Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Oreo Cookie Sheet Cake Recipe
a General Mills Recipe

Check out this huge selection of Betty Crocker Cookbooks!

INGREDIENTS:
check for ingredient coupons here
1 box Betty Crocker Super Moist white cake mix
Water, vegetable oil and eggs called for on cake mix box
12 Oreo chocolate sandwich cookies, finely crushed
1 container Betty Crocker Rich & Creamy vanilla frosting
1 1/2 cups Cool Whip frozen whipped topping, thawed
16 Oreo chocolate sandwich cookies, chopped

See the Kitchen Sink Brownies here!!!

DIRECTIONS:
1:  Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray.

2:  In large bowl, make cake mix as directed on box. Stir in the 12 finely crushed cookies. Pour into pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

3:  In medium bowl, stir frosting and whipped topping until incorporated. Frost cooled cake; top with the 16 chopped cookies. Store covered in refrigerator.

Darlene’s Tips:  You can use any flavored sandwich cookies and any flavor cake mix or frosting.  To crush the cookies, place in a bag and roll over them with a rolling pin. To crush them, place in a bag and just bang with a rolling pin. You can also spread with just frosting and skip the whipped topping.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Easy Brownie Pops Recipe
a General Mills Recipe

Check out this huge selection of Betty Crocker Cookbooks!

INGREDIENTS:
check for ingredient coupons here
1 box (1 lb 6.25 oz) Betty Crocker Supreme original brownie mix (or any brand)
Water, vegetable oil and eggs called for on brownie mix box
15 food grade craft sticks (see my tips below)
2/3 cup semisweet chocolate chips (4 oz)
optional: sprinkles of your choice

See the Kitchen Sink Brownies here!!!

DIRECTIONS:
1: Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make brownies as directed on box for 9-inch pan. Cool completely, about 1 1/2 hours.

2: Place brownie pan in freezer 30 minutes. Remove from pan by lifting foil; peel foil away. Cut into 15 rectangular or square brownies. Gently insert craft stick into end of each. Place on cookie sheet; freeze 30 minutes.

3: In small microwavable bowl, microwave chocolate chips on High about 30 to 45 seconds; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top one-third to half of each brownie into chocolate; sprinkle with candy sprinkles if desired. Lay flat on waxed paper or foil to dry.

Darlene’s Tips:  If you don’t have craft sticks, you can use plastic spoons. Just stick the long end into the brownie and hold the rounded spoon part.  Then wash and use again and again! You could also make small brownie pops by rolling into balls (if your brownies are moist enough) or by cutting into bite size squares and using lollipop sticks or coffee stirrers for the stick.  And please, no one tell me that food on a stick can be dangerous for kids. I think we all fucking know that.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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