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Oreo Butter Cream Frosting Icing
Yummy, YUM!
Ingredients:
4 cups powdered sugar
1 cup butter (softened, room temp)
1 tsp. vanilla
10 Oreo’s Crushed
1 to 2 tablespoons whipping cream
Directions:
1. Crush Oreo’s in a food processor until fine.
2. Mix powdered Sugar and butter on low-speed until combine. Once combine, increase speed to medium speed and beat for 3 minutes.
3. Add vanilla and mix for another minute.
4. Add whipping cream to get desire texture. I sometimes do not even add it. Sometimes I do.
I used this recipe to put finishing touches on my Oreo Cheesecake. Perfect for icing cupcakes and cakes as well!
~Enjoy!~
Oreo Cheesecake with Oreo Butter Cream Frosting
So very good!
Ingredients:
3- 8 oz blocks of cream cheese (softened)
1 cup sugar
6 eggs
1 tablespoon Vanilla
3 ounces sour cream
10 to 12 crushed Oreos
For the bottom crust:
20 crushed Oreos
3 Tablespoons of melted butter
Directions:
1. Line a 8″ spring form pan with parchment paper. Preheat oven to 325 degrees.
2. In a food processor crush 20 Oreo Cookies until fine and crumbly. While crumbled cookies are still in the food processor add 3 tablespoons of Melted butter. Give it a few good pulses.
3. Dump it into the pan and with your fingers press it evenly covering the pan and up the sides just a bit. Set aside.
4. In a large bowl cream together the softened cream cheese and 1 cup of sugar.
5. Once creamed slowly add one egg at a time. You will notice the cream cheese mixture ‘break up’ and then come back together. Once all eggs are added. Add the tablespoon of vanilla extract and 3 ounces of sour cream. Then add the crushed Oreo’s.
6. Pour into pan.
7. Bake at 325 degrees for 50 minutes to an hour.
When it is done the top will have some golden brown spots and it will be jiggly in the center but also it will be ‘set’.
8. Let cool for at least an hour. (I actually let mine cool overnight in the fridge).
9. Take butter knife around the edges. And release the spring. Garnish with Oreo butter cream frosting and Extra Oreos.
Oreo Butter Cream frosting can be found here!
~Enjoy!~
This recipe is linked to the following:
Pumpkin Pie Delight
Pumpkin Pie in “Cake” form that is a delight to make and eat! And it is really good the next day after baking!
Ingredients:
Yellow Cake Mix
1/2 cup melted butter
3 eggs
1-(29 ounce can) Pure Pumpkin
2/3 cup milk
1/2 cup packed brown sugar
2 tsp. Pumpkin Pie Spice
1 1/2 tsp. cinnamon
1/2 cup sugar
1/4 cup butter (FIRM)
Directions:
Preheat oven to 350 degrees. Spray a 9 X 13 baking dish with cooking spray. Set Aside.
2. Reserve 1 cup of the cake mix and set aside!
3. Mix cake mix, 1/2 cup melted butter and 1 egg. This will be a doughy consistency. Press into prepared pan.
4. Mix canned pumpkin, 2 eggs, brown sugar, milk and pumpkin pie spice in a large bowl. Pour into pan and spread evenly.
5. For the topping mix the reserved 1 cup cake mix, sugar, cinnamon, and 1/4 cup firm butter. Until crumbly. Sprinkle on top. I do this with a pastry blender. A fork will serve the same purpose.
6. Bake for 50 to 55 minutes at 350 degrees.
7. Serve warm or cold. With Ice Cream or Cool Whip.
~Enjoy!~
Mummy Candy Bar Treats
So cute to give to your favorite Ghosts and Gobelins!
Supplies needed:
Scissors
White Crepe Paper (I found mine at the dollar tree. I paid $1.00 for 2 rolls of it)
Black scrapbook paper or construction paper
Glue (stick or squeeze bottle-I actually used both)
Googlie Eyes ( I bought mine at the dollar tree for a $1.00. It has 125 Googlie eyes. It was the LAST package left. )
Full Size Hershey Chocolate Bar
Creating the *Mummy*
This is VERY simple to do! Perfect craft for having those kiddo’s help!
Cut out a black square piece. This does not have to be perfect and glue 2 google eyes to it. Then glue it onto the candy bar.
I used the stick glue to place the paper onto the candy bar. I used the squeeze glue on everything else.
Starting at the bottom on the front of the candy bar. Glue down a piece of the crepe paper and hold it secure. Then start wrapping your candy bar to form your *mummy*.
My crepe paper was a little to wide for my liking. So as I went around the candy bar, I folded it in half and it worked perfectly. When finish tear off the crepe paper from the back of the Candy bar and glue in place!
I am going to be making up about 16 of these. I am going to give some to the kids that ride the bus with my boys at the bus stop. I might even make some for my kids teachers. This took me less than 5 minutes to make.
I found this idea from The Idea Room.
~Enjoy, and have a Spooktacular Halloween!~
Halloween!
*Spooky* Halloween Bundt Cake
Tasty, Moist, & Fun
Ingredients:
1 box white cake mix (Plus ingredients called for on package)
1 box Dark Chocolate Fudge cake mix (Plus ingredients called for on package)
1 (16 oz) can Fluffy White Whipped Frosting by Duncan Hines
Black food coloring ( I used McCormick Black Liquid Food Coloring)
Purple food coloring ( I used Wilton Violet Gel Coloring)
Orange food coloring (I used AmeriColor #113 Orange Gel Food Coloring-Found at Hobby Lobby)
What I did:
Heat oven to 325 degrees. I greased and FLOURED my bundt pan. The ‘extra’ ingredients I need to make the cake batters were 5 eggs, water, 1/3 cup of oil and 1/2 cup of oil. What ‘extra’ ingredients you may need will vary according to which store bought cake mix you purchase.
This recipe can get kind of confusing and you have to be careful not to over fill the pan because you will run into problems.
To keep my cake batters straight and my thought process together. I made the cakes separately. I started with the Chocolate cake mix. Made it according to package directions and then added black food coloring.
I then took half of that batter (which was around 2 cups and poured it into the bundt pan. I set the rest aside.
I then made the white cake mix. I made it in a large bowl that had measurements on the side. When completely mixed together. It made just over 4 cups. I divided the batter equally into two bowls. I then colored them with my food coloring gels. And poured the purple into the pan and then the orange.
I then took half what was left of the chocolate batter and drizzled it on top of the orange. I really don’t think I used even half of the batter.
I had a lot of batter left over instead of tossing it or discarding it…(Who can afford to toss food of any kind in this kind of economy??) I made cupcakes with the remainder of the batter. They turned out so adorable.
I placed my bundt pan on top of a cookie sheet to bake because I was afraid of spillage. Because the cake can rise….and rise it did. But it was okay….and so was my oven.
Bake at 325 for 55 minutes to one hour or until a toothpick inserted in the center comes out clean.
I let my cake cool for 10 minutes in the pan. Then I turned it over onto a plate. I am so glad I floured and greased my pan prior. Even though my pan is non-stick, without the flour added the cake would have STUCK to the pan.
I then let it cool completely for about 45 minutes to an hour.
Then I divided the frosting into 3rds. Again, I colored them one at a time. And placed each one in the microwave for about 10 to 15 seconds. Then I drizzeled each color over the cake.
I am glad I purchased the bigger can of frosting. Since I had enough batter to make cupcakes, I also had enough frosting to frost them. I was able to take a picture of the only cupcake left. My kids got to the others before I could get a ‘group’ shot of them. :)
I didn’t set my cake aside to let it ‘dry’ it was fine to cut into once I was done icing. I did place it in a cake holder with a lid to store what was left.
Total cost for me to make this cake & cupcakes (I did have the black food coloring on hand already) was $9.34 cents. Now I will have the gels to use on more baking projects. Which I love my food coloring gels.
My husband who generally does not like cake said the cake was awesome and very moist. However, he probably liked it due to it has purple in it. One of his favorite colors. My kids raved about it. It will be made again and again.
~Enjoy!~
This recipe is linked to the following:
Slow Cooker Chicken and Dumplings
The WHOLE family loved this! So easy and delicious!
Ingredients:
3-4 boneless skinless chicken breasts
2 tablespoons butter
2 cans cream of chicken soup
1 can chicken broth
1 medium onion diced (about 1 cup of diced onions)
1 tablespoon dried parsley
1/2 tsp. Cumin
1/2 tsp. Poultry seasoning
1/2 tsp. Poultry seasoning
1 can grands flaky refrigerator biscuits ( used all 5)
Directions:
1. Place chicken breast in crock pot and add both cans of cream of chicken soup, butter, chicken broth, diced onion, parsley, cumin and poultry seasoning. Stir to combine.
2. Turn Crock Pot on and cook on high 4-6 hours.
3. After cooking and approx. one hour before done, shred the chicken and return it to the crock pot.
4. Cut each biscuit into 9 pieces and drop into crock pot. Stirring it gingerly once. Cook on high a additional 30 to 45 minutes.
5. Serve HOT add additional chicken broth if desired.
Note: There is really no need to add salt to this recipe. The cream of Chicken Soup, and the chicken broth are loaded with sodium. I say this because I try to eat as low sodium as I possibly can and hardly ever cook with salt.
~Enjoy!~
Chocolate Chip Cookie Dough Pie
Taste just like Cookie Dough! My kids loved it!
Ingredients:
9 inch pie shell (I used Pillsbury refrigerated pie shells)
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
1/2 cup melted butter (at room temp)
1/2 tsp. vanilla
1 cup chocolate chips
Directions:
1. Preheat oven to 325 degrees.
2. Prepare pie shell and set aside.
3. Combine eggs, flour, sugar, brown sugar, and butter.
4. Toss the chocolate chips in some flour before adding into the batter. This helps keep the chips from sinking to the bottom.
5. Add chips to the cookie dough mixture.
6. Pour into pie shell and bake at 325 degrees for approx. 1 hour or until Golden brown. Cool on Rack.
7. Serve warm or cold with or without ice cream, cool whip…etc.
~Enjoy!~
Pumpkin Cupcakes
So simple, with few ingredients….and very moist!
Ingredients:
1 cup sugar
1 cup flour (I use all-purpose)
1/3 cup vegetable oil
2 eggs
½ tsp vanilla extract
¾ cup pumpkin puree ( I use Libby’s canned pumpkin)
1 tsp pumpkin pie spice
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
Directions:
1. Preheat the oven to 350 degrees and line a 12 cup muffin tin with cupcake liners.
2. Cream together the sugar, oil, vanilla, eggs and pumpkin.
3. Add the dry ingredients and mix just until everything is blended together.
4. Using an ice cream or cookie scoop, fill the liners about 2/3 of the way full.
5. Bake for 21 to 23 minutes or until when a toothpick inserted in the center comes out clean.
6. Let cool completely and frost with cream cheese frosting.
~Enjoy!~
This recipe is linked to the following:
Cream Cheese Frosting Icing
Very easy, yet sumptuous!
Ingredients:
4 oz of Cream Cheese Softened
2 Tbsp of Unsalted Butter softened
½ tsp of Vanilla Extract
4 to 5 Tbsp of Milk
4 cups of Powdered Sugar
Directions:
1. Cream together the butter, cream cheese and vanilla, add the powered sugar and whisk until it’s all incorporated.
2. Add the milk and whisk until everything is combined. (You might have to add the milk while whisking. It is up to you. I add milk in between each cup of powered sugar I add.)
Cover and chill at least an hour in the fridge before use.
Use this icing for cupcakes, cakes or cookies.
~Enjoy!~
Irresistible Chocolate Chip Muffins
So moist and full of flavor! The perfect Chocolate Chip Muffin
Ingredients
2 cups Flour
1 Tbsp Baking Powder
½ tsp Salt
1/8 tsp Ground Cinnamon
1 11.5 oz Bag of Milk Chocolate Chips
2/3 cup Milk
½ cup of Butter-Melted
2 Tbsp of Sour Cream
2 Eggs
½ tsp Vanilla Extract
1/3 cup Granulated Sugar
1/3 cup Brown Sugar
Directions:
1. Preheat your oven to 400 degrees and line a 12 cup muffin tin with liners and spray the edges with non stick cooking spray. So the top of the muffins do not stick. These little babies rise!
2. In a small bowl mix together flour, baking powder, salt and cinnamon. (You do NOT taste the cinnamon in this recipe. It really brings out the flavor of the milk chocolate chips!) Set Aside!
3. Place the chocolate chips and half a cup of the dry ingredients mix into another small bowl and toss to make sure each piece of chocolate chips are coated in the mixture. This will prevent the chocolate chips from sinking to the bottom of the muffins!
4. In a large bowl mix together the remaining ingredients until combined. Add the dry ingredients and just mix to combine but not over mixing.
5. Fold in the chocolate chip mixture and make sure they are evenly spread out through out the batter.
6. Using a 1/4 measuring cup fill each muffin with the batter.
7. Bake for 16 to 18 minutes or until a toothpick inserted into the center of each muffin comes out clean.
The sour cream makes the cake part itself is so moist and delicious and the cinnamon brings out the chocolate flavor and together it’s a match made in heaven!
~Enjoy!~
