Mint Oreo Cupcakes

Serves: 24

For the cupcakes:

24 Mint Oreos
Box Chocolate Cake Mix
1 stick of butter, melted
1 cup water
3 eggs

1. Preheat oven to 350. Line 24 muffin tins with cupcake liners. Place a Oreo in the bottom of each liner.
2. In the bowl of a mixer, combine cake mix, melted butter, water and eggs. Beat on low for one minute. Scrape sides of bowl and increase speed to high. Beat for another minute.
3. Fill muffin tins 2/3 full and bake for about 15 minutes or until tops spring back when lightly touched. Allow to cool completely on a cooling rack before serving.

For Frosting:

15 Mint Oreos, crushed completely into superfine crumbs
4 sticks of butter, softened
4 Tablespoons milk
8 cups powdered sugar
2 teaspoons vanilla extract
2 teaspoons mint extract

1. In the bowl of a mixer, beat butter, milk, and extracts on low speed until smooth and combined. Slowly add powdered sugar and beat on low until just mixed. Increase speed to medium high and beat for 2 minutes. Add cookie crumbs and beat on low until well combined.
2. Pipe frosting on cupcakes and top with an extra Oreo, if desired.

Cheesecake Cookie Cups

Prep Time: 15 minutes
Cook Time: 30 minutes
Ready In: 1 hour 45 minutes
Serves: 12

12 pieces NESTLE® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough (or equivalent)

1 (8 ounce) package cream cheese
1/2 cup sweetened condensed milk
1 large egg
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

1. Preheat oven to 325 degrees F.
2. Paper-line 12 muffin cups.
3. Place one piece of cookie dough in each muffin cup.
4. Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
5. Beat cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth.
6. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
7. Bake for additional 15 to 18 minutes or until set.
8. Cool completely in pan on wire rack.
9. Top with pie filling.
10. Refrigerate for 1 hour.

Rich Chocolate Pound Cake

Prep Time: 15 minutes
Cook Time: 55 minutes
Ready In: 1 hour 10 minutes
Serves:12 to 16

2 cups (12-oz. pkg.) semi-sweet chocolate chips, divided
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups packed light brown sugar
1 cup (2 sticks) butter, softened
1 tablespoon vanilla extract
4 large eggs, room temperature
1/2 cup milk

1. Preheat oven to 350º F. Grease 12-cup Bundt pan.
2. Microwave 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH power for 1 minute; Stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool to room temperature.
3. Combine flour, baking powder and salt in medium bowl.
4. Beat sugar, butter and vanilla extract in large mixer bowl until creamy.
5. Add eggs, one at a time, beating well after each addition.
6. Beat in melted chocolate.
7. Gradually beat in flour mixture alternately with milk.
8. Spoon into prepared Bundt pan.
9. Bake for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
10. Cool in pan for 30 minutes. Invert cake onto wire rack to cool completely.
11. Microwave remaining morsels in heavy-duty plastic bag on HIGH power for 45 seconds; knead bag. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over cake.

Banana Bread

Cook Time: 1 Hour 10 Minutes
Serves: 1 loaf

1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

1. Preheat the oven to 325 degrees F. Butter a 9x5x3 inch loaf pan.
2. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon.
4. In another bowl, mix together the flour, baking powder, baking soda and salt.
5. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
6. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean.
7. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Pumpkin Pancakes

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Serves: 6

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Double Chocolate Frozen Fudge Pops

Prep Time: 10 Minutes
Cook Time: 5 Minutes
Ready In: 4 Hours 35 Minutes
Serves: 8

1/2 cup white sugar
2 tablespoons cornstarch
2 tablespoons cocoa powder
2 1/2 cups whole milk
1 teaspoon vanilla extract
1 tablespoon butter
1/4 cup miniature semisweet chocolate chips

1. Combine the sugar, cornstarch, cocoa powder, and milk in a small saucepan over medium heat. Bring to a simmer, and stir until thick, about 2 minutes. Remove from heat; stir in vanilla and butter. Transfer to a heatproof bowl, and refrigerate until cool, approximately 20 minutes.
2. Stir the chocolate chips into the cooled chocolate mixture. Pour into molds and freeze until firm, about 4 hours.

Country Quiche

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Serves: 8

8 slices bacon
1 small onion, chopped
4 eggs
2 tablespoons milk
2 tablespoons all-purpose flour
1 teaspoon dried parsley
1/4 teaspoon dried thyme
salt and pepper to taste
1 (9 inch) unbaked pie crust
1/4 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain (reserving 1 tablespoon of grease) crumble bacon and set aside. Heat reserved bacon grease in skillet and saute onion until soft.
3. In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, mozzarella and cheddar cheese; mix well. Pour mixture into pie crust.
4. Bake in preheated oven for 45 minutes, or until lightly brown on top and firm in the middle. Serve warm.

Chocolate Banana Cream Cake

Serves: 12

1 (18.25 ounce) package Devils Food Cake
2 large eggs
2/3 cup Canola Oil
1 3/4 cups milk, divided
1 (1 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
1 teaspoon imitation banana extract
1 (8 ounce) container frozen whipped topping, thawed
1 (11.75 ounce) jar Hot Fudge Topping
2 large bananas
1 teaspoon lemon juice

1. Heat oven to 350 degrees F. Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
2. Blend cake mix, eggs, oil and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spread batter evenly into prepared pan. Bake 38-42 minutes. Cool completely.
3. Blend pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding and banana extract. Blend in whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in small bowl until of spreading consistency. Slice bananas 1/4-inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.
4. Remove cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and remaining 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake. Place 2 tablespoons fudge topping into a corner of a 1-quart resealable bag. Knead. Cut small corner off bag. Drizzle fudge topping over top of cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.

Meatball Nirvana

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 4

1 pound extra lean ground beef
1/2 teaspoon sea salt
1 small onion, diced
1/2 teaspoon garlic salt
1 1/2 teaspoons Italian seasoning
3/4 teaspoon dried oregano
3/4 teaspoon crushed red pepper flakes
1 dash hot pepper sauce, or to taste
1 1/2 tablespoons Worcestershire sauce
1/3 cup skim milk
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
3. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

Spinach Tomato Tortellini

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 6

1 (16 ounce) package cheese tortellini
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup chopped fresh spinach
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. dried basil
1 tsp. minced garlic
2 Tbsp. all-purpose flour
3/4 cup milk
3/4 cup heavy cream
1/4 cup grated Parmesan cheese

1. Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
2. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

Creamy Chocolate Fudge

Prep Time: 10 Minutes
Ready In: 30 Minutes
Cook Time: 20 Minutes
Servings: 48

1 (7 ounce) jar marshmallow cream
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract

1. Line an 8x8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Three-Cheese Pasta Bake

Serves: 4
Cook Time: 25 minutes

1 (10.75 ounce) can cream of mushroom soup
1 (8 ounce) package shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
4 cups cooked corkscrew-shaped pasta

1. Mix soup, cheeses, milk and black pepper in 1 1/2-quart casserole. Stir in pasta.
2. Bake at 400 degrees F. for 20 min. or until hot.

Pumpkin Pie

Serves: 8
Prep Time: 10 minutes
Cook Time: 1 hour

1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can Pumpkin
1 (12 fluid ounce) can Evaporated Milk

1. Preheat oven to 425 degrees F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)