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Chewy Chocolate Chip Oatmeal Cookies
This cookie stays soft and chewy! My kids love them!
INGREDIENTS:
1 cup butter, softened
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
3 cups quick cooking oats
1 1/2 cups chocolate chips
DIRECTIONS:
1. In a large bowl cream together butter and both sugars. Beat in eggs, one at a time. Then stir in Vanilla.
2. In a small bowl combine flour, baking soda, salt, cinnamon and cloves.
3. Combine the dry ingredients into the wet.
4. Mix in oats and chocolate chips.
5. Cover and chill dough for at least an hour.
6. Preheat oven to 375 degrees. Place parchment paper on cookie sheet. Roll dough into 1 inch balls. I use a cookie scoop to do this…..makes my life of making cookies much easier!
7. Place each cookie ball approx. 2 inches apart.
8. Bake for 10 to 12 minutes or until the bottoms are light brown. Allow to cool on cookie sheet for 2 minutes. Then transfer them to a wire rack to completely cool.
~Enjoy!~
Mountain Dew Cake
My whole family loved this cake. It is a spongy cake. My husband said it reminded him of lemon pound cake.
INGREDIENTS:
1 box Lemon Cake Mix
1 box Lemon Instant Pudding Mix (3.4 oz)
4 Eggs
2/3 cup oil
1 can Mountain Dew (12 oz.)
DIRECTIONS:
1. Spray bundt pan with cooking spray. Next flour the bundt pan. Remove excess flour. Set aside.
2. Preheat oven to 325 degrees.
3. Mix together the lemon cake mix and instant pudding.
4. Add eggs, oil and mountain dew.
5. Mix until well blended and thick.
6. Bake in a 325 degree oven for 45-50 minutes.
7. Let cool for 20 or so minutes before removing from pan.
8. SERVE! You can serve this cake as is, which is really good. Add a glaze. Or sprinkle with Powdered Sugar.
~Enjoy!~
Easy Double Layer Pumpkin Pie
It is also a No Bake Pie!!!
INGREDIENTS:
1- Graham Cracker Pie Crust (2 extra servings size) 10 inches
8 oz. Cream Cheese, Softened
1 (8 oz tub) Cool Whip
2 Tablespoons Sugar
2 Tablespoons Milk
1 can (15 oz) pure Pumpkin
2 packages Instant Vanilla Pudding (3.4 oz size)
1 and 3/4 teaspoon Pumpkin Pie Spice ***See Note***
1 cup of milk
DIRECTIONS:
For the Cream Cheese Layer:
In a medium bowl cream together softened cream cheese, milk and sugar until well combine. Mix in half of the tube of cool whip until smooth.
Pour into graham cracker crust smoothing out and set aside.
For the Pumpkin Layer:
In another medium bowl mix together the pumpkin, Pumpkin Pie Spice, both packages of instant vanilla pudding, and a cup of cold milk. Mix until Thick and pour on top of cream cheese layer. Evenly spreading over the cream cheese layer.
Refrigerate until firm. At least 4 hours. I prefer 8 hours.
***Note***If you do not have Pumpkin Pie Spice on hand you can use 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves.
~Enjoy!~
Chewy Goo Goo Bars
Since Goo Goo Clusters are a Tennessee Candy…..I thought I should make something since we live in the Great state of Tennessee. Where 2 out of 4 of my children were born.
INGREDIENTS:
For the base:
1 (18.25 ounce) box Yellow Cake Mix ( I used Pillsbury Moist Supreme Classic Yellow)
1 egg
1 stick butter, melted
5 to 6 Goo Goo Clusters, chopped (If you have a hard time finding Goo Goo Clusters search your local Dollar Tree! I was able to pick them up for $.25 cents each!)
For the Gooey Topping:
2 eggs
8 oz cream cheese, softened
4 cups powdered sugar
DIRECTIONS:
1. Preheat oven to 300 degrees. Spray a 9 x 13 baking pan with cooking spray and set aside.
2. Mix the cake mix, one egg, and melted butter. This will form a pretty thick dough.
3. Using your hands press it into the prepared baking dish.
4. Chop Goo Goo Clusters. Spread chopped Goo Goo Clusters evenly over the dough. You might want to purchase one or two extra….who knows how many chunks of those clusters will make it into your mouth while you chop them up.
5. Mix powdered sugar, cream cheese and last 2 eggs until smooth. Pour pretty evenly over top of the Goo Goo Clusters. It doesn’t have to be pretty.
6. Bake at 300 degrees for 45-50 minutes. I actually let mine go for 52 minutes and they were fine. Cool for at least 3 hours…or chill overnight in fridge. Cut into squares and serve.
Note: These are gooey…..if left out the tops will spread out…I would keep them stored in the fridge until ready to serve.
These little bars are yummy and OH SO RICH!!!!!
~ENJOY~!
Strawberry Brownies
I had such a wonderful response (via pinterest) with my strawberry cake mix cookies. I thought why not make them into brownies. And it is SO easy!
INGREDIENTS:
1 (18.5 oz) box Strawberry cake mix
2 eggs
1/3 cup oil
Glaze:
Powered Sugar
Milk or water
DIRECTIONS:
1. Combine cake mix, eggs and oil. The batter will be thick. Spray a 9 X 13 baking pan with cooking spray. Using your fingers press dough into pan.
2. Bake at 350 degrees for 12 to 14 minutes. Or until edges of the brownies are light brown.
You can let them cool and eat as is. Or glaze them right out of the oven hot! Or let cool then glaze them.
~Enjoy!~
Chocolate Chip Cookie Bowls For Ice Cream
INGREDIENTS:
3 cups All-Purpose Flour
1/2 teaspoon Baking Powder
1 teaspoon Salt
1/2 cup Butter Flavor Shortening
1/2 cup Butter, softened
2/3 cup White Sugar
2/3 cup Packed Brown Sugar
2 eggs
2 teaspoons Vanilla Extract
1/2 cup Mini Semi-Sweet Chocolate Chips
DIRECTIONS:
1. In a large bowl mix together the flour, baking powder and salt. Set aside.
2. In a separate bowl cream together the shortening and butter. Then mix in the sugar and brown sugar until combine.
3. Add in the egg and vanilla.
4. Add about a fourth of the flour mixture to the wet mixture. Continue adding small amounts of the flour mixture until combine.
5. Stir in chips.
Letting it Freeze:
Now….
There are two different ways to complete the next couple of steps….I will give you both so you can choose which is easier for you.
You can form the dough in to a ball and place in a plastic bag and freeze for an hour.
You can go ahead and ROLL the dough out between two piece of wax paper. I try to roll my just a smidge thicker than I would if I were making a pie dough. Once rolled out I gently lift off the top layer of wax paper and take my biggest circle cookie cutter and press down. I replace the wax paper and again…..gently lift the cookie dough with wax paper onto a cookie sheet or sheet cake pan. Freeze for an hour.
6. If you place your dough in a plastic bag….after you freeze you will want to roll it out.
7. Preheat your oven to 375 degrees.
8. Take a muffin tin and turn it right side down and line the muffin bottoms with foil and spray with cooking spray. You will need to line every other one.
9. Take the cookie dough and form it around the lined muffin bottoms. This could take a while. I found it best to make sure the dough stays cold. Sometimes I would even place the dough back in the fridge while I worked on one.
10. Bake for 11 minutes or until just starting to brown in a 375 degree oven.
11. Once done let cool for 5 to 10 minutes on the muffin pan. Then remove and set aside for them to completely cool. It was not hard at all to remove the bowls. They lifted right off the pan. Left the foil on until the bowls are cooled completely.
12. Gently remove the foil and add in ice cream. You could also add in brownies, cheesecake….even make it a bowl for holding fruit and fruit dip.
My kids loved it. We made these for father’s day!
~Enjoy!~
Peanut Butter and Jelly Muffins
Do you like peanut butter and jelly sandwiches? Do your kids? Then you are going to love these muffins. They are a dense muffin. They taste just about as close as you can get to a peanut butter and jelly sandwich.
INGREDIENTS:
2 cups Flour
3/4 cup Sugar
2 teaspoons Baking Powder
1 teaspoon Salt
3/4 cup Peanut Butter (Crunchy or Creamy, either will work)
1 Egg
1 cup Milk
1 teaspoon Vanilla
Your favorite Jam, Jelly or Preserves
DIRECTIONS:
1. Preheat oven to 350 degrees and line a muffin pan with cupcake liners.
2. In a large bowl combine Flour, Sugar, baking powder and Salt.
3. Next you need to cut in the peanut butter using a fork (like if you were making a pie crust or a pastry). I used my pastry blender. You can also use a food processor. The mix should be crumbly.
4. In a small bowl mix together the milk, egg and vanilla.
5. Add the milk mixture to the flour mixture until just combine.
6. Drop spoonful of batter into the bottom of each muffin cup. Making sure the bottoms are completely covered.
7. Next place a teaspoon to a teaspoon and a half of jelly in the center.
8. Top with the remaining peanut butter batter. Taking care that the Jelly is completely covered.
9. Bake for 20 to 25 minutes in a 350 degree oven.
~Enjoy!~
Easy No-Bake Chocolate Cheesecake
INGREDIENTS:
1- 9 inch chocolate pie crust
2 (8 oz.) packages cream cheese, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup powered sugar
2 Tablespoons milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup melted semi-sweet chocolate chips
Mini-chocolate chips for garnish
DIRECTIONS:
This is another VERY simple recipe.
1. Make sure that the cream cheese is softened.
2. In a Large bowl cream together the softened cream cheese, all three sugars, milk, vanilla extract and cinnamon. Make sure it is mixed together good. I cream them together for about 2 minutes.
3. Add in melted chocolate and cream together for an additional 2 minutes.
4. Pour into pie plate and garnish with chocolate chips.
5. Chill in refrigerator for at least 3 hours. Five hours is really better. But three is okay if you just can’t wait!
~Enjoy!~
Blueberry & White Chocolate Chip Cookies
My husband loves blueberries. I found a recipe for blueberry cookies but I didn’t like how spread out and flat that they looked after baked. I kept looking but found no other cookie recipe that used FRESH blueberries. Most I found used dried. My husband loved them. They smelled absolutely wonderful! And very easy to make.
INGREDIENTS:
1/2 cup Butter, Softened
3/4 cup Brown Sugar, packed
1 egg
1 teaspoon Vanilla Extract
1 3/4 cup All-Purpose Flour
1/4 teaspoon salt
1/2 teaspoon Baking Powder
1 1/2 teaspoons Cinnamon
1 Tablespoon (or 2) of milk
1 cup Blueberries
1/2 to 3/4 cup White Chocolate Chips
DIRECTIONS:
1. With a electric mixer combine butter and packed brown sugar until combine.
2. Add in Egg and Vanilla Extract mixing until combine.
3. Add in all purpose flour, salt, baking powder and cinnamon. Mix on low speed until dough forms.
4. Add a table spoon of milk. If it looks dry add another until mixture comes together.
5. Gently fold in blueberries and white chocolate chips.
6. Refrigerate dough for at least 30 minutes. I prefer an hour.
7. Preheat oven to 375 degrees. Roll into balls. I use a table spoon and make heaping balls from it.
8. Bake for 12 to 15 minutes. Let cool completely and serve.
~Enjoy!~
Chocolate Chip Cookie Dough Ball
A great make ahead dessert!
INGREDIENTS:
1/2 cup Butter
1/3 cup Brown Sugar, packed
2 teaspoons Vanilla Extract
1 (8 oz. pkg) Cream Cheese, softened
2 cups Confectioners’ Sugar
3/4 cup Semi-Sweet Mini-Chocolate Chip
DIRECTIONS:
1. Melt Butter and brown sugar in a sauce pan over medium heat. Stirring until sugar is fully dissolved.
2. Remove from head and mix in vanilla extract. Let cool.
3. In a large bowl, beat the cream cheese and 1/2 cup of the confectioners’ sugar until combine.
4. Pour in cooled sugar mixture and mix for approx. a minute.
5. Then continue adding Powdered sugar. It will be sticking. Add more or less depending on your tastes.
6. Pour onto Saran wrap and form into a ball.
7. Cover completely and let set overnight to firm.
8. Once firm roll into extra mini-chocolate chips.
Serve with Vanilla Wafers, Graham Crackers….any type of cookie you wish.
~ENJOY!~
