Biscoff Fluff Dip

If you've ever tasted the delectable treat Biscoff, you KNOW
you're going to love this dish. 

And if you've never tried it, you're missing out BIG TIME! 

Biscoff is a spiced shortbread with bits of caramely flavors similar to the texture of peanut butter - you should be able to find it in the same aisle at the grocery store. 

I got the image and this info from the lotusbiscoff.com page

through Google about how cookie butter was born....

In Belgium, people developed a habit of putting their favorite cookie, Lotus Biscoff, on their bread! Some used the whole cookie, some crumbled it, and others soaked it in their drink first. Delicious, but hardly practical, until someone had a bright idea. Why not make a creamy cookie butter? An innovative Belgian woman created her own recipe and entered it in a competition for a TV show. And guess what? She won! Afterwards, she and Lotus Bakeries worked together to bring Lotus Biscoff cookie butter to its smooth perfection.

Lotus cookies are sometimes given out on airplanes

as a special treat. 

You can use 'light' ingredients in this recipe, but I suggest you

use full fat.  The dip will last longer and hold up better with

full fat ingredients. 

Now that we've established the basics, let's get on with this simple and amazing dish.... 

Get ready for the crowd to go wild....and be sure to have copies of this recipe on hand. 

And be careful not to eat the jarfull with a spoon!  It's hard to resist! 

(hover over photo to pin) 

BISCOFF FLUFF DIP 

1 (8 ozs) block cream cheese, softened to room temp

1 (7 ozs) tub of marshmallow creme

1 heaping cup Biscoff cookie butter

3 Tb. whole milk or 1/2 & 1/2

1 tsp. pure vanilla extract

1 (8 ozs) tub frozen whipped topping, thawed

10 Biscoff (Lotus) cookies, coarsely crushed,

plus a couple more crushed for garnish 

1/2 c. mini chocolate chips, divided

Dippers: Biscoff cookies, pretzel crisps, graham crackers,

strawberries or apple slices 

In a large bowl, beat cream cheese until creamy and smooth. Add in 

marshmallow cream and cookie butter; beat until smooth.  Add

milk and vanilla, beating until blended.  

Fold in whipped topping with a rubber spatula, adding crushed

cookie butter crumbs and about half the chocolate chips until

thoroughly combined and fluffy. 

Cover and chill for 2 hours to let flavors blend.  Set on the counter

a few minutes to soften before stirring.  Stir and transfer to serving bowl. Garnish with extra crushed cookies and remaining

chocolate chips.  Serve with your choice of dippers. 

You may also enjoy...

No Bake Avalanche Cookie Treats (Microwave!)

(with Biscoff) 

​

Fritos Corn Salad (So easy and delicious!)

Looking for a quick side dish to add to your Thanksgiving meal?  I've got just what you're looking for!

This is a recipe I've been wanting to try since my sweet sis-in-love, Heidi, made it for a family gathering. 

This is one of those recipes I like to call EASY PEASY!

I love corn, but unfortunately (or fortunately - for me!) my hubby doesn't care for Fritos.

I've had a bag of them in the pantry since I enjoyed them with  my quick corny chili, and couldn't resist grabbing two cans of the Mexicorn recently so I could finally make this. 

This is QUICK & EASY & Fantastic!!

The most time consuming part is chopping the onions, so if you do like I did...and chop them ahead of time, this can be made in a matter of minutes. 

A great side dish for any meal!! 

There's no wrong or right amounts to making this...it's all up to our own taste preferences. 

And if you can't find the Mexicorn, just chop some red peppers and mix with canned corn. It's easy enough to tackle from any direction!

I've seen Heidi use an industrial size can of corn, add chopped peppers and onions to it and then mayo to taste. So it can easily be made for a crowd. 

FRITOS CORN SALAD

2 cans (11 ozs each) corn and peppers, drained

(Also called Fiesta Corn...Mexicorn or Southwest Corn)

1 bunch green onions, chopped

1/2 c. grated cheese, optional

1/2 c. mayo

2 TB. vegetable oil

Fritos Corn Chips, crushed

(regular or chili cheese flavored)

In medium bowl, combine corn, onion & cheese. Add mayo and vegetable oil and toss to coat the vegetables well. Cover and refrigerate for atleast 4 hours, but preferably overnight. (I enjoy it right away myself!) 

Before serving, crush Fritos over top. (as much or as little as you'd like...this is my favorite part so I do add a lot. I'm all about crunch). 

I suggest serving this in a longer dish so everyone can have fritos with their portion. 

Linked to Scrumptious Sunday    Clever Chicks           Mop it up Monday      GP Roundup - Picnic        Foodie Friends Friday Meal Plan MondayWeekend Potluck

​

Valentine Cookie Cups (with a hidden treat inside)

These little cookie treats are perfect for Valentine's Day!

You start with a sugar cookie mix and add a few ingredients, 

then wrap dough around a candy kiss to surprise each recipient. 

I really LOVE shortcuts so this makes it easy for a last minute treat

if you need one. 

Get the kids to help by unwrapping the chocolates...and maybe even wrapping the dough around each candy. 

Homemade gifts from the heart are the best! These sweet treats definitely say LOVE, especially with the hidden 'kiss' inside. 

Don't waste any time...get busy making these fun cookie cups to 

give to friends or share with your family. They'll be so glad you did!

ENJOY A SWEET VALENTINE'S DAY!!!  

VALENTINE COOKIE CUPS 

(with a hidden treat inside) 

1 bag (17.5) ozs. package sugar cookie mix

1/2 cup (1 stick) salted butter, melted

3 Tb. all purpose flour

1 large egg

several drops pink or red food coloring

(I didn't measure, I just squeezed out a stream) 

24 Hershey's kisses (or hugs), unwrapped

Valentine sprinkles, optional 

Spray a mini cupcake pan with cooking spray - you'll need 24 total. Set aside. Preheat oven to 350*. 

In a large bowl, blend sugar cookie mix, melted butter, flour, egg and food coloring (I added food coloring to melted butter before adding to mix - you may add a few more drops as you're mixing if desired.)  I stirred this by hand. 

Using about  1 Tablespoonful of cookie dough, roll into a ball; flatten in your hand...covering most of your palm, placing the 'kiss' in the center. Wrap the dough around it to create a ball; roll until smooth. 

Place the cookie balls into muffin cavities and repeat until you use all the dough. 

Bake for about 12 minutes or until the outsides of the dough look set. Remove from oven and then top with sprinkles. 

Let cookie cups cool in pan for at least 15 minutes before removing from pan to cooling rack. 

Recipe inspired by Princess Pinky Girl

You may also enjoy....

Hot Cocoa Dip (3 ingredients)

​

Fresh Cranberry Fluff Salad

I love all things cranberry!

I have been seeing this recipe again and again on the internet as I searched

for something to make to share with friends on Christmas Day. 

It's a simple recipe and it brought on a lot of OOHH's and AAHH's! 

I even lightened it by using Truvia and a little bit of sugar-free white

chocolate pudding mix and no one had any idea it was low sugar. 

The recipe is basically fresh ground cranberries, drained crushed pineapple, mini marshmallows and whipped topping. 

But this is one of those recipes that you can make your own...there are

numerous options.  Nuts...no nuts...lots of marshmallows...or only a few...instant pudding or none at all...sugar or sweetener....whipped heavy cream or Cool Whip.  

You can also add chopped apples. 

It is a fabulous recipe and I hope you'll try it while you're able to get

fresh cranberries at the grocery store.  You could use thawed cranberries, but I think fresh ends up with the best results. 

If you don't make it soon, be sure you add this one to your pinterest file. 

(hover over photo to pin) 

FRESH CRANBERRY FLUFF 

1 (12 ozs.) bag fresh cranberries, cleaned & sorted 

1/2 - 1 cup sugar or 15 packets of Truvia sweetener

(add more later if you think it's too tart) 

8 ozs. crushed pineapple, drained

(you can add 2 Tb. instant white chocolate pudding mix....in that case I leave a little more pineapple juice)  

2 c. mini marshmallows, divided 

1 tub (8 ozs.) frozen whipped topping, thawed

(or 1 c. heavy cream, whipped to stiff peaks) 

Chop cranberries in a food processor, pour into a bowl.  Stir in sweeteener or sugar; cover, and refrigerate overnight.

Add well-drained pineapple (& instant pudding if using) and marshmallows. Mix to combine.

Fold whipping topping in and stir by hand until smooth. 

Serve topped with a few mini marshmallows. 

A lovely 'salad' that can also be a dessert!  

Recipe inspired by That Skinny Chick Can Bake

You may also enjoy 

Cherry Pie Fluff (3 ingredients)

​

Hot Cocoa Dip (3 ingredients - serve with fruit or cookies)

Maybe you've seen this amazing recipe floating around on the internet?  

It's a real keeper - can be made quicklly and enjoyed with cookies or fruit!

I wanted to be sure I didn't forget about it, so am posting it here.  

It would be super any time of the year, but especially now during the Christmas holidays.  

Recipe is easily doubled if you need a whole lot.  

Enjoy soon!  (& Quickly too!) 

(hover over photo to pin) 

HOT COCOA DIP

1 jar (7 ozs.) marshmallow creme (may also be called Fluff) 

1 tub (8 ozs.) frozen whipped topping, thawed

2 - 3 packets of hot cocoa mix

mini (or macro - very tiny) marshmallows for topping

In a large bowl, beat marshmallow creme with whipped topping until blended.  Add in cocoa mix and blend until smooth. 

Sprinkle with marshmallows and crushed candy cane if you'd like.

Serve with fruit, graham crackers or shortbread cookies. 

It's great to give away as a gift too! 

You might also enjoy....

Chili Cheese Dip (2 ingredients)

(guess what they are, right? ha)

​

Easy Blender Zucchini Cream Pie

After a friend brought over a big zucchini, I was excited to try this easy recipe.  I shared a couple of pieces with that friend who gave it to me, and she asked for the recipe!  

(hover over photo to pin) 

You'll never know it has zucchini - and you can say 

'This pie is good for you!' haha 

It was easy enough to double the recipe to make 2 pies! I topped my pieces with Cool Whip but it's wonderful without

the added topping.  

I reduced the sugar amount just a bit and thought it was plenty sweet. 

It keeps well in the fridge for a few days, if it lasts that long!

Enjoy soon - you'll be so glad you did!

It's simple and simply delicious!!!

EASY ZUCCHINI BLENDER CREAM PIE 

1 cup zucchini, peeled & cooked 

(I boiled it)

3/4 c. white sugar 

(I reduced from 1 c. in original recipe)

1 c. evaporated milk

2 Tb. all purpose flour

2 Tb. butter, melted

1 tsp. vanilla extract

1 large egg

1 9" unbaked pie shell 

Preheat oven to 425*. 

Peel, cook and drain zucchini.

Dump all ingredients (except pie crust) into a blender and mix well. 

(If making 2 pies, I suggest you make 2 separate batches as 2 will not fit into a smaller blender.)

Bake at 425* for 10 minutes; lower oven to bake at 350 for 20 minutes more. 

Will be just a bit jiggly in the center when it's done...it will set up when it cools. 

Original recipe found at Food.com

You might also want to try...

Frosted Zucchini Brownies (1 minute frosting!)

​

Overnight Cherry Chocolate Chip Oatmeal Pudding

Here's a quick & easy dish I love for several reasons...

it's made overnight, it has lots of protein, 

and it can be a grab n' go meal. 

And if cherry isn't a favorite flavor, use whatever jam you have on

hand.  I used homemade strawberry jam and it was delicious. 

If you've never tried eating cold oatmeal, give it a try.

And if you prefer, you can warm it in the microwave to your liking. 

(hover over photo to pin) 

I love that this has chia seeds, which help keep you full, they are a 

great source of Omega-3's, they're packed with

antioxidants, they have 5 times as much calcium as milk,

and they're loaded with fiber!!!

No wonder they're called a Superfood!! 

I keep them on hand and love tossing a handful into smoothies. 

And I love how they thicken 'puddings' or oatmeal mixtures. 

I found this recipe in a newspaper a long time ago and am so

glad I came across it again.  

Give it a stir soon - only takes 2 minutes to whip up and you'll be

ready for a snack (or meal) when you need something quick. 

This recipe makes 2 servings, but can easily be doubled or tripled!

I'm on a soft diet, so didn't top with almonds...that's optional really. 

OVERNIGHT CHERRY-CHOCOLATE CHIP OATMEAL PUDDING 

1/2 c. plain low-fat Greek yogurt 

1/2 c. low-fat milk 

(I used almond milk) 

1-1/2 Tablespoons cherry jam 

2 tsp. chia seeds (optional)

1/4 tsp. vanilla or almond extract

1 Tb. mini chocolate chips

1/2 c. rolled oats or oatmeal

(can use quick, but not instant) 

2 Tb. slivered or sliced almonds, toasted

In a medium bowl, whisk together yogurt, milk and jam until smooth. Add chia seeds, vanilla, chocolate chips and oats; mix until well blended. Cover and chill at least an hour or up to 2 days. 

To serve, top with toasted almonds.  

Yield: 2 servings 

Enjoy!!! 

You might also enjoy...

Healthy Blueberry Muffin Oatmeal

​

Peanut Butter Honey Rice Krispy Cups

Oh how I do love quick and easy recipes! 

And this one has a healthy twist in that it uses honey instead of granulated sugar! 

(click on photo to pin) 

It was simply delicious and I'm sure I'll make it again and again. It uses ingredients I always have on hand too! 

These special treats can be DAIRY FREE (if you use vegan choc chips) and portioned in single servings!

Gotta LOVE that!  

 Be sure to try them soon - you'll be so glad you did! 

It's a great summer treat your family will love and you don't have to turn the oven on!

These lasted over 2 weeks in the refrigerator - I'm here alone and only had a few folks stop in to share them with.  *-*

PEANUT BUTTER HONEY RICE KRISPY CUPS 

1 c. crunchy or smooth peanut butter 

6 Tb. honey

1/8 tsp. salt

3 c. rice krispy cereal

1-1/2 c. chocolate chips 

(I used milk chocolate) 

Line a regular-size muffin pan with 12 liners; lightly spray with non-stick spray. 

Melt peanut butter, honey and salt together on low heat until well combined. Remove from heat.  (Don't boil!)

Stir in rice krispy cereal; mix well. 

Evenly divide mixture into the liners. 

(I pressed them in with the back of a soup spoon). 

Melt chocolate chips over low heat; stir until fully melted. Remove

from heat.  

Spoon melted chocolate over each treat, dividing evenly. 

Place in refrigerator until firm. 

Yield: 12 servings 

Inspired by Baking You Happier

Another recipe you may love....

Inside Out Scotcheroos

​

Oatmeal Lemon Crumble Squares (egg free)

I love oatmeal anything!

The middle layer is made with sweetened condensed milk - 

that's always a YES in my book!

This is a simple recipe I saw at Sally's Baking Addiction - 

whose recipes I've learned to trust!

Go check this post out at her site...she 'only' has 131 

comments there!!! (I can only dream of having that many!) 

She shares lots of helpful tips for making this too. 

The crumbly oatmeal crust has brown sugar!  MMMM! 

You'll be so glad you whipped up this easy, egg-free recipe. 

The filling is only 2 ingredients and the taste of the cookie

square is so refreshing!!

THIS IS A GREAT DISH TO SERVE COMPANY!

(which I'm planning to do!) 

The bars freeze nicely, which is a real plus,

and means you can make them ahead! 

I like to cut my cookie bars in small squares so if folks

just want a taste, they don't have to try a larger cookie. 

(hover over photo to pin) 

OATMEAL LEMON CRUMBLE SQUARES 

CRUST & TOPPING: 

7 Tb. unsalted butter, softened to room temp

2/3 c. light or dark brown sugar

(original recipe calls for 3/4 c. packed) 

1 tsp. pure vanilla extract

1 c. all purpose flour

1 tsp. baking powder

1/4 tsp. salt

1 c. quick or old-fashioned oats

(I love the texture of old fashioned!) 

LEMON FILLING: 

1 can (14 ozs.) full fat sweetened condensed milk 

6 Tb. lemon juice

(about 2 lemons) 

1 Tb. lemon zest 

Preheat oven to 350*.  Line an 8-in square baking dish with parchment

paper, leaving overhang on opposite sides.  Spray lightly with non-stick cooking spray. 

CRUST: In a medium bowl, beat butter and brown sugar on medium high speed of mixer until combined, about 1 minute.  Scrape down sides and bottom of bowl; add vanilla; beat until combined. Add flour, baking powder, salt and oats; beat on medium until blended evenly. Mixture will be crumbly. 

Lightly press a little more than half into bottom of prepared baking dish. Bake 12 minutes. 

FILLING: In small bowl, whisk sweetened condensed milk, lemon juice and lemon zest together.  Pour and spread evenly over prebaked crust (while it's hot); Sprinkle remaining crumbled mixture evenly 

over the top. 

Bake for 22 - 25 minutes or until edges are lightly browned.  Avoid over-baking.  Remove from oven and place pan on wire rack to cool. 

When completely cooled, lift bars out with parchment paper overhang.  Cut into squares. 

Store any leftover bars in the fridge for up to 1 week. 

(Or freeze, wrapped tightly, then placed in a ziploc bag, for 2 months) 

​

Copycat Crunch Candy Bars (3 ingredients!)

This is so easy and can be a last minute goodie for....

Or for whenever! Anytime is good!

I saw this recipe after I had found some Ghiradelli milk chocolate

chips for $1 a bag!  REALLY! 

And I had rice krispies on hand so how could I resist??? 

Enjoy these with your family - what a great way to say

you love them!!! 

COPYCAT CRUNCH CANDY BARS 

2 - 12 ozs. bags chocolate chips

(milk, semi-sweet, dark chocolate) 

4 c. Rice Krispies cereal 

1 Tb. coconut oil

1/4 tsp. kosher salt

Line an 8" x 8" baking dish with parchment paper, leaving

enough to overhang 2 sides. 

Place the chocolate chips in a microwave-safe bowl along with

the coconut oil.  Heat for 1 minute; stir well; heat in 15 second increments until melted thoroughly. 

(Sometimes you just have to stir more and microwave less) 

Fold the cereal into the chocolate until thoroughly blended; pour into prepared pan.  Spread mixture evenly, pressing into pan...you might want to drop it on the counter a few times to help settle it in the pan...sprinkle with salt.

Refrigerate at least 30 minutes until chocolate has set; cut into bars with a very sharp knife.  

(If you refrigerate it more than an hour or two, let it warm a bit on the

counter before slicing to avoid crumbling) 

You might also enjoy...

Easy Polar Bear Paws (Copycat See's Candies)

​