Shop Hop

Wednesday June 12 was the beginning of Shop Hop.  Here I am with Kim and Kris at My Girlfriend's Quilt Shop in Logan.  I had so much fun!

Nutella No Bake Cookies

by Shugary Sweets

Keywords: dessert cocoa powder nutella peanut butter oatmeal cookie

Ingredients

·  2 cup sugar

·  1/4 cup cocoa

·  1/2 cup milk

·  1/2 cup margarine

·  1 tsp vanilla

·  pinch of salt

·  1/4 cup peanut butter

·  1/4 cup Nutella

·  3 cup quick oats

Instructions

Over medium heat, cook sugar, cocoa, milk and margarine. Boil one minute. Remove from heat. Stir in vanilla, salt, peanut butter, Nutella and oats. Stir until combined. Drop by teaspoon on wax paper and cool. Refrigerate. Eat. Repeat.

*note* For regular no bake cookies, omit Nutella and change peanut butter to 1/2 cup. But who wants to be regular?

Easy COOL WHIP Cookies

Ingredients:

• 1 box cake mix(I found Pink Lemonade)
• 8oz COOL WHIP
• 1 egg
• powdered sugar

Directions:

• Preheat oven to 350.
• Stir together cake mix, COOL WHIP, and egg
• Drop by teaspoonfuls into powdered sugar and coat by rolling in the sugar
• Bake 10-12 min on parchment lined baking sheet

That’s it! Super easy and totally delicious! This is a great way to get the kids to bake with you, since there’s no difficult measuring to be done. Though I’d suggest breaking the egg yourself if your kids are anything like mine. Also: if you forget the parchment paper, it’s not the end of the world- but it will be a lot easier if you use it!

Apple Cake with Caramel Sauce
from Real Simple
1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus more for the dish
1 cup granulated sugar
1 cup light brown sugar
3 eggs
3 cups all-purpose flour, plus more for the dish
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
5 Granny Smith apples, peeled, cored, and cut into a 1/2-inch dice
1 1/4 cups coarsely chopped pecans (I omitted these)
2 1/4 teaspoon almond extract

Heat oven to 325° F.

In a large bowl, using an electric mixer on medium-high, beat the butter and the granulated and brown sugars until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, beating after each addition. In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Using a wooden spoon, gradually add the flour mixture to the egg mixture. The batter should be very thick. Stir in the apples, pecans, and vanilla. Scrape the batter into a buttered and floured 9-by-13-inch baking pan (I used a bundt pan). Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes (it took 65 minutes in my oven). Transfer to a wire rack. Let cool for at least 10 minutes while you make the Caramel Glaze, if using.

With a spatula, loosen the sides of the cake. If you want to remove it from the pan, invert it onto a baking sheet, then invert it again, right-side up, onto a platter. With a toothpick or fork, poke holes all over the surface. Pour on the warm sauce. Serve warm or at room temperature, with ice cream, if desired.

Tip: This rich, moist cake travels exceptionally well in its baking pan.

CARAMEL SAUCE

• 1/2 cup butter (no substitutions)
• 1 cup brown sugar
• 2/3 cup heavy whipping cream, unwhipped

Directions:

In a small saucepan melt butter.

Add the brown sugar; whisk until combined and thickened (about 2 minutes).

Whisk in the whipping cream, until thoroughly blended (2 more minutes).

This sauce would be great on ice cream, French toast, pancakes or anything edible.

Buffalo Chicken Dip

1 c. ranch dressing

1 c. salsa(I put mine through the blender because I don't like chunky salsa)

8 oz. cream cheese, softened

1 c. shredded cheddar, Monterey jack, or Colby jack

2 c. canned chicken, drained or cooked diced chicken

tortilla chips for dipping

In large mixing bowl, beat cream cheese.  Mix cream cheese with the rest of the ingredients.  Stir well.  Transfer mixture to crock pot and cook on medium heat for 30 minutes (or until hot).  Or spoon mixture into greased 9x11 pan and bake at 375 degrees for 30 minutes (or until hot)

Serve with chips or crackers. 

I doubled mine but only used one can of chicken(from costco). Also I later found out that it was really yummy cold and it gave it a different taste. 

Monster Cookie Dough Dip

Ingredients

o         1 (8 ounce) package cream cheese, softened

o         ½ cup butter, slightly softened

o         1 cup creamy peanut butter

o         2 cups powdered sugar

o         3 Tablespoons brown sugar

o         1/4 cup all-purpose flour

o         1 teaspoon vanilla

o         2 ½ cups rolled oats, old fashioned or quick (see Note)

o         2/3 cup plain M&Ms (give or take)

o         1 cup semi-sweet chocolate chips

Instructions

1.         With a hand mixer or stand mixer, beat the cream cheese, butter, and peanut butter until smooth.

2.         Add in the powdered sugar, brown sugar, flour, and vanilla.

3.         Using the paddle attachment on your stand mixer or just a wooden spoon, mix in the oats. You may want to use more or less here. I really like the oats in it and a thicker dip so I added a lot. Remember that the dip will also firm up a bit in the fridge.

4.         Add the M&Ms and chocolate chips.

5.         Store in the refrigerator until serving. Serve with pretzels, graham crackers, or apple slices. You can dip or spread this depending on how thick you made your dip. Try not to eat it all like I did!

6.         Note: You can use more or less oats to adjust the thickness of your dip. Start with about 1 1/2 cups oats and keep adding until you reach your desired thickness. If you use quick oats you might use less since it's finer and will make the dough thicker.