Peach Dump Cake

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Peach Dump Cake is a layered cake with canned peaches, yellow cake mix, butter, brown sugar and nuts. It doesn’t taste like a cake, more like a peach crisp and it was super yummy and EASY! I had a craving for canned peaches this week and that craving has now been taken care of with this cake.

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Dump everything into a 9 X 13 baking dish. Then bake in a 350 degree oven for 40 minutes. The hard part is always waiting for the cake to cool.

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Peach Crunch Cake

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts
Read more at Bakerella

 

Waffle Ice Cream Sandwiches

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Last night, I posted a recipe for Waffle Ice Cream Sandwiches on my facebook page and oh man did I ever want a one of those. I had everything in my pantry to make them. All I thought about at work today were Waffle Ice Cream Sanwiches and finally it was 2:30 so I could go home and make one. I made mine with Edie’s Half the Fat Rocky Road Ice Cream and only used one waffle to make these. Garnished the waffles sandwiches with some peanuts, cool whip, and hot fudge. They do not disappoint! Who says you can’t have ice cream for breakfast? Yes you can.

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Prepare waffles and then gather toppings!

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Waffle Icecream Sandwich

2 toasted hot waffles or 2 chocolate chip waffles
1 cup ice cream (cut to same size of waffle)

Your pick of Garnish

1 -2 tablespoon decorative candies (optional)
1 -2 tablespoon crushed nuts (optional)
1 -2 tablespoon toasted coconut (optional)
1 -2 tablespoon granola cereal (optional)
1 -2 tablespoon praline (optional)
peanut butter spread on before ice cream (optional)

Directions:

1. If using peanut butter,fluff or preserves spread a thin layer on one waffle.
2. Place the ice cream inside the waffles.
3. Then roll the optional garnishes along sides of the ice cream. And enjoy!

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Molten Deep Dish Cookie Bars!

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I am so excited to share this post with everyone! Krusteaz sent me some of their new products to test like the Molten Lava Cookies and Crumb Cake and I decided to make my own recipe with the two cookie boxes that I got. I liked chocolate and caramel and regular cookies with chocolate so I thought why couldn’t I combine the two in the bar together and add some peanut butter and chocolate chips to them? Crazy! The top part is like a brownie and the bottom is like a regular cookie, the best of both World’s!

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These took a little bit longer to bake in the oven than I thought it would being a double layer of cookie dough. I kept on testing the cookie batter with a tooth pick to see if it was clean and keeping track of the time it took to cook them. About 50 minutes at 350 degrees to bake. This is using two cookie batters after all. I love taking boxed mixes and seeing what I can come up! Once these cookie bars are done with I’m headed straight for the lemon bars!

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Ingredients

1 box of Krusteaz Molten Deep Dish Lava Coookie

1 box of Krusteaz Molten Deep Dish Chocolate Lava Coookie

1/2 cup of chocolate chips

1/2 cup of butterscotch chocolate chips

1/3 cup of peanut butter

Directions

Preheat oven to 350 degrees.

Make both boxes of Krusteaz mix according to package directions in two separate bowls.

Add 1/2 cup of butterscotch chips to the chocolate mix.

Add 1/2 cup of chocolate chips and and 1/3 cup of peanut butter to the Krusteaz Molten Deep Dish Lava Coookie.

In a 8×8 baking press the Krusteaz Molten Deep Dish Lava Cookie mix into the bottom of a pan. Spread the chocolate fudge sauce evenly over the cookie batter. Next, press the chocolate cookie batter on top of the Molten Deep Dish Lava cookie batter. Bake at 350 degrees for 50 minutes or until a tooth pick comes out clean. Heat the caramel sauce in a microwave for 20 minutes and drizzle over the bars. Enjoy!

 

 

Trisha Yearwood’s Butterscotch Peanut Butter Bars

 

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Does anyone like peanut butter and butterscotch? How bout together in a bar form with some healthy oats in it? That pretty much sounds like breakfast to me. Go ahead, I don’t care if you eat these bars for breakfast. I won’t tell anyone. :) The bar is made of peanut butter and oats and gets topped with butterscotch chips on top. I thought the butterscotch chips were going to melt in the oven but they didn’t. Then it gets topped with a peanut butter glaze made of powdered sugar, milk and peanut butter. Who can’t resist that? I sure can’t, love peanut butter and butter scotch!

 

 

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Ingredients

1/2 cup (1 stick) butter, room temperature, plus more for greasing
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup plus 1/4 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup quick-cooking oatmeal
6 ounces butterscotch chips (about 1 cup)
1 cup confectioners’ sugar
4 tablespoons milk

Directions

Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.

Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.

Whisk together the confectioners’ sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.

Read more about Trisha Yearwood’s Butterscotch Peanut Butter Bars at Food Network