Reese's Brownie Cookies

Preheat oven to 350; smoosh refrigerated cookie dough into the bottom of each well. Place Reese cup upside down on top of cookie dough (or an Oreo). Top with prepared box brownie mix, filling 3/4 full. Bake for 18 minutes!.

Cream Cheese Crescent Squares

-2 cans Pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)

Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

1 Box of JELLO instant NO-Bake Cheesecake Mix (Feel free to make your own no-bake Cheesecake)

Reese’s Peanut Butter Cups (one per each Cheesecake)

1 Cup of Mini Chocolate Chips..for sprinkling on top.

Approx. 1 Cup of Graham Cracker Crumbs (either store bought, or you can crush your own..or use the enclosed bag of crumbs from the boxed No-Bake Cheesecake Mix)…for sprinkling on top.

Paper Cupcake Liners

A Cupcake pan

Courtesy of Mommy's off her meds, again

Choco-Berry Tartlets

Makes: 36

Prep: 30 mins 

Cool: 5 mins  

Bake: 350°F 10 mins

 

Ingredients

• 1 cup bittersweet chocolate pieces
• 1/2 14 ounce can (2/3 cup) sweetened condensed milk
• 1/2 cup seedless red raspberry jam
• 1/2 cup coconut, toasted
• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 1/2 teaspoons vanilla
• 1 2/3 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Directions

1. For filling, in medium saucepan combine chocolate and milk. Stir over low heat just until chocolate is melted and smooth; remove from heat. Stir in jam. Fold in coconut. Cover; set aside. Preheat oven to 350F. Grease thirty-six 1-3/4-inch muffin cups (recipe works best in metal pans); set aside.

2. In a large mixing bowl beat butter with electric mixer for 30 seconds. Beat in sugar, egg, and vanilla until well combined. Add flour, cocoa powder, baking powder, baking soda, and salt. Beat on medium speed just until combined. Divide dough in 36 equal pieces; shape in 1-inch balls. Evenly press a ball of dough on bottom and up sides of each muffin cup. Divide filling among cups.

3. Bake for 10 to 12 minutes or until crust is set and dry. Cool in muffin cups on wire rack for 15 minutes. Carefully remove tartlets; cool completely on rack. Sprinkle with sifted powdered sugar. Makes 36 tartlets.

Chocolate Pillows

Makes: 2 servings

Prep: 20 mins  

Cook: 1 min each

 

Ingredients

• 1/2 cup port or red zinfandel*
• 1 tablespoon sugar
• 1/4 cup dried tart cherries
• 1 tablespoon butter
• 2 cups canola oil or cooking oil
• 12 wonton wrappers
• 1 egg, beaten
• 1 3 ounce bar bittersweet or semisweet chocolate, cut into 6 pieces
• Sugar
• Vanilla ice cream
• Grated bittersweet or semisweet chocolate

Directions

1. For sauce, in a small saucepan heat port to boiling; reduce heat. Boil gently, uncovered, 3 to 4 minutes or until reduced to 1/3 cup. Add 1 tablespoon sugar; cook and stir 1 minute. Add cherries; cook 2 minutes more, stirring occasionally. Remove from the heat and whisk in butter; cover to keep warm.

2. Meanwhile, heat oil in a 2-quart saucepan over medium heat until temperature reaches 350 degrees F. While oil heats, lightly brush edges of one wonton wrapper with some of the beaten egg. Place 1 piece of chocolate in center atop wonton wrapper. Place another wonton wrapper atop. Press edges to seal.

3. Cook filled wontons, one at a time, in hot oil for 1 minute or until golden brown, turning frequently to brown evenly. Remove with a slotted spoon and drain on paper towels. Adjust heat as needed to maintain oil temperature. Cool wontons slightly. Sprinkle wontons evenly with sugar.

4. Serve wontons with sauce and ice cream. Sprinkle ice cream with grated chocolate and serve with two spoons. Makes 2 servings.

From the Test Kitchen

• Tip *If using zinfandel, increase sugar in sauce to 2 tablespoons.

 

Trilevel Brownies

Ingredients

• 1/2 cup all-purpose flour
• 1 cup quick-cooking rolled oats
• 1/2 cup packed brown sugar
• 1/4 teaspoon baking soda
• 1/2 cup butter, melted
• 1 egg
• 3/4 cup granulated sugar
• 2/3 cup all-purpose flour
• 1/4 cup milk
• 1/4 cup butter, melted
• 1 ounce unsweetened chocolate, melted and cooled
• 1 teaspoon vanilla
• 1/4 teaspoon baking powder
• 1/2 cup chopped walnuts
• 1 ounce unsweetened chocolate
• 2 tablespoons butter
• 1 1/2 cups sifted powdered sugar
• 1/2 teaspoon vanilla
• Walnut halves (optional)

Directions

1. For bottom layer, stir together oats, the 1/2 cup flour, the brown sugar, and baking soda. Stir in the 1/2 cup melted butter. Pat mixture into the bottom of an ungreased 11x7x1-1/2-inch baking pan. Bake in a 350 degree F. oven for 10 minutes.

2. Meanwhile, for middle layer, stir together egg, granulated sugar, the 2/3 cup flour, the milk, the 1/4 cup melted butter, 1 ounce melted chocolate, the 1 teaspoon vanilla, and the baking powder until smooth. Fold in chopped walnuts. Spread batter over baked layer in pan. Bake about 25 minutes more or until a wooden toothpick inserted in center comes out clean. Set on a wire rack while preparing top layer.

3. For top layer, in a medium saucepan heat and stir 1 ounce chocolate and the 2 tablespoons butter until melted. Stir in the powdered sugar and the 1/2 teaspoon vanilla. Stir in enough hot water (1 to 2 tablespoons) to make a mixture that is almost pourable. Spread over brownies. If desired, garnish with walnut halves. Cool completely on wire rack. Cut into bars. Makes 32 brownies.

• Make Ahead Tip Prepare and bake brownies as directed. Frost and cool. Cover and store at room temperature for up to 1 day.

Nutrition Facts (Trilevel Brownies)

• Calories 141,
• Protein (gm) 2,
• Carbohydrate (gm) 18,
• Fat, total (gm) 7,
• Cholesterol (mg) 19,
• Saturated fat (gm) 4,
• Dietary Fiber, total (gm) 1,
• Sodium (mg) 76