Meryll's Chocolate Chip Cookies

1 1/2 cups butter, softened
1 1/4 cups white sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups coarsely chopped, toasted nuts
1 bag (24) oz semisweet chocolate chips

Heat oven to 375 degrees.

Beat butter, sugars, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt ( dough will be stiff).

Drop dough by level 1/4 capfuls about 2 inches apart onto ungreased cookie sheet.  Break n half so there is a rough texture.

Bake 13 to 15 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes on cookie sheet; remove from cookie sheet to cooling rack.

1 cookie 240 calories (fat 12g; carbohydrate 32g; protein 2g

Makes about 3 1/2 dozen cookies. Prep time 20 minutes.

Chocolate Italian Love Cake

Author: Adapted from Paula Deen

Recipe type: Dessert

Prep time:  10 mins

Cook time:  1 hour

Total time:  1 hour 10 mins

Serves: 15

Ingredients

• 1 package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
• 2 lbs. ricotta cheese
• 4 eggs
• ¾ cup sugar
• 1 tsp. pure vanilla extract
• 1 (5.1 oz.) package instant chocolate pudding mix
• 1 cup cold milk
• 8 oz. Cool Whip

Instructions

1. Preheat your oven to 350*F and spray a 9×13 inch pan with nonstick spray.
2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
3. In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
4. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
5. Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely before frosting.
6. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
7. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.
8. ENJOY!

Caramel Apple Cheesecake Bars

Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Oreo Peanut Butter Cup No Bake Dessert.

Ingredients
20 chocolate cream-filled chocolate sandwich cookies, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners' sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions
Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Cream Cheese Frosting from Barefoot Contessa

6 ounces cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 tsp pure vanilla extract
2 1/2 sifted confectioners' sugar (1/2 pound)

Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.

Peanut butter cookies

Peanut butter cheesecake cookies

Lazy Cake Cookies

http://www.imalazymom.com/2011/02/lazy-cake-cookies.html

1 box yellow or white cake mix
2 eggs beaten
5 T melted butter
2 C M&M's or mini chocolate chips

Mix together, put in a greased 9x13 pan and bake at 350 for 20 min!