1 scoop of brownie batter + 1 scoop of cookie dough in a muffin pan = Brookies

1 scoop of brownie batter + 1 scoop of cookie dough in a muffin pan = Brookies!

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Make brownie and cookie mixes according to box directions. Bake as directed on box BUT start checking about half way through the directed time so your brownies stay moist (remember they are a smaller cook area when made as a muffin size and it will vary a little for each oven)

Mock Lemon Meringue Bars

Mock Lemon Meringue Bars The difficulty of making and cutting through soft meringue in this classic bar has been eliminated ! Try this variation and see.

Ingredients

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup lemon curd (from 11 1/4- to 12-oz jar)
1 package (3 oz) cream cheese, softened
1/2 cup marshmallow creme
1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
1 cup frozen whipped topping, thawed
Directions

Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
Bake 15 to 20 minutes or until edges are golden brown and center is set. Cool 30 minutes.
Spread lemon curd over cooled crust. In large bowl, beat cream cheese, marshmallow creme and yogurt with wooden spoon until well blended. Fold in whipped topping. Spread over lemon curd, swirling to resemble meringue topping. Refrigerate at least 1 hour or until serving time. For bars, cut into 6 rows by 4 rows. Store in refrigerator.

Bacon Cheddar Puffs

Bacon Cheddar Puffs.

Bacon Cheddar Puffs....oh I so love these! Light an fluffy ...like air with bacon!

1 cup milk
1/4 cup butter
1 cup all-purpose flour
4 large eggs
1 cup Sargento Fine Shredded Sharp or Mild Cheddar Cheese
8 slices bacon, cooked crisp, crumbled

1/2 tsp. onion salt or powder

1/4 teaspoon garlic salt
1/4 teaspoon pepper

Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat.

Beat in 1 egg until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined. Stir in remaining ingredients.

Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated 350°F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature.

Super Easy Peanut Butter Fudge

Super Easy Peanut Butter Fudge
This recipe is very simple, but if you do not know how to make candy then please follow instructions precisely. I have altered the instructions after a few reviews that it was crumbly. This is not the recipes fault, it is inexperience. Proper candy making is about temperatures. 4 minutes of boiling (from the time the first small bubbles form) bring this candy up to proper fudge/softball temperature as long as you are cooking over medium heat. When in doubt, use a thermometer.
4 cups granulated sugar
1 cup milk
2 cups peanut butter
1 tablespoon butter
1 tablespoon vanilla extract
Directions:

1
Prepare a 9 x 11 glass dish by buttering the bottom.
2
In heavy bottom sauce pan combine sugar and milk.
3
Measure and set aside remaining ingredients.
4
Cook over MEDIUM HEAT (temperature too high will cause it to reach temperature sooner and lead to overcooking) stirring occasionally till it comes to a boil then stir constantly.
5
Let boil for 4 minutes EXACTLY, over cooking leads to crumbly fudge as it has moved past softball stage and into softcrack (measure from the first sight of littlest bubbles or use a thermometer - softball stage) I use a stop watch. Remove from heat.
6
Stir in remaining ingredients till all melted and smooth.
7
Pour into prepared dish and refrigerate until firm.

Low Fat Crinkle Cookies

These cookies use only four ingredients, and mix up in less than 5 minutes! Seriously awesome. Even better: they use no oil
or butter. They are simply the lightest, softest, yummiest cookies ever. 

Low Fat Crinkle Cookies

Ingredients

1 box lemon cake mix (any kind)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar

Instructions

Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!

Form dough into tablespoonfuls and roll in powdered sugar.
Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet, then remove to wire rack to cool completely.

Strathwood Gibranta All-Weather Hardwood 2-Seater Bench

List Price:	$175.00
Price:	$129.99 & FREE Shipping. Details
You Save:	$45.01 (26%)

In Stock.
Ships from and sold by Amazon.com in certified Frustration-Free Packaging.

 

Details 

All-weather, hardwood bench with removable cushions for outdoor or indoor use Durable, FSC-certified Eucalyptus hardwood; galvanized, rust-free hardware; easy assembly No oiling required, unless to maintain desired color; wood weathers to handsome gray Coordinates with the Strathwood's Gibranta coffee table and arm chairs (sold separately) Measures 47-1/2 inches wide by 28 inches deep by 35 inches tall; weighs 31 pounds

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