Double Doozie Cookies with M & M candies

 I love cookies from the Great American Cookie Company. So I used trial and error and finally figured out the trick. These are almost identical. This recipe is for the M and M kind, but any cookie will work. The secret is the filling. Yummy!!

• 2 sticks salted butter, slightly softened
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 1/4 cups bread flour
• 1 1/4 cups brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 egg yolk
• 2 Tablespoons milk
• 2 teaspoons vanilla extract
• 1 cup semi sweet chocolate chips
• 2/3 cup Mini M&M’s, plus an extra 1/2 cup for tops
• Frosting:
• 1 cup vegetable shortening
• 5 cups powdered sugar
• 1 teaspoon vanilla
• 1/3 cup water

INSTRUCTIONS

1.  In a medium sized bowl, stir together the flour, baking soda, and salt and set aside.

2.  In the bowl of a mixer, cream together the butter and both sugars on medium speed until smooth and combined, about a minute.  Add egg, egg yolk, milk, and vanilla and mix on medium low until fully combined.  With the mixer on low speed, slowly add flour mixture until completely mixed in.  Using a wooden spoon, fold in chocolate chips and 2/3 cup Mini M&Ms.

3.  Refrigerate dough for at least an hour.

4.  Preheat oven to 350.  Scoop dough with a small cookie scoop onto an ungreased baking sheet.  Bake until edges are just turning golden brown, about ten minutes.  HALFWAY THROUGH BAKING, remove baking sheet from oven and press a few M&Ms into the top of each cookie, if you want a more authentic, colorful look.

5.  Let cookies cool on baking sheet for a minute, then remove to racks to cool completely.

6.  Make your frosting:  In the bowl of a mixer, combine shortening and powdered sugar on low speed until just combined.  Add water and vanilla extract, and beat on high for about 2 minutes, until light and fluffy.  Pipe or spread frosting on the flat side of a cookie and top with another.

Notes:

Makes about 3 dozen Double Doozies

                                            Maple walnut blondies with maple nut sauce

• 1 cup flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup chopped walnuts
• 1/3 cup butter, melted
• 1 cup packed brown sugar
• 1 large egg

• 1 tablespoon vanilla extract
• 1/2 cup white chocolate chips
• Sauce:
• 1/4 cup butter, softened
• 1/4 cup powdered sugar
• 1 ounce cream cheese (2 tablespoons), softened
• 1 tablespoon maple syrup

1. Preheat oven to 350 degrees. Line an 8x8 pan with aluminum foil and spray with cooking spray.In a bowl add flour, baking powder, baking soda, salt, and walnuts. Whisk to combine. Set aside.
2. 
   In a large bowl, mix the melted butter and brown sugar with a mixer. Add the egg and vanilla and mix well. Add the flour mixture a little at a time until combined. Stir in white chocolate chips. Spread into the 8x8 pan and bake for 20-25 minutes or until center passes the toothpick test. I like mine a little on the gooey side. Remember right out of the oven they may seem gooey but once they cool they set up more.
3. 
   Serve warm with ice cream and Maple Butter Sauce.
4. 
   For the Maple Butter Sauce: In a small bowl add the butter, powdered sugar, cream cheese, and maple syrup. Blend with a mixer until smooth. I like warming the sauce and pouring over warm brownie and cold vanilla ice cream. Very rich dessert.
5. 
   When ready to serve, heat the maple butter sauce for about 30 seconds in the microwave and pour over warmed blondie and ice cream.

White Chocolate Macadamia Nut Blondie Brownie

This is a rich dessert, and if you like the cookies, you will love these brownies.  i like them just slightly warm with a cup of coffee!!

Ingredients:

1/2 pound, plus 1 teaspoon butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 tablespoons vanilla extract
3 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
2 cups white chocolate chips
1 cup macadamia nuts, toasted and rough chopped

Directions:

Preheat the oven to 350 degrees F.

Place 1/2 pound of the butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream the butter and sugar on medium speed until a smooth batter is formed. While the machine is running, add the eggs and vanilla extract, until incorporated into the batter.

Sift together 3 cups flour and baking powder. Slowly add the flour mixture to the batter and mix on low speed until a dough is formed. Very gently, by turning the mixer on and then off, fold the chips and nuts into the dough.

Once the dough is all blended, grease a 9 x 9-inch baking pan (I used a 9x13 pan, and still felt they were sufficiently thick) with the remaining butter and dust with the 1 tablespoon of flour. Pour the batter into the pan and place in the preheated oven. Bake for 25 to 30 minutes, or until set yet still moist.

Caramel Apple Cheesecake

This rich and creamy cheesecake has the great quality of a New York style, but with a southern spin on this classic. Creamy Caramel Sauce and Apples with a Dutch Crumb topping makes anyone want to dig in!!



Base:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

¼ teaspoon salt

½ teaspoon cinnamon

1 cup (2 sticks) butter, softened

Cream Cheese Layer:

2 (8-ounce) packages cream cheese, softened

1/2 cup sugar

2 large eggs

1 teaspoon vanilla extract

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

2 tablespoons sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel Topping:

1 cup firmly packed light brown sugar

1 cup all-purpose flour

½ teaspoon cinnamon

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

1 cup caramel sauce (homemade recipe below)

Preheat oven to 350 degrees F.

In a small bowl, stir together chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.

In a medium bowl, combine all the streusel topping ingredients and mix until crumbly. Set aside.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or two forks until mixture is crumbly but combined. Press evenly into a 9X13-inch baking pan lined with aluminum foil. Bake for 10 minutes or until lightly browned.

While the crust is baking, in a large bowl, beat cream cheese with 1/2 cup sugar until smooth. Then add eggs, one at a time and then the vanilla. Mix well. Pour over the warm crust.

Spoon the apple mixture evenly over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30 minutes until the filling is set.

Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).

Caramel Sauce:

4 tablespoons butter

1 cup firmly packed light brown sugar

½ cups half-and-half or cream

Pinch of salt

1 tablespoon vanilla

Mix butter, brown sugar, half-and-half or cream, and salt in a saucepan over medium-low heat. Bring the mixture to a simmer and cook while whisking gently for 5 to 7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. Turn off the heat and pour the sauce into a jar. Refrigerate until cold. If the caramel sauce has cooled in the fridge long enough to harden, warm slightly before drizzling on bars.

Not Yo Mama's Banana Pudding

This recipe adds a new twist on an original recipe. This is courtesy of Paula Deen. It is where I first seen it and tried it, it is a winner! Thanks Paula!


2 bags Pepperidge Farm Chessmen cookies (I've used nearly 3 at times)
6 to 8 bananas, sliced
2 cups milk (add c. milk for additional pudding)
1 (5-ounce) box instant French vanilla pudding (2-3.5 oz.)
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or 1-8 oz. container of whipped cream, whipped

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Mounds Bars

Just like the candy bar, but much cheaper and you can make it as big as you like!

2- 14 ounce bags of coconut

1 can sweetened condensed milk

1/2 cup butter, softened

1 lb powdered sugar

3 cups of chocolate chips

2 teaspoons of butter

In a large bowl mix together the coconut, sweetened condensed milk, 1/2 cup butter, and powdered sugar. Mix well.
Spread mixture onto a cookie sheet lined with parchment paper, chill for 2 hours.

Melt 1 1/2 cups chocolate chips and 1 teaspoon of butter in the microwave stirring every 30 seconds until melted. Spread over chilled coconut mixture and chill until chocolate is set.

Flip bars over and carefully peel or parchment paper. Melt remaining chocolate and butter. Spread over the coconut layer. Chill.

After firm, bring to room temperature and then cut them. If the chocolate is solid these will be hard to cut. I bring them to room temperature to cut them, and then put them back in the refrigerator to store them.

Almond Joy Cake

Rich chocolate cake with a creamy coconut filling, topped with more chocolate and almonds. I used mini chocolate chips around base just for looks, but it sure is good!

2 cups flour

2 cups sugar

1 cup water

1/2 cup butter

1/2 cup shortening

3 1/2 tablespoons cocoa

2 eggs

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla

1/2 teaspoon salt

Preheat oven to 350 degrees. Grease and flour a 13-by-9-inch pan.

Stir together flour and sugar in a large mixing bowl; set aside. Put water, butter, shortening and cocoa in a saucepan. Bring to a boil, stirring constantly. Let cool until warm.

Pour the water mixture into the flour mixture and stir well. Add remaining ingredients and mix until combined. Pour batter into prepared pan, bake for 22 minutes or until it tests done. Cool. Cover with Coconut Icing, then top with Chocolate Nut Coating (recipes follow).

COCONUT ICING

1 cup sugar

1 cup evaporated milk

24 large marshmallows

7 ounces shredded coconut

Heat all ingredients in a saucepan until the marshmallows are melted entirely, stirring until combined. Cool slightly, then spread on cooled cake.

CHOCOLATE NUT COATING

1/2 cup butter

12 ounces semi-sweet chocolate chips

1 cup sliced almonds

Melt butter and chocolate chips. Add nuts. Pour on top of coconut mixture. Cool. Serve.

Reese Cup Peanut Butter Cake

                              All the classics favorites you love, peanut butter and chocolate!

For the cake:2 cups all-purpose flour½ cup unsweetened cocoa powder½ tsp. baking powder½ tsp. baking soda½ tsp. salt2 sticks unsalted butter, at room temperature1 ½ cups sugar2 large eggs2 large egg yolks1 tsp. vanilla extract1 cup buttermilk4 oz. bittersweet chocolate, melted and cooled (optional)

For decorating:1 ½ – 2 batches frosting (follows recipe)
miniature Reese’s cups, halved and/or chopped

For the cake, center a rack in the oven and preheat the oven to 350°. Butter two 9×2” round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper. Place the pans on a baking sheet.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and add the melted chocolate, if using, folding it in with a spatula. Divide the batter between the prepared cake pans.

Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.

To assemble the cake, place one cake layer on a cardboard circle covered in foil. Spread peanut butter frosting on top of the cake layer. (If desired, sprinkle with chopped Reese’s cups.) Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with halved and chopped Reese’s cups as desired.

Peanut Butter Frosting

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Buttery Rum Cake

This cake is super moist and full of flavor. Do not worry, the alcohol cooks out just leaving the flavor.


1 box Duncan Hines butter recipe golden cake mix

1- 3/4 oz package vanilla instant pudding

1/2 cup spiced rum ( can use plain rum if desired )

1/2 cup vegetable oil

4 eggs


Grease and lightly flour a bundt pan.

Mix the cake mix, and pudding (dry) together well.

Add rum, oil and eggs.

Beat with mixer on high for 2 minutes.

Pour into bundt pan evenly.

Bake 325 for 45 to 60 minutes, or until firm to touch.

When done, leave in bundt pan and run knife around edges to loosen cake.

Pour hot glaze over warm cake and let stand for 30 minutes to soak in.

Invert onto plate or cake stand.

GLAZE:

1 stick sweet cream butter

1 cup sugar

1/4 cup rum

1/4 cup water

Melt the butter, add rest of ingredients.
Boil in saucepan for 3 minutes.
Pour evenly all over hot cake which is still in pan.

Apple Dumplings with Warm Caramel Sauce

I have to say that ice cream is an essential component to this perfect dish. Hot apples, crispy crust, thick cinnamon syrup topped with old-fashioned creamy vanilla ice cream. My mouth is watering, so I may have to sign off soon and put my recipe where my mouth is (so to speak)!


4 medium apples
6 teaspoons sugar
4 tablespoons butter
1/2 teaspoons cinnamon


Sauce
2 cups sugar
3 cups water
1/2 stick butter
1 teaspoon cinnamon


Crust
1 cup flour
1/3 cup and 2 tablespoons Crisco
4 tablespoons cold water


Combine all the ingredients for the sauce in a large sauce pan. Bring sauce to boil over medium-high heat, stirring constantly. Once sauce comes to a boil, reduce heat and let simmer for 30 minutes.

While the sauce is simmering, you can assemble the pie crust. Put 1 cup flour in a large mixing bowl. Cut the Crisco into the flour until in resembles course meal. Add water one tablespoon at a time and mix until the dough holds together. Wrap in plastic wrap and put in the fridge while you prepare the apples.

Meanwhile, peel apples and cut them in half and core out the middle with a melon scooper. Put a dab of butter in the center a of each apple half. Sprinkle each with 1 teaspoon sugar and a shake of cinnamon.

Preheat the oven to 350 degrees F. Pull the dough out of the fridge and roll out on a surface lightly dusted with flour. Roll into a rectangle and cut the dough into eight squares. Set an apple in the center of each dough square and pull the sides up around the apple and pinch the top together to hold in place. After each apple is wrapped, place them all in a 9X13 glass cake pan.


Pour the sauce over all eight apples and bake the entire dish at 350 degrees F for 25-30 minutes or until the dumplings are golden brown. While the apple dumplings are baking, about halfway through the baking time, open the oven and baste the dumplings with the sauce to keep them moist.

Serve with ice cream for a wonderful treat!

Gooey Butter Cake

This recipe is easy and delicious, but very rich! You can also use any flavor cake mix to make it your own, but this is the classic version. It reminds me of a chess/cheesecake but much simpler and faster.

CRUST:

1 stick butter

2 eggs

1 box yellow deluxe cake mix or your choice

FILLING:

2 eggs

1 box confectioners sugar

1 - 8oz package cream cheese


Melt butter and pour into cake mix, add eggs and mix until you have a dough like consistency.

Pat the dough into a buttered 13x9 inch baking pan,

Mix the eggs, powdered sugar and softened cream cheese and pour over crust.

Bake at 350 until lightly golden on top. Usually about 20 minutes.

Let stand for 15 minutes before cutting.

Homemade Glazed Doughnuts

                                                   Hot, fresh glazed doughnuts, yummy!!


2 (.25 ounce) envelopes active dry yeast
 1/4 cup warm water (105 to 115 degrees)
 1 1/2 cups lukewarm milk
 1/2 cup white sugar
 1 teaspoon salt
 2 eggs
 1/3 cup shortening
 5 cups all-purpose flour
 1 quart vegetable oil for frying

GLAZE

   1/3  cup butter

2 cups confectioners' sugar

1 1/2 teaspoons vanilla

4 tablespoons hot water or as needed

Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.    

            Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.

Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth.

Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.    

            Heat oil in a deep-fryer or large heavy skillet to 350 degrees . Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

These are great with coffee!!

No Bake Key Lime Pie

               This great pie can also be made with lemons instead of key limes, either one is great!


1/2 cup Key lime juice (or lemon if you do not like limes)

2 tubs Cool Whip

1- 14 oz can Eagle Brand sweetened condensed milk

Graham cracker pie crust


Mix the juice, milk and 1 tub cool whip until smooth.

Pour into graham crust.

Top with remaining tub of cool whip if desired.

Slice key limes or lemons to garnish if desired.

Easy Cream Cheese Danish

Just because you are not a french pastry chef, doesn't mean you can't cook like one! These are great
                                           for breakfast, snack or dessert! This is a must try!



2 - 8 oz packages cream cheese softened

2 packages refrigerated crescent rolls

1 cup of powdered sugar

1/2 stick of sweet cream butter


Cream sugar and cream cheese together until smooth.

Set aside.

On a cookie sheet, press out full package of crescent rolls, making a rectangle with seams pressed together where the crescents are divided.

Spread the cream cheese and sugar mixture onto cresent roll rectangle.

Roll out the second package of rolls the same size as the one on the cookie sheet and place on top of cream cheese layer.

Melt the butter and pour all over top.

Bake at 350 for 30 minute or until light golden brown.

TOPPING

1 1/2 cup powdered sugar

1 teaspoon vanilla extract

a dash of milk

Mix together until smooth, add a little milk at a time until you get a thin consistency, not to runny but a good syrupy consistency.

drizzle over warm danish, cool slightly and enjoy.

Coconut Cream Cake

                                                            Very moist and delicious cake!


1 package butter recipe cake mix

1 can Eagle brand sweetened condensed milk

2 packages coconut

1 can cream of coconut

1 8oz container Cool Whip

Bake cake according to directions on package in a 13x9 baking dish.

While cake is baking, combine cream of coconut and eagle brand milk.

When cake is done, remove from oven, while it is hot, poke holes into cake with fork or wooden spoon handle.

Spoon the milk and coconut cream mixture over hot cake slowly.

This will seem like alot, but by doing this slowly the cake will absorb the mixture.

Cool completely.

Mix the softened Cool whip and one package of the coconut and spread over cooled cake.

Toast the rest of the coconut if desired and sprinkle over top of cake.

Keep refrigerated and covered.

Blueberry Cream Pie

                                                   This is a great dessert! Super quick and easy.


8 oz cream cheese, softened

2 cups powdered sugar

16 oz Cool Whip, thawed

1 can blueberry pie filling ( can use regular blueberries, canned berries, just drain the berries first)

Graham pie shell (can use regular also)


Mix cream cheese and powdered sugar together with mixer until smooth.

Fold in Cool Whip

Pour half of the mixture into pie shell.

Layer onto that 1/2 of the pie filling or berries

Pour remaining cream cheese mixture over the berry layer.

Top with remaining pie filling or berries.

Chill until set.

You can also use this recipe with any fruit filling you choose.

Caramel Apple Crisp

This is a old time favorite! Warm apples and cinnamon and caramel with a crunchy topping, served warm with

vanilla icecream, it is like apple pie ala mode with a crunchy surprize!!

For the filling: 2-1/2 lb. apples (about 6 medium), peeled, quartered, cored, and sliced to yield about 6 cups
2 to 3 Tbs. granulated sugar
1/4 tsp. ground cinnamon
1 Tbs. all purpose flour

For the crisp topping:
1 cup all-purpose flour
5 Tbs. brown sugar
2 Tbs. granulated sugar
1/2 cup finely chopped nuts (I like pecans)
4 oz. (8 Tbs.) unsalted butter, cut into small pieces and chilled

 

Heat the oven to 350°F.

To make the filling:In a 9-inch pie pan that’s 2 inches deep (or a similar baking pan), toss the apples with the sugar to taste, cinnamon, and flour.

To make the topping:In a medium bowl, mix together all the topping ingredients with your fingers or a pastry cutter until small pebbly pieces of butter are distributed throughout the mixture. Sprinkle the entire mixture over the apples. Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 min. for a large crisp and 1 hour for individual crisps. Cool slightly before serving.

Homemade Peach Cobbler

Fresh peaches ripe for the pickin', nothing better than this warm, sweet oh so juicy dessert! Serve warm
or cold, with ice cream, cool whip or plain, anyway you serve it, it's a winner!

1qt fresh peaches (5-6 med. Size) sliced and peeled

2-cup sugar (divided)

1 stick butter

1-cup self-rising flour

1-cup milk

Preheat oven to 350. In a 2 qt saucepan, mix together the peaches and 1 cup sugar. Cook on low heat until juice is drawn from fruit. Place butter in 2 qt casserole and place in the oven (or microwave) until the butter is melted. Mix 1 cup sugar, flour and milk. Beat with wire whisk until smooth (will be very thin). Pour flour mixture over hot butter and spoon fruit and juice evenly over the batter. Do not stir. Bake 40 minutes or until crust is golden brown. (Dough rises to top to form crust and thicken juice)

Cheesecake Chimichangas

Heaven, pure Heaven. I think once you try these, you will never look at cheesecake the same. Serve plain or with any topping you like.


1 box of Jell-O No Bake Cheesecake
1 2/3 cups cold skim milk (for the no bake cheesecake filling)
1 1/2 cups of  canola
1 1/2 cups of  vegetable oil
1/2 package of Athens Phyllo Dough (one roll, thawed)

Prepare the Jell-O No Bake Cheesecake filling as per the instructions on the box, disregarding the instructions for the crust, it is not needed. Let the filling sit to thicken while performing the next steps.
Begin heating the oils in a medium frying pan on medium heat.

Unroll the fillo dough and cut the stack of sheets in half lengthwise. Place plastic wrap over one stack and place a damp dish towel over it until it is time for use.

Using the uncovered stack, take 4 sheets of the fillo dough and place two tablespoons of cheesecake filling in a row about 3/4 inch from the top and side edges. Fold the top over the filling, fold both sides in, and then roll down until the edge of the sheets are under the roll. Be careful to not apply too much pressure when folding and rolling so the filling does not get squeezed out. Place the chimichanga aside and repeat the process until all of the dough and filling are gone.

 Carefully place the chimichangas into the hot oil with the edge of the sheets down. The oil should be about half way up the chimichangas for even browning. When they're golden brown, about three minutes, gently flip them over to brown the top side. When both sides have been browned, remove them from the pan and place them on a plate lined with a paper towel to absorb excess oil.


Allow the chimichangas to cool down some and serve them warm to enjoy this flaky and crispy treat.
Fruit can be added to the filling to make a variety of cheesecake chimichangas. They can also be garnished with powdered sugar and/or a drizzle of chocolate sauce.

Whoppers Malted Milk Balls Pie

Who doesn't love Whoppers? This takes it to the extreme if your a fan!



1 pint cookies and cream ice cream(can use vanilla also)
8 oz Cool Whip
2 cups Whoppers candy, crushed, but not finely crushed
1 graham or chocolate graham pie crust

Soften the ice cream and cool whip.
Mix together until thoroughly mixed.
Add crushed whoppers candy.
Stir well.
Pour into graham pie crust.
Garnish with whole whoppers candy and drizzle with caramel topping.
Freeze at least 4 hours before serving.