Snicker Salad.

This is by far a family favorite - though not a favorite of mine.  I'm sure it would quickly become a favorite in your family as well and would be a hit at a pot luck.

I had a few granny smith apples laying around...I don't really eat apples and my husband was boycotting them because they were not of the MacIntosh variety.  I was tired of looking at them.  Luckily, I remembered how he loves my mom's snicker salad.  Perfect.  Attempting to get a decent picture: not so perfect.  You'll have to use your imagination on this one!

Snicker Salad.

(Recipe from My Mom)

3 Snicker Bars (regular sized)

3 Granny Smith Apples

1 Large Box of Instant Vanilla Pudding

1 1/3 cup milk

16 ounce Cool Whip

Chop Snickers and apples.  Whip pudding and milk together.  Fold in Cool Whip, Snickers, and apples.  Keep and serve cold.

Most people will enjoy this.  It's unlikely you'll have any leftovers.  Now go buy some granny smith apples!!

Butterscotch Toffee Cookies.

 
As I thought about the upcoming bake sale at work I dreamt up these cookies.  The cookie base is butterscotch, but without an overwhelming butterscotch flavor.  The cookies themselves are filled with Health Toffee Pieces and chocolate chips.  They sounded like all kinds of delicious...as it turns out: they are delicious!

Butterscotch Toffee Cookies

(Recipe by Holly)

2 sticks of butter (softened)

1 cup brown sugar

2 small packages of sugarfree butterscotch pudding mix

2 eggs

2 cups flour

1 teaspoon baking soda

1/2 bag Health Toffee pieces

1 bag semi-sweet chocolate chips

Preheat oven to 350 degrees.  Beat bugger and sugar until fluffy.  Add dry pudding mix and beat until blended.  Add eggs; mix well.  Slowly add flour and baking soda, beating until completely blended.  Stir in toffee pieces and chocolate chips.

Form balls of dough (using about 1 tablespoon) and place on baking sheet.  Bake 8-10 minutes.  Cook for 1 minute on the baking sheet and then transfer to wire rack to cool completely.

Super simple.  Super easy.  Super tasty.

Vanilla Almond Strawberry Trifle

This recipe is simple and perfect for the season!! I went to the Farmer's Market today at Phoenix Park in Eau Claire and could not pass up the fresh picked strawberries and figured I could use them in tonight's dinner dessert.

So, the recipe was made mostly on a whim because I wanted something relatively easy to put together, I wanted to use my strawberries and I didn't want to do strawberry shortcake (because someone did that a few weeks back). I decided to make a trifle, even though I realized it wouldn't look nearly as wonderful as it could because I don't have the proper "trifle" dish here at school.

1 pound cake (I made mine from a box and followed the given directions and added almond extract and 1/2 stick butter), cut into cubes
1 box (small) vanilla pudding, prepared
1 quart strawberries, sliced
1 large container cool whip

Bake pound cake and allow it to cool completely. After pound cake is cooled, cut into cubes. Depending on the size of your dish, your layers will vary. I used a 9x13 glass cake pan so I only had 2 layers. Layer pound cake, pudding (more of a drizzle rather than a solid layer), strawberries and cool whip. Repeat as necessary. Top with a solid layer of cool whip and accent with strawberries.

Brownie Peanutbutter Cheesecake Trifle.

I enjoy my trifle bowl. I think it is fun to use! I like getting to see the layers of deliciousness. I've done layers of fruit with was very pretty and you could do a seven-layer salad. You could do something classic like strawberry shortcake. Or, you could make your family and friend happy with this deliciousness:



For lack of a better name I am calling it Brownie Peanutbutter Cheesecake Trifle. I suggest making it for your next potluck or get-to-gether. People will look at it and try a small scoop. They'll taste it and go back for a second helping guarenteed. I made it for one of my Memorial Day celebrations. It went over well and what was left Gary scarfed up this evening!



Brownie Peanutbutter Cheesecake Trifle.

1 - 9x13 pan of brownies with chopped chunks of peanutbutter cup added to the batter
1 - small box cheesecake flavored pudding
1 - container whipped topping
peanutbutter
chocolate fudge ice cream topping
peanuts
additional chopped chunks of peanutbutter cup

Prepare brownies from scratch or package. Cut into small chucks and divide into two groups. Layer first half into the bottom of trifle (or other dish). Prepare pudding mix - adding in about a cup of melted peanutbutter. Allow to soft set and layer over the brownies. Top with whipped topping, peanuts, pb cup chunks, and drizzles of peanutbutter and chocolate fudge. Top with remaining brownies, whipped topping, peanuts, pb cup chunks, and drizzles of peanutbutter and chocolate fudge. Refrigerate until ready to serve.