Maxed Out Blondies! A semi homemade recipe

I will be the first to admit that I have a love of a good brownie. (or blondie in this case) Especially the fancy more than the norm brownie.  Here is a recipe that fits the bill! It has a cheesecake layer, a marshmallow layer and chocolate chips! How can one go wrong?? We served these babies at our superbowl party but the would be great for a Valentines Day dinner...who are we kidding they will be awesome for any occassion. RIGHT?? PS don't let the blondie word trick you...there is plenty of chocolate to be had in these wonderful bars!!

Maxed Out Blondies

Blondie base

1 pouch of your favorite chocolate chip cookies mix (approx 17.5 oz)

1/4 cup melted butter

2 tablespoons water

1 egg

Filling

1 package (8 oz) cream cheese, softened

1/2 cup granulated sugar

1/4 cup butter or margarine, softened

2 tablespoons Gold Medal® all-purpose flour

1 teaspoon vanilla

1 egg

1 cup milk chocolate chips (6 oz)

2 cups miniature marshmallows 

Chocolate Glaze

1/4 cup butter or margarine

1/8 cup unsweetened baking cocoa

2 ½ tablespoons milk

1 1/2 cups powdered sugar

1/2 teaspoon vanilla

1. Heat oven to 350°F. Line a 9x13 pan with parchment paper or spray with non stick pan spray

2. Mix up your cookie mix according to the directions and smooth dough in bottom of pan. Set aside.

3. In large bowl, mix cream cheese, sugar, 1/4 cup butter, the flour, 1 teaspoon vanilla and the egg with electric mixer on medium speed until smooth. Spread over cookie dough base. Sprinkle with chocolate chips.

4. Bake 26 to 28 minutes or until filling is set. Sprinkle evenly with marshmallows. Bake 2 minutes longer. Cool for 30 minutes on a cooling rack.

5. In 2-quart saucepan, melt 1/4 cup butter over medium heat. Stir in cocoa and milk. Heat until starts to thicken. Remove from heat. With wire whisk, gradually stir in powdered sugar until well blended. Stir in 1/2 teaspoon vanilla. Immediately drizzle glaze over brownies.

6. Refrigerate about 2 hours or until chilled before cutting and serving

Salty Sweet Gooey Corn Puff O' Wonder

This is one yummy recipe!! It is the perfect combo of salty and sweet and gooey and we love it around here! 

SALTY SWEET GOOEY CORN PUFF O'WONDER
12 C Corn Puffs or pops (you can always use microwave buttered popcorn too. If you chose to do this do your best to sift out the un popped kernels)
1 stick of butter
1 C packed brown sugar

Lay some parchment paper out either on your table or on a jelly roll pan or cookie sheet. Measure out your puffs into a large mixing bowl. In a large sauce pan, melt the butter.. Add the brown sugar and stir until combine with the butter. Add the marshmallows to the butter mix and stir until melted. Pour into the puffs and mix until all the puffs are covered. Dump and spread out onto the surface you have prepared. 

(NOTE: if you did not use parchment paper be sure to lightly spray with a non stick pan spray to prevent the puffs from sticking) Allow to cool (if you can) and enjoy!! 

Smores Pie-Quick and Easy Last minute No bake pie Recipe

This Pie is awesome! Very easy, very tasty and simple and no bake is always a plus when you are using the oven for so many other things this time of year.  My sweet Gabby made this one up for us and another for a family friend and it was marvelous! Give it a try!

Yummy S'more Pie

1 package of instant pudding 3.9 oz size

1 can 12 oz of evaporated milk

1 9 inch graham cracker crust

3 cups mini marshmallows

2 cups frozen whipped topping (cool whip style) thawed

1/2 C chocolate chips

Whisk 1 1/4 C evaporated milk and pudding mix in a bowl until blended and pour into the graham crust. Microwave 2 Cups of the marshmallows and 1/4 Cup evaporated milk for 30-45 seconds until smooth. Let stand for 15 minutes. Gently fold the whipped topping. SPoon over the the chocolate layer and smooth. Add 1 cup of marshmallows and the chocolate chips to the top and then refrigerate for 2 hours.  Once set using a torch to brown marshmallows. Serve and enjoy!!