Nutella Peanut Butter Cake

My mother-in-law has Celiac Disease so I wanted to find a new dessert idea for Easter Dinner; I was looking on Facebook the other day and noticed a flour-less cake recipe that Foodista had posted from Kirbie's Cravings. It of course grabbed my attention; the other cool thing about this recipe is that it only had 2 ingredients. A 2 ingredient recipe that was also flour-less, WOW I so had to make this for sure. I did tweak this recipe with 1 more item to make it more my own and to add one more flavor component that I simply love with chocolate.

4 - Eggs

1 C. - Nutella

1/3 C. - Peanut Butter

Put in 4 Ramekin Dishes

Heat oven to 350 degrees, place the eggs into a stand mixer and beat on high until double in size, this will take about 5 minutes. In the mean time place the Nutella and peanut butter into a large glass bowl and microwave for about 20 seconds just to loosen them up. Pour 1/3 of the egg mixture into the Nutella and fold in until no egg remains, do this step two more times until all of the egg is well incorporated into the Nutella. Divide the batter between the 4 ramekins dishes then place onto a baking sheet for easy transport in and out of the oven. Bake for 20-25 minutes or until a toothpick comes out clean. Garnish with some chocolate shavings, whipped topping or a few sliced berries, these little cakes can be served warm, room temp or cold.

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Carrot Raisin Chocolate Chip Cookies

This week I am going back to my roots with Quick & Easy Semi-Homemade Recipe Ideas. My husband and I take cookies in our lunch every day so today I utilized a fabulous cake mix to make some outstanding cookies for next week. These turned out awesome, they are very moist with a cake like texture and that is how we like our cookies to be. I like that this recipe can be adjusted with so many different add-ins to make them just the way you would like them to be. You could add nuts, oatmeal or any kind of dried fruit you would like...do with them what you will, and they are great frosted with cream cheese or left plain.

1 - 21.40 oz. - Duncan Hines Classic Decadent Cake Mix
2 - Eggs
1 - Stick Butter (soft)
1 C. - Hot Water
1/4 C. - Mini Chocolate Chips
Duncan Hines Whipped Cream Cheese Frosting

Preheat oven to 350 degrees. Hydrate the carrot and raisin packet (from the cake mix box) in the 1 cup of hot water for 5 minutes. Drain and squeeze out the extra water. Beat the butter, cake mix and eggs until just combined then add the carrots and raisins and mix well. Stir in the chocolate chips until well combined, using a small ice-cream scoop place cookies on a parchment lined baking sheet about 2 inches apart. Using a knife or offset spatula smooth the top of the cookies. Bake for 12 minutes then let cool on baking sheet for 1 minute before transferring to a cooling rack. Once cookies are completely cooled frost with some cream cheese frosting or eat plain.

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Peppermint Sugar Cookies with Chocolate Drizzle

Dunkin Cooking the Semi-Homemade Way was given another Foodbuzz opportunity again; Duncan Hines was giving out coupons to try any of their cakes, glazes or Comstock-Wilderness Fruit Fillings. I was excited to have been chosen to try some of the great products, for my posting I chose to use the Duncan Hines Chocolate Glaze, it is wonderful. The texture of the glaze is creamy & smooth, the flavor is a deep dark chocolate that I simply love, the glaze paired extremely well with my creation. Thank you again Foodbuzz and Duncan Hines for opportunity to enjoy your wonderful products.

1 - Roll of Prepared Peppermint Sugar Cookie Dough
1 - Bottle Duncan Hines Chocolate Glaze
Your Favorite Cookie Sprinkles

Place about 1 inch balls of cookie dough onto a parchment lined baking sheet about 2 inches apart then bake in a 350 degree oven for 12-15 minutes or until slightly golden. Let cool on the tray for 1 minutes then transfer to a cooling rack until completely cooled. Take the outer wrapper off the top of the glaze bottle then remove the cap and protection seal. Place in the microwave and warm for 30-50 seconds, keep an eye on it so it does not burn. Place the cap back onto the bottle and shake vigorously to ensure the glaze is loose enough to drizzle. If not keep microwaving in increments of 10 seconds until you have reached the desired constancy. Place the cooled cookies back onto the parchment lined baking sheet then open the cap on the bottle and drizzle the glaze over the cookies, allow the glaze to set up on the cookie ( this took about 5-6 minutes) then serve. I simply loved the chocolate glaze mixed with the peppermint of the sugar cookies.

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Twilight Delight Mousse

I really do enjoy being part of the FoodBuzz Family, being part of the tastemaker program I get to enjoy samples of new upcoming products from vendors that partner with FoodBuzz. This Opt-in has been my personal favorite so far, FoodBuzz joined forces with Ghirardelli Chocolates. I was given 3 large bars of chocolate and 2 bags of mini bars, each has its own unique flavor and richness but I loved them all. When I opened my little brown cardboard box and found all of these wonderful chocolates I was just beside myself with happiness. I of course started to think of what I could make, however this time my husband decided to step in and take charge of the decision making and he chose the following recipe and which chocolate bar to use in it...he made an excellent choice, this recipe turned out awesome.

1 7 oz. - Bar Ghirardelli Intense Dark Twilight Delight
1 1/2 C. - Mini Marshmallows
1/2 C. - Milk
2 C. - Heavy Whipping Cream (whipped)
1/4 Tsp. - Sea Salt (garnish)
2 Mini Bars - Ghirardelli Intense Dark Sea Salt Bars (garnish)

In a heavy saucepan, heat the candy, marshmallows and milk, and heat over low heat until melted and smooth. Set aside to cool while you beat the cream. Place the heavy cream into a stand mixer with the whip attachment or use your hand mixer, beat at high speed until still peaks form. Fold the melted chocolate mixture into the whipped cream, turn from the bottom up and over using a rubber spatula. Spoon into single serving parfait dishes, and garnish with shaved Intense Dark Sea Salt chocolates and top it with a pinch of extra sea salt.

Side Note: You can also spoon this into a 9 inch Chocolate Cookie Pie Crust, chill for 3 hours then garnish and serve.

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Peanut Butter Caramel Chocolate Banana Ice-Cream

I was watching the food network the other day and happened to see 5 Ingredient Fix with Claire Robinson, I love how she can take 5 simple items and turn them into something outstanding. I was extremely amazed when she made a dish that had only 3 items and how delicious it looked, I told my husband the same day about her recipe and that we had to make it this weekend, but for my version it would have 1 or 2 additions.

3 Ripe - Bananas
1 Tbs. - Peanut Butter
1 Tbs. - Honey
1 Tbs. - Hershey Chocolate Syrup (optional)
1 Tbs. - Hershey Caramel Syrup (optional)

Cut the bananas into 1-inch sections then lay onto a baking sheet and freeze. Once frozen place the bananas into the food processor and puree, scraping down the side of the bowl as needed. Add the peanut butter and honey (I left out the honey and replaced it with the chocolate and caramel) and puree until smooth and creamy. Serve immediately or refreeze until ready to serve.

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Chocolate Dipped Apricots

Last weekend for the Memorial Holiday my husband and I drove to Reno, we spent most of the day in Virginia City. This is such an awesome little old time town, in some of the bars that we went into; we looked around and there were people that were dressed in the period western wear and also ladies in the period Victorian wear. To see that was really cool, because not only did they wear the clothes but they also played the part. My husband then took me to Grandma's Fudge Shop; I was told that this is the best candy shop in town. We did get a little chocolate mint fudge but what I fell in love with was their very large chocolate dipped dried apricots; they were out of this world good. My husband got one in milk chocolate and I of course had one in dark chocolate, at first bite I knew that we had to make some for the blog.

6 oz. - Bag Dried Apricots
1/2 C. - Ganache (recipe follows)

Homemade Ganache:

12 oz. - Ghirardelli 60% Cacao Bittersweet Chocolate Bars (chopped)
1 C. - Heavy Cream

Place the chopped chocolate into a glass bowl, heat the cream over medium high just until it boils. Remove cream from the heat and pour over the chocolate. Stir until well combined and the chocolate has melted and become glossy. Dip each apricot into the melted chocolate then place onto a baking sheet lined with wax paper or parchment paper. Once all apricots have been dipped chill in the refrigerator to allow the chocolate to set.

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Salted Caramel Hot Chocolate

Our daughter has been working at Starbucks for about 3 years now; back when she started she turned me onto their signature hot chocolate. I really love thick chocolaty hot cocoa, and this was the best I had ever had. How sad I was to find out last year that they were discontinuing this product, I struggled to find really good hot cocoa to enjoy on our Beaverton frigid winter days. Then one day Trisha called and told me about another cocoa that Starbucks was selling that I would like just as well, I reluctantly gave it try telling myself that it would never be as good. Let me just say that I was very wrong, this is now the best coca that I have ever had and I do mean ever. This is a thick, rich and very flavorful cocoa. The other day, when I was messing around on Google, looking up ideas that used sea salt. I found a copy cat recipe for the Starbucks drink that my daughter turned me onto. I didn't follow the recipe exactly the way it was written simply because for me it was much easier to buy 2 of the items pre-made that to make them home made.

3 Tbs. - Hersey's Caramel Sauce (in the squeeze bottle)
4 Tbs. - Ganache
6 oz. - Milk
Whipped Cream (canned)
Pinch of Sea Salt (coarse)

Home-Made Ganache:

12 oz. - Ghirardelli 60% Cacao Bittersweet Chocolate Bars (chopped)
1 C. - Heavy Cream

Place the chopped chocolate into a glass bowl, heat the cream over medium high just until it boils. Remove cream from the heat and pour over the chocolate. Stir until well combined and the chocolate has melted and become glossy.

In a sauce pot, mix the milk and Ganache over medium high heat just until hot and starts to boil. Drizzle 2 Tbs. of the caramel into your glass, and then pour in the hot chocolate. Using a spoon, combine the caramel and cocoa. Top with whip cream then drizzle on extra caramel sauce, sprinkle with the pinch of sea salt and enjoy.

Thank You to our daughter Trisha for sharing this fabulous hot chocolate with me!

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Bacon Chocolate Chip Cookies

It was our love for cookies, chocolate and bacon that inspired us to create these fabulous cookies. Now with Denny's restaurant having their Baconalia and Foodbuzz wanting their featured publishers to share recipes it has given us the opportunity to share once again the best cookies ever. Most people would think that these items would not make sense together but in actuality they make perfect sense, the smoky bacon against the sweet of the chocolate is an amazing flavor combination. Please take this opportunity to step out of your box and give these cookies a try.

2 1/4 C. - Flour
1 Tsp. - Baking Soda
1/2 Tsp. - Salt
2 Sticks - Butter (soft)
3/4 C. - Sugar
3/4 C. - Brown Sugar
2 Tsp. - Vanilla
2 - Eggs
1 C. - Ghirardelli Milk Chocolate Chips
1 C. - Ghirardelli Dark Chocolate Chips
8 Thick - Slices Of Bacon (cooked)

Cook the bacon until golden and crispy (my husband does it on the BBQ) set aside in the fridge to cool. Mix the flour and baking soda in a bowl and set aside. Beat the butter, sugar, and brown sugar at medium speed until creamy and light in color (about 4 minutes). Add the vanilla and one egg at a time on low speed until well combined. Gradually add in the flour mixture into the creamed mixture, stir in the chips and cut the bacon into pieces about the same size as the chips and mix well. Drop onto a parchment, lined baking sheet and cook in a 375 degree oven for 10-13 minutes. Let cool on baking sheet for about 1 minutes then transfer to waxed paper to set and cool.

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2 Minute Chocolate Yum

On those busy nights when the family has multiple things going on or you simply just feel like a fresh baked cake but don't have the time to make one, give this recipe a try. This has to be the best simple little homemade dessert ever; it has all things that I love in cooking. I am all about quick and easy recipe ideas, especially ones that have chocolate in it.

1/4 C. - Flour
5 Tbs. - Sugar
2 Tbs. - Cocoa Powder
1 - Egg
3 Tbs. - Milk
3 Tbs. - Oil
1/4 Tsp. - Vanilla
Dash of Salt

Roughly will be enough batter for two smaller 6-8 oz. ramekins (just fill a little over ½ full)

In a small mixing bowl whip the ingredients together until smooth. Cook one at a time in the microwave for 2-minutes or until the cake is puffed up. Serve immediately with a scoop if ice-cream or a dollop of whipped topping, or as we did with just a sprinkle of powder sugar/cocoa powder mixture.

Another great idea to change this up would be to make mini black forest cakes, put half of the batter in the bottom and top with a small spoonful of cherry pie filling then top with the rest of the batter and cook.

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Valentine’s Day Love

Happy Valentine’s Day! Since my husband and I both work during the week we decided to do our Valentines celebration today so we could enjoy each other all day long. This early Valentine’s Day started with my husband making me a fabulous breakfast of fried taters, soft scrambled eggs with cheese, and cinnamon raisin bread French toast, what a wonderful way to start the day. So I will be making him dinner tonight, I will be making slow cooker beef stroganoff that we will be posting another day. Today's post is all about love and baking The Semi-Homemade Way. Every Valentine’s Day dinner must have some type of sweet ending and in my book something with chocolate, this day is no different.

1 - White Cake Mix
1 1/4 C. - Water
1/3 C. - Oil
3 - Egg Whites
Red Food Coloring Drops

Make the cake according to box instructions for a 13x9, after you put the batter into the cake pan, dropping 1 drop of food coloring 3 down the width of the cake and 4 across the length of the cake. Using a toothpick swirl the coloring into the batter. Bake per the instructions on the box. When the cake is done, cool it completely. At this point, you can either take the cake out of the baking dish or cut into any shapes you would like or you can leave the cake in the baking dish and frost it. Since it is Valentine’s Day, I chose to use my heart shaped cutters to cut the cake. Once the shapes are cut and ready for frosting make the below recipe. If you don’t wish to make homemade frosting of course your favorite store bought would be just fine.

Chocolate Marshmallow Frosting

1 7oz. - Jar Marshmallow Cream
3/4 C. - Powder Sugar
3 1oz. - Unsweetened Chocolate Squares (melted)
1 1/2 Tbs. - Butter Flavored Shortening
1/4 C. - Half & Half

Place the marshmallow cream, 2/3 of the powder sugar, melted chocolate, shortening and half of the half & half into a mixing bowl. Beat with an electric mixer until smooth and creamy. Alternate the remaining sugar and cream until desired thickness. Once completely smooth and ready to use, frost your cake. If you decided to cut the cake out into shapes then as I did frost each cake cut out and stack on top of each other in the center of your serving plate. When you place this simple yet elegant cake of Love in front of your sweetheart watch a smile come across their face as you express your love with not only words but with a delicious cake to share at the end of this romantic dinner.

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Pigs in a Puddle

This week’s sweet treat is the brain child of my husband and his friends John and Bubba. They had a meeting of the minds and thought these chocolate covered goodies sounded fabulous. I had a hard time with it but I wanted to support their dream treat to its completion. I did try it and it was not great but also not as bad as I thought it would be, the boys all liked it but determined once was enough.

1 Lb. - Boneless Cooked Ham Steak (cut into sticks 3 in x 1/2 in)
1/2 C. - Brown Sugar
1/4 C. - Honey
1 Tbs. - Orange Juice
1/8 Tsp. - Cinnamon
10 oz. - Milk Chocolate Chips
6 oz. - White Chips
Small Zippy Bag

In a pot heat together the brown sugar, honey, cinnamon and orange juice. Cook until the sugar and honey have melted. Turn the heat off and place the ham into the sauce, turn to coat the meat fully. Place the ham onto a broiler pan and bake in an 375 degree oven for 20 min then turn and baste with more glaze and bake for another 15 minutes. Remove from the oven and let cool completely, damp off any excess glaze from the ham so they are dry. In a double boiler over medium heat melt the chocolate chips until smooth. Drop ham into the chocolate one at a time to completely cover in the melted chocolate. Remove with a fork and place onto wax paper to air dry. Once the candy has hardened using the same double boiler method melt the white chips. Pour the melted white chocolate into the zippy bag and seal closed. Snip the end off one corner of the bag and drizzle the chocolate covered ham strips with the white chocolate. Let the candy air dry to become firm again. Store in a cool dry place, and well sealed container for a few days.

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S’Mores Parfaits

When it's summer and hot outside the first thing that comes to mind of course is a BBQ, and what is even better than all of the succulent meat that comes off that BBQ? S’Mores of course, we are all kids at heart and love that gooey, messy, melty treat. I thought this time I would make it a little more less messy but still just as darn good by turning it into a parfait instead. This dessert was so quick and easy to make and simply a wonderful item to finish off a great BBQ dinner on a hot summer night.

1 - 3.8 oz. - Devil's Food Instant Pudding Mix
2 C. - Milk
Mini Marshmallows
Graham Cracker Crumbs

Make the pudding according to the box instructions; I let mine chill for a few hours before assembling the parfaits. In the bottom of a parfait dish spoon about 1 Tbs. graham cracker crumbs then top with some of the pudding, then make a small even layer of the mini marshmallows. Repeat the layer again ending with marshmallows on top. I served mine just like that and they were great, if I would have had one of those small butane cooking torches I would have browned and crisp the top of the marshmallows for an even better campfire look.

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Caramel Apple Cookies

As previously stated...so sorry for being gone so long, it was certainly not our intentions. Sometimes the real world just gets in the way of how you want to run your life. With that being said, we are back and ready to get your taste buds back in gear with some quick, easy and wonderful new recipes. I thought no better way to get back into it, than with a totally sinful cookie recipe, OMG these things are to die for good. Before I get to the recipe, I would just like to say to all of our blog friends that we have missed you a great deal and an extra special Thanks to those who have left comments on our whereabouts and honest concern if everything was going OK.

20 - Rolo's Candies (cut into 4th’s)
1 (18.25 oz) - Butter Yellow Cake Mix
½ C. - Vegetable Oil
¼ C. - Packed Brown Sugar
2 - Large Eggs
1 Tsp. - Vanilla
1 (6oz) - Package Dried Apples (chopped)

In a small bowl toss the chopped candies with 2 Tbs. of the cake mix (to prevent sticking). Place half of the remaining cake mix into a large mixing bowl along with the oil, eggs, vanilla and brown sugar. Blend with electric mixer until for 1-2 minutes or until smooth. Stir in the remaining cake mix, apples and candies with a wooden spoon until all dry ingredients are moist. Drop onto baking sheet lined with parchment paper using a 1 Tbs. Sized cookie scoop, place the cookies about 2 inches apart. Bake in a 350 degree oven for 10-13 minutes or until just barely set in the center when lightly touched. Let cool on the baking sheet for about 2 minutes before you remove them to a cooling rack. This recipe gave me about 34 cookies.

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Chocolate Caramel Pudding Cookies

I have decided that this year I will share 2 of my Dad's (god rest his soul) favorite Christmas Cookies. This is the first time I have made these cookies since I was a little girl in the kitchen with my mom & sisters. It brought back such wonderful memories of my Dad just by looking at the recipe, let alone making and eating these wonderful, simply easy and light cookies.

1 ½ C. - Bisquick Mix
1 - Large Box of Chocolate Caramel Pudding (you can use any flavor)
2 - Eggs
½ C. - Cooking Oil

In a bowl mix all of the ingredients together, shape into a ball about the size of a walnut. Place the cookie ball down onto a baking sheet lined with parchment paper and slightly flatten with the palm of your hand. Bake in a 350 degree oven for 8-10 minutes, when cool you can place onto a platter and serve or layer with wax paper into a Tupperware container and freeze for at least 2 months.

Makes About 2 dozen cookies

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Pumpkin Raisin Chocolate Cookie

Fall is in the air here in Beaverton, we have been getting breezy days that are making the leaves fall from the trees and all of the stores are selling pumpkins. I love this time of the year because for me it is the start of my pumpkin eating frenzy. I really wanted some pumpkin cookies for my first item of the season; I used to be able to buy some at the local Safeway store that I simply loved. I was totally devastated when they stopped selling them and I had to try and make them myself. The recipe I threw together was not bad but at the same time it was just not the same. Last week when I was doing my commenting I found pictures of some pumpkin cookies that looked just like what I used to get in the store. Have A Daily Serving And Enjoy (Grub and Stuff) was sharing what has to be the simplest recipe for these wonderful cookies and I knew by the picture that they would taste just like the ones I fell in love with. My husband was thrilled over the thought of making these little gems but of course asked ever so sweetly if I would put raisins in the cookies too, and of course for him I did. I want to thank Kasha for sharing this simple but wonderful cookie recipe because they did turn out and taste just like what I have been trying to duplicate for years.

1 Can - Pumpkin Pie Mix (30 oz. )
1 Box - Betty Crocker Super Moist Spice Cake Mix
1 Bag - Chocolate Chunks
½ C. - Golden Raisins

In the bowl of your kitchen aid add the cake mix and can of pumpkin, mix until thoroughly combined. Stir in the chunks and raisins and mix well. Drop onto a parchment lined baking sheet using an ice-cream scoop. Bake in a 350 degree oven for 12-18 minutes. I hope you enjoy these fabulous cookies as much as Kasha and my families did.

Makes about 30 Cookies

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Crock Pot Beef – A – Roni

My husband makes the best homemade spaghetti sauce ever, I thought I would give it a try and see how well I learned from the master. I don’t think I did too bad, I still says his is better but I am a very close second. When he makes his sauce he does it in a pot on the stove, I took an easier route and used my trusty, handy dandy crock pot. Having it simmer all day just made the house smell like an Italian restaurant and also made our mouths water all day too. The end result was well worth the torture we endured all day waiting for dinner to be ready.

1 Lb. - Stew Meat
1/2 C. - Flour
1/3 C. - Corn Starch
2 Tbs. - EVOO
3 Tbs. - Chopped Garlic
1 - Diced Onion
10 oz. - Can Rotel Mexican Lime & Cilantro
12 oz. - Tomato Paste
15 oz. - Tomato Sauce
22 oz. - Beef Broth
3 Tbs. - Italian Seasonings
3 Tbs. - Johnny's Garlic Seasonings
2 oz. - Chocolate Bars (any plain chocolate will do)
3 C. - Cooked Elbow Macaroni
Parmesan Cheese
Salt & Pepper

In a large zippy bag place the flour, corn starch and meat, shake until fully coated. In a frying pan heat the oil and sauté the meat and onion just until the onion is soft and the meat is lightly browned. Transfer into the crock pot and stir in all of the other ingredients, cover and cook on low for 6-8 hours or high for 4-5. When you are at the last couple hours drop in the chocolate and stir until well combined, when you have 30 minutes left stir in the pasta and cover so all of the flavors combine. Dish up and sprinkle on some Parmesan cheese and enjoy.

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Chocolate Mint Cake

I hope everyone had a safe and fun 4th of July.... So today I had this massive craving for chocolate that simply could not be ignored, you know the kind I speak of. I had all of the fixings to make a standard chocolate cake, but OH NO.... we did not stop there. I also had a few other items that I knew would take this simple cake to a whole new level of YUM!!! A big piece of cake along with a glass of cold milk and I was good to go.

Cake:

1 - Betty Crocker Triple Chocolate Fudge Cake Mix
Water, Oil & Eggs

Filling:

1 - 4oz. - Serving White Chocolate Instant Pudding
2 C. - Milk
1/2 Tsp. - Peppermint Extract

Frosting:

1 - Betty Crocker Whipped Chocolate Frosting
1/2 C. - Andes Mint Baking Bits

Make according to box directions and bake at 350 degrees in a well sprayed glass cake pan or at 325 degrees if using a dark or non stick pan. After the cake is done baking remove from the oven and cool for 15 minutes. In a medium sized bowl beat together the pudding mix, milk and extract for about 2 minutes, when ready pour over the top of the cake and cover loosely with foil or plastic wrap and chill in the refrigerator for 2 hours. When cool and the pudding is set frost carefully with the frosting and sprinkle on the candy bits. Keep loosely covered in the fridge.

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Deep Fried Ding Dongs

Welcome Back to Deep Fried Dessert Week.... We have been getting such the raves from everyone over our deep fried Oreo's and candy bites, we have had a lot of people saying how they remember back in the day having these items at the local fair. Along with enjoying these treats many people have reminisced about having a fabulous deep fried Twinkies. I too have had this wonderful item, but I wanted to try something other than a Twinkie for my next deep fried endeavor. I thought of the many beloved Hostess items I could use, such as a Ho Ho or Suzy Q but we finally agreed upon the out of this world goodness of the Ding Dongs.

4 - Ding Dongs (freeze for 3 hours)
1 C. - Krusteaz Belgian Waffle Mix
1 - Egg
3 Tbs. - Oil
3/4 C. - Cold Water
1 Tsp. - Vanilla

In a mixing bowl combine the waffle mix, oil, egg, water and vanilla until smooth. Unwrap 1 ding dong at a time and cover in the batter. Deep fry at 360 degrees for 1 minutes, make sure to carefully turn the ding dong over after 30 seconds. Once done cooking remove to a cookie sheet lined with paper towel to drain. Cook each remaining ding dong in the same fashion, once all are cooked and drained serve then while they are still warm and crispy.

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Deep Fried Oreo's

After reading our post on Deep Fried Pickles our friend Melody from Cheat Day Cafe asked if we could do Deep Fried Oreo's next. Of course we love to have suggestions; we jumped at the chance to make them because neither of us has ever tried deep fried Oreo’s before. This was such a good idea Melody, I hope you like how they turned out....we did!

1 C. - Buttermilk Pancake Mix
3/4 C. - Ice Water
1 Q. - Vegetable Oil (or a Deep Fryer)
20 - Double Stuff Oreo's
2 Tbs. - Powder Sugar

Freeze the cookies for about 3 hours. In a heavy bottom sauce pot or your deep fryer, heat the oil to 350 degrees. While the oil is heating, set up a cookie sheet lined with paper towels for draining. In a medium bowl mix together the water and pancake mix until thoroughly combined. When the batter is smooth dip one cookie at a time into the batter and cover with a light layer. Place the cookie carefully into the hot oil and cook until golden brown, roughly about 30 seconds on each side, flipping from side to side. When the cookie is done remove with metal tongs to the paper towel to drain off the excess oil. Dust with powder sugar once cookie is cooled after about 2 minutes. Get your big glass of Milk and ENJOY !

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Candy Wrap Cookies

Welcome to Thursday is Dessert Day.... I don't know about you but when I hear the word dessert I think of oh so many wonderful things, such as pie, cake, cobbler, pudding and cookies. Yes, I said “Cookies”. So many people think they are only good for after school snacks, brown paper bag lunches and Christmas treats. Not me, I think a cookie can stand its own when labeled a dessert, along with a BIG glass of milk or a side of ice - cream it most definitely can be called a dessert. I take that back, the good old cookie does not need any partner; it is a fabulous DESSERT all on its own. This quick and easy cookie recipe came out of my Mr. Food Weeknight Quickies, and he was not kidding on how quick it is.

1 (18oz.) - Sliceable Refrigerated Sugar Cookie Dough (14 slices)
14 - Mini Milky Way candy Bars

Cut the dough into 1/4 inch slices; wrap each slice around 1 mini candy bar. Place onto an ungreased cookie sheet and bake at 350 degrees for 14-18 minutes or until golden brown. Let cool 1 minutes then transfer to a wire rack to completely cool.

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