1 package Oreo cookies
1/3 c. butter
1 large box instant chocolate pudding
2- 8 oz. cool whip
8 oz. cream cheese, softened
1 c. powdered sugar
Crush the whole package of cookies. Save 1/2 c. to sprinkle on top. Pour remaining crumbs into a 9x13 inch pan. Melt butter and pour into crumbs. Mix well and press into the bottom of the pan to make a crust.
Make pudding according to package directions and let it start to set up in the fridge.
In a mixing bowl, blend cream cheese until smooth. Add the powdered sugar, mix. Fold in one 8 oz. container of cool whip.
Top oreo crust with the cream cheese mixture, then the pudding, then the last 8 oz. container cool whip. Sprinkle remaining Oreo's on top. Cover and refrigerate until ready to serve.
from www.house344.com
Sunday, February 24, 2013
Wednesday, February 20, 2013
Fauxtisserie Chicken
1 whole chicken
salt based seasoning (season salt or this great rub)
Optional-
garlic
fresh herbs
Make 3 balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the air can circulate all around the chicken and so it isn't stewing in it's own juices.
Rinse chicken and pat dry with paper towels. Place the chicken breast side up on a plate. Pull the skin up all around the chicken. Stick the garlic and fresh herbs under the skin.
Rub the seasoning VERY liberally onto the skin of the chicken (I like some underneath too). Place the chicken breast side up on the foil in the slow cooker. Cook on low 7-8 hours.
*The chicken will be very tender when done. We love to eat it with mashed potatoes and gravy, or I will shred the chicken and use it in other meals. You can also strain the drippings and you have some yummy chicken stock.
from OurBestBites.com
salt based seasoning (season salt or this great rub)
Optional-
garlic
fresh herbs
Make 3 balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the air can circulate all around the chicken and so it isn't stewing in it's own juices.
Rinse chicken and pat dry with paper towels. Place the chicken breast side up on a plate. Pull the skin up all around the chicken. Stick the garlic and fresh herbs under the skin.
Rub the seasoning VERY liberally onto the skin of the chicken (I like some underneath too). Place the chicken breast side up on the foil in the slow cooker. Cook on low 7-8 hours.
*The chicken will be very tender when done. We love to eat it with mashed potatoes and gravy, or I will shred the chicken and use it in other meals. You can also strain the drippings and you have some yummy chicken stock.
from OurBestBites.com
Sunday, February 3, 2013
Chocolate Chip Peanut Butter Oatmeal Cookies
*makes 2-3 dozen cookies
1 c. butter
1 c. peanut butter
1 c. packed brown sugar
1 c. granulated sugar
1 tsp. vanilla
2 eggs
2 c. flour
1 c. oats
2 tsp. baking soda
1 tsp. salt
12 oz. bag chocolate chips
Preheat oven to 350 degrees.
In a large bowl with an electric mixer, cream together the butter, peanut butter, brown sugar and sugar. Add the vanilla and eggs and mix until the batter is light in color, 2-3 minutes. Stir in the flour, oats, baking soda and salt. Add chocolate chips. Bake for 10-12 minutes until very lightly browned and still soft in the center. Cool on a cooling rack.
from melskitchencafe.com
1 c. butter
1 c. peanut butter
1 c. packed brown sugar
1 c. granulated sugar
1 tsp. vanilla
2 eggs
2 c. flour
1 c. oats
2 tsp. baking soda
1 tsp. salt
12 oz. bag chocolate chips
Preheat oven to 350 degrees.
In a large bowl with an electric mixer, cream together the butter, peanut butter, brown sugar and sugar. Add the vanilla and eggs and mix until the batter is light in color, 2-3 minutes. Stir in the flour, oats, baking soda and salt. Add chocolate chips. Bake for 10-12 minutes until very lightly browned and still soft in the center. Cool on a cooling rack.
from melskitchencafe.com
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