Orange Crush Sherbet

2 c. orange soda

1 c. eaglebrand milk

2 c. heavy whipping cream

1 t. vanilla or orange extract (optional)

Mix all ingredients. Pour in container. Place in freezer for several hours. Scoop it and enjoy!

Italian Stromboli

1 tube Pillsbury pizza crust

8 slices deli ham

10 slices Genoa salami

12 slices sandwich pepperoni

8 slices mozzarella cheese (or shredded cheese)

2 T. butter, melted

2 garlic cloves, minces

3 T. Parmesan cheese

Preheat oven to 375. Line baking sheet with parchment paper. Roll out pizza dough to nearly fit the pan. Layer meats* & then cheese. Roll tightly lengthwise, sealing the seam and ends. Score the top with a serrated knife. Mix butter, galic, and Parmesan. Brush over stromboli. Bake 20-25 minutes, until golden brown. Slice and enjoy warm with marinara sauce.

*other meats and toppings can also be used.

Crockpot Chicken Noodle Soup (with starter)

1 pkg Bear Creek starter pkg

1 can of sliced carrots, drained

1 can of peas, drained

2 chicken breasts, cubed

2 boxes chicken broth

Place liner in crockpot. Add soup starter, Add chicken. Add broth. Stir all together. Cook on low for 6-8 hours. Yummy! Serve with crackers, brocolli cornbread or grilled cheese sandwiches.

*The starter pkg already has the seasonings in it. The carrots in the pkg were very hard to find, they were so small. We just added the carrots and peas after it was done cooking. This was a very tasty soup!

Raspberry Crumble Cookies

1/2 c/ butter, slightly softened, not melty

2 T. sugar

3 T. powdered sugar

1/4 t. vanilla

1/4 t. almond extract

1 1/3 c. plain flour

1/8 t. salt

1/3 c. raspberry jam

Preheat oven to 350. Fill muffin pans with papers. Cream together butter, sugars, and extracts really well. Scrape the sides of the bowl. Stir in flour and salt until combined and crumbly. Press 2 packed teaspoonfuls of dough in hand and press in bottom of muffin tins. Add extra dough base if needed for thicker cookie. Leave 3/4 c. cookie dough crumbs for topping. Spread 1 t. raspberry jam in the center of each cookie. Sprinkle remaining cookie dough over the top, until mostly covered. Bake 15-20 minute until tanned. This recipe makes12-16 cookies. Store covered.

*can also be made in mini muffin tins using 1-2 packed teaspoonfuls of dough into muffin liners, then top with raspberry jam and crumbled dough. Bake at 350 until they start to tan, 8-12 minutes.

Claudia's Best Chocolate Chip Cookies

1 c. cold butter, cubed

1 c. sugar

1 c. light brown sugar

2 eggs

1 t. vanilla

3 c. SR flour

2 c.  chocolate chips, your choice

1 c. chopped pecans, optional

Preheat oven to 410. Line baking sheets. Cream together cold butter, sugar, and brown sugar until incorporated. Add eggs one at a time. Mix well after each. Stir in vanilla. Gradually add flour. mixing until just combined. Fold in chocolate chips and nuts, if using. Using a cookie scoop, scoop onto prepared baking sheets, leaving space between cookies. Bake 10-12 minutes, until edges are golden, but centers are still soft. Cool 10 minutes. Makes 2 dozen cookies.

Pumpkin Spice Truffle Cookies

2 c. SR flour

1 t. pumpkin spice 

1 stick softened butter

1 1/2 c. dark brown sugar

1 t. vanilla 

3/4 c. pure pumpkin

1 egg

9 oz pkg. Nestle pumpkin spice flavored truffles, if these are not available, use pumpkin spice chips

Preheat oven to 375. Combine butter, brown sugar, and vanilla until creamy. Add pumpkin. Mix. Add egg. Mix. Gradually add flour. Stir in pumpkin truffles or chips. Drop by rounded tablespoonfuls onto lined cookie sheet. Bake 11-15 minutes until golden brown. Cool 2 minutes. Makes 2-3 dozen cookies.

*The first time I made them, they came out more like scones, but very tasty!

 

Cream Puff Berry Breakfast Casserole

17.6 oz. box cream puffs, thawed

sliced strawberries* (thawed if using frozen)

blueberries* (thawed if using frozen)

raspberries* (thawed if using frozen)

12 eggs, slightly beaten

1 c. milk

1 T. cinnamon

1 c. heavy cream

1/4 c. powdered sugar

1 t. vanilla

Spray 9x13 dish. Place cream puffs evenly in bottom of dish. Top with strawberries, blueberries, and raspberries. Combine eggs with milk. Add cinnamon and blend well. Pour over fruit. Add more cinnamon if desired. Place in refrigerator for 1 hour. Heat oven to 350. Place casserole in oven for 1 hour*. Whip heavy cream, powdered sugar, and vanilla**. Place in refrigerator to chill while casserole is baking. When casserole is done, dust with powdered sugar. Slice casserole and serve with whipped cream on the side. Yum! 

*Mine wasn't done after 1 hour. Next time I'll bake longer, maybe an additional 10 minutes. 

**can also use store bought whipped cream or redi-whip

1st pic: before baking, before adding sauce; 2nd pic: before baking, after adding sauce; 3rd pic: after baking and topped with powdered sugar; 4th pic: ready to eat!

Chewy Snickerdoodle Bars

2 1/2 c. SR flour

1 c. butter, room temperature

1 c. sugar

1/2 c. brown sugar

2 eggs, room temperature

2 t. vanilla

Topping:

3 T. sugar

1 t. cinnamon

Preheat oven to 350. Line or grease 9x13 pan. In a large bowl, cream butter and sugars together until light and fluffy. Slowly add eggs and vanilla and combine until smooth and well combined. Gradually add flour until just combined. Drop spoonfuls of dough into pan. Smooth the dough until it is even. Combine cinnamon and sugar for topping and sprinkle on top of dough. Bake the dough 20-25 minutes until the edges are set, lightly golden, and slightly puffed up. Cool in pan 25-30 minutes before cutting. Cut into bars and enjoy!

Frosted Snowball Cookies (makes 6-7 dozen)

5 c. SR flour

1/2 c. butter, melted and cooled

1/3 c. heavy cream

2 eggs, lightly beaten

1 c. sugar

1 t. vanilla

1 t. maraschino cherry juice

1c. chopped pecans, optional

10 oz. jar maraschino cherries, drained, dried, chopped

Glaze:

2 T. butter

4 T. maraschino cherry juice

1 c. powdered sugar

I halved this recipe. Turned out fine. Beat together eggs, sugar, and vanilla for 3 minutes. Add cooled melted butter, cream, and chopped cherry pieces. Add flour gradually. Add nuts, if using. Blend until dough holds. Place on plastic wrap and shape into a disk. Wrap in plastic and chill for 30 minutes.  (I didn't wrap or chill.) Heat oven to 350. Line baking sheets with parchment paper. Remove dough from refrigerator and scoop small amounts (about the size of a doughnut hole). Place on lined baking sheets. Bake 10-12 minutes. Allow to cool before glazing. Heat butter and 2 T. juice in a microwave safe bowl until butter is melted. Stir in powdered sugar. Add more juice to make desired consistency. Glaze cookie tops or dip the whole cookie in glaze if desired. Set aside until set. (May be placed in refrigerator for 10 minutes to set up faster.)

1st pic: before baking; 2nd pic: glaze; 3rd pic: after baking & glazing.

Peanut Butter Butterscotch Bars

1 stick butter, room temperature

1/2 c. sugar

1/2 c. light brown sugar, packed

1/2 c. creamy peanut butter

1 egg

1 t. vanilla

1 c. SR flour

1/2 c. quick cooking oatmeal

1 c. butterscotch chips*

Icing:

1 c. powdered sugar (possibly less)

4 T. milk

1/4 c. creamy peanut butter

Preheat oven to 350. Spray 9x13 dish. Cream sugars and butter. Add 1/2 c. peanut butter until smooth. Add egg and vanilla. Mix until well combined. Gradually add flour and oats. Mix on low speed until just combined. Spread batter into dish. Sprinkle with butterscotch chips* (or chocolate, if you prefer). Bake 20-25 minutes until edges are golden brown.  Stir together powdered sugar, milk, and peanut butter until smooth. Once the bars have baked, remove from oven and immediately pour the icing over the warm bars. Cool and Serve. Allow the bars to cool completely before slicing and serving. Enjoy!

**bars can be sliced while still warm if you use a plastic knife. They are so good eaten warm with a glass of milk.

***This can be made gluten free by omitting flour and increasing oats. The texture will be a little more dense & chewy, but still tasty. OR by using oat flour instead of self rising and adding 1 t. baking soda and 1/4 t. salt.

Pictures: before slicing, and ready to eat!

Orange Creamsicle Cake with Buttercream Frosting

1 box Duncan Hines Orange Supreme cake mix

1 small box vanilla pudding mix, dry

1 c. oil

1/2 c. milk

1 c. sour cream

3 eggs

Orange Buttercream Frosting:

2 sticks butter, softened

2 c. powdered sugar

1 t. orange extract

2 T. heavy whipping cream or evaporated milk

3 T. orange soda or orange marmalade, I used soda

Preheat oven to 350. Spray 9x13 pan. Set aside. Combine cake mix, instant pudding mix, oil, milk, sour cream, and eggs until well combined. Pour batter in pan. Bake 24-29 minutes until toothpick comes out clean. Cool before frosting. Combine softened butter on medium speed for 3 minutes until smooth and creamy. Add powdered sugar, cream, and extract. Increase to high speed and beat for 3 more minutes. Stir in 3 T. orange marmalade or orange soda. Cover cake evenly with frosting. Refrigerate for at least 30 minutes before serving. Cake can be frozen for 2 months. Very yummy! The frosting is like a ganache. Everyone loved it!

Creamy Chorizo Gnocchi

5.5 oz. chorizo, or smoked sausage/kielbasa, finely diced

1 small red onion, diced

1 small red pepper, diced

4 cloves garlic, minced

2/3 c. chicken stock

1 T. tomato paste

3.5 oz. cream cheese

14 oz. gnocchi

1.5 oz. Parmesan cheese

fresh basil, optional

Heat a small amount of oil in large skillet. Add sausage and saute until it begins to crisp,  about 3-4 minutes. Add onions & peppers. Continue cooking over medium heat until veggies have softened, about 4 minutes. Add garlic , cook for 1 minute. Add chicken stock, tomato paste, and cream cheese. Stir to combine and reduce to low medium, gently simmering. Prepare gnocchi as directed, drain, reserving small amount of cooking water. Transfer drained gnocchi to skillet. Toss gently to be sure gnocchi is covered. Stir in Parmesan and basil. Serve immediately.

Cake Mix Toffee Bars #2

1 box yellow/white cake mix

1/2 c. butter, melted

1 egg

1 c. toffee bits

1 can Eaglebrand milk

1 c. chocolate chips, your choice, I used milk

1 t. vanilla

Preheat oven to 350. Grease 9x13 baking pan. Combine cake mix, melted butter, and egg until a dough forms. Press dough* evenly into the bottom of the pan. Sprinkle with toffee bits. In a microwave safe bowl, heat together condensed milk, chocolate chips, and vanilla, at half power for 1 minute. Stir. Heat again if needed. Stir until melted and smooth. Pour over toffee bits. sprinkle with more toffee bits or crumble more dough over the chocolate layer, if desired. Bake 25-30 minutes or until top is golden brown. Allow bars to cool before slicing. Yummy!

*the original recipe called for 2/3 of the dough to be pressed in the bottom of the pan, but it wasn't enough to cover the entire bottom without having some paces not covered. The next time I make these, I will use all the dough on the bottom and if there is any left over I will crumble some on top, otherwise I will just top with more toffee bits. 

Pictures shown with crumb topping. 1st: before baking, 2nd: after baking, 3rd: inside bars, ready to eat.

Easy Cake Mix Toffee Bars

1 white cake mix

1 c, plain flour

1/2 c. packed dark brown sugar

1/4 t. salt

3/4 c. butter, melted and cooled slightly

1 egg

3 c. chocolate chips, your choice

1/4 c. Heath toffee bits

Preheat oven to 350. Spray large baking pan or line with parchment paper. Combine cake mix, flour, brown sugar, and salt until well combined. Add in melted butter and 1 egg. Mix until crumbly dough forms. Press the mixture into prepared pan in an even layer. Using a rolling pin is helpful. Bake 14-16 minutes until golden brown. Remove from oven and immediately sprinkle on chocolate chips in an even layer. Allow the chocolate to set for 4-5 minutes , spread around the chocolate with a butter knife or offset spatula until smooth. Sprinkle on Heath bits. Cool completely before cutting.

Hawaiian Chicken and Vegetables

4 boneless chicken breasts, or chicken tenderloins

2 c. pineapple chunks or tidbits, drained, reserve juice

1 red pepper, sliced

1 green peper, sliced

1 medium red onion, sliced

broccoli florets

edamame

zucchini slices

fresh mushrooms, sliced

1 T. oil

salt and pepper to taste

1 T. sesame seeds

2 T. chopped green onions, optional

For the Sauce:

1/2 c. reserved pineapple juice

1/4 c. soy sauce

3 T. honey

1 T. rice vinegar, or apple cider vinegar

1 t. sesame oil, optional

3 cloves garlic, minced

1 t. ginger, optional (gives it a kick!), I used veri veri teriyaki with ginger

1 T. cornstarch (for thickening)

2 T. water

Preheat oven to 400. Spray or line a large sheet pan. In a saucepan, combine pineapple juice, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Heat over medium heat until it begins to simmer. In a small bowl, combine cornstarch and water to create a slurry. Stir into sauce and cook for 1-2 minutes until sauce is thickened. Remove from heat and set aside. Arrange chicken in center of pan. Surround with peppers, onion, and pineapple (toss in olive oil first) . Season with salt and pepper. Brush half of sauce over the chicken and drizzle the rest over the vegetables. ***Toss lightly to coat. Roast in oven 30-35 minutes, until chicken is done and vegetables are tender. Broil the pan for 2-3 minutes for extra carmelization, optional. Sprinkle with sesame seeds and chopped green onions for garnish. Serve warm over rice or noodles. This was very tasty!

* Spice it up by adding red pepper flakes or sriracha

**Swap the chicken for shrimp, tofu, or porkchops

***I tossed all the vegetables and chicken in the oil, salt, pepper, and sauce before even putting on the pan, it's a much easier way to coat them.

1st pic: arranged on cookie sheet; 2nd pic with seasonings & sauce added before roasting; 3rd pic: after roasting and adding sesame seeds; 4th pic, ready to eat--there's rice under the chicken; 5th pic: another view--yummy!

Crockpot Hungarian Mushroom Soup

4 T. butter, melted

2 c. chopped onions, frozen works too

1 lb. fresh or frozen baby bella mushrooms, sliced, or any fresh mushrooms will do

2 c. chicken broth  

1 T. soy sauce

1 T. paprika, (I used authentic Hungarian paprika that my neighbor brought back to me from Hungary), but any will do, including maple, bacon, sugar paprika by McCormick

2 t. dried dill weed, optional

1 c. evaporated milk/whipping cream

3 T. wondra flour

1/2 c. sour cream

1/4 c. chopped fresh parsley, optional

2 t. lemon juice

1 t. salt

black pepper, to taste

meat could be added, your choice

Combine melted butter, broth, seasonings, onions and mushrooms in lined crockpot. Cover and cook 4 hours on high. Uncover, mash a few mushrooms to thicken soup, and cook uncovered for 20 minutes. Combine milk/cream with wondra and gently stir into soup. Turn down to low for 20 minutes. Ladle soup in bowls. Top with croutons and serve hot, or serve with grilled cheese sandwiches. Garnish with sour cream, if desired.

*This would make a great substitute for tomato soup. 

**Since mushrooms cook down so much, I will be sure to double, maybe even triple this recipe the next time I make it. It was delicious!!

The next time I made it with 3 lbs of baby bella mushrooms, sliced, 4 c. chicken broth, but didn't double or triple the seasonings.

Frosted Strawberry Cookie Bars

15.25 oz box strawberry cake mix

1/2 c. butter, very well softened

1 egg

Frosting:

8 oz. cream cheese, softened

1/2 c. butter, salted

1 c. powdered sugar

1/2 t. vanilla or strawberry extract

sprinkles, optional

Preheat oven to 350. Spray 9x13 pan. Combine cake mix, butter, and egg on medium high speed until well combined. Turn dough out into 9x13 pan. Dough will be quite thick. Using fingertips, press dough into pan. It will be on the thin side. Bake for 12 minutes until center is set and toothpick inserted comes out clean with no batter. Allow bars to cool in pan for 1 hour before frosting. 

Make frosting while bars are baking. Combine cream cheese & butter, beating on high speed until fluffy, about 2 minutes. Slowly add powdered sugar and extract. Beat until smooth about 2 minutes. Turn frosting out onto cooled bars and spread until smooth. Add sprinkles, if desired.

  

Cheese Chicken Casserole

2c. cooked chicken, cut into bite size pieces

8 oz. elbow pasta, cooked and drained

8 oz. cream cheese, softened

1 1/2 c. sour cream

1 c. milk

1 oz. dry ranch dressing mix (1 packet, or 3 T. from large container)

1 c. real bacon pieces

2 c. colby jack cheese, shredded & divided

1 t. garlic powder

1 t. paprika, I use McCormick's maple bacon sugar seasoning

1 t. salt

1/2 t. pepper

1/2 t. onion powder

1/2 c. green onions, diced, optional

Preheat oven to 375. Spray 9x13 dish. Combine cream cheese, sour cream, milk, dry ranch dressing, and seasonings with mixer until smooth. Stir in bacon, chicken, and 1 c. shredded cheese. Add pasta and mix well. Place in dish and spread evenly. Sprinkle remaining cheese over top. Bake 20-25 minutes until cheese is bubbly. Remove from oven and sprinkle with more bacon and green onions. Serve with Caesar salad and bread.

Fluffier Cinnamon Rolls (from a can)

2 large cans cinnamon rolls (regular size fits 9x13 dish)

3/4 c. heavy whipping cream

6 T. butter, melted

3/4 c. brown sugar

2 t. cinnamon

Icing:

icing included in cinnamon rolls

2 oz. cream cheese, softened

2 T. butter, softened

1/2 t. vanilla or maple extract

1/2 c. powdered sugar, optional

3/4 c. chopped pecans, optional

Preheat oven to 350. Spray 9x13 dish/pan. Open cinnamon rolls and arrange in pan, separating them enough that they have room to rise. Set aside icing. Pour heavy cream over and around the rolls until it covers the bottom of pan. Combine melted butter, brown sugar, and cinnamon. Stir until combined. Spoon over rolls. Cover with aluminum foil. Bake 30-40 minutes until lightly browned on top and cooked through. (remove the foil during the last 5-10 minutes if they aren't brown enough).

Beat cream cheese and butter with a hand  mixer until creamy and smooth. Add vanilla or maple extract and the icing that came with the rolls and mix well. Scrape the bottom and sides of the bowl, *then mix in powdered sugar until combined*. Let the rolls cool for 3-5 minutes before topping with prepared icing (*or you can just use the icing that came with the rolls). Serve warm. 

Add fresh fruit or filling before adding cream and baking. Add chopped nuts to the brown sugar and butter mixture. You could even do this first, placing the cinnamon rolls on top. After baking, flip the whole thing upside down for easy sticky buns. Yum!

*adding the powdered sugar to the cream cheese mixture made these too sweet for us. 

1st pic: rolls in dish, heavy cream in bottom, melted butter, brown sugar and cinnamon; 2nd pic: spread over rolls, after baking; 3rd pic: with cream cheese icing; 4th pic: ready to eat...but so sweet!

Strawberry Cookies

15.25 oz. box strawberry cake mix

1/2 c. butter, softened

2 eggs

1 t. vanilla or strawberry extract

1/2 c. vanilla or cheesecake chips

red and pink sprinkles, optional

Drizzle:

1/2 c. white chocolate chips, milk or dark chocolate works too

1 t. coconut oil, optional (the oil will cause it to be shinier)

Preheat oven to 350. Line baking sheets with parchment paper. Combine cake mix, butter, eggs, and extract. Fold in white chips. Scoop 1 1/2 T. of dough and roll into balls. Place on baking sheets, 2" apart. Press down to flatten, or leave them tall. They will cook nicely either way. Baking them tall keeps them from spreading as much.  Bake 9-11 minutes until edges are set and centers are slightly underbaked. Let the cookies cool for 5 minutes then transfer to cooling racks. Combine drizzle ingredients and microwave in 30 second intervals, stirring in between each one, until smooth. Drizzle over cooled cookies with spoon or piping bag (ziploc bag with corner snipped off). Decorate with sprinkles while drizzle is wet. Allow the cookies to set at room temperature for 10-15 minutes, or chill until chocolate sets. Enjoy! Store in covered container.

*Can be made with other cake mix flavors

Lemon Fluff Bars with Marshmallow Meringue

1 pkg. Krusteaz Meyer lemon bars, prepared and baked as directed

3 egg whites

1/8 t. cream of tartar

7 oz. marshmallow cream

Prepare marshmallow meringue while bars are baking. Place egg whites and cream of tartar in mixing bowl. Beat until stiff peaks appear. Add marshmallow cream. Beat until stiff peaks form. Spread over top of prepared bars. Place back in oven for 10-13 minutes, or until meringue begins to brown. Cool completely. Cover & store refrigerated.

Peanut Butter Blossoms with M&M's

1 c. SR flour

1/3 c. butter, melted

1 c. brown sugar, packed

1 egg, beaten

1 T. vanilla

1 1/4 c. peanut butter M&M's

Preheat oven to 350. Spray 8x8 pan. Combine melted butter and brown sugar. Add flour, egg, & vanilla. Mix well. Fold in M&M's. Press dough into pan. Bake 20-25 minutes. Cut into squares. Enjoy!

Cranberry Orange Cookies (from a mix)

1 pkg.  Krusteaz cranberry orange muffin mix

1/3 c. butter, melted

1 egg

1/4 c. brown sugar

2 T. water

1 can cranberries, undrained (included in the mix)

1/2 c. white chocolate chips

Preheat oven to 375. Line cookie sheets with parchment paper. Combine muffin mix, butter, egg, brown sugar, and water, just until blended. Stir in cranberries and chips. Drop by rounded tablespoonfuls onto cookie sheets, 2" apart (or stand tall to keep from spreading into each other). Bake 11-14 minutes, rotating pans halfway through. Cool completely on sheets before serving.

Crockpot Hashbrown and Ham Casserole

32 oz. frozen shredded hashbrowns

1 c. milk

1/2 c. chopped frozen onion, optional

seasoning, optional : dry mustard, garlic powder

chicken broth, if needed (if it's too dry)

16 oz. chopped ham

8 oz. + shredded Monterey Jack, or sharp cheddar cheese

12 eggs

1 t. salt

1/2 t. pepper

Combine all ingredients in lined crockpot. Cover and cook 7-8 hours on low (or overnight). I make this for Christmas morning. Served with sausage balls, fruit, bacon, waffle cakes, or french toast sticks, yogurt, coffee, tea, cocoa, etc...

Crockpot Doughnuts

1 can biscuits

1 c. light or dark brown sugar

1 T. cinnamon

1/2 stick butter, melted

powdered sugar, optional

chopped pecans, optional

Grease bottom of crockpot with the butter, or use liner. Combine sugar and cinnamon. Cut biscuits into quarters and toss in sugar mixture. Place in crockpot. Cover with paper towels and cook on high for 2 hours. Cool for 3 minutes, dust with powdered sugar and serve.

I doubled the recipe, used a liner, placed all the cut up biscuits in the bottom of crockpot, (after rolling in the cinnamon sugar mixture), poured remaining sugar mixture over top and poured melted butter over top. I did not use the pecans, but if I did, this is where I would add them. I placed the paper towels under the lid, not on top of the biscuits, to keep moisture off the biscuits and ensure a tighter seal. Cool for 3 minutes before serving. I did not dust with powdered sugar. Every one loved them!

This is a lot like my pull apart bread that's baked in the oven.

1st pic: cut up coated biscuits in lined crockpot; 2nd pic: melted butter poured over top of biscuits; 3rd pic: paper towels place under lid; 4th pic: after 2 hours; 5th pic: ready to eat! Yum!

Condensed Milk Oreo Brownies (Ooey Gooey)

3/4 c. butter, melted

14 oz. can condensed milk

3/4 c. semi-sweet/dark chocolate chips, chopped

2 eggs, room temperature

1 egg yolk, room temperature

1 T. vanilla

1/4 c. light or dark brown sugar

1/4 c. sugar

1/2 c. plain flour

1/4 c. cocoa powder

1/4 t. salt

1/4 c. milk chocolate chips

10 Oreos, broken in pieces

Preheat oven to 350. Line or spray 8x8 pan. Set aside. In a medium size pan, over low heat, melt butter. Add condensed milk. Stir with a whisk. Add dark chocolate chips. Continue mixing until everything is smooth and melted. Remove from heat and set aside. In a large bowl, beat the eggs, egg yolk, vanilla, and sugars. Whisk vigorously for 2 minutes until light and fluffy. There should be bubbles forming. Add in chocolate mixture and gently fold together. Do not overmix. Add in flour, cocoa, and salt. Continue mixing until no streaks appear. Toss in broken Oreos and milk chocolate chips. Mix for a few seconds. Pour into pan and spread evenly. Bake for 25-40 minutes until toothpick comes out slightly fudgy. If it is wet with batter, continue baking. Once it is done, slightly open the oven door for 10 minutes. Allow the hot air to come out. Then remove the brownies from the oven and allow to cool before slicing. *These brownies were really gooey, almost as if they weren't done. Next time I'll let them cook longer and forego letting them cool in the oven. (I baked them for 45 minutes.)

 Brownies can be sliced with a plastic knife while warm and they will not tear.