Lemon Meringue Pie Fudge

Crazy For Crust has the most incredible recipe for Lemon Meringue Pie Fudge. My sister-in-law is here visiting and whipped this up for us this week. She and my husband both love lemon and fudge. What’s not to love about the two combined?!? Just saying. 😉 

Lemon Meringue Pie Fudge


For Crust:

  • 1 1/2 cups cookie crumbs (lemon shortbread or shortbread cookies)
  • 3 Tbls melted butter
For Fudge:
  • 4 cups (2 bags) white chocolate chips, divided
  • 1 can sweetened condensed milk
  • 1 tsp pure lemon extract
  • 2-3 drops yellow food coloring, optional
  • 3/4 cup marshmallow fluff

For Crust:
  • Mix cookie crumbs and butter together and press in to an 8×8 or 9×9 pan that has been covered with foil and sprayed with veggie spray.
  • Bake at 350 degrees for 15 minutes. Remove and let cool while preparing the fudge.
For Fudge:

  • Place one cup of white chocolate chips in a bowl and set aside.
  • Place the remaining three cups of chips in a medium sauce pan with the sweetened condensed milk. Heat on medium-low heat, stir until melted.
  • Melt the 1 cup of reserved chips on 50% power in the microwave for 1-2 minutes, stir every 30 seconds.
  • Remove pan with chips and condensed milk from heat and stir in food coloring and lemon extract. Pour over crust.
  • Stir the marshmallow fluff and the melted 1 cup of chips together and spread over the top of the fudge. Work quickly. The chips thicken quickly.
  • Let set on the counter 15 minutes and then chill until set.
Once I turned the fudge out of the pan on to a cutting board, I removed the foil and cut with a pizza cutter. It makes the smoothest cut for fudge. 🙂
Then eat and enjoy!

We made this in January with the high in the low 50’s but I can so imagine this recipe made and taken on a summer picnic. 

Eggnog Pie Recipe – So Creamy & Delicious

The Parsons Daughters has a recipe from 2009 that I ran across on Pinterest. My husband loves eggnog and I decided to treat him with this easy and oh so delicious pie. He is a fan and has said the recipe is a keeper. I know the holidays are past but this one to save for next year. 

Eggnog Pie

2 packages of 4 servings size cooked vanilla pudding
2 cups eggnog
1 1/4 cups milk (I used whole milk)
1/8 teaspoon nutmeg (I grated fresh nutmeg)

1 baked 9″ pie shell, cooled

Combine all ingredients. Cook over medium heat, stirring occasionally until mixture comes to a full rolling boil.

Remove from heat. Cool 5 minutes, stirring twice. Pour into the cooled pie shell. Cover surface of filling with plastic wrap. Chill at least 3 hours.

Cut, serve and enjoy!


Rum Balls and Family News

Rum Balls, yum….Don’t they look amazing? They are so delicious. The recipe is so simple but makes the most moist and flavorful bites of goodness. 

Rum Balls


11 ounce box of Vanilla Wafers, crushed 
1 cup chopped pecans (or walnuts, if you prefer)
1/4 cup unsweetened cocoa
14 ounce can of sweetened condensed milk
1/4 cup rum
powdered sugar for rolling

In a large bowl combine all the ingredients except powdered sugar. I used my Kitchen Aid mixer to mix well. 
Chill in the fridge for at least 30 minutes. I left mine a couple of hours.
Roll in to 1″ balls and then roll in powdered sugar. 
Cover and store in the refrigerator overnight. The best flavor is after 24 hours. 
Yielded 36 but this photo is one short! 😉
Then enjoy!

The biggest family news of the holiday season: 
Rob and Hanna are engaged! 
(Hanna, our daughter)
Isn’t her ring just beautiful? We couldn’t be happier for them!

 My daughter has wonderful taste! 😉 
And now all the planning begins! Woohoo!


Pumpkin Delight Is Delightfully Delicious!

Last week I wanted to make a fall-like recipe for a dinner we were hosting. The main course was roast beef and I didn’t want a heavy dessert to follow such a heavy meal. I decided to make Pumpkin Delight. It was a huge hit with my family and with our friends too. 

Pumpkin Delight


1 Duncan Hines Butter Yellow Cake Mix
1 15 ounce pumpkin puree
1 14 ounce can sweetened condensed milk
1 8 ounce Cool Whip
1 cup Heath Bits
Caramel Sauce – I use Hershey’s squirt bottle


  • Preheat oven to 350 degrees.
  • Put pumpkin puree in a medium mixing bowl and slowly add cake mix while mixing. Pour in to a sprayed 9 x 13 baking pan or casserole dish.
  • Bake for 25 minutes.
  • Let cool for 10 minutes. 
  • Using the handle of a wooden spoon, poke holes in to the cake.
  • Pour the can of sweetened condensed milk over the cake evenly.
  • Cool for a minimum of 30 minutes. I let mine cool a couple of hours because I had other things to do.
  • Spread Cool Whip over the top of the cake.
  • Drizzle the caramel syrup over the top. I used a zig zag motion.
  • Sprinkle Heath bits.
  • Chill for at least 3 hours but can be chilled overnight. 
  • Enjoy!

Weight Watcher Wednesday Guest Post with Marsha Baker

I am so excited to have Marsha from The Better Baker share a scrumptious brownie recipe today. I know you will want to give it a try. I plan to this week!

Thanks Pam – I am thrilled to be able to do a guest post here at The Best Laid Plans. I thrive on time in the kitchen and love trying new recipes.  I had my first cookbook published 2 years ago and hope to do another one day. I am all about quick, delicious & healthy recipes. My sweet hubby of nearly 45 years is diabetic – 100% disabled because of the affects of Agent Orange during 3 tours of Vietnam as a Marine, so I cut back on sugar & fat as much as possible. 
Weight Watchers recipes have proven to be very tasty and this one is definitely a favorite recipe that I have shared often.  I would love for you to come visit my blog and check out the yummy recipes there. 


I sure do!
Especially when it’s ooey gooey…and only FOUR Weight Watchers Points (Plus).
It’s simple to make and surprisingly you can have it on your ‘diet’!
I found this awesome recipe at Hungry Girl online in one of the ‘tips & recipes’ I get in my email daily. It’s like the best part of German Chocolate Cake landed on top of an ooey gooey brownie! OH MY!!!
For the base you mix a cake mix (I used a lowfat brownie mix) with a can of pumpkin and use these simple ingredients for the topping.
I do have to confess – I doubled the topping ingredients, just because I had them on hand..and I like lots of GOOEY!
AND…I cut the pieces bigger than 1/16th of the dessert.
(I wasn’t counting points the day I made them=)
I know..I’m sooo bad!
This is still a real treat, even if you ARE counting WW Points!
1 – (18 ozs) box moist-style devil’s food cake mix
(or low-fat brownie mix)
1 – (15 ozs) can pumpkin puree
1 sugar-free caramel pudding snack (60 cals. each or less)
1/4 c. light or fat-free caramel dip
(I used caramel syrup cause it’s what I had)
2 Tb. finely chopped pecans
2 Tb. shredded sweetened coconut, chopped
Preheat oven to 400. Spray 9″ X 13″ baking pan with nonstick spray and set aside. 
In large bowl, combine cake mix with pumpkin. Stir until blended.
(I like to rinse the can with a little water and add that too)
(Batter will be thick). Spread into prepared baking pan and smooth out the top (using a spatula sprayed with cooking spray works nicely)
Bake until toothpick inserted into center comes out clean, 20 – 25 minutes. Cool completely.
Meanwhile, in medium bowl, combine pudding, caramel dip, pecans and coconut. Mix well. Cover and refrigerate until brownies are ready to serve.
Evenly spread pudding mixture over brownies.  Slice & enjoy!
(Because it’s just the two of us, I added the topping each time I served these luscious bites of WOW!)
Yield: 16 servings – 4 WW Points Plus each

Weight Watchers Wednesday – Skinny No-Bake PB Pie

I have tried several recipes from Skinny Taste. My favorite is the Skinny No-Bake Peanut Butter Pie. My entire family loves it and can’t believe it is low fat. I can’t believe it only 5 WW points! 

Instead of using traditional peanut butter, this recipe uses Better’n Peanut Butter. I found mine at Target. It mixes smooth and still gives that great peanut butter taste for way less fat.

5 oz. reduced fat cream cheese, softened
1/2 cup confectioner sugar
1/3 cup Better ‘n Peanut Butter
8 oz. fat free frozen whipped topping, thawed
reduced fat graham cracker pie crust
3 Tbsp Hershey’s chocolate syrup (I omit this. I am not a huge chocolate syrup fan)

Beat cream cheese and sugar together with a mixer until smooth, add BnPB. Fold in whipped topping and spread in to pie crust. Refrigerate for a couple of hours or until firm. If you desire chocolate syrup, add before serving.

Check out Gina’s version on her site. She has mixing photos and a finished photo with the chocolate syrup.


Weight Watcher Wednesday – Pumpkin Chocolate Brownie Bites

Kristen at Slender Kitchen has graciously allowed me to use this photo and the recipe from her site. This is just one of many great recipes. I chose this recipe and am looking forward to making it because I love all things pumpkin and when you add chocolate, well…you just can’t go wrong!  Thanks, Kristen, for a great recipe!
This simple recipe combines pumpkin, chocolate, and chocolate chips and makes a delicious brownie bite. The recipe was inspired by Chocolate Covered Katie and is a great recipe to use up any last pumpkin you have sitting around. This could also be used to create a pan of brownies in an 8 by 8 dish.
Weight Watchers Pumpkin Chocolate Brownie Bites
Points: 3 weight watchers pointsplus
Servings: 12
Serving Size: 1 brownie bite
Nutritional Information: 132.2 calories, 5.1 g of fat, 21.8 g of carbohydrates, 1 g of fiber, .6 g of protein
1/4 cup Dutch cocoa powder processed with alkali
1/2 cup white pastry flour
1/4 tsp baking powder
1/4 tsp
2/3c sugar
1 packet Stevia
1/2 cup canned pumpkin puree
2 tbsp vegetable oil
2 tbsp low fat milk
1.5 tsp pure vanilla extract
1/2 cup chocolate chips
1. Preheat the oven to 350 degrees.
2. In a medium bowl, mix together the dry ingredients. In another bowl, mix together the wet ingredients. Then stir the wet ingredients into the dry ingredients. Fold in the chocolate chips.
3. Pour into a mini muffin tin and cook for 20 minutes until cooked through.

Slutty Brownies

While in TN with family this past weekend, we had this incredibly decadent dessert. It was so rich only a small piece could be eaten at a time. One sister-in-law said it should be renamed to Sin. 

Slutty Brownies

One package of pre-made chocolate chip cookies
One package of Oreo cookies
One box of brownie mix
Chocolate syrup
Ice Cream

Layer the chocolate chip cookies into the bottom of a sprayed or buttered 11 x 7 casserole dish. Press together to form a crust. Single layer the Oreos on the top of the cookie crust. Mix brownies according to directions on the box. Pour on to the Oreos. Bake on 350 for 35 minutes or until done. Serve with a scoop of ice cream and a drizzle of chocolate syrup. 



Red Velvet Gooey Butter Cookies

Happy Valentine’s Day! 

Yesterday and today I have been baking for my family. Red Velvet Cookies are oh so delicious. It is almost like eating a mini cake.  Wonderful! My daughter lives in a different state. I baked, packaged and mailed off two tins of cookies to her. My son lives next door. Very convenient. I will hand his to him this evening. 
I pinned the Red Velvet Gooey Butter Cookie recipe on Pinterest. It was originally posted on Peace of Cake blog. They just looked so yummy and I am a fan of Red Velvet Cake. 
The cookies were easy to make and made the house smell divine. The only change I would make on the original recipe is to NOT preheat oven when it suggests. The dough has to chill for a minimum of two hours. 

Gather your ingredients. 

You will need:

8oz. (1 brick) Cream cheese, room temperature
1/2 c. Butter, softened (1 stick)
1 egg
1 t. Vanilla
1 (18-ounce) box red velvet cake mix
Powdered sugar, for rolling/dusting

  1. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
  2. Beat in egg, then the vanilla.
  3. Beat in the cake mix.
  4. Cover and refrigerate for 2 hours to firm up.
This is the dough after chilled. It is very thick.

Preheat oven to 350*.
  1. Roll batter into tablespoon-sized balls and then roll them in powdered        sugar.
  2. Place on ungreased cookie sheet, 2 inches apart. I used parchment paper to help with clean up. Bake 12 minutes. The cookies will remain soft and “gooey.” Cool completely and sprinkle with more powdered sugar, if desired. 

Just seconds out of the oven!

Original post found here.


Linking to:

Peanut Butter Smores Wrap

For a quick and easy snack/dessert, my family loves anything in a crescent roll. 

Gather your ingredients, tiny marshmallows, peanut butter (I have a love for Simply Jiff), chocolate chips (Ghirardelli is so good) and of course, a can of Pillsbury crescent rolls. (I decided to photograph after the can had been opened.)

Preheat oven to 375 degrees. Spray cookie sheet with non-stick spray or rub a bit of butter on it. 
Spread peanut butter on to the crescent roll dough.
Add chocolate chips.

Add marshmallows.
Roll crescent rolls up, starting with the large end. Place on cookie sheet.
Bake for 10-12 minutes or until they are nice and golden brown.

Enjoy! They are especially good with a cup of coffee or hot tea. My son has to have milk with his. 

Do you use crescent rolls in a favorite recipe?
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Bunny Tales

Sweet Sophistication with a Touch of Whimsy

domestic diva, M.D.

my mother raised the perfect housewife...then I went to med school

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