Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

These bars are to die for!!  I loved them.  I will definatly be making these again!!

Ultimate Chocolate Chip Cookie n’ Oreo
Fudge Brownie Bar

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.

To half this recipe for an 8×8 brownie mix, just half the chocolate chip cookie dough ingredients. Enjoy!

Lemon Pull-Aparts

I could have eaten this whole pan, they were so yummy!  The whole family loved them.  the best part besides eating them was that they were so easy to make!!

Lemon Pull-Aparts

Rolls:

• 12 Rhodes dinner rolls, thawed but still cold
• zest of 1 lemon
• 1/2 cup sugar
• 3 Tbsp butter, melted

Glaze:

• 1/2 cup powdered sugar
• 1 Tbsp lemon juice

Directions:

• Cut rolls in half and place in a greased 9×13″ pan. 
• Drizzle with the melted butter. 
• Mix lemon zest and sugar together in a small bowl. Sprinkle HALF of the lemon sugar mixture over the rolls. Cover and let raise till doubled. 
• Sprinkle remaining sugar mixture on top.
• Bake at 350 for about 20-25 minutes. Remove from pan. 
• Combine glaze ingredients. Drizzle over rolls while still warm.

**i cut up more then 12 rolls, maybe 18.

Butterscotch Bubbleloaf

This is something my father in-law loves to make when we go camping (he has a trailer, so that makes it easier). So for our Father's Day celebration for him, I couldn't resist. And it was a hit! It disappeared very quickly. YUM!!

Ingredients:

• 24 Rhodes Dinner Rolls, thawed but still cold
• 1/2 box butterscotch or vanilla pudding mix, non-instant
• 1/2 cup pecans, chopped (optional)
• 1/2 cup brown sugar
• 1/2 cup butter or margarine

Directions: 

• Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in sprayed bundt pan, alternately with pecans. Sprinkle any remaining pudding mix over the top.
  

• Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls.  (Be sure to get around the edges)
• Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. 

• Carefully remove wrap. Bake at 350°F for 15-20 minutes. Then cover with foil and cook another 15 minutes. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

Fresh Strawberry and Lemon Mousse Trifle

Fresh Strawberry and Lemon Mousse Trifle

• 1 (4 3/4 oz) pkg. Strawberry Danish dessert (found by the gelatin)**
• 2 1/2 cup cold water
• 1 lb. fresh strawberries, sliced
• 1 1/2 cups whipping cream
• 1/2 cup milk (I used skim)
• 1 (3.4 oz) instant lemon pudding
• zest of 1 lemon
• 1 (14 oz) angel food cake, cut into about 1 inch cubes
• extra strawberries for garnish (optional)

1. In a large microwave safe bowl, whisk together the danish dessert and cold water. Cover the bowl with a piece of waxed paper and microwave for 6 minutes, stirring every two minutes.
2. Remove from the microwave and allow danish dessert to cool for 1 hour.
3. In a large bowl, whip the whipping cream and milk until soft peaks form. Add the dry pudding to the cream mixture and beat until stiff peaks form. Then fold in the lemon zest.
4. Once the danish dessert has cooled for the 1 hour fold in the fresh strawberry slices. It will look like a strawberry sauce.
5. In a trifle bowl or large glass bowl, layer 1/2 of the cake cubes followed with 1/2 of the strawberry sauce and the 1/2 of the lemon mousse. Repeat the layers with the remaining ingredients. You can pipe on the last layer of lemon mousse to make it decorative. Chill for at least 3-4 hours before serving. Serves 10-12.

** Strawberry Pie Glaze may be substituted. The danish
** I made my own danish dessert:  (I would double it)
2 cups warm water
1 cup sugar
2 T. cornstarch
3 oz. red jello
mix sugar and cornstarch together, add water.  Cook until thick and clear. Add jello. cool

I got this from Real Mom Kitchen