March 19, 2012

Oreo Brownies

This year is Oreo Cookies' 100th birthday.  It's an opportunity for me to shamelessly make tons of Oreo anything recipes! Lovely!
Here is one I found on the fabulous Pinterest site:

recipe source: Hoosier Homemade

1 (18.9 oz.) box chocolate cake mix 
1 (3.4 oz.) box Cook & Serve chocolate pudding (make sure it's cook and serve, NOT instant)
2 c. milk
10-12 Oreo cookies, broken into small pieces

1 (8 oz.) container frozen whipped topping, thawed
1/3 c. marshmallow creme
1/2 c. Oreo cookies, crushed

Preheat oven to 350 degrees.
Line a 9x13 baking dish with foil, and lightly coat with non stick cooking spray.

(Cool trick; turn your baking dish upside down, mold your foil to the outside, then turn the dish right side up. The foil fits in quickly and you don't have to fight with it!) 

In a medium sauce pan combine the milk and pudding mix, and cook until slightly thickened.
Place the cake mix into a large mixing bowl, beat in the thickened pudding. Spread cake mix into the baking dish and press down lightly if needed.
Sprinkle with the small pieces of Oreo's.
Bake for 30 min. or until a toothpick comes out clean.  Cool completely before frosting.

For the frosting:
In a large bowl combine the cool whip and marshmallow creme.  I used an electric mixer because I had a hard time combining these two ingredients.  Fold in crushed Oreo's, and frost the cooled brownies.

I loved the frosting on these brownies...good stuff!

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March 17, 2012

Pumpkin Spiced No-Bake Cookies

Back in January, I posted a recipe from my series OUR COOKIE NATION, the state of Indiana's favorite holiday Easy No Bake Cookies.
These cookies inspired me to make a few more using other flavors, and this is the first one I tried:  


2 c. sugar
3/4 c. butter (no substitution)
2/3 c. milk (can used evaporated)
1 (3.4 oz.) box instant pumpkin spice pudding mix
3 1/2 c. quick cooking oats
1/2 tsp. vanilla extract

In a large pan, mix together the sugar, butter and the milk.  Bring to a boil.  Boil 2 minutes.  Turn off the heat, add in the pudding mix, stir very well, then add the oats and vanilla.  Let stand 5 minutes. 
Drop by teaspoon onto waxed paper, allow to cool completely and enjoy!  Store in airtight container. 

I loved these.  I am a HUGE fan of anything "pumpkin spice", (the link is to the 15 pumpkin recipes I have posted so far...) so these are perfect for me. 
One small note:  I have found that the cookies tend to dry out and crystallize a bit after just a couple of days, so eat them fast, or share with some friends! 
Second note:  I tried popping a couple in the microwave, and heated them for 15 seconds.  Turned them back into fresh cookies! Awesome hint!

Check out our other No Bake Cookie Recipes:

Recipe Source:

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March 1, 2012

7-UP Biscuits

 Awwww, Pinterest, how I love thee.
This is another recipe I found on Pinterest, and I just had to give it a try.
I need to start a whole new series of recipe posts just for all the great stuff I find on Pinterest, every single day!

2 c. Bisquick
1/2 c. sour cream
1/2 c. 7-Up
1/4 c. melted butter

Preheat oven to 450 degrees.
Cut sour cream into biscuit mix, until crumbly pieces about pea size are created. Stir in the 7-Up. Mix until you have a very soft dough. Then, sprinkle some additional biscuit mix onto a board or your counter top and pat dough out, into a roughly shaped square.
Cut into 9 equal squares (I used my pizza cutter, and just eyeballed the sizes).

Pour the melted butter into a 9 inch square dish. Place cut biscuits in pan. You might have to squish them in a bit, but don't worry, they still come out perfectly.

Bake for 12-15 min. or until golden brown. I brushed the tops of my biscuits with additional melted butter (because they look prettier, taste better, and I'm a Paula Deen wanna-be).
{I made 2 batches of these biscuits, but I made them separately because I wasn't sure how they would turn out.  I can tell you that doubling the ingredients will not be a problem in the future.}

We liked these biscuits. They are sooo simple, quick, and good, that I will make them again. They are a heavier, denser, biscuit than I expected, and I think that's part of the reason I was so happy with them (that and the fact there are only 4 ingredients). My kids said they couldn't really tell a difference from other biscuits I've made, but then, who listens to them? LOL
Recipe Source:

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