Ingredients

• 2 yellow cake mixes (18.25oz size)
• 1 can (12oz) evaporated milk
• 1/2 cup butter or margarine, melted
• 1 cup milk chocolate chips
• 1 cup crushed Oreo sandwich cookies
• 1 cup mini marshmallows
• 1/2 cup vanilla chips
• 1/2 cup semi-sweet chips
• caramel topping for drizzling

Directions

• Preheat oven to 350 degrees.
• Spray a large cookie sheet pan (13" by 17") with nonstick cooking spray.
• Mix together in a bowl the cake mix, melted butter and evaporated milk. 
• Spread the entire dough into the greased cookie sheet as evenly as possible. 
• Bake for 15 minutes. 
• Then bring out pan and sprinkle crushed cookies over it. 
• After the crushed cookies, spread caramel topping over that layer. 
• Now sprinkle the 3 different types of chips. 
• Lastly, sprinkle 1 cup of mini marshmellows all over.. 
• Now put back in the oven for 8-10 minutes.  The tops of the marshmellows will start turning light golden brown. 

Special Notes

Nutrition Information

Ingredients

• 3- 4 small-medium bananas
• 1/4 cup honey
• 1 1/2 tsp pure vanilla extract
• 1/3 cup greek yogurt
• 4 oz unsweetened applesauce
• 1 egg
• 2 Tbsps cocoa powder
• 1 1/2 cup flour (I used half white and half wheat flour)
• 1 tsp sea salt
• 1 tsp baking soda
• 1/2 cup mini chocolate chips

Directions

• Preheat oven to 350 degrees. 
• Line muffin pans with baking cups.
• In a large mixing bowl, beat first 6 ingredients together.
• Using a separate bowl, mix dry ingredients together except for mini chocolate chips. Leave them for last. 
• Now, add the dry ingredients to the wet in the large mixing bowl. Blend and fold in mini chocolate chips.
• Spoon in each muffin cup with 2/3 mixture.
• Bake for 18-20 minutes. Test with a toothpick.

Ingredients

• 24 paper liners regular cupcake size
• 1 bag of Mother's chocolate chips cookies or any cookie that is 2"
• 1 white cake mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 3 eggs
• 1 tsp pure vanilla extract
• 1 1/2 containers of ready made chocolate frosting

Directions

• Preheat oven to 350 degrees. 
• Line 24 cupcake cups with liners. 
• Place a chocolate chip cookie in the bottom and set aside. 
• Put the rest of the sack of cookies into a ziplock bag, seal and crush with a rolling pin or glass.  
• Measure out 1 1/2 cups of crushed cookie crumbs.
• Mix together cake mix, sour cream, oil, eggs and vanilla with a mixer. 
• After well blended, stir in crushed cookie crumbs. 
• Leaving the rest for topping the cookie. 
• Scoop the dough into the cupcake cup approx. 3/4 full. 
• Bake for 20 minutes or until done when tested with a toothpick. 
• Let these cupcakes cool after baking and then frost.  After frosted, dust the crumbs on the top.

Special Notes

Nutrition Information

Ingredients

• 1 box of yellow cake mix
• 1 (3 1/2oz) pkg of vanilla instant pudding mix
• 2 eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• 2 cups chocolate chips

Directions

• Mix all ingredients together in a bowl, adding chips last. 
• Spread into a greased 9 by 13 pan. 
• Bake at 350 degrees for 25-30 minutes or until soft like a cookie. 
• Will firm up after cooling. 
• Cool in pan and then cut into bars. 

Special Notes

Nutrition Information

Ingredients

• 1 box of chocolate fudge cake mix (devil's food works too)
• 1 1/3 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 1 tsp pure vanilla extract
• 1 bag of Toffee bits found in the baking aisle
• 1 can of ready to use milk chocolate frosting

Directions

• In a mixing bowl, beat cake mix, water, oil and eggs until smooth. 
• Pour into a large sheet pan (12 by 18 approx). 
• Bake at 350 degrees for 25-30 minutes. 
• When a toothpick comes clean or you know by looking at it that it's done, open oven and spread milk chocolate frosting all over the cake. 
• Close oven door and let it melt for 2-3 minutes. 
• Take cake sheet out of oven and sprinkle toffee bits all over the cake. 
• Then find a cool, dry place to cool off. 
• Cut into bars when cooled.  

Special Notes
This is a quick and easy sheet cake recipe for a large crowd.

Nutrition Information