FoodRecipe

DEEP DISH CHOCOLATE CHIP COOKIE SKILLET BROWNIE AND BROOKIE CUPS INGREDIENTS: DEEP DISH CHOCOLATE CHIP COOKIE SKILLET BROWNIE 1 (18.4 oz) box Pillsbury™ Chocolate fudge brownie mix 2/3 cup vegetable oil 1/4 cup water 2 large eggs 1 (17.5 oz) box Pillsbury™ Purely Simple™ Chocolate Chip Cookie Mix 1/2 cup unsalted butter 1 large egg 1/4 cup chocolate chips BROOKIE CUPS 1 1/2 cups of Pillsbury chocolate fudge brownie batter (leftover from recipe above) 1 (17.5 oz) box Pillsbury™ Purely Simple™ Chocolate Chip Cookie Mix 1/2 cup unsalted butter 1 large egg 3/4 cup chocolate chips DIRECTIONS Preheat the oven to 350F. Lightly grease the interior of a 9 inch cast iron skillet. In a large bowl, make brownie batter according to the box instructions using the brownie mix, 2/3 cup oil, 1/4 cup water and 2 large eggs. Set aside. In a stand mixer, make cookie dough according to box instructions, using the cookie dough mix, butter and egg. Add 2 cups of brow

BAKED BLACK BEAN AND SWEET POTATO FLAUTAS Ingredients 9 corn tortillas 1 cup of  black beans  (drained + rinsed if using canned) 1 cup mexi-corn (corn + colorful red/green peppers) 1 small/medium sweet potato 1/4 cup of diced white, yellow, or red onion 1/2 tsp chili powder 1/2 tsp garlic powder 1/2 tsp dried or fresh cilantro 1/2 tsp cumin 1/4 tsp cayenne pepper or red pepper flakes (optional) 2 oz full-fat or 1/3 fat cream cheese, room temperature (optional but tasty!) 4-6 ounces of grated cheese* plus extra to taste 1-2 heaping tablespoons (or more!) of taco sauce, enchilada sauce, or salsa salt and pepper to taste all-natural olive oil spray or plain oil parsley or cilantro + fresh veggies to garnish salsa ,  guacamole , and sour cream for dunking * My favorite cheese options are  habanero cheddar , sharp cheddar, and/or pepper jack! Instructions Pre-heat your oven to 425F. Poke a few holes in your sweet potato, wrap it in a slightly damp paper tow

OREO STUFFED BROWNIES Ingredients 1   box of brownie mix   any brand + required ingredients 1   package of Oreo cookies 1/4   C   . mini chocolate chips Instructions 1. Preheat your oven to 350 degrees and line an 8x8 or 9x13 baking pan with foil and spray with non-stick cooking spray. 2. Prepare the box brownie mix according to packages directions. 3. Spread about 1/4 of the brownie batter into the bottom of your baking pan. Next, place Oreos side by side on top of the brownie batter (see photo). 4. Once the Oreos are in the pan, gently and evenly spread the rest of the brownie batter over the top of the Oreos (see photo). 5. Place in the oven to bake. 6. If baking in an 8x8 pan, bake 35-40 minutes. If using a 9x13 pan, bake 25-30 minutes. 7. Remove from the oven and allow the brownies to cool completely before cutting into squares. http://www.frugalmomeh.com/2016/03/oreo-stuffed-brownies.html

Ingredients Layer 1 2 cups graham cracker crumbs 1 stick butter, melted Layer 2 3 (4 oz.) cream cheese,softened 1 cup powdered sugar 2 Tbsp milk Layer 3 1 cup pecans, chopped Layer 4 1 cup heavy cream, whipped 2 Tbsp powdered sugar 1 Tsp vanilla Layer 5 2 cans cherry pie filling Instructions In a medium bowl, combine graham cracker crumbs and melted butter. Firmly press into a crust in the bottom of 9x13 glass or porcelain dish, let it chill in the freezer for about 10-15 minutes to firm up. In a medium bowl, cream together the cream cheese, 2 tbsp of milk, and the powdered sugar until blended and smooth. Spread the cream cheese mixture over the cooled graham cracker crust. Top with a layer chopped pecans. Mix the whipped cream, icing sugar and vanilla in a medium bowl and spread over the pecans. Pour the cherry pie filling over the whipped cream layer and spread evenly. Chill overnight in refrigerator. Serve with a dollop of whipped cream.

SALTED CARAMEL COOKIE CHEESECAKE RECIPE INGREDIENTS 540 g Cream Cheese 90 g Icing Sugar 255 ml Double Cream 1 Pack Maryland Salted Caramel Thins – Extra may be needed for decoration 50 g Butter (Melted) 1 bottle Caramel Sauce – You could make your own if feeling brave. EQUIPMENT Cheesecake tin/tins Blender or Plastic bags and a rolling pin METHOD Crush the cookies in blender or with a rolling pin in s sealed back. Mix with in the melted butter and stir until well-mixed. Put into tins. You could use one large cheesecake tin or individual moulds as I have. As this is a no-bake recipe you do not need to be too precise with the thickness of the cookie layer or the cheese layer. Set the cookie and butter base in the fridge for 1 hour. Next, whip the cream to form stiff peaks (good and thick). Mix in the icing sugar. Carefully fold in cream cheese. Divide between moulds. I put in half the mixture and then added a caramel sauce layer before adding the rest of the

BROCCOLI CHEDDAR BAKED POTATOES INGREDIENTS BAKED POTATOES 4   russet potatoes (2 lb. total)   $2.99 1   Tbsp   olive oil   $0.16 Salt   $0.02 BROCCOLI CHEESE SAUCE 1/2   lb   frozen broccoli florets   $0.85 3   Tbsp   butter   $0.23 3   Tbsp   all-purpose flour   $0.03 3   cups   whole milk   $0.93 1/2   tsp   salt   $0.03 1/4   tsp   garlic powder   $0.02 6   oz   medium cheddar, shredded   $1.46 INSTRUCTIONS Preheat the oven to 400ºF. Take the broccoli out of the freezer and allow it to thaw as the potatoes bake. Once thawed, roughly chop the broccoli into small pieces and then set aside until ready to use. Wash the potatoes well, then dry with paper towel or a clean dish towel. Use a fork to prick several holes in the skin of each potato. Pour the olive oil into a small dish, then use your hands to coat each potato in oil. Place the oil coated potatoes on a baking sheet, and season generously with salt. Bake the potatoes for 45-60 minutes, o

THE BEST EVER INSTANT POT KEY LIME PIE Ingredients For Crust 1   cup   graham crackers or vanilla cookies 4   tablespoons   unsalted butter   melted For Key Lime Filling 3   egg yolks   large 2/3   cup   key lime juice (approx 8-9 key limes) 1   tablespoon   key lime zest (approx) 2-3 key limes 1 (14 oz)   can   sweetened condensed milk 2   tablespoons   sugar (omit if you like it super tangy) Topping (optional) 1/2   cup   heavy cream 1/4   cup   sugar 1   teaspoon   key lime zest for garnish   optional Instructions Spray a  7" springform pan  with nonstick spray ground the crackers in the food processor  In a bowl, mix the graham cracker crumbs with the melted butter Press this mixture into the bottom and sides of the springform pan. Freeze while making the filling Place the egg yolks and sugar in a bowl. Using a mixer on medium-high speed, mix until the yolks turn pale yellow and thicken (about 2-3 minutes) Add

Ingredients For the cupcake: 1 cup hazelnuts 1/4 cup unsweetened cocoa powder 2 cups (8 oz.) dates, pitted 1/4 cup organic maple syrup 2 tsp vanilla 1/2 tsp cinnamon For the filling: 1 ripe avocado 1/4 cup unsweetened cocoa powder 1/4 cup organic maple syrup 1/4 cup coconut oil 2 tbsp hazelnuts, crushed (for topping) Instructions Place hazelnuts and cocoa in a food processor and pulse. Add dates, syrup, vanilla, and cinnamon and pulse until everything is mixed. Spray a muffin tin with nonstick spray (or use coconut oil). Evenly distribute the hazelnut mixture into the tins, making sure to press down on the bottoms and smooth out the sides either with a spatula or with your hands. Place tin in the refrigerator for at least 20 minutes, allowing the mixture to harden and take the “cupcake” shape. For the filling, smash an avocado in a bowl with a fork. Try to get most of the clumps out if you can. Add cocoa, syrup and coconut oil to the bowl and, using an

FROSTED GRAHAM CRACKER BARS INGREDIENTS 14.4 ounce box graham crackers, divided 1 cup butter, melted 1 cup sugar 1/2 cup milk 1 egg, beaten 1 1 /2 cups sweetened coconut 1 cup chopped nuts, we used walnuts 1 cup graham cracker crumbs (from the box listed above) Frosting 1/2 cup butter, room temperature 2 tablespoons heavy cream or milk 1 3/4 cups powdered sugar, more or less if needed 1 teaspoon vanilla 1/8 teaspoon almond extract INSTRUCTIONS Line a 9 x 13 inch pan with whole graham crackers. Break some apart so that the whole bottom of the pan is covered. You can piece them in along the edges.(about 8 whole graham crackers) In a medium sized pan combine butter, sugar, milk, and beaten egg. Cook stirring constantly until it boils. Remove from heat and add coconut, chopped nuts and graham cracker crumbs. Spread over crackers in the pan and then immediately place more whole graham crackers on top covering the coconut mixture. Let cool slightly. Make the f

ngredients 2   tbsp   Cornstarch 6   tbsp   Sugar 1 3/4   cup   Milk 1   Egg 1/2   cup   Pumpkin Puree 1   tsp   Vanilla 1/2   tsp   Cinnamon dash Salt dash Nutmeg Instructions Whisk together egg and milk in a bowl. Set aside. Whisk together sugar and cornstarch in a medium pan over medium heat. Slowly add milk egg mixture to pan, stirring constantly. Bring to a boil and cook for 1 minute, stirring constantly. Remove from heat. Combine remaining ingredients in a bowl and mix well. Gradually add pumpkin mixture to pan, whisking constantly until blended. Return pan to low heat and cook for 3-4 minutes until heated throughout, stirring constantly. Remove from heat, transfer to serving dishes and refrigerate to chill. Serve with a dollop of whipped cream or whipped topping.