Meltaways

 These cookies are absolutely delicious, and they really do "melt away" when you put them in your mouth. This recipe is from "Aunt" Betty Taylor. She was Beth and Aaron's babysitter, and she is a great cook and baker!!!

Ingredients:

• 1 cup butter or margarine
• 1 1/2 cups sifted powdered sugar
• 1 1/2 cups sifted all purpose flour
• 1 tsp. vanilla
• 3/4 cup chopped pecans
• 1 can creamy-type frosting
• food coloring of your choice

Directions:

1. Preheat oven to 350 °.
2. Beat butter (or margarine) with 1/2 cup sugar in a large bowl until light.
3. Stir in flour, vanilla & nuts ~ blending well to make a stiff dough.
4. Use a small cookie scoop and roll dough into a ball.
5. Place 1 - inch apart on lightly greased cookie sheet.
6. Bake for 15 minutes or until firm.
7. Remove carefully while still hot and roll in sugar.
8. Cool on wire racks; roll again in sugar to make a generous white coating.
9. Color the frosting.
10. Spread colored frosting on cookie halves and press 2 cookies together.

Sopapilla Cheesecake Bars

 Source: Pillsbury ~ https://www.pillsbury.com/recipes/sopapilla-cheesecake-bars/65ec128f-2acc-417b-8745-06c182d3134a 

Ingredients:

• 2 - 8 oz. cans crescent rolls
• 2 - 8 oz. pkgs. cream cheese, softened
• 1 1/2 cups sugar
• 1 tsp. vanilla
• 1/2 cup butter, melted
• 1 TBSP. ground cinnamon

Directions:

1. Preheat oven to 350°.
2. Unroll one can of crescent rolls and place in bottom of glass 9" x 13" baking dish. Be sure to press any perforations to seal.
3. In medium bowl, beat cream cheese and one cup of sugar until smooth. Beat in vanilla. Spread over dough in baking dish.
4. Unroll second can of crescent rolls and firmly press perforations to seal. Carefully place on cream cheese layer. Pinch seams together.
5. Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon & sprinkle evenly over butter.
6. Bake 30-35 minutes or until bars appear set when gently shaken.
7. Cool slightly, about 30 minutes.
8. Refrigerate for easy cutting.
9. Best served warm.

Mama Sherri's Brownies

 Although my grandchildren call these delicious brownies "Mama Sherri's Brownies", the reality is that I got this wonderful recipe from a colleague when I started teaching in the early 1980's. Thanks, Chris Dever! These brownies have been a hit since I started making them.

1. Preheat oven to 300°.
2. Spray 9"x13" pan with Pam.
3. Melt 2 sticks of butter with 8 tablespoons of cocoa in a saucepan.
4. Add the following to the melted butter/cocoa mixture: 2 cups sugar, 1 cup flour, 1 teaspoon vanilla & 4 well-beaten eggs.
5. Pour mix into 9"x13" pan.
6. Bake for 35-45 minutes.
7. Frost with a tub of ready-made frosting.

KETO One-Minute Chocolate Chip Cookie

 Ingredients:

• 1 1/2 TBSP. melted butter
• 3/4 TBSP. heavy whipping cream
• 2 TBSP. Swerve brown sugar replacement
• 1/3 cup super fine almond flour
• 1/8 tsp. baking soda
• Lily's milk chocolate chips

Directions:

1. Mix all ingredients (one at a time).
2. Flatten dough on microwaveable plate with palm of hand.
3. Bake in microwave oven on high for 1 minute.
4. Let baked cookie cool on counter for 5 minutes.
5. Enjoy cookie as is, or add KETO vanilla ice cream.

DELICIOUS!!!!

Keto Chocolate Mousse

 Ingredients:

• 8 oz. Sugar-Free Cool Whip

• 8 oz. Whipped Cream Cheese

• 1 box Sugar-Free Chocolate Pudding

• Lily’s Chocolate Chips (I prefer milk chocolate)

• Optional ~ Sugar-Free Whipped Topping

Directions:

1. Stir Cool Whip and whipped cream cheese until well blended.

2. Stir in chocolate pudding.

3. If whipped topping is used, spray it on top of the mousse.

4. Sprinkle with chocolate chips.

Keto Brownie in a Mug

 Ingredients:

• 1 tbsp. butter 

• 1 egg

• 1/4 cup almond flour

• 1 tbsp. Swerve granular sweetener

• 1 tbsp. cocoa

• 1/2 tsp. baking powder

• 1 tbsp. Lily’s chocolate chips

Directions:

1. Melt the butter in a mug.

2. Stir sweetener in the butter.

3. Add cocoa and stir.

4. Add egg and stir.

5. Add almond flour and stir.

6. Add baking powder and stir.

7. Add cocoa and stir.

8. Cook in a microwave on high for 2 minutes.

Bill and I like to split this brownie for 2.5 net carbs each. Then we add 2/3 cup Carb Smart Breyers Ice Cream each for 4 more net carbs. (6.5 net carbs per serving)

Keto Strawberry Shake

 Ingredients:

• 1 cup unsweetened almond milk

• 1/2 cup strawberries

• 2 oz cream cheese

• 2 tbsp. Heavy cream

• 1/2 tsp. Vanilla

• 1 tbsp. Keto sweetener

• A few ice cubes

Directions:

1. Put all ingredients in a Magic Bullet

2. Blend until smooth.

Keto Frosty (0 Net Carbs)

 Ingredients:

• 1 cup heavy cream

• 1/2 tsp. vanilla extract

• 2 tbsp. cocoa powder

• 2 tbsp. Swerve granulated sugar

• Lily’s dark chocolate chips

Directions:

1. Using a hand mixer, mix first 4 ingredients until peaks are formed.

2. Transfer to tupperware with a lid.

3. Place in freezer for a minimum of 2 hours.

4. Serve in a bowl and sprinkle with chocolate chips.

Bourbon Balls

Just about every Kentuckian hosting a Kentucky Derby Party will serve these delectable Southern bite-sized treats!

Ingredients:
      2 sticks butter, softened
      2 lbs. powdered sugar
      1/4 cup bourbon
      1 cup finely chopped pecans (I put pecan halves in a food processor.)

      2 - 12 oz. bags semi-sweet chocolate chips
      2 Tbsp. shortening (I've been known to use butter flavored.)

      86-90 pecan halves for garnishing

Instructions:
1.  Using an electric mixer, mix softened butter with powdered sugar until well blended.
2.  Add bourbon and mix well.
3.  Hand stir in the chopped pecans.
4.  Refrigerate mixture for at least 1 hour.
5.  While mixture is chilling. line 4 cookie sheets with parchment paper.
6.  When mixture is chilled, use a small cookie scoop to guarantee a uniform size of bourbon balls.
7.  Roll each bourbon ball and place on cookie sheets.
8.  Refrigerate bourbon balls.
9.  Melt 1 bag plus 1 tablespoon of shortening.
10. Dip bourbon balls in chocolate and place a pecan half on each ball.
11. Return dipped bourbon balls to refrigerator.
12. Repeat #9-#11 until all balls have been dipped.
* These bourbon balls will keep in a tightly sealed container in the refrigerator for a month.

Coconut Macaroons

Ingredients:

• 2/3 c. all purpose flour
• 14 oz. bag shredded sweetened coconut
• 1/2 tsp. salt
• 14 oz. can sweetened condensed milk
• 1 tsp. almond extract
• 2 tsp. vanilla extract
• 3 small squares chocolate almond bark

Directions for Cookies:

1. Preheat oven to 350 degrees.
2. Line cookie sheets with parchment paper.
3. Stir flour, coconut and salt together.
4. Add milk and both extracts. Stir until combined
5. Drop cookie scoop (2 tbsp. size) of macaroon mix onto parchment paper.
6. Add more balls of macaroon mix about 1 inch apart on parchment paper.
7. Wet fingers with water and push down any coconut standing up, so they won't burn during baking.
8. Bake about 11 minutes. Bottoms should be golden when done.
9. Cool completely.

Directions for Dipping:

1. Melt 2 squares of chocolate almond bark according to directions.
2. Dip bottoms of cookies and put on waxed paper (on counter) to dry.
3. When finished dipping bottoms, melt 3rd square of chocolate almond bark.
4. Put melted chocolate in quart size freezer zip lock bag.
5. Snip corner of bag and drizzle chocolate on top of each macaroon.
6. Voila....there you have the best tasting coconut macaroons! Enjoy!

Apple Filled Cupcakes with Brown Sugar Cinnamon Buttercream Frosting

Ingredients:

• 1 box yellow cake mix + box ingredients
• 20 oz. can apple pie filling
• 1 cup softened butter
• 3 cups powdered sugar
• 1/2 cup brown sugar
• 1 tsp. cinnamon
• 2 tbsp. milk
• 1 tsp. vanilla

Directions:

1. Preheat oven according to cake box instructions and line muffin tins with paper liners.
2. Prepare batter according to box directions.
3. Fill liners 2/3 full and bake according to box directions for cupcakes.
4. Allow to cool completely.
5. Dice apples into smaller pieces.
6. use a knife to core out a plug in the middle of each cupcake and fill with pie filling.
7. Place just the top of the plug back on cupcake.
8. Whip butter, brown sugar, cinnamon and vanilla for until fluffy.
9. Gradually add powdered sugar.
10. Add milk until you reach desired consistency.
11. Transfer to piping bag and frost each cupcake.

Derby Pie Truffles

Ingredients:

• 2 1/2 cups toasted pecans, finely chopped
• 1 cup graham cracker crumbs
• 1 cup brown sugar
• 1/2 teaspoon salt
• 2 tablespoons maple syrup
• 1/4 cup bourbon
• 1 teaspoon vanilla extract
• dipping chocolate (may use semi-sweet chocolate chips with paraffin OR chocolate almond bark)

Directions:

1. Toast pecans and finely chop.
2. In medium bowl, stir together the chopped pecans, graham cracker crumbs, brown sugar and salt until well combined.
3. Add maple syrup, bourbon and vanilla extract and stir well. Use your hands to make sure it is fully incorporated.
4. Shape into 1-inch balls and place on waxed paper-lined cookie sheets.
5. Freeze for at least 2 hours.
6. Dip in melted chocolate and return to waxed paper-lined cookie sheets. 
7. These should be ready to serve in 15 minutes.
8. Store in air tight container at room temperature.

Thanks to Mayim Bialik for sharing this Derby Pie Truffles recipe.

Derby Pie Bars

For the shortbread crust:
¼ cup powdered sugar
1 cup all-purpose flour
Pinch of salt
½ cup (1 stick) cold unsalted butter, cubed
For the filling:
12 tablespoons (1 ½ sticks) unsalted butter, softened
1½ cups sugar
3 eggs
¾ cup all-purpose flour
1/8 teaspoon salt
3 tablespoons bourbon or whiskey (or more to taste)
1½ cups chocolate chips
1½ cups chopped walnuts


To make the crust, combine the powdered sugar, flour, and salt In the bowl of a food processor. Add cubes of butter and pulse until it resembles coarse cornmeal. (You can also use your fingers or a pastry cutter to incorporate the butter. Whatever is easiest for you.) Firmly pat the mixture into the bottom of a 9x13 baking dish. Bake the crust at 350 degrees for about 20 to 23 minutes until just lightly golden.

To make the filling, cream the butter and sugar until light and fluffy. Add the eggs, flour, salt , and bourbon and continue to mix until well combined. Fold in the chocolate chips and walnuts. Pour batter over partially baked crust. Bake until filling is set and top is light golden brown, approximately 25 minutes. Allow bars to cool for at least 30 minutes before cutting into 2-inch squares (or desired size).

Bars will keep in an airtight container for at least a week. (Yields 24 2-inch squares.)

Simple Southern Peach Cobbler

Nothin' ends a good Southern dinner better than hot peach cobbler topped with ice cream. Being the simple cook that I am, I enjoy making this simple cobbler...sure beats doing it from scratch. This recipe can be easily modified by changing the fruit.

Ingredients:

• 1/2 cup butter
• 1 cup sugar
• 3/4 cup self-rising flour
• 3/4 cup milk
• 1 (29 oz.) can sliced peaches in light syrup

Directions:

1. Preheat oven to 350 degrees.
2. Slice butter and place in deep 2-quart baking dish.
3. Put baking dish in oven to melt butter.
4. Mix sugar and flour together; then slowly stir in milk until all milk has been added.
5. Gently pour sugar/flour/milk batter over melted butter.
6. Carefully spoon peaches and syrup over batter.
7. Bake in preheated oven 35-45 minutes until crust is puffed and golden.

Samoa Brownies

I can't remember where I found this recipe. I wish I could remember, so I could give credit where credit is due. If you like Samoa Girl Scout cookies, you are going TO LOVE this recipe!

Ingredients:

1 brownie mix

3 1/2 cups shredded coconut, toasted
(2) 14 oz. package of caramels, unwrapped
1/2 tsp. salt
4 tbsp. milk
3 oz. semi-sweet chocolate (I use chocolate Almond Bark found in the baking aisle at Walmart.)

Directions:

1. Prepare brownie mix according to box directions and cool.

2. Preheat oven to 300 degrees. To toast coconut, spread shredded coconut in a thin layer on a baking sheet. Bake for about 20 minutes, stirring every 5 minutes to make sure that the coconut browns evenly.

3. In a large, microwaveable bowl, add unwrapped caramels, salt, and milk and cook on high for 3-5 minutes, stirring occasionally (about every 45-60 seconds). Cook until all caramels are melted and smooth.

4. Add coconut and mix together. Spread over cooled brownies.

5. Drizzle chocolate on top

6. Refrigerate 4-5 hours or overnight.

7. Remove at least 1 hour from the fridge before cutting into bars.

8. Store in refrigerator, but remove 20-30 minutes before serving as the caramel will be hard.

Turtle Brownies

These brownies are to die for! Oh, my goodness! They should be cut into small squares because they are soooooooo rich!

Ingredients:

• Brownies ~ ingredients you need for your personal homemade brownies (sorry...I don't share mine because I bake them for rewards at school...don't want my students to have the recipe because Mrs. Canterbury's homemade brownies will no longer be special treats)
• 40 Kraft caramels, unwrapped
• 3/4 cup heavy cream
• 2 cups pecan halves
• 2 oz. semi-sweet chocolate (I use chocolate chips)

Step-by-Step Directions:

1. Toast pecans ~ Bake in 350 degrees oven 8-10 minutes or until lightly brown and fragrant.
2. Bake homemade brownies of your choice in 9x13 baking pan sprayed with Pam.
3. Toward the end of the baking time for the brownies, make the caramel ~ Place unwrapped caramels and 1/2 cup heavy whipping cream in sauce pan. Cook on low heat, stirring frequently, until creamy.
4. Add pecans to smooth, warm caramel.
5. Pour caramel/pecan mixture on top of brownies shortly after the brownies come out of the oven. Spread over entire pan of brownies.
6. Let brownies cool to room temperature; then cover and put in refrigerator for one hour or until brownies are firm.
7. Make ganache ~ Place chocolate chips in heatproof bowl. Heat 1/4 cup heavy whipping cream in small sauce pan on medium heat or in microwave. Bring cream to a boil. Then pour hot cream over chocolate chips, and allow it to stand for 5 minutes. Then whisk chocolate/cream until smooth.
8. Drizzle ganache over cold brownies.
9. Cut into 48 squares. This dessert is rich, rich, rich!
10. Enjoy! This is a little taste of heaven!

Oreo Cupcakes

I found this yummy recipe at

Lemonade Makin' Mama's website

Ingredients for cupcakes:

• yellow box cake mix
• Oreo cookies (regular, not double-sstuffed)

Directions for cupcakes:

1. Line two cupcake tins with paper liners (24).
2. Place a whole Oreo cookie in bottom of each liner.
3. Crush remaining cookies and set aside half of cookie crumbs. (I use a food processor.)
4. Mix yellow box cake mix per package instructions.
5. Stir 1/2 of cookie crumbs in cake batter.
6. Spoon Oreo batter into liners.
7. Bake according to box instructions...will probably have to reduce the baking time because of the cookie in the bottom.

Ingredients for frosting:

• 2 1/4 sticks butter
• 3 1/4 cups + 2 TBSP. powdered sugar
• 1 1/2 TBSP. milk
• 1 tsp. vanilla extract
• remaining crushed Oreos

Directions for frosting:

1. Beat butter and 3/4 cup powdered sugar until pale and fluffy.
2. Gradually add the rest of the powdered sugar.
3. Add milk and vanilla extract.
4. Beat until pale and fluffy.
5. Stir in remaining crushed Oreos.
6. Store at room temperature until ready to use.
7. Pipe frosting on cooled cupcakes and place a mini Oreo on top.

Karen's Peanut Butter Ganache

My friend Karen McInnis is such an AWESOME BAKER! She makes some of the best desserts I have ever eaten! She makes brownies and dresses them up by piping this ganache atop each square...YUMMY!

Ingredients:

1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Directions:

1. Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.
2. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
3. Add the cream and beat on high speed until the mixture is light and smooth.

Easy Chocolate Thin Mint Ritz Crackers Cookies

If you like the Girl Scout Thin Mint cookies, you will love these Easy Chocolate Thin Mint Ritz Crackers . Six Sisters' Stuff Blog has some great recipes. You should check out this blog! Here is my version of their cookie:

Ingredients:

1 pound chocolate Almond Bark
1/2 tsp mint extract
28-30 Ritz Crackers
Optional ~ crushed candy cane or red & green icing

Directions:

1. Line cookie sheet with wax paper.
2. Melt chocolate in a microwave-safe dish according to package instructions.
3. When chocolate is completely melted, stir in 1/2 tsp. mint extract.
4. Dip Ritz Crackers into chocolate.
5. Tap off excess chocolate.
6. Lay crackers on wax paper to cool.

You can leave them plain or garnish with crushed candy cane. This cookie is also cute when drizzled with red and green icing. I usually leave the cookie plain.

Mama Sherri's Easy Sugar Cookies

I cheat to make these cookies, but they are so pretty, so cute and I must say so tasty!

Ingredients:
2 pkgs. Betty Crocker Sugar Cookie Mix
2/3 cup butter, melted
2 eggs
4 tablespoons all-purpose flour
1 tub ready made vanilla frosting
white chocolate Almond Bark
M&Ms, sprinkles or nonpareils for decorating
cookie cutters of your choice

Directions:

1. Preheat oven to 375 degrees.
2. Mix cookie dough per instructions on package for "cutout cookies".
3. Cut cookies into shapes of your choice.
4. Bake cookies per package instructions.
5. Cool cookies completely.
6. Put frosting in microwaveable bowl and microwave 30-60 seconds, until it becomes thin and runny.
7. Color frosting with color of your choice.
8. Dip front side of cookie in frosting, and let harden. (I usually put the cookies on a paper towel to allow the frosting to harden.)
9. Decorate cookies with melted Almond Bark. (I put the Almond Bark in a quart Ziploc freezer bag and snip a corner, so the piping comes out smoothly for decorating.)
10. Put decorations of your choice on the cookies before the Almond Bark hardens.