Strawberry Cheesecake Lush

* Strawberry Cheesecake Lush *

•1 package Golden Oreos (36 cookies)
•6 tablespoons butter, melted
•8 ounces softened cream cheese
•1 cup powdered sugar
•1 (16-ounce) container Cool Whip, divided
•2 packages (3.4 ounce each) instant cheesecake pudding mix
•3 cups milk
•3½ cups sliced strawberries

Instructions

1. Crush the entire package of Oreos. A food processor would work great for this - I don't have one, so I just placed my cookies in a gallon sized Ziplock bag and crushed them with a rolling pin. When the cookies are fine crumbs, transfer them to a large bowl and mix in 6 tablespoons of melted butter. Press the cookie mixture into a 9x13 pan and refrigerate while you prepare the remaining layers.
2. Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cookie layer.
3. For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.
4. Layer the sliced strawberries on top, and spread the remaining Cool Whip on top.
5. Keep refrigerated until ready to serve.

Forgotten Chicken

You may be wondering why it is called Forgotten Chicken. Well, that is because, if you forget it is in the oven, chances are, it is still good. You can throw this together, put it in the oven, and walk away for a while. Now, of course, don’t go walking away for wayyyyyy long periods, but this is quite the easy dish, and I would even call it fool proof!

Enjoy!!

Ingredients:

• 1 lb boneless skinless chicken breasts
• 2 cups Minute rice (I used brown rice)
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can of water (use one of the soup cans)
• 1 tbsp. butter
• 1 envelope Lipton onion soup mix

Directions:

1. Using the 1 tbsp. butter, butter a 9 x 13 baking pan.
2. In a medium bowl, combine the cream of mushroom soup, cream of chicken soup, 1 can of water, and Minute rice.
3. Pour mixture into buttered pan.
4. Place chicken breasts on top of mixture.
5. Sprinkle Lipton onion soup evenly on top of chicken breasts.
6. Cover pan with foil and place in a preheated oven, 350.
7. Cook for about 1- 1 1/2 hours, or until the chicken is cooked through.
8. Enjoy!!

Southern Fried Cabbage

  This is very tasty and good!!!  

Southern Fried Cabbage

Ingredients

12 oz bacon, diced raw

1 head cabbage, chopped

1 onion, diced

2 Tbsp Worcestershire

1 Tbsp apple cider vinegar

2 Tbsp brown sugar

1 tsp garlic powder
black pepper to taste

Directions

Add chopped bacon to a large pot.  Cook over medium heat until extra crispy.  Remove bacon from pot, leaving the grease.  Add cabbage to pot and cook over medium high heat for 10 minutes, Stirring every minute or so.  Add onion and continue cooking 5 more minutes, still stirring every minute.  Add Worcestershire, apple cider vinegar, garlic powder, & brown sugar.  Reduce heat to medium and continue cooking for 20 – 30 minutes, stirring occasionally, until cabbage is cooked through.  Add cooked bacon to cabbage and taste to adjust seasoning.  Serve.  

4-INGREDIENT CHILI DOG CASSEROLE

Ingredients:
2 cans (15 oz. each) chili with beans
5 OSCAR MAYER Wieners
5 corn tortillas (6-inch)
1  cup  Shredded Mild Cheddar Cheese

Directions:

Preheat oven to 425 degrees.

Spread chili onto the bottom of an 8-inch square baking dish.

Place 1 wiener on each tortilla; roll up. Place, seam sides down, over chili. Sprinkle with cheese; cover. (I totally forgot to cover mine, but they still turned out great.)

Bake 25 minutes or until wieners are heated through and cheese is melted.

CARROT CAKE COOKIE CUPS

Ingredients:
1 cup instant oats
3⁄4 cup flour
1 tsp baking powder
1 tsp cinnamon
1⁄4 tsp salt
2 Tbsp butter, melted
1 egg
1⁄2 tsp vanilla extract
1⁄2 cup honey
1⁄2 cup finely grated carrots

Icing:
8 oz cream cheese, softened
1⁄2 cup butter, softened
2 1⁄2 cup powdered sugar
1-2 Tbsp milk

cinnamon for dusting

Instructions:

1) Combine oats, flour, baking powder, cinnamon and salt in a medium bowl. Stir to combine.

2) In a large bowl, whisk together butter, egg and vanilla. Add honey and stir until thoroughly mixed. Slowly add in flour mixture. Stir in carrots. Cover with plastic wrap and chill for at least 30 minutes.

3) Preheat oven to 325 degrees.

4) Scoop 1 Tbsp amounts of cookie dough and press into mini muffin tin cups. Make an indention with your thumb in the center of each cup. Bake for 10-12 minutes or until done. Remove from oven. While still warm, create cup in the center of each cookie with the back of a spoon.

5) For frosting, beat together cream cheese and butter until smooth. Slowly add in powdered sugar. Add milk by the Tbsp until desired consistency is reached. Once cookie cups are cooled, pipe frosting into the center and sprinkle with cinnamon.

Tiziano –

How about one of these tonight? Or make a pitcher for Mother's Day!

Tiziano – 

Yield: 6 servings
Ingredients
1 bottle Prosecco, chilled
1 1/2 cups grape juice, chilled
Ice, optional
1 lemon, sliced into thin rounds
Chopped mint leaves, for garnish

Directions
Combine the Prosecco and the grape juice in a pitcher. Pour into glasses, over ice, if desired. Garnish with lemon slices and mint leaves.

Cucidati Recipe (Italian Fig Cookies) –

Cucidati Recipe (Italian Fig Cookies) – 

Figs are a staple in the Italian diet. We eat them fresh, when we can find them, we eat them dried, we eat them made into jams and jellies, and we love them in cookies. Many Italians have fig trees and grow their own figs. If you are a fig lover, then try this recipe. We are certain you will enjoy it.
Italian Fig Cookies

Yield: Varies based on size, about 4 dozen cookies

Ingredients:

Dough for Italian Fig Cookies
4 cups all-purpose flour
1½ tablespoons baking powder
¼ teaspoon salt
½ cup sugar
1 cup vegetable shortening
1 egg
1 tablespoon vanilla extract
½ cup milk

Filling for Italian Fig Cookies
1 cup dried figs
1 cup dried dates, pitted
¾ cup raisins – Everybody Loves Italian
½ cup walnuts, chopped or ground in food processor
½ teaspoon ground cinnamon
¼ cup honey
¼ cup orange marmalade

Icing for Italian Fig Cookies
2 cups powdered sugar
1 teaspoon vanilla extract
4 tablespoons milk (approximately)
Colored sprinkles (optional)

Directions for Italian Fig Cookies

1. Sift flour, baking powder, and salt in a large mixing bowl. Whisk in the sugar and combine well.

2. Cut in the shortening with a fork (Everybody Loves Italian) or pastry blender and work the mixture until it looks like cornmeal.

3. In a separate bowl whisk together the egg, vanilla, and milk.

4. Add the egg mixture to the flour mixture and mix with an electric mixer for a full 3 minutes. Dough will be soft.

5. Remove the dough from the mixer and knead by hand for 5 minutes.

6. Divide the dough into 4 equal pieces, wrap each with plastic wrap, and refrigerate for at least 45 minutes.

7. To make the filling, grind figs, dates, and raisins in a food processor until coarse.

8. Place fig, date, and raisin mixture in a bowl. Add the remaining ingredients and mix well. Mixture will be thick. Set aside.

9. Preheat oven to 375° and line two cookie sheets with parchment paper.

10. Work with one piece of dough at a time, leaving the remaining pieces in the refrigerator until needed. On a floured surface roll the dough into a 12-inch square.(Everybody Loves Italian) Cut dough into 2×3-inch rectangles. Spoon about 1 teaspoon of filling into the middle of each rectangle. Carefully fold the short edges over to meet in the center and pinch to seal. Seal the sides as well.

11. Place each cookie, seam-side down, on a baking sheet, leaving 1-2 inches between each cookie.

12. Bake for 12 to 15 minutes, or until the cookies are golden in color.

13. Remove from oven and transfer to a wire rack to cool. Cool completely before icing.

14. For the icing, mix together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. You’ll want the icing to be thick enough not to be runny, but still easily spreadable. (Everybody Loves Italian) Ice the tops of the cookies and decorate with sprinkles, if desired. Let the icing set completely before storing in an airtight container.