Buckeye Brownies

Buckeye Brownies

For Brownie:

19 1/2 ounce package of brownie mix
egg
vegetable oil
water
or whatever the package calls for

Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool.


For Middle Layer:

2 cups powdered sugar
1/2 cup butter, softened
1 (18 ounce) jar creamy peanut butter

Mix powdered sugar, 1/2 cup butter and peanut butter.
Mix well and spread over cooled brownies.
Chill for one hour.

For Top Layer:

1 (12 ounce) packages semi-sweet chocolate chips
6 tablespoons butter, softened

Melt together chocolate chips and 6 tbsp butter in a saucepan over low heat, stirring occasionally until melted.
Spread over brownies.
Let cool; cut into squares.

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Pretzel Hugs

So easy too!

 

Pretzel Hugs

1 bag Hershey's kisses HUGS
1 lb bag pretzel squares
Parchment paper
Cookie sheet


Preheat oven to 300 degrees. Place wax paper on cookie sheet. Place a single layer of pretzel squares onto the wax paper. Top each pretzel with one hug. Place in the oven for 2-3 minutes....YES just 2-3 minutes. You want the hug to be a little glossy, but not melted. If they melt, you will have a big mess! Remove from oven, let sit for 1-2 more minutes to let the hug soften a little more. Top each hug with another pretzel square. Place the pretzels in the fridge for 15-20 minutes to let cool and firm. You can let them cool at room temp but will take longer to do so. These are also good with any of the kisses....may try with the pumpkin spice flavored kisses next!

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Chocolate Kiss Cherry Cookies

Chocolate Kiss Cherry Cookies

1 Cup Powdered Sugar
1 Cup Butter, Softened
2 teaspoons Maraschino Cherry Liquid
1/2 teaspoon Almond Extract
4 Drops Red Food Coloring
2 1/4 Cups Flour
1/2 teaspoon Salt
1/2 Cup Maraschino Cherries, Drained and Chopped
48 Milk Chocolate Candy Kisses


1. Preheat oven to 350º
2. Combine Powdered Sugar, Butter, Cherry Liquid, Extract, and Food Coloring in a bowl. Mix well
3. Add Flour and Salt. Mix well
4. Stir in the Cherries
5. Shape Dough into 1" balls
6. Place 2" apart on ungreased sheets
7. Bake for 8 - 10 minutes or until you can see that the lower edge is a light golden brown
8. Remove from oven and press a candy kiss into the top each cookie.

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Christmas Mice

Christmas Mice

I made these little mice last year, so cute, they were a Hit!

Open face up Oreo cookie
Chocolate dipped cherry for the body (tail is cherry)
Hersey's kiss for the head
Almond slice for the ears.
Cherry for nose (pinch of cherry)

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Nutella Hot Chocolate

Nutella Hot Chocolate

Nutella Hot Chocolate

Author: Leslie Green - The Hungry Housewife
Prep time: 1 min; Cook time: 5 mins; Total time: 6 mins

Nutella Whipped Cream. Nutella infused homemade hot chocolate with homemade whipped cream


Ingredients

Nutella Hot Chocolate

1 cup milk (I use skim)
2 1/2 Tbsp Nutella
1 Tbsp Cocoa
Tiny pinch of salt

Homemade Whipped Cream

1 cup Heavy Whipping Cream
2 Tbsp Sugar
1/2 tsp vanilla extract 

Instructions

Hot Chocolate

In a small sauce pan over medium heat, whisk all ingredients together until well blended and hot.
Pour in a cup and top with homemade whipped cream and shaved chocolate.

Homemade Whipped Cream

Place a medium bowl and your beaters from your electric mixer in the freezer for 10 minutes (this helps the whipped cream stiffen faster)
Pour all ingredients into the chilled bowl and start to beat.
Start off on low and gradually work your way up to high. It will be done when it is the consistency of ...well...whipped cream.
Don't over beat.

Notes: The whipped cream makes several servings. The Nutella Hot Chocolate itself only serves one.

Recipe by The Hungry Housewife at http://www.thehungryhousewife.com/2010/12/nutella-hot-chocolate.html

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Banana Split Brownie Pizza

Banana Split Brownie Pizza

1 (19 1/2 ounce) package brownie mix
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can crushed pineapple, drained
2 tablespoons sugar
1/2 cup nuts
strawberry
banana
chocolate syrup

Directions:
 1 Preheat oven to 375.
 2 Prepare brownie mix according to package directions.
 3 Place parchment paper on 15-inch baking stone.
 4 Pour brownie mixture on paper and spread into 14-inch circle.
 5 Do not bake without parchment paper or batter will run off stone while baking.
 6 Bake 15-20 minutes or until set.
 7 Cool completely.
 8 Mix cream cheese and sugar until smooth. Add drained pineapple and mix well.
 9 Spread over brownie crust.
10 Slice banana and strawberries using Egg Slicer Plus.
11 Chop nuts using Food Chopper or Manual Food Processor.
12 Arrange fruits and nuts on top of cream cheese mixture.
13 Drizzle with chocolate syrup.
14 Chill.

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TRIPLE LAYER REESE'S PIECES OREO BROWNIES

TRIPLE LAYER REESE'S PIECES OREO BROWNIES

Brownie layer:

4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 tsp) vanilla extract
1 cup (2 sticks) butter
2 1/4 cups sugar
1 1/2 cups all purpose flour

OREOS
PILLSBURY REESE'S MINI PIECES COOKIE DOUGH (Big Deluxe Peanut Butter Cookies)

Directions:

Preheat oven to 350 and line 9"x13" pan with nonstick foil.
In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth.
In the microwave, melt butter. When melted, add sugar, and stir to combine.
Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
Add the flour to batter and stir until fully incorporated.
Spread batter into prepared pan, and smooth as needed. Press Oreos into the batter to line pan.
Bake brownies about 10 minutes. Top with Pillsbury Reese's Pieces cookie dough. Flatten each scored cookie a bit and lay on top of the oreos. Return to the oven for about 20-25 minutes until cooked through.

http://www.hugsandcookiesxoxo.com/2013/10/triple-layer-reeses-pieces-oreo-brownies.html

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Easy Pecan Caramel Turtles

I have made these at Christmas time.. Favorite NO NO's

 

Easy Pecan Caramel Turtles

4 oz. pecan halves
24 unwrapped Kraft Caramels
1 tsp. shortening
1 cup semisweet chocolate chips

Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray. Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes.
Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.

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(Personally, I'd like them if they were cashews or peanuts, instead of pecans) :)

Billion Dollar Bar

The gentleman who gave me this recipe told me he’d been making candy for over 45 years and this was the Billion Dollar Bar as far as he was concerned. He’d made divinity, all sorts of fudge, tempered chocolate, spun sugar, and pulled taffy,... but this is his favorite.

Bottom Chocolate Layer
1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup peanut butter
Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring constantly. Pour mixture into a 9 x 13″ baking pan lightly coated with nonstick spray or lined with plastic wrap which is long enough to drape over sides of the pan. Spread mixture and place in the refrigerator for 30 minutes.

Nougat Layer
4 tablespoons butter
3/4 cup sugar
1/4 cup light brown sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow crème
1/3 cup peanut butter
1-1/2 cups chopped salted peanuts (optional)
Melt butter over medium heat in pan; add sugars and evaporated milk; bring to a boil, and cook additional 5 minutes while stirring. Remove from the heat and add marshmallow crème and peanut butter. Pour over the bottom layer and gently spread mixture. If you use peanuts, scatter across the top. Place in the refrigerator for 15 - 30 minutes.

Caramel Layer
1 (14-ounce package) caramel candy
1/4 cup cream
1 tablespoon butter
Place the unwrapped caramel candy, butter, and cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread over nougat layer. Place in the refrigerator for 15 - 30 minutes.

Top Chocolate Layer
1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup creamy peanut butter
Melt milk chocolate chips, butterscotch chips, and peanut butter in a pan over low heat, stirring consistently. Pour over the caramel layer and spread. Place in the refrigerator for at least 1 hour before cutting into squares. Store in an air-tight container.
NOTE: I have substituted peanut butter chips for the butterscotch chip in one or both layers. Even though you can't see the peanuts, they are in this batch.

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Granny's Wacky Cake

Granny's Wacky Cake

Preheat oven to 350 degrees F.

Sift the following into an ungreased 9x13 cake pan that you will bake cake in.

3 cups flour
2 tsp baking soda
1 tsp salt
2 cups sugar
1/4 cup cocoa

Add:

¾ cup cooking oil
1 tsp vanilla
2 Tbsp vinegar
2 cups cold water

Mix with fork. Do Not Beat!!! Bake for 25 to 30 minutes. Cool and frost (see below) or dust with powdered sugar and serve. Garnish with chocolate chips, optional.

Frosting

½ cup butter
2 finger pinch of salt
1 lb. confectioners sugar
1 tsp vanilla
1/4 cup milk or so
For chocolate frosting add 3 Tbsps cocoa

Cream butter until soft. Add salt. Blend in 4 ½ cups confectioners sugar and cocoa if using. Blend in vanilla. Add remaining sugar alternately with about milk, beating until smooth. Makes 1 ¾ cups frosting.

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ULTIMATE GRASSHOPPER COOKIES

ULTIMATE GRASSHOPPER COOKIES

Cookies:
1 Box Devil's Food Cake mix
2 eggs
1/2 C. butter, melted
1 tsp. vanilla extract
3 Tbsp. brown sugar

Mint Frosting:
3/4 C. butter, softened
1 1/2 tsp. peppermint extract
2-3 C. powdered sugar
milk, if needed
green food dye, if desired

Chocolate Glaze:
1 1/2 C. chocolate chips
3 Tbsp. butter
Andes Mint Candies, roughly chopped


directions:

1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
2. Combine cake mix, eggs, butter (make sure you let it cool a little so it doesn't cook the eggs), vanilla and sugar. That batter will be still.
3. Make dough balls a little large than a Tablespoon and place on cookie sheets to bake. (You make one to pat each dough ball down a little bit because cake mix cookies tend to bake up tall.)
4. Bake for 7-9 minutes and let cool on cooling racks.
5. Mint Frosting: Beat butter for 2 minutes. Add peppermint extract and slowly add it powdered sugar until you reach your desired consistency. Add 1-2 Tablespoons milk if it gets too thick. Add green dye for color if desired.
6. Chocolate Glaze: Melt chocolate chips and butter together in a microwave proof bowl. Zap for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
7. To assemble (see photos). Pipe on frosting, smooth over with a knife, spoon on your glaze and top with peppermint candies.

CHECK OUT THE TUTORIAL: http://www.yourcupofcake.com/2013/07/ultimate-grasshopper-cookies.html 

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Chocolate Suicide

**WARNING not a diet recipe*****

Chocolate Suicide

Cookie dough on bottom Oreo arranged in the middle
brownie batter poured over the top.
Bake until brownies are done....top with ice cream and chocolate syrup to go on over the top!!!!!!!!!!

"This for Me would be an Eat in Moderation or maybe once every 6 months" 

HERE IS THE ACTUAL RECIPE:

"Chocolate Suicide," or "Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar"

http://www.kevinandamanda.com/recipes/dessert/ultimate-chocolate-chip-cookie-n-oreo-fudge-brownie-bar.html





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Salted Caramel Pretzel Bark

OMG.......Salted Caramel Pretzel Bark
this is sooo easy to make!


2 sticks of butter
1 cup of light brown sugar
1 reg. bag of pretzels (you'll use about 3/4 of the bag)
12 ounce bag of chocolate chips
Sea salt - ( I use our coarse sea salt with our grinder)


Preheat the oven to 400.

Line a large bar pan with parchment paper, cover with pretzels
In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar.

Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good.

When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.

Bake the sheet for 5 minutes.

Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.

Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.

Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.

Sprinkle with sea salt and refrigerate for a minimum of 1 hour. 

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Adorable Chocolate Puppy Cupcakes Recipes

Adorable Chocolate Puppy Cupcakes Recipes

 

Classic Chocolate Cupcakes (check recipe here)
 
Puppy Face Ingredients:

- Chocolate M&Ms 1 pack

- Round Butter Cookies 1 pack

- Nutter Butter Cookies 1 pack (details here)

- Edible Candy Eyeballs 1 pack (details here)

- Royal icing or Chocolate drawing pen 1 pack (details here)
 
Instructions:

• Assemble one round cookie, and two Nutter Butter Cookies into a puppy face on the cupcake.

• Add one M&M as a puppy nose.

• Add two edible candy eyeballs as puppy eyes.

• Draw a puppy mouth with royal icing or chocolate food drawing pen.

 
There you go, another great birthday sorted with these adorable Chocolate Puppy Cupcakes!

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Baked S'mores

Baked S'mores

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar1 large egg
1 tsp vanilla
1 1/3 cups flour
1/4 tsp salt (optional)
3/4 cup graham cracker crumbs (approximately 5 full graham crackers)
1 tsp baking powder
2 or 3 super-sized (5 oz.) chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow crème/fluff (or mini marshmallows if you must!)

Preheat oven to 350. Grease bottom of pan.

In a large bowl or stand mixer, cream together butter and sugar until light. Beat in egg and vanilla.


In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt.

Add to butter mixture and mix at a low speed until combined.


Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly [for 8 by 8] side by side, but break the chocolate (if necessary) to get it to fit in a single layer. [use 3 Hershey's for 12 by 8 pan]

Spread marshmallow fluff evenly over the chocolate layer.

Place remaining dough in a single layer on top of the creme. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms or rolling pin to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up and carefully spread the dough where it is uneven.

Bake for 30 to 35 minutes, until lightly browned. Cool completely or almost completely for the melty factor before cutting into bars.

Enjoy!
 

 

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Oreo Cookies Cake

Ingredients

• Eggs
• Oil
• Water
• One box of Chocolate Cake Mix
• Two (four ounces) packages of Instant Oreo pudding
• Four cups of milk – 2% or higher
• Crushed Oreo Cookies – this one is optional

Directions

• Start making the cake mix by following directions on the box.
• Grease a pan (you can use a 9×13 one), put the mixture in and start baking.
• Start making the pudding a little bit before the cake is ready.
• Take a medium bowl and add the pudding mixture as well as some milk.
• Keep whisking until most of the lumps are removed.
• Let it sit for approx two minutes.
• The mixture needs to be slightly thick and not runny but not as thick as a pudding.
• When the cake is ready and still warm, take a wooden spoon handle or a straw and poke holes all over the cake about an inch interval apart.
• Aiming for the holes, pour the pudding mixture over the warm cake.
• Spread the pudding out on top of the cake while gently pushing down to help it get into the holes.
• Then you need to put the cake in the fridge for an hour until it is completely cooled.
• Once it is ready, you can either spread some whipped topping of your choice on top and sprinkle with crushed Oreo cookies or you can just add the cookies.

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Skinny Shake

Have you tried the Skinny Shake before, it tastes like a Wendy's frosty:
 

3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp Vanilla
1-2 Tbsp unsweetened Cocoa powder
1/3 of a Banana
 
Blend.


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Kahlua Ice Cream Pie

Kahlua Ice Cream Pie

Ingredients

• 9 ounces Chocolate wafer cookies
• 1/2 cup Unsalted butter — melted
• 10 tablespoons Kahlua — divided
• 1 teaspoon Espresso powder
• 3 ounces Semi-sweet chocolate — choped
• 1 tablespoon Unsalted butter
• 1 pint Ice cream; vanilla, coffee ,or chocolate chip
• 1 pint Chocolate ice cream
• 3/4 cup Whipped cream

Instructions

1. In food processor, place half of cookies, breaking into pieces. Process to make fine crumbs. Repeat with remaining cookies. Add 1/2 cup melted butter and process with on-off pulses, just to blend. Press crumbs evenly onto bottom and up side of 9″ pie plate.
2. Press crumbs evenly to rim. Bake at 325~ for 10 minutes. Cool completely.
3. In small saucepan, heat 6 tbls Kahlua and espresso powder over low heat until warmed and powder is dissolved. Stir in chocolate and 1 tbls butter and stir until melted and smooth. Cool completely. Transfer vanilla ice cream to electric mixer bowl and allow to soften slightly. Add 2 tbls Kahlua and beat on low speed to blend. Spread over bottom of cooled crust and freeze until firm. Spread cooled chocolate mixture over ice cream in plate.
4. Freeze until firm. Transfer chocolate ice cream to mixer bowl; blend in remaining 2 tbls Kahlua as above.
5. Spread chocolate ice cream over sauce in pie. Freeze until firm. To serve, pipe decorative border of whipped cream around inside edge of pie.

Number of servings (yield): 8

 

 

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Kiss Pies

Kiss Pies - New England Food

1 refrigerated pie crust, thawed
14 Hershey Kisses of choice, I used Mint Truffle today
1 egg white whisked with 1 Tbsp water
Granulated sugar
Powdered sugar for dusting


1. Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo below). Take a knife and cut a 2 1/2-3 inch circle around kiss (or a round cookie cutter or top of a drinking glass). Fold half of pie dough around top of dough and pinch edge around top of kiss. Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up.

2. Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve.
about 14 little pies.

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Chocolate and Berries Yogurt Dessert

Chocolate and Berries Yogurt Dessert 

1 pouch Betty Crocker® double chocolate chip cookie mix
1/4 cup vegetable oil
2 tablespoons water 1 egg
1 1/2 cups fresh raspberries
4 containers (4 oz each) Yoplait Whips! Raspberry Mist yogurt
1 cup whipping cream, whipped
2 tablespoons hot fudge topping
1 cup fresh blueberries

Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.

On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack.
Meanwhile, press remaining dough in bottom and 1 inch up sides of spring form pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.

In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.

Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer.

http://www.bettycrocker.com/recipes/chocolate-and-berries-yogurt-dessert/4ab283d7-2bce-497b-aefd-0453d718c80b 

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