Here is a wonderful chocolate treat that everyone will enjoy!
Ingredients:
1 box of Betty Crocker's (or your favorite brand) chocolate cake mix
1 cup rolled oats (that's oatmeal, y'all!)
1/2 cup margarine or butter, melted
2 eggs, beaten
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans (optional)
Directions:
Mix all ingredients until blended well in a large bowl.
Drop dough by tablespoons onto ungreased cookie sheets.
Bake for about 8 to 10 minutes at 350 degrees.
YUMMY...to my tummy, y'all!
Tuesday, October 19, 2010
Tuesday, October 12, 2010
Banana Choco-Nut Muffins...YUM!
Okay everyone...Fall is in the air and I am in a baking mood. Here is a very easy recipe for some good homemade muffins for those cool Autumn mornings! Enjoy!
Ingredients:
1 cup sugar or 3/4 cup of Splenda
1 stick butter
1 3/4 cups flour
1 tsp. baking soda
2 eggs
1/2 tsp. salt
1 tsp. lemon juice
1/2 cup chopped nuts (pecans, walnuts, etc.)
1/2 cup chocolate bits or chocolate chips
1 cup mashed bananas (2-3 very ripe bananas work best!)
Directions:
Cream butter and sugar in mixer. Add eggs one at the time to the sugar/butter mixture. Add the lemon juice to mashed bananas and stir into creamed mixture.
Sift together dry ingredients. Add this with the nuts and chocolate chips to the mixture. Pour into well greased loaf pan or muffin tins which have been dusted with flour and bake at 325' for 1 hour or until done. About 30 mins. for muffins.
Optional: You can also sprinkle sugar on top of the muffins or loaf before baking.
A doubled recipe makes 12 extra large muffins or 24 small muffins
Ingredients:
1 cup sugar or 3/4 cup of Splenda
1 stick butter
1 3/4 cups flour
1 tsp. baking soda
2 eggs
1/2 tsp. salt
1 tsp. lemon juice
1/2 cup chopped nuts (pecans, walnuts, etc.)
1/2 cup chocolate bits or chocolate chips
1 cup mashed bananas (2-3 very ripe bananas work best!)
Directions:
Cream butter and sugar in mixer. Add eggs one at the time to the sugar/butter mixture. Add the lemon juice to mashed bananas and stir into creamed mixture.
Sift together dry ingredients. Add this with the nuts and chocolate chips to the mixture. Pour into well greased loaf pan or muffin tins which have been dusted with flour and bake at 325' for 1 hour or until done. About 30 mins. for muffins.
Optional: You can also sprinkle sugar on top of the muffins or loaf before baking.
A doubled recipe makes 12 extra large muffins or 24 small muffins
Monday, October 11, 2010
Yummy Bars!
OH... MY.... GOODNESS!
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed
1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
2. In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
3. Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
I just saw this recipe and I just had to share it! A big shout out to my girlfriend, Betty Crocker! I cannot wait to make these...although I KNOW it will mean EXTRA time on Mr. elliptical!!! LOL!
Crème Brûlée Cheesecake Bars from Betty Crocker
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed
1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
2. In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
3. Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
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