This Mini Marshmallow Cream Cheese Dessert came from my Grandmother. It was one of her favorites to go with a meal. She especially liked to serve it as a desert around the holidays.

Preparation time: 5 minutes
Cooking time: none
Servings: 6

Ingredients:
½ bag mini marshmallows
1(20 ounces) can crushed pineapple, drained, reserve juice
1 (8 ounce) package cream cheese, room temperature
Maraschino cherries, drain (optional)

Directions:
1. In a large bowl, combine cream cheese, and marshmallows.
2. Then mix in pineapple and half a can of pineapple juice to
mixture.
3. Top with cherries.
Tip: Drink the remaining pineapple juice.

Recipe From:

© 2010 Ask Ms Recipes: Simple Recipes that Make Cents Cookbook   by Nina Marana

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

Cookies ARE a weakness in our house even the dogs still a nibble now and again.

We love oatmeal. But only in cookies it’s just better in cookies than in a bowl sprinkled with sugar and a little butter for extra flavor.

Just like the oatmeal these cookies are quick to bake and yes, they don’t last long in our house. Need I say any more. You’ll have to enjoy the flavors from the picture or make your own batch from the recipe I’m sharing. Now go and bake their worth it, but you better make a double batch and hide the first batch from your kids. Got it??

Happy Baking

3/4 cup I can’t believe it’s not Butter (Aldi’s brand)

1 cup brown sugar

1/2 cup white sugar

1 teaspoon vanilla

1/2 teaspoon baking soda

1 cup flour

3 cups quick cook oatmeal

1 cup raisins

1. Preheat oven to 350 degree F.

2. In a large bowl, cream together butter, sugar, and brown sugar.

3. Add the vanilla, baking soda. Then sift the flour in the mixture. (Stir after each ingredient.)

4. Stir in oatmeal and raisins.

5. Roll the cookie dough into golf ball size balls. Spray with canola oil and lay balls one inch apart on cookie sheet. Bake for 12 minutes until bottom is golden brown (top doesn’t brown).

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

1-1/2 cups cinnamon applesauce
1/4 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1/2 cup margarine or butter (room temperature)
1/2 cup brown sugar
1/2 cup all-purpose flour
1 cup quick-cook oatmeal
1/2 teaspoon  ground nutmeg
1 pinch salt

Directions
1. Preheat oven to 375 degrees F.
2. In a small sauce pan, mix together the first four ingredients. Simmer until the sauce is bubbly and thick. Let cool.
3. Using a mixer, mix together margarine and 1/2 cup brown sugar in a large bowl
4.  Then Slowly add  sifted flour, oatmeal, nutmeg, and salt.
5. In a 8x8x2 inch baking pan, pour in HALF the oatmeal mixture and spread out evenly.  Then pour all of the applesauce mixture, and top with the remaining oatmeal mixture; spread out evenly after each layer.
6. Bake in oven for 30 to 35 minutes. Let cool and serve.

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

Did you know that people have been obsessed with chocolate for over 2000 years?

The Aztecs used to crush coco beans to make a frothy chocolate drink. Chocolate has been a comfort to a lot of people.

The peanut butter swirl in the middle of the chocolate swirl brownie is a perfect combination of both peanut butter and chocolate together.

So you can get your guilty pleasure in your kitchen with this sweet chocolate brownie

Is Chocolate one of your guilty pleasures?

What’s your favorite chocolate?

A candy bar?

White Chocolate?

Milk Chocolate?

Chocolate with nuts?

Dark Chocolate?

Chocolate Layer
*2 cups Sugar
*1 cup Butter
*4 Eggs
*2-1/2 teaspoons Vanilla
*1-1/2 cups All-Purpose Flour
*3/4 cup of Unsweetened Cocoa Powder
*1 teaspoon Baking Powder
*1/2 teaspoon Salt
*1 cup Semi-Sweet Chocolate Chips

Peanut Butter Layer
*3/4 cup Peanut Butter
*1/3 cup Butter
*1/3 cup Sugar
*2 teaspoons Flour
*3/4 teaspoons Vanilla
*2 Eggs

Frosting
*1/2 cup Chocolate Chips
*3 tablespoons Butter
*2-2/3 cups Powder Sugar
*1/4 teaspoon Salt
*3/4 teaspoon Vanilla
*5 teaspoons Water

Directions
Preheat the oven to 350 degrees F. Grease a 13×9-inch pan.

Chocolate Layer
1.)  In a large bowl, combine 2 cups of sugar, 1 cup butter; Mix well. Add the 4 eggs, one at a time, stirring well each time.

2.) Stir in 2-1/2 teaspoons of vanilla and then sift in 1-1/2 cups of flour and stir.

3.) Add cocoa powder, baking powder, salt, and 1 cup of chocolate chips.

Peanut Butter Layer

1.) In a small bowl, mix in peanut butter and 1/3 cup of butter. Mix until smooth.

2.) Add 1/3 cup sugar, 2 tablespoons of flour, 3/4 teaspoon vanilla, and 2 eggs. Stir well until batter is smooth.

3. ) In the greased pan, pour half of the chocolate mixture into pan and smooth  it evenly with a butter knife. Next spread  peanut butter  across the entire  first layer. Lastly,  pour  the remaining chocolate batter on top.

4.) Using a chopstick, pull it through the three layers to create the marbling appearance.

5.) Bake at 350 degrees F for 40 to 50 minutes. Cool completely.

Icing

1.) In a medium size double boiler, melt together 1/2 cup of chocolate chips and 3 tablespoons of butter.

2.)When the chocolate and butter is melted, mix in the remaining ingredients. Wait until the brownies are cooled before spreading on the icing.

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

I couldn’t resist trying these cookie bars with caramel and chocolate. They were so good. The recipe was made with just enough chocolate and caramel to satisfy any chocolate or caramel lover.

Makes 16

For the Crust
4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment
1/4 cup packed light-brown sugar
1 1/2 cups all-purpose flour
1/4 teaspoon table salt

For the Chocolate Caramel
10 1/2 ounces milk chocolate, chopped (2 cups)
1 1/2 cups granulated sugar
1/4 cup water
3 ounces (6 tablespoons) unsalted butter
1 cup heavy cream
1/2 teaspoon table salt
1 tablespoon sea salt

1. Preheat the oven to 350 degrees. Make the crust: Line a 9-inch square baking pan with parchment, leave a overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy about 3 minutes. Add flour and table salt, and beat until combine.
2. Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
3. Make the Chocolate Carmel: Place chocolate in a medium bowl. Heat granulated sugar and water in small saucepan over medium-high heat, washing sides pan with a wet pastry brush to prevent sugar crystals from forming, until amber in color 10-12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, let stand until cool, about 10 minutes.
4. Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars.

Tips
Bars can be refrigerated for up to 3 days.

Source: Martha Stewart Living Magazine

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

A simple, but delicious sugar cookie drizzled with a sweet cranberry icing.

Prep Time: 15 minutes
Cook Time: 8-10 Minutes
Servings: 2 dozen cookies

Batter:

1/2 cup Butter
1 cup firmly packed brown sugar
1 egg, beaten
1-1/4 cups sifted all-purpose flour
1 teaspoon vanilla
3 capfuls of cranberry juice

Icing : (optional)

3 capfuls of Cranberry juice
2 egg whites
1/2 cup butter
1 cup granulated white sugar
1/2 cup Milk

Batter Instructions:

1. Preheat oven to 375 degrees F.
2. In a large bowl, combine butter and brown sugar until creamy.
3. Beat egg in a separate bowl and then add to the mixture and stir.
4. Sift the flour then vanilla and cranberry. Mix well.
5. Spoon tablespoons of batter onto cookie sheet 1 inch apart.
6. Put cookie sheet in oven and bake for 8-10 minutes.
7. Remove cookie sheet from oven and place on a cooling rack to cool.

Icing Instructions (optional):

1. In a medium sized bowl, combine all of the ingredients and mix.
2. Place in refrigerator until the icing is thickened.
3. Pour icing on cookie and allow to cool.

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

Have you seen the food show Mad Hungry? I love the show. Lucinda Scala Quinn, makes simple recipes in easy to understand steps. Here’s a delicious egg less cake recipe  from her book.

A Few ideas from Ask Ms Recipe- It’s  easy to doctor up by topping with fruit  or  adding sprinkles for a birthday or sweethearts for Valentine’s Day.

I’ve tried several of her recipes  You can check out her show on Hallmark in the morning. She is married with 3 sons that help her cook on the show.

This recipe is from her cookbook Mad Hungry. Visit her blog at Mad Hungry

1 1/2 cups all-purpose flour (spooned and leveled)
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
6 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 tablespoon white vinegar
1 cup cold water

1. Preheat oven to 350 degrees. In an 8-inch square baking pan, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and coarse salt.
2. Make a well in center of flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water. Whisk until well combined. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack.

Simple Buttercream Frosting
Makes 2 3/4 cups
2 cups (4 sticks) unsalted butter, room temperature
1 pound confectioners’ sugar, sifted
1 teaspoon vanilla extract
1/8 teaspoon salt

1. In a mixer bowl fitted with a paddle attachment, combine butter, sugar, vanilla, and salt. Beat on high speed 2 to 3 minutes, scraping down the sides of the bowl occasionally.

Recipe is from book Mad Hungry by Lucinda Scala Quinn who works for  Martha  Stewart. Source for both recipes are found here and here

Check out my Giveaways

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

3 Way Cinnamon Sugar Cookies

My daughter Crystaldawn created these cookies. She’s the sweet baker in the house so she loves to experiment with baking. She has a blog called Pets R My World, which she posts about pets, especially dogs.

Preparation time: 20 minutes
Servings: 1-2 dozen cookies (depends on cookie size)

2/3 cup margarine (room temperature softened)
1 cup +2 tablespoons white sugar
2 large eggs
1/4 teaspoon vanilla extract
2 teaspoons cinnamon
2 cups all-purpose flour
1 teaspoon water

1. Preheat the oven to 375 degrees F and oil cookie sheet.
2. Using a hand mixer, blend butter and 1 cup of sugar.
3. Add 1 egg, vanilla, and one teaspoon cinnamon to cookie dough mixture and mix with a fork.
4. Sift flour. Mix flour into cookie dough mixture with a fork.
5. Scoop tablespoons full of cookie dough onto cookie sheet.
6. Dip fork into flour then press crisscross marks into cookie dough. Dust with flour frequently to prevent fork from sticking to the cookie dough.
7. In a small bowl, beat egg and water with a fork.
8. Brush each cookie with egg mixture.
9. In a separate bowl, mix remaining cinnamon and sugar together and sprinkle onto each cookie.
10. Put cookies into oven on the middle rack and bake for 6-8 minutes. Remove cookies from cookie sheet and place cookies onto a cooling rack.

Optional: I did the cookies 3 ways: Sprinkles, Cinnamon Sugar (above recipe), and Rolo Candy Cookies

For the Rolo Candy Cookies:
Omit steps 6 through 9.  After you scoop cookie mixture onto cookie sheet press One Rolo face up into each cookie. Cook for 8 minutes.

For Sprinkle Cookies:
Omit step 9.
After brushing cookies with egg mixture, sprinkle with sprinkles. Press them in gently with your fingers.

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

There’s nothing better than a creamy cup of eggnog sitting by a toasty fire with your loved one.

Preparation time: 10 minutes
Refrigerate: 1/2 hour
Serves: 5 (1 cup)

Ingredients
4 cups whole milk
1 (5.1 ounce) package Jell-o instant Vanilla pudding mix
1/2 teaspoon ground nutmeg
3/4 teaspoon rum extract
1/4 teaspoon ground cinnamon

Directions:
1. In a large container, blend milk, pudding mix, nutmeg, rum extract, and cinnamon, mix well with wooden spoon (if possible).
2. Refrigerate 1/2 hour, gently stir before serving.

Tip #1: If eggnog is too thick add 1 cup milk
Tip #2: Top with cool whip each cup served

How do you make your eggnog?

Don’t forget about my giveaways.
Looking for a gift for that hard to buy person? Look in the Left sidebar.

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

Finding the perfect blend of fruit and pudding creates a perfect minty vanilla dessert.

Preparation Time: 15 minutes
Refrigerate Time: 60 minutes
Servings: 8

Ingredients:
1 small package vanilla instant pudding
1 1/4 cup whole milk
1 (11 ounce) can mandarin oranges, drained
1 (15 ounce) can sliced peaches, drained
1 medium-large gala apple, cored and chopped
1 (20 ounce) can pineapple chunks, drained

1 large ripe banana, sliced
2 drops mint extract
1/4 cup sour cream

Directions:
1. In a medium bowl, whisk together pudding, milk and orange juice.
2. In a large bowl, mix mandarin oranges, peaches, apple, pineapple, and banana.
3. Pour pudding mixture over fruit mixture and mix in sour cream and mint extract.
4. Cover and refrigerate for 1 hour or until chilled.

Tips:
#1 Use apricots in place of peaches.
#2 Top with whipped cream.

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011