Homemade Oreo Cookies (Karina A)

-1 box devil's food cake mix
-3/4 cup butter, softened
-2 eggs
-1 8oz. pkg cream cheese, softened
-1/2 cup butter
-2 TBSP vanilla
-2 c. powdered sugar

In a large bowl combine cake mix, the 3/4 cup butter, and eggs. Chill about 10 minutes. Roll into small balls. Place on a greased cookie sheet and bake at 350 for 7-9 minutes. Cool.

To prepare filling, beat cream cheese, the 1/2 cup butter, and vanilla. Add powdered sugar and mix together. Spread filling on top of cookie, and then top with another cookie. Enjoy! These are some of my favorites!

Triple Chocolate Cookies

From Food Network Kitchens Prep Time: 20 min Inactive Prep Time: 2 hr Cook Time: 15 min Level: Easy Serves: 24 cookies Ingredients 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1/4 teaspoon ground cloves 8 tablespoons unsalted butter (1 stick) 6 ounces bittersweet chocolate, finely chopped 2 large eggs 1 large yolk 1 cup firmly packed light brown sugar 2 teaspoons pure vanilla extract 6 ounces semisweet chocolate chips 6 ounces white chocolate chips Directions Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted. Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours. Preheat oven to 350 degrees F (or 325 if convection option is available). Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.

Mint Brownies (Robin B.)

I just found this in a Real Simple magazine. Other mint brownie recipes use a homemade brownie but this recipe speeds up the process.

Bake a brownie mix as directed on box, cool completely.

Mix 3 cups confectioner's sugar, 3 Tbsp. milk, 6 Tbsp. softened butter, 1/2 tsp. peppermint extract, and a few drops of green food coloring. Spread on brownies. (It says to refrigerate first but I have moved right on to the chocolate layer without any problems. Just don't press down hard when spreading the chocolate.)

Melt 3 squares of unsweetened chocolate with 4 Tbsp. butter. Spread evenly over the top. Refrigerate to set. I have found these keep best in the refrigerator.

Peach Topped Cheesecake (Anna G)

Peach Topped Cheesecake

Prepare graham cracker crust:
· 1 1/4 Cup crushed graham crackers
· 2 Tablespoons sugar
· 5 Tablespoons melted butter

Mix graham cracker crumbs, butter, and sugar thoroughly with a fork. Pour the crumbs into a pie plate. Use the bottom of a measuring cup to press the crumbs evenly along the bottom and sides of the pie plate. Bake in a 350 degree oven for 10-15 minutes. (Underdone is better than overdone because it will bake more with the cheesecake.)

Cheesecake filling:
· 2 packages of 8 oz cream cheese (at room temperature)
· 3/4 Cup sugar
· 2 eggs
· 2 teaspoons lemon juice
· 1 teaspoon vanilla

Beat all ingredients together well and pour into the graham cracker crust. Bake at 350 degrees for about 50 minutes. Baking time is approximate. Cheesecake should look puffy and may have a few cracks on top. Also, you may need to cover the outside edge of the crust so it doesn't get overdone.

Cool cheesecake to room temperature (may be slightly warm but not hot).

Peach glaze topping: (This is also great with strawberries or raspberries)
· Half a small package of peach gelatin
· 1/2 Cup sugar
· 1 Tablespoon corn starch (heaping)
· 1 Cup water

Mix glaze ingredients in a small saucepan before you turn on the heat. Bring to a boil and stir until thickened. Remove from heat and let cool slightly.

Cut fresh or frozen peaches into thin slices and arrange on top of the cooled cheesecake. Pour the glaze over the top. It should completely cover the peaches (if it doesn't the fruit not covered may turn brown). Put in the refrigerator and chill for a couple of hours.