30 Oreo cookies, frosting scraped
1 stick melted butter
12 scoops cookies ‘n cream ice cream
2 Hershey’s Cookies ‘n Creme bars, melted
Chocolate sauce, for drizzling
In a food processor fitted with a metal blade, pulse cookies until they resemble fine crumbs, then add melted butter and process until combined.
Transfer Oreo crust to a 9″ spring form pan and press in crust until firmly packed. Freeze until firm, at least 30 minutes.
When ready to serve, remove spring form pan and scoop ice cream over tart. Drizzle with cookies ‘n creme bars and chocolate syrup. Slice and serve. (If the ice cream seems too soft to slice, freeze 10 minutes to let it firm up.)
24 NILLA Wafers, crushed (about 3/4 cup)
1/4 cup brown sugar, packed
1/4 cup butter, melted
1 9 in. unbaked pie crust
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 large apples, peeled, sliced
1 large fresh pear, peeled, sliced
1/3 cup sugar
1/4 cup flour
1/2 tsp. ground cinnamon
1-1/4 cups frozen whipped topping, thawed
Preheat oven to 375 degrees.
Mix wafer crumbs, brown sugar and butter until well blended; set aside.
Place pie crust in 9-inch pie plate sprayed with cooking spray. Spread cream cheese carefully onto bottom of crust; sprinkle with half the crumb mixture. Combine fruit in large bowl. Add sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in crust; sprinkle with remaining crumb mixture.
Bake 35 min. or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 min. if necessary to prevent crust from overbrowning. Cool. Serve topped with whipped topping
4 uncooked manicotti shells
1 Tbsp. butter
4 tsp. all-purpose flour
1 cup fat-free milk
1 Tbsp. grated Parmesan cheese
1 cup lump crabmeat, drained
1/3 cup reduced-fat ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
1/4 tsp. lemon-pepper seasoning
1/4 tsp. pepper
1/8 tsp. garlic powder
Minced fresh parsley
Preheat oven to 350 degrees.
Cook manicotti according to package directions. In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese.
In a small bowl, combine the crab, ricotta cheese, mozzarella cheese, lemon-pepper, pepper and garlic powder. Drain manicotti; stuff with crab mixture. Spread 1/4 cup sauce in an 8-in. square baking dish coated with cooking spray. Top with stuffed manicotti. Pour remaining sauce over top.
Cover and bake for 25-30 minutes or until heated through. Just before serving, sprinkle with parsley. Makes 2 servings.
1/2 gallon chocolate milk
8 oz cool whip
1 can sweetened condensed milk
Mix together and pour in to ice cream maker.
Mix for 20 to 30 minutes until it reaches the correct consistency.
Pour in to glass.
1 lb. spaghetti noodles
1 lb. lean ground beef
1/4 tsp. salt
1/4 tsp. ground black pepper
garlic powder to taste
1/2 cup green bell pepper, chopped
1 (26 oz.) jar pasta sauce
3/4 cup sour cream
1/2 cup green onions, chopped
1/2 (8 oz.) package cream cheese
1 1/2 cups cheddar cheese, shredded
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain
Preheat oven to 375 degrees.
In a skillet over medium heat, brown ground beef. Drain and crumble. Put crumbled beef in skellet. Stir in salt and pepper, garlic powder, bell pepper and pasta sauce. Bring to a boil; reduce heat and simmer for 20 minutes.
In a small bowl combine sour cream, green onions and cream cheese and set aside. Coat a 9×13 inch baking dish with cooking spray and add the cooked spaghetti. Spread the cream cheese mixture over it, add the meat mixture and sprinkle with Cheddar Cheese
Cover and bake for 25 minutes. Uncover and bake for 5 more minutes until the cheese is bubbly
Omelet in A Mug
2 eggs, beaten
2 Tbsp. shredded Cheddar cheese
2 Tbsp. diced fully cooked ham
1 Tbsp. diced green bell pepper
salt and pepper to taste
In a microwave-safe mug coated with nonstick cooking spray, combine all ingredients. Microwave, uncovered, on high for 1 minute; stir. Cook 1 to 1-1/2 minutes longer or until eggs are completely set.
1 pkg. yellow cake mix
1/2 cup butter
1 cup brown sugar, packed
1 1/2 cup dark corn syrup
1 tsp. vanilla
1 cup pecans, chopped
Preheat oven to 350 degrees. Grease bottom and sides of 9×13 pan.
Reserve 2/3 cup of cake mix for filling.
In a large bowl combine remaining cake mix, butter and one egg. Mix well until crumbly. Press into the bottom of pan and bake at for 15 to 20 minutes or until golden brown.
Prepare filling as follows:
Combine 2/3 cup of cake mix, brown sugar, corn syrup, 3 eggs and vanilla in a large bowl. Beat at medium speed with mixer for 1 minute. Pour filling over baked crust and sprinkle with pecans. Return to oven and bake for 30 minutes or until filling is set. Cool. Cut into bars. Serve.
1 lb. lean ground beef
1/4 cup onion,chopped
1/4 cup green bell pepper,chopped
1/2 tsp. garlic powder
1 tsp. prepared yellow mustard
3/4 cup ketchup
3 tsp. brown sugar
salt to taste
ground black pepper to taste
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
Easy Whole Wheat Bread
3 cup warm water (110 degrees)
2 pkg.(.25 oz.) active dry yeast
1/3 cup honey
5 cups bread flour
3 Tbsp. butter, melted
1/3 cup honey
1 Tbsp. salt
3 1/2 cups whole wheat flour
2 Tbsp. butter, melted
Preheat oven to 350 degrees. Grease 3 9×5 loaf pans, set aside.
In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
Punch down, and divide into 3 loaves. Allow to rise until dough has topped the pans by one inch.
Bake for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely