Chewy Butterfinger Cookies

1/2 cup butter, softened
3/4 cup sugar
1 egg
1/4 tsp. salt
3/4 tsp. baking soda
1-3/4 cups flour
8 fun size Butterfingers, coarsely chopped

1.  Cream together the butter and sugar.  Add the egg and beat well.  Slowly add the flour, salt, and baking soda.  Mix until combined.  Dough will be thick.  (Add an extra egg if it too dry.)

2.  Stir in Butterfinger pieces by hand until well combined.  Bake in preheated, 375℉ oven, on ungreased baking sheet for 6-12 minutes.  (I got about 2 dozen)

From Sally'sBakingAddiction

Snickers Chocolate Chip Cookies

2-3/4 cup flour
1 TBS Cornstarch
1 tsp baking soda
1/4 tsp salt
1 cup salted butter, room temperature
1-1/4 cups light brown sugar
1/4 cup sugar
2 eggs
1-1/2 tsp vanilla
8 oz. Snickers candy bars, cut into small pieces (about 2 cups)
1 cup semi-sweet chocolate chips
2/3 cup chopped peanuts (lightly salted or no salt), optional

1.  Preheat oven to 350 ℉.  In a mixing bowl whisk together the flour, cornstarch, baking soda and salt.  Set aside.

2.  In a stand mixer cream together the butter, brown sugar, and sugar.  Add eggs and vanilla.  When mixed well add the dry ingredients.  Mix just until combined.  Add chocolate chips and Snicker pieces and mix to combine. 

3.  Make dough into balls about 3 TBS in size.  Bake in preheated oven on lined baking sheets for 10-12 minutes or until the edges are light golden brown. (If you want smaller cookies bake for less time.  I did about 6 minutes on the smaller cookies).  Allow to cool for a few minutes on pan before transferring to cooling racks to finish cooling. 

From Cooking Classy

Deep Fried Oreos

1 egg
1 cup milk
2 tsp. vegetable oil
1-1/2-2 cups pancake mix (I used bisquik)
Oreos
oil for frying
chocolate sauce and powdered sugar, optional

1.  Stir the egg, milk and vegetable oil together until smooth.  Add in enough pancake mix to achieve a thick batter.

2.  Heat oil to 375℉.  Dip Oreos into batter and fry until golden brown.  Best enjoyed warm.


3. Top with chocolate sauce and a little powdered sugar if desired.

Chocolate Zuchinni Bread

1-1/2 cups shredded zuchinni
1 cup flour
1/2 cup cocoa
1 tsp baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. allspice
1/2 cup oil
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp. vanilla
3/4 cup semi-sweet chocolate chips

1.  Preheat oven to 350℉.  Grease a 9x5x3 inch loaf pan.

2.  In a large bowl whisk together the flour, cocoa, baking soda, baking powder, salt, cinnamon, and allspice.  Set aside.

3.  In a mixing bowl mix together the oil, sugars, eggs, and vanilla until well blended (about 2 minutes)  Fold in the zuchinni.  Add the flour mixture and mix until just combined.  Add in the chocolate chips.  Pour in prepared pan.

4.  Bake until toothpick inserted in center comes out clean.  About 55-65 minutes.  Let cool in pan about 10 minutes then remove to wire rack to finish cooling.

From Movitabeaucoup

Crunchy Raspberries and Cream Frozen Dessert

1 (8 oz) container of cool whip
1 (8 oz) package of Cream Cheese, softened
1-1/2 cup raspberries frozen or thawed (or other berries)
juice of 1 lemon
1/2 cup powdered sugar
6 Nature Valley Crunchy Oat n' Honey Granola Bars (2 per package so 12 individual bars total)
6 TBS butter, melted

1.  Lightly grease an 8x8 baking dish.  In food processor, process granola bars into course crumbs.  Add crumbs to melted butter and stir together to mix well.  Place half of the crumbs in prepared pan and flatten evenly.

2.  In a mixing bowl, mix together the cream cheese, cool whip, lemon juice and powdered sugar.  Mix until well combined and smooth.  Gently fold in the raspberries.

3.  Spread fruit mixture evenly in pan on top of granola bar crust.  Top with remainining granola bar crumbs.  Freeze for at least 4 hours.  Cut into squares and enjoy.  (You might have to let it set at room temperature for a half an hour before serving to get better cuts)

Raspberry Cheesecake Popsicles

1 pkg (8 oz) cream cheese (light or regular)
1/4 cup sour cream (regular or light)
1/2 cup powdered sugar
1/3 cup milk
1/2 tsp raspberry extract, optional
3/4 cup fresh or frozen raspberries (or other berries)
6 graham crackers (standard size) crushed into fine crumbs

1.  In a food processor mix together the cream cheese, sour cream, powdered sugar, milk, and raspberry extract (if using) until well combined.  Add the raspberries and graham cracker crumbs and pulse to combine.

2.  Place mixture in popsicle molds or small paper cups with sticks and freeze for 4-6 hours or until firm.

Adapted from the Comfort of Cooking