mud pie

This is one of my favorite desserts from my childhood, and it's so simple! This would be great for your 4th of July party, but be sure to keep it chilled until dessert time. You don't want Mud Pie SOUP!

1 pkg Oreos
1/2 gallon Vanilla ice cream, softened while you're working on the Oreo crumbs

1. Crush the Oreos in you food processor, blender, or put them in a gallon-size plastic bag, close it and run a rolling pin over them until crumbly. Save 1/2 c. Oreo crumbs and press the rest into a 9x13 pan.

2. Open up all side of the ice cream container. Cut the ice cream into 6 1" sliced. Place on top of Oreo crumb layer. Smooth ice cream into an even layer. Chill in freezer while preparing Chocolate Sauce.

Chocolate Sauce:
2 c. Sugar
1 T. Flour
1 2/3 c. evaporated milk
2 oz. semi-sweet chocolate
1 t. Vanilla extract
1/4 c. butter
1/2 t . salt

3. Boil 1st 4 sauce ingredients in a small saucepan for 1 minute, stirring constantly. Remove from heat and stir in other ingredients. Allow to cool and thicken.

4. Once the sauce is cooled, pour the sauce over the ice cream layer. Sprinkle remaining crumbs on top. Put back in freezer to set.


** I've used the chocolate sauce above many times, but think the next time I make this, I'll use the recipe below. It has GREAT flavor and seems to set-up better.

Alternate Chocolate Sauce:
3/4 c. sugar
1/2 c. cocoa
1 can (5 oz.) evaporated milk
1/3 c. light corn syrup
1/3 c. butter
1 t. vanilla extract

a. Combine sugar and cocoa in a small saucepan; blend in milk and syrup.
b. Cook over medium heat, stirring constantly, until it boils. Boil and stir 1 minute.
c. Remove from heat; stir in butter and vanilla.
d. Allow to cool, then pour over ice cream layer. Sprinkle remaining crumbs on top. Put back in freezer to set.

4 layer dessert

I LOVE this dessert! And it's great because you can modify it so it can be ALL CHOCOLATE or all fruity or whatever you like! It's scrumptious!

2 3 oz. pkg instant pudding (see below) (1 pudding pkg per pie)
8 oz. cream cheese, softened
1 c. Cool Whip (name brand works best)
1 c. powdered sugar
2 ready-made crumb crusts*
1-2 c. Cool Whip

1. Mix each pudding with 1 3/4 c. milk each. (If both of your puddings are the same flavor you can mix them together using 3 1/2 c. milk.) Allow to set & chill.

2. Mix cream cheese, 1 c. Cool Whip & powdered sugar. Divide between the 2 crusts. Divide pudding between pies (if they're the same flavor; if not, put each pudding flavor in its own crust). Top each pie with 1-2 c. Cool Whip.

3. Using the plastic cover that came with the pie crust, turn it over and it makes the perfect lid for your pie. Crimp the edges of the pie pan. Chill until ready to serve. Get some while you can! These will go quickly!

* In the baking aisle by the chocolate chips, etc. See possible combination below-
Pie combinations:
Chocolate or Oreo crust & chocolate pudding
Nilla crust & Banana or Coconut pudding
Graham cracker crust & Lemon, Banana, Coconut, Pistachio or Butterscotch pudding

roast 'em

This is a GREAT recipe for ROASTED Asparagus (or you can modify it to other vegetables).

1 1/2 lb. fresh asparagus, trimmed
2 t. (approx.) Garlic & Herb Seasoning (Mrs. Dash)** or Italian seasoning or combo of thyme, oregano, rosemary or onion & garlic powder - find which combination suits your family best!
2 T. olive oil
salt & pepper
Parmesan cheese

1. Preheat oven to 450*. Heat a rimmed baking pan (I use a jelly roll pan) in the oven for 5 minutes.
2. Meanwhile, in a large bowl toss asparagus with herbs, oil, salt & pepper.
3. Spread asparagus on the heated pan, spreading it in a single layer. Return to oven. Roast uncovered until spears are tender when pierced with the tip of a knife, about 10-12 minutes. Stir once while baking. Halfway through baking time, sprinkle with Parmesan cheese.
4. Remove from oven and transfer to serving plate using tongs.

Yield: 4-6 servings

Other VEGETABLES?
Use:
1 lb. green beans, trimmed and pre-cooked in boiling water for 2 minutes, then drained; roast 8-10 minutes
1 1/2 lbs. sweet potatoes, thinly sliced; roast 16-18 minutes
1 1/2. lbs. fingerling potatoes, or new potatoes cut in half lengthwise; roast 25-30 minutes
1 lb. carrots, peeled and cut in 1" pieces; roast 35-40 minutes.

**All roasting times are at 450*. For vegetables roasted longer than 15 minutes, stir occasionally until they are tender.

peanut butter fudge bars

This is another YUMMY recipe from here. But with the PB & Chocolate combo, how could it NOT be a hit?! 

• Prep: 20 min. Bake: 20 min.

Ingredients

• 1 package (18-1/4 ounces) yellow cake mix
• 1 c. creamy peanut butter
• 1/2 c. canola oil
• 1 egg
• 1 can (14 ounces) sweetened condensed milk
• 1 c. (6 ounces) semisweet chocolate chips
• 2 T. butter

Directions

• In a large bowl, combine the cake mix, peanut butter, oil, and egg until well blended.
• Press two-thirds of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Cool on a wire rack for 5 minutes.
• In a heavy saucepan, heat the milk, chocolate chips and butter over low heat; stir until smooth. Pour over crust. Sprinkle with remaining crumb mixture.
• Bake for 20-25 minutes longer or until golden brown. Cool on a wire rack. Cut into bars. Yield: 2-1/2 dozen.

mozzarella ham stromboli

This is one of our FAVORITE, EASY meals! It's great for a fun Friday night meal. Your family will love it too!

The original recipe comes from here, but I've modified it a bit.

• Prep: 20 min. Bake: 20 min.

Ingredients

• 1 tube (11 oz.) refrigerated crusty French loaf
• 2 c. (8 oz.) shredded part-skim mozzarella cheese
• garlic powder
• Italian seasoning
• 1/4 lb thinly sliced deli ham (you could substitute ham for pepperoni, salami, etc.)
• 1 T. butter, melted
• 1 T. grated Parmesan cheese

Directions

• On a lightly floured surface, unroll dough at seam. Pat dough into a 14-in. x 12-in. rectangle. Sprinkle mozzarella cheese over dough to within 1/2 in. of edges. Sprinkle lightly with garlic powder & Italian seasoning.  Top with a single layer of ham.
• Roll up tightly from a short side; pinch seam to seal. Place seam side down on an greased baking sheet. Cut a few slits along the top. Brush top of loaf with butter; sprinkle with Parmesan cheese.
• Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes. Cut with a serrated knife. 
• Yield: 6 servings.

family recipe: fudgie oatmeal bars

I'm not sure how or WHY I have NOT posted this recipe on my blog yet. Probably because once the secret is out everyone will make them and then mine won't be special anymore. :( Boohoo; come on and share with the class.

These bars are PHENOMENAL! I've never met anyone who did NOT REALLY like them or even LOVE them. I'd make these for the football and basketballs teams in high school and they were always a huge hit! These are a sure crowd pleaser!

Cream together:
1 c. butter, softened
2 c. brown sugar
2 eggs
1 t. vanilla

Add and mix well:
2 1/2 c. flour
1 t. baking soda
1/2 t. salt

Stir in:
3 c. oatmeal (I use quick-oats)

Press 2/3 of the batter into a 15x10" jelly roll pan (or rimmed cookie sheet). Reserve other 1/3 for later.

*Melt over low heat:
1 1/2 c. semi-sweet chocolate chips (milk chocolate chips do NOT taste right in this recipe, sad I know)
2 T. butter
1 can sweetened condensed milk

*Add to melted mixture:
1 t. vanilla
1/2 t. salt
1 c. chopped nuts or coconut, optional (I generally do NOT put these in)

Spread over oatmeal crust to within about 1/2-1" of the edges. (As it bakes it will spread out more.)

Take remaining oatmeal batter in about teaspoon-sized balls (or however you like) and press to flatten between floured fingers. Then place on top of chocolate layer. (Do NOT push them down, it will disperse the chocolate below. Simply PLACE it on the chocolate.)

Bake @ 350* for 25 minutes until oatmeal batter is golden.

ENJOY these heavenly bites with a glass of cold milk. Mmmm.... :)

chocolate chipper champs

This is another one of my FAVORITE cookie recipes. We love to make them around Easter time with Easter M&Ms, or around any other holiday with festive M&Ms. YUMMY!

3/4 c. butter, softened
1 1/3 c. brown sugar
2 eggs
1 t. vanilla
2 3/4 c. flour
1 t. baking soda
1/2 t. salt
1 c. M&Ms, plain
1/2 c. chopped nuts, optional

1. Cream butter and sugar. Add eggs and vanilla. Mix well. Gradually add in dry ingredients.

2. Stir in candies and nuts. Form into balls and place on ungreased cookie sheet. Add a few additional candies to the top, so they're nice and pretty.

3. Bake @ 350* for 10-12 minutes.

PS: The DOUGH is sensational! If you want to be really BAD :) have a couple teaspoons of cookie dough with vanilla ice cream. It's heavenly!