3 Cook is My Love

INGREDIENTS Chocolate Crust  · 20 Chocolate Sandwich Cookies (filling scraped out so you have 40 halves)  · 1 Tbsp Sugar  · 1/2 tsp Orange Zest, grated  · 3 Tbsp Butter, melted  Cheesecake Filling  · 2 8 oz Pkgs Cream Cheese, room temp  · 1/2 cup Plus 1 Tbsp Sugar  · 2 tsp Vanilla  · 2 1/2 tsp Orange Zest, grated  · 2 Tbsp Orange Juice  · 1 tsp Lemon Juice  · 1 cup Chocolate Chips, semi sweet (or mix semi sweet and dark chocolate)  · 1/2 cup Heavy Cream, room temp  · 1/2 tsp Instant Espresso Powder (you can do without, but it enhances the chocolate flavor!)  · 1/2 cup Sour Cream  · 1 Tbsp Unsweetened Cocoa Powder  · 2 tsp Corn Starch  · 3 Eggs, room temp  Chocolate Ganache Topping (Optional)  · 1/2 cup Chocolate Chips, semi sweet  · 1/3 cup Hea

INGREDIENTS · 1 - 9x13 box brownie mix  · 35 Rolos  · 1 - 10 ounce bag chocolate melting wafers  · sea salt Instructions · Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.  · Make the brownie mix according to the directions on the back of the box.  · Bake for about 28 minutes or however long the box calls for. Do not over bake. A toothpick should come out slightly gooey. Cool completely.  · Cut the brownies into 35 small squares. Place a Rolo on each square.  · Wrap the brownie around an unwrapped Rolo and form into a ball. Place on a wax paper covered baking sheet. Refrigerate the bites for about an hour or more.  · Place the chocolate in a microwave-safe bowl and melt according to the package directions.  · Dip the brownie bites in the melted chocolate using a fork, place on wax paper, and sprinkle with sea salt. Store in a s

INGREDIENTS · 2 cups white chocolate chips  · 2 Tablespoons butter  · 1 - 16 ounce can vanilla frosting  · 1 1/2 teaspoons orange extract  · Orange Gel Food Coloring  · 12 orange slice gummy candies Instructions · Line an 8x8 pan with foil and set aside.  · Place the white chips and butter in a large pan and heat until melted and creamy.  · Peel off the metal liner on the frosting. Heat in the microwave for 30 seconds. Pour into the melted white chocolate mixture. Stir until melted and creamy.  · Pour the mixture evenly into two bowls. Stir the extract into one bowl of fudge. Use a toothpick to add a little bit of orange gel food coloring at a time. Stir it in and look at your color. Add more if you want it darker. Make sure to use a new toothpick each time if you continue to add color.  · Drop spoonfuls of each color randomly into the prepared

INGREDIENTS For the Caramel Layer  · 2 cups white chocolate chips  · 2 Tablespoon butter  · 3/4 cup canned Dulce de Leche  · 1/2 cup marshmallow cream  For the Coffee Layer  · 2 teaspoons instant coffee  · 1 teaspoon hot water  · 1/2 cup sweetened condensed milk  · 2 cups white chocolate chips  · 2 Tablespoons butter  · 1/2 cup marshmallow cream  For the Topping  · 1/4 cup dark chocolate melts Instructions · Line an 8x8 baking dish with foil. Set aside.  · Place the white chips and butter in a saucepan over low to medium heat. Let melt.  · Stir in the Dulce de Leche and stir until creamy. Add the marshmallow cream and stir until creamy again.  · Pour into the prepared pan. Place in the refrigerator for 30 minutes.  · Stir together the hot water and instant coffee until di

INGREDIENTS · 3/4 cup crushed pretzel pieces + 4 whole mini pretzels · 1/2 Tablespoon sugar · 4 Tablespoons melted butter · 1 - 8 ounce package cream cheese, softened · 1/2 cup powdered sugar · 1/2 Tablespoon vanilla bean paste · 1 - 16 ounce container Cool Whip, thawed and divided · 1 cup Homemade Strawberry Pie Filling Instructions · Mix together the crushed pretzel pieces, sugar, and butter. Divide the mixture evenly in the bottom of four 7-8 ounce jars.  · Beat the cream cheese and powdered sugar until creamy. Stir in the vanilla bean paste and 1 1/2 cups Cool Whip gently.  · Spoon the cheesecake filling into the jars gently. Or you can use a disposable piping bag and icing tip #12 to swirl it in easier.  · Top with the strawberry pie filling and refrigerate until ready to serve.  · Swirl on some extra Cool Whip using icing tip 1M a

INGREDIENTS · 10 chocolate cream filled cookies, crushed  · 1 - 8 ounce package cream cheese, softened  · 1/4 cup sugar  · 2 Tablespoons milk  · 2 teaspoons instant coffee  · 2 cups Cool Whip, divided  · 1 - 3.4 ounce box instant Chocolate Fudge Pudding mix  · 1 1/2 cup milk  · chocolate covered coffee beans Instructions · Beat the cream cheese and sugar until creamy. Dissolve the instant coffee in the milk. Pour into the cream cheese mixture and beat again until creamy. Fold in 1 1/2 cups Cool Whip.  · Whisk together the milk and pudding mix. Refrigerate 5-10 minutes.  · Layer the cookie crumbs, coffee cheesecake, and pudding into 6 large parfait glasses. Top with the remaining Cool Whip and coffee beans. Refrigerate until ready to serve. Makes 6 large pudding parfaits. Source : here

INGREDIENTS For the Brownie Layer  · 1 cup butter  · 1/2 cup dark cocoa powder  · 4 eggs  · 2 cups sugar  · 2 teaspoons vanilla  · 1 teaspoon salt  · 1 1/2 cups flour  · 1/2 teaspoon baking powder  For the Cheesecake Layer  · 2 - 8 ounce packages cream cheese, softened  · 1/4 cup sugar  · 1 teaspoon vanilla extract  · 1/2 teaspoon peppermint extract  · 2 1/3 cups Andes Peppermint Crunch Chips, divided  · 2 teaspoons shortening  · 16 ounces Cool Whip, thawed and divided  · Andes Peppermint Crunch candy bars, cut into triangles Instructions · Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray.  · Melt the butter in a small saucepan. Whisk in the cocoa powder. Let cool slightly.  · Beat the eggs until light colored. Add the sugar an

INGREDIENTS · 3 cups vanilla ice cream · 6 Oreo cookies, broken into chunks · 3/4 cup strong brewed coffee, cooled · chocolate syrup, for garnish · Cool Whip · Mini Oreos, for garnish Instructions · Place the ice cream and coffee in the blender and pulse until mixed through.  · Add the cookie chunks and blend again until mixed in.  · Drizzle chocolate syrup on the inside of two glasses. Pour the milkshake evenly into the cups.  · Top with Cool Whip and mini cookies, if desired. Serve immediately. Source : here

INGREDIENTS · 8 oz Cream Cheese, room temp  · 1 cup Peanut Butter, creamy  · 1 cup Confectioners Sugar (or more to taste)  · 1 (16 oz tub) Whipped Topping  · 1 9" Prepared Graham Cracker Pie Crust or Chocolate Cookie Crust (store bought or homemade) Instructions · Using a hand mixer, mix together the cream cheese and peanut butter until fully combined.  · Add the confectioner's sugar and mix.  · Use a spatula to fold in the whipped topping.  · Pour mixture into the graham cracker crust and smooth out.  · Chill for at least 1 hour before serving.  · Garnish with whipped cream and mini peanut butter cups, then drizzle chocolate syrup over the individual slices. Yum! Source : here

INGREDIENTS · 5 cups sliced fresh strawberries  · 2 Tablespoons lemon juice  · 3/4 cup sugar  · 1/4 cup cornstarch  · 1 1/4 cup water  · 1 - 3.4 ounce box strawberry Jell-O powder Instructions · Stir together the strawberries and lemon juice. Set aside.  · Whisk the sugar and cornstarch into the water in a large saucepan. Bring to a boil. Boil for 1 minute.  · Stir in the strawberries and simmer for 3 minutes.  · Remove from the heat and stir in the Jell-O powder. Let the mixture cool on the back of the stove or counter for 1-2 hours, then refrigerate until chilled all the way through.  · Keep refrigerated in a sealed container for 4-5 days. It can also be frozen if you want to keep it longer. Source : here

INGREDIENTS SWEET POTATO COOKIES:  · 3 cups all-purpose flour  · 1 tablespoon cornstarch  · 1 teaspoon baking powder  · 1 teaspoon baking soda  · 3/4 teaspoon ground cinnamon  · 1/2 teaspoon ground nutmeg  · 1/2 teaspoon salt  · 1 cup Bruce’s Yams Cut Sweet Potatoes in Syrup, drained and mashed  · 1 cup (2 sticks) butter, melted  · 1 cup granulated sugar  · 1 large egg  · 2 teaspoons vanilla  CINNAMON CREAM CHEESE FROSTING:  · 8 oz cream cheese, softened  · 4 tablespoons unsalted butter, softened  · 1 teaspoon vanilla  · 1 teaspoon cinnamon  · 3 to 4 cups powdered sugar (add until desired consistency/firmness)  · ground cinnamon sprinkled on top (optional) Instructions · In a medium sized bowl, whisk together flour, cornstarch, baking powder

INGREDIENTS · 1 1/3 cups granulated sugar · 1 tablespoon grated fresh ginger · 1/2 teaspoon cinnamon · 1/2 teaspoon salt · 3/4 cup pure cranberry juice · 1/3 cup Cointreau (or Grand Marnier or extra cranberry juice) · 12 oz fresh cranberries · zest of 2 large oranges Instructions · In a large saucepan over medium high heat, combine sugar, ginger, cinnamon, salt and cranberry juice. Bring to a boil.  · Add cointreau and cranberries, return to a boil.  · Bring to a boil, then reduce the heat and simmer until the berries start to pop, about 10 minutes.  · Remove from heat. Add orange zest and stir.  · Serve warm or refrigerate until cold and serve chilled. Can be made up to a week ahead and stored in fridge. Source : here

INGREDIENTS · 3/4 cup whole milk  · 1 tablespoon white vinegar  · 2 1/4 cups all-purpose flour*  · 3/4 cup cocoa powder  · 1/2 teaspoon baking soda  · 1/2 teaspoon salt  · 1 cup (2 sticks) unsalted butter, softened  · 2 3/4 cup Dixie Crystals Extra Fine Granulated Sugar  · 4 large eggs  · 1 tablespoon vanilla extract  · 2 teaspoons root beer extract (optional)  · 1/2 cup root beer  · Dixie Crystals Confectioners Powdered Sugar, for dusting Instructions · Preheat oven to 325°F. Butter a 10-inch bundt pan and lightly flour it (or spay with non-stick spray). Set aside.  · In small bowl, whisk milk and vinegar together. Set aside.  · In a medium bowl, whisk flour, cocoa powder, baking soda, and salt together. Set aside.  · In large bowl of a stand mixer, cream butter and sugar

INGREDIENTS · 1 1/2 cups all-purpose flour*  · 1 teaspoon baking powder  · 1/2 teaspoon salt  · 2 large eggs  · 1 cup Dixie Crystals Extra Fine Granulated Sugar  · 1 tablespoon fresh orange juice  · 1 teaspoon vanilla extract  · 1/2 cup whole milk  · 1/2 cup vegetable oil  · 1 1/2 cups fresh cranberries, sliced in half  · zest of 1 large orange  Orange Glaze  · 1 cup Dixie Crystals Confectioners Powdered Sugar  · 2 tablespoons fresh orange juice Instructions · Preheat oven to 350°F. Grease a 9x5-inch loaf pan with butter. Set aside.  · In a medium sized bowl, mix flour, baking powder and salt. Set aside.  · In a large bowl, whisk together eggs, sugar, orange juice and vanilla extract. Add half the flour mixture, then whisk in milk. Add remaining flour mixture, then whisk in vegetab

INGREDIENTS Carrot Cake Cookies · 2 cups all-purpose flour* · 1 1/2 teaspoons baking soda · 1 teaspoon baking powder · 1 1/2 teaspoons ground cinnamon · 1/2 teaspoon ground ginger · 1/4 teaspoon ground nutmeg · 1/2 teaspoon salt · 1 stick (1/2 cup) unsalted butter, room temperature · 1/2 cup packed Dixie Crystals Light Brown Sugar · 1/2 cup Dixie Crystals Extra Fine Granulated Sugar · 2 large eggs · 2 teaspoons vanilla extract · 1 1/2 cups finely grated carrots · 1/2 cup shredded coconut · 1/2 cup chopped walnuts (or pecans) Cream Cheese Filling · 8 oz cream cheese, softened · 4 tablespoons unsalted butter, room temperature · 1 tablespoon vanilla extract · 1/2 teaspoon salt · 1 pound Dixie Crystals Confectioners Powdered Sugar Instructions · Preheat oven to 35

INGREDIENTS · 1 - 21 ounce can Lucky Leaf lemon pie filling · 1 - 8 ounce container Cool Whip, thawed and divided · 10 cream filled sponge cakes · 1 1/4 cups sliced strawberries · 1 1/4 cups blueberries Instructions · Place the pie filling in a large bowl. Fold in 2 cups Cool Whip and stir gently until mixed in.  · For each parfait, cut 2 sponge cakes and layer them in jars with strawberries, blueberries and lemon mousse.  · Top with extra Cool Whip and fruit if desired. Keep refrigerated until ready to serve. Source : here

INGREDIENTS · 1/2 cup unsalted butter, melted · 1/4 cup dark cocoa powder · 2 large eggs · 1 cup sugar · 1 teaspoon vanilla · 1/2 teaspoon salt · 3/4 cup all purpose flour · 1/2 teaspoon baking powder · 3/4 cup Andes peppermint crunch pieces, divided · 1/2 cup white chocolate chips · 1/4 cup white chocolate peppermint coffee creamer · 2 Tablespoons mini chocolate chips Instructions · Preheat the oven to 350 degrees. Spray an 8x8 baking pan with nonstick spray.  · Whisk together the melted butter and cocoa powder. Set aside.  · Beat the eggs for a few minutes until light colored. Add in the sugar and vanilla and beat again.  · Add the butter and chocolate mixture and mix together.  · Sift together the salt, flour, and baking powder. Sowly add it to the the egg mixture and beat gently. Spread in th

INGREDIENTS For the Bars · 1/2 cup butter, softened · 1/2 cup brown sugar · 1/2 cup sugar · 1 egg · 1 teaspoon coconut extract · 1 teaspoon rum extract · 2 1/2 cups flour · 1 teaspoon baking powder · 1/2 teaspoon salt · 1 cup sweetened shredded coconut For the Frosting · 1/2 cup butter, softened · 1/4 teaspoon salt · 1 - 8 ounce can crushed pineapple, drained very well (save juice) · 4 1/2 cups powdered sugar · 1 1/2 cups sweetened shredded coconut · 1 Tablespoon pineapple juice · 1/2 cup toasted coconut · 24 cherries with stems, patted dry · 24 pieces dried pineapple Instructions · Preheat the oven to 375 degrees. Spray a 9x13 pan with nonstick spray.  · Beat the butter and sugars until creamy. Add the egg and extracts and beat again.  · Stir