Easy Oreos Cookies

These cookies are so dang good, and they are easy. My mother in law will occasionally make these and they go pretty fast. My favorite thing in the world is oreos and these take it one step further. ENJOY!!!
Ingredients
COOKIES
1 pkg Devils Food Cake
2 eggs
1/2 cup oil
1/4 Flour

Mix all ingredients. Roll into walnut sized balls and bake at 350 degrees, for about 8 minutes. Allow to cool completely.

FROSTING
1/2 lb powdered sugar
1/2 cup butter
4 oz. cream cheese

Beat all ingredients together until smooth. Frost the middles of two oreo cookies and EAT UP!!!

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Original Recipe: Marsha Kennedy

Pork Chops with Carmalized Onions and Apples

As many of you know, I am not huge on pork. I don't know what it is about it, but I usually avoid recipes with them, on the other hand, David really likes pork so I have tried to be an adventurer with this one. It was really tasty and the fun part was it looks really fancy but was actually a piece of cake. Enjoy!
Ingredients
4 Bone in Pork Chops, the thicker the better
1-2 Medium yellow onions (thinly sliced)
3-4 Granny Smith Apples (peeled and sliced 1/4 inch thick)
1/3 cup brown sugar
Salt and Pepper to taste

Preheat oven to 350 degrees. Lightly grease a 9X13 baking dish. Lay out onions on the bottom of dish in a thick layer, place apple slices on top of onions. Sprinkle onions and apples with brown sugar. Season pork chops heavily with salt and pepper, place those in a single layer on top of onions and apples. Cover TIGHTLY with foil and bake for about 3 hours. Serve pork chops with onions and apples as a layer on top.

Tip: It's tempting to open the oven and check on your chops, but don't. Opening the oven or lifting the foil will let out moisture, and your pork chops will dry out.

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Original Recipe: Mel's Cafe

Sweet and Hot Crock Pot Chicken

This was such a tasty dish... you know it's good when your husband says, "Hey is this Bajio." Better yet it is one of those throw it in the crock pot and run to church meals! The name is a little more exciting than the dish.... it really hasn't got much heat, but it has a nice sweet and sour taste! I served the chicken like tacos with black beans, mexican rice, salsa, ect. But it would be delicious as a salad or just over rice.

Ingredients
1 pound (about 2) boneless, skinless chicken breasts
1 (14z) can petite diced tomatoes, undrained
1/3 cup brown sugar
1 tsp crushed red pepper flakes

Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6. When tender, shred your chicken and return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce, let heat about 15 more minutes. READY!!!

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Original Recipe: Mel's Kitchen Cafe

Peanut Butter Cup Cookies

These are the most awesome cookies I have ever made. They were so much fun and pretty easy to make. It is a great rendition of the classic peanut butter cookie. Everyone HAS to try these, it is well worth it.


Ingredients
Chocolate Dough
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter, softened
1/4 cup smooth peanut butter
1 tsp vanilla extract
1 large egg plus 1 large egg yolk

Peanut butter filling
3/4 cup peanut butter
3/4 cup powdered sugar

Directions
Preheat the oven to 375°F. Lightly grease two baking sheets.
Chocolate dough
In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the eggs, beating to combine, then stir in the dry ingredients, blending well.

Peanut Butter Filling
In a small bowl, stir together the peanut butter and confectioners sugar until smooth. With floured hands or a teaspoon scoop, roll the filling into about 26 one-inch balls.
To shape the cookies: Scoop 1 tbs of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets.
Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick. Bake the cookies for 7 to 9 minutes, a neat trick is.... when you can smell chocolate you know they are done. Remove them from the oven, and cool on a rack.

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Original Recipe: Mel's Kitchen Cafe

Mini Strawberry Brownies

These are tons of fun and bite sized. It is definitely one of Mak's favorite treats I make him. They are are really simple to make and go fast.


Ingredients
1 Box Chewy Brownie Mix
1 sm container Chocolate frosting
Strawberry Jam or Preserves


Prepare Brownie Mix as said on box. Pour into greased mini cupcake pan. Bake about 10 minutes. Allow to cool 5-10 minutes until just slightly warm. Smoosh indent into the middle of each cupcake using your thumb or the end of a wooden spoon. Fill indent to top with Strawberry Jam. Heat your frosting in microwave for about 45 seconds and stir. Pour over each cupcake, allow to dry and enjoy!!!

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5 Minute Freezer Jam

My mom discovered this awesome new product and I just had to try it. It is Ball No Cook Freezer Jam.It comes in a package just like above, and it is nothing short of amazing. It works just like it says, and it takes about five minutes. The directions are on the back but I will give you one of the recipes I used.

Ingredients
1 pkg Ball no cook Freezer Jam
1 pnd Raspberries
1 pnd Blackberries
1 pnd Blueberries
1 1/2 cup sugar
5 1 cup freezer jam bottles

Put fruit in blender and blend until desired texture. I liked mine pretty runny with a few little chunks. You should end up with about 4 cups blended fruit. In small bowl stir sugar and pectin. Add to fruit and stir for about 3 minutes. Ladle into freezer jam bottles, close up and allow to sit about 30 minutes, allowing jam to thicken. Freeze up to 1 year or refrigerate for up to three weeks.

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Original Recipe: Ball Recipes