Memorial Day Treats
It’s Strawberries, blueberries and bananas all on kabob sticks and lined up beautifully to salute the grand ol’ flag!
The berries are the perfect colors for this no-fuss patriotic dessert (marshmallows make perfect white stripes, too). A drizzle of chocolate syrup goes great with these, but either way, kids and grown-ups alike will eat ’em up!
Thanks to Jen for sending us this great fun and frugal idea for the holiday weekend! We love it!
Peanut Butter and Chocolate Cookies
I saw these the other day and they are inexpensive and so good! I used a bag of peanut butter cookie mix which cost me about $1.00 and then some yummy Jif Chocolate Spread. You could use Nutella if you wanted but since Jif makes a plain chocolate spread…we voted for that!
Make your cookies as round as you can so that you get a nice uniform look to them. Make sure the cookies cool totally before you put the spread on. Otherwise it will melt!
No one will be able to keep their hands off them!
Reeses Overload Cake
When I saw this, I almost fell over. I think I gained 10 pounds just looking at the picture! If you have a family that loves Reeses…then this is it! Yummy
What you will need:
2 sticks butter
1 cup of SKIPPY peanut butter
6 eggs
2 tsp. vanilla
3 cups sugar
2 cups flour
2 teaspoons baking powder
Melt butter and Skippy peanut butter in microwave. Put in mixer and add sugar and mix well. Add eggs and vanilla and continue to blend. Then mix in flour and baking powder. Divide into 2 pans. Bake approx 35 mins. Cool completely. I like to freeze the cooled layers for easier frosting.
Crustless Cheesecake portion:
1 stick softened butter
1/2 cup granulated sugar
2- 8 oz packages cream cheese, softened
1 1/2 oz. package cook and serve vanilla pudding
2 eggs
1 teaspoons baking powder
2 melted Hershey Bars
1/2 cup melted Ghirardelli bittersweet chips, melted
Preheat oven to 325 degrees. Grease ONE 9″ pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside.
Cream butter and sugar. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth. Pour in pan. Smooth batter with offset spatula and bake for 50-55 mins. Cheesecake will puff up during baking, then it will deflate when taken out of the oven. Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid. Remove for assembly.
Peanut Butter Frosting
4 cups confectioner’s sugar
1 cup SKIPPY peanut butter
2 tablespoons soft butter
1 teaspoon vanilla
few tablespoons of milk
Beat peanut butter, butter, vanilla and 2 cups of powdered sugar. SLOWLY add rest of sugar and then the milk until the desired consistency to spread on. Add milk slowly. Beat on high till fluffy!
Chocolate frosting:
1/2 cup + 6 tablespoons cocoa powder
3/4 cup confectioners’ sugar
1/2 cup heavy cream
1/2 cup unsalted butter, very soft
dash salt
1 cups confectioners’ sugar
1 teaspoon vanilla
Heat cream in microwave and pour in mixer with cocoa powder and 3/4 cup confectioners. Mix well. Add butter, salt, 1 cup confectioners, vanilla and whip on high. Set aside.
Split chocolate frosting between one peanut butter blondie top and the top of the chocolate cheesecake. Layer it: pb blondie/choc frosting, chocolate cheesecake/frosting/pb blondie. Frost entire cake in pb frosting. Push peanut butter chip and dark chocolate chips into the sides and top with 8 chopped peanut butter cups. keep chilled!!!
Chocolate and Berry Cookie Pie
This is super yummy and perfect any time of the year! No one is going to turn this down! It is also a really frugal dessert! You can use yogurt of just aobut any brand, Strawberry will work in place of Raspberry in a pinch and you can even use greek yogurt. I made this with yogurt I got for just .30 cents a container, Cookie mix that I got for .50 cents and a single serve fudge packet that I got for just .25 cents.
Ingredients
- 1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chip cookie mix
- 1/4 cup vegetable oil
- 2 tablespoons water
- 1 egg
- 1 1/2 cups fresh raspberries
- 4 containers (4 oz each) Yoplait Whips raspberry mist yogurt or Favorite Raspberry Yogurt Oikos Greek is yummy too!
- 1 cup whipping cream, whipped
- 2 tablespoons hot fudge toppíng
- 1 cup fresh blueberries
Directions:
- Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
- On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack.
- Meanwhile, press remaining dough in bottom and 1 inch up sides of springform pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
- In medíum bowl, fold 1/2 cup raspberríes ínto yogurt; spread evenly over crust. Crumble cookíes; sprínkle over yogurt míxture. Carefully spread whípped cream evenly over cookíe crumbs. Freeze 4 to 5 hours or untíl fírm. Remove sídes of pan.
- Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle wíth remaining fudge topping. Store in freezer.
S’Mores Bites
I love these for a fun little treat. I have little kids so a roaring open fire is not going to have a good outcome!
All you need for these is marshmallow fluff , graham crackers and chocolate. The sprinkles are optional.
Here is what you do:
- With a knife, spread a thick layer of fluff.
- Then place another graham on top.
- Place your finished little fluff crackers on a cookie sheet
- Place the sheet of fluff crackers in the fridge for about 5-7 minutes
- Melt your chocolate
- One by one place your chilled fluff and crackers into the chocolate and set on a cookie sheet to dry/harden
- Serve when chocolate is hardened.
This is a super yummy treat!