Fried Oreos Recipe Ingredients double stuffed oreos 1 1/4 cup pancake mix 1 tablespoon canola/veggie oil 1 cup

cup milk pinch of salt 1 egg Directions: Heat the stove to 350 degrees F. Put a pot of oil and wait to get the exact temperature. Combine oil, egg and milk and beat perfectly. Put a pinch of salt in the pancake mix and then add it to the mixture. Whisk until well combined. To prepare the batter mix 50/50 pancake mix and milk. For best result add 1/4 cup of pancake mix more. Soak the oreos in the batter until well covered and fry 3 4 at a time for two three min. So quick and so tasty! Enjoy! Chocolate Dream Pie Ingredients 2 envelopes of dream whip 2 3/4 cups cold milk(separated) 1 teaspoon of good vanilla 2 smalls boxes of chocolate instant pudding one baked pastry crust or a graham cracker crust Directions: With mixer, beat the two envelopes of dream whip, one cup of milk and the vanilla till stiff peaks form, about five/six minutes. add in the two boxes of pudding and the rest of milk(1 3/4 cup) and continue to beat about two minutes. Scrape down the bowl at least once. Spoon into crust and chill at least four hours. top with whipped topping if you like. Polka Dot Cheesecake Ingredients Crust: 1 cup Graham crumbs cup cocoa 2 tbsp sugar cup melted butter Filling: 16 oz softened cream cheese cup sugar 2 eggs 2 oz dark chocolate, melted

1 tsp vanilla 2/3 cup sour cream

Directions: Preheat oven to 300F. Line a 7 X 7 inch square pan with parchment paper. (grease it a bit before you line the paper) In a medium bowl, mix together the graham crumbs, melted butter, sugar and cocoa, then put the mixture in the pan. Beat cream cheese and add the sugar and the eggs. Stir on low speed. Add vanilla and sour cream. Reserve 1/2 cup of the cheesecake filling and set aside. Melt the 2 oz of dark chocolate and stir into the reserved 1/2 cup of cream cheese filling. Pour the plain batter into the pan. Fill a pastry bag with the chocolate cheesecake mixture and place dots all over the cheesecake. Bake for 1 hour. Turn off the oven and leave the cheesecake in the oven for an additional 1 hr. Refrigerate for 24 hours before serving. Enjoy! Fried Nutella Banana Hand Pies Ingredients 1 recipe chilled perfect pie crust (or purchased pie crust) 8 tablespoons Nutella 2 Sliced Bananas 1 egg, beaten 1 quart vegetable oil powdered sugar Directions: Flatten out the pie crust to 1/8th inch thickness. Shape circles of pie dough using 4 inch cookie cutter. Put a tablespoon of Nutella and 2-3 slices of banana on top. Spread the beaten egg around the edge of the pie crust , bend it, tight the edges together softly with a fork. Cool in the refrigerator before frying. When the oil heats to 375 degrees add the pies, a few at once, fry until golden ( 2 or 3 minutes on each side ) Take them out of the pot with slotted spoon. Let them dry on a paper towel. Powder with powdered sugar and consume while hot. Exquisite Chocolate Cookies Ingredients 8 ounces (240 grams) chopped semi-sweet chocolate; this amount will be melted 5 ounces (150 grams) chopped semi-sweet chocolate 1 teaspoon vanilla extract 3/4 cup (150 grams) sugar 2 large eggs 1/2 teaspoon salt

1/2 teaspoon baking powder 2/3 cup (86 grams) all-purpose flour 4 tablespoons (56 grams) unsalted butter

Directions: Preheat oven to 350 F (176 C). Chop the chocolate. Mix the sugar, the eggs and the vanilla extract in an electric mixer for about 5 minutes. Melt 2/3 of the chocolate with the butter ( in a microwave oven). Add the melted chocolate to the mixture in your electric mixer and let it do its job for 3 more minutes. In a medium bowl, whisk together the flour, baking powder and salt and add it to the chocolate mixture in the mixer. Stir. Gently stir in the rest of the chocolate chunks. Drop heaping tablespoons of the dough 2 fingers apart onto a baking sheet. Bake for 15 to 20 minutes. Enjoy! 2-Minute Chocolate Chip Cookie Ingredients 2 tbsp unsalted butter, softened 1 tbsp white granulated sugar 1 tbsp brown sugar 2 tbsp beaten egg tsp vanilla extract 5 tbsp all purpose-flour tsp baking soda cup chocolate chips Ice-cream/ melted chocolate (optional) Directions: Place the sugars and butter in a small bowl and mix them well with a fork. Add the vanilla and two tablespoons of a beaten egg to the mixture and stir. Add the baking soda, the flour and a pinch of salt and stir again. Add the chocolate chips and mix for the very last time. Pop the mixture in your microwave oven and bake for approx. 2 minutes. Top with ice cream and/or drizzle with some melted chocolate if desired. Enjoy your Chocolate Chip Cookie! Chocolate Pancake Cake Ingredients A: 1 1/4 cups ( 175 grams ) all-purpose flour; 1 tsp baking powder 4 tbsp ( 25 grams ) cocoa; 1/2 cup ( 100 grams ) granulated white sugar; 1/4 tsp salt; B: 4 1/2 tbsp vegetable oil; 2 tsp vanilla extract; 1 1/2 cups ( 350 ml ) milk; C: 1 cup ( 230 ml ) heavy whipping cream; 4 tbsp ( 30 grams ) confectioner's sugar;

D: 3 oz ( 90 grams ) chocolate, melted; fruit, fresh or canned

Directions: Mix all A ingredients. Add B ingredients to the mixture. Whip until well incorporated. Adjust heat to medium low and spray a nonstick pan with cooking spray. Use 60 ml of batter for each pancake. Cook both sides. When the pancakes chill whip the C ingredients. Top each pancake with 3 teaspoons of the whipped cream and pile them. Decorate with fruit and cream. Drizzle the cake with the melted chocolate (D). Enjoy! Mini Tortilla-Crust Pizzas Ingredients 3 Old El Paso flour tortillas 1 ( 15 ounces ) can Muir Glen pizza sauce 1 1/2 cups mozzarella cheese, shredded 3/4 cup mini pepperoni Directions: Preheat to 400 degrees. Empty the pizza sauce from the can. Cut four circles from each tortilla with the edges of the can. Put each circle in a muffin tin, that is gently oiled. Put a tablespoon of Muir Glen sauce in the center of the tortilla circles. Top with cheese and pepperoni rounds. Bake for 10 12 minutes. Enjoy! Strawberries & Cream Pie Ingredients 2 cups fresh strawberries, halved 1 tub Cool Whip (8 oz) 1 tsp vanilla 1/2 cup sour cream 1/2 cup sugar 1 block cream cheese, softened 3 tsp shortening 1 cup semi-sweet chocolate chips 1 Oreo pie crust or graham cracker crust Directions: Mix shortening and chocolate chips, melt in the microwave for about 30 seconds and then stir. If required microwave for 15 -20 more seconds, then stir until well mixed.

Use 3/4 of the compound to pour into the bottom of the crust and put in the refrigerator until hard. Whip sour cream, cream cheese, sugar and vanilla until even. Pour the compound into the crust and put in the refrigerator for 1 night. Top the pie with the Cool Whip and the strawberries. Microwave the left chocolate and sprinkle it over the top. Then put it in the refrigerator for about an hour. Serve and enjoy!

Oreo Peanut Butter Brownies Ingredients 1 box brownie mix, 8x8 inch size 24 Oreo Cookies 1/2 cup creamy peanut butter Directions: Preheat oven to 350 degrees. Line a 12 muffin cup baker with paper liners. Make brownie mix according to package instructions. Put 1 teaspoon of peanut butter over 2 Oreo cookies for each cupcake cup and pile them on top of each other. Place oreo piles into the cupcake lined muffin cups. Spoon 2 tablespoons of brownie batter over each piled oreos and let it spill on the sides of the cookies. With the left quality of brownie batter ( if you have any ) you can bake in a separate baker or muffin tin. Bake brownies and cookies for about 20 minutes. Let them chill completely. Serve and enjoy ! Cookies N Cream Oreo Fudge Brownies Ingredients 1 box Brownie Mix eggs & oil (as called for by the brownie mix) 1 heaping half cup (6 oz ) Cookies & Cream ice cream 1/4 Cup hot fudge topping (chilled or room temp) 1 pkg Oreos (regular, Double or Mega Stuffed! Your choice! ) Directions: Preheat oven. Use 88 baking dish and spray with cooking spray. Blend eggs, oil and brownie mix as directed on the box without adding the water. Combine ice-cream and hot fudge with the brownie batter and stir. Pour half of the brownie batter into the baking dish, layer with Oreos and the put the remaining batter on top. Bake about 40 50 minutes. Nutella Cupcakes & Peanut Butter Frosting

Ingredients 2 eggs 1 1/2 cups cake flour 1/4 tsp salt 2 tsp baking powder 2 Tbsp cocoa powder 1 stick/115 grams + 2 Tbsp unsalted butter, room temperature 3/4 cup sugar 1/2 cup milk 1 tsp vanilla 3/4 cup Nutella or other chocolate hazelnut spread Peanut Butter Frosting : 1 stick/115 grams unsalted butter, room temp 1 cup natural creamy peanut butter 2 cups confectioners sugar 4 Tbsp milk Directions: Oven at 350 degrees. In a small bowl combine the flour, salt, baking powder and cocoa powder. In a large bowl, using an electric hand mixer cream the sugar and butter. Mix until light and fluffy. Add the Nutella and mix until well combined. Next mix in one egg at a time until combined. In a measuring cup mix the milk and vanilla. To the large bowl, with the mixer on low, add in half the dry mix, combine. Add half the milk mix, combine. Add the remainder of the dry mix and finally the remainder of the milk. Mix well until the batter is smooth and creamy and a light chocolate color. Place liners in cupcake pan and spray with non stick butter spray. Fill the liners 3/4 of the way up. Bake for approx 15 minutes. To check doneness insert a toothpick, you want it to come out with a little bit of the cake on it, not completely clean! It will continue to cook slightly after you remove it. If you over bake them they will become dry so be sure to check them a little early as every oven cooks differently. Remove the cupcakes from the pan and cool on a cooling rack. If I had more Nutella I would have smeared a thin layer over top the cupcakes once they were cooled. On top of that, pipe on the Peanut Butter Frosting (recipe below). Finish off with shaved chocolate. For the frosting : In a large bowl, using an electric hand mixer, cream the butter and peanut butter until well combined. Add confectioners sugar until well combined. Finally add the milk until well combined. The frosting should be creamy, smooth and light in color. Diabetes Friendly Chocolate Mousse Pie Ingredients 1 9-inch prepackaged pie crust 1.4-ounce package of sugar-free, fat-free chocolate pudding mix 1 2/3 cups fat-free milk

8-ounce container of fat-free whipped topping, divided 2 tablespoons mini semi-sweet chocolate chips

Directions: Preheat oven to 400 degrees. Bake pie crust according to package directions. Remove from oven and cool thoroughly. In a medium bowl, whisk pudding mix and milk. Fold half (4 ounces) of whipped topping into pudding mixture and fold until fully blended. Spread pudding mixture into pie crust and top with remaining whipped topping. Sprinkle top with chocolate chips. Oreo Cheesecake Ingredients 18 Oreos, crushed in blender 1/4 cup melted butter 24 ounces cream cheese, softened 1 ounce x 14 can condensed sweet milk 3 eggs 2 teaspoons vanilla Directions: Mix Oreos and butter and press in a greased 9 inch spring form pan. In a large bowl, cream remaining ingredients until well blended. Pour into spring form pan. Break up 8 Oreos and drop on top of the batter. Bake 45 to 60 minutes at 300F. Dont bake till it cracks. Cool to room temperature and chill in refrigerator before removing pan. Oreo Cookie Chocolate Bark Ingredients 10oz. Ghirardelli white chocolate chips (I just used Nestle white chocolate chips because they are cheaper) 15 regular size Oreos, plus 3 more for topping (I recommend adding a few more in) Instructions: Place chocolate in a double boiler over low heat and stir continuously, until chocolate is completely melted. Transfer chocolate to a heat proof bowl and cool for 5 minutes. Add chopped Oreos and stir to combine. Pour mixture into pan. Use a spatula to smooth out top. Finely chop remaining Oreos and sprinkle on top. Chill for about 10 minutes until chocolate becomes solid. Lift whole bark out of pan by holding onto parchment or wax overhang. Split bark into pieces with a fork. Triple Layer Chocolate Mousse Cake Ingredients 1 3/4 cups flour

3/4 cup cocoa 1 1/2 teaspoons soda 1 1/2 teaspoons baking powder 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup oil 2 teaspoons vanilla 1 cup boiling water 1 env. Knox gelatin 2 tablespoons cold water 1/4 cup boiling water 2 teaspoons vanilla 1 cup sugar 1/2 cup cocoa 2 cups chilled whipping cream

Directions: Grease and flour 3 (8 inch) pans. In large bowl, combine dry ingredients. Add eggs, milk, oil and vanilla; beat at medium speed for 2 minutes. Remove mixer beaters and by hand stir in boiling water. Pour in pans and bake at 350 degrees for 30 to 35 minutes or until toothpick is clean. Remove from pans and completely cool. Frost with chocolate mousse. Chill large mixing bowl and beaters in freezer at least 1 hour before using. In small bowl sprinkle gelatin over cold water, let stand 1 minute to soften. Add boiling water, stir until gelatin is dissolved and clear. Cool 5 to 10 minutes. In large cool bowl, blend sugar and cocoa; add whipping cream and vanilla. Beat at medium speed, scraping bottom of bowl occasionally, beating until stiff. Pour in gelatin and beat until blended. Fill and frost layers.