Smores Marshmallow Cereal Bars

 

These are really tasty, quick to make and everyone likes them around here I bet your family will too.

I use this cereal to make them

They turn out so good

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This recipe makes a large 9 x 13 pan, but I usually double this recipe and make a deeper pan, so if you do be sure to use the deep 9 x 13 pans

what you need:

1/4 cup butter

4 cups miniature marshmallows (any flavor)

5 cups marshmallow smores cereal

 

How to make them:

Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.

Add cereal. Stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.

Brownies Lunch Lady brownies

These brownies are dense and loaded with nuts and surprise! I put chocolate mint in mine, I grow in my herb garden, it's so good. Get creative with your foods.

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SERVINGS 15

What you need:

1 cup melted butter
½ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
4 eggs
4 teaspoons vanilla extract
Chocolate Frosting Ingredients:
¼ cup butter
¼ cup milk
¼ cup unsweetened cocoa powder
3 cups powdered sugar
1 cup nuts(optional)
(optional)I put some(chocolate if I have it) mint herb leaves in this makes it even better.

How to make it: 

Brownie Directions:

Preheat the oven to 350 and line a 9x13 baking dish with aluminum foil. Spray the foil with cooking spray.

Melt two sticks of butter, and mix with cocoa powder with electric mixer until smooth.

Add the sugar and flour and mix.

Add eggs and vanilla and mix again, finally stir in nuts and mint leaves

Pour the batter into the baking dish and bake for 25 minutes. Let cool for at least 1 hour.

While the brownies cool, make the frosting.

Frosting Directions:

Using a mixer, combine all ingredients and beat until smooth.

Frost the brownies after they have cooled about 75% of the way but are still slightly warm.

Place the brownies in the fridge to cool completely before cutting.

adding mint makes these even better

imagine Chocolatey Mint Brownies

Just press the mint leaves down into the brownies to hide them and surprise everyone when you serve these.

Lemon Cheesecake Bars

This dessert is just the right touch of sweetness and bite of Lemon to make them so delicious.

Ingredients

1/2 cup butter softened
1/2 cup granulated sugar
1 cup all purpose flour
1/2 teaspoon vanilla extract
8 oz cream cheese softened
14 oz sweetened condensed milk 1 can
1 egg
2 tablespoons lemon zest
6 tablespoons lemon juice
Optional toppings: fine powdered sugar, strawberries, whipped cream

 

How to make them:

Preheat oven to 350 degrees. Line an 8×8 glass dish with parchment paper and lightly spray with nonstick cooking spray. Set aside.

In large bowl, combine butter, sugar, flour and vanilla until dough forms. Press evenly into the bottom of prepared dish. Set aside.

In another bowl, whip cream cheese. Stir in sweetened condensed milk. Scrape sides and mix again. Pour in egg, lemon zest and juice. Mix until mixture starts to thicken, 20-30 seconds. Scrape sides and mix again briefly. Pour overtop cookie bottom and smooth the top.

Bake 20-25 minutes or until cheesecake is set completely. Cool, then refrigerate. Cut into 16 squares and separate.

Sprinkle the tops of each square with 1 teaspoon of sugar and spread around with finger to evenly distribute sugar.

Place squares in fridge until ready to serve. Top how you like

Calories: 252kcal

Brownie Pie

When you get a need for chocolate this is an easy quick recipe that makes a nice chocolatey treat.
Serve with whipped cream or ice cream, it's so good.

Ingredients:
1 stick butter, softened
1 c sugar
2 eggs
1 tsp vanilla
3 Tbsp. cocoa powder
1 tsp salt
1/2 c all purpose flour

 

Instructions

Preheat oven to 350 degrees.

Cream together butter and sugar with electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and mix well.  Add cocoa powder, salt and flour and stir until well combined.   Grease 8 inch pie pan with butter or cooking spray, pour mixture into pie pan.  Bake 30 to 35 minutes until center is set.

 

Pumpkin Bars with Cream Cheese Frosting

It's Pumpkin Spice Time!

Prep Time: 15 minutes Cook Time: 25 minutes Yield: 24 large bars, 48 small bars 1x

Light, fluffy, moist pumpkin bars (like cake!) topped with a rich, creamy, decadent cream cheese frosting. It’s an exquisite, heavenly dessert. They’ll disappear right before your eyes!

PUMPKIN BARS:

2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 2/3 cup sugar
1 cup vegetable oil
1 can (15 ounces) pure pumpkin (not pie filling!)

CREAM CHEESE FROSTING:

8 ounces cream cheese, room temperature
12 Tablespoons butter, softened at room temperature
2 teaspoons vanilla extract
2 Tablespoons cream, half-and-half, or milk
6 cups unsifted powdered sugar

Pre-heat oven to 350°F. Sift together the flour, baking powder, cinnamon, salt, and baking soda.
In a large mixing bowl, beat eggs, sugar, oil, and pumpkin until light and fluffy. Add mixed dried ingredients into pumpkin mixture, beating until fully combined.
Spread batter in an ungreased 17×12 inch jelly roll pan. Bake for 20-25 minutes (adjust if your pan is a different size!), until the edges begin to brown slightly and a toothpick comes out clean. Cool completely before frosting.

Combine cream cheese, butter, vanilla, and cream in a mixing bowl. Beat with electric mixer on medium speed. Add powdered sugar 1 cup at a time, mixing between each addition, until all cups are added and frosting is smooth. Spread evenly on cooled pumpkin bars.

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