Easy Oreo Cake

1 pkg. Pillsbury Plus white cake mix

1 1/4 c. water

1/3 c. oil

3 egg whites

1 c. coarsely crushed Oreos

Heat oven to 350 degrees. Grease and flour two 9 or 8 inch round cake pans. In large bowl combine all cake ingredients, except crushed cookies, at low speed until moistened. Beat 2 minutes at highest speed. Gently stir in 1 cup coarsely crushed cookies. Pour batter into prepared pans. Bake at 350 degrees for 25-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans.

FROSTING:
3/4 c. shortening

3 c. powdered sugar

1 tsp. vanilla

2 egg whites

In small bowl, combine 1/2 cup of powdered sugar, shortening, vanilla, and eggs. Blend well. Beat in remaining powdered sugar until frosting is smooth and creamy. Fill and frost cake. Garnish with Oreos and-or Oreo crumbs.

EASY Cheesy Biscuits

2 c. biscuit mix

2/3 c. milk

3/4 c. shredded Cheddar cheese

Mix cheese and biscuit mix until cheese is crumbly. Add milk and blend with fork to make a soft dough. Roll out on floured board. Cut with 2 inch biscuit cutter. Bake on ungreased cookie sheet at 450 degrees for 8 to 10 minutes.

If no time to roll out biscuits, drop biscuits are just as good!

Almond Joy Cookies

ALMOND JOY COOKIES

1 c. packed brown sugar

1 c. butter (softened)

1 tsp. vanilla extract

1 tsp. coconut extract

2 eggs

2 c. all-purpose flour

1 pkg chocolate pudding mix (large box)

1 tsp. baking soda

1/4 tsp. salt

1 pkg. bakers chocolate chunks

1 pkg. coconut

2 2.25 oz. bags sliced almonds

Preheat oven to 325°F. Beat together brown sugar, butter, vanilla, coconut extract and eggs in a large mixing bowl with electric mixer until creamy.
Stir in flour, pudding mix, baking soda, and salt. Stir in chocolate chunks, coconut, and almonds.
Drop dough by large spoonfuls onto ungreased cookie sheet.
Bake 13-16 mins until cookies are a tiny bit gooey. Remember they will continue to bake on the cookie sheet once removed from the oven.
Cool 1-2 mins and remove from cookie sheet to wire rack.

Tropical Cookies

TROPICAL COOKIES

1&1/2 cups packed brown sugar

1 cup unsalted butter, softened

1 large egg

20 ounce can crushed pineapple in heavy syrup, undrained

1/4 teaspoon almond extract

4 cups oats (quick or old fashioned)

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

12 ounces chocolate chips (semi-sweet or milk)

2 cups flaked coconut

1/2 cup slivered almonds (or hazelnuts)

Preheat oven to 350 degrees F.Cream the brown sugar and butter together. Beat in the egg, pineapple and syrup, and almond extract.Combine the oats, flour, baking powder, salt, and cinnamon; stir into batter. Stir in the chocolate chips, coconut, and nuts, mixing well.Drop by heaping tablespoons onto a greased cookie sheet. Press each cookie down with a spoon, to flatten. Bake for 20 to 25 minutes, until edges are golden brown. Remove cookies to a rack to cool.

Makes 4 to 5 dozen large cookies.

Easy Pineapple Upside-Down Biscuits

Easy Pineapple Upside-Down Biscuits

1 (10-ounce) can crushed pineapple

1/2 cup packed light brown sugar

1/4 cup (1/2 stick) butter, at room temperature

10 maraschino cherries1

(12-ounce) package refrigerated buttermilk biscuits (10 count)

Preheat the oven to 400 degrees F.

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple,save juice for later. Combine the pineapple, sugar, and butter, andmix well. Divide the pineapple mixture among the muffin cups. Place acherry in the center of each muffin cup, making sure cherry hitsbottom of cup. Place 1 biscuit in each cup on top of sugar andpineapple mixture. Spoon 1 teaspoon reserved pineapple juice over eachbiscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

Whoopie Pies

WHOOPIE PIES

1 c. butter

2 c. sugar

2 eggs

2 tsp. vanilla

4 c. flour

1 c. cocoa

3 tsp. soda

1 tsp. baking powder

1 tsp. salt

2 c. milk

Cream the butter, sugar, eggs and vanilla. In a separate bowl, mix the dry ingredients. Add milk to the creamed mixture and mix well. Add the blended dry ingredients and mix well again. Drop by teaspoonsful on ungreased cookie sheet and bake at 350 degrees for 7 to 8 minutes. Cool, then fill.

WHOOPIE PIE FILLING:

1 c. shortening

1 1/2 tsp. vanilla

Sm. amount of milk

1 sm. jar marshmallow creme

1 (1 lb.) box confectioners' sugar

Cream the shortening and sugar and vanilla. Add the marshmallow creme and cream again, adding milk as necessary. This makes enough filling to generously fill approximately 50 whoopie pies (3 inch size).

CHOCOLATE CHIP MUFFINS

CHOCOLATE CHIP MUFFINS

1 egg

1/2 c. milk

1/4 c. oil

1 1/2 c. flour

1/2 c. sugar

2 tsp. baking powder

1/2 tsp. salt1 c. (more or less)

chocolate chips

Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups. Beat egg; stir in milk and oil.
Mix in remaining ingredients just until flour is moistened. Batter should be lumpy.
Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.!