Lifestyles
Monday April 23, 2018

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OKW News | South East Oklahoma Latest News

  • EOMC Menu for…

    Sunday, April 22 - Meatloaf, Lemon & Herb Chicken, Mashed Potatoes, Gravy, Peas, Roll, Chicken Noodle Soup.

    Monday,…

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  • Decorating Wisely with Glenda…

    By Glenda Wise

    This past weekend we ran The Hogeye Half Marathon. After the half, we went to Crystal Bridges Museum…

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  • John Woods: Cigarette Price…

    From TSET April Newsletter

    A $1 per pack price increase in cigarettes recently signed into law will save lives, help…

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  • DHS Balloon release for Child…

    Poteau, Oklahoma - The LeFlore County Department of Human Services released 103 balloons outside their office on April…

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  • Decorating Wisely: Tis the…

    By Glenda Wise

    Tis the season...the season for baby showers, graduation parties and weddings. Last weekend we…

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  • Oklahoma Attorney General Mike Hunter (left) films PSA with Olympic Gold Medalist Summer Sanders.

    Attorney General Hunter Joins…

    Press release

    PSA brings attention to Alcohol Responsibility Month, provides resources

    OKLAHOMA CITY – Attorney General…

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  • Cooking with the C's coming…

    POTEAU, OKLAHOMA – The City of Poteau, Carl Albert State College, Classic Country 107.3 and the Poteau Chamber of…

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  • Choctaw Nation MRC received the Community Resilience Award for their Skin Deep Initiative.

    Oklahoma Medical Reserve…

    Press release

    Five units of the Oklahoma Medical Reserve Corps (OKMRC) received program recognition awards from the…

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  • OSDH Acknowledges Cigarette…

    Press release

    The Oklahoma State Department of Health (OSDH) today commended Governor Fallin and the legislature for…

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  • EOMC Menu for the week of…

    Eastern Oklahoma Medical Center’s Cafeteria Menu for the week

    Monday, April 2Pot Roast, Parmesan Chicken, w/pasta &…

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  • TSET Board Renews Funds for…

    Press release

    OKLAHOMA CITY (March 30, 2018) -- The TSET Board of Directors on Thursday approved a grant with the…

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  • TSET gets national award for…

    OKLAHOMA CITY -- TSET’s efforts to improve the health of Oklahoma children and seniors was recognized at the national…

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  • Eastern Oklahoma Medical…

    Eastern Oklahoma Medical Center is pleased to offer Swing Bed Program to community

    Poteau, Oklahoma - According to…

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  • Are You Ready for 2018 Storm…

    By John D. Doak, Oklahoma Insurance Commissioner

    Whether you’ve lived in Oklahoma all your life or you are new to the…

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  • BARBEQUE CHICKEN DINNER…

    The LeFlore County NAACP is sponsoring a Barbeque chicken dinner on Saturday, April 14th from 3:00 to 5:00 PM at…

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Cookie Dough Reese’s Pie Featured

Written by  Wednesday, 29 June 2016 21:40
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From: getinmybelly.com

 


Ingredients:
2 CUPS All-purpose flour
1 tsp Baking soda
1/3 tsp Salt
2/3 CUP Unsalted butter, softened
1/2 CUP Peanut butter
2/3 CUP Brown sugar
1/3 CUP Granulated sugar
1 Large Egg, room temperature
1 tsp Vanilla extract
1/3 CUP Mini semi-sweet chocolate chips
20 to 30 mini Reese’s Cups, chopped up & divided into two groups

 

Cream Cheese Filling
8 oz. Cream cheese, softened 1/3 CUP Powdered sugar 1 Egg, at room temperature 1/2 tsp Vanilla extract


Directions:
1. Preheat oven to 325°F degrees.
2. In a medium bowl, mix the flour, baking soda, and salt. Set aside.
3. In another bowl, using mixer, beat the butter, peanut butter, and sugars, until smooth and fluffy.
4. Add egg and vanilla extract and combine until mixed.
5. Gradually add the flour mixture into the wet mixture mixing well after each addition.
6. Cream cheese filling: In a medium bowl, beat together the cream cheese, egg, powdered sugar, and vanilla until smooth.
7. Spread ⅔ of the cookie dough in the bottom of the 8-inch square baking dish.
8. Add one half of the Reese’s cup, chopped on top of cookie dough.

 

Cream Cheese Filling
1. Spread the cream cheese mixture over the dough/Reese’s cup layer.
2. Using your fingers, crumble the remaining dough over the top of the cream cheese layer.
3. Add the other half of the Reese’s cups, chopped and sprinkle the mini chocolate chips on top.
4. Cover with foil and bake for 20 minutes.
5. Remove foil and bake for an additional 20-25 minutes, or until it is lightly browned on top and the cream-cheese layer is set.
6. Cool on a wire rack. Cut and store leftover bars in refrigerator

 

David Deaton

Digital Editor at Oklahoma Welcome

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