Chess Squares

This is delish! It's super rich but a great thing to take to a party.

1 box yellow cake mix

3 eggs

8 oz. cream cheese, softened

½ cup butter, melted

4 cups powdered sugar

Preheat oven to 300 and spray 9x13 pan with cooking spray.  Mix cake mix, melted butter, and one egg to a soft dough.  Press into the bottom of the pan. Mix powdered sugar, softened cream cheese, and remaining two eggs until smooth (about 1-2 min).  Pour on top of crust.  Bake for 50+ minutes until top is golden brown (watch out for soft middle).

(http://www.kevinandamanda.com/recipes/dessert/chess-squares.html)

White Texas Sheet Cake

Ingredients:
1 cup butter
1 cup water
2 cups all-purpose four
2 cups white sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon salt

Frosting:
1/2 cup butter, cubed
1/4 cup milk
4 cups powdered sugar
1/2 teaspoon almond extract

Instructions:
Preheat oven to 375 degrees.

In a medium saucepan bring butter and water to a boil. Meanwhile, in a large bowl add flour and sugar and mix. Then add in eggs, sour cream, extract, baking soda and salt. Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth.  No need to use an electric mixer. Batter will be very thin.

Pour into a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 375 for 18-22 minutes or until golden brown. Your cake will be flat and not very tall (it's a sheet cake). Cool for about 10 minutes. You still want your cake a little warm when you add the frosting so that it spreads well.

For the frosting: In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in the powdered sugar and extract. Stir until smooth and all combined. Spread immediately over warm cake. Decorate cake with sprinkles, if desired.

www.the-girl-who-ate-everything.com

Gingerbread Cookies

I'm not usually a fan of gingerbread cookies, but these are soft and and delicious!

1 c. white sugar 1/4 c. dark corn syrup

2 tsp. cinnamon 2 tsp. ground cloves

2 tsp. ground nutmeg 1 c. butter

4 c. flour 1 tsp. baking soda

1. In medium saucepan combine sugar, cinnamon, cloves and nutmeg. Stir until blended well. Add corn syrup and 1/3 c. water. Cook and stir over medium heat just until mixture starts to boil. Remove from heat.

2. Add butter, stirring until melted. Cool 30 minutes.

3. Stir in 3 cups flour and soda, mixing until smooth.

4. Add remaining flour with hands and mix until flour disappears. Knead until smooth.

5. Refrigerate 2 hours (optional). Roll out dough on lightly floured surface to 1/8" thick. Cut out shapes. Bake at 350 degrees for 6-8 minutes.

Lisa Nelson

Chewy Chocolate Chip Cookies

The BEST chocolate chip cookie recipe I've ever had. These always turn out for me and are super chewy when not over-baked.

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. bittersweet chocolate chips

1.  Preheat oven to 350 degrees F.

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.  Makes approximately 3 dozen. 

(http://kelseysappleaday.blogspot.com/2011/08/best-ever-chewy-chocolate-chip-cookies.html)

Peanut Butter Bars (Cookie Sheet Size)

School Lunch Peanut Butter Bars

1 1/2 C Flour

1¼ tsp. Salt

½ tsp. Baking Soda

¾ C Butter

¾ C Sugar

¾ C Brown Sugar

1 ½ tsp. Vanilla

1 1/2 C Creamy Peanut Butter (split)

2 Eggs

1 ½ C Quick Oats

Frosting:

½ C Butter (1 stick)

3 ½ C Powdered Sugar

2 T Cocoa

¼ C Milk

1 tsp. Vanilla

Preheat oven to 350 degrees. In a small mixing bowl, mix together flour, baking soda and salt. In a large mixing bowl, cream together butter, sugars, 3/4 C peanut butter, eggs and vanilla until light and fluffy. Gradually add dry ingredients, just until incorporated. Then, stir in the oats. Spread onto a greased 11 x 15 Jelly Roll Pan (cookie sheet). Bake for 12-15 minutes, or until golden brown. Cool for 10 minutes.

The frosting is a two step process. First, whip the remaning ¾ C Creamy Peanut Butter until it becomes lighter colored and fluffy. Carefully spread the whipped peanut butter over the pan cookie.

Then, add butter to a small sauce pan and melt the butter. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Then, gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookie. Cool completely, and slice into bar cookies.

(triedandtriedagain.blogspot.com)

Pumpkin Bars

2 cups sugar
1 cup vegetable oil
/4 eggs
2 cups flour
1 tsp. pumpkin pie spice
1/4 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 can (15 oz.) pumpkin (pure pumpkin, not pumpkin pie filling)

Blend together sugar, oil, and eggs. Add dry ingredients and mix well. Add can of pumpkin and mix well again. Put batter in a sheet pan that has been sprayed well. Bake at 350 degrees for about 20 minutes, until toothpick comes out clean. Let cake cool completely, then frost with Cream Cheese Frosting.

Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla
1 lb powdered sugar

Mix together well until light and fluffy.

(http://www.m-a-cafe.blogspot.com/)

Caramel Corn

(This is not a sticky caramel corn. I think it is sooooo good!)

7-8 cups popped corn              3 Tbs corn syrup

¾ cup packed brown sugar      ¼ tsp baking soda

6 Tbs butter                             ¼ tsp vanilla

Remove all unpopped kernals from the popped corn. Put popped corn into a long cookie sheet or roasting pan. In a medium saucepan mix brown sugar, butter, and corn syrup.  Cook and stir over medium heat until mixture boils.  Continue boiling at a moderate, steady rate, without stirring, for 5 minutes more.  Remove pan from heat.  Stir in baking soda and vanilla.  Pour mixture over popcorn; stir gently to coat.  Bake at 300° for 15 minutes.  Stir mixture; bake 5 minutes more. Spread caramel corn on a large sheet of wax paper to cool. Yummy!

(Joy Willbur)

Homemade Oreos

1 box devil's food cake mix (or any other chocolate cake mix)

3/4 cup shortening

2 eggs

Mix it together (if it's too thick, you can add a touch of water). Then roll into small balls (less than an inch) and place on greased cookie sheet. Cook at 350 for 4 minutes on the bottom rack then 4 minutes on the top rack. They will not look done, but don't cook them any longer. Let them sit on the cookie sheet for a couple of minutes before removing them and putting them on a wire cooling rack.

When they are cooled, spread cream cheese frosting in between two cookies.

Cream Cheese Frosting:

4 oz. softened cream cheese

1/2 cup butter

1 tsp vanilla

1 TBSP milk

2-3 (or more) cups powdered sugar

(Amber Dickens)

Frozen Samoan Pie

Made this for Pie Night with friends. So good!

1 (16.5-oz.) Pillsbury® Create ‘n Bake Refrigerated Chocolate Chip Cookie Dough
1 quart French vanilla ice cream (block form preferred)
2 ½ cups coconut, toasted* and divided
10 fudge covered graham crackers, broken and divided
14 hard macaroon cookies, broken and divided
1 cup carmel sundae syrup, divided
½ cup miniature chocolate chips, divided
Smucker’s® Chocolate Fudge Magic Shell® Topping

Heat oven to 350º. Grease bottom of a 10-inch springform pan. Spread the cookie dough evenly across the bottom of the pan and bake at 350º for 18-22 minutes or until lightly browned. Cool on a wire rack for 10 minutes. Spread 1/3 of the coconut, 1/3 of the chocolate chips, and 1/3 of the caramel on top of the cookie layer.

Using a large butcher knife slice the ice cream block into 1-inch sections. Take half of the ice cream sections and spread evenly across the chocolate chip layer. If necessary, break ice cream segments up to make sure all gaps are filled. Layer half of the fudge grahams, half of the broken cookies, 1/3 of the chocolate chips, 1/3 of the coconut (press into the ice cream), and 1/3 of the caramel on top of the ice cream. Take the last half of the ice cream sections and spread evenly. Repeat the broken cookie layer, adding the rest of the coconut. Cover with aluminum foil and place in the freezer for 2-4 hours or until frozen throughout.

Before serving let the pan sit out for 10-20 minutes to soften. Run a knife around the edges of the pan. Release the springform. Store covered leftovers in the freezer.

*Tip: To toast coconut, spread on cookie sheet; bake at 350º F. for 7 to 8 minutes or until light golden brown, stirring occasionally.

(Mycreativestirrings)

Butterfinger Blondies

1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

Instructions

Preheat oven to 350°
Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
On low add your dry ingredients (flour, salt and baking soda) until just combined.
Stir in your chopped Butterfinger.
Spread in a 9×13 baking dish and bake for 30 minutes until center is JUST set.
Remove from oven and cool completely.

BUTTERFINGER BUTTERCREAM:

1/2 cup room temp butter (1 stick)
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

Instructions

Cream the butter and shortening together until smooth.
Add in you powdered sugar on low speed. Turn speed up to medium and mix until smooth
Stir your chopped Butterfinger on top.
Spread on your cooled blondies

(sixsistersstuff)

S'more Cups

7	whole graham crackers (1 cup/250 mL finely crushed)
1/4	cup (50 mL) powdered sugar
6	tbsp (90 mL) butter, melted
4	bars (1.55 oz or 43 g each) milk chocolate candy, divided
12	large marshmallows Preheat oven to 350°. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter. Using a small scoop, place scant scoop of crumb mixture in each cup of a mini muffin tin. Press crumbs to form shallow cups with a mini tart shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup. Cut marshmallows in half crosswise using scissors dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to a cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely. Break remaining candy bars and place in microwave safe bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set. Yields 24 mini cups (Pampered Chef)

Gooey Caramel Rolls

1 1/2 cup brown sugar

3/4 cup whipping cream

1 cup chopped pecans

2 loaves frozen bread dough

Whisk together brown sugar and whipping cream. Pour into a lightly greased 9x13 pan. Set aside. Pull golf ball size pieces off the bread dough and roll into balls. Place in pan leaving space between rolls so they can rise. Cover dough and let rise until doubled in size. Uncover and bake at 350 for 30-40 minutes. Invert onto a sewing platter and spoon and caramel left in pan over the rolls.

(Laurel Kramer)

Peanut Butter Squares (cookie-bar like)

½ cup butter

½ cup sugar

½ cup brown sugar

1 egg

½ tsp baking soda

1/3 cup creamy peanut butter

½ tsp salt

½ tsp vanilla

1 cup flour

1 cup oats

Cream butter and sugars. Add egg and other ingredients. Pat mixture into 13 x 9 pan and bake at 350° 15-20 minutes. Sprinkle with chocolate chips, cover with a dishcloth and let melt. Spread. Let harden and the frost with icing.

Icing:

2 cups powdered sugar, ½ cup creamy peanut butter, and enough milk to make mixture smooth.

(Kristi Phillips)

Chocolate Filled Bars

Filling:

1 can sweetened condensed milk
1-12 oz. pkg chocolate chips
3 T. butter
1/2 tsp. salt

Melt all filling ingredients together on low and then add:

2 tsp. vanilla

Cookie

1 c. butter
2 eggs
1 tsp vanilla
1 c. sugar
1 c. brown sugar
2 1/2 C. flour
1 tsp. soda
1 tsp. salt
3 C. oats

Mix cookie ingredients together and take two-thirds of the dough and press into cookie sheet. Pour chocolate mixture on top and spread to cover. With the one-third dough left, dot/sprinkle on top. Bake at 350 and check after 15 min.

(Ashlee Millar)

Rocky Road Brownies

Ooey Gooey Carmel Cake

Peanut Butter Bars (soft)

(Amber Dickens)

Texas Sheet Cake

(Add 1/2 Tbsp vinegar to 1/2 cup milk to make buttermilk)

Oreo Bon Bons

Peanut Butter Cup Pie