Chocolate Chip Cookie Oreo Brownie Bar

This is another recipe floating around the internet. Diana has made them several times. If you like chocolate, they are heavenly.

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. Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Brownies are down when a toothpick inserted 2″ from the edge comes out clean or with moist pieces clinging to it. Let cool completely before cutting.

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

Read More http://www.kevinandamanda.com/whatsnew/new-recipes/ultimate-chocolate-chip-cookie-n-oreo-fudge-brownie-bar.html#ixzz1kQxDYHRl

Cinnamon Roll Cake

This recipe has been floating around the internet lately. A teacher friend made it for us at school this week for a spread. I knew immediately it was a keeper.

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Zucchini Bread

This is a favorite recipe from our mother. Our own children grew up on this. They really thought it was chocolate cake because of all the good cocoa and cinnamon. Nothing better!

2 c. grated zucchini

2 c. sugar

3 eggs

1 c. oil

2 t. vanilla

2 t. cinnamon

1 t. salt

1 t. soda

1/2 t. baking powder

2 T. cocoa

3 c. flour

In a large bowl, blend together zucchini, sugar, eggs, oil, vanilla, and cinnamon. Sift together salt, soda, baking powder, cocoa, and flour. Mix with first mixture. 

Bake for 35-45 minutes at 325 degrees. Makes two large loaves, 3 small loaves, or a bundt pan size.

*Pecans are an optional ingredient.
*I usually dump more cocoa and cinnamon in it. YUM!


Diana

Apple Cake with Caramel Sauce

Cake:

¾ c. butter

2 c. granulated sugar

2 eggs

2 c. all purpose flour

2 t. ground cinnamon

2 t. baking soda

½ t. ground nutmeg

½ t. salt

4 cups finely chopped apples

1 t. vanilla

Sauce:

¾ c. butter

¾ c. granulated sugar

¾ c.  packed brown sugar

¾ c. heavy cream

1 ½  t. vanilla

Preheat oven to 350 degrees. Grease a 9x13 cake pan.

Cream butter and sugar in a large bowl. Beat in eggs one at a time. Sift together dry ingredients and add to egg mixture alternately with apples. Stir in vanilla. Pour into greased pan and bake for 40-50 minutes.

Cool in pan for 5 minutes before cutting into squares.

Sauce: Combine all ingredients in a saucepan. Bring to a boil over medium heat, stirring constantly. Immediately remove from heat and spoon over individual servings of warm cake.

YUM YUM!!!

Creamy Chicken & Chile Enchiladas

1 pound uncooked chicken breast strips (I cut my chicken into chunks or shred it)

1 package (8 ounces) cream cheese, cut into cubes

1 can (4.5 ounces) Old El Paso chopped green chiles

1 package (12 count) Old El Paso flour tortillas for soft tacos & fajitas

2 cans (10 ounces each) Old El Paso green chile enchilada sauce

¾ cup shredded Cheddar cheese (3 ounces) (Use as much as you like)

1. Heat oven to 400 degrees.  Lightly grease 13 x 9 x 2 inch baking dish
2. Cook chicken in 10 in skillet over medium-high heat (season as desired), stirring occasionally, until no longer pink in center.  Add cream cheese and chilies; reduce heat to medium.  Cook and stir until blended and cream cheese is melted.
3. Spoon chicken filling onto tortillas (I add some shredded cheddar cheese to the inside also); roll up and place seam side down in baking dish.  Pour enchilada sauce over top; sprinkle with cheddar cheese.  Bake 20 to 25 minutes or until hot and cheese is melted.

This recipe came to me from a friend. It is so yummy. Thanks, Regina!

Peanut Butter Meringue Pie

2 c. milk
3 T. cornstarch
1 c. sugar
4 eggs
1 t. vanilla
1/4 c. peanut butter

Beat egg yolks, add sugar and cornstarch. Beat until smooth. Have milk scalded and gradually add it to sugar mixture. Cook until thick. Stir in vanilla and peanut butter. Pour in a baked pie shell and top with a meringue.

I first ate this pie on a ladies trip to Nacogdoches this spring. If you like peanut butter, you will love this pie!

Dove Cookies

1/2 c. shortening
1 stick butter
1 egg
1 c. sugar
1/2 t. soda
1/2 t. cream of tarter
1 t. vanilla
2 c. flour

Combine all ingredients. Roll into small balls and place on ungreased cookie sheets. Pat down with a fork. Cook at 350 for about 8-10 minutes.

This is a great basic plain cookie that you can garnish or decorate easily.