It’s been such a busy fall season I haven’t baked at all for my Wednesday night class at church. The girls kept asking for me to bake but there just wasn’t time. Lucky for them, my calendar opened up last week due to an event that was postponed so I surprised them with this cheesecake. They loved it it’s not too sweet, which is nice, and it has a good mix of all three flavors. I hope you enjoy it as much as we all did!

S’mores Cheesecake Recipe

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 TBS butter, melted
• 3/4 cup milk chocolate chips

Filling

• 2 8oz pkg cream cheese, softened
• 1 14oz can sweeten condensed milk
• 3 eggs
• 2 tsp vanilla
• 1 cup mini marshmallows
• 1/2 cup milk chocolate chips

Topping

• 1 1/2 cups mini marshmallows
• 1/2 cup milk chocolate chips
• 1 TBS shortening

Instructions

1. Preheat oven to 300° F.

Crust

1. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.
2. When well combined, press into the bottom and slightly up the sides of a 9″ springform pan.
3. Pour the chocolate chips onto the crust.
4. Place in the preheated oven for 3-5 minutes so chocolate can melt a bit.
5. Remove from oven. Set aside.

Filling

1. In a large mixing bowl cream together the cream cheese and sweetened condensed milk, and the vanilla.
2. Add in the 3 eggs, beating until well combined.
3. Use a spoon to fold in the mini marshmallows and the 1/2 cup of chocolate chips.
4. Pour the filling into the prepared crust.
5. Bake for 60 minutes.

Topping

• Remove from oven.
• Sprinkle the mini marshmallows over the top of the cheesecake and return to oven for 5 more minutes.
• In the microwave, melt the chocolate chips with the shortening. Do this in 30 second increments, stirring in between, don’t overcook your chocolate, it will seize up.
• Drizzle the melted chocolate over the cheesecake.
• Refrigerate 6 hours-overnight.

Print

S’mores Cheescake

This easy and delicious S'mores Cheesecake recipe is a fall favorite.

Course Dessert

Cuisine American

Keyword cheesecake, dessert, s’mores

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Refrigerating Time 6 hours hours

Total Time 7 hours hours 25 minutes minutes

Servings 12 slices

Author cindy

Equipment

• 1 9" springform pan
• 1 medium mixing bowl
• 1 stand mixer with paddle attachment optional can use hand mixer and large bow

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 TBS butter melted
• 3/4 cup milk chocolate chips

Filling

• 2 8 oz cream cheese softened
• 1 14oz sweetened condensed milk
• 3 eggs
• 2 tsp vanilla
• 1 cup mini marshmallows
• 1/2 cup milk chocolate chips

Topping

• 1 1/2 cups mini marshmallows
• 1/2 cup milk chocolate chips
• 1 TBS shortening

Instructions

• Preheat oven to 300° F

Crust

• In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.
• When well combined, press into the bottom and slightly up the sides of a 9" springform pan.
• Pour the chocolate chips onto the crust.
• Place in the preheated oven for 3-5 minutes so the chocolate can melt a bit.
• Remove from oven. Set aside.

Filling

• In a large mixing bowl cream together the cream cheese, sweetened condensed milk, and the vanilla.
• Add in the 3 eggs, beating until well combined.
• Use a spoon to fold in the mini marshmallows and the 1/2 cup of chocolate chips.
• Pour the filling into the prepared crust.
• Bake for 60 minutes.

Topping

• Remove from oven.
• Sprinkle the mini marshmallows over the top of the cheesecake and return to oven for 5 more minutes.
• In the microwave, melt the chocolate chips with the shortening. Do this in 30 second increments, stirring in between, don't overcook your chocolate, it will seize up.
• Drizzle the melted chocolate over the cheesecake.
• Refrigerate 6 hours-overnight.

Notes

This recipe is fairly easy especially for a baked cheesecake. You will use most of a bag of mini marshmallows and most of a bag of milk chocolate chips. The time in this recipe is mostly baking and cooling. 1 hour and 10 minutes in the oven and 6+ hours in the refrigerator. It is great to make this the night before you need it.

I hope you enjoy this S’mores Cheesecake recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post S’more’s Cheesecake Recipe Perfect for Fall appeared first on The Mom Maven.

I cook this One Pot Parmesan Chicken and Rice in my T-Fal Saute Pan, it is plenty deep and it has a lid! I got this as a Christmas gift last year and, while it is large it cooks very evenly and is super easy to clean.

One Pot Parmesan Chicken and Rice Recipe

Printable recipe below

Ingredients

• 1 1/2 lbs chicken breasts boneless, skinless
• 4 TBS butter
• 1 TBS onion powder
• 3 tsp minced garlic
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 14.5 oz chicken broth
• 1 cup white rice
• 1/2 cup heavy cream
• 3/4 cup grated parmesan cheese

Instructions

1. On a gel cutting board, cut the chicken into 1″ cubes, set aside.
2. Place your pan on medium high heat, add the butter and melt it.
3. Add the chicken, onion powder, Italian seasoning, salt, and pepper.
4. Cook, stirring regularly for about 5 minutes until the chicken is cooked through.
5. Add the minced garlic and cook for another minute. Keep stirring, you don’t want the garlic to burn.
6. Pour in the chicken broth and add the rice. Stir to mix the ingredients together.
7. Bring to a boil, then reduce heat to simmer. Cover and let cook for 18-20 minutes, until rice is fluffy.
8. Remove lid, mix in heavy cream and Parmesan cheese. Serve.

Print

One Pot Parmesan Chicken and Rice

This easy and delicious one pot meal is perfect for a week night dinner and clean up is simple!

Course Entree

Cuisine American

Keyword baked chicken, easy recipe, one pot, parmesan, rice

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author cindy

Ingredients

• 1 1/2 lbs chicken breasts boneless, skinless
• 4 TBS butter
• 1 TBS onion powder
• 3 tsp minced garlic
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 14.5 oz chicken broth
• 1 cup white rice
• 1/2 cup heavy cream
• 3/4 cup grated parmesan cheese

Instructions

• On a gel cutting board, cut the chicken into 1" cubes, set aside.
• Place your pan on medium high heat, add the butter and melt it.
• Add the chicken, onion powder, Italian seasoning, salt, and pepper.
• Cook, stirring regularly for about 5 minutes until the chicken is cooked through.
• Add the minced garlic and cook for another minute. Keep stirring, you don't want the garlic to burn.
• Pour in the chicken broth and add the rice. Stir to mix the ingredients together.
• Bring to a boil, then reduce heat to simmer. Cover and let cook for 18-20 minutes, until rice is fluffy.
• Remove lid, mix in heavy cream and Parmesan cheese. serve.

I hope you enjoy this One Pot Parmesan Chicken and Rice recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

Other Easy Recipes You May Like:

Simple Spicy Ranch Air Fryer Chicken

Chicken Taco Rollups

Ginger Chicken with Ramen

Oven Baked Bacon Wrapped Chicken Tenderloins

The post One Pot Parmesan Chicken and Rice Recipe appeared first on The Mom Maven.

The super easy recipe just calls for 3 ingredients and a little time! The main ingredient is Kettle Corn. I use the Orville Redenbacher’s microwave Kettle Corn. The second ingredient are candy melts, the the colors of your theme, I used red and white in this example. I have used a lot of candy melts over the years and my favorite are Sweet Tooth Fairy’s Meltables. The only place I have found them is at Michael’s. They melt so well and have a delicious flavor. The third and final ingredient is sprinkles! Again, use whatever sprinkles go along with your theme. I happened to have a container of red, white, and blue sprinkles in my pantry from a previous project, so I used those.

Sweet and Salty Patriotic Popcorn

Ingredients

• 1 bag microwaveable kettle corn I use Orville Redenbacher’s
• 1/4 cup white candy melts I use Sweet Tooth Fairy
• 1/4 cup red candy melts I use Sweet Tooth Fairy
• res, white, and blue sprinkles

Instructions

1. Pop the bag of popcorn following the directions on the bag.
2. While the popcorn is popping, place a large piece of parchment paper out on the counter or table.
3. When the popcorn is cooked, pour the back out onto the parchment paper in a single layer to cool.
4. Next, put the candy melts in a small, microwaveable bowl, melt them following the directions on the package.
5. As soon as it is melted, drizzle the chocolate onto the popcorn and sprinkle the sprinkles over it.
6. Repeat the melting, drizzling, and sprinkling with the other color.
7. Allow the candy to set up before placing in an air tight bowl until serving.
8. Leftovers can be store for 3-4 days.

Notes

Use whatever colors match your theme.

This recipe easily scales. I made 2 bags of popcorn for our Disney Trivia Night and just doubled the candy melts I used.

Print

Sweet and Salty Patriotic Popcorn Recipe

This Sweet and Salty Patriotic Popcorn Recipe can be tweaked to fit any celebration by changing the colors of the meltables and sprinkles to match your theme.

Course Snack

Cuisine American

Keyword patriotic, popcorn

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Total Time 14 minutes minutes

Servings 8 servings

Author cindy

Ingredients

• 1 bag microwaveable kettle corn I use Orville Redenbacher's
• 1/4 cup white candy melts I use Sweet Tooth Fairy
• 1/4 cup red candy melts I use Sweet Tooth Fairy
• res, white, and blue sprinkles

Instructions

• Pop the bag of popcorn following the directions on the bag.
• While the popcorn is popping, place a large piece of parchment paper out on the counter or table.
• When the popcorn is cooked, pour the back out onto the parchment paper in a single layer to cool.
• Next, put the candy melts in a small, microwaveable bowl, melt them following the directions on the package.
• As soon as it is melted, drizzle the chocolate onto the popcorn and sprinkle the sprinkles over it.
• Repeat the melting, drizzling, and sprinkling with the other color.
• Allow the candy to set up before placing in an air tight bowl until serving.
• Leftovers can be store for 3-4 days.

Notes

Use whatever colors match your theme.

This recipe easily scales. I made 2 bags of popcorn for our Disney Trivia Night and just doubled the candy melts I used.

I hope you enjoy this Sweet and Salty Patriotic Popcorn recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Easy Sweet and Salty Patriotic Popcorn Recipe appeared first on The Mom Maven.

Spicy Dry Rub Recipe

Ingredients

• 1/2 cup brown sugar
• 1/2 tsp black pepper
• 1/2 TBS cayenne pepper
• 1/2 TBS chili powder
• 1/2 tsp ground coriander
• 1/4 cup garlic powder
• 1/4 cup kosher salt
• 1/4 cup paprika

Instructions

1. Mix spices together.
2. Store in an air tight container.
3. Rub spice mix on one or both sides of meat before cooking.

Print

Spicy Dry Rub Recipe for Chicken or Pork

This spicy dry rub recipe, which is made with pantry staples, adds flavor and some zing to your chicken or pork.

Course Entree

Cuisine American

Keyword air fryer, baked chicken, chicken, dry rub, grilling, pork

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author cindy

Ingredients

• 1/2 cup brown sugar
• 1/2 tsp black pepper
• 1/2 TBS cayenne pepper
• 1/2 TBS chili powder
• 1/2 tsp ground coriander
• 1/4 cup garlic powder
• 1/4 cup kosher salt
• 1/4 cup paprika

Instructions

• Mix spices together.
• Store in an air tight container.
• Rub spice mix on one or both sides of meat before cooking.

How I Use the Spicy Dry Rub

I like to use this spicy dry rub on chicken tenderloins and cook it on Air Crisp in my Ninja Foodi. My small galley kitchen has very limited counter space so I love that my Foodi is multiple appliances in one! I make chicken tenderloins in the Foodi in about 15 minutes so that is a win in my book.

It’s best when rub sits on the meat for a while so the salt can pull the moisture from the meat. About 30-60 minutes before I start cooking I put the rub on the chicken. If you like spicy rub both sides. If you want less spice, rub only one side.

Place the crisper basket in the Foodi, close the air crisp lid, set the temperature to 360° F and let it warm up for 5 minutes. Once warm, place the chicken in the basket, trying not to overlap it. You may need to cook your chicken in a few batches depending on how much you have to cook. Close the lid and cook for 5 minutes. Using silicone tipped tongs flip the chicken over, close the lid and cook for 5 more minutes. That’s it! While it’s cooking you can prep a salad or side dish and you have a quick and easy dinner for your family.

You may also like my Steakhouse Rub for delicious grilled steaks.

I hope you enjoy this spicy dry rub recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Spicy Dry Rub Recipe for Chicken or Pork appeared first on The Mom Maven.

I know, some of you are thinking, “A cookout for Easter dinner !?!” Yes, you see, we all serve in leadership at our respective churches and Easter is like Super Bowl Sunday for the Christian faith. We are all super busy for all of Holy Week and the week before. No one is ready to prepare or host a traditional Easter dinner. We haven’t done that since my mom sold her house and moved into a little apartment. Traditionally she and dad hosted and we all descended on their house when we got out of church.

This year Jordan and Savannah offered to host a cookout Sunday evening. Jordan grilled burgers and made his signature pasta salad, I brought this Loaded Ranch Potato salad and mac and cheese. Nana made her signature punch and brought cake. Aaron and Summer were able to come at the last minute so they just brought Harmony, their almost 2 year old, and we were all happy!

As much as we all loved my mom’s potato salad, in her later years she complained about how much work it was, so she only made it 1-2 times a year. I decided to make my potato salad the easiest way possible…using my Ninja Foodi! All 3 of the cooked items were made in the Foodi, this makes for much easier clean up! You can do it all on the stove…but why? Lol!

Loaded Ranch Potato Salad Ninja Foodi Recipe

Ingredients

• 2 lbs russet potatoes
• 6 eggs
• 6 slices bacon
• 3/4 cup sharp cheddar cheese shredded
• 3/4 cup mayonnaise-I use Duke’s
• 1 pkg ranch dressing mix-I use Hidden Valley
• 1 1/3 cups water divided

Instructions

Preparing the Ingredients

1. Place the air crisp basket in the Foodi. Add the eggs and 1 cup of water.
2. Place the pressure cooker lid on the Foodi making sure the vent is closed. Set the Foodi to pressure cook on high for 5 minutes and press start.
3. While the eggs are cooking, wash and peel your potatoes and then chop them into small chunks.
4. When the eggs are done cooking, set a timer for 5 minutes so that the pressure can naturally release.
5. Prepare a bowl of ice (ice bath) for the eggs.
6. Once the 5 minute natural release is done, move the vent to release any additional pressure before opening the Foodi.
7. Remove the eggs using tongs and place them in the ice bath for 5 minutes.
8. Place the potatoes in the air crisp basket and add the additional 1/3 cup water. Place the pressure cooker lid back on the Foodi, close the vent and set on high pressure cooker for 2 minutes.
9. After the eggs have been in the egg bath for 5 minutes remove them to a bowl to continue cooling.
10. When the potatoes are done cooking, move the vent to the open position to quick release. Once the steam is released, open the lid and place the potatoes in a large bowl.
11. Remove the air crisp basket from the Foodi and use a paper towel to wipe out any remaining liquid.
12. Replace the basket into the Foodi.
13. Add the bacon pieces to the basket.
14. Switch the Foodi to Air Crisp. Close the Air Crisp lid.
15. Set the temperature to 360° F and the time to 12 minutes.
16. Check for doneness at 12 minutes, if you want it crispier, add 1-2 minutes.
17. When cooked, use your kitchen shears to cut the bacon into small pieces.
18. Peel the eggs by cracking them on the counter top and then rolling them. Pressure cooked eggs are so easy to peel!
19. Chop eggs and place them back in their bowl.

Assembling the Loaded Ranch Potato Salad

1. In a small bowl mix together the mayonnaise and ranch dressing mix.
2. Scoop the mayo mixture into the potato bowl and coat well using a wooden spoon.
3. Fold in the eggs, bacon, and cheese.
4. Cover and chill for 4-24 hours before serving.

Print

Loaded Ranch Potato Salad

Delicious Loaded Ranch Potato Salad comes together easily when all of the components are cooked in the Ninja Foodi.

Course Side Dish

Cuisine American

Keyword Foodi, loaded potatoes, ninja foodi, potato salad, ranch

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Chill Time 4 hours hours

Total Time 5 hours hours 50 minutes minutes

Servings 8 servings

Equipment

• 1 Ninja Foodi

Ingredients

• 2 lbs russet potatoes
• 6 eggs
• 6 slices bacon
• 3/4 cup sharp cheddar cheese shredded
• 3/4 cup mayonnaise I use Duke's
• 1 pkg ranch dressing mix I use Hidden Valley
• 1 1/3 cups water divided

Instructions

Preparing the Ingredients

• Place the air crisp basket in the Foodi. Add the eggs and 1 cup of water.
• Place the pressure cooker lid on the Foodi making sure the vent is closed. Set the Foodi to pressure cook on high for 5 minutes and press start.
• While the eggs are cooking, wash and peel your potatoes and then chop them into small chunks.
• When the eggs are done cooking, set a timer for 5 minutes so that the pressure can naturally release.
• Prepare a bowl of ice (ice bath) for the eggs.
• Once the 5 minute natural release is done, move the vent to release any additional pressure before opening the Foodi.
• Remove the eggs using tongs and place them in the ice bath for 5 minutes.
• Place the potatoes in the air crisp basket and add the additional 1/3 cup water. Place the pressure cooker lid back on the Foodi, close the vent and set on high pressure cooker for 2 minutes.
• After the eggs have been in the egg bath for 5 minutes remove them to a bowl to continue cooling.
• When the potatoes are done cooking, move the vent to the open position to quick release. Once the steam is released, open the lid and place the potatoes in a large bowl.
• Remove the air crisp basket from the Foodi and use a paper towel to wipe out any remaining liquid.
• Replace the basket into the Foodi.
• Add the bacon pieces to the basket.
• Switch the Foodi to Air Crisp. Close the Air Crisp lid.
• Set the temperature to 360° F and the time to 12 minutes.
• Check for doneness at 12 minutes, if you want it crispier, add 1-2 minutes.
• When cooked, use your kitchen shears to cut the bacon into small pieces.
• Peel the eggs by cracking them on the counter top and then rolling them. Pressure cooked eggs are so easy to peel!
• Chop eggs and place them back in their bowl.

Assembling the Loaded Ranch Potato Salad

• In a small bowl mix together the mayonnaise and ranch dressing mix.
• Scoop the mayo mixture into the potato bowl and coat well using a wooden spoon.
• Fold in the eggs, bacon, and cheese.
• Cover and chill for 4-24 hours before serving.

There were some leftovers, not everyone in my family likes potato salad, and that actually made me happy because I have been enjoying this potato salad with my lunch!

I hope you enjoy this Loaded Ranch Potato Salad recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Loaded Ranch Potato Salad Ninja Foodi Recipe appeared first on The Mom Maven.

I have been on a cookie thing lately, my sweet of choice has been cookies! I’m usually more of a cake or cupcake girl but lately it’s all about cookies. A new cookie shop opened near us and I was actually there waiting in line opening day, and I wasn’t disappointed! I don’t know why I’m currently cookie crazed but that craze led me to develop a new, delicious recipe!

You know I love the ease of recipes that have a cake mix base, they are easier to make with children. Some of my favorite cake mix cookies are my S’mores Cookies, Chocolate Peppermint Cookies, and my Ugly Christmas Cookies.

To make this recipe, I used the Betty Crocker Delights Super Moist Party Rainbow Chip Cake Mix, my 1″ cookie scoop, and my Kitchen Aid Stand Mixer.

Confetti Cloud Cookies Recipe

Ingredients

• 1 15.25 oz Confetti Cake Mix I used Betty Crocker
• 8oz Cream Cheese softened
• 1 stick Butter softened
• 1 Egg
• 1/4 cup Sprinkles try to match what’s in the cake mix
• 1/2 cup Confectioner’s Sugar

Instructions

1. In a stand mixer, beat together the cream cheese and butter until smooth.
2. Add in the egg and continue mixing until incorporated.
3. Add in the cake mix, mixing until well combined, scraping the sides as necessary.
4. Remove bowl from stand and fold in the additional sprinkles.
5. Cover dough bowl with plastic wrap and put in refrigerator for an hour to chill.
6. When the hour is up, preheat oven to 350°F, and line baking sheets with parchment paper.
7. Pour the confectioner’s sugar into a small bowl.
8. Using a 1″ cookie scoop, scoop up a ball of dough, roll the dough ball in the confectioner’s sugar and then place it on the baking sheet.
9. Repeat this process, placing the dough balls 1.2 inches apart.
10. Bake the cookies for 12-15 minutes until the edges start to turn golden and the tops are set.
11. Allow the cookies to cool for 3-5 minutes on the baking sheet before removing them to a wire rack to cool completely.
12. Repeat until all the dough is baked.
13. Once completely cooled, store in an airtight container.

Print

Confetti Cloud Cookies

These easy and delicious Confetti Cloud Cookies look and have the texture soft of clouds. The recipe base is a confetti cake mix which makes it easier for the kids to help make because there is less measuring.

Course Dessert

Cuisine American

Keyword cake mix,, confetti, cookies

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 36 cookies

Ingredients

• 1 15.25 oz Confetti Cake Mix I used Betty Crocker
• 8oz Cream Cheese softened
• 1 stick Butter softened
• 1 Egg
• 1/4 cup Sprinkles try to match what's in the cake mix
• 1/2 cup Confectioner's Sugar

Instructions

• In a stand mixer beat together the cream cheese and butter until smooth.
• Add in the egg and continue mixing until incorporated.
• Add in the cake mix, mixing until well combined, scraping the sides as necessary.
• Remove bowl from stand and fold in the additional sprinkles.
• Cover dough bowl with plastic wrap and put in refrigerator for an hour to chill.
• When the hour is up, preheat oven to 350°F, and line baking sheets with parchment paper.
• Pour the confectioner's sugar into a small bowl.
• Using a 1" cookie scoop, scoop up a ball of dough, roll the dough ball in the confectioner's sugar and then place it on the baking sheet.
• Repeat this process, placing the dough balls 1.2 inches apart.
• Bake the cookies for 12-15 minutes until the edges start to turn golden and the tops are set.
• Allow the cookies to cool for 3-5 minutes on the baking sheet before removing them to a wire rack to cool completely.
• Repeat until all the dough is baked.
• Once completely cooled, store in an airtight container.

As is often the case, I brought these cookies to church with me on Wednesday nights. All of my girls wanted more than the 2 I gave them! I have to save some for my former students who always come visit me after class to say “hi!” and to see if I baked. One of the high school seniors who has been enjoying my baking for 7 years said these are the best thing I’ve ever made! I’ll take that as a compliment because she likes everything I make.

I hope you enjoy this Confetti Cloud Cookies recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Confetti Cloud Cookies Recipe appeared first on The Mom Maven.

If you are a regular reader, you know I love S’mores. I have recipes for S’mores Cookies, S’mores Brownies, S‘mores Crockpot Cake, Sheet Pan S’mores, S’mores Ice Box Cake, Candy Cane S’mores Bars, S’mores Dip, S’mores Cones, S’mores Cups, and S’mores Bars so I think you get the picture lol!

S’mores Trifle Recipe

Ingredients

• 1 box brownie mix 9 x 13″ size eggs and oil as directed on box
• 2 boxes instant chocolate pudding 4 cup size
• 4 cups cold milk
• 1 pkg graham crackers
• 7.5 oz Marshmallow Fluff
• 8 oz Cool Whip defrosted
• 1 cup mini marshmallows
• 1 cup Hershey’s Milk Chocolate Chips

Instructions

Prepare the Individual Parts

1. Bake the brownies in a 9 x 13″ pan as directed on box. Cool, then cut into approximately 2″ chunks.
2. While the brownies are baking prepare the pudding as directed on the box, cover and put in the fridge to chill.
3. Place 1 sleeve of graham crackers in a zippy bag and break them into pieces. You want bite-sized chunks not crumbs.
4. In a medium bowl, stir together the Cool Whip and the Marshmallow Fluff.

Assemble the Trifle

1. When all the parts are ready start by placing about 1/2 of your brownie pieces in a layer in the bottom of your trifle dish.
2. Next, Spoon 1/2 the chocolate pudding on top of the brownie layer, being careful to keep the sides of your trifle dish clean.
3. On top of the pudding layer, carefully place a layer of graham cracker pies so that the pudding is well covered.
4. Spoon about 1/3 of the marshmallow mixture on top of the graham cracker layer, again being careful of the sides.
5. Repeat the layers again: brownies, pudding, graham crackers, and marshmallow mixture.

Prepare the Topping

1. Turn oven to broil. Line a 13 x 9″ pan with aluminum foil.
2. Place a layer of whole graham crackers on top of the foil. Then sprinkle the mini marshmallows and chocolate chips on top.

1. Place the pan in the broiler for 10-15 seconds, until marshmallows are golden and the chocolate chips start to melt.
2. Remove from the oven and let cool, then place them on top of the trifle.
3. Place trifle in the fridge for at least 3 hours to allow the flavors to meld together before serving.

Print

S’mores Trifle

This fancy looking S'mores Trifle dessert is easy to make in under an hour but is best when it gets to sit in the fridge for a few hours before serving.

Course Dessert

Cuisine American

Keyword s’mores, trifle

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Chilling Time 3 hours hours

Servings 12 servings

Author cindy

Ingredients

• 1 box brownie mix 9 x 13" size eggs and oil as directed on box
• 2 boxes instant chocolate pudding 4 cup size
• 4 cups cold milk
• 1 pkg graham crackers
• 7.5 oz Marshmallow Fluff
• 8 oz Cool Whip defrosted
• 1 cup mini marshmallows
• 1 cup Hershey's Milk Chocolate Chips

Instructions

Prepare the Individual Parts

• Bake the brownies in a 9 x 13" pan as directed on box. Cool, then cut into approximately 2" chunks.
• While the brownies are baking prepare the pudding as directed on the box, cover and put in the fridge to chill.
• Place 1 sleeve of graham crackers in a zippy bag and break them into pieces. You want bite-sized chunks not crumbs.
• In a medium bowl, stir together the Cool Whip and the Marshmallow Fluff.

Assemble the Trifle

• When all the parts are ready start by placing about 1/2 of your brownie pieces in a layer in the bottom of your trifle dish.
• Next, Spoon 1/2 the chocolate pudding on top of the brownie layer, being careful to keep the sides of your trifle dish clean.
• On top of the pudding layer, carefully place a layer of graham cracker pies so that the pudding is well covered.
• Spoon about 1/3 of the marshmallow mixture on top of the graham cracker layer, again being careful of the sides.
• Repeat the layers again: brownies, pudding, graham crackers, and marshmallow mixture.

Prepare the Topping

• Turn oven to broil. Line a 13 x 9" pan with aluminum foil.
• Place a layer of whole graham crackers on top of the foil. Then sprinkle the mini marshmallows and chocolate chips on top.
• Place the pan in the broiler for 10-15 seconds, until marshmallows are golden and the chocolate chips start to melt.
• Remove from the oven and let cool, then place them on top of the trifle.
• Place trifle in the fridge for at least 3 hours to allow the flavors to meld together before serving.

Other Trifle Recipes You Might Like:

• Oreo Cheesecake Trifle
• Peppermint Trifle
• Chocolate Toffee Trifle
• Strawberry Trifle
• Peanut Butter Cup Trifle

I hope you enjoy this S’mores Trifle recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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My Peppermint Hot Cocoa Cake recipe is a poke cake that starts with a box cake mix, this makes it so easy to create. The tricky part of this cake is working with the Marshmallow Fluff, I like to use a piping bag, or zippy bag with the end cut off to pipe the Marshmallow Fluff. When it comes to crushing candy canes I like to pop them in my Nutri Ninja and 2 pulses later, I have crushed candy canes!

Peppermint Hot Cocoa Cake Recipe

Ingredients

• 1 18.25 oz chocolate cake mix plus eggs and oil as required on the box
• 8 oz Marshmallow Fluff
• 1.5 TBS water
• 6 candy canes
• 8 oz Cool Whip
• 5 TBS Nesquik Chocolate

Peppermint Hot Cocoa Cake Instructions

• Preheat oven according to the cake package requirements. Grease a 9×13″ pan.
• Prepare the chocolate cake mix as directed on the box.
• Once the cake is baked, let it cool 10 minutes in the pan before turning it out onto your cake board or serving plate.
• Use the handle of a wooden spoon to poke holes in the cake.

• In a microwave safe bowl, microwave the Marshmallow Fluff and water for about 10 seconds then stir until smooth.
• Pour the marshmallow mixture into a piping bag or a zippy bag. Cut off the tip of the bag and pipe the marshmallow into the holes. Once the holes are filled, pipe the rest of the marshmallow over the top of the cake and spread out with an offset spatula.
• Remove the plastic from your candy canes and crush them up either in a blender or food processor or by placing them in a zippy bag wrapped in a kitchen towel and beating them with a mallet or rolling pin until crushed.
• Sprinkle the candy cane pieces over the marshmallow layer.

• In a large bowl, mix together the Cool Whip and Nesquik to make a chocolate whipped cream.
• Cover the cake with the whipped cream.
• Decorate as desired.
• Keep the cake refrigerated til serving.

I brought this cake to church on the last night of our semester and my girls loved it! It has just the right amount of peppermint flavor without overpowering the bite. I also served it to Savannah when she came over to hang out. She isn’t a cake person, but she really enjoyed it as well.

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Peppermint Hot Cocoa Cake

Chocolate, peppermint, and marshmallow combine to make a delicious and easy Peppermint Hot Cocoa poke cake for your Christmas celebration.

Course Dessert

Cuisine American

Keyword cake, chocolate, marshmallow, peppermint, poke cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

10 minutes minutes

Total Time 50 minutes minutes

Servings 18

Author cindy

Ingredients

• 1 18.25 oz chocolate cake mix plus eggs and oil as required on the box
• 8 oz Marshmallow Fluff
• 1.5 TBS water
• 6 candy canes
• 8 oz Cool Whip
• 5 TBS Nesquik Chocolate

Instructions

• Preheat oven according to the cake package requirements.

  Grease a 9×13" pan.
• Prepare the chocolate cake mix as directed on the box.
• Once the cake is baked, let it cool 10 minutes in the pan before turning it out onto your cake board or serving plate.
• Use the handle of a wooden spoon to poke holes in the cake.
• In a microwave safe bowl, microwave the Marshmallow Fluff and water for about 10 seconds then stir until smooth.
• Pour the marshmallow mixture into a piping bag or a zippy bag. Cut off the tip of the bag and pipe the marshmallow into the holes. Once the holes are filled, pipe the rest of the marshmallow over the top of the cake and spread out with an offset spatula.
• Remove the plastic from your candy canes and crush them up either in a blender or food processor or by placing them in a zippy bag wrapped in a kitchen towel and beating them with a mallet or rolling pin until crushed.
• Sprinkle the candy cane pieces over the marshmallow layer.
• In a large bowl, mix together the Cool Whip and Nesquik to make a chocolate whipped cream.
• Cover the cake with the whipped cream.
• Decorate as desired.
• Keep the cake refrigerated til serving.

I hope you enjoy this Peppermint Hot Cocoa Cake recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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I’ve been so busy this semester, I hadn’t had time to bake for my Wednesday night class at all. The girls had been begging so I whipped these up over a month ago and I’m finally getting to share them on the blog! Better late than never, right?

Peanut Mallow Bars Recipe

Ingredients

• 1 18.25 oz yellow cake mix
• 1 stick butter melted
• 1/3 cup milk
• 1/4 cup brown sugar packed
• 2 eggs
• 1 cup peanut butter chips
• 1 cup creamy peanut butter
• 3 cups mini marshmallows

Peanut Mallow Bars Instructions

• Preheat oven to 350° F. Grease a 9×13″ baking pan.
• In a large bowl, using a wooden spoon, mix together the cake mix, melted butter, milk, brown sugar, and eggs until blended.
• Fold in the peanut butter chips.
• Press into prepared pan.
• Bake 20 minutes.

• Once the crust is baked, remove from oven. Leave the oven on.
• Place the peanut butter in a small microwaveable bowl and microwave for 15-20 seconds, until melted.
• Drizzle the peanut butter over the partially baked bars.
• Sprinkle the marshmallows over the peanut butter.

• Put the pan back in the oven and bake for an additional 10-12 minutes, until marshmallows are puffed up and golden.
• Cool in pan for 10 minutes before removing to wire rack to cool completely.
• Cut into bars and serve with a glass of milk.

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Peanut Mallow Bars

These Peanut Mallow Bars start with a yellow cake mix and make a delicious snack.

Course Dessert

Cuisine American

Keyword bar cookie, marshmallows, peanut butter

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 18

Author cindy

Ingredients

• 1 18.25 oz yellow cake mix
• 1 stick butter melted
• 1/3 cup milk
• 1/4 cup brown sugar packed
• 2 eggs
• 1 cup peanut butter chips
• 1 cup creamy peanut butter
• 3 cups mini marshmallows

Instructions

• Preheat oven to 350° F. Grease a 9×13" baking pan.
• In a large bowl, using a wooden spoon, mix together the cake mix, melted butter, milk, brown sugar, and eggs until blended.
• Fold in the peanut butter chips.
• Press into prepared pan.
• Bake 20 minutes.
• Once the crust is baked, remove from oven. Leave the oven on.
• Place the peanut butter in a small microwaveable bowl and microwave for 15-20 seconds, until melted.
• Drizzle the peanut butter over the partially baked bars.
• Sprinkle the marshmallows over the peanut butter.
• Put the pan back in the oven and bake for an additional 10-12 minutes, until marshmallows are puffed up and golden.
• Cool in pan for 10 minutes before removing to wire rack to cool completely.
• Cut into bars and serve with a glass of milk.

I hope you enjoy this Peanut Mallow Bars recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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6 Thanksgiving Pie Recipes

• Yoder’s Amish Peanut Butter Pie is a family favorite of ours!
• Susan from Learning and Yearning makes her Maple Pecan Pie with maple syrup instead of refined sugar and corn syrup!
• Living Beyond Allergies shared this easy and delicious pumpkin pie that is gluten free and vegan! Silky, rich, and packed full of flavor, this homemade pie tastes amazing! Perfect for holidays or anytime you want a slice of cozy comfort.
• I have seen a lot of pumpkin pies but never one like this one from In the Kitch! Add an unexpected spin to a holiday classic with this recipe for crystal clear pumpkin pie! This transparent pie is just as simple to prepare as a traditional pumpkin pie, but it will add an element of surprise and wonder to your dish.
• My friend, Scarlet from Family Focus Blog shares her Crustless Pumpkin Pie recipe which is gluten free.
• This Pumpkin Oreo Cream Cheese Pie from Sweet ReciPEAS is made with pumpkin and cream cheese and topped with an Oreo cream cheese swirl.

2 Thanksgiving Cookie Recipes

• These delicious but easy Thanksgiving sour cream sugar cookies with a cream cheese frosting from Saving Talents are light and fluffy, and they are are perfect for cutting into fun shapes with cookie cutters!
• How adorable are these Turkey Sugar Cookies from Finding Zest?

6 Thanksgiving Cheesecakes, Cakes, Cake Pops and Cupcakes

• If you love chocolate and peanut butter together, you will love my Peanut Butter Cup Cake. 
• Oh my goodness! My Chocolate Chunk Peanut Butter Cheesecake recipe from The Cheesecake Bible is amazing!
• These chocolate cupcakes from The Sunny Kitchen are decorated to look like adorable Thanksgiving turkeys!
• This cake mix free easy Pumpkin Crunch Cake from Thrifty Frugal Mom, combines a soft pumpkin custard bottom with a delightfully delicious crunchy topping to create a totally addictive dessert!
• These Turkey Cake Pops from Emily Fabulous are so easy to make and will be a hit on your Thanksgiving table. These cute, bite-sized treats are the perfect addition to your holiday celebration and fun for all ages.
• These Sweet Potato Cupcakes from Broken Oven Baking are the perfect treat if you’re looking for a tasty and elegant looking dessert! They’re moist and filled with warm spices.

3 Thanksgiving Trifles

• My Peanut Butter Cup Trifle is easy to make and is always a hit at whatever celebration I bring it to.
• This show-stopping easy tiramisu trifle from The Heirloom Pantry showcases the warm fall flavors of coffee, pumpkin spice, and cinnamon sugar. 
• Layers of rich pumpkin cheesecake, real whipped cream and graham cracker crumbs combine to create this delicious, fun no-bake Pumpkin Cheesecake Trifle from Thrifty Frugal Mom.

2 Bread Pudding Recipes for Thanksgiving

• Bread pudding is a traditional holiday dessert in our family. My Eggnog Bread Pudding with Vanilla Sauce just freshens the tradition up a bit.
• The Spice Train gives us this maple pecan bread pudding is made with challah bread, infused with maple and vanilla flavors and drizzled with maple cream sauce.

5 Dessert Bars

• My Caramel Butter Bars aren’t too sweet and they pair well with tea, coffee, or hot cocoa so they are a great little treat.
• My Gingerbread Jumble Bars are the best of both worlds, soft gingerbread bar cookies with white chocolate chips and M&M candies mixed in.
• These cute Thanksgiving Turkey Brownies from Two Kids and a Coupon are a perfect treat for to make for your Thanksgiving feast. 
• My Vegan Minimalist shares the best vegan chocolate swirl pumpkin brownie you can whip together in just 45 minutes. 
• This Pumpkin Gingerbread from From Valerie’s Kitchen is loaded with molasses, ginger, and cinnamon and is topped with a Maple Pecan Icing.

I hope you enjoy all of these Thanksgiving Dessert recipes recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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