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Make that smoothie rock... Smoothie shots all round not much of a recipe but the colours are enticing enough... Perfect for a party or to entice the kiddos!!! Just make sure there are pretty chunky pieces left to adorn each shot glass!! ^_^ cheers!!!

Ingredients

1 9x13” pan of brownies, baked and cooled (from a box or try this recipe)
8 ounces semi-sweet chocolate (I used a baking bar)
1/2 cup heavy cream
1 teaspoon vanilla bean paste
Candy Melts for dipping (you will need somewhere between 14-28 ounces)
Sprinkles, if desired
Lollipop sticks or pretty straws
Instructions

Break or cut chocolate into pieces. Place heavy cream in a small saucepan and heat just until it bubbles. Pour over chocolate. Stir until all chocolate is melted and mixture is smooth. (If it is cold in your house and your chocolate doesn’t want to melt all the way you can put it in the microwave in 10 second increments to aid in melting.) Stir in vanilla. Chill mixture for at least 2 hours, or overnight.
Use a cookie scoop (1 or 2 tablespoon) to scoop balls of truffle. Roll into uniform balls and place on a wax paper lined cookie sheet.
Remove the hard edges of the baked and cooled brownies. Crumble up the brownies into a bowl. For each pop you will need about 2 tablespoons of brownie. Take 1 tablespoon of brownie, compress with your hands so it sticks together, and flatten. Place 1 truffle in the center. Take an additional 1 tablespoon brownie and compress and flatten. Place over the truffle and seal the edges with the bottom brownie. Roll between your hands to seal and make it round. Repeat with remaining truffles. Chill for 30 minutes.
Melt your candy melts according to package directions. I find it best to place the melted candy in a coffee mug for easy dipping. You may want to melt your candy in a bowl and then place the bowl on an electric griddle heated to 200 degrees and covered with a kitchen towel. This will keep your melts melted while you work.
Dip a stick or straw into the melted chocolate (about 1/4”). Press into a brownie truffle ball and then dip the entire pop into the melted chocolate. Try to make sure you get it all dipped at once without swirling or moving it too much. Tap off the excess and place on a wax paper lined cookie sheet. Sprinkle with sprinkles. Let harden.

Nutella Strawberry Tart

A shortbread tart filled with Nutella pudding and topped with gorgeous strawberries! {Nutella Pudding recipe from Food Network}
Ingredients

For the Crust:
1/2 cup butter, cold and diced
1 1/2 cups flour
1/4 cups sugar
1 tablespoon white wine vinegar (or apple cider vinegar)
For the Filling:
2 tablespoons cornstarch
2 cups milk
3/4 cup Nutella
1/2 teaspoon vanilla extract
1/4 teaspoon hazelnut extract, optional
1/8 teaspoon salt
2-3 cups strawberries, stem removed and cut in half
Instructions

Preheat oven to 350 degrees.
Pulse flour and sugar in a food processor. Add diced butter and pulse for about 20-30 seconds, until the butter is broken up. Add the vinegar and run until dough comes together in the machine.
Turn dough out into a 10” tart pan with a removable bottom. Press with your hands up the sides and across the bottom. It will seem there isn’t enough dough - but there is, just keep working it! Poke the bottom of the tart several times with a fork. Bake for 20-23 minutes, until it just begins to brown. Cool before filling.
When ready to fill the tart shell, make the filling. Whisk the cornstarch into 1/4 cup milk in a small bowl. Add the remaining 1 3/4 cup milk, Nutella, salt, and extracts to a pan. Whisk over medium heat until the Nutella melts, then whisk in the cornstarch mixture. Bring mixture to a boil, stirring constantly with a rubber spatula. It will start to thicken. Once the mixture starts to boil, stir constantly until fully thickened, about 2 minutes. Pour into the crust. Refrigerate until set, about 1 hour.
Top with strawberries before serving. Store in refrigerator.

What better way to jazz up a common fruit.... (Recipe inspired by the cooking shows on AFC) Method: 1. Slice through the whole watermelon into 1 inch thick slices. 2. Using cookie shape cutters cut heart shaped pieces.... Citing will be easier if watermelon is refrigerated first before cutting. However speed is necessary so that the pieces do not disintegrate. 3. After cutting pop the watermelon shapes back into the freezer for at least an hour before serving... 4. For the remaining watermelon leftover from the shapes can be frozen. Frozen bits can be blended and made into a fizzy mocktail... Perfect for a hot afternoon.

Recipe shared from The Recipe Critic

S'mores Dip
1 14 ounce can sweetened condensed milk
1 1/2 cup chocolate chips
1/2 cup marshmallow cream
graham crackers for serving
1. In a microwave safe bowl, melt the sweet and condensed milk and chocolate chips together stirring every 30 seconds.
2. Once melted, add the 1/2 cup marshmallow cream by spoonfuls and put in the microwave for another 20 seconds until the marshmallow is softened and swirl the marshmallow cream throughout creating a marbled look.
3. Serve immediately with graham crackers and enjoy!

Recipe credit: Shugary Sweet Prep Time: 20 minutes
Cook Time: 20-25 minutes
Ingredients (28-30 cupcakes)
For the Cupcakes:

1 cup butter, softened
2 cup sugar
4 eggs
1 tsp vanilla extract
1 cup evaporated milk
2 1/2 cup flour, sifted
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/2 tsp baking soda
15 Chips Ahoy original cookies, chopped
For the Frosting:

1 cup butter, softened
3/4 cup brown sugar
1/4 tsp kosher salt
4 cup powdered sugar
2 tsp vanilla extract
2-3 Tbsp evaporated milk
1 cup mini chocolate chips
14-15 mini Chips Ahoy cookies (for garnish), broken in half
Instructions
For the cupcakes, preheat oven to 350 degrees.
Beat butter with sugar until smooth and fluffy (about 3 minutes). Add in eggs, one at a time, beating after each addition until fully combined. Beat in vanilla extract.
In small bowl, sift the flour, baking powder, salt and baking soda together (very important). Add flour mixture, alternating with evaporated milk, in about 3 additions.
Do not overbeat. Fold in chopped cookies. Fill cupcake liners about 3/4 full and bake 20-25 minutes. Allow to cool 15 minutes in pan, remove and cool completely on wire rack.
For the frosting, beat butter, brown sugar and salt for about 3 minutes until fully combined. Beat in powdered sugar, vanilla and milk. Continue to beat for about 3-5 minutes until fluffy. Add chocolate chips. Pipe onto cooled cupcakes and garnish with half of a mini chips ahoy cookie. Enjoy!

Recipe credit: Shugary Sweets Ingredients
5 cups Rice Krispies

10 oz bag large marshmallows

¼ cup butter

12 oz bag butterscotch morsels

16 oz vanilla bark

1½ cup mini marshmallows

¾ cup peanut butter morsels

¾ cup Heath bits

1 cup milk chocolate morsels

Instructions
Line a 13x9 dish with foil. Set aside.
Melt butter in large saucepan. Add marshmallows and heat on low until smooth. Remove from heat and add butterscotch morsels. Stir until melted, fold in rice krispies.
Pour into prepared 13x9. Allow to set while making the next layer. Melt vanilla bark in microwave safe bowl for one minute. Stir and heat another 15 seconds. If still not creamy heat in 15 second intervals until melted. Set aside for several minutes, to allow to cool slightly. Good time to wash the pot from the Krispie treats!
When cooled slightly, quickly fold in mini marshmallows, peanut butter morsels and heath bits. Pour over prepared Krispie treats.
In small bowl, melt milk chocolate morsels in microwave for 30 seconds, stir, and add by 15 second intervals until smooth. Pour chocolate in small ziploc bag, seal, and snip corner. Drizzle over Krispie bars. Refrigerate bars for best flavor. When set (about 1 hour), cut in squares and enjoy cold!

Recipe credit: Crazy For Crust Ingredients

For the Cakes:
1 box red velvet cake mix, plus ingredients called for to make the cake
(I used Duncan Hines and the cake mix called for 3 eggs, 1 1/4 cups water, and 1/3 cup oil.)
8 ounces cream cheese, softened
1/4 cup sour cream, room temperature
1/4 cup sugar
1 teaspoon vanilla extract
For the Frosting
4 ounces room temperature cream cheese
4 tablespoons room temperature butter
2 cups powdered sugar
2 teaspoons vanilla
2+ teaspoons heavy cream
Instructions

Preheat oven to 350 degrees. Butter and flour (or line with foil and spray wit cooking spray) two loaf pans. You can use two 9x5 loaf pans or one 9x5 and one 8 1/2 x 4 1/2.
Mix up cake mix according to package directions, using egg, water, and oil called for on the box. Divide among your loaf pans.
Beat cream cheese and sour cream in a stand mixer until smooth. You can use a hand mixer, but I find it is really hard to get all the lumps out that way! Beat in your egg, sugar, and vanilla and mix until smooth, although some lumps may remain. Evenly divide cheesecake mixture on top of each of your loaf pans. Drop spoonfuls of the cheesecake batter randomly over the top of the loaves. Using a butter knife or the back of a wooden spoon, swirl the cheesecake into the loaves. Be careful not to swirl too much or they will just blend (kind of like mine did...)
Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool completely and then remove from pans.
To make the frosting: mix butter and cream cheese until smooth with a hand mixer. Mix in powdered sugar, 1 cup at a time. Add vanilla and 1 teaspoon heavy cream and mix until smooth. Add more cream, 1 teaspoon at a time, until the frosting reaches your desired spreading consistency. (I used 2 teaspoons.) Store in refrigerator.

Recipe credit: Food-Smut

INGREDIENTS:
1 box Betty Crocker® Gluten Free brownie mix
Butter and eggs called for on brownie mix box
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup apple jelly
Method:

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.
2. In large bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.
3. Bake 18 to 20 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.
4. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.

Recipe credit: Tasty Kitchen Blog. INGREDIENTS:

24 whole Snyders Butter Snaps Pretzels (or A Similar Shape. The Traditional Twists Wouldn’t Work Well Here.)
⅓ cups Nutella Chocolate Hazelnut Spread
⅓ cups Vanilla Ice Cream
3 Tablespoons Finely Crushed Hazelnuts
DIRECTIONS:

1. Place a sheet of wax paper on a small freezer-safe plate or pan. Place half of the pretzels on the wax paper. Smear some Nutella on each of the pretzels. Working quickly, top with about a teaspoon of ice cream and place a plain pretzel on top.

2. Freeze for about an hour, or until they’re solid. Again, working quickly smear a little Nutella on one end of each sandwich and dip in crushed hazelnuts. You may want to return these to the freezer for a while to re-harden them. Or you can eat them right away.