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Salted Caramel Oreo Bars
From Zoe Eng (’14)
Serves 9-12+

Salted Caramel Oreos Salted Caramel Oreos 2 Salted Caramel Oreos 3

about 25 cookies (about 2.5 cups) finely crushed Oreos [you’re going to want to use a food processor]
5 tablespoons unsalted butter, melted
about 1.5 cups semi-sweet chocolate chips
2 ounces (about 1.5 cups) salted pretzel pieces
1 cup salted caramel [or just get 1 bag of caramels for melting]

1. Pre-heat oven to 350 degrees; spray a 9×13 baking dish with cooking spray [this can stick to the pan pretty easily so pay attention to this] and set aside
2. In a medium bowl, combine Oreo crumbs and melted butter; press mixture down evenly into prepared baking dish
3. Pour about half of chocolate chips over crust [I melted some of these for the first layer]
4. Combine pretzel pieces and salted caramel, pour mixture over chocolate chip layer [I melted the individually wrapped caramels with a bit of water, and I didn’t mix the pretzels in, I just put them on top. I also didn’t use enough pretzels, so use more than you think.]
5. Pour remaining chocolate chips over top of bars
6. Bake for about 25 minutes or until caramel is bubbling around edges [took less time with some of the ingredients already melted, but possibly affected texture] and bars appear set
7. Allow to cool before slicing [put cooking spray on knife, may work while still cool; cut through edges of pan before trying to cut the individual bars apart]

Store leftover bars covered at room temperature up to four days.

Recipe adapted from:

Gilkeson Family Jello 
From Tori Gilkeson (’16)

2 packages orange jello powder mix
16oz. (approx.) Cottage Cheese small curd
12oz. (one tub) Cool Whip
1 can Crushed Pineapple

Drain Pineapple, but leave some liquid to help mix the jello. Mix all ingredients in mixing bowl. Pour into casserole dish. Refrigerate before serving.

Cherry Dump Cake
From Zoe Eng (’14)

1 lg. can crushed pineapple
1 can cherry pie filling
1 pkg. yellow cake mix
1 (3 1/2 oz.) can flaked coconut
1 c. pecans, chopped
2 sticks butter, melted

Dump pineapple, including juice, into a 9 x 13 inch pan. Spread evenly. Spread the cherry pie filling over the pineapple. Spread DRY cake mix evenly over all. Then sprinkle coconut and nuts over that. Pour melted butter over all. Bake 1 hour in 325 degree oven. Serve with whipped cream.
Original Recipe from
Note: Recipe works with different pie fillings

Easier Key Lime Pie
From Rachel Ternes (’15)

1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 tablespoon grated lime zest

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
3. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Meredith’s Oreo Fudge
From Meredith Hollingsworth (’13)

1 cup of semi sweet chocolate
1 cup of white chocolate
2-3 oreos
one can of condensed milk
tsp Vanilla
container (9×9 works or several smaller ones)- if leaving in container no need for foil but if want to take out, cover it with aluminum foil.
1.Combine semi sweet chocolate with 1/2 can condensed milk in microwavable bowl. microwave 1 minute. stir and add in 1 tsp vanilla. Pour mixture into container. Spread till even.
2. Crush oreos, set aside.
3. repeat step one except add oreos at same time as vanilla.
4. refrigerate for 2 hours.
Sometimes it comes out mushy if there isn’t enough chocolate so err on the side of more.

Guinness Brownies
From Ian Urriola (’14)

130g All-Purpose Flour
20g Natural Unsweetened Cocoa Powder
8g Kosher Salt
4 Eggs
225g White Sugar
230g Light Brown Sugar
3.5oz Semisweet Baker’s Chocolate
1 stick (8T) Butter
90g Guinness (or other dark stout)
8g Vanilla Extract
16oz Semisweet chocolate Chips

Preheat oven to 350 degrees Fahrenheit.  Liberally apply nonstick spray to a 9″x13″ baking pan.  Sift together the flour, cocoa power, and salt in a bowl.  In a frying pan, melt the butter until it is slightly browned and gives off a nutty aroma.  Remove from the pan and place in a mixing bowl, different from the bowl with the dry ingredients.  In a small saucepan, bring one inch of water to a boil and place a metal bowl on top of it.  Place the baker’s chocolate in the metal bowl and whisk until it melts.  Remove the melted chocolate from the bowl and add to the bowl with the butter.  Add the stout and the vanilla to the bowl with the wet ingredients.  In a different large mixing bowl, beat the eggs with the white and brown sugar on high until the mixture is light and fluffy.  Turn the mixer to low and alternatively mix in the wet and dry ingredients.  DO NOT OVER-MIX.  Fold in the chocolate chips to the batter.  Pour the batter into the 9×13 pan and bake on the center rack for 45 minutes, or until a toothpick can be inserted and removed with a small amount of crumb.  Cut immediately, and serve with a tall cold glass of milk.

Chaplain’s Fudge Recipe

3 cups sugar
¾ cup margarine or butter
5-1/3 oz. can evaporated milk
1 jar marshmallow fluff (16 oz.)
1 cup chopped walnuts
12 oz. Nestle’s semi-sweet chocolate bits
1 tsp. vanilla

Cook over medium heat. Stirring constantly, bring sugar, margarine, evaporated milk, and marshmallow to a boil. Continue boiling for five minutes. Remove from heat and stir in Nestle’s semi-sweet chocolate bits, 1 tsp. vanilla, and 1 cup chopped walnuts. Beat until well blended (by hand). Pour into 13 x 9 pan lined with aluminum foil. Cool and lift out and cut into squares after removing foil.

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