Colie's Kitchen

Recipes, Cooking, Easy week night meals, Product Reviews, Giveaways, Saving Money, Couponing, Life in General, Coupons,

Colie's Kitchen - Recipes, Cooking, Easy week night meals, Product Reviews, Giveaways, Saving Money, Couponing, Life in General, Coupons,

Gooey Chocolatey Magic Cookie Bars + Giveaway #Choctoberfest


This is a huge family favorite that we always make a Christmas time and here and there throughout the year. #Choctoberfest with Imperial Sugar have make it possible to make these for #Choctoberfest and and I so happy to do so and share them with you!


This is a super simple recipe that anyone can make regardless of your cooking level! Give it a try and see what you think? If you are feeling extra naughty slap on some vanilla ice cream, caramel sauce, and chocolate sauce onto your bars for paradise pie! 

  • 1/2 cup butter or margarine, melted
  • 1 1/2 cups graham cracker crumbs
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 2 cups semisweet chocolate morsels
  • 1 1/3 cups flaked coconut
  • 1 cup chopped nuts
  1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13×9-inch baking pan with no-stick cooking spray.
  2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
  3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Recipe Source
Don’t Forget to Enter the #Choctoberfest Giveaway!! This Giveaway is too Sweet to Miss!! CLICK HERE!

An InLinkz Link-up

Chocolate Cheesecakes Bites #Recipe + Giveaway #Choctoberfest

#Choctoberfest with Imperial Sugar having been making this week so much fun. I hope you all have been enjoying this awesome week too. I have been trying to share as many recipe that everyone is making on Facebook without flooding everyone’s feed. I hope you have been having fun too. Don’t forget to enter the sweet giveaway! You won’t regret it because it’ full of deliciousness!! 


I took a recipe for cheesecake that I already loved and then turned it into mini cheesecakes that would allow me to better control the calories. By controlling the calories, and the size, I can better control me! 


  • 3 Packages of Neufchatel, softened
  • 1-1/4 cups Imperial Sugar
  • 1 (8 ounce) container of dairy sour cream
  • 2 teaspoons vanilla extract
  • 1/2 cup Toll House cocoa powder
  • 2 Tablespoons all-purpose flour
  • 3 eggs
  • 28 Oreo cookies halves (14 cookies total) (removing the cream center)
  • 28 cupcake tins/liners


  1. Pre-heat oven to 300 degrees
  2. Beat cream cheese and sugar until blended.
  3. Add sour cream and vanilla and beat until blended
  4. Beat in cocoa and flour
  5. Add eggs, one at a time, but beat just until well blended
  6. Remove Oreo filling with a butter knife and add one half of an Oreo to each cupcake tin you should have a total of 28 cupcake tins.
  7. Fill each tin with one large spoon full of cheesecake filling until you have filled all 28 then go back and top off each tin with any extra filling.
  8. Bake for 20-25 minutes at 3000 degrees be sure to watch them carefully.
  9. Remove from oven to wire rack
  10. Refrigerate 4 to 6 hours
  11. Store covered in refrigerator or in the freezer. They freeze nicely

Don’t Forget to Enter the #Choctoberfest Giveaway!! This Giveaway is too Sweet to Miss!!! CLICK HERE

An InLinkz Link-up

Black Magic Cake #Recipe + Giveaway #Choctoberfest

This cake has to be the best cake I have ever eaten in my life. I love chocolate cake but making it homemade never tastes as good as a bakery cake. This cake is certainly an exception. It’s delicious! First off the color is incredibly beautiful I love the dark cake color and I love love love the amazing frosting.


#Choctoberfest with Imperial Sugar have helped provide these amazing ingredients for this fantastic cake! One bite and you will be hooked. There is no greater cake in my book than this delicious cake!

  • 1-3/4 cups all purpose flour
  • 2 cups Imperial Sugar
  • 3/4 cups cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoons baking powder
  • 1 teaspoons salt
  • 2 eggs
  • 1 cup strong black coffee, cooled
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract


  • 1 stick + 2 tablespoons butter, softened
  • 6 tablespoons unsweetened cocoa
  • 3 cups powdered sugar
  • 3 tablespoons milk
  • 2 teaspoons  real vanilla extract


  1. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
  2. Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. Batter will be thin.
  3. Pour batter into a greased and floured 9×13 pan or two 9 inch cake pans.
  4. Bake at 350 degrees for 35-40 minutes for a 9×13, or 30-35 minutes for layer pans.
  5. Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.

Original Recipe Source
Don’t Forget to Enter the #Choctoberfest Giveaway!! This Giveaway is too Sweet to Miss!! CLICK HERE!

An InLinkz Link-up

Pumpkin Hot Chocolate #Recipe +Giveaway #Choctoberfest @divinechocolate

At this time of year my favorite find is Pumpkin Spice anything. I love pumpkin spice latte’ and any kind of hot chocolate.  When I found a pumpkin spice hot chocolate I knew I had to give this recipe a try. After all #Chocotoberfest with Imperial Sugar sent me some great items to make all of my chocolate happiness come true!
This Hot Chocolate is what I consider the best of both worlds. The recipe certainly lived up to my expectations. It’s thick, creamy and has an amazing pumpkin pie flavor.
The smell in the house while this is cooking on the stove is incredible. This would also work great in a slow cooker. Try serving this recipe throughout the day on Thanksgiving. Your guest will be very happy I know I was!!
This is the doubled recipe. One recipe wasn’t even close to enough I had to double it!
  • 5 cups milk
  • 2/3 cup Divine Hot cocoa mix (no marshmallows)
  • 1/2 cup canned pumpkin
  • 3 tsp. pumpkin pie spice
  • 1 tsp. vanilla
  • Pinch of salt
  • Whipped cream or marshmallows optional


  1. In a medium sauce pan over medium low heat whisk together your milk and hot cocoa mix. 
  2. You will want to keep your heat no higher than medium. It’s important that all of your spices to have a chance to mingle in the hot chocolate.
  3. Add canned pumpkin and pumpkin pie spice.
  4. Heat until desired temperature is reached.
  5. Pour into mugs and top with whipped cream and/or marshmallows

Don’t Forget to Enter the #Choctoberfest Giveaway!! This Giveaway is too Sweet to Miss!! CLICK HERE!

An InLinkz Link-up

#Choctoberfest Giveaway!!


I am beyond excited today, because it is October 5…. and that means it is the first day of #Choctoberfest! 😀

#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love?

Here’s what this event is all about!

#Choctoberfest would not be possible without our sponsors, starting with our 2015 Gold Sponsor, Imperial Sugar. Imperial Sugar has been a trusted name in family kitchens since 1843. Their sugar products and sweeteners are made from non-GMO cane sugar and ensure consistently delicious results. We’ll be using Imperial Sugar whenever we use sugar in our recipes this week, and can’t wait to share the sweetness with you!

You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and more. Make sure you visit the recipes section of their website for some sweet inspiration, and you can also find coupons on their website if you want to try out Imperial Sugar yourself.

Imperial Sugar and our other sponsors have banded together to contribute some awesome prizes for our #Choctoberfest giveaway! Entering is simple – just click below to follow us on Pinterest. Here’s what you could win:

We also have a nonprofit sponsor this year – Rescue Chocolate! They make vegan chocolate treats and donate 100% of their proceeds to animal shelters.

Enter now to win the #Choctoberfest prize. Hurry, because we’re picking the winner on October 12 at 8:00 AM, so if you don’t sign up before then, you’ll miss your chance!

a Rafflecopter giveaway

A huge thank you to all of the other blogs participating in #Choctoberfest 2015. Check out their blogs throughout the week for chocolate recipes you won’t be able to resist:

The PinterTest Kitchen2 Cookin’ MamasA Day in the Life on the FarmAloha FlavorAmy’s Cooking AdventuresAngels HomesteadBalancing MotherhoodBless this MessBusy-at-HomeChocolate SlopesCoconut & LimeColie’s KitchenCookaholic WifeCooking In StilettosCooking With LibbyCookistryCopyKat RecipesCravings of a LunaticCrumbs in my MustachioCulinary CoutureCupcakes Take The CakeDeliciously SavvyEat It & Say YumFairyburgerFamished Fish, Finicky SharkFarm Fresh FeastsFood Hunter’s Guide to CuisineFull Belly SistersGet Off The Couch and CookGrumpy’s HoneybunchHey What’s for Dinner Mom?Honey and BirchI Can Cook ThatJane’s Adventures in DinnerJessie WeaverLife on Food Life, Love, and Good FoodMajorly DeliciousMoore or Less Cooking Food BlogMother Would KnowOr Whatever You DoPoet in the PantryRecipes Food and CookingRhubarb and HoneySassy Southern YankeeSavory TartSeduction in The KitchenSerena LissySumptuous SpoonfulsTake Two TapasThat Skinny Chick Can BakeThatsSoYummyThe Chonchudo FilesThe Crumby CupcakeThe Dinner-MomThe Saucy SouthernerThe Spiced LifeThe Spiffy CookieThe Two Bite ClubThe Weekday GourmetVintage KittyWendy PolisiWhat A Girl EatsWhitBit’s Indian KitchenWit Wisdom & FoodZesty South Indian Kitchen

Are you a blogger who is interested in joining us during out next community event?

Sign up here now!

We’ll make sure you get an email about our next blogger event.

Menu Plan Monday on Sunday October 5-11, 2015


Happy Sunday everyone!! I hope you are all having a wonderful weekend. Menu Plan Monday is Sunday this week because we are starting #Choctober on Monday so I  thought I would share a little early this week.

As I get further into my new job I realize how precious my time is. I don’t have time to mess around with a lot of stuff. Just getting all our Halloween decorations up this week and getting the house clean to go with it was a lot of drama and trouble.

I am realizing more and more that I have to keep our dinner during the week as simple as possible. I am not the person, at least at this point in time, who can sit and cook for the week all on the weekends. I have too much going on during that time too. What I can’t do during the week happens on the weekends.

So for now the menu gets simpler and it’s going to probably be that way throughout the holidays. I am sure most of you understand that one. Here is our menu plan for the week. Please share what you are making I need more ideas!!

I hope you are all doing well.

Menu Plan Main Course Vegetables Side Dish
Monday  Frito Pie  Salad
Tuesday  Chicken Fajita Quesadillas  Guacamole
Wednesday  Lasagna  Green beans
Thursday  Bacon Sandwiches  Chips
Friday  Pizza  Caesar Salad
Saturday  Dinner Out
Sunday  Fried Chicken  Corn  Garlic Pasta
For More Menu Planning Ideas Visit or Check Out Our Previous Menu Plans.

Camtrek Pro DSLR-8CXi Camera Bag Sling #kewlsystems


Check Out Our YouTube Review of the

Camtrek Pro DSLR-8CXi Camera Bag Sling

For more information visit

*As required by the Federal Trade Commission: The information above and gift have been provided by Tomoson and their affiliates to Colie’s Kitchen at no cost to Colie’s Kitchen. All that was asked of Colie’s Kitchen was to review the product, and give our honest opinion. Full Disclosure Policy*

Menu Plan Monday September 28 – October 4, 2015


Happy Monday everyone! I hope you all had a great weekend. Mine was spent getting organized. I am planning on doing our Halloween decorating next weekend so this weekend was spent cleaning everything that has been waiting weeks for me to take care of… yes I said weeks…

Next weekend we are also going to buy our Halloween costumes. I know it may seem like I am jumping the gun but like I have said before I just starting working again after many years and I feel like this is the only way I can keep up with life. I am sure eventually this will all come together but for right now I feel like I have to stay ahead of the game.

My plans for this week are going to be so crazy. I am lucky to have Friday off this week. I work every other Friday. But those four days at work are going to be insane. I have two lunchens and a lot of meets, plus it’s the end of the month so all of my work has to be done. It will all come together in the end but wow it’s just waiting for all of that to happen.

ANYWAY! Here is our menu for the week! I would love to see your menu I am always looking for new ideas.

I hope you are all doing well.

Menu Plan Main Course Vegetables Side Dish
Monday  Poblano Chicken and Rice  Steamed Carrots
Tuesday  Chicken and Broccoli  Green Beans
Wednesday  Black-eyed Pea Etouffee
Thursday Onion & Pepper Cheese Quesadillas
Friday  Doritos Chicken Fingers  Steamed Broccoli
Saturday Hot dogs  French Fries
Sunday  Maple Mustard Chicken  Salad
For More Menu Planning Ideas Visit or Check Out Our Previous Menu Plans.

Garlicky Asparagus Pasta

This is one of my favorite recipes. Right now asparagus is starting to go out of season but if you can find a good deal right now this is an amazing recipe. This is also a great Meatless Monday recipe.  

This recipe depends on garlic. The more the better so try it as it cooking to see if you need more. I love a lot of garlic in this recipe. The parmesan, asparagus, and garlic make an amazing pairing. This is quick easy and delicious! It can be served hot or cold.


  • 3 cups uncooked Pasta
  • 6 large cloves of garlic minced
  • 2-3 bunches of green onions sliced in 1/8 inch slices or smaller
  • 4 tbs margarine
  • 1 lb of asparagus.
  • Parmesan cheese


  1. In a large pot, cook your pasta according to the package directions (al dente). Set aside
  2. Wash asparagus well then cut into one-inch pieces. Woody ends need to be removed or filed down
  3. Place asparagus in a pot with enough water to cover. Steam the asparagus for 10-20 minutes until all the pieces are tender. Set aside
  4. In a Dutch over or a large pot place sliced green onions, minced garlic and margarine. Sauté until tender, but not browned.
  5. In the Dutch oven or pot with the sautéed, green onions and garlic add the cooked pasta and asparagus.
  6. Liberally add parmesan cheese to cover all the ingredients ( I add a lot … more makes this recipe better)
  7. Heat through and serve.