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Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes Ingredients 8 oz bacon 1/2 cup finely minced sweet onion 1 clove garlic, minced 16 oz white button mushrooms 4 oz cream cheese 1/4 cup grated parmesan cheese salt and pepper   Instructions Preheat oven to 350F degrees. Using scissors or a sharp knife, cut raw bacon into small pieces. In a large saute pan, over medium heat, cook bacon until nice and crispy. While bacon is cooking, remove mushroom stems from caps and chop stems into small pieces. When bacon is done, remove from pan and set aside; reserve 2 tablespoons of bacon grease and pour the rest from pan. Saute onion until soft about 5 minutes, scraping up any brown bits on bottom of pan. Add chopped mushrooms stems and garlic and cook a few minutes longer. Reduce heat to low. Add cream cheese and parmesan cheese and stir until cheeses are melted. Add reserved chopped bacon and season to taste with salt and peppe

Chocolate Chip Cookie n’ Oreo Knock your socks off Brownie bars (recipe from KevinandAmanda) 1 cup unsalted butter, room temp 1 cup granulated sugar 3/4 cup brown sugar 2 eggs 1 tbsp vanilla extract 2 1/2 cups flour 1 tsp baking soda 1 tsp salt 2 cups chocolate chips  1 package of oreo cookies (she used double stuffed, I opted for the “diet” version and used regular ) 1 package of brownie mix (to be prepared as directed on the box) I used Ghiradelli dulce de leche (totally optional, I threw it in because it was in my fridge and I figured this recipe could use a bit more sugar?!?) Preheat the oven to 350 and line a 9X13″ pan with parchment paper Cream the butter and sugar until light and fluffy.  Add eggs followed by vanilla and mix well. Add the flour, baking soda and salt and continue to beat until well combined.  Fold in the chocolate chips. Press the cookie dough evenly into the pan. Now place the oreos on top of the cookie dough.  Surprisingly enough,

Ingredients One 14-ounce bag soft caramels One 10-ounce bag pretzel nuggets 12 ounces semisweet chocolate, finely chopped 2 cups natural almonds, toasted and finely chopped (optional) Directions 1. Unwrap the caramels, then using a rolling pin, roll out each one into a 1/8-inch thick oval. Wrap a rolled-out caramel around each pretzel nugget, pinching the ends to seal. 2. In a double boiler over simmering water, melt half of the chocolate, stirring occasionally, until smooth. Add the remaining chocolate, remove the top of the double boiler from the saucepan and stir until smooth. 3. Place the almonds, if using, in a shallow bowl. Line a baking sheet with waxed paper. Using a fork, dip a caramel covered pretzel nugget in the chocolate to coat, tapping off any excess chocolate. Transfer the pretzel to the almonds and toss to coat; place on the prepared baking sheet. Repeat with remaining pretzel nuggets, reheating chocolate as needed. Let stand until set, about

Ingredients: 16 fl oz whipping cream, cold 2 tablespoons sugar 2 (16 ounce) tubs all natural Belgian chocolate pudding*, divided use 24 all natural chocolate-vanilla sandwich cookies*, crushed into chunky consistency 1 (1ounce) square semi-sweet chocolate, to shave for garnish Preparation: -In the bowl of a mixer (or using a hand-held), add the cold cream and begin whipping; once thickened slightly, sprinkle in the sugar and finish whipping just until stiff peaks form; set aside for a moment. -In medium-large bowl, add 2 cups of the chocolate pudding (reserving the remaining pudding) and begin adding the whipped cream to it in several increments, gently folding in to keep a fluffy and light consistency, as this is the “chocolate mousse” part of the dessert; once all whipped cream is incorporated, set aside and prepare glasses. To Assemble (for 6 servings in 6 ounce glasses): -Begin by adding equal amounts of the crushed cookies to the bottom of each glass (ab