Chocolate Revel Bars {aka Michelle Cookies}

I made these cookie bars today for the first time in a sweet forever and realized I had never shared this recipe. Growing up we called them "Michelle Cookies" because my sisters good friend Michelle LOVED them.  They are super yummy and pretty easy to throw together- you might even have the ingredients in your pantry right now!


3 cups oatmeal
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups packed brown sugar
2 eggs
4 teaspoons vanilla extract
1 (14 ounce) can sweetened condensed milk
1 1/2 cups semisweet chocolate chips
2 tablespoons butter
1/2 teaspoon salt

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1. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan.
2. In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside.
3. In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in 2 teaspoons vanilla.
4. Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture.  {I usually wet my hands and pat out the other part of the mixture to cover the chocolate mixture}
5. Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into bars.

Cookie Dough Pie (aka The Easiest Pie EVER)

When I saw this recipe on Big Red Kitchen I thought to myself, no way is that any good, it's way too easy. But on Father's Day I decided to give it a shot and oh my goodness- it is yummy and simple and sinfully good!



You need only 4 simple ingredients:



-a 15.25 ounce package chocolate chip cookies (I used Kroger brand Chips Ahoy type cookies)

-either an 8 ounce or a 12 ounce container of Cool Whip (again, I used the Kroger brand)

-2 cups milk (I used skim b/c it's what I normally buy)

-chocolate syrup



Pour two cups of milk into a bowl. Dunk cookies in the milk, shake off excess milk, and layer in a 9 inch pie plate- breaking cookies to fill any gaps. It is important to leave the cookies in the milk for a bit so they get a little mushy- but not so long that they completely fall apart. You definitely want to make sure to shake off the extra milk so that you don't end up with a big puddle of milk in your pie. Once the first layer is done, cover with a light layer of Cool Whip. Repeat layers twice- making the last layer of Cool Whip thicker to cover all cookies completely. Decorate the top of the pie with chocolate syrup. Place in freezer for 2-3 hours before serving. Set pie on counter to thaw a bit before serving.



This was so simple and yet so yummy- I will absolutely be trying it again soon- with different types of cookies. I think next I'll have to try oatmeal cookies for my sweet daughter who loves them!

Chocolate Chip Cookie Dough Dessert

I made this new dessert last week when my sweet friend Dory and her family were here for a visit. I found it on the Betty Crocker website as one of the 2009 recipe winners. It was super easy to put together and super yummy if you are a fan of chocolate chip cookie dough. (And other than my child who hates chocolate, who isn't a fan of chocolate chip cookie dough?)




1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup margarine, softened
1 egg
1 bottle Magic Shell chocolate topping
1 half gallon container chocolate chip-cookie dough ice cream, softened




Heat oven to 375 degrees. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 9 to 11 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Meanwhile, press remaining dough in pan, using moistened fingers (dough will be sticky). Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes. Spread 1/2 of bottle of chocolate topping over baked crust. Freeze 10 to 15 minutes or until chocolate is set. Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream evenly over chocolate-topped crust. Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours. To serve, let stand at room temperature 5 minutes before cutting. (do not try to cut out this step- or the dessert will be frozen as hard as a rock!)

Almond Joy Brownies

This is another easy way to jazz up a boxed brownie mix! These are both yummy and easy!

1 (19 7/8 ounce) box Duncan Hines chewy fudge brownie mix

3 tablespoons vegetable oil

1 cup Eagle Brand Condensed Milk

1 (14 ounce) package miniature Almond Joy bars, coarsely chopped

1/2 cup toasted almonds (optional)

Preheat oven to 350 degrees. Prepare mix according to brownie package directions, except only use 3 tablespoons of vegetable oil. Pour into a greased 9 x 13 inch pan. Pour and spread 1 cup of condensed milk on top of brownie mix. Sprinkle with chopped candy bars and toasted almonds. Bake at 350 for 35-38 minutes. Let cool completely before cutting into 2 dozen bars. Enjoy!

Peanut Butter Fudgy Bars

This is another easy school treat I made this week. These are another bar with a great combination of peanut butter and chocolate that only use a few simple ingredients.

1 butter recipe cake mix
1 cup peanut butter
1/3 cup water
1 egg
1 can chocolate fudge frosting
1/2 cup peanut butter
1/2 chopped peanuts

Heat oven to 350 degrees. Spray 9 x 13 inch pan with cooking spray. In large bowl, combine cake mix, 1 cup peanut butter, water and egg on low speed. Mix 2 minutes on medium speed. Mixture will be sticky. Wet your hands and use them to spread dough into prepared pan. Bake for 20-25 minutes or until puffed and light golden brown. Cool completely. In small bowl, blend frosting with 1/2 peanut butter and spread over cooled bars. Top with chopped peanuts.

Snicker Brownies

I made these on Sunday as treats for the staff at my school on the first day. So many people wanted the recipe that I'm posting it here, but it's so easy that I am truly embarrassed to even call it a recipe. When I say it's easy, I mean EASY.

1 family size box brownie mix with frosting (I used the Betty Crocker Supreme Frosted Brownie mix)

10 small Snickers (not mini) candy bars, sliced into thin slices

1 can vanilla frosting

10 small Snicker (not mini) candy bars, diced

Spray 9 x 13 inch pan with cooking spray. Prepare brownie mix as directed on box. Spread half of brownie batter in pan to cover bottom. Carefully place sliced snickers on top of brownie batter- one at a time- so the entire pan of dough is covered. Carefully spread remaining brownie batter on top of Snicker layer. Bake for 30-35 minutes or until done. Cool completely. In large bowl, mix brownie frosting, vanilla frosting, and diced Snicker bars till well blended. Spread over cool brownies.

Of course in this recipe you can use any other type of candy bar that you like or that is on sale. And I'll be honest, when I was throwing this recipe together, I only intended to use the frosting that came with the brownies- but once I added the Snicker pieces, it was way too thick to spread. So I added a can of white frosting- because that is what I had on hand. I would have grabbed chocolate, had I had some in the pantry. But I honestly think it was better not using all chocolate because it made the frosting yummy and lighter with only a hint of chocolate.

Rolo Cookies

This is similar to the Snicker Cookies that I make- except that it's a chocolate cookie with a Rolo caramel candy inside. Yummy!

1 cup butter or margarine
1 1/4 cups sugar
1 cup brown sugar
2 large eggs
2 t vanilla
2 1/4 cups flour
3/4 cup cocoa
1 t baking soda
40 Rolo candies

Preheat oven to 350 degrees. In mixing bowl, beat butter, 1 cup granulated sugar and brown sugar until light and creamy. Beat in eggs and vanilla until batter is smooth. In another bowl, combine flour, cocoa and baking soda. Stir into sugar-egg mixture to form soft dough. Chill dough in fridge at least 1 hour. Place 1 T of dough in palm of hand and press into a flat circle. Put 1 Rolo candy into center and bring up sides of dough to cover it completely. Roll between palms to make a smooth ball. Place remaining sugar on a plate and roll each ball in sugar. Place on greased baking sheet and bake cookies for 10 minutes or until tops are cracked and firm. Cool on rack about 10 minutes.

TIP OF THE DAY: Don't try to rush getting them off of the cookie sheets or they will stick like GLUE and tear your cookies UP! (Trust me on this, I learned the hard way!)

Layered Reece's Peanut Butter Cake

When I saw this recipe on one of my favorite food blogs, The Picky Palate, I knew I simply had to make it. There are very few people in my life who do not absolutely LOVE Reece's Peanut Butter Cups which made this cake an absolute necessity for me to try out. Don’t let the recipe list fool you, it’s got lots of ingredients and steps, but is not difficult at all!

Cake:
4 T unsalted butter

1 cup all purpose flour

1/4 t baking soda

1/4 t baking powder

1/4 t salt

1/2 cup tightly packed brown sugar

½ cup creamy peanut butter

1 large egg

1 egg yolk

1/4 cup sour cream

1/4 cup hot water

1/2 t pure vanilla extract

1/2 cup chocolate chips

Filling:
8 oz softened cream cheese

½ cup powdered sugar

¼ cup creamy peanut butter

2 packages Reece's Peanut Butter Cups, chopped

Chocolate Ganache:
1 cup semisweet chocolate chips

¾ cup heavy cream

2 T unsalted butter

Cake: Preheat oven to 325 degrees. Grease two 9 inch round pans. Combine flour, baking powder, baking soda, and salt. Mix together brown sugar, peanut butter and butter for two minutes. Add egg and egg yolk and mix for another 2 minutes. Scrape down the sides and mix for another minute. Add half of the flour mixture and mix until incorporated about 20 seconds. Then add the sour cream, mixing again for 20 seconds. Gradually add the remaining flour mixture. Add the hot water in a slow, steady stream and mix on low to combine, about 30 seconds. Add the vanilla and mix for another 10 seconds. Add the peanut butter and chips and use a rubber spatula to finish mixing the ingredients until thoroughly combined. Divide the cake batter into the prepared pans, spreading it evenly. Bake for about 15 minutes. Let cool completely.

Filling: Place cream cheese, powdered sugar, and peanut butter into a medium bowl. Stir until smooth. Once cakes are cooled, spread cream cheese over bottom of one of the cakes. Top with 2nd cake.

Ganache: Place chocolate chips into a medium mixing bowl. Place cream and butter into a small saucepan over medium heat. Heat cream and butter until just boiling. Remove and pour over chocolate chips. Let sit for 3-5 minutes then stir until smooth.

To Assemble: Place layered cake on a wire rack. Place rack on top of a cookie sheet so that the extra chocolate has a place to drip onto. Pour chocolate ganache over cake and using a narrow metal spatula, quickly pared it evenly over the top and sides of the cake. Garnish with chopped peanut butter cups in center of cake.

Cookies and Cream Peanut Butter Brownies

When I saw this recipe, I knew I had to make these brownies for my sweet husband who loves all three main ingredients........chocolate, Oreo cookies, and peanut butter. I altered the recipe a bit as it called for using regular Oreo cookies- but I substituted peanut butter Oreo cookies instead. Although I didn't taste them, they did smell yummy while they were baking and Tony said they were very rich and delicious!

1 box Brownie Mix (9x13 size)

8 oz package cream cheese, softened

1/3 cup sugar

2 T creamy peanut butter

10 peanut butter Oreo cookies, broken into pieces (I used the Kroger brand b/c they were cheaper)

2 cups semi sweet chocolate chips

3 T creamy peanut butter

3 T half and half (I was out of half and half and simply left this ingredient out and the ganache came out just fine)

Preheat oven to 350 degrees. Prepare brownie mix according to package directions (or use your favorite homemade brownie recipe) and place into a 9 x 13 inch pan lined with foil that has been sprayed with Pam. In a medium bowl, mix together the cream cheese, sugar, and 2 T peanut butter until smooth. Stir in cookie pieces until combined. Using a spoon, spoon cookies and cream mixture evenly over brownie mix. Using a knife, gently swirl cookies and cream into brownies without scraping the bottom of the dish. Bake for 35-40 minutes or until toothpick comes out clean from center. Cool completely. Place chocolate chips into a microwave safe bowl and microwave for about 1 minute. Stir in remaining peanut butter and stir chocolate chips until smooth. Place back in the microwave for 15-30 more seconds if not smooth. Stir in half and half until glossy smooth, then spread over cooled brownies. Cut into squares and serve.

TIP OF THE DAY: If you are not a peanut butter fan, you can simply use regular Oreo cookies and omit the peanut butter to make Cookies and Cream Brownies.

Edited to ADD: Here are just two comments from my sweet co-workers about these brownies: "These are the BEST brownies I have EVER eaten!", "Those brownies deserve a high 5 they are so good!". And a tip for anyone who lives here in CS and shops at Kroger- I found the PB Oreo's at Kroger on RP on a manager special for only $1.09!

Ho Ho Cake

This cake is like a giant Ho Ho or Ding Dong! I made it for a school luncheon today and am hoping it's a big hit- I'll let you know!

Edited to add: This was a HUGE hit! It was so good that in fact, a teacher actually licked the plate clean! Now that is the sign of a good cake! :)

1 box chocolate fudge cake mix
1 can dark chocolate or fudge chocolate icing
1/2 cup sugar
2/3 cup shortening (do NOT substitute butter)
1 t vanilla
1/3 cup milk
1/4 t salt
1 t water
1 cup powdered sugar


Prepare cake as directed on package for two round pans. When cool, "slice" through cakes to make 4 "thin" cakes. (I use a large serrated knife for this and it works perfectly!) Beat sugar, shortening, vanilla, milk, salt and water for 7 minutes. (It's a long time so go and do something else while it's mixing) Add powdered sugar and beat for 5 minutes longer. Lay one layer of cake on cake plate. Spread cream filling on top only, be sure not to go all the way to the edge. Lay another layer of cake on top. Repeat process until you have all four layers on. Microwave icing for about 30 seconds or until it is pourable. Pour slowly over the cake until completely covered.

Fabulous Chocolate Fudge Cake

This is a fabulous chocolate cake- that is perfect for a birthday cake. It's more like fudge than a cake- perfect for true chocolate lovers.



Cake:
1 cup butter, softened
1 ½ cups brown sugar
3 eggs
1 ½ cups buttermilk
2 t vanilla
1 t instant coffee granules
2 cups all purpose flour
1 cup cocoa powder, sifted
1 ½ t baking soda
¾ t salt

Frosting:
1 cup softened butter
1/3 cup whipping cream
1 t vanilla
1 cup cocoa
4 cups powdered sugar


CAKE: Preheat oven to 350 degrees. Line bottoms of two buttered 9-inch round cake pans with waxed paper. In a large bowl, beat butter and brown sugar, until light and fluffy (about 5 minutes). Add in eggs, one at a time, beating well after each addition. Beat in vanilla and coffee granules. Sift together flour, cocoa, baking soda and salt in a bowl. Add the flour mixture into the creamed mixture, alternating with the buttermilk, in three additions, scraping down the sides of bowl each time. Divide batter between prepared pans. Bake for 30-35 minutes, or until cake tests done. Turn onto a rack and remove paper. Cool and frost.


FROSTING: Beat butter until creamy in large mixing bowl. Blend in cream and vanilla; beat until very smooth. Add the cocoa and powdered sugar. Beat on high for 45 seconds. Frost cake.

Peanut Marbled Chocolate Cake

Cake:
1 box yellow cake mix- reserve 1 cup
¾ cup water
1 cup fudge ice cream topping
2 eggs

Filling:
1 cup dry cake mix
½ cup peanut butter
1/3 cup water
¼ cup butter, softened
1 egg

Glaze:
1 box powdered sugar
2 T cocoa
2 T peanut butter
2-3 T milk
½ t vanilla

Preheat oven to 350 degrees. Grease 9 x 13 inch pan with cooking spray. Reserve 1 cup cake mix. In large bowl blend cake mix, water, topping and eggs. Beat 2 minutes on high. Pour 2 ½ cups batter in pan. In small pan combine filling ingredients and blend until smooth. Spoon over cake batter in pan. Cover with remaining batter. Marble by cutting thru 2 or 3 times in each direction with butter knife. Bake 60-70 minutes. Cool for 45 minutes. Mix all glaze ingredients together in mixing bowl until well blended. Frost cake.



Tomorrow's Daily Special: Baylor Cake :)

Almond Hershey Torte

1 box vanilla wafers
1 large Hershey bar with almonds
16 large marshmallows
½ cup milk
1 pint heavy cream
½ cup toasted almonds

Crush vanilla wafers and sprinkle half in a 9 x 13 inch pan. Melt candy bar and marshmallows in milk in a double boiler- stirring constantly. Cool. In large bowl whip the cream till stiff and fold in chocolate mixture. Spread over crumbs and sprinkle remaining crumbs on top. Sprinkle almonds on top and refrigerate.

Tomorrow’s Daily Special: Peanut Marbled Chocolate Cake

Double Chocolate Chunk Cookies

These are easy chocolate cookies! If you like soft cookies and you like chocolate, these are for you!

2 cups flour
3/4 cup cocoa
1 t baking soda
1/2 t salt
1 cup butter or margarine, softened
2/3 cup sugar
2/3 cup packed brown sugar
1 t vanilla
2 eggs
1 3/4 cups chocolate chunks

Preheat oven to 350 degrees. Combine flour, cocoa, baking soda and salt in a medium bowl. Beat butter, sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chunks. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Peanutty Chocolate Truffles

This is an easy truffle recipe that I found on the back of a package of hot chocolate mix. Super sweet and super easy!


3/4 cup creamy peanut butter
1/4 cup butter or margarine, softened
1 t vanilla
1/3 cup hot cocoa mix
1 cup powdered sugar
1 cup finely chopped peanuts (or other nut)


Line baking sheets with wax paper. Beat peanut butter and vanilla in medium bowl until creamy. Combine cocoa mix and powdered sugar in another bowl. Stir into peanut butter mixture. Place peanuts in flat dish. Use cookie scoop to scoop peanut butter mixture into 1 1/2 inch balls; roll in peanuts to coat. Place on prepared baking sheets. Refrigerate till firm.


Tomorrow's Daily Special: White Chocolate Macadmia Nut Muffins

S'more Pie

This is a super quick and easy pie that would be great to make for your sweetie on Valentine's Day!


1 (2 extra serving size) graham cracker pie crust
1 (12 ounce) chocolate candy bar, broken into pieces
30 regular marshmallows
3/4 cup milk
2 1/2 cups of whipped cream (reserve 1 cup for topping)
6 ounces hot fudge, warmed
chocolate syrup


In small saucepan, place chocolate bar, marshamallows, and milk. Cook over low heat, stirring constantly until marshmallows and chocolate are melted. Cool. Fold 1 1/2 cups whipped cream into chocolate mixture. Spread thin layer of warm hot fudge over bottom of pie crust. Gently spoon cooked mixture into crust. Top with reserved whipped cream and garnish with chocolate syrup topping. Refrigerate 3 hours or until set.


TIP OF THE DAY: You can use a chocolate almond, chocolate peanut, or chocolate mint candy bar in place of the plain chocolate bar.


Tomorrow's Daily Special: Easy Stromboli

Italian Chocolate Cake

This is a great, easy chocolate cake that tastes like you spent a long time making it! Very rich and yummy!

1 (18 ¼ ounce) box devil’s food cake mix
1 1/3 cups water (or the amount called for on the cake mix box)
½ cup vegetable oil (or the amount called for on the cake mix box)
3 large eggs (or the amount called for on the cake mix box)
2 lbs ricotta cheese
2 t sugar
1 (3 ½ ounce) package chocolate instant pudding mix
1 cup milk
1 (8 ounce) container Cool Whip

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan with cooking spray and pour in dry cake mix. In large bowl, mix together ricotta cheese, eggs, vanilla, and sugar until smooth. Pour evenly over chocolate cake mix. Bake for 1 hour. Cool cake completely in pan. In large bowl blend together pudding and milk until thick and then fold in Cool Whip. Spread on top of cake and chill before serving.


Tomorrow's Daily Special: Ham and Noodle Casserole

Toffee Treasure Cake

1/4 cup sugar
1 t cinnamon
2 cup flour
1 cup sugar
1 1/2 t baking powder
1 t soda
1/4 t salt
1 t vanilla
1 cup sour cream
1/2 cup butter, softened
3 eggs
1/4 cup chopped nuts
6 Heath bars, crushed
1/4 cup butter, melted


Preheat oven to 300 degrees. Grease a bundt pan. Combine 1/4 cup sugar and cinnamon. Blend cake ingredients (not including nuts and candy). Beat 3 minutes at medium speed. Spoon two cups of batter in pan. Sprinkle 2 T cinnamon sugar mix over batter. Pour rest of batter over top. Sprinkle remaining sugar/cinnamon mixture and then nuts and candy. Pour melted butter on top. Bake for 50-60 minutes or until a toothpick comes out clean when stuck in middle. Cool in pan for 5 minutes before turning on serving plate. Cool completely. Dust with powdered sugar before serving.


Tomorrow's Daily Special: Mojo Pork Roast

Healthy Chocolate Cupcakes

You will not believe how good these cupcakes are! Do not let the pumpkin make you hesitate- I promise they are GOOD!


18 ounces devil's food cake mix
1 (15 ounce) can pumpkin (not pumpkin pie mix)
2/3 cup water

Preheat oven to 350 degrees. Mix all ingredients together. Do not worry- it should be thick.
Bake in lined muffin tins for 20 minutes or until top springs back. Serve with a dollop of fat free cool whip. These freeze very well.


Tomorrow's Daily Special: Mexican Pot Roast

Snicker's Salad

This is really more of a dessert than anything else, but it's kind of fun to think of it as a salad! :)


1 bag of miniature Snicker bars, cut into fourths
3 bananas
1 quart of strawberries
1 large box instant vanilla pudding (make with 1/2 the milk)
1 container of Cool Whip


Slice bananas and strawberries, place in bowl. Add snickers and mix well. In large bowl, fold in Cool Whip and pudding mixture, then fold in banana, strawberries, and Snicker mixture. Chill 1 hour.



Tomorrow's Daily Special: Cheesy Bacon Sticks