Mini Chocolate Chip Cookies

Ingredients:

• 2 T butter - softened
• 2 T canola oil
• 1/2 c. brown sugar
• 1 tsp. vanilla
• 1/8 tsp. salt
• 1 large egg white
• 3/4 c. flour
• 1/4 tsp. baking soda
• 1/2 c. chocolate chips(semi-sweet)
  

Directions:

1. Mix together butter, oil and brown sugar.
2. Add vanilla, salt and egg white - mix thoroughly.
3. Mix flour, baking soda and chocolate chips and stir.
4. Drop rounded spoonfuls onto a nonstick baking pan.
5. Bake @ 375 for approx. 6-8 mins.
6. Cool on wirerack.
   

Chocolate Trifle

Ingredients:

• 1 (19.8 ounce) package brownie mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1/2 cup water
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (1.5 ounce) bar chocolate candy

Directions:

1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving

Petite Cherry Cheese Cakes

Ingredients:

• 2 - 8 oz pkg cream cheese, softened
• 3/4 c sugar
• 2 eggs
• 1 Tablespoon lemon juice
• 1 teaspoon vanilla
• 24 vanilla wafers
• 1 - 21 oz can cherry pie filling
  

Directions:

1. With hand mixer, beat eggs, cheese, sugar, lemon & vanilla until fluffy.
2. Line cupcake pan with paper or foil cups and place wafers in bottom.
3. Fill cups 2/3 full and bake at 375 degrees for 15-20 minutes or until set.
4. COOL.
5. Top with filling and chill.
   

Carrot Cake

Ingredients:

• 1 (18oz) pkg. Carrot cake mix
• 15 oz canned pumpkin
• 2 egg whites
• 2 TB water
• 8 oz. Light cream cheese
• 1 c. Splenda
• 1 tsp. Vanilla
  

Directions:

1. Mix carrot cake mix, pumpkin, egg whites and water in large bowl & stir until well mixed.
2. Spread thick batter into cake pan sprayed with cooking spray.
3. Bake 30-40 mins at 350*.
4. For frosting, combine Splenda, cream cheese and vanilla & Spread on cooled cake.

Oreo Balls

Ingredients:

• 1 pkg of reduced fat oreos
• 1 8oz pkg of low fat cream cheese
• 1 bag of semi sweet chocolate chips
  

Directions:

1. Crush the oreos and blend with the cream cheese.
2. Refrigerate for at least 2hrs until it forms kinda of a dough consistency.
3. Then melt your chips and roll the oreo mixture into about 1 inch balls.
4. Dip in the chocolate and cool on wax paper.

**** You can put these in the freezer to harden faster.
Store in the refrigerator. Makes 52 balls (They are 2 pts each on WW).

Wacky Cake

Ingredients:

• 3 c. flour
• 2 c. sugar
• 1 tsp. salt
• 2 tsp. baking soda
• 1/2 c. cocoa
• 2 Tbsp. vinegar
• 2/3 c. oil
• 1 tsp. vanilla
• 2 c. COLD water
  

Directions:

1. Mix dry ingredients together.
2. Add remaining ingredients, stir until smooth.
3. Pour in ungreased 9x13 pan.
4. Bake at 350 for about 35-40 minutes

Delicious & moist!

Chocolate Chip Cookie Dough Brownies

Ingredients:

• 1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)


• 1/3 cup vegetable oil


• 1/4 cup water


• 2 eggs


• 1 pouch Betty Crocker Chocolate cchip cookies mix


• 1/2 cup butter, softened


• 1 egg

Directions:

1. Heat oven to 350ºF. Grease bottom only of 13x9-inch pan. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.


2. Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.


3. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. Frost with Chocolate ganache frosting.
   

Chocolate Ganache Frosting

12 oz. semi-sweet chocolate morsels 3/4 cup heavy whipping cream
6 Tbsp butter

Directions:

1. In a small saucepan, heat cream and butter until just before the boiling stage.


2. Pour over the chocolate morsels.


3. Let stand about 20 seconds and stir until smooth.


4. Pour over brownies and let set before cutting.

Recipe from Betty Crocker website and Bakerella(my second favorite site;-)). I can't wait to try these, they have to be good. Bakerella says: " WARNING! These brownies may cause extreme satisfaction!!"

Double-Decker Confetti Brownies

Ingredients:

• 3/4 c. butter or margarine, softened
• 1 c. sugar
• 1 c. brown sugar
• 3 large eggs
• 1 tsp. vanilla
• 2 1/2 c. flour, divided
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/3 c. unsweetened cocoa powder
• 1 T butter or margarine, melted
• 1 c. M & M's Semi-Sweet Chocolate Mini Baking Bits, divided

Directions:

1. Preheat oven to 350.
2. Lightly grease 13 x 9 x 2 baking pan; set aside
3. In large bowl cream butter and sugars until light and fluffy
4. Beat in eggs and vanilla
5. In medium bowl, combine 2 1/4 c. flour, baking powder and salt; blend into creamed mixture
6. Blend together cocoa powder and melted butter; stir into one half of the dough
7. Spread cocoa dough evenly into prepared baking pan
8. Stir remaining 1/4 c. flour and 1/2 c. M & M's into remaining dough; spread over cocoa layer
9. Sprinkle with remaining 1/2 c M & M's
10. Bake 25 - 30 minutes or until edges start to pull away from sides of pan
    

Carrot Cake

Ingredients:

• 1 1/2 c. oil
• 4 eggs
• 2 c. sugar
• 3 c. shredded carrots *(I usually put a 1 lb bag of baby carrots in food processor)
• 2 c. flour
• 2 tsp. cinnamon
• 1 tsp. salt
• 2 tsp. baking soda

Cream Cheese Frosting

• 8 oz cream cheese, softened
• 1/2 c. margarine/butter
• 2 tsp. vanilla
• 3 1/2 c. powdered sugar

Directions:

1. Stir oil, eggs, sugar and carrots together.
2. Add remaining ingredients.
3. Pour into a greased and floured (I just spray with PAM)
4. Bake at 325 for 45 minutes, or until tests done
5. Cool, then frost with Cream Cheese Frosting.
6. For Frosting: Beat cr. cheese, margarine and vanilla. Add powdered sugar. Mix well.
   

No Bake Cookies

Ingredients:

• 2 cups sugar
• 1/4 cup cocoa
• 1/2 cup milk
• 1/4 cup butter
• 1 tsp vanilla extract
• 1 pinch salt
• 1/2 cup peanut butter
• 3 cups oatmeal (traditional works best)

Directions:

1. Bring sugar, cocoa, milk and butter to boil
2. Cool for 1 minute
3. Add remaining ingredients and mix well
   
4. Drop onto wax paper
5. Let cool to harden
   

Hearty Chicken-Filled Potato

Ingredients:

• 1 large baking potato
• 1/4 tsp ground cumin
• 1/8 tsp dried oregano
• 1/4 tsp salt, divided
• dash cayenne pepper
• 1 boneless skinless chicken breast half (4 oz)
• 1 tsp butter, softened
• 1/4 cup shredded Mexican cheese blend or cheddar cheese
• 2 TB sour cream
• 1-1/2 tsp milk
• dash pepper
• salsa, minced fresh cilantro, minced chives and additional sour cream, optional
  

Directions:

1. Scrub and pierce potato. Bake at 375* for 1 hour or until tender. Meanwhile, combine the cumin, oregano, 1/8 tsp salt and cayenne; rub over chicken. Place in a small baking dish coated with nonstick cooking spray. Bake, uncovered, at 375* for 20-25 minutes or until juices run clear.
2. Cut the chicken into small cubes; set aside. When cool enough to handle, cut a thin slice off the top of potato and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash the pulp with butter. Stir in the cheese, sour cream, milk pepper, remaining salt and reserved chicken.
3. Spoon into potato shell. Place on an ungreased baking sheet. Bake at 375* for 10-15 minutes or until heated through. Garnish with salsa, cilantro, chives and additional sour cream if desired.
4. 1 serving
   

Oven Baked Chicken

Ingredients:

• Bone-in chicken with skin
• salt
• pepper
• paprika
  

Directions:

1. Grease pan. Sprinkle both sides of the chicken with salt, pepper & paprika. Put chicken in pan with skin side up.
2. Bake @ 275* for 3 hours or 325* for 1-1/2 hours. Do NOT cover while baking.
3. Make gravy with drippings and serve with mashed potatoes.

I always cook mine for 3 hours at the lower temperature. It turns out so moist and yummy. The chicken will fall off the bones. I buy either a whole chicken cut up or a 'pick of the chick' package, but you could get the parts you like best: legs, breast, etc. (Recipe from Jeremy's mom, Jill)

Turkey Macaroni Bake

Ingredients:

• 2 cups cubed cooked turkey
• 1 1/2 cups uncooked elbow macaroni
• 2 cups (8 oz) shredded cheddar cheese, divided
• 1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
• 1 cup milk
• 1 can (8 oz) mushroom stems and pieces, drained
• 1/4 tsp pepper
  

Directions:

1. In a large bowl, combine the turkey, macaroni, 1-1/2 cups cheese, soup, milk, mushrooms and pepper. Pour into a greased 2-qt. baking dish.
2. Cover and bake at 350* for 60-65 minutes or until macaroni is tender. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

This is a wonderful dish to make after Thanksgiving to use up some of your leftover turkey.

Super Beefy Enchiladas

Ingredients:

• 1 1/2 cups cooked beef
• 3 cups shredded cheddar cheese(divide)
• 1/2 cup chopped onions, sauteed with beef
• 1 1/2 cans cream of mushroom soup
• 1 1/2 cans tomato soup
• 1 can Old El Paso mild enchilada sauce
• 12 flour tortillas
  

Directions:

1. Combine beef, 1/2 cup cheddar cheese and onions, set aside.
2. Combine soups and enchiladas sauce in a separate bowl.
3. Fill each tortilla with beef mixture, roll up and set in 9x13 pan.
4. Place seam side down.
5. Pour sauce over tortillas and remaining cheese.
6. Bake at 350' for 25-30 minutes
7. Top with sour cream and your favorite salsa.

This can be made ahead and refrigerated a day or so, or frozen for several months. A quick and creamy dish.

Two Sauce Lasagna

Ingredients:

• 1 jar (26 oz.) Classico Tomato and Basil pasta Sauce


• 1 jar (16 oz.) Classico Alfredo pasta sauce


• 1 box lasagna noodles (12 noodles) cooked and drained


• 1 container (15 oz.) ricotta cheese


• 2 cups (16 oz.) shredded mozzarella cheese


• 1/2 cups Parmesan cheese


• 3 eggs


• Optional ingredients: 1 package frozen, chopped spinach, thawed and drained, 1 pound hamburger or sausage, browned and drained
  

Directions:

1. Preheat oven to 350'.


2. In a large bowl combine ricotta, mozzarella, 2 tbsp. Parmesan and eggs, mix well.


3. In a 9x13 baking dish, spread 1 cup Classico Tomato sauce.


4. Layer 4 lasagna noodles with half of the cheese mixture, spinach and remaining Classico Tomato sauce and hamburger.


5. Repeat layers and spread remaining mixture.


6. Top with remaining 4 noodles.


7. Spread Classico Alfredo sauce evenly over the top and sprinkle with remaining Parmesan cheese.


8. Cover with aluminum foil and bake for 40 minutes. Uncover; bake for 15 minutes longer or until bubbly.


9. Let stand for 10 minutes before serving.


10. Serves 9-12.

This recipe is soo wonderful! I always add the spinach and the hamburger, and even my boys love it! I've made it without and it just was not the same. It is even better the next day! A crowd pleaser for sure!!