Homemade Oreos

These are sooo good!

Homemade Oreos

2 boxes of Devil Food cake mix
1 1/2 cups Crisco
4 eggs

Combined all ingredients together and mix until well blended. Roll dough into little balls ( about the size of a quarter) and place on cookie sheet. Bake at 400 degrees for 7-8 minutes. Let cool.

Filling

3 cups powder sugar
4 oz soften cream cheese
2 tbsp milk
1 tsp vanilla
1/2 cup butter (melted)

Combine all ingredients and beat well. It’s always fun to use a little food coloring in the filling to make these a festive treat!

After the cookies have cooled, put the filling into the middle of two cookies and squish together until you have a Oreo!!! Repeat and enjoy!

Cream Cheese Frosting

this is a recipe I found on allrecipes.com and we've used many times and love. This is if you want a REALLY cream cheese taste. (I do!) Just use one pkg. of cream cheese for a sweeter frosting.

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Butterfinger Cookies

I found this one on Allrecipes.com because I had some leftover butterfinger candies from Halloween. It is REALLY good! Peanut Butter cookies kicked up a notch!

1/2 cup butter, softened
3/4 cup sugar
2/3 cup brown sugar
1 egg
1 1/4 cup peanut butter
1 1/2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
5 butter finger candy bars = approx. 15 mini bars, crushed

Combine butter, sugars, egg, pb, and vanilla - mix well. Add flour, soda and salt. Mix in crushed butter fingers. I also added about a cup of semi-sweet chocolate chips. Bake on greased cookie sheet at 350 degrees for 10 minutes. (I thought about 8 minutes was plenty.)

Enjoy!!

Whey Carmel Corn

Whey Carmel Corn by Jill Conklin

3 air popper batches of popped corn
1 c. butter
2 c. granulated sugar
¾ c. powdered whey
½ c. karo syrup (light corn syrup)
¼ c. water
½ t. baking soda

Put popped corn in a large brown paper bag.

Melt butter in a large glass bowl in microwave. Stir in sugar, whey, karo, and water. Stir well to combine. Microwave on high 4 minutes, stir mixture and cook 1 more minute. Stir again and cook 30 seconds, stir and cook 30 seconds. Add soda and stir well, adding the soda will cause the mixture to foam up.

Pour syrup over popped corn in bag. Stir with a large wooden spoon, spatula, etc. Place bag in microwave and cook for 2 minutes, take bag out and stir; cook 1 minute more.

Remove bag from microwave, tear open, and let cool on counter.

If you want to color the corn or flavor it, add before stirring in the soda.

Make sure you use a large glass bowl. As the syrup cooks, it will bubble up, and if your bowl isn’t large enough, you will have a big mess.

Jill Conklin is in my ward and demoed this at our last Halloween RS Activity. It's more like a candy coating on your popcorn, not really carmel-y, but VERY good!

German Raw Apple Cake

German Raw Apple Cake - from Holtzinger Fruit

2 1/4 cups flour
2 large eggs
1/2 cup brown sugar
1 cup white sugar
1/4 tsp salt
2 tsp baking soda
2 tsp ground cinnamon
1/2 cup shortening
1 cup sour milk (1 tsp vinegar + 1 cup milk)
2 cups peeled & thinly sliced apples

Topping:
1/4 cup brown sugar
1/4 cup white sugar
1/2 tsp ground cinnamon
1/2 cup chopped nuts

Preheat oven to 350 degrees.
In a large mixing bowl, combine flour, eggs, brown sugar, white sugar, salt, baking soda, cinnamon, shortening and sour milk. Mix until well blended. Fold in apples.
Pour the batter into a greased 12x9 cake pan.
To prepare the topping, combine all ingredients and mix to blend. Sprinkle over the cake batter.
Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Makes 12 servings.

We got this recipe out of a 2008 Costco cookbook, called In the Kitchen The Costco Way. It has a very coffee cake-like taste and texture. Very good! We'll be making this one more often and adding it to our favorite recipes list.

Bob subbed wheat flour for the white and didn't add the nuts to the topping. We topped with Cool Whip Free.

Scarecrow Crunch

Found this fun recipe here. I think this would be a fun treat to share!

Scarecrow Crunch

4 cups crunchy oatmeal cereal squares

4 cups tiny twist pretzels

1 (22-oz) bag autumn mix honey candy

2 cups peanut butter candy in crunchy shell

2 (6-oz) boxes carmel popcorn with nuts

1 (6.6-oz) bag chocolate graham baked snacks

In a large bowl, combine all ingredients. Serve as desired.

Pears in Pastry Shells with Carmel Sauce

{image and recipe from www.potsandpins.com}

These are sooo good! Go here for the yummy recipe.

I could not find pastry shells so I used phyllo shells - I also used a sugar-free carmel sauce. YUM!

Oreo Balls

I cannot remember where I found this one, but when I do - I'll add the link to this post.

Oreo Balls

8 oz cream cheese

1 pkg Oreos, crumbled

chocolate candy coating

Crush Oreos with food processor (I used my blender). In med. bowl mix with cream cheese. Roll into balls and lay on a cookie sheet lined with wax paper. Freeze for 15-20 minutes. Melt chocolate (can thin with a little shortening if too thick). Set out another piece of wax paper, dip balls in chocolate. Let dry.

These are very very yummy. I served these at Mylie's 1st birthday party, but made them look like little cupcakes. I used a candy mold that looks like a mini Reeses peanut butter cup and filled it just less than half way with melted chocolate almond bark. Then I made the Oreo balls, and instead of candy coating them, I pushed them down into the candy mold just until the chocolate came up to the top of the mold. Then I put them in the freezer for a few (or 5) minutes until hardened. They popped out of the molds pretty easily. Once they were all ready, I melted some PINK candy melts and dipped the top part of the Oreo balls in - to coat the top like frosting. I sprinkled some medium clear-ish sugar sprinkles on top while still wet. I've also seen a mini red hot or M&M put on top like a cherry.

Easy Hot Fudge Sauce

I found this recipe at one of my favorite recipe sites - allrecipes.com I love this site because you can easily change the size of the recipe with their handy serving calculator. I also love that there are such great reviews under each recipe where people will say if they changed anything about the recipe or not. For this recipe, every review said that it was perfect as-is.

Hot Fudge Sauce

Priscilla Weaver

1 14-oz can sweetened condensed milk

4 1-oz squares semi-sweet chocolate

2 Tbsp. butter (no substitutes)

1 tsp. vanilla extract

In a heavy saucepan, combine the milk, chocolate, and butter. Cook and stir over medium-low heat until chocolate is melted. Remove from the heat; stir in vanilla. Let sit until thickened a bit. Pour over ice cream!

Chocolate Pecan Toffee Bars

I found this recipe and picture on a blog I read and thought it looked worthy of sharing here (maybe for a future girls' night out??)

Chocolate Pecan Toffee Bars
2 1/4 cups all purpose flour
2/3 cup brown sugar
3/4 cup butter
1 egg
2 cups semi sweet chocolate chips
1 cup chopped pecans
1 14 ounce can sweetened condensed milk
1 cup toffee bits



In a large bowl, whisk together the flour and brown sugar until well blended. Cut in butter using a pastry blender or your fingers until it resembles course crumbs. Whisk the egg and add to the flour mixture, mix well. stir in 1 1/2 cups of the chocolate chips and the pecans. Reserve 1 1/2 cups of the mixture. Press the remaining crumbs into a greased 9X13 pan. Bake at 350 degrees for about 12 minutes. Pour the sweetened condensed milk over the hot crust. Top with the toffee bits. Sprinkle the reserved crumb mixture and the 1/2 cup of chocolate chips evenly over the top. Bake for 30-35 minutes or until set and golden brown. Cool completely and cut into bars.

Cinnamon Spice Cake

Mom served this at a church function and says that the ladies all but licked the bowl clean.

1 box spice cake mix
1 lg package vanilla pudding mix, instant
1 pkg cinnamon chips

Spray inside of crockpot with cooking spray. Mix cake mix as directed on box and pour into greased crockpot. Then mix pudding as directed on box and pour over cake batter. Sprinkle with cinnamon chips. Cook on high 2 1/2-3 hours. Serve with cool whip or ice cream.

Dangerous Cake (Minute Chocolate Mug Cake)

sent in an e-mail to mom:

1 coffe mug
4 Tbsp flour
4 Tbsp sugar
2 Tbsp baking cocoa
1 egg
3 Tbsp milk
3 Tbsp oil
small splash of vanilla

Add dry ingredients to mug & mix well. Add the egg and mix thoroughly. Pour in the milk and oil & mix well. Add vanilla & mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little and tip out onto a plate if desired. Eat!