Chocolate-Covered Oreo Cookie Cake

Ingredients:

For the Cake:

• 24 Oreo cookies, chopped (you will need a full package, the rest will be used for the filling)
• 1/3 cup semisweet chocolate chips
• 1/3 cup all-purpose flour
• ¼ cup butter
• 1 package chocolate cake mix (the richer the better), and ingredients called for on the package

For the Chocolate Mousse Icing:

• 1 teaspoon gelatin powder, unsweetened
• 1 tablespoon cold water
• 2 tablespoons hot water
• ½ cup sugar
• ¼ cup unsweetened cocoa powder
• 1 cup heavy cream, chilled
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract

For the Buttercream Filling

• ¼ cup vegetable shortening
• ¼ cup butter, softened
• 2 cups powdered sugar
• 1/8 cup milk
• ¼ teaspoon almond extract
• ¼ t. vanilla extract
• The rest of the package of Oreos, chopped finely
  
  
  To Make the Cake:
  
  Preheat oven to 350 degrees. Spray two 9-inch cake pans with cooking spray. In a large bowl, combine the chopped cookies, chocolate chips, flour, and butter. Sprinkle one-quarter of the cookie mixture in the bottom of one pan, repeat with the other pan. Set aside.
  Mix the cake up according to package directions. Pour one-quarter of the cake batter over the cookies in one pan, repeat in the other. Divide up the remaining cookie mixture between the two pans and sprinkle over the cake batter in both pans. Top off the pans with the remaining cake batter and bake for 30-40 minutes or until cake is done.
  Once removed from the oven, let the cakes sit for 15 minutes, then remove to wire rack. Cool completely.
  
  
  To Make the Buttercream Filling:
  
  Beat the shortening and butter in a mixing bowl. Add sugar, milk, and the extracts slowly; mix until blended. Beat at medium speed until fluffy. Add the rest of the package of Oreos to the mixture. Chill.
  
  
  To Make the Chocolate Mousse Icing:
  
  In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute to soften. Add the hot water; whisk until gelatin in completely dissolved and the mixture is clear. Cool slightly.
  Stir together the sugar and cocoa in a large bowl, add whipping cream and vanilla. Beat on medium speed until the mixture is stiff. Pour in gelatin mixture, beat until well blended. Chill.
  
  
  
  
  Once everything is chilled, arrange the bottom cake layer on a cake dish. Put the buttercream filling on top of the bottom cake layer (you’ll have to lay it on pretty thick, but the filling holds up nicely if the cake is refrigerated). Place the other cake layer on top. Frost the top and sides with the chocolate mousse icing. You may want to sprinkle more cookie crumbs on top, or make a pretty design with chocolate syrup.
  
  

Rosemary Bread

1 c. water
3 T. olive oil
1- 1/2 t. white sugar
1- 1/2 t. salt
1/4 t. Italian Seasoning
1/4 t. ground black pepper
1 T. dried rosemary
1-1/2 c. bread flour
1 c. whole wheat flour
1- 1/2 t. active dry yeast

Bake in your bread machine or use the dough cycle and bake in the oven at 375 degrees for about 30 minutes or until loaf is browned and makes a hollow noise when thumped.

This bread is wonderful with olive oil and dipping spices!


To mix the dough by hand, combine yeast + 1/4 c. warm water, wait 10 min. Add flour, salt, sugar, and oil; knead for several minutes. Add the herbs & pepper and knead some more. Let rise an hour or so in an oiled, covered bowl in a warm place. Punch down, let rise another hour. Bake at 375 until browned.

Red Ribs (also works on Pork Tenderloin) - For the Slow Cooker

2 lbs. pork tenderloin OR country-style pork spareribs, cut into serving piececs of 3-4 ribs
1/4 c. ketchup
2 T. soy sauce
2 T. lemon juice
2 T. honey
1 T. brown sugar
1 clove garlic, crushed
1 T. freshly grated ginger

Arrange the rib portions in the slow cooker. Combine the ketchup, soy sauce, lemon juice, honey, brown sugar, garlic, and ginger in a small bowl and mix until smooth; spoon over meat. If you have a round cooker, stack the ribs with sauce in between. Cover and cook on low 7-9 hours, until the meat is tender and starts to separate from the bone. Serve immediately.

Blueberry Orange Cheesecake

1-1/2 cups graham cracker crumbs

2 tablespoons all-purpose flour

2 tablespoons brown sugar

6 tablespoons butter, melted

FILLING:

4 cups cream-style cottage cheese, undrained

1-1/2 cups sugar

1/2 cup all-purpose flour

3/4 cup heavy whipping cream

3 tablespoons orange juice concentrate

1/2 teaspoon vanilla extract

1/8 teaspoon salt

5 eggs

TOPPING:

1 cup (8 ounces) sour cream

2 tablespoons confectioners' sugar

1 cup fresh blueberries

Fresh mint, optional

• In a small bowl, combine the cracker crumbs, flour and brown sugar; stir in butter. Press onto the bottom and 2-1/2 in. up the sides of a greased 9-in. springform pan; set aside.
• In a blender, cover and process cottage cheese until smooth.
• Transfer to a large mixing bowl; beat in sugar. Beat in the flour, cream, orange juice concentrate, vanilla and salt. Add eggs; beat on low speed just until combined. Pour over crust.
• Bake at 350° for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour. Refrigerate overnight. Remove sides of pan.
• In a small bowl, combine sour cream and confectioners' sugar; spread over cheesecake. Garnish with blueberries and mint if desired.

Yield: 12 servings.

Fruit Pizza

1 tube sugar cookie dough
2-8 oz. packages cream cheese
1 cup powered sugar
1 8 oz tub cool whip, thawed
1 cup pineapple juice
1 cup orange juice
2 T. cornstarch
1 ½ cup strawberries, sliced
2 kiwi fruit, peeled and sliced
2 bananas, peeled and sliced
1 cup fresh blueberries

• Roll out cookie dough into a circle the size of your pizza pan. A 14-16” pan works best. Place on greased pan, and bake about 15 minutes, until lightly browned. Let cool.
• Make glaze: Mix together orange and pineapple juice in a small saucepan. Stir in cornstarch, and heat, stirring until mixture thickens. Set aside to cool.
• Mix together softened cream cheese and powdered sugar until smooth. Fold in Cool whip. Spread over cooled crust.
• Arrange fruit on cream filling, in a pleasing design. Spread cooled glaze over fruit. Chill until ready to serve.
  
  

You can substitute any fresh seasonal fruit. Try peaches, any fresh berry, mandarin oranges, grapes...

Pizza Pancakes

2 cups biscuit/baking mix
2 teaspoons Italian seasoning
2 eggs
1 cup milk
1/2 cup shredded part-skim mozzarella cheese
1/2 cup chopped pepperoni
1/2 cup chopped plum tomatoes
1/4 cup chopped green pepper

1 can (8 ounces) pizza sauce, warmed

• In a large bowl, combine the biscuit mix and Italian seasoning. Combine eggs and milk; stir into dry ingredients just until moistened. Fold in the cheese, pepperoni, tomatoes and green pepper.
• Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the seconds side is golden brown. Serve with pizza sauce.
  

Yield: 14 pancakes.

Black Bean Rice Burgers

1 can (15 ounces) black beans, rinsed and drained
1 cup cooked brown rice
1 small onion, finely chopped
1 egg, lightly beaten
2 tablespoons plus 1/4 cup salsa, divided
1/4 cup reduced-fat sour cream
4 lettuce leaves
4 slices reduced-fat cheddar cheese (1 ounce each)
4 hamburger buns, split

• In a large bowl, mash beans with a fork. Add the rice, onion, egg and 2 tablespoons salsa; mix well. Drop by 1/2 cupfuls into a large nonstick skillet coated with nonstick cooking spray. Flatten to 1/2-in. thickness. Cook over medium heat for 4-5 minutes on each side or until firm and browned.
• In a small bowl, combine sour cream and remaining salsa. Place a lettuce leaf, burger, sour cream mixture and slice of cheese on bun. Yield: 4 servings.

Blueberry Pound Cake

3 Beaten Eggs
1/2 Cup Melted Butter (or Margarine)
2 Cups Sugar
1/2 tsp Almond Extract
1/2 tsp vanilla
3 Cups Flour
1 1/2 Tbsp Baking Powder
1/2 tsp Salt
3/4 Cup Milk
2 1/2 Cups Blueberries

• Beat eggs; add melted butter, sugar and almond - vanilla flavorings; beat well.
• Sift flour with baking powder and salt and add alternately with milk to make a smooth batter.
  
• Fold in Blueberries. Pour into a well greased and flour dusted 9" (23 cm) found tube cake pan.
• Bake at 350 F (180 C) for about 60 minutes.
  

This cake tastes wonderful warm from the oven. If you want to eat it cold, try it with a little icing on top.

Sauteed Apples and Raisins


4 large tart apples, peeled and cored (I used Gala apples and it turned out fine)
1/4 cup butter or margarine
2 teaspoons cornstarch
1/2 cup water
1/2 cup packed brown sugar
1/4 cup golden raisins
1 teaspoon lemon juice

• Cut apples in half and then into 1/4-in.-thick slices.
• Melt butter in a large skillet; add apples. Cook and stir over medium heat for 6-7 minutes or until almost tender.
• Dissolve cornstarch in water; add to skillet. Add brown sugar and raisins; bring to a boil.
• Boil for 2 minutes, stirring constantly. Remove from the heat; stir in lemon juice. Serve warm. Yield: 4 cups.

Nutritional Analysis: One 1/2-cup serving (prepared with margarine) equals 182 calories, 6 g fat (0 saturated fat), 0 cholesterol, 73 mg sodium, 34 g carbohydrate, 0 fiber, trace protein

Irish Whole-Wheat Soda Bread

3 cups whole-wheat flour
1 cup all-purpose flour
1 tablespoon salt
1 level teaspoon baking soda
3/4 teaspoon double-acting baking powder
1 1/2 to 2 cups buttermilk

• Combine dry ingredients and mix thoroughly to distribute the soda and baking powder, then add enough buttermilk to make a soft dough, but firm enough to hold its shape.
• Knead on a lightly floured board for 2 to 3 minutes, until quite smooth and velvety. Form into a round loaf and place in a well-buttered 8-inch cake pan or cookie sheet. Cut across on the top of the loaf with a very sharp, floured knife.
• Bake in a preheated 375-degree oven for 35 to 40 minutes or until loaf is nicely browned and sounds hollow when rapped with the knuckles. (The cross will have spread open.) Let the loaf cool before slicing. Makes 1 round loaf.

Blueberry-Cheese Rolls 1 pkg. (8 oz.) refrigerated crescent dinner rolls

4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, (1/3 Less Fat than Cream Cheese), softened

2 Tbsp. sugar

1/2 cup blueberries, divided

PREHEAT oven to 375ºF. Unroll dough into four rectangles; firmly press perforations together to seal.

COMBINE Neufchatel cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet.

BAKE 11 to 13 min. or until golden brown.

Honey-Oat Quick Bread

2 T. plus 1 cup old-fashioned rolled oats or quick-cooking (not instant) oats, divided
1-1/3 cups whole-wheat or white whole-wheat flour
1 cup all-purpose flour
2-1/4 t. baking powder
1/4 t. baking soda
1-1/4 t. salt
1-8 oz. container nonfat or low-fat plain yogurt
1 large egg
1/4 cup canola oil
1/4 cup honey, preferably a mild variety
3/4 cup nonfat or low-fat milk

• Position oven rack in middle of oven; preheat to 375 degrees. Generously coat a 9x5 inch loaf pan with cooking spray. Sprinkle 1 T. oats in the pan.
  
• Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt in a large bowl. Using a fork, beat together the remaining cup oats, yogurt, egg, oil, and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed.
• Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle 1 T. oats over the top.
• Bake until well browned on top and a toothpick inserted in the center comes out clean, 40-50 minutes. It's normal for the top to crack. Let stand on a wire rack for 15 minutes. Run a table knife around the loaf to loosen it and turn out on to the rack. Enjoy!
  

Baked Ham with Bourbon Glaze

1 C. honey
1/2 C. Jim Bean Bourbon
1/2 C. molasses
1/4 C. Orange Juice
2 T. Dijon Mustard
1 (6-8 lb.) smoked ham half

• Microwave honey and molasses on high for 1 minute, whisk to blend. Whisk in bourbon, OJ, and mustard.
  
• Brush glaze on ham. Bake at 325 degrees on lower oven rack for 1.5 hours or until meat reaches internal temperature of 140 degrees. Baste occasionally with glaze.
  
• Bring drippings and remaining glaze to a boil, serve with the ham. 12-14 servings.
  

Lemon Curd Cupcakes


LEMON CURD:
3 tablespoons plus 1-1/2 teaspoons sugar
3 tablespoons lemon juice
4-1/2 teaspoons butter
1 egg, lightly beaten
1 teaspoon grated lemon peel
BATTER:
3/4 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1-1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk
FROSTING:
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
Pinch salt
2 cups confectioners' sugar
2 to 4 tablespoons milk
Yellow food coloring, optional

• For lemon curd, in a heavy saucepan, cook and stir sugar, lemon juice and butter until smooth. Stir a small amount into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer. Stir in lemon peel. Cool 10 minutes. Cover and chill for 1-1/2 hours or until thickened.

• In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.

• Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes; remove from pan to a wire rack. Cool completely.

• Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 in. into center of each cupcake; fill with curd just until tops of cupcakes begin to crack.

• Combine frosting ingredients, tinting with food coloring if desired; frost cupcakes. Store in the refrigerator.
  

Yield: 1 dozen.

Ham Buns

1/4 cup butter, softened
1 small onion, grated
1 tablespoon poppy seed
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
1-1/4 cups finely chopped fully cooked ham (about 8 ounces)
1 cup (4 ounces) shredded Swiss cheese
6 to 8 hamburger buns, split or 16 to 20 mini buns

• In a bowl, mix butter, onion, poppy seed, Worcestershire sauce and mustard until well blended. Add ham and cheese; mix well. Divide evenly among buns.
• Place in a shallow baking pan and cover with foil. Bake at 350° for 15 to 20 minutes or until hot. Yield: 6-8 main dish or 16-20 appetizer servings.

Peanut Butter Carrot Cake for Dogs

1 cup flour (I used whole wheat)
1 t. baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 t. vanilla extract
1/3 cup honey
1 egg

• Mix flour and baking soda. Add remaining ingredients. Pour into greased 8" round cake pan and bake at 350 for 30 minutes or until golden brown. Let cool. Puree cottage cheese or neufchatel cheese in a blender for icing.
  

Hearty Beef Vegetable Soup

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound beef stew meat, cut into 1/2-inch cubes

2 tablespoons olive oil

1 can (14-1/2 ounces) Italian diced tomatoes

1 can (8 ounces) tomato sauce

2 tablespoons red wine vinegar

2 tablespoons Worcestershire sauce

3 garlic cloves, minced

1 teaspoon dried oregano

3 cups hot water

4 medium potatoes, peeled and cubed

6 medium carrots, sliced

2 medium turnips, peeled and cubed

1 medium zucchini, halved lengthwise and sliced

1 medium green pepper, julienned

1 cup sliced fresh mushrooms

1 medium onion, chopped

1 can (4 ounces) chopped green chilies

2 tablespoons sugar

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat.

• In a soup kettle or Dutch oven, brown beef in oil. Stir in tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

• Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender.
  

Yield: 8 servings (about 2-1/2 quarts)

Raspberry-Stuffed French Toast

4 oz. Neufchatel Cheese (1/3 less fat cream cheese), softened
1/2 c. sugar
2 t. vanilla
1 t. ground cinnamon
2 eggs, plus 2 egg whites
5 cups fat free milk, divided
1 loaf (ends trimmed off) French baguette, cut into 18 slices
1 pkg. frozen unsweetened raspberries
1 pkg. (4-serving size) Vanilla Instant Pudding Mix

• Beat Neufchatel Cheese, sugar, vanilla, and cinnamon with mixer until well blended. Add eggs and egg whites, one at a time, mixing well after each addition. Gradually add 2 cups of the milk, beating until well blended.
• Arrange 9 of the bread slices in a greased 13x9 inch baking dish. Sprinkle with half of the raspberries, top with remaining bread slices. Pour wet mixture over bread. Let stand 30 minutes. Preheat oven to 350 degrees.
• Bake 40 minutes or until golden brown. Meanwhile, bring remaining 3 cups of milk just to boiling in a saucepan, gradually add the dry pudding mix, whisking until well blended. Remove from heat, let stand 5 minutes. Microwave remaining berries in small microwaveable bowl in high 15-20 seconds or until warm. Serve French Toast topped with custard sauce and raspberries.

Makes 9 servings.

Herbal Iced Tea

4 Celestial Seasonings Lemon Zinger tea bags
4 Celestial Seasonings Red Zinger tea bags
4 cups pure apple juice

• Steep the 8 tea bags in 4 cups of boiling water for 10 minutes.
• Discard the tea bags*.
• Combine the tea with the apple juice and refrigerate until cold.
• Serve over ice.

*note: I thought that the tea bags still had more potency, so I steeped them again and made regular iced tea.

Cinnamon Stewed Apples

6 cups chopped peeled Granny Smith apple (about 2 pounds)
1/2 cup packed brown sugar
1/4 cup apple juice
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt

• Combine all ingredients in a large, heavy saucepan.
• Cover and cook over medium-low heat 45 minutes or until apples are tender, stirring occasionally.
• Let stand 5 minutes.