My Recipe Book

White Chocolate Brownies

2011-09-15T07:40:00.000-07:00

{Recipe & pic from} Today's Mama Portland Mama

White Chocolate Decadence
Get the Recipe HERE

http://portland.todaysmama.com/2011/06/white-chocolate-decadence/

CHIK FIL A NUGGETS

2011-09-15T07:34:00.000-07:00

{recipe & pic from} My name is snickerdoodle

Sweet Chicky Nuggets

2 skinless and boneless chicken breasts

1 cup milk

1 egg

1 1/4 cups flour

2 TBSP powdered sugar

2 tsp salt

1 tsp pepper

peanut oil (is best) or canola oil

In a medium bowl whisk the egg and stir in the milk. Trim any fat away from chicken. Cube chicken into bite size pieces. Place chicken in milk mixture,and cover. Let it 'marinate' for 2-4 hours in the fridge. This will make the chicken very nice and tender. In a gallon size resealable baggie combine flour, powdered sugar, salt and pepper. Seal and shake to combine. Place about 2 inches of oil in a medium deep pot. Over medium high heat (more towards the high side) heat oil until hot. If using a thermometer let the temperature reach 375°. If you don't have a fancy gadget like most people, I always test my oil by dropping a few drops of water into it. You want it to sizzle and not pop too much. Adjust your heat if necessary. Using a fork or tongs remove cut chicken from milk mixture and place in the flour mixture. Seal and shake until nuggets are completely coated. Place about a 6-8 nuggets into hot oil and let them cook until golden brown, turning half way through once the edge of your chicken starts to turn white. About 1 minute each side. Always double check to see if any chicken you make is cooked through. I always just make a tiny cut to see if it's pink. Remove and drain on a paper towel. Repeat until all nuggets are cooked. Serve with your favorite sauce! I will let you in on a secret that only my bestest friends know...I ALWAYS eat my nuggets with honey! Always.

Night Owl S'mores treat

2011-09-07T09:37:00.000-07:00

Night Owl S'mores Treat

{recipe & pic from} The Sisters Dish

Ingredients:
9 cups honey graham cereal (like Golden Grahams)
3/4 cup corn syrup
3 T butter
11-1/2 ounce package milk chocolate chips
1 t vanilla
3 cups mini marshmallows

Directions: Grease a cookie sheet butter. Measure 9 cups of honey graham cereal in a large mixing bowl. In a medium saucepan over medium heat, combine corn syrup, butter and milk chocolate chips. Stir constantly until chocolate chips are melted and ingredients are combined. Remove from heat and stir in vanilla. Pour over cereal and stir quickly until cereal is coated with chocolate. Stir in the marshmallows. Pour mixture onto cookie sheet and using a slightly damp hand, press into pan.

This recipe needs to be made and eaten the same day. Otherwise the cereal gets soggy the next day.

Cake Mix Cookies

2011-08-29T17:32:00.000-07:00

{Recipe & pic from} Stephanie cooks
Source: All Recipes

Ingredients:
1 (18.25 oz.) box cake mix
1 tsp. baking powder
2 eggs
1/2 cup vegetable oil
1 cup semisweet chocolate chips

Directions:
1- Preheat oven to 350 degrees F (175 degrees C).
2-In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. (It was a bit crumbly for me so I used my hands to really mix it well- it's not as smooth as typical dough.)
3-Stir in chocolate chips, or your choice of additions. Drop by rounded spoonfuls onto cookie sheets.
4- Bake for 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Butterfinger Blondies

2011-08-29T17:30:00.000-07:00

{Recipe & pic from} Six Sister's Stuff

Ingredients

1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

Instructions

Preheat oven to 350°
Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
On low add your dry ingredients (flour, salt and baking soda) until just combined.
Stir in your chopped Butterfinger.
Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
Remove from oven and cool completely.

Preparation time: 5 minute(s)
Cooking time: 25 minute(s)

BUTTERFINGER BUTTERCREAM:

Ingredients

1/2 cup room temp butter (1 stick)
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

Instructions

Cream the butter and shortening together until smooth.
Add in you powdered sugar on low speed. Turn speed up to medium and mix until smooth
Stir in your chopped Butterfinger. (I sprinkled mine on top rather than stirring them in!)
Spread on your cooled blondies

Preparation time: 5 minute(s)

Reeses Cheesecake Brownies

2011-08-29T17:29:00.000-07:00

{Recipe & pic from} Pip & Ebby

Preheat oven to 350 degrees F. Lightly coat a 9x13 pan with cooking spray.

Prepare a 19.5-oz. box of chocolate fudge brownie mix according to package directions. Spread the batter in the pan and set aside.

In a large bowl, beat one 8-ounce package of softened cream cheese with a hand-held mixer until fluffy.

Add:

One 14-ounce can sweetened condensed milk

1/2 cup creamy peanut butter

Beat until smooth.

Stir in a 12-ounce package of Reese's Pieces candies.

Spoon the mixture over the brownie batter and spread evenly.

Bake for 40 minutes or until the cheesecake layer is set and the edges are golden brown. Cool for 30 minutes and refrigerate for 30 minutes.

Add the following ingredients to a small microwaveable bowl:

One 12-ounce bag milk chocolate chips

3 tablespoons whipping cream

Microwave on high for 1 minute, or until the chips are melted. Stir until smooth. Spread over the cheesecake layer. Sprinkle 12 large Reese's Peanut Butter Cups (chopped) over the top. Store covered in the refrigerator.

Cake batter Blondies

2011-08-29T17:17:00.000-07:00

{Recipe & pic from} Two Twenty One

INGREDIENTS

1 yellow cake mix • 1/4 cup canola or vegetable oil • 1 egg
1/2 cup milk • 3/4 cup white chocolate chips • 1-2 TBSP. sprinkles (optional)

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Combine cake mix, oil, and egg in a large mixing bowl.

3. Slowly add milk to bowl. You want the batter to remain as dense as possible.

4. Mix in white chocolate chips.

5. Pour mixture into a greased 9x9 square pan.

6. Bake for 30 minutes or until the edges begin to turn golden brown.

Now I'll add that the recipe I was following called for 1/2 cup of white chocolate chips, but I made the rational decision to use 3/4 cup because you can never have too many chocolate chips. It also called for canola oil, but I went rogue and used vegetable oil. I'll switch to canola oil after that bottle of vegetable oil is kaput.

Two for ONE

2011-08-04T10:26:00.000-07:00

{recipe & pic from} Picky Palate

No-Bake Chewy Cookies and Cream Bars

One 16 oz package of Oreo

5 cups Large Marshmallows

4 tablespoons butte

1. Place Oreos in food processor and pulse until ground. Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes. Remove and pour in ground Oreo Cookies. Stir to combine then transfer to a foil lined 8×8 inch baking pan. Let set up for 10 minutes. Remove bars out of pan with edges of foil and cut into squares. Makes 9 large bars

AND

{recipe & pic from} Bakergirl

Chewy No-Bake Chocolate Chip Cookie Treats.

Same deal just use Chocolate chip cookies instead of OREOS!! WOW and YUMM!

Oreo LOVERS

2011-08-04T10:12:00.000-07:00

I came across this site in my many recipe blog surfing moments....and WOW...So many OREO delights to count. So, I decided to just share the link and you can check them all out for yourself!

Go see all the OREO amazingness at

Love From the Oven

ENJOY!

One-Pot Soutwest Chicken and Rice

2011-08-04T10:04:00.000-07:00

{recipe & pic from} Melskitchencafe.com

One-Pot Soutwest Chicken and Rice

4 boneless skinless chicken breasts (about 2 pounds)
Salt and pepper

2 tablespoons canola oil
1 yello onion, chopped
4 garlic cloves, finely minced
1 teaspoon chili powder
1 teaspoon cumin
1 1/2 cups long-grain white rice
4 cups low-sodium chicken broth
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) package frozen corn
4 ounces cheese (used a combination of Monterey Jack and sharp cheddar)
2 tablespoons minced fresh cilantro
Salsa and sour cream for serving

Pat the chicken dry with paper towels and season with salt and pepper on both sides. In a large pot, heat the canola oil over medium heat until shimmering. Add the chicken and cook until golden, about 3 minutes on each side. The chicken will cook more in a subsequent step. Transfer the chicken to a plate and set aside.

To the pot, add the onion and 1/2 teaspoon salt. Cook over medium heat, scraping up any browned bits on the bottom, until the onion is soft, about 5 minutes. Stir in the garlic, chili powder and cumin and cook until fragrant, stirring constantly, about 30 seconds. Add the rice and cook until the edges are just slightly translucent, about 3 minutes. Stir in the broth and bring the mixture to a simmer.

Return the chicken to the pot. Cover, reduce the heat to medium-low and cook at a simmer until the chicken is cooked through and the rice is tender, about 25 minutes. Transfer the chicken to a platter or plate. Stir the black beans and corn into the pot. Add the cheese and cilantro. Season the rice mixture with salt and pepper to taste. Serve the rice with the chicken, adding salsa and sour cream, if desired.

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

2011-08-04T10:02:00.000-07:00

OH WOW!!!!

{Recipe & pic from} ke vinandamanda.com

Ultimate Chocolate Chip Cookie n’ Oreo
Fudge Brownie Bar

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.

To half this recipe for an 8×8 brownie mix, just half the chocolate chip cookie dough ingredients. Enjoy!

Chocolate-Frosted Peanut Butter Bars

2011-07-27T09:48:00.000-07:00

{Recipe & pic From} Our Best Bites

Chocolate-Frosted Peanut Butter Bars

Cookie Base
1 cup real butter (2 sticks) at room temperature
1 cup granulated sugar
2 cups brown sugar
1 1/2 cups peanut butter (chunky or smooth)
3 eggs
2 teaspoons vanilla
1 1/2 teaspoons baking soda
1/2 teaspoons table salt
3 cups all purpose flour
3 cups quick oats

Fudge Frosting
4 cups powdered sugar
1/2 cup cocoa powder
1/4 teaspoon table salt
1/3 cup butter, softened
1/3 cup boiling water
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray a large rimmed cookie sheet lightly with non-stick spray and set aside.

Cream butter and sugars for 2-3 minutes, until light and fluffy. Add peanut butter and vanilla and beat until combined. Add eggs, one at a time and beat between each addition. Combine flour, baking soda, and salt and add mixture to dough. Beat to combine. Add oats and mix until incorporated. Press dough into prepared pan into a flat layer. Bake for about 10-12 minutes. The center should be puffed and set, but still soft.

While crust is baking, prepare frosting. Whisk together powdered sugar, cocoa powder and salt. Add butter (make sure it’s soft!), boiling water, and vanilla. Beat until smooth and glossy.

When cookie crust is done baking, if desired drizzle about 3/4 cups melted (just nuke it in the microwave) peanut butter on top and then spread on frosting. Let cool (or leave slightly warm) and cut into squares to serve. If also desired (and what’s not to be desired here?) serve with vanilla ice cream and hot fudge. Moan while eating.

Gooey Cookies & Cream Double Chocolate Dream bars

2011-07-05T08:21:00.000-07:00

{Recipe & pic from} Picky Palate

Gooey Cookie & Cream Cake Bars

1 Devils Food Cake Mix

8 tablespoons (1 stick) unsalted butter, softened

1 large egg

1 1/2 cups chocolate chips

14 ounce can sweetened condensed milk

14 Oreo Cookies, broken into bite size pieces

1. Preheat oven to 350 degrees F. and line a 9×13 inch baking pan with tin foil sprayed with non-stick cooking spray.

2. Place cake mix, butter and egg into a large bowl, mixing to combine. Use your hands, it works much quicker Press into prepared baking pan. Top with broken pieces of cookies.

3. Pour sweetened condensed milk over cookies and top with chocolate chips. Bake for 23-25 minutes, until cooked through. Remove from oven.

4. After 5 minutes of cooling, run a plastic knife around edges to loosen, this makes it much easier to remove from foil. Let cool completely, remove foil from pan, then cut into squares. I cut off all of the edges before cutting into squares (makes for neater squares), but do whatever you’d like!!

Makes 12 bars

Cookies and Cream Brownies

2011-06-21T13:33:00.000-07:00

{recipe & pic from} the girl who ate everything

Cookies and Cream Brownies

Source: brownies adapted from My Baking Addiction; frosting adapted from How Sweet It Is

Brownies:

4 ounces unsweetened chocolate; coarsely chopped

3/4 cup butter
1 ½ cups white sugar
3 eggs; lightly beaten
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1 cup all-purpose flour
8 Oreo cookies, crumbled

1. Preheat oven to 350 degrees. Line an 9×9 inch baking pan with foil and spray with nonstick cooking spray.

2. Microwave chocolate and butter or margarine in large bowl for 3-4 minutes or until butter is melted.

3. Whisk mixture until chocolate is melted. Stir in sugar. Add in eggs, extract and salt. Gradually add in flour and stir until just combined. Fold in crushed Oreo cookies.

4. Bake for 28-32 minutes; do not over bake. These taste completely different if they are overbaked!

5. Remove to cooling rack.

Cookies and Cream Frosting:

1/2 cup (1 stick) butter, softened
2 ounces cream cheese, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk
5 Oreo cookies, crumbled

1. Beat butter and cream cheese until fluffy with a mixer.

2. Add the powdered sugar slowly, mixing together until combined. Add vanilla and mix until combined.

3. Add milk to desired consistency. If your frosting is too thick add more milk and if it's too thin add some more powdered sugar.

4. Crush Oreos and fold them into the frosting.

5. Frost cooled brownies. Makes enough frosting for a 9X9 pan of brownies. Makes around 12 brownies.

Mmmm..cupcakes

2011-06-17T20:57:00.000-07:00

{recipe & pic from} Your homebased mom

Orange Creamsicle Cupcakes

Printable Recipe

from Better Homes and Gardens

1 3 oz. package orange flavored gelatin

1 2 layer size white cake mix

1 small box of cheesecake instant pudding and pie filling mix

1 1/4 C orange juice

4 eggs

1/3 C vegetable oil

1 tsp vanilla

Preheat oven to 350 degrees. Line cupcake pan with liners (makes about 24-27 cupcakes). Set aside 2 tsp of the orange gelatin for frosting.

In a bowl mix together the remaining gelatin, cake mix, pudding mix, orange juice, eggs, oil and vanilla.

Fill muffin cups with batter – about 2/3 full. Bake for 18 – 20 minutes or until the toothpick comes out clean. Cool cupcakes before frosting.

Frosting:

1 8 oz package cream cheese

1/2 C butter

2 tsp vanilla

5-6 C powdered sugar

Reserved orange gelatin

1 tsp finely shredded orange peel

orange food coloring if desired

Soften cream cheese and butter at room temperature for at least 30minutes. In a large bowl beat butter, cream cheese, reserved gelatin, orange peel and vanilla until light and fluffy. Add in powdered sugar until desired consistency is achieved. Add in orange food coloring if desired.

Cake Batter Rice Crispy Treats

2011-06-01T07:57:00.000-07:00

CAKE BATTER RICE CRISPY TREATS:

3 T Butter

1/2 cup yellow cake mix

10 oz mini marshmallows

6 cups rice crispy cereal

white chocolate melts

sprinkles

Melt butter, stir in cake mix, melt in marshmallows, add rice cereal. Pat into 9x13 glass dish. Cool. Melt chocolate + pour on. Sprinkle the sprinkles.

White Chocolate Chip Coconut Cookies

2011-05-26T07:50:00.000-07:00

White Chocolate-Coconut Cookies

Yield: about 30 cookies

Time: 1 hour

Recipe from Jamie Cooks It Up!

PRINT RECIPE

1/2 C butter, softened

1 C brown sugar

1 egg

1 T milk

1 t vanilla

1 3/4 C flour

1/2 t baking soda

1 t baking powder

1/4 t salt

1 C white chocolate chips

1/2 C coconut, chopped up

1. In a Kitchen Aid mixer or in a large mixing bowl cream together the butter and sugar. Let it mix for about 3 minutes.

2. Add your egg, milk and vanilla and mix for 2 more minutes.

3. In a separate small mixing bowl combine the flour, baking soda, baking powder and salt.

4. Add the dry ingredients to the creamed butter and sugar and mix for 1 minute.

5. Pour in your white chocolate chips and coconut. Mix just until combined.

6. Roll into 1 1/2 inch balls and place on a sprayed cookie sheet. Press the balls down just a bit and bake at 350 for 10 minutes. The real key to making heavenly cookies, is baking them well. You don't want to over bake, folks. Crispy cookies are not nearly as wonderful as chewy ones! Watch the cookies. When they start to crack, and are just slightly golden around the edges take them out of the oven. I have a convection oven and so I cooke them at 325 for 7 minutes. Let them continue to cook on the hot cookie sheet for 3-4 minutes. Enjoy!

White Chocolate Orange Cookies

2011-05-24T15:59:00.000-07:00

mmm....so pretty I can just smell the orange cookies and eat that picture up!

{recipe & pic from} Landee See, Landee Do

White Chocolate Orange Cookies
[makes 3 dozen]

1 C. butter (not margarine, never margarine)

½ C. white sugar

½ C. brown sugar

1 egg

2 ¼ C. flour

¾ t. baking soda

½ t. salt

2 T. grated orange peel*

2 C. white chocolate chips

Mix butter & sugars until creamy. Beat in egg. Add the rest of the dry ingredients and mix in. When you have a good dough consistency, add the orange peel and the white chocolate. Bake 10-12 minutes at 350 degrees. Cool on wire racks.

Regular Old Brownies with a Not-Regular topping!

2011-05-24T11:37:00.000-07:00

I need these!! Can't wait to try them!!

{recipe & pic from} Oops!Redone
Brownies
1 cup melted butter
1/3 cup cocoa
2 cups sugar
1 1/2 cups flour
2 tsp. vanilla
3 eggs
1 tsp. salt

Combine all the ingredients together and mix until well blended. Grease an 8x10 pan with butter and bake at 350 degrees for 20-27 minutes. (may take longer, so check often) I also doubled this and put it in a 9 x 13 pan.
Topping:

1 pint whipping cream, whipped and sweetened with 2 tsp. of vanilla.
1 box instant vanilla pudding, mixed per package instructions.
Fold together whipped cream and pudding.

Cut Brownies into squares and top with sliced bananas and sliced strawberries. Top with whipping cream and pudding mixture. Enjoy!

Chocolate Peanut Butter No bake cookie bars

2011-05-23T09:53:00.000-07:00

Chocolate Peanut Butter No Bake Cookie Bars by Sweet Treats and More

For the cookie bar:

1/2 cup milk

1/2 stick margarine

1 tsp vanilla

1/4 tsp salt

3 TBS cocoa

2 cup sugar

2 1/4 cup quick oats

1/2 cup peanut butter

In a medium saucepan, melt butter, milk, sugar, vanilla, salt and cocoa. Bring to a boil and let boil for about 90 seconds. Remove from heat. Stir in peanut butter, then oats one cup at a time. Pour mixture into a greased 8 x 8 in. glass pan. If you want a thinner bar you can use a 9 x 13 in. glass pan. Place in the fridge and let cool completely.

Peanut Butter Filling:

1/2 cup peanut butter

Once cooled completely spread 1/2 cup peanut butter over the top of the bars. Next make your chocolate frosting.

Chocolate Frosting:

1/2 cup butter

4 tbs cocoa

1 tsp vanilla

6 tbs milk

4 cups powdered sugar

Melt butter in a sauce pan over medium-high heat. Stir in cocoa, vanilla, and milk. Bring to a boil and remove from heat. Immediately stir in powdered sugar, mixing in one cup at a time until smooth.

Spread the frosting over the bars, cut into squares and serve.

Best Chocolate CAKE

2011-05-23T09:50:00.000-07:00

Best Chocolate Cupcakes {or Cake}
by Kevin and Amanda {via Sweet Treats and More}

1 box devil’s food cake mix
1 package Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini semisweet chocolate chips

Preheat oven to 350 degrees F. In a VERY large bowl (4 qt), mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. :) It usually takes around 45 mins for two, 9-inch pie pans.

Buttercream Frosting

1 cup shortening (crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract (I used almond extract)
1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Oreo PUDDING cookies

2011-05-23T09:10:00.000-07:00

{recipe & pic from} Sweet Treats and More via The Girl Who Are Everything

Oreo Pudding Cookies

1 cup butter, room temp

3/4 cup brown sugar

1/4 cup sugar

1 small package instant Oreo Pudding mix

2 1/4 cups flour

1 tsp baking soda

2 eggs

1 tsp vanilla

2 Hershey's Cookies N Cream Candy Bars broken into small pieces

2 cups milk chocolate chips

Preheat oven to 350 degrees.

Combine flour and soda in a small bowl and set aside. Cream together butter and sugar. Beat in pudding mix until blended, then eggs and vanilla. Add flour and soda mixture. Stir in cookies n cream pieces and chocolate chips. Using a cookie dough scooper, place dough on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes two dozen.

PLUS the CHOCOLATE version HERE

Cookies and Cream Cookies

2011-04-21T08:00:00.000-07:00

{recipe & pic from} Picky Palate

Cookies and Cream Cookies

2 sticks softened butter

1 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 tablespoon pure vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 cups chocolate chips, I used semi-sweet

1 cup cocoa powder

15 whole Oreo Cookies, finely ground

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.

2. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.

3. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chips, slowly mixing until just combined. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 9 to 11 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.

Makes 3 dozen cookies

No Bake Cookie NESTS

2011-04-12T07:41:00.000-07:00

{recipe & pic from} All things heart and home

Chocolate Oatmeal No-Bake Cookies…(Nests!)

1 Bag of TINY Robin Eggs (Candy coated Chocolate-Malted eggs)

2 Cups sugar

**Less Than~1/2 Cup Cocoa (Nests turn out a lighter color if you use a little less than 1/2 cup!)

1 Stick butter (8 Tablespoons)

1/2 Cup milk

1 1/2 Teaspoons Vanilla

3 Cups Oats (Add a hand-full more if the consistency is too runny.)

3/4 Cups Peanut Butter

**2 Palm-fulls of Butterscotch Chips** (you can omit this…but it’s yummy!)

Combine sugar, cocoa, butter and milk over medium heat.

When mixture starts a roiling boil, stir and boil for one full minute.

Remove from heat…

Stir in: vanilla, oats, peanut butter, and butterscotch chips.

***Complete one nest and egg cookie at a time***

On wax paper…

Use an ice-cream scoop to make small balls and shape carefully and quickly into little nests.

Add 2 or 3 tiny Robin Eggs…press to secure the eggs!

Chocolate Peanut Butter Cookies

2011-04-09T10:16:00.000-07:00

Chocolate Peanut Butter Cookies
printable version
{recipe & pic from} Amandascookin.com

1/2 cup shortening (or butter flavored shortening)
3/4 cup creamy peanut butter
1 1/4 cups firmly packed light brown sugar
3 tbsp milk
1 tbsp vanilla
1 egg
1 1/4 cups all purpose flour
1/2 cup cocoa
3/4 tsp salt
3/4 tsp baking soda

Preheat oven to 375 degrees F.

Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended. Add egg. Beat just until blended.

Combine flour, cocoa, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.

Drop by heaping teaspoonfuls (using a cookie scoop works great) 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.

Bake for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to racks to cool completely.

Cake Batter Truffles

2011-03-31T12:35:00.000-07:00

Oh my my....I can't wait to put these sinful little devils in my mouth! YUMMM!!!

{recipe &pic from} the girl who ate everything

Cake Batter Truffles

by The Girl Who Ate Everything

1 ½ cups flour

1 cup yellow cake mix

½ cup unsalted butter, softened

½ cup white sugar

1 teaspoon vanilla

1/8 teaspoon salt

3-4 Tablespoons milk

2 Tablespoons sprinkles

Truffle Coating:

16 ounces (8 squares) almond bark (or white candy melts)

4 Tablespoons yellow cake mix

sprinkles

Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.

While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

Secrets to the perfect CHOCOLATE CHIP COOKIE

2011-03-30T11:17:00.000-07:00

The New York Times ran a fascinating story on the “quest for the perfect chocolate chip cookie,” which included the shocking fact that the famous Tollhouse Chocolate Chip Cookie recipe Nestlé prints on back of the bag left out a very important step.

What?!!!

According to the article, Ruth Graves Wakefield, who invented the chocolate chip cookie for her Tollhouse Inn in the 1930s, wrote that the dough should be chilled overnight.
This revelation inspired NYT writer David Leite to interview New York bakery owners and pastry chefs about their chocolate chip cookie secrets, and this is what he found out:

Secret #1 First you mix the butter and the sugar called for in the recipe for a good 3-5 minutes. This helps the sugars dissolve and whips the butter. **AND a little tip from me ALWAYS use butter--no margerine. I use regular salted, because that is what I stock in my kitchen. I just cut the salt down a little in the recipe.

Secret #2 OK this one is hard--it really tests your patience:) You need to let the dough rest overnight, but a 36-hour rest is prime. That gives the dry ingredients time to fully soak up the eggs, creating a dough that’s exceptionally dry--which makes for the perfect texture when baked.

Secret #3 Make BIG cookies. You’ll be measuring the dough in a 1/3 measuring cup to create cookies that are about 5″ so you can enjoy all the different textures. The outside edge will be golden brown and crisp, the center will be light and soft and chewy, and between the two you’ll find a ring where those textures intertwine.

Secret #4 Right before you slide your dough balls into the oven, add a sprinkle of sea salt (or kosher salt). That small touch will seriously bring out the flavor and add a complexity to the taste. If you forget the salt on a tray of these cookies, you will miss it. Trust me.

The Perfect Chocolate Chip Cookies
Adapted from The New York Times, David Leite and Jacques Torres
submitted by Melanie @ SISTERS CAFE

Yield: 1 1/2 dozen 5-inch cookies.

•2 cups minus 2 tablespoons (8 1/2 ounces) cake flour * leave the TBs in for high altitude*
•1 2/3 cups (8 1/2 ounces) bread flour
•1 1/4 teaspoons baking soda
•1 1/2 teaspoons baking powder
•1 1/2 teaspoons coarse salt
•2 1/2 sticks (1 1/4 cups) unsalted butter
•1 1/4 cups (10 ounces) light brown sugar
•1 cup plus 2 tablespoons (8 ounces) granulated sugar
•2 large eggs
•2 teaspoons natural vanilla extract
•1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
•Sea salt
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (about 1/3 cup) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
**When I make these I use my favorite semi sweet or milk chocolate chips--I like guitard, but sometimes I use the big bag of Nestle semi sweet from Costco.

DR PEPPER Chocolate Cake

2011-03-30T11:07:00.000-07:00

I love me some DR PEPPER, so this is my soul cake!

Dr Pepper Chocolate Cake

Submitted by Mindy ~ The Sisters Cafe

2 cups flour

1 cup sugar

1 cup firmly packed dark brown sugar

1 cup cocoa powder

1 1/2 teaspoons baking soda

1 cup Dr Pepper

1/2 cup semi-sweet chocolate chips (I used milk chocolate once and they were great, too)

2 large eggs

1 cup buttermilk

1 cup canola oil

1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans (or 9x13 or prepare cupcake liners). Sift together the flour, sugar, brown sugar, cocoa and baking soda and set aside. Heat the Dr Pepper in a small saucepan over low heat. Add the chocolate chips and stir until melted. Remove from heat. With an electric mixer, beat the eggs, buttermilk, oil and vanilla for 2 minutes. At lowest speed, slowly add the Dr Pepper mixture and beat for 1 additional minute. Gradually add the dry ingredients and beat at medium speed for 2 minutes. Divide the batter evenly between the prepared pans, and bake for 30 to 35 minutes or until a toothpick comes out clean. Cool in pans for 15 minutes, then invert onto cooling racks, lift off pans and allow to cool completely before frosting.

Dr Pepper Frosting

3/4 cup butter flavored shortening - (I changed this to butter. Personally I do not like shortening in frosting. Ever.)

6 Tablespoons butter, room temperature

4 cups powdered sugar

1/4 cup cocoa

1/4 cup Dr Pepper (I added an additional 1-2 Tablespoons once, and I actually liked that better. However it did make the frosting thinner...)

1 1/2 teaspoons vanilla extract

Using an electric mixer, beat the butter [and yucky shortening if you choose to use it - :)] until light and fluffy. At low speed, gradually beat in the powdered sugar and cocoa. Add the Dr Pepper and vanilla, and turn mixer to high speed until frosting is light and fluffy ~ about one minute.

Peanut Butter Bars

2011-03-30T11:05:00.000-07:00

Peanut Butter Bars

RECIPE & PIC FROM {Sisters Cafe}

3/4 C butter

3/4 C sugar

3/4 C brown sugar
3/4 peanut butter

2 eggs

1/2 tsp vanilla

3/4 tsp soda

1/2 tsp salt

1 1/2 C flour

1 1/2 C oats

Cream together the butter and sugars. Add peanut butter, eggs, and vanilla and beat until smooth. Add dry ingredients and mix the oats until firm dough is made. Press batter into a jelly roll pan (a little smaller than a standard cookie sheet--I use the pampered chef stoneware bar sheet) Bake at 325 for 12 -15 minutes, depending on your oven. Do not over bake! The bars should be BARELY golden. If you over cook them they are dry and not very good, in my opinion. Allow to cool while you make your frosting.

Chocolate Fudge Frosting

(this recipe is from my fried Jill-it is awesome!)

1 cup sugar

5 Tablespoons butter

1/3 cup milk

1 cup semisweet chocolate chips

3/4 cup mini marshmallows

Place the sugar, butter and milk in the small saucepan over medium-low heat and cook stirring constantly, until the mixture come s to a boil. Boil stirring constantly for 1 minute. Remove the pan from heat, add the chocolate chips and stir until melted, then add themarshmallows and stir until melted. Spread onto mostly cool bars.

BROWN BOMBERS

2011-03-30T11:02:00.000-07:00

{recipe & pic from} Cheat Day Cafe
Cocoa Oatmeal Cookies aka: Brown Bombers

1 1/4 c. flour
1/2 t. baking powder
1/2 t. salt
1/3 c. cocoa powder
1 1/4 c. sugar
1 egg beaten well
1/2 c. milk
1 1/2 t. vanilla
1/3 c. shortening - melted
1/3 c. butter - room temp
2 c. oatmeal (your preference)

Sift together first 5 ingredients. Combine the egg, milk and vanilla and add cooled shortening and butter. Mix thoroughly with dry ingredients. Stir in rolled oatmeal. Drop by spoonfuls onto parchment paper or sprayed cookie sheets.

Bake at 350 for 8 min.

Orange kissed cookies

2011-03-30T10:59:00.000-07:00

YUMM...I cannot wait to make these! Remember those hostess cupcakes that were yellowy but they tasted like orange heaven....oh that is what these remind me of!

{recipe &pic from} Our Best Bites

Orange Kissed Cookies

Not kidding. Baby angel clouds of orange heaven.
Recipe from Allrecipes.com

1 c. white sugar
1/2 c. butter-flavored shortening
1 egg
1/2 c. sour cream
1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. + 2 Tbsp. thawed orange juice concentrate
1 Tbsp. grated orange zest

Frosting1/2 tsp. grated orange zest
2 Tbsp. thawed orange juice concentrate
1/4 c. softened butter
1 1/2 c. powdered sugar

Preheat oven to 375.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl or the bowl of a mixer, combine the white sugar and shortening. Beat until well-combined. Add the egg and beat well, then add the sour cream and vanilla and beat for about 1 minute or until the mixture is light and fluffy. Add the flour mixture and beat until combined. Add the orange juice concentrate and orange rind and mix well.

Using a cookie scoop, drop the dough/batter (the mixture will be VERY moist–thicker than a cake batter but thinner than traditional cookies) by the tablespoon-ful onto a lined, un-greased baking sheet. Bake for 10 minutes or until the cookies are set and just starting to turn golden brown around the edges. Remove from the oven and allow to cool for 5 minutes, then transfer to a wire cooling rack and cool completely.

For the frosting, combine the frosting ingredients with an electric mixer until light and fluffy. Pipe or spread over the cooled cookies.

Yield: Approximately 36 cookies.

Ranch Chicken

2011-03-30T10:55:00.001-07:00

Ranch Chicken

{Recipe From}The Sisters Cafe

¾ cup crushed cornflakes

¾ cup grated parmesan cheese

1 pkg ranch salad dressing mix

8 boneless skinless chicken breast halves (or about 2 ½ lbs of frozen chicken tenderloins, thawed)

½ cup butter/margarine, melted (or for a low-fat version, use 2 egg whites, slightly beaten)

In a shallow bowl, combine the cornflakes, parmesan cheese, and salad dressing mix. Dip chicken in melted butter, then roll in cornflake mixture to coat.

Place chicken breasts in a greased 9x13 inch baking dish. Bake, uncovered, at 350° for 45 minutes or until chicken juices run clear. (If using tenderloins, check for doneness after 20 or 25 minutes.) Do not overbake. Makes 8 servings.

BROWNIES

2011-03-30T10:54:00.000-07:00

{RECIPE & PIC FROM} Sisters Cafe

Brownies for a Crowd (cookie sheet size)

3 cups sugar

1/2 cup + 1 Tbsp cocoa (I prefer Dutch-it is darker)

1/2 tsp salt

1 1/2 cups melted butter

5 eggs

2 1/2 tsp vanilla

3 cups flour

Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost

Frosting:

1/2 cup butter

3 1/2 tsp cocoa

6 TBsp milk

1 tsp vanilla

Powdered Sugar--I have never measured. I just add until I get the consistency I want. If it becomes too thick I just add a little more milk.

Boil together, remove from heat and add powdered sugar. You can add nuts into the frosting or sprinkle on top if you would like.

Zucchini Tomato Bake

2011-03-30T10:51:00.000-07:00

I CANNOT wait until we can eat some GARDEN veggies! And I am MOST def making this!

Thank you Sisters Cafe

Zucchini Tomato Bake

Submitted by Mindy (from On My Menu)

1 onion, chopped

4 T butter (I used 2 T)

4 zucchini, sliced in rings (I did 2 zucchini, 2 summer squash)

3 tomatoes, chopped

1/4 lb mushrooms, sliced (I used extra!)

1/2 tsp basil

3 T parsley, chopped

Garlic salt and pepper, to taste

1/4 cup Parmesan cheese

4 oz Cheddar cheese, grated (I used medium cheddar)

Saute onion in butter until soft. Add zucchini and saute until tender. Add tomatoes and mushrooms. Saute briefly, then add seasonings. Put in 1.5 quart casserole dish. Toss with Parmesan; top with Cheddar cheese. Bake at 350 degrees for 20-30 minutes. (A good option for summer: saute everything longer, approx. 10 minutes. Right before serving add cheese and stir to melt - I prepared it this way.)

Butterfinger cookies

2011-03-08T12:17:00.000-08:00

{recipe & pic from} The Farm Girl Recipes

Butterfinger Cookies

1/4 c. white sugar

3/4 c. brown sugar

1/2 c. butter, softened

1/4 c. peanut butter

1 egg

1 t. vanilla

1 - 3/4 c. flour

1 t. baking soda

1/4 t. salt

3 butterfingers, chopped in small pieces

melting chocolate ( I use Wiltons)

1. Preheat oven to 375 degrees. Cream together butter, peanut butter and sugars. Add egg and vanilla, mixing well. In a separate bowl combine flour, baking soda, and salt with a whisk. Add dry ingredients to wet ingredients. Mix in Butterfingers . Bake for 8-10 minutes. Remove and let sit on cookie sheet for 2 minutes before removing to cookie rack. Cool completely.

2. Melt chocolate in microwave safe bowl in 30 second increments until chocolate is smooth, but not too hot. Dip half of the cookie in chocolate and set on wax paper until chocolate hardens. Enjoy!

Chocolate Pull Aparts

2011-03-08T12:15:00.000-08:00

{recipe & pic from} Real Mom Kitchen

Overnight Pull Aparts – the chocolate version

12 to 16 frozen white roll dough (still frozen, I use 16)
1 (3.4 oz.) package chocolate instant pudding
¼ cup sugar
½ cup butter or margarine, melted
Frosting (recipe below)

In the bottom of a greased bundt pan, arrange rolls evenly in pan.
Mix sugar and dry pudding together and sprinkle over rolls.
Pour melted butter over the rolls.
Cover pan with sprayed plastic wrap. Place pan in cold oven overnight (8 to 10 hours).
Remove rolls from oven. Preheat oven to 350 degrees.
Remove plastic wrap from pan and bake for 25 min. Immediately invert pan onto a serving platter.
Cool slightly and drizzle with frosting.

Frosting

1 cup powdered sugar
1 tablespoon melted butter
dash of vanilla
milk

Combine powdered sugar, melted butter, and vanilla. Add a Tablspoon of milk at a time until frosting is desired consistency for drizzling.

Sugar Cookie Cupcake

2011-03-08T12:13:00.000-08:00

{recipe & pic from} Baked Perfection

Sugar Cookie Cupcakes
recipe by Baked Perfection

1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

In a medium bowl combine the flour, baking soda, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Recipe makes approximately 30 cupcakes.

Very Vanilla Frosting

recipe by Baked Perfection

2 sticks of butter, softened

6 cups powdered sugar

pinch of salt

3 tablespoons vanilla extract

2 -4 tablespoons milk

Beat butter and vanilla until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.

Chocolate Chip Oreo Cookie Sandwich

2011-01-06T09:36:00.001-08:00

OH WOW! Yumm...and thank you I'll take two dozen!

Don't these look amazing! YIKES!

Super Bowl Party food???? Yes I think SO!

Recipe & pic from {PickyPalate}

Chocolate Chip Oreo Cookie Sandwich

2 sticks softened butter

3/4 Cup packed light brown sugar

1 Cup granulated sugar

2 large eggs

1 Tablespoon pure vanilla

3 1/2 Cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

10 oz bag chocolate chips

1 bag Oreo Cookies, I used the double stuff

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.

2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!

Makes about 2 dozen VERY LARGE Cookies

Creamy Chicken and Noodles

2011-01-03T07:18:00.000-08:00

Recipe from {Real Mom Kitchen}

Creamy Chicken and Noodles

8 cups of chicken broth ( or equal amount of water with bouillon)
½ teaspoon poultry seasoning
1 teaspoon onion salt
1 (12 oz) pkg extra wide egg noodles
4 cups of cooked and shredded chicken
2 (10 3/4 oz) cans of condensed cream of chicken soup
1 cup reduced fat sour cream

Bring chicken both to a boil and add noodles, poultry seasoning, and onion salt. Cook noodles in broth for 6-8 minutes until tender.
Add chicken to broth/noodles. Then mix in condensed soup. Stir until smooth and creamy.
Just before serving mix in the sour cream. Serves 6-8

Yummy Salsa

2010-12-11T09:39:00.000-08:00

** We buy the Diced tomatoes that already have the lime juice

and cilantro in it...good time saver. We use one of those and one regular can of diced tomatoes, so we don't add extra lime juice or cilantro.

Black Bean and Corn Salsa

1 can corn, drained

1 can black beans, drained

1 green pepper, chopped

1 red onion, chopped (or yellow onion)

1/2 bunch cilantro, chopped

2 can Diced tomatoes

2 tsp. lime juice

1-2 avocados, chopped

1/2 bottle Italian dressing (add more if you want)

1/2 tsp minced garlic

1/2 tsp salt

1 tsp pepper

Pumpkin Crisp

2010-11-20T14:04:00.000-08:00

MMMMmmmm.....This is my kind of 'pumpkin pie"....I like it 10 times better!

Pumpkin Crisp

29 oz. pumpkin
1 c. sugar
1 can evaporated milk
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
4 eggs

mix and pour into pan. crumble one yellow cake mix and 1 cube of butter chopped over mixture.
Bake @350 for 50-60 min.

Mmmm....Soup!

2010-11-11T09:55:00.000-08:00

This recipe is seriously SO EASY! And yummy! I added some diced ham....and it was DELICIOUS!

{Recipe from} The Mother Huddle

Broccoli Soup

1 1/2 – 2 lbs broccoli, Fresh or frozen, chopped finely

1 small to medium onion, finely diced

3 regular size carrots, extra finely diced

6-8 cups water

4-6 tsp or chicken bullion

1/4 tsp pepper

dash of salt

1 cup cream or evaporated milk

1-1 1/2 cups instant potatoes

1-2 cups shredded cheese

Put chopped, onion, carrot and broccoli in a large pot. Add water until water is about 1/2 inch above veggies. Add about 1/2 tsp bullion per cup of water you used to cover the veggies. Add dash of regular salt and 1/4 tsp ground black pepper. Boil until veggies are tender. Once veggies are tender add cream or evaporated milk, and instant potatoes. Stir until flakes are all dissolved. Add more potatoes until soup is desired thickness. Remove from heat and add cheese. When the cheese is melted soup is ready to serve. So easy.

Oreo Cookie Dessert

2010-11-11T09:52:00.000-08:00

OREO COOKIE LAYER DESSERT

1 pkg. Oreo cookies

1 (16 oz.) bowl Cool Whip

1 c. powdered sugar

1 lg. pkg. chocolate pudding

1 (8 oz.) pkg. cream cheese, softened

1 stick butter

In serving dish crumble Oreo cookies to completely cover the bottom. Melt butter and pour over the cookies.In a separate bowl mix cream cheese, powdered sugar and 1/2 of Cool Whip. Spread over cookie mixture. In another bowl mix chocolate pudding as directed on box and let set. When ready spread on top of cream cheese. Cover the pudding with rest of Cool Whip and crumble Oreo cookies to decorate.

Shortbread Candy Corn Kissed Brownies

2010-10-28T20:25:00.000-07:00

Yumm...These look so yummy! I can't wait to try these TO-DAY!

{recipe& pic} from Picky Palate

1 family size brownie mix (9×13 inch size)

2 sticks softened butter

1/2 Cup granulated sugar

2 Tablespoons packed brown sugar

1 3/4 Cup flour

1/4 teaspoon salt

1 bag Candy Corn Kisses, or any flavor you like, unwrapped

1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions, set batter aside. In a stand mixer, beat butter and sugars until creamy and light. Slowly add flour and salt until combined. Press shortbread dough into a 11×7 inch baking dish lined with foil and sprayed with cooking spray. Top shortbread dough with 50 kisses then pour brownie batter evenly over top of kisses. Bake for 50-60 minutes or until toothpick comes clean from center. Let cool completely before cutting into squares.

2. Place remaining kisses in double broiler to melt. Spread melted chocolate over brownies, sprinkle if desired and serve.

12 brownies

Pumpkin Cookies w/ Maple Frosting

2010-10-19T07:20:00.001-07:00

{recipe & pic from} Narrating Life

Connie's Pumpkin Cookies
(makes: gobs and gobs. aka: 3 dozen small cookies)
Cookies:
1 C. Butter (room temp)
1 C. Sugar
1 C. Pumpkin
1 t. Vanilla
1 Egg
2 C. Flour
1 t. Baking Soda
1 t. Baking Powder
1/2 t. Salt

Beat butter and sugar together until well combined. Add pumpkin, egg, and vanilla and mix well. Sift together flour, baking powder, baking soda, and salt and add to liquid ingredients.
Bake at 375 degrees for 7 to 9 minutes.

Frosting:
1/2 C. Brown Sugar
1/4 C. Milk
2 T. Butter
Combine in small saucepan and boil for two minutes.

Remove from heat and add 3/4 tsp. vanilla and 1 C. Powdered sugar. Add water or milk to make less thick and powdered sugar to thicken.

Cinnamon Roll Cake

2010-09-15T09:20:00.000-07:00

{recipe & pic from} The Girl Who Ate Everything

Cinnamon Roll Cake

Cake:

3 cups flour

¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
1/2 cup (1 stick) real butter, melted

Topping:
1 cup (2 sticks) real butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
3/4 cup chopped pecans, (optional) (always measure the nuts first then chop them)

Glaze:
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla

Preparation: Preheat oven to 350 degrees.
1. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in the 1/2 cup melted butter. Pour batter into a greased 9 x 13 inch baking pan.
2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
3. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. You want to make sure it's done. I like most things underdone but cake is not one of them.
4. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

Peanut Butter Sheet Cake

2010-09-15T09:17:00.000-07:00

{recipe & pic from} The Girl Who Ate Everything

Peanut Butter Sheet Cake

recipe by Nina Jones

Mix in pan and bring to a boil:
1/4 cup creamy peanut butter
1 cup water
1/2 cup butter

Sift the following and add to the above mixture:
1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp salt
1 tsp soda

Mix and add to the above mixture:
2 eggs
1/2 cup buttermilk
1 tsp vanilla

Stir well and pour into greased or parchment lined cookie sheet pan (jellyroll pan). Bake for 15 minutes at 375 degrees.

Frosting
Mix in pan and bring to a boil:
3/4 cup butter
6 Tbsp buttermilk
1/2 cup peanut butter
Take off stove and add:
3 1/2 cups powdered sugar and 1 Tbsp vanilla. Pour over warm cake.

Southwest Chicken Lettuce Wraps

2010-09-02T14:25:00.000-07:00

{recipe& pic from} the mother huddle

Southwest Chicken Salad Lettuce Wraps With an Avocado Lime Dressing

head of iceberg lettuce, with the full leafs pulled off, or tortillas

meat from 1 rotisserie chicken, or four chicken breasts, cubed and chilled

1 red bell pepper, finely chopped

a bunch of cilantro, chopped

6 green onions, or 1 white onion, finely chopped

1 can black beans, rinsed

1 teaspoon of cumin

salt and pepper

optional: 1-3 jalapenos finally chopped (if you like heat)

Combine all ingredients in a large bowl, except for the lettuce.

Dressing:

1 cup green chili sauce (I used canned)
2 avocados
4 ounces of fresh lime juice, or the juice of 4 limes
1/2 cup of sour cream
Blend in a blender until smooth.
Pour the dressing over the chicken mixture, you may not need the whole amount, just add until it is the consistency you like.
Then scoop up into a lettuce cup and enjoy! I think this would also be so good with some of that green Tabasco sauce, I just haven’t tried it yet.
Let me know if you make them and what you would do different!

Giant Eclair Dessert

2010-09-02T14:19:00.000-07:00

{recipe & pic from} the mother huddle

Crust:

1 cup flour (don’t try and use wheat here)

1/2 cup butter or margarine

1 cup water

6 eggs

Preheat oven to 400°. Bring water and butter to a boil, remove from heat and whisk in flour. Transfer to a plastic or glass bowl and using a hand mixer or a very strong arm, mix in eggs one at a time. Batter will be very glossy by the sixth egg. Spread evenly on a large greased cookie sheet. Bake at 400° for 15-20 minutes until light golden brown. Let cool completely before topping.

Filling:

1 large box instant vanilla pudding mix

1 8 oz cream cheese

3 cups milk

1 8 oz cool whip—or 12 oz if you want a thicker layer and an easier time

spreading it.

Chocolate Syrup

Soften cream cheese by leaving it out at room temperature for a few hours or microwave it for 30-45 seconds. Add the milk to the pudding mix and mix thoroughly. Let stand a few minutes until it thickens and then beat in the cream cheese. It is really hard to get the cream cheese all the way blended into the pudding. Don’t worry if there are tiny little dots of the cream cheese that have not been blended. If they are small you won’t notice them when you are eating the dessert. Spread pudding mixture on the completely cooled crust and then immediately top with cool whip. Using the chocolate syrup bottle, drizzle syrup over cool whip in a back and forth pattern from one end to the other. Take a Knife and drag it one direction and then the other every two inches until you have completed a nice zebra looking pattern on the entire eclair. Keep refrigerated.

Double Chocolate Cookie Dough Cupcakes

2010-08-23T14:11:00.000-07:00

{recipe& pic from} bakingjunkie.com

~Adapted from the Chocolate Chip Cookie dough Cupcakes from annies-eats.com~

I may just have to try both versions! YUMM!

Cupcakes:
1 box Devil’s Food Cake Mix (I use Duncan Hines)
1/3 cup water
1 1/3 cup vegetable oil
4 eggs

Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into cupcake liners, about 2/3 full. Bake for approximately 25 minutes or until toothpick inserted into center comes out clean. Cool completely.

Filling:
4 Tbsp salted butter, at room
6 Tbsp packed brown sugar
1/2 tsp vanilla
1 cup + 2 Tbsp flour
7 oz (1/2 can) sweetened condensed milk
1/4 cup mini semi-sweet chocolate chips

Cream together butter and sugar for approximately 2 minutes. Add in vanilla, then flour, and lastly sweetened condensed milk. Stir in chocolate chips. Cover with plastic wrap and place in the refrigerator for about an hour to let the filling firm.

Frosting:
3 sticks salted butter, room temperature
3/4 cup packed brown sugar
3 1/2 cups powdered sugar
1 cup flour
3/4 tsp salt
3 Tbsp milk
2 1/2 tsp vanilla

Cream together butter and brown sugar. Add powdered sugar in increments until smooth. Add in the flour and salt. Then add the remaining liquid ingredients.

Once cupcakes have cooled cut a cone shaped portion out of the center of each using a small paring knife. Discard these sections. Roll a small amount of the filling mixture into balls and place inside each cupcake. Frost cupcakes and garnish with mini chocolate chips if desired.

Cinnamon Roll Sugar Cookies

2010-08-18T11:16:00.000-07:00

{recipe & pic from} Picky Palate.com

Cinnamon Roll Sugar Cookies

2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt

12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided

Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing

1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!

Makes at least 6 dozen