Homemade Oreo Cookies

This is a recipe we got from Kim Harker.

2 packages of Devil's Food Cake Mix
4 eggs
1 1/2 cup Butter Crisco Sticks

Combine ingredients. Form balls and bake 8-10 minutes at 350 degrees.

8 oz cream cheese
1/4 cup butter
3 1/2 cups powdered sugar
1 teaspoon vanilla

Combine ingredients. Place frosting in between two cooled cookies to make oreo sandwich cookie!

Chicken in Creamy Pan Sauce

Jazz gave this an 8. She said if I had cooked rice to go with it, she would have given it a 10.
Alex gave it a 10 but he is always trying to kiss up to me.

4 boneless skinless chicken breasts
2 Tbspn flour
1 Tablespoon oil
3/4 cup reduced chicken broth
4 oz Philadelphia Cream Cheese

Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken, cook on each side until cooked through.
Remove chicken from skillet. Cover chicken to keep warm.

Add broth to skillet. Stir to scrape up browned bits from bottom of skillet. Add cream cheese. Cook 2-3 minutes or until cream cheese is melted and sauce starts to thicken. Stirring constantly with wire whisk.

Return chicken to skillet. Turn over both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through.

Chocolate, Peanut Butter and Banana Cupcakes

Ingredients
Cupcakes:

* 1/4 cup creamy peanut butter (recommended: Skippy)
* 1 cup sliced and firmly packed, ripe banana
* 1 tablespoon canola oil
* 3 tablespoons water
* 1 large egg
* 1 tablespoon Dutch process cocoa powder
* 1 (9-ounce) package devil's food cake mix without pudding (recommended: Jiffy)

Peanut Butter Frosting:

* 2 1/2 tablespoons softened unsalted butter
* 1/4 cup creamy peanut butter (recommended: Skippy)
* 1/3 cup plus 2 1/4 teaspoons powdered sugar
* 1 1/2 to 2 teaspoons whole milk
* 2 1/2 tablespoons roasted and lightly salted chopped peanuts
* 10 dried banana chips

Directions

Preheat oven to 375 degrees F. Place a medium-sized platter in the freezer.

Line 10 standard (2 3/4-inch wide) muffin cups with paper liners. Set aside.

To make the cupcakes, in a medium bowl and with an electric mixer, beat the peanut butter, sliced banana, oil and water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. On low speed beat in the egg, cocoa powder and the cake mix. Increase speed to medium-high and beat for 1 minute or until batter is well blended.

Spoon an equal amount of batter into the lined muffin cups, filling each about 2/3 full. Bake on the center rack for 15 to 20 minutes or until a wooden pick inserted into the center of cakes comes out clean.

Remove cupcakes from the pan and place on the platter in the freezer. Freeze for 8 minutes to quickly cool the cupcakes.

While the cakes cool, make the frosting, with an electric mixer beat together the butter and peanut butter until smooth. Gradually beat in the powdered sugar and 1 1/2 teaspoons milk until frosting reaches a spreadable consistency. (If needed, add up to an extra 1/2 teaspoon of milk to make frosting smooth.) Frost cupcakes. Sprinkle the tops with an even amount of the chopped peanuts. Garnish the tops of each cake with a dried banana chip.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

The frosting didn't turn out so fabulous. Jasmine thought there were too many flavors combined. Waiting to hear what our "banana" friends think....

Homemade Cinnamon Rolls with Cambria and Hunter

Sandra Lee's Homemade Cinnamon Rolls

Ingredients

* 1 loaf frozen white bread dough, thawed in refrigerator Flour, for dusting surface Filling: 1 cup packed brown sugar 1 tablespoon ground cinnamon 2/3 stick butter, softened Icing: 1 stick unsalted butter, softened 1 cup powdered sugar 1/3 cup cream cheese 1 teaspoon vanilla extract

Directions

Preheat oven to 400 degrees F.

Roll out dough on a lightly floured surface to form a 15 by 7-inch rectangle. In a small bowl, combine brown sugar and cinnamon. Set aside. Spread 2/3 cup softened butter over dough and then evenly sprinkle with cinnamon-sugar mixture. Starting at the long edge, roll up dough as for a jelly roll. Cut roll into 16 slices and then set aside in a warm place and allow dough to rise until doubled in size, about 1 hour.

Divide rolls among 2 lightly buttered round baking pans. Bake for 15 minutes or until golden on top. While the rolls are baking, combine the icing ingredients with an electric mixer until fluffy. Frost the warm rolls with the icing. Serve warm.

Sarah's Southwest Appetizer

This is from a friend in an old ward - Sarah Moss.

It is really easy and is always a hit.

12 flour tortillas
8 ounces softened cream cheese
1 cup sour cream
1 4oz can chopped green chiles
3 tblspns chopped green onion
2 tbslpns chopped red pepper
12 oz sharp cheddar cheese
1 cup salsa

Combine cream cheese, sour cream, chiles, red pepper and cheddar cheese. Mix until well combined. Spread onto tortillas and roll up. Cover tightly and chill for 2 hours or overnight. When ready to serve, cut each roll into 1/2 inch slices. Serve with salsa. Makes about 8 dozen tortilla roll ups.

I usually get ahead of myself and combine the salsa in with the other ingredients - this serves just fine too.

Artichoke Cheese Braids

This was good (so everyone said) but it was NOT pretty!

Artichoke-Cheese Braids


INGREDIENTS
3/4 cup drained finely chopped artichoke hearts (from 14-oz can), patted dry with paper towels
1/2 cup grated Parmesan cheese
2 tablespoons mayonnaise
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 jar (2 oz) diced pimiento, drained, patted dry with paper towels
1 egg, beaten
1 teaspoon grated Parmesan cheese


DIRECTIONS
1. Heat oven to 375°F. In small bowl, mix artichokes, 1/2 cup Parmesan cheese and the mayonnaise.
2. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place crosswise on opposite ends of ungreased large cookie sheet. Press each into 11x4 1/2-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place crosswise on opposite ends of ungreased large cookie sheet. Press each into 11x4 1/2-inch rectangle.
3. Spoon half of artichoke mixture in 1 1/2-inch-wide strip lengthwise down center of each rectangle. Top each evenly with pimiento.
4. On long sides of each rectangle, make 15 cuts about 3/4 inch apart almost to edge of artichoke mixture. For braided appearance, fold strips of dough at an angle halfway across artichoke mixture with ends of strips slightly overlapping, alternating from side to side; pinch to seal.
5. Bring ends of each braid together to form ring; press ends together to seal. Carefully brush tops of rings with egg; sprinkle with 1 teaspoon Parmesan cheese.
6. Bake 13 to 18 minutes or until deep golden brown. Cool 5 minutes. Carefully loosen braids from cookie sheet with wide spatula; slide onto serving plate. Cut between strips into thin slices; serve warm.

I have made this several times before and it is always a hit.

Easy Veggie Pizza

INGREDIENTS

2	cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1	package (8 oz) cream cheese, softened
1/2	cup sour cream
1	teaspoon dried dill weed
1/8	teaspoon garlic powder
1/2	cup small fresh broccoli florets
1/3	cup quartered cucumber slices
1	plum (Roma) tomato, seeded, chopped
1/4	cup shredded carrot

DIRECTIONS

1.	Heat oven to 375°F.
2.	If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
3.	Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
4.	In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

Mediterranean Harvest Pasta

This one was a hit. I made the sauce ahead when I was busy in the kitchen one night. Alex and Bret both really liked it.

Mediterranean Harvest Pasta

SUBMITTED BY: Valerie
"This unique tomato sauce combines the best of the Mediterranean - including roasted red peppers, balsamic vinegar, and kalamata olives - into a sweet, tangy sauce perfect for breezy summer nights."

INGREDIENTS (Nutrition)

* 2 (14.5 ounce) cans diced tomatoes
* 1/3 cup pitted kalamata olives
* 1/3 cup chopped bottled roasted red peppers
* 2 cloves garlic, minced
* 1 1/2 tablespoons balsamic vinegar
* 1 tablespoon white sugar, or more to taste
* 2 tablespoons olive oil
* 1 teaspoon dried oregano
* black pepper to taste
* 3/4 cup vegetarian burger crumbles
* 1 pound penne pasta


DIRECTIONS

1. Stir the tomatoes, olives, red pepper, garlic, vinegar, sugar, olive oil, oregano, and black pepper in a large saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer until the sauce begins to thicken, 20 to 30 minutes.
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
3. Once the tomato sauce is ready, pour into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree until smooth, then return to the pot. Alternately, you can use a stick blender and puree the sauce right in the cooking pot. Stir in the burger crumbles, and simmer until hot. Pour the sauce over the cooked penne to serve.

This was good. Bret liked it - the kids ate it but not sure it was a new fav.

http://www.bettycrocker.com/recipes.aspx/healthified-homemade-pizza

"Healthified" Homemade Pizza

Crust
1 1/3	cups Gold Medal® all-purpose flour
1	teaspoon baking powder
1/2	teaspoon salt
1/2	cup fat-free (skim) milk
2	tablespoons olive oil
Topping
1 1/2	cups shredded reduced-fat mozzarella cheese (6 oz)
1	can (14.5 oz) Muir Glen® organic diced tomatoes, drained
1	cup fresh baby spinach leaves, coarsely chopped
1	cup yellow or green bell pepper strips
1/4	teaspoon dried oregano leaves
1/4	teaspoon garlic powder
1/8	teaspoon pepper
2	tablespoons freshly shredded Parmesan cheese

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	About Concordance™

1.	Heat oven to 400°F. In medium bowl, mix flour, baking powder and salt. Stir in milk and oil until soft dough forms. (If dough is dry, stir in 1 to 2 tablespoons additional milk.) On lightly floured surface, knead dough 10 times. Shape dough into ball. Cover with bowl; let stand 10 minutes.
2.	Place dough on ungreased cookie sheet; flatten slightly. Roll out to 12-inch round. Bake 8 minutes.
3.	Sprinkle mozzarella cheese over crust; top with remaining topping ingredients. Bake 15 to 20 minutes or until crust is light golden brown and cheese begins to brown. Cut into wedges to serve.

Cinnamon Rolls by Sandra Lee

These took 2 attempts. The first attempt I used a canned bread dough and it didn't work so I ran up to Safeway and picked up Rhodes White Bread Dough.
They were ok. Alex finished for me by making the frosting - my visiting teachers were over and he didn't want to wait!

http://www.foodnetwork.com/recipes/sandra-lee/cinnamon-rolls-recipe/index.html

Cinnamon Rolls

• Cook Time 15 min

• Level Easy

• Yield 16 rolls

Ingredients

• 1 loaf frozen white bread dough, thawed in refrigerator Flour, for dusting surface Filling: 1 cup packed brown sugar 1 tablespoon ground cinnamon 2/3 stick butter, softened Icing: 1 stick unsalted butter, softened 1 cup powdered sugar 1/3 cup cream cheese 1 teaspoon vanilla extract

Directions

Preheat oven to 400 degrees F.

Roll out dough on a lightly floured surface to form a 15 by 7-inch rectangle. In a small bowl, combine brown sugar and cinnamon. Set aside. Spread 2/3 cup softened butter over dough and then evenly sprinkle with cinnamon-sugar mixture. Starting at the long edge, roll up dough as for a jelly roll. Cut roll into 16 slices and then set aside in a warm place and allow dough to rise until doubled in size, about 1 hour.

Divide rolls among 2 lightly buttered round baking pans. Bake for 15 minutes or until golden on top. While the rolls are baking, combine the icing ingredients with an electric mixer until fluffy. Frost the warm rolls with the icing. Serve warm.

Bistro Chicken Pasta Salad

This was ok - not much too it.

Bistro Chicken Pasta Salad

Prep Time: 25 min
Total Time: 25 min
Makes: 4 servings, about 1-1/3 cups each

What You Need!
2 cups cooked penne pasta
1 cup quartered cherry tomatoes
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2 cup prepared GOOD SEASONS Italian Dressing Mix for Fat Free Dressing
1/3 cup lightly packed fresh basil, cut into strips
1/4 cup chopped red onions
1/4 cup chopped sun-dried tomatoes (not oil packed)
1/2 lb. boneless skinless chicken breasts, grilled, cut into 1/4-inch-thick slices
Make It!

COMBINE all ingredients except chicken.

TOP with chicken.
Kraft Kitchens Tips
Make Ahead
Prepare as directed. Refrigerate several hours or until chilled.
Substitute
Prepare using ATHENOS Crumbled Feta Cheese with Basil & Tomato.

Jen's Black Bottom Banana Bars

Thanks Jen for passing on this recipe. Everyone loved it. Alex doesn't like banana bread and he was almost willing to try it because of the chocolate!

Black Bottom Banana Bars
1/2 cup margarine...I use Fleischmann's
1 cup sugar
1 egg
1 tsp. vanilla
1 1/2 cup mashed ripe bananas
1 1/2 cup all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 cup baking cocoa

In a mixing bowl, cream butter and sugar. Add egg and vanilla;beat until thoroughly combined. Blend in the bananas. Combine the flour, baking powder, baking soda, and salt; add to creamed mixture and mix well;Divide batter in half. Add cocoa to half, spread into a greased 9X13 baking pan. Spoon remaining batter on top and swirl with a knife. Bake @ 350 for 25 minutes or until the bars test done....

Oreo Truffles - Real Hit!

These were fairly easy although mine weren't as pretty as the ones in the picture. I think next time I would make them smaller. The second round of white chocolate I used a bit of vegetable oil when I melted the chocolate and this helped.

I just found the same recipe but with milk chocolate - that would be yummy too!
http://www.kraftfoods.com/kf/recipes/easy-oreo-truffles-95085.aspx

Oreo Truffles from Better Homes and Gardens
1 18oz package oreos, finely crushed
1 8oz package cream cheese, softened
1 lb white baking chocolate, melted

Combine crushed cookies and cream cheese until well blended. Form one inch balls by hand. Dip balls in white chocolate. Place on wax paper and chill for one hour.
Makes 50 truffles.

Orange Butter Cream Squares

This recipe was yummy. I made it for the baby shower for Jessika but threw it out because the presentation was awful. I'm not sure what I did wrong.
First, I ended up adding more oreo crumbs so that I would have enough for the bottom of the pan.
And then the filling didn't nearly cover the top like it should have.

I will try it again but will make double the amount of filling.

Yummy orange buttercream bars.

Use real butter for this recipe.

Servings: 25

Ingredients:

Crust:
1 1/4 c. Oreo cookie crumbs, plus an extra handful of crumbs
1/3 c. butter, melted

Filling:
1 1/2 c. powdered sugar
1/3 c. butter, softened
2 tsp. grated orange peel
1 tbsp. milk
1/2 tsp. vanilla

Directions:

In a medium bowl, stir together 1 1/4 cup cookie crumbs and 1/3 cup melted butter. Press on bottom of a 9 inch square pan. Cover, refrigerate until firm, about 1 hour.

To make filling, in a small mixer bowl, combine powdered sugar, 1/3 cup butter, orange peel, milk and vanilla. Beat at medium speed, scraping bowl often, until creamy, 3 to 4 minutes. Spread over crust.

Lightly sprinkle additional cookie crumbs on top. Refrigerate until firm, 1 to 2 hours. Cut into bars, store refrigerated.