Creamy Berry Salad

This has to be my absolute favorite fruity salad/side. It is beyond heaven. I have had the recipe for quite some time, but I can never manage to snap a picture before it's devoured. I finally got a picture the other day at a BBQ that I brought this too. Good thing I was fast because it was gone in minutes. It really is the perfect side to bring anywhere.

Creamy Berry Salad

2 bags frozen raspberries (you can also use mixed berries)
1 tub cool whip or 1 small carton whipping cream whipped until stiff
1 32 oz container vanilla yogurt
1 small package cheesecake pudding mix

Let berries sit out about 15 - 20 minutes before you assemble the salad. Dump berries in a large bowl. Add cool whip and yogurt. Sprinkle on the pudding mix. Mix together really well until salad is combined and looks pretty. Chill before serving.

Chocolate Layer Dessert

This is one of my favorite desserts. It's super simple and yet it makes an impression, and is super yummy. I usually make it when I run out of time to make anything fancy and start to panic when I realize I'm supposed to bring a dessert to an event. It comes together quick and is great for a potluck.


Chocolate Layer Dessert

1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough (or homemade cookie dough)
1 package (8 ounces) Philadelphia® Cream Cheese, softened
1 cup powdered sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
3 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
Chopped nuts and chocolate curls, optional

Directions
Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack.
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.
Cover and refrigerate for 8 hours or overnight until firm.

Jalepeno Cream Cheese Rolls

I told my husband I had made cinnamon rolls for him, and he was super excited. When I put these on the table, he was a little skeptic... but when he tasted them, he was pleasantly surprised and happy. These are a simple appetizer and really yummy. I ate quite a few myself.

*Found through Pinterest with no link to a website

Jalapeno Cream Cheese Rolls

1 tube regular Crescent Rolls

1 (4 ounce) can Diced Jalapenos (you will actually only use half of this can)

3/4 (8 ounce) cube cream cheese, room temperature

1 Tbsp. sugar

Note: The ingredients above make 32 little rolls. I've also used a can of Diced Green Chilis with great success.

Preheat oven 375 degrees.

Cut your cube of cream cheese and throw about 3/4 of it into a bowl. Now take almost half of your Jalapenos from the can and throw in with your cream cheese. 

To your bowl with your cream cheese and Jalapenos, add your Tablespoon of sugar. This is an important step.

Take your fork and mash it all up really well. Be sure to incorporate all that sugar in really well.

This is where you can do a little taste test. I prefer a bit more spicy poppers, so I added just a bit more jalapenos.

Set your bowl of cream cheese jalapenos aside for now.

Open up your tube of crescent rolls and place on your cutting board.

Separate them into two rectangles. Now pinch together the perforations to create two nice rectangles. Sometimes I like to use my little mini rolling pin afterwards, to make it a nice and smooth rectangle.With the back of your spoon, spread half of the cream cheese mixture, onto one of the rectangles. Save the other half of the mixture for the other rectangle. (You will have TWO rectangles per tube of crescent rolls.)

Once you've spread your half portion of cream cheese on one of your rectangles, start with the LONG end of the roll, and roll up.

Once it's all rolled up, you will need to cut your log into 16 pinwheels. Place your 16 rolls, standing up, on a cookie sheet that has been sprayed with Pam. 

Make sure you stand them up, with the cream cheese facing upward.

Pop these into the oven for about 13 minutes until they are golden brown. Keep an eye on them, as each oven varies.

Cool Chocolate Mint Oreo Cookie Trifle

I made this for a fun St. Patrick's Day themed dessert when I had family over for dinner. It turned out to be "knock your socks off" good. The trifle bowl was licked clean (not even kidding) and people were begging for more. It really was that good. I can't wait to make it again. I doubled the recipe to put in my trifle dish. The original recipe is for individual trifle size bowls.

From The Slow Roasted Italian

Chocolate Mint Oreo Cookie Trifle

12 OREO Cool Mint Cookies, chopped
1 (3.9 oz) package JELL-O Chocolate Fudge Pudding
2 cups cold milk
2 cups heavy whipping cream
¼ cup powdered sugar
1½ teaspoons pure mint extract
OPTIONAL: 8 drops green food coloring
20 Andes Mints, chopped

Beat pudding mix and 2 cups cold milk with an electric mixer (or whisk) for about 2 minutes. Refrigerate until ready to assemble.

Whip heavy cream using an electric mixer with a whisk attachment until you can see light tracks from the mixer. Add powdered sugar and continue to whip. Add mint and coloring. Mix until whipped cream can hold a peak. (Lift mixer up and there is a tip of cream on the mixer). Refrigerate until ready to assemble.

Chop Oreos and Andes mints. Set aside.

Assemble: Add ¼ of Oreos to the bottom of each trifle dish. Spoon ¼ of pudding directly on top of Oreos. Reserve a tablespoon of chopped mints. Add ¼ of remaining mints to trifle, directly on top of pudding. Top with whipped cream. Sprinkle with reserved mints.

Toffee Chip Poke Cake

I have made this several times and each time, there is not a single piece left. It's a crowd pleaser for sure. I love that it is so easy to make, and I usually always have the ingredients on hand. All of my kids have requested this multiple times. So delicious!

Toffee Chip Poke Cake

1 yellow cake mix
1 jar Smuckers Caramel ice cream topping
1 can sweetened condensed milk
1 tub Cool Whip, or homemade whipping cream
Heath Toffee Chips

Follow the directions on the cake mix box to make the cake. After it is done baking, let cool.
Poke holes all over the top of the cake with the handle of a wooden spoon. Poor the can of condensed milk over the top. Next pour the jar of caramel over the top. Frost cake with Cool Whip. Generously sprinkle Toffee Chips on top.
Refrigerate until ready to serve. I've found I almost like it better the day after it is made. Best served cold.

Reese's Pieces Bars

I've been making a lot of treats lately, and these have made an appearance quite a few times. It's our new favorite treat. I'm usually not a huge fan of Peanut Butter stuff, but these are so delicious. And you just can't resist those itty bitty Reese's Pieces. Yum!

Reese's Pieces Bars

7 cups Reese's Puffs Cereal
12 oz Miniature Marshmallows
4 T Butter
1 bag mini Reese's Pieces (found by the chocolate chips)

Lightly spray a 9x13 pan and set aside.  In a large bowl, count out the cereal then set aside.
In a large pot, melt the butter over medium heat, then add the mini marshmallows.
Stir constantly, until marshmallows are completely melted, to prevent scorching.
Immediately pour over cereal and stir until completely covered.  Add 2/3 of the Reese's Pieces to the mixture... the pieces will become all melty gooey.  Spread into the 9x13 pan.  If necessary, spray hands or spatula with cooking spray to prevent sticking as you press the mixture into the pan.

Pour the rest of the Pieces onto the top of the mixture, and lightly press so that they adhere to the still sticky marshmallows.

Chocolate Chex Mix

Oh, the deliciousnes...This chex mix recipe was out of this world... and so dangerous. My family keeps begging me to make more, but I know what will happen when I do. I'll eat it all.

Chocolate Chex Mix

• 8  cups Chocolate Chex® cereal
• 3/4  cup packed brown sugar
• 6  tablespoons butter or margarine
• 3  tablespoons light corn syrup
• 1/4  teaspoon baking soda
• 1  cup Reese’s Peanut Butter Cups, MINI size

• 1 cup MINIATURE marshmallows
• 1/2  cup caramel bits (found by the chocolate chips in the baking aisle — or chop up regular caramels)
• 1 Tbsp heavy cream
• 1/2  cup MILK chocolate baking chips (or more if you’re a huge chocolate fan)
• 1/2  cup vanilla (white) chocolate baking chips
• 1 tsp coarse sea salt

Directions

1. Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.
2. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
3. Make sure Chex mixture is cool to the touch (so candy doesn’t melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.
4. In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Microwave the milk chocolate baking chips next, starting with 20-seconds and stirring, then at 20 second intervals until the mixture is completely smooth (microwave temps vary, so watch the chocolate and stir frequently until it’s of drizzling consistency). Drizzle over the snack mixture. Then microwave the vanilla (white) baking chips in 20-second intervals, stirring until smooth, and drizzle that over the snack mixture. (Note: The vanilla and milk chocolate chips should not need cream added.) Quickly sprinkle coarse salt over all while candy drizzles are still wet.
5. Refrigerate until set. Break apart and store in tightly covered container. 

*Recipe from Quick and easy recipes