Chocolate Lasagna

INGREDIENTS

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
... 1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 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 a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 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 over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Baked Italian French Toast

1 Loaf of Italian bread Soft crust

1/2 stick of soften unsalted butter

2 large eggs

1  2/3 cup of whole milk

 
Cinnamon

6 tablespoons of sugar

Your favorite Maple Syrup

Cut 12 thick on inch slices of Italian bread, butter one side of each slice well and arrange slices up in a buttered 13x9x2 inch baking dish, just one layer, and the can fit tight in the baking dish. 

Mix well eggs, milk and 1 teaspoon of cinnamon until well mixed, then pour slowly  and evenly over Italian bread.  Let sit for about 5 minutes until the bread is has absorbed the egg mixture.

Preheat oven at 425 degrees.  Now sprinkle the bread with the sugar and more cinnamon if you would like.  Bake the French toast uncovered on the middle rack of your oven until you notice the bread is puffed and golden on top.

Cook for about 25-30 minutes. Many like the ends of the bread so you them if you like as well.

Serve hot with your favorite Maple Syrup.  This can be prepared the day before and refrigerated.  Just let the baking dish stand for about 1/2 in order for it to get to room temp. before putting in oven.  You can also top the with strawberry's or blueberry's.

 

Pulled Pork

3 pounds of Pulled Pork
1 package of slow cooker BBQ Pulled Pork seasoning
1/3 cup of Ketchup
1/2 cup dark brown sugar
1/3 cup cider vinegar


Place 3 pounds of pork in slow cooker

Mix seasoning packet, ketchup, brown sugar and vinegar until well blended. Pour over pork and cover. 

Cook for 9 hours on low for 5 hours. once cooked remove from slow cooker and shred pork with fork/  Once shredded place back in cooker.  Mix well and heat with sauce from cooker before you serve it.  Serve on your favorite rolls



 

Summer Broccoli Salad

 

 

1 head of broccoli

8 slices cooked crumbled bacon

1/2 red onion chopped

8 ounces of sharp cheddar cheese (cut in small chunks)

1 cup of mayonnaise

2 tablespoons of white vinegar

1/4 cup sugar

1/2 cup of cherry tomatoes sliced in half

Salt and pepper

 

 

 

 

Trim off the large leaves from the broccoli stem and remove the tough stalk at the end and wash broccoli head thoroughly, cut the head into flowerets and the stems of the broccoli into bite-size pieces.

 Place the broccoli into a large bowl. Add the bacon, red onion,  and cheese.

 In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.

Cucumber Salad

1/2 cups of cucumbers sliced thinly

2 1/2 tablespoons sour cream

2 tablespoons of ranch dressing

1 small green onion chopped

1 teaspoon of fresh parsley, divided

1 teaspoon of snipped fresh dill divided

1 hard cooked egg sliced

 

 

Arrange cucumber on a serving dish

 

In a small bowl, mix the sour cream, ranch dressing, and onion, 1/2 teaspoon of parsley and 1/2 teaspoon of dill.  Sprinkle over cucumbers.  Add the egg slices arranged over the top and garnish with rest of parsley and dill.

 

This salad is for 2 servings

 

 

Italian potato Cakes

Thanks to my Mom who never wasted anything! Mom would use leftover mashed potatoes and season them to her liking and made Italian potato cakes.

2 cups of Mashed leftover potatoes (or potatoes you made the night before for this purpose)
3 tablespoons of canola oil
1/2 cup of flour
1/8 teaspoon of ground pepper
1/2  teaspoon of Mrs. Dash Italian melody seasoning

Divide your mashed potatoes into 1/2 inch patties.  Heat the oil in a large nonstick skillet over medium heat until hot.

Mix the flour, pepper, and Mrs. Dash in a pie dish.  Coat the potato patties in the flour mixture,  Add the potato cakes to the pan and lower the heat to medium-low.  Cook until the potato cakes are golden about 15 minutes on each side.   Once golden add to serving dish. 

Season once cooked with more pepper, salt optional.

 

 

Sloppy Joe

 

1 tablespoon of olive oil

1 1/4 pounds of lean ground beef

1/4 cup of dark brown sugar

1 tablespoon of Montreal seasoning

1 medium chopped onion

1 small bell pepper (Red)

1 tablespoon of red wine

2 cups of tomato sauce (puree)

2 tablespoons of tomato paste (none seasoned)

1 tablespoon of Worcestershire sauce

 

 

In a deep pan, cook over medium heat, add the olive oil and ground beef to the pan.  Use a large fork to mix and break the meat up. Add in the brown sugar and Montreal seasoning and combine well. Once your meat is browned, add the onions, and red pepper to the pan.  Lower your heat and cook the onions, peppers, add the red wine and Worcestershire sauce to the meat and cook for 10 minutes.

 

Add the tomato sauce and paste to the pan, and stir well to combine and season the entire mixture, and reduce to a simmer and cook for another 10 minutes.

 

This mixture can be spooned onto hamburger buns or a crusty roll, or over cooked rice of even a pasta of you choice.