Oreo Pudding Poke Cake

Another Pinterest recipe.  It is super easy and I have made it a couple of times in the last two weeks.  So yummy and I prefer it cold right out of the fridge.

Ingredients:
1 Box Chocolate Cake Mix
Ingredients needed to make cake (usually eggs, oil and water)
2 (4 oz.)packages of Instant Oreo pudding
4 cups milk (2% or higher)
Crushed Oreo Cookies (optional)

Directions
Make cake mix according to directions and bake in a well-greased 9x13 pan (I use the nonstick spray that has flour in it).

Just before cake is done, start making pudding. In a medium bowl, begin to add milk to pudding mix and continue to whisk until most of the lumps are removed. Let pudding mixture sit for about 2 minutes. You want it to thicken slightly so it isn't runny but not fully thickened into pudding.

When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or a straw. Pour pudding mixture over warm cake.
Spread it out with a spoon, gently pushing the pudding down into the holes.
Allow the cake to cool for several minutes on the counter then put into the fridge to set up. About an hour.

Once it is set, top with crushed Oreo cookies. The cake needs to be kept refrigerated.

Cook’s Note: This is great with so many different combinations; yellow or white cake mix with chocolate pudding is another good one.

Chocolate Chip Cookie Dough Cheesecake Bars

I found this recipe on Pinterest.  It looked easy and delicious and it lived up to the hype.

Crust:

1 1/2 cups graham cracker crumbs

5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:

5 tablespoons unsalted butter, room temperature

1/3 cup packed light brown sugar

3 tablespoons granulated sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

3/4 cup flour

2/3 cup chocolate chips

Cheesecake Filling:

10 oz cream cheese, room temperature

1/4 cup sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 325 F. Line an 8" square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.

3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside. (*Note: This mixture is going to be dry...that’s okay. It’s rather like a crumble topping. You’re going to crumble it on top of the cheesecake layer.)

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.

5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.

6. Lift the bars out by the overhang and cut into squares for serving.

Blueberry Cinnamon Rolls

I saw this recipe on Pinterest.  I love cinnamon rolls and blueberries so why not combine them.  They were awesome!  Even my oldest, who hates blueberries, couldn't eat enough of these. 

Dough:
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/4 tsp active dry yeast
4 cup flour
1/2 cup flour
1/2 heaping tsp baking powder
1/2 scant tsp baking soda
1/2 tbsp salt

Blueberry Filling:
1 pint blueberries  (I used 2 C. frozen blueberries)
3 tablespoons granulated sugar
2 teaspoons cornstarch (I wanted my filling a little thicker so I used a little more cornstarch)
2-3 teaspoons lemon juice
3/4 cup water

Additional Blueberries for Sprinkling:
1 pint blueberries (I didn't use these extra blueberries)
2 Tbsp sugar
4 Tbsp cinnamon
2 Tbsp flour

Prepare Blueberry Filling: In a small saucepan, combine 1 pint of the blueberries, sugar and cornstarch. Stir in lemon juice and water. Turn heat to medium and cook, stirring often, until mixture begins to thicken slight. Remove from heat and allow to cool.

Prepare the Dough: Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm (~45 minutes). Sprinkle in yeast and let sit. Then add 4 C flour, stir mixture together. Cover and let sit for one hour.   Add 1/2 C flour, baking powder, baking soda, and salt. Stir mixture together.  Divide the dough in half.

Sprinkle surface generously with flour and form into a rectangle, roll the dough thin, maintaining a rectangular shape. Spread half of the blueberry filling onto the dough. Sprinkle half of the additional blueberries for sprinkling on top. Roll the dough toward you. Pinch the seam to seal it. Grease foil cake or pie pans. Cut rolls 3/4 to 1 inch thick and lay in greased pans. Repeat with other half of dough and blueberry filling.  Cover the rolls and let sit for 30 minutes. Bake at 375 for 15 to 18 minutes.    We frosted ours with cream cheese frosting!  Yummy!

Chocolate Peanut Butter Trifle

I found this recipe on Tasty Kitchen.  My husband wanted something with chocolate and peanut butter that was a dessert and not a cookie.  It was delicious and so easy. 

1 box Devil's Food Cake Mix (18 Ounce Box)
1 package Instant Vanilla Pudding (3.9 Oz)
1 package Instant Chocolate Pudding, 3.9 Oz
3 cups Cold Milk, Divided
1/4 cup Peanut Butter
1 tub Whipped Topping (8 Oz), Defrosted, Divided
1 package Mini Peanut Butter Cups (12 Ounce Package, Chopped)

Prepare cake mix as directed by combining the mix with the additional required ingredients specified in cake mix package (typically water, eggs and oil). Bake in 9 x 13 pan at the time/temp required by the package instructions. Cool. Cut into 1 inch cubes.
Empty pudding packages into separate bowls. Add 1 1/2 cups of milk to each bowl. Beat with whisk for two minutes. Add peanut butter to the vanilla pudding. Mix until combined. Stir 1/2 cup whipped topping into each bowl.

 Layer half of the cake cubes into trifle bowl. Cover with chocolate pudding, half of the remaining whipped topping and half of the chopped peanut butter cups. Add the rest of the cake cubes, the vanilla pudding mixture and the remaining whipped topping.

 Top with remaining chopped peanut butter cup candies.

Bunny Buns

I was thumbing through the Friend magazine looking for a FHE lesson and I saw this cute recipe.  I thought it was a great idea for a family night treat and I love orange rolls.  My kids thought it was cool, but Port couldn't seem to see the bunny aspect of it.  They were delicious and I had to cut myself off before I downed more bunnies than I should have. 

1 package active dry yeast  or 2 1/4 tsp. yeast
1/4 cup warm water
1 cup milk, warmed not quite to boiling
1/3 cup sugar
1/2 cup shortening
1 teaspoon salt
2 eggs, beaten
1/4 cup orange juice
2 tablespoons grated orange peel
5 1/2 cups flour, sifted
Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter

1. Wash hands with soap and water.
2. Sprinkle yeast in the warm water and set aside.
3. In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
4. Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
5. Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
6. On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
7. Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
8. Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
9. For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.

Molten Chocolate Cake

My kindergartener received a coupon for a Domino's chocolate lava cake and we all sat around and watched him eat it.  I decided I was gonna try and make everyone else one.  I found this recipe from Betty Crocker and it was decadent and delicious.

Unsweetened baking cocoa
6 oz semisweet baking chocolate, chopped
1/2 cup plus 2 tablespoons butter or margarine
3 whole eggs
3 egg yolks
1 1/2 cups powdered sugar
1/2 cup all-purpose flour
Additional powdered sugar, if desired

1.Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.


2.In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.

3.Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Garnish with kumquats. Serve warm.

Chocolate Chip Cookie Dough Brownies

I was checking out Cooking Mama's Blog.  She posted this recipe.  I was so happy. She got it from an awesome mutual friend.  Kim made these for church activities and for some reason I never managed to get my hands on the recipe.  I have made these twice in two weeks.  I love how easy they are and so addicting!

Make one 9 X 13 pan of your favorite brownies.  Then add:

Cookie Dough Topping
1/2 c. butter, softened
1/2 c. brown sugar, firmly packed
1/2 c. granulated sugar
2 T. milk
1 t. vanilla extract
1 c. flour
Mini chocolate chips

Beat butter and sugars until light and fluffy. Add milk and vanilla. Mix well. Add flour and mix well. Spread over cool brownies.

**This recipe could be doubled to fill an entire sheetcake pan.

Berry Oat Bars

I saw this recipe and thought it looked delicious.  I had all the ingredients in my pantry.  I used frozen mixed berries (blackberries, blueberries, and raspberries).  I was determined to not to have more than one of these.  I ate one and then froze the rest.  They were delicious warm and frozen (yes I couldn't stay away from them).

Adapted From Put A Lyd On It

1-1/2 cups flour
1-1/2 cups quick cooking oats
1-1/2 cups sugar, divided
½ teaspoon baking soda
¾ cup cold butter
4 cups fresh or frozen blueberries or mixed berries
4 tablespoons cornstarch
4 tablespoons lemon juice

In a bowl, combine flour, oats, 1 cup sugar and baking soda. Cut in butter until the mixture resembles coarse crumbs. Reserve 2 cups for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. Baking pan; set aside.

In a saucepan, combine blueberries, cornstarch, lemon juice, and remaining sugar. Bring to a boil;  boil for 2 minutes, stirring constantly. Spread evenly over the crust. Sprinkle with the reserved crumb mixture. Bake at 375° for 25-28 minutes or until lightly browned. Cool before cutting.  We ate ours a little warm and they were delicious.

Lemon Bars

I saw this recipe on Cooking Mamas and have wanted to try them for awhile.  They are awesome and easy.  

For the Bottom Layer you will need:


1 Box Lemon Cake mix
1 Stick of Butter (softened)
1 Egg

Mix together and pat down in a 9x13 pan

For the filling you will need:
3 3/4 cups powdered sugar (doesn't need to be level)
1 8oz pkg cream cheese softened
2 Eggs
1 Tablespoon Lemon Extract

Beat together & pour over cake mix & Bake @ 350 for 25 mins or longer, just make sure and watch the top for it to be a light brown color, dust with powdered sugar as soon as they come out of the oven. Make a day ahead if you can they seem to set up a little better.

Overnight Monkey Bread

I made this for my kids for a Sunday morning breakfast treat.  I regretted it about halfway through our first meeting of church when they were all a little wired.   Otherwise this was a delicious treat if not a little rich. 

From Cook's Illustrated

Dough


2 tablespoons unsalted butter, melted
1 1/3 cup milk, warm (about 120 degrees)
1/3 cup water, warm (about 120 degrees)
1/4 cup granulated sugar
2 teaspoons table salt
1 package rapid-rise yeast (or instant)
3 1/4 cups all-purpose flour , plus extra for work surface

Brown Sugar Coating

1 cup packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter (1 stick), melted

Glaze

1 cup confectioners’ sugar
2 tablespoons milk

Butter a 12-cup Bundt pan generously with softened butter. Set aside.  In large measuring cup, mix together melted butter, milk, water, sugar, and salt. Stir to dissolve.

Mix 2 1/2 cups flour and yeast in stand mixer fitted with a beater blade. Turn machine to low and slowly add the milk mixture. After the liquids are incorporated, switch to the dough hook, increase the speed to medium and gradually add the remaining flour (add more or less as necessary) until dough clings to the hook and almost cleans the sides. Knead until the dough is shiny and smooth, 6 to 7 minutes.

Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and allow to rise in a warm, draft free place until dough doubles in size, 50 to 60 minutes.
While dough is rising, mix brown sugar and cinnamon together in bowl. Place melted butter in second bowl. Set aside for the sugar coating.
Remove dough from bowl, and pat into rough 8-inch square. Using bench scraper or knife, cut dough into 64 pieces.
Roll each dough piece into a ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer balls in Bundt pan, staggering seams where dough balls meet as you build layers.

Cover Bundt pan tightly with plastic wrap and place in refrigerator overnight.

Approximately one hour before you want to bake your Monkey Bread, remove it from the refrigerator and let the dough come to room temperature and the dough will begin to rise. (It should have risen some in the refrigerator overnight.)

Heat oven to 350 degrees. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.

For the glaze: While bread cools, whisk confectioners’ sugar and milk in small bowl until lumps are gone. Using whisk, drizzle glaze over warm monkey bread, letting it run over top and sides of bread. Serve warm.

Heath Bar Cake

I saw this on Mel's Kitchen Cafe awhile ago, but we have been avoiding treats at our house since the holiday overload and the extra pounds that came with that overload.  I thought this recipe looked great.  I finally broke down and made this for a family night treat.  It was super easy and was done in no time.  I was of course going to have all the will power in the world and not eat any.  Ha Ha!  I of course couldn't resist taking a bite.  It was so worth it!!!!  I couldn't stop at one bite.  The cake part is really moist and the top has a great crunch!  This is definitely a keeper.

1 cup packed light brown sugar
1/2 cup granulated sugar
2 cups flour
8 tablespoons (1 stick) butter, softened
1 cup buttermilk (I used 1 C. of milk mixed with 1 T. of lemon juice)
1 large egg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
5-6 chocolate covered toffee bars, chopped (I just used the chopped toffee bits from the baking aisle)

Preheat the oven to 350 degrees and center a rack in the middle of the oven. Lightly grease a 9X13-inch pan and set aside.  In a large bowl, combine the brown sugar, white sugar, flour and butter. Crumble these ingredients together with a pastry blender, whisk or two forks until the mixture is crumbly and coarse. Remove 1/2 cup of the crumbs to a small bowl and set aside. To the large bowl with the remaining crumbs, add the buttermilk, egg, vanilla, baking soda and salt. Mix well.  Pour the batter into the prepared pan, smoothing it to the edges. Sprinkle the top of the cake with the reserved crumbs and chopped Heath bars. Bake for 25-30 minutes until the center is no longer gooey but a toothpick inserted comes out with moist crumbs. The cake may fall slightly in the center leaving the edges raised. It will still be delicious.

Chocolate Haystack Cream Cheese Squares

I saw these on My Kitchen Cafe and couldn't resist!  They are great.  The bottom layer almost tastes like brownies.

2 cups finely ground graham crackers (from about 15 rectangles)
3 cups (10 ounces) finely shredded unsweetened coconut
1 cup (6 ounces) semisweet chocolate chips
1/2 cup (3 ounces) milk chocolate chips
1 cup plus 3 tablespoons granulated sugar
1 stick (1/2 cup) butter, cut into 2-inch pieces
5 eggs
12 ounces cream cheese, room temperature

Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper or foil, leaving a 2-inch overhang on 2 sides. Butter or lightly grease the foil or parchment.  Stir together the graham cracker crumbs and 2 cups of the coconut. In a microwave-safe bowl, place both kinds of chocolate, 3 tablespoons sugar and butter. Microwave for one minute at 50% power. Stir. Repeat the process, stirring after each minute, until the chocolate mixture is melted and smooth. Let the mixture cool slightly until lukewarm to the touch. Quickly whisk in one egg.  Stir the chocolate mixture into the graham cracker/coconut mixture. Press evenly into the bottom of the prepared pan. Bake until set, about 10 minutes. Transfer to a wire rack, and let cool in pan.  Meanwhile, in a large bowl with an electric or hand mixer, beat the cream cheese and remaining 1 cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce the speed to medium, and add eggs, 1 at a time, until well combined. Scrape the sides of the bowl as needed. Beat on medium-high speed until completely smooth, about 3 minutes.  Pass the cheesecake mixture through a fine-mesh strainer into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining 1 cup coconut evenly over the top. Bake for 32-35 minutes, until the top layer is just set and golden brown. Let the bars cool completely in the pan on a wire rack. Refrigerate, loosely covered, overnight.  Run a sharp knife around edges of pan, and use parchment or foil handles to lift out the cheesecake. Cut the bars into 1-inch squares. The bars will keep up to 4 days in an airtight container kept in the refrigerator.

The Pie That Will Make You Cry

I got to make the pies for Thanksgiving this year.  We ended up making 18 pies.  One of the requests this year was pecan pie.  I am not a huge fan so I haven't really made it a whole lot.  I found this recipe and it was delicious.  I only make two pies, but could have easily gone through 3 or 4.  Everyone was hiding their pieces until they had room to eat them.

From The Pioneer Woman Cooks

1 whole Unbaked Pie Crust
1 cup White Sugar
3 Tablespoons Brown Sugar
½ teaspoons Salt
1 cup Corn Syrup
¾ teaspoons Vanilla
⅓ cups Melted Butter (salted)
3 whole Eggs Beaten
1 cup (heaping) Chopped Pecans

Preparation Instructions

First, whip up your pie crust.  Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the unbaked pie shell.  Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!



Allow to cool for several hours or overnight. Serve in thin slivers

Double Chocolate Caramel Turtle Treats

These were a definite hit!  We love rice krispie treats at our house.  You could say they are our kryptonite when it comes to dieting for us.  These ones are just a little amped up!   I took these to a barbecue and 90 percent of them didn't make it to the table! 

Adapted from Kitchen Cafe

3 tablespoons butter
1 (10-ounce) bag marshmallows
1/2 cup semi-sweet chocolate chips
1/2 teaspoon salt
1/4 teaspoon vanilla extract
5 cups Rice Krispies cereal
1 cup chopped toasted pecans
15 caramels, quartered
1/2 cup semisweet chocolate chips, melted

Prepare pan by lining an 9 X 13-inch baking dish with foil, allowing excess foil to hang over pan edges. Grease the foil with nonstick cooking spray.

Melt butter in a large pot over low heat. Add marshmallows, 1/2 cup of chocolate chips, and salt and cook, stirring constantly, until melted and smooth, about 8 minutes. Stir in vanilla.
Off heat, stir in rice krispies, pecans, and caramels until incorporated. Scrape mixture into prepared pan and press into bottom and corners with a greased spatula (I just used my fingers since the marshmallows weren’t overly hot at this point). Let cool completely, about 1 hour.

Melt semisweet chocolate chips in the microwave on low at 30 second intervals until smooth. Pour melted chocolate into a ziploc baggie, pressing chocolate into one corner of the bag. Using scissors, clip a tiny piece off the corner and drizzle chocolate over cooled treats. Allow chocolate to cool, about 45 minutes. Using foil overhang, lift treats from pan. Cut into squares. Serve.

Peanut Butter Cup Cheesecake Bars

I made these for a BBQ this weekend.  They were so easy and so delicious.  They really didn't last long at all once they made it to the table.

From Picky Palate
1 Devils food cake mix
1 egg
1 stick softened butter

8 oz softened cream cheese
1 egg
1/3 Cup sugar
10 regular size Reeses Peanut Butter Cups, cut into little pieces

1 Cup semi sweet chocolate chips
4 Tablespoons heavy cream

1. Preheat oven to 350 degrees F. Line a 9×13 inch baking dish with tin foil. Spray with non stick cooking spray. Mix cake mix, egg and butter together then press into baking dish.

2. Mix cream cheese and sugar until smooth. Stir in egg until well combined then stir in peanut butter cups. Pour over cake layer and bake for 30-40 minutes or until cheesecake is cooked through (it only took 30 minutes in my oven). Remove and let cool completely.

3. Carefully lift bars out of dish using ends of foil. Melt chocolate chips in a microwave safe bowl in 30 second intervals until melted through. Stir in heavy cream and stir until glossy smooth. Spread chocolate over cheesecake layer, cut into squares and serve.

Pretzel Jell-O Salad

I just took this to a neighborhood firework party. It was a good consensus that this wasn't a salad, but a yummy dessert. I guess we call it a salad because it makes us feel better when we eat half the pan. I love the sweet and salty mix. Definitely a good go to dessert/salad!

2 C. crushed pretzels
3/4 C. butter, melted
3 T. Sugar

Mix and press into 9X13 pan. Bake at 400 degrees for 7 minutes. Remove from oven and let cool

1 pkg. cream cheese
1 8 oz. container of cool-whip
1 C. sugar

Combine these and spread onto cooled pretzels layer. Make sure to cover all the pretzels and seal the sides with the cream cheese mixture.

1 lg. pkg or 2 small pkgs raspberry Jell-O
2 C. boiling water
1 12 oz. pkg. of frozen raspberries

Add water to Jell-O and dissolve. Add berries to Jell-O and place in fridge until slightly set, about 10 minutes. Pour Jell-O mixture onto cream cheese mixture and smooth out. Place in fridge until completely set. When ready to serve top Jell-O mixture with Cool-whip.

Oatmeal Chewies

These are my newest go to dessert. My sister and sister-in law made these bars for Leah's baby blessing. I knew I needed to get my hands on this recipe. The bars are chewy, but also very gooey. You can't eat just one. I have convinced myself that because there is oatmeal in them, they are a health food.

Combine:
1 c. Butter
2 c Brown Sugar

Add:
2 eggs
2 tsp. vanilla

Mix well, then add:
2 1/2 c Flour
1/2 tsp salt
1 tsp Baking Soda
1 1/2 oats

In a sauce pan combine:
1/4 c butter
2 c chocolate chips
1 can sweet and condensed milk

Stir until melted then add:
2 tsp vanilla

Grease a 9x13 pan. Put 3/4 of oat mixture in bottom, pour chocolate on top. Clump the rest of the oat mixture on top of the chocolate. Bake at 350 for 25 min.

Oreo Cheesecake Bars

These were really easy and yummy! The only thing I can say about them is that you better grab one while you can! They go fast.

From Annie's Eats

For the crust:

23 Oreo cookies

2 tbsp. unsalted butter, melted

For the cheesecake:

12 oz. cream cheese, at room temperature

6 tbsp. sugar

6 tbsp. sour cream, at room temperature

½ tsp. vanilla extract

¼ tsp. salt

1 large egg plus 1 egg yolk

12 Oreo cookies, roughly chopped

Directions:

Preheat the oven to 325˚ F. Line an 8 x 8-inch baking dish with foil. To make the crust, place the Oreos in the bowl of a food processor. Process, pulsing, until the cookies are finely ground. Add in the melted butter and pulse until the cookie crumbs are moistened. Transfer the mixture to the prepared baking pan. Press the crumbs into an even layer over the bottom of the pan. Bake the crust for 10 minutes, then set aside and prepare the filling while maintaining the oven temperature. To make the filling, add the cream cheese to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until light and smooth, about 2 minutes. Mix in the sugar until well combined. Blend in the sour cream, vanilla and salt. Beat in the egg and egg yolk on medium-high speed until incorporated, scraping down the bowl as needed. Stir in the chopped Oreos with a rubber spatula. Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Bake for about 40 minutes, until the cheesecake is set around the edges but slightly wobbly in the center. Transfer the pan to a wire rack and let cool about 1 hour to room temperature. Cover the pan and refrigerate until well chilled, about 3 hours. To cut the bars, pull the cake from the pan by lifting the foil up out of the pan. Place on a cutting board, peel away the foil, and slice into bars. Clean the knife blade between each slice to keep the edges neat. Keep refrigerated until ready to serve.

Chocolate Eruption Cheesecake

This was definitely a splurge for us! I have been wanting to make this cheesecake for a long time, but couldn't justify the calories or the time. I am not a big cake fan so for my birthday every year I get cheesecake. This year I decided this would be my choice. As I was making it, Port kept pointing out how many calories it had! I explained to him that I had been stuck in the house all week with sick kids and it was my birthday! I didn't care! This cheesecake was great, but you don't need a huge piece. It is definitely rich, but totally worth the splurge. Our family only ate some of the cheesecake and we froze the rest.

From Recipezaar

Ingredients

Bottom Crust

1 1/4 cups Oreo cookies or chocolate cookie crumbs or fine brownies, crumbs
1/4 cup white chocolate, finely ground
3 tablespoons unsalted butter, melted

Filling

2 1/2 lbs cream cheese, softened
1/2 cup sugar
1 (14 ounce) can condensed milk
5 eggs
1/3 cup light cream
2 tablespoons flour
1 tablespoon pure vanilla extract
1 pinch salt
1 1/2 cups white chocolate, coarsely chopped
1 cup semi-sweet chocolate chips or coarsely chopped chocolate
2 cups coarsely chopped Snickers candy bars or turtle candy bars
1 cup coarsely cut chunks brownie, homemade or prepared from a mix
1/2 cup caramel ice cream topping

Garnish
1/4 cup melted white chocolate
1/4 cup melted semisweet chocolate
1/4 cup melted milk chocolate chocolate shavings
1/4 cup powdered sugar

Directions

1-Preheat oven to 325 degrees F.
2-Spray a 10 inch springform pan with non-stick cooking spray.
3-Mix the crust ingredients together and press firmly into the pan.
4-Mix cream cheese with sugar until smooth.
5-Add condensed milk, eggs, cream, flour, vanilla, and salt.
6-Blend until smooth, about 5 minutes on slow speed, scraping bottom of the mixing bowl.
7-Remove 1/3 of batter and mix it with the white chocolate.
8-Pour this into the springform pan.
9-Fold in the remaining ingredients (except caramel sauce) into the cheesecake batter.
10-Mix gently by hand.
11-Fold half the batter into the pan (on top of the white chocolate cheesecake batter), and then drop spoonfulls of half the caramel sauce all over.
12-Top with remaining batter and then remaining caramel sauce.
13-Stir with butter knife.
14-Pan will be very full.
15-Bake until set about 45-55 minutes.
16-Cool in oven an hour and then place in refrigerator for several hours or overnight.
17-Before serving, drizzle on melted milk, white and dark chocolate over top, allowing it to drip down on side.
18-Garnish with large chocolate shavings and dust with powdered sugar.

Coconut Pecan Frosting

Every year we have German Chocolate cake on Dec. 23 to celebrate Joseph Smith's birthay. This is the homemade frosting I make for the cake that I make that comes straight from a box! The frosting is so good that Port has to run a half marathon every Dec. 23 to have enough calories to enjoy it!

From Cooks.com

1 c. evaporated milk
1 c. sugar
3 egg yolks
1/4 lb. butter
1 tsp. vanilla

Combine all ingredients in sauce pan. Cook over medium heat and stir until mixture thickens. This takes about 12 minutes.

1 1/3 c. coconut1 c. chopped pecans
Beat until frosting is cool and thick enough to spread.