Wednesday, November 10, 2010



These drop cookies have dried blueberries and white chocolate chips stirred into an oatmeal-and-spice batter.


1 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
3 cups quick-cooking oats
1 cup dried blueberries
1 cup white chocolate chips


Preheat oven to 325 degrees. Cream together butter and both sugars. Add eggs, one at a time, and vanilla. In another bowl stir together flour, baking soda, cinnamon, nutmeg, and salt. Stir into sugar mixture. Stir in oats, then blueberries and white chocolate chips. Drop by heaping teaspoons onto parchment-lined cookie sheets. Bake for 8-12 minutes but do not over bake. Cool on wire racks


Sliced refrigerated cookie dough is baked atop brownie batter, then the treat is layered with a melted caramel mixture, toffee chips, and a melted chocolate chip-peanut butter mixture.

1 box fudge brownie mix
1 roll of refrigerated chocolate chip cookie dough
1 container cream cheese frosting
20 individual caramels, unwrapped
1/3 cup heavy whipping cream
1/2 package toffee bits
12 ounce package milk chocolate chips
1/2 cup peanut butter


Prepare brownie mix according to package directions; put in a large greased baking dish. Cut up cookie dough and put evenly on top of the brownie batter. Bake according to brownie recipe, adding a little extra time, if needed. After taking the brownie-cookie mixture from the oven, let cool all the way. Then spread some of the cream cheese frosting over that layer. In a small saucepan, melt caramels with the cream over low heat until melted. Drizzle caramel sauce over top. Sprinkle with the toffee chips. In another small saucepan warm the chocolate chips with the peanut butter over low heat until melted. Pour on top of the toffee chips. Let cool in the refrigerator for a couple of hours until set. Cut into bars.

For easier removal of the brownie bars, I always line the baking pan with heavy foil, overlapping the foil over the handles of the dish. That way when you are ready to cut the brownie cookies into bars, pull up the foil and they will come out. Then, make sure before cutting that the foil is peeled down all around the sides.

Here is another recipe using BACON! & another Black Forest recipe! Enjoy them both.


You know Elvis and his love of peanut butter, bacon, and bananas, cover it all in chocolate and chill to make a treat that would have made him sing.


3 bananas
1 cup creamy peanut butter
1 package pre-cooked bacon
3 containers microwaveable dipping chocolate


Peel bananas and cut into 1/2 inch coins. Place approx 1/2 teaspoon of peanut butter on each piece of banana. Warm bacon in microwave per package directions. Cut bacon into 1/2 inch pieces. Place 1 piece of bacon on top of peanut butter on each banana. Melt chocolate per package directions. Coat banana with chocolate. Place in fridge until chocolate has hardened. Before serving, sprinkle each truffle with sea salt (only a few grains.)
Recipes from Better Recipes


1 cup Crisco® Butter Shortening
OR 1 stick Crisco® Butter Shortening Sticks
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 2/3 cups Pillsbury BEST® All Purpose Flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3 cups quick oats (not instant or old fashioned)
1 (6 oz.) white chocolate baking bar, coarsely chopped
3 (2 oz.) semi-sweet chocolate baking bars, coarsely chopped
1/4 cup coarsely chopped candied or dried cherries
1/2 cup sliced almonds

HEAT oven to 375°F.
COMBINE shortening, brown sugar, sugar, eggs and vanilla in bowl of electric mixer; beat at medium speed until well blended.
COMBINE flour, baking soda, salt and baking powder in medium bowl; add to shortening mixture at low speed until well blended. Stir in with spoon, one at a time, oats, white chocolate, semisweet chocolate, cherries and nuts.
DROP rounded tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
BAKE 9 to 11 minutes or until set. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.
Recipe from Crisco

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