Twix Blondies

2 1/2 cups All Purpose flour
2 tsp. baking powder
1 tsp. salt
3/4 cup melted butter
2 1/4 cup packed brown sugar
3 eggs
1 tsp. vanilla extract
30 MINI Twix bars coarsely chopped (one bag of MINI Twix contains right at 30)
1 cup milk chocolate chips

10 mini Twix chopped more finely for garnish (optional)
1/2 cup melted chocolate chips for drizzle garnish (optional)


Preheat oven to 350*. Grease 9x13 baking pan/dish. In medium sized bowl combine flour, baking powder and salt, whisking together, set aside. In mixing bowl combine butter and brown sugar beating on low speed until smooth. Add eggs one at a time continuing on low speed. Add vanilla. Slowly add the flour mixture to the butter mixture until just combined. Add the coarsely chopped Twix and chocolate chips stirring with a spatula. Spread batter into prepared pan and bake approx 25-30 minutes until they are set. Toothpick will come out slightly gooey. Be careful not to overcook **When removed from oven, sprinkled reserved Twix on top and drizzle with melted chocolate** (optional). Cool in pan for 2-3 hours or overnight.

Golden Oreo Cheesecake Bars

28 Golden Oreo Cookies, divided 18 and 10
3 Tbsp. melted butter
20-24 wrapped caramels
1 Tbsp. water
2 pkg. (8 oz. each) Cream Cheese, softened
1 cup Marshmallow Fluff
1 egg

STEP 1

• Preheat to 350.
• Crush 18 Golden Oreos (cream and all) in a ziplock bag (or food processor) until they are a fine crumb.
• Pour crumbs into a 8" square pan. Add 3 Tbsp. melted butter and combine using your fingers. Press firmly into the bottom of the pan to create a crust.
• Bake crust for 10 minutes or until golden and let cool for 10-15 minutes.

STEP 2

• While crust is cooling unwrap your caramels and put into a microwave safe bowl with 1 Tbsp. of water. Set aside
• Now coarsely chop the remaining 10 Oreos. Set these aside as well.

STEP 3

• With mixer beat the softened cream cheese and Marshmallow Fluff on medium speed until combined and smooth, scraping down the sides half way through.
• Add your egg and beat for approx 30 seconds on medium until incorporated.
• Stir in your chopped Oreos.
• Pour this batter into the prepared crust.

STEP 4

• Now, microwave your caramels and water for 1 minute on high heat, stirring once after 30 seconds.
• When melted drop by spoonfuls onto the batter.
• Using a knife, swirl the caramel into the cream cheese batter.

STEP 5

• Bake 20-25 minutes until center is set.
• Cool for 20 minutes on wire rack and then transfer to refrigerator for 4 -24 hours.
• Cut into squares when completely cooled.

**Wow!! is all I can say about these! They were SO GOOD!!! There are several steps to the recipe, but worth EVERY SECOND!! I promise these won't disappoint:-)

Recipe from: Cookies and Cups

Oven Roasted Red Potatoes

Ingredients

* 1 (1 ounce) envelope dry onion soup mix
* 2 pounds red potatoes, cut into quarters
* 1/3 cup olive oil

Directions

1. Preheat oven to 425 degrees F (230 degrees C).
2. In a large plastic ziplock bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered.
3. Pour potatoes into a medium ceramic baking dish; bake 50 minutes in the preheated oven, stirring occasionally. (DON'T forget to stir about every 15 min!!)

**These were SO good and SO easy!!! I HIGHLY recommend these!
Recipe from : All Recipes

Chocolate Chip Cookie Pie

1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) MINI semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)

* Preheat oven 325 degrees F.
* Beat eggs in large mixer bowl on high until foamy.
* Beat in flour, granulated sugar and brown sugar. Beat in butter.
* Stir in morsels and nuts and spoon into pie shell.
* Bake for 55-60 minutes. Cool on wire rack. Serve warm.

Recipe from Nestle Classic Recipes, 2003
Courtesy of: Bakerella

* If using frozen pie shell, use deep dish style and thaw completely. Bake on baking sheet and increase baking time slightly.

Poppy Seed Bread Mini Loafs

Bread
3 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
2 1/4 cups sugar
3 eggs
1 1/2 cups milk
1 1/2 cups oil
1 1/2 Tbsp. poppy seeds
2 tsp. butter flavoring
2 tsp. vanilla

~ Mix together the above ingredients.

~Beat for two minutes.

~Fill 5 or 6 mini-loaf pans 2/3 to 3/4 full.

~ Bake 1 hour at 350 degrees.

Glaze
3/4 cup sugar
1/4 cup orange juice
1 1/2 tsp. vanilla
1/2 tsp. butter flavoring

~ Mix all ingredients in a glass measuring cup.

~Pour over hot bread when removed from the oven.

~ Let stand for 30 minutes.

**These little loafs were FANTASTIC!!!! We made them for Macie's teachers this week for Teacher Appreciation Week and they turned out so cute! The great thing is that the recipe makes enough for you to sample and some to share with others:-)

**I didn't have my own mini loaf pans, so I purchased the aluminum disposable ones from Wal-Mart. They came in a 5 pack and were only $1.50. If you don't have the butter flavoring that can be purchased at your local grocery store, or any craft store that sells Wilton products....



Recipe from: Reluctant Entertainer

Brownie Candy Cups

1 package Duncan Hines Chocolate Lovers Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil
30 mini Reeses cups unwrapped
1 Box Reynolds 2-inch aluminum foil mini cups for muffins

1. Preheat oven to 350
2. Place 30 foil liners on baking sheet
3. Combine brownie mix, contents from fudge packet in mix, eggs, water and oil.
4. Stir with spoon until well blended. (about 50 strokes)
5. Fill each liner with 2 tablespoons of batter
6. Bake at 350 for 10 minutes and remove from oven
7. Push 1 Reeses in center of each “brownie cupcake” until even with surface of the batter.
8. Bake 5-7 minutes longer.
9. Cool 5-10 minutes in pan and then move to cooling rack to cool completely.

Recipe from: Bakearella

Cheesy Chicken Crescent Supper

1 3/4 cup cooked/shredded chicken
1 cup + shredded Cheddar cheese (plus more for sprinkling on top)
1 can (8 oz.) Pillsbury refrigerated quick crescent dinner rolls
1 (10 1/2 oz.) can cream of chicken soup
1 c. milk
1/3 c. dry white wine (I used cooking wine)

1. Combine the chicken and Cheddar cheese.

2. Separate crescent dough into 8 triangles. Place 2 tablespoons + of chicken mixture at wide end. Roll up starting at short side.

3. In saucepan, combine soup, milk and wine. Heat until smooth. Pour 1/2 in ungreased 8 inch baking dish. Arrange crescents over hot soup, pour rest of soup over crescents. Sprinkle with paprika and extra shredded cheese. Bake at 375 degrees, 20-25 minutes until golden.

SO EASY! So good!!!! LOVE THIS ONE!