Homemade Butterfingers

Source: Pinterest
Ingredients:
1 lb. candy corn
16oz jar peanut butter
16oz pkg. chocolate candy coating

Directions:
Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

Rating: A
Super easy, and everyone couldn't believe how much they tasted like the real thing!

Pumpkin Cake

Source: Allrecipes.com
Ingredients:
2 cups white sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts (optional)


Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
2. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Rating: B
Yummy frosting:)

The Best Chocolate Cake

Source: Mamma Cobb
Ingredients:
2 cups sugar
2 cups flour
1/2 cup crisco
1 stick margarine
1 cup water
4 tablespoons cocoa
2 eggs
1/2 cup butter milk
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon baking soda

Directions:
Preheat over to 350°. Grease and flour bundt pan. In large bowl mix sugar and flour and set aside. In sauce pan put crisco, water, margarine, and cocoa. Bring to boil. Pour over sugar and flour mixture, and beat. Add eggs and beat. Add buttermilk, vanilla, cinnamon, baking soda & mix well. Pour into bundt pan and bake at 350° for 35-40 mins.

Rating: A-
My mom's from scratch cake recipe that's been in the family! Always a favorite:)

Puppy Chow

Ingredients:
1 box of rice squares
1/2 cup peanut butter
1 cup semi sweet
2 cups powder sugar

Directions:
In saucepan on low heat, melt chocolate, add peanut butter & mix until smooth. Remove from heat, add to cereal & stir. Cover with powder sugar.

Rating: A
I'd add more peanut butter & chocolate for a full box of cereal.

PB & Jelly Bars

(Recipe thanks to Nemmie)
Ingredients:
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped

Directions:
Preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

Brownie Blizzards

(recipe thanks to Dana H.)
Ingredients:
1 box of brownie mix
1 tub (1/2 gal) of Blue Bell Homemade Vanilla Ice Cream (softened)

Directions:
Follow the instructions on the brownie box BUT DON’T put the eggs in!!!...water & oil only! Seems to work better if the batter is a little thicker. Microwave the tub of ice cream for 30 secs to soften the ice cream for easy mixing. Pour the ice cream in the brownie batter. Mix w/ a wooden spoon. Ready to serve!!!

Comments: A+
My favorite ice cream:)

Chocolate Peanut Butter Crackers

(Recipe thanks to Courtney R.)
Ingredients:
1 pkg of Club crackers
1 jar of peanut butter
1 tray of candy chocolate for dipping & coating

Directions:
Spread peanut butter on one cracker and place another cracker on top to make a sandwich. Make as many as you like. Then break each cracker in half. Refrigerate for 2 hours or more. Melt chocolate in sauce pan, and coat each cracker in chocolate. Place in fridge for 30 mins, and then ready to serve.

Peanut Butter Balls

(recipe from Allrecipes)
Ingredients:
2 cups creamy peanut butter
1/2 cup butter
4 cups confectioners' sugar
3 cups crisp rice cereal
2 cups semisweet chocolate chips

Directions:
Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners' sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.

Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).

Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.

Red Velvet Whoopie Pies

Ingredients:
1 1/2 cup sugar
2 eggs
1/2 cup oil
1 oz red food coloring
1 oz water
2 tbsp cocoa
1 tsp salt
1 tsp vanilla
1 cup buttermilk
3 1/2 cups flour
1 tbsp vinegar
1 1/2 tsp baking soda

1/4 cup softened butter
8 oz package of softened cream cheese
7 oz jar of marshmallow creme

Directions:
Combine cocoa, food coloring and water. Set aside to dissolve. Blend oil, sugar and eggs. Add food coloring mixture. Combine buttermilk, salt & vanilla. Add to mixture. Add flour. Dissolve soda in vinegar. Fold into batter. Drop by spoonfuls onto greased cookie sheets or parchment paper. Bake approximately 10 mins at 350. Remove from tray and add filling.

Filling:
In medium bowl beat butter & cream cheese. Fold into marshmallow creme.

To Store:
Wrap each pie with plastic wrap to retain moisture. These freeze well!

Black Bottom Cupcakes

Ingredients:
1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

Bake in preheated oven for 25 to 30 minutes.

Triple Threat Brownies

(Recipe thanks to Scaredbride)
Ingredients:
2 cups packed light brown sugar
1 cup (2 sticks) butter or margarine, melted
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
2/3 cup semi-sweet chocolate chips
2/3 cup peanut butter chips
2/3 cup white chocolate chips
Chocolate Chip Drizzle (recipe follows)

Directions:
Heat oven 350. Grease 15.5 x10.5 x 1 inch jelly roll pan. Stir together brown sugar and butter in large bowl; beat in eggs and vanilla until smooth. Add flour and salt, beating just until blended; stir in chocolate, peanut butter and white chips. Spread batter in prepared pan. Bake 25-30 mins or until wooden pick inserted in center comes out clean. Cool completely; cut into bars. With tines of fork. Drizzle Chocolate Chip Drizzle randomly over bars. About 6 dozen bars.

Chocolate Chip Drizzle:
Place 1/4 cup semi sweet chocolate chips and 1/4 teaspoon shortening (do not use butter or margarine) in small microwave-safe bowl. Microwave for 30 secs; stir. If necessary, microwave at 10 seconds intervals; stirring after each heating, until chips are melted and mixture is smooth. Place in small ziplock bag and cut the tip of one corner. Squeeze chocolate over cooled brownies.

Rating: A-
Who doesn't LOVE brownies:)

Oreo Bombs

Ingredients:
1 package of Oreo's
1 package of Cream Cheese (8oz)
1 bag of chocolate chips
1 tablespoon of Crisco
1 package of Betty Crocker Microwaveable White Chocolate.

Directions:
Crumble oreos in food processor or blender into little bits. Place in bowl and mix (by hand) cream cheese. Roll into small balls and place on wax paper on cookie sheet. Place in fridge for 2 hours. Melt chocolate chips in sauce pan w/ Crisco on low heat (takes about 10 mins). Roll oreo balls in chocolate and place on wax paper. Place back in fridge for 30mins -1 hr. Drizzle white chocolate on top. Place in fridge until ready to serve.

Rating: A-
Not my favorite dessert, but I had several coworkers ask for the recipe.

Tin Roof Pie

Ingredients:
¾ cup caramel ice cream topping
¾ cup peanuts, chopped
1 quart (4 cups) vanilla ice cream, softened
1 chocolate pie crust

Directions:
Stir half of the caramel and half of the peanuts into ice cream. Spoon into crust. Freeze for 4 hours or until firm. Top with the rest of the caramel and peanuts.

Rating: A
Super easy & very tasty:)

Rollercoaster Cake

My sister came over the other night to make a cake for her boyfriend. I helped her w/ the decorations, and thought it turned out (not yummy) rather cute...and no, he's not 12, he just loves rollercoasters:)
Ingredients

Cake mix

White icing

Blue food dye

Pre-cut Fruit Rollups

Sprinkles

Pretzel sticks

Large fruit gummies

Thin licorice

Chocolate chips

Rolo Turtles

Ingredients:

1 bag of Rolos

1 bag of small pretzels

1 bag of walnuts

Directions:

Preheat oven to 350°. Place pretzels on cookie sheet. Put unwrapped rolos on top of the pretzel. Cook for 3-5 mins until the rolos are soft, but not melted. Pull out of oven and top with walnuts.

Rating: A
I think these were the easiest things I've ever made. YUMMY!