Peanut Butter  Bars

• 1 C. butter or margarine, melted
• 2 C. graham cracker crumbs
• 2 C. confectioners sugar
• 1 C. peanut butter

Chocolate topping:

• 1 1/2 C. Semisweet Chocolate Chips (I used the hersheys milk chocolate chips though and it turned out great)
• 4 TBSP peanut butter

 In a medium or large bowl combine the butter, graham cracker crumbs, powdered sugar, and 1 C. peanut butter and stir until well blended. Press evenly into a 9X13″ ungreased pan.

 Melt the chocolate chips with 4 tablespoons peanut butter for the chocolate topping. Stir until smooth and spread over the prepared graham cracker crust. Refrigerate at least 1 hour before serving.

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Recipe for Marshmallow Fondant

• 1 (16 oz.) package marshmallows
• 4 Tablespoons of water
• 1 tsp. vanilla extract
• 1/4 C. shortening at the least
• 2lb. bag confectioners sugar for fondant (may possibly need a little more)
• 1-3 C. confectioners sugar for kneading

Place marshmallows in a large microwave safe bowl and microwave on high for 30 seconds-1 minute (more or less depending on your microwave.) Stir in the vanilla and water until the marshmallow mixture is smooth. Slowly mix in powdered sugar (1 C. at a time) until you have a sticky dough.

Rub the shortening all over your hands and begin to knead the dough while still in the bowl until it becomes easier to work with and more pliable. You may need to use a lot more shortening during this process. Turn the dough out onto your work surface that has been dusted thoroughly with confectioners sugar. Continue kneading dough until the fondant is smooth and no longer sticky to the touch (about 5-10 minutes). You may need to use more powdered sugar than mentioned above while kneading your dough.

When you feel the fondant is ready you will need to wrap your ball of fondant tightly in plastic wrap and let it refrigerate overnight (at least 8 hours).

When you’re ready to use the fondant let it come to room temperature and then roll on a flat surface dusted with confectioners sugar.

Note: This is probably the messiest stickiest fondant you will ever make but it tastes great and works just as well if not better than traditional fondant. In place of crisco you can use butter if you desire, it’s just a preference.

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   This time and with homemade marshmallow fondant it was SO much fun! Saturday is Ethan’s birthday party and I have big plans for making a huge cake but I wanted to make sure I had at least half a clue as to what I was getting myself into so I wanted to just make a simple 2-layer cake and cover it in fondant to see if I could figure it out.. turns out I’m better at it than I thought I would be! I think it turned out great for a first time cake and had to show it off. This isn’t the cake I’ll be making for him in case you’re wondering. Ethan’s cake will be a 2 tier cake with a small round cake on the top made to match his toy story birthday party theme.

And in case you don’t already know it, marshmallow fondant is DELICIOUS and I’ll be posting the recipe I used later. Just be careful when you’re making it because you could easily consume a day’s worth of calories in less than 20 minutes.

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3. Cake Mix Cookies

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 I don’t know about you but I have the world’s pickiest husband.. when it comes to sweet foods anyways. He hates cakes, most cookies, can’t stand more than one bite of a brownie, and calls most desserts “rich” yet he can suck down an energy drink like nobody I’ve ever seen before. I love him but with all honesty it makes baking for his birthday REALLY hard! Strangely, he does like pie but I stink at baking the perfect pie crust so I typically avoid it but when @scatteredmom suggested I bake him apple crisp to avoid the pie crust all together and guided me towards a great apple crisp recipe I knew I’d found the perfect dessert to accompany my husband’s birthday dinner. Of course he loved the apple crisp and it even held up to my torture while I was trying to place the “2″ and “8″ candle into it.

Apple Crisp

• 3/4 C. flour
• 1/4 C. brown sugar, packed
• 1/2 tsp. salt
• 1/2 C. granulated sugar
• 2 TBSP. granulated sugar
• 8 TBSP (1 stick) butter, chopped up
• 1 C. old fashioned rolled oats
• 3 lbs. apples (cored, peeled, and sliced)
• 2 TBSP. lemon juice (to keep apples from browning)
• 1/2 tsp. cinnamon

1. Preheat oven to 375 degrees.
2. In large bowl mix flour, 2 TBSP granulated sugar, brown sugar, and salt.
3. Cut butter into the mixture using a pastry cutter.
4. Add oatmeal to the mixture and work it in well.. I actually had to use my hands to get this mixed perfectly.
5. Place mixture in fridge while preparing apples.
6. Prepare apples and toss with lemon juice to prevent browning.
7. Mix apples with 1/2 C. granulated sugar and cinnamon.
8. Pour apple mixture into 2-qt baking dish.
9. Sprinkle the oat mixture over the top of the apples and bake for about 55 minutes.. give or take until it’s bubbling and the top is a golden brown. (I actually had to bake mine for only 45-50 minutes so watch the top carefully.)

 I let the apple crisp cool for a little bit and then served with some yummy vanilla ice cream.

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To download my “Happy Easter” Cupcake Toppers CLICK HERE.

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No Time To Cook Chicken (from allrecipes.com)

• 4 skinless, boneless chicken breast halves
• 1 (10.75 oz.) can condensed cream of chicken soup
• 1 (10.75 oz.) can condensed cream of celery soup
• 1/2 C. sour cream

Place chicken in the slow cooker. In a medium bowl mix both the cream of chicken and cream of celery soup and then pour over chicken. Cover and cook on low heat 7-8 hours. Stir in the sour cream about 30 minutes prior to serving.

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Oatmeal & Brown Sugar Muffins

• 1 3/4 C. flour
• 1/3 C. sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 2 packets of instant maple & brown sugar oatmeal
• 1 egg, beaten
• 1 C. milk
• 1/4 C. Vegetable Oil

Brown Sugar Topping:

• 2 TBSP. butter
• 1/4 tsp. cinnamon
• 3 TBSP brown sugar
• 3 TBSP flour

Preheat oven to 400 degrees and prepare 12 muffin cups with paper liners or grease.

Brown Sugar Topping: Combine 3 TBSP flour, brown sugar, and cinnamon in a small bowl. Cut in the butter until the mixture resembles coarse crumbs. Set aside.

Muffins: Combine flour, sugar, baking powder, salt, and instant oatmeal mixes in a large bowl. Add egg, milk, and oil to the flour mixture Stir until moistened. Spoon batter into prepared muffin cups 2/3 way full.

Evenly sprinkle brown sugar topping over the muffins before baking. Bake about 15-18 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes before serving.

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Beef & Mushroom Lasagna

• 1 can (10 3/4 oz.) condensed Cream of Mushroom Soup
• 1/4 C. milk
• 1 pound ground beef
• 2 C. Prego Fresh Mushroom Italian Sauce ( I just used the regular traditional sauce to avoid the extra mushrooms)
• 9 cooked lasagna noodles
• 1 C. shredded mozzarella or italian-blend cheese

Heat the oven to 400 degrees. Stir the soup and milk in a small bowl until mixture is smooth.

Cook the beef in a 10-inch skillet over medium-high heat until it’s well browned. Stir often to separate meat. Pour off any fat and stir in the italian sauce.

Layer half the beef mixture, 3 lasagna noodles, and 1 cup soup mixture in a 2-quart baking dish. Top with 3 lasagna noodles, remaining beef mixture, the rest of the soup mixture , and top with the cheese. Cover the baking dish with tin foil.

Bake for 30 minutes. Uncover the baking dish. Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes before serving.

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