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.

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!

The post S’mores Trifle Recipe appeared first on The Mom Maven.

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.

Print

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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This recipe is great because, if you need to, you can use frozen chicken and it doesn’t change the cooking time! I love that about pressure cookers. I don’t know about you, but I often forget to defrost the meat. It can really mess up my meal timing.

Pressure Cooker Buffalo Chicken Pasta

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 cup Buffalo wing sauce, with a little extra to drizzle over completed dish
• 4 tsp butter sliced into pats
• 3 cups water, divided
• 16oz pasta, I use pene
• 8oz cream cheese cut into chunks
• 1 cup Ranch dressing
• 6oz shredded Mexican cheese blend
• 3oz real bacon bits

Instructions

1. Place the chicken in the bottom of the pressure cooker.
2. Pour the Buffalo wing sauce and 1 cup of water over top of the chicken.
3. Place the pats of butter on top.
4. Place the lid on the pressure cooker. Set to high pressure for 14 minutes.
5. Once the cooking time is over, do a quick release, about 2 minutes.
6. Remove the chicken to a plate and shred it.
7. Add the uncooked pasta to the pressure cooker.
8. Next add the shredded chicken, followed by the cream cheese and Ranch dressing.
9. Add the remaining 2 cups of water, don’t stir.
10. Replace the lid and set to high pressure for 4 minutes.
11. When the cooking time is done, do a quick release.
12. Stir the contents with a wooden spoon to combine the ingredients.
13. Top with the cheese and bacon bits.
14. If you have a Foodi, use the crisper lid and air crisp at 400° F for 1-2 minutes to melt the cheese.
15. Serve and drizzle Ranch dressing over the dish.

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Pressure Cooker Buffalo Chicken Pasta

This easy and flavorful one pot pressure cooker meal is a favorite in our family. It only takes about 45 minutes to make this Pressure Cooker Buffalo Chicken Pasta recipe.

Course Entree

Cuisine American

Keyword buffalo chicken, Foodi, instant pot, pasta, pressure cooker

Prep Time 2 minutes minutes

Cook Time 20 minutes minutes

Pressure 24 minutes minutes

Total Time 46 minutes minutes

Servings 4 servings

Author cindy

Equipment

• Pressure Cooker

Ingredients

• 1 lb chicken breast boneless, skinless
• 1 cup Buffalo Wing Sauce I use Frank's
• 4 teaspoons butter sliced into pats
• 3 cups water divided
• 16 oz pasta I use pene but elbows or medium shells would work too
• 8 oz cream cheese cut into chunks
• 1 cup Ranch dressing have extra to drizzle over each serving if desired
• 6 oz shredded Mexican cheese blend
• 3 oz real bacon bits

Instructions

• Place the chicken in the bottom of the pressure cooker.
• Pour the Buffalo wing sauce and 1 cup of water over top of the chicken.
  
• Place the pats of butter on top.
• Place the lid on the pressure cooker. Set to high pressure for 14 minutes.
• Once the cooking time is over, do a quick release, about 2 minutes.
• Remove the chicken to a plate and shred it.
• Add the uncooked pasta to the pressure cooker.
• Next add the shredded chicken, followed by the cream cheese and Ranch dressing.
  
• Add the remaining 2 cups of water, don't stir.
• Replace the lid and set to high pressure for 4 minutes.
• When the cooking time is done, do a quick release.
• Stir the contents with a wooden spoon to combine the ingredients.
• Top with the cheese and bacon bits.
• If you have a Foodi, use the crisper lid and air crisp at 400° F for 1-2 minutes to melt the cheese.
• Serve and drizzle Ranch dressing over each serving if desired

Notes

1. Chicken can be fresh or frozen.
2. Water is divided 1 cup and 2 cups
3. You can cook and chop 3 slices of bacon instead of using real bacon bits.
4. It takes about 10 minutes for the pressure cooker to reach pressure before it starts cooking.
5. It takes about 2 minutes to do a quick pressure release.

I’ve been using my Foodi more and more lately and I love it! I make a lot of one pot meals, which means easier clean up! So far I’ve shared my 3 Envelope Pressure Cooker Roast, Simple Spicy Ranch Chicken-Air Fryer, and Pressure Cooker Barbecue Chicken, so make sure you try those as well.

I hope you enjoy this Pressure Cooker Buffalo Chicken Pasta 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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These delicious, mint cheesecake bars are easy to make. Don’t let the long time listed on the recipe scare you away. There is a lot of waiting in the recipe. Waiting for the crust to freeze, waiting for the cheesecake to cook, waiting for the cheesecake to cool. waiting while the cheesecake chills. I suggest making these cheesecake bars the day before you plan on serving them.

Andes Mint Cheesecake Bars Recipe

Ingredients

Crust

• 32 Original Oreos
• 1/3 cup unsalted butter

Filling

• 24 oz cream cheese
• 3/4 cup sugar
• 3 large eggs
• 1/4 cup flour
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 1/2 cups Andes Baking Chips or 1 1/2 boxes of Andes Candy chopped

Andes Mint Cheesecake Bars Instructions

1. Set the cream cheese and the eggs on the counter to come to room temperature.
2. Spray a 9 x 13″ baking pan with non-stick spray and set aside.

Crust

1. Using a food processor, or zippy bag and a mallet, crush the Oreos into crumbs.
2. Place the unsalted butter in a microwave safe bowl and melt the butter.
3. Pour the Oreo crumbs and the melted butter into a small bowl to combine.
4. Press the Oreo mixture evenly into the bottom of the prepared pan and freeze for at least 1 hour.

Filling

1. Once crust is frozen, cream cheese is softened, and eggs are at room temperature, you can make the filling.
2. Preheat the oven to 325° F
3. In a large mixing bowl beat together the cream cheese and the sugar on medium-high speed for about 3 minutes, until very smooth.
4. Add the eggs, one at a time, beating after each addition.
5. Next, mix in the flour, sour cream, and vanilla. Mix well.
6. Using a wooden spoon, carefully fold in the Andes Baking Chips.
7. Pour the filling into the frozen crust. Use a silicone spatula to spread the filling evenly to the edges of the pan.
8. Place pan in oven to bake for 50-55 minutes, until top is light brown and center has a slight jiggle.
9. Remove from oven and place pan on wire rack to cool for 2 hours.
10. Cover with plastic wrap and refrigerate at least 6 hours before serving.

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Andes Mint Cheesecake Bars

Soft, minty, decadent cheesecake bars. Perfect for Christmas, or anytime.

Course Dessert

Cuisine American

Keyword andes mint, cheesecake

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Freezing-Cooling-Chilling 9 hours hours

Total Time 10 hours hours 5 minutes minutes

Servings 18 servings

Author cindy

Ingredients

Crust

• 32 Original Oreos
• 1/3 cup unsalted butter

Filling

• 24 oz cream cheese
• 3/4 cup sugar
• 3 large eggs
• 1/4 cup flour
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 1/2 cups Andes Baking Chips or 1 1/2 boxes of Andes Candy chopped

Instructions

• Set the cream cheese and the eggs on the counter to come to room temperature.
• Spray a 9 x 13" baking pan with non-stick spray and set aside.

Filling

• Using a food processor, or zippy bag and a mallet, crush the Oreos into crumbs.
• Place the unsalted butter in a microwave safe bowl and melt the butter.
• Pour the Oreo crumbs and the melted butter into a small bowl to combine.
• Press the Oreo mixture evenly into the bottom of the prepared pan and freeze for at least 1 hour.

Filling

• Once crust is frozen, cream cheese is softened, and eggs are at room temperature, you can make the filling.
• Preheat the oven to 325° F
• In a large mixing bowl beat together the cream cheese and the sugar on medium-high speed for about 3 minutes, until very smooth.
• Add the eggs, one at a time, beating after each addition.
• Next, mix in the flour, sour cream, and vanilla. Mix well.
• Using a wooden spoon, carefully fold in the Andes Baking Chips.
• Pour the filling into the frozen crust. Use a silicone spatula to spread the filling evenly to the edges of the pan.
• Place pan in oven to bake for 50-55 minutes, until top is light brown and center has a slight jiggle.
• Remove from oven and place pan on wire rack to cool for 2 hours.
• Cover with plastic wrap and refrigerate at least 6 hours before serving.

Everyone enjoyed these Andes Mint Cheesecake Bars Thanksgiving Day. There were some leftovers, so I brought those to church on Friday evening when we volunteered at the Buy a Tree Change a Life Christmas tree tent. Even our resident church chef loved them, and he wanted my recipe!

I hope you enjoy this 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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S’mores Recipes

• S’mores Brownies
• S’mores Crockpot Cake
• Sheetpan S’mores
• S’mores Lasagna Icebox Cake
• Candy Cane S’mores Bars
• S’mores Dip
• S’mores Cones

For our Labor Day family cookout, I decided to make some S’mores Cookies with a cake mix base. I make a lot of cake mix cookies because they always come out soft and chewy and these cookies are no exception. I used a Duncan Hines Butter Golden cake mix as the base, because I had it in the pantry from the last time I bought a cake mix and they were on BOGO.

Easy S’mores Cookies Recipe

S’mores Cookies Ingredients

• 1 box Duncan Hines Butter Golden Cake Mix
• 1/3 cup canola oil
• 1 tsp baking powder
• 1 cup milk chocolate chips
• 1 cup mini marshmallows
• 16 graham crackers

Instructions

1. In a food processor, crumble the graham crackers into crumbs. You need about 1 cup. Set aside.
2. Preheat the oven to 350° F. Line your baking sheets with parchment paper.
3. In a large mixing bowl combine the cake mix, eggs, oil and baking powder. Using a wooden spoon, stir until well combined.
4. Add in the chocolate chips and the marshmallows. Stir until combined, the dough will be sticky.
5. Pour the graham cracker crumbs in a shallow bowl.
6. Using a small cookie scoop, scoop up some batter, then roll the ball in the cookies crumbs before placing on the cookie sheet.
7. Space the cookies 2 inches apart to allow for spreading.
8. Bake for 10 minutes, until edges start to turn a golden brown.
9. Cool on pan for 10 minutes before moving them off the pan and onto a cooling rack to cool completely.
10. Repeat the baking and cooling until all the batter is baked.

These cookies were a huge hit at the cookout. Everyone kept eating them as we played a rousing game of Farkle. I didn’t even get to bring any cookies home, so I guess I’ll have to make them again soon.

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Easy S’mores Cookie Recipe

This easy S'mores Cookies Recipe starts with a cake mix base. Everyone loves these cookies and the kids will have fun helping make them.

Course Dessert

Cuisine American

Keyword cookies, s’mores

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 28 cookies

Author cindy

Ingredients

• 1 box Duncan Hines Butter Golden Cake Mix
• 1/3 cup canola oil
• 1 tsp baking powder
• 1 cup milk chocolate chips
• 1 cup mini marshmallows
• 16 graham crackers

Instructions

• In a food processor, crumble the graham crackers into crumbs. You need about 1 cup. Set aside.
• Preheat the oven to 350° F. Line your baking sheets with parchment paper.
• In a large mixing bowl combine the cake mix, eggs, oil and baking powder. Using a wooden spoon, stir until well combined.
• Add in the chocolate chips and the marshmallows. Stir until combined, the dough will be sticky.
• Pour the graham cracker crumbs in a shallow bowl.
• Using a small cookie scoop, scoop up some batter, then roll the ball in the cookies crumbs before placing on the cookie sheet.
• Space the cookies 2 inches apart to allow for spreading.
• Bake for 10 minutes, until edges start to turn a golden brown.
• Cool on pan for 10 minutes before moving them off the pan and onto a cooling rack to cool completely.
• Repeat the baking and cooling until all the batter is baked.

I hope you enjoy this easy S’mores 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 Easy S’mores Cookies Recipe with a Cake Mix Base appeared first on The Mom Maven.