Best Carrot Patch Brownies

INGREDIENTS

Cooking spray, for pan
Parchment paper, for pan and baking sheet
1 box brownie mix, plus ingredients called for on box
1 1/2 c. white chocolate chips, for melting
1 tbsp. coconut oil
Orange food coloring
12 wooden skewers, for dipping
12 large strawberries
1 tub Chocolate frosting
1 package Oreos, crushed
Robin Eggs candies, for garnish

DIRECTIONS
Preheat oven to 350º and spray the inside of 9”-×-13” baking pan with cooking spray and line with parchment paper. Spray the parchment paper with cooking spray.

Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 25-30 minutes, then let cool.

Make orange frosting: In a small, deep bowl, microwave white chocolate chips on high for one minute, stirring every 20 seconds to remove clumps. Add coconut oil and 10 drops orange food coloring, then mix until combined.

Make carrots: Line a large baking sheet with parchment paper. Pierce each strawberry with a skewer and dunk the strawberries in melted orange chocolate, repeating to coat, if necessary. Place on lined baking sheet. Refrigerate until set, 15 minutes.

Make carrot patch: Remove cooled brownies and frost with chocolate frosting, then top with crushed Oreos. Top brownies with strawberries and garnish with Robin Egg candies. Slice into squares and serve.

Strawberry Melon Fruit Salad

INGREDIENTS
Salad Ingredients

• 1/2 medium seedless watermelon, cubed (about 4 cups)
• 1/2 medium honeydew, cubed (about 2 1/2 cups)
• 1/2 medium cantaloupe, cubed (about 2 1/2 cups)
• 1 pint fresh strawberries, halved
• 2 cups seedless red grapes
• 2 cups seedless green grapes

Add and chop later:

• 3 medium firm bananas, sliced
• 2 honey crisp apples, cubed

Creamy Citrus Glaze Ingredients

• 1/4 cup pulp free orange juice concentrate, thawed
• 1/2 3.4 oz. pkg. instant vanilla pudding mix (eyeball it)
• 2 tablespoons Powdered sugar
• 2 tablespoons sour cream
• 1 1/2 tablespoons lemon juice or more to taste

INSTRUCTIONS

1. In a large bowl, combine all of the fruit except for the bananas and apples. Cover and refrigerate for at least 1 hour. Refrigerate your UNCUT bananas and apples separately.
2. Meanwhile, add all of the Creamy Citrus Glaze ingredients to a medium bowl and whisk for 2 minute to activate/thicken the pudding mix. Cover and refrigerate.
3. Just before serving, drain refrigerated fruit of any fruit juices that have accumulated then add bananas and apples. Stir in desired amount of Creamy Citrus Glaze - less for lighter glaze, more for creamier. The Glaze will be thick at first but thin as it mixes with the fruit juices.
4. If you would like tangier/less sweet fruit, add additional lemon juice, for sweeter, sprinkle in additional powdered sugar. Serve immediately.*

RECIPE NOTES

*You will want to serve immediately after mixing in the Glaze as it can become runny after sitting and mixing with the melon juices. If you are bringing to a gathering, bring the Glaze and fruit separately and mix right before serving.

Prep Time 30 minutes
Servings 10

Easy Crock Pot Potato Soup

Ingredients:
1 30 oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
can of cream of chicken soup (10 oz)
pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste

Directions:
Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper. Cook on low for 8 hours or until potatoes are tender.

An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving mixed in

Once the cream cheese is completely it's ready to serve.

Top with cheddar cheese and some additional bacon bits.

http://www.leahwithlove.com/recipe/crock-pot-potato-soup

Cinnabun Cake

INGREDIENTS

• 2 tubes refrigerated cinnamon rolls, plus icing
• 1 block cream cheese, softened
• 1 stick butter, softened
• 1 c. powdered sugar
• 2 tsp. vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F. Grease two 8" or 9" round cake pans and add 1 tube each cinnamon rolls.
2. Bake according to package directions until deeply golden. Let cool slightly.
3. Meanwhile, make filling: In a large bowl, blend together cream cheese, butter, powdered sugar, and vanilla.
4. On a cake plate, place one layer cinnamon rolls and top with filling. Top with second layer of cinnamon rolls and drizzle with icing.
5. Slice and serve
   

Oreo Truffles

INGREDIENTS

• 1 (15.5) oz. package Oreos
• 8 oz. cream cheese, softened
• 12 oz. white chocolate chips, melted

DIRECTIONS

1. Place Oreo cookies in a large resealable plastic bag. Using a rolling pin, crush the cookies until you have fine cookie crumbs.
2. Line a baking sheet with parchment paper. Combine cookie crumbs with cream cheese in a medium bowl, reserving about a 1/4 cup of cookie crumbs. Using a small cookie scoop, form small bowls with mixture. Place the balls on the baking sheet and freeze until slightly hardened, about 30 minutes.
3. Dip the frozen balls in melted white chocolate and roll around until the ball is completely coated. Place the truffles on the baking sheet and sprinkle with remaining cookie crumbs. Place in freezer until chocolate hardens, about 15 minutes.
   
   
   
   
   

Nesquik No-Churn Frosty

INGREDIENTS

• 3 c. heavy cream
• 1 (14.5-oz.) can sweetened condensed milk
• 1/3 c. Nesquik Chocolate flavor powder

DIRECTIONS

1. In a large mixing bowl, pour heavy cream. Beat using an electric mixer until stiff peaks form, about 5 to 6 minutes. Mix in the sweetened condensed milk and Nesquik.
2. Pour mixture into a loaf pan and freeze for at least 4 hours, or until firm. (The texture will be a lot like soft serve.)
3. Optional: Dust ice cream with a light sprinkling of Nesquik powder before serving.
   

Peanut Butter Dessert Lasagna

INGREDIENTS

• 1 1/2 c. heavy cream
• 1/2 c. sugar
• 1 package vanilla instant pudding mix (plus 2 cups milk to make)
• 1 16- oz. package Nutter Butters
• 1 jar peanut butter, melted
• 3 King Size Butterfingers, roughly chopped
• 1/2 c. semisweet chocolate chips, melted

DIRECTIONS

1. Using a stand mixer with the whisk attachment or hand beaters, beat cream and sugar until medium peaks form, about 3 minutes. Set aside.
2. Prepare pudding according to package directions.
3. In an 8-x-8” baking dish, spread a thin layer of whipped cream. Top with a layer of Nutter Butters and top those with a layer of melted peanut butter, spreading to completely cover cookies. Top cookies with half the vanilla pudding, spreading into an even layer, and top that with half the crushed Butterfingers. Repeat.
4. Cover loosely with plastic wrap and refrigerate until cookies are soft, 6 hours and up to overnight.
5. Drizzle with remaining melted peanut butter and melted chocolate, slice, and serve.