Compiled Recipe – Oreo Cheesecake Bars

Oreo Cheesecake Bars

* 24 Oreo cookies (regular variety)
* 2 tbsp. unsalted butter (melted)
* 12 oz. cream cheese (at room temperature)
* 1 cup granulated sugar
* 3 eggs
* 1/3 cup sour cream
* 1 ½ tsp. pure vanilla extract
* 15 Oreo cookies (Triple Double, coarsely chopped)

1) Preheat oven to 325°F;. Line an 8×8-inch square baking pan with foil, allowing it to hang over two sides of the pan to create “handles”.

2) Prepare the Crust: In the bowl of a food processor, pulse 24 Oreos until they are turned into fine crumbs. Drizzle the melted butter over top and continue to pulse until the butter is evenly distributed and all of the crumbs are moist. Add the cookies crumbs into the prepared baking pan and press into an even layer (I usually use the bottom of a measuring cup for this process). Bake in preheated oven for 10 minutes (leave the oven on).

3) While the crust is baking, prepare the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese on medium speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated.

4) Slowly add the eggs, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until fully incorporated.

5) Gently fold in the chopped Triple Double Oreos. Pour the batter over the prepared crust, smoothing it into an even layer with a rubber spatula. Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 minutes.

6) Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.

7) To serve, lift the cheesecake out of the pan using the foil handles. Slice into bars and serve.

*If you’re feeling fancy, top the cheesecake with a layer of ganache or your favorite chocolate frosting.

*Store covered Oreo Cheesecake in refrigerator for up to 4 days.



Compiled Recipe – Chocolate Raspberry Mousse

Chocolate Raspberry Mousse

* 3 ½ oz. (100 grams) bittersweet dark chocolate, broken into small pieces
* 1 cup (250 mL) 35% cream
* 2 tbsp. (30 mL) sugar
* 1 tsp. vanilla extract
* 1 ½ cup (375 mL) fresh or frozen raspberries, thawed and drained

1) In a small heatproof bowl set over a saucepan of simmering water, heat 1/4 cup (60 mL) of the cream, stirring often, until steaming. Remove bowl from pan and stir in chocolate until melted and smooth (return it over the pan of hot water if it doesn’t all melt being careful not to overheat it).

2) In a chilled bowl, using an electric mixer, whip remaining cream until soft peaks form. Beat in sugar and vanilla extract just until stiff peaks form.

3) Fold one-quarter of the whipped cream into chocolate mixture then fold back into the remaining whipped cream. Fold in two-thirds of the raspberries. Spoon into serving dishes and top with remaining raspberries.

4) Serve immediately or refrigerate for up to 8 hours.


Compiled Recipe – No Bake Butterscotch Bars

No Bake Butterscotch Bars

* ¼  cup butter, melted
* ¼ cup corn syrup
* 1 ½ cup graham cracker crumbs
* ¼ cup brown sugar
* 1 cup condensed milk
* 1 tbsp. butter
* 1 cup white chocolate, chopped
* 2 cups large marshmallows
* ½ tsp. vanilla extract
* white and dark chocolate, melted, for decorating (optional)

1) Line a 6×6 inch pan with parchment paper, letting the sides overlap. Set aside.

2) In a large bowl, mix butter and corn syrup together. Add graham crumbs and mix until sticky and holds together when pressed together. Press into prepared pan. Chill until needed.

3)  Meanwhile, mix sugar, condensed milk, and butter in a large pot. Cook until sugar has dissolved, stirring. Bring to a simmer, stirring. Let simmer until slightly thickened. Add and stir in chocolate and marshmallows, then vanilla extract. Stir until both the marshmallows and chocolate have completely melted and the mixture is smooth. Pour over the graham cracker base. Set aside to cool completely and the top of the fudge is completely dry and firm to the touch. Chill until ready to slice.

4) Once ready to slice, lift parchment paper to release bars from the pan. Drizzle with melted white and dark chocolate, if desired, before cutting into squares with a sharp, lightly buttered knife. Store in an airtight container at room temperature or keep chilled.




Compiled Recipe – Chocnut Brownie

Chocnut Brownie

* 1 (180 gram) pack dark chocolate buttons
* ½ cup brown sugar
* ¾ cup Golden Fiesta Canola Oil
* 2 large eggs
* 12 large Chocnut bars, crumbled
* 1 tsp. vanilla extract
* 2 tbsp. water
* ¾ cup all-purpose flour
* ¼ tsp. baking soda, sifted
* ½ tsp. UFC salt

1) Preheat oven to 350◦F. Lightly grease baking pan with Golden Fiesta Canola Oil. Set aside.

2) In a large bowl, melt chocolate in a double boiler. Set aside to cool slightly.

3) In a separate bowl, whisk brown sugar, Golden Fiesta Canola Oil, and eggs until well mixed and thick.

4) Add melted chocolate and choco-nut bars to the egg mixture. Whisk until well blended.

5) Add vanilla extract and water. Mix until combined.

6) Pour batter into the prepared baking pan. Bake for 30 minutes or until set.

7) Remove from the oven and cool on a wire rack. Cut into 2-inch squares and serve.

Tip: To know if the brownies are done, insert a toothpick—it should come out clean!


Compiled Recipe – Pastillas Dulce De Leche Cheesecake

Pastillas Dulce De Leche Cheesecake

* ½ cup butter, melted
* 2 cups digestive biscuits, crushed
* ½ cup butter, melted
* ½ cup pastillas, cut into ½-inch pieces, plus more for decorating
* 2 (227 gram) bar cream cheese, at room temperature
* ½ cup caster sugar
* 1 tsp. vanilla extract
* 4 medium sized eggs, beaten lightly
* ¼ cup store bought dulce de leche
* extra dulce de leche (for drizzling)

1) Preheat oven to 350◦F.

2) Mix crushed biscuits with melted butter and press down onto the base of the pan.

3) Spread pastillas over the base and chill until ready to assemble.

4) Using a mixer, beat cream cheese, sugar, vanilla, and eggs together until smooth and creamy.

5)  Remove pan from refrigerator. Pour cream cheese mixture over the top of the pastillas and swirl dulce de leche in the mixture.

6) Bake for 40 minutes or until pale golden. When you gently shake the pan, the cake should only wobble slightly.

7) Remove from the oven and allow to cool in the pan for about 10 to 15 minutes. Run a knife around the edge of the pan to loosen the cake. Carefully remove the cheesecake from the pan. Transfer to a serving plate. Sprinkle top with a few pieces of pastillas, then drizzle with dulce de leche.

8) Cut into slices to serve. This cheesecake is best eaten when it is at room temperature.


Compiled Recipe – Mexican Hot Chocolate Snickerdoodles

Mexican Hot Chocolate Snickerdoodles

* PAM Baking Spray
* 1 cup all-purpose flour
* 2 envelopes (0.96 oz. each) Swiss Miss Simply Cocoa Dark Chocolate Hot Cocoa Mix
* 2 tsps. ancho chili powder, divided
* ¼ tsp. baking soda
* ¼ tsp. cream of tartar
* ¼ tsp. salt
* ½ cup unsalted butter, softened
* ½ cup granulated sugar
* 1 egg
* ½ tsp. vanilla extract
* 2 tbsp. granulated sugar
* 1 tsp. ground cinnamon
* ¼ tsp. cayenne pepper

1) Preheat oven to 350°F. Spray baking sheets with baking spray.

2) Stir together flour, cocoa, 1 teaspoon chili powder, baking soda, cream of tartar and salt in small bowl; set aside. Cream butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla and beat on medium speed until blended. Add flour mixture and beat until just combined.

3) Stir together 2 tablespoons sugar, remaining 1 teaspoon chili powder, cinnamon and cayenne pepper in small bowl. Shape dough into 1-inch balls. Roll in sugar mixture and place on baking sheets. Bake 10 to 12 minutes until just set. Let cool 1 minute then remove to wire racks to cool completely.



Compiled Recipe – Marshmallow Ice Cream Pie

 Marshmallow Ice Cream Pie

* 1 to 14oz. sweetened condensed milk
* 2 tsps. vanilla extract
* 2 tbsp. vodka
* 2 cups cold, heavy whipping cream
* 15 Campfire Cherry Roasters
* splash of water
* 2 graham cracker pie crusts
* 1 cup Campfire mini marshmallows, divided

1) In a large bowl, mix together sweetened condensed milk, vanilla extract and vodka; set aside.

2) In the bowl of an electric mixer, whip heavy cream with the whisk attachment until stiff peaks form; set aside. Be careful not to over beat the cream.

3) In a medium microwave safe bowl, place the Campfire® Cherry Roasters and a splash of water. Microwave on high in 30 second intervals until marshmallows are puffed and melty. Watch them carefully as to avoid any spills. Stir until smooth and allow to cool slightly.

4) Spoon whipped cream into sweetened condensed milk mixture and fold in gently taking care not to deflate the whipped cream. Pour melted Cherry Roasters on top of the whipped cream mixture and continue to fold in.

5) Divide mixture between the graham cracker crusts and top each pie with 1/2 cup of mini marshmallows. Cover the pies and freeze for at least 6 hours or until ice cream is firm. Slice and serve!


Compiled Recipe – Peppermint Chocolate Chip Cookies

Peppermint Chocolate Chip Cookies

* 1 ½ cup butter
* 1 cup white sugar
* 1 cup brown sugar
* 3 medium eggs
* 2 tsps. vanilla extract
* 4 ¼ cups all-purpose flour
* ½ tsp. semi-sweet chocolate chips
* 1 cup peppermint candies, coarsely crushed

1) Preheat oven to 375°F.

2) In the mixer, cream butter until soft then add sugars. Beat until smooth and fluffy.

3) Add eggs, one at a time, beating well after each addition. Stir in vanilla.

4) In a bowl, sift the dry ingredients together. Add to the creamed mixture.

5) Fold in the chocolate chips and candies.

6) Drop or scoop cookie dough on baking sheets, 1 to 2 inches apart.

7)  Bake for 10-12 minutes.



Compiled Recipe – Classic Pecan Pie

Classic Pecan Pie

* 1 to 9 inch pie dough (store bought or homemade)
* 6 tbsp. unsalted butter
* 1 cup light corn syrup
* 1 cup light brown sugar
* 2 tsps. pure vanilla extract
* 3 large eggs, lightly beaten
* ½ tsp. salt
* 2 ½ cups raw pecan halves

1) Place baking sheet in oven. Preheat oven to 350°F.

2) Gently line pie pan with rolled out pie dough. Be sure to press into edges and up the sides. Use fingers or a fork to create a decorative edge of your choice. Set aside.

3) In a large bowl, whisk together butter, corn syrup, brown sugar, and vanilla extract. Add eggs and salt and whisk until mixture is even. Fold in pecan halves.

4) Pour mixture into pie crust and spread evenly with a spatula. Take pieces of aluminum foil and gently cover edges of pie crust. Place pie on preheated baking sheet and bake for 60-70 minutes or until pie is set in center.

5) Remove pie and allow to cool completely before serving or chilling. Pie can be made the day ahead and refrigerated overnight. Allow pie to come to room temperature before serving.


Compiled Recipe – Maple Blondie Crispy Treats

Maple Blondie Crispy Treats


(For blondies layer)
* 1 stick unsalted butter, melted
* 1 cup light brown sugar
* 1 egg, lightly beaten
* 1 tsp. vanilla extract
* 1 cup all-purpose flour
* ½ tsp. baking powder
* 1/8 tsp. baking soda
* pinch of salt
* 1/3 cup white chocolate chips

(For the crispy treats layer)
* ½ bag Campfire Maple Roasters
* 3 tbsps. unsalted butter
* 4 cups crisp rice cereal
* 1 to 2 tsps. milk
* seasonal sprinkles (optional)


(Make blondie layer)
1) Preheat oven to 350°F. Spray an 8×8 baking dish with non-stick baking spray (or spread with butter) and set aside.

2) Place butter in the bottom of a large microwave safe bowl. Microwave for 1-2 minutes or until melted. Add brown sugar, egg, and vanilla and whisk until smooth. Add in flour, baking powder, baking soda, and salt and stir to combine. Fold in white chocolate chips.

3) Spread blondie mixture into prepared baking dish and bake for 25-27 minutes or until a toothpick comes out clean. Allow to cool.

(Make the crispy treats layer)
1) Place Maple Roasters and butter in the bottom of a large microwave safe bowl. Microwave on high for 1 minute or until butter is melted and marshmallows are puffed. Stir until mixture is smooth. Fold in cereal until evenly coated in marshmallow. Spread over blondie layer and use damp fingertips to press smooth.

2) Mix together powdered sugar and milk (a little at a time) to make glaze. Drizzle glaze over crispy treats layer and sprinkle with seasonal sprinkles if desired.