Cookie Dough Dip

If you were at the reunion, this is the cookie dough dip I brought.  It's a "PIN"spired recipe, so I'll include the link for the original recipe at the end.  Shhhh...don't tell people how healthy it is!

1 can chickpeas or white beans (drained and rinsed very well)
1/8 tsp. Salt
1/8 tsp baking soda
2 tsp vanilla extract
1/4 cup nut butter of choice (You can get away with using only 3 tbsp. If you use peanut butter, it’ll have a slight “pb cookie dough” taste)
Up to 1/4 cup milk of choice, only if needed
Up to 2/3 cup sweetner.  I used about 1/2 cup Agave Nectar (the link will give you other ideas)
1/3 cup chocolate chips
2 to 3 tbsp oats (Ground flax will also work)

Add all ingredient (except choc. chips) to food processor and blend until very smooth (this is where you might add more milk and/or sweetner).  Stir in choc chips.  Cover and store in fridge.  Serve with graham crackers, apple slices or whatever sounds good to you.

Here is the original recipe...it wasn't very clear, so I tried it and made some small changes in the recipe above:
http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/

Chocolate Brownie Trifle from Amy

Ingredients:
1 package brownie mix for 9x13 pan
1 large pkg. (6 oz.) chocolate instant pudding
1 12 oz. tub of Cool Whip
Heath chocolate covered toffee bits (found by chocolate chips in baking aisle)

Make brownies according to package instructions. Cool slightly. Divide brownies in half. While still warm, crumble in bottom of trifle dish or small glass punch bowl. Make pudding according to instructions. Divide pudding in half. Pour ½ over brownies. Spread ½ Cool Whip over pudding. Repeat last three layers. Sprinkle toffee bits over the top for garnish. May also garnish with raspberries or strawberries to add "holiday color!" Set in refrigerator overnight.
To reduce fat and calories, use Fat Free Brownies, Sugar Free Pudding, Skim Milk and Lite Cool Whip. Tastes just as good!!

Hot Fudge Ice Cream Bar Dessert from Magen

20 ice cream sandwiches
1 16oz. jar of Hot Fudge topping
3/4 cup Peanut Butter
12 oz. Cool Whip
1 cup Peanuts

Microwave the Hot Fudge syrup for about 2 minutes (do not allow to boil).
Stir in Peanut Butter until smooth. Set aside to cool.
In a 13x9 pan, line bottom with 10 ice cream sandwiches. Spoon 1/2 of the Hot Fudge/Peanut Butter mixture on top, then half of the cool whip and top with 1/2 cup peanuts. Repeat to make second layer. Freeze until firm, about 1 hour.

Scotch-a-Roos from Kory

1 cup Karo syrup
1 cup Sugar
1 cup Peanut Butter
Rice Krispies
1 cup Chocolate Chips
1 cup Butterscotch Chips

Mix Karo syrup and sugar and bring to a boil.
Take off heat and add peanut butter. Mix until smooth.
Add enough Rice Krispies to desired gooeyness.
Press into a large, butter cookie sheet.
Melt together chocolate and butterscotch chips. Smooth over rice krispie mixture.
Let set before cutting.

Fudge from Amanie

1 pint heavy whipping cream
4 cups sugar (no wonder it's so sweet)
1 cup butter (and rich!)
3 large chocolate bars (Symphony*)

Using a large pan, mix together cream and sugar. Heat. DO NOT STIR while cooking. Cook until mixture is at a "soft ball" stage (225-235 degrees).
Remove from heat and add butter (cut into small pieces). Do NOT STIR!
Once butter has melted, pour mixture over the chocolate bars in a mixing bowl and beat with electric mixer until smooth. Pour into a buttered 9x13 pan and chill until set.

*We also discussed using chocolate bars with nuts or toffee chips in it as well.

Peanut Butter Truffle Brownies

Brownie Base

1 pkg. Brownie mix (make sure it's the family size, 13x9 pan); including the oil, water and egg(s) required to make it. The actually recipe calls for Betty Crocker Original Supreme brownie mix with the pouch of chocolate syrup, but I just used a mix I already had and it was still yummy.

Filling

1/2 cup butter, softened

1/2 cup creamy peanut butter

2 cups powdered sugar

2 tsp. milk

Topping

1 cup semisweet chocolate chips

1/4 butter

* Make brownie mix according to package directions. Let cool completely, about 1 hour.

* In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

* In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 (30 was enough for me) seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

No-Bake Chocolate Peanut Butter Bars

2 c. peanut butter, divided
3/4 c. butter, softened
2 c. powdered sugar, divided
3 c. graham cracker crumbs
2 c. (12 oz.) semi-sweet chocolate mini morsels, divided
*Grease 13x9-inch baking pan. Beat 1 1/4 c. peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 c. powdered sugar. With hands or wooden spoon (my kitchen aid worked just fine for this next part) work in remaining powdered sugar, graham cracker crumbs and 1/2 c. mini morsels. Press evenly into prepared pan. Smooth top with spatula. Melt remaining peanut butter and remaining mini morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth (use microwave 30 seconds at a time and stir until smooth). Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars, store in refrigerator.

Peanut Butter Chocolate Chip Bars

This is another really quick and east treat to make. I can go for anything with peanut butter and chocolate!

1 cake mix--yellow, white or chocolate
2 eggs
1/3 cup oil
1/2 c. peanut butter (she did crunchy and I liked the little crunchy parts)
1 c. chocolate chips

Mix together the cake mix, eggs and oil. Add in the peanut butter. Mix in chocolate chips.

Pat down into a 9x13 pan. Bake at 350 for 12-18 minutes.

Jam Diagonals

These are sooooo quick and easy to make...perfect when you forget to make a treat for FHE or a party.

1/2 C butter, softened
1/4 C granulated sugar
1 tsp vanilla
1/8 tsp salt
1 1/4 C flour
1/3 C raspberry jam (or any other jam)
3/4 C powdered sugar
4 tsp lemon juice*

Cream butter, sugar, vanilla and salt until creamy and fluffy. Gradually stir in flour until blended. Divide dough into fourths. On lightly floured surface, with hands, roll each fourth into a 9″ rope. Place 3″ apart on greased cookie sheet. With finger make 1/2″ depression down center of each rope. (Ropes will flatten to about 1″ wide strips). Fill depressions with jam, using a small spoon. Bake in a preheated 350 degree oven for 12-15 minutes or until golden. Cool on cookie sheet. For frosting, blend powdered sugar and lemon juice until smooth and carefully spread over jam. As soon as frosting is set, cut diagonally.

*The lemon juice makes the frosting very tart. I would use 2 tsp. lemon juice and 2 tsp. milk so that it's less tart.

Cake Cobbler from Amanie

1 can Cherry Pie filling**
1 White or Yellow cake mix**
1 1/2 cubes butter or margarine

Spread pie filling in bottom of a 9x13 pan. Sprinkle dry cake mix over the pie filling. Thinly slice the butter or margarine (or melt and pour over) and spread evenly over the cake mix. Bake at 350 for 40 minutes.

**We have also tried this with Raspberry pie filling and a chocoalte cake mix. Yummy! There are a lot of combiniations for this.

Easy Cobbler from Jenni

1/2 cup Butter or Margarine
1 cup Sugar
3/4 cup Milk
1 cup Flour
2 tsp. Baking Powder
1 can Any Fruit Pie Filling

* Melt the butter in a square baking dish. Mix all ingredients (except pie filling) with butter in the dish. Pour pie filling of this mixture. Bake at 350 for 1 hour.

Frozen Lemon Squares from Jeanette

1 1/4 cup graham crackers, crushed
1/3 cup margarine
1 quart frozen vanilla yogurt, slightly softened
1 can (6oz) of lemon concentrate (I really like the raspberry lemonade but it gets too sweet so I do half lemon and half raspberry)

Mix grahams and margarine and press on bottom of 9" square pan. Bake at 350 for about 5 minutes to set.
Blend frozen yogurt and lemonade in lg bowl on medium speed.
Spread mixture on crust.
Freeze 4 hours until firm, garnish with cool whip.

Eclair Squares from Jami

Jami said, "I just got this recipe from a friend and tried it out last night. It is really easy and tastes JUST like an eclair."

Boil: 1 c. water and 1/2 c. butter
Add: 1 c. flour - remove from heat and beat with a spoon
Add: 4 eggs - beat in one at a time until well mixed
Spray a 15x10 jelly roll pan with Pam and spread mix on top. It will be really thin. Cook at 400 degrees for 23 minutes. Let cool.
Mix: 4 oz. of cream cheese (at room temperature) with 2 tbls milk.
In a separate bowl mix a small vanilla instant pudding with 1 1/2 c. milk with a wire whisk. Combine cream cheese with pudding mixture.
Fold in 8 oz. of whipping cream (NOT cool whip).
Spread on cooled crust and refrigerate for at least 1/2 hour. Drizzle Magic Shell (ice cream topping) over the top and refrigerate 5 minutes more till set.

Double Layer Pumpkin Cheesecake from Jenni

½ cup sugar 2 eggs
½ tsp vanilla ½ cup canned pumpkin
½ tsp cinnamon dash of cloves
dash of nutmeg
2 packages (8 oz each) cream cheese, softened
1 graham cracker crust (6 or 9 in)

Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Remove 1 cup of batter into a small bowl and stir in pumpkin and spices; set aside. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Strawberry Margarita Pie from Jenni

3 tablespoons margarine
2 tablespoons honey
1 ½ cups crushed pretzels (unsalted, if possible)
3 cups strawberry frozen yogurt, softened
1 ½ cups thawed frozen cool whip (can use light)
1 package (16 ounces) strawberries in syrup, thawed (or fresh strawberries, sliced)

*Combine margarine and honey in medium microwavable bowl. Microwave on high 30 seconds or until smooth when stirred. Add pretzels; stir until evenly coated. Press into bottom and side of 9-inch pie plate; freeze 30 minutes or until firm.
*Combine frozen yogurt and cool whip in medium bowl; gently fold with rubber spatula. Spoon into pie plate. Freeze 2 hours or until firm.
*Spoon strawberries over each slice of pie and serve.

***Any type of fruit-flavored frozen yogurt with matching fruit can be used.

Weight Watchers Pumpkin Chocolate Chip Cookies

1 box Spice Cake mix (just the mix, no egg, water, oil, etc.)
1 small can Pumpkin
Chocolate Chips

Combine all 3 ingredients. Bake at 350 for abot 10 minutes.