S'mores cups

 I love this cookbook Ashley Olson gave me.  I love gram crackers, and these cookies have gram crackers in the dough and you use your miny muffin pans so they serve dual purpose.

I always double my dough as well~

Red Slush

FROZEN PARTY SLUSH RECIPE

Published By Karrie 

COURSE BEVERAGES

Servings 20  recipe here:

I had this at a RS summer event this past week and was obsessed.  ENJOY - 

I also love the bright fun red color ~

INGREDIENTS

 

• 1 14.5 oz can pineapple chunks with juice
• 1- 10 oz. jar maraschino cherries with juice
• 4 cups frozen whole strawberries
• 1/2 can frozen orange juice concentrate
• 1 lime juiced
• 1 2-liter bottle of cherry 7-up or 7-up depending on your sweetness liking
• Optional: additional limes or maraschino cherries as garnish or to add to punch bowl.

INSTRUCTIONS

• Add pineapple with juice, maraschino cherries with juice, frozen strawberries, orange juice concentrate and lime juice to a high-powered blender. Blend on high for 1-2 minutes or until smooth.
• Transfer to a freezer safe container with lid or gallon sized freezer bag. If using container with lid place a piece of plastic wrap gently on top of mixture, softly pressing to remove air. Place lid on and freeze. If using gallon bag, seal bag removing air and freeze.
• Freeze for 6 to 8 hours or until frozen completely solid.

THAW & SERVE:

• Remove your frozen bag or container of slush from the freezer about 60-90 minutes before you plan to drink it. Use your hands to break up the slush in the bag a bit before opening it or use a knife to chop up the slush in the container.
• Transfer the slush to your punch bowl. Chop up any large chunks. Then add your cherry 7-up soda. Stir until slushy. Serve using a ladle into serving cups.
• Tip: Another fun option is to add 1 cup of frozen slush mixture to 6 individual large cups. Pour soda into each glass to make a fun slushy float-style drink.

How Many Drinks Do I Need For A Party?

How much of this recipe you make all really depends on how many guests you plan on having. This recipe makes about 20 servings, and considering that your guests might want seconds (if not thirds) of this frozen refreshment, you might want to make more than one batch!

How Long Do Fruit Slushies Last in the Freezer?

They will easily hold for 3 months in the freezer. When we want to enjoy them later in the year, and all the fresh berries are out of season and expensive, all we have to do is take the bag out of the freezer, thaw and add soda. Taa daa! Delicious frozen slushies.

How Do I Serve Fruit Slushies?

These slushies are great for a hot day treat or at a big party or gathering! If you’d like your next party to be a huge hit, serve your fruit slush in a giant punchbowl. Top the fruit slush with fresh cut fruit – my favorites are limes, cherries, or berries. 

If you are serving them individually I love to find a pretty glass  to showcase the slushies!

When Is The Best Time Of Year For Slush?

Now you might be thinking that a frozen slush might be something you only make during the summer time, but this recipe is still a hit no matter what time of year it is!

It’s a yummy addition to a refreshment table at a dinner party, a birthday party, or even a Christmas party! So feel free to whip some up whenever you get the craving. We use it to make movie nights seem special with the kids all the time!

Tips And Tricks For Making Homemade Slush

• Freezing. If using a container with a lid, place a piece of plastic wrap gently on top of the mixture, softly pressing to remove air. Place the lid on and freeze. If using a gallon bag, partially seal the bag, remove the air, finish sealing the bag and freeze.
• Making a Large Batch. An empty ice cream container works perfect for freezing the slush mixture for a large group.
• Garnish. You can add additional limes or maraschino cherries as garnish in the punch bowl or each cup.
• Make A Slush Float. Another fun option is to add 1 cup of frozen slush mixture to 6 individual large cups. Pour soda into each glass to make a fun slushy float-style drink!

NUTRITION

Serving: 1g | Calories: 58kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 114mg | Fiber: 1g | Sugar: 13g | Vitamin A: 42IU | Vitamin C: 27mg | Calcium: 19mg | Iron: 1mg

Choc. bundt cake with mini choc chips

 

fancy - easy - and love the dusting of powdered sugar on top!

Ingredients

 

• 1 (15.25 ounce) box Devil’s Food chocolate cake mix (or sub with MILK CHOC. cake mix)
• 1 cup (8 ounces) sour cream, at room temperature
• 1 (3.9 ounce) box instant chocolate pudding mix (just the dry mix)
• ½ cup water
• ½ cup vegetable oil
• 4 large eggs, at room temperature
• 1 ½ cups miniature chocolate chips
• Powdered sugar, for dusting

Instructions

• Preheat oven to 350°F. Grease and flour a Bundt pan; set aside.
• In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, sour cream, dry pudding mix, water, oil, and eggs for about 2 minutes.
• Use a wooden spoon or a spatula to gently fold in the chocolate chips.
• Pour the batter into the prepared pan; tap on the counter once or twice to release air bubbles.
• Bake for 50 minutes – 1 hour, or until a toothpick inserted in the center of the cake comes out clean. My cake is always done in 55 minutes, but the total baking time will vary.
• Let cake stand for 10 minutes. Invert on a cooling rack and remove cake from pan.
• Once cake is completely cool, dust with powdered sugar.

Notes

• Grease the Bundt pan really well by coating with butter and then dusting with flour. Alternatively, you can use a cooking spray that's specifically made for baking (like this one). These options will ensure that your cake pops right out of the pan when it's done!
• Let the sour cream and eggs come to room temperature. They will mix smoother into your cake batter.
• Use full-fat sour cream for the best flavor and texture.
• Do not over-bake the cake or it can become dry. Start checking for doneness by the 50-minute mark, since total baking times will vary depending on your personal oven and the type and color of Bundt pan that you use.
• Don't leave the cake in the pan for too long after baking -- about 10-15 minutes is plenty. After that, condensation will start to form and the moisture will negatively impact the crust.
• The cake gets better as it sits, so this is a nice dessert option to prepare the day before you plan to serve it. Wait to dust with powdered sugar until right before serving.
• Loaf Cakes: If you don't have a Bundt pan, you can bake this cake in two loaf pans. The cooking time will be about the same or slightly shorter, typically 45-50 minutes in a 350°F oven.
• If you don't have a box of Devil's Food cake mix, use a box of regular chocolate cake mix.
• Substitute brewed coffee for the water. Coffee enhances the chocolate flavor in the cake.
• Use regular chocolate chips (milk chocolate, dark chocolate, semi-sweet, or white chocolate) in lieu of the mini chocolate chips.
• Finish with vanilla glaze or chocolate ganache instead of the powdered sugar. You can also omit the powdered sugar and eat the cake without any decoration or topping -- it's delicious either way!

Nutrition

Serving: 1sliceCalories: 463kcalCarbohydrates: 54.8gProtein: 4.4gFat: 26gSaturated Fat: 10.8gCholesterol: 70.4mgSodium: 585.5mgFiber: 0.8gSugar: 38.5g

website: https://www.theseasonedmom.com/triple-chocolate-cake/

Carmelitas - Best Oatmeal Chocolate Caramel cookie bar or CRACK BARS

 

MEET THE BEST OATMEAL CHOCOLATE CARAMEL COOKIE BAR EVER. 

Try saying that 10 times fast. It's a mouthful, so let's just call them Carmelitas. 

Once I figured out you can buy the Richardson's Butterscotch Caramel game changer - buy and done - no more unwrapping those stupid Carmel squares. . . 

I always double now too since you need half a jar of the caramel might as well double and use the entire jar - You'll thank me later.

• 2 cups flour  (Even great using gluten free flour - just need more refrigeration time or over night best - still delicious!)
• 2 cups oatmeal
• 1 1/2 cups brown sugar
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cups butter, melted
• 12 oz. milk chocolate chips
• 1/2 jar Mrs. Richardson's Butterscotch caramel (or just caramel sauce)

INSTRUCTIONS

1. Combine dry ingredients.
2. Add in melted butter and stir until it becomes a dough.
3. Press half the dough into a 9x13 greased pan.
4. Bake at 325 for 17 minutes.
5. Take out of the oven and pour chocolate chips on the crust.
6. Then pour caramel sauce on top of the chocolate chips. (You can melt the caramel in the microwave to make it more runny. Just don't burn it!)
7. Then put the remaining 1/2 batter on top of the caramel. Return to the oven and bake for an additional 17 minutes.
8. Take out and let it cool for 2-3 hours (or put it in the fridge to speed it up if you want to eat them quicker.)

Homemade Oreo's

 

OREOS:

2 devils food cake mixes

1 1/2 cup shortening

4 eggs

FILLING:

8 oz. softened cream cheese

2 tsp. vanilla

1 square softened butter

1/2 bag powdered sugar (3 and 1/4 cups)

Roll into small balls (Medium cookie scoop gives you 24 large cookies) and place on a cookie sheet on lowest rack of oven for 4 min. at 350.  Move to a very top rack for 4 min. ... When Cool, fill with cream cheese filling.  Don't over cook - take them out when they are still squishy.

Enjoy.

I love to do sprinkles or other holiday decor or party decor around the edges

or dip in chocolate and drizzle for another festive gift or neighbor gift touch.

Can double in the Bosch ~ (recommend)

Chocolate Chess Pie or Hot Fudge Pie

 This was in a magazine (The Ultimate Guide to Halloween, Thanksgiving and Christmas CELEBRATE pg. 20-21), that talked about Friendsgiving without a showstopping dessert.  Wow your besties with gratitude and exquisite deliciousness.  This one is chewy, but has that ooey gooey chocolately bites.  A new winner~

Chocolate Chess Pie

I like to make the night before.

Single Crust pie shell

Chess Pie Filling

2 1/4 cups granulated sugar

1/3 cup unsweetened cocoa powder

1 cup evaporated milk

3 large eggs, lightly beaten

1/3 cup butter, melted

1/4 tsp. salt

1.5 teaspoons vanilla

1/4 cup semisweet chocolate, chopped

Chocolate Whipped Cream

1 cup heavy cream

3 Tbsp. powdered sugar

2 Tbsp. unsweetened cocoa powder

1/2 teaspoon vanilla

Chocolate pieces / shavings

1). Pastry for single crust pie, 9'' pie plate

2). Pie filling- In a large bowl combine sugar and cocoa powder, Add evaporated milk, eggs, butter, vanilla, and 1/4 teaspoon salt. Stir until just combined. 

 Pour mixture into pastry shell.

3) Bake until top is puffed and knife comes out clean, 50-55 min. (Pie won't appear set but will firm up during cooling.) Cool 1 hour on a wire rack. Cover and chill 2-24 hours.

Chocolate Whipped Cream:

in a chilled bowl (I don't have time for the chilled bowl haha), combine heavy cream, powdered sugar, unsweetened cocoa powder, and vanilla.  Beat with a mixer on medium until soft peaks form, tips curl...

Before serving top pie with whipped cream, and chopped chocolate pieces/shavings.

Perfect Pie Crust from Jenn

 

This is my favorite pie crust from my Westminster college pal Jenn Rounds White.

I will forever remember her best wedding gift like a picnic basket, and the supplies, with the 

PERFECT PIE CRUST recipe that is my go to for a pie crust!

3 cups flour

1 tsp. salt

1 Tablespoon vinegar

1 1/4 cups shortening

5 Tablespoons cold water

1 egg

Mix flour, shortening and salt with a pastry blender.  Mix water, vinegar and egg.  Stir into flour mixture.  Roll on floured surface, or parchment or a towel, 

however you like to roll out your pie crusts.

Makes crust for 2 small pies, or 1 large double crust and 1 shell.

For shell, bake at 425 until brown

I usually use them up in one sitting by making 2 pies, or a double crusted pie, and use my Williams Sonoma pie cutter shapes to decorate the top fancy.  You can also freeze one in a pie tin for later use.