Chocolate Oreo Cake

Chocolate Oreo Cream Cake

• 1 pkg chocolate cake mix (I used triple chocolate)
• ingredients need to make the cake on the back of the box

Filling:

• 8 oz. reduced fat cream cheese, softened
• 1/2 cup sugar
• 2 cups Cool whip (I used the extra creamy kind)
• 12 oreo cookies, coarsely crushed

Frosting:

• 1/3 cup plus 1 Tbsp. cocoa powder
• 6 Tbsp. butter, softened
• 4 1/2 cup powdered sugar
• 1 1/2 tsp. vanilla
• 5 to 6 Tbsp milk or more if needed

1. Prepare cake mix according to package directions for 2 9-inch round cakes. For easy removal from the pan, grease the bottom of the pan, then line it with a piece of parchment that has been cut to fit the bottom of the pan. Place the parchment in the pan and then grease the parchment and sides of the pan. Cook Cake according to the package. Allow to cool for 10 minutes and remove from the pan. then allow cake to cool completely.
2. Once cakes are completely cooled, prepare the filling by beating the cream cheese and sugar together with a hand mixer until well blended. Fold in the cool whip until almost blended then fold in the crushed oreos.
3. In another bowl, make the frosting by whisking together the cocoa powder and powdered sugar. Then add the butter, vanilla, and milk. Blend with a mixture until smooth. Add additional milk if needed to make the frosting spreadable.
4. Now it’s time to assemble the cake. With a serrated knife, cut off the domed top of each of the rounds to make the cake even and level. Save the parts you cut off for another use. Place one round on your serving platter or cake plate. Top with half of the filling mixture and spread evenly. Top with the other cake round.
5. Now use the reaming filling to fill in the center filling section of the cake so that the filling layer is completely even with the cake layers. You may not need all of the filling. Then cover the top and sides of the cake with the chocolate frosting. You may have some leftover frosting.

Oreo Truffles

Oreo Truffles
from Kristy from Sweet Treats and More

1 package (18 oz.) Oreo cookies (or Nutter Butters), crushed into fine pieces
1 8-oz. package cream cheese, softened
White or Chocolate melts for dipping

The easiest way to do this is throw all the Oreos and the cream cheese in a food processor and process away. If you don't have a food processor you can crush your Oreos in a Ziploc bag and then add the cream cheese to the bag and blend it with your hands.

Roll into 1-inch balls and place on baking sheet or tray. Refrigerate until firm, about 30-60 minutes (or stick in the freezer to speed this up). Using 2 forks, dip Oreo balls into chocolate coating, shaking excess off, and place onto waxed paper to harden. Chill and serve cold or room temperature. Makes about 30 truffles.

No Bake Cookies

No-Bake Cookies

1/2 cup (1 stick) butter
2 cups white sugar
1/2 cup milk
3 Tablespoons cocoa
3 cups quick cooking oats
2/3 cup creamy peanut butter
1 teaspoon vanilla

Bring butter, sugar, milk, and cocoa to a boil for one minute. To make sure cookies set up properly wait until mixture comes to a complete FULL boil and then start the timer for one minute. Remove from heat.

Add peanut butter, vanilla, and oats. Stir well and drop spoonfuls onto waxed paper or parchment paper. Let them set up and cool.

Makes 18 cookies.

Smores Bars

Smores Bars

1/2 cup butter, room temperature

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 1/3 cups all purpose flour

3/4 cup graham cracker crumbs

1 tsp baking powder
1/4 tsp salt
2 king-sized Hershey's milk chocolate bars (if you want a more subtle chocolate flavor use regular sized chocolate bars; enough to fit)
1 1/2 cups marshmallow creme/fluff (7 1/2 oz jar)

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.

2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff. This part can be tricky. I made little disks with the dough and formed them into a sheet on some parchment paper then transferred it over. Spread it around gently.

4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Makes 16 cookie bars.

Peanut Butter Cookies

Peanut Butter Cookies

Ingredients

½ cup butter

½ cup peanut butter

½ cup sugar

½ cup brown sugar

½ t baking soda

½ t baking powder

1 egg

½ t vanilla

1 ¼ cup flour

Preparation

Beat butter and peanut butter with mixer for 30 seconds. Add sugar, brown sugar, baking soda, and baking powder. Beat in egg and vanilla. Beat in as much flour as you can and then stir in remaining flour. Place balls 2 inches apart on ungreased cookie sheet. Flatter by making crosses with fork. Bake at 375 degrees for 7-9 minutes or until bottoms are lightly browned.

Chocolate Chip Cookies

Chocolate Chip Cookies

Ingredients

1 1/3 c butter or margarine

1 c sugar

1 c brown sugar

2 eggs

2 t vanilla

3 c flour

1 t baking soda

1 t salt

1 package chocolate chips

Preparation

Mix butter, sugars, eggs, and vanilla. Stir in dry ingredients. Blend in chocolate chips. Bake at 375 degrees for 8-10 minutes.

Oreo Cookies

Oreo Cookies

Ingredients

1 package of devil’s food cake

2 eggs

2/3 c Crisco

Preparation

Mix together (really thick so use a spoon to finish). Roll into small balls. Lightly grease cookie sheet. Bake 375 degrees for 8-10 minutes.

Filling:

2 c powdered sugar

2t vanilla

3T butter

1/8 c evaporated milk (may take a little more between 1/8-1/4 cup)

Work until good. Make sure it is thick. Place between two cookies.

Kiss Cookies

Kiss Cookies

Ingredients

1 ¾ cups flour

½ t salt

½ cup sugar

½ cup brown sugar

½ cup shortening

½ cup peanut butter

1 egg

2 T milk

1 t vanilla

1 t baking soda

Hershey kisses

Preparation

Cream shortening, peanut butter, eggs, milk, and vanilla. Add dry ingredients. Roll into small balls. Place on ungreased cookie sheet. Bake 375 degrees for 12-15 minutes. When done press kiss in center of each cookie while hot.

M & M Cookies

M&M Cookies

Ingredients

¼ cup sugar

½ cup brown sugar

½ cup shortening

½ t vanilla

¼ t water

1 egg

2 cup and 2T flour

½ t baking soda

½ t salt

Preparation

Roll into small balls. Add 4 M&Ms on top. Bake at 350 degrees for 10 to 12 minutes on ungreased cookie sheet.

Texas Sheet Cake

Texas Sheet Cake

Ingredients

2 cubes margarine

¼ cup cocoa

1 cup water

2 cups flour

2 cups sugar

½ cups buttermilk (1/2 c milk and 1t vinegar)

2 eggs

1 t baking soda

1 t vanilla

Preparation

In pan heat butter, cocoa, and water. Pour over flour and sugar, add remaining ingredients. Pour onto a large jellyroll cookie sheet. Bake 375 degrees for 16-18 minutes.

Chocolate Chip Cookies

Mrs. Field’s Cookies

Ingredients

2 ¼ cups margarine or butter

2 cups sugar

2 cups brown sugar

4 eggs

1 t salt

2 t baking powder

1 t baking soda

2 t vanilla

4 cups flour and 4 cups oatmeal flour

1 package of chocolate chips

Preparation

Bake at 325 degrees on ungreased cookie sheet for 7-8 minutes.

Rice Krispies

Rice Krispies Treats

Ingredients

3 T Butter

4 cups Marshmallows

6 cups Rice Krispies

Preparation

Melt butter and marshmallows until completely melted. Stir in cereal. Spread mixture in greased 9 x 13 pan.

Sugar Cookies

Sugar Cookies

Ingredients

2 cups all-purpose flour

1/4 teaspoon salt

3/4 cup white sugar

1 egg

1 teaspoon vanilla extract

1/4 cup colored sugar for decoration

3/4 cup butter

Preparation

Preheat oven to 325 degrees F (165 degrees C).

In a medium bowl combine the flour and salt with a wire whisk. In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well blended. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not over mix.

Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate one hour until firm.

On a floured surface, roll out dough to a 1/4 inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles. Bake for 13-15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.

Crazy Cake

Crazy Cake

Ingredients

3c flour

6T cocoa

2c sugar

2t baking soda

½ t salt

Preparation

Mix ingredients in 9x13 pan. Make 3 holes in flour mixture. 1st hole 14T oil. 2nd hole 2T vinegar and 2t vanilla in 3rd. Pour 2 cups water over entire mixture. Mix with fork.

Bake 350 25-30min

Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

Ingredients

2 cups Flour

½ t Salt

½ t Baking Soda

¾ cup Butter

1 cup Brown Sugar

½ cup Sugar

1 egg

1 egg yolk

1 T Vanilla

Preparation

Sift first three ingredients together. Set aside. Mix remaining ingredients. Add flour and 2 cups chocolate chips. Scoop ¼ cup batter onto baking sheets lined with parchment paper. Bake 325 for 15-17 minutes

Cookies and Cream Brownies

Cookies ‘n Crème Brownies

Ingredients

1 box Betty Crocker fudge brownie mix

1 cup Oreo Crumbs

½ container Vanilla frosting

½ cup Oreo crumbs

Preparation

Bake brownies according to box except stir in 1 cup cookie crumbs. Cool completely. Frost with vanilla frosting. Sprinkle with cookie crumbs

Peanut Butter Ice Cream Balls

Peanut Butter Ice Cream Balls

Ingredients

1 package Vanilla Ice Cream

1 cup Graham Cracker Crumbs

¼ cup Peanut Butter

2 T Sugar

¼ t Cinnamon

Preparation

Cut ice cream in to fourths. Mold into balls. Roll into mixture. Freeze and Serve