Courtney's Fudgie Bon-Bon's

Ingredients:

1-12 oz. pkg. semi-sweet chocolate chips
1/4 c. butter or margarine
1-14 oz. can sweetened condensed milk
2 C flour (start with 1 1/2 and add more as needed)
1 tsp. vanilla
60 Hershey kisses (regular or with nuts)
2 oz. white chocolate chips
1 tsp oil

Directions:

In a saucepan melt choc. chips and butter. Cook over low heat until smooth. Add sweetened condensed milk. Add flour, vanilla, and nuts (optional). I prefer to omit the nuts and use Hershey kisses with almonds. Let the batter cool. Shape 1 Tbsp of dough around each kiss. Cover completely. Place 1 inch apart on un-greased cookie sheet.

Bake at 350 degrees for 6-8 minutes. The cookies will appear shiny and soft at first, but don't over-bake them.

After cookies cool, melt white chocolate with oil and drizzle over the cookies.

David's Oreo Pudding Poke Cake

PREP TIME

10 mins

COOK TIME

28 mins

TOTAL TIME

38 mins

 

Serves: 10-12

INGREDIENTS

• 1 box chocolate cake mix (ingredients needed to make cake- eggs, oil and water)
• 2 (4 oz.) packages of Instant Oreo pudding
• 3 cups milk (2% or higher)
• 1 (8 oz.) tub whipped topping (COOL WHIP), thawed
• crushed Oreo cookies, for topping

INSTRUCTIONS

1. Preheat oven to 350f degrees.
2. Make cake mix according to package directions and bake in a well-greased 9x13 pan
3. Bake cake according to times on the back of the box.
4. When cake is finished, allow to cool for about 10 minutes, then poke holes all over cake (about 1-inch) intervals using a wooden spoon handle.
5. In a medium bowl, add milk to pudding mixture and whisk until most of the lumps are removed.
6. There will be a few lumps in the pudding because of the Oreo pieces that are in the pudding.
7. Whisk for about 1-2 minutes until pudding just starts to thicken.
8. Pour pudding mixture over warm cake, making sure to aim for the holes.
9. Spread it out with a spoon and gently push down on the pudding to help get it into the holes.
10. Spread whipped topping on top of pudding layer.
11. Then put the cake in the refrigerator to allow it to cool completely.
12. About an hour.
13. Once it is set, top with crushed Oreo cookies.

Chris's Pumpkin Surprise

1 pkg. yellow cake mix, divided (reserve 1 cup)

½ cup butter, melted

1 egg

Mix together and pat into the bottom of a 9/13 inch greased pan

3 c. pumpkin

1 cup sugar

½ tsp. ginger

2 eggs

1 tsp. cinnamon

¼ tsp. cloves

2/3 cup canned milk

Mix together and pour over the dough.

1 cup yellow cake mix ( I like to 1 ½ times this section which means you need to open another cake mix)

½ cup sugar

¼ to ½ cube butter, softened

1 tsp. cinnamon

Mix together ‘til crumbly, sprinkle over the pumpkin mix.  Bake at 350 degrees for 45 minutes.  

Chewy Coconut Bars

Christmas Countdown 2012

8 1/2 graham crackers (or 1 1/2 c. crumbs)

1/2 c. butter

1 c. chocolate chips

1 c. butterscotch chips

1 c. coconut

14 oz. can sweet and condensed milk

1/2 c. nuts (opt.)

Melt butter in 9x13 in. pan at 350 degrees. Sprinkle in graham cracker crumbs and press down into a crust. Sprinkle over chips, coconut, and nuts. Pour sweet and condensed milk over top. Bake for 30 minutes. (Alyssa baked them for 23 minutes and it was a little too much.)

Homemade Fudge

Christmas Countdown 2012
                  
3 ounces cream cheese (softened)
1 stick butter (softened)
2-3 drops vanilla
4 cups powdered sugar

Mix first three ingredients by hand. 

Slowly mix in powdered sugar until no longer really sticky (about 4 cups).

Roll fudge into logs on wax paper.

Refrigerate until hardened.

Cut into slices and serve.

Chocolate Caramel Brownies

Christmas Countdown 2012

1 box chocolate cake mix
1 cube butter, softened
1 can sweetened condensed milk
1 cup chocolate chips
50-60 caramels

Mix cake mix, butter and 1/2 can sweetened condensed milk until combined (texture is VERY thick and somewhat crumbly). 

Press a little more than half of the mixture into the bottom of a 9x13 greased pan. 

Bake at 350 for 5-6 min. 

While it cools, melt caramels with sweetened condensed milk in a medium saucepan over medium heat until smooth. Pour over brownies. Sprinkle with choc. chips and then sprinkle the rest of the brownie mixture on top of that (crumbling between your fingers as you sprinkle). 

Bake again for about 11 minutes. Cool completely before cutting.

Ginger cookies

Christmas Countdown 2012

3/4 cup butter
1 cup sugar
1/3 cup molasses
1 egg
2 1/3 cup flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves

Cream butter and sugar. Add molasses and egg and mix again. Add salt, soda, and spices. Mix well. Add flour and beat till thoroughly combined. Roll dough into balls (about 1"). Roll balls in sugar. Place on greased baking sheet and cook at 350 for 8-10 minutes, until tops begin to crack. Cool and serve.

Fudgey Chocolate Chip Toffee Bars

Christmas Countdown 2012


½ C butter (melted)
2 C graham cracker crumbs (~32 squares)
8 oz. bag toffee bits
1 roll refrigerated chocolate chip cookie dough
12 oz. bag chocolate chips
14 oz can sweetened condensed milk
1 T butter
1 tsp vanilla extract

Grease 13×9 baking dish.

Have the roll of cookie dough sitting out for around 10 minutes to soften.

In a medium mixing bowl, stir together ½ cup of melted butter, 1½ cups of graham cracker crumbs, and ¾ cup of toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.

Heat oven to 350°.

In a 2 qt. saucepan, heat 14 oz. of sweetened condensed milk, 12 oz. of chocolate chips, and 1 tablespoon of butter over medium heat. Stir frequently until the chocolate chips are melted and the mixture is smooth. Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.

In another medium mixing bowl, break up the cookie dough and stir in the remaining ½ cup of graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and sprinkle the remaining ¾ cups of toffee bits on top.

Bake for 25-35 minutes or until it’s golden brown. Cool completely before cutting (probably around 2 or more hours).