Cream Puffs

Ingredient:

• 1 cup water

• 1 stick of butter

• 1 cup flour

• 4 eggs

• 1 box vanilla pudding

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Directions:

1. Make vanilla pudding; follow directions on the box. Let set in the fridge.

2. Bring water and butter to a boil.

3. Take off heat, add flour; stir until blended.

4. Add eggs in, one at a time. Make sure each is stirred into the mixture well.

5. Drop on a cookie sheet with parchment paper.

6. Bake at 400 for 10 minutes.

7. Bake at 300 for 40 minutes.

8. Let cool; then cut in half.

9. Fill with pudding.

10. Add any toppings you would like & enjoy!

* For toppings, I usually use cool whip, strawberries, caramel drizzle, and/or chocolate drizzle.

Easy Microwave Scotcharoos!

INGREDIENTS:

• 1 cup sugar

• 1 cup Karo light syrup

• 5 1/2 cups rice krispies cereal

• 1 cup peanut butter

• 1/2 bag milk chocolate or white chocolate chips (I use white chocolate; it’s so good!)

• 1/2 bag butterscotch chips

Instructions:

1. Microwave sugar and syrup for 2 minutes.

2. Add peanut butter to sugar and syrup mixture.

3. Pour over 5 1/2 cups of cereal; mix until all cereal is covered.

4. Pour cereal mixture into jelly roll pan, flatten out across pan evenly.

5. Melt butterscotch and chocolate chips together in microwave for 30 second intervals until all is melted.

6. Pour over cereal mixture in pan.

7. Let the chocolate harden before enjoying; I let mine cool in the fridge.

Almond Bark Peanut Butter Stacks

ridiculously EASY. ridiculously AMAZING.

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• RECIPE •

Ingredients:

• 48 Ritz crackers

• 1/2 cup creamy peanut butter

• 1/2 cup marshmallow creme

• 16oz of Almond Bark

• Holiday sprinkles (optional)

Instructions:

1. Line a baking sheet with parchment or wax paper.

2. Lay 24 crackers on a baking sheet; set aside.

3. In a medium bowl, add peanut butter, marshmallow creme. Stir to combine.

4. Evenly spread a thin (not paper thin, but not too thick either) layer of the peanut butter-marshmallow mixture on the 24 crackers on the baking sheet.

5. Top with remaining 24 crackers, creating sandwiches.

6. In a medium microwave-safe bowl, add the almond bark and heat on high power in 15 to 30 second bursts, stirring after each burst, until it can be stirred smooth.

7. Dip each stack into the almond bark using one or two forks, allowing the excess to drip off.

8. Place dipped stacks on baking sheet; optionally add sprinkles.

9. Place baking sheet in the fridge or freezer until chocolate has hardened before serving.

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