7-Up Pound Cake
I screw this cake up every single time I make it. It overflows. And yet I’m still including it here because even as some sort of volcanic abomination, it’s delicious. If you figure it out, lemme know.
Serving Size: 8-10 servings
7-Up Pound Cake
The crunchy bits of lemony goodness are sooooo good.
Prep time: 15 MinCook time: 1 H & 10 MTotal time: 1 H & 25 M
Ingredients
For the Cake
- 1 1/2 cups unsalted butter, softened
- 3 cups white sugar
- 5 eggs
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 2 teaspoons vanilla extract
- 1 cup 7-Up soda
- 3 cups all-purpose flour
- Zest of one lime
- Zest of one lemon
For the Glaze
- 2 cups powdered sugar
- 1 tablespoon lime juice
- 2 tablespoons 7-Up soda
Instructions
- Preheat oven to 325°F. Liberally (and I mean it!) grease and flour a Bundt pan. If you think you've greased it well, grease it again. Seriously. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs in, one at a time, beating well after each addition. Beat in the lemon and lime juice, lemon and lime zests, and vanilla extract to combine. Then, alternating with 7-Up and flour, add each gradually until a thick and smooth batter comes together.
- Pour the batter into the prepared (and very well-greased and floured!) Bundt pan and bake for approx. 60-70 minutes or until a toothpick inserted near the center comes out mostly clean. Leave in pan for about 20 minutes before carefully inverting to a wire rack to cool completely.
- To make glaze, in a medium bowl, whisk together the glaze ingredients. Drizzle on top of the cake and allow glaze to set before cutting into slices.
Notes
Air-Fried Twinkies
So simple I hate that I even have to write it down. But if I didn’t, you wouldn’t know they existed. You’re welcome.
Serving Size: 2 servings
Air-Fried Twinkies
Too easy.
Cook time: 2 MinTotal time: 2 Min
Ingredients
- 2 Twinkies
Instructions
- Set air fryer to 375°F.
- Lightly spray insert with oil. Fry 2 Twinkies right-side-up for 2 minutes.
- Flip Twinkies over and fry another 2 minutes.
- Enjoy!
Notes
Bourbon Balls
These bourbon balls are like the lady who gave me the recipe. Very strong and a little sweet. Here’s to you, Aunt Ginny.
Serving Size: 30 bourbon balls
Bourbon Balls
These are the real deal. Very Strong!
Prep time: 25 MinTotal time: 25 Min
Ingredients
- 1 large box vanilla wafers, crushed
- 1/2 cup cocoa
- 1 cup chopped nuts (walnuts or pecans)
- 2 tablespoons light Karo syrup
- 1/2 cup bourbon
- 1 1/2 cup powdered sugar
Instructions
- Mix wafers with cocoa and nuts.
- Dissolve syrup with bourbon; blend all together. Chill.
- Form into balls; roll in powdered sugar.
- Chill for 2 hours.
Notes
Build Your Own Microwave Mug Cobbler
Sometimes I’m in the mood for something sweet, something warm but oh yeah…something sort of drenched with melted ice cream. Well…this is it. Totally customizable. Use what you’ve got on hand. Make just a mug full of that deliciousness without having to cook (and then eat) a whole cobbler.
Serving Size: 1 serving
Build Your Own Microwave Mug Cobbler
Sometimes you just gotta have something sweet!
Prep time: 5 MinCook time: 2 MinTotal time: 7 Min
Ingredients
- 1/2 cup fruit (blueberries, strawberries, peaches, etc.), chopped if necessary
- 2 tablespoons sugar
- 1/4 cup Original Bisquick™ mix
- 1/8 teaspoon ground cinnamon, if desired
- 1/2 teaspoon fresh grated lemon or orange peel, if desired
- 1 tablespoon nuts (pecans, almonds, walnuts, etc.), chopped, if desired
- 1 tablespoon old-fashioned oats, if desired
- Coarse sugar, for sprinkling, if desired
- 1 tablespoon milk
Instructions
- In microwavable mug, mix fruit and 1 tablespoon of the sugar.
- In small bowl, mix Bisquick™ mix, remaining 1 tablespoon sugar, and any of the "if desired" ingredients. Add milk and stir until a thick dough forms. Drop dough in clumps over fruit in mug.
- Microwave uncovered on High 90 seconds to 2 minutes or until fruit bubbles to top of mug. Cobbler will be very hot; wait 5 minutes before serving. Top with whipped cream or ice cream, if desired.
Notes
Chess Bars
These are sweet. I mean REALLY sweet. But every once in a while, when you have a sweet tooth, only these will do.
Serving Size: 18 bars
Chess Bars
Ridiculously sweet, but excellent nonetheless.
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
Ingredients
- 1 box yellow cake mix
- 1 stick butter
- 1 box powdered sugar
- 3 eggs
- 1 8-ounce package cream cheese
Instructions
- Melt butter and mix with cake mix. Press mixture into bottom of 9x13” pan evenly as though making a crust.
- Mix together sugar, eggs and cream cheese until creamy. Pour into pan atop the first mixture. Bake at 350°F for 30-40 minutes. Let cool completely before cutting.
Notes
Classic Cheesecake
This is the way cheesecake should be made and eaten. Not with strawberry topping or caramel drizzled over it. This cheesecake is decadent. Savor every plain bite.
Serving Size: 10 servings
Classic Cheesecake
The best, most decadent version of cheesecake I've ever had. My absolutely favorite.
Prep time: 30 MinCook time: 1 H & 30 MTotal time: 2 Hour
Ingredients
For the Crust
- 1 1/2 cup coarsely ground walnuts or pecans
- 1 1/2 cup crushed graham crackers
- 1 stick unsalted butter, melted
- 2 tablespoon sugar
For the Filling
- 4 packages cream cheese, softened
- 1 1/4 cups sugar
- 2 tablespoons lemon juice
- 2 teaspoons vanilla
- 4 eggs
For the Topping
- 2 cups ice cold sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla
Instructions
For the Crust
- Mix ingredients together and press into spring-form pan to form crust.
For the Filling
- Beat cream cheese at medium speed until smooth for 5 minutes.
- Add sugar, lemon juice and vanilla. Beat thoroughly.
- Add eggs one at a time, scraping the sides after each addition. Beat for 5 minutes.
- Spoon over the crust.
- Put pan on an insulated baking sheet. Bake at 350º for 40-45 minutes.
- Turn the heat off and leave in the oven for another 30 minutes.
For the Topping
- Mix ingredients together and press into spring-form pan to form crust.
Notes
Fruity Pebbles Treats
The hardest part of this recipe is remembering to pluralize the word ‘Pebble’. Seriously…why did it take me 50 years to make these magical treats!? ;)
Serving Size: 18 servings
Fruity Pebbles Treats
So easy it's ridiculous.
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Ingredients
- 1/2 cup salted butter
- 1 (10-ounce) bag mini marshmallows
- 6 cups Fruity Pebbles cereal (10-ounce box)
Instructions
- Spray bottom and sides of 9x13-inch pan.
- In large, nonstick pot, melt butter over medium-low heat.
- Add marshmallows and stir with silicone spatula to coat the marshmallows. Stir until thoroughly combined.
- Remove from heat and add cereal. Stir quickly to incorporate before the mixture becomes too stiff.
- Transfer to pan and press to form even treats.
- Cool completely before cutting.
Notes
Hawaiian Butter Mochi
It’s hard to describe why I love this treat. It’s very subtle in its sweetness. It’s slightly chewy. The crusty part are the bomb. You’ll think “it’s just okay” and then suddenly you’re eating your third piece.
Serving Size: 16 servings
Hawaiian Butter Mochi
A dense, chewy treat with a mildly sweet flavor.
Prep time: 10 MinCook time: 60 MinTotal time: 1 H & 10 M
Ingredients
- 1/4 cup unsalted butter
- 2 tablespoons brown sugar
- 3/4 cup white sugar, minus 2 tablespoons
- 2 eggs
- 1 cup milk
- 3/4 cup coconut cream/milk (shake and strain can, to remove clumps)
- 1 1/2 cup mochiko rice flour-glutinous rice flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350˚F.
- Heat the butter in the microwave for 20 seconds to soften butter without completely melting it.
- Put paddle attachment on mixer and add softened butter.
- Add brown sugar to a 3/4 cup measuring cup, and top with white sugar. (The brown sugar adds color and a light caramel flavor to the mochi.)
- Add the sugars to the mixing bowl and beat on medium until fully combined and creamy (1-2 minutes).
- On low speed, add eggs, milk, and coconut cream to mixing bowl, in order, one at a time.
- Stop the mixer and sprinkle the rice flour, baking powder and salt around the mixing bowl, evenly distributed.
- Turn mixer back on at low speed until just combined and then turn to medium to fully combine mixture, about 1-2 minutes. (Don't worry about over-mixing the batter since there is no gluten in it.)
- Pour batter into a buttered 9x9 pan and bake for one hour.
- After the hour is up, check mochi to see if it has a crinkly/crunchy top all over. If no, return it to the oven and check every five minutes until you can see the crinkly/crunchy top all over. (It starts at the edges and then moves inward.)
- Butter a 9x9 inch pan, making sure to get the corners and sides.
- Let cool, slice, and serve! It will get chewier as it cools. You can store the mochi in a Ziplock bag in the fridge.
Notes
Joshua’s Chocolate Chip Cookies
If you know Joshua, then you know everything he does is BIG. Over the top. That’s who he is. These cookies are no different!
Serving Size: 12 giant cookies
Joshua's Chocolate Chip Cookies
A big, giant, moist chocolate chip cookie.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
- 2 sticks unsalted butter
- 3/4 cup white sugar
- 3/4 cup dark brown sugar
- 2 eggs, room temperature
- 1 1/4 teaspoon real vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3 cups semi-sweet chocolate chips
Instructions
- In a medium sauce pan slowly melt butter. Melt slowly, and don’t allow to separate.
- As soon as butter is fully melted, remove from heat. Let cool a few minutes and add sugars.
- Stir well and add eggs and vanilla extract.
- In a large bowl, combine all-purpose flour, salt, and baking soda – mix well.
- Pour liquid mixture (butter and sugar) into the flour mixture. Stir well and add semi-sweet chocolate chips.
- Preheat oven to 325°F.
- Use an ice cream scoop to shape cookies. When you scoop the dough out, it will just look like an ice cream ball. Put only 6 cookies on a cookie sheet – they will need space to spread out.
- After all six are on a cookie sheet, use the palm of your hand to flatten the ball of dough (if you don’t, they will never get done inside).
- Bake for about 15-18 minutes, then let cool on the cookie sheet for 2-3 minutes before removing.
Notes
Lasso Biscuits
Had to try to making these after watching one of the greatest shows ever. I can’t believe how delicious they are, even if they are completely different every time I make them :)
Serving Size: 12 biscuits
Lasso Biscuits
A light, buttery, flaky cookie.
Prep time: 15 MinCook time: 60 MinTotal time: 1 H & 15 M
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup confectioner's sugar
Instructions
- Preheat oven to 300°F.
- Sift flour and salt, mix into bowl and set aside.
- Mix butter on high speed until fluffy (3 to 5 minutes).
- Gradually add sugar slowly, continuing to mix until pale and fluffy.
- Add flour all at once and mix until combined.
- Butter a square pan.
- Pat and roll shortbread into pan no more than 1/2 inch thick.
- Refrigerate for at least 30 minutes.
- Cut into squares.
- Bake until golden and make sure the middle is firm. Approximate bake time is 45 to 60 minutes.
- Cool completely.
Notes
No-Bake Easy-Does-It Lemon Cheesecake Pie
The title pretty much says it all.
Serving Size: 8 servings
No-Bake Easy-Does-It Lemon Cheesecake Pie
A light, creamy dessert.
Prep time: 15 MinTotal time: 15 Min
Ingredients
- 1 1/2 cups (12 ounce can) evaporated milk
- 1 (3.5 ounce) package instant lemon pudding
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup (6 ounce can) frozen lemonade concentrate, thawed
- 1 Keebler graham cracker crust
- 1 cup whipped cream or Cool Whip
Instructions
- In small mixer bowl, combine evaporated milk and pudding mix. Beat 2 minutes and set aside.
- In a large bowl, beat cream cheese until light. Gradually add the lemonade concentrate, continuing to beat until smooth, light and fluffy, about 4 minutes.
- Fold pudding mixture into cream cheese mixture, blending thoroughly.
- Pour filling into crust.
- Chill 3 to 4 hours or overnight.
- Top with whipped cream or Cool Whip.
Notes
No Flour Monster Cookie Bars
A crowd pleaser. It’s one part healthy ingredients, one part dessert. Just do it.
Serving Size: 40 bars
No-Flour Monster Cookie Bars
An easy to make go-to for a group gathering.
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Ingredients
- 1/2 cup salted butter, softened
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 1/2 cups creamy peanut butter
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups quick oats
- 3 cups old-fashioned oats
- 1 teaspoon baking soda
- 1 cup mini M&M’s
- 1 cup mini/regular peanut butter chips (Christie adaptation)
- 1 cup miniature chocolate chips
Instructions
- Heat oven to 350°F. Prepare a 12x18” cookie sheet by lining with parchment paper, or spraying with cooking spray
- In a large bowl, or bowl of a stand mixer with the paddle attachment, combine butter, brown sugar, granulated sugar, and peanut butter. Mix until fluffy and pale in color, about 1-2 minutes.
- Add the eggs and vanilla extract. Mix together.
- Add in the oats and baking soda. Mix until combined.
- Add in the M&M’s and chocolate chips (reserve some for top of bars if wanted). Stir together with a wooden spoon or spatula until combined.
- Dumb dough onto the cookie sheet and spread out. This will take several minutes, but it can be done. Sprinkle the reserved M&M’s and chocolate chips on top (if wanted). Press down slightly into dough.
- Bake for 17-20 minutes. The edges will be lightly browned and in the middle will still look pale and underdone, but it will finish baking as it cools. Let it cool for at least an hour so the bars can firm up and come together. You do not want to over-bake these!!
Notes
Use a pizza cutter to cut these. Makes it so easy. To make spreading the dough in the cookie sheet easier; spray hands with cooking spray and press out, use a spatula to spread, or use the butter wrapper to spread it out in the cookie sheet. The bag of mini M&M’s comes with about 1 1/2 cups of M&M’s inside of it. I just use the whole bag. It’s less than the 2 cups called for. So, use 1-2 cups of the M&M’s. Whatever you prefer. These need to cool for an hour so they can set and come together. You can eat them warm and gooey, but to make cutting easy and so they’ll hold up, let them cool completely. When they come out of the oven, they will look gooey but I promise they will come together as they cool.
Not Yo Mama’s Banana Pudding
This dish is ALWAYS a hit. It is absolutely delicious. But because it was created by a racist, I like to use it as conversion therapy. “Oh this is a Paula Deen recipe!?” '“Yes, and let me tell you a story about my background….”
Serving Size: 18 servings
Not Yo Mama's Banana Pudding
The perfect amount of creamy, crunch goodness with just the right amount of banana flavor.
Prep time: 20 MinCook time: 10 MinTotal time: 30 Min
Ingredients
- 1 12-ounce container frozen whipped topping, thawed
- 1 14-ounce can sweetened condensed milk
- 1 8-ounce package cream cheese, softened
- 2 cups milk
- 1 5-ounce box instant French vanilla pudding mix
- 6 to 8 bananas, sliced
- 2 bags Chessman cookies
Instructions
- Line the bottom of a 13x9" dish with 1 bag of cookies and layer bananas on top.
- In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
- Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
- Fold the whipped topping into the cream cheese mixture.
- Add the cream cheese mixture to the pudding mixture and stir until well blended.
- Pour the mixture over the cookies and bananas and cover with the remaining cookies.
- Refrigerate until ready to serve.
Notes
Oatmeal Raisin Cookies
My aunt, MJ, was not only a walking saint, but she ALWAYS had these cookies around at her house. Thinking about them now makes my mouth water. I don’t know if it’s me yearning for the actual cookies, or for that time in my life when things were simple, or the fact that we would all give anything to still have MJ in our lives. RIP sweet lady.
Serving Size: 4 dozen cookies
Oatmeal Raisin Cookies
Crispy and chewy, these oatmeal cookies are fabulous!
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min
Ingredients
- 3 cups Quaker Oats (quick or old fashioned, uncooked)
- 1 cup raisins
- 1/2 cup plus 6 tablespoons butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/4 teaspoon salt (optional)
Instructions
- Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
- Add eggs and vanilla; beat well.
- Add combined flour, baking soda, cinnamon, and salt; mix well.
- Add oats and raisins; mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Notes
For high altitude: increase flour to 1 3/4 cups
For bar cookies: Bake 30 to 35 minutes in ungreased 13x9" baking pan.
Peanut Butter Blossoms
I think of these as Christmas cookies, but I don’t know why. All I know is these are what my sister, Lauren, usually brings during the holidays and not only does she never make enough, but if she doesn’t bring them, I’m pissed.
Serving Size: 36 cookies
Peanut Butter Blossoms
One of our favorite Christmas-time cookies.
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
Ingredients
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/2 cup peanut butter
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 36 miniature chocolate covered peanut butter cups, unwrapped
Instructions
- In a medium bowl, cream together the brown sugar, white sugar and butter.
- Stir in the peanut butter, then the egg and vanilla.
- Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together.
- Shape into 1-inch balls and press them into the cups of an unprepared mini muffin pan.
- Bake for 8 to 10 minutes at 375°F.
- As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing.
- Allow the cookies to cool completely before removing from their pans.
Notes
Scotcharoos
I had these for the first time just after we moved to Louisville, Ky. One of our employees at the zoo brought them in and I thought they were amazing. This was back when I never cooked and before what I would call the ‘food revolution.’ So although my palate has evolved… these bars are a bit of nostalgia and still fabulous :)
Serving Size: 12-15 servings
Scotcharoos
An old school favorite.
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
Ingredients
- 1 cup white corn syrup
- 1 cup peanut butter
- 1 cup sugar
- 1 cup chocolate chips
- 1 cup butterscotch chips
- 6 cups Rice Krispies
Instructions
- Cook corn syrup and sugar over medium heat, about 5 minutes.
- Add peanut butter and stir until smooth.
- Add Krispies.
- Press into 13x9” pan.
- In microwavable bowl, melt chocolate and butterscotch chips.
- Spread over the peanut butter Krispies.
Notes