LEGEND RECIPES

INGREDIENTS BROWNIES:   4 ounces unsweetened chocolate, chopped   3/4 cup (1 1/2 sticks) butter   1 3/4 cups granulated sugar   3 large eggs   1 teaspoon vanilla   1/2 teaspoon salt   1 cup all-purpose flour CRUMB CRUST:   1 1/2 cups or 5 ounces (3 cups or 10 ounces to double) finely ground cookies such as chocolate wafers or chocolate Teddy Grahams   5 tablespoons (10 tablespoons to double) butter, melted   1/3 cup (2/3 cup to double) granulated sugar   1/8 (1/4 teaspoon to double) teaspoon salt CHEESECAKE:   3 (8 ounce) packages cream cheese, softened   4 large eggs   1 teaspoon vanilla   1 cup sugar   2 cups chilled brownie cubes (from recipe above) GANACHE:   3 ounces bittersweet or semisweet chocolate, finely chopped (can use 1/2 cup chocolate chips)   4 tablespoons butter   1/4 cup heavy cream   1/2 teaspoon vanilla extract   1 tablespoon confectioners sugar INSTRUCTIONS For the brownie

Ingredients Chocolate Cookie 1 cup butter softened 1 cup light brown sugar 1 cup granulated sugar 2 teaspoons vanilla extract 2 large eggs beaten 2 1/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda pinch salt 3 cups miniature marshmallows 3 cups pecans coarsely chopped Chocolate Frosting 1/2 cup butter 1/3 cup milk 6 tablespoons unsweetened cocoa 3 1/2 cups powdered sugar 1 teaspoon vanilla extract Instructions Chocolate Cookie Preheat the oven to 375 degrees F. Line baking sheets with parchment paper. In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla, and eggs. In a medium bowl, stir together the flour, cocoa, baking soda, and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 9- 10 minutes.

Ingredients No Bake Cheesecake Filling 2 8-ounce packages cream cheese, room temperature 1 3.5 ounce package instant vanilla pudding 1 14-ounce can (1 1/4 cups) sweetened condensed milk 1/2 cup cold milk 1/4 cup fresh lemon juice 1 teaspoon vanilla extract 2 packages 20 sheets graham crackers OREOS Chocolate Fudge Ganache ½ cup brown sugar ¼ cup cocoa powder ¼ cup butter ¼ cup milk 1 Tbs vanilla extract Instructions In a large mixing bowl, and using an electric mixer set at medium-high speed, beat the cream cheese until smooth. Add the instant pudding and continue to beat until blended. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Add the cold milk and beat. Beat in the lemon juice and vanilla. Once all beat together, set aside. Break graham crackers in half, so you have 40 square pieces. Take OREOS and chop them up so they are in smaller, bite sized pieces. Line the bott

INGREDIENTS 1 box white cake mix (or your favorite white cake recipe) 1/4 tsp cotton candy flavoring (can use up to 1/2 tsp if you want more flavor) 2 boxes white chocolate instant pudding mix (or vanilla instant pudding mix) 3 cups milk 1 large container cool whip 1 package cotton candy food coloring INSTRUCTIONS Prepare your cake batter according to the directions on the box or in your recipe. Add in 1/4 to 1/2 teaspoon of cotton candy flavoring and mix. Pour into a greased or sprayed 13 x 9 inch pan and bake according to the box or your recipe. Let cool on a rack for only 5 -10 minutes. Poke holes in the cake with the back of a wooden spoon. Mix two small boxes of instant pudding mix and 3 cups of milk. Add in the food coloring. You can use the colors of your choice. Just mix only enough to marble the pudding. Work fast here because you don't want the pudding to thicken up on you before you're able to pour it over your cake. Quic

Ingredients 3/4 cup (1 1/2 sticks) butter, softened 1/2 cup granulated sugar 1/2 cup light brown sugar 2 large eggs 1 teaspoon vanilla extract 2 1/4 cup all-purpose flour 1 box (4.2 oz) Cookies & Cream Instant Pudidng Mix 1 teaspoon baking soda 1/4 teaspoon salt 1 cup chopped Oreos 2 bars (1.55 oz each) Hershey Cookies & Cream candy bars, roughly chopped Instructions Heat oven to 350F. Prepare a cookie sheet by lining with parchment paper or a silpat liner. In a large bowl, or bowl of a stand mixer, blend together the butter, brown sugar, and sugar until light and fluffy. Add in the eggs and blend until completely combined. Add in the vanilla. Blend again.  In another bowl, combine the flour, pudding mix, baking soda, and salt and stir with a wire whisk to break up any clumps. Add into the creamed mixture and mix until combined. Stir in the Oreos and candy bar chunks with a wooden spoon.  Roll dough into balls (slightly sma

Ingredients 1/2 cup white sugar 1/2 teaspoon baking powder 1-1/2 cups all-purpose flour 1/4 teaspoon salt 1/2 cup very cold butter, (8 Tablespoons or 1 stick of butter) 1 egg, beaten 1 teaspoon vanilla 2 cups fresh strawberries, chopped 1/3 cup white sugar 2 teaspoons cornstarch Instructions Preheat the oven to 375 degrees F. Place parchment paper on the bottom of the 8x8 pan that hangs over the side of the pan. (This is to make it easier to remove the Strawberry Crumb Bars after cooking.) In a medium bowl, stir together 1/2 cup white sugar, flour, baking powder and salt. Using a fork or a pastry cutter, cut the butter into the flour mixture. (VERY IMPORTANT:   Make sure the butter is very cold.) Work with the dough until the pieces are very small. Dough will be crumbly.   You can also pulse in a food processor to until you get pea sized crumbs. In a separate measuring cup or small bowl, beat an egg with a fork. Add the egg and vanilla

Ingredients banana bread muffins 2/3 cup granulated sugar 1/2 cup vegetable or canola oil 2 large eggs 2/3 cup mashed banana (about 2 small bananas) 1 teaspoon vanilla extract 1 2/3 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon cinnamon & sugar topping 3 tablespoons butter, melted 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon Instructions Heat oven to 375 degrees. Spray bottoms only of 12 regular-size muffin cups with cooking spray. Or you can also use liners.  In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined. Add in flour, baking soda, salt, and cinnamon and stir together until just combined. Divide batter evenly among muffin cups. Each muffin cup will be almost to the top. About 3/4 full. Bake 17 to 21 minutes or until toothpick inserted in center comes out clean and muffins are high and round

INGREDIENTS FOR THE PIE FILLING 1 ( 8 oz.) package cream cheese, softened 1 cup creamy peanut butter 1 cup powdered sugar 1 ( 8 oz.) container whipped topping, thawed FOR THE PEANUT BUTTER CRUMBS ON TOP (OPTIONAL) 2 tablespoons powdered sugar 1 tablespoon peanut butter INSTRUCTIONS For the pie filling In a medium bowl beat the cream cheese and the peanut butter until well blended and smooth. Add the powdered sugar and beat until well blended. Gently fold in 1 ½ cups of the whipped topping just until combined. Pour into the crust and spread evenly. Spread the remaining whipped topping over the top. Sprinkle with the peanut butter crumbs. Chill for a minimum of 2 hours or overnight. For the peanut butter crumbs on top (optional) In a small bowl, using a fork, cut the peanut butter into the powdered sugar until crumbs are formed. Read Full Recipe >>>> Click Here

INGREDIENTS: FOR THE CRUST:   2cupsgraham cracker crumbs   ½cupunsalted butter, melted FOR THE CREAM CHEESE LAYER:   12ouncescream cheese(at room temperature)   ¼cupgranulated sugar   8ouncesCool Whip FOR THE FRUIT & TOPPINGS:   3 to 4bananas(sliced)   20ouncecanned crushed pineapple, drained well   16ouncesstrawberries(hulled and sliced)   8ouncesCool Whip   ½cupwalnuts, chopped Chocolate syrup Maraschino cherries DIRECTIONS: Grease a 9x13-inch baking dish; set aside. In a medium bowl, mix the graham cracker crumbs and melted butter with a fork, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer. In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined. Spread the cr

Ingredients For the crust: 1 cup graham cracker crumbs 4 tablespoons melted butter For the cheesecake: 1 small box orange Jello (the 4-serving box, 85 grams) 2/3 cup boiling water 900 grams cream cheese (approximately 32 ounces) 1/3 cup powdered sugar zest of one large orange 2 cups whipped cream For garnish: orange zest whipped cream Instructions Combine the graham cracker crumbs and the melted butter in a bowl and press them into the bottom of a 9-inch spring form pan. Chill the crust in the freezer until ready to use. Add the orange Jello powder to the boiling water and stir until dissolved. Set aside to cool for 5 minutes. Whip the cream cheese and the powdered sugar until well combined. Add the Jello mixture to the cream cheese mixture slowly, mixing continuously until everything is incorporated. Gently fold in the orange zest and the whipped cream with a rubber spatula until combined and pour the mixture into

Ingredients Crust: 2 1/2 cups graham crumbs 2 sleeves 1/2 cup unsalted butter Layers: 2 cups powdered sugar sifted 1/2 cup unsalted butter softened 4 oz cream cheese softened 8 oz Cool Whip fat-free 20 oz crushed pineapple drained well Instructions Preheat oven to 300 F. Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool. Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust. Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkl

Ingredients  4 cups Rice Krispies cereal 1 cup light corn syrup 1 cup granulated sugar 1 1/4 cups creamy peanut butter 5 regular sized Reese's Peanut Butter Cups 1/2 cup milk chocolate chips Instructions   Line a baking sheet with parchment paper and set aside and place your Rice Krispies in a large mixing bowl In a large microwave safe bowl, combine your corn syrup, sugar, and peanut butter and cook on high heat for 2-3 minutes, stirring every 30 seconds until your mixture is evenly combined Pour your peanut butter mixture over your Rice Krispies and mix Now mix in your chocolate chips After a couple minutes, mix in your crushed Reese's Peanut Butter Cups to avoid them fully melting Spoon your treats out with a ice cream scoop and onto your lined baking pan, let cool, then using your hand or a spatula, slightly flatten them. (So they look more like a thick cookie instead of a ball) ENJOY! \ Read Full Recipe >&g

Ingredients 1/2 cup peanut butter (125 grams) 1/4 cup butter (salted) (50 grams) 1/2 cup brown sugar (100 grams) 1 egg 1 cup flour (130 grams) 1 pinch salt* 1/2 teaspoon baking soda 3/4 cup mini semi sweet chocolate chips (130 grams) *If you use unsalted butter then add 1/4 teaspoon of salt instead of a pinch. Instructions In a medium bowl, cream until light peanut butter, butter and sugar, add egg and mix well. In a medium bowl whisk together flour, salt and baking soda then add chocolate chips. Add whisked ingredients to the creamed mixture and mix well with a wooden spoon. Shape into a log, approximately 8 x 2 1/2 inches (20 x 6 cm) and wrap with plastic, refrigerate at least 1 hour or even over-night. Pre-heat oven to 350° (180° celsius). Line 2 cookie sheets with parchment paper. Remove the log from fridge, and cut 1/4 inch slices with a sharp knife (the knife may push down on the dough, so just reshape into circles). Place on prepa

For the Brownies*: 2 cups white sugar 3/4 cup vegetable oil 4 large eggs 2 teaspoons vanilla 1 1/2 cup dark cocoa powder 1/4 teaspoon salt 1/2 cup chocolate chips or chopped chocolate   For the Topping: 1 bag mini marshmallows (10.5 oz. or 5.5 cups) 2 cups chocolate chips (or chopped chocolate) 1 1/4 cups peanut butter 5 tablespoons butter 3 cups Rice Krispies, gluten free if needed (I actually used Cocoa Krispies because I strangely can't find plain here. Not complaining.) Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan. Combine the sugars and oil and beat until well combined. Add in the eggs and vanilla and whisk together. Beat for about two minutes. Add the cocoa powder and salt to the batter and blend until smooth. Fold in the chocolate chips. Pour into prepared pan. Bake the brownies for about 17 minutes and then top with the marshmallows. Continue baking 8 more minutes (if using a different reci

INGREDIENTS Fruit:  1 kiwi, sliced  1 banana, sliced  Strawberries, sliced  Blueberries  Cream:   1 cup heavy cream  5 ounces strained yogurt  1 tablespoon sugar  To assemble:   2 sponge cakes, one sliced and one whole  Whole strawberries  Glaze:   3 tablespoons water  1 teaspoon granulated sugar  1 tablespoon gelatin  INSTRUCTIONS Using a cookie cutter, cut the banana and kiwi slices into flower shapes.  Line a large glass bowl with plastic wrap. Lay out the fruit slices in the bowl, alternating bananas, kiwis, blueberries and strawberries.  In a separate bowl, add the heavy cream, yogurt and sugar and mix until combined. Dollop a large spoonful into the fruit-filled bowl and spread with a spatula to cover the fruit. Add a layer of sliced sponge cake, then another layer of cream. Top with a handful of whole strawberries, then cover with another layer of cream. Add the whole sponge cake on top.  Place in

Ingredients Filling: 8 oz softened cream cheese 1 tub 8 oz whipped topping 1 large can 14-16 oz crushed pineapple, drained 3/4 cup confectioner’s sugar 1/2 cup pineapple chunks 1/2 cup shredded coconut for topping. Crust: 1 1/2 cups graham cracker crumbs 1/3 cup sugar 1/2 cup butter melted Instructions   For crust: Mix the graham cracker crumbs and sugar. Add the melted butter and stir to combine well. Press into a 8 x 8- or 9 x 9-inch pan. Filling: In a large bowl, beat the softened cream cheese and confectioner’s sugar until very smooth. Beat in the tub of whipped topping. Then fold in the drained pineapple. Spread filling on top of crust. Top with pineapple chunks and sprinkle with coconut. Chill very well—at least 4 hours, preferably overnight Read Full Recipe >>>> Click Here

INGREDIENTS: 1 12-oz container frozen whipped topping, thawed 1 14-oz can sweetened condensed milk 1 8-oz package cream cheese, softened 2 cups milk 1 5.1-oz box instant French vanilla pudding mix 6 to 8 sliced bananas, sliced 2 7.25-oz bags Pepperidge Farm Chessmen cookies INSTRUCTIONS:  Line the bottom of a 13x9 baking dish with cookies then add a layer of bananas over cookies (see note). Combine cream cheese and sweetened condensed milk in a large mixing bowl then beat with an electric mixer until smooth.  Combine milk and pudding mix in a separate bowl then whisk for one minute or until smooth. Stir pudding mixture into cream cheese mixture then mix until completely incorporated.  Add whipped topping to the mixture then fold together until incorporated.  Pour the mixture over the cookies and bananas then cover with remaining cookies. Cover and refrigerate before serving Read Full Recipe >>>> Click Her

INGREDIENTS 1 stick unsalted sweet cream butter, softened 1/2 C 1/2 C peanut butter 1/2 C light brown sugar 1/2 C sugar 1 egg 1 1/2 C flour 1/2 tsp baking soda 3/4 tsp baking powder 1 C Nestle milk chocolate chips 1/2 tsp canola oil 1/2 C powdered sugar INSTRUCTIONS Preheat the oven to 350 degrees In a large bowl, mix together the flour, baking soda and baking powder Using a standing mixer, cream together the butter, peanut butter, and both sugars until cream and combined Mix in the egg until blended Gradually mix in the flour until combined Using the ice cream scooper, scoop some dough into your hands and roll into a ball Place the cookie dough balls onto the cookie sheet Take the bottom of a glass and lightly press down onto the cookies to get round disks. Bake for 8-10 minutes Once baked, let the cookies cool for a few minutes before transferring to a wire rack Using a bowl, melt together the chocolate chips and oil in inte

Ingredients 1/2 cup butter softened 1 cup granulated sugar 1 banana smashed 3.4 oz package banana cream instant pudding mix 2 large eggs 2 1/2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups white chocolate chips Instructions Preheat your oven to 350 degree F and prepare baking sheets by lining with parchment paper. Combine flour, baking soda and salt, then set aside. Combine butter and sugar and mix with an electric mixer.   Add banana, dry pudding mix and the eggs, then mix together until smooth. Pour dry ingredients into the mixing bowl with banana mixture and mix slowly until incorporated. Add the white chocolate chips and mix to combine. Scoop rounded tablespoonfuls of cookie dough onto parchment lined baking pan.Bake at 350 degrees F for 10 minutes or until slightly golden. Let Banana Cream Cookies cool for several minutes on the cookie sheet before transferring to a cooling rack. This Recipe adapted from &g

Ingredients Dry Ingredients 1 3/4 cup all purpose flour 2 cups granulated sugar 3/4 cup cocoa powder 2 tsp baking soda 1 tsp baking powder 1 tsp salt Wet Ingredients 1 cup buttermilk (I used half-and-half, which worked fine, too!) 1/2 cup vegetable oil 2 large eggs 1 tsp vanilla extract 1 cup hot coffee For the frosting 6 ounces semisweet chocolate, chopped 1 cup unsalted butter (2 sticks), room temperature 3 cups powdered sugar, sifted 1 pinch salt 1 tsp vanilla extract 1/2 cup sour cream Instructions For the cake Preheat oven to 350F. Butter two 8-inch round cake pans and line the bottoms with parchment paper discs. Whisk all the dry ingredients together well in a large bowl. In a separate bowl, whisk together all the wet ingredients EXCEPT the coffee. Slowly add the wet ingredients to the dry ingredients, mixing as you go. Once incorporated, add the hot coffee, and mix everything until there are no po