Wednesday, September 29, 2010

Chocolate Oreo & Peanut Butter Trifle



I found this @ http://penniesonaplatter.com/2010/04/02/chocolate-oreo-peanut-butter-dessert/

can't wait to try it!!! YUMMMM

1 package Oreos
3/4 stick butter, melted
3/4 cup peanut butter
1 cup powdered sugar
8 oz cream cheese, at room temperature
16 ounces whipped cream topping (Cool Whip or homemade)
1 large package instant chocolate pudding mix
2 cups milk
2 Butterfingers, crushed

Lightly spray a 9×13″ pan with nonstick spray. Crush Oreos in a food processor or blender. In a medium bowl, mix the crushed Oreos and melted butter until thoroughly incorporated. Press into the bottom of the pan.

For the second layer, mix the peanut butter, powdered sugar and cream cheese with a stand mixer fitted with the paddle attachment. Stir in half of the whipped cream. Layer on top of Oreo crust.

For the third layer, whisk chocolate pudding mix into the 2 cups milk and let set to thicken for 2 minutes. Spread into pan over the peanut butter layer.

Top with remaining whipped cream and sprinkle with crushed Butterfingers.

Cover with plastic wrap or foil and keep refrigerated until ready to serve.

Thursday, September 9, 2010

Bacon Wrapped Jalapeno Chicken Bites

Makes 16 bite-size appetizers.
Ingredients:

8 chicken tenders, flattened and cut in two
3-ounce package softened cream cheese
1 jalapeno pepper, seeded and finely chopped
8 slices bacon, cut in half


Directions:

First: Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant 1/4 teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.

Second: Grill until bacon is brown and crispy on both sides.

Tuesday, September 7, 2010

Homemade Bleu Cheese Dressing

3/4 cups blue cheese
(crumbled well)
1/2 cup mayonnaise
1/3 cup half & half
1 pkg. cream cheese
4 T. garlic powder
Mix all together well. Makes 1-2/3 cups. Can be doubled or tripled.

Sunday, September 5, 2010

Deviled Egg Dip

• 5 large eggs
• 1/2 cup mayonnaise
• 1 tablespoons mustard
• 1 tablespoon white vinegar
• 1 tablespoon hot sauce
• 4 slices bacon
• 1/2 cup shredded cheddar cheese
• salt and pepper, to taste
• crackers or chips, for dipping

1. Put eggs in a sauce pan and cover with water. Bring to a boil over medium heat. When the water starts to boil, turn off the heat and cover for 20 minutes. Allow eggs to cool enough to peel.

2. While the eggs are cooking, fry four slices of bacon until crisp. Drain and crumble bacon into small pieces.

3. In a large bowl, mix together mayo, mustard, hot sauce, vinegar, cheese, and crumbled bacon.

4. In a small bowl, use a fork to mash the eggs into small chunks. You could also use a food processor or a potato masher. Add the eggs to the mayo and mustard mixture and stir together. Chill, if desired.

5. Serve with crackers or potato chips for dipping.

Thursday, September 2, 2010

Heath Bar Cake

1 box Chocolate Fudge cake mix
1 can sweetened condensed milk
1 jar caramel ice cream topping
12 oz. Cool Whip
4 Heath brand candy bars, crushed (note: easier to crush when frozen)

-- Prepare cake according to box directions. Bake cake in a greased 9" x 13" pan. While cake is still hot, poke the top full of small holes with a wooden spoon handle. Pour condensed milk over the cake; then pour warmed caramel topping over cake. Refrigerate cake over night. Top cake
with Cool Whip and then sprinkle with crushed Heath Bars.

Fabulous Hot Five Bean Salad

Prep Time: 5 Minutes
Cook Time: 35 Minutes
Ready In: 40 Minutes
Servings: 11

"Canned beans never had it so good. You can pick and choose your favorite beans for this dish, because the cooking method is what makes this salad zing. The beans are simmered in bacon drippings and a sweetened vinegar/cornstarch mixture that coast each bean and makes a thick delicious sauce."

Ingredients:
1 pound bacon
2/3 cup white sugar
2 tablespoons cornstarch
1 1/2 teaspoons salt
1 pinch ground black pepper
3/4 cup distilled white vinegar
1/2 cup water
1 (15 ounce) can black beans, rinsed and
drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15 ounce) can garbanzo beans,
drained
Directions:
1. Cut bacon into small pieces using kitchen shears, and place in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Drain, reserving 1/4 cup drippings. Set bacon aside.
2. Return reserved drippings to skillet. Mix together sugar, cornstarch, and salt and pepper; blend into drippings. Stir in vinegar and water; cook and stir until boiling. Stir in drained beans. Cover, reduce heat, and simmer for 15 to 20 minutes. Stir occasionally.
3. Turn bean mixture into serving dish. Crumble bacon over beans.

Caramel Apple Salad

1 small pkg butterscotch instant pudding
1 cup mini marshmallows
1 8oz can crushed pineapple
1 cup dry roasted peanuts~ can chop a bit if you want
1 1/2 cup chopped apples, leave peeling on~ Granny Smith's are good
1 8 oz container Cool Whip
2 cups Twix candy bar pieces
Combine pudding, marshmallows,pineapple and cool whip. Mix well. Add peanuts, apples and candy bar. mix. Chill.

Wednesday, September 1, 2010

Pizza Dip

1 package cream cheese, softened (8oz)
1 jar (14oz) pizza sauce
1/3 cup chopped onion
1 1/2 cups mozzarella cheese, shredded
1 can (6oz) sliced black olives
2 ounces sliced pepperoni

Press cream cheese in bottom of 9-inch glass pie plate. Spread pizza sauce over cream cheese and layer remaining ingredients in the order listed. Bake at 350° for 25 minutes. Serve with corn chips or your favorite crackers.
Serves 8 to 10.