Strawberry Cobbler

makes 6 servings

Ingredients:
12 cups sliced fresh strawberries (about 4 pounds)
½ cup sugar
2 tablespoons cornstarch
2 tablespoons water
¾ cup firmly packed brown sugar
¾ cup quick-cooking oats
½ cup all-purpose flour
½ teaspoon ground cinnamon
½ cup butter, softened

Directions:
Preheat oven to 350º F.
In a large saucepan, combine strawberries and sugar. Let stand for 30 minutes. Cook strawberry and sugar mixture, stirring frequently, over medium heat for 5 minutes.
In a small bowl, combine cornstarch and water until blended. Stir cornstarch mixture into strawberry mixture. Bring to a boil over medium heat; boil for 1 minute or until mixture is thickened. Spoon mixture into 6 (5 ounce) ovenproof ramekins.
In a medium bowl, combine brown sugar, oats, flour and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly. Divide mixture evenly over strawberry mixture. Bake for 25-30 minutes or until browned and bubbly. Serve warm.
** I used a regular 8x8" pan and cooked the same amount of time and it was so yummy!!

Also found here

THE BEST EVER OREO TRUFFLES

Okay so there are tons of recipes for this out there and I don't know which one I may have used since I honestly didn't look at a recipe once while I made these, but, they were delicious =) I almost always keep a package of Oreo's on hand to have as a fast dessert or treat so this was perfect!

Ingredients:
1 package double stuff oreos
1 8 oz package cream cheese
1 bag milk chocolate chocolate chips
White chocolate (optional)

Helpful but not required:
Wax Paper
Cookie scoop

Directions:
Dump your Oreo package into a blender and pulse until it is pretty broken up.
Add entire package of cream cheese and then really blend it. (I like this better than crushing all the Oreo's first so the cream cheese actually really mixes with the cream filling of the oreos and then you get cookie chunks still.)
Lay wax paper over cookie sheet
Use a cookie scoop or large spoon to spoon out the right amount and either shape into nice neat little balls, or do like I do... leave them as dallops
Stick them in the freezer for about 10 or 15 minutes so they get cold and harden
Meanwhile, melt your milk chocolate chips. I do mine in the microwave (I know I know... gasp!) Just doing 15 seconds the first time, then stirring for about 30 seconds, then 10 seconds, stir for 30 seconds, 10 seconds, stir for 30... you get it.
Then take your little Oreo balls and dip, drizzle, cover, do whatever works for you to get them nice and chocolatey.
Stick them back in the freezer (still on cookie sheet) for about 20 minutes.
After you are done serving if you have leftovers like to keep them in the fridge in an airtight container instead of the freezer so they aren't rock hard when I want to eat one =)

Drizzle white chocolate if you want them to look extra fancy =)

Chocolate Chip Cheesecake

So easy you won't believe it!!

Chocolate Chip Cheesecake

3 8oz cream cheese
1 1/3 C sugar
Cream until smooth, add:

4 eggs
1 t vanilla
1 pkg mini choc chips
Mix until smooth.

Bake in 2 graham cracker crusts @325 for 50 minutes.


You can add chocolate curls to the top if you want =)

Fruit Pizza

This Recipe is from What's Cooking America... so good!!

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Ingredients:
* 1 (18-ounce) package refrigerated cookie dough
* 1 (8-ounce) package cream cheese, room temperature
* 1/3 cup sugar
* 1/2 teaspoon vanilla extract or other flavoring (almond, orange, or lemon)
* Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwifruit (or any other fruit you want really....
* 1/2 cup orange, peach, or apricot preserves (to make glaze - optional)
* 1 Tablespoon water

Preparation:
Preheat oven to 375 degrees F. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.

In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want (use your imagination).

In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark. Refrigerate until ready to serve.

Note: This does not keep well, so plan on using it up. You may also use your own sugar cookie recipe in place of the refrigerated dough.

Makes 8 to 10 servings

Easy Breezy Beautiful Boston Cream Pie

Yum!! (Courtesy of Jello Recipes)

Ingredients:
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping
1 round yellow cake layer (8 or 9 inch) prepared as directed.
1 square BAKER'S Unsweetened Chocolate
1 Tbsp. butter
3/4 cup powdered sugar
2 Tbsp. cold milk

BEAT pudding mix and 1 cup milk with whisk 2 min. Stir in COOL WHIP. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.
STACK cake layers on serving plate, spreading pudding mixture between layers.
MICROWAVE chocolate and butter on HIGH 1 min.; stir until chocolate is melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate 1 hour.

Chocolate Chunk Banana Bread

Mix
2 eggs
1 cup mashed ripe bananas
1/3 cup oil
1/4 cup milk in large bowl until well blended

Add
2 cups flour
1 cup sugar
1 cup BAKER'S Semi-Sweet Chocolate Chunks
2 tsp. CALUMET Baking Powder
1/4 tsp. salt

Directions:
Stir just until moistened. Grease 5x9 loaf pan; fill with batter.

BAKE at 300 degrees for 55 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Store tightly wrapped at room temperature. Cut into 18 slices to serve.

Lauren's Make Ahead Brownie Delight

Alicia gave me this recipe and it is SO good. Its fantastic because you make it ahead and so its just ready when you want it!

Prep Time: 20 minutes (Ready in 4 hours)

INGREDIENTS:
Brownie Base:
1 (1 lbs, 3.5 oz) package Pillsbury Rich & Moist Fudge Brownie Mix
½ C oil
¼ C water
2 eggs
¾ C large chocolate chips or chunks
Filling:
2 C whipping cream
4 oz cream cheese, softened
¼ C powdered sugar
½ C white vanilla chips, melted Sauce1
(10-oz) package frozen raspberries in syrup, thawed
3 T sugar
1 tsp cornstarch
1 C fresh raspberries

DIRECTIONS:
Heat oven to 350 F. Grease bottom and sides of 9-inch spring form pan. In large bowl, combine brownie mix, oil, water and eggs; beat 50 strokes with spoon. Stir in chocolate chips. Spread batter in greased pan.Bake at 350 F for 45 to 50 minutes or until center is almost set. Cool 1 hour or until completely cooled.

In large bowl, beat cream until stiff peaks form. In large bowl, combine cream cheese and powdered sugar; beat until smooth. Stir in melted vanilla chips. Fold in 1/3 of whipped cream. Reserve 1 cup mixture for piped edge; spread remaining mixture over brownie. Using decorating bag fitted with star tip (1/4 to 3/8-inch opening), pipe decorative border around edge of brownie, making sure border doesn’t touch side of pan. Cover; refrigerate at least 2 hours.

Meanwhile, in food processor bowl with metal blade or blender container, process raspberries with syrup until smooth. Strain to remove seeds. In small saucepan, combine 3 T sugar and cornstarch; stir in raspberry puree. Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature.

About 1 hour before serving, arrange fresh raspberries over filling. Refrigerate until serving time. With sharp knife, loosen dessert from sides of pan; remove sides of pan. Cut into wedges. Serve with raspberry sauce. Store in refrigerator. 16 servings High Altitude (above 3500 feet):Add 1/3 cup flour to dry brownie mix. Bake as directed above.To prevent scorching, melt vanilla chips carefully over LOW heat. For best results, follow package directions. Adding ¼ tsp vegetable oil to the chips before melting may improve the melted mixture.

For the creamiest, smoothest filling, the cream cheese mixture and the melted chips should be the same temperature when you combine them.
Make-Ahead Tip: This dessert can be made several weeks ahead. Prepare the brownie base and filling as directed in the recipe. Top the brownie with filling as directed in the recipe and store it tightly covered, in the freezer.

Whipped Strawberry Sensation

With summer coming this is a must have! This picture and recipe is from Kraft Foods.





Ingredients:
4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted


Directions
LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.