Rojoy's Kitchen

Prep time: 20 min
Total time: 5 hour 5 min
Makes: 36 servings

What You Need
36 OREO Cookies, divided
1/2 cup butter or margarine, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
I made this everyone love it. It was a hit.

1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
4 eggs
4 squares BAKER'S Semi-Sweet Chocolate

Make It
Heat oven to 325°F. Line 13x9-inch baking pan with foil, with ends extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
Bake 45 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Ingredients:

2 lb ground beef
1 pkg (6oz) stuffing mix for chicken
1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
2 gloves garlic minced.

•   I used food chopper to minced the garlic and add the tomato because my kids hate tomato. Because o this they even did not noticed that there is tomato on this recipe.

2 eggs lighty beaten
1 cup spaghetti sauce, divided (1/4 cup & 4/3 cup)
1 1/12 cups shredded mozarella cheese, divided (1/4 cup & 1 1/4 cup)

Directions:

Preheat oven to 375'F.  Mix all ingredients except 1/4 cup of spaghetti sauce and 1/4 cup of cheese.

Shape into loaf or if you prefer you can make 6 mini loaves.  this is what i did w/ my family.  The girls taught it is cool doing this way. 

Bake 

•  50 mins for 1 loaf.  Top the remaining 1/4 sauce and 1/4 cheeese.  Bake for another 10 mins or until loaf is cooked through 160'F.

• 40 mins for 6 mini loaves. Top the remaining 1/4 sauce and 1/4 cheeese. Bake for another 5 mins or until loaf is cooked through 160'F.

Recipe from my coworker. We all love this. 

Ingredients:
Cookies:
2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1 cup sugar
1 tsp vanilla
1 egg
3/4 cup milk
1/2 cup oil

Mixture for filling:

1 stickbutter ( soften)
4 cups confectionary sugar
1 tsp vanilla
3/4 or 3 oz cream cheese

Or

1 stick butter ( soften)
4 cup confectionary sugar
1 tsp vanilla
3 to 5 heaping spoon of marshmallow fluff or more


Mix all together. Use electric beater.


Directions:

• Preheat the oven to 350 F. Line two baking sheets with parchment paper.

• Start w/ oil, flour, baking soda,  cocoa, sugar, vanilla, egg. Mix with milk. Can mix by hand or use electric mixer.
• 
  
• Bake for 10 minutes.

• When the cookies have cooled completely, pair them up by size. Spread (or pipe) a dollop of the filling on the flat side of one cookie from each pair. Sandwich the cookies, pressing together to push the filling to the edges.

• Store the whoopie pies in an airtight container.

Ingredients:

1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1 tablespoon vegetable oil
2 teaspoons vanilla
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup whole milk or evaporated milk
1 cup whipping cream
1 container Betty Crocker® Whipped fluffy white frosting (or you can use you fav frosting or you can make your own)

Directions:

1.Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.


2.In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3.Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.

4.In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting.