Best Oreo Brownies Ever

INGREDIENTS:

    

FOR BROWNIES:

-Prepare Brownie Mix as usual, except switch out the WATER for MILK and add OREO PUDDING MIX to the batter!

-Add unbroken DOUBLE STUF OREO COOKIES to the top of the batter in the pan before baking.

-Bake as directed.

-Let cool.

FOR TOPPING:

-Mix 8 Tbsps of Crisco's Butter Flavored Baking Sticks (or use actual softened butter) with 8 Tbsps of Philly Cream Cheese until smooth.

-Mix in 1 tsp of Vanilla extract.

-Mix in 4 cups of Powdered Sugar, 1 cup at a time.

-Add a Tbsp of Milk at a time until smooth.

-Stir in about 10-15 lightly crushed OREO cookies.

-Spread over cooled brownies.

-Cover and refridgerate after enjoying this tasty goodness!!!



I can't believe how good these were....mostly because I'm not really an OREO person, but they really turned out well. They are a little rich, so I suggest having a glass of milk handy. Hope you like them! Mmmmm!

Foody Friday: Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies

One word - YUM!



I got this recipe from the Betty Crocker site. I had to make some cookies for a cookie exchange I was having at work and I came across these. I was craving mint chocolate chip ice cream and these looked like that but cookified! hehe Since St. Patrick's day is coming up, I was getting in the mood for these green little goodies again. Check out the recipe below...

INGREDIENTS

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, softened

 1/4 to 1/2 teaspoon mint extract

 6 to 8 drops green food color

 1 egg

 1 cup creme de menthe baking chips

(I actually used Nestle Dark Chocolate & Mint Chips - delish)

 

 1 cup semisweet chocolate chunks

DIRECTIONS

1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Makes 36 cookies

Simple right? Here's a picture of mine!

Foody Friday: EVERYTHING RED VELVET

Creamy Red Velvet Cupcakes

These were divine!!! They have chocolate, coconut,

and cream cheese! What more can you ask for?

I got the recipe on the Duncan Heinz site, because

they make a Red Velvet cake mix, which is good

by itself, but I decided to get a little creative! They

even have a cream cheese filling!!! YUM!

THE RECIPE


~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

Cream Cheese Cookies/Whoopie Pies

(I couldn't find a picture of ones that I made and I didn't want too many Red Velvet desserts in my home at the same time or I would have made some more to show you what mine look like - Sorry!)

I can't remember where I found this recipe,

but I alter it a little anyway, so here is my version:

INGREDIENTS

1/4 cup butter, softened
1 (8 ounce) package cream cheese
1 egg yolk
1/4 teaspoon vanilla extract
1 (18.25 ounce) package Red Velvet cake mix

1 container of Cream Cheese frosting

DIRECTIONS
In a large bowl, cream together the butter and cream cheese. Blend in the egg yolk and vanilla. Gradually beat in the cake mix. Dough will be stiff. Cover, and chill for 30 minutes.

Preheat oven to 375 degrees F (190 degrees C). Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, or until firm. Cool on wire racks.

Once cooled, spread Cream Cheese frosting onto the bottom side of one cookie and place the bottom side of another cookie on it to create a sandwich!

These are so addicting and soft and chewy! I love 'em!

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

Red Velvet Cake Balls

I got this recipe off of Bakerella.com but I changed it a little.

INGREDIENTS

1 box red velvet cake mix
(cook as directed on box for 13 X 9 cake)

1 pkg of softened cream cheese

1 package chocolate bark
(regular or white chocolate)

wax paper (I didn't use)

DIRECTIONS

1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 pkg of softened cream cheese.

(It may be easier to use fingers to mix together, but be warned it will get messy.)

3. Roll mixture into quarter size balls and lay on cookie sheet.

(Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.) 

4. Chill for several hours.

(You can speed this up by putting in the freezer.)

5. Melt chocolate in microwave per directions on package.

(I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.)

6. Roll balls in chocolate and lay on wax paper (didn't use) until firm.

(Use a spoon to dip and roll in chocolate and then tap off extra.) 

I ran out of chocolate so I had to use extra chocolate chips that I had.

Finished Product!

Delish!

*the parts I changed are in italics

This recipe made about 40 cake balls (not sure if I like the name, hehe)! I took some to work and they were gone in minutes! YUM! I will definately be making these again!!!