Picture Perfect Cooking

This is an oldie but goodie!  I consider it another semi-homemade recipe since it does use a brownie mix and pudding mix, but it is so good.  This is one of those desserts that I could just sit down with a big spoon and eat the whole thing.  It is definitely a favorite of mine!  If you are not as big a chocolate fan as I am, you could substitute different flavors for this.  Instead of a brownie mix, try a white or yellow cake instead.  I put this dessert together in two bowls since I was taking it to two different dinners, but it looks its best in a big trifle bowl where the layers are really distinct.

1 box brownie mix, baked according to package directions

1 large box chocolate instant pudding mix, prepared to package directions

1 tub frozen whipped topping

Slice the cooked brownies into 1 inch squares.  In a trifle dish or large bowl, layer the brownie pieces, prepared pudding, and whipped topping until you have at least 2 layers, but preferably 3 in the bowl.  Chill for several hours or overnight and enjoy!  That is all there is to it!

Read Full Post »

This recipe comes from another cooking blog that I check out regularly, Real Mom Kitchen.  I think this is the first of her recipes that I have tried and the cookies turned out great!  I will definitely go back to find more things to cook.  These cookies are rich and delicious!!!

3/4 butter, softened

1 cup granulated sugar

1 cup brown sugar

1 cup peanut butter

2 large eggs

2 tsp vanilla extract

1 tsp baking soda

1/2 tsp salt

2 1/2 cups all purpose flour

1 1/2 cups semi-sweet chocolate chips

32 mini Reese’s peanut butter cups, chopped

Preheat oven to 350 degrees.  Sift together the baking soda, salt & flour; set aside.  With an electric mixer, cream together the butter and two sugars.  Add the eggs one at a time.  Stir in the peanut butter and vanilla.  Add the dry ingredients and mix until combined.  Lastly, fold in the chocolate chips.

Scoop the dough onto a prepared cookie sheet and use your hand to slightly flatten each cookie.  Cook for 12 minutes.  Remove from the oven and lightly press about 6 to 8 pieces of the chopped peanut butter cups onto each cookie.  Return the cookies to the oven to bake for another 2 minutes.  Cool on the sheet for about 5 minutes before moving to a cooling rack. I like to use two cookie sheets so I can bake the next batch without waiting for the first to cool.  Enjoy with a cold glass of milk!

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Scharffen Berger.

Read Full Post »

The Pioneer Woman was one of the first blogs that I started reading and it led me down the path of many other wonderful blogs.  This recipe is from The Tasty Kitchen which is a spin-off of PW, and  there are tons of recipes from readers as well as Ree herself.  I hope you enjoy this pancake recipe.  I never make breakfast food like this for breakfast, but it makes a great midweek supper with bacon or sausage on the side.  I served these with regular pancake syrup, but they would be outstanding with a drizzle made with powdered sugar, milk, and vanilla.

1 1/2 cup all purpose flour

3 tbsp granulated sugar

1/2 tsp salt

4 tsp baking powder (I know that sounds like a lot, but it works.)

1 tbsp ground cinnamon

2 whole eggs, beaten

1 cup milk (I used 2%.)

2 tbsp corn syrup

1/4 cup butter, melted

1 tbsp vanilla extract

Sift together the first 5 ingredients and set aside.

In a medium bowl, beat together eggs, milk, corn syrup, butter, and vanilla.  Stir in flour mixture.

I let the batter set for about 5 minutes while my griddle warmed to medium/low.  Pour about 1/4 cup batter onto griddle.  Cook until bubbles form on the surface and flip. Cook until lightly browned on both sides.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Le Creuset

Read Full Post »