Thank you to Heather Puzey and Lauren Wagner for these easy and simply delicious recipes!
To-Die-For Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar
Yum!
All you need is a basic chocolate chip cookie recipe (using a little less flour than you normally would), some double stuffed Oreos, a family-sized brownie mix for a 9×13 pan, and some hot fudge chocolate topping for good measure. I like to add a little of this to a store-bought brownie mix for extra fudgy brownies.
- Line a 9×13 baking dish with wax paper and spray with cooking spray. You don’t have to line it, but it sure makes it easier to get them out!
- Whip up your cookie dough and spread it in the bottom of the pan.
- Cover with Oreos…and pour on plenty of fudgy brownie batter.
Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled. Top with some ice cream and hot fudge chocolate topping. Enjoy!
Appealing (and easy!) Appetizers:
Lauren Wagner writes: “There are actually 2 recipes I am not allowed to show up to a party without.”
Hummus
2 cans of Chickpeas ( garbanzo beans)
3-4 cloves of garlic finely minced
Olive oil
Drain most of the water from the garbanzo beans, place them in a food processor bowl. Add the garlic and blend, pulsing until they are mixed well. Drizzle the olive oil into the mixture, pulsing all along, until it reaches a texture you like.
Serve with pita chips and cut up veggies
Taco Dip
2 cans refried beans
2 packets taco mix
Grated cheese
Green onion
Salsa
Avocado
Sour cream
Cilantro
Mix the beans and taco mix, making sure they are blended well. Spread out on a platter, about 1/4-1/2 in. thick. Cover with cheese. Place sour cream in a sandwich bag, cut off the corner and pipe onto the bean mixture. Sprinkle with the salsa, green onion, avocado and cilantro.
Serve with tortilla chips and enjoy!
