Oatmeal Chocolate Chip Cookies

Who could really resisit such a delicious cookie as oatmeal chocolate chip cookies. I was on the hunt to make some delicious cookies as these and I must be honest I really dont do cookies so this was my first try at them. I tried a recipe tweaked a few things and came out with this delicious cookie!

2 sticks butter, melted
1 cup sugar
1 cup brown sugar
2 eggs
2 Tbsp. milk
2 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
4 cups quick oats
1 bag chocolate chips

Cream the melted butter and both sugars together with an electric mixer. Beat in the eggs, milk, and vanilla. Mix them until they are well combined.

Stir the flour, baking soda, and salt together and then when they are all combined mix them into the wet ingredients. Then stir in the oats and chocolate chips.

Drop by teaspoons onto greased cookie sheet or baking stone. Bake 9-11 minutes at 375 degrees.

We made them a little larger than teaspoons and it made 28 cookies.

Rice Krispy Treats

These are such a treat but I always seem to forget about them. Made them tonight and forgot just how easy and good they are!

Ingredients:
4 tbsp. butter
1 package (10.5 oz) marshmallows
6 cups Rice Krispies

Directions
In large mixing bowl add marshmallows and butter. Heat for 45 seconds. Take out stir. Heat for an additional 30 seconds.

Add Rice Krispies and mix together. Once finished add mixture to a 13 X 9 pan. Cool. Cut into squares and enjoy!

OREO Frozen Peanut Butter Dessert

prep time: 15 min

total time: 4 hr 45 min

makes: 24 servings

Ingredients

30 OREO Cookies, finely crushed (about 2-1/2 cups)

3 Tbsp. butter, melted

1 cup peanut butter

1-3/4 qt. (7 cups) vanilla ice cream, softened

1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)

6 squares BAKER'S Semi-Sweet Chocolate

1/2 cup PLANTERS COCKTAIL Peanuts, coarsely chopped

MIX cookie crumbs and butter; press onto bottom of 13x9-inch pan. Freeze until ready to use. Microwave peanut butter in small microwaveable bowl on HIGH 1 min.; stir. Swirl peanut butter into ice cream; spread over crust. Freeze 30 min.

MICROWAVE COOL WHIP and chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute.

SPREAD COOL WHIP mixture over ice cream layer; top with nuts. Freeze 4 hours. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly before cutting. Freeze leftovers.

From: Kraft

Paula Deen Frozen Banana Split

Prep Time: 20 min
Level:Easy
Yield:10 to 12 servings

Ingredients

• 24 (3.5-ounce) ice-cream sandwiches, unwrapped
• 6 medium bananas, peeled and thinly sliced
• 1 (12.25-ounce) jar hot-fudge sauce
• 1 (10-ounce) jar maraschino cherries, drained and finely chopped
• 1 (8-ounce) package milk chocolate covered toffee bits, divided
• 1 (12.25-ounce) jar butterscotch ice-cream topping
• 1 (8-ounce) container frozen nondairy whipped topping, thawed

Directions

Line a 13 by 9-inch baking pan with heavy-duty aluminum foil.

Place half of ice-cream sandwiches evenly over bottom of pan, completely covering bottom, cutting sandwiches to fit, if necessary. Top evenly with banana slices. Pour hot fudge sauce over bananas. Top with cherries and 1/2 of the toffee bits and pour butterscotch evenly on top. Layer with remaining ice cream sandwiches and spread whipped topping over sandwiches; sprinkle with remaining toffee bits.

Cover and freeze for at least 4 hours. Remove from pan, using foil handles. Cut into squares and serve.

Easy Chocolate-Dipped Peanut Butter Cookies

prep time: 15 min

total time: 1 hr 5 min

makes: 1-1/2 doz. or 18 servings, 1 cookie each

Ingredients
1 cup creamy peanut butter

1/2 cup sugar

1 egg

4 squares BAKER'S Semi-Sweet Chocolate

1/2 cup finely chopped PLANTERS Unsalted COCKTAIL Peanuts

Directions
HEAT oven to 325°F.

MIX peanut butter, sugar and egg until well blended. Refrigerate 30 min. Roll into 18 balls. Place, 3 inches apart, on baking sheet. Flatten each ball, in criss-cross pattern, with fork.

BAKE 18 to 20 min. or until lightly browned. Cool 5 min. Remove from baking sheet to wire rack; cool completely.

MELT chocolate as directed on package. Dip ends of cookies in chocolate; gently shake off excess. Coat with chopped nuts; place on parchment- or waxed paper-covered baking sheet. Refrigerate until chocolate is firm.

From: Kraft

Cacoons

2 c chopped nuts
2 sticks butter
2 c plain flour
5 tbsp. powdered sugar
1 tsp vanilla

Mix everything together with hands. Roll in cocoons shape. Bake at 325 or 350 until brown. Cool. Roll in powdered sugar.

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This is one of my grandmothers (Mam) recipe that she made every year before she passed away at Christmas time we have kept the tradition up and I forgot just how good these were and so easy as well.

Hershey's Chocolate Marble Cheesecake

Ingredients:
• 1/4 cup HERSHEY'S Cocoa
• 3 tablespoons all-purpose flour
• 1 cup sugar, divided
• CHOCOLATE CRUMB CRUST (recipe follows)
• 1 tablespoon vegetable oil
• 3 eggs
• 1/2 cup dairy sour cream
• 2-1/2 teaspoons vanilla extract, divided
• 3 packages (8 oz. each) cream cheese, softened

Directions
1. Prepare CHOCOLATE CRUMB CRUST. Increase oven temperature to 450°F.

2. Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth. Gradually add flour, beating just until blended. Add eggs, one at a time, beating well after each addition.

3. Combine cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently swirl with knife for marbled effect.

4. Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 30 minutes. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes.

5. Remove from oven. With knife, loosen cheesecake from side of pan; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Combine 1-1/4 cups vanilla wafer crumbs (about 40 wafers), 1/3 cup powdered sugar and 1/3 cup HERSHEY'S Cocoa; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch spring form pan. Bake 8 minutes; cool completely.

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This is one of my all time favorites especially during the holiday seasons! It’s by no means low fat at all, its loaded with calories but so worth it!

From: www.hersheys.com

Crispix Mix Sweet Minglers or Puppy Chow

WARNING: This stuff is highly addictive so Im warning you ahead of time its really good though and well worth the addiction!

Ingredients
1 package (6 oz., 1 cup) semi-sweet chocolate morsels
1/4 cup peanut butter
1/2 cup peanuts (optional)
6 cups Kellogg's® Crispix® cereal
1 cup powdered sugar

Directions
1. In large microwave safe bowl, melt chocolate at HIGH 1 minute. Stir and
heat 30 seconds longer at HIGH or until melted when stirred. Stir in peanut
butter and peanuts. Gently stir in KELLOGG'S CRISPIX cereal, until evenly
coated.

2. Place powdered sugar in 2-gallon zipper-type plastic bag. Add coated cereal to
sugar and close bag. Gently toss cereal mixture until evenly coated. Store in airtight
container in refrigerator. Yield: 16 servings

Magic Cookie Bars

INGREDIENTS

• 1/2 cup butter or margarine, melted
• 1 1/2 cups graham cracker crumbs
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 2 cups semisweet chocolate morsels
• 1 1/3 cups flaked coconut
• 1 cup chopped nuts

DIRECTIONS

1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

VARIATIONS

• 7-Layer Magic Cookie Bars: Substitute 1 cup (6-ounces) butterscotch flavored chips* for 1 cup semi-sweet chocolate chips and proceed as directed above.
• Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips.
• Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 pound) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts.
• Magic Rainbow Cookie Bars: Substitute 2 cups plain candy-coated chocolate candies for semi-sweet chocolate chips.

From: http://www.eaglebrand.com/

Neiman-Marcus Cookies

(recipe may be halved-makes 112 cookies)
2 cups butter
24 oz. chocolate chips
4 cups all purpose flour
2 cups brown sugar
2 tsp. baking soda
1 tsp salt
2 cups sugar
1-8 oz. Hershey bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies

Rice Krispy Treat

Ingredients
1/4 cup butter
10 oz marshmallow(s)
6 cups Kellogg's Rice Krispies

Instructions
1. Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Rice Krispies cereal. Stir until well coated.
3. Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool.

Yield: 24 squares, 2 x 2 inches.

Note: Use fresh marshmallows for best results.

I know this is an old recipe but anytime I say anything about it I always find someone that hasn’t so thought I would post.

Pineapple Pie

Ingredients
1 serving Ready Crust 2 Extra Servings Graham Cracker Pie Crust (9 Oz)
11 oz sweetened condensed milk
20 oz canned crushed pineapple in juice
8 oz Cool Whip Whipped Topping

Instructions
Mix condensed milk, pineapple (drained very well), and cool whip together. Pour mixture over graham crust.

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This recipe is very easy and anytime I make it I get awesome reviews and everyone wants the recipe!

Mississippi Magazines Bourbon-Pecan Cupcakes with Bourbon-Brown Sugar Buttercream

Cupcakes
¼ cup shortening
¼ cup butter, softened to
room temperature
1 cup light brown sugar
3 eggs, separated, at room temperature
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup buttermilk
¹/8-¼ cup bourbon
1 cup chopped, toasted pecans

Bourbon-Brown Sugar Buttercream
½ cup packed light brown sugar
¼ cup butter
1-3 tablespoons bourbon
3 cups confectioners’ sugar
toasted pecan halves for garnish

Cupcakes: Preheat oven to 350 degrees. Beat shortening, butter, and light brown sugar at medium speed in a large mixing bowl until light and fluffy. Add yolks, one at a time, beating well after each addition. Sift together the flour, baking soda, and salt. Add flour mixture alternately with the buttermilk and bourbon, beginning and ending with the dry ingredients. Stir in pecans. Beat egg whites at high speed in a medium mixing bowl until stiff. Gently fold whites into the cake batter. Line a muffin tin with paper cupcake liners. Fill each muffin cup about ¾ full with batter. Bake for 18-20 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pan and cool completely on a wire rack.

Bourbon-Brown Sugar Buttercream: While cupcakes are baking, heat light brown sugar, ¼ cup butter, and bourbon
over medium heat in a medium-heavy saucepan, whisking often, until butter melts. Continue to cook until mixture begins to boil; boil one minute, whisking constantly. Remove from heat and cool completely. In a large mixing bowl, beat one cup softened butter on high speed until smooth and fluffy. Beat in the cooled brown sugar bourbon mixture until smooth. Beat in three cups of confectioners’ sugar, one cup at a time, until smooth. Frost or pipe each cooled cupcake with a generous amount of the frosting. Top each cupcake with a toasted pecan half, if desired. Refrigerate any remaining frosting for another use.
Yield: 18 cupcakes.

Mississippi Magazines Pound Cake

1 (18.25 oz) Duncan Hines Coconut Supreme Cake mix
2/3 c sugar
2/3 c oil
1 c sour cream
4 eggs
1 tsp. vanilla

Preheat oven to 350 degrees. Combine cake mix and sugar with mixer. Add oil, sour cream, eggs, and vanilla and beat for 2 minutes. Pour batter into greased and/or floured heavy Bundt pan and bake for 45 minutes. Do not open the oven. Remove from oven to wire rack. Cool 10 minutes and remove from pan. May dust with confectioners sugar. Yield 12-16 servings

Note: may sink a little in the middle. In my oven, cooks better on the upper rack.

Preparation and cleanup time: 30 minutes

You can also substitue the cake mix for Spice Cake Mix with a basic cream cheese frosting.
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Recipe was in the Mississippi Magazine May/June 2009 episode and was the grand prize winner-Peggy's Pound Cake.
Both (regular and spice cake mix) were brought to a teacher seminar we had and they were amazing. I havent made it yet but plan to soon and will share pictures. I do think the regular one is better though.

Snicker Bar Brownies

These are absolutely amazing!

Ingredients:
1 pkg. German chocolate cake mix
3/4 cup margarine, melted
2/3 cup sweetened condensed milk
1 pkg. (lg.) miniature Snickers bars
1/2 c water

Directions:
Mix cake mix with melted margarine, water, and condensed milk. Spread out 1/2 of the mixture into a 9x13-inch pan. Bake at 350°F for 10 minutes.

Meanwhile, slice candy bars into little slices. Lay these on top of the baked mixture.


Spread the remaining mixture over top the sliced candy bars. No need to spread it on top to make it smooth.

Put it back into the oven and bake it at 350°F for 20-30 minutes.

Paula Deen's Symphony Brownies

No better way to get a cooking blog started with Brownies and Paula Deen!


Ingredients:
1 17.6 ounce pkg brownie mix with walnuts
3 6-ounce Symphony candy bars with almonds and toffee chips
Directions:
Prepare the brownie mix according to package directions. Spray a 13 x 9 pan with cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter. Bake according to package directions. Let cool completely before cutting. Makes 24 large or 48 small brownies.