I was in my local produce discount store and noticed they had 1/2 gallons of ice cream for only $1.99.  What better way then to serve up this delicious, warm-weather recipe to your family.

With only a few ingredients, and any toppings you may have on hand, you can whip up this thrifty dessert for an extra special treat for tonight's dinner.  

• 1 chocolate pie crust
• 6 Snickers candy bars (1.86 ounces each), chopped
• 6 cups vanilla ice cream, slightly softened
• 1/2 cup hot fudge ice cream topping, warmed
• Additional ice cream toppings, optional

 

• Fold candy bars into ice cream; spread into prepared crust.
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• Drizzle with fudge top after you've place 1/2 of the ice cream mixture into shell. Drizzle remaining on top after remaining ice cream mixture is topped.

Loosely cover and freeze until firm, at least 8 hours. If not serving right away, cover securely after it's frozen firm. If desired, drizzle with additional fudge before serving.

Many years ago when first entering Florida, my family enjoyed stumbling upon local diners that catered to 99 cent breakfasts.  I know you're thinking, "What age was that in?"

But a long long time ago there were signs all over stating "99 cent breakfast" in facilities located in out-of-the way strip malls.  You could get 2 eggs, grits, and toast any way you like'em. That included a stout cup of coffee.

One glorious sunny day we stumbled into this hole-in-a-wall with a tempting display of homemade pies behind glass doors.  We decided to split a piece of peanut butter pie.  And ever since this discovery, I have been en-route to find this pie recipe.  

It was light, delicate an absolute sublime accommodation to an ever slightly breakfast.  My taste-buds had never merged with such a creamy delight.  i have been perusing it ever since and finally came upon an old family heirloom I'm including below.  Enjoy, my friends.

For the Crust:
1/4 c sugar
1/2 cup margarine, melted
1 1/2 cups crushed chocolate cookie crumbs

For the Filling:
1 cup cream cheese
1 cup creamy peanut butter
1 cup sugar
1 tab. butter
1 tsp. vanilla
1 cup heavy whipping cream, whipped

Mix crust ingredients by hand and press into pie plate.  Bake at 375 degrees for 10 minutes.  Allow to cool completely.

In a bowl blend cream cheese, peanut butter, sugar, butter, and vanilla until creamy.  Fold in whipped cream gently.  Pour into prepared pie crust.

Garnish with peanut butter cups, chocolate chips, or shaved chocolate.  Chill for 4 to 6 hours before serving. 

If you're in love with a good piece of Baklava when it's available at festivals, then this may be an ideal recipe to make at home on short notice.

Quick and thrifty, you can make these delights in about the ordinary time it takes to make your basic cookie.  

This recipe got the thumbs up from my youngest Baklava enthusiast in the household. 

​ 1 cup sugar
1/2 cup butter, softened
2 large eggs, room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

TOPPING:
3 tablespoons sugar
2 teaspoons ground cinnamon
1/2 cup honey
3/4 cup chopped walnuts

In a large bowl, cream sugar and butter until blended. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Wrap dough in plastic; refrigerate until firm enough to form into balls, about 30 minutes.
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Preheat oven to 375°. For topping, combine sugar and cinnamon; set aside. Shape dough into 1-in. balls; refrigerate again if dough becomes too warm. Place 2-1/2 in. apart on parchment-lined baking sheets. Bake 8 minutes. Press a deep indentation in center of each cookie with the back of a rounded teaspoon. Fill each with honey and walnuts; sprinkle with cinnamon sugar. Return to oven and bake until edges begin to brown, 7-9 minutes longer. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container.

I have come upon the most delicious recipe in my recipe archive.  There are so many newer versions, but nothing comes close to the good ol' fashioned molasses cookie.

1/2 cup shortening
1/2 cup boiling water
1 tab. sugar
1 cup molasses
1 tsp. cider vinegar
1/4 tsp. ginger
1 tsp. cinnamon
1 pinch of salt
3 cups flour
2 tsp. baking soda
1 egg

Preheat oven to 400 degrees.

Combine shortening and boiling water.  Stir in Sugar, molasses, vinegar, and spices.  Add flour and baking soda.  

Break egg into mixture and blend. 

Drop small spoonfuls of dough onto greased cookie sheets, and bake for 5-6 minutes.

I don't know about you guys, but I've stopped buying prepared hot fudge sauce even when that 1/2 gallon of ice cream is on sale.  Gosh! Those teeny tiny jars are almost $3 now!  Oh, the good ol' store bought is still under $2, but who wants that for a GREAT ice cream sundae? Not I!

Here's a recipe I put together instead from time to time.  It makes a decent quantity for a lot less dinero.  And, you can make those fabulous ice cream sundaes when finances allow.

1 c sugar
1/4 c cocoa
1 tab. butter
5 oz. can of evaporated milk
1/2 tsp. vanilla

Combine sugar and cocoa in saucepan until warm.  This is tricky because it can burn easily.  

When it gets a bit hotter, but not melting, add butter.  Stir. Add evaporated milk.

Let mixture boil for 1 minute.  Be sure to stir frequently.

Remove from heat and stir in vanilla.  Serve immediately.  

Let's keep those easy, thrifty treats coming! Here is simple recipe that takes minutes to put together.  

All  you need is one can of $1 Musselman's apple pie filling at the Dollar Tree. While you're there, pick up one of their $1 yellow cake mixes.  


1 package yellow cake mix (regular size)
1 can apple pie filling
1/2 tsp cinnamon

FROSTING:
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1 cup butter, softened
3 cups confectioners' sugar
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
1-1/2 teaspoons ground cinnamon
Thinly sliced apples, optional


Prepare and bake cake mix according to package directions for cupcakes.

Place apple pie filling and 1/2 tsp. cinnamon in a mini food processor.  Pulse several times to chop apples in 1/2 inch pieces.

Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with apple mixture.

In a large bowl, combine all frosting ingredients; beat until smooth. Frost cupcakes. If desired, top with apple slices to serve.

With still a hint of fall in the air, my mind wanders to the amazing aroma of freshly baked apple treats.  There is nothing like getting a bag of fall apples in your food pantry bag, even though bruised, to make a delightful heart-felt treat.  Give this one a try if  you have an overabundance of apples that may not be palatable due to a few bruises.  


1 cup packed brown sugar
1-1/4 cups all-purpose flour, divided
1/2 teaspoon salt, divided
1 cup water
1 teaspoon lemon juice
2 teaspoons baking powder
5 tablespoons butter, divided
3/4 cup whole milk
5 cups sliced peeled apples
1/2 teaspoon plus 1/8 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon sugar
Whipped cream, optional


In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 teaspoon salt. Add water and lemon juice; cook and stir over medium heat until thick. Cover and set aside.

In a bowl, combine baking powder and remaining flour and salt. Cut in 3 tablespoons butter. Add the milk and mix just until moistened (a few lumps will remain); set aside.

Arrange apples in a 1-1/2-quart baking dish; sprinkle with 1/2 teaspoon cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine remaining cinnamon and coarse sugar; sprinkle over dough. Bake at 350° until top is brown and apples are tender, 55 minutes. Serve warm, with whipped cream if desired.

• I have never had such a wonderful coffee cake in my life!  The mixture of chewy deliciously moist vanilla cake is indescribable.  This is a must try. So good!

1/2 cup plus 2 tablespoons unsalted margarine, softened, divided
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 medium apple, peeled and finely chopped
1 medium pear, peeled and finely chopped
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped walnuts or pecans

Top with vanilla drizzle, optional  


Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apple and pear. Transfer to prepared pan.

For topping, combine brown sugar, remaining 2 tablespoons butter and the cinnamon in a small bowl; mix with a fork until crumbly. Stir in nuts. Sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool slightly in pan on a wire rack.

I thought I'd leave you the other half of the brownie treat so that you'd have choice between white or chocolate brownies.  Either one you choose is a winner in my book!

Just unwrap that extra candy from Halloween and put it towards great use in a fantastic dessert. Keep in mind any candy can be substituted for the one suggested below.

3/4 cup butter, melted
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
4 Snickers bars (2.07 ounces each), cut into 1/4-inch pieces
3 plain milk chocolate candy bars (1.55 ounces each), coarsely chopped


In a large bowl, combine the butter, sugar, eggs and vanilla. In a small bowl, combine the flour, cocoa, baking powder and salt; set aside 1/4 cup. Stir remaining dry ingredients into the egg mixture until well combined. Toss Snickers pieces with reserved flour mixture; stir into batter.
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Transfer to a greased 13x9-in. baking pan. Sprinkle with milk chocolate candy bar pieces. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill before cutting.

What to do with all that leftover Halloween candy? It happens every year.  The kids don't want to stop trick-or-treating, and before you know it you've got sacks of unwanted Halloween candy stashed around the kitchen.  

Try this welcoming treat.  You can mix and match any type of candy for the extraordinary toppings. 

1 cup butter, melted
2 cups packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans, divided
2/3 cup milk chocolate M&M's, divided
2/3 cup chopped candy corn, divided
2/3 cup coarsely chopped miniature pretzels, divided
2/3 cup miniature semisweet chocolate chips, divided
2/3 cup butterscotch chips, divided
1 jar (12 ounces) hot caramel ice cream topping


Preheat oven to 375°. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides; grease paper.

In a large bowl, beat melted butter and brown sugar until blended. Beat in eggs and vanilla. In a large bowl, mix flour, baking powder and salt; gradually add to brown sugar mixture, mixing well. Stir in half of the pecans, M&M's, candy corn, pretzels, chocolate chips and butterscotch chips.

Spread into prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

Spread caramel topping over bars; sprinkle with remaining pecans, M&M's, candy corn, pretzels, chocolate chips and butterscotch chips. Lifting with parchment paper, remove from pan. Cut into bars.