If you like Oreos, I can pretty much guarantee you will love this no-bake, creamy, chocolate-y, Oreo dessert.
Ingredients:
- 1 package (18 oz) Oreo cookies, crushed, divided
- 1/2 cup butter, melted
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 container (12 oz) Cool Whip, thawed, divided
- 2 1/2 cups cold milk
- 2 packages (3.4 oz each) instant chocolate pudding mix
Directions:
Reserve 1 cup of the Oreo crumbs.
Combine the remaining Oreo crumbs with the melted butter. Press into an ungreased 13x9-inch pan.
In a large bowl, use a hand mixer to beat the cream cheese until smooth. Gradually beat in the powdered sugar. With a spoon, fold in 1 1/2 cups Cool Whip. Spread over the Oreo crust.
In a medium bowl, whisk together the cold milk and pudding mix. Whisk for 2 minutes, then let stand for 2 minutes longer, or until soft-set. Gently spread the pudding mixture over the cream cheese mixture in the pan.
Top the pudding mixture with the remaining Cool Whip, then sprinkle with reserved Oreo crumbs and press them gently into the Cool Whip.
Cover and refrigerate for at least 2 hours before cutting and serving.
Friday, April 30, 2010
Saturday, April 24, 2010
Crunchy Peanut Butter Marshmallow Bars
A peanut butter cookie crust, a layer of mini marshmallows, and a chocolate-peanut-butter-Rice Krispies topping make for a unique dessert with lots of different textures. If you're in a hurry, substitute a 16.5-oz tube of refrigerated peanut butter cookie dough for the first 10 ingredients.
Ingredients:
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup peanut butter
- 1/4 cup shortening
- 1/4 cup butter, softened
- 1 large egg
- 1 1/4 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 cups miniature marshmallows
- 2 cups (12 oz) semisweet chocolate chips
- 1/2 cup peanut butter
- 1/4 cup butter
- 2 cups Rice Krispies cereal
- 1/2 cup peanuts
Directions:
Preheat oven to 350 degrees.
In a large bowl, mix together the sugar, brown sugar, 1/2 cup peanut butter, shortening, 1/4 cup butter, and egg.
Stir in the flour, baking soda, baking powder, and salt.
Press the cookie dough into an ungreased 9x13-inch baking pan. Bake for 10-14 minutes or until center is set.
Sprinkle crust evenly with marshmallows. Bake 4-5 minutes longer or until marshmallows are puffed.
Cool for 5 minutes. Meanwhile, melt thee chocolate chips, 1/2 cup peanut butter, and 1/4 cup butter together in a small saucepan. Stir until smooth.
Remove the chocolate mixture from heat and stir in the Rice Krispies and peanuts. Drop by spoonfuls over the top of the marshmallows, then gently spread to an even layer.
Cool before cutting into bars.
Ingredients:
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup peanut butter
- 1/4 cup shortening
- 1/4 cup butter, softened
- 1 large egg
- 1 1/4 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 cups miniature marshmallows
- 2 cups (12 oz) semisweet chocolate chips
- 1/2 cup peanut butter
- 1/4 cup butter
- 2 cups Rice Krispies cereal
- 1/2 cup peanuts
Directions:
Preheat oven to 350 degrees.
In a large bowl, mix together the sugar, brown sugar, 1/2 cup peanut butter, shortening, 1/4 cup butter, and egg.
Stir in the flour, baking soda, baking powder, and salt.
Press the cookie dough into an ungreased 9x13-inch baking pan. Bake for 10-14 minutes or until center is set.
Sprinkle crust evenly with marshmallows. Bake 4-5 minutes longer or until marshmallows are puffed.
Cool for 5 minutes. Meanwhile, melt thee chocolate chips, 1/2 cup peanut butter, and 1/4 cup butter together in a small saucepan. Stir until smooth.
Remove the chocolate mixture from heat and stir in the Rice Krispies and peanuts. Drop by spoonfuls over the top of the marshmallows, then gently spread to an even layer.
Cool before cutting into bars.
Cornbread Chili Casserole
This is a tasty Southwestern-style recipe combining ground beef chili with a layer of crispy cornbread on top. You could even just make the chili and eat it without baking it (but you'd be missing out on the cornbread!).
Ingredients:
- 1 tablespoon oil
- 1 medium onion, chopped
- 1 1/2 lb ground chuck
- 1 1/2 cups bottled salsa (we used Safeway brand medium tomato roasted or something like that)
- 1 can (15 oz) corn, drained
- 1/4 cup water
- 1 cup shredded cheddar cheese
- cumin
- chili powder
- salt
- pepper
- one box (7-8 oz) cornbread mix (we used Betty Crocker brand)
- 1/3 cup milk, for cornbread
- 1 large egg, for cornbread
Directions:
Preheat the oven to 375 degrees.
Heat oil in a large skillet. Saute onion until soft. Add beef and cook until no longer pink. Discard fat.
Stir in the salsa, corn, water, and cheese. Season as desired with cumin, chili powder, salt, and pepper.
Spoon the chili mixture into a 7x11 or 9x9-inch glass pan.
Follow the cornbread package directions. Spread a thin layer over the chili.
Bake for 40 minutes. Cool 10 minutes before serving.
Ingredients:
- 1 tablespoon oil
- 1 medium onion, chopped
- 1 1/2 lb ground chuck
- 1 1/2 cups bottled salsa (we used Safeway brand medium tomato roasted or something like that)
- 1 can (15 oz) corn, drained
- 1/4 cup water
- 1 cup shredded cheddar cheese
- cumin
- chili powder
- salt
- pepper
- one box (7-8 oz) cornbread mix (we used Betty Crocker brand)
- 1/3 cup milk, for cornbread
- 1 large egg, for cornbread
Directions:
Preheat the oven to 375 degrees.
Heat oil in a large skillet. Saute onion until soft. Add beef and cook until no longer pink. Discard fat.
Stir in the salsa, corn, water, and cheese. Season as desired with cumin, chili powder, salt, and pepper.
Spoon the chili mixture into a 7x11 or 9x9-inch glass pan.
Follow the cornbread package directions. Spread a thin layer over the chili.
Bake for 40 minutes. Cool 10 minutes before serving.
Saturday, April 10, 2010
Broccoli Cheddar Casserole
This cheesy casserole with broccoli and eggs is great as a breakfast dish but could also be a dinner accompaniment. A yummy way to eat broccoli!
Ingredients:
- 3-4 cups broccoli, chopped
- 1/2 cup onion, finely chopped
- 1 tablespoon butter
- 4-5 eggs
- 1/2 cup whipping cream
- 1/2 cup milk
- 1 1/4 cup Cheddar cheese, shredded and divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- smoked paprika, to taste
Directions:
Preheat oven to 350 degrees. Grease a 9x9-inch glass baking pan.
In a skillet, over medium heat, saute the broccoli and onion in butter for about 5 minutes or until crisp-tender; set aside.
In a large bowl, beat the eggs. Add whipping cream, milk, and just under 1 cup of the cheese; mix well. Stir in the broccoli mixture, salt, and pepper.
Pour into the prepared pan. Sprinkle with smoked paprika. Set into a larger pan filled with one inch hot water.
Bake, uncovered, for 45-50 minutes or until a knife comes out clean.
Sprinkle with remaining cheese, then let stand for 10 minutes before serving.
Ingredients:
- 3-4 cups broccoli, chopped
- 1/2 cup onion, finely chopped
- 1 tablespoon butter
- 4-5 eggs
- 1/2 cup whipping cream
- 1/2 cup milk
- 1 1/4 cup Cheddar cheese, shredded and divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- smoked paprika, to taste
Directions:
Preheat oven to 350 degrees. Grease a 9x9-inch glass baking pan.
In a skillet, over medium heat, saute the broccoli and onion in butter for about 5 minutes or until crisp-tender; set aside.
In a large bowl, beat the eggs. Add whipping cream, milk, and just under 1 cup of the cheese; mix well. Stir in the broccoli mixture, salt, and pepper.
Pour into the prepared pan. Sprinkle with smoked paprika. Set into a larger pan filled with one inch hot water.
Bake, uncovered, for 45-50 minutes or until a knife comes out clean.
Sprinkle with remaining cheese, then let stand for 10 minutes before serving.
Lemon Ricotta Pancakes
These lemon-y pancakes are light and fluffy. Delicious when served with your choice of chocolate chips, fresh berries, powdered sugar, or lemon curd.
Ingredients:
- 1 1/2 cups flour
- 2 tablespoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups ricotta cheese
- 1/4 cup sugar
- 4 large eggs
- 1 1/3 cup milk
- juice and grated rind of 2 lemons
- butter, for griddle
- 1 jar prepared lemon curd (optional)
- 1 pint fresh raspberries (optional)
- powdered sugar (optional)
- mint springs for garnish (optional)
- thinly sliced fresh lemon (optional)
Directions:
Combine the flour, baking powder, nutmeg, and salt in a small bowl.
Whisk together the ricotta, sugar, eggs, milk, lemon juice, and lemon zest in a large bowl.
Whisk the flour mixture into the wet ingredients until just combined.
Brush griddle or skillet with butter. Pour 1/4 cup batter onto the griddle and cook on both sides until light-golden brown.
If desired, empty the jar of lemon curd into a small saucepan and warm over low heat. Drizzle a few tablespoons over the pancakes, top with fresh raspberries, and dust with powdered sugar. Garnish with mint springs and lemon slices.
Ingredients:
- 1 1/2 cups flour
- 2 tablespoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups ricotta cheese
- 1/4 cup sugar
- 4 large eggs
- 1 1/3 cup milk
- juice and grated rind of 2 lemons
- butter, for griddle
- 1 jar prepared lemon curd (optional)
- 1 pint fresh raspberries (optional)
- powdered sugar (optional)
- mint springs for garnish (optional)
- thinly sliced fresh lemon (optional)
Directions:
Combine the flour, baking powder, nutmeg, and salt in a small bowl.
Whisk together the ricotta, sugar, eggs, milk, lemon juice, and lemon zest in a large bowl.
Whisk the flour mixture into the wet ingredients until just combined.
Brush griddle or skillet with butter. Pour 1/4 cup batter onto the griddle and cook on both sides until light-golden brown.
If desired, empty the jar of lemon curd into a small saucepan and warm over low heat. Drizzle a few tablespoons over the pancakes, top with fresh raspberries, and dust with powdered sugar. Garnish with mint springs and lemon slices.
Saturday, April 3, 2010
Parmesan Cottage-Baked Potatoes
Who doesn't love cheesy potatoes? This is a yummy way to make red potatoes, with garlic and Parmesan.
Ingredients:
- 3 medium potatoes (1 lb), thinly sliced
- 1 small onion (optional), thinly sliced and separated into rings
- 3 tablespoons butter
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Directions:
Preheat oven to 450 degrees. Grease a 15x10-inch baking pan.
Arrange the potato slices and onion rings in a thin layer in the prepared pan.
Melt butter; drizzle over potatoes.
Combine garlic powder, pepper, and Parmesan cheese; sprinkle over the potatoes.
Bake 30 minutes or until browned. Carefully turn the potatoes once.
Ingredients:
- 3 medium potatoes (1 lb), thinly sliced
- 1 small onion (optional), thinly sliced and separated into rings
- 3 tablespoons butter
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Directions:
Preheat oven to 450 degrees. Grease a 15x10-inch baking pan.
Arrange the potato slices and onion rings in a thin layer in the prepared pan.
Melt butter; drizzle over potatoes.
Combine garlic powder, pepper, and Parmesan cheese; sprinkle over the potatoes.
Bake 30 minutes or until browned. Carefully turn the potatoes once.
Three Cheese Chicken Penne
With the flavors of mozzarella, Parmesan, basil, and tomato sauce, plus a little spinach to build up your Popeye muscles, this pasta dish is easy to prepare and good to eat.
Ingredients:
- 2 cups penne pasta, uncooked
- 1 package (9 oz) fresh spinach leaves
- 1 lb chicken breast, cut into bite-sized pieces
- 1 teaspoon dried basil
- 1 to 1/2 cup shredded mozzarella cheese, divided
- 2 tablespoons grated Parmesan cheese
- 2 oz Neufchatel cheese (like cream cheese), cubed
- 1 jar (14.5 oz) spaghetti sauce
- 1 can (14.5 oz or smaller) diced tomatoes, drained
Directions:
Preheat oven to 375 degrees.
Cook pasta as directed on package. Add spinach to the boiling water for the last minute.
Spray a large non-stick skillet with cooking spray, then cook and stir chicken with basil on medium-high heat for 3 minutes.
Stir in spaghetti sauce and tomatoes, and bring to a boil. Simmer on low heat for 3 minutes or until chicken is done. Stir in Neufchatel cheese.
Drain pasta and spinach mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella cheese.
Spoon into a 2-quart or 8x8-inch baking dish. Bake 20 minutes, then top with 1 cup mozzarella and the Parmesan cheese and bake 3 minutes longer or until cheese is melted.
Ingredients:
- 2 cups penne pasta, uncooked
- 1 package (9 oz) fresh spinach leaves
- 1 lb chicken breast, cut into bite-sized pieces
- 1 teaspoon dried basil
- 1 to 1/2 cup shredded mozzarella cheese, divided
- 2 tablespoons grated Parmesan cheese
- 2 oz Neufchatel cheese (like cream cheese), cubed
- 1 jar (14.5 oz) spaghetti sauce
- 1 can (14.5 oz or smaller) diced tomatoes, drained
Directions:
Preheat oven to 375 degrees.
Cook pasta as directed on package. Add spinach to the boiling water for the last minute.
Spray a large non-stick skillet with cooking spray, then cook and stir chicken with basil on medium-high heat for 3 minutes.
Stir in spaghetti sauce and tomatoes, and bring to a boil. Simmer on low heat for 3 minutes or until chicken is done. Stir in Neufchatel cheese.
Drain pasta and spinach mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella cheese.
Spoon into a 2-quart or 8x8-inch baking dish. Bake 20 minutes, then top with 1 cup mozzarella and the Parmesan cheese and bake 3 minutes longer or until cheese is melted.
Spaghetti with Philly Sauce
A little cream cheese added to store-bought spaghetti sauce makes for an interesting and tasty flavor -- a neat variation on regular spaghetti.
Ingredients:
- 2 tablespoons grated Parmesan cheese
- 4 oz cream cheese, cubed
- 1/2 lb spaghetti, cooked
- 1 lb extra-lean ground beef
- 1 jar (24 oz) spaghetti sauce
Directions:
Cook spaghetti as directed on the package.
Meanwhile, brown ground beef in a large skillet.
Stir in sauce and cream cheese; cook on low heat while stirring frequently for 3-5 minutes or until sauce is well-blended and heated through.
Drain spaghetti; add to sauce; mix lightly.
Serve with Parmesan cheese.
Ingredients:
- 2 tablespoons grated Parmesan cheese
- 4 oz cream cheese, cubed
- 1/2 lb spaghetti, cooked
- 1 lb extra-lean ground beef
- 1 jar (24 oz) spaghetti sauce
Directions:
Cook spaghetti as directed on the package.
Meanwhile, brown ground beef in a large skillet.
Stir in sauce and cream cheese; cook on low heat while stirring frequently for 3-5 minutes or until sauce is well-blended and heated through.
Drain spaghetti; add to sauce; mix lightly.
Serve with Parmesan cheese.
Pork Tenderloin with Apricot Glaze
A simple and fruity recipe for pork tenderloin.
Ingredients:
- 2 pork tenderloins, 1 lb each
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup apricot preserves
- 3 tablespoons sherry or chicken broth
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon minced fresh thyme, or 1/4 teaspoon dried thyme
Directions:
Preheat oven to 400 degrees.
Place pork on a rack in a shallow roasting pan.
Combine the oil, salt, and pepper; rub over the pork.
Bake for 15 minutes.
In a small bowl, combine the remaining ingredients; spoon over the pork. Bake 10-15 minutes longer or until meat reaches 160 degrees. Baste occasionally with pan juices. Let stand 5 minutes before slicing.
Ingredients:
- 2 pork tenderloins, 1 lb each
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup apricot preserves
- 3 tablespoons sherry or chicken broth
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon minced fresh thyme, or 1/4 teaspoon dried thyme
Directions:
Preheat oven to 400 degrees.
Place pork on a rack in a shallow roasting pan.
Combine the oil, salt, and pepper; rub over the pork.
Bake for 15 minutes.
In a small bowl, combine the remaining ingredients; spoon over the pork. Bake 10-15 minutes longer or until meat reaches 160 degrees. Baste occasionally with pan juices. Let stand 5 minutes before slicing.
Chicken & Vegetable Stir-Fry
This flavorful and slightly spicy stir-fry is served with rice. Make it how you like it with whatever vegetables are your favorites.
Ingredients:
- 4 teaspoons cornstarch
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 lb chicken breast, cut into 1/4-inch strips
- 2 tablespoons olive oil, divided
- 1 1/2 cups fresh or frozen cauliflowerets
- 1 1/2 cups fresh or frozen broccoli florets
- 2 or 3 medium carrots, sliced
- 1 small sweet red or green pepper, julienned
- 1 small onion, halved and sliced
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 2 1/2 cups hot cooked rice
- minced fresh cilantro (optional)
Directions:
Combine the cornstarch, chicken broth, and soy sauce until smooth. Set aside.
In a large nonstick skillet or wok, stir-fry the chicken in 1 tablespoon olive oil until no longer pink. Remove and keep warm.
Stir-fry the cauliflower, broccoli, carrots, pepper, and onion in the remaining 1 tablespoon oil until crisp-tender.
Add the garlic, salt, pepper, and pepper flakes. Cook 1 minute longer.
Stir the cornstarch mixture, then add to the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle with cilantro, if desired.
Ingredients:
- 4 teaspoons cornstarch
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 lb chicken breast, cut into 1/4-inch strips
- 2 tablespoons olive oil, divided
- 1 1/2 cups fresh or frozen cauliflowerets
- 1 1/2 cups fresh or frozen broccoli florets
- 2 or 3 medium carrots, sliced
- 1 small sweet red or green pepper, julienned
- 1 small onion, halved and sliced
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 2 1/2 cups hot cooked rice
- minced fresh cilantro (optional)
Directions:
Combine the cornstarch, chicken broth, and soy sauce until smooth. Set aside.
In a large nonstick skillet or wok, stir-fry the chicken in 1 tablespoon olive oil until no longer pink. Remove and keep warm.
Stir-fry the cauliflower, broccoli, carrots, pepper, and onion in the remaining 1 tablespoon oil until crisp-tender.
Add the garlic, salt, pepper, and pepper flakes. Cook 1 minute longer.
Stir the cornstarch mixture, then add to the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle with cilantro, if desired.
Subscribe to:
Posts (Atom)
