Peanut Butter Krispies Cookies

 Peanut Butter Krispies Cookies. These are the lightest and tastiest peanut butter cookie that you ever tasted. I first made these in 1972 and they are still the world's lightest peanut butter cookie.

Ingredients 1/2 cup unsalted butter, soft 1/2 cup sugar 1/2 cup brown sugar 1/2 cup creamy peanut butter 1 egg room temperature 1 1/4 tsp vanilla 1/4 tsp salt 1/2 tsp baking soda 1 cup flour 1 1/4 cup Rice Krispie cereal Instructions Preheat oven to 350. Line cookie sheets with parchment or foil. Cream butter and sugar together until fluffy. Beat in peanut butter, egg, and vanilla until very creamy. In a separate bowl combine four, salt, and soda. Then slowly beat in to the wet ingredients. Gently stir in rice krispies. Let dough chill for 1 hr. DO NOT SKIP THIS STEP Roll into balls and place on cookie sheets. Bake for 9-11 minutes or until bottoms start to slightly brown. Let cool for several minutes before transferring to a cooling rack.

German Chocolate Paradise Cake

 Get ready to fall in love with this German Chocolate Paradise Cake, a rich, buttery, and irresistibly gooey dessert that’s as easy as it is indulgent. Layers of sweet pineapple, shredded coconut, crunchy pecans, and a golden cake topping come together beautifully all crowned with melty German chocolate frosting for the ultimate paradise-inspired treat. Whether you’re serving it for a family gathering, potluck, or just a cozy night in, this dessert is guaranteed to steal the show!

Ingredients

• 1 box (15.25 oz) yellow cake mix
• 1 can (12 oz) German chocolate frosting
• 1 can (20 oz) crushed pineapple, undrained
• 1 cup chopped pecans
• ½ cup butter, sliced
• 1 cup shredded coconut

Instructions

1. Preheat the oven:
   Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Layer the ingredients:
   Pour the undrained crushed pineapple evenly into the prepared dish.
   Sprinkle the shredded coconut evenly over the pineapple layer.
   Scatter the chopped pecans on top for added crunch.
3. Add the dry cake mix:
   Sprinkle the yellow cake mix evenly over the layered ingredients do not stir.
4. Top with butter:
   Arrange the sliced butter evenly across the top of the dry mix, covering as much surface as possible.
5. Bake:
   Bake for 40–45 minutes, or until the top turns golden brown and the edges are bubbly.
6. Add the frosting:
   While the cake is still warm, spoon the German chocolate frosting over the top. Let it melt naturally, creating a luscious, gooey finish.
7. Cool and serve:
   Allow the cake to cool slightly before serving. Enjoy it warm or at room temperature.

Variation

• Chocolate Lovers’ Twist:
  For a richer, more decadent flavor, use chocolate or devil’s food cake mix instead of yellow. The deeper cocoa notes pair beautifully with the sweet pineapple and coconut, making it taste like a true German chocolate dream.
• Tropical Delight:
  Add a handful of drained mandarin oranges or a splash of coconut milk to the pineapple layer for extra tropical flair. The subtle citrus brightness and creamy undertone balance the sweetness perfectly.
• Nut-Free Version:
  If you’re avoiding nuts, simply skip the pecans and add a little extra shredded coconut for texture. Toasted coconut can give you that same satisfying crunch without compromising flavor.
• Creamy Cheesecake Layer:
  For an indulgent twist, drop spoonfuls of sweetened cream cheese between the pineapple and coconut layers before baking. It creates a creamy, tangy contrast that’s absolutely irresistible.

Cooking Notes

• Use the right baking dish:
  A 9×13-inch glass or ceramic dish works best because it distributes heat evenly, allowing the butter and cake mix to melt together into that signature gooey, golden layer.
• Don’t stir the layers:
  The “dump cake” method works because the ingredients bake and blend naturally. Stirring will disrupt the layering and prevent that deliciously crisp topping from forming.
• Butter placement is key:
  Evenly spacing the butter slices ensures consistent browning and prevents dry patches in the cake mix. Make sure every area of the surface gets a touch of butter.
• Rest before slicing:
  Let the cake cool for at least 15 minutes after baking. This helps the filling set slightly, making it easier to slice and serve while still staying moist and gooey inside.

Serving Suggestions

• Serve it warm:
  Enjoy the cake warm from the oven when the chocolate frosting is still soft and the pineapple layer is bubbling gently underneath it’s pure comfort in every bite.
• Add a cool contrast:
  Pair each serving with a scoop of vanilla ice cream or a dollop of whipped cream to balance the sweetness and add a creamy, refreshing finish.
• Dress it up for presentation:
  Sprinkle extra toasted coconut or crushed pecans on top just before serving for added crunch and a touch of visual appeal perfect for holidays or potlucks.
• Make it a dessert centerpiece:
  Serve warm squares in dessert bowls, drizzle lightly with caramel sauce or chocolate syrup, and garnish with a mint leaf for an elegant restaurant-style presentation.

Tips

• Toast your coconut and pecans:
  Lightly toasting these ingredients before layering adds a deeper, nuttier flavor and extra crunch that elevates every bite. A quick 5 minutes in a dry skillet or oven will do the trick.
• Use real butter, not margarine:
  The butter gives richness and helps form that buttery crust on top margarine or spreads won’t melt and brown the same way.
• Warm the frosting slightly:
  Before spreading, microwave the frosting for 10–15 seconds to make it easier to spoon over the hot cake. It will melt smoothly and evenly.
• Storage and reheating:
  Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness. To reheat, warm individual servings in the microwave for 15–20 seconds for that fresh-baked flavor again.
• Perfect for sharing:
  This cake travels well, making it a great potluck or picnic dessert. Bake it in a disposable pan if you’re taking it to a gathering no dishes to bring home!

Prep Time:

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes

Triple Fudge Chocolate Cake

One Chocolate Cake Mix (box)

Four eggs

1/2 cup water

1/2 cup melted butter (1 stick)

1 Box chocolate instant pudding

8 oz Sour Cream

---Mix Above Ingredients First---

Fold In 12 oz package of chocolate chips

Bake at 350° F for about 35 minutes in greased and floured bundt pan

Chocolate Glaze

• 2 tablespoons melted butter
• 3 tablespoons cocoa powder
• 1 1/4 cups powdered sugar
• 2-3 tablespoons warm water
• 1 teaspoon brandy or vanilla flavor

Stuff Cass' mother and brother said

 Talking about taking care of Cass' grandmther in her final weeks Cindy and Cody let out this little dig at me over lunch. Cody was saying that Cindy took care of things during the week and that he took care of things over the weekend and then remarked "that's just how we had to do things 'cause we knew we weren't going to get any help elsewhere"...he stressed the word elsewhere by giving me very judgmental glance. Cindy followed up by remarking " Cass really hated his grandmother. 

I can state for a fact that Cass did not hate his grandmother...however he definietly hated is mother (Cindy). 

Cass didn't like to talk about his mother and brother much but I remember when he gave up on them he told me he was through with being treated like a retarded child no one wanted to have around....which I definetly witnessed coming from them.

Watermelon Pie (haven't tried yet)

 

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Ingredients

1 (3 ounce) package watermelon-flavored Jell-O
¼ cup hot water

1 (12 ounce) container frozen whipped topping, thawed
2 cups diced watermelon

1 (9-inch) prepared graham cracker crust

Directions

1. Combine Jell-O and hot water in a large bowl; stir until dissolved and cool, 10 to 15 minutes.

2. Fold dessert topping and diced watermelon into gelatin mixture. Pour mixture into the prepared crust. Cool in the refrigerator until set, about 3 to 4 hours.

El Chico's Pink House Dressing

 

There is a Mexican Restaurant in Shreveport, Louisiana called El Chico’s.  Shreveport is the only location that makes this dressing.  It’s very versatile; you can eat it with chips, add it to your taco salad, tacos, fajitas, and much more.

1/2 – 3/4 cup of Miracle Whip Salad Dressing (do not use real mayo)

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon white pepper

1  1/2 teaspoons sugar

1/2 cup of milk

Mix all together and chill at least 2 hours. The mixture will thicken when chilled.

Oatmeal Peanut Butter Cookies

 

Ingredients  

• 1 cup creamy peanut butter
• 1 large egg (can substitute 1/4 cup applesauce)
• 2/3 cup maple syrup
• 1 1/4-1/2 cup oats

Instructions 

• Preheat oven to 350 F.
• In a large bowl, combine peanut butter, egg and maple syrup. Mix well until thick.
• Add oats in slowly, until mixture is thick. The consistency should be like a sticky cookie dough.
• Using a tablespoon, place heaping tablespoons of mixture on a greased baking sheet. Use your hands to gently form into rounds and press down slightly to flatten.
• Bake in the preheated oven for 10-12 minutes, until cooked through. Let cool and serve.