Homemade Oreos

Heather Gray made the first batch I tasted. Yum! This might not be the exact recipe but it's all good.
Homemade Oreos
2 Devils Food Cake mixes
1 1/4 C Butter
4 eggs
1 tsp vanilla

Directions:
Mix well. Roll into balls. Place on an ungreased cookie sheet. Bake at 350 degrees for 10-13 minutes.


Cream Cheese Filling
(1) 8 oz pkg cream cheese
1/4 C butter
1 tsp vanilla
3 1/2 C Powdered Sugar.

Mix well and spread between cooled cookies.

Chocolate-Cream cheese Swirl Cookies-from a blog

1/2 c. sugar
1/2 c. packed brown sugar
1/2 c. softened butter
1 3oz. pkg. cream cheese, softened
1 egg
1 t. vanilla
2 c. flour
1/2 t. baking powder
1/4 t. salt
1 c. semisweet chocolate chips, melted and slightly cooled

my addition: add 1 c. chocolate chips at the end before baking.

oven 350. In lg. mixing bowl, combine sugars, butter, cream cheese, egg and vanilla. Beat at medium speed until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms. Fold melted chips into dough until lightly marbled. (add choc. chips) don't overmix.

drop dough by heaping teaspoons 2 in. apart onto ungreased cookie sheets. Bake for 10-12 minutes or until edges are light golden brown. Cool completely before storing.

Bundt Cake from Shannon (From K. Granum)

1 yellow Cake mix
1 sm. instant chocolate pudding mix
1/2 C. Sugar
~Mix with a wire whisk to remove all the lumps

ADD: 3/4 C. Vegetable Oil
3/4 C. water
3 eggs
1 C. Sour cream
1C. Semi sweet choc chips

~Spray Bundt pan, and Pour mix into the Pan
Bake at 350 for 60 Min.

To make other flavors just switch out the cake and pudding mix flavors. Chocolate cake with cheesecake pudding is good and lemon cake with lemon pudding with 3 T. poppyseeds is a winner too.

Aunt Martha's Texas Sheet Cake-Elizabeth Banks/Heidi Swapp

1C. water
½ C. oil
½ C. margarine
2 C. Sugar
2 C. flour
1 tsp. soda
2 eggs
1 tsp. vanilla
½ C. buttermilk***
4 T. cocoa

In a saucepan, melt the marg(or butter) and mix in water, oil and cocoa. Bring to a boil, dissolving cocoa well. Remove from heat. Add sugar, flour and eggs and beat well. Dissolve soda in buttermilk, and mix in with vanilla. Bake in a 10x17 inch greased cookie sheet (the kind w/ sides) at 325 (degrees Fahrenheit or 163 degrees Celsius) for 20 minutes.
***if you don’t have buttermilk, you can add ½ teaspoon of lemon juice to regular milk and let it stand for about 10 minutes to substitute.

Frosting:
1 lb powdered sugar
¼ C. cocoa
¼ C. milk
½ C. butter

put all ingredients in saucepan. Stir well over medium heat until everything dissolves. Remove from heat and add 1 t. vanilla and frost while warm

FOR MUD PIE: (this is how I like it)
Remove cake from oven and cover with mini-marshmallows and return to oven for 5 minutes. Remove from oven and wait just a couple minutes, then pour the frosting over all the top.
ENJOY-

Chocolate-Vanilla Swirl Cheesecake

PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake

Prep Time:
15 min

Total Time:
4 hr 55 min

Makes:
16 servings, one piece each

20 OREO Chocolate Sandwich Cookies, crushed (about 2 cups)

3 Tbsp. butter, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

4 eggs

6 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 min.

BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Remove 1 cup of the batter; set aside. Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of the remaining 1 cup plain batter; cut through batters with knife several times for swirled effect.

BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Use foil handles to lift cheesecake from pan before cutting to serve. Store in refrigerator.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this rich-and-indulgent treat on special occasions.

Healthy Living

Save 60 calories and 8 grams of fat per serving by preparing with Reduced Fat OREO Chocolate Sandwich Cookies; PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese; and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Jazz It Up

Garnish with fresh raspberries and chocolate curls just before serving. To make chocolate curls, use a vegetable peeler to shave the side of an additional square of BAKER'S Semi-Sweet Baking Chocolate until desired amount of curls are obtained. Wrap remaining chocolate and store at room temperature for another use.

Calories

420

Total fat

31 g

Saturated fat

18 g

Cholesterol

145 mg

Sodium

320 mg

Carbohydrate

31 g

Dietary fiber

1 g

Sugars

25 g

Protein

7 g

Vitamin A

20 %DV

Vitamin C

0 %DV

Calcium