Archives For dessert

This is not a “bring the family together” type of dessert.  When I make it, there’s quite a bit of arguing over who is sneaking all the pieces.  Nobody needs to know it’s Mom!  Hey, since I’m usually the mediator, I feel I can be the troublemaker once in a while.  Strangely, the rebel in me usually comes out when there’s chocolate involved.

Chocolate Chip Cookie Delight


1 tube refrigerated chocolate chip cookie dough

1 package cream cheese (8 ounces)

1 cup powdered sugar

1 package whipped topping (12 ounces), thawed and divided

3 cups cold milk

1 package instant chocolate pudding mix (3.9 oz.)

1 package instant vanilla pudding mix (3.4 oz.)


1.  Let cookie dough stand at room temperature for 10 minutes.

2.  Press dough into ungreased 9×13 pan.

3.  Bake at 350° for 14-16 minutes or until golden brown.  Cool.

4.  In large bowl, beat cream cheese and powdered sugar until smooth.

5.  Fold in 1 3/4 cup whipped topping.  Spread over crust.

6.  In large bowl, whisk milk and pudding mixes for 2 minutes then let stand for 2 minutes until soft set.

7.  Spread over cream cheese layer.

8.  Top with remaining whipped topping.

9.  Cover and refrigerate for 8 hours or overnight.

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©2013 Connie Davis Johnson


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December 27, 2012 — 2 Comments

Chocolate, pecans, caramel?  Yes please!!  Of course, I could have stopped at “chocolate” and been happy!


1 package crescent roll dough (8 count)

2/3 cup butter

3/4 cup brown sugar

8 ounce chopped pecans

12 ounce package chocolate chips


1.  Press crescent roll dough in the bottom of a 9×13 pan.  Be sure to pinch edges together.

2.  Melt butter and brown sugar in saucepan, stirring constantly.  Boil for 1 minute.

3.  Pour mixture over crescent roll dough.

4.  Sprinkle chopped pecans over dough.

5.  Bake at 375° for 15-18 minutes.

6.  Remove from oven and immediately sprinkle chocolate chips on top.  Let sit for 2-3 minutes and then swirl to melt.

7.  Refrigerate 1 hour before cutting.

8.  Cut into bars and store in refrigerator.

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©2012 Connie Davis Johnson

I have a wonderful husband who makes this pie for me each year on my birthday in December.  Although it would probably be more appropriate at Thanksgiving, I’m not complaining.  This is my favorite pie.  Unfortunately, my kids love it too.  So I always request 2 pies and he happily obliges – once a year.


3/4 cup cold milk

1 package (4 serving size) vanilla instant pudding and pie filling

1/2 cup solid pack pumpkin

3/4 teaspoon pumpkin pie spice

2/3 cup semi-sweet chocolate chips

2 cups Cool Whip whipped topping (thawed)

1 (6 oz.) ready-made graham cracker crust



1.  Pour milk into mixing bowl.

2.  Add vanilla pudding and beat with wire whisk until well blended (about 1 minute).

3.  Let stand for 5 minutes.

4.  Blend in pumpkin, pumpkin pie spice, chocolate chips, and the whipped topping.

5.  Spoon into pie crust.

6.  Chill for 4 hours.

Store in refrigerator.

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©2012 Connie Davis Johnson


These don’t last long around our house.  A true favorite!

101_4852Brownie Ingredients:

1 cup (2 sticks) butter, melted          1 1/4 cup all-purpose flour

2 cups sugar                                   1/2 teaspoon baking powder

2 teaspoons vanilla                          1/4 teaspoon salt

3 eggs                                            1 cup chocolate chips

3/4 cup cocoa

Peanut Butter Filling Ingredients:

1 package cream cheese                 1 egg

1/2 cup peanut butter                       2 Tablespoons milk

1/4 cup sugar


1.  Preheat oven to 350°.

2.  Grease 9×13 pan.

3.  Prepare Brownie mix by stirring together melted butter, sugar, and vanilla.

4.  Add eggs and beat well.

5.  Add cocoa and beat until well blended.

6.  In another bowl, combine flour, baking powder, and salt.  Slowly add to brownie mix.  Beat well.

7.  Stir in chocolate chips.

8.  Remove 1 cup batter.

9.  Pour remaining batter into pan.

10.  Prepare Peanut Butter Filling by combining all ingredients and beating until smooth and creamy.

11.  Spread Peanut Butter Filling over batter in pan.

12.  Drop reserved chocolate batter by teaspoonfuls over filling.

13.  Using knife, gently swirl for marbled effect.

14.  Bake at 350° for 45-50 minutes or until toothpick inserted in center comes out almost clean.

15.  Remove from oven and cool.

16.  Hide some for yourself because your family will eat all of them before you have the chance to eat any.  (Experience talking).


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©2012 Connie Davis Johnson

Chocolate Caramel Bars

December 4, 2012 — 1 Comment


These bars are a family favorite and taste like candy bars.


1 package German Chocolate cake mix

3/4 cup melted butter

1 small can evaporated milk

1 cup chocolate chips

1 cup nuts

50 caramels


1.  Preheat oven to 350°.  Remove wrappers from caramels and set aside.

2.  Mix together until smooth, cake mix, butter, and 1/3 cup of evaporated milk.

3.  Pat half of the mixture into 9×13 cake pan.

4.  Bake for 6 minutes at 350°.

5.  Meanwhile, melt caramels with 1/3 cup of evaporated milk, stirring constantly over low-medium heat.

6.  Remove pan from oven and immediately sprinkle chocolate chips and nuts over cake in pan.

7.  Cover with caramel mixture.

8.  Place remaining cake mix on top of caramels.  (Note: It’s thick enough, I flatten it with my fingers and place on top.)

9  Bake an additional 10 minutes at 350°.

10.  Cut when cool and store in refrigerator.

Makes 24 bars.

Recipe from my amazing mother-in-law, Darlene Johnson


©2012 Connie Davis Johnson


These are my family’s favorite cookies.  If you love chocolate and peanut butter, you’re sure to love them too.


1 cup butter, softened                         2 teaspoons vanilla extract

1 cup sugar                                       3 cups flour

1 cup packed brown sugar                  1 cup baking cocoa

2 cup creamy peanut butter, divided     1 teaspoon baking soda

2 eggs, lightly beaten                         1 1/2 cups confectioners sugar


1.  In large mixing bowl, cream butter, sugars, and 1/2 cup peanut butter.

2.  Add eggs and vanilla; mix well.

3.  Combine flour, cocoa, and baking soda; add to creamed mixture and mix well.

4.  Put this mixture in the fridge to chill for about an hour.

5.  Blend confectioners sugar with remaining 1 1/2 cups peanut butter until smooth.

6.  Divide and roll peanut butter mixture into 48 balls.

7.  Remove chocolate dough from fridge and divide into 48 pieces; flatten each into a 3 inch circle.

8.  Place 1 peanut butter ball on each circle; bring edges over to completely cover it.  Dough will probably crack.

9.  Place cookies with seam down on ungreased cookie sheets.

10.  Flatten each cookie slightly with the bottom of a glass that has been dipped in sugar.

11.  Bake in preheated 375° oven for 7-9 minutes.  Do not over-bake.

Note:  If using a cookie scoop, 1 level scoop of chocolate to 1/3 level scoop of peanut butter mixture comes out about right.

Makes 48 cookies


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©2012 Connie Davis Johnson



A Fall dessert that smells and tastes wonderful.  This is one of our family’s favorites.


Pumpkin Bars

4 eggs                                1 teaspoon baking soda

1 15 oz. can pumpkin           1/2 teaspoon salt

1 cup oil                              2 teaspoons cinnamon

2 cups flour                         2 teaspoons baking powder

2 cups sugar


– Preheat oven to 350°

– Mix eggs, pumpkin, and oil in large bowl (wet mixture).  Set aside.

– Sift all dry ingredients into a separate large bowl.  Combine.

– Slowly add dry ingredients to wet mixture.  Mix well.

– Pour into 2 greased and floured 9×13 cake pans.

– Bake at 350° for 25 minutes.

– Cool completely.


Cream Cheese Frosting

4 ounces cream cheese           1 teaspoon vanilla

6 tablespoons real butter          1 3/4 cup powdered sugar

1 teaspoon milk


– Combine and mix cream cheese, butter, milk, and vanilla.

– Slowly add powdered sugar to other ingredients.

– Mix into a creamy frosting.

– After bars are cooled, frost.

– Refrigerate leftovers.


Recipe from my amazing mother-in-law, Darlene Johnson.

@2012 Connie Davis Johnson