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 Chocolate Chip Cookie Surprise Cake 1 package Betty Crocker Yellow cake mix 1 cup whole or 2 % milk ½ cup butter, melted 3 eggs 1 pouch Betty Crocker Chocolate Chip Cookie Mix ½ Cup butter, melted 1 egg 1 tub Betty Crocker Milk Chocolate ready to spread frosting 1 tub Betty Crocker Vanilla ready to spread frosting Heat oven to 350 degrees. Generously grease 9x13x2 inch pan, with shortening and lightly flour. 1. Beat cake mix, milk, melted butter and 3 eggs in large bowl with mixer on low speed for 30 seconds and then on medium speed for 2 minutes. Pour into pan. 2. Make cookie mix as directed on package, using melted butter and 1 egg. Drop dough by teaspoonful’s evenly over batter in pan. 3. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Spread frostings (after whipping them for a minute on high) over top of cake. Store loosely covered at room temperature. Se...

When I mix up brownies I like to add in extra fudge, carmel, or butterscotch as the brownies are mixing.  When I put the mix in the pan I swirl a bit more of either of those toppings and then bake according to directions on box.  No I never make my brownies from scratch as I don't like cake like brownies at all and that is usually how my homemade brownies turn out.  Happy Baking!!

These yummy chocolate candies are from my friend Alicia. She gave us a box of them for Christmas and they were SO good. I wanted to post them because they are good anytime of the year. Buckeyes: 2 Cups Peanut Butter 1 Stick Butter 3 Cups Rice Krispies 2 Cups Powdered Sugar 12 oz. Semisweet Chocolate Chips (milk or white chocolate would work too) ¼ bar Paraffin Wax (in canning section at grocery store) Melt peanut butter and butter in microwave. Pour over rice krispies in larger bowl and stir to coat. Add powdered sugar (I added a little more so it wasn ’t too sticky). Roll into balls and put in the fridge until firm. Start melting wax over double boiler (I put one kettle into another one that’s filled with water) on stove top over medium heat, then add chocolate chips and turn low. It’s easiest to coat a couple balls at a time, taking them out with a fork to let excess chocolate drip, and place on wax paper on a tray that you can place in the fridge. Officially, you are s...

We Love this Candy and I have been asked for the recipe on several occasions. It is actually my mother in law's and I have tweaked it a bit to kinda be my own. 1/2 cup Butter 1 Cup Chunky Peanut Butter 1 6 ounce package of Butterscotch chips 1 6 ounce package of Chocolate Chips (semi sweet) 10 ounces of mini marshmallows **peanuts (as much as you desire) I usually add about 1/2 cup to 3/4 cup** (I don't always put peanuts in as many times the Extra Chunky Peanut Butter is just as good) Melt all ingredients except the marshmallow's in a heavy saucepan. Allow the mixture to cool for awhile and then add the marshmallow's. Put into a greased 9 X 9 pan, however I like to use a greased 9 X 13 pan (depends on how thick you like your bars). Then put in the refrigerator. Super Yummy!!

What's Needed: Brownies 2 Tubs of Creamy Cool Whip 2 Packages of Chocolate Instant Jell-O Pudding 2 1/2 Cups Milk Raspberries, Strawberries or Blueberries (any kind of berry that you prefer) For the Pudding Mixture: POUR: 2 1/2 cups milk into large bowl and add 2 packages of Jell-O instant Chocolate Pudding. BEAT: with wire whisk until WELL blended. MIX: in 1 tub of cool whip (thawed) with the pudding until WELL blended. For the Brownies: I usually use what ever brownie mix is on sale and bake according to directions, however I buy the fudge kind and before I bake the brownies I take Carmel topping and I squeeze over the top of the brownies and then take a knife and swirl. Then bake according to the box. Allow to cool and then cut into cubes. LAYER: in a trifle bowl brownie cubes, pudding/cool whip mixture, berries, brownies, pudding/cool whip mixture, berries, etc until you get to the top then add the additional cool whip tub and garnish with extra berries. note: I use t...

This is a great treat for kids and us moms as well!!! 1 package (8 ounces) Cream Cheese, at room temperature 1 cup powdered sugar 3/4 cup creamy or chunky peanut butter (it says not the all-natural kind) 3 Tablespoons Packed dark brown sugar 1 1/2 cups (9 ounces) "swirl" milk chocolate and peanut butter morsels (I use the whole bag of the "swirl" milk chocolate and Carmel morsels). Graham Cracker Sticks and/or Apple Slices **Beat cream cheese, powdered sugar , peanut butter and brown sugar in large mixer bowl until blended. **Spoon onto a LARGE piece of plastic wrap; bring up all four corners and twist tightly to form a ball. (I then place into a freezer safe bowl with out a lid to remain in a ball shape). **Freeze for 1 hour and 30 minutes or until firm enough to keep its shape. Place morsels in flat dish. Remove plastic wrap from ball and roll ball into morsels to cover (if necessary, press morsels into ball to completely cover). **Place ball on serving dish...

I made these cakes for Valentines day this year and I found the recipe in a magazine and it was from Ghiradelli candy. 1 60% Cacao Bittersweet Chocolate Baking bar 1/2 60 % Cacao Bitter=sweet Chocolate Baking Bar 2 eggs 1/4 cup(s) heavy cream 8 Tablespoons unsalted butter 2 egg yolks 1/3 cup sugar 1/2 teaspoons vanilla extract 1/2 cup cake flour *****That is what the recipe says****** I don't make my own cake I use a "Devils Food" Cake mix right out of the box!!! But for those of you who are really ambitious I will include the instructions for the cake as well! Directions: To make the centers, melt chocolate and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed. To make cake, heat oven to 4oo degrees. Spray six 4 ounce ramekins or custard cups with cooking spray. Melt chocolate and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, an...

These cookies are SO super chewy on the inside and have a crunchy edge. . . yummy!! 1 1/4 cups whole wheat flour 1 cup bread flour 1 tsp baking soda 1/4 tsp salt 2 sticks of butter (NO substitutions) MELTED 1/4 cup white sugar 1 1/4 cups DARK brown sugar, packed (the light is okay, but the dark is best) 1 egg + 1 egg yolk 2 tbls . Milk (I use 2 %) 1 1/2 tsp Vanilla 12 oz Chocolate Chips ( I have used the Carmel and chocolate swirled kind too and that is super yummy) Directions: Mix butter and sugars in electric mixer on med, add vanilla, eggs, milk, beat on med high til mixed then add the flour and baking soda and salt. When mixed well add the chocolate chips and put the whole mixture in the fridge for 20-30 minutes covered. Preheat oven to 350 degrees Bake cookies for 9-11 minutes just until edges begin to get golden brown, pull out of oven and let sit on pan for an additional 2 minutes to cool then transfer to cooling rack to finish cooling. These cookies don't stay as fresh ...