OREO COOKIE DESSERT

This delicious recipe is great for any covered dish meal and no one will ever know how easy it was to make!

1 (18 ounce) package Oreo cookies, divided, crushed (save 3/4 cup)
1/2-1 cup butter or 1/2-1 cup margarine, melted (unsalted butter is better)
16 ounces Cool Whip, divided
8 ounces cream cheese
1/4 cup powdered sugar
1 (3 1/2 ounce) box instant vanilla pudding mix
2 cups milk (3.4 ounce)
1 (14 ounce) can eagle brand sweetened condensed milk

Directions:

Pour crushed cookies in 9x13 glass dish or small punch bowl.

Melt butter, pour over cookies. 

Mix 1/2 of the cool whip, cream cheese and powdered sugar, spread on top. 

Mix pudding with milk and sweetened condensed milk; beat until thick, spread on top.
Spread on other 8 oz Cool Whip. 

Sprinkle with leftover cookies. Refrigerate over night.

Best known as a companion to peanut butter in sandwiches, marshmallow spread is also excellent atop ice cream, floating in hot cocoa, or as a dip for fruits and crackers. Creating this fluffy whip at home is easy, and you'll be amazed at the fresh vanilla taste.

Homemade Marshmallow Spread

1/3 cup water

1/4 cup corn syrup or honey

 3 egg whites at room temperature

1/2 teaspoon cream or tartar

1 teaspoon vanilla extract

Directions

1) In a medium-sized saucepan combine the water, sugar and corn syrup (or honey). Stir gently to combine. Insert a candy thermometer set for 240°F and heat over medium-high flame. Do not stir the sugar water as it cooks or it will form crystals.

2) When the sugar syrup begins to form large bubbles, and the thermometer reads about 225°F to 230°F, place the egg whites and cream of tartar in the bowl of your stand mixer and beat the whites to soft peaks. This should take about 3 to 4 minutes.

3) By the time the whites are whipped, the sugar syrup should be at 240°F. Remove from the heat and with the mixer running, carefully pour the syrup in a thin, steady stream into the whites.

4) The whites will deflate slightly at first, but as the sugar syrup becomes incorporated, they will thicken, turn white and begin to fluff up.

5) Continue to whip the fluffy spread for 7 to 8 minutes, or until very thick and glossy. Add in the vanilla and whip for another minute.

6) Pour the spread into an airtight container. Store for up to 2 weeks at room temperature. The spread can be rewhipped by hand if it becomes "flat". 

yield: about 3 cups

This recipe is courtesy of King Arthur Flour.

 

HOW TO MAKE YOUR TEETH 'SNOW WHITE'

-Put a tiny bit of toothpaste into a
small cup,
mix in one teaspoon baking soda
plus one
teaspoon of hydrogen peroxide, and
half a
teaspoon water.
Thoroughly mix then brush your
teeth for two minutes. Remember to
do it once a week until you have
reached the results you want. Once
your teeth are good and white, limit
yourself to using the
whitening treatment once every
month or two.

MULLED  CIDER

4 cups apple cider
4 cups cranberry juice
1 orange, thinly sliced
1 teaspoon allspice berries
1 teaspoon whole cloves
1 whole nutmeg
2 cinnamon sticks
1 cup Calvados

Bring all ingredients, except Calvados, to a boil over medium-low heat.  Cook for 15 minutes.  Strain juice into a crockpot.  Add Calvados.  Serve in cups with extra orange slices and cinnamon sticks.

Peanut Butter Cup S'Mores Recipe

Total Time:
1 hr 25 min
Prep
25 min
Inactive
25 min
Cook
35 min

Yield:
8 s'mores

Level:
Easy

Ingredients

1 cup butter, softened, plus more for baking dish
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 cup marshmallow creme
8 chocolate covered peanut butter cups

Directions

Preheat the oven to 350 degrees F. Butter a 13 by 9 by 2-inch baking dish.

Using an electric mixer, combine the butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and mix well.

In a separate bowl, combine the flour, cocoa, and baking powder. Gradually stir the flour mixture into the butter mixture. Spoon it into the baking dish and bake for 35 minutes. Let cool completely, then cut into 16 squares.

Heat a grill or grill pan to medium heat.

Spread the marshmallow creme evenly over 8 brownies, and top with the chocolate covered peanut butter cups. Top with the remaining brownies. Wrap each brownie sandwich in heavy-duty aluminum foil. Grill for 4 minutes, turning once. Unwrap and serve immediately.

Paula Deen's Mexican Crab Dip Recipe

Warm Mexican Crab Dip

Recipe courtesy Paula Deen

Prep Time:
30 min
Inactive Prep Time:
--
Cook Time:
20 min

Level:
Intermediate

Serves:
4 to 6 servings

Ingredients

1 tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
2 tablespoons seeded and chopped jalapeno pepper, plus slices for garnish, optional
1/2 cup light colored beer
2 cups heavy whipping cream
1 (8-ounce) package cream cheese
1 (8-ounce) block pasteurized prepared cheese product
1 pound lump crabmeat, drained and picked for shells
1/4 cup fresh lime juice, (about 2 limes)
1/4 cup minced green onion
1/4 cup minced fresh cilantro leaves
1 teaspoon chili powder
1 teaspoon salt
Pinch freshly ground black pepper
1/4 teaspoon cayenne
1/4 teaspoon ground cumin
Tortilla chips, for serving, recipe follows

Directions

In a 4-quart saucepan, heat olive oil over medium heat. Add the onion, jalapeno pepper, and garlic and cook stirring frequently, for 3 minutes. Stir in the beer and cook until the liquid is reduced by half. Stir in the cream, cream cheese, and processed cheese, whisking until melted and smooth.

Stir in crabmeat, lime juice, green onion, cilantro, and chili powder and simmer for 15 minutes. Add the salt, black pepper, cayenne, and cumin. Transfer the dip to a serving bowl and garnish with sliced jalapeno pepper, if desired. Serve hot with tortilla chips.
Tortilla Chips:

Oil
6 (10-inch) flour tortillas
Salt

In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.

Cut the tortillas into triangles. Fry them, in batches, until golden, about 2 minutes. Remove the tortillas from the oil to paper towels to drain. Sprinkle with salt, to taste, and serve.
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Randall Johnson's Birthday Party - 2013