Oreo Fudge Icecream Cake

This has got to be the easiest ice cream cake recipe out there! Brent found it on the internet from Kraft Foods and made it for me for my birthday. I made it for him on his birthday, but I used mint ice cream sandwiches and it was delish!

Ingredients:

1/2 cup warm fudge ice cream topping

8 oz cool whip, thawed

1 small pkg chocolate puding

8 oreos, crushed or chopped

12 ice cream sandwiches

Directions:

Wisk fudge and 1 cup of cool whip until well blended. Add pudding and stir until smooth. Add oreos and stir gently. Set aside. Arrange 4 ice cream sandwiches side by side on a platter. Tip with half of the oreo fudge mixture. Repeat both layers. Top with remaining 4 sandwiches. Frost sides and top with cool whip. Freeze about 4 hours, or until firm.

Hope you like it!

Chocolate Chip Pudding Cookies

When I first made chocolate chip cookies after becoming a wife, I was disappointed in my husband's disappointed reaction. He said his sister sent him cookies when he was on his mission and that they were the best. So, I got her recipe. They really are the best. I've tried others who claim that they are the best, but to no avail. These are soooo good! This is Mary's recipe:

Ingredients:
1 small pkg vanilla pudding
1 cube butter (1/2 cup)
2 eggs
1 tsp vanilla
3/4 cup brown sugar
1 tsp baking soda
1 1/2 cup flour
1/2 pkg chocolate chips

Preheat oven to 375*. Cream butter, brown sugar, pudding, eggs and vanilla. Gradually add flour and baking soda. Mix in chocolate chips. Place on cookie sheet in little balls. Bake 8-10 minutes. They should still look a little rounded with touches of golden brown. Cool for a minute on the cookie sheet, then move to a rack to cool the rest of the way. Brent thinks they're even better the next day.

*to send them to a missionary anywhere in the world, wrap them in aluminum foil and put that in a ziplock bag with a piece of bread in it. Freeze them and send frozen. I send them in either pringles or crystal light canisters that I've wrapped in paper or placed inside another box. They made it all the way to my brother in northern Russia and they were fine...even though their mail system is a wreck over there.

Pumpkin Chocolate Chip Muffins

My friend made these last week and they were sooo good! I asked her how to make them and have been craving them ever since, so I tried it out today. I think it's the easiest recipe ever and very fitting for the season, so I figured I'd share :)


All you need is...
1 spice cake mix
A can of pumpkin... Either a 16 oz. can or you can use half of one of the big 30 oz. cans
1 bag of semi sweet chocolate chips

That's it!

Just mix the 3 ingredients together, put the mixture into a muffin tin that is either greased or use liners and you're all set to bake it. If you look on the back of the cake box, it'll tell you how long to cook a muffin tin for. For example, I used Duncan Hines and it said bake for 18-21 min. on 350. So you'll just have to read the back of your box.

If you're wondering... my recipe made 18 muffins.

They are amazingly simple and so yummy! Enjoy!!!

Also... if you want to know another secret, you can also use this recipe to make pumpkin chocolate chip cookies. Instead of putting them in a muffin tin, just put them on a baking sheet. I believe you bake them at 350 but for less time. I think around 12 min... but you may have to keep an eye on them to make sure.

Andes Mint Cookies

I think it's about time a recipe that involves chocolate is posted on this blog! I actually found this recipe randomly online. I found it on this blog: www.beckyhiggins.com. She actually had other fun ideas on her site as well. The cookies looked so delicious, I knew I had to try them!



How to make them:
3/4 c. butter (or margarine)
1 1/2 c. brown sugar
2 T. water

Melt in a saucepan over medium heat until melted and then add:

2 c. chocolate chips, stirring until completely melted.

Cool for 10 minutes. Pour into a mixing bowl and beat in 2 eggs.

Add:
2 1/2 c. four
1 1/4 tsp. baking soda
1/2 tsp. salt

Mix together and chill for about 45 minutes. Roll into balls (like 1 - 1 1/2 inches big), and place on cookie sheet. Bake at 350 for 10 minutes.

When cookies come out of the oven, place an Andes mint on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. Allow to cool. I actually put mine in the fridge to help them cool faster. They turned out super yummy!