Homemade Kit Kat Bars

Homemade Kit Kat Bars 72 club crackers 1 cup butter (2 sticks) 2 cups graham cracker crumbs 1 cup light brown sugar firmly packed 1/2 cup milk 1/3 cup sugar 2/3 cup creamy peanut butter 1 cup semi-sweet chocolate chips Line an ungreased 9 x 13 baking dish with layer of club crackers In a large saucepan, over medium heat, melt butter. Add graham cracker crumbs, brown sugar, milk and sugar. Bring to a gentle boil, and boil for 5 minutes. Make sure to stir constantly so it doesn't burn to the bottom of your sauce pan. Remove from heat and spread half the butter mixture evenly over crackers. Do your best to spread it out evenly. Layer with another layer of crackers. Then spread the other half of the butter mixture on top. Then a final layer of crackers on top of that. In a small saucepan, combine peanut butter and chocolate chips. Melt over medium-low heat, stirring constantly until completely melted and blended. Spread evenly over top layer of crackers. Cover with plastic wrap and pop it in the fridge for an hour or two. You want that top chocolate layer to really cool down and firm up. Once it is completely cooled, slice into small squares.

Butter Crumble Apple Pie

Butter Crumble Apple Pie 1 9-inch pre-made pie crust or Make Your Own For the filling: 6 Granny Smith apples peeled, cored and sliced 1/4 cup all-purpose flour 1/2 cup sugar 1 tsp ground cinnamon For the butter crumble topping: 1 cup all-purpose flour 1/3 cup white sugar 8 tbsp butter (1 stick) room temperature If using the Wham Bam Pie crust, make that first and then pop the crust in the fridge while making the filling. Preheat oven to 400F degrees. In a bowl, combine sliced apples with flour, sugar and ground cinnamon. Give it all a good stir to make sure all the apple slices are thoroughly coated. Put apple filling into the pie crust. Making sure you spread it out and all the apple pieces are lying flat. To make the crumble, in a bowl, combine, flour and sugar. Then add in softened butter. Using a large fork, combine the flour mixture with the butter until it looks crumbly. Sprinkle the crumble mixture all over the top of the pie. Bake in the center rack of your oven for about 45 minutes until apples are soft and top is golden brown.

Pancake Puppies

Pancake Puppies 3 cups pancake mix (don't pack into measuring cup just scoop and scrape off excess) 1/3 cup sugar 1 1/2 tsp . ground cinnamon 1/2 tsp . ground nutmeg 2 eggs beaten 3/4 cup milk 2 tbsp . oil plus more for frying cinnamon sugar icing, or maple syrup for dipping Icing: 1 cup powdered sugar 1-2 tbsp . milk 1 tsp . vanilla or maple extract Pour several inches of oil into a deep saucepan. Begin heating it up to 375 degrees over medium-high heat. It's important to use a cooking thermometer to get it to the right temperature and not overheat the oil. In a large bowl, combine pancake mix, sugar, cinnamon and nutmeg, milk, beaten eggs and 2 tbsp. oil. Give it a good stir until well mixed. Scoop batter up using a spoon or a small cookie scooper and drop into the hot oil. Two things to really remember when making these. Don't make them too big and don't let your oil get out of control hot. A generous teaspoon of the batter is enough. Keep an eye on your oil temperature by using a cooking thermometer. Drop those puppies into the oil. Flip them over once during cooking so the get evenly brown on all sides. Don't try to cook too many at one time. Small batches work best so you have a chance to flip them around as they cook. Continue with this process until they are all done. When they are finished frying, place them onto a paper towel lined tray to drain excess grease. Sprinkle with cinnamon sugar as soon as they come out of oil. Or make icing to dip them in. To make the icing, stir together powdered sugar, milk and extract in a small bowl. Stir until smooth - then serve.

Peanut Butter Bomb Cake

Peanut Butter Bomb Cake 1 box yellow cake mix 1 1/4 cups water 1/4 cup vegetable oil 3 eggs 1 1/4 cup peanut butter divided use 1 tub chocolate frosting 5-6 Nutter Butter cookies crushed Preheat oven to 350F degrees. Spray a 9 x 13 baking pan with nonstick cooking spray. In a bowl, combine cake with with water, oil, eggs and 1 cup of peanut butter. Stir until combined well. Pour batter into prepared baking dish and bake for about 23-28 minutes. A toothpick inserted into the middle of the cake should come out clean when cake is done. Allow cake to cool completely before frosting. Then in a medium bowl, combine chocolate frosting with leftover (1/4 cup) peanut butter. Stir until combined. Spread frosting onto cooled cake. Place 4 or 5 cookies (more if you like lots of cookies) into a ziploc bag. And crush the cookies using a heavy object like a rolling pin. Sprinkle crushed cookies onto cake. Slice and serve.

No-Bake Apple Pie

No-Bake Apple Pie 5 pounds apples peeled, cored and thinly sliced, about 3 1 3/4 cup water divided use 1 3 oz lemon Jell-O 1/2 tsp cinnamon 1/4 tsp nutmeg 1 package Cook & Serve vanilla pudding 3 0z. 1 inch graham cracker crust 10- crushed cinnamon graham crackers for topping In a large saucepan, over medium heat, combine apples, 1 1/2 cups water, dry lemon Jell-O mix, cinnamon and nutmeg. Bring to a boil then reduce heat to low. Simmer for about 4 to 6 minutes, until apples are tender. Stir in dry pudding mix and add remaining 1/4 cup water. Cook and stir for about 2 minutes, or until mixture is thickened (like syrup). Remove from heat. Spoon filling into crust. Allow to cool on countertop. Then cover and refrigerate overnight. It will thicken and set as it cools in the fridge so it's important you give it time to completely cool. Take about 4-5 graham cracker squares and place in a Ziploc bag. Crush the crackers using a rolling pin or some other heavy object. Sprinkle crushed graham crackers over cooled pie. Slice and serve. Recipe Notes If you prefer your pie warm, you can always put your slices of pie (on a microwave-safe plate) and heat for a few seconds until warmed through. And serve with a good dollop of ice cream

Coconut Cream Pie Bars

Coconut Cream Pie Bars FOR THE CRUST: 1 3/4 cup all-purpose flour 1/2 tsp salt 1/2 cup vegetable oil 2 tbsp water FOR THE FILLING: 1/2 cup sugar 1/4 cup corn starch 2 cups half and half 4 egg yolks 3 tbsp butter 1 cup sweetened flaked coconut 1 1/2 tsp coconut extract FOR THE TOPPING: 2 cups heavy whipping cream 1/3 cup sugar 1 1/2 tsp vanilla extract sweetened coconut toasted Preheat oven to 400F degrees. Combine crust ingredients and spread into a 9 x 13 baking dish. Poke dough all over with a fork. Bake at 400F degrees for about 10-15 minutes. Crust should be a light golden brown and not "doughy". Let the crust cool. Then prepare the filling. In a bowl, whisk together half and half and egg yolks. In a medium saucepan over medium heat, combine sugar and cornstarch. Then slowly stir in half and half mixture while continuing to whisk. Bring heat up to high and continue to whisk. Do not leave your pot. After a few minutes you will notice it has thickened. Take the saucepan off the heat and stir in 3 tbsp. butter, 1 cup coconut and coconut extract. Stir well. Then spread pudding mixture over crust. Allow to cool for a few minutes. Then cover with plastic wrap. Put it in the fridge to cool for about an hour. Now, for the whipped cream, you will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand). Pour 2 cups heavy whipping cream and turn mixer on to medium-high. Slowly add in sugar and then vanilla. Mix until whipped cream forms soft peaks. Then spread whipped cream over coconut pudding layer. Now for the toasted coconut topping (if you prefer it toasted). Preheat oven to 325F degrees. Put about a cup of coconut on a baking pan. Place it in the oven and bake for about 5-10 minutes. Stir every couple of minutes and don't walk away from oven because it has a tendency to burn the second you walk away. Let toasted coconut cool. Sprinkle bars with toasted coconut then slice and serve.

Snickers Poke Cake

Snickers Poke Cake 1 box devil's food cake mix (ingredients needed to make cake: eggs, oil & water) 1 jar caramel ice cream topping 3 Snickers candy bars 1 8 oz tub whipped topping thawed chocolate and caramel syrup for drizzling Prepare cake according to box directions. As soon as the cake comes out of the oven, begin poking holes into the cake, using a fork. You want the holes big enough for the caramel sauce to get down into. Pour jarred caramel sauce over warm cake. Using the back of a spoon or an offset spatula, spread sauce and gently push it down into the holes. Let the cake cool completely before moving onto the next step. Once the cake is cooled, start preparing the topping. Chop up the 3 Snickers bars into bite size pieces. Add chopped Snickers to thawed whipped topping. Stir well. Then spread topping onto cooled cake. Drizzle cake with chocolate and caramel syrup. Slice and serve! Recipe Notes If you like (and we do), drizzle individual servings with just a bit more chocolate and caramel syrups.