My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

Hope you find some you can enjoy too!

Wednesday, December 20, 2017

Double Chocolate Sprinkle Cookies

{Prep Time: 15 mins / Bake Time: 12-14 mins / Difficulty: Easy/ Yields: 60 cookies }

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1/2 tsp vanilla
1 1/4 cup oats
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup walnuts
1 cup mini chocolate chips
1/2 cup chocolate sprinkles

1. Preheat oven to 350 degrees. In a large bowl, cream the butter and sugars together until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
2. Place oats in a blender; cover and process until finely ground. Combine oats flour, baking soda, baking powder and salt: gradually add to creamed mixture; and mix well. Stir in chips, walnuts and sprinkles.
3. Roll into 1 1/2" balls. Place 2" apart on ungreased baking sheets. Flatten with the bottom of a flat round glass. Bake for 12-14 mins or until golden brown. Cool on pan for 1 minute, then remove to wire racks.

Recipe borrowed from Taste of Home Best Loved Cookies Magazine

Tuesday, December 19, 2017

Mama's 15 Minute Fudge

{ Prep time: 15 mins / Difficulty: Easy / Yields: 3 pounds }

2/3 cup evaporated milk 
3 cups sugar
3/4 cup parkay margarine
1/2 tsp salt
1 (7 oz) jar marshmallow creme
1 tsp vanilla
1 (12 oz) pkg chocolate chips (or 1 1/2 cups)
1/2 cup walnuts or pecans, chopped (optional)

1. Grease a 9x13" pan with cooking spray; set aside.
2. In a medium saucepan, combine milk, sugar and margarine over medium heat. Bring to a rolling boil, stirring constantly. Boil for 5 minutes - continue stirring. 
3. Remove from heat, then stir in chocolate pieces until melted. Add marshmallow creme, salt & vanilla (and nuts, if desired). Beat until well blended. Pour into the prepared pan, then refrigerate. Cut into small pieces when cool.

Recipes borrowed from my mama's cookbook, 'From My Kitchen, With Love"

Monday, December 18, 2017

ROLO Pretzel Delights

This is the perfect combo of sweet & salty, and the great news is they can be prepared in less than 10 minutes!
{ Prep Time: / Cooking Time: 5 mins / Difficulty: Super Easy! / Yields: about 5 dozen }

Circular or square pretzels
1 bag of Rolos
56 pecan halves

1. Preheat oven to 250 degrees. 
2. Unwrap the entire bag of Rolos, and place unwrapped candies into a bowl. Line a large baking sheet with parchment paper. Place pretzels on the baking sheet, then top each with a Rolo candy.
3. Bake for 3-5 minutes, or until Rolo begins to soften (be careful not to let them melt!). Remove pan from oven, and immediately press a pecan half into each Rolo (press down slightly).
4. Cool in your freezer for about 5 minutes. 
5. Store in a tupperware container.

Sunday, December 17, 2017

S'mores Squares

{ Prep time: 10-15 mins / Difficulty: Easy / Yields: 24 squares }

1 (12oz) box Golden Grahams cereal (9 cups)
3 tbsp butter
3/4 C light corn syrup
1 1/2 cup (12oz) chocolate chips
3 cup miniature marshmallows
1 tsp vanilla

1. Spray a 9x13" pan with Pam.
2. Pour cereal in large bowl.
3. Heat corn syrup, butter and chips to a boil, stirring occasionally. Remove from heat and stir in vanilla.
4. Pour over cereal and toss until coated. Fold in marshmallows, 1 cup at a time. Press into pan using back of buttered spoon. Let stand 1 hour.
5. Cut into 2" squares, store loosely covered at room temp up to 2 days. If longer, refrigerate or freeze.

Recipe borrowed from Mama's "From My Kitchen, With Love" Cookbook

Saturday, December 16, 2017

Chocolate Peanut Butter Cookies with Blackberry Jam

Giada made these look so damn good on her show...I had to try em out! Not that I'm surprised, but they are delicious!
{ Prep Time: 20 mins / Cooking Time: 15 mins / Difficulty: Easy / Yields: 3 dozen }

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt

1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
3/4 cup creamy peanut butter, at room temperature
3/4 cup sugar, plus 1/4 cup
1/2 packed cup light brown sugar
1 egg, room temperature, slightly beaten 
1 teaspoon pure vanilla extract
1/4 cup blackberry jam

1. Put an oven rack in the center of the oven. Preheat to 375 degrees. Line 2 baking sheets with parchment paper or a silicone baking mat; set aside.
2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a stand mixer, beat the butter, peanut butter, 3/4 cup of sugar, and light brown sugar together. Scrape down the sides of the bowl as needed, and continue mixing until smooth, for about 30 seconds. Add the egg and vanilla extract and mix until blended. With the machine running on low speed, gradually add the flour mixture until incorporated.
4. Put the remaining 1/4 cup of sugar in a small bowl. Form the dough into 1" balls and roll in the sugar. Arrange 5 balls of dough, 2"apart, on each baking sheet. Using the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2"- 3/4" deep. Spoon 1-2 teaspoon of jam into each hole.
5. Bake for 14 minutes until the dough has spread and the surface of the cookies are cracked. Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes.

Recipe borrowed from Giada De Laurentiis

Friday, December 15, 2017

Chocolate Pretzel Bites

{ Prep Time: 15 mins / Cooking Time: 5-7 mins / Difficulty: SUPER easy! / Yields: 3 dozen }

1 bag of Snyder's square waffle-shaped pretzels
36 Hershey kisses (any flavor could work here!)
M&Ms of your choice (I used the regular ones this time around, but any of the flavors should work!)

1. Preheat oven to 175 degrees. Unwrap the 36 kisses and place them in a bowl. Lay 36 pretzels on an ungreased cookie sheet in a single layer (depending on the size of your baking sheet, you may have to do this multiple times). Top each with a hershey kiss.
2. Bake for 5-7 mins. The best way to test if they're done, is to carefully place an M&M in the middle of the kiss after the time is up - if it doesn't give easily, they may need to go in for another minute or two. Just enough to melt the chocolate, but you don't want a chocolatey mess!
3. Remove from the oven and quickly place an M&M onto each hershey kiss. Then press down lightly.
4. Remove from cookie sheet and allow to cool completely. I placed mine in a single layer on a plate and popped them in the fridge for 10-12 mins to make sure they hardened. Just don't forget about them!

Recipe adapted from a recipe found on

Thursday, December 14, 2017

Snickerdoodle Cookies

{ Prep Time: 70 mins (60 mins in freezer) / Cook Time: 12 mins / Difficulty: Easy / Yields: 28 cookies }

1 (16.5oz) package refrigerated sugar cookie dough
1/4 cup light brown sugar, packed
1/4 cup finely chopped pecans
3/4 tsp ground cinnamon
1/4 tsp nutmeg (optional)

1. Freeze cookie dough for 1 hour.
2. While you're waiting on the dough to chill, chop pecans in a small food processor; and cut parchment paper to fit onto your baking sheet.
About 10 mins before your dough is ready, go ahead and preheat your oven to 350 degrees. Make sure rack is in center of oven.
3. Remove dough from freezer and place on a cutting board. Cut dough into 1/4" slices (about 28 slices); arrange 2" apart on parchment paper-lined baking sheet.
4. For topping: combine brown sugar, pecans, cinnamon and * nutmeg (* optional) in a small mixing bowl. Top cookies with 3/4 tsp each.
5. Bake 12 mins or until edges are crispy and light brown. Cool on baking sheet for 3 mins; then transfer to a wire rack to cool completely.
Serve with a big glass of organic skim milk!

Wednesday, December 13, 2017

Nutella Puppy Chow

This is a variation of the original muddy buddy recipe. Instead of peanut butter, these muddy buddies are made with Nutella and have a hint of hazelnut.
{ Prep Time: 12-15 mins / Difficulty: Easy / Yields: 24 servings }

1/2 cup butter or margarine
1 cup Nutella
3/4 cup semi-sweet chocolate chips
3/4 cup white chocolate chips
1 tsp vanilla extract
12 cups ~ about 1 box rice or corn Chex cereal
3 - 3 1/2 cups powdered sugar

1. Measure out Chex into a large bowl. In a microwave-safe dish, melt butter, white chocolate chips and chocolate chips in 30 second intervals. Stir between each interval until chocolate is completely melted and is of spreading consistency.
2. Once chocolate is completely melted stir in the Nutella and vanilla. Stir until combined, then pour over cereal.
3. Stir with a spatula until cereal is completely coated with chocolate mixture.
4. For this next step, I actually used two plastic grocery bags (One inside the other, just in case there are any holes. I didn't want powdered sugar all over my kitchen!) You could also use a large ziplock baggie. Place about half of the chocolate covered Chex in the bag, then add half of the powdered sugar. Tightly grasp the top of the bag, and twist to make sure none of the Chex fall out while you're shaking) and shake around until the Chex are completely covered with powdered sugar. *Make sure not to add too much powdered sugar, otherwise they will end up tasting too sweet.*

Recipe adapted from the recipe found HERE

Tuesday, December 12, 2017

Coconut Cranberry Bars

{ Prep Time: 30 mins / Difficulty: Easy! / Yields: 36 bars }

1 1/2 cups graham cracker crumbs (about 24 squares)
1/2 cup butter, melted
1 1/2 cups white chocolate chips
1 1/2 cups dried cranberries
1 (14oz) can sweetened condensed milk
1 cup pecan halves
1 cup flaked coconut (you can use sweetened or unsweetened coconut...these bars are pretty sweet, so I'd suggest unsweetened)

1. Preheat oven to 350 degrees. Grease a 13x9x2" pan with butter flavored cooking spray; and set aside. In a small bowl, combine graham cracker crumbs and butter and mix until crumbly. Press into prepared pan. (Crust will be a very thin layer.)

2. In a large bowl, combine the remaining ingredients. Gently spread mixture over crust. Bake at 350 for 25-28 minutes or until edges are golden brown. Cool on wire rack. Cut into bars.

Recipe borrowed from Taste of Home Holiday Recipes

Monday, December 11, 2017

Chocolate Cookie Dough Truffles

{ Prep Time: 15 mins / Cool Time: 1-2 hrs / Difficulty: Easy / Yields: 5 1/2 dozen }

1/2 cup butter, softened
3/4 cup brown sugar, packed
1 tsp vanilla extract
2 cups all-purpose flour
1 (14 oz) can sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)
1 1/2 lbs dark chocolate candy coating, coarsely chopped (I actually used 60% cocoa morsels and they worked out just fine!)

1. Line a baking sheet with parchment paper; set aside.
2. In a large bowl, cream the butter and brown sugar together until light and fluffy. Beat in vanilla.
3. Gradually add the flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts (optional). Scoop dough (with a small ice cream scoop or teaspoon), then roll into 1" balls and place on prepared baking sheet. Loosely cover and refrigerate for 1-2 hours, or until firm.
4. In a microwave-safe bowl, melt candy coating, about 1 min on high; stir until smooth. Just be careful not to burn chocolate. Dip balls into chocolate coating; allow excess to drip off. Place on a wax paper lined baking sheet. Refrigerate until firm, about 15 mins.
5. If desired, remelt remaining candy coating and drizzle over the candies for decoration. Store in a container in the fridge.

Sunday, December 10, 2017

Creme De Menthe Bars

This is one of my favorite desserts to make for the holidays. These bars are super rich and super delicious, and they're always a hit!
{ Prep time: 30 mins / Difficulty: Intermediate / Yields: 24-36 bars }

1 1/4 cup margarine
1/2 cup unsweetened cocoa powder
1/2 + 4 cups powdered sugar
1 large egg, slightly beaten
1 tsp vanilla extract
2 cups graham cracker crumbs
1/3 cup green crème de menthe (found at liquor stores)
1 1/2 cups semi-sweet chocolate chips

Directions: (3 Layers)
Bottom Layer: 
1. Melt 1/2 cup margarine and 1/2 cup cocoa. Remove from heat and add beaten egg, vanilla and 1/2 cup powdered sugar. Stir in graham cracker crumbs. Press into a 9x13” pan (*Tip* Use a round, smooth glass sprayed with Pam to roll out the bottom layer so it’s even all around.) This layer should be pretty thin. 

Middle Layer: 
1. Melt 1/2 cup margarine. Add crème de menthe and 4 cups powdered sugar (this layer should not be runny, so you may have to add more powdered sugar to thicken it up). Spread over bottom layer and let harden before adding next layer; otherwise the top layer will melt the mint layer. Place in the fridge for 30 mins or so.

Top Layer: 
1. Carefully melt 1/4 cup margarine with chocolate chips in the microwave in 30 second increments. Stir after each interval. Once it's a smooth, spreading consistency, spread over crème de menthe layer. Chill 1-2 hours before serving. Cut into small squares. (It’s best to keep these refrigerated, otherwise they become a minty chocolatey mess!)

Borrowed from Mama's "From My Kitchen, With Love" Cookbook

Saturday, December 9, 2017

Peanut Butter Sandwich Cookies

This recipe tastes like a homemade version of the Nutter Butter cookie ~
Peanut butter deliciousness!
{Prep Time: 30 mins / Difficulty: Intermediate / Yields: 44 cookies }

1 cup butter flavored shortening
1 cup creamy peanut butter
1 cup sugar
1 cup light brown sugar, packed
3 cups all-purpose flour
1/4 tsp salt

1/2 cup creamy peanut butter
3 cups powdered sugar
1 tsp vanilla extract
5-6 Tbsp milk

1. Preheat oven to 375 degrees. In a large bowl, cream together shortening, peanut butter, and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well.
2. Shape into 1/2" balls and place 2" apart on ungreased baking sheets. Flatten to 1/2" thickness with a fork. Bake at 375 degrees for 6-7 mins or until golden. Remove to wire racks to cool.
3. For filling: in a large bowl, beat the peanut butter, powdered sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie.

Friday, December 8, 2017

Chocolate Coconut Cremes

{ Prep time: about 20 mins, but give yourself plenty of time for refrigerating! / Difficulty: Easy / Yields: 3 dozen }

2 1/2 cups flaked coconut
1 cup semisweet chocolate chips
1/2 cup evaporated milk
2 1/2 cups powdered sugar
1/3 cup chopped pecans
1/3 cup chopped maraschino cherries

1. Place coconut in a food processor; process until finely chopped. In microwave, melt chocolate chips and milk (be careful not to burn!) Remove from heat, then stir in powdered sugar, 1 1/4 cups coconut, pecans and cherries. (Save remaining coconut for coating.) Cover and refrigerate for several hours or until firm.
2. Shape chocolate mixture into 1" balls; roll in reserved coconut. Place on waxed paper lined baking sheets. Refrigerate for 2 hours or until firm. Store in airtight container in the fridge.

Recipe brrowed from Taste of Home Holiday Recipes

Thursday, December 7, 2017

Homemade Sugar Cookies w/ Vanilla Buttercream Icing

{ Prep Time: 20 mins / Chill Time: 1 hr / Difficulty: Intermediate / Yields: 5 dozen cookies}

1 1/2 cups butter, softened
2 cups granulated sugar
4 eggs
1 tsp vanilla extract
5 cups all-purpose flour
2 tsp baking powder
1 tsp salt
rolling pin
cookie cutters

1. Preheat oven to 400 degrees. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. In a medium bowl, whisk together flour, baking powder and salt. Cover, and chill dough for at least an hour (or overnight).
2. On floured surface, roll out dough into 1/4-1/2" thickness. Cut into shapes with cookie cutters. Place cookies 1" apart on ungreased cookie sheets.
3. Bake 6-8 mins. Cool completely on wire racks before icing.

Click here to see my vanilla buttercream icing recipe!

Recipe borrowed from

Wednesday, December 6, 2017

Special K Bars

This has been, and always will be, one of my favorite treats my mama makes!
{ Prep Time: 15-20 mins / Difficulty: Easy / Yields: 24-36 bars }

6 cups Special K cereal
1 cup light corn syrup
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup granulated sugar
1 cup creamy peanut butter (not the all natural kind!)
Butter flavored cooking spray

1. Measure Special K into a large buttered bowl. Spray a 9x13" pan with cooking spray; set both aside.
2. In a medium saucepan, combine sugar and corn syrup. Cook over medium heat until mixture comes to a boil, stirring occasionally. 
3. Remove from heat. Stir in peanut butter and mix well.
4. Pour hot mixture over Special K and stir until combined. Spread into prepared pan. Let stand in a cool place, but do not refrigerate! 
5. For the topping, measure out chocolate and butterscotch pieces in a medium microwave-safe bowl or double boiler. Once chocolate has melted, spread evenly onto Special K mixture. Once firm, cut into bars. You may put the bars in the fridge at this point, but just long enough to harden the top layer ~ no more than 20 minutes.

Recipe borrowed from my mama's cookbook: "From My Kitchen, With Love"

Tuesday, December 5, 2017

White "Trash"

{ Prep Time: 10 mins / Difficulty: Easy / Yields: 6-8 cups }

5 cups rice chex
1 cup pretzels, broken into small pieces
3 Tbsp mini chocolate chips
1 cup mini marshmallows
12 oz bag white chocolate chips
** since this is "white trash," you may add any of the following ingredients:
peanuts, pecans, walnuts, corn chex, etc. **

1. Line a baking sheet (preferably one that has a lip around the edge) with parchment paper (or foil) and set aside.
2. In a large bowl, measure out the chex, pretzels, and marshmallows (and whatever additional ingredients you decide to use - just make sure to add the mini chocolate chips last, as they will melt if you add them first! Also, if you plan to use any additional ingredients, you may need to melt more chocolate chips.)
3. Place white chocolate chips in a large pyrex measuring cup (or a microwave-safe bowl); place in microwave and cook on high for 1 min. Stir the chocolate chips, because chocolate tends to burn rather easily; then cook for 30 second intervals until it's completely melted.
4. Pour melted chocolate over "trash" and toss until completely coated.
5. Pour trash onto your parchment-lined baking sheet and let cool (about 15 mins). Break into bite sized pieces and store in an airtight container for up to 2 weeks (that is, if it lasts that long!!) ;-)

Monday, December 4, 2017

Mini Chocolate Chippers

This is the ONLY chocolate chip recipe I don't mess up. Seriously. It's super easy and the cookies are buttery and delicious!
{ Prep time: 15 mins / Difficulty: Easy / Yields: about 5 dozen }

1 1/3 cup butter, softened
2 eggs
2 tsp vanilla
1 cup sugar
1 cup brown sugar
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup chopped pecans or walnuts, optional
24 oz choc chips (2 12-oz bags)

1. Preheat oven to 350.
2. Combine first 3 ingredients. Then, combine the dry ingredients (through salt).
3. Add dry ingredients to wet.
4. Stir in chocolate chips. (Add chopped nuts, if desired.)
5. Bake for 8-10 mins.

Recipe borrowed from Mary Jane's Kitchen

Sunday, December 3, 2017

Crinkle Top Chocolate Cookies

{ Prep Time: 15 mins / Chill Time: 2 hours /Baking Time: 10-12 mins / Difficulty: Easy / Yields: 3 1/2 dozen }

12 oz semisweet chocolate chips, divided
2 Tbsp butter, softened
1 cup granulated sugar
2 egg whites
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup water
1/2 cup powdered sugar
butter flavored cooking spray

1. Spray baking sheets with cooking spray and set aside. In a microwave-safe bowl, melt 1 cup chocolate chips in 30 second intervals (stir after each interval to avoid burning chocolate). Stir until smooth, then set aside.
2. In a small bowl, beat butter and sugar until crumbly, about 2 mins. Add egg whites and vanilla; beat well. Stir in melted chocolate.
3. Combine flour, baking powder and salt; then gradually add to the butter mixture alternately with water. Stir in remaining chocolate chips.
4. Cover and refrigerate for 2 hours or until easy to handle.
5. Once you are ready to bake, preheat oven to 350 degrees. Shape dough into 1" balls. Roll in powdered sugar. Place 2" apart on prepared baking sheets. Bake at 350 for 10-12 mins or until set. Place on wire racks to cool.

Recipe borrowed from Taste of Home Best Loved Cookies & Candies

Saturday, December 2, 2017

Peanut Butter Cup "Cookies"

These "cookies" are so easy to make and will be gone within minutes! And, I don't think I've ever met anyone who doesn't love Reece's peanut butter cups! They're such a yummy addition to an already delicious peanut buttery cookie. If you need to make these on the fly, just buy a roll of peanut butter cookie dough. Will work just as well as the homemade dough...(and no one will know the difference!) just won't be 100% homemade.
{ Prep Time: 25 mins / Difficulty: Easy / Cooking Time: 8 mins / Yields: 40 "cookies" }

1 3/4 cup all-purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup peanut butter (not the all-natural kind)
1 egg, beaten
1 tsp vanilla extract
2 Tbsp almond milk (regular milk works too!)
40 miniature Reece's peanut butter cups, unwrapped
Butter flavored cooking spray

1. Place bag of peanut butter cups in the freezer while preparing cookies. Preheat the oven to 375 degrees. Spray a mini muffin pan with cooking spray and set aside. Sift together flour, salt and baking soda in a small bowl; and set aside. Unwrap the peanut butter cups, place in a bowl and put them back in the freezer until ready to use.
2. In a large mixing bowl, cream together butter, sugars, and peanut butter until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; and mix well. Roll into forty 1" balls and place in prepared muffin pan. (There's no need to press the cookie dough into the muffin tin! They will set perfectly in the pan on their own.)
3. Bake for 8 minutes; then remove pan from oven and let cool for another 8 minutes. This is a very important step. Do not skip it! After your 8 minutes are up, remove the unwrapped peanut butter cups from the freezer and slowly press one into each muffin. Cool for 15 minutes, then remove from the pan. It may be helpful to place the entire muffin pan in the fridge for a few minutes before trying to remove. Carefully twist each cookie to loosen before removing from pan. 
4. Store in an airtight container.

Adapted from a recipe found on

For more recipes . . .

If you'd like to see more recipes, click on the "older posts" link on the bottom right side of the blog!