Chocolate Lasagna

 Ingredients
1 package regular Oreo Cookies (not double stuff) -about 36 cookies
6 Tablespoon butter, melted
8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
12 ounce tub Cool Whip, divided
2- 3.9 ounce package chocolate Instant Pudding
3 1/4 cups cold milk
1 1/2 cups mini chocolate chips

Directions
1. Begin by crushing 36 oreo cookies.  I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin.  When the Oreos have turned into fine crumbs, you are done.

2. Transfer the Oreo crumbs to a large bowl.  Stir in 6 tablespoons melted butter and use the fork to incorporate the butter into the cookie crumbs.  When the butter is distributed, transfer the mixture to a 9x13 inch baking dish.  Press the crumbs into the bottom of the pan.  Place the pan in the refrigerator while you work on the additional layers.

3.  Mix the cream cheese with a mixer until light and fluffy.  Add in 2 Tablespoons of milk, and sugar, and mix well.  Stir in 1 and 1/4 cups Cool Whip.  Spread this mixture over the crust. 

4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk.  Whisk for several minutes until the pudding starts to thicken.  Use a spatula to spread the mixture that the pudding can firm up further.

5. Spread the remanining Cool Whip over the top.  Sprinkle mini chocolate ships evenly over the top.  Place in the freezer for 1 hour or the refrigerator for 4 hours before serving.

7-Up Chicken Marinade Recipe

Ingredients:	2 c. 7-Up 1 c. oil 1 c. soy sauce 1 tsp. Worcestershire sauce 3 T. lemon juice 1/8 tsp. garlic powder dash of seasoned salt 1 dozen boneless skinless chicken breasts
Directions:	Mix all ingredients in a large plastic bowl. Place chicken pieces in mixture and marinate at least 2 hours, overnight is best. BBQ on grill brushing with extra marinade.

Best Cocoa Brownies

These brownies are chewy, fudgy and chocolatey.  I can't get enough of them.  I also like them because they only use cocoa powder, which I always have on hand.  I found them at Mel's Kitchen Cafe who adapted them from Smitten Kitchen.

Ingredients

• 10 tablespoons (1 1/4 sticks or 5 ounces) butter
• 1 1/4 cups (9 7/8 ounces) sugar
• 3/4 cup plus 2 tablespoons (2 7/8 ounces) unsweetened cocoa powder (natural or Dutch-process)
• 1/2 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 2 large eggs
• 1/2 cup (2 3/8 ounces) all-purpose flour

Directions

1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan* with parchment paper or foil, leaving an overhang on two opposite sides. Lightly grease with cooking spray and set aside.
2. Combine the butter, sugar, cocoa, and salt in a medium microwave-wafe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but it will become smooth once the other ingredients are added.
3. Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
4. Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. After the brownies are cooled completely, I like to throw the pan in the refrigerator - cold brownies cut much easier and taste heavenly. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares and serve.

*These can be can be doubled and baked in a 9x13 pan.

Chicken Bacon Avocado Quesadillas

Quesadillas are one of my favorite fall-back meals.  They're great for cleaning out the fridge and are quick and easy.  I saw this recipe for quesadillas and thought it would be a nice break from the normal cheese, chicken, and/or bell peppers.  We loved them! They are our new favorite kind of quesadillas.  Here is the recipe, although you basically make them to taste.  I found this recipe at Kevin and Amanda.


4 medium-sized flour tortilla shells
1 lb chicken, cut into bite-sized pieces
salt and pepper
1/2 cup scallions, diced
8 strips of bacon, cooked & crumbled
1 avocado, diced
mild cheddar cheese, shredded
2 tbsp butter

Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven, turn heat to 400, and cook 15 mins per side. (I used precooked bacon and heated them up on the stove.)

Add 1/2 tbsp bacon drippings to a skillet over medium heat. (I omitted this step, and instead heated up some olive oil in a skillet.)  Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and scallions to a plate and rinse out the skillet.

Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy.

Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed. Eat & enjoy!

Makes 4 quesadillas.

Pulled Chicken Suiza Sammies

This is a Rachael Ray recipe I found at the blog Taste and Tell.  If you already have shredded chicken, they are quick to prepare.  We love them.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small red onion, chopped
• 2 cloves garlic, chopped
• juice of 1 lime
• 1 tablespoon honey
• 1 1/2 cups store-bought tomatillo salsa or salsa verde
• 1/2 cup sour cream
• 1 rotisserie-style chicken, skin discarded and meat shredded (I use about 3-4 cups of shredded chicken.)
• 4 sandwich rolls, split (I actually used 8.)
• 1 cup shredded monterey jack cheese (I probably used about 2 cups, since I made more sandwiches.)

Instructions

• Preheat the broiler. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the lime juice and honey, then stir in the salsa and heat through. Mix in the sour cream. Stir in the chicken to coat.
• Pile the chicken mixture on the roll bottoms. Top with the cheese and broil to melt. Set the roll tops in place and serve with the chips.

Sweet Potato and Black Bean Burritos

I love these burritos!  They solve my daily what to eat for lunch dilemma.  They are healthy and flavorful!  I make up the filling and keep it in the fridge for lunches.  I usually just microwave the filling and wrap it up in a tortilla.  Occasionally I will crisp it up in a skillet or the oven.  I found the recipe on Tasty Kitchen via pinterest.

Ingredients

• 2 whole Sweet Potatoes, Peeled And Cubed Small (3-4 cups)
• 2 whole Jalapenos Diced (1 is fine)
• 1 whole Red Pepper, Diced Small
• 1 whole Red Onion, Diced Small
• 2 teaspoons Olive Oil
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1 pinch Salt And Pepper
• 1 can Black Beans, Rinsed And Drained (15 Ounce Can)
• ½ cups Fresh Cilantro, Chopped
• 2 teaspoons Fresh Lime Juice
• 2 cups Shredded Cheddar (or Monterrey Jack)
• Wheat or flour tortillas

Preparation Instructions

In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.

Let cool. Add your roasted veggies to a can of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.

Warm your wheat tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.

Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.

*Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.

*I typically skip these last few steps.  They are delicious if you  crisp them up in the oven, but it is not necessary.

Peanut Butter Chocolate Chip Brownies

Peanut Butter Chocolate Chip Brownies

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 Tablespoons butter, softened
1/2 cup peanut butter
2/3 cup sugar
2/3 cup packed brown sugar
3 eggs
1 teaspoon vanilla
1 cup semi-sweet chocolate chips

• Preheat oven to 350 degrees and grease an 8 X 8 pan.
• In a medium bowl, stir the flour, baking powder and salt together with a wire whisk and set aside.
• In a mixer, cream the butter and peanut butter until smooth. Add the sugars and mix until combined.
• Add the eggs and vanilla and mix until combined.
• Add the dry ingredients and mix on low until combined.
• Stir in the chocolate chips.
• Spread in the pan and bake for 30-35 minutes or until done.

Notes: I baked these for 32 minutes but they really needed a few more for the center to be completely done. So to avoid the top turning too brown, place a sheet of aluminum over the pan about halfway through baking. Or you could bake them in a 9 X 13 inch pan for a few minutes less and get more brownies too.

Frosting
1/2 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/2 cup butter, softened
2 cups confectioner’s sugar, sifted
Milk

• Melt the chocolate in the microwave in 30 second intervals until smooth.
• Stir in the peanut butter until completely combined and set aside.
• In a mixer, beat the butter until smooth.
• Add the sugar and mix until combined.
• Add the chocolate and peanut butter mixture and mix until completely blended.
• You can add a teaspoon at a time of milk if you would like the frosting creamier.
• When the brownies are cool, spread the frosting on top.

Recipe found at bakerella.com

Monster Cookies

1 1/2 cups creamy or chunky peanut butter
1 cup packed light brown sugar
1 cup granulated white sugar
8 tablespoons (1 stick) unsalted butter, softened
3 large eggs
1 tablespoon vanilla extract
4 1/2 cups quick cooking oats
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1 cup M&M's plain chocolate candies

Directions:

1. Preheat oven to 350°F. Spray cookie sheets with nonstick spray, or line with parchment paper or a silpat mats.

2. In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Then stir in the chips and M&M's.

3. Drop the cookies by heaping spoonfuls onto the prepared cookie sheets. If you'd like your cookies to look pretty (like the photo), dot a few extra M&M's and chocolate chips on each mound of dough before baking.

4. Bake 10 to 12 minutes. Do not overbake. Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container.

Tips:

*If you are preparing this cookie as gluten-free, just be sure to make sure you are using brands of the following items that are known to be GF: peanut butter, vanilla, oats, chocolate chips and M&M's.
*If you'd prefer to make giant cookies, use an ice cream scoop instead to scoop the dough onto the cookie sheet. They'll need to bake for 18 to 20 minutes, and you'll end up with about 22 cookies.

Source: RecipeGirl.com

Bakery Frosting

2 cups shortening
1/2 cup powdered nondairy creamer
1teaspoon almond extract
1 package (32 ounces) confectioners' sugar
1/2 to 3/4 cup water
Food coloring, optional

In a large bowl, beat the shortening, creamer and extract.  Gradually beat in confectioner's sugar.  Add enough water until frosting reaches desired consistency.  If desired, add food coloring.  Store in the refrigerator for up to 3 months.  Bring to room temperature before spreading.

Glazed Doughnut Muffins

These muffins were delicious!  They really did remind me of a doughnut!  I found this recipe at My Baking Addiction, and she adapted them from a King Arthur Flour recipe.

For the Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
For the Glaze
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions
1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Then dip them a second time.
10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Homemade Hot Chocolate Mix

I love hot chocolate this time of year, but the cheap mixes at the store just don't do it for me.  And well, the good stuff is just too expensive.  This solves my problem.  It is delicious, easy, and cheap!  This recipe originally comes from a Cook's Country magazine, but I found it at a few food blogs such as Mel's Kitchen Cafe and Pennies on a Platter.

*Makes about 20 servings

INGREDIENTS:
3 cups nonfat dry milk powder
2 cups powdered sugar
1½ cups cocoa powder, dutch-process or natural
1½ cups white chocolate chips or finely chopped white chocolate
¼ teaspoon salt

DIRECTIONS:
Whisk together all ingredients in a large bowl. Working in two (or more) batches, depending on the size of your food processor, pulse the ingredients in a food processor until the chocolate is finely ground. (I did it in one batch in my Blendtec.) Store the dry mix in an airtight container for up to 3 months.

To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows, if desired.

Italian Beef Sandwiches in the Crockpot

• 1 large roast (fat trimmed if needed)
• 1 package Good Seasons Italian dressing
• 1/4 cup vinegar
• 1 Tbs. sugar
• 1-2 cans chicken broth 
• 1 tsp. garlic powder
• 1 package brown gravy mix (mixed with 1 cup water)
• 1 green pepper, sliced
• 1 small jar pepperoccinis with juice

Instructions

1. Poke the meat with a fork or knife and put it in the crockpot
2. Mix all the ingredients and pour over the meat.
3. Let it marinade overnight in the refrigerator or cook it right away on low for 8-10 hours. Or put it in at lunch time and crank it up on high and cook it for 5-6 hours.
4. Shred the meat and serve on hoagie buns with the peppers and sauce for dipping. 

I found this recipe www.eatathomecooks.com
  

Baked Chicken Bacon Taquitos

Baked Chicken Bacon Ranch Taquitos
My husband says that these are his new favorite taquitos.  I actually halved this recipe for just the two of us, and we still had plenty leftover.

Ingredients:
1 (8 oz) package cream cheese, softened (I always use Neufchatel cheese, unless it is a dessert.)
12 slices of bacon, cooked and crumbled
4 cups cooked, shredded chicken
1 (1 oz) packet dry Ranch Dressing mix
2 cups Monterrey Jack cheese, shredded
3-4 Tablespoons green onion, chopped
20 (6-inch) flour tortillas (I actually used 8" tortillas)
Salt
Non-stick cooking spray

Directions:
Preheat oven to 425 degrees.
Cover a large baking sheet with aluminum foil and spray lightly with cooking spray.
Mix together cream cheese, chicken, bacon, cheese, and green onions. Add in about 1/2 of the dry Ranch dressing mix and taste (add more if you want more of a Ranch taste). Mix well. Spoon 2-3 tablespoons of the chicken mixture into a flour tortilla and roll it up.
Place taquito seam-side down on the baking sheet. Repeat until your filling is gone.  Once finished, spray the tops of the taquitos with non-stick cooking spray (or you could lightly brush some olive oil on them) and sprinkle with salt (I like kosher salt).
Place pan in oven and bake for 15-20 minutes (or until edges and tops are golden). Let cool for a couple of minutes. Serve with Ranch dressing or "Salsa Ranch" (equal parts salsa and ranch).