M and M Cake Mix Cookie Bars

 

Cake Mix Cookie Bars

Last week I posted a terrific Lemon Cheesecake that used a cake mix for the cookie crust. It was well received so I started looking for more cake mix recipes to share with my readers. These bars are quick and easy. They make a 9 x 13 pan full so you can feed many hungry children which is just what I did this past weekend at the lake.

Cake mix cookie bars

prep time: 5 minutes

cook time: 20-30 minutes

total time: 35 minutes

Ingredients:

1 Box yellow cake mix (I used Betty Crocker)
1 Small box instant vanilla pudding
1/4 Cup water
3/4 Cup vegetable oil
2 Eggs
1 Cup chocolate chips. I used 1/2 cup mini M&M's and 1/2 cup milk chocolate chips.

Directions:

Preheat your oven to 350 degrees.

Combine cake mix, pudding, water, vegetable oil, eggs and chips or M&M's in large bowl.

Pour the batter (it's going to be thick) into a greased 9 X 13 baking dish. I sprayed my dish with nonstick cooking spray which worked well.

Bake your bars for 20-30 minutes (I took mine out at 30 minutes.)

It may look sort of raw in the middle but if the edges are just golden and starting to get crispy, it's probably perfect.

Recipe via Southern Bite

 

These bars were enjoyed by everyone. You could easily change flavors by changing the base cake mix and mix in's such as chocolate cake mix with peanut butter candies, or brickle bits....use your imagination and what you like best.

We enjoyed the lake this weekend and kicked off the summer season with two days of boating. After two years I finally got our boat "lake ready" and in the water. Jeff would be proud. We skied all day Sunday. Lots of friends and good times at the lake house... just like old times. Made me happy to see everyone having such a great time.

FYI - This nana skied after two years of being off the water!! Can't wait to teach this little girl how to ski with Nana!!

 

Happy Trails,

Mtn Mama

 

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Whoop-Whoop Friday

Double sided-Fun and Bright Kiddo Quilt

This quilt was so fun to make.  I used bright, colorful prints that just made me happy to look at.  Lots and lots of STARS!!  Since these were stash pieces and many were small I just made 7 inch blocks and put them together in diagonal rows ...... But the neatest part is that it is a two sided quilt................

On the back I strip pieced several of the fabrics and then used my embroidery machine to put the little guys' name on it.
I quilted it in a bright multi-colored thread in stars and loops.

A closer look at these beautiful fabrics.  

This beauty goes to a long time friend from college who just had her fourth grand-baby......a boy.  This is really a toddler lap sized quilt ....made to take to the park and have picnics on....sit on at the ball field and use in all the fun ways that a toddler needs a blanket.

I was really pleased with the finished product.   I also helped a friend yesterday and quilted a lap quilt for her.  It was a great day in the sewing room.

Hope your Memorial Day weekend is filled with fun and lots of bright happy sunshine and memories!!

Thanks to all the Veterans who have served and protected us over all the years!!  We love you!!

Happy Trails,

Mtn Mama 

Lemon Cheesecake

A New twist on an old Favorite --
The Yellow Cake Mix

Easy Lemon Cheesecake

Who knew you could take a simple yellow cakemix and use it for a delicious cookie crust for a cheesecake? This crust melts in your mouth with the right amount of texture and sweetness. I love how easy this is to make. I also substituted Greek Yogurt cream cheese and yogurt to make it a little "better" for you.

Ingredients:

Crust:

1

box yellow cake mix

1/4

cup vegetable oil

1

egg

1

teaspoon grated lemon peel

Filling:

2

packages (8 oz each) cream cheese, softened ( used Greek Yogurt cream cheese)

3/4

cup sugar

3

containers (3.5 oz each) lemon pudding (from 4-pack container)

1/2

cup sour cream ( I used 1/2 cup of vanilla yogurt)

3

eggs

2

cups frozen (thawed) whipped topping

Directions:

• 1Heat oven to 300°F. Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, oil, 1 egg and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 inch up side of pan.

With a sturdy measuring cup, press the crust mixture into the sides of the pan and across the bottom until it is evenly distributed.

• 2In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in 3 eggs, one at a time, until mixed. Pour over crust.

• 3Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.

• 4Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store covered in refrigerator.

This is a very easy cheesecake to make. The lemon really brightens the flavor. I added rasberries and whipped cream upon serving. It not only made it pretty but it also added to the overall flavor of the dessert. If cheescake has intimidated you before please try this one...you will be so proud of yourself.
Below is the entire recipe which you can copy and paste to your recipe file or if you wish you can go to www.bettycrocker/recipes/lemon-cheesecake and print it from there.

Lemon Cheesecake

Ingredients

Crust

1 box yellow cake mix

1/4 cup vegetable oil

1 egg

Snicker's Cupcakes

"Little Gourmet Goodness"

Several weeks ago my daughter baked a batch of these wonderful, indescribable cupcakes.  I was so impressed!!!  But.....she shared them with all her friends and I DID NOT get one so I told her she had to share the recipe with me.  I'm just that way you know!!

She did better than that ....she came up Sunday and spent the afternoon in the kitchen with me making a whole batch for me to share with my friends!!    

These are beautiful, rich, and very labor intensive....not hard just a lot of steps .... and best of all they save you the price tag of one in those "Little Cake" shops!!!  They would be great for a special birthday or occasion to show off your baking skills and impress your family and friends.

Snicker's Cupcakes

Yeild : 18 cupcakes

Ingredients:

For the cupcakes:

1 1/3 cups flour

1 cup good quality cocoa powder ( I used Ghirardelli)

1 1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk, room temperature

1/2 cup sour cream 

2 Tbsp water

6 oz butter at room temperature

2/3 cup granulated sugar

2/3 cup lightly packed brown sugar

2 large eggs, room temperature

1 Tbsp vanilla

For the Caramel filling:

14 ounces store-bought soft caramels

1/3 cup heavy cream

1 Tbsp butter 

1/2 cup salted peanuts, coarsely chopped

For the Peanut-Marshmallow Frosting:

8 ounces butter, room temperature

1 1/4 cups creamy peanut butter

1 tsp vanilla

4 cups powdered sugar

7 oz. jar marshmallow cream

To Finish:

1/2 cup chocolate fudge sauce or chocolate ganache

1/4 cup chopped peanuts

7 fun-size Snickers Bars, cut in half or coarsely chopped

To Make the Cupcakes:

1.  Preheat the oven to 350 degrees.  Line the cupcake pans with liners.

2.  In a bowl, sift together the flour, cocoa powder, baking soda and salt.

3.  In a separate large mixing bowl whisk together the buttermilk, sour cream and water.

4.  In the bowl of a large stand mixer fitter with a paddle attachment, beat together the butter and sugars until they are light and fluffy, about 3-5 minutes.  Add the eggs one at a time, beating well after each addition, then add the vanilla extract.

5.  With the mixer running on low speed, add quarter of the dry mixture.  When it is mostly mixed in, add a third of the liquid ingredients.  Continue to alternate adding drys and liquids, ending with the dry ingredients.  When the drys are almost all mixed in and only a few streaks of flour remain, stop the mixer and finish mixing by hand with a spatula.  Scrape down the bottom and sides of the bowl.

6.  Scoop batter into the lined cupcake pans.  Bake in the preheated oven for 22-25 minutes, until the tops of the cupcakes,spring back when lightly pressed.  Cool completely.

To make the Filling:

1.  Don't make the filling until you are ready to fill the cupcakes.

2.  Combine the caramels, cream and butter in a heavy saucepan.  Stir constantly on medium low heat until the mixture melts evenly.  This may take a while, but continue to stir and heat until you have a smooth fluid mixture.  Add the chopped peanuts and stir them in.

To Make the Frosting:

1.  Combine the butter and peanut butter in the bowl of a large stand mixer fitted with a whisk attachment, and beat on medium-high speed until light and fluffy.  

2.  Add the vanilla, cream and powdered sugar, and mix on low speed until the sugar is moistened.  Raise the speed to medium, and continue to beat until the mixture lightens and becomes fluffy and smooth.

3.  Add the marshmallow cream and stir it in by hand using a rubber spatula, scraping the bottom and sides of the bowl well.

4.  Once the frosting is well-mixed, spoon it into a pastry bag fitted with a star tip.

Assembly:

1.  Use a sharp paring knife or an apple corer to cut a cone shaped hole out of the top of the cupcakes.

( Save these core to put on after you fill the cupcakes)

2.  Scoop the caramel-peanut filling into the hole, coming almost to the top.  Replace the core to seal the filling inside the cupcake.  

If the caramel starts to get a little hard to work with, microwave it briefly until it is fluid again.

3.  Once all the cupcakes are filled, pipe the frosting on top in one big decorative swirl.  Add a drizzle of fuge sauce or chocolate ganache.  We made our own ganache - 1/2 cup chocolate chips with 2 TBSP cream melted for 1 minutes in the microwave.  Stir till glossy and then drizzle over the cupcake tops.

4.  Add a sprinkling of peanuts and Snicker's bar pieces.  Store Snickers Cupcakes in an airtight container at room temperature - or frig.  Enjoy within 3-4 days.  

Thanks to Sugar Hero for this great recipe.  You can find the original recipe here .  Please copy and print the recipe below and try these wonderful "little cakes" for yourself.

Snickers Cupcakes
yield: 14 cupcakes Chocolate cupcake recipe adapted from Barefoot Contessa at Home by Ina Garten

For the Cupcakes: 1 3/4 cups (7.8 oz) all-purpose flour
1 cup (3 oz) good-quality cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup full-fat buttermilk, at room temperature
1/2 cup full-fat sour cream, at room temperature
2 tbsp water (can substitute brewed coffee for richer flavor)
6 oz butter, at room temperature
2/3 cup (4.75 oz) granulated sugar
2/3 cup (5 oz) lightly packed brown sugar
2 large eggs, at room temperature
1 tbsp vanilla extract

For the Caramel-Peanut Filling: 14 oz store-bought soft caramels
1/3 cup heavy cream
1 tbsp butter
1/2 cup salted peanuts, coarsely chopped

For the Peanut-Marshmallow Frosting: 8 oz butter, at room temperature
1 1/4 cups creamy peanut butter
1 tsp vanilla extract
1/4 cup cream
4 cups (1 lb) powdered sugar
7 oz jar marshmallow cream

To Finish: 1/2 cup chocolate fudge sauce or chocolate ganache
1/4 cup chopped peanuts
7 fun-size Snickers bars, cut in half or coarsely chopped

To Make the Cupcakes: Preheat the oven to 350 F. Line 14 cupcake cavities with paper liners.

In a bowl, sift together the flour, cocoa powder, baking soda, and salt. In a separate bowl or large mixing cup, whisk together the buttermilk, sour cream, and water (or coffee).

In the bowl of a large stand mixer fitted with a paddle attachment, beat together the butter and sugars until they’re light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition, then add the vanilla extract.

With the mixer running on low speed, add a quarter of the dry ingredients. When it’s mostly mixed in, add a third of the liquid ingredients. Continue to alternate adding drys and liquids, ending with the dry ingredients. When the drys are almost all mixed in and only a few streaks of flour remain, stop the mixer and finish mixing by hand with a spatula. Scrape down the bottom and sides of the bowl.

Scoop the batter into the lined cupcake pans. Bake in the preheated oven for 22-25 minutes, until the tops of the cupcakes spring back when lightly pressed. Cool completely.

To Make the Filling: Don’t make the filling until you’re ready to fill the cupcakes. Combine the caramels, cream, and butter in a microwave-safe bowl. Microwave in 30-second increments, stirring well after every 30 seconds. They may resist melting and coming together at first, but continue to stir and heat until you have a smooth, fluid  mixture. Add the chopped peanuts and stir them in.

To Make the Frosting: Combine the butter and peanut butter in the bowl of a large stand mixer fitted with a whisk attachment, and beat on medium-high speed until light and fluffy. Add the vanilla, cream, and powdered sugar, and mix on low speed until the sugar is moistened. Raise the speed to medium, and continue to beat until the mixture lightens and becomes fluffy and smooth. Add the marshmallow cream and stir it in by hand using a rubber spatula, scraping the bottom and sides of the bowl well.

Once the frosting is well-mixed, spoon it into a pastry bag fitted with a large star tip.

Assembly: Use a sharp paring knife to cut a cone-shaped hole  out of the top of the cupcakes. Scoop the caramel-peanut filling into the hole, coming almost all the way to the top. Cut the bottom off of the cupcake cone, and replace the top of the cupcake on top of the caramel. (The cupcake filling can be eaten or thrown away—I trust you will find something to do with it.) If the caramel starts to get a little hard to work with, microwave it briefly until it is fluid again.

Once all of the cupcakes are filled, pipe the frosting on top in one big decorative swirl. Add a drizzle of fudge sauce or chocolate ganache, a sprinkling of chopped peanuts, and half of a fun-sized Snickers bar on top. Store Snickers Cupcakes in an airtight container at room temperature, and enjoy within 3-4 days.

Hope you enjoy these beauties and remember it's nice to share with others!!!

Happy Trails,

Mtn Mama

Cheesy Enchilada Casserole

A quick and easy casserole that is great for a family meal. Who doesn't like Mexican Food? Serve with chips and salsa, a salad and you have dinner.

Cheesy Enchilada Casserole

(Recipe from Six Sister's Stuff Cookbook)

Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions:

I used lean ground turkey in place of the ground beef. You can use either one.

In a large skillet, cook ground turkey and onion over medium heat until meat is no longer pink; drain.

Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.

Drain the black beans and corn. Rinse before using.

I mixed the remaining ingredients ( except cheese) together before mixing with the ground meat.

Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.

I used a mixture of shredded Mexican Blend and Sharp Cheddar. Use what you like best.

Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.

The last & final layer should be a healthy dose of grated cheese.

Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.

I divided my ingredients into two smaller dishes. One for now and one for later. I will bake it now and freeze it. Then I will reheat in the oven when I need a quick meal.

Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings. We like black olives so I put olives on the one we are going to eat now.

This casserole is much like a Mexican Lasagna. This is a great portable meal for potlucks, picnics and friends.

Enjoy!!

Recipe below to copy and print:

Cheesy Enchilada Casserole

(Recipe from Six Sister's Stuff Cookbook)

Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

 

 

Happy Trails,

Mtn Mama

 

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