Overload Recipes

CHOCOLATE OVERLOAD COOKIES

Steps:

• Line two baking sheets with parchment paper.
• Cream together the dark brown sugar, granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping the sides once, until fluffy, 3 to 4 minutes. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla.
• Sift together the flour, cocoa powder, baking soda and salt, then add in batches to the mixer, mixing until just combined after each addition. Gently stir in the regular-sized chocolate candies, as well as the chocolate chips and dark chocolate chunks.
• Using a 1/4-cup measure, portion the dough onto the two parchment-lined baking sheets. Place the mini chocolate candies into the tops of the portioned dough. Place in the refrigerator for 30 minutes.
• When ready to bake, preheat the oven to 350 degrees F.
• Remove the dough from the fridge and bake until the cookie centers are just set, 18 to 20 minutes. Allow the cookies to sit for 10 minutes before transferring to a cooling rack to cool completely.

CHEESE OVERLOAD PIZZA

Steps:

• Move oven rack to lowest position; heat oven to 450°F. Spray 12-inch pizza pan with cooking spray.
• In medium bowl, stir Bisquick mix, hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
• Using lightly floured hands, pat or press dough in bottom and 1-inch over side of pizza pan. Place 1/2 cup shredded Cheddar along edge of dough. Fold 1-inch edge of dough over and around cheese; press to seal. Bake 7 minutes.
• Spread pizza sauce over partially baked crust. Sprinkle with the Mozzarella cheese, the remaining 1/2 cup Cheddar and black olives. Sprinkle oregano leaves over the entire pizza.
• Bake 9 to 12 minutes longer or until crust is golden brown and cheese is melted.