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.

Wine Fondue

                                               1 (750 milliliter) bottle white wine
                                               1 (2 inch) piece cinnamon stick
                                               1/4 teaspoon ground coriander
                                               10 black peppercorns, crushed
                                               4 whole cloves
                                               1 teaspoon sugar
                                               1 teaspoon salt
                                               1 teaspoon celery salt
                                               1/4 teaspoon garlic salt
 

Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. 

Let sit for 1 hour, then bring to a boil. 

Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. 

Bring to a boil before using.

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.

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!

Bacon-Wrapped Stuffed Jalapenos Recipe





•24 medium jalapeno peppers
•1 pound uncooked chorizo or bulk spicy pork sausage
•2 cups (8 ounces) shredded cheddar cheese
•12 bacon strips, cut in half

Directions
•Make a lengthwise cut in each jalapeno, about 1/8 in. deep; remove seeds. Combine the sausage and cheese; stuff into jalapenos. Wrap each with a piece of bacon; secure with toothpicks.
• Prepare grill for indirect heat, using a drip pan. Place jalapenos over pan; grill, covered, over indirect medium heat for 17-20 minutes on each side or until a meat thermometer inserted into filling reads 160°. Grill, covered, over direct heat 1-2 minutes longer or until bacon is crisp. Yield: 2 dozen.