1 lemon cake mix mixed according to package

Place in Bean Pot and mix 1 cup frozen or fresh raspberries into batter
Microwave for 7-8 minutes
Then take one half pink lemonade concentrate and mix with 1 cup powered sugar and
pour over cake
Microwave for 4 more minutes. Serve with cool whip and raspberries

1 strawberry cake mix
1 can 7up
1 cup frozen strawberries

Mix all together and microwave in Bean Pot for 10ish minutes. Serve with cool whip and
 more strawberries if desired.

Cakes stay moist in your Bean pot for up to 3 days - keep the lid on.

Ingredients:
8 ounces (2 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3  1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 (10-ounce) bag semi-sweet chocolate chips
1 (1-pound, 2-ounce) bag Double Stuf Oreo Cookies

Directions:
1. Preheat the oven to 350 
(Use The Celebrating Home Berry Bar Pan)

2. Add the butter and sugars together in a large mixing bowl, beating until light and fluffy. Add the eggs and vanilla, beating until well combined.

 3. Add the flour, salt, and baking soda to a large bowl and stir to combine. Slowly add the dry ingredients to the wet ingredients, then add the chocolate chips, beating until just combined. With a large cookie scoop, take one scoop of cookie dough and place it on top of an Oreo cookie. Take another scoop of dough and place it on the bottom of the Oreo cookie. Seal the edges together by pressing and cupping the dough in hand until the Oreo cookie
is completely enclosed and is in the shape of a patty. Repeat with the remaining dough and cookies.

4. Place the stuffed cookies onto a bar pan, 1 inch apart, and bake for 11 to 15 minutes, until the cookies are cooked through. Let cool for 5 minutes before transferring to cooling rack.

Makes 18-24 cookies

Ingredients

4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract

 
Directions

1. Sift flour, baking powder, and salt into a bowl.

2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.

3. Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 4-inch one-piece-shaped cookie cutter. To make an ornament, cut out a hole from the center of the neck about 1/4-inch from the edge using a straw. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.

4. Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.