SLuTTy BrOwNies

 

Slutty Brownies (Easy)

If you're looking for a sweet treat that will satisfy your cravings, slutty brownies are a triple threat of decadence that is undoubtedly the ultimate dessert.  

Prep Time10minutes mins

Cook Time35minutes mins

Total Time45minutes mins

Course: Dessert

Cuisine: American

Keyword: Slutty Brownies Recipe

 

Servings: 16

Calories: 272kcal

Ingredients

• 16.5 ounces chocolate chip cookie dough
• 20 Oreo cookies
• 18 ounces brownie mix
• 1 to 2 eggs, as directed on package instructions
• ⅓ cup vegetable oil
• ¼ cup water

Instructions

• Preheat the oven to 350°F. Line an 8x8 baking dish with parchment paper.
• Press the cookie dough into the lined pan to make an even layer all the way to the edges.
• Arrange the Oreo cookies on top of the cookie dough layer, breaking them as needed to cover as much of the cookie layer as possible.
• In a medium mixing bowl, stir together brownie batter ingredients.
• Spread the brownie batter over the Oreo cookies and cookie dough.
• Bake for 45 to 50 minutes or until a toothpick comes out with a few crumbs.
• Allow to cool completely before lifting from the pan, cutting into bars, and serving.

Notes

• Please note that the specific ingredients for the brownies should be followed according to the package instructions/ingredients. The exact amounts of oil, water, and eggs will vary with different brands.
• You can use a 9x13-inch baking dish for a thinner slutty brownie. I would recommend using two tubes of cookie dough in this case. 
• This baking time and pan size produced nice fudgy brownies and chewy cookies. You can cook a little bit longer if you like a drier bar.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your brownies at the lower end of the recommended bake time.

Taco Cupcakes

 🌟 Taco Cupcakes 🌟

For the Taco Filling:

1 lb ground beef 🥩

1 packet taco seasoning 🌮

1/2 cup water 💧

For the Cupcakes:

24 wonton wrappers 🥟

1 cup shredded cheddar cheese 🧀

1 cup shredded Monterey Jack cheese 

1/2 cup diced tomatoes 🍅

1/2 cup shredded lettuce 🥬

1/4 cup sliced black olives 🍈

1/4 cup chopped green onions 🧅

Sour cream and salsa for topping 🥄

Directions:

1️⃣ Preheat your oven to 375F (190C). Lightly grease a 12-cup muffin tin.

2️⃣ In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the taco seasoning and water, and simmer until the mixture thickens. Remove from heat.

3️⃣ Place a wonton wrapper into each muffin cup, pressing it into the bottom and up the sides. Add a tablespoon of the seasoned ground beef into each cup, then sprinkle with cheddar and Monterey Jack cheese.

4️⃣ Add another wonton wrapper on top of each cup, pressing down gently. Repeat the layering process with the remaining beef and cheese.

5️⃣ Bake for 10-12 minutes, or until the wonton wrappers are golden brown and the cheese is melted and bubbly.

6️⃣ Remove the taco cupcakes from the oven and let them cool slightly in the pan before transferring them to a serving platter.

7️⃣ Top each taco cupcake with diced tomatoes, shredded lettuce, black olives, and green onions. Add a dollop of sour cream and a spoonful of salsa on top of each for the perfect finishing touch.

Serve these Taco Cupcakes warm, and enjoy the playful yet delicious take on traditional tacos!

Prep Time: 20 minutes

Cooking Time: 10-12 minutes

Total Time: 35 minutes

Servings: 12 cupcakes

Homemade Suckers

5 from 30 votes

Homemade Sucker Recipe- Lil Luna

Homemade suckers have been a favorite treat to make with the family for decades. They're especially great for holidays!

Prep Time5minutes mins

Cook Time10minutes mins

Rest10minutes mins

Total Time25minutes mins

Course: Dessert

Cuisine: American

Equipment

• Sucker sticks
• Sucker molds
• candy and deep fry thermometer

Ingredients

• 1 cup sugar
• 1/2 cup water
• 1/3 cup corn syrup
• 1/4 tsp food coloring
• 3-5 drops flavoring cherry or cinnamon
• sucker sticks
• candy thermometer

Instructions

• Put molds and sticks together. Place on cookie sheet and spray. Put cookie sheet in freezer until candy is ready.
• Put all of the ingredients except flavoring and color in a pan. Cook to hard crack stage (300 degrees).
• Add flavoring and coloring. Stir about two minutes.
• Pour into molds. Let set for 10-15 minutes before removing the molds and taking the suckers off the pan.

EXTRA STEP FOR BUTTERSCOTCH/CARAMEL SUCKERS

• *Add ½ c. melted butter at 275 degrees. Mix and bring to 300 degrees and continue with Steps 3 & 4

Notes

TIP TO CLEAN POT AFTERWARD: Put water in pot and boil until candy comes off.

Grandma Charlotte's Turtles

Carmel turtles

1 c. sugar

1 c. light corn syrup

1 pt. Whipping cream

1 tsp vanilla

1/2 cube butter

Combine sugar and corn syrup, Mix well. Bring to a boil and boil for 7 1/2 minutes.  Stir often on med. heat

Add 1/3 of the cream to mixture and boil for 7 1/2 min. Stir often

Add another 1/3 of cream to mixture and boil for 7 1/2 minutes. Stir often

Add last 1/3 of cream to mixture and boil for 7 and 1/2 minutes or until firm ball level of heat and boiling is reached, approx 250 degrees

When firm ball hardness is reached, or test Carmel in bowl of water. Move pan away from heat, and add vanilla and 1/2 cube of butter

and stir until combined, be quick as you can.

While all this is happening, put 3  pieces of pecans in a cluster on a buttered cookie sheet.  Use almost 20 clusters per sheet. You may need almost 3

sheets.  Pour the warm caramel over the cluster of pecans and allow to cool.  When cool, fold the excess caramel in to make it more compact.

Easy Peasy Meatloaf

1 box stove top stuffing (any flavor)

1 pound ground beef

2 eggs

1/2 cup ketchup or more if you'd like

1/2 cup water (or a little more if your beef is super lean)

Preheat oven to 350 and grease bread loaf pan.

In a large bowl, mix together the dry stuffing mix, ground beef, eggs, water and half of the ketchup.

Fill the prepared pan with your mixture and use your hands to evenly squish it down into the pan.

Top it with remaining ketchup and spread evenly on top.  You can use BBQ sauce if desired.

Bake for 45-60 minutes.

Enjoy.  Wait a few minutes before slicing it up. 

Impossibly Easy 5 ingredient Chocolate Pie

1 16 oz carton sour cream

1 egg

1 chocolate cake mix

1 box instant chocolate pudding mix

1 bag chocolate chips

Preheat oven to 325.  Grease and flour a bundt pan well.  

Combine sour cream and egg in a large bowl or mixer then stir or blended until blended.

Add cake mix and pudding mix then stir again.

Stir or blend in chocolate chips. Save 1/3 for garnish if desired.

Bake at 325 for 45-55 minutes or until a toothpick inserted comes out clean.

Cool in pan for 30 minutes, then invert onto a serving plate to finish cooling.   

Garnish with powdered sugar or drizzle with a simple chocolate glaze if desired. 

Santa Fe Chicken

Combine the following in your crock pot.

1 can black beans, drained

1 can corn

1/2 cup salsa

After stirring add-

4 boneless skinless chicken breasts

1/2 cup more salsa

Cook for 3 hours on low.

Then Add-

1 block cream cheese.

Cook one more hour.  Serve over rice.

Day 2-

Put chicken/rice mixture in tortillas and eat with sourcream and cheese.

Day 3-

Roll chicken mixture into tortillas and place in greased pan.  Pour enchilada sauce on top.  Add cheese.  Cook at 350 until cheese melts.

Slow Cooker Salsa Chicken

4 boneless, skinless chicken breasts (frozen is fine)

1 cup salsa

1 can condensed cream of chicken soup

1 packet taco seasoning

1/2 cup sour cream

6 tortillas

Place chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.

Baked Rice Pudding

 2 cups cooked rice

3 large eggs

3 cups whole milk

3/4 cup sugar

2 tsp vanilla

1/2 tsp salt

1/4 tsp nutmeg

1/2 tsp cinnamon

Preheat oven to 375.  Grease a 8x8 baking dish.  

In a large bowl, whisk together rice, eggs, milk, sugar, vanilla, salt, nutmeg and cinnamon until well combined.   Pour into baking dish.   

Bake uncovered for 20 minutes.   Stir well and bake for 20 more minutes.   Enjoy

4 ingredient biscuits

 2 cups self rising flour (2 cups flour- 1 T baking soda- 1/2 tsp salt  whisk well)

1 1/2 c heavy cream

1/2 tsp sea salt

Add flour and salt in medium bowl.  Pour in cold heavy cream and mix well with wooden spoon.   Preheat oven to 475.   On countertop, fold dough until well mixed.  Make a rectangle 2” thick.  

Bake for 12 minutes.  Brush with butter when done.  

Ramen Noodle Bake Dump

6 packages of Ramen Noodles

open and lay out flat in 9x13 pan

In a separate bowl- 

mix 4 cups milk

8 oz cream cheese

2 packets chicken ramen seasoning

Whisk well.

Pour over noodles.   Place cooked chicken on top.   

Place Frozen Thawed broccoli on top and shredded cheese.

Bake at 400.  for 35 minutes. 

Black Bean Taco Soup

Black Bean Taco Soup

Ingredients:

1 lb lean ground beef (or ground turkey works too!)

1 medium onion, chopped
1 package mild taco seasoning mix
1 (16 oz) bag frozen corn
1 (16 oz) can black beans drained and rinsed (you could use kidney beans or pinto beans)
2 (14 oz) cans stewed tomatoes
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chilis

Directions:
Brown meat and onion, drain. Let meat cool for a minute, then dump into a resealable gallon-sized freezer bag.

Dump the remaining ingredients into the bag, mix together, and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 1-2 hours or LOW for 2-3 1/2 hours.

Serve with tortilla chips, cheese, sour cream, and guacamole.

Peanut Butter Bars. (from Chantel)

2 cubes butter

1 cup sugar

1 cup brown sugar

3/4 cup creamy peanut butter

2 eggs

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp vanilla

1 1/2 cup flour

1 1/2 cup quick oats

1/2 tsp baking powder

Mix all together and spread in heavy cookie pan.  Cook for 15 minutes at 350.  When you pull out the bottom layer- add one full bag of melt chocolate chips to the top and let that melt.   Then spread.  Let cool and frost.  

Frosting:

1 tsp vanilla

1/2 cube butter

2 cups powdered sugar

1 T creamy peanut butter

drops of water to make it smooth