Short on time but still want to make homemade treats for those near and dear? Then grab a bag of chocolate chips, miniature marshmallows, and chopped walnuts and you’ll be on your way to crowd-pleasing confections in no time.
Simply melt the chocolate chips in the microwave, stir in the marshmallows and walnuts, and refrigerate until firm. Cut into squares and store, covered, at room temperature for up to one week.
You can substitute milk chocolate chips in place of semisweet chips, and chopped peanuts for walnuts, if desired. However you make it, this quick and easy recipe will help make the season bright.
EASY ROCKY ROAD CANDY
1 (12-ounce) package semisweet chocolate chips 1 1/2 cups miniature marshmallows 1/2 cup chopped walnuts
Line an 8×8-inch square baking pan with foil, letting ends extend beyond edges on 2 sides. In a medium microwave-safe bowl, melt chocolate chips in the microwave according to package directions. Stir in marshmallows and walnuts. Spread into prepared pan. Refrigerate until firm, about 1 hour. Remove candy by lifting foil ends; place on a cutting board. Remove foil; cut into squares. Makes 24 candies.
Savor a taste of the season by whipping up a flavorful dip that pairs perfectly with orchard-fresh apples. Prepared with minimal ingredients, this recipe can be made in minutes and is filled with the taste of autumn.
It’s a yummy after-school snack and a delightful choice for fall gatherings. It also is ideal for making ahead. Prepare up to two days in advance and store, covered, in the fridge.
When it comes to enjoying the goodness of apples, this recipe makes it easy.
BUTTERSCOTCH CARAMEL APPLE DIP
1 (8-ounce) package regular or reduced-fat cream cheese, softened 3/4 cup butterscotch caramel ice cream topping 2 tablespoons brown sugar 1/2 teaspoon cinnamon Apple wedges, for dipping
For dip, in a medium bowl, combine cream cheese, ice cream topping, brown sugar, and cinnamon. Beat with an electric mixer until smooth. Serve with apple wedges. Makes 12 servings
If you’re pressed for time but still want to bake a homemade treat, grab a box of pound cake mix, pick up a couple of limes, and in no time you’ll have a refreshing dessert that no one will guess began with packaged mix.
You probably already have the other ingredients necessary for preparation in your pantry, so it’s as simple as stirring in a bit of lime zest before baking.
One thing is certain: By embellishing packaged mix, it’s easy to savor a tangy treat fresh from your kitchen.
EASY LIME POUND CAKE
1 (16-ounce) package pound cake mix, plus ingredients to prepare it 2 teaspoons finely grated lime zest 2 tablespoons sugar 2 tablespoons fresh lime juice
Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan with shortening; dust with flour. Prepare cake mix according to package directions. Stir in lime zest. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes before removing to a wire rack set over foil. Cool 10 minutes more. Meanwhile, combine sugar and lime juice in a small microwave-safe bowl. Microwave on HIGH just until sugar has dissolved, 10 to 20 seconds. Stir well. Poke a long skewer into the top of cake at about 1-inch intervals; brush lime-sugar mixture over cake. Cool completely. Makes 12 servings.
Ideal for entertaining, this crowd-pleasing recipe takes just a few minutes to whip up. An excellent choice for a graduation party or any other summer get-together, it’s easy to prepare by simply combining a few packaged ingredients.
And it’s just as easy to double or triple the recipe. Serve with fresh strawberries or other seasonal fruits for a refreshing treat as welcome as a summer breeze.
STRAWBERRY FRUIT DIP
1 (6-ounce) carton non-fat strawberry yogurt
1 (6-ounce) carton non-fat vanilla yogurt
1 (8-ounce) carton regular or light frozen whipped topping, thawed
Assorted fresh fruit, such as strawberries, pineapple, grapes, kiwi, cantaloupe, for dipping
For dip, in a large bowl, combine strawberry and vanilla yogurt. Fold in whipped topping. Serve with assorted fresh fruit. Makes 24 servings.
Craving the taste of chocolate? Then make these flavor-packed muffins. Rich with chocolate goodness, these not-too-sweet muffins combine cocoa powder and semisweet chocolate deliciously.
In addition to including the miniature chocolate chips in the batter, it’s easy to create bakery-style muffins by topping them with a sprinkling of these yummy morsels before baking.
DOUBLE CHOCOLATE MUFFINS
1 3/4 cups flour 3/4 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 eggs 3/4 cup regular or light sour cream 1/4 cup milk 3/4 cup sugar 1/2 cup packed brown sugar 1/2 cup (1 stick) butter, melted 1 teaspoon vanilla 1/2 cup miniature semisweet chocolate chips, divided
Preheat oven to 350 degrees. Grease 15 muffin cups or line with paper liners. In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, combine eggs, sour cream, milk, sugar, brown sugar, butter, and vanilla. Whisk until well blended. Add flour mixture; stir just until moistened. Stir in 1/4 cup chocolate chips. Divide batter among muffin cups. Sprinkle with the remaining 1/4 cup chocolate chips. Bake until a toothpick inserted in centers comes out clean, 17 to 21 minutes. Cool in pans 5 minutes before removing to a wire rack. Makes 15 muffins.
Save time in the kitchen and savor homemade cookies with this quick to prepare recipe. Chewy, dark chocolate oatmeal cookies laced with walnuts can be ready in no time by simply embellishing a package of brownie mix with a few ingredients.
Ideal for any gathering, this recipe makes it easy to spend less time in the kitchen and more time with family and friends.
FUDGY OATMEAL WALNUT COOKIES
1 (18-ounce) package double chocolate brownie mix
1 1/2 cups old-fashioned oats
1/4 cup unsweetened cocoa powder
1/2 cup (1 stick) butter, melted
1/4 cup water
3/4 cup chopped walnuts
Preheat oven to 350 degrees. In a large bowl, combine brownie mix, oats, cocoa powder, butter, water, and egg. Stir with a wooden spoon until mixed. Stir in walnuts. Shape dough into 2 1/4-inch balls. Place 2 inches apart on ungreased cookie sheets; dip fingertips in water and press cookies to slightly flatten. Bake until centers are almost set, 8 to 10 minutes. Cool 2 minutes before removing to a wire rack. Makes about 3 dozen cookies.
Coffee cake is a timeless treat that never goes out of style. Filled with old-fashioned goodness, this homey dessert can be prepared at the last minute with pantry staples. Whether it’s for unexpected guests, to share with a neighbor, or as a mid-morning snack, there are countless occasions when a simple yet familiar treat is called for. This recipe calls for a cinnamon-streusel topping as the crowning touch, but there are many variations. Pair with coffee and savor a tried and true favorite.
TOPPING 1/4 cup flour 1/4 cup packed brown sugar 1 teaspoon cinnamon 1/4 cup (1/2 stick) cold butter, cut into pieces CAKE 1 1/2 cups flour 3/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup (1/2 stick) cold butter, cut into pieces 3/4 cup milk 1 egg 1 teaspoon vanilla
Preheat oven to 375 degrees. Grease an 8-inch round baking pan with shortening; dust with flour. For topping, in a medium bowl, combine the 1/4 cup flour, brown sugar, and cinnamon. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. For cake, in a large bowl, combine the 1 1/2 cups flour, sugar, baking powder, and salt. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. In a medium bowl, whisk together milk, egg, and vanilla. Add to the flour mixture; mix well. Transfer to prepared pan. Sprinkle with topping. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool 20 minutes. Serve warm or completely cooled. Makes 8 servings.