Chocolate Chip Cookie Dough Brownies

You love the ice cream, now sink your teeth into gooey cookie dough brownies! Mixes for brownies and cookies make it extra easy.

Prep Time: 15 min

Total Time: 1 hour 55 min

Makes: 48 brownies

207 Ratings
47 Reviews

1	box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/3	cup vegetable oil
1/4	cup water
2	eggs
1	pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2	cup butter or margarine, softened
1	egg
1	container Betty Crocker® Rich & Creamy chocolate frosting

1.	Heat oven to 350ºF. Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.
2.	Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
3.	Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 8 rows by 6 rows. --another by Heidi

S'Mores Squares

Makes 32 bars

Crust:

14 finely crushed graham crackers

1/2 cup butter, melted

1/2 cup sugar

Heat oven to 350. Mix well and press into bottom of bar pan. Bake 10 minutes.

Filling:

3 pkg. cream cheese

1/4 cup sugar

2 eggs

1 tsp. vanilla

3 cups mini marshmallows

1 cup chocolate chips

4 coarsley broken graham crackers

Combine cream cheese, sugar, eggs and vanilla; mix until smooth. Carefully spread over crust. Bake 12-18 minutes or until center is almost set. Immeditely top with remaining ingredients and cool to room temperature.

-by Heidi

These things are soooooo good! Too bad all my recipes are for desserts.

Chicken Casserole

2 cups canned or cooked, shredded or cubed chicken

1 egg beaten

1 can cream of mushroom soup (I used Cream of Celery 'cause I can't stand the taste of

canned cream of mushroom)

1 can chicken noodle soup

3 slices day old bread - cubed or crumbs

1/2 stick melted butter

1 cup crushed Corn Flakes

Beat egg and blend in undiluted soups. Add bread and chicken and stir together DO NOT ADD SALT! Pour into buttered casserole dish and top with corn flakes which have been stirred into melted butter. Bake 1 hour at 350 degrees.

I know you're saying that this recipe can't be coming from me because there's no added salt. Go figure! Now, I must admit I added a handful of cheddar cheese 'cause, well...it's cheese! It also occurred to me that a smidgeon of sour cream might be yummy too - but I didn't have any and felt too lazy to go get some [doesn't help that I don't have the money for it either - ha ha]. And one final note, to get the FULL caloric effect, the corn flake crumb topping is a MUST. If you don't have anything to make the topping -- the idea for this casserole for supper tonight must be immediately discarded.

Happy Homemaking [or something like that].

Lori

Balsamic and Garlic Chicken Breasts

6-8 boneless chicken breast halves

salt and pepper to taste

2 TBS flour

2TBS olive oil

12 ounces mushroom - sliced

4-6 cloves garlic - crushed

1/2 cup balsamic vinegar

1/2 cup chicken broth

1 bay leaf

1/4 tsp thyme

1 TB flour

1 TB butter

Dredge chicken in mixture of salt and pepper and 2 TBs of flour. Brown chicken on 1 side in oil in skillet for 2-3 minutes. Turn chicken. Add mushrooms and garlic. Cook for 3-5 minutes or until chicken is brown. Stir in vinegar, broth, bay leaf and thyme. Cook, covered, over medium heat for 10 minutes or until chicken is tender. Remove chicken to serving platter, keep warm. Stir in 1 TB flour and butter. Cook for 7 minutes stirring constantly. Discard by leaf. Pour over chicken. Serve with wild rice. Yummy!

Barley Jumbalaya

2 cups barley, uncooked
1 tablespoon canola oil
1 cup diced turkey ham, chicken, or any meat of your choice
1 1/2 cups onion
1 cup celery
1 cup green bell pepper
2 cloves garlic, minced
28 oz can tomatoes, chopped, with juice
5 cups water or broth
2 whole bay leaves
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 1/2 teaspoons dried oregano
1 teaspoon black pepper
1 teaspoon dried thyme

If fresh vegetables are unavailable, dried can be used.

Soak barley 6-8 hours in water. Saute meat in oil. Add onions, celery, peppers, and garlic. Cook until tender. Add tomatoes, broth or water, drained barley, and spices. Bring to boil, reduce heat, cover and simmer 30-40 minutes. Add more liquid if necessary. Remove bay leaves before serving.

Mindy

Chicken Soup with Lentils and Barley

1/2 cup dry lentils
1 cup sliced leeks or chopped onion
1/2 cup chopped red or green sweet pepper
1 clove garlic, minced
2 tablespoons margarine or butter
5 cups chicken broth
1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
3/4 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 1/2 cups chopped cooked chicken or turkey
1 1/2 cups sliced carrots
1/2 cup quick cook barley1 14 oz can tomatoes, cut up

Rinse and drain lentils; set aside. Cook leeks or onion, sweet pepper, and garlic in margarine or butter until tender. Stir in chicken broth, basil, oregano, rosemary, pepper, and lentils. Bring to boil, reduce heat. Cover and simmer 20 minutes. Add chicken, carrots, and uncooked barley. Return to boil, reduce heat. Cover and simmer 20 minutes more or just until carrots are tender. Stir in undrained tomatoes and heat through.

Mindy

Pomegranate Salad

seeds of 1 pomegranate
1 red apple, cut into small pieces
1 cup mini marshmallows
1/4 cup chopped pecans (optional)
1/2 small tub cool whip1 big scoop
(1/3 cup?) sour cream

Mindy