Even Sluttier Slutty Brownies

I was at my son's school today and this is what the lady in the office told me that someone made her for her birthday today. So Happy Birthday to Mrs. Jett (lol)

                             Even Sluttier Slutty Brownies

~For the brownie layer

1 (18 ounce) box brownie mix, prepared and unbaked OR
10 tablespoons unsalted butter
1 1/4 cups white sugar
3/4 cup cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1/2 cup all-purpose flour

~For the Oreo layer

1 (15 1/2 ounce) package Oreo cookies (my pan fit 16)

~For the caramel layer

1 (6 ounce) jar dulce de leche
1 teaspoon fleur de sel

~For the chocolate chip cookie layer

1 (18 ounce) roll ready-made refrigerated chocolate chip cookie dough, OR
1/2 cup unsalted butter (at room temp)
1/4 cup brown sugar
3/4 cup white sugar
1 egg
1 1/4 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup semi-sweet chocolate chips

~Directions:

1. Pre-heat your oven to 350 degrees.
2. Line the bottom of an 8x8 baking pan (I used a Pyrex pan) with tin foil and then spray the foil liberally with baking spray.
3. Make the brownie layer per box instructions (without baking) OR: In a medium sauce pan, melt the butter over medium-high heat. Once melted, add the sugar and cocoa powder. Stir to combine and remove from the heat. Add the salt, vanilla and eggs to the batter and then whisk until combined. In a separate bowl, sift the flour and then slowly incorporate the flour into the batter until it's all mixed. Set the batter aside.
4. If making your own cookie dough: In a large bowl, cream together the butter and sugars with a hand mixer. Add the eggs one at a time and then the vanilla, scraping down the sides of the mixing bowl as you go. Add the flour, salt, baking soda and baking powder and mix on low until incorporated. Fold in the chocolate chips and then set aside.
5. Assemble!
6. Start by gently pressing the cookie dough into the bottom of the pan, making sure to create an even layer. (I found it helpful to use the back of a 1-cup measure cup.).
7. Then add a layer of Oreos on top of the cookie dough. Nudge them as close together as possible without overlapping.
8. Get ready for the gluttony: Remove the lid on the caramel sauce/dulce de leche and microwave for 35 seconds (until it becomes slightly warm and spreadable). Use a spoon to drizzle the caramel over the Oreos.
9. Lastly: Pour the brownie batter on top of the caramel-Oreo layer. Use a spatula to make sure it's even.
10. Bake for 30-35 minutes. Test with a knife to see if the center is done. It's OK if the knife has some brownie on it. It's easy to over-bake the cookie layer if left in the oven too long.
11. Once out of the oven, heat up the caramel again as in step 5. With a spoon, lightly drizzle the caramel over the brownies. Sprinkle with the salt.
12. *Note: Although you can scarf these right away (they'll be crumbly but delicious and gooey!), they actually get better with age. Let them rest for several hours for easier handling and serving.
13. *Note: Prep time is reduced if using boxed/ready-made mixes.

Rice Krispies Rollups

¼ cup butter, melted
10½ ounces mini marshmallows
5½ cups Rice Krispies
1½ cups milk chocolate chips
½ cup peanut butter

Melt butter in a 6 quart kettle,add marshmallows. Melt completely over low heat. Add the Rice Krispies.
Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter. Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispies mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do.

Loosen all around with a metal spatula. Roll, starting on the long side. Sprinkle the roll with seasonal sprinkles if desired. Slice and enjoy! Can be wrapped in Saran Wrap for storage if needed.

Raspberry Cream Tartlets

YIELD: 8 Servings PREP: 10 mins

Ingredients 1 8 oz. cream cheese softened
1/2 cup sugar
1/2 cup fresh raspberries
1 pint fresh raspberries for garnish
1 tsp. vanilla extract
2 cups oreo cookie crumbs
1 stick butter melted
Instructions
Preheat oven to 375 degrees. In a small mixing bowl combine the cookie crumbs and butter. Now mix well.

Now press the cookie mixture in individual tartlet pans to form a cookie crust.

In a food processor combine the cream cheese, sugar, vanilla and raspberries.

Bake the crust for 12 minutes. Makes 8. Cool for 25 minutes. Spoon the raspberry mixture into each pan and top with fresh raspberries. You can either serve immediately for a soft serve tart or refrigerate for a more firm filling.

Kool-Aid Pie

This is by far the easiest pie I have ever made. The possibilities are endless and it's great for the pot luck, picnic or reunion

Ingredients

1 packet unsweetened Kool-aid envelope (I used strawberry this time)
1 14 oz can sweetened condensed milk (NOT EVAPORATED)
1 8 oz tub Cool Whip
1 store bought graham cracker crust (if your talented, make one, I'm not)

Directions

In a mixing bowl add Kool-aid, sweetened condensed milk and cool whip together. Blend til creamy smooth and all the same color.

Pour mixture into pie crust and spread out evenly. Chill in the refrigerator for 3 hrs or over night is fine too. Top with fresh fruit and whipped cream if desired.

I was thinking how easy it would be to line the bottom of crust with banana slices and use pineapple rings to top and make it banana split style. You could use Orange kool-aid and it will taste like a cream-sicle too. Lemon-aid kool-aid works too. Have fun experimenting ....dreaming now of lime kool-aid

Marshmallow Flowers

This is great for decorating cupcakes or cakes if you are not so talented with working with frosting!

Cut large marshmallows with dampened kitchen scissors to prevent sticking. Sprinkle the sticky sides of the marshmallows with colored sugar. Arrange 5 pieces in the shape of a flower on cupcake or cake. Place candle in middle or even use a glob of frosting to make a flower center!

Orange Fluff Jello Salad Recipe:
Ingredients:
1 large package Cook and Serve vanilla pudding
1 large package orange jell-o
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows
1 can pineapple tidbits (Any size, depending on your preference)
1 can mandarin oranges (Any size, depending on your preference)
2 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

Directions:
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

Almond Cheesecake Bars (Diabetic Friendly)
2 cups all-purpose flour
1 cup butter, softened
1/2 cup confectioners' sugar

FILLING:
1 package (8 ounces) Cream Cheese, softened
1/2 cup sugar
1 teaspoon almond extract
2 eggs, lightly beaten

FROSTING:
1-1/2 cups confectioners' sugar
1/4 cup butter, softened
1 teaspoon almond extract
4 to 5 teaspoons milk

Directions
Combine the flour, butter and confectioners' sugar; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown.

For filling, in a small bowl, beat the cream cheese, sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.

Combine the frosting ingredients until smooth; spread over bars.

Store in the refrigerator.

Nutritional Facts
1 bar equals 145 calories, 9 g fat (5 g saturated fat), 35 mg cholesterol, 68 mg sodium, 15 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

— with Darlene evans.

"Chocoflan"
1/2 cup Mexican caramel sauce (cajeta) 1 can (12 oz.) evaporated milk 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened 7 large eggs, divided 1 tsp. vanilla 1 cup sugar 1 pkg. (2-layer size) chocolate cake mix 1 cup water 1/3 cup oil 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 cup thawed COOL WHIP Whipped Topping

Heat oven to 375ºF. Pour caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth. Beat cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan; gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan. Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.

Tres leches cupcakes

I know Everyone loves tres leches cake so try these delicious tres leches cupcakes! Yummy

Cupcake:

¾ cup unsalted butter, softened 1 cup sugar 3 eggs, separated 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup buttermilk 1/2 cup evaporated milk 1/2 cup sweetened condensed milk 1/2 cup coconut milk 1 cup lightly toasted flaked coconut (Mounds or Angel Flake brand), optional for garnishing the frosting

Dulce de Leche Buttercream Frosting:

5 large egg whites 11/2 cup sugar 4 sticks unsalted butter, diced and softened 1/4 teaspoon salt 1 tablespoon vanilla 1/2-1 cup of dulce de leche, room temperature (click here for a homemade recipe with a step-by-step pictorial instructions)

Instructions:

Cupcake:

1. In a large bowl, cream butter and sugar until light and fluffy on medium speed. Add egg yolks one at a time, mixing until combined and all the yellow disappears. Add the vanilla, mix to combine. Sift together the flour, baking soda and salt. Alternately add the dry mixture with the buttermilk to the creamed butter beginning and ending with the flour.

2. In a small bowl, beat the egg whites on high speed until stiff peaks form. Gently fold into cake batter.

3. Fill paper-linyed wells 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack and set aside.

4. Stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Use a meat injector needle to inject cupcakes all over with about 1/2 to 3/4-ounce of the mixture. Alternatel, poke several holes in the top of cupcakes with a wooden skewer and then pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before frosting.

5. Save lightly toasted flaked coconut for garnishing cupcakes once frosted.

Dulce de Leche Buttercream Frosting:

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.

2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume and forms stiff peaks when the whisk is pulled up out of the meringue.

3. Add butter in one piece at a time, mixing to incorporate after each addition. Add salt and vanilla and mix to combine. Add dulce de leche and mix to combine.

*NOTE: The consistency of the dulce de leche frosting will depend on how much or or how little you add of the dulce de leche sauce. I’ve written the recipe as 1/2 cup – 1 cup to account for varying ducle de leche consistency that can run on the thinner side when purchased from the store versus making a homemade version that is usually thicker. I recommend starting with 1/2 cup and mix to combine then taste and add more if needed.

Assembly:

1. Frost cooled cupcakes with dulce de leche buttercream and either sprinkle lightly toasted flaked coconut on top or dust with grated chocolate.

Oreo dessert:
1 bag Oreos, crushed 8oz cream cheese, softened 1/4 cup butter 1 cup powdered sugar 3 cups milk 2 sm boxes instant vanilla pudding 1/2 tsp vanilla 12 oz Cool Whip, thawed Cream together cream cheese, butter & powered sugar & vanilla. In separate bowl mix milk & pudding chill until set. fold in cool whip after pudding has set. add cream cheese mixture. layer with Oreos... Chill until ready to serve

Tiramisu Brownies (They are more of a chocolate mocha flavor)
1 pkg (19-21 oz) brownie mix
1 cup milk
¼ cup instant coffee granules
1 (12 oz) cool whip thawed
2 pkg (3.4 oz) cheesecake pudding
20 chocolate crème-filled cookies – coarsely chopped (2 cups total)
2 T. chocolate chips grated
¼ t. cinnamon

(For temperature and bake time follow directions on brownie mix and DO NOT overbake! If the box says 25-30 minutes you probably only want to cook them for 24-25 max!)
Heat oven to 350°
13x9 rectangle pan – spray with non-stick cooking spray.
Make brownies following the cake-like recipe and bake for whatever the box says.
Cool completely.
Combine milk and coffee. Stir until dissolved.
Add half of the cool whip and all pudding mix. Whisk until smooth.
Fold in chopped cookies. (The Ninja works best for these!)
Spread evenly over cooled brownies.
Top with the rest of the cool whip and the grated chocolate chips and cinnamon.
Refrigerate for at least 30 minutes, preferably overnight.

Apple Fritters

1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt 1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple

Glaze:
•2 cups powdered sugar
•1 1/2 tablespoons milk

Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

Fruity Pebbles Treats

3 Tablespoons butter

4 cups mini marshmallows (or about 40 regular/large marshmallows)

3 cups Rice Krispies cereal

3 cups Fruity Pebbles cereal

Directions ~

Prepare your dish (either a 9″ x 13″ casserole dish, or a cake pan of your choice) with non-stick cooking spray. To make the cakes shown I used a 6″ cake pan (3″ tall) and also used two measuring cups to make the mini cakes (I used a 3/4 cup and 1/3 cup).

In a large, microwave safe bowl put the marshmallows and butter. Microwave about 3 minutes, or until marshmallows are large and puffy (make sure your bowl is large enough, the marshmallows will at least double in volume while heating).

Meanwhile, pour the cereals into a large bowl and gently mix. When the marshmallows are melted, stir with a spatula that has been sprayed with non-stick cooking spray. As soon as the marshmallows and butter are smooth and incorporated, pour over cereal, and mix quickly. Once the cereal and melted marshmallows are mixed, pour/scoop the mixture into your prepared dish.

Press into dish or cake pans, smoothing the top with the oiled spatula.

Allow to cool about 20 minutes. Cut and enjoy!

Peppermint Oreo Krispie Treats
ingredients:

6 cups Rice Krispies cereal
20 Candy Cane Joe Joe's, or oreos, crushed/chopped (about 2 1/2 cups crushed)
6 cups mini marshmallows
4 Tablespoons butter

2 or 3 regular sized peppermint candy canes
2 oz. white chocolate
2 oz. semi-sweet chocolate
1/4 cup mini M&M's

directions:

Directions-
In a large bowl, add cereal and crushed cookies. Mix to combine.

In another large, microwave safe bowl, add marshmallows and butter.
Microwave 2 1/2-3 minutes, or until the marshmallows are super fluffy, and melt together when stirred.
Stir together, until the marshmallows and butter are fully combined.

Pour melted marshmallows on top of the cereal and cookie mixture. Use a spatula that has been sprayed with cooking spray to quickly mix the marshmallow cream and cereal together. Stir until combined.

Quickly, pour/scoop the sticky mixture into a prepared 9"x13" pan. Spread the mixture around, and press down with spatula.

While the cereal treats cool, crush 2 or 3 candy canes in a small ziplock bag. Sprinkle crushed candy on top of krispie treats.

Melt the white chocolate by placing chocolate in a piping bag or heavy ziplock type bag, and microwave at 50% power until nearly melted. Kneed the bag a little in your hands (careful- it will be hot!) Snip off the end of bag and drizzle chocolate on krispie treats

Repeat as above with semi-sweet chocolate.

Top krispie treats with mini M&M's or festive sprinkles.

Allow chocolate to set before cutting into squares.

Add
Candy Corn Cheesecake Mousse

1 package (8 oz.) cream cheese

1/2 cup powdered sugar

1/4 cup milk or cream

1 teaspoon vanilla

1 small container (8 oz.) Cool Whip, thawed

orange and yellow food color

candy corn (for garnish)

Directions ~

Beat cream cheese in the bowl of an electric mixer until fully smooth. Slowly add powdered sugar, then milk (or cream). Add vanilla. Continue mixing. Beat about 1 minute on medium to medium-high speed. Fold cool whip into cream cheese mixture, and stir until fully combined.

Scoop about 1/3 of the Cheesecake Mousse into a bowl, and color orange. Color another third of the mixture yellow. Leave the remaining third white. One color at a time (starting with yellow), scoop mixture into a piping bag or large ziplock bag, and squeeze a layer of the Cheesecake Mousse into small dessert dishes of your choice. Repeat with orange and then white Mousse.

Refrigerate 30 minutes (or up to 1 day) before serving. Garnish with candy corn if desired.

Recipe yields 4 moderate servings or 6-8 mini servings.caption

Pecan pie cake
Ingredients

1/2 cup butter, softened
1 cup packed brown sugar
1 (18.25 ounce) package butter pecan cake mix
2 tablespoons water
2 cups chopped pecans
2 eggs
1/2 cup butter, softened
2 eggs
1 cup milk
1 cup white sugar
1 cup light corn syrup

Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
Reserve 3/4 cup cake mix for second layer. Set aside.
For the first layer: In a large bowl, combine 1/2 cup margarine or butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well.
Spread batter into pan. Bake at 325 degrees F (165 degrees C) for 20 minutes.
For the second layer: In a large bowl, combine 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and reserved 3/4 cup cake mix. Mix well and pour over first layer.
Bake at 325 degrees F (165 degrees C), for 25 to 30 minutes.

— with Ashley Mechelle Maddox.

Muufins
1 scoop of brownie batter + 1 scoop of cookie dough in a muffin pan

Make brownie and cookie mixes according to box directions, put brownie mix in each well of your pan then drop cookie dough on top. Bake as directed on box BUT start checking about half way through the directed time so your brownies stay moist (remember they are a smaller cook area when made as a muffin size and it will vary a little for each oven)

Brownies

2 cups white sugar
1/2 cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract
Directions:

Grease an 8x8 inch square baking pan. Set aside.
Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
Pour into prepared pan and let cool. Cut into about 60 squares.

Serves 8-12

Crust

4 dates, soaked until soft
1 1/2 cups dried unsweetened coconut
1/4 cup cacao powder
1 tablespoon agave or liquid sweetener of choice
1 tablespoon coconut oil, softened
1. Place all ingredients in food processor and pulse until well combined.

2. Pat firmly into 7-inch spring form pan. I use this one: Spring Form



Filling

3 cups flesh from young Thai coconut (I used 4 but it may take 5)
1/3 cup coconut water
1 cup coconut oil
1/4 cup agave or liquid sweetener of choice
1 teaspoon vanilla
3 cups diced strawberries
1/2 cup unsweetened, dried coconut (optional)
Chocolate Ganache (recipe here: Chocolate Ganache)
1. Place coconut flesh, coconut water, coconut oil, agave and vanilla in high-speed blender. Blend until smooth.

2. By hand, stir in the strawberries.

3. Pour filling over crust, top with optional coconut and ganache. Chill for 6-8 hours or overnight.

4. Pop in the freezer for 1/2 hour before slicing to firm a little further.

Raw Almond Joy Bars

First Layer:

3/4 cup raw almond butter
1/4 cup coconut oil, melted
1/3 cup cacao powder
1/3 cup raw coconut sugar
1/4 teaspoon vanilla bean paste
pinch Himalayan salt
1. Whisk all ingredients together and pour into oiled, parchment lined 8 x 8-inch glass pan. Set in refrigerator aside making topping. The bottom layer should be set up (but not completely hard) before adding the next layer.

Second Layer

2 cups of dried, unsweetened, raw coconut
2/3 cup coconut butter, softened
3 tablespoons raw agave nectar (or liquid sweetener of choice)
1-2 teaspoons organic almond flavoring (not raw)
1. Place coconut in medium bowl.

2. Whisk coconut butter (not the same as coconut oil), agave and almond flavor. Pour over coconut and mix well.

3. Pat over first layer, top with chopped almonds and ganache. (see below)

4. Refrigerate to set.

Third Layer

1/3 cup almonds, coarsely chopped
Ganache:
1/2 cup cacao powder
1/2 cup agave
1/4 cup coconut oil, melted
1. Whisk all ingredients together.

Almond Butter
yield 1 1/4 cup almond butter
2 C Almonds
1 T Raw Honey (optional)
1/2 t Sea Salt (optional)
Place almonds in food processor. Process for 8-12 minutes. You will need to scrape down the sides in the beginning. If you choose to use the honey and salt, stir in by hand after the butter is made as it will seize the mixture if you try to add it before.

Around 8 minutes, the almond mixture will ball up. Just let it keep going.
At 10 minutes it has begun to redistribute, but it is not done yet. You want to wait until the oils get released.
At 12 minutes the almonds have released their oil and the butter is ready! If you want to add honey or salt, stir it in by hand.