Blend oatmeal to a fine powder in food processor. Cream the butter and sugars. Add eggs, vanilla and cinnamon, and mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake 10 minutes at 375 degrees. Makes 56 cookies.
Cut up the angel food cake into 1-inch size pieces.
In a trifle bowl, layer the bottom with half of the angel food cake pieces.
Spread half of the container of Cool Whip over the angel food cake layer.
Spread half of the strawberries over the Cool Whip layer.
Shave dark and white chocolate over the strawberries.
Repeat steps 2-5 one more time.
Cream butter, sugar and brown sugar.
Add eggs and vanilla. Mix in flour, oatmeal, salt, baking powder and soda.
(Mixes best in food processor or blender.)
Add chocolate chips, chocolate bar and nuts.
hopped Snickers and Skor/Heath bar candy bars among the apples
Cream butter and sugars.
Add eggs and vanilla.
Mix next 5 ingredients.
Mix all mixtures together.
Add chocolate chips, Hershey bar and nuts.
Bake on ungreased cookie sheet.
Make golf-ball size cookies 2 inches apart.
Bake at 375\u00b0 for 6 minutes.
Yields 8 to 10 dozen.
Take the cream cheese and spread over a plate.
Pour the carmel dip over the cream cheese. (the dip works best if has not been in the refrigerator).
Sprinkle the heath topping over the top (just enogh to cover the carmel).
Enjoy!
Bake angel food cake as directed on box. Let cool upside down.
To make frosting, in electric mixer, mix whipping cream until soft peaks form.Slowly add confectioners' sugar and cocoa powder. Once medium peaks form, remove from stand mixer and fold in Heath Bar crumbles.
Note: I suggest taste testing the frosting after sugar and cocoa are added. Sweetness can be altered based on your preferences, but note that Heath bar crumbles will add some additional sweetness to frosting.
Shave the large hershey bar with a grater.
In a bowl fold chocolate bar shavings into the cool whip.
Frost pre made angel food cake generously.
Also wonderful with strawberries.
Bake and cool cake as directed on package for angel food cake. Remove from pan. Split cake horizontally to make 2 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.)
ell. Stir together buttermilk and food color. Mix flour, cocoa and
Mix first six ingredients.
Fold in chips and 3/4 of the grated chocolate.
Pour into greased angel food pan and bake at 350 degrees for 50 minutes.
Sprinkle on remaining chocolate and sugar and bake 3 more minutes.
Peel and devien shrimp, leaving tails intact.
Place the shrimp in a mixing bowl and toss with buttermilk.
Combine the cracker crumbs, flour, garlic salt, and pepper in a food processor and grind to a fine powder.
Combine hot sauce and melted butter in a mixing bowl and whisk to mix.
Heat oil in fryer or heavy skillet to 350 degrees.
Drain shrimp and toss with breading.
Fry shrimp until golden.
Drain fried shrimp on paper towels and then put in a bowl.
Toss with the hot sauce mixture.
Serve with bleu cheese dressing.
In pan melt coffee in water.
Add broken chocolate bar pieces and stir over low heat until melted.
Cool slightly and fold into Cool Whip.
Fill pie crust and freeze 10 minutes before serving. Remove from freezer and serve.
Dissolve Jell-O in 1 and 1/4 cup boiling water.
Stir in strawberries, sugar, and salt.
Cool until thickened in refrigerator.
Fold in whipping cream.
Cover bottom of 9 inch pan with torn pieces Angel Food cake.
Pour half of strawberry mixture over it.
Make another layer of cake.
Pour remainder of strawberry mixture over it.
Refrigerate for 4 to 5 hours.
Remove and cover with thin layer of cool-whip.
This dish is best made in a clear serving dish so that you can see the pretty layers!
Bake cake according to the directions on the package.
After cake is cooked, punch holes in it and pour the milk and caramel over it.
Let cake cool.
Top with Cool Whip.
Sprinkle crushed Heath bar candy over Cool Whip.
Refrigerate.
This cake is best if made several hours before serving.
Cook cake per box in 9 x 13 pan.
Take out of oven when done and poke holes in the cake.
Top with caramel sauce and sweetened condensed milk.
Then top with 1/2 bag Heath bar chips (while cake is still warm).
Cover when cool and put in refrigerator.
Before serving, top with Cool Whip.
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Bake cake as directed.
Break 5 candy bars into small pieces and add slowly into blender.
Chop until finely ground.
Mix candy, Cool Whip and butterscotch together in bowl.
Slice cake into 3 equal layers.
Ice each layer of cake with mixture.
Finely chop remaining candy bar in blender and sprinkle on top of decorated cake.
Refrigerate.
When serving, cut with a serrated knife using a sawing motion.
or pouring on top of food.
In a large mixing
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