Oreo Ice Cream Dessert


Crust:
10 oz. crushed Oreo cookies                 1/4 c. melted butter

Mix above together, reserving 2/3 cup for topping.  Press remaining mixture into a 13x9 pan and chill in freezer.

Torte Layer: (I double this recipe so I have sauce for layering both on the cookie layer and on top of the ice cream.

4 oz. German sweet chocolate bar (I use Bakers brand)        2/3 cup sugar
1/2 cup butter                                                                         1/8 t. salt
2/3 cup evaporated milk

Place the above ingredients into a 2 quart saucepan and cook 4 minutes after it reaches boiling and thickens.  Remove from heat and add 1 teaspoon vanilla.  Allow to cool slightly.  Pour over chilled cookie crust (reserve some for pouring on top of ice cream) and chill in freezer.

Top with 1 gallon of your favorite ice cream flavor after it has softened a bit.  Sprinkle reserved cookie crumbs and pour over reserved sauce.  Freeze.  Remove from freezer 5-10 minutes prior to serving and Enjoy!

Peppermint and Chocolate Chex Mix

3 cups Rice Chex cereal
3 cups Chocolate Chex cereal
 1 bag (12 oz.) white vanilla baking chips (2 cups)*
1/2 cup coarsely crushed peppermint candy canes (16 miniature)
1/4 cup dark chocolate chips*

Mix cereals in a large microwaveable bowl. Line cookie sheet with foil or waxed paper. Crush candy canes.
In separate microwaveable bowl, melt white chocolate baking chips following package directions.
Mix half of crushed candy canes into white chocolate. Pour white chocolate mixture over cereals and stir to combine. Spread mixture evenly in single layer on cookie sheet and immediately sprinkle with remaining crushed candy canes.
Melt dark chocolate chips in microwave following package directions. Drizzle over top of cereals. Let stand until set.
Gently break into clusters and store in airtight container.

*I used Ghiradelli white chocolate and dark chocolate melting chips and doubled this recipe to make 13 portions.

Pumpkin Pie Dip

1 can (15 oz) pumpkin

1 package (3.4 oz) instant vanilla pudding mix

1 tub (8 oz) Cool Whip

1 tsp pumpkin pie spice (I omitted this when I made it just because I didn't have any)

Essentially you just need to mix all the ingredients together, but I found it works best if you mix everything but the Cool Whip together really well and then mix in the Cool Whip at the end. Refridgerate for at least two hours and serve. 

The recipe says to serve it with Nilla wafers, but I like it with cinnamon graham crackers.

Corn & Black bean salsa dip

This is taken from a dip recipe using the Tastefully Simple Corn and Black Bean Salsa. But I make my own salsa.


For salsa mix together:

Chopped tomatoes
chopped onion
chopped bell pepper
fresh cilantro
fresh corn on the cop-cooked and cut off of the cob
1 small can of green chiles-I use mild
Penzy's fajita spice-to taste
1 can of black beans rinsed and drained


8 oz. cream cheese
8 oz. finely shredded 4 cheese Mexican blend

Spread 1 8 oz. block  or tub of cream cheese in the bottom of a microwavable or oven safe 8X8 dish OR large pie plate.
After mixing salsa together, you will want to strain it, or it will be very runny, as there is a lot of juice in fresh tomatoes.
Top cream cheese with salsa. Sprinkle shredded cheese over top.
This can be microwaved to slightly melt the cream cheese and shredded cheese on top. If you prefer a hot dish, it can be baked, uncovered in a 350 degree oven for 20 minutes or until cheese on top is completely melted.
Serve with tortilla chips or crackers of your choice.

Taffy Apple Dip from June

8 oz. cream cheese
3/4 cup brown sugar
1 tsp. vanilla
1/2 cup peanuts (optional)

Mix all together and enjoy with sliced apples. Keep refrigerated.

Online Cookbook Index

I have yet to add a promised recipe to this blog, but that will definitely happen.

Realizing that this is a liiittle out of scope for this blog, I need to add this link to:

CookbookRecipeDatabase

Posting the link here is just more practical than emailing it to a list of people.

This site is an index of cookbook content. It includes no recipes, but can provide very good access to the guts of one's print cookbook collection.

I have nothing to do with the site's creators, and know nothing about them or their business model.

What I do know, is that I just searched the keyword 'edamame', and it kicked out a results list of a bunch of cookbooks with recipes using edamame -- which included a bunch of titles that I own. Registration permits one to create a list of all of one's cookbooks; and the search engine includes a checkbox permitting one to limit search results to those titles. I've not yet created an account on the site, but I plan to. This is the first such site that I've seen that doesn't appear to require a paid subscription to permit the addition of more than a few titles to one's personal list -- but there may be others, and if not, there probably will be soon.

Anyway. In case you end up with a CSA delivery of, like, a bushel of okra... This site might help you quickly decide how to use the okra, so you can devote more of your time to prepping the okra. I enjoy physically paging through my cookbooks; but sometimes I'm as shredded as the kale in the crisper drawer, and need to just do something with said kale before it turns to compost.

The Database doesn't have a mobile app, nor does a mobile version of the site appear to exist. (Yet?) But the full site appears to be fairly mobile-friendly. And as noted above, it is just an index, providing references to books that one would need to grab off of the shelf. (Unless one has begun assembling a significant collection of cookbooks in Kindle format...) (I can imagine searching the Database on my Kindle Fire, while standing in front of the bookcase. Kind of like 'Mattel Home OPAC'.)

Peanut Butter and Honey Popcorn with Chocolate Drizzle

For the original recipe, see http://realmomkitchen.com/3688/after-school-peanut-butter-and-honey-popcorn/

• 2/3 cup unpopped popcorn
• coconut oil
• salt
• 1/2 cup honey
• 1/2 cup sugar
• 1/2 cup + another dollop of peanut butter
• 1 tsp vanilla
• half a bag of Ghirardelli chocolate chips, minus a few handfuls that were devoured as a late-night snack

Melt a tablespoon or more (enough to coat the bottom of the pan) in a large pot over medium-high heat.  Add one kernel of popcorn to the pan and cover with lid.  When the test kernel pops, add 1/3 cup kernels, cover the pan, shake to coat kernels with oil.  When popping slows down, remove from heat.  Dump popped corn into a large bowl (try not to add too many unpopped kernels) and repeat with the remaining popcorn.  Add salt to taste while still warm.

Put honey and sugar into a small saucepan.  Bring to a boil, then reduce to a simmer for about 2 minutes or until the sugar is all melted and smooth.  Stir in the vanilla (so much fun to watch the alcohol bubble and fizz), then remove from heat and stir in the peanut butter until it's all melted.  (I used Skippy, but I bet this would be delicious with unsweetened PB or even almond or cashew butter.)  Pour the mixture over the popcorn and stir until it's all coated.

Place the chocolate in a microwave safe bowl and heat on 50% power for 1 minute.  Stir (keep stirring until the chips start to melt into one another and the bottom of the bowl isn't quite so warm).  Heat for an additional 10-15 seconds on full power, stirring and repeating until nice and smooth.  Drizzle chocolate over popcorn in a decorative criss-cross pattern.

Eat too much, but feel virtuous anyway, because popcorn is a whole grain and chocolate has antioxidants.  If you used local honey, feel even more virtuous for supporting local farmers and saving the environment.

Cookie Dough Dip

Ingredients

• 1 8-ounce package cream cheese
• 1/2 cup butter
• 1 cup powdered sugar
• 2 tablespoons brown sugar
• 1 1/2 teaspoons vanilla
• 1 cup chocolate chips
• 1 cup toffee bits

Instructions

1. Cream together cream cheese and butter.
2. Add all remaining ingredients and mix until well-combined.
3. Serve with graham crackers or apple wedges.

Notes

Do NOT use reduced fat cream cheese as it may cause your dip to have the wrong consistency.

recipe from this blog

Spinach, Bacon, Cheese Dip

• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
• 1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
• 4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
• 1 can (10 oz.) diced tomatoes & green chilies, undrained
• 8 slices bacon, cooked, crumbled

Microwave all ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

Serve with tortilla chips and cut-up fresh vegetables.

Or you can throw it all in the crockpot on high for an hour.

From Denise: Classic Belgian Dish – Preistoemp with beef steak

   - 4 beef steaks
   - 4 slices bacon, salted
   - 2.5 lbs potatoes
   - 5 leek whites
   - 2 TBS butter
   - Nutmeg
   - Pepper
   - Salt

 Preparation:

-Peel potatoes and cut them in half lengthwise. Put in a pan of boiling
water and add a pinch of salt. Cook over low heat 25 minutes until they are
well cooked.

-Cut the leeks into rings of ¼ inch thickness. Melt a little butter in a
frying pan (over low heat) and add the leeks and 200 ml of water. Season
with salt, pepper and nutmeg, to taste. Allow 20 minutes, warn gently
without a lid.

-Cut the bacon into strips and cook in a pan.

-Drain the potatoes. Mix in the leek with the cooking juices and the bacon.
Mash finely. Stir in a clump of butter.

-Fry the steaks in butter to taste and serve with mashed potatoes.

Warm spinach and artichoke dip

2007 Ellie Krieger, All Rights Reserved.

Prep Time:

10 min

Cook Time:

25 min

Serves:

12 servings

Ingredients

• 1 tablespoon canola oil 
• 1 medium onion, finely chopped (about 1 1/2 cups)
• 3 cloves garlic
• 1 (9-ounce) package artichoke hearts, defrosted, rinsed and dried
• 1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out.
• 1/2 cup reduced fat sour cream
• 2 tablespoons mayonnaise
• 1/2 cup (4 ounces) Neufchatel cheese (reduced-fat)
• 2 ounces (about 1/2 cup) shredded part-skim mozzarella cheese
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• Pita wedges or crudites, for serving

Directions

Preheat oven to 375 degrees F.

Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light golden but not browned. Remove from heat and cool.

In the bowl of a food processor combine artichoke hearts, spinach, sour cream, mayonnaise, neufchatel, mozzarella and salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine.

Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with pita wedges or crudites.

Carmelitas

Carmelitas
(this recipe makes an 8x8 pan, I doubled it to make enough for a 9x13)

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat.

Stir until completely smooth; set aside.

In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda.

Pat half of the oatmeal mixture into the bottom of an 8x8" pan.

Bake at 350 degrees for 10 minutes.

Remove pan from oven and sprinkle chocolate chips over crust.

Pour caramel mixture over chocolate chips.

Crumble remaining oatmeal mixture over caramel.

Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned.

Remove from oven and cool completely before cutting.

*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**To make a 9x13" version, simply double the amounts.

Recipe from: http://luluthebaker.blogspot.com/2010/10/carmelitas.html

Mini Cinnamon Rolls with Maple Icing

Makes 16 mini cinnamon rolls

Ingredients:

1-8oz tube crescent roll dough (if you can find the sheets of dough instead, that's easier to use)

2 Tablespoons butter

cinnamon

brown sugar

For the maple icing:

1 teaspoon maple syrup

1 Tablespoon skim milk

3/4 cup powdered sugar

Directions:

1. Preheat oven according to crescent roll dough package directions. Layout half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too.

2. Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick. Brush with half the butter, and sprinkle with as much cinnamon and brown sugar as you want. Roll into a log and cut into 8 pieces.

3. Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions.

4. Meanwhile whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle over warm cinnamon rolls.

Recipe from: http://iowagirleats.com/2011/11/23/8-minute-mini-cinnamon-rolls/ - see website for good how-to pictures

Candy Cane Kiss Cookies

Candy Cane Kiss Cookies
Recipe by Our Best Bites

1/2 c. butter-flavored shortening
1/2 c. real butter (or: no shortening, use 1 c. butter)
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
optional: 1 tsp peppermint extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 12 ounce bag dark chocolate chips (I used mini chocolate chips)
48 Hershey’s Candy Cane Kisses, unwrapped (one 10 ounce bag)

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

*Important!* To prevent cookies from flattening out, refrigerate dough for 30-60 minutes.

Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake until just set, but centers are still soft, about 8 minutes. Remove from oven and allow to cool for 1-2 minutes. Use a metal spatula to transfer cookies to cooling rack. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

Yield: 4 dozen cookies

http://www.ourbestbites.com/2010/11/candy-cane-kiss-cookies/

Almond-Orange Shortbread

From: Everyday Food ... copyright 2007 Martha Stewart Note that I just melted some chocolate bark & chocolate chips to dip them it. You have to keep warming it to keep it thin, though, or your cookies will break! Also, I used some "orange peel" from Penzies rather than zesting my own oranges....

ingredients 1 cup (2 sticks) butter, unsalted, room temperature 1 cup confectioners' sugar ¾ teaspoon almond extract ½ teaspoon salt 2 cups all-purpose flour (spooned and leveled) Grated zest of 1 orange (about 2 teaspoons) ¾ cup sliced almonds Almond-Orange Shortbread Makes 40 | Prep time: 15 minutes | Total time: 1 hour 30 minutes Keep the dough for this delicate, flavorful cookie in your freezer. Later, you can slice off just what you need from the frozen log of dough and bake. Make the dough: In a mixer bowl, beat butter, sugar, almond extract, and salt until smooth. With mixer on low speed, add flour and orange zest; mix just until a dough forms.With a wooden spoon, rubber spatula, or your hands, gently mix in almonds. Freeze the dough: On a piece of waxed paper, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick.Wrap log in the paper, and freeze until firm, at least 1 hour and up to 3 months. If freezing longer than 1 day, wrap log again, in plastic wrap. Bake the shortbread: Preheat oven to 325°. Remove dough from freezer. (If dough has been in freezer a long time and is frozen solid, let it sit at room temperature 30 minutes so it slices without crumbling.) With a sharp knife, cut dough into 1/4-inch-thick slices; place on ungreased baking sheet at least 1 inch apart. Bake until edges just begin to turn golden, 20 to 25 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely

Quick and Easy Fudge

(adapted from Betty Crocker Cookbook)

2 cups semisweet chocolate chips
1 can sweetened condensed milk
1 tsp vanilla extract (or other extract of your choice)
3/4-1 cup chopped nuts (optional--could probably substitute marshmallows or just about anything)

Heat chocolate chips and condensed milk in a small saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat and quickly stir in the extract and nuts. Spread in an 8 x 8 baking dish (either butter the dish or line it with foil and butter the foil). Refrigerate for at least an hour. Makes approximately 64 pieces.

Zucchini Garden Chowder

2 medium zucchini, chopped
1 medium onion, chopped
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1/3 cup butter or margarine
1/3 cup all-purpose flour
1 teaspoon salt
¼ teaspoon pepper
3 cups water
3 chicken bullion cubes
1 teaspoon lemon juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) evaporated milk
1 package (10 ounces) frozen corn
¼ cup grated Parmesan cheese
2 cups (8 ounces) shredded cheddar cheese
Pinch sugar, optional
Additional chopped parsley, optional

In a Dutch oven or soup kettle over medium heat, sauté the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in water. Add the bullion and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes. Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted. Add sugar and garnish with parsley if desired. Yield: 8-10 servings (about 2-1/2 quarts).

Yogurt Cake

TIME: Prep: 10 min. Bake: 30 min. + cooling

Ingredients:
1 package (18-1/4 ounces) white cake mix
1-1/4 cups water
4 egg whites
1/3 cup canola oil (note: I use 1/3c applesauce instead)
2 cartons (6 ounces each) fat-free reduced-sugar black cherry yogurt,divided (note: or whatever flavor you want, I like blueberry a lot and have done raspberry too)
1 carton (8 ounces) frozen fat-free Cool Whip, thawed

Directions:
In a large bowl, combine the cake mix, water, egg whites and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in one carton of yogurt.

Pour into a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Place remaining yogurt in a small bowl; fold in whipped topping. Spread over cake. Store in the refrigerator. Yield: 15 servings.

Jennie Johnson

Whole-wheat Pasta Salad with Walnuts and Feta Cheese

Copyright 2006, Ellie Krieger, All rights reserved

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 4 servings

8 ounces whole-wheat fusilli or other spiral shaped pasta
1/2 cup walnut pieces or halves
1/2 cup crumbled feta cheese
1/2 cup diced red onion
1 1/2 cups chopped baby spinach leaves
2 tablespoons walnut oil
2 tablespoons red wine vinegar
1 clove garlic, minced (about 1/2 teaspoon)
1/2 teaspoon Dijon mustard
Salt and pepper

Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.

In a dry saute pan, toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.
In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper, to taste.


Nutrition Information
Calories 434 Total fat 22 grams
Saturated fat 4.7 grams Protein 13 grams
Carbohydrates 49 grams Fiber 7 grams

Rum Raisin Cupcakes

Cupcakes (makes 12):
2/3 cup dark raisins, coarsely chopped
2 tablespoons dark rum
¾ cup plus 2 tablespoons soy milk
1 teaspoon apple cider vinegar
1/3 cup canola oil
¾ cup granulated sugar
1 tablespoon molasses
1 tablespoon rum
1¼ teaspoons vanilla extract
1¼ cups all-purpose flour
2 tablespoons cornstarch
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground mace or ground nutmeg

Rum glaze:
¼ cup dark rum
3 tablespoons granulated sugar
½ teaspoon vanilla extract
2 teaspoons margarine
* note: we used Smart Balance “buttery spread,”

Rummy buttercream frosting:
¼ cup margarine, softened to room temperature
1 to 1¼ cup confectioners’ sugar, sifted
1 tablespoon rum
½ teaspoon vanilla extract
1 teaspoon molasses, optional
soy milk, as needed


Directions:

Cupcakes:

1. Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.

2. In a small bowl, combine chopped raisins and dark rum. Toss well to coat raisins and set aside for at least 30 minutes, stirring occasionally. In another measuring cup, whisk together soy milk and vinegar and set aside a few minutes to curdle.

3. Pour soy milk mixture into a large bowl and whisk in canola oil, sugar, molasses, rum and vanilla till blended. Sift in flour, cornstarch, baking powder, baking soda, salt, and mace and stir until ingredients are combined. Fold in rum-soaked raisins and fill cupcake liners three-quarters of the way and bake for 18 to 20 minutes till done.

Rum glaze:

In a small saucepan, bring rum and sugar to simmer over medium heat, dissolving sugar and bubbling for about a minute. Reduce heat and cook mixture for another 1 to 2 minutes till it resembles a thin, light-colored syrup. Remove from heat and stir in vanilla and margarine. Allow to cool for a few minutes before dribbling over warm cupcakes.

Rummy buttercream frosting:

Beat margarine, sugar, and rum together with a handheld mixer at low speed until moistened (to avoid confectioners’ sugar flying all over the place), then beat at high speed to cream. Stop after a minute to scrape bowl and add vanilla (and molasses, if using; adds a little color and flavor). Beat till thick, fluffy and creamy, about 3 to 5 minutes. Add small increments of confectioners’ sugar if too wet; dribble in a little soy milk if too dry. Store in refrigerator or load up a pastry bag to decorate cupcakes with.

Assembly:

While cupcakes are still warm, drizzle warm rum glaze over tops of cakes—a teaspoon at a time—distributing any remaining glaze among cupcakes. When completely cool, decorate tops with a small swirl of rummy buttercream frosting.