Category: Easy

Easy Shrimp & Pasta

Lesson learned: Don’t try to watch Da Hawks during the playoffs and work on blog posts at the same time! I shut down all my web pages by accident and lost my nearly-completed blog post. Boo for not writing my post in Word and copying it into the blog. So…Second time’s the charm, and here’s my abbreviated post. (Apparently I didn’t learn the whole lesson – I’m still creating this draft in the blog.)

Easy ShrimpI saw this recipe on someone’s social media and knew I had to try it. I made it for dinner tonight and I’m glad I did. It’s simple and really good!

My apologies to the original chef. I tried to trace it back to the original website (maybe Judy’s Kitchen?) but couldn’t find it. My recipe is adapted from the original.

I used a lemon and Italian seasoning. I also think orange / Cajun seasoning or lime / New Mexico green chile powder would be great combos so next time I will try one of those!

I inadvertently used a salt-free Italian seasoning and didn’t realize it until after we’d eaten. If you’re not salt-free, add a pinch of salt if your seasoning mix doesn’t already include it. My son’s opinion is it needs a bit of heat, so next time I do the Italian version I’ll add a bit of black pepper.

I served the shrimp and butter sauce over spaghetti. The noodles soaked up the butter so we didn’t miss out on any of that flavor! We got two good servings plus leftovers from 1 pound of shrimp. Depending on what else you’re serving, you might get 2-4 portions.

This is easy enough for a weeknight dinner, and really quick if you prep the shrimp ahead of time!

Easy Shrimp & Pasta

Stuff you need:

1 stick butter (8 Tablespoons)

2 teaspoons minced garlic

1 lemon, sliced

1 pound uncooked shrimp, shelled & deveined

2 Tablespoons Italian seasoning blend (found in the spice aisle)

1/2 pound spaghetti noodles, cooked & kept hot

Now what?

Preheat oven to 350.

Line a cookie sheet (with the sides) with foil.

Slice the butter into the pan and sprinkle with garlic. Put in oven for about 3 minutes, until the butter is melted.

Remove pan from oven and lay the lemon slices in the pan. The lemon slices won’t cover the whole pan, and that’s OK.

Layer the shrimp on top and sprinkle with the Italian seasoning.

Bake for 15 minutes.

Remove from oven and serve shrimp and sauce over hot noodles.



I haven’t posted any sweets recipes lately. What is wrong with me?? Ha! Actually, I’m not baking as much as I used to. Instead, I’m trying new dinner recipes, which has been fun, but I still love my sugar!

Cream Cheese Brownie Cookies

The sugar-free cookie (right) is slightly thicker than the regular version.

I recently made these for a friend’s birthday and they disappeared off the platter in no time. Everyone LOVED them so I have to share!

I made a nearly-sugar-free batch too, and my friend asked if I was sure they were sugar-free. I assured him they were, but don’t mistake them for a “diet” cookie. They are full fat!

The batch I made was “nearly” sugar-free because I used regular peanut butter chips in them. You can make them sugar-free by using nuts instead of chips. It really depends on what you like and how much or little sugar you want.

The original recipe used white chocolate chips in them, but use whichever chips or nuts you prefer. I love nuts in brownies, so I would add walnuts or pecans if I make a batch for me. And peanut butter chips? Always great with chocolate, right?

I noticed the sugar-free batch didn’t spread as much as the regular batch; neither made a flat cookie. Both were chewy fudgy gooey fantastic! How could anything with cream cheese and butter be anything but??

Enough said. Make these and eat the whole batch at once. Why wouldn’t you?  ;)


Cream Cheese Brownie Cookies

Slightly adapted from Cookies & Cups


Stuff you need [Sugar-free option in brackets]:

1 (19.5 ounces) Brownie Mix (for 9×13 pan) [I used a sugar-free mix for an 8×8 pan so I halved the amount of the remaining ingredients.]

4 ounces cream cheese, room temperature [2 ounces cream cheese, room temperature]

1/2 cup butter, room temperature [4 Tablespoons butter, room temperature]

1 egg [1 egg]

2 cups total chocolate, white chocolate or peanut butter chips, chopped walnuts or pecans [1 cup total]


Now what?

Preheat oven to 350°

Line baking sheet with parchment paper or baking liner and set aside.

Using electric mixer, beat cream cheese and butter until smooth. Add in egg and continue mixing until incorporated.

Turn mixer to low and add in brownie mix until dough comes together. It will be very thick.

Stir in chips and/or nuts.

Using large cookie scoop, scoop dough onto lined pan and bake for 10-12 minutes until edges are set.

Let cool a couple minutes on the pan and then transfer to wire rack to cool.

Peanut Butter Banana Dog TreatsOne of the girls at work says she wants to come back in her next life as my dogs. I do too! They’re spoiled boys but I can’t help myself. They’re cute and sweet and cuddly and all that good stuff. I love them!!

I threw away Riley’s store-bought dog treats this weekend because they had some nasty ingredients in them. I bought them because both the dogs like them, but they can’t read labels, so it’s my responsibility to do that. I didn’t like what I read, so out went a nearly full bag of treats. Sorry, pups!

With all the warnings about dog treats I’ve been seeing, I decided to make them myself. I’m lazy and didn’t want to bring out the rolling pin / mat (I would have to bend down to get them out of the cabinet) so I searched for the lazy girl’s dog biscuits. Lucky me – I found a recipe, and I even had a banana!

This recipe has 5 ingredients, doesn’t require a rolling pin and cookie cutter, and you control everything that goes into them. No nasty chemicals! If your dog doesn’t do well with wheat, use a substitute flour (see the original recipe). My dogs do fine with wheat, so I used normal, all-purpose flour.

I mixed these in my stand mixer with the paddle, then let them sit for 5 minutes to soften the oats. I scooped them with my cookie scoop and got 14 treats. The dough is a bit sticky so I pretended they were peanut butter cookies for me and dipped a fork in flour to pat them down. I used a bit too much flour but my taste tester ate it anyway. ;) PB Banana Dog Treats

I baked them on 2 cookie sheets because I wasn’t sure if they’d spread. They didn’t, but I don’t know that I could have gotten them all on the same sheet anyway.

I’ve got to admit they smelled pretty good when they were baking! Now every time I go into the kitchen, I see all these cookies on the cooking rack. I have to remind myself that even though they are peanut butter and banana cookies, they aren’t for me!

Spoil your dogs and make these treats for them. You’ll like how simple they are!


Peanut Butter and Banana Dog Treats

Inspired by this recipe from Whole Foods


Stuff you need:

1 banana, peeled

1 egg

1 cup flour [I used all-purpose. You could use whole wheat or any other flour.]

2/3 cup rolled oats

3 Tablespoons peanut butter


Now what?

Preheat oven to 300 degrees F.

Put the banana into a mixing bowl and whip until it’s fairly smooth.

Add the egg and whip until incorporated.

Drop in the peanut butter 1 Tablespoon at a time.

Mix the flour and rolled oats, and add to the mixture.

When all ingredients are incorporated, set aside for 5 -10 minutes.

Scoop into balls using a cookie scoop or a tablespoon and put on a parchment paper-lined baking sheet. [I used one of those non-stick liners.]

Dip a fork into flour and press down like a peanut butter cookie.

Bake at 300 for 40-45 minutes until dry and golden brown on the bottom, switching the cookie sheets halfway through the time.

Cool completely. Store in an airtight container in the frig. They can be frozen but should be thawed before serving.



My son’s a fan of those boxed skillet meals. I admit to making them more than I should have when he was younger since they were easy and he ate them up. But now that we’re not on the run all the time, I have a little more time on the weekends to cook.One Pot Andouille Pasta

This recipe appealed to me because we both like andouille sausage and both like pasta, it’s quick, and there was only 1 pot to clean afterwards. Plus all the cheesy goodness you get to put into this didn’t hurt!  ;)

If you like spicy food, make it as the recipe says. If you’re feeding children or others who can’t take the heat, use the adjustments in the recipe to tone it down a bit. I wasn’t sure how spicy this would be so I used cheddar instead of pepper jack. Next time I’ll go with the pepper jack cheese. I found some chicken andouille sausage which cut the calories / fat a bit. I wasn’t intentionally trying to be healthier, but it was a nice find.

The recipe was a hit with my son and me! It had great flavor, was cheesy (always a winner in my book!), and filling. It made enough for the two of us plus some leftovers – which I was happy to take to work for lunch.

Quick and easy, you can throw this together on a work night and have a great meal ready in a short time. Give it a try. I think you’ll like it!

One Pot Andouille Sausage Skillet Pasta

From Damn Delicious

Stuff You Need:

1 Tablespoon olive oil

2 cloves garlic, minced

1 onion, diced

1 (12.8-ounce) package smoked andouille sausage, thinly sliced [Milder: Use regular smoked sausage. I used chicken andouille sausage.]

2 cups chicken broth

1 (14.5-ounce) can diced tomatoes [I used petite diced tomatoes because The Pretty One doesn’t like tomato chunks.]

1/2 cup milk

8 ounces elbow pasta

Kosher salt and freshly ground black pepper, to taste

1 cup shredded pepper jack cheese [Milder: use cheddar, colby, monterey jack or a combination]


 Now what?

Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.

Stir in chicken broth, tomatoes (undrained), milk and pasta. Season with salt and pepper, to taste.

Bring to a boil. Cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.

Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.

Serve immediately.

I always forget how simple it is to make pesto. Stuff everything into the food processor, turn it on, and presto – Pesto!

Basil-Walnut PestoThe hardest part for me is taking the food processor out of the box and fitting it back into the box when I’m done with it. I keep quite a few kitchen toys in their boxes in the garage – the ones I don’t use often enough to justify keeping them in my kitchen, because I don’t have much storage. So far I’m impressed with my skill at pulling out a multi-piece appliance that’s packed in 3 rows of Styrofoam and getting it all back into the box like it was never taken out. I’m good! Haha!

The second hardest part is not killing the basil plant. I’ve killed 3 or 4 or 6 – and that includes those that “just need water.” *sigh* Recently I bought a large basil plant for $3.99. I couldn’t pass it up, even though I expect it also to die. I’m trying something different this year. Instead of baking the plant in my western-facing kitchen window, I’ve got it outside my front door to catch the morning sun. So far, so good!


So Pesto. What do you do with it?

  • Toss it with some hot pasta for an easy dinner,
  • smear it on crostini for an appetizer,
  • bake it into a chicken dish,
  • or do what my boss does and put it on your freshly cooked corn on the cob.

Doesn’t that sound good??

Pesto is a nice, forgiving recipe. If you don’t make it exactly like the recipe, it will most likely still be good! In fact, I used a little less oil than recommended and a little more cheese than called for. I switched out the nuts, the oil and the cheese from the recipe I was using for inspiration. And you know what? It’s fantastic! You should try this. You’ll be pleased with how simple it is. If you don’t burn up you basil plant. And if you can get your food processor out of the box.  ;)

Walnut-Basil Pesto

Inspired by Food Network Kitchen

Stuff you need
2 cups packed fresh basil leaves
2 cloves garlic [I used minced garlic in a jar.]
1/4 cup chopped walnuts
2/3 cup extra-virgin olive oil or a combination of walnut oil and olive oil
Salt and freshly ground pepper, to taste
1/2 grated Romano cheese [Or Pecorino, Parmesan, or a combination.]

Now what?
Combine basil, garlic and walnuts in a food processor and pulse until coarsely chopped.
Add 1/2 cup oil and process until fully incorporated and smooth.

If using immediately, add remaining oil and pulse until smooth.
Add the cheese and pulse until just mixed.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months.
Thaw and stir in cheese.

Chipotle Cheddar Cheese SpreadLooking for something new to try for Super Bowl Sunday? Here is a wonderfully versatile Cheddar Cheese spread that is awesome as a dip, spread on cocktail rye and broiled, on a burger, or as a grilled cheese sandwich…. This spread/condiment will last in your fridge for a good couple of weeks, so put your creative mind to work!!

You can make this as spicy or mild as you want by adjusting the amount of chipotle pepper and sauce you add. You can also add fresh jalepenos if you really want it “kicky!” (pardon my football pun!)

It’s kind of like a pimiento cheese spread with chipotles instead of pimientos! Very easy to make and you will LOVE it!!

Here’s the recipe!

Kitchen Kween Chipotle Cheddar Cheese Spread

Makes approximately 2 cups of spread

Stuff you need:

2 cups grated sharp cheddar cheese (aged cheddar is great, but pre-shredded store brand is fine, too)
1/2 cup mayonnaise
1 green onion, chopped
3.5 oz can of chipotle peppers in adobo sauce (this is a cute little can!)

Now what?

Put first 3 ingredients in bowl of food processor and process until smooth.
Add canned chipotles and sauce. Process until smooth.
Refrigerate for 2 hours to allow flavors to blend. Serve with tortilla chips or crackers.

Here is how to get the spice level you want:

Mild – 2 chipotles, chopped with a spoonful of sauce from the can
Medium – 4 chipotles, chopped with a few spoonfuls of sauce from the can
Spicy – entire can with all of the sauce from the can
4 alarm – add entire can with all of the sauce, plus one fresh chopped jalapeno.

Put however many chipotles you want in the cheese mixture, give the processor a whirl, AND TASTE.
**Remember, as the flavors blend in the fridge, it will get a bit “warmer” than when you initially taste it, so adjust. You can always add more later if it isn’t spicy enough for you!

Serve with crackers, spread on your burger, broil open face on cocktail rye….. use your imagination!! :)

I made dinner with a blender and a crock pot! I’m not sure I’ve said that before.  :)  

Last weekend I was looking for something new and different to make for dinner, something I could make ahead and re-heat for easy dinners on my late nights. I found this Plum-Sauced Chicken in Tortillas in my Better Homes & Gardens New Cookbook.Plum-Sauced Chicken Tacos

I love plums but I’ve never had them with chicken, or anything savory, for that matter. The recipe sounded interesting, but the kicker was how easy it looked! This was the one to try.

I followed the recipe as written, but because I’m me, next time I will make a tweak or two. Chinese Five Spice Powder is a mixture of five spices used primarily in Chinese cuisine. It may include star anise, cloves, Chinese cinnamon, Sichuan pepper, fennel seeds, ginger root, nutmeg, turmeric, licorice, black pepper, mandarin orange peel or other spices. It can be a bit sweet, depending on the mixture in your particular jar. Mine is sweet, which I like. However, I will add more grated ginger next time for some pop. The fresh ginger mellows a little when it’s cooked.

I could only find a large can of plums, so I used half the can of drained plums and saved the remaining plums to throw in my morning protein shakes. I’ve never used tapioca before, and think the little beady things are cute, but if they get loose they roll all over your counters!

This is really an Asian chicken taco, and who doesn’t like tacos, right? Be sure to top them with the broccoli slaw or some bean sprouts or something crunchy that complements the chicken and tortillas.

I liked the flavor of this for something different! Sometimes I get in a cooking rut and a new recipe adds some spice. Or five spices, in this case.  ;) I don’t know that I’ll make it often, but it’s a nice change of pace from my usual flavor profiles.

This would be a great addition to a buffet menu. Your guests will be wondering what’s in them! They’re easy to throw together, easy to cook, and easy to clean up. Perfect-o!

Plum-Sauced Chicken in Tortillas

Slightly adapted from Better Homes & Gardens New Cookbook

Stuff you need:

16 ounces canned whole, unpitted purple plums, drained
1 cup hot-style vegetable juice
1/4 cup hoisin sauce
5 teaspoons quick-cooking tapioca
2 -3 teaspoons grated fresh ginger
1/2 teaspoons 5-spice powder
1 – 1 1/2 pounds skinless, boneless chicken thighs
6 x 7-8 inch flour tortillas
2 cups packaged shredded broccoli or packaged shredded cabbage with carrot

Now what?

Remove pits from plums. Place plums in a blender container or food processor bowl. Cover and blend or process until smooth. Add vegetable juice, hoisin sauce, tapioca, ginger, and 5-spice powder and briefly blend until mixed.

Transfer plum mixture to a 3 1/2 or 4-quart crockery cooker. Stir chicken into crockery cooker.

Cover and cook on low-heat setting for 4 to 5 hours, or high for 2 to 2 1/2 hours. Remove chicken from cooker, reserving sauce.

Spoon about 1/3 cup from the chicken mixture onto each warm tortilla just below the center. Drizzle with the reserved sauce. Top each with 1/3 cup shredded slaw mix. Roll up Tortillas.

* To warm up tortillas, wrap a stack in foil. Heat in a 350 degree for 10 minutes to soften.

Indulgent Brown Butter Scallops

OK, let’s just get this out there. Scallops are an indulgence. Why? Sea scallops – especially good, dry-pack scallops – are pricey. They cost more than a good t-bone steak. But worth it? Oh yeah. They’re worth every penny!

Brown Butter ScallopsYears ago I worked at a fresh seafood restaurant in West Des Moines, Iowa. Yes, I said fresh seafood and Iowa in the same sentence.  :)  It was called 8th Street Seafood Bar & Grill, and that’s where I learned that all seafood and all fresh veggies were not evil tasting. In fact, I learned some of them were very tasty! My experience with seafood to that point had been frozen white fish (full of bones) topped with lemon butter and baked. Blech. That turned me off from eating seafood! And veggies? They mostly consisted of canned veggies dumped in a pan and heated up. Again, blech.

One of the rules at the restaurant was we all tried all new dishes. Since we opened the restaurant from scratch we were all new and we all tried everything. My stint at 8th Street really opened up my eyes and my taste buds to a whole new world. To my surprise, I liked quite a bit of it! (I STILL don’t like lemon on fish because it makes it taste “fishy”, but I like lime on it.)

It was at 8th Street that I discovered scallops, in the form of Coquille St. Jacques. Yum! I really enjoyed the mild, creamy flavor of the scallops, and I was encouraged to try scallops later on when I visited other seafood restaurants. But it wasn’t until recently that I cooked them for myself. I was thrilled to discover how easy they are to make!Brown Butter Scallops

My scallops were tender and delicious. The brown butter sauce adds a nice, carmelized flavor. I like a bit more of a sear on my scallops so next time I will cook them either at a higher temperature or for a little longer before flipping them and adding the butter. However, that means I will have to watch them VERY closely so they don’t burn or become tough, and I’ll have to remember to reduce the heat when the butter is added so it doesn’t burn. A little squeeze of fresh lime over the scallops adds a citrusy brightness and contrast to the creaminess of the brown butter sauce.

If you’re new to cooking scallops, this is a great recipe to start with. It’s simple yet sophisticated. If you’re not feeling the breadcrumbs, I think the dish is still excellent without them. You’ll lose the texture contrast but if you serve the scallops with something like a kale salad, you’ll be fine.

Note that scallops cook very quickly, so it’s important to do all your prep work before you start cooking! Keep all the ingredients close at hand.

Like I said in the beginning, this is a pricey indulgence, but since you only need 3-4 scallops per serving it’s not ridiculous. I will make these again and I’m excited to try a couple more scallop recipes I’ve got tucked away! 

Brown Butter Scallops with Crispy Breadcrumbs

Very slightly adapted from Framed Cooks

Stuff you need:

2 slices white bread
1 Tablespoon melted butter
2 Tablespoons white wine
2 Tablespoons olive oil
8 sea scallops (A good number is 3-4 per person, but feel free to add or subtract as you like!)
Salt and pepper
3 Tablespoons cold butter, sliced
1 small lemon or lime, optional [I used lime.]
Now what?
1. Preheat oven to 400.
2. Put bread slices in food processor and process until you have breadcrumbs. Mix crumbs with melted butter and white wine (don’t worry if it looks mushy) and spread in a single layer on a rimmed baking sheet. Bake until golden and crispy, about 10 minutes.
3. When crumbs are done, make scallops. Heat olive oil in a large skillet over medium high heat and season both sides of scallops with a little salt and pepper.
4. Add scallops to skillet and sear on one side for about 3 minutes. Don’t move them once they are in the pan to get a nice firm sear. [I did mine for 4 minutes. My heat may not have been as high as the original blogger. Keep an eye on yours and do what’s best.]
5. Turn the scallops over (tongs work best for this) and add the sliced cold butter. Stir the butter around and dribble some of it over the scallops. Do this for about 2-3 minutes until the butter turns brown.
6. Divide the scallops among warmed plates, drizzle the butter from the skillet over the top and scatter generously with breadcrumbs.
7. Add a small squeeze of lemon or lime juice if desired.

Chocolate Pretzel Pecan Pie

Here’s a pecan pie for those who don’t really love pecan pie. I love pecan pie but I couldn’t resist the idea of adding more good stuff to one of my favorites.

The result? My kids, who don’t really care for pecan pie, LOVED this! Me? Turns out I’m a pecan pie purist. I love all the ingredients in this pie and thought I would absolutely love it, so I was surprised to discover I liked it but didn’t love it. Or it could have been that I was stuffed on the Chicken Artichoke Lasagna my daughter made for dinner and the plethora of sweets I’ve had lately. I’m not sure. I might have to make this one more time to decide.  :)Chocolate Pretzel Pecan Pie

Alex said he isn’t really a nut person – I beg to differ ;) – but he really liked this pie. Tish liked it because she doesn’t like the texture of regular pecan pie. She also might be a bit of a chocoholic so that helped, I’m sure. When she was younger, maybe in junior high, I remember coming home from work and her telling me she had spent the day reading a book and eating the chocolate cookies she’d found in the kitchen. That’s my girl!

I’d say this pie is definitely worth the try! It’s super easy to throw together, and you can use a pre-made pie crust if you don’t want to make it from scratch. I’m lazy. I used the refrigerated pie crust. The crust is not pre-baked and you should not prick the crust before loading it with the filling.

One thing I didn’t do well, though – I didn’t rub enough flour on the pie crust before putting it into the pie pan. Shame on me for not following the directions on the box! If you’re making a pie with a high sugar content, such as pecan, you need to put flour on the pie crust to help absorb some of the sugar and prevent the filling from leaking through the crust. Mine leaked through the crust and the result was a pie that didn’t come out of the pan cleanly. Lesson learned!

Chocolate Pretzel Pecan Pie

from Culinary Covers

Stuff you need:

1 pie crust (store bought or homemade)
2 large eggs
1 cup light corn syrup
2 Tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup packed light brown sugar
1 teaspoon grated orange zest [I use the jarred grated zest found in the spice aisle.]
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 cups pecans
3/4 cup mini pretzels (about 18), broken into pieces
3/4 cup semi-sweet, bittersweet or extra dark chocolate [I used semi-sweet because that’s what I had. The kids liked it so I’d use that again.]

Now what?

Preheat the oven to 350F. Fit the pie crust into a 9-inch pie dish. Fold the edges over and crimp as desired. Place in the refrigerator until ready to use. [Make sure you flour the crust first! Rub a Tablespoon or so on each side.]

In a large bowl, whisk together the eggs, corn syrup, melted butter, vanilla, brown sugar, orange zest, cinnamon and salt. Stir in the pecans, pretzels and chocolate.

Pour into the prepared pie crust. Bake for 30 minutes.

Cover the pie with foil and continue to bake until the filling is puffed and the center is just set, another 15 to 20 minutes. [I think mine took about 65-75 minutes. Might be my oven because my pecan pies take longer than the recipes suggest, so keep an eye on yours.]

Let cool and serve at room temperature.

We have 3 July birthdays in karate, and they’re all within 10 days. That means 3 different birthday treats. Yikes!!Karate Flowers

The middle birthday is mine, and this year I got ice cream treats and flowers. Ice cream after karate? Fantastic!! And I’m still enjoying the flowers!

I made desserts for the other two birthdays: strawberry cheesecake for Alex, and these Oreo Fluff Brownies for John. John loves brownies, and last week he was saying how much he loves Oreos. So after a little poking around on the internet and looking at various ideas, I settled on the idea of Oreo Brownies.

Oreo Fluff BrowniesI found a recipe for Oreo Truffle Brownies, which is the delicious combination of Oreos and cream cheese atop a brownie base, and thought those sounded good. But I was really sugared-out from Birthday Week and all the treats I was given for my birthday, and it just sounded too rich and too chocolatey – if you can believe that!

I was thinking about how to lighten them up a bit and decided to use one of my favorite frosting additions – marshmallow fluff. It’s something I use to “customize” a can of pre-made frosting, or to combine with a block of cream cheese to make a lighter cream cheese frosting. It adds a little “something” that can really make a difference!

I used a boxed brownie mix because I was having a challenging week at work and made the “cake” version. If you want to make brownies from scratch, try the Craggy-Topped Fudge Brownies on the Mix it Up! page. After they cooled, I mixed up the topping, smeared it over the brownies, drizzled on some quick-setting chocolate ice cream topping, and popped them in the frig to set up.Oreo Fluff Brownies

I think the marshmallow addition was just right! It kept the topping from setting too hard, and provided a lightness that was really nice. The birthday boy was happy, too!

Oreo Fluff Brownies

Stuff you need:

1 9×13” pan of brownies, baked according to directions and cooled.

2 8-oz. blocks of cream cheese, softened

1 jar marshmallow fluff (7 oz, I think)

Magic Shell chocolate ice cream topping

1 14-ounce package of Oreos, crushed in a large zip-lock bag with a rolling pin. [I left some chunks of Oreos for a little texture but you can crush yours more finely if that’s your preference. This isn’t an exact science, so if you eat a few, it won’t ruin the brownies. ;)]

Now what?

Beat the softened cream cheese in a mixer until smooth.

Set aside ½ cup crushed Oreos and add the rest to the cream cheese and mix well.

Now stir in marshmallow fluff and mix until there are no streaks.

Spread the Oreo mixture on the brownies.

Drizzle with the Magic Shell chocolate topping and quickly sprinkle the remaining Oreo crumbs on top.

Place in frig to let the topping set up.

Store in frig. The topping will still be somewhat soft, but it will set up some.


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