YOLO -You Obviously Love Oeros

YOLO -You Obviously Love Oeros

I Just Burned 2000 Calories

I Just Burned 2000 Calories

That's the last time I leave brownies in the oven while I nap.

It's Almost Swimsuit Season

It's Almost Swimsuit Season

And I'm like,  "I need this."

Wait Until The Brownies Are Completely Cool

Wait Until The Brownies Are Completely Cool

A pan of brownies with sunglasses on top.

Rhubarb Crumble

Topping
1 Cup      Flour
3/4 Cup   Brown Sugar
1/2 Cup   Old Fashioned Oats
1/4 Tsp    Salt
8 Tbsp     Cubed Butter

Filling
5 Cups       Sliced Rhubarb
1 Cup         Brown Sugar
3 Tbsp       Cornstarch
1/2 Tbsp    Lemon Juice
1/4 Tsp      Salt

-Preheat oven to 350 degrees.
-Grease 8 inch square baking dish.
-Combine filling ingredients and place in baking dish.
-In a food processor, mix topping ingredients until crumbly.
-Sprinkle topping over filling.
-Bake 45 minutes.

Salted Caramel

Salted Caramel

Start with a box of Betty Crocker Fudge Brownies.
Prepare the brownie batter according to package instructions. Pour about 1/3 of the batter into the bottom of a 9×13-inch baking pan that has been lined with parchment paper or greased with cooking spray. Spread the batter so that it forms an even layer to coat the bottom of the pan. 
Then comes the fun pretzel part! Lay the pretzels down in an even layer on top of the brownie batter, then add a second even layer.
Spoon the rest of the brownie batter on top of the pretzel layer. I found it worked best to spoon the batter on in small clumps. Then bake the brownies in the oven at 350 for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Once the brownies are out, spoon some caramel sauce onto the top of the brownies.And smooth it out to form an even layer.
Cut them into individual bars, and watch that ooey gooey caramel mix with those salty pretzels and chocolate.

Homemade Brownie Mix

Homemade Brownie Mix

Never buy boxed brownie mix again! So simple, so easy. Not just frugal but cuts out the unknown ingredients. Brownie Mix $0.30 /mix. 1 Cup Sugar, 1/2 Cup Flour, 1/3 Cup Cocoa, 1/4 tsp Salt, 1/4 tsp Baking Powder. Add: 2 Eggs, 1/2 Cup Vegetable Oil, 1 teaspoon Vanilla. Bake @ 350 degrees for 20-25 minutes.

Italian Cream Cheese Cake

Italian Cream Cheese Cake 

1 cup butter 
1/2 cup Crisco
2 cups sugar 
5 egg yolks
2 cups flour
1 tsp baking soda
1 cup butter milk
1 tsp. vanilla
1 cup coconut
1 cup chopped pecans
5 egg whites stiffly beaten 

Cream butter and Crisco. Add sugar beat well. Add egg yolks and beat. Add flour and soda. Alternate with buttermilk. Add vanilla stir in coconut and nuts. Stir in stiffly beaten eggs whites 2 tbl. spoons at a time. pour into 9 inch cake pan and bake at 350 degrees for 20 to 25 minutes or until toothpick comes out clean. Cool and frost with cream cheese frosting.

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

Ingredients:

for the Pancakes:
4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

for the Cinnamon Filling
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

for the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla

Directions:

To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.


To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.

No Bake Snickers Pie

No Bake Snickers Pie

1 chocolate cookie pie crust or graham cracker pie crust (9-inch)
2 cups fresh whipped cream
1 can sweetened condensed milk
8 ounces cream cheese
1/4 cup dulce de leche, plus 1 tablespoon for drizzling
3 Snickers Bars, roughly chopped.

Beat together the condensed milk, cream cheese and dulce de leche until completely smooth. Fold in the whipped cream until just incorporated. Scatter 1/3 of the Snickers Bars on the bottom of the pie crust. Fold 1/3 of the Snickers pies into the no-bake filling. Spread the filling into the pie crust. Finally, drizzle the top with the remaining dulce de leche and scatter the remaining 1/3 of Snickers pieces on top. Chill the pie for at least 3 hours before slicing and serving.

CRACK STICKS

CRACK STICKS

Ingredients:

1 loaf (16 ounces) thinly sliced white bread, crusts removed
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners sugar 1 cup sugar 1-1/2 teaspoon ground cinnamon
3/4 cup butter, melted

Directions:

Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet. Bake at 350° for 20 minutes or until golden brown. Yield: 16 roll-ups. Good warm or cold.