Wednesday, February 15, 2012

Oreo Pie

What could you do to improve Oreos and Ice Cream?  Add butter and Cool Whip, that's what.  For variety you can vary the type of ice cream, try coffee, chocolate, mint-chip, whatever you like.  I don't think I need to spend any words here convincing you that this is tasty so I will cut to the important stuff.

When you are making this pie, the crust will work much better if you press it very firmly using a tool.  I usually have my husband do this for me and he usually uses a flat-bottomed bowl to press the Oreo crumbs into the pan.  If you skip this step then the crust will not cut when you try to remove it, but, don't worry, it will still taste good.


Oreo Pie
Prep Time: 45 minutes     Serves: 15-20

For Crust:
  • 25 (or 1/2 a package) Reduced Fat Oreos
  • 1 Tablespoon Butter Melted
For Filling:
  • 40 (or just under 1 package) Oreos, reserve 2 Tablespoons
  • 1 gallon Ice Cream (chocolate or vanilla), slightly softened
For Topping:
  • 1 large (or 2 regular sized) container of Whipped Topping, thawed
  • 2 Tablespoons Oreo crumbs
Crush Oreos in food processor until they are fine crumbs.

Combine Oreos and butter in a 10 x 15 pan.

Press the crust firmly into place.

Freeze crust for about 1 hour.

Crush Oreos in food processor.

Stir Oreos and ice cream together until well mixed.*

Spread ice cream mixture over crust.

Spread whipped topping over ice cream.

Top with Oreo crumbs.

Return to freezer to set completely, about 2 hours.

Remove from freezer 10-15 minutes before serving to make cutting easier.

*You may find it easier to do this in two batches.

Thursday, February 9, 2012

Loaded Mashed Potates

Mmm, loaded mashed potatoes.  When you want a side that is delicious but not overly fancy, a dish that tastes like a home run but still lets the main dish shine, consider this recipe for loaded mashed potatoes.  This recipe makes a great side for BBQ chicken, steak, pork chops, even fish.  The best thing about mashed potatoes is often the gravy, but if you don't have gravy, make this - your taste buds will thank you.

Loaded Mashed Potatoes
Total Time: 30 minutes     Serves: 4-6
  • 6 Potatoes, peeled and cut into pieces
  • 3 slices Bacon
  • 1/2-1 cup Low-fat Buttermilk
  • 1 cup Cheddar Cheese, shredded
  • 2-3 Green Onions, thinly sliced
  • Pepper

Add potatoes to boiling water and boil until fork tender, about 20 minutes.

Place bacon on plate and cover with a paper towel.  Cook by microwaving about 5 minutes.

Once bacon is cool enough to touch crumble into small pieces.  Place in bowl and serve alongside potatoes.

Drain water from potatoes and return potatoes to cooking pot.  Mash with potato masher.

Add buttermilk, cheese and pepper to potatoes and stir to combine.  Add more buttermilk, cheese or pepper as needed for taste and consistency.

Serve topped with cheese, bacon and green onion.

Thursday, February 2, 2012

Homemade Pizza

What is more fun than homemade pizza.  Nothing, that's what.  Making your own pie is a great idea for a family dinner, a date night, or a night in by yourself.  Everyone gets to have something of their own.  Don't worry about perfect pizza shape, we have made round pizzas, square pizzas, and even one shaped like Africa - they all come out great.  Having made this recipe several times I can tell you that everyone seems to prefer a thicker crust (even those who normally like a thin crust) and that the only thing you can do to go wrong is to add too many watery toppings (tomatoes and mushrooms are great, but be gentle.)  Have some fun getting toppings together and have a pizza party with your family.  You won't regret it.

Homemade Pizza
Total Time: 2.5 hours     Serves: 4-8

For Crust:

  • 1 cup Hot Tap Water
  • 1 Tablespoon Yeast
  • 1 Tablespoon Sugar
  • 3 cups Bread Flour
  • 4 teaspoons Dry (powdered) Milk
  • 1 teaspoon Salt
  • 1/3 of a whole Egg, beaten*
  • 1 Tablespoon Butter

For Sauce:

  • 1 small can Tomato Sauce
  • Pinch of Garlic Powder
  • 1 teaspoon of Italian Seasoning

For Toppings:

  • 4 cups Mozzarella Cheese, grated
  • Pepperoni or toppings of your choice

In small bowl mix hot water, yeast and sugar; stir to combine and set aside.

In bowl of a stand mixer** combine bread flour, dry milk, salt, egg and butter.

With the mixer's flat beater attached mix while slowly adding water mixture.  Mix until ingredients are thoroughly combined.

Attach mixer's dough hook and knead until dough is smooth (not sticky) and elastic, about 5 minutes.

Place dough in bowl, cover with a towel and set in a warm place to rise until it has doubled in size, about an hour.

Punch dough down and cut into quarters.

Stretch out each quarter to desired size and shape.

Place dough on parchment paper.

Top dough with sauce, cheese and toppings.

Place parchment paper directly on preheated oven rack and bake at 425 for 25 minutes, rotating half way through cooking.

*remaining 2/3 of egg can be used for: scrambled eggs, omelets, frozen in 1/3 portions for latter use or recipe can be easily tripled.

**dough can be mixed and kneaded by hand.

Thursday, January 26, 2012

Fettuccine Alfredo

Now, sometimes you want to be good and eat something healthy for dinner.  If this is one of those times, go look at a different recipe.  This recipe for Alfredo sauce makes no apologies, it cuts no corners, taste and rich creamy texture are its only considerations; dieters beware.  

Consider serving this with some pan-seared chicken and steamed broccoli.  Although I do not recommend adding this recipe to your weekly rotation, it is a treat to indulge in once-in-a-while.

Fettuccine Alfredo
Total Time: 45 minutes     Serves: 4
  • 1 stick Butter
  • 1 pint Cream
  • 1-2 cloves Garlic, minced
  • Pepper, to taste
  • 2 1/2 cups grated Parmesan Cheese
  • 1 pound Fettuccine, cooked and drained

In medium sauce pan melt butter and heat until a foam forms on top.

Add cream and heat until frothy, do not allow to boil.

Add garlic and pepper, stir to combine.

Add cheese and stir until melted.

Allow sauce to reduce on low for about 10 minutes.

Add sauce to cooked pasta and toss to combine.

Thursday, January 19, 2012

Honey Chip Cookies

When I hear cookies I immediately think of chocolate chip cookies.  They are my favorite cookie by far.  My favorite recipe for chocolate chip cookies is on the bag of chocolate chips.  However, if you are looking for something distinctive, but with all the comfort of traditional chocolate chip cookies these are perfect.

The honey in these cookies gives them just a little something different.  It also helps them to maintain there moisture better than standard chocolate chip cookies.  Their ability to stay moist makes them perfect for baking up ahead of time.  These cookies also freeze better than most cookies.  They keep well but my favorite way to eat them is fresh from the oven while they are still warm.

Honey Chip Cookies
Total Time: 1 hour     Makes: 36

  • 3/4 cup Shortening
  • 2/3 cup Brown Sugar
  • 1/2 cup Honey
  • 1/2 teaspoon Vanilla Extract
  • 1 Egg 
  • 1 2/3 cups Flour
  • 1/4 teaspoon Salt
  • 2 teaspoons Baking Soda
  • 1 cup Chocolate Chips

In mixing bowl cream together shortening, brown sugar and honey.

Add vanilla and egg and mix until combined.

Add flour, salt and baking soda and mix until combined.

Stir in chocolate chips.

Scoop onto cookie sheet.

Bake at 350 for 12 minutes.

Thursday, January 12, 2012

Fried Rice

There are almost as many recipes for fried rice as there are people for whom the words "rice" and "food" are one word (that is a lot.)  This recipe came to my mom when she was serving in Korea.  

I really like to eat fried rice with beef tips, but you can also add a little ham, bacon, or extra egg to make this a full meal.  I have also tried this recipe with brown rice, I do not like it quite as well, but, it works.  If you are trying to limit your carbs, consider adding more protein and veggies.  You can also reduce the butter if you are looking to save some calories.  Any way you make this Korean style fried rice, it is quite delicious.

Fried Rice
Total Time: 1 Hour     Serves: 4
  • 5 Eggs, lightly beaten
  • 1 stick of Butter
  • 3 cups of uncooked Rice, cooked
  • 1 cup Corn
  • 1 cup Peas
  • 2 Green Onions,thinly sliced

In large pan, scramble eggs and then remove from pan and set aside.

Melt butter in pan.

Add cooked rice and stir to coat rice with butter.

Add peas and corn and cook on low until vegetables are heated through.

Add the eggs back in, along with the green onions and stir to combine. 

Thursday, January 5, 2012

Foil Packet Potatoes

These potatoes go well with any hunk of meat you are serving - roast beef, pork tenderloin, BBQ tri tip, chicken breast, the list goes on.  I have provided the recipe for one generous portion; of course, if you want to make this for more than one person, you can make as many packets as you like.  You can even make this in a casserole in your oven, but, the foil packets make it possible to take this dish anywhere there is fire - camping, BBQ, or at home.


Foil Packet Potatoes
Total Time: 1 Hour     Serves: 1

2 small Potatoes, cut into 1/2 inch cubes
1 Tablespoon Butter
Salt and Pepper
Sprinkle of Onion Powder
Sprinkle of Garlic Powder
Sprinkle of Herbs de Provence (or any other herbs)
1 Tablespoon Cream
Salt and Pepper

On a piece of aluminium foil place potatoes, butter, salt, pepper, onion powder, garlic powder and herbs.  

Pour cream on top.

Form a packet around potatoes with foil, by bringing two opposite sides together and rolling down, then rolling the other two sides in.

Place packets on baking sheet in case the packets leak.

Bake at 375 for 45 minutes or until potatoes are tender.