Today’s offering is another picnic favorite: Butterscotch Blondies!

Ingredients

Cooking spray

1 3/4 cups packed light brown sugar

3/4 cup unsalted butter, melted

3/4 cup chunky peanut butter

1 tsp. baking powder

1 tsp. pure vanilla extract

1/2 tsp. kosher salt

3 large eggs, room temperature

2 cups all-purpose flour

2 1/2 cups mini pretzels, divided

1 cup butterscotch chips, divided

Directions

Preheat oven to 350° and grease a 13″x9″ metal baking pan with cooking spray. Line with parchment, leaving an overhang on 2 long sides. Grease parchment with cooking spray.

In a large bowl, using a handheld electric mixer on medium-high speed, beat brown sugar, butter, peanut butter, baking powder, vanilla, and salt until combined. Add eggs, one at a time, beating on low speed after each addition, until well combined

Fold flour into batter until only a few streaks remain. Add 2 cups pretzels by hand, lightly crushing into 2 to 3 large pieces. Add 2/3 cup chips, then fold pretzels and chips into batter until well combined.

Scoop batter into prepared pan, spreading with an offset spatula or the back of a spoon. Press remaining 1/2 cup pretzels into top of batter. Sprinkle with remaining 1/3 cup chips.

Bake blondies until light golden brown and a tester inserted into the center comes out clean, 23 to 27 minutes.

Let cool. Using parchment overhang, lift blondies out of pan, transfer to a cutting board, and cut into squares.

Enjoy!

In honor of the day, I am bringing the recipe for Knox Blox—or the Jello you can cut into shapes and eat with your fingers!

ingredients

3 (3 1/4 ounce) packages Jello gelatin (any flavor)

4 (1 ounce) envelopes unflavored gelatin

4 cups boiling water

directions

Heat the 4 cups of water until boiling.

Combine the Jello and gelatin together in a bowl.

Pour in the water.

Stir until completely dissolved.

Pour into a glass dish or pan.

Put in refrigerator about 2 hours to cool and set.

When set cut into squares.

How many you get depends on how large you cut them. You can also use cookie cutters for shapes.

ENJOY!

Today’s offering is also a patriotic picnic favorite—Oreo Balls!

Ingredients

40 Oreo Cookies, regular size

8 oz cream cheese, softened

12 oz white chocolate, broken into pieces

3 oz red colored melting wafers

3 oz blue colored melting wafers

1 oz patriotic sprinkles

Instructions

Line a sheet pan with parchment paper or a silicon liner.

Crush your Oreos in a food processer fitted with a blade attachment until they are a fine texture; about 10 (2-second) pulses.

In a large mixing bowl combine cookie crumbs and cream cheese until well combined. However, if you have a large enough food processor, I highly recommend adding the cream cheese and pulsing with the crushed cookies until just combined and a large clump has formed, a few more (2-second) pulses. It will be thick, slightly sticky, and shiny.

Form the mixture into tablespoon-sized balls (about 36) (roll them in your hands to make them smooth) and place in a single layer on the baking sheet. Refrigerate until very cold and firm, at least 1 hour or place them in the freezer for twenty minutes.

Line a second rimmed baking sheet with parchment or wax paper. Transfer half of the chilled Oreo balls onto it. Keep the rest in the refrigerator to keep them chilled and firm.

Place your white chocolate into a small mixing bowl and melt them in the microwave for 30 second intervals, stirring in between, until the chocolate is melted. Dip the balls into the melted chocolate and pull them out with a fork, while spooning the melted chocolate over the top and sides of the ball. Gently shake the fork up and down to help smooth the chocolate over the ball and for any excess to drip off.

Slide each ball onto the baking sheet and repeat with the remaining Oreo balls. (If the melted chocolate starts to firm up and becomes hard to work with, heat in the microwave for 15 seconds and stir again.)

In small mixing bowls melt the blue and red chocolate just as you did the white. Place the colored chocolates into individual zip top bags, cut the tip off the bottom of the bags and drizzle the chocolates over the balls. Sprinkle with red, white and blue sprinkles. Place them in the fridge to set for 10 minutes.

Break off any excess chocolate and enjoy. Keep stored in the refrigerator.

Enjoy!

Since it’s July, I found some patriotic desserts for those July 4^th picnics! Today’s offering is Edible Eagles!

Ingredients

1/4 cup white chocolate chips

6 large marshmallows

finely shredded coconut

6 chocolate covered sandwich cookies (like Oreo Fudge Creams)

6 whole cashews

black decorator’s gel

Directions

Melt chocolate chips according to the package directions. For each bird, drop a large marshmallow into the melted chocolate, using a spatula, coat it well. Remove the marshmallow from the chocolate and roll it in the coconut, leaving one end uncovered. Immediately set the marshmallow, coconut free end down, atop chocolate cookie. Let the chocolate set a bit, then use a toothpick to make a hole in the side of the marshmallow and insert a cashew in the beak. Finally, add black decorator’s gel eyes.

Enjoy!

Today is another national day with food–National Pralines Day. I found a recipe for “classic Southern pralines”, but I have not tried it as yet.

Ingredients

1 cup granulated sugar

1 cup packed brown sugar

1/2 cup evaporated milk

4 tablespoons unsalted butter, cubed

2 teaspoons pure vanilla extract

1 1/2 cups toasted and coarsely chopped pecans

1/4 cup boiling water, if needed

Directions

Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

In a medium saucepan over medium heat, combine the white sugar, brown sugar, and evaporated milk.

Stir until the sugar dissolves. Once all is well mixed, insert a candy thermometer. Cook the candy, stirring occasionally, until the thermometer reads 240 F.

Once the proper temperature is reached, remove the pan from the heat and drop the cubes of butter on top, without stirring. Allow the sugar mixture to sit for 1 minute.

Add the vanilla extract and pecans.

Begin to stir smoothly and constantly with a wooden spoon; the candy will begin to thicken and appear lighter in color. Continue to stir until the candy starts to hold its shape. It should still be easy to stir, but don’t overdo it, as pralines quickly go from fluid to rock-solid.

Once the confection has a lighter opaque-brown color and is holding its shape, work quicky and drop small spoonfuls of the candy onto the prepared baking sheet. Because the pralines will start to set in the saucepan, you need to spoon out the candy as fast as you safely can. If the candy stiffens before you’re done scooping, add a spoonful of boiling hot water and stir until it loosens, then continue scooping until you have formed all the pralines.

Allow the candy to fully set at room temperature; it should take about 30 minutes for the pralines to harden. Store the pralines in an airtight container at room temperature.

Enjoy.

In honor of National Pecan Sandies day, I present…a Pecan Sandies Recipe…lol

Ingredients

2 sticks butter, softened (1 cup)

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1 1/2 tsp. vanilla extract

1/2 tsp. kosher salt

2 cups all-purpose flour

1 cup pecan halves, finely chopped

24 pecan halves

Directions

Preheat the oven to 350° F.

In a mixing bowl, add the butter and sugars. Beat on medium speed for 3 minutes or until light and fluffy, scraping the sides and bottom of the bowl as needed. Add the vanilla and salt and beat well to combine. Add the flour and mix on low speed until a dough forms. Add the chopped pecans and mix on low until pecan are incorporated into dough.

Shape the dough into 1 1/2-inch balls and place 2-inches apart on 2 parchment-lined baking sheets. Using the bottom of a glass, press down on each ball to a 1/2-inch thickness. Press one pecan half into the top of each cookie.

Bake for 18 minutes or until the bottom edges start to lightly brown. Let rest for 3 minutes on the sheet trays, then transfer the cookies to a cooling rack. Cool completely.

Enjoy!

I found an unusual recipe that I haven’t tried yet, but I plan to! Butterfinger Cake!

Ingredients

yellow cake mix plus ingredients to prepare (1 box)

14 ounces sweetened condensed milk (1 can)

12.25 ounces caramel sauce (1 jar)

8 ounces Cool Whip thawed (or 3 cups homemade)

4 full-size Butterfingers candy bars

Instructions

Preheat the oven and prepare the yellow cake mix according to the package directions for a 9-inch x 13-inch baking dish.

While the cake is baking, mix together caramel sauce and sweetened condensed milk in a medium bowl.

Take the cake out of the oven. While it’s still warm poke holes all over the top with the back of a wooden spoon, skewer, or a fork.

Pour the caramel mixture all over the warm cake and then let it sit on a wire rack until completely cooled. (The cake will soak up the caramel)

Crush up all the Butterfingers and sprinkle 2 of the candy bars evenly over the cake.

*Pro Tip: Put the candy bars in the freezer so they’ll crush better. Then crush the Butterfingers in the wrappers, cut the tops off, and pour them out over the cake.

Frost the cake with the Cool Whip so the entire top is covered.

Sprinkle the top of the cake with the remaining 2 crushed Butterfingers. Store in the fridge until ready to cut into 12 slices and serve.

Enjoy!

In honor of National Fudge Day, I am bringing my favorite Chocolate Peanut Butter Fudge recipe.  I learned this one in 8^th grade and am still making this delicious fudge!

2/3 cup evaporated milk (I use skim milk)

1 2/3 cups sugar

1 cup semi-sweet chocolate chips

1 cup miniature marshmallows

1/2 cup creamy peanut butter

1 teaspoon vanilla extract

Instructions

Combine the milk, and sugar in a saucepan.  Heat until boiling, then stirring constantly, cook for 5 minutes.  Remove from the heat and stir in the chocolate chips, marshmallows and the peanut butter, stirring until smooth.  Add vanilla.

Lightly grease a 10-inch square pan or line with parchment. Pour the fudge into the pan and spread with a spatula. Chill in the refrigerator until firm. Slice into 1-inch pieces and store in an airtight container in the refrigerator. Enjoy!

Notes

This fudge can be made ahead of time and then kept in the freezer for several months. Thaw in the refrigerator when ready to serve.

Today’s offering is a Boiled Cookie–no baking involved!

Ingredients

1/2 cup butter, cubed

1/2 cup 2% milk

2 cups sugar

3 cups quick-cooking oats or old-fashioned oats

5 tablespoons baking cocoa

1/2 cup raisins, chopped nuts or sweetened shredded coconut

Directions

In a large saucepan, heat butter, milk and sugar. Bring to a boil, stirring occasionally. Boil for 1 minute.

Remove from the heat. Stir in the oats, cocoa, and raisins, nuts or coconut. Drop by tablespoonfuls onto waxed paper. Cool.

ENJOY!

Today’s offering is Hummingbird Cake!

Ingredients

For the Cake

2 cups all-purpose flour

1 1/3 cups granulated sugar

1 tsp. ground cinnamon

3/4 tsp. salt

3/4 tsp. baking soda

1/4 tsp. baking powder

1 cup canola oil

2 large eggs, beaten

1 1/2 tsp. vanilla extract

2 8-oz. cans crushed pineapple in juice, undrained

2 ripe bananas, chopped

1 cup chopped pecans

Nonstick baking spray with flour

For the Frosting

3/4 cup unsalted butter, softened

8 oz. cream cheese, softened

4 cups powdered sugar

1 tsp. vanilla extract

Pinch of salt 

For Decorating

1 cup toasted pecan halves

Directions

For the cake: Preheat the oven to 350°. 

Whisk together the flour, sugar, cinnamon, salt, baking soda, and baking powder in a large bowl. Stir in the oil, eggs, vanilla, and pineapple until evenly combined. Mash the bananas then add to the bowl with the pecans. Stir to combine. 

Spray 2 (8-inch) round baking pans with nonstick baking spray (or, butter and flour the pans). Divide the batter evenly between the prepared pans. Bake in the preheated oven until a wooden pick inserted in the center comes out with just a few small crumbs, 33 to 37 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert the cakes onto the wire rack and cool completely, about 1 hour.

For the frosting: Beat the butter and cream cheese in a stand mixer fitted with the paddle attachment on medium until smooth and creamy, 2 to 3 minutes. Add the powdered sugar then mix at low speed just until combined. Scrape the sides and bottom of the bowl. Add the vanilla and salt. Beat frosting on medium-high speed until light and fluffy, about 2 minutes.

Place one of the cake layers on a serving plate and top with about 1 cup of the frosting, spreading evenly to the edge. Top with the second cake layer. Spread the remaining frosting on the top and sides of the cake. 

To decorate the cake: Press the pecan halves along the base of the cake and around the top of the cake to create a ring. Slice and serve. 

Enjoy!