Desserts

OREO CHOCOLATE CHIP BROWNIES

Nothing brings out the baker in me like a big snowstorm and that is what brought about these brownies. The only problem with baking during a snowstorm is that you're shut inside with the food, so naturally, ya gotta eat it! (Hopfully just not all of it.) It was a new-to-me recipe which needed a bit of tweaking, so I actally made them twice in the weekend. We'll see how many pounds I regained from the 17 day diet. And so the love/hate cycle with food lives on. But oh, what a way to go - these babies are soooo yum!!! Super simple, you won't believe how easy and quick they are to make!


Ingredients:

• 1 bag or box chocolate chip cookie mix
• 1 bag or box brownie mix
• 1 packaage double stuffed oreos

Directions:

1. Preheat oven to 350 degrees. Spray 8x8 pan with Pam or shortening.
2. Prepare cookie mix according to package directions. Spread half the batter in bottom of pan, save the rest to make cookies later!
3. Place 16 oreos on top of cookie batter.

4. Prepare brownie mix according to package directions and spread on top of oreos.
5. Bake 35-40 minutes. Middle will be a bit runny so don't freak out about it. 40 is about right, and you
don't want the top too get too done. It sets up better as it cools, and the runny part is like a syrup.

Serve warm with vanilla ice cream - but even cold they are to die for!









     DOUBLE DELICIOUS COOKIE BARS
 

     I found this recipe years ago and have used it so much because it doesn't take any time to throw it all together and the fam just loves it.  I've taken it to many a church dinner, picnic, or family reunion as well, and I've always returned  home with an empty pan.  Enough said - so yummy!


Ingredients:

• 1 stick (1/2 cup) margerine
• 1 (14 oz.) can condensed milk
• 1 (12 oz.) package semi-sweet chocolate chips
• 1 cup Reese's peanut butter chips (I use about 1 1/2 cups, but we love peanut butter over here)
• 1 package (1 1/2 cup) graham cracker squares

5 ingredients - count 'em - FIVE!!!

Directions: 

1. Preheat oven to 350 degrees or 325 for glass dish.  
2. Spray 13x9 inch baking pan with Pam, then melt margerine in pan in oven. 
3. Crumble crackers and sprinkle crumbs evenly over margerine.
4. Top with chips; pour sweetened condensed milk evenly over chips.  
5. Bake 25 to 30  minutes or until lightly browned.  Cool.  cut into bars.  Store at room temperature.

 
1 stick melted butter in the pan while oven is preheating!


       
          An easy way to crumble the crackers - everyone knows this, right?!


  
        Scatter peanut butter chips onto crumbs


   
 Add chocolate chips


        
          Pour sweetened condensed milk over chips



Your family will love this, and they will love you because they'll think you're a genie for whipping this up so quickly.  I know mine does...










CREAM CHEESE ALMOND COOKIES

   

First of all, let me just say that this is one of the most delectable things you will ever put in your mouth.  It just melts!  Secondly, it is a little tricky to make.  However, the fact that you get to use the Quick Cookie Mix makes it worth it.  I worked through the bumps, which I'm hoping will make it smoother for you, because really, they are worth it!

Ingredients:

• 2 pkg. (3 oz. each) cream cheese, softened.  This is a very old recipe, mostly cream cheese is sold in 8 oz. packages, so I just cut one end off to make it 6.  Roughly an inch, maybe a bit more, no biggie.
• 6 Tbsp. butter, softened, divided (I didn't divide it, and you should.  It mixes better.
• 1 egg, separatted
• 2 cups Quick Cookie Mix (see below)
• 3/4 cup sugar
• 2 tsp. almond extract
• 1/4 cup sliced almonds

Directions:

1. In a large bowl, beat the cream cheese, 5 Tbsp. butter and egg yolk until smooth.  Add cookie mix and mix well.
2. Turn dough onto a lightly floured surface; knead 15-20 times or until smooth. Roll into a 12-in. SQUARE (get out your ruler and rolling pin - don't forget to flour the pin). This step can be tricky - just make sure you have your surface covered with flour, but don't add a lot of extra or it will make your cookie heavy (this I know from prior years of dough disasters). Have some extra on hand, however.
3. Spread remaining Tbsp. of butter to within 1/2 in. of edges.
4. Combine sugar and extract; sprinkle over half of the dough. 
5. Fold dough over sugar mixture - this is challenging, and where you need extra flour on hand to slide under the part you are pulling up to fold over in case it sticks.  Once you get it up you can pull it over to meet the end.
6. Pinch edges to seal. 
7. Lightly beat egg white; brush over top of dough (this gives it a nice, pretty sheen), sprinkle with almonds.
8. Place on a greased baking sheet.  I had a bit of a problem with this because I didn't want it to fall apart and I couldn't fold it together.  The best thing to do is have two spatulas and slide them under each end so you can transfer it to the pan.  I had my daughter help me with this, so if you can get an extra hand, that will help!
9. Bake at 375 degrees for 20-25 minutes or until lightly browned.  Set pan on wire rack to cool.
10. When cooled, cut right in the pan.  Using a serrated knife, slice widthwise into 1/2-in. pieces; cut each slice in half or thirds (which I did) lengthwise.  Store in an airtight container and refrigerate.

You will LOVE these and your family will think you've been to France to learn the art of pastries!




                                               

                                                    QUICK COOKIE MIX                                                                         

Here is a great basic mix that can be used to make several kinds of cookies.  You will be able to access some of these great recipes below!

Ingredients:

• 1-1/2 cups butter, softened
• 3 tsp. salt
• 2 tsp. baking powder
• 6 cups all-purpose flour

Directions:

1. In a large bowl beat the butter, salt, and baking powder until blended.
2. Gradually add flour and mix just until crumbly.
3. Store in an airtight container in the refrigerator for up to 1 month. 

Yield:  8 cups

   GRANDMA'S CARAMEL CORN                                                                                                          

     We have had a great Christmas season here at the Gray house, and part of it is because I made vats of my Grandma's caramel corn.  The men in my house adore this stuff - they hover around the stove, snatching bits and pieces as I stir.  Even the dog benefits (she knows I'm a messy stirrer), so she waits at my feet for the scrumptuous droppings.  People can not wait for it to be done, they ask at least 10 times when will it be done.  GraNdma made this every year at Christmas time, it was always a family favorite.  You can add peanuts if you like!

     When the corn is finished baking, be sure to continue to stir - do NOT let it just sit.  It will harden, so stir a few times and transfer to an airtight container.  You're welcome in advance!

Ingredients:

• 1 cup (2 sticks) butter
• 2 cups brown sugar
• 1/2 cup light or dark corn syrup
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. vanilla
• 6-7 bags microwave popcorn

Directions:

1. Melt butter
2. Stir in brown sugar, syrup, and salt.
3. Bring to a boil, stirring.  Boil 5 minutes, without stirring.
4. Remove from heat, add soda and vanilla.
5. Pour over popcorn and stir.  Turn into 2 baking pans. 
6. Bake at 250 degrees for 1 hour, stirring every 15 minutes.
7. AS SOON AS you remove this from the oven, family WILL consume.  BE READY!!!

OOEY GOOEY BARS

 

     I've been making these for my family for years and they never tire of them.  I try to always have a yellow cake mix on hand so I can whip these up really quick if people are having a sweet tooth attack!


     Ingredients:

• 1 Box yellow cake mix
• 1/2 cup (1 stick) butter
• 1 egg
• 8 oz. cream cheese (softened)
• 2 cups powdered sugar
• 2 eggs

     Directions:

1. Mix first three ingredients and press in a 9x13 pan.
2. Beat rest of ingredients until creamy.  Pour over other mixture.  Bake in 350 degree oven 45 minutes or until golden brown.

SOOOOOOOOOOO GOOD!

PEANUT BUTTER CUP BROWNIES

Ingredients:

• 3/4 cup granulated sugar
• 1/4 cup butter, softened
• 1 tablespoon water
• 1 cup semi sweet chocolate chips, plus about 1/3 cup more for garnishing
• 1 large egg
• 1/2 teaspoon vanilla
• 1 cup all purpose flour
• 1/4 teaspoon baking soda
• 3/4 cup milk chocolate chips, plus about 1/3 cup more for garnishing (I use dark chocolate chips)
• 3/4 cup creamy peanut butter

Directions:

1. Preheat oven to 350°. Spray or grease 12 muffin cups.
2. In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn’t take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into muffin cups.
3. Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not, then tap the centers with the back of a teaspoon to make a hole for the peanut butter. All I did was set them down hard on the counter and they fell immediately.
4. Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the center of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan.
5. Store at room temperature or in the refrigerator. To reheat the brownies just pop them in the microwave for 10-15 seconds.

These are quite rich, and I took them to a Christmas party for our ladies at church, so I cut them in thirds after they cooled.  That made for better servings.

CREAM CHEESE POUND CAKE

This picture was taken by my daughter Hayley who has an awesome camera and is working on her photography skills.  This cake was baked by my other two daughters, Taryn and Kylie for my birthday!  You can even see how moist it is!  The beautiful cake stand belonged to my grandmother, Glenva-the-Great-Cook, and this tried and true recipe was given to me by another dear lady in my life who is also well known for her wonderful cooking, Eva Woods.  I have baked this cake for my family more times than I can count, and it is my son's favorite.  I hope you enjoy it just as much!

CREAM CHEESE POUND CAKE

Ingredients:

• 3 sticks margerine (1-1/2 cups)
• 1-8oz. cream cheese
• 3 cups sugar
• 3 cups flour
• 6 eggs
• 1 tsp. vanilla
• 1/4 tsp. salt

Set out margerine and cream cheese to warm to room temperature.  Cream margerine, cream cheese, and sugar.  Add eggs one at a time, beating after each.  Fold in vanilla, flour, and salt and mix thoroughly. Bake in a greased and floured Bundt pan.  Starting in cold oven, bake 1 1/2 hours at 300 degrees.

PUMPKIN ROLL

Well, what's Thanksgiving without the Pumpkin roll, right? Don't you just love that creamy goodness in the middle???

Ingredients for Pumpkin roll:

• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin
• 1 tsp. lemon juice
• 3/4 cup flour
• 1 tsp. baking powder
• 2 tsp. pumpkin pie spice
• 1/2 tsp. nutmeg
• 1 cup chopped nuts

Ingredients for Cream Cheese Filling:

• 1 cup powdered sugar
• 1 8 oz. pckg. softened cream cheese (set it out when you begin making pumpkin roll)
• 6 Tbsp. butter
• 1 tsp. vanilla

Cream together while pumpkin roll is baking.

Directions for Pumpkin Roll:

1. Beat eggs until light and fluffy.
2. Add sugar, fold in pumpkin, lemon juice, flour, baking powder, and spices.
3. Pour into greased cookie sheet.
4. Top with nuts if desired.
5. Bake at 325 degrees for 15 minutes.  Prepare Cream Cheese Filling.
6. Remove from oven, spray a piece of waxed paper with cooking spray and lay on top of cake.  Place another cookie sheet the same size on top of waxed paper (bottom in) and flip over so cake comes out of cookie sheet.
7. Sprinkle with powdered sugar.
8. Roll up carefully in the wax paper, then roll up again in plastic wrap.
9. Refrigerate for 1 1/2 hours. 
10. Unroll and spread with cream cheese filling.  The best way to do this is to put the filling in a plastic sandwich or quart size baggie, cut off one of the lower corners, and squirt it out that way.  Use a knife to spread afterward if necessary.
11. Roll up and sprinkle powdered sugar on top.  Chill for at least 2 hours.

 Try to roll tightly - I'm still not great at this but it matters not as far as taste!  Enjoy!

DOUBLE DELICIOUS COOKIE BARS

My whole family was gone today and I was left alone (don't feel sorry for me, I didn't).  Besides the regular stuff moms gotta do (laundry, dog and cat(s) duties, and house stuff, I decided to work on the recipe blog.  And I wasted the entire afternoon trying to upload a kozi picture of Hayley's famous chocolate cheesecake for my blog background.  In the process, I deleted the original background and ALL colors (even though I downloaded and saved it on my computor - I just couldn't figure out how to get it back on), so here we are again, same blog, different look.

I just wanna erase that wasted time right now in my mind and get on to the other thing I did today, which was bake a dessert for our church Thanksgiving dinner tomorrow.  Mind you, this is THE simplest recipe out there, and I've used it a thousand times down through the years for my family.  I wanted to hurry and work on the cheesecake picture that wasn't.  So here is the recipe that WAS.

Double Delicious Cookie Bars - who doesn't love peanut butter and chocolate?


Ingredients:

1 stick (1/2 cup) margerine

1 (14 oz.) can condensed milk

1 (12 oz.) package semi-sweet chocolate chips

1 cup Reese's peanut butter chips (I use about 1 1/2 cups, but we love peanut butter over here)

1 package (1 1/2 cup) graham cracker squares


5 ingredients - count 'em - FIVE!!!

Directions:  Preheat oven to 350 degrees or 325 for glass dish.  Spray 13x9 inch baking pan with Pam, then melt margerine in pan in oven.  Crumble crackers and sprinkle crumbs evenly over margerine.  Pour sweetened condensed milk evenly over crumbs.  Top with chips; press down firmly (I never do this).  Bake 25 to 30  minutes or until lightly browned.  Cool.  cut into bars.  Store at room temperature.


1 stick melted butter in the pan while oven is preheating!



An easy way to crumble the crackers - everyone knows this, right?!



Scatter peanut butter chips onto crumbs



Add chocolate chips




Pour sweetened condensed milk over chips

Your family will love this, and they will love you because they'll think you're a genie for whipping this up so quickly.  I know mine does...

Ok here's the deal: normally I don't make things that take more than two steps.  However, I had a few extra minutes and these are said to rival Starbuck's so  - well, I just had to try!  So if you're looking for quick, don't start with this.  If you're looking for absolutely-to-die-for, ya gotta go for it!!!

PUMPKIN CREAM CHEESE MUFFINS

Pumpkin Cream Cheese Muffins

Makes 24 muffins Ingredients: For the filling: 8 oz. cream cheese, softened 1 cup powdered sugar For the muffins: 3 cups all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1 tablespoon plus 1 teaspoon pumpkin pie spice 1 teaspoon salt 1 teaspoon baking soda 4 large eggs 2 cups sugar 1 15-oz can of pumpkin 1¼ cups vegetable oil For the topping: ½ cup sugar 5 tablespoons flour 1½ teaspoons ground cinnamon 4 tablespoons cold margerine, cut into pieces Directions: To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer. To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated. To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well (see note). You want to put the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells. *Note:  You will need 24 slices of cream cheese mixture.  If your's is still soft like mine was, just mark off 24 even sections with a knife, then scoop them out with a spoon.  No biggie. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. These are absolutely YUMMY!!! Source: from Annie's Eats Printed from: http://www.the-girl-who-ate-everything.com/2011/10/pumpkin-cream-cheese-muffins.html