Oreo Stuffed Chocolate Chip Cookies



1 cup (2 sticks) unsalted butter, slightly softened

3/4 cup packed light brown sugar

1 cup granulated sugar

2 large eggs

1 tablespoon vanilla extract

3 and 1/2 cups flour

1 teaspoon salt

1 teaspoon baking soda

2 cups mini chocolate chips

20-24 Oreo cookies


Preheat oven to 350 degrees (F).

Cream butter and both sugars together with an electric mixer until well combined.

Beat in eggs and vanilla, beating well after each addition.

In a separate bowl mix the flour, salt and baking soda.

Slowly add to wet ingredients, about 1/2 cup at a time until just combined. Do not over beat.

Stir in chocolate chips.

Using a small cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. (Or about 1 Tablespoon of dough)

Take another scoop of dough and place on bottom of Oreo cookie.

Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment lined baking sheet and bake cookies 10-14 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

Store in an airtight container for up to 3 days.


via Oreo Stuffed Chocolate Chip Cookies – Lemon Sugar.


Baked Rice Pudding Recipe : Paula Deen : Food Network



1 cup cooked rice

2 1/2 cups milk

3 large eggs, lightly beaten

3/4 cup sugar

3/4 cup raisins

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg


Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish.

In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1 1/2 hours, or until lightly browned and set. Combine cinnamon and nutmeg; sift over top of pudding. Cool slightly and cut into squares to serve.

via Baked Rice Pudding Recipe : Paula Deen : Food Network.

Peanut Butter Twix Cookies



2 cold sticks salted butter, cut into 1 inch pieces

2 1/2 cups all purpose flour

1/2 cup granulated sugar

1 large egg

1 cup creamy peanut butter

11 oz bag caramel bits (or caramel candies, unwrapped)

32 oz chocolate candy coating or almond bark (I use Ghirardelli Melts which they sell in the baking section of the supermarket)


Preheat oven to 300.

In a large bowl, mix the flour and sugar together.

Using a food processor OR your hands, cut in the butter until the ingredients are well mixed and the mixture can hold together when you squeeze it in your fist. Using a mixer (or your food processor if that’s what your butter mixture is in), mix in the egg until a soft dough forms.

Roll the dough into roughly 1 1/2 inch balls and place on nonstick baking sheets about 2 inches apart. Using the bottom of a glass dipped in flour, flatten cookies to about 1/4 inch thick. Bake for about 20 minutes or until edges are just barely golden. Remove from oven and let cool on sheets for a couple minutes before removing to rack to cool completely.

In a microwave safe bowl, heat caramel and 1 Tablespoon water for a few minutes, stopping to stir every thirty seconds until mixture is smooth. Spoon caramel onto the center of each cookie and spread, stopping just short of the edges. Let set a few minutes, then spread a small spoonful of peanut butter on top of the caramel.

Melt chocolate according to package directions. Carefully dip each cookie by placing it in the chocolate, peanut butter side up and spooning melted chocolate over the top. Scoop cookie out with a fork, allowing excess chocolate to drip off. Place coated cookies on wax paper until chocolate has set.


Makes about 2 dozen large cookies

via Peanut Butter Twix Cookies – Confessions of a Cookbook Queen.

Swag Bars Recipe | MyRecipes.com




1 3/4 cups creamy peanut butter

3/4 cup sugar

3/4 cup light-colored corn syrup

1 1/2 cups (6 ounces) chopped lightly salted, dry-roasted peanuts

3 1/2 cups (4 ounces) whole-grain flaked cereal (such as Total), finely crushed

Cooking spray

1/3 cup (2 ounces) chopped dark chocolate


1. Combine first 3 ingredients in a heavy saucepan over medium-high heat. Cook 4 minutes or just until mixture begins to boil, stirring constantly. Remove from heat; stir in peanuts and cereal. Spread mixture evenly into a 13 x 9–inch baking pan coated with cooking spray.

2. Place the dark chocolate in a small microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring every 20 seconds. Drizzle chocolate evenly over peanut mixture. Score into 36 bars while warm.

via Swag Bars Recipe | MyRecipes.com.