Oatmeal Chocolate Chunk Cookies

Recipe & picture courtesy of My Recipes

Makes 2 1/2 dozen cookies
Prep: 15 minutes
Bake: 10 minutes

• 1 cup butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups uncooked regular oats
• 1 (11.5-ounce) package semisweet chocolate mega morsels
• 1 cup chopped toasted pecans

1. Preheat oven to 350°.
2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Gently stir in morsels and pecans. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until brown around edges. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

**Personal Review: No Review Yet**

Buckeye Bars

Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 2 hr 15 min
Makes: 25 servings

• 1/2 cup (1 stick) butter, softened
• 3/4 cup crunchy peanut butter
• 22 NILLA Wafers, crushed
• 2 cups powdered sugar
• 1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)
• 3 squares BAKER’S Semi-Sweet Chocolate

1. Line 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.
2. Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer.
3. Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

**Personal Review: No Review Yet**

White Chocolate-Raspberry Cheesecake Bars

Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 4 hr 48 min
Makes: 9 servings

• 12 OREO Cookies, finely crushed
• 2 Tbsp. butter, melted
• 3 squares BAKER’S White Chocolate, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/2 cup sugar
• 1 tsp. vanilla
• 2 eggs
• 1/4 cup red raspberry preserves

1. Heat oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 chocolate squares as directed on package.
2. Beat cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
3. Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

**Personal Review: No Review Yet**

Simple Fudge

Recipe & picture courtesy of Better Homes & Gardens

Makes: about 2 pounds (64 pieces)
Prep: 10 minutes
Chill: 2 hours
Cook: 16 minutes

• 1-1/2 cups sugar
• 1 5-ounce can (2/3 cup) evaporated milk
• 1/2 cup butter
• 2 cups tiny marshmallows
• 1 cup semisweet chocolate pieces or chopped bittersweet chocolate
• 1/2 cup chopped walnuts
• 1/2 teaspoon vanilla

1. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.
2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.
3. Remove saucepan from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute.
4. Spread fudge evenly in the prepared pan. Score into squares while warm. Cover and chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered in the refrigerator for up to 1 month. Makes about 2 pounds (64 pieces).
5. Peanut Butter-Chocolate Fudge: Prepare as above, except substitute 1/2 cup peanut butter for the butter and, if desired, peanuts for the walnuts.
6. Microwave Directions: In a 2-1/2-quart microwave-safe bowl microwave butter, uncovered, on 100 percent power (high) for 45 to 60 seconds (for 1,000- to 1,300-watt ovens) or 60 to 75 seconds (for 600- to 800-watt ovens) or until melted. Stir in the sugar and evaporated milk. Microwave, uncovered, on high for 7 minutes (for 1,000- to 1,300-watt ovens) or 10 minutes (for 600- to 800-watt ovens), stirring every 3 minutes. Carefully remove bowl from microwave oven. Add marshmallows, chocolate pieces, nuts, and vanilla, stirring until marshmallows and chocolate are melted and mixture is combined. Beat by hand for 1 minute. Pour into prepared pan; continue as above.

**Personal Review: No Review Yet**

Chocolate-Raspberry Turnovers

Recipe & picture courtesy of Family Circle

Makes: 8 servings
Prep: 20 minutes
Bake: 11 minutes

• 1 package (6 ounces) fresh raspberries (about 1 cup)
• 3/4 cup bittersweet or semisweet chocolate chips
• 1/3 cup seedless raspberry jam
• 2 tubes (8 ounces each) refrigerated crescent dough
• 1 egg whisked together with 1 tablespoon water

1. Heat oven to 375°F. Line a large baking sheet with nonstick foil. In a medium-size bowl, combine raspberries, chocolate chips and jam. Stir to combine, breaking up raspberries slightly.
2. On a lightly floured surface, unroll one tube crescent dough and separate into four rectangles. Pinch together any perforations or holes in dough. Spoon two slightly heaping tablespoons filling onto one half of a rectangle.
3. Brush edges of dough with egg-water mixture. Fold dough over filling to enclose, then seal edges and crimp with a fork. Transfer to prepared sheet. Pierce turnover center once or twice to vent. Brush top with egg wash. Repeat with remaining dough and filling.
4. Bake at 375°F for 11 minutes until golden brown. Cool slightly on wire rack. Serve warm.

**Personal Review:  I put it in the oven for 11 minutes, checked on them, and then let them sit for about another five until they turned brown. These did come out awesome though! I’ll be making them again!**

Chocolate-Cherry Loaf

Recipe & picture courtesy of Family Circle

Makes: 3 mini loaves (8 slices each) or one standard-size loaf
Prep: 20 minutes
Bake: 35 minutes

• 1/3 cup cocoa powder
• 1/3 cup plus 3/4 cup sugar
• 2-1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1/3 cup oil
• 1/2 teaspoon almond extract
• 1 cup sour cream
• 1/2 cup dried cherries, chopped
• 3 tablespoons mini chocolate chips

1. Heat oven to 350°F. Coat 3, 5-3/4 x 3 x 2-1/8-inch loaf pans with nonstick cooking spray.
2. In small bowl, whisk cocoa powder, 1/3 cup of the sugar and 1/3 cup water until smooth. Set aside.
3. In a large bowl, whisk flour, baking powder, baking soda and salt. In a medium-size bowl, whisk together remaining 3/4 cup sugar, the eggs, oil and almond extract. Whisk in sour cream.
4. Stir sour cream mixture into flour mixture until blended. Stir 1-1/2 cups of the batter into the cocoa mixture, along with the chopped cherries, until no white streaks remain. Dollop alternating spoonfuls of batter into prepared pans. Swirl batters together with a butter knife until marbled in appearance. Top each loaf with 1 tablespoon mini chips.
5. Bake at 350°F for 35 minutes, until toothpick inserted in center of loaves comes out clean. Cool loaves in pans on wire rack for 10 minutes, then remove directly to rack to cool completely.

Note: Batter may be baked as one 9 x 5 x 3-inch loaf; increase baking time to 45 to 50 minutes; test center of loaf with a toothpick before removing.

**Personal Review: No Review Yet**

Skinny Chocolate Chip Cookies Recipe

Recipe courtesy of Relish

Makes 30 cookies

• 1 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup firmly packed brown sugar
• 6 tbsp granulated sugar
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1 large egg
• 2 tbsp whole milk
• 1 tsp vanilla extract
• 1 1/2 cups chocolate chips

1. In a small bowl, whisk flour, baking soda and salt.
2. In a large bowl, with electric mixer on medium speed, beat brown sugar, granulated sugar, and butter until well mixed about 1 minute. Beat in egg, milk and vanilla until blended, scraping bowl occasionally. On low speed, beat in flour mixture just until blended. With large rubber spatula, stir in chocolate chips. Refrigerate dough 15 minutes.
3. Meanwhile, set racks in upper and lower third of oven; preheat oven to 350°F. Line 2 large cookie sheets with parchment paper or foil.
4. Shape dough into 1 1/2 inch balls, or droup dough with 1 1/2 inch ice cream scoop, onto prepared sheets, 2 inches apart. Bake 12-14 minutes, switching sheets between racks halfway through, or until cookies are golden around edges and just set in centers. Cool cookies on pans 5 minutes. Transfer cookies on papers to wire racks and cool completely.

**Personal Review: No Review Yet**

Cheesecake Cookie Cups

Recipe & picture courtesy of The Very Best Baking

Preparation – 15 min
Cooking – 25 min
Cooling Time – 1 hrs refrigerating
Yields – 24 servings

• 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
• 2 pkgs. (8 oz. each) cream cheese, room temperature
• 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 can (21 oz.) cherry pie filling

1. Preheat oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.
2. Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
3. Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
4. Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.

**Personal Review: No Review Yet**

Peanut Butter-Chocolate Stuffed French Toast with Jam Syrup

Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 20 min
Cook Time: 10 min

• 1/2 cup peanut butter
• 8 slices bread
• 1/4 cup mini chocolate chips
• 1/2 cup milk
• 3 large eggs
• 2 tablespoons sugar
• 1 teaspoon pure vanilla extract
• Pinch salt
• 2/3 cup grape jam or jelly
• 1 tablespoon butter
• Whipped cream, for serving

1. Spread 1 tablespoon peanut butter on each bread slice. Divide the chocolate chips among 4 slices; top with the remaining bread slices, peanut butter side down, to make 4 sandwiches.
2. In a shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt. Soak each sandwich in the egg mixture until saturated, about 5 seconds. Transfer the sandwiches to a large platter in a single layer.
3. In a small saucepan, cook the jam and 3 tablespoons water over low heat, stirring occasionally, until warm and smooth.
4. In a large skillet, melt 1/2 tablespoon butter over medium-high heat. Add half of the sandwiches and cook until golden, about 2 minutes on each side. Repeat with the remaining butter and sandwiches. Slice and serve with the whipped cream and jam syrup.

**Personal Review: No Review Yet** 

Raspberry Fudge Smoothie

Recipe & picture courtesy of Rachael Ray

MAKES 1 DRINK

• 1/4 cup boiling water
• 1/4 cup chocolate chips
• 1/4 cup sugar
• 1 cup frozen raspberries, plus more for garnish
• 1/4 cup sour cream
• 1 1/2 cups ice cubes

1. Using a blender, mix the boiling water, chocolate chips and sugar until the chocolate is melted, about 30 seconds. Add the raspberries and sour cream and blend on high speed until smooth. Add the ice cubes and blend on high speed until slushy, about 15 seconds. Top with frozen raspberries.

**Personal Review: No Review Yet**