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) 

​

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)

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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)

​

Pretty Pink Flamingo Cake

I recently saw this amazing recipe (again) and since I'm in Florida and 

my home and yard are decorated with all kinds of flamingo decor, I thought 

this would be perfect to take to a recent potluck in the RV park where I live for the winter. 

(The cake was actually thicker than it looks!)

(hover over photo to pin) 

It's a Southern Plate original, but I changed just a couple of 

things (which I will tell you as we go)....

What a F-U-N cake!  Big kids as well as little ones will love the

bright color and the combo of cherries and pineapple in the 

frosting...made with Cool Whip. 

Do hope you enjoy soon - it would be awesome for a pool party,

picnic, or summer potluck!  AND...you can make it ahead!!!

It's all very simple, delicious and refreshing, so let's get to it....

(hover over photo to pin) 

PINK FLAMINGO CAKE 

CAKE: 

1 box (15 ozs) white cake mix 

1 sm. box (4-serving size) cherry jello, dry 

3/4 c. vegetable oil 

(or use 1/2 c. applesauce and 1/4 c. oil) 

3/4 c. buttermilk

3 eggs

1 tsp. real vanilla

(I added for a 'pop' of flavor) 

FROSTING: 

8 ozs. crushed pineapple, with juice

(I used half a 20 ozs. can)

1 sm. (4-serv. size) instant (french) vanilla pudding mix

16 ozs. Cool Whip, thawed  

(I used 12 ozs.)

8 ozs. jar maraschino cherries, chopped in half

(you may want to save a few to top the cake) 

Preheat oven to 350*. 

Spray a 9" X 13" baking pan with non-stick spray. 

In a large mixing bowl, add cake mix, jello, (applesauce, if using), oil, buttermilk,

eggs and vanilla.  Beat with an electric mixer for about 2 minutes

until smooth and well blended.  Pour into prepared pan. Bake 30 - 35 minutes 

until cake pops up when touched.  Cool completely. 

In medium bowl, place the pineapple and juice in a bowl; sprinkle dry pudding mix over the top and

stir until blended.  Stir in whipped topping. Add chopped cherries and 

some cherry juice until 'frosting' turns pink, about 1/4 c. juice.  

Spread topping evenly over the cake. Cover and refrigerate up to 3 days before 

serving.  

This is the doormat at my front door at my FL paradise...

​

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

​

No Bake Lemon/Blueberry Cheesecake Pie (Sugar free options)

I've been wild about no bake cheesecakes for a long time, but am always willing to try ANOTHER new recipe! 

I enjoy the simple recipes from Amanda at I am baker and this is just another one that invited me to whip it up. 

I revised it a bit by using less cream cheese and powdered sugar...

and I used SUKRIN icing sugar free powdered sugar.  

(Info below comes from Netrition website)...

Sukrin Icing is finely ground Sukrin with a little bit of added Stevia. Sukrin Icing is a natural origin powdered sugar alternative that dissolves easily and is perfect for no-bake desserts or cakes, butter cream and cream cheese frosting, and iced teas. Sukrin is made of erythritol, which is made from glucose extracted from non-GM corn starch through a natural fermentation process. A small amount of steviol glycosides is added to obtain the same sweetness as regular powdered sugar.

I find it works well when I need something sugar free....

I also decided to add a few fresh blueberries that I'd just gotten from our local farmer's market.  I love the lemon/blueberry combo! 

Anyway...this dessert is very fluffy and simple to put together. Lemon is always a refreshing summer flavor! 

You decide how much LEMON you want by adding more or less of the powdered sugar, and also adding lemon extract, or choosing not to. 

And I think nothing beats the flavor of fresh squeezed lemons! 

Kudos to this awesome recipe! 

The blueberries are optional...

This recipe kept very nicely in the fridge for 5 days! 

Amanda's recipe has a fuller pie filling and she also shares a recipe for a Shortbread crust. MMM! 

NO BAKE LEMON/BLUEBERRY CHEESECAKE PIE 

2 pkgs. (8 ozs. each) cream cheese, softened to room temp

3/4 heaping c. powdered sugar, or more to taste

(or Sukrin icing sugar for sugar free) 
juice of 1 lemon, just about 1/4 c. 
1 tsp. lemon extract
yellow food coloring, optional 
2 c. (sugar free) whipped topping (more to garnish)
3/4 c. fresh blueberries, washed and dried 
lemon slices for garnish, optional 
8" prepared graham cracker crust

In a large bowl, beat cream cheese until it's light and smooth. Add powdered sugar, lemon juice and lemon extract; beat until blended well.  (If using food coloring, add a few drops now). Fold in whipped topping by hand, then fold in blueberries; pour mixture into prepared pie crust. Refrigerate for at least 2 hours before serving. Serve with remaining whipping topping; adding a lemon slice for garnish, if desired. 
(Add some fun by making a twist)


Linked to 
Meal Plan Monday



You may also enjoy...


Easy Biscoff Cheesecake Pie

Gooey Bars

​

Luscious Lemon Cooler Cream Cake!!! (A must-make!)

Oh my! If you are a lemon lover, you're going to go wild over this amazing dessert!

My Sis-in-Love, Susie, brought this to a Baker sibling gathering recently and we 

all agreed it is a fabulous summer dessert! 

This is not a very good picture, but I hope it inspires you to try it.  It's simple to make...don't be surprised if your family doesn't ask for it again - pronto!

It is VERY moist! SO moist that we didn't even cut it into pieces, we just scooped it out with a big spoon!

It's similar to a jello poke cake with a 'frosting' made with whipped topping, dry pudding mix and jello too.  It's hard to stop eating it after one piece!!! 

It's great to make ahead and let it set overnight to 'marry' the flavors. 

Not only is this an awesome dessert, it's frugal too! That's always a plus. 

Susie got the recipe here from allrecipes.com

(there's a video there if you're interested!) 

This cake has over 200 wonderful reviews!!

The only change I made was to cut back cold water from 1 c. to 1/2 c.

(hover over photo to pin)

LEMON COOLER CREAM CAKE

1 box (18 ozs) lemon cake mix

1 c. very hot water

1/2 c. cold water

2 sm. boxes (4-serving size) lemon jello, dry

1 c. milk

1 sm. box (4-serv. size) instant lemon (or vanilla) pudding mix

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

Prepare cake and bake in a 9" x 13" baking dish, according to package directions. Remove from oven then poke holes all over the top of the cake with a fork. 

In glass bowl, combine 1 c. hot water with 1 box lemon jello; stir until dissolved; add 1/2 c. cold water, then pour mixture over warm cake. Chill in refrigerator until cool. 

In a large bowl, whisk together milk, instant pudding mix and second box of lemon jello until powders are dissolved, and not grainy.  Fold in whipped topping and spread over cake.  Refrigerate until serving. 

Yield: 12 - 15 servings

You might also enjoy...

Tasty Lemon Chess Pie

Glazed Lemon Bread (AKA Lemonade Bread)

​

Flashback Friday - Simple Desserts using Instant Pudding

WELCOME TO FLASHBACK FRIDAY! 

As we say goodbye to May...and hello to June, it's great to have no-bake recipes on hand...

Today's recipes can be made low or NO sugar added!
Enjoy every tasty bite! 


The most popular post on my blog - 

Only 4 simple ingredients too...and you're ready to Par-tay! 

Dreamsicle Salad (Sugar free Option)

AAAHHH - the perfect 'marriage'  - PB & Chocolate!

Crunchy crust....cream cheese/peanut butter layer....chocolate pudding...whipped topping.

Peanut Butter Delight

A special treat...made for 'anytime' snacking...delish! 

German Chocolate Cheeseball

A wonderful and refreshing dish...great any time of the year because you use canned fruit..ready in minutes! 

Easy Fruit Salad

The Bryan Times - May 6, 2019 - Recipes from my Mom's files

Jello Dessert

Happy Mother's Day to all Moms and Grandmas. What a special time set aside to celebrate the Mothers in our lives, whether you're related to them by blood, or by the heart. 

Moms are our first cheerleaders, friends and influencers. They inspire us to dream, to challenge, to create and live. 

I know it can be a tough day for some whose mother is no longer living.  Our moms always stay close in our hearts.  I suggest we all take some time to ponder the things about our moms that made her so special and remind ourselves how blessed we were to have her. I encourage those of you who may be struggling to just do whatever feels right as you honor your mom on this special day. 

This week marks 10 years ago that I began writing for the Leader Enterprise. My first column was about my mom so I'd like to celebrate and combine those two special days by sharing favorite recipes from my mom's files. 

My sweet angel mama, Marie King, went to her Heavenly Home in 1987. She was known as a woman of humor, kindness and hospitality. She once hosted 19 overnight guests - yes, at once! Though she was a great cook, she spent much time at the sewing machine, allowing me time in the kitchen.  And now you know the rest of that story...

This rhubarb dish is unique as it isn't a pie or crisp. It seems we had it in our fridge all summer long when I was growing up.  It does keep well and is great over ice cream too. 

Rhubarb & Minute Tapioca

RHUBARB and MINUTE TAPIOCA

2-1/2 c. diced rhubarb

2-1/2 c. water

1-1/2 c. white sugar

(I use xylitol for sugar free)

1/2 tsp. salt

1/3 c. minute tapioca

few drops of red food coloring, optional

1/2 c. crushed, drained pineapple, optional 

Cook all ingredients together in large saucepan over medium heat; stir occasionally.  Rhubarb breaks down while it cooks.  Stir to blend in food coloring; cool; refrigerate. May add pineapple while still warm if desired. This keeps well for at least 2 weeks in the fridge.

When my folks came to Alaska to visit us in the late 1970s, mom brought this recipe with her and it soon became a favorite. After tasting this dish, one of my friends asked me, "How do you take things I don't like, and make them taste so good?"  I'm always tickled for recipes like that. 

MOM'S ZUCCHINI CASSEROLE

4 c. peeled, diced zucchini

1 grated carrot

1 grated onion

1 can (10.75 ozs) cream of chicken soup

1 c. sour cream (don't use fat free)

1 box (chicken flavored) stove top stuffing

salt and pepper to taste

1 c. crushed cornflakes mixed with 1/4 c. melted butter

Preheat oven to 350. Boil zucchini in salted water for 4 minutes - drain. Mix all ingredients together in large bowl and place in greased 9" X 9" casserole dish. Top with cornflake crumbs. Bake 45 minutes, uncovered. You can also add chopped cooked chicken to make this a one-dish meal!

I remember making this jello dish for the first Tupperware home party I ever hosted, about 50 years ago.  I always loved it and wanted to share. And still do!

JELLO DESSERT

16 large marshmallows

1 c. milk

1 lg. (6 ozs) box dry (sugar-free) red jello (8 serving size)

1 (8 ozs) box cream cheese, softened

1 (20 ozs) can crushed pineapple, undrained

1/2 pt. whipping cream, whipped 

(or 8 oz. frozen whipped topping, thawed)

1/2 c. mayonnaise

Place marshmallows and milk in double boiler (or microwave) and melt. (medium heat or power). In large bowl, pour mixture over dry jello and stir until blended and jello is dissolved.  Beat in cream cheese until smooth. Add pineapple; chill about 15 minutes.  Add whipping cream and mayonnaise.  Let stand until firm. Yield: about 12 servings

"Mom - a woman who sacrifices her dreams to make my dreams come true." - Luffina Lourduraj