2 cups milk
2 small pkgs instant chocolate pudding
8-oz tub cool whip
Oreos
Melted butter
Mix 1 1/2 cup crushed Oreos with melted butter (enough so that the Oreos hold together). Press into pie pan and refrigerate.
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
Spoon 1 1/2 cup of the pudding into the pie crust; top with Oreos. Gently fold 1 1/2 cup thawed whipped cream into remaining pudding; spoon over pie.
Refrigerate 3 hours. Top with remaining whipped cream just before serving. Sprinkle crushed Oreos over the top of the pie.
Saturday, November 24, 2007
Caramel-Filled Chocolate Cookies
1 cup butter, softened
1 cup, plus 1 tbsp sugar, divided
1 cup packed brown sugar
2 eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp baking soda
3/4 cups chopped pecans
1 (13 ounce) package Rolo candies
4 (1 ounce) square white choclate, melted (I melted white chocolate chips with some shortening)
In a large mixing bowl, cream butter, 1 cup sugar and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, and baking soda; gradually add to the creamed mixture, beating just until combined.
Shape a tablespoonful of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway. Place nut side up 2 inches apart on greased baking sheets.
Bake at 375 degrees F for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with melted white chocolate.
1 cup, plus 1 tbsp sugar, divided
1 cup packed brown sugar
2 eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp baking soda
3/4 cups chopped pecans
1 (13 ounce) package Rolo candies
4 (1 ounce) square white choclate, melted (I melted white chocolate chips with some shortening)
In a large mixing bowl, cream butter, 1 cup sugar and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, and baking soda; gradually add to the creamed mixture, beating just until combined.
Shape a tablespoonful of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway. Place nut side up 2 inches apart on greased baking sheets.
Bake at 375 degrees F for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with melted white chocolate.
Fast and Sweet Chicken Tortilla Soup
This is one of James' favorites! It's super easy to make, too. I usually double the recipe and freeze the extras.
2 cups tomato sauce
1 1/2 cups water
1 cup bottled salsa (I use Pace picante)
1 cup frozen kernel corn
1 tsp oregano
1 tsp basil
1 tsp fresh pressed garlic
1 cup chicken broth
15 oz. kidney beans, drained and rinsed
Cooked and shredded chicken (optional)
1 cup shredded cheddar cheese
Tortilla chips
Combine first 9 ingredients in a large saucepan. Bring to a boil and add chicken. Cover, reduce heat, and simmer 12 minutes. Serve with cheese and tortilla chips.
2 cups tomato sauce
1 1/2 cups water
1 cup bottled salsa (I use Pace picante)
1 cup frozen kernel corn
1 tsp oregano
1 tsp basil
1 tsp fresh pressed garlic
1 cup chicken broth
15 oz. kidney beans, drained and rinsed
Cooked and shredded chicken (optional)
1 cup shredded cheddar cheese
Tortilla chips
Combine first 9 ingredients in a large saucepan. Bring to a boil and add chicken. Cover, reduce heat, and simmer 12 minutes. Serve with cheese and tortilla chips.
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