Today we’re sharing a recipe for Pumpkin Chocolate Chip Bars. Chewy and delicious, pumpkin chocolate chips bars are the perfect pumpkin dessert.
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Butterfinger Pie
Today we’re sharing a recipe for Butterfinger Pie. This pie was created a whim by adding butterfinger candies to our peanut butter pie and turned out amazing. It’s now become a favorite in our family dessert rotation.
All about Butterfinger Pie
This pie comes together so quickly and easily. You can make a homemade graham cracker crust but if you’re short on a time, a store bought one works great too. Just let your cream cheese soften and your cool whip to thaw and you’re ready to make Butterfinger Pie.
If you refrigerate this pie after you make it, then it is a fluffier pie like many other pudding or cool whip pies. We prefer to store the pie in the freezer and to take it out to cut pieces for serving as needed. When you store it in the freezer it almost has the texture of ice cream. So, then you feel like you’re eating a Butterfinger ice cream pie. It is hands down delicious and so refreshing.
Butterfinger Pie
The best and most amazing Butterfinger candy pie!
Ingredients
- 1 graham cracker crust
- 1 8 oz cream cheese softened
- 3/4 cup powdered sugar
- 1/2 cup creamy peanut butter
- 6 tbsp milk
- 1 8 oz cool whip thawed
- 10-12 fun size Butterfinger candy bars
Instructions
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In a mixing bowl, beat cream cheese until fluffy.
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Add powdered sugar and peanut butter, mix well.
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Gradually add the milk.
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Chop and add about 10 fun sized Butterfinger candy bars.
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Fold in the cool whip.
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Spoon mixture into graham cracker crust.
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Place in freezer. Freeze for at least a couple of hours or overnight.
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To serve, remove pie from freezer and let stand at room temperature for 10-15 minutes. It may be easier to remove the frozen pie from the shell and cut slices.
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When you plate up each slice, put some whip cream and sprinkle a few more chopped Butterfinger pieces as garnishment.
Recipe Notes
You can also use an Oreo cookie crust and your choice of candies such as Reese’s peanut butter cups, M&Ms, chocolate chips or other chocolate candies.
We’ve tried other quick pie recipes, but we always come back to this one. This peanut butter loving household enjoys all things peanut butter, so this Butterfinger pie fits the bill. It’s creamy and dreamy and refreshing all at the same time. If you need a pie to make for the upcoming holidays, have leftover Halloween candy or need a just because pie, this is the pie for you.
How long does this pie keep?
If you have any leftover pie, store it in the freezer or refrigerator stored in its covered pie dish. Be sure to enjoy your pie within 4 to 5 days.
We’d love to hear what you think about this recipe. Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.
Pretzel Spider Webs
Today we’re sharing a recipe for Pretzel Spider Webs. These fun Halloween spider web pretzels combine pretzel sticks, white chocolate, and candy spiders in a treat that’s as yummy as it is creepy! They’re super easy to make, fun to eat, and the perfect way to celebrate this spooky Holiday!
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Monster Pizza Bagels
Today we’re sharing a recipe for Monster Pizza Bagels. Surprisingly, a bagel makes the perfect crust for delicious pizza toppings. They make for a quick and easy pizza and are great for kids, but adults love them too!
Halloween is one of our favorite holidays and so we really enjoy coming up with spooky snacks and treats. This is a nice alternative to all of the sugary sweet things for this holiday and provides some healthy carbs and protein.
These Monster Pizza Bagels are the perfect quick and easy Halloween food. You can make them as a snack or alongside some fruits and veggies, they can be a complete meal. The other great thing is that these come together in little to no time.
To make these, you’ll need bagels, and you can use regular bagels, thin bagels or mini bagels. You will also need marinara or pizza sauce, shredded cheese and your choice of pizza toppings. One great idea is to prepare a whole package of bagels and then let everyone put on the toppings of their choice.
Monster Pizza Bagels
The perfect spooky Halloween food!
Ingredients
- Bagels
- Marinara or Pizza Sauce
- Shredded cheese
- Meats and Veggies for Toppings
Instructions
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Lay out all your ingredients in small bowls, already chopped, washed and easy to grab.
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Lay out your bagel slices on a parchment or foil lined baking pan.
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Preheat your oven to 450 degrees F or air fryer 370 degrees F.
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Add pizza sauce, shredded cheese, and toppings to create fun monster faces. Olives for eyes, pepperoni, mini pepperoni, salami and peppers for the mouth.
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Once you're done creating your monster faces, bake in the oven for 8-10 minutes or air fryer for 3 minutes. Just until the bagels are crisp and cheese is gooey and melted.
These Monster Pizza Bagels taste great made fresh but they also store well too. Place any extra ones in an airtight container and in the refrigerator. They reheat easily in the microwave or air fryer.
We’d love to hear what you think about this recipe. We’d also love to hear if you have your own pizza bagel recipes that you enjoy. Let us know in the comments below. Thank you for stopping by and visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant.
Healthy Breakfast Cookies
Today we’re sharing a recipe for Healthy Breakfast Cookies. What do you get when you combine the best elements of granola bars and oatmeal cookies? None other than soft, chewy and totally amazing breakfast cookies.
If you’re looking for a great make ahead breakfast idea for busy mornings, this recipe is for you. You can make a batch of these breakfast cookies on the weekend and have them ready for you to eat throughout the week. It is a great option when you are tired of cereal, oatmeal or other quick breakfast options.
These breakfast cookies are the first ones that we actually liked. We tried many others before we found and made this one our own. This recipe calls for two ripe bananas and a little bit of honey for sweetener but it works to reduce the amount of sugar and still tastes good.
You can make this recipe your own by adding your choice of nut butter, dried fruit, and nuts. Feel free to substitute your favorite nut butter if you don’t like peanut butter. You can easily use almond butter, cashew butter, sunflower butter or a flavored peanut butter. You can easily add other dried fruit if you don’t like cranberries or raisins. You can even add a few mini chocolate chips if you would like them a little more sweet.
Healthy Breakfast Cookies
What do you get when you combine the best elements of granola bars and oatmeal cookies?
Ingredients
- 1 cup creamy peanut butter or other nut butter
- 1/4 cup honey
- 1 tsp vanilla
- 2 medium ripe bananas, mashed
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 1/4 cups quick oats
- 1/2 cup dried cranberries or raisins
- 2/3 cup chopped nuts almonds, walnut or pistachios
Instructions
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Preheat the oven to 325 F. Line a baking sheet with parchment paper or Silpat.
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In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, honey, vanilla extract, mashed bananas, salt, and cinnamon.
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Add the oats, dried cranberries and nuts and mix until combined. Scoop about 1/4 cup mounds or large cookie scoops of dough onto the baking sheet, flattening each cookie slightly. (The cookies will not spread while baking, so you can space them relatively close together.)
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Bake the cookies for 14 to 16 minutes until they're golden brown but still soft. Remove the cookies from the oven then allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.
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Store cookies in an airtight container or packaging either on the counter, refrigerator, or freezer.
How long will Healthy Breakfast Cookies keep?
These breakfast cookies will stay good for a couple of days at room temperature in an airtight container. Place leftover cookies in the refrigerator or freezer for longer storage.
We’d love to hear what you think about this recipe. We’d also love to hear if you have your own frozen yogurt recipes that you enjoy. Let us know in the comments below. Thank you for stopping by and visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant.
Fluffy Key Lime Pie
Today we’re sharing a recipe for Fluffy Key Lime Pie. This pie is absolutely delicious, refreshing, and a taste of paradise.
What we love about Fluffy Key Lime Pie
This pie is so quick and easy to make. It is a no-bake recipe and is a healthier version of traditional key lime pie. This recipe is low in fat, sugar and fuss. It is sure to become a favorite for your recipe book too!
You can make a homemade graham cracker crust or use a storebought one. You can substitute the cool whip and jello for the regular versions if you aren’t trying to make a low sugar and calorie pie. But honestly, you won’t miss them or even know that this is a healthier pie.
If you’re in need of a quick dessert this pie can come together as quick as your cool whip thaws. Typically, you will have everything in your pantry to make this pie or a version of it in a madder of no time. Be sure to whip up one of these pies and impress your tastebuds and your guests.
Fluffy Key Lime Pie
A delicious no-bake, no-fuss, refreshing key lime pie.
Servings 8
Ingredients
- 1/4 cup boiling water
- 1 pkg sugar-free lime gelatin 0.3 ounce box
- 2 cartons key lime yogurt 6 ounces each
- 1 carton fat-free cool whip, thawed 8 ounces
- 1 graham cracker crust 9 inches
Instructions
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In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Whisk in yogurt. Fold in whipped topping. Pour into crust.
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Refrigerate, covered, until set, about 2 hours.
If you’re not a fan of key lime pie, be sure to try a different flavor. You can substitute the yogurt and jello flavor for your favorite choice. Try raspberry yogurt and jello, strawberry yogurt and jello, or even orange creme yogurt and jello. You can even use vanilla yogurt with the jello of your choice for a creamy and mild flavor.
Store your pie in the refrigerator until it sets and even after it’s cut. Be sure to enjoy your pie within 4 to 5 days.
We’d love to hear what you think about this recipe. Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.
Carne Asada Marinade
Today we’re sharing our favorite Carne Asada Marinade. This is the most requested recipe by all of our friends and family.
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Peanut Butter Frozen Yogurt
Today we’re sharing a recipe for peanut butter frozen yogurt. This homemade frozen yogurt can be made with just 5 ingredients! And since it is made from yogurt it is just a little bit healthier than traditional ice cream!
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Patriotic Fruit Pizza
Today we’re sharing a recipe for Patriotic Fruit Pizza. It’s the perfect 4th of July Dessert or Treat. It’s so easy, delicious, and absolutely adorable.
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Frozen Peanut Butter Pie
Today we’re sharing a recipe for frozen peanut butter pie. This peanut butter pie is a family favorite and is the perfect pie on these warm summer evenings.
Why we love frozen peanut butter pie
This pie comes together so quickly and easily. You can make a homemade graham cracker crust but if you’re short on a time, a store bought one works great too. Just let your cream cheese soften and your cool whip to thaw and you’re ready to make peanut butter pie.
If you refrigerate this pie after you make it, then it is a fluffier pie like many other pudding or cool whip pies. We prefer to store the pie in the freezer and to take it out to cut pieces for serving as needed. When you store it in the freezer it almost has the texture of ice cream. So, then you feel like you’re eating a peanut butter ice cream pie. It is hands down delicious and so refreshing.
Frozen Peanut Butter Pie
The most delicious and refreshing frozen peanut butter pie!
Ingredients
- 1 graham cracker crust
- 1 8 oz cream cheese (at room temperature)
- 3/4 cup powdered sugar
- 1/2 cup creamy peanut butter
- 6 tbsp milk
- 1 8 oz cool whip (thawed)
Instructions
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In a mixing bowl, beat cream cheese until fluffy.
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Add powdered sugar and peanut butter, mix well.
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Gradually add the milk.
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Fold in the cool whip.
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Spoon mixture into graham cracker crust.
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Place in freezer. Freeze for at least a couple of hours or overnight.
Recipe Notes
You can also use an oreo cookie crust for a chocolate peanut butter pie.
We’ve tried other peanut butter pie recipes but we always come back to this one. This peanut butter loving household enjoys all things peanut butter so this pie fits the bill. It’s creamy and dreamy and refreshing all at the same time
If you have any leftover pie, store it in the freezer or refrigerator stored in its covered pie dish. Be sure to enjoy your pie within 4 to 5 days.
We’d love to hear what you think about this recipe. Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.