Adventureful Mud Pie

 Ingredients: 

• 
  2 pkgs (3.4oz) vanilla or chocolate instant pudding
• 3 3/4 cups milk
• 1 pkg Adventurefuls cookies (crushed)
• 8oz package cream cheese
• 8oz tub of whipping cream
• 
  (can use reduced or non-fat milk, cheese and dessert topping if you prefer)

Directions:

1. Whip pudding and milk. Set aside. 
2. Save 1/4 cup crumbs and spread remaining crumbs in 9"x13" pan.
3. Spoon 3/4 of pudding over crumbs. 
4. Blend cream cheese and remaining 1/4 pudding. Layer it on top of pudding.
5. Layer on the whipping cream.
6. Refrigerate for several hours. 
7. Garnish with remaining crumbs just before serving 

Chocolate Decadent Pie

 This one was absolutely delicious and lived up to the name. My initial try at whipped topping was way too liquidy, so I've edited to just use Reddi-Whip or something similar. Despite my less than stellar first try, it disappeared rather quickly and everyone requested I make this one again. Adult supervision is required, especially when using the oven.

Ingredients

• 1 1/4 c Thin Mints, crushed
• 1 1/4c Trefoils, crushed (about 1 1/2 sleeves)
• 1/4 c sugar
• 1/3 c butter, melted
• 1 1/2 c milk chocolate chips
• 1 1/2 c white chocolate chips
• 1 c sweetened condensed milk (divided)
• 1 tsp vanilla extract (divided)
• 1 1/2 whipped cream (spray bottle the easiest)

Directions (Total prep time: 90 min)

1. Preheat oven to 375 degrees F. 
2. Spray the inside of a 9" pie pan with non-stick cooking spray.
3. In a bowl, combine Trefoil cookie crumbs, sugar and melted butter.
4. Press mixture firmly into sprayed pie pan, covering bottom and sides. 
5. Bake 5-7min. 
6. Set aside to cool.
7. While crust is baking, you can use a microwave safe bowl to combine milk chocolate chips, 1/2c condensed milk and 1/2 tsp of vanilla. Alternative: combine all ingredients and melt in a small double-boiler. 
8. Stir until all chips are melted and pour into bottom of cooled crust. 
9. Set in freezer while preparing the second layer.
10. For the second layer, use a microwave safe bowl to combine white chocolate chips, 1/2 c condensed milk and 1/2 tsp vanilla. Alternative: combine all ingredients and melt in a small double-boiler. 
11. When the first layer has cooled sufficiently, pour the second layer over top. 
12. Refrigerate pie for at least 30min to allow both layers to solidify sufficiently. 
13. Top pie with whipped cream. 
14. Sprinkle/decorate the pie with crushed Thin Mint cookies. 

Divine Chocolate Cake.

I just made this and have been eating it all by myself, and have loved every minute of it! I think you could maybe compare it a little to the chocolate cake at Magleby's, but don't quote me on that. It does have that same type of fudgy, cake-like consistency. Hope you like it!

Divine Chocolate Cake

Image courtesy of "Country Living"

Ingredients:
1 small package of instant chocolate pudding
1 cup sour cream
1/2 cup oil
4 eggs
1 bag of chocolate chips (I use milk chocolate)
1 bag of chocolate cake mix (I use Betty Crocker-"Butter Recipe Chocolate" one.)

Mix it all up and put in a greased 9x13 pan. Bake at 350 degrees for 45-55 min. Best HOT out of the oven. I don't usually add frosting, because it is pretty rich without it, but go ahead if you want to!

Top with- Scoop of vanilla ice cream, Caramel Syrup & Chocolate Magic shell over the ice cream!

Enjoy!!

{Chocolate Chocolate Chip Cookies}

What an awesome Valentine's Day Cookie Exchange party we had here on the island!!
I'm still high from sugar overload but I hope the rest of you will post your amazing recipes on the blog for us to enjoy :)

These should just be called, "death by chocolate cookies"...

Cream together:
1 ½ cups softened butter
1 ½ cup brown sugar
½ cup sugar
Add and beat until fluffy:
2 large room temperature eggs
1 teaspoons vanilla
Add and beat well:
1 large package of Instant Chocolate pudding mix
Combine just till well mixed:
2 cups oats measured and then ground
2 1/3 cups flour
1 T. baking soda
2 cups white chocolate chips

Shape into perfect little balls and bake at 375 degrees for about 10 minutes. Then, enjoy your warm cookies! I even like them better the next day :)

Chocolate Carmel Bars

mix together:
1 pkg devils food cake mix
1/3 c soft margarine
1/2 c quick oats
1 egg

Reserve 1 cup of mixture and pat rest into greased, floured 9x13 pan. Bake 8-10 min at 350. Remove from oven and top with:
1- 6 oz pkgy chocolate chips
1 jar carmel toppings mixed with 3 T flour

Add 1/2 cup chopped nuts to reserved mixture; sprinkle over top; bake another 10 min at 350 or until set in center.

*Delicious and Rich, everything you want in chocolate.

Magic Cookie Bars!

(picture courtesy of google images)

Sorry this took me so long to post ladies! Enjoy!!

Ingredients:

1/2 cup butter of margarine, melted

1 1/2 cups graham cracker crumbs

1 (14 oz.) can EAGLE Brand sweetened condensed milk (or whatever is available!)

2 Cups semisweet chocolate morsels

1 1/3 cups flaked coconut

1 cup chopped nuts

Directions

1. Heat oven to 350 degrees ( 325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.

2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.

3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

ENJOY! And don't feel bad if you eat more than 5 in a sitting...i do it all the time :)

Chocolate Pudding & Oreos Popsicles

I got this recipe from the Kraft website. Hope you guys like it.

1 package (3.9oz) of instant chocolate pudding

2 cups of milk

6 oreo cookies

1/2 cup of thawed cool whip.

-Prepare the chocolate pudding as directed on the package. You need the 2 cups of milk to prepare the pudding.

-Place the oreo cookies in a ziploc bag and crush cookies with a rolling pin.

-Add crushed oreos and cool whip to pudding mixture. Mix until well blended.

-If you don't have popsicle molds then you can use small 3oz paper cups to place the pudding mixture. Insert a wooden stick or plastic spoon into each cup and to hold the popsicles.

-Freeze popsicles for 5 hours or until firm.

- Once the popsicles have frozen; in order to remove the cup from the popsicle place the popsicle cup in warm water for 15 secs. After the 15 sec press firmly on the bottom of the cup to remove cup.

*As an alternative you can always substitute the chocolate pudding for vanilla pudding.

Better than Sex Cake

1 pkg. German chocolate cake mix
1 can sweetened condensed milk
1 jar caramel, butterscotch or fudge ice cream topping
1 (8 oz.) Cool Whip
1 Heath candy bar, grated

Bake cake as directed on package (9 x 13 inch pan) and let cool. With a wooden spoon handle, punch holes about one inch apart over entire cake. Pour whole can of sweet milk into holes. Pour entire jar of topping over cake. Pour entire container of Cool Whip over the topping. Spread grated Heath bar over all.

* lots of ways to make this cake, you can also use a Devils Food Cake mix.

Cake Mix Cookies

Snickerdoodles

1 pkg yellow or white cake mix
2 eggs
1/3 c oil
1 tsp vanilla

Mix together and roll into balls. Dough is pretty sticky and may need to refrigerate for a bit. Roll into cinnamon and sugar. Bake for 10 minutes at 350 degrees.

Sugar Cookies

1 pkg white cake mix
2 eggs
1/2 c oil

Mix together and roll into balls or flatten and cut into shapes. Bake for 10 minutes at 350 degrees.

Chocolate Cookies

1 pkg chocolate cake mix
1/2 c butter softened
2 eggs
1 c white choc chips

Mix together and roll into balls. Bake for 10 minutes at 350 degrees.

smore brownie

(image and recipe courtesy the food network website)

Try not to lick the screen....

Crust:

• 6 tablespoons unsalted butter, melted
• 1 1/2 cups crushed graham cracker crumbs
• 2 tablespoons sugar
• Pinch fine salt

Brownie:

• 8 tablespoons (1 stick) unsalted butter
• 4 ounces unsweetened chocolate, chopped
• 1 cup packed light brown sugar
• 3/4 cup white sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon fine salt
• 4 large cold eggs
• 1 cup all-purpose flour

Topping:

• 4 cups large marshmallows

Directions

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Pumpkin Chocolate Chip Cookies

to bring a little "fall" to Grenada - try these!

1 box Spice Cake mix
1 bag semi-sweet chocolate chips
1 16 oz. can of pumpkin

mix together and bake for 10-12 min @ 375 degrees
so easy and so yummy!

Turtle Cake

This is a variation I made of a cake my mom has made for a long time. It's usually made with a toffee candy bar melted into a thick sauce. Instead, I used a caramel sauce recipe we already had. If anyone has a suggestion on how to make the caramal sauce thicker, it would be greatly appreciated. That way the caramel layer would be more distinct in the cake. But regardless, this is very delicious!

Turtle Cake

Swiss (or regular) chocolate cake mix
1 c. pecans
1 bag chocolate chips
Caramel Sauce

Make cake mix and pour half into greased 9x13 pan. Bake for 20 minutes at 350. Let cool for 5 minutes.

Meanwhile, make the caramel sauce:
1 cup butter
2 cups brown sugar
1 can sweetened condensed milk
1/4 cup corn (Karo) syrup
Bring to a boil, and let boil for a couple of minutes. Done.

Pour most of the caramel sauce over baked cake and sprinkle nuts and chocolate chips. Pour remaining cake batter on top. Bake for 30 minutes. When the cake has cooled a bit, you can pour the remaining caramel sauce on top. It makes the cake even more divine!

Let me know how it works out for you.