Cookies & Cream Casserole :)

I haven't updated this site in ages, and for that I apologize. Things have been crazy busy lately. But summer is coming soon, so I'll be able to start posting weekly again.

Now, a dessert for you! It's yummy good. I hope everyone enjoys it. My version is vanilla cookies and cream. It tastes awesome, though I'm sure the actual Oreos would taste better.






What's Needed:
1/2 C. butter, melted (1 stick)
1 1-lb. package of Oreo cookies, crushed (or similar)
3 C. milk
2 4-serving-size packages instant vanilla pudding mix
1 8-oz. package cream cheese, softened
1 8-oz. container frozen Cool Whip, thawed (or similar)

1. In a large bowl, drizzle the melted butter over crushed cookies; toss to coat evenly. Set aside 1/2 cup of the crumb mixture. Sprinkle the remaining crumb mixture into an ungreased 9x13 inch baking pan. Set aside.

2. In amedium bowl, combine milk and dry pudding mix. Set aside.

3. In a large bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Add milk-pudding mixture. Beat until combined. Fold in Cool Whip.

4. Pour the pudding mixture over the crumb mixture in pan. Sprinkle the reserved 1/2 C. crumb mixture over the pudding. Cover and chill for at least 8 hours or up to 24 hours.

Makes 12-14 servings.

PointsPlus: 7


Husband's Grade: A+

Inspired by: 9x13: The Pan That Can

Baking Extravaganza: Apple Crisp

A great dessert for a cold, snowy day in Illinois.

Apple Crisp with a Twist(It's with a twist because I didn't have any oats in the house. My solution--3 packets of instant, microwaveable oatmeal. It worked out well enough for me) :)

What's Needed:
4 medium sliced, peeled apples (tart apples work best)
3/4 C. packed brown sugar
1/2 C. all-purpose flour
3 packets of UNFLAVORED instant oatmeal
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/3 C. cold butter
(Vanilla ice cream, optional--but it's SUCH a good option!)

1. Place the apples in a greased 8-in. square baking pan.









2. In a small bowl, combine the brown sugar, flour, oats, cinnmon, and allspice. Cut in butter until mixture is crumbly. Sprinkle over the apples.








3. Bake, uncovered, at 375 for 30-35 minutes or until apples are tender. Serve warm with ice cream, if desired.


Serves 6 people

Husband's Grade: A
PointsPlus: 8

Inspired by: Taste of Home Baking Book

Venison Potpie and Rustic Peach Tart

This first recipe, I can not say how it went--personally, that is. I can't stand venison, but having a ton of it in my freezer downstairs, I decided to use the ground venison for a recipe today. Husband raved about it. I'm glad I made two smaller versions instead of one big potpie in the 9x13 pan I normally use. Honestly--cooking it wasn't so horrible. The ground venison was also mixed with pork, so there wasn't an overwhelming smell of venison.

What's Needed:
1/2 of a 15-oz. package rolled refrigerated unbaked piecrust (1 crust)

1-1.5 lb. of ground venison

2 C. refrigerated diced potatoes with onions or loose-pack frozen diced hash brown potatoes with onions and peppers

2 C. loose-pack frozen mixed vegetables

1 15-oz. can tomato sauce

1 14.5-oz. can diced tomatoes, drained

2 tsp. sesame seeds

1. Preheat oven to 400. Let refrigerated piecrust stand according to package directions.

2. Meanwhile, in a large skillet cook ground benison over medium heat until cooked through, using a wooden spoon to break up meat as it cooks; drain off fat.

3. Stir in potatoes, mixed vegetables, tomato sauce, and tomatoes into the meat mixture. Spoon into an ungreased 9x13-inch baking dish.

4. Unfold piecrust; cut into 8 wedges. Place half of the wedges with points toward center, along one long side of teh dish, overlapping wedges slightly at the base. Repeat with remaining pastry wedges. Sprinkle with sesame seeds.

5. Bake uncovered for 18-20 minutes or until the pastry is golden brown. Let stand 10 min. before serving.

Husband's Grade: A+
PointsPlus 6 for 1/8 of the casserole

Inspired by: 9x13: The Pan That Can





This, on the otherhand, I can say was scrumptious! Don't forget to put down parchment paper on your baking sheet. I have to throw mine out now, because it's beyond cleaning. I admit I took the easy way out on this, but it was good, notheless.

What's Needed:
1 ready-to-bake pie crust
1 can (about 20 oz. or so) Peach pie filling
1 T. milk
A pinch course sugar

1. Preheat oven to 375. Let refrigerated piecrust stand according to package directions. Line cookie sheet with parchment paper.

2. Unroll pie crust. Add peach pie filling to the middle of the pie crust. Bring up the sides of the pastry and pinch together.

3. Coat pie crust with milk and sprinkle with coarse sugar.

4. Bake at 375 until crust is golden brown and filling is bubbly.

Husband's Grade: A
PointsPlus: 7 for 1/6 of the tart

Inspired by: The Taste of Home Baking Book

Family Recipes

Tonight was a night of recipes handed down from both of our mothers :) For dinner, we had Chicken Vesuvio, rated an A+ as always. (I'd give you the recipe, but then I'd have to kill you).

Then I started to think about the recipes that my mom had hand-written for me before I got married.
I had the taste for something sweet, and I immediately thought of her homemade vanilla pudding. Pudding is not hard to make at all. The whole process takes about 20-30 minutes, and is much better tasting than anything you could make from a box (though Jello Cook & Serve vanilla pudding is a close runner up).

What's Needed:
1/3 C. sugar
2 T. cornstarch
1/8 tsp. salt
2 C. milk
2 egg YOLKS, slightly beaten
2 T. butter, melted
2 tsp. vanilla

1. Blend sugar, cornstarch, and salt in 2-qt. saucepan.
2. Combine milk and egg yolks. Gradually stir into sugar mixture.














3. Cook over medium heat, stirring constantly until mixture thickens and boils.













4. Boil and stir 1 minute. Remove from heat.
5. Stir in butter and vanilla. Pour into dessert dishes.

6. Cool slightly and chill. Put wax paper on top to prevent skin from forming. (Personally, the skin is my favorite part--yum!)

I like to enjoy this slightly warm off the stove. It tastes just as good when chilled, but for me--sitting on the couch, eating warm, freshly made vanilla pudding brings back memories of snow days and spending the morning with the best mom in the world!

Love you mom! Thanks for everything <3

Husband's Grade: A+ (as always)
PointsPlus: 5 points (1 dessert cup; makes about 4)