3 INGREDIENT OREO BALLS

This OREO Cake Ball Is Made Only With 3 Simple Materials And Is An Easy Dessert Recipe! They are fun, festive and fun to entertain. Drizzle With Brown Or Top With Your Favorite Colored Sprinkles For The Perfect Decorative Treatment!

I like making all kinds of truffle recipes. They are very easy, decorative and very suitable for all events. This OREO truffle is a family favorite, as well as sugar cake truffles, chocolate cake dough truffles, and truffle brownies.

• COURSE: DESSERT
• CUISINE: AMERICAN
• KEYWORD: OREO BALLS
• PREP TIME: 20 MINUTES
• CHILL TIME: 15 MINUTES
• TOTAL TIME: 35 MINUTES
• SERVINGS: 40
• CALORIES: 98

INGREDIENTS

• 36 OREO cookies (1 package)
• 8 ounces cream cheese (softened)
• 8 ounces baking chocolate (I prefer melting wafers)
• OPTIONAL TOPPINGS: OREO CRUMBS, NUTS, SPRINKLES, DRIZZLED MELTED CHOCOLATE

INSTRUCTIONS

1. Line a baking sheet with parchment paper. Then crush the oreos (with filling) in a blender or food processor. 
2. Mix together the oreo crumbs and cream cheese with a hand mixer. If it isn't coming together, get your hands in there and mix it up.
3. Use a small cookie scoop to scoop out the dough. Then roll into a ball with your hands and place onto the pan.
4. Freeze for 10-15 minutes or until slightly firm. You don't want them too cold.
5. Melt the chocolate and stir until smooth. Then use a fork to dip the oreo balls into the chocolate. Tap on the edge of the bowl to get the smooth finish. Use a toothpick to help slide the ball onto the pan. Allow to harden. 
6. Store in the refrigerator until ready to serve. 

NUTRITION

CALORIES: 98KCAL | CARBOHYDRATES: 9G | PROTEIN: 1G | FAT: 7G | SATURATED FAT: 3G | CHOLESTEROL: 6MG | SODIUM: 69MG | POTASSIUM: 78MG | FIBER: 1G | SUGAR: 4G | VITAMIN A: 1.5% | CALCIUM: 1.4% | IRON: 10.8%

Simple Recipe Boston Cream Poke Cake

This is one of my husband's all-time favorite desserts.

When I told him that I made it for him, I could see pure happiness on his face. So that makes me happy too! Not to mention, he devoured most of himself in three days. I managed to get some snacks too, thank God I did when I did it!

But I made a Boston cream cream cake that's easy for him, so according to his rights, he should get the most, right?

I can argue ... but sometimes it's better to let it go and keep going as if it never happened.

Ingredients

• 1 box yellow butter recipe cake mix & ingredients to make
• 2 small boxes French Vanilla instant pudding
• 1 tub chocolate frosting or chocolate ganache Recipe below

Instructions

1. Bake cake as directed on the box in a 9x13 baking pan.
2. Prepare the pudding as directed on the box.
3. While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.
4. Spread the pudding over the cake, pushing it into the holes.
5. Refrigerate for 1 1/2 - 2 hours.
6. Remove the lid and seal from the frosting and microwave for 15-20 second intervals, stirring in between each interval, until the frosting can be poured, but not bubbling.
7. Spread the frosting over the cake and refrigerate 4 hours or overnight.

Notes

For home-made Chocolate Ganache Frosting:

8 oz  (1/2 lb or 1 1/3 cup of ) semi-sweet chocolate chips1 cup heavy whipping creamNote: If you want more ganache, use the full 12 oz bag and 12 oz (1 1/2 cups) of whipping cream.

Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and whisk until well incorporated and velvety.  Wait about 5-10 minutes before adding it top of pudding on cake.

The ganache will thicken as it cools. When it’s completely cool, it will be thick and fudgy. You can reheat it to achieve your desired consistency.

Best M&M Cookies

It's no secret that I like chocolate cakes. Or really any cake recipe for this. They are my weaknesses. But throw some M & M into the mix and I'm in heaven. Seriously, this chocolate M & M chip is truly extraordinary and one of the best cakes out there! I also can't refuse these M & M brownies cookies!

There's something about the warm chocolate chip M & M that reminds me of my childhood. At school I grew up, they used to sell M & M cakes on Friday to raise money for school and it was always nice when my mother let me buy it.

For years, I have worked to perfect my M & M cake recipe and this in my opinion, the BEST M & M cake ever! What makes them so delicious? They are thick and springy, but are very soft on the inside while staying fresh around the edges. They also have a perfect chocolate chip ratio with M & M. The more chocolate the better, right?

COURSE: DESSERT

CUISINE: AMERICAN

KEYWORD: M&M COOKIES

PREP TIME: 15 MINUTES

COOK TIME: 10 MINUTES

REFRIGERATE: 15 MINUTES

TOTAL TIME: 40 MINUTES

SERVINGS: 24

CALORIES: 271

INGREDIENTS

• 1 cup unsalted butter , at room temperature
• 1 cup light brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chocolate chips
• 1 cup M&M’s , plus more for tops if desired.

INSTRUCTIONS

1. Preheat the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper.
2. In a large bowl, using a mixer, cream together the butter and sugars for 1 minute. Add the eggs and vanilla and mix until combined.
3. Add the flour, baking soda and salt and stir mix just until combined. Fold in the chocolate chips and M&M’s. Refrigerate dough for 15 to 30 minutes if time allows.
4. Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart. Place extra M&M’s on the top of the cookies if desired.
5. Bake for 8-10 minutes, or until the tops are barely golden brown. Allow cookies to set on pan for 2 minutes, and then remove to a cooling rack.
6. Store in an airtight container for up to 3 days.

NUTRITION

CALORIES: 271KCAL | CARBOHYDRATES: 38G | PROTEIN: 2G | FAT: 11G | SATURATED FAT: 7G | CHOLESTEROL: 36MG | SODIUM: 162MG | POTASSIUM: 36MG | SUGAR: 25G | VITAMIN A: 5.8% | VITAMIN C: 0.1% | CALCIUM: 3.3% | IRON: 5.9%

DELICIOUS FROZEN STRAWBERRY DESSERT

Easy Frozen Strawberry Dessert, a spring and summer dessert that is perfect for all strawberry fans. This refreshing, soft, and frozen dessert is made with fresh strawberries and a layer of crispy graham crackers, plus graham cracker crumbs is very fast and easy to prepare.

This is a dessert without grilling, so it's perfect for those who don't like to heat the oven during the summer. The rich, soft and flavorful layer of strawberry flavor with fresh strawberry pieces plus a crunchy layer of graham crackers, is the same as the perfect combination.

Recipe type: Dessert

Cuisine: American

Serves: 18

Ingredients

• 3 cups graham cracker crumbs (about 22 full sheet graham crackers)
• ¾ cup unsalted butter, melted
• 6 tablespoon granulated sugar
• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 can 14 oz sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 cup diced strawberries
• 2½ cups whole strawberries

Instructions

1. Spray a 9 x 13 inch pan with non - stick spray. Set aside.
2. In a medium dish combine graham cracker crumbs, sugar and melted butter. Press half of the mixture on the bottom of a 9X13 inch pan, save the rest for later.
3. Place the whole strawberries in a blender and puree for about 1-2 minutes until completely smooth. Set aside.
4. In a medium dish beat heavy whipping cream 1 min at a low speed, then at high speed, until stiff peaks form, for about 4 min. Set aside.
5. In a large dish beat cream cheese and powdered sugar at a low speed, until creamy, then add condensed milk, vanilla and pureed strawberries and beat until combined.
6. Add whipped cream beat until well combined .
7. Fold in diced strawberries. Spread over the graham cracker layer.
8. Sprinkle with the rest of the graham cracker crumbs.

Notes

Leave in the freezer for at least 5 hours.

Best Chocolate Lasagna

And while many chocolate desserts continue, a mysterious dessert is waiting for their fame for five minutes. And then ... kaboooom !!! In front of me, believe it or not - Lasagna Beautiful chocolate. Wooow, OMG, wooow !!! There he is! If I have to go to a desert island, for sure, the desert that I took myself is His Majesty - Chocolate Lasagna .

Of course, you can imagine that I'm just doing this looking for the next chocolate adventure and that's it, right in front of me! But my search doesn't look easy. I'm scared! Lasagna looks very decadent!

Never mind! After about 30 recipes that I have put on this blog, I have learned a very important lesson. Nothing like that in my kitchen will not be eaten in seconds by my chocoholics even if there is a failure.

And in the end, it's not too bad! A word, it doesn't really look like that on the best photos on Pinterest, but, one thing speaks louder than any of the words: the casserole I baked Chocolate Lasagna has been waiting to be washed after only a few hours.

Ingredients

• 36 Oreo cookies (regular, not double stuff)
• 6 tablespoon butter-melted
• 8 oz cream cheese-softened
• 1/4 cup granulated sugar
• 2 tablespoons cold milk
• 12 ounce tub Cool Whip-divided
• 2 – 3.9 ounce packages Chocolate Instant Pudding.
• 3 1/4 cups cold milk
• 1 and 1/2 cups mini chocolate chips

Instructions

1. In a food processor finely crushed Oreo cookies into fine crumbs.
2. In a large bowl using a fork mix Oreo with 6 tablespoons melted. When the butter is mixed, transfer it to a 9 x 13 inch dish and using a spatula press down the crumbs into the bottom.
3. Transfer the crust in the refrigerator while you are mixing the fillings.
4. Mix the cream cheese until it’s fluffy, add 2 tablespoons of milk and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip.
5. Spread the mixture over the crust.
6. In a medium bowl mix chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for a few minutes until the pudding starts to thicken
7. Spread the pudding over the cream cheese layer.
8. Let it sit for 10 minutes to firm up the pudding.
9. Spread remaining Cool Whip over the top and sprinkled with mini chocolate chips.
10. Freezer for 1 hour, or the refrigerate for 4 hours before serving.

BROCCOLI CHEDDAR BAKED POTATOES

They may not be the most beautiful in the world (I won't even say what my girlfriend is), but who cares? We talked about CHEESE SAUCE. A very easy cheese sauce, full of broccoli (so you can feel good about yourself) is poured over a crispy baked potato. This Broccoli Roasted Potato is, IMHO, the perfect half-way point between soothing food and good food for you. I like to compromise.

This is another recipe "base" that you can customize to fit your wallet and taste. This original version is so good that it makes my legs shake, but if you want to add more, you can always do something like a slice of meat or grilled chicken, jalapenos or sriracha if you like spicy, or maybe something as simple as sliced ​​green onions. Empty the refrigerator and use the remaining ingredients as a topping. Anything good on a baked potato that is loaded may also be good for this, so it might give you a place to start experimenting.

Oh, and FYI, they heat it very well in the microwave. I just heated one for the second breakfast and it was AWESOME. ("Second Breakfast" is for early birds what "fourth food" is for you night owls.

• TOTAL COST: $6.72 recipe / $1.68 serving
• PREP TIME: 10 mins
• COOK TIME: 1 hr
• TOTAL TIME: 1 hr 10 mins
• SERVINGS: 4

INGREDIENTS

BAKED POTATOES

• 4 russet potatoes (2 lb. total) ($2.99)
• 1 Tbsp olive oil ($0.16)
• Salt ($0.02)

BROCCOLI CHEESE SAUCE

• 1/2 lb frozen broccoli florets ($0.85)
• 3 Tbsp butter ($0.23)
• 3 Tbsp all-purpose flour ($0.03)
• 3 cups whole milk ($0.93)
• 1/2 tsp salt ($0.03)
• 1/4 tsp garlic powder ($0.02)
• 6 oz medium cheddar, shredded ($1.46)

INSTRUCTIONS

1. Preheat the oven to 400ºF. Take the broccoli out of the freezer and allow it to thaw as the potatoes bake. Once thawed, roughly chop the broccoli into small pieces and then set aside until ready to use.
2. Wash the potatoes well, then dry with paper towel or a clean dish towel. Use a fork to prick several holes in the skin of each potato. Pour the olive oil into a small dish, then use your hands to coat each potato in oil. Place the oil coated potatoes on a baking sheet, and season generously with salt. Bake the potatoes for 45-60 minutes, or until tender all the way through.
3. Towards the end of the baking time, begin to prepare the cheese sauce. Add the butter and flour to a medium sauce pot, then place the pot over a medium flame. Whisk the butter and flour together as they melt. Allow the mixture to begin to bubble and foam, whisking continuously. Continue to cook for one minute to remove the raw flour flavor, but do not let the flour begin to brown.
4. Whisk the milk into the butter and flour mixture. Bring the milk up to a simmer, whisking frequently. When it reaches a simmer, it will thicken. Once thick enough to coat a spoon, turn the heat down to the lowest setting. Season the white sauce with the salt and garlic powder.
5. Add a handful of the shredded cheddar to the sauce at a time, whisking until it has fully melted before adding the next handful. Once all of the cheddar has been melted into the sauce, stir in the chopped broccoli. Leave the sauce over a low flame, stirring occasionally, to keep it warm.
6. When the potatoes are finished baking, carefully slice them open. Use a fork to slightly mash the insides of the potatoes. When ready to serve, place each potato on a plate and ladle the broccoli cheese sauce over each potato. Garnish with extra shredded cheddar, if desired.

ABSOLUTE BEST EVER CREAMY BEEF AND SHELLS

I can't even begin to tell you how much pasta I eat might be 13 times different.

First, I have to tell you that there is no coating involved here.

Not. This is definitely a direct pan type dinner. Just take your garage and dig it.

All those cream sauces. All the pasta, just collecting the cream. And perfect ground beef, once again, absorbs every last drop of that gentle heavenly goodness.

Ugh, I can't even talk about this anymore because now I have to make this for dinner. Again. For the 14th time.

yield: 4 SERVINGS

prep time: 15 MINUTES

cook time: 25 MINUTES

total time: 40 MINUTES

INGREDIENTS:

• 8 ounces medium pasta shells
• 1 tablespoon olive oil
• 1 pound ground beef
• 1/2 medium sweet onion, diced
• 2 cloves garlic, minced
• 1 1/2 teaspoons Italian seasoning
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• 1 (15-ounce) can tomato sauce
• 3/4 cup heavy cream
• Kosher salt and freshly ground black pepper, to taste
• 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

INSTRUCTIONS:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
3. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
4. Whisk in flour until lightly browned, about 1 minute.
5. Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
6. Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.
7. Serve immediately.