Recipe of the Week

This week's recipe is one of my childhood favorites. My Mom & I used to make them for bake sales. They have always been one of my favorite cookies, but I have rarely made them in my adulthood. When I saw the recipe pop up on another blog, I knew I had to made them. They were delicious, though J thought they were too chocolatey sweet. Psshh- what do men know about chocolate? ;) 

No Bake Cookies

Courtesy of: Wife of a Sailor

Ingredients: 

4 oz. butter

2 c. sugar

1/2 c. milk

3 T. cocoa

1/2 c. peanut butter

3 c. quick cooking oats

1-2 tsp. vanilla

Ingredients

1. Combine the milk, butter, sugar & cocoa in a medium pot. 

2. Cook for 1-2 minutes and bring to a boil. 

3. Once smooth and boiling, remove from heat. 

4. Add in the oats, 

peanut butter and vanilla. 

5. Stir well. 

6. Drop by the spoonful onto wax paper covered cookie sheet. 

 7. Enjoy! 

 Happy Tuesday! 

Recipe of the Week

I am a guest blogger today over at Jolts and Jollies and my featured recipe is below. I was so flattered when Maranda asked me to be a guest blogger for her. I've been a fan of hers for a while now, but I only recently found out that she has a cooking blog. Most of you know her from My Camo Colored Life. Well, she also has a blog devoted to cooking and she features some really delicious recipes. If you are ever wondering what to make for dinner or looking for a special dessert that's going to wow your audience, be sure to check out her blog! Dont forget to head over there today and check out my post, because, as always, there is a good story involved.... ;)

Oreo Truffles
Courtesy of: Kraft

Ingredients:
1 pkg. of Oreos
1 pkg. of Baker's white chocolate baking squares
8 oz. cream cheese, softened

Three simple ingredients

I took this picture prior to burning the semi-sweet chocolate. Ha!

1. Crush the Oreos in a medium bowl. I used a food processor,

but you can use a freezer bag and a can of soup. 

2. Mix 3 cups of Oreos with the cream cheese.
Reserve the rest of the crumbs for later.

3. Roll into 1 inch balls and place on wax paper lined cookie sheets.

4. Dip each truffle in white chocolate and place back on wax-paper lined cookie sheet.

I used a fork to dip them into the chocolate.  

5. Sprinkle each truffle with remaining Oreo crumbs. 

6. Enjoy! 

 Happy Monday!

Recipe of the Week

Recipe of the Week- Christmas Edition

This week's recipe is incredibly easy to make and absolutely delicious!

I have been making them for years, usually around the holidays

and this year was no exception.

We celebrated J's 30th birthday (two weeks early) last Friday

with friends over dinner. 

I made these at favors for dessert to go along with the cake.

This is the perfect recipe for a large group of people,

and since we had twenty, 

there was plenty to go around.

Chocolate Peanut Butter Truffles

Courtesy of: Kraft

Ingredients:

8 oz. cool whip, thawed

8 squares semi-sweet baking chocolate

1/2 c. peanut butter

Additions:

Confectioners sugar

Cocoa powder

Coconut flakes

Chopped peanuts

or any other topping you'd like! 

1. Place chocolate in a microwave safe bowl. Microwave for one minute, stir and

microwave again in 15 second intervals until smooth.

2. Stir in peanut butter until smooth. Let cool to room temperature. 

This is very important! If you mix the cool whip in too soon it will 

curdle up and ruin. Yes, I know this from experience... = / 

3. Gently stir in Cool Whip. 

4. Refrigerate for one hour. 

It will look like this after refrigerating.

5. Scoop with teaspoon (or ice cream scoop!) and roll into 1 inch balls.

6. Roll in topping of your choice and place on cookie sheet. 

Clockwise from top left: Cocoa powder, confectioner's sugar,
flaky coconut, chopped peanuts 

7. Store in air tight container and refrigerate.

 8. Enjoy! 

I ended up placing them on lollipop sticks and wrapping two each in cellophane 

and tying them up with a pretty ribbon.

They made super cute favors! 

Happy Tuesday Everyone! 

Recipe of the Week

As I was planning out my contributions for Thanksgiving dinner, I came across a new dessert recipe from Betty Crocker. It looked and sounded delicious, so I thought I would try it. Now, this is a risky move. I dont normally take a dish that I haven't ever made before, or even tasted, to a friends house, nor do I make it for company at my own house. I go with tried and true recipes so that I dont: A. embarass myself and B. poison someone with disgusting food. This time I went against my own rule and made a new dish to take to Thanksgiving at a friend's house. Little did I know that they had placed all of their faith in me and hadnt bought or made anything else for dessert! Im so happy I didnt know this going in or I would have been nervous! I mean, what if it hadnt turned out well and then we were left with no dessert for Thanksgiving? That would have been awful. Thankfully, the dessert was a hit and I neednt have worried. So here it is:

Ooey Gooey Chocolate Pumpkin Cake
By: Betty Crocker

Ingredients

1 box yellow cake mix
1 c. canned pure pumpkin
1/2 c. water
1/3 c. vegetable oil
4 eggs
2 tsp. pumpkin pie spice

1 can (14 oz.) sweetened condensed milk
1 jar (12 oz.) hot fudge topping (the recipe called for 2, but I used one)
1 container fluffy white frosting

The recipe also calls for carmel topping and nuts, but trust me, this is a SWEET cake and the carmel topping would probably be overkill. It's tasty without it.

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	About Concordance™
						1. Heat oven to 350º. Grease bottom of 13x9 inch pan. 1. Heat oven to 350º. Grease bottom of

1. Heat oven to 350º. Grease bottom of 13x9 inch pan. 

2. In large bowl, beat cake mix, pumpkin, oil, eggs, water & pumpkin spice with electric mixer

on low until moist. Beat 2 minutes on medium. Pour into pan.

3. Bake 25-30 mins or until done. 

4. When done, immediately poke cake every inch with handle of wooden spoon, halfway into cake.

5. Drizzle condensed milk evenly over cake. Let it soak in for five minutes. 

6. Place hot fudge in medium microwaveable bowl. Microwave on high until smooth.

 Spread over cake, pressing slightly into the holes. 

7. Run a knife around the edges of the cake to loosen from sides. 

8. Cover and refrigerate for 2 hours or until chilled.  

 

9. Spread frosting over cake.

10. ENJOY! 

If anyone tries the recipe I would love to hear how it turned out for you! 

Happy Tuesday and Happy December! 

Recipe of the Week

This week's recipe is rich, creamy and delicious! I made them for the Wounded Warriors program and only saved one for myself to try. I'm so glad I didn't have the entire pan sitting around or they would have all been eaten by me in no time!

Chocolate Chip Cheesecake Bars

Courtesy of: Southern Living

Ingredients:

1 c. flour

1/3 c. firmly packed light brown sugar

1/4 c. butter, softened

3 (8 oz.) pkgs. cream cheese, softened

3/4 c. sugar

3 large eggs

1/3 c. sour cream

1/2 tsp. vanilla extract

1 (12 oz. pkg.) mini chocolate chips, divided

1. Beat first 3 ingredients at medium-low speed with electric mixer until combined. Increase speed to medium and beat until well blended and crumbly.

2. Pat into lightly greased 13x9 inch pan lined with aluminum foil and bake at 350º for 13-15 mins.

3. Beat cream cheese on medium until creamy.

4. Gradually add sugar, beating until well blended.

5. Add eggs, one at a time, beating at low speed until just blended.

6. Add sour cream, vanilla, and 1 c. chocolate chips, beating until just blended.

7. Pour over baked crust and bake at 350º for 25 mins or until set. Cool on wire rack.

8. Microwave remaining chocolate chips on high for 1 minute or until smooth, stirring after 30 seconds. Cool slightly then drizzle over cheesecake.

9. Cover and chill at least four hours.

10. Cut into bars and ENJOY!

Now, because I'm a sucker for chocolate, I've added a few more goodies to the Sweet September giveaway. The international liquor chocolates look so good!

Recipe of the Week

I made this week's recipe a few weeks ago for a small dinner party we had. Everyone loved it and J & I ate the leftovers for several days. It tastes like a candy bar! The bottom layer was more like a brownie than a cake. So, so, yummy!

Chocolate Peanut Butter Mallow Bars

Courtesy of: Kraft

Ingredients:

1 pkg. devil's food cake mix

1 stick of butter, melted

2/3 c. cold milk, divided

3/4 c. creamy peanut butter

7 oz. Marshmallow Creme

1/2 c. peanuts

6 squares of Baker's semi-sweet chocolate, coarsely chopped

1. Heat oven to 350º.

2. Mix dry cake mix, butter, & 1/3 c. milk until blended. Press two thirds of this mixture into the bottom of a lightly greased 13x9 inch pan.

3. Bake 12-14 minutes or until center is almost set. Cool 3 mins.

4. Mix peanut butter and remaining milk until well blended (this takes a little time). Spread onto crust.

5. Top with spoonfuls of marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate. Press gently into cake mixture.

6. Bake 18 mins or until center is just set. Cool before cutting into bars.

7. Enjoy!

I promise I will start taking photos of these creations and posting them along with the recipes. I know I will make these again, so Ill take a picture of them then!