Homemade Oatmeal Cream Pie

Cookie Recipe:

1 cup margarine (NOT butter) OR butter flavored Crisco

3/4 cup brown sugar

1/2 cup granulated sugar

1 Tbsp molasses

1 tsp vanilla extract

2 eggs

1½ cup flour

1/2 tsp salt

1 tsp baking soda

1/4 tsp cinnamon

1 1/2 cup quick oats

Cream Filling:

2 tsp very hot water

1/4 tsp salt

1-1/2 (7oz) jars of Marshmallow Fluff

3/4 cup powdered sugar

1 tsp vanilla

In large bowl, beat margarine, brown sugar, granulated sugar, molasses, vanilla and eggs.

Add flour, salt, baking soda and cinnamon.

Mix in the oats. 

Drop by ONE tablespoon onto a parchment lined cookie sheet. 

Bake 8-10 minutes in a 350 degree oven, until just starting to brown around the edges. 

After cookies have cooled, combine hot water with salt and mix until salt is dissolved. 

In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. 

Beat on high until fluffy. 

Add in salt water and mix until well combined. 

Spread filling on one cookie and press second cookie on top. 

Be careful not to eat them all in one sitting!  They are soooo good!

Happy Cooking!

Rolo Cookies

1 pkg. Rolo's
1 box Devils Food Cake mix
2 eggs
1/3 c. oil

Mix cake mix, oil, and eggs. 

Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350 for 7-8 minutes. 

Yields about 3 dozen.

Happy Cooking!

Homemade Butterfingers

1 lb. candy corn
16oz jar peanut butter (I used Peter Pan Honey Roasted peanut butter)
16oz pkg. chocolate candy coating

Melt candy corn in microwave on high 1 minute.

Stir and continue cooking in 15-second intervals til melted, stirring after each interval.

Stir in peanut butter. 

Spread mixture in an 8x8 pan lined with parchment. 

Cool completely.

Cut into squares. 

Dip in melted chocolate candy coating. 

Lay on waxed paper to set.

Happy Cooking!

Reese's Krispies

1 Cup Sugar

1 Cup Corn Syrup

1 1/3 Cup Creamy Peanut Butter

4 1/4 Cup Rice Krispies

1 Pinch of Salt

4 Reese's Peanut Butter Cups, chopped (we use 6)

1 Handful Chocolate Chips (we use 1/2 cup)

In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined.

Remove from heat.

Quickly add the salt and cereal and stir to combine thoroughly. 

Add the chocolate chips and stir again. 

Wait about 1 min and add the candy, quickly folding the mixture together so as to not smash up the candy.

Line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet. 

Let cool and devour!

Happy Cooking!

Pumpkin Yogurt

This is a great and cool treat to remind you fall.

1 cup nonfat vanilla yogurt, strained

1 cup pumpkin puree

1 tablespoons granulated sugar

1 teaspoon pumpkin pie spice

Mix everything together in a large mixing bowl until completely combined. 

Churn the mixture in an ice cream maker for a few minutes until it is a smooth, cool consistency. 

Alternatively, place the bowl in the freezer and stir mixture every half hour until it reaches desired consistency.

Happy Cooking!

Apple Enchiladas

Oh these are sooooo good!

Cherries or peaches can be substituted for apples.

1 (21 ounce) can apple pie filling

6 (8 inch) flour tortillas

1 teaspoon ground cinnamon

1/2 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup water

Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.

Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.

In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. 

Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.

Pour sauce over enchiladas and let stand 45 minutes.

Bake in preheated oven 20 minutes, or until golden. 350 degrees

Serve with vanilla ice cream.

Happy Cooking!

Nutella Cheesecake

This is an easy no bake recipe.  This would be fun for making with your kids for some silly after dinner fun!

Crust:

5 Oreo cookies

10 Almond Butter Cookies

3 tbsps melted Unsalted Butter

Filling:

1 package Cream Cheese (room temperature)

2/3 cup Nutella (JIF now makes a similar product)

1/2 tsp Pure Vanilla Extract

Fresh Whipped Cream

Mix together cookie crumbs and melted butter.

Divide evenly in small containers, I used small jars.

Beat Cream Cheese and Nutella until smooth, then add in the vanilla extract

With a spatula, fold in the whipped cream.

Spoon in the mix on top of the crust and refrigerate before serving.

Gooble this up!

Happy Cooking!

Cannoli Tarts

If you love Cannolis then you will love these!

1 recipe of your favorite homemade pie crust dough (or store bought frozen or refrigerator pie dough)
1 tablespoon melted butter mixed with 1 tablespoon of Marsala wine (optional)
1 cupcake tin (12 cup) medium size tray
1 can of cooking spray

Make dough.

Spray each cupcake tart in your pan with cooking spray, lightly coating.

Take a small piece of dough to fit the size of each cupcake tin, rolling out around 1/4 inch thick.

Use a fork to poke holes on the bottom of each cupcake tart.

Brush each cannoli tart with mixture of butter and Marsala.

Bake crust until golden brown, around 20 minutes. Cool completely.

When cool, fill with cannoli filling below.

1 lb of Whole Milk Ricotta cheese
1/4 cup or more to taste of mini chocolate chips
1/2 cup confectionary sugar
2 tablespoons of quick cooking tapioca

Mix all together and refrigerate at least two hours.

In the meantime, dip each tart rim in melted chocolate place on wax paper to dry.

Fill each cooked tart shell.

Happy Cooking!

Strawberry Lemonade Bars

This is a great summertime dessert to cool down after a hot summer day.

Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt

Filling
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.

Begin by making the crust.  In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.

While the crust bakes, prepare the filling.  In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.

Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard – nothing to worry about).

Sprinkle the bars with some powdered sugar.  Cool completely before slicing and use a damp knife to ensure clean slices.  Store bars in the refrigerator, especially on a hot day.  Makes 24 bars.

Happy Cooking!

Chocolate Mint Brownies

Now who does not love Girl Scout Thin Mints?  Here is a sure fire way to make a close resemblance to them for your next party or dessert.

1 box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)

Water, vegetable oil and eggs called for on brownie mix box

Filling

3 1/2 cups powdered sugar

1/4 cup butter or margarine, softened

1/4 cup whipping cream

1 package (3 ounces) cream cheese, softened

1/4 teaspoon mint extract

4 drops green food color

Topping

1/2 cup whipping cream

1 bag (12 ounces) semisweet chocolate chips (2 cups)

1/2 cup butter (do not use margarine)

Preparation 

Heat oven to 350°F. Grease only bottom of 13 x 9-inch pan with shortening or cooking spray.

Make and bake brownie mix as directed on box for 13 x 9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.

In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. 

Refrigerate about 1 hour or until set.

Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. 

Cool about 10 minutes or until lukewarm.

Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. 

Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 8 rows by 4 rows. 

For easier cutting, cut brownies with a wet knife. Store covered in refrigerator.

Happy Cooking!

Evelyn's Salad

Miss Nelson helping my grandmother with Sunday Lunch

Evelyn Nelson was a longtime family friend.  I have so many memories of Mrs. Nelson.  She was family and there was no other way to see it.  Mrs. Nelson went to church with my grandparents at FBC Albany.  Actually the back story on Mrs. Nelson was the fact that she worked at the Colonial Store as a clerk and my Grandmother friended her years before I was born.  Her husband has passed away and she had no family in Albany.

I cannot remember a single meal or holiday when she was not with us.

1 Can Condensed Milk
1 tsp Vanilla
1 Large Can Crushed Pineapple
1 Cup Nuts
1 Can Cherry Pie Filling
1 tsp of Lemon Juice
1 Large Container of Cool Whip

Mix all together, cover and freeze for 24 hours - thaw in refrigerator 30 minutes before serving.

Happy Cooking!