Funfetti Blondies

What I thought was going to be a lazy Sunday, turned into a busy busy day. That is part of the reason there is no picutre for this recipe (as well as I don’t take very good pictures).   I knew I wanted to make something sweet, and stumbled upon this recipe from sixsistersstuff.com.   As ususal, I did some changes, but they were not very big at all.

I do want to warn you that these are SUPER sweet and the next time I won’t be putting the frosting on.  But for those of you that like or need more sugar….go ahead and add it.

Oven: 350            Bake Time: 30 min            Yield: 9 x 9

Ingredients:

  • 1 box  Funfetti cake mix
  • 1/4 c  vegetable oil
  • 1 egg
  • 1/2 c  milk
  • 1/8 c  rainbow sprinkles
  • 1/2 c  white chocolate chips
  • Sprinkles for the top
  • Frosting (see recipe below)

Directions:

  • Combine the cake mix, oil, and egg in a large bowl.
  • Add the milk slowly – you want the batter to remain as dense as possible.
  • Then mix in the rainbow sprinkles and white chocolate chips.
  • Spray pan (9×9″ pan) with non-stick cooking spray.
  • Dump batter in pan and spread to the edges.
  • Bake for 25-30 minutes at 350 degrees. (They will be a little soft/gooey in the middle- let sit for about 20-30 minutes and they will set up.)
  • Frost when cooled (Note:  Optional).

Frosting:

  • 1/4 c  butter, softened
  • 2-3 T milk
  • 1 t vanilla
  • 2 c powdered sugar (more or less depending on how thick/runny you like it)
  • 3-4 drops food coloring to get desired color

Combine all ingredients until well-blended. Spread on top of blondies.

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Rhubarb Cheesecake

Last year I froze over 100 cups of rhubarb.  Yep, I over did it.  I was tired of the same ol’ thing….bread, cake, muffins.  Thanks to bettycrocker.com I stumbled across this and tweaked it a bit.

Oven: 325 and 300       Bake time:  90 minutes (total time 9 hours)    Yield:  16 servings

 Ingredients:

Filling

  • 8 c frozen rhubarb** (or 4 c fresh rhubarb)
  • 3/4 c sugar
  • 1/4 c water

Crust & Topping

  • 2 c flour
  • 2/3 c brown sugar
  • 2/3 c cold butter

Cream Cheese Mixture

  • 2-8oz packages cream cheese, softened
  • 2/3 c brown sugar
  • 2 eggs, room temp
  • 1-8 oz container sour cream

Directions:

  • Heat filling ingredients** to a boiling over medium heat.  Reduce heat to medium-low and cook 10 minutes, stirring frequently.  Remove from heat and set aside.
  • Heat oven to 325.
  • Mix crust and topping ingredients with fork until crumbly.  Press half of mixture into bottom of sprayed 9-inch springform pan. Bake 12-15 minutes.  Cool crust for 10 minutes.
  • Reduce oven heat to 300
  • Beat cream cheese and brown sugar until blended.
  • Add eggs, one at a time, beating just until blended.
  • Add sour cream and blend.
  • Pour filling over crust and top with rhubarb filling.
  • Sprinkle remaining crumb mixture over top of fillings.
  • Bake at 300 for 55 to 65 minutes.  Turn oven off and open door 4 inches.
  • Leave cheesecake in oven for another 30 minutes.
  • After removing from oven, run knife around edge of pan to loosen cheesecake.
  • Cool on cooling rack another 30 minutes.
  • Refrigerate at least 6 hours or overnight.
**If using frozen rhubarb, make sure to thaw and squeeze out the majority of the excess water before making filling.  I generally double the amount of frozen rhubarb if recipe calls for fresh.

Marshmallow Crescent Rolls

I love bread, pasta, sweets, etc….anything with carbs!  So what better way to end the weekend but by having sweet and bread all in one.  I made these tasty little treats that went over very well in our home.  My six-year-old son had 4 for supper (and ate nothing else on his plate) plus 2 more before bed. The next morning they were just as good after being microwaved for a few seconds to warm them.

Oven: 375 degrees     Bake Time:  12-15 minutes                 Yield: 16 rolls

 Ingredients:

  Rolls

  • ¼ c sugar
  • 2 T flour
  • 1 t. ground cinnamon
  • 2 cans (8 oz each) refrigerated crescent dinner rolls (I used reduced fat store brand)
  • 16 large marshmallows
  • ¼ c butter melted

Glaze

  • ½ c powdered sugar
  • ½ t vanilla
  • 2 to 3 t milk

Directions:

  • Heat oven to 375°F.
  • Spray 16 medium muffin cups with No-Stick Cooking Spray.
  • In small bowl, mix granulated sugar, flour and cinnamon.
  • Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. NOTE:  If you don’t seal, you will have marshmallow goo all over your pans!
  • Dip 1 end in remaining butter; place butter side down in muffin cup.
  • Bake 12 to 15 minutes or until golden brown.
  • Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.
  • In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls.
  • Serve warm.

 

Cake Batter Muddy Buddies

 I had Chex cereal in the pantry calling my name for the last few weeks, but couldn’t pin point which recipe to make~~salty or sweet.  Then along came a quiet, rainy Saturday night where I was able to go to Pinterest and spend HOURS looking at various things.  I came upon this recipe from Six Sisters and gave it a try with a few of my own changes due to what I had in the cupboard and freezer.  
 
Ingredients:
  • 6 c Chex cereal
  • 6 squares vanilla flavored Almond Bark
  • 1 3/4 cups Funfetti cake mix (*note you can do all sorts of things with the rest of the cake mix….pancakes, french toast, fudge etc.  Click here for the pancake recipe.
  • 1/2 c powdered sugar
 
Directions:
  •  Melt Almond Bark according to the package directions
  • Pour the cereal into a large bowl and drizzle the melted Almond Bark over the cereal.
  • Mix gently with a large spoon or spatula.
  • Dump the cake mix and powdered sugar onto the cereal and mix gently with large spoon until all the cereal is evenly coated.
  • Enjoy!! 
  • Store in an air tight container. 
 

Reese’s Peanut Butter Banana Bread

I always seem to have old bananas that I have thrown in the freezer.  Regular banana bread can get to be dull and even adding some chocolate chips to the batter at times just doesn’t thrill me as I want something different.  Along came Pinterest with a large variety of banana breads.  The one that has “stuck” for our family is this one. 

To give you a little insight into how much my family likes peanut butter cups,  my youngest will eat 6-8 mini p.b. cups at any given time.  As the recipe states, you can buy a bag of mini cups that don’t have the wrapper on them, but I knew if I made it that much easier to eat, they would be gone immediately!  So I went with what I had on hand (and had hidden).  Feel free to use what is easiest for you.

Oven: 350       Bake Time: 60-65 min    Yield: 1 Loaf (8×4)

 Ingredients:

  • 3 very ripe bananas, mashed
  • 1/2 c peanut butter
  • 1/4 c oil
  • 1 egg
  • 1/2 c sugar
  • 1/4 c brown sugar
  • 1 1/2 c of all purpose flour
  • 1/2 t baking soda
  • 1 1/2 t baking powder
  • 1/2 t salt
  • 10-12 mini Reese’s Peanut Butter Cups, chopped Or 8 oz bag of Reese’s Mini cups

Directions:

  • Preheat oven to 350.
  • Grease loaf pan.
  • In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
  • In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
  • Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy. DO NOT OVER-STIR.
  • Fold in Reese’s and spread batter into prepared pan. (For added chocolate taste, I sprinkle some chocolate chips on the top).
  • Bake for approx 1 hour or until toothpick inserted into center comes out clean.
  • Remove from oven and cool in pan on cooling rack for 10 minutes.
  • Loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

Special thanks to Cookies and Cups for this great recipe!  I have adapted it slightly.