Keto Creme Brulee

Keto Creme Brulee

4 egg yolks
2 cups of heavy cream
1 tablespoon of Swerve granulated sweetener

1-2 teaspoons of Swerve granulated sweetener for the topping of each serving

Preheat your oven to 325 degrees. In a bowl; mix the egg yolks, heavy cream, and Swerve together with a whisk.

Divide into containers -- the original recipe said that the mixture made 4 servings... but that seemed a bit much for us. Additionally, I bought a creme brulee set with the torch from Bed Bath and Beyond for $20 -- if you do that though -- make sure you get the butane from them when you buy it because it didn't come with the set. Anyway -- our mixture became 7 servings -- we had the 4 vessels that came with the set -- and 3 from frozen creme brulee that I had gotten previously from H-E-B.

Place your containers in an oven-safe casserole dish with sides. Pour in about 1-2 cups boiling water until it's about 1/2 way up the sides of your creme brulee servings. Bake for 30 minutes or until it's set. Ours were a little jiggly when we pulled them from the oven.

I immediately took them out of the water bath, placed them on a sheet tray, and put them into the refrigerator. When we ate them last night - I wished that they had been able to have more time in the fridge because I love the cold custard underneath the warm sugar.

Before serving - sprinkle the top with 1-2 teaspoons of Swerve and use your torch to brown them OR if needed place your oven rack as close to the top as you can and use the broiler to brown the sugar. If you use your broiler -- watch it the entire time because it can burn really quickly.

I served mine with two sliced strawberries as seen in the picture -- but you could put some whipped cream on it as well.Pin It Now!

Texas Trash Dip

Texas Trash Dip

1 (8 oz) block of Cream Cheese (softened)
1 cup Sour Cream
2 cans Smooth Style Refried Beans
1 can Mild Rotel (if you want more spice - use any Rotel)
1 can chopped Green Chilis
2 cups Cheddar Jack Cheese (may need more)

I used my stand mixer to mix everything to make it easier -- but any sort of mixer would be fine.

Mix together all ingredients except for the cheese. Spread into a 13x9 inch pan, evenly. Cover with cheese. Bake at 350 for about 20 minutes or until the cheese is melted and everything is warm.

Serve with Tortilla Chips or Frito Scoops.

We had this yesterday, and everything was gone except a few tortilla chips -- I was amazed!Pin It Now!

Rice Krispies Treat Cake

This is another crowd pleaser that can be adapted for all sorts of different holidays! In retrospect - I wish I hadn't done the white chocolate on the top, but it sure is pretty!

Adapted from a recipe I saw on the internet

12 cups of Rice Krispies
16 oz bag of mini marshmallows
1 stick of butter + butter for the pan
gel food color
white chocolate almond bark for the topping
Sprinkles or Candy for decorating if you do the topping

Generously butter your bundt pan - I used about 1 tablespoon or so off of a separate stick of butter -- and I'd recommend doing the same because mine slid right out of the pan easily. Make sure that all surfaces are completely buttered on the inside of the pan.

I split the stick of butter into 3rds --  measured 4 cups of Rice Krispies cereal -- and roughly 2 cups of mini marshmallows per "batch" -- I threw in an extra fist full of marshmallows to each of the batches.

Remember that when you invert the bundt "cake" the colors are going to come out in reverse -- so if you want a certain layer on the top -- make that color first and put it on the bottom of the bundt pan. 

Make each batch separately - in a large saucepan, melt the butter - add in the marshmallows until melted smooth - add in 2 drops of gel food color, and mix until the color is completely combined. Mix in the cereal, until combined - then spread it around the bundt pan. I used a 1/4 cup metal measuring cup and sprayed the bottom with butter flavored cooking spray -- then pressed the mixture firmly into the pan.

 Clean out the pan, and repeat for the next color. Repeat a third time. After the third color is pressed on top - set it to the side (away from any heat) for 30 minutes before turning it out onto a plate or glass cake holder.

If you choose to do the topping -- use about 1/2 of a package of white chocolate almond bark (it spreads a bit more easily than white chocolate chips) -- I had to help make the drips on the sides so that it looked a bit like a drip cake -- work quickly and add the candies or sprinkles while it is still warm enough for them to stick and adhere to the top. My son helped me with this -- we used M&M eggs for Easter -- and he followed a pattern.

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Individual No-Bake Cheesecakes

These were so wonderful that I've now decided we can make them for Easter as shown... but also you could do red, white and blue for Memorial Day, 4th of July, or Labor Day... red, white and green for Christmas... candy corn for Halloween... ombre red for Valentine's Day... whatever colors suit your fancy! The filling is white without the coloring added -- so it would really work! 

Adapted from Sugar Hero

6oz short bread cookies (I used a sleeve of Girl Scout Shortbreads)
2 TBS melted butter
1 packet unflavored gelatin
2 TBS cold water
1 lb (16 oz) cream cheese - at room temp
1/2 cup granulated sugar
1/2 tsp lemon juice
1 tsp vanilla bean paste or vanilla extract
pinch of salt
1/2 cup heavy cream - at room temp
1/2 cup International Delight Sweet Cream creamer - at room temp
gel food color - I used pastel for Easter
Whipped cream for garnish
Candy or sprinkles for garnish

Make sure that a couple hours before you want to start making these -- you've pulled out your cream cheese and both types of cream so they can get to room temperature.

Place a jumbo silicone muffin pan on a baking sheet. Pulse the shortbread cookies in a food processor until they are finely crumbled OR you can put them in a large baggie and use a rolling pin to crush them up finely. Mix them with your melted butter in a small bowl.

Using a cookie scoop or spoon divide the crumb mixture in the cavities of the muffin pan evenly. (it was about 2 scoops per cup for mine) Press firmly into the bottom of each portion of the pan to form your crust. I used a small medicine cup from a children's nyquil bottle -- it needs to be the hard plastic kind for it to work.

Place the cold water in a separate small bowl and pour the gelatin on top. Mix it together and then let it sit to the side until you're ready to use it.

Put the cream cheese in the bowl of a stand mixer (a hand mixer could also be used) - using the paddle attachment - beat the cream cheese until it is smooth and creamy without any left over lumps. Make sure you scrape the bowl completely and mix again before adding anything else.

Add in the sugar, lemon juice, vanilla bean paste, and salt - mix well - scraping the bottom and sides of the bowl well.

With the mixer on low speed, gradually add in the cream and creamer, mixing until everything is smooth. I put both of mine into the same measuring cup to come up to room temp - so I just poured in a 1/4 of the mixture at a time.

Finally, microwave the gelatin mixture for about 10-15 seconds until it is liquid again. Mix it for just a little bit, and then finish mixing it by hand to make sure you've scraped the sides and gotten everything mixed well.

Divide the cheesecake mixture by the number of colors you will be adding -- for Easter, I did 4 -- but for other holidays adjust accordingly. Stir in 1-2 drops of food coloring into each bowl and mix until the color is mixed in completely. (I used 2)

Using the same medium sized cookie scoop (again mine was 2 scoops per color) - you could also pipe in the colors if that make it easier for you. Place the scoops in the middle and spread outwardly with a spoon - I made sure that each color touched the sides of the pan all the way around each cup before adding in the next color.

Repeat with the remaining colors - layering until you've finished with all of the colors. Place the pan that is sitting on the sheet pan into the freezer for at least 2 hours. I did 2.5 to make sure that they were good and solid. They should feel solid to the touch before you try to unmold them.

To unmold - press up from the bottom of the pan, and turn it upside down - pushing the cake into your hand. We put ours in a rectangular 13x9 cake pan with a lid - and allowed them to sit in the refrigerator until time to be served the next day. You at least want them to have 30 minutes between the time you remove them from the molds and the time you're planning to serve them so that they aren't frozen. They can sit in the refrigerator for several days if you'd like to make them in advance.

To decorate - top with whipped cream (I used rediwhip so that it was fresh and looked pretty) & a pinch of sprinkles or candy. I used egg shaped M&Ms for our Easter version.

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Bite-Sized S'Mores

Bite-Sized S'Mores

48 Pretzel Chips
2 Hershey's Bars (broken into 24 pieces)
96 mini marshmallows (4 per pretzel)

- Lay out 24 pretzel chips (I only used the whole ones, not broken pieces)

- Preheat broiler to high -- I moved my rack down a little bit because I burned my first attempt.

- Place 4 marshmallows on each pretzel, and stick it in the oven for 2-3 minutes (watch them because you want to make sure the marshmallows & pretzels don't burn -- ask me how I know.)

- Place a Hershey chocolate piece on each pretzel on top of the marshmallows. Place back in the oven for 1-2 minutes so the chocolate will melt. We turned off our broiler for this step and just used the residual heat.

- Place a second pretzel chip on top of the chocolate.

- Enjoy them all warm or put them in the fridge to chill.

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M&M Cookies

M&M Cookies
Courtesy of my Grandmother

1 cup butter
1 cup brown sugar, packed firmly
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups (3/4 lb package) M&Ms

Cream butter and sugar together, add eggs and vanilla. Sift flour, soda, and salt. Add dry ingredients to the wet, and mix well. Stir in 1/2 cup of the M&Ms.Reserve the rest for decorating. Drop by teaspoon on ungreased cookie sheet. Decorate the thop of each cookie with 2-3 M&Ms. Bake at 375 for 10-12 minutes or until golden brown.
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Grandmother's Sugar Cookies

Grandmother's Sugar Cookies

** This dough has to chill overnight

2 1/4 cups sifted flour
1 teaspoon salt
2 teaspoons baking powder
1/2 cup butter
1 cup sugar
2 eggs, beaten
2 teaspoons vanilla
1 tablespoon milk

Sift flour, salt, and baking powder. Cream butter and sugar together. Add eggs, vanilla, and milk. Add sifted dry ingredients a little bit at a time -- I added a 1/2 cup at a time. Beat well, and refrigerate overnight. Working in small batches, roll and cut into desired shapes on a lightly floured board. I put mine back in the refrigerator between rolling batches and while cookies were baking. Sprinkle with sugar if you aren't planning on frosting them. Bake at 375 for 12 minutes. If baking 2 sheets of cookies -- switch the baking position about 1/2 way through the cooking time. Cool on cooling racks until room temperature.

** I almost always double the recipes for the cookies and frosting

Frosting:

1 unbeaten egg white
7/8 cup sugar
1 tablespoon water
1/2 teaspoon vanilla

Cook in a double boiler for 7 minutes. Beat constantly. It is best to have 2 people working to frost the cookies because the frosting gets harder to work with as it cools. It may take up to over night to have the frosting set -- we placed ours under a fan for 4 hours and they were ready to stack in a cookie tin.

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Chocolate Mousse

Chocolate Mousse
Courtesy of: Pat & Gina Neeley

8 ounces semisweet chocolate, chopped fine (we used a bar of semi sweet baking chocolate)
4 large egg yolks
6 tablespoons sugar
1 3/4 cups heavy cream
2 teaspoons vanilla extract
Pinch of salt
Dark shaved chocolate, for garnish
Whipped cream, for garnish

Melt the chopped chocolate using a double boiler - or a glass bowl fit over a pan of simmering water. Stir until completely melted and smooth - then remove from the heat.

Whisk together the egg yolks, 4 tablespoons sugar, 3/4 cup heavy cream and a pinch of salt in a medium 2-quart curved bottom saucepan. Place over medium heat and stir constantly until the mixture is thick, about 3 minutes. Whisk in the chocolate and vanilla. Strain the mixture into a large bowl using a fine mesh sieve and place in the refrigerator until chilled, at least 30 minutes. (We didn't strain ours, and I found a few lumps in it - but not too bad)

Beat the remaining 1 cup heavy cream and remaining 2 tablespoons of sugar until stiff peaks form. Gently fold the whipped cream into the chilled chocolate. Divide the mousse evenly among 4 individual serving dishes (I'd do more like 6 dishes or more - it's VERY rich) and cover with plastic wrap. Place in the refrigerator to chill for at least one hour. Serve with shaved chocolate and whipped cream. 

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Green Bean Bundles

Green Bean Bundles
Courtesy of Jen Bettis

4 cans whole green beans
8 slices bacon, cut in half so that you have 16 short pieces (We actually quartered the bacon and got 32)
1 cup brown sugar
1 clove minced garlic
1/2 stick butter, melted

Divide green beans into 32 bundles - our bundles had about 8 green beans a piece. Wrap each bundle with a piece of bacon and secure with a toothpick. Place in baking dish. Combine sugar, garlic, and butter and pour over bundles. Bake at 350 for 30 minutes or until bacon reaches desired "doneness".Pin It Now!

Brown Sugar Cake

Brown Sugar Cake
Courtesy of: SuperChikk


1 pkg yellow cake mix
1 pkg (3 oz size) vanilla instant pudding
4 eggs
2/3 cup sour cream
2/3 cup water
½ cup oil
1 cup packed brown sugar
1 cup chopped pecans

Heat oven to 350. Beat first 6 ingredients with mixer 3 minutes or until well blended. Add brown sugar and mix well.

The original recipe calls for mixing 1 cup of pecans in with the batter. I just sprinkle the pecans into the bottom of my greased bundt pan, but my cake got stuck in the end... so I might try mixing some into the batter next time and have some on the top.

Pour into 12-cup fluted pan or 10-inch tube pan sprayed with cooking spray. Bake 1 hour or until toothpick comes out clean. (I baked 1 hour, but probably should have gone a bit longer)

Cool in pan 15 minutes. (Mine cooled longer than the 15 minutes, but still had some problems coming out of the pan) Loosen and invert. Cool completely and enjoy!

This is a GREAT cake, and is similar to my chocolate chip bundt cake... I will be making it again and playing with the pecans a bit to see if that helps with my little bit of sticking.Pin It Now!

Amish Friendship Bread

Amish Friendship Bread

Starter:

1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk

In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.

Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

To make bread on Day 10:
To the balance (a little over one cup) of the batter, add the following ingredients and mix well.
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla

In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon (we left this out of ours)
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts

Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.

** We made banana nut bread by using banana pudding mix instead of the vanilla... and we made the chocolate chocolate chip bread by adding chocolate pudding and chocolate chips to the batter. You can make this in any combination you can think of - use any flavor pudding... and add all sorts of mix-ins! 

Next time we might just add chocolate chips to the version with the vanilla pudding - that would be YUMMY too!Pin It Now!

Dump Cake

Dump Cake
Courtesy of Cypress Family Fellowship Recipe Party 2009

2 cans of fruit flavored pie filling (you could use your choice: apple, blueberry, strawberry, blackberry, cherry, peach... the possibilities are limitless)
1 white, yellow or lemon flavored cake mix
1 stick butter

Put the pie filling in the bottom of a 9x13" pan. Add the dry cake mix on top of the pie filling, spread it evenly over the fruit. Put pats of butter over the top of the cake mix. Bake at 350 for approximately 20 minutes or until lightly browned.

Cool and serve with ice cream or whipped cream. (I had this as a kid warm with ice cream over it... it is really rich, but very good!)Pin It Now!

Chocolate Walnut Tart

Chocolate Walnut Tart
Courtesy of Taste of Home Magazine

Pastry for single crust pie (9 inches)
1 cup coarsely chopped walnuts
1 cup (6 oz) semisweet chocolate chips
3 eggs
3/4 cup dark corn syrup
1/2 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon vanilla extract

Press pastry onto the bottom and up the sides of an ungreased 9 inch fluted tart pan with removable bottom; trim edges. Sprinkle walnuts and chocolate chips into crust. In a small bowl, combine the eggs, corn syrup, brown sugar, butter, and vanilla. Pour into crust.

Bake at 350 for 25-30 minutes or until top is bubbly and crust is golden brown. Cool on wire rack. Serve warm with vanilla ice cream.

I made individual sized tarts - because I couldn't find a 9 inch tart pan... I got 4 out of the pastry crust. I didn't use all of the other ingredients because it was a bit too much for the smaller shells... I'd say next time to cut the nuts and chocolate down by a 1/4 cup each. The remaining ingredients - I'm not sure how much to cut down, but I did have a bit leftover.Pin It Now!

Cold Chocolate Layers

Cool, Creamy Chocolate Dessert
Courtesy of Cooking Light

You can make this up to one day ahead, but spread the remaining whipped topping mixture over the chocolate pudding layer right before serving.

Yield: 15 servings (serving size: 1 piece)

Crust:
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/4 cup powdered sugar (WLS patients - use Splenda)
6 tablespoons chilled butter, cut into small pieces
1/4 cup finely chopped pecans, toasted
Cooking spray

Filling:
1 cup powdered sugar (WLS patients - use Splenda)
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/2 cup (4 ounces) fat-free cream cheese, softened
1 (8-ounce) carton frozen reduced-calorie whipped topping, thawed and divided
3 cups 1% low-fat milk
2 (3.9-ounce) packages chocolate instant pudding mix
Unsweetened cocoa (optional)

1. Preheat oven to 325°.

2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9–inch baking pan coated with cooking spray. Bake at 325° for 20 minutes or until crust is lightly browned. Cool completely.

3. To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour.

4. Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for 30 minutes. Sprinkle with cocoa, if desired. Cut into 15 pieces.

Nutritional Information
Calories: 268 (34% from fat)
Fat: 10.2g (sat 6.3g, mono 2.2g, poly 0.7g)
Protein: 5.2g
Carbohydrate: 39.5g
Fiber: 1.1g
Cholesterol: 20mg
Iron: 0.9mg
Sodium: 183mg
Calcium: 92mgPin It Now!

Chocolate Panini

Chocolate Panini
Courtesy of Real Simple

4 slices of challah or white bread
2 ounces of semi sweet chocolate, chopped (I'm thinking Nutella would be amazing here too!)

Form 2 sandwiches with the bread and chocolate. Transfer to a hot panini press or waffle iron (or George Foreman grill!) and cook until bread is golden and the chocolate has melted, 2 to 3 minutes.

(You could cook these in a hot grill pan, turning once, and pressing down frequently.)Pin It Now!

Cinnamon Swirl Coffee Cake

Cinnamon Swirl Coffee Cake
Courtesy of Yahoo Food & Splenda

3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 cup butter
1 1/3 cups SPLENDA(R) No Calorie Sweetener, Granulated
1 egg
1/4 cup egg substitute
1/2 cup unsweetened applesauce
2 teaspoons vanilla
1 1/2 cups light sour cream
3 tablespoons brown sugar
2 tablespoons ground cinnamon

Preheat oven to 350 degrees F. Spray a 10-inch tube pan (angel food pan) or nonstick bundt pan with cooking spray. Set aside.

Make cake. Sift the cake flour, baking powder, and soda into a medium-sized mixing bowl. In a large mixing bowl, cream the butter with an electric mixer. Add SPLENDA(R) Granulated Sweetener and egg. Beat until smooth. Add the egg substitute and vanilla. Beat briefly to incorporate. Add applesauce and half of the sour cream. Beat until smooth. Add the sifted flour mixture and beat at medium speed just until smooth. Add remaining sour cream and blend just until incorporated and batter is uniform. Set aside.

Make Filling. Place 1/4 of cake batter in a small bowl. Add brown sugar and cinnamon. Stir well.

Place 1/2 of the remaining cake batter into prepared pan. Top with filling. Swirl with knife. Top with remaining batter.

Bake in preheated 350 degrees F oven 50-60 minutes or until a toothpick inserted near the center comes out clean.

Yield: 16 servings

Nutritional Info: per serving
Calories: 188 kcal
Carbohydrates: 27 g
Dietary Fiber: 0 g
Fat: 6 g
Protein: 4 g
Sugars: 5 gPin It Now!

Kit Kat Cookie Bars

Another one that I shouldn't/can't eat after surgery... but I know it would be a HIT with my small group...

Kit Kat Cookie Bars
Courtesy of Life of GRITS
Yield: 2 dozen

81 Keebler club crackers
1 cup margarine (2 sticks)
1 cup brown sugar
1 cup white sugar
1/2 cup milk
2 cups graham cracker crumbs
1 cup semisweet chocolate morsels
3/4 cup peanut butter

Spray a 13 x 9 inch baking pan with no-stick cooking spray. Line with 27 crackers.

In a sauce pan, melt margarine and add both sugars, milk and graham cracker crumbs. Bring to a boil and cook for 5 minutes. This makes 3 cups of filling.

In microwave melt chocolate morsels and peanut butter. Pour half (1 1/2 cups) of filling on top of first row of crackers.

Line another layer of 27 crackers on top of this filling. Pour remaining half of filling on top of these crackers and top with remaining 27 crackers for third layer.

Pour chocolate and peanut butter mixture on top of this third layer of crackers and spread evenly.

Refrigerate until the chocolate-peanut butter layer is set. Cut into squares and serve. Makes about two dozen cookies.

Extra Special Touch: Sprinkle with chopped pecans and walnuts, because everything is better with nuts on it.Pin It Now!

Cream Cheese Mints

I used to make big batches of holiday treats and make little care packages for the people at my office and John's every year... but I haven't done it the last couple of years because of my own dietary limitations. What I can do though is share it with my friends out there in blog land, and hope that they'll brighten up your family's holiday season!

Cream Cheese Mints
Courtesy of my friend Dara

1 (3 oz) package cream cheese, softened
1 tablespoon butter, softened
3 cups confectioners' sugar
1 tsp peppermint extract
food coloring (associate with the holiday)

In a large bowl combine cream cheese, butter, and confectioners' sugar. Mix in peppermint extract. Color as desired with food coloring, or leave white.

Roll mixture into small balls, and place on waxed paper. Flatten with form dipped in confectioners' sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.Pin It Now!

Peanut Butter and Chocolate Chip Rice Krispies Balls

Peanut Butter and Chocolate Chip Rice Krispies Balls
Courtesy of Oprah Magazine (this is the only useful thing I've ever seen in there)
Yield: 16 balls

2 (1.4 ounce) chocolate covered toffee candy bars
2 cups Rice Krispies
1/2 cup chunky peanut butter
16 regular sized marshmallows
1/4 cup mini semisweet chocolate chips
canola oil

Leaving candy bars in wrappers, use a rolling pin to pound and crush bars into small pieces. Place Rice Krispies in a large bowl and set aside.

Place peanut butter in a medium sized bowl (microwave safe) and microwave on high until hot, about 45 seconds. Add marshmallows and microwave on high until softened, about 30 seconds. (Alternatively, you could place peanut butter and marshmallows in a heavy saucepan. Stir over low heat until melted, 2 to 3 minutes.)

Working quickly, stir to combine mixture with Rice Krispies. Stir until evenly coated. Add crushed candy bars and chocolate chips. Stir until combined. Coat your hands with oil and shape mixture into spheres the size of golf balls, making 16 treats. Pack in decorative tins or arrange on waxed paper lined wrappers and tie ends with ribbon. The balls will keep up to one week at room temperature.Pin It Now!

Chocolate Chip Bundt Cake

This is a potluck/family party staple... and it's SUPER easy to make! John loves this cake, and he doesn't even like chocolate cake... interestingly enough - it doesn't taste overly chocolatey.

Chocolate Chip Bundt Cake

Courtesy of an old family recipe

1 box of yellow cake mix

1 4.5 ounce instant chocolate pudding mix

8 ounces of sour cream

3/4 cup of oil

3/4 cup of water

3 eggs

1 cup of semi-sweet chocolate chips (I use a whole 12 ounce bag - minus the few handfuls that John takes out of the bag)

1 cup of chopped pecan pieces

Mix cake mix, pudding mix, sour cream, oil, water, and eggs until smooth. Then stir in the chocolate chips and pecan pieces. Bake in a bundt or angel food pan at 350 degrees for 1 hour or until a tester comes out clean.

Let it cool before serving. I sometimes dust the top with powdered sugar for a decorative effect, but that is not neccessary.

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