Brownies

You will need:
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
2/3 cup unsalted butter, melted
1/2 cup boiling water
2 cups sugar
2 eggs
1 teaspoon vanilla extract
1-1/3 cups all purpose flour
1/2 teaspoon salt (omit if using salted butter)
1 cup chocolate chips

Frosting
6 Tablespoons butter (unsalted or salted), softened
1/2 cup unsweetened cocoa powder
2-2/3 cups powdered sugar
1/3 cup milk (whole milk is preferred, if using fat-free, mix it with a bit of cream)
1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350*F and line a 9"x13" baking pan with parchment paper (leave a bit of parchment hanging up from the sides).

2. In the bowl of an electric mixer (or a large bowl of your choice), add cocoa powder and baking soda. Stir in butter, then add boiling water and continue to stir until well combined. Add sugar and blend well. Add eggs and vanillla and blend until fully combined.

3. Add flour and salt and blend until just incorporated. Stir in chocolate chips, then pour into prepared pan.

4. Bake 35-40 minutes, or until brownies begin to pull away from the sides of the pan. Cool completely in pan on a wire rack.

5. When the brownies have cooled, prepare frosting by beating the butter in a medium bowl. Add cocoa powder, then powdered sugar and blend. Slowly add milk (while blending), then add vanilla. Spread frosting onto cooled brownies.

6. For easiest cutting, chill the entire pan a brownies in the fridge, then remove brownies from pan by pulling up on parchment paper. Cut using a sharp knife, and wipe off knife between cuts, as needed.

Kitchen Sink Bark

Ingredients

• 16 oz chocolate or vanilla almond bark
• Variety of chips, pretzels, candies, cookies, or even crackers
• (I used rainbow sprinkles, pretzels, mini Oreos, gummi bears, and Swedish Fish)

Instructions

1. Line a large baking sheet with wax paper.
2. In a microwave safe bowl, melt almond bark according to package directions. Spread evenly over wax paper lined baking sheet.
3. Sprinkle candies, chips, etc over the bark while it's still melted, gently pressing some of the larger pieces into the bark so it will stick. Place in the refrigerator until firm.
4. Using a sharp knife (or clean hands), break the bark into pieces

Cheesy Chicken Pizza

INGREDIENTS:

• 2 Plain Bagels Sliced in Half
• 1/2 Cup Marinara Sauce
• 1 Cup Shredded Rotisserie Chicken
• 1 Cup Shredded Mozzarella Cheese

DIRECTIONS:

1. Preheat broiler on low.
2. Place the bagel halves, cut side up on a greased baking sheet.
3. Broil for 2 minutes, then remove.
4. Spread the marinara evenly on each bagel, then top with the chicken and sprinkle with cheese.
5. Broil the bagels another 2 minutes or until the cheese is melted and slightly toasted.

Brownie Strawberry Shortcake

You will need:

BROWNIES

(or make a boxed mix- but these are better!):
10 tablespoons (1 stick + 2 tablespoons) butter, melted
1 1/2 cups granulated white sugar
3 large eggs
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon salt
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup semisweet chocolate chips

THE REST:
2 baskets (pints) fresh strawberries, cut into bite-sized chunks
whipped cream (see tips below)

DIRECTIONS:

1. Make the brownies: Preheat oven to 350 degrees F. Line bottom and 2 sides of a 9x9-inch pan with a sheet of parchment paper. Spray 2 unlined sides with nonstick spray. In a medium bowl, whisk together the butter and sugar. Set aside to cool. In a large bowl, whisk the eggs. Add the cocoa, baking powder, salt and vanilla. Stir to fully combine. Add the slightly cooled butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Stir in the flour and chocolate chips to the batter and stir until fully incorporated. Spread the batter into the prepared pan and smooth the top to even it out. Bake brownies 22 to 25 minutes. They'll be done when a toothpick inserted inter the center should reveal a few moist crumbs but no wet batter. Cool completely before cutting. You can run a knife along the sides and use the parchment to transfer them to a cutting board. If you need to store them, they'll be fine in a covered container for up to 3 days, and they can also be frozen. Cut about 1/3 of the pan of brownies into small chunks for the shortcakes. The rest of them are for you to enjoy on their own!

2. Assemble the shortcakes: Use 5 to 6 glass dishes or small mason jars- begin by sprinkling a layer of brownies into each dish. Top with a layer of whipped cream, then strawberries. Repeat layers- brownie, whipped cream and strawberries.

No Bake Chocolate Cookie Pie

INGREDIENTS:

• 1 3oz Package of Jell-O Cook & Serve Chocolate Pudding
• 1 1/4 Cup Crushed Chocolate Cream Filled Cookies 
• 2 Cups Milk
• 1 Chocolate Cookie Pie Shell 
• 2 Cups Cool Whip
• 1 8oz Package of Cream Cheese, Softened
• 1/3 Cup Sugar

DIRECTIONS:

1. In a saucepan on medium heat, combine the pudding from the pudding package, 1 cup of cookies and milk, bring it to a slow boil and whisk and stir continuously until it is thickened.
2. Pour mixture into the prepared pie shell and place in the fridge for about 30 minutes to cool.
3. While it is cooling, whisk the cool whip, cream cheese, and sugar until whipped well.
4. Remove the pie from the fridge and top with the cool whip mixture evenly over the pudding.
5. Sprinkle with remaining cookies.
6. Place in the fridge for an additional 2-3 hours until chilled well.

Fruit Kabobs

Ingredients

• Rice Krispies Treats (homemade or store bought)
• Brownie Bites (homemade or store bought)
• Strawberries
• Large Marshmallows
• Mini Cream Puffs
• Chocolate Candy Coating

Instructions

1. Cut up your brownies or Rice Krispies treats to the size you'd like them to be. We used store bought Rice Krispies Treats and cut them in thirds.
2. Wash Strawberries and cut off tops.
3. Layer treats on skewers. We added strawberries first and last to help keep the treats on the stick.
4. Place skewers on parchment paper.
5. Melt candy coating by stirring constantly in a small pot. When all melted, pour in a Ziploc bag with the tip cut off. Drizzle over Kabobs and let set.
6. ENJOY!

White Chocolate Lasagna

• 1 package Golden Oreos
• 6 TB unsalted butter, melted
• 1 8 oz. PHILADELPHIA Cream Cheese (softened)
• ½ cup Margarine or butter
• 1 cup powdered sugar
• 1 large container cool whip (16 ounces)
• 2 - 3.9 oz packages of white chocolate or vanilla instant pudding
• 3 cups milk
• white chocolate bar (to make curls with)

Instructions

1. Begin by crushing your Oreos. For a very fine mixture, place Oreos in your food processor. Place in a ziploc baggie and add your melted butter. Mix until it is well combined.
2. Press into the bottom of a 9x13 pan spreading out to cover the entire bottom of the pan.
3. In a medium bowl, blend cream cheese, margarine/butter, powdered sugar and ½ of the cool whip. Blend well and pour over your Golden Oreo Crust.
4. In another bowl, make your pudding by adding your milk to your bowl and instant pudding. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
5. Top off with the rest of your Cool Whip. Add white chocolate shavings.
6. Refrigerate at least 1 hour before serving. ENJOY!

Snickers Cheesecake Bars

• 35 Oreos
• 6 tablespoons butter, melted & slightly cooled
• 24 ounces (3 8-ounce packages) cream cheese, at room temperature
• 3 large eggs
• ¾ cup sugar
• 1 tablespoon pure vanilla extract
• 12-ounce package Fun Sized Snickers, chopped (about 20 Snickers, or 2¼ cup chopped)
• ½ cup chocolate chips (milk chocolate or semi-sweet)
• ½ cup caramel sauce (store-bought or homemade)
• ½ cup roasted salted peanuts, chopped

Instructions

1. Adjust rack to center position of oven and preheat to 325°F. Line a 9- by 13-inch baking pan with aluminum foil so that foil overhangs the sides.
2. To make the crust, place Oreos in a large food processor (or blender, although you may have to divide Oreos into a couple of batches). Process until Oreos break up into fine crumbs. Transfer Oreo crumbs to a medium bowl, pour in melted butter, and stir until crumbs are evenly moistened. Dump crumb mixture into prepared pan and press into an even layer on the bottom and slightly up the sides. Bake for 10 minutes; cool on a wire rack while preparing the filling.
3. To make the cheesecake filling, use an electric mixer to beat together the cream cheese, eggs, sugar, and vanilla until smooth and creamy, for 2 to 3 minutes. Stir in the chopped Snickers and pour the mixture into the cooled crust, spreading into an even layer. Bake for 35 to 45 minutes or until the cheesecake is set, puffed up, and has a few light golden spots and edges. Cool on a wire rack for an hour.
4. Melt the chocolate chips by microwaving for 30 seconds, stirring, and repeating until chips are smooth and melted. While chocolate is cooling for a couple of minutes, pour caramel sauce into a plastic sandwich baggie. Squeeze the caramel into a corner of the bag and snip a tiny piece off of that corner. Use baggie as a piping bag to drizzle caramel all over the surface of the cheesecake, horizontally and vertically. In the same way, use another sandwich baggie to drizzle melted chocolate over cheesecake, diagonally in both directions. Sprinkle chopped peanuts over cheesecake and refrigerate for at least 3 hours until set. Use foil to lift cheesecake out of the pan and cut into 24 squares (or just cut cheesecake in the pan and lift out bars individually).

Sweet Fruit Salad

INGREDIENTS:

• 1 7oz Jar of Marshmallow Creme
• 1 8oz Package Cream Cheese
• 1/2 Cup Whipping Cream
• 1/4 Cup Powdered Sugar
• Fruit: Mandarin Oranges, Blueberries, Strawberries, Apples, Pineapple Chunks
• Graham Crackers

DIRECTIONS:

1. Mix together the marshmallow creme, cream cheese, and whipping cream.
2. Add in the powdered sugar and continuing mixing on high until well combined.
3. Mix the cream mixture with the fruit of your choice.
4. Serve topped with crushed graham crackers.

Fish Jello Desserts

Ingredients

• 1 small box berry blue jello
• 1 c. boiling water
• 1/2 c. ice cubes
• multi-color swedish fish candies
• canned whipped cream
• 3 (9oz) clear plastic cups

Instructions

1. Pour jello powder into boiling water; stir till all granules are dissolved.
2. Add 1/2 c. ice cubes and stir till dissolved.
3. Pour 1/2 c. jello liquid into each plastic cup. Place in the fridge and cool over night.
4. Top with whipped cream and two colored fish candies. Serve and enjoy!

Chocolate Chip Muffins

Ingredients

• 2 cups flour
• ⅓ cup light brown sugar
• ⅓ cup sugar
• 1 tsp. baking powder
• ½ tsp. salt
• ⅔ cup milk
• ½ cup butter, melted
• 2 eggs
• 2 tsp. vanilla
• 1 bag of milk chocolate chips
• sugar

Instructions

1. Preheat oven to 400.
2. In a medium bowl mix flour, brown sugar, sugar, baking powder and salt. Mix well.
3. In another bowl, beat together milk, butter, eggs and vanilla until well combined. Add dry ingredients and beat until mixed well.
4. Fold in chocolate chips.
5. Spoon into a muffin tin filled with cupcake liners. Fill them to about ⅔ full.
6. Sprinkle tops with sugar and bake for 16-18 minutes.
7. ENJOY!

Pie Bars

Ingredients

• 1¾ cup sugar
• 1 cup butter, room temperature
• 1 tsp vanilla
• 4 eggs
• 3 cups flour
• 1½ tsp baking powder
• 1 - (21 oz) can cherry pie filling

Glaze:

• 1 cup powdered sugar
• 1-2 TBSP milk
• ½ tsp almond extract

Instructions

1. Preheat oven to 350 degrees.
2. Grease your large jelly rolly pan.
3. Cream sugar, butter, and vanilla in a medium bowl until light and fluffy. Add eggs, beating well. Add flour and baking powder, stir just until blended.
4. Spread ⅔ of the batter into the cookie sheet. Spread the pie filling over the batter. Drop remaining batter by teaspoonfuls over the pie filling.
5. Bake for 33-38 minutes or until toothpick inserted in center comes out  clean.
6. Cool completely.
7. For glaze, mix together the glaze ingredients in a medium bowl; drizzle over cooled bars. Let set until glaze is set.
8. Cut into bars. Enjoy!

PS: you can use other pie filling like apples and blueberry!