Goody Brownies

These are delicious!!

from: http://www.bettycrocker.com/recipes/brownie-goody-bars/098ed9dd-7edc-468e-8249-f2336a871d30?p=1


Everything that's irresistible about a good candy bar just got rolled into one recipe. What's your favorite part? The brownies on the bottom? The frosting and peanuts in the middle? Or the crunchy cereal on the top?

Prep Time:30
Makes 16 bars

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

Water, vegetable oil and egg called for on brownie mix box

1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)

1/2 cup salted peanuts, coarsely chopped

2 cups crisp rice cereal

2/3 cup creamy peanut butter

1 1/3 cups (8 oz) semisweet chocolate chips

1.Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)

2.Make and bake brownies as directed on box. Cool completely.

3.Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.

4.Measure cereal into medium bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour or until set before cutting. For bars, cut into 4 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.

Makes 16 bars

Chocolate Cherry Cobbler

Chocolate Cherry Cobbler

2 cans cherry pie filling
2 boxes chocolate cake mix
3/4 cup water
1 12 oz bag chocolate chips
1 1/2 stick of butter

Line Dutch oven with aluminum foil (not necessary, but makes clean-up easier). Empty 2 cans of cherry pie filling into the bottom of the Dutch oven and spread evenly. Pour in 2 boxes of chocolate cake mix and spread evenly. Sprinkle cake mix with water - makes the cobbler more moist. Top with chocolate chips and butter cut into slices.

Put lid on oven, put on top of 12 hot coals and put another 8 on top of the lid. Cook for 45 minutes.

Feeds 8-12, depending on how hungry you are!

Pineapple Filled Angel Food Cake

*I saw this recipe in the Sunday paper a few weeks ago and can't wait to try it out on Sunday!

1 can (20 oz) crushed pineapple, undrained
1 pkg (3.4 oz) Vanilla flavor instant pudding and pie filling
1 c. cool whip
1 round angel food cake, cut into 3 layers
seasoned berried

MIX pineapple and dry pudding mix in a medium bowl. Gently stir in whipped topping.

STACK cake layers on plate, spreading pudding mixture between layers and on top of cake.

REFRIGERATE 1 hour or until ready to serve. Garnish with seasonal berries.

Buttercream Frosting

1/2 c. butter
1/2 c. shortening
1 tsp vanilla
1/8 tsp salt
1 lb (4 c.) powdered sugar
3 Tbsp cold milk

Cream butter and shortening together with an electric mixer. Add vanilla and salt. Beat in sugar, 1 c. at a time, blending well after each addition. Scrape sides and bottom of bowl often with a spatula. Add milk and beat at high speed until light and fluffy. Keep frosting covered with lid or damp cloth and store in fridge when not in use.

Makes 3 cups

Candy Cane Cookies

• 1 Cup soft shortening (may use 1/2 butter or margarine)
• 1 Cup confectioner's sugar
• 1 egg
• 1 1/2 tsp almond extract
• 1 tsp vanilla
• 2 1/2 cups flour
• 1 tsp salt
• 1/2 tsp red food coloring

Mix shortening, sugar, eggs and flavorings. Mix flour and salt. Stir in. Divide dough in half. Mix 1/2 with red food coloring. Roll into long, thin rolls. Twist with white dough rolled the same way. Shape into candy canes. Put on ungreased cookie sheet. Bake 9 minutes in 375 degree oven.

I-Pod Winning Brownies

Brownis Layer:
1 box of brownies
1 1/2 c. chopped, chocolate chips
1/4 c. brown sugar

Layer 2:
1/2 c. chopped mixed nuts
1/2 c. brow sugar

Top:
40 rolos
1/2 c.mixed nuts
1/2 c. chocolate chips

make a box of brownies using the cakelike recipe, add 1 1/2 cup of chopped up chocolate chips and 1/4 cup brown sugar. spread into greased cookie sheet. Take 1/2 cup chopped mixed nuts and mix with 1/2 cup brown sugar and sprinkle over batter. Bake at 375 fot 20-22 minutes. Immediately after pulling out of the oven, press 24 rolos into baked brownies in 4 rows of 6, take 16 more rolos and cut them into quarters and sprinkle those and another 1/2 cup chopped nuts over warm brownies. Take 1/2 cup chocolate chips and melt them in the microwave, pour into plastic baggie and cut tip off the corner and drizzle melted chocolate evenly. they are way better served warm with vanilla ice cream.

Brownie Trifle

This is a delicious and decadent recipe from my friend, Rebecca. Its SO tasty!

1 pkg brownies made according to directions
2 pkg white chocolate pudding, prepared only using 3 cups milk for the 2 pkgs (instead of 4)
2 containers whipped topping
2 candy bars chopped

Cut the brownies into small squares and use half layering in a trifle bowl. Top with half of the white chocolate pudding. Top with 1 container whipped topping. Sprinkle 1 chopped candy bar. Repeat. I used Butterfingers but you really could use anything.

Pina Colada Cake

1 pkg white cake mix
1 (15 oz) can cream of coconut (found next to the wines in grocery stores. I haven't found it at Walmart yet)
1 (7 oz) can flaked coconut (or just approx 1/2 a bag)
1 (80z) carton cool whip (light cool whip works just as great)
1 (3 oz) pkg instant coconut pudding
1 (8 0z) can crushed pineapple

*Mix cake as directed adding 1/2 of the coconut to it. Bake as directed in 9x13 inch pan. Cool about 15 minutes. Poke holes in cake with a fork. Pour coconut cream slowly (shake or mix can first) over cake so liquid soaks in. Referigerate over night or 6-8 hours.

Frosting: Combine can of pineapple (leave juice in) in with the dry pudding. Add cool whip and mix all together. Spread on cake, sprinkle with remaining coconut.

This is also a favorite of mine. I almost didn't give out the recipe I love it that much!

Wild Raspberry Dessert

Crust:
1 cube butter (softened)
1 Tablespoon sugar
1 1/2 cups flour
* Mix together with fork and spread in a 9x13 inch pan. Bake at 350 degrees for 15-20 minutes, or until light brown. Cool.

Next layer:
1 cube butter (softened)
8 oz. cream cheese (softened)
2 cups powdered sugar.
*whip together and spread on cooled crust.

Next layer (OPTIONAL)- top with 1 cup chopped nuts. I don't usually add this step

Next:
Mix 1 cup boiling water in with a small box of wild raspberry jello
Add 2 (yes 2!) packages of frozen raspberries.
Pour over top of nuts and refrigerate till set. Approx 1-2 hours.

Last: Top with smaller container of cool whip and keep cool until ready to serve.

This is so refreshing and one my favorite desserts!

Pudding Cake

1 large box cook and serve chocolate pudding
2 cups milk
1 box white cake mix
chocolate chips

Cook pudding and milk until they come to a boil. Stir in white cake mix and pour into a greased cake pan. Sprinkle chocolate chips on top. Bake at 350 degrees for 30 minutes.

Cream Cheese Cookies-UVRMC recipe

These are seriously some of the tastiest cookies I've ever had at the hospital. I was excited when someone had the recipe out at work. ENJOY!

3 3/4 c. flour
1 1/2 tsp baking powder
1 1/2 c. butter
4 1/2 oz cream cheese- use half of an 8 oz cube and save the other half for the frosting
1 1/2 c. white sugar
1 1/2 egg
1 1/2 Tbsp lemon juice-fresh

Cream: cream cheese and butter, add the sugar. Beat well. Add egg and lemon juice and mix well. Add dry ingredients slowly. Drop with small ice cream scoop on greased cookie sheet.

Bake at 350 degrees for 10-12 minutes.

Frosting (MUST HAVE):
6 oz butter
12 oz cream cheese
1 Tbsp lemon juice
3 lbs powdered sugar

Cream together then frost cookies.

Carrot Sheet Cake

4 eggs
1 c. vegetable oil
2 c. sugar
2 c. flour
2 tsp. baking soda
1/4 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
3 c. shredded carrots (about 6 large)
2/3 c. chopped walnuts (optional)
1 c. mini chocolate chips (optional)

Frosting:
1 (8oz.) pkg. cream cheese, softened
1/2 c. (1 stick) butter or margarine, softened
1 ts. vanilla
4 1/2 - 5 c. powdered sugar
2/3 c. chopped walnuts (to sprinkle on top, optional)

Peel and shred carrots; set aside. Preheat oven to 350 degrees. Lightly grease a jelly roll pan.

In a large bowl, beat eggs, oil and sugar until smooth. In a medium bowl, stir or whisk together the flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat until smooth. Stir in carrots (and walnuts if using) with a spoon. Pour into prepared baking pan. Bake 39 minutes, or until a toothpick comes out clean. Cool in the pan, on a wire rack and then frost.

For frosting: IN a large bowl, beat cream cheese until soft; add butter and vanilla and beat until smooth. Gradually add sugar to reach desired consistency. Spread ober cooled cake. If you like nuts, sprinkle them on top. Enjoy!

Grandma's Oatmeal Cookies

1/2 c. (1 stick) butter or margarine, softened
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c. uncooked quick oats
3/4 c. flour
1/2 c. semi sweet chocolate chips or raisins

Optional glaze for raisin cookies:
1/2 c. powdered sugar
1 Tbsp. milk

Preheat oven to 350 degrees. In a large bowl mix butter and both sugars. THen add egga dn vanilla and beat until smooth. Add flour, baking soda and salt and mix well. Then stir in the oats and chocolate chips (or raisins). You might need to use a wooden spoon for that, instead of beaters.

Drop onto prepared cookie sheet about 2 inches apart. Don't flatten them. Bake 10-12 minutes or until barely golden brown. Leave on cookie sheet a minute and then remove cookies to wire racks to cool completely. Makes about 2 dozen cookies.

If you want to glaze raisin cookies, in a small dish, stir together the powdered sugar and milk until smooth. You can use a spoon to drizzle over the top of COOLED cookies. This is SO YUMMY!

Low-Fat Strawberry Cream Trifle

Don't let the title discourage you! This is so yummy and for anyone doing WW, the number of points is only 3 per serving!

4 c. sliced fresh strawberries
6 c. (1/2 inch) angel good cake cubes
1/2 c. sweetened condensed milk
1 1/2 c. cold water
1 small (1 oz.) pkg sugar-free instant vanilla pudding
1 (12 oz.) carton lite Cool Whip, thawed

Allow about 3 hours to chill before serving. Use a 3 quart glass bowl. Rinse and hull the berries; slice enough for 4 cups. If you want, set aside a couple extra berries to decorate on top. Cut cake into 1/2 inch cubes to make about 6 cups; set aside.

In large mixing bowl (not the glass bowl for display) whisk together the sweetened condensed milk and water until combined. Add pudding mix and whisk for 2 minutes. Let stand 2 minutes, then fold in the Cool Whip with a spoon. Spread 1/3 of the pudding mixture (about 1 1/2 cups) into the bottom of trifle or glass bowl. Top with half of the cake cubes (about 3 cups), then half of the sliced berries (2 cups). Repeat layers - pudding, cake and berries. Top with the remaining pudding mixture. Garnish with halved strawberries if you want it to look pretty! Refrigerate at least 3 hours before serving. Serves 12

The Best Pumpkin Cookies Ever

1 c. (2 sticks) margarine or butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 c. pumpkin
1 tsp. vanilla
1 egg, 1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
2 1/4 c. flour
1 1/2 c. chocolate chips

Preheat oven to 350 degrees. In large bowl, mix butter and sugars. Then add pumpkin, vanilla and egg; mix well. Last, add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in chocolate chips. Bake 16 minutes. Makes about 40 cookies.

Red Velvet Cookies

This recipe is from the Hannah Swensen murder series by JoAnn Fluke.

2 (1 oz) squares unsweetened baking chocolate
1/2 cup butter, at room temp
2/3 cup brown sugar
1/3 sup white sugar
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 Tbsp red food coloring
2 cup flour
3/4 cup sour cream
1 cup semi-sweet chocolate chips

Spray cookie sheet with Pam. Then put parchment paper over cookie sheet and spray with Pam as well. Melt chocolate squares. Mix with butter and sugars until smooth. Add baking soda and mix. Add egg and mix. Add food coloring and mix. Add 1/2 flour and mix. Then add sour cream and mix. Add rest of the flour and mix, scraping down bowl. Mix in chocolate chips by hand. Put dough by teaspoonful onto parchment. Bake at 9 minutes at 375. Put parchment paper onto wire rack to cool. Frost when cool.

Frosting- Mix all ingredients together.
1/4 cup butter
4 oz cream cheese
1/2 tsp vanilla
2 cups powdered sugar

Gooey Bars

This is our version of lemon bars

1 box lemon cake mix
1 egg
1 cube butter or margarine, melted

1 8 oz cream cheese
1 box (1 lb) powdered sugar
2 eggs, beaten

Combine the first three ingredients for the crust. Mix and pack in bottom of greased 9 by 13.
Then combine cream cheese, powdered sugar, and 2 eggs. Mix for five minutes at medium speed. Pour on top of crust. Bake at 350 for 35 minutes. Sprinkle with powdered sugar when cool.

Mississippi Mud Cake

2 cups sugar
1/3 cup cocoa
4 eggs
3 Tbsp vanilla
1 cup shortening
1 1/2 cups flour

1 bag mini-marshmallows

Mix by hand the first six ingredients. Spread into 9 by 13 pan. Bake at 300 for 30 minutes. Remove and spread marshmallows on top (you want lots of marshmallows). Bake 10 more minutes. Let cool then frost.

Frosting:
1/2 cube butter, softenend
1/3 cup cocoa
1 box powdered sugar (4 cups or 1 pound)
1/4 cup evaporated milk.

Mix all four ingredients and spread over marshmallows when cool.

Ice Cream Mountain

1/2 cup butter
1/2 cup sugar
2 packages graham crackers, crushed
1/2 gallon of Both chocolate & vanilla ice cream

Cream butter. Mix in sugar and and graham cracker crumbs. Line the bottom and sides of 16 cup bowl. Soften the ice cream. Press one flavor into crumb lining and then put second flavor on top. Freeze at least 6 hours (overnight is better). To unmold, I dip the bowl in a sinkful of hot water. Run spatula around sides, then turn upside down onto a plate. Slice like a cake to serve.

Fudge & Peanut Butter Bars

1 yellow cake mix
3/4 cup peanut butter
6 Tbsp margarine, melted
2 eggs

Combine cake mix, peanut butter, margarine and eggs. Stir by hand until it holds together. Press 2/3 of it into ungreased 9 by 13 pan. Make filling (see below) and spread over dough in pan. Crumble leftover dough over filling. Bake at 350 for 20-25 minutes.

Filling
1 cup (6 oz) semi-sweet chocolate chips
1 1/3 cup (14 oz) condensed milk
2 Tbsp butter
1 pkg. Coconut Pecan or Coconut Almond Frosting

In heavy saucepan, combine chocolate chips, milk and butter. Melt over low heat, stirring until smooth. Remove from heat and stir in frosting.