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!

Sunday, November 25, 2018

Miniature Cheese Blintzes

{ Prep Time: 45 mins / Cook Time: 10-12 mins /
Difficulty: Intermediate - A bit time consuming, but not difficult to actually make /
Yields: about 25-30 blintzes }

1 (8-oz) package light cream cheese, softened
2 egg yolks
1/2 cup sugar
2 loaves Pepperidge Farm sandwich bread
1 cup (2 sticks) margarine
3/4 cup sugar + 2 Tbsp cinnamon

1. Blend cream cheese, egg yolks and 1/2 cup sugar; set aside. Place margarine in a microwave safe bowl, and microwave until margarine is melted (about 1-1.5 minutes).
2. Meanwhile, cut off crusts of sandwich bread and roll each slice with a rolling pin until it's almost flattened. Spread about 1 Tbsp of the cream cheese mixture onto each sandwich square (covering about 3/4 of the bread, while leaving about 1/4" from each side ~ When you roll it up, you'll see why!)
3. Preheat oven to 350º.
4. Roll up each piece, and set them aside until you're finished rolling up all the pieces. Using tongs, dip each roll-up into the melted butter; then roll into the cinnamon sugar mixture. **(If you're planning to make these in advance, this is your last step - you can freeze the blintzes until the day before you're ready to bake them.)** IF you're making them right away . . . continue to Step 5!
5. Place on an ungreased cookie sheet and bake for 10-12 minutes.

** This recipe can be prepared several days ahead of time and frozen until ready to bake. The night before you plan to make them, thaw them out in the fridge. **

Borrowed from mama's cookbook: "From My Kitchen, With Love"

Tuesday, November 20, 2018

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 large 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 350º. In a large bowl, cream together the butter and sugars 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

Monday, November 19, 2018

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 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 and vanilla (and nuts, if desired). Beat until well blended. Pour into the prepared pan, then refrigerate. Once completely cooled, cut into small pieces.

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

Sunday, November 18, 2018

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 250º. 
2. Unwrap the entire bag of Rolos, and place unwrapped candies in 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 the freezer for about 5 minutes. 
5. Store in a Tupperware container.

Saturday, November 17, 2018

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
butter flavored cooking spray

1. Spray a 9x13" pan with cooking spray.
2. Pour cereal in a 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 remaining bars.

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

Friday, November 16, 2018

Chocolate Peanut Butter Cookies with Blackberry Jam

Giada made these look so damn good..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 375º. 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

Thursday, November 15, 2018

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!)
36 M&Ms of your choice

1. Preheat oven to 175º. 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, pressing down carefully.
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

Wednesday, November 14, 2018

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 350º. 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 (if desired) 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.

Monday, November 12, 2018

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 350º. 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 350º 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

Sunday, November 11, 2018

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.

Saturday, November 10, 2018

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, divided
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 at least 30 mins.

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

Friday, November 9, 2018

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 (not the all-natural kind)
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 375º. 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 375º for 6-7 mins, or until golden. Place on 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.

Thursday, November 8, 2018

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 borrowed from Taste of Home Holiday Recipes

Wednesday, November 7, 2018

Pumpkin Cream Roll

Pumpkin, and spice, and everything nice...fall is here, folks! This was an amazingly delicious pumpkin cream roll. There wasn't ONE piece left to spare. So glad this turned out well because it's a bit time consuming, especially if it's your first time making one. However, it was well worth the trouble!
{ Hands~On Time: 20-30 mins / Baking Time: 15 mins / Difficulty: Intermediate / Yields: 8-10 servings }


For the Cake:
3/4 cup cake flour (not self-rising)
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp salt, divided
6 large eggs, separated
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
2/3 cup canned pumpkin puree

For the Filling:
12 oz light cream cheese, at room temperature
3/4 cup powdered sugar, plus more for dusting
3 Tbsp unsalted butter, at room temperature
1 Tbsp maple syrup
1 tsp vanilla extract
butter flavored cooking spray

1. Preheat oven to 375º. Lightly grease a 15x10" jelly roll pan with cooking spray. Measure and cut parchment paper to fit pan, then spray the parchment paper with cooking spray.
2. In a small bowl, whisk together flour, cinnamon, ginger and 1/4 tsp salt. With electric mixer on high, beat egg yolks and sugars until thick and pale, about 3 mins. On low, mix in pumpkin puree and then add the dry flour mixture.
3. With a clean/dry bowl and clean/dry beaters, beat egg whites and remaining 1/4 tsp salt until stiff, but not dry. Fold into batter in 3 additions. Scrape into pan and spread evenly. It will be a thin layer of cake, but remember, you will be rolling it up so this is a good thing. Bake until springy to the touch, about 15 mins.
4. Meanwhile, dust a clean kitchen towel with a thin layer of powdered sugar. (Make sure to cover the entire towel with sugar, otherwise, the cake will stick to the towel!) Loosen the cake from the pan (while it's still warm); turn onto prepared towel and peel off the parchment paper. Carefully, roll cake lengthwise in the towel; then turn the seam to the bottom and let the cake cool completely.
5. To make the delicious cream cheese filling: beat all 5 ingredients on high until smooth, about 3 mins. Unroll the cake, spread the filling over the cake evenly, then roll it back up. Trim ends diagonally with a sharp knife and dust entire roll with powdered sugar. Serve with cool whip or whip cream.

Tuesday, November 6, 2018

Special K Bars

This has been, and always will be, one of my favorite treats!
{ 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. Spray a large bowl with cooking spray, then measure out the Special K into the 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. Once bars have completed cooled, measure out chocolate and butterscotch pieces in a medium microwave-safe bowl or double boiler. Melt them together, then spread the mixture evenly onto bars. 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"

Monday, November 5, 2018

White "Trash"

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

5 cups Rice Chex cereal
1 cup stick pretzels
3 Tbsp mini chocolate chips
1 cup mini marshmallows
12 oz bag white chocolate chips
Optional additional ingredients: peanuts, pecans, walnuts, Corn Chex cereal

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 wait to add the mini chocolate chips last -- otherwise, they will melt! Also, if you plan to use any additional ingredients, you may need to melt more white 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. Stir between each interval.
4. Pour melted chocolate over cereal mixture and toss until completely coated.
5. Pour the "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!!)

Sunday, November 4, 2018

Sausage Balls

I'm always looking for easy appetizer recipes because I love to entertain. This one is super simple, and only requires a few ingredients and 10 minutes of hands-on time. It's a definite crowd-pleasure, and will not last long! Also a great app for football parties and tailgates.
{ Prep Time: 10 mins / Cooking Time: 15 mins / Yields: 5 dozen 1" balls }

16 oz (1 roll) Jimmy Dean Hot Sausage
10 oz sharp cheddar cheese, grated
2 cups Bisquick
Butter flavored non-stick cooking spray

1. Preheat oven to 375º. Line a 9x13" baking sheet with aluminum foil, then spray with cooking spray and set aside. 
2. Mix the sausage and cheese together using your hands, or a mixer fitted with the paddle attachment on low speed, until combined. Add the Bisquick mix, 1 cup at a time, until all ingredients have been incorporated.
3. Using a 1" cookie dough scoop, place 1" balls onto greased cooking sheet, about 1" apart. Bake for 15 mins, or until lightly browned.
4. Remove from oven and place on a paper towel to drain excess grease.
5. Serve warm, or at room temperature, with honey mustard dipping sauce.

Honey Mustard Dipping Sauce:
1/2 cup mayonnaise
1/4 cup Dijon mustard
3 Tbsp honey

In a small bowl, whisk together ingredients until well combined. Serve at room temperature with sausage balls. The sauce can be covered in an airtight container and refrigerated for up to 3 weeks.

  • This recipe freezes quite well. Once ingredients have been combined, scoop balls onto a baking sheet (just make sure it will fit into your freezer!) and freeze for 30 minutes. No need to cover. Toss frozen sausage balls into a freezer Ziplock bag. Pull out & bake when ready. You may need to add a few more minutes to the cooking time.
  • I'd highly recommend grating your own cheese. Prepackaged cheese contains cellulose to prevent caking and it can prevent sausage balls from sticking together. 

Mini Chocolate Chippers

This is the ONLY chocolate chip recipe I don't mess up. Embarrassing, but true. 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 350º. 
2. In a medium bowl, combine first 3 ingredients. In a separate bowl, combine the dry ingredients (through salt).
3. Add dry ingredients to wet.
4. Stir in chocolate chips, then add chopped nuts, if desired.
5. Bake for 8-10 mins.

Recipe borrowed from Mary Jane's Kitchen

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!