Oreo Cupcakes

Cupcake ingredients:
24 Oreo halves, with cream filling attached
2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped

Cream Cheese Frosting ingredients:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups powdered sugar, sifted
2 tbsp. heavy cream

Garnish appointments:
Oreo cookie crumbs
24 Oreo cookie halves

Directions:
Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up.

In a medium bowl, combine the flour, baking powder and salt and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract.

With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the powdered sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

Crockpot baked ziti

From Year of Slow Cooking

Ingredients:
* 1 bag of your favorite pasta
* 1 jar of marinara sauce
* any vegetables you might want to throw in
(I like mushrooms and sometimes some extra stewed/
seasoned tomatoes).
* cheese (Like shredded Mexican blend,
shredded parmesan and/ or mozzarella)

Directions:
* rinse pasta in a colander (just so there's some added moisture)
* add a handful of pasta and a bit of sauce to your crockpot stoneware insert
* put in a bit of cheese
* keep layering ingredients in until you run out
(be sure to put a little water on the top to keep it
moist too- about 2 T should do it).
* cover and cook on low for 4-5 hours.

Pasta Salad

Ingredients:
1 lb tri-color pasta
6 T olive oil
1/4 apple cider vinegar
4 t dried spaghetti spice (I like Tone's but any Italian spice would work)
1-2 c cooked, diced chicken (optional)

Assorted diced veggies. We like: cherry tomatoes, diced cucumber, diced (red or green) bell pepper; diced carrots, and sometimes a few black olives for my kiddos.

Directions:
1. Cook pasta as directed on the package.
2. In a large bowl mix cooked pasta and veggies [& chicken]
3. Add oil, vinegar, and spice. Mix well.
4. Refrigerate at least 30 mins to marinate. Can reheat if you prefer it warm. Enjoy!

Raspberry Coffee Cake

From Pillsbury
serves 12

Ingredients:
Coffee cake:
2 cans (8 oz each) refrigerated crescent rolls
1 t sugar

Filling:
1 pkg (8 oz) cream cheese, softened
1/4 c sugar
2 t grated orange peel
1 t vanilla
1 egg
1 pint (2 cups) fresh raspberries

Glaze:
1/2 c powdered sugar
1 T butter, softened
2 t orange juice

Directions:
1 Heat oven to 350°F. Spray large cookie sheet or 14-inch pizza pan with nonstick cooking spray. Unroll both cans of dough; separate into 16 triangles. Reserve 4 triangles for topping. On sprayed cookie sheet, arrange 12 triangles in circle with points toward center, leaving 3-inch hole in center. Press dough to form 14-inch ring; press seams together to seal. Fold outer and center edges up 1/4 inch.
2 In medium bowl, combine all filling ingredients except raspberries; mix well. Gently stir in raspberries. (Mixture will be thin.) Spoon filling over dough.
3 With scissors or pizza cutter, cut each reserved triangle lengthwise into thirds. Place 1 teaspoon sugar on work surface. Press each dough strip into sugar. Arrange sugared dough strips, sugar side up, evenly in spoke-fashion over filling. Press ends to seal at center and outer edges.
4 Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool 10 minutes.
5 In small bowl, combine powdered sugar, butter and orange juice; stir until smooth. Drizzle over coffee cake. Serve warm.

Artichoke-Spinach Strata

From Pillsbury- this one is SO YUMMY!

serves 8

Ingredients:
2 t olive or vegetable oil
1 c finely chopped red bell pepper (1 medium)
1/2 c finely chopped onion (1 medium)
2 cloves garlic, finely chopped
1 can (14 oz) quartered artichoke hearts, drained, coarsely chopped (1 1/2 cups)
1 box (9 oz) frozen spinach, thawed, squeezed to drain
8 c cubed (1 inch) rustic round bread (about 1 lb)
1 1/2 c shredded Monterey Jack cheese (6 oz)
6 eggs
2 1/2 c milk
1/2 t ground mustard
1 t salt
1/4 t pepper
1/2 c shredded Parmesan cheese

Directions:
1 In 10-inch nonstick skillet, heat oil over medium heat. Add bell pepper, onion and garlic; cook about 6 mins, stirring occasionally, until tender. Remove from heat. Stir in artichokes and spinach; set aside.
2 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange bread cubes in dish. Spoon vegetable mixture evenly over bread cubes; sprinkle with Monterey Jack cheese.
3 In medium bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until blended; pour evenly over bread, vegetables and cheese. Sprinkle with Parmesan cheese. Cover tightly with foil; refrigerate at least 4 hours but no longer than 24 hours.
4 Heat oven to 350°F. Bake covered 30 minutes. Uncover; bake 20 to 30 minutes longer or until top is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before cutting.

SW Mini Crescent Burritos

From Pillsbury

makes 12 mini burritos

Ingredients:
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1 c shredded cooked chicken breast
1/2 c canned black beans, drained, rinsed
1/2 c frozen corn
1 c shredded pepper Jack cheese (4 oz)
1 package (1 oz) taco seasoning mix
2 cans (8 oz each) crescent dinner rolls (16 rolls)
1 Egg White, beaten
3/4 c sour cream
3/4 c salsa

Directions:
1.Heat oven to 375°F. In large bowl, mix spinach, chicken, beans, corn, cheese and taco seasoning mix; set aside.

2. Unroll 1 can of crescent dough; press perforations to seal. Press or roll into 13x9-inch rectangle. Cut rectangle in half lengthwise, then cut crosswise into thirds to make 6 squares.

3. Spoon about 1/4 cup spinach mixture onto center of each square. Bring up one side of dough over filling and roll up, folding in sides as you roll. Pinch seam to seal. On ungreased cookie sheet, place rolls seam sides down and 2 inches apart. Repeat with second can of dough and remaining spinach mixture. Brush rolls with egg white.

4. Bake 14 to 18 minutes or until edges are golden brown. Cool 10 minutes. Serve warm with sour cream and salsa.

Split Pea Soup

This one makes A lot, so if you don't have a big crock pot, I suggest you half it.

Ingredients:
1 pkg (about 1 lb.), dried split peas
9 c. chicken broth (if you like it thick, use 8 c.)
4 carrots, chopped
3 medium potatoes, cubed
3 celery stalks, chopped
1 onion, finely chopped
2 Lb. diced ham (about 2 c))
1 t minced garlic
1 t Kosher Salt
1/2 t pepper
1 bay leaf

Combine all ingredients in Crock Pot and cook on low for about 7-8 hours (or on high for about 4-5 hours). Remove bay leaf before serving. Serve with fresh bread.

Oatmeal Cake with Coconut Walnut Frosting

One word to describe this cake- YUM! I remember a friend of mine made it for me in Ohio. This is my version of the recipe though. (I added the walnuts because I love nuts in sweets)

The Cake
Ingredients:
1 1/2 c boiling water
1 c oatmeal (old fashioned or quick)
1/2 c butter (1 stick)
2 eggs, beaten
1 c brown sugar
1 c sugar
1 t soda
1 t cinnamon
1/2 t nutmeg
1 t vanilla
1 1/3 c flour

Directions:
Pour boiling water over oatmeal and add the butter. Let stand until butter is melted. Add all other ingredients. Mix together well. Pour into a greased and floured 9×13 pan. Bake at 350° for 30-35 minutes.

The Frosting
1/2 c butter (1 stick)
1/2 c sugar
1/4 c evaporated milk
1-2 c shredded coconut (whatever you prefer, I like more coconut on it personally)
1 c chopped walnuts (or pecans) (optional)
1 t vanilla

Directions:
Melt butter in quart size pan and add sugar, evaporated milk. Bring to a boil and cook until thickens, about 4 minutes on my stove. Remove from heat and stir in coconut, nuts, and vanilla. Pour over cake and broil in oven until toasty looking.