Recipe from: Oreo Cookies and Cream Pudding Mix
1/2 cup hot fudge ice cream topping, divided
1 1/4 cups cold milk
1 graham pie crust
2 pkgs oreo instant pudding
1 tub cool whip topping, thawed, divided
Reserve 2 tbsp fudge topping; spread remaining topping onto bottom of crust. Top with 1/2 the cool whip. Freeze 10 min. Beat milk and pudding mixes with whisk 2 min. Stir in remaining cool whip; spread over pie. Freeze 4 hours or until firm. Remove pie from freezer 15 min before serving. Let stand at room temperature to soften slightly. Drizzle with reserved fudge topping.
Tuesday, August 30, 2011
EASY CORN BREAD
Recipe from: Quaker Yellow Corn Meal
1 1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt (optional)
1 cup milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten
Heat oven to 400 degrees. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm. 9 servings
Variation: Corn Muffins. Pour batter into 12 greased or paper-lined medium muffin cups. Bake 15-20 minutes or until golden brown.
1 1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt (optional)
1 cup milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten
Heat oven to 400 degrees. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm. 9 servings
Variation: Corn Muffins. Pour batter into 12 greased or paper-lined medium muffin cups. Bake 15-20 minutes or until golden brown.
Friday, August 26, 2011
RICE KRISPY TREATS
4 tbsp butter
1 bag marshmallows (large or small work)
6 cups rice krispies cereal
In a large saucepan combine butter and marshmallows, stirring constantly until smooth.
Immediately stir in cereal and pour into a 9x13 pan, sprayed with cooking spray.
Let cool and serve. Store in airtight container.
Variation: Substitute fruity dino bites/fruity pebbles for part of the rice krispies cereal. Makes a fruity variety of crispy treat.
1 bag marshmallows (large or small work)
6 cups rice krispies cereal
In a large saucepan combine butter and marshmallows, stirring constantly until smooth.
Immediately stir in cereal and pour into a 9x13 pan, sprayed with cooking spray.
Let cool and serve. Store in airtight container.
Variation: Substitute fruity dino bites/fruity pebbles for part of the rice krispies cereal. Makes a fruity variety of crispy treat.
OREO COOKIES AND CREAM CAKE
Recipe from: http://www.recipezaar.com/
1 white cake mix
1 1/4 cups water
1/3 cup cooking oil
3 egg whites
1 cup coarsely crushed chocolate sandwich style cookies, with white filling
1 cup shortening
1 tbsp vanilla
2 1/2 cups powdered sugar
5 tbsp milk
2 oz semisweet chocolate
1 tsp shortening
Prepare cake mix according to package directions, using the water, oil and egg whites. Fold in crushed cookies. Pour into 2 greased and floured 9 in round cake pans. Bake in 350 degree oven for 25 to 30 minutes or until toothpick inserted in centers comes out clean. Cool for 10 minutes in pans on wire racks. Remove from pans and cool completely.
Beat 1 cup shortening and 1 tbsp vanilla for 30 seconds. Slowly add 2 1/2 cups sifted powdered sugar, beating mixture well. Add 2 tbsp milk. Gradually beat in 2 cups sifted powdered sugar and 2 to 3 tbsp milk to make a spreadable frosting. Fill and frost layers.
In a heavy saucepan, melt semisweet chocolate and shortening over very low heat. Drizzle melted chocolate around top of cake. Garnish with additional sandwich cookies if desired.
Makes 16 servings.
1 white cake mix
1 1/4 cups water
1/3 cup cooking oil
3 egg whites
1 cup coarsely crushed chocolate sandwich style cookies, with white filling
1 cup shortening
1 tbsp vanilla
2 1/2 cups powdered sugar
5 tbsp milk
2 oz semisweet chocolate
1 tsp shortening
Prepare cake mix according to package directions, using the water, oil and egg whites. Fold in crushed cookies. Pour into 2 greased and floured 9 in round cake pans. Bake in 350 degree oven for 25 to 30 minutes or until toothpick inserted in centers comes out clean. Cool for 10 minutes in pans on wire racks. Remove from pans and cool completely.
Beat 1 cup shortening and 1 tbsp vanilla for 30 seconds. Slowly add 2 1/2 cups sifted powdered sugar, beating mixture well. Add 2 tbsp milk. Gradually beat in 2 cups sifted powdered sugar and 2 to 3 tbsp milk to make a spreadable frosting. Fill and frost layers.
In a heavy saucepan, melt semisweet chocolate and shortening over very low heat. Drizzle melted chocolate around top of cake. Garnish with additional sandwich cookies if desired.
Makes 16 servings.
PEANUT BRITTLE
Recipe from: Grandma Stewart
2 cups sugar
1/2 cup water
1 cup white corn syrup
1/4 tsp vanilla
1-2 tsp butter
1 pkg raw peanuts
1/4 tsp salt
1/4 tsp soda
Cook sugar, water and syrup to 228 degrees, then add peanuts. Cook to 287 degrees, then add salt, soda and stir; then add vanilla and butter. Mix well and pour on buttered cookie sheet. Let cook, break into pieces and store in airtight container.
2 cups sugar
1/2 cup water
1 cup white corn syrup
1/4 tsp vanilla
1-2 tsp butter
1 pkg raw peanuts
1/4 tsp salt
1/4 tsp soda
Cook sugar, water and syrup to 228 degrees, then add peanuts. Cook to 287 degrees, then add salt, soda and stir; then add vanilla and butter. Mix well and pour on buttered cookie sheet. Let cook, break into pieces and store in airtight container.
PEANUT BUTTER BALLS
Recipe from: Grandma Stewart
1 square soft margarine
2 cup creamy peanut butter
3 1/2 confectioners sugar
3 cup rice krispies
Combine all ingredients and mix well. Form into balls.
Mix in a double boiler.
1/3 bar para fin wax
1 8 oz milk chocolate bar
1 6 oz bag chocolate chips
Dip each ball in the chocolate. Place on a tray lined with wax paper.
Cool and refrigerate.
1 square soft margarine
2 cup creamy peanut butter
3 1/2 confectioners sugar
3 cup rice krispies
Combine all ingredients and mix well. Form into balls.
Mix in a double boiler.
1/3 bar para fin wax
1 8 oz milk chocolate bar
1 6 oz bag chocolate chips
Dip each ball in the chocolate. Place on a tray lined with wax paper.
Cool and refrigerate.
QUICK CHEESE BISCUITS
Recipe from: Easy Everyday Cooking
1 cup all purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup shredded sharp cheddar cheese
2 tbsp butter or margarine
2/3 cup milk
Preheat oven to 450. Combine flour, baking powder and salt in a medium bowl. Stir in cheddar. Cut in butter using a pastry blender or 2 knives until coarse crumbs form. Using a fork, stir milk into flour mixture until a soft dough forms. Do not over mix or overwork dough. Drop dough in heaping tablespoons, 1 inch apart onto an ungreased baking sheet. Bake until biscuits are firm to the touch, about 15 minutes.
Makes 8 biscuits.
1 cup all purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup shredded sharp cheddar cheese
2 tbsp butter or margarine
2/3 cup milk
Preheat oven to 450. Combine flour, baking powder and salt in a medium bowl. Stir in cheddar. Cut in butter using a pastry blender or 2 knives until coarse crumbs form. Using a fork, stir milk into flour mixture until a soft dough forms. Do not over mix or overwork dough. Drop dough in heaping tablespoons, 1 inch apart onto an ungreased baking sheet. Bake until biscuits are firm to the touch, about 15 minutes.
Makes 8 biscuits.
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