Cookies 'N Cream Oreo Fudge Brownies

So, I debated about whether or not to post this. Can we say rich!?!  After seeing the recipe, you'll realize why.  But how could I withhold such deliciousness from you?  I'll let you make up your own mind whether or not to partake in this calorie rich treat!  (And continually temp myself to do the same!)


Cookies ‘N Cream Oreo Fudge Brownies

1 box Brownie Mix
eggs & oil (as called for by the brownie mix)
1 heaping half cup (6 oz) Cookies & Cream ice cream
1/4 Cup hot fudge topping (chilled or room temp)
16 Oreos

Preheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.

This thick batter is perfect for layering.. nothing is going to sink to the bottom here!

Read More HERE

Candy Cane Blossoms

 A couple tips, don't roll them too large and make sure your butter is not too soft or warm.  If your dough is too sticky, just add up to 1/2 cup more flour. 

Candy Cane Blossoms

recipe from Hershey's

1 bag Hershey;s Kisses brand Candy Cane Kisses

1/2 cup butter, softened

1 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 egg

2 cups all purpose flour

1/4 teaspoon salt

1/4 teaspoon baking soda

2 tablespoons milk

Red and Green colored sugar

Preheat over to 350 degrees Fahrenheit. Remove wrappers from candies (approx. 35)

Beat butter, sugar, vanilla, and egg in large bowl until well blended. Stir together flour, baking soda and salt; add alternatively with milk to butter mixture, beating until well blended.

Shape dough into 1 inch balls. Roll in red and/or green colored sugar. Place on ungreased cookie sheet.

Bake 8 - 1o minutes or until edges are lightly browned and cookies is set. Remove from oven; cool 2 to 3 minutes. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Yields approximately 35 cookies. 

Coconut Joys

1/2 c marg
3 c coconut
2 c powdered sugar
1/2 c  chocolate chips

Melt butter, add sugar and coconut.  Form mixture into balls.  Make an indentation in center of each bal.  Melt chocolate and fill the center of balls with chocolate.  Allow to cool.

Oreo Truffles

1 package of Oreos
1 package of Cream Cheese
1 package of vanilla or chocolate almond bark

Mix cream cheese with whole package of Oreos.  Shape into balls.  I usually use a cookie scoop, and sometimes I freeze them so they hold their shape better while dipping them.

Melt almond bark in a double boiler.  In order to keep the chocolate from getting cold and lumpy, I usually keep it in the double boiler while I dip them.

Place truffles on wax paper and refrigerate 1 hour.  You can drizzle with left over chocolate for added touch.

Here is a cute version you can make with decorating gel or icing:

Chocolate Fudge

3 c sugar
1 c evaporated milk
1 pt jar of marshmallow cream (2 cups)
6 T marg
1-12oz pkg chocolate chips
1 cup nuts, chopped (I prefer walnuts)

Boil sugar, butter and milk to soft ball stage. (236 degrees-NEED TO USE A CANDY THERMOMETER, temp is VERY important)  Stir frequently.  Remove and add marshmallow cream, chocolate chips, and nuts.  place in a greased 9x9 pan and allow to cool completely.

Tip:  If making this ahead of time for Christmas, it will stay fresh and soft if you store it in the freezer.

Dipped Pretzel Rods

1 cup  Semi-Sweet Chocolate, Milk Chocolate,

Premier White Morsels, or white or chocolate almond bark

1 tablespoon vegetable shortening

16 pretzel rods

Semi-Sweet Chocolate Mini Morsels and/or sprinkles (optional)

Additional Chocolate for drizzling (optional)

1.	Line baking sheet with wax paper.
2.	Microwave 1 cup morsels and vegetable shortening in small, dry, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
3.	Dip pretzel rods about 3 inches into melted morsels, tilting bowl to easily dip. Use side of bowl to remove excess. Sprinkle with morsels or sprinkles. Place on prepared baking sheet. Refrigerate for 20 minutes or until set. Store in airtight container at room temperature. Best when eaten within a few days.

Buckeyes

5-1/2 c powdered sugar
2 cups peanut butter
1 cup marg

2-12 oz pkgs chocolate chips

Mix powdered sugar, peanut butter and marg together.  Form into balls.  In a double boiler, melt chocolate chips.  Once chocolate is melted, dip balls into chocolate, but not all the way.  This makes them look like real buckeyes.  Place dipped balls onto wax paper and allow them to cool until chocolate is firm.

Peanut Clusters

1 lb salted peanuts
12 oz chocolate chips
1 lb almond bark

Melt almond bark, add nuts.  Spoon onto wax paper or into mini muffin cups.  Allow to cool before eating.

Melting Snowman Cookies

This recipe was found at Recipes to Warm the Heart. Thanks Wendy!

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

Also, you will need frosting, you can make your own frosting or you can easily pick up some already made and also  giant marshmallows.

For the cookies: 
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside. 
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. 
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.  

Once the cookies are cool, load them up with the cookie icing and spread it around with the back of a spoon, let some dribble over the edge for a "puddle" look.  Spray a microwave safe plate with cooking spray and place your giant marshmallows on it.  Cook the marshmallows for 20 seconds.   Be sure to really watch them because you don't want the marshmallows to double in size. 
Spray your fingers and then pull off the plate and place on cookie.  The simply decorate the cookies how you want them to look!  So cute and kids love them!

Kringla

2 c sour cream
1-1/2 c sugar
4 egg yolks
1 t salt
1 t vanilla
1 t baking powder
1-1/2 t baking soda
4-1/2 c flour

Combine sour cream, sugar, eggs, salt, and soda.  Beat with electric mixer for 5 minutes.  In a separate bowl, combine flour and baking powder.  With a spoon, add flour and baking powder mixture and mix together.  Chill over night or a few hours in the freezer.  Roll dough into the thickness of a pencil.  Make figure 8's out of dough.  Bake at 425 about 15 minutes.  Do not overbake!

Cranberry Lemon Muffins

½ cup plain yogurt
1 cup granulated sugar
3 large eggs
pinch salt
1 ½ cups all-purpose flour
2 tsp baking powder
1 1/2 tbsp lemon zest
1/2 tsp vanilla extract
½ cup oil
2 cups fresh cranberries

1.  Preheat oven to 350 F.  Mix the yogurt, sugar, salt and eggs together in a large bowl.  Add the lemon zest and vanilla extract.

2.  In a separate bowl, mix together the flour and baking powder.  Add dry ingredients to wet, and stir together until moistened.

3.  Add oil and mix, mix, mix until batter is smooth and homogeneous.  Fold in cranberries.

4.  Bake for 20-25 minutes until a toothpick inserted into muffins comes out clean.

Lemon Simple Syrup

1/4 cup fresh lemon juice
1/4 cup granulated sugar

In a small saucepan, heat the lemon juice and sugar together gently until all the sugar dissolves.  Brush over muffins.

Peppermint Bark

Here are some different ways to make delicious peppermint bark for Christmas!
1 lb chocolate - either white chocolate, semi-sweet chocolate, or both.  Or try almond bark. 
1/2 c crushed peppermint candies or crushed candy canes. 
Peppermint Flavoring (optional)

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Homemade French Fries

This recipes is from America's Test Kitchen.  Find it HERE.  (This link may only be good until the television season it over)

INGREDIENTS

• 2 1/2pounds russet potatoes (about 4 large), scrubbed, sides squared off and cut lengthwise into 1/4-inch by 1/4-inch fries (see illustration below)
• 2tablespoons cornstarch
• 3quarts peanut oil (or vegetable/canola oil)
• 1tablespoon vegetable oil

INSTRUCTIONS

• 1. Rinse cut potatoes in large bowl under cold running water until water turns clear. Cover with cold water and refrigerate for 30 minutes or up to 12 hours.
• 2. Pour off water, spread potatoes onto kitchen towels, and thoroughly dry. Transfer potatoes to large bowl and toss with cornstarch until evenly coated. Transfer potatoes to wire rack set in rimmed baking sheet and let rest until fine white coating forms, about 20 minutes.
• 3. Meanwhile, in large, heavy-bottomed Dutch oven fitted with clip-on-the-pot candy thermometer, heat peanut oil over medium heat to 325 degrees.
• 4. Add half of potatoes, a handful at a time, to hot oil and increase heat to high. Fry, stirring with mesh spider or large-hole slotted spoon, until potatoes start to turn from white to blond, 4 to 5 minutes. (Oil temperature will drop about 75 degrees during this frying.) Transfer fries to thick paper bag or paper towels. Return oil to 325 degrees and repeat with remaining potatoes. Reduce heat to medium and let fries cool at least 10 minutes.
  5. Increase heat under Dutch oven to high and heat oil to 375 degrees. Add half of fries, a handful at a time, and fry until golden brown and puffed, 2 to 3 minutes. Transfer to thick paper bag or paper towels. Return oil to 375 degrees and repeat with remaining fries. Season fries with salt and serve immediately.
  • TECHNIQUE

    • 
      1. Rinse cut potatoes.
    • 
      2. Toss potatoes with cornstarch.
    • 
      3. Air-dry potatoes.
    • 
      4. Blanch potatoes, in two batches, in 325-degree oil; let cool.
    • • 
        6. Finish fries, in two batches, in 375-degree oil.
      TECHNIQUE

      SQUARING THE SPUD

      

      The best way to uniformly cut fries is to start by trimming a thin slice from each side of the potato. Once the potato is "squared," you can slice it into 1/4-inch planks and then cut each plank into 1/4-inch fries.

Roast

Here's how I make my roast:

1 roast (whatever one you like best)
1 lb carrots, sliced and cut into chunks (or use baby carrots)
1 large onion, cut into big chunks
2-3 red potatoes per person
1-2 T Beef Bouillon
2-3 cloves garlic (or minced garlic or garlic powder)
1/2 c water

Put roast in a large crock pot.  Add in all other ingredients and set crock pot on low.  I usually do this Saturday night (10 pm) and we have it for lunch Sunday.  That's about 13-14 hours.  Sometimes its so tender its falling apart, other times its cooked to tenderness, but doesn't fall apart.  I haven't figured out why it turns out different each time, but it's always delicious!  And SO easy.  Especially for company. 

Sugar Cookie Bars

Now that we've introduced Snickerdoodle Blondies, lets hear about Sugar Cookie Bars!

SUGAR COOKIE BARS

www.RecipeGirl.com

COOKIES:
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
5 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
FROSTING:
1/2 cup butter; at room temperature
1/2 cup shortening
1 tsp vanilla extract
pinch of salt
4 cups powdered sugar (sift after measuring)
5 Tbsp. milk
food coloring, if desired
1. Prepare bars: In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla.
2. In a separate bowl whisk together flour, salt & baking soda. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (use a 13 x 18 pan).  The dough will be just like cookie dough- heavy & sticky- so it’s best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.
3. Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely before frosting.
4. Prepare frosting: In a large bowl, beat butter and shortening together until smooth and creamy. Mix in vanilla and salt. Add powdered sugar (1 cup at a time) until combined, then add milk & mix until smooth and spreading consistency. Add a few drops of color, if desired. Spread over cooled cookie, then cut into bars.
Yield: 32 bars
Tips:
*Refrigerate the bars until firm… it will be easier to get nice, clean cuts.

Snickerdoodle Blondies

You've had blondies (chocolate chip cookie bars), but here's a twist on Snickerdoodles!

SNICKERDOODLE BLONDIES
www.RecipeGirl.com

Cookies:
2 2/3 cups all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
½ tsp. cream of tartar
1 tsp. salt
2 cups brown sugar, packed
1 cup butter, at room temperature
2 large eggs, at room temperature
1 Tbsp. vanilla extract
1 cup cinnamon chips, optional
Topping:
2 Tbsp. granulated sugar
1 tsp. ground cinnamon
pinch of nutmeg
Glaze (optional):
1 cup powdered sugar, sifted
1 tsp. ground cinnamon
¼ cup heavy whipping cream
1 tsp. vanilla extract
1. Preheat oven to 350 degrees F. Spray 9×13-inch pan with nonstick spray. Line pan with parchment and let it hang over the sides. Spray parchment with nonstick spray too.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cream of tartar and salt; set aside.
3. In a large bowl, cream together butter and brown sugar with an electric mixer (3 to 5 minutes). Mix in eggs, one at a time, then vanilla. Keep beating until mixture is smooth.
4. Stir in flour mixture until well blended. If using cinnamon chips, stir them in now. The batter will be thick. Spread it evenly into the prepared pan. Spray your hands with cooking spray and use them to pat the mixture down evenly.
5. Combine the topping ingredients in a small bowl; sprinkle evenly on top of batter.
6. Bake 25 to 30 minutes or until surface springs back when gently pressed. Let pan cool completely.
7. When ready to cut, use ends of parchment paper to lift out baked bars. Place on a cutting board. If you’re adding the glaze, whisk the glaze ingredients in a medium bowl and drizzle onto the bars in decorative fashion. Let glaze set (this will work more quickly in the refrigerator) then use a large, sharp knife to cut into bars.
Makes 20 to 24 bars
Baking Tips:
*You don’t have to use parchment paper in your pan if you don’t have any.  You can always just bake them in the pan and then cut them and lift them out.  Baking w/ parchment though will help you to get the cleaner cuts seen in the photograph because you can take the whole thing out of the pan and work directly on a cutting board.
*This is a very sweet treat.  Leave off the glaze if you wish, but it adds a good flavor to the top (and you can get a nice design out of it).  Put the glaze in a little zip bag, snip off the end and you’ll have a way to squirt the glaze on in whatever decorative way you’d like.
*If you have chunky, white, sparkling sugar, add that to the top too for extra sparkle.

Chocolate Dipped Peanut Butter Ritz

• 76 Ritz crackers (2 packs)
• 1 1/2 cups peanut butter
• 21 ounces white chocolate candy melts (1 1/2 bags) or 21 ounces almond bark (chopped into smallish chunks)
• 1/4 cup candy sprinkles (optional)

Directions:

1. Spread about 1 tsp peanut butter on a Ritz, top with another cracker to form a sandwich. I like to be generous with the peanut butter, and aim for a layer about as thick as one cracker. Repeat with remaining crackers and peanut butter until you have exhausted your supply.
2. Lay a sheet of parchment or waxed paper out that is large enough to place all of the cookies on.
3. Warm the chocolate pieces up: I have a fondue pot so I simply pour in the chocolate, turn to high, and stir occasionally until melted. Once its all melted, reduce the heat to low. If you have a double boiler, use the same method, except heat over medium, and when its melted, remove from heat.
4. - OR - In a microwave safe dish, add candy and microwave at 50% power for 1 minute. Stir well, and continue to microwave for 3-5 minutes, stirring every 30 seconds until melted.
5. Next, dip the cookies. Its up to you if you want to dip the whole thing at once, or dip one half and let it set, and then dip the other half. It looks better if you can dip the whole thing at once. Sprinkle them fairly quickly before the chocolate begins to set.
6. Allow to set for 1 hour before moving. Store in an airtight container for a week. (They may stay good longer, but we've never had them last that long :-) ).

Read more: http://www.food.com/recipe/chocolate-dipped-peanut-butter-cracker-sandwiches-274173#ixzz1cK90zZga

Chocolate Chip Cookie Dough Truffles

This recipe is from RecipeGirl.com.  For step-by-step directions, check out her sight!

1/2 cup butter
3/4 cup light brown sugar, packed
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14 ounce) can sweetened condensed milk
1 cup miniature semi-sweet chocolate chips
chocolate bark, to melt for dipping
additional chocolate chips, sprinkles, etc., optional for topping the truffles

Directions:

1. In a large bowl, use electric mixer to cream together butter and brown sugar. Add vanilla. Beat in flour, 1 cup at a time, until it is incorporated and you no longer see chunks of brown sugar (if you spot any, just squish them). Beat in sweetened condensed milk and mix until well-combined. Stir in 1 cup of chocolate chips.
2. Cover bowl and refrigerate until dough is firm (at least 1 hour- maybe more... you want the dough to be quite firm). Use a small cookie scoop to scoop out heaping Tablespoonfuls, roll into balls and place on a waxed paper-lined cookie sheet. Place all of the rolled balls back into the refrigerator until you are ready to dip them in chocolate.
3. Melt chocolate bark in a glass bowl- easiest to do in the microwave in 30 second bursts, stirring after each heating time, until smooth. Use a spoon to help you dip the chilled dough ball into the chocolate and roll it around to cover all sides. Place it on a waxed paper-lined platter. Sprinkle with any desired toppings. Repeat with the rest of the dough balls. They'll begin to set pretty quickly. Keep them refrigerated until ready to serve.

Tips:

*You may wish to speed up the chilling process and place the balls into the freezer, but it's not such a good idea. The dough freezes up and then when it begins to warm up again- it expands and may cause the chocolate coating to crack.
*Have your own favorite cookie dough recipe? Leave out the eggs, add a little milk to compensate for any dryness in the dough, and try making truffles with your own recipe!

Source: RecipeGirl.com (Adapted from Food Network)

Truffle Fudge

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, divided (or substitute chocolate chips)

1 can  (14 oz.) sweetened condensed milk

3 Tbsp. whipping cream

2 tsp.  vanilla

LINE 8-inch square pan with foil, with ends of foil extending over sides. Melt 4 chocolate squares in microwave as directed on package; spread onto bottom of prepared pan. Refrigerate 10 min. or until firm.
MICROWAVE remaining chocolate and milk in same bowl on HIGH 2 to 3 min. or until chocolate is almost melted; stir until completely melted. Add cream and vanilla; mix well. Spread over chocolate layer in pan.
REFRIGERATE 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.  

Mint Thins

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled

1/4 tsp.  peppermint extract

1 sleeve RITZ Crackers (36 crackers)

1   candy cane (6 inch), crushed

Make It

MIX chocolate and extract.
DIP crackers in chocolate mixture, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.
REFRIGERATE 30 min. or until chocolate is firm.

NUTTER BUTTER Santas

12 NUTTER BUTTER Cookies

4 squares  BAKER'S White Chocolate, melted

2 Tbsp. red colored sugar

24   miniature semi-sweet chocolate chips

Decorations: 12 each small red and white hard candies

 

DIP both ends of each cookie in chocolate, leaving a 1-inch section in center uncoated. Place on waxed paper-covered tray. Sprinkle sugar over one end of each cookie for Santa's hat.
USE remaining white chocolate to attach to each cookie: 2 chocolate chips for Santa's eyes, 1 white candy for pom pom of hat and red candy for nose.
LET stand 20 min. or until chocolate is firm.  

Melting Snowmen Cookie Balls

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

24   NUTTER BUTTER Cookies, finely crushed (about 3 cups)

2 pkg. (6 squares each) BAKER'S White Chocolate, melted

1/4 cup  PLANTERS Creamy Peanut Butter

48 Mini OREO Bite Size Cookies

2 Tbsp.  decorating icing

 

MIX cream cheese and cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Mix chocolate and peanut butter until well blended. Dip balls in chocolate mixture; place in shallow waxed paper-lined pan, allowing excess chocolate to pool at bottom of each ball. Decorate with remaining ingredients as shown in photo.
REFRIGERATE 1 hour or until firm. Keep refrigerated.  

Swiss and Cheddar Quiche with Bacon

ngredients:

1/2 (15 ounce) package refrigerated pie crust (or make your own)
8 slices bacon, cut into 1/2-inch pieces
4 whole green onions, chopped
4 ounces (1 cup) shredded Swiss cheese, divided
4 ounces (1 cup) sharp cheddar cheese, divided
6 large eggs
1 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground white pepper
1/8 teaspoon ground nutmeg

Directions:

1. Preheat oven to 400 degrees F.
2. Let piecrust come to room temperature (about 15 minutes) and roll out slightly to make the round a little bit larger. Fit into a 9-inch pie plate, fold edges under and crimp. Poke several holes in the bottom and sides of the crust with a fork. Bake for 7 minutes; remove from oven. Reduce oven temperature to 350 degrees F.
3. Cook bacon pieces in a large skillet until crisp. Drain on paper towels. Sprinkle green onions, bacon, 1/2 cup of Swiss cheese, and 1/2 cup of cheddar cheese into the baked crust.
4. Whisk together eggs, whipping cream, salt, peppers and nutmeg. Pour into the crust; sprinkle with remaining Swiss and cheddar cheeses.
5. Bake at 350 for 35 to 40 minutes or until set. Let stand for about 10 minutes before slicing.

Tips:

*If you can find Applewood Smoked Bacon, it makes a world of difference in the flavor of this quiche- completely delicious.

Source: RecipeGirl.com (Adapted from Southern Living)

Strawberry & Cream Angel Cake

3 cups fresh strawberries, divided

4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

2 Tbsp. sugar

1-1/2 tsp.  zest and 1 Tbsp. juice from 1 orange

2 cups thawed COOL WHIP LITE Whipped Topping

1   prepared angel food cake (10 inch), cut horizontally in half

 

CHOP enough strawberries to measure 2 cups. Refrigerate remaining whole berries for later use.
BEAT Neufchatel, sugar, zest and juice in large bowl with mixer until well blended. Add COOL WHIP; beat on low speed just until blended. Gently stir in chopped berries. Spread about 2/3 of the COOL WHP mixture onto bottom half of cake. Cover with top of cake and remaining COOL WHIP  

Hot Fudge Sauce

1 pkg. (8 squares) BAKER'S Unsweetened Chocolate (Or 1 pkg chocolate chips and omit the sugar)

1/4 cup  butter or margarine

2 cups sugar

1/2 cup  milk

1/2 cup whipping cream

1 tsp.  vanilla

 

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.
ADD sugar (unless using chocolate chips), milk and cream; stir until well blended. Microwave 5 min. or until sauce is thickened and sugar is completely dissolved, stirring after 3 min. Stir in vanilla.
SERVE immediately.  

Snickers Bar Pie

Snickers Bar Pie

Yield: 2 pies

Prep Time: 25 min

This pie won a blue ribbon in the kid's division at the San Diego County Fair, and it also received a 2nd place prize in a community pie contest.

Ingredients:

8 ounces cream cheese, softened
1 1/2 cups powdered sugar
1/2 cup chunky or creamy peanut butter
3 regular-sized Snickers candy bars, chopped
16 ounces Cool Whip, thawed (or about 8 cups of stiffly whipped, sweetened cream)
Two prepared graham cracker pie crusts or chocolate cookie pie crusts
chocolate syrup, caramel syrup, chopped snickers and chopped peanuts for garnish

Directions:

1. In a large mixing bowl, beat cream cheese sugar and peanut butter until creamy.
2. Stir in chopped candy bars.
3. Gently fold in the whipped cream just until mixed.
4. Divide between the two crusts. Drizzle chocolate and caramel syrup on top and sprinkle with chopped peanuts and additional chopped snickers. Keep in refrigerator until ready to serve.

Tips:

*For the pie pictured, I made a crust out of Chocolate Teddy Grahams. 2 cups of ground Teddy Grahams, 1 stick of melted butter & 2 Tablespoons sugar, mixed together and pressed into a pie plate. Baked at 350 F. for 7 minutes, and cooled before adding filling.

Source: RecipeGirl.com

Cranberry Orange Bread

Ingredients:

2 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup granulated white sugar
3/4 cup water
1/3 cup orange juice (fresh is best)
2 Tablespoons canola oil
1 large egg
1 Tablespoon grated orange zest
1/4 cup butter, melted
1 cup walnuts, chopped, optional
1 cup fresh cranberries, sliced in half

Directions:

1. Preheat oven to 350°F. Grease bottom only of 9x5-inch bread pan.
2. In a large mixing bowl, whisk together flour, salt, baking powder and baking soda.
3. In another bowl, whisk together sugar, water, orange juice, oil, egg and orange zest; mix well. Stir dry ingredients into wet and stir just until moistened. Fold in nuts (if using) and cranberries. Spoon the batter into the prepared loaf pan.
4. Bake for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes. Remove to a wire rack to cool completely. Store, tightly wrapped, in the refrigerator.

Tips:

*Greasing the bottom of the pan only and not the sides helps to avoid the bread from falling in the center.

Source: RecipeGirl.com (via California Sol Food: Casual Cooking from the Junior League of San Diego)

Black Friday Cookies- Flourless Chocolate Cookies

Nicknamed "Black Friday Cookies," these treats can be mixed up and baked rather quickly to enjoy after a long day of shopping on Black Friday... the day after the American Thanksgiving.

Ingredients:

3 cups powdered sugar
2/3 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
2 to 4 large egg whites, at room temperature
1 Tablespoon pure vanilla extract
1 1/2 cups bittersweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light swoosh of nonstick spray.
2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white-- then a 4th one if it still seems too thick. Gently stir in chocolate chips.
3. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a spring-release cookie scoop. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.

Tips:

*If you're baking this as a "gluten-free" recipe, just make sure that the brand of chocolate chips you are using is gluten free.
*Let the cookies cool completely before you attempt to remove them from the mat or the parchment. They're delicate, so gently peeling the paper away from the cookie works best.

Source: RecipeGirl.com (Adapted from Francois Payard's Chocolate Epiphany )

Pepperoni Dip

Ingredients:

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/8 teaspoon garlic powder
1/4 teaspoon dried oregano
1 cup pizza sauce
1/2 cup pepperoni, diced
1/4 cup chopped onions
1/4 cup chopped green bell pepper
1 cup shredded mozzarella cheese

Directions:

1. Preheat oven to 350°F.
2. In a small bowl, combine cream cheese, sour cream, garlic powder, and oregano. Spread cream cheese mixture into a 9-inch pie plate. Spread pizza sauce evenly over the cream cheese mixture. Arrange the pepperoni, onion and green bell pepper over the sauce.
3. Bake 10 minutes. Remove from oven and sprinkle cheese on top. Return to oven and bake until cheese is melted and bubbly.

Tips:

*Add black olives if you'd like.
*Great served with Fritos Scoops (dip-worthy corn chips).

Source: www.RecipeGirl.com