OOEY GOOEY MAC AND CHEESE
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Cook the pasta per the manufacturer's al dente specifications, then rinse with cold water in a colander. Set aside. Preheat the oven to 375 degrees F.
- In a 4-quart Dutch oven, melt the butter over low heat, then add the flour, stirring until thickened. Add the cream, evaporated milk, cayenne pepper and some salt and pepper, then whisk until thickened to the point that the sauce coats the back of a wooden spoon, about 5 minutes. Turn off the heat.
- In a small bowl, whisk together the yolks and a tablespoon or two of the white sauce to temper the yolks, stirring constantly. Add the tempered yolks back to the white sauce, whisking, then add the Cheddar, followed by the American cheese, stirring until the cheese has melted completely. (If the cheese is not melting completely, return the saucepan to the stovetop over low heat and stir just until the cheese melts.) Gently stir in the pasta until coated. (The mac and cheese can be served at this point if desired, for a stovetop version.)
- Turn the mixture out into a 9-by-13-inch baking dish. Crumble the chips on top of the mac and cheese and bake until golden brown and bubbling, 20 to 30 minutes. (If traveling with the mac and cheese, put a lid on it and bake on-site, preferably over a campfire!)
OOEY GOOEY BUTTERCAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
- Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.
- For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.
- Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving.
OOEY GOOIES
This recipe came from a friend who had these once in a restaurant... I don't remember which restaurant or even what the REAL name of the dessert is, but these are so easy and so delicious that everyone I share them with is embarrassed they haven't thought of this before! Couples love these because they can make just enough dessert for themselves, and families love them because the kids can help out. And, really... who doesn't love cookie dough?
Provided by Kelly Tingle
Categories Dessert
Time 6m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Set oven to 350°F.
- Put about 2-3 tablespoons of cookie dough into a small oven-safe souffle dish and and form a 1/4 inch"shell" or"crust" in the dish.
- Bake at 350°F until cookie dough JUST begins to cook, about 4 minutes.
- Immediately top with one scoop of vanilla ice cream, pushing the ice cream into the cookie dough so the ice cream begins to melt.
- Serve and eat immediately out of dish!
- (Caution: souffle cup will still be hot, be sure to use a hot pad or cloth napkin).
Nutrition Facts : Calories 72.4, Fat 4, SaturatedFat 2.4, Cholesterol 15.8, Sodium 28.8, Carbohydrate 8.5, Fiber 0.2, Sugar 7.6, Protein 1.3
OOEY GOOIES
An incredible amount of chocolate, but oh so good. Like free-standing brownies! Reserve for those you really love.
Provided by Allrecipes Member
Categories Cookies
Yield 10
Number Of Ingredients 9
Steps:
- Melt the pound of chocolate and the butter together in a saucepan.
- In another bowl, beat the eggs and the sugar together at high speed until the mixture becomes thick and lemon colored and falls in ribbons from the beaters, about 5 minutes.
- Gently fold the melted chocolate-butter mixture into the egg mixture. In a separate bowl, sift the flour and baking powder together. Sift half of this over the chocolate mixture; fold it in. Repeat with the remaining flour mixture. Fold in the nuts and the chips.
- Cover the dough and chill for at least a few hours and as long as overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Wet your hands and remove large (about 3 tablespoons worth) clumps of chilled dough and quickly roll them into balls. Place the balls about 3 inches apart onto parchment lined sheets. Bake for about 18-20 minutes. The cookie will still appear moist when removed from oven but will firm up when cooled. Remove from oven and cool on sheet for about 10 minutes. Remove to a rack to cool.
Nutrition Facts : Calories 992.8 calories, Carbohydrate 101.5 g, Cholesterol 142.1 mg, Fat 65.8 g, Fiber 8.2 g, Protein 15.7 g, SaturatedFat 24.7 g, Sodium 103.2 mg, Sugar 83.3 g
EASY GOOEY BROWNIES
Know the secret to gooey brownies? Don't overcook them, and dot through caramel or chocolates filled with liquid caramel or ganache to help add moisture
Provided by Katie Hiscock
Categories Dessert
Time 50m
Yield Makes 20
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Melt together the butter, brown sugar, chocolate and golden syrup gently on a low heat until it is smooth. Remove the pan from the heat.
- Whisk together the eggs and caster sugar in a large bowl until light and fluffy - this will take a few minutes and is worth doing properly. Add the vanilla extract, then sift over the flour, baking powder and cocoa powder and add the chocolate mixture. Fold everything together quickly and scoop half of the mixture into the tin. Dot over scoops of caramel or chocolate hazelnut spread and then scoop the rest of the brownie mixture over the top. Add more scoops of caramel or chocolate spread, if you like, and bake for 30 mins. The top of the mixture should now be set and slightly cracked looking, but the mixture underneath will still have a slight wobble.
- Remove from the oven and allow to cool completely before cutting into squares. Dust the tops with cocoa or icing sugar, if you like, or if serving as a dessert drizzle with more caramel. Will keep for 3 days in an airtight container.
Nutrition Facts : Calories 196 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
OOEY GOOEY CINNAMON ROLLS
Make and share this Ooey Gooey Cinnamon Rolls recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Yeast Breads
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- In a cup, combine yeast, warm water and 1 tsp sugar. Stir and set aside.
- In a large bowl, mix milk, remaining sugar, butter, salt and eggs. Stir well.
- Add yeast mixture.
- Add half the flour and beat until smooth.
- Stir in enough of the remaining flour until dough is stiff.
- Turn out onto a well-floured board.
- Knead for 10 minutes.
- Place in a plastic bowl and cover.
- Let dough rise in a warm place until double in bulk. This may take 1 1/2 hours.
- Punch down dough and let it rest for 5 minutes.
- Roll out on a floured surface into a 15x20 inch rectangle.
- To prepare filling----------.
- Spread dough with half cup butter.
- Mix together 1 1/2 cups sugar and cinnamon and sprinkle over buttered dough.
- Sprinkle with walnuts and raisins.
- Roll up and pinch edge together to seal.
- Cut into 12 slices.
- Coat bottom of a 13 by 9 inch baking pan and an 8 inch square pan with remaining 1/2 cup melted butter.
- Sprinkle with remaining 1/4 cup sugar.
- Place cinnamon roll slices close together in pans.
- Let rise in a warm place until dough is doubled in bulk i.e. for about 45 minutes.
- Topping----------.
- In a saucepan, place all ingredients except for pecans.
- Melt these ingredients on range top.
- Mix in pecans and then pour over the top of rolls.
- Preheat oven to 350°F.
- Bake for 25 minutes or until done.
- Cool.
Nutrition Facts : Calories 889.1, Fat 43.3, SaturatedFat 26.8, Cholesterol 142.3, Sodium 775.7, Carbohydrate 118.2, Fiber 3.3, Sugar 53.1, Protein 10.2
OOEY GOOEY COOKIES
My daughter's favorite. I do not remember where I got this recipe but have been making them for years and they are always well received. One tip: when rolling the cookies into balls, coat your hands lightly with butter to keep the batter from sticking to you. Enjoy.
Provided by mkkpa
Categories Dessert
Time 30m
Yield 24-36 cookies
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Chill mixture for 1 hour.
- Preheat oven to 350 degrees.
- Roll dough into 1 inch balls and roll in powdered sugar.
- Bake on greased cookie sheet (spaced 2 inches apart) for 10-15 minutes until light golden.
- Cool on wire rack.
- Enjoy.
Nutrition Facts : Calories 161.8, Fat 9.8, SaturatedFat 4.7, Cholesterol 28.8, Sodium 207.1, Carbohydrate 17.1, Fiber 0.2, Sugar 9.6, Protein 1.8
OOEY GOOEY BUTTER CAKE
Truly addictive dessert with the best flavor. My mother got the recipe about 20 years ago from another woman at a potluck picnic. She actually carried copies of the recipe with her because so many people always ask for it!
Provided by Ann B
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix cake mix, melted butter and one egg.
- Add pecans to bottom layer.
- Pat into 13x9 inch pan.
- In a separate bowl beat cheese until fluffy.
- Add 2 remaining eggs to cheese and mix well.
- Add powdered sugar and beat until lumps are gone.
- Pour this mixture over cake in pan.
- bake at 350 for 30-45 minutes or until topping is golden.
- Allow to cool somewhat to set topping (slides off when warm).
Nutrition Facts : Calories 489.1, Fat 26.8, SaturatedFat 10.2, Cholesterol 88.5, Sodium 426.4, Carbohydrate 59, Fiber 1.3, Sugar 42.6, Protein 5.5
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