Oreo Cream Pie

Ingredients

• 1 ready-to-use Oreo cookie crust
• 1 cup heavy whipping cream
• 1 bar (8 oz) cream cheese softened
• 1/3 cup granulated sugar
• ½ teaspoon vanilla extract
• 1½ cups chopped Oreo cookies or a little extra is fine!
• additional whipped cream and chopped Oreos for garnish optional

Instructions

• In medium mixing bowl, beat cream cheese until fluffy {to avoid lumps make sure cream cheese is really soft or place in microwave for 20 seconds}. Add in vanilla extract and granulated sugar. Beat until combined and creamy.
• In separate bowl, beat the heavy whipping cream until stiff peaks form. This will take several minutes. 
• Using a rubber spatula, add the whipped cream into the cream cheese mixture and gently mix together. Fold in the crushed Oreo cookies and combine.
• Dump into the pie crust and smooth the top. Refrigerate for at least 6 hours before serving. I prefer to refrigerate overnight. 
• Before serving, garnish with additional whipped cream and crushed Oreos if wanted.

Creamy Broccoli Chicken Noodle Casserole

Ingredients

• 5 boneless skinless chicken breasts
• 16 ounces frozen broccoli 1 bag
• 2 cups milk
• 16 ounces cream cheese 2 ( 8 oz packages )
• 2 teaspoons garlic salt
• ¾ cup shredded Parmesan cheese
• 1 sleeve Ritz crackers crushed

Instructions

• Cook the chicken, then slice or break it into bite size pieces.
• Cook broccoli in salted water.
• Place the broccoli in a 9 x 13 inch greased casserole dish.
• Heat the milk, cream cheese, garlic salt and Parmesan cheese over low heat, stirring till the mixture is smooth.
• Pour 1 cup of sauce over the broccoli.  Add the chicken into the pan and pour rest of sauce over it.  Sprinkle the top with 1/4 cup Parmesan cheese and Ritz cracker crumbs.
• Bake at 350 degrees for 25 to 30 minutes. 
  I add noodles!

Extra Fluffy Pancakes

 Dry

• Two cups flour (10oz)
• 3 tbsp sugar
• 4tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt

Whisk together

Wet

• 1/4 cup vegetable oil
• 2 eggs 
• 1/2 tsp vanilla
• 1 1/2 cups milk

Combine wet into dry, then stir gently until just combined

Let sit for 10 minutes

Medium low heat (approx 300 degrees)

First side,  2-3 minutes, edges just about done and bubbles begin to break

Flip 1-2 minutes

Korean Beef

• 1 lb ground beef
• 3 cloves minced garlic
• 1 tablespoon sesame oil
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1/4 teaspoon ground ginger
• salt and pepper
• Brown Rice (cooked)

Asian Lettuce Wraps

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 tablespoon Sriracha, optional
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce

Spice Cake

Ingredients

Cake

• 1 and 1/4 cups (170 g/6 oz.) all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1/2 cup (100 g/3.5 oz.) granulated sugar
• 1/4 cup (50 g/1.7 oz.) dark brown sugar
• 1/4 cup (60 ml) canola or another flavorless oil
• 1/2 cup (120 ml) unsweetened applesauce
• 1/2 cup (120 ml) buttermilk
• 1/2 teaspoon vanilla extract

Cream Cheese Frosting (optional)

• 4 oz. (115 g) cream cheese, softened to room temperature
• 1/4 cup (1/2 stick/55 g) unsalted butter, softened to room temperature
• 1 and 1/2 cups (175 g) powdered sugar, sifted
• 1/2 teaspoon pure vanilla extract
• pinch of salt

Instructions

1. Preheat oven to 350°F/180°C. Grease an 8x8-inch pan.
2. In a large bowl sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. In a medium bowl whisk eggs, granulated sugar, and brown sugar until well combined for about a minute. Add oil and whisk until combined. Add applesauce, buttermilk, and vanilla extract and mix until well combined. Pour the mixture into the flour mixture and mix as little as possible, just until combined and smooth.
4. Pour the batter into prepared pan. Bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.
5. Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter on medium speed until smooth and creamy, 1-2 minutes. Add 1 cup powdered sugar, vanilla extract, and salt, and beat on low speed for 30 seconds, then on high speed for 1-2 minutes until smooth and fluffy. If you want a thicker frosting, add 1/2 cup more powdered sugar. Frost cake with the frosting.
6. Store cake in an airtight container in the refrigerator for up to 5 days. Cake is best served at room temperature.

My Chocolate Cake

Cake

Sift-

-1 1/2 C. flour
-1 C. sugar
-1/4 C. cocoa
-1 tsp. baking soda
-1/2 tsp. salt

Stir-

-1 C. water
-1/3 C. oil
-1 tsp. vanilla extract

Mix wet & dry ingredients together and pour into greased 8x8 or round 9" pan. Bake for about 30 min at 350'.

Chocolate Buttercream Frosting

-3/4 C. cocoa powder
-1 tsp. vanilla extract
-2 3/4 confectioner sugar
-6 Tbsp. butter
-5-6 Tbsp. milk

Cream butter with cocoa. Add confectioner sugar and milk alternately, beating to consistency. Add vanilla and mix. Spread over cooled cake.

Banana Pudding

1 (8 ounce) package cream cheese

• 1 (14 ounce) can sweetened condensed milk
• 1 (5 ounce) package instant vanilla pudding mix 
• 3 cups cold milk

• 1 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed (I use my own whipped cream)
• 4 bananas, sliced
• 1/2 (12 ounce) package vanilla wafers

1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

Cranberry Apple Streusel Pie

Filling

4

cups sliced peeled apples (4 medium)

2

cups fresh or frozen cranberries

1/2

cup granulated sugar

1/4

cup all-purpose flour

1/4

cup packed brown sugar

1/2

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

Topping

1/2

cup all-purpose flour

1/3

cup packed brown sugar

1/4

teaspoon ground cinnamon

Dash nutmeg

1/4

cup butter 

• 1

  Heat oven to 375°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
• 2

  In large bowl, gently mix apples and cranberries. In small bowl, mix remaining filling ingredients. Add dry ingredients to fruit; toss to coat. Pour into crust-lined pan.
• 3

  In small bowl, mix all topping ingredients except butter and pecans. With pastry blender or fork, cut in butter until crumbly. Stir in pecans. Sprinkle evenly over filling.
• 4

  Bake 45 to 55 minutes or until apples are tender, and crust and topping are golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. 

S'more Cookies

11 Tbsp. unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

2 ½ cups flour

1/2 cup semi-sweet chocolate chips

1 cup mini marshmallows

3 regular sized Hershey’s bars

1-2 packages graham crackers 

In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
In a mixing bowl, cream butter with both sugars until light and fluffy. Add the eggs and vanilla and mix.
Add the flour mixture to the butter mixer and combine on low speed.
Fold in the chocolate chips and marshmallows. 
Preheat the oven to 375 degrees. Line baking pans with parchment paper. 
Lay out graham crackers pans. 
Place tablespoons of dough on graham crackers.Press down slightly with fingertips.
Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate you want.
Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. 

Korean Beef

• 1 lb lean ground beef
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1/4 teaspoon ground ginger
• salt and pepper
• Rice, cooked

1. Heat a large skillet over medium heat and brown beef with garlic in the sesame oil.
2. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper. Simmer for a few minutes to blend the flavors. Serve over steamed rice.

Grinch Cookies

Ingredients

• 2 3/4 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter (at room temperature)
• 1 1/2 cup sugar
• 1 egg
• 1 tsp mint extract
• 15-20 drops green food coloring
• 1 bag of Andes mints (chopped or broken apart)

Instructions

1. Preheat oven 375 degrees. Sift together the flour, baking soda, baking powder and salt and set aside. Unwrap the Andes Mints
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and mint extract. Gradually blend in the dry ingredients and add the green food coloring. Mix until even colored. Last fold in the chopped Andes mints.
3. Put in the refrigerator until the dough is cool.
4. Roll rounded teaspoonfuls of dough into balls.  To make them more rounded when they come out, flatten the balls as you place them onto ungreased cookie sheets.
5. Bake for 8-10 minutes. Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool.

Whole Wheat Waffles

3 cups whole wheat flour
4 teaspoons baking powder
1 teaspoon salt
4 Tablespoons sugar
2 large eggs
3 cups lukewarm milk
2/3 cup melted butter or vegetable oil

Preheat waffle iron.  In a large bowl, whisk together flour, baking powder, salt and sugar.  In a separate bowl, whisk together eggs, warm milk and butter or oil.   Add egg mixture to dry ingredients and stir until just combined.  Pour prepared batter into waffle iron and cook until golden brown.

Berries and Cream

Berries and Cream:
4 cups of berries (I used strawberries, raspberries, blueberries  and blackberries)
2 tablespoons of sugar
The juice of two limes (about 4 tablespoons)
1 small package of instant vanilla pudding
1 cup of whipping cream
1/2 cup of milk

Mix together the berries, sugar, and lime juice in a large bowl. In a separate bowl, whisk together pudding, cream, and milk for two minutes. Let it refrigerate for about 5 minutes until it is set up. Top the berries with pudding mixture! 

Cheddar Corn Chowder

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated


Directions

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

I include shredded chicken for chicken corn chowder. 

Pavlova

• 3/4 cup sugar
• 2 teaspoons cornstarch
• 3 egg whites, room temperature
• 1 teaspoon vanilla extract
• 3/4 teaspoon white vinegar

• 2 cups heavy cream
• 3 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract
• 1 pint whole strawberries, stems removed

Directions

1. Preheat oven to 250 degrees F (120 degrees C).
2. Line a baking sheet with a silicone baking mat or parchment paper.
3. Whisk sugar and cornstarch in a bowl. Set aside.
4. Beat egg whites in a bowl until they are foamy and have a thick, ribbony texture, 2 to 3 minutes.
5. Pour 1/4 of the sugar mixture into the egg whites; whisk until completely incorporated, about 30 seconds. Repeat for the rest of the sugar mixture, whisking after each addition, until all of the sugar mixture is incorporated and the egg whites are glossy and thick.
6. Pour vanilla and vinegar into egg white mixture; whisk until you can lift your beater or whisk straight up and the egg whites form a sharp peak that holds its shape, 2 to 3 minutes.
7. Spoon egg white mixture onto prepared baking sheet; spread out into a 2-inch high by 6-inch wide disc.
8. Bake in the preheated oven for 1 hour.
9. Turn off the oven, crack open the oven door and let the Pavlova cool for one hour.
10. Whip cream, sugar, and vanilla extract in a bowl until soft peaks form, 3 to 4 minutes.
11. Transfer Pavlova to a serving plate. Top with whipped cream and fresh strawberries.