Strawberry Fluff

If you are looking for an easy, quick, throw-together-at-the-last-minute dessert, I've got you covered!!

This is STRAWBERRY FLUFF....and don't let the name (or the appearance) fool you!

It is similar to the old pistachio fluff, cherry fluff or "pink stuff" recipes that are out there.  I just made a few changes to suit my rather picky taste buds.

Ingredients needed:

1 can each of: mandarin oranges, sweetened condensed milk, crushed pineapple and strawberry pie filling.

1 large container of whipped topping

1/2 bag of mini marshmallows

This part is completely up to you.

I like to "strain" my pie filling a little.  You don't have to do this.  It just makes it a little less sweet.

Instructions:

Mix everything together. Refrigerate for as long as you can without dipping in to the bowl!

It's literally THAT easy.  You can add and take away as many things as you'd like.

I know a lot of people who add in coconut flakes or use cherry pie filling.  I don't like cherry pie so I've never felt the urge to try that.

I hope yours turns out as yummy as mine! :)







Not Yo' Momma's Banana Pudding

First of all, this recipe is one for the books.  So go ahead, get your recipe card.....I'll wait here. 

 

Ok, did you get it? Good.  You won't be disappointed. 

 

I have been hoarding this little recipe for years.  I love it when I make something and people ask for the recipe (and that happens EVERY time I make this!)!!  

 

It is a Paula Deen original. (Let me just state for the record that I am not a fan of what she did. I do not endorse that type of behavior or language and I do not think it is ok. However, she can cook. So, I continue making the banana pudding.).

 

With all of that out of the way, I bring you........

 

NOT YO' MOMMA'S BANANA PUDDING!!

 

(and I promise that it's not like your mom's, it is way better!!) 

 

 

 

 

Gather your ingredients.  You will need:

 

~ 2 packages of Pepperidge Farm Chessmen Cookies

~ 1 Block of Cream Cheese (at room temp)

~ 1 (5oz.) box of instant French Vanilla Pudding (I can't ever find that size so I just get two small boxes and use 1 1/2 of those)

~ 2 cups milk

~ 1 (14 oz) can Sweetened Condensed Milk

~ 1 (12 oz) container Whipped Topping

~ 4-5 bananas, sliced

 

 

 

1. Line your 9x13 pan with one layer of cookies.

 

Feel free to eat the broken ones (there is always at least one)!

 

 

 

2. In a bowl, combine the milk (not the condensed milk) and pudding mix. Blend well.

 

***I like to use less milk. I normally only use about 1 1/2 cups, it makes it a little thicker***

 

3. In a separate bowl, combine the cream cheese and sweetened condensed milk.  Fold (GENTLY) the whipped topping into this bowl.

 

4. Add cream cheese mixture to pudding mixture and blend well. Be careful not to take too much air out of the whipped topping.

 

 

 

 

5. Now, this is where my recipe differs from the original a bit. Paula tells us to layer bananas on the cookies and pour pudding over. That is not what I do. 

 

I sandwich the bananas in the pudding. So the layers will look like this:

Bottom: Cookies

1st: Pudding

2nd: Bananas

3rd: Pudding

Top: Cookies

 

I do this so that the bananas don't brown as quickly, but you can do the layers however you want.

 

So, add the pudding, put the banana layer on, cover completely with the rest of the pudding and then, last but not least, add the final layer of cookies on the top.

 

 

 

You really need to refrigerate for at least 2 hours before eating.  I like to make mine the night before I need it, that way the cookies have softened up a bit.

 

I am not going to say, "I hope you enjoy this recipe" like I normally do, because I already know you are going to LOVE it!! 

Chocolate Pudding Frosting

Oh-my-goodness, y'all! This frosting is RIDICULOUS!

(And by ridiculous, I mean good!)

It's so simple, and so yummy! 

Ingredients needed:

- 1 (5.9oz) box of Instant Chocolate Pudding

- 1 (16oz) container of whipped topping

- milk

1.) In a large bowl, mix pudding packet with HALF of the milk called for on the package directions. Whisk until pudding mixture is thick (about 2 minutes).

2.) Fold in 1/2 of the whipped topping.

I ended up using about 3/4 of the whipped topping. Just eyeball it....tasting it works well too!

3. Refrigerate your frosting for at least an hour. This should give you time to bake and cool your cake or cupcakes.

I whipped up my favorite chocolate cake (I'll share this recipe on a different post!) and slathered a good amount between my cake layers, then frosted the entire cake!

I must say this is, by far, not one of my prettiest cakes! It is great for a quick and yummy weeknight dessert though!

I had NO complaints on the appearance, only compliments of how absolutely wonderful it tasted!

Please make sure you keep it in the refrigerator when not serving it. With the milk and the whipped topping, this is important!

You can use any flavor pudding and I'm sure it will turn out just as amazing!

I will definitely be making this with vanilla and banana pudding! The possibilities are endless! 

Enjoy!

Apple Dump Cake Fail

OK, let's be honest. We've all had one of those awful moments known as a "Pinterest Fail" and this, my friends, was one of mine.

It was supposed to be simple. And good. 

I thought it was right up my alley this night. Ivy loves anything with apples and I just wanted something sweet, so Apple Dump Cake it was.

The recipe and directions are about as easy as it gets. 

-1 yellow cake mix

-1 stick of butter

-4 apples, sliced

I don't like crunchy apples, so I decided to soften them in a pan with a little cinnamon-sugar sprinkled on top.

I sprayed a pan with Pam and poured the apples in the bottom.

Then, as directed, poured the DRY cake mix on top. 

This is where I started to feel like it wasn't going to end well.

 

Next I melted a stick of butter and poured that on top of the dry cake mix.

The directions say to bake for 25-30 mins at 350. 

As you can see, I left mine in longer. It didn't look done to me and smelled like pure butter....very unappetizing. I didn't even taste it. So sad. 

Does anyone know what I did wrong? I even went back and looked up different Apple Dump Cake recipes and they're all pretty much the same. 

Easy Reese's Cake

 

I'm so excited to be able to share this recipe!  It comes out so moist and not overly sweet!

 

The only ingredients you will need are:

~ Chocolate Cake Mix (and ingredients called for on box)

~ 2 Packages of King Size Reese's Peanut Butter Cups (Frozen)

~ 1 small can of Sweetened Condensed Milk 

~ 1 container of Cool Whip

 

1.) Mix the cake mix according to package directions.  Put in a greased and floured 9x13 pan and bake until a toothpick inserted in the center comes out clean.

 

2.) Let the cake rest for about 5 minutes, then poke holes with the end of a wooden spoon.  I just randomly poke holes until it looks like enough.

 

 

 

3.) After that, pour about 3/4 of the sweetened condensed milk on the cake.  Try to get as much IN or NEAR the holes as possible. Cover with aluminum foil and put in the refrigerator until completely cool.

 

* NOTE: It will look extremely messy and wet at this point.  Don't be afraid!  It will all drain into the cake eventually. 

 

4.)  Once the cake is completely cooled, cover with the entire container of Cool Whip. Put it on just like you would frosting.

 

5.) Take the Reese's out of the freezer and smash, in the package, with a rolling pin or something heavy.  When the candy is in crumbles, sprinkle on top of the Cool Whip.

 

Sorry, no pics of this step.  I was in a hurry trying to finish the cake and get out the door!

 

 I like to garnish with a little chocolate syrup and sometimes a little melted peanut butter!  This cake is a real treat, especially if you don't like frosting! 

 

I've made this with Butterfinger candy bars crumbled on the top too!  Just use your imagination and you could make ANY flavor combination imaginable!

 

I really hope you try this cake!  It's amazing!  Please make sure you keep it in the refrigerator!

Cracker Bark

Woo hoo!  This is my first post on the new blog and I'm so excited about it!  I previously had a great little blog that started out strong, but then I neglected it...sad, sad, sad!

This one, however, will be filled with posts about all of the fun things I have found on Pinterest and have tried to recreate! This wonderful little recipe is not from Pinterest, but came from a wonderful friend.  She gave it to me and I have been whipping it up for years now!

THIS....is the best Christmas/holiday/anytime creation in the world! I have requests for it ALL year long!  I make it for birthday presents for a few people because they just can't wait until Christmas to get some!  It sounds a little weird, but let me tell you....its AMAZING!!  I'm not sure of the "proper" name, but around here, we simply call it Cracker Bark!

Most of the ingredients needed are probably in your pantry right now:

*1.5 sleeves of saltine crackers
*1 stick of butter (the real stuff!)
*1 cup Brown sugar (I use dark, but have used light and it tastes the same)
*Chocolate chips (about 1/2 cup)
*Peanut Butter chips (about 1/2 cup)

Pre-heat oven to 350 degrees.

1.) Line a cookie sheet with aluminum foil and give it a good spray with your favorite non-stick spray.  Then place your crackers in a single layer, making sure there are no empty spaces. 

 

 

 

2.) Place butter and brown sugar in a small sauce pan over medium-high heat.  Stir while the butter melts and bring to a rolling boil. 

 

 

 

3.) Once the mixture starts to boil, pour over your crackers, being careful to cover each one.  The crackers will spread out a little and that's OK.  I always push mine back together a little with a knife.  Put the pan in the oven and bake for 5 minutes.  The toffee will be very bubbly so be extremely careful when taking it out of the oven.

 

 

 

4.)Let the cracker/toffee sit for one minute and then sprinkle the chocolate and peanut butter chips on top.  Once they start to melt, spread with an offset spatula. (**While the chocolate is still "sticky" you can put crushed crackers, crushed candy or sprinkle of any kind on top.  I usually sprinkle some crackers crumbs, but didn't in this picture.)

 

5.) Cover and put in the refrigerator for about an hour (mine NEVER last that long!).  Then, break, yes...break, into pieces of your choosing and enjoy!  I always keep this in the fridge and its good for at least 5 days (that's what I've been told, but I wouldn't know!).

 

 

I hope you enjoy this as much as we do!  If you try it, please let me know how it turned out!