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) 

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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)

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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

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Creamy Homemade Chocolate Pudding (Microwave/Sugarfree Options)

My oh my!

To me, it's hard to beat homemade pudding from scratch!

For me, it's comfort food - something my mama use to make and we loved it warm! 

This is a simple recipe and can be ready to enjoy in minutes. 

And I love it can easily be made sugar free! 

There are many variations out there, but I wanted to be sure I

keep this one handy, and am so happy I can add it to my blog to make it 

readily available to me...and to you too!

Do enjoy soon!  This is a quick and fabulous dessert to keep you warmed

in the wintertime, but great all year long. 

I know my mama always used Hershey's baking cocoa, but I have

used Nestle and I think that works just as well. 

You might want to double this recipe and make a pie and a few servings of pudding! MMMM Good! 

CREAMY HOMEMADE CHOCOLATE PUDDING 

2/3 c. sugar 

(I used xylitol - may use half sugar and half sweetener or full sugar) 

1/4 c. baking cocoa

3 Tb. cornstarch

1/4 tsp. salt

2-1/4 c. milk

(I used almond milk) 

2 Tb. butter, cut into pieces

1 tsp. vanilla extract 

In a medium saucepan, mix sugar, baking cocoa, cornstarch and salt. Whisk well to blend.  Gradually add milk to saucepan; whisking until smooth. 

Cook over medium high heat, stirring constantly.  Mixture will come to 

a boil; boil 1 minute, stirring constantly. 

Remove from heat; add butter and vanilla.  Whisk to blend. 

Pour into 4 serving dishes. Cover with plastic

wrap. Cool in refrigerator 4-5 hours or until set well.  Top with

whipped cream.  

Yield: 4 servings 

MICROWAVE DIRECTIONS: In a 1-qt. microwave safe bowl, combine sugar, cocoa, cornstarch and salt. Whisk until blended, then slowly stir in milk until smooth. Microwave on high, uncovered, for about 2 minutes. Whisk well, then microwave 3 or 4 more minutes, stirring after each minute, until thick. Add butter and vanilla; allow to cool. Serve as suggested above. 

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Snickers Caramel Apple Salad (Sugar free option)

This luscious 3-basic ingredient salad/dessert will have you running for M-M-More!  It's SO quick & easy!!  

Did I mention addicting??? 

I've made this a few times recently and every time I do, I'm hearing

RAVES about how good it is!  And always get asked for the recipe!

It's similar to Watergate Salad (in mixing), but this one tastes even better, 

in my humble opinion! 

 I LOVE Caramel everything! 

I love using SUGAR FREE Butterscotch Pudding!  No one would guess it's sf.

But it's great with 'regular' instant pudding too. 

(If you want totally sugar free, omit the candy bar!

But I do think you could add sf peanut butter cups that would be great!) 

The chopped Snickers candy bar is optional, but chocolate always makes

everything better, right?  It adds some nice texture too.

The apples add such a lovely crunch.  

You don't really taste the pineapple, as the caramel (butterscotch) 

takes over! 

Whip it up soon - your family will love you for it!! Impressive for any

meal - great for potlucks.  

(hover over photo to pin) 

SNICKERS CARAMEL APPLE SALAD 

1-20 ozs. can crushed pineapple, slightly drained

1 box (4-serv. size) (sugar free) instant butterscotch pudding 

1/2 to 1 full 8 ozs. tub Cool Whip, thawed

2 apples, peeled and cut into bite sized pieces

2 Snickers candy bars, chunked (optional) 

chopped peanuts, optional 

In large bowl, pour crushed pineapple.  Stir in dry instant pudding mix,

mixing until smooth.  Add as much Cool Whip as you'd like. 

(You can make this much ahead - refrigerate - then mix in chopped apples just before serving) 

After apples are stirred in, stir in a few pieces of chopped Snickers if preferred.

Top with a few more candy chunks, and/or chopped peanuts. Serve chilled. 

You may also like 

Healthier Watergate Salad

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PUMPKIN SPICE MUFFINS (3 INGREDIENTS - LOWFAT!)

ONE OF MY MOST FAVORITE FALL TREATS!

And I really don't want you to miss out on enjoying these!

This is one of the first recipes I posted on my blog...

they were Weight Watcher friendly when I shared it

over 10 years ago...I have recently updated this page..

They're still lowfat, but don't know the WW points now??...

I recently took these to a friend and she needed the recipe

the same day, commenting she couldn't believe they were lowfat! *-*

SO simple, moist and impressive! 

The cinnamon chips really add a nice 'pop', but they're

delicious without too...

These are great for a snack or with soup....De-Lish! You'll never guess these are made with pumpkin! And they're lowfat too!

Pumpkin Spice Muffins

1 - 16 ozs. spice cake mix (chocolate is great also)

1 - 15 ozs. can pumpkin puree

about 1/2 cup water

(I rinse the can and don't measure) 

cinnamon chips, optional 

(look for cinnamon chips at Walmart in baking aisle or order from Amazon) 

Preheat oven to 350.  Spray muffin tins with nonstick cooking spray or line with 18 - 20 paper liners.  Add cake mix to large bowl, whisking to get lumps out. Add pumpkin and water to cake mix; beat by hand until smooth.   Stir in 1/2 - 1 cup cinnamon chips, saving a few to dot on top before baking. Divide batter evenly into muffin cups.  Bake 18 - 20 minutes or until done, being careful not to overbake. Cool on wire rack. 

These muffins freeze nicely too. I place in a sealed container or even

on a paper plate inside ziploc freezer bags. 

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Lowfat Pumpkin Spice Muffins - 3 ingredients! (Updated)

ONE OF MY MOST FAVORITE FALL TREATS!

This is one of the first recipes I put on my blog...

they were Weight Watcher friendly when I posted it

over 10 years ago...I have recently updated this page..

They're still lowfat, but don't know the WW points now...

I recently took these to a friend and she needed the recipe

the same day, commenting she couldn't believe they were lowfat! *-*

SO simple, moist and impressive! 

The cinnamon chips really add a nice 'pop', but they're

delicious without too...

These are great for a snack or with soup....De-Lish! You'll never guess these are made with pumpkin! And they're lowfat too!

Pumpkin Spice Muffins

1 - 18 ozs. spice cake mix (chocolate is great also)

1 - 15 ozs. can pumpkin puree

about 1/2 cup water

(I rinse the can and don't measure) 

cinnamon chips, optional 

Preheat oven to 350.  Spray muffin tins with nonstick cooking spray or line with 18 - 20 paper liners.  Add cake mix to large bowl, whisking to get lumps out. Add pumpkin and water to cake mix; beat by hand until smooth.   Stir in 1/2 - 1 cup cinnamon chips, saving a few to dot on top before baking. Divide batter evenly into muffin cups.  Bake 18 - 20 minutes or until done, being careful not to overbake. Cool on wire rack. 

These muffins freeze nicely too. I place in a sealed container or even

on a paper plate inside ziploc freezer bags. 

Linked to Weekend Potluck

Peach Pie Filling Fruit Salad (Quick and Easy - NEW recipe)

OH MY STARS!

What a simple and simply delicious fruit salad - perfect

for summertime picnics and potlucks. 

You choose what fruits to add.  A total of 6 - 7 cups is great. 

I used mandarin oranges, pineapple and grapes, but you can also use fresh berries. 

Add banana slices or marshmallows just before serving if you want! 

I've eaten this salad before but had never tried making it myself until now!

Such a wonderful and refreshing dish and quick too!

I whipped up a batch in no time and took to 2 families along with Mom's Chicken Casserole for dinner...along with a plate of assorted cookies.  

Do hope you'll enjoy this dish soon.

You'll be so glad you did...

PEACH PIE FILLING FRUIT SALAD 

1 (20 ozs) can pineapple tidbits of chunks, well drained 

1 (15 ozs) can mandarin oranges, well drained 

 seedless grapes

fresh blueberries or strawberries 

bananas or marshmallows (add just before serving) 

1 (21 ozs) can peach pie filling 

Drain canned fruits well; wash fresh fruit and place on paper towels to dry. 

Slice or chunk strawberries; combine all fruits in a bowl; blend in the peach pie filling (cutting peach slices into smaller pieces while still in the can if desired), stirring gently until blended well.  Refrigerate for about an hour, or overnight. 

*If adding bananas (can dip in pineapple juice to keep longer) or marshmallows, 

add just before serving. 

Serve chilled. 

You may also enjoy...

Pina Colada Fruit Dip (sugar free option)

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Easy Peanut Butter Cookies (from a cake mix)

Hey there Sweet People - 

It's another easy recipe using a cake mix base...

and it's already become a favorite!

And it has only 4 ingredients!

How can you beat it?

These are great for an after dinner snack, bake sale or if you need

something quick to take to the neighbors! 

The kids can help mix them or make the crosshatch on top. 

I love recipes that you can mix by hand and don't need the mixer! 

Quick, easy and delicious - right up my alley!

Hope you enjoy soon....

(hover over photo to pin) 

EASY PEANUT BUTTER COOKIES 

1 (17 ozs.) box yellow cake mix 

2 eggs

1/2 c. oil

1 c. peanut butter

Preheat oven to 350*. 

In large bowl, combine eggs, oil and peanut butter until smooth. 

Add cake mix and stir until blended.  (If your cake mix is less than 17 ozs. I suggest adding 2 Tb. flour - or more yellow cake mix) 

With a cookie scoop or a large Tb. make balls of dough about the size of a walnut, placing on parchment (or silpat) lined cookie sheet. 

Dip a fork into some sugar and make criss crosses (cross hatch) on top of 

cookies.  Bake 10 minutes - allow to cool 1 - 2 minutes, removing

to cooling rack. 

Yield: About 2 dozen 

You might also enjoy...

Cake Mix Rolo Brownies

How to make a cake mix taste like a bakery cake

Cinnamon Roll Loaves (from a cake mix)

Oh yes...you'll want to try this easy and simple recipe!

It's deliciously moist and freezes well, so you can pop it out to thaw when

unexpected company stops by.

Or if you need a bite of something sweet after dinnertime! 

And you don't even need a mixer. You can simply mix it by hand! 

I'm always wild about 'shortcuts' using mixes too. It saves all that

measuring and who isn't running short on time...all the time? 

(I raise my hand high!) 

Anyway, I do hope you'll try this recipe soon.  It would make

awesome gifts for the holidays, or any time of the year. 

These loaves freeze nicely. (See TIP below) 

Your neighbors will love you for sharing a loaf! 

I reduced the amount of sugar in the streusel and I think it's

perfectly sweet. 

CINNAMON ROLL LOAVES FROM A CAKE MIX

BREAD: 

1 (16 ozs.) box yellow or white cake mix

1 box (3 ozs) instant (french) vanilla pudding 

1 c. water

1/2 c. oil

3 eggs 

STREUSEL FILLING: 

1 stick butter, softened (1/2 c.)

3/4 c. light brown sugar 

1-1/2 Tb. ground cinnamon

1/4 c. all purpose flour

Preheat oven to 350*. Spray 2 - 9" loaf pans or 4 - 5" smaller pans with 

nonstick cooking spray; set aside. 

In a small bowl, combine filling ingredients: softened butter, 

brown sugar, cinnamon & flour; set aside. (I stir with a fork). 

In a large bowl, mix cake mix, pudding mix, water, oil and eggs; stir until

smooth and blended well. 

Pour half the bread batter into prepared loaf pans, dividing evenly. 

(as much as possible) 

Drop more than half of the streusel mixture over middles of each loaf (I used my fingers to spread); swirl with a toothpick or small knife.  Pour remaining batter over the top; then spread the remaining streusel over the top; swirl if you want, or not. 

Bake large loaves about 45 minutes; small loaves about 33 minutes, or until they test done (a toothpick comes out with some moist crumbs).

Cool in pan for 10 minutes; remove from pans to cool to wire rack. 

If you're going to eat soon (& not freeze) you can mix a little powdered

sugar and milk or water, to make a glaze to drizzle over the top. 

If you're going to freeze, glaze just before serving.  

TIP: To freeze: wrap cooled loaves in plastic

wrap then place in a freezer bag, making sure to write the

date.  Enjoy within 2 months. 

Recipe inspired by good friend Brandie The Country Cook - revised. 

You might also enjoy...

Amish Cinnamon Swirl Bread (AKA Bob Evans Cinnamon Loaves)

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4-Ingredient Cake Mix Cookie Bars

You don't have to be around me for long to know I LOVE shortcuts!

I surely love using cake mixes to save steps...and time...in the kitchen!

This easy and delicious recipe is quick and can be made for an

evening dessert, or even a bake sale or picnic!

Use whatever flavor cake mix you have on hand...these chocolate ones

were terrific.  

I LOVE having many options too and using up what I have on hand! 

Use a lemon cake mix with white chips, or add toffee bits to a yellow or chocolate cake mix, add dark chips to a white cake mix...let your imagination go wild...and for sure, use what you have on hand to make a quick and easy dessert! 

Go for it - try these soon.  The older kids can help as well.  

I didn't even use a mixer, just stirred by hand.  

ONE bowl! E-Z  P-Z! Gotta love it! 

(hover over photo to pin) 

CAKE MIX COOKIE BARS 

1 (16 ozs.) box devil's food or fudge cake mix

2 eggs

1/3 c. vegetable oil

1 (12 ozs.) bag chocolate chips 

(peanut butter chips are good with chocolate cake mix too!)

Preheat oven to 350*. Grease a 9" X 13" baking dish; set aside.

In a large bowl, add eggs, whisk well, then add cake mix and oil. 

Batter will be thick.  Stir in chocolate chips and combine. 

Press batter into the prepared pan (I like to sprinkle a few chips over the top

before baking); bake 20-25 minutes or until toothpick stuck in the middle comes out clean. 

Yield: 12 - 15 servings 

(Why not top them with ice cream while they're warm and then add

some chocolate syrup over the top!?  Your family will love you for it!) 

Recipe inspired by back to my southern roots

Linked to Meal Plan Monday

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