Best Brownies Ever

Best Brownies Ever
Katie's Kitchen
*From Maria Strange

1 1/3 cup butter
2 2/3 cup sugar
cream together

Add 4 eggs
1 Tbsp vanilla

In seperate bowl:
2 cups flour
3/4 cup cocoa
1/2 tsp salt

Mix together
Add egg mixture to dry ingredients

Bake at 350 degrees for 25-35 minutes

FROSTING
3 cups powdered sugar
1/3 cup softened butter
2 tsp vanilla
1/3 cup cocoa
3-4 Tbsp milk

Chocolate Chews

Chocolate Chews
Katie Whipple

1 3/4 cup brown sugar
6 T butter
1/2 cup sugar
2 T vanilla
3 egg whites
powdered sugar to coat
2 1/3 cup flour
6 T cocoa
2 tsp baking powder
1/2 tsp salt

Cream the butter, sugar and vanilla. beat in egg whites one at a time. Stir all dry ingredients together in a separate bowl; add to creamed mixture. Beat till well blended. Cover, chill for 3 hours. Form into small balls. Roll into powdered sugar. Place on greased cookie sheet. Bake at 350 for 10 minutes so they're chewy.

Homemade Oreos

Homemade Oreos

1 box devils food cake mix
3/4 cup shortening
2 eggs

mix with hands until you have a moist dough, it will be thick. roll into 1 inch balls. Bake at 350 for 5-6 minutes.

Frosting:

8 oz. powdered sugar
4 T margarine
1/2 tsp vanilla
4 oz. cream cheese

Mix, put inbetween cookies.

Easy Eclair Pie

1 pkg Graham crackers
1 12 oz. tub cool whip
1 lg pkg instant vanilla pudding
2 1/2 cups cold milk
1 container chocolate frosting

Lay crackers side by side in a 9x13 pan. Set aside. In bowl mix pudding with milk, stir until thick. Add cool whip. Mix well. Spoon pudding over crackers in pan. Add another layer of crackers. Melt frosting. Pour over crackers. Chill for 4 hours or overnight.

Ice Cream Sandwiches

Ice Cream Sandwiches

Brownie for Ice Cream Sandwiches

1/2 cup butter, cubed
4 squares (1 oz. each) semisweet chocolate
2 eggs
1 cup sugar
1 tsp vanilla extract
3/4 cup all-purpose flour
1/4 tsp salt

In a microwave safe bowl or heavy saucepan, melt butter and chocolate; stir until smooth. Cool slightly. In a large mixing bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Combine flour and salt; gradually add to chocolate mixture.

Pour into a parchment paper lined 15x10x1 baking pan. Bake at 400 degrees for 10-12 minutes or until center is set (do not overbake). Cool completely on a wire rack. Invert brownie onto a work surface and remove parchment paper.

Prepare according to recipe directions for specific sandwiches which follow:

Candy Bar Ice Cream Sandwiches

Brownie (recipe above)
4 cups snickers ice cream, softened
1 bottle (7 1/4oz.) chocolate hard shell ice cream topping

Prepare, bake and cool brownie. Cut brownie in half widthwise. Spread ice cream over one brownie half. Turn over remaining brownie half; place over ice cream. Cover and freeze for 2 hours or until firm.

Cut into bars, squares or desired shapes. Drizzle with ice cream topping; let stand for 1-2 minutes or until topping is set. Wrap in plastic wrap. Freeze until serving. Makes 12-15 servings.

Fudge Topped Brownies

Fudge-Topped Brownies

1 cup (2 sticks) butter or margarine, melted
2 cups sugar
1 cup all-purpose flour
2/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
2 eggs
1/2 cup milk
3 teaspoons vanilla extract, divided
1 cup chopped nuts
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)

Heat oven to 350°F. Grease 13x9x2-inch baking pan. Stir together butter, sugar, flour, cocoa, baking powder, eggs, milk and 1-1/2 teaspoons vanilla in large bowl; beat well. Stir in nuts. Spread batter in prepared pan. Bake 40 minutes or until brownies begin to pull away from sides of pan. Just before brownies are done, in heavy saucepan, melt chocolate chips with sweetened condensed milk and remaining 1-1/2 teaspoons vanilla. Immediately spread over hot brownies. Cool in pan on wire rack. Refrigerate. Cut into bars.

About 36 brownies.

Peanut Butter and Milk Chocolate Chip Brownie Bars

Peanut Butter and Milk Chocolate Chip Brownie Bars

6 tablespoons butter or margarine, melted
1-1/4 cups sugar
2 teaspoons vanilla extract, divided
3 eggs, divided
1 cup plus 2 tablespoons all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1/2 cup REESE'S Creamy Peanut Butter
1 cup HERSHEY'S Milk Chocolate Chips, divided
1 cup REESE'S Peanut Butter Chips, divided
3/4 teaspoon shortening

Heat oven to 350°F. Grease 13x9x2-inch baking pan. Stir together butter, sugar and 1 teaspoon vanilla in large bowl. Add 2 eggs; stir until blended. Stir together flour, cocoa, baking powder and salt. Add to egg mixture, stirring until blended. Spread in prepared pan. Bake 20 minutes.

Meanwhile, stir together sweetened condensed milk, peanut butter, remaining egg and remaining 1 teaspoon vanilla extract. Pour evenly over hot brownie. Set aside 1 tablespoon each milk chocolate chips and peanut butter chips; sprinkle remaining chips over peanut butter mixture. Return to oven; continue baking 20 to 25 minutes or until peanut butter layer is set and edges begin to brown. Cool completely in pan on wire rack.

Stir together remaining milk chocolate chips, remaining peanut butter chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessay, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars. Store loosely covered at room temperature.

24 to 36 bars.

Ultimate Caramel Nut Brownies

Baker's Ultimate Caramel Nut Brownies

4 squares Baker's Unsweetened Baking Chocolate
3/4 cup butter or margarine
2 cups granulated sugar
4 eggs
1 cup flour
1 (14 ounce) package caramels, unwrapped
1/3 cup heavy cream
2 cups pecans or walnut halves, divided
1 (12 ounce) package Baker's Real Semi-Sweet Chocolate Chips (optional)

Heat oven to 350 degrees F. Grease a foil-lined 13 x 9-inch baking pan.Microwave chocolate squares and butter in microwave-safe bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs. Stir in flour. Spread 1/2 of batter in prepared pan. Bake 25 minutes, or until batter is firm to the touch.

Meanwhile, microwave caramels and cream in microwave-safe bowl on HIGH 3 minutes or until caramels begin to melt. Whisk until smooth. Stir in 1 cup of nuts. Gently spread caramel mixture over brownie batter in pan. Sprinkle with chocolate chips, if desired. Pour remaining unbaked brownie batter evenly over caramel mixture; sprinkle with remaining nuts. (Some caramel mixture may peek through.) Bake additional 30 minutes.Cool in pan. Run knife around edge of pan to loosen brownies from sides. Lift from pan using foil as handles.

Cut into 24 fudgy brownies.

Ice Cream Sandwich Dessert

Ice Cream Sandwich Dessert

20 ice cream sandwiches

1 carton (12 oz.) frozen whipped topping, thawed

1 jar (11 3/4 oz. hot fudge ice cream topping

1 cup salted peanuts (optional)

Arrange half of the ice cream sandwiches on the bottom of a 13x9 pan. Spread half of the whipped topping over sandwiches. Spread half of the hot fudge over whipped topping. Sprinkle with peanuts. Repeat layers. Cover and freeze.

Oreo Balls

Oreo Balls

1 package regular size Oreo cookies, (any flavor) crushed
1 (8 ounce) package cream cheese, softened
1 package white almond bark
1 package chocolate almond bark

Using a blender or hand held mixer, mix Oreos and cream cheese together.
Roll into walnut size balls. Chill for an hour. Melt approximately 3/4 package of white almond bark. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. Takes about 15 min. While waiting, melt about 1/4 package of chocolate almond bark.
When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.

Just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.

Aunt Ann's Fudge

This recipe is from Jimmy's mom Becky. It is so easy and sooo good.

Aunt Ann's Fudge

2 cups Sugar

2/3 cup Pet or Carnation evaporated milk

dash salt

1 cube margarine

16 large fresh marshmallows

1 cup chocolate chips (hershey's semi-sweet)

1/2 tsp vanilla

chpped walnuts or pecans (optional)

Bring the first four ingredients to a boil slowly, stirring constantly. Boil for 5-7 minutes, stirring constantly. Remove from heat and add the marshmallows, stir vigorously until melted, quickly add the chocolate chips and vanilla. Stir until smooth and add nuts if desired. Quickly pour into a buttered 8x8 pan. Let set.

If the fudge is not smooth, cook less time next time. If it doesn't set up, cook longer next time.