Fun Easter Dirt Cake

This was a fun experiment. It brought out a lot of creativity with me. This dessert was made for an Easter dessert. DELICIOUS according to the family. I will defiantly make it again. I bought the Pails at Target in the $1 section. The flowers came from Micheal's. The bunnies I made with the help of my mom. It's just a Chocolate Mold, painted with Chocolate. I made this according to directions but since my pails were so big I had to make a second one so i had enough. So if you use the pails I did, make sure to DOUBLE everything! =D Have fun and Enjoy!

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with creme filling


Chop cookies very fine in food processor. The white cream will disappear.

Mix butter, cream cheese, and sugar in bowl.
In a large bowl mix milk, pudding and whipped topping together.
Combine pudding mixture and cream mixture together.
Layer in flower pot, starting with cookies then cream mixture. Repeat layers.
Chill until ready to serve.

Add artificial flower and trowel. Or Just Flowers And A Chocolate Bunny! Be Creative!
(I WISH I could remember where I found this recipe. It is NOT mine. If you know where to find this original recipe, please let me know)

~ROBYN

Mint Chocolate Cake

1 (18.25 ounce) package chocolate cake mix

MINT FROSTING:
1/2 cup butter or margarine, softened
2 cups confectioners' sugar
1 tablespoon water
1/2 teaspoon peppermint extract
3 drops green food coloring

MINT CHOCOLATE TOPPING:
1 1/2 cups milk chocolate chips
6 tablespoons butter or margarine, softened
1/4 teaspoon peppermint extract

Prepare cake batter according to package directions. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.

Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a bowl, combine the mint frosting ingredients until smooth. Spread over COOLED cake. 

MAKE SURE THE CAKE IS FULLY COOLED BEFORE YOU PUT ON THE MINT FROSTING! AS YOU MAY NOTICE IN MY PICTURE ABOVE, I DID NOT WAIT FOR IT TO COOL COMPLETELY. :-)

For chocolate topping, in a microwave-safe bowl, melt chocolate chips and butter; stir in extract. Spread over frosting.

Refrigerate until set.

~ROBYN

(Mini) Chocolate Pumpkin Chocolate Chip Bread

Ingredients

·      1¼ cup flour

·      ¼ cup cocoa powder

·      ¼ tsp salt

·      ½ tsp baking soda

·      ¼ tsp baking powder

·      ½ cup butter, softened

·      1 cup granulated sugar

·      1 large egg

·      1 cup pure pumpkin puree

·      1 cup chocolate chips (optional but delicious)

Method

1)   Preheat oven to 350 degrees and spray one loaf pan or 8 mini loaf pans with nonstick cooking spray (about 2/3 full)

2)   In a medium bowl, mix flour, cocoa powder, salt, baking soda, and baking powder

3)   In another bowl (or the stand mixer) cream the butter and sugar until fluffy (about 2 mins) add eggs one at a time mixing well after each addition.  Add pumpkin and mix well.

4)   Add the dry ingredients stirring until just combined. 

5)   Fold chocolate chips into batter

6)   Spoon batter into prepared pans.

7)   Bake large loaf pan approximately 30-45 mins.  Bake mini loaves for approximately 20 – 25 mins or until a toothpick is inserted into the center and comes out clean

8)   Let cool about 5 mins and then remove from pan and cool fully on a cooling rack (so the bottom doesn’t get soggy)

9)   EAT!  Delicious warmed up in the microwave and with a little bit of vanilla ice cream

~SARAH

Chocolate-Almond Cheesecake Bites

 Crust
1 cup chocolate cookie crumbs (from 15oz box)
1/4 cup butter or margarine, melted

Filling
1 package (8 oz) cream cheese, softened
1/4 cup sour cream
1/4 cup sugar
1 egg
1/4 teaspoon almond extract

Coating
2 1/3 cups semisweet chocolate chips
3 tablespoons shortening
2 oz vanilla-flavored candy coating (almond bark) chopped
1 teaspoon vegetable oil

1. Heat oven to 300 Degrees. Cut 14x12-inch sheet of heavy-duty foil; line 8-inch square pan with foil so foil extends over sides of pan. Spray foil with cooking spray. In small bowl, mix cookie crumbs and butter. Press in bottom of pan.

2. In large bowl, beat cream cheese, sour cream, and sugar with electric mixer on medium speed until fluffy. Beat in egg and almond extract, scraping bowl if necessary. Pour over crust.

3. Bake 30 to 40 minutes or until edges are set (center will be soft, but will set when cool). Cool on cooling rack 1 hour. Cover; refrigerate 1 hour. Meanwhile, cover 2 cookie sheets with waxed paper.

4. Remove cheesecake from pan by lifting foil. Cut into 8 rows by 6 rows, making 48 oblong cheesecake bites (I didn't follow this because if I did they would have been REALLY small so I just cut them the way I felt like). In 1-quart microwaveable bowl, microwave chocolate chips and shortening uncovered on Medium (50%) 3 minutes. Stir; microwave in 15-second increments, stirring after each, until melted and smooth.

5. Work with half of the bites at a time (24 bites); refrigerate other half until needed. Place 1 bite on a fork and dip fork into chocolate to coat. Lift fork from chocolate and allow excess chocolate to drain off. Place on 1 waxed paper-lined cookie sheet. Repeat with second half of bites and second waxed paper-lined cookie sheet.

6. In small microwaveable bowl, microwave candy coating and oil uncovered on High 1 minute. Stir; microwave in 15-second increments, stirring after each, until melted. Spoon into small resealable food-storage plastic bag (Beware, It's Hot!!!). Seal bag; cut tiny hole in corner of bag. Pipe melted coating over dipped bites. Store covered in refrigerator.

I made this recipe for some friends of ours and they LOVED them! Even though it's a long process to make and you may get frustrated, it's so good you'll forget how much time you spent and just enjoy. HAVE FUN!

Bombshell Brownies with Frosting

Brownies:

Ingredients:
1 1/2 C Flour
2 C sugar
4 eggs
5 T cocoa
1/2 t salt
1 C oil
1 C chopped pecans (optional)

Instructions:
Mix all of the above together and pour into a greased 9x13 pan. Bake at 350 degrees for 35 minutes.

When you take the brownies out, start the frosting.

Frosting:

In a pan melt 1/2 C butter, 6 T milk, and 4 T cocoa. Bring to a gentle boil while whisking constantly and let roll for 1-2 minutes. Then add 1 box (1 pound) powdered sugar, 1 T vanilla, and 1 C chopped pecans (optional). Stir together until well combined and spread over warm brownies. Cool and then Cut.

Chocolate Trifle

1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy (Or Raspberries, Strawberries. It's The Decorative Topping)

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish.(Or Gnarish With Fruit, I Used Raspberries) Refrigerate 8 hours before serving.

Raspberry Bars with Lemon Icing

Base:
3 cups all purpose flour
1 1/2 cups granulated sugar
1/2 teaspoon baking soda
1/2 grated lemon peel1 cup butter or margarine, chilled
1 egg, slightly beaten

Filling:
1 pkg. (12oz) frozen lightly sweetened raspberries
1 1/4 cups granulated sugar
1/4 water
3 tablespoons cornstarch
1/2 teaspoon grated lemon peel
1/2 teaspoon vanilla

Icing:
1 1/4 cups powdered sugar
1 to 2 tablespoons fresh lemon juice
1 tablespoon butter or margarine, softened

Heat oven to 350 degrees.

In large mizing bowl, combine flour, granulated sugar, the baking soda, and lemon peel. Using a pastry blender, cut in chilled butter and egg until mixture resembles coarse crumbs. Reserve 2 cups flour mixture. Press remaining flour mixture evenly into ungreased 15 1/2 x 10 1/2in jelly roll pan to form base. Bake for 8 minutes.

In 2-quart saucepan, combine filling ingredients. Cook over medium-high heat until raspberries are defrosted and filling is thickened, stirring frequently. Spread filling evenly over base. Sprinkle reserved flour mixture evenly over filling. Bake for an additional 15 to 20 minutes, or until golden brown. Cool slightly. (This is where I messed up, I forgot to let cool and drizzled the dressing which is why the dressing kind of melted onto the bars. So COOL before adding the icing! =D)

In a small mixing bowl, combine icing ingredients. Stir until smooth. Drizzle icing over warm bars. Cool completely before cutting.

Peanut Butter Chocolate Chip Cookies

1/2 cup (1 stick) butter, softened
1/2 cup chunky or smooth peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips

Preparation:

Preheat oven to 375°.

Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy.
Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips.

Drop cookie dough by teaspoonfuls onto lightly greased baking sheets.

Bake for 10-12 minutes at 375°.

Cool, if desired and Enjoy!

Cake Sandwich Cookies aka Oreo Cakesters

>1 cake mix (Any kind you want, Be Creative)

>1/3 c oil

>2 eggs

*Mix all together. Roll into small balls and put on cookie sheet. Bake at 350'F for 8 to 10 minutes. Take out when cookies crackle on top.

***Other Information: The Anderson way is Milk Chocolate cake mix and White Chocolate Chips. Devil's food and frosting make Oreo; add 1 bag of any kind of baking chips (chocolate butterscotch, peanut butter, M&M's, vanilla etc.) Or use a white or yellow mix and roll balls in cinnamon sugar for snickerdoodles.

Frosting:

>1 8 oz pkg cream cheese

>1 cube margarine or butter

>3/4 bag (2lb I think) powdered sugar (This step was a little confusing to me)

>1 tsp vanilla.

*Mix all together. Definately make sure cookies are cool before frosting them.

Chewy Oatmeal Chocolate Chip Cookies

Ingredients
>1 cup butter, softened
>1 cup packed light brown sugar
>1/2 cup white sugar
>2 eggs
>2 tsp vanilla extract
>1 1/4 cups all-purpose flour (I use Whole Wheat)
>1/2 tsp baking soda
>1 tsp salt
>3 cups quick-cooking oats
>1 cup chopped walnuts (optional)
>1 cup semisweet chocolate chips

Directions
*1. Preheat oven to 325'F
*2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt, stir into mixture until just blended. Mix in the quick oats, walnuts (optional), and chocolate chips. Drop by spoonfuls (I use a small cookie scooper) onto ungreased (I use parchment paper on top of the cookie sheet) cookie sheets.
*3. Bake for 10-12 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring them to a wire rack to cool completely.