Cookies & Cream Fudge Recipe Link

Cookies & Cream Fudge recipe

Cookies & Cream Fudge

Finally, I have a recipe to share with y’all after what feels like too freaking long !

Ingredients

16 Oreo cookies, broken into chunks*, divided (I used original Oreos)
1 can (14 oz.) sweetened condensed milk
2 Tbsp. butter (I used unsalted butter)
2 2/3 cups white baking chips**
1 tsp. vanilla extract
Crushed peppermint candies, optional (I didn’t use them)

Directions

Take an 8-in. square dish out and line the inside of it with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Take half of the broken Oreos and spread them out across the bottom of the dish.
Take a heavy saucepan and add the milk, butter and baking chips to it. Set the saucepan over low heat and stir constantly until the chips have melted and everything’s combined (not gonna lie, I don’t workout much so my arms got a little bit of a workout stirring this). Take the saucepan off the heat and add the vanilla extract in, stirring to combine.
Pour the chocolate mixture over the cookies in the dish, spreading it out evenly (the chocolate will start to cool down and harden a little so move quickly). Sprinkle what’s left of the cookies over the top as well as the crushed peppermint candies (if you’re using them that is), cover with more foil and place the dish in the refrigerator for a minimum of 1 hour before taking it out and cutting it into individual pieces.

Makes 3 dozen pieces.

*I broke the cookies up just using my hands but you could place them in a resealable bag and break them up in there if you don’t want to get your hands dirty.

**I used an entire (11 oz.) package of Ghirardelli Classic White Baking Chips and had to use Toll House Premier White morsels to finish getting the 2 2/3 cups called for.

Have you ever tried a Hershey’s Cookies ‘N’ Creme bar? This fudge taste just like it but with a fudge consistency ! You can eat this after the initial hour and it’s slightly firm but will almost melt in your mouth when you bite into it. Letting it sit overnight in the fridge will help firm it up a little bit more and get that fudge consistency that mommy says she’s more used to. The cookies will lose their crunch but they don’t get soggy either. To be honest, it tastes delicious enough that I want to bring some of it to to people I like but it also tastes so good that I sort of don’t want to !

This recipe came from Taste of Home.

I wasn’t paid in any form to promote/mention Oreo, Ghirardelli, Toll House, Hershey’s or Taste of Home.

Take care y’all !

Oops

I was looking at the Skillet Ground Beef Stew recipe and realized that I somehow forgot to write down how much flour was used in the recipe. I’ve gone back and corrected it so now when you look at the recipe, you’ll actually know how much flour to use rather than just having to guess !

Happy National Taco Day

Hey everybody, since it’s National Taco Day, I thought I’d post a compilation of all the tacos that’ve been posted so far. Hopefully one or more of these look tasty enough you’ll fix them in celebration of today:

Thai Chicken Tacos

Spicy Pork Tacos with Pineapple Salsa

Slow-Cooker Smoky Chipotle Beef Tacos

Chipotle-Lime Cauliflower Tacos

Shrimp Tacos with Mango Salsa

Slow Cooker Carnitas Tacos

Veggie Tacos

Chile & Coke Carnitas

BBQ Tomatillo Tacos

Pork Tacos with Pineapple-Serrano Salsa

Ground Chicken & Chipotle Hard Shell Tacos

Shredded Chicken Tacos (Tinga De Pollo)

Habanero Beef Tacos

Barbecue Pork Tacos

Fool-Your-Friends Tacos

Jackfruit Carnitas Tacos

Black Bean Citrus Slaw Tacos

Take care y’all !

Frosty Pumpkin Pie Recipe Link

Frosty Pumpkin Pie

Ingredients

2 cups frozen reduced-fat vanilla yogurt, softened (used Mayfield Lowfat Frozen vanilla yogurt)
1 reduced-fat graham cracker crust (9 inches) (used a crust that wasn’t reduced-fat)
1 cup cooked or canned pumpkin (used canned pumpkin)
1/2 cup sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt (used table salt)
1/2 teaspoon ground ginger
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed (used full-fat Cool-Whip)

Directions

Take the frozen yogurt and spread it out evenly in the crust. Place it in the freezer for 30 minutes. During those 30 minutes, take a mixing bowl out and stir the following ingredients together until combined: pumpkin, sugar, pumpkin pie spice, salt and ginger. Fold the whipped topping into the pumpkin mixture (I actually had to stir to make sure everything was off the bottom of the bowl but I did it carefully). After 30 minutes has passed, pull the crust out of the freezer and spread the whipped topping mixture over the yogurt and place the pie back in the freezer for 6 hours or overnight (I chose to let it sit in the freezer overnight). Take the pie out 20 minutes before you plan on cutting it into individual portions.

Yields: 8 slices

October is finally here !!! I love Halloween so October makes me giddy. Unfortunately, it’s hotter than it usually is this time of year so the only way to make it feel like fall is through food and what I watch. You can taste the classic pumpkin pie flavor in this and the frozen yogurt pairs perfectly with it. The graham cracker crust is a nice contrast to the soft and creamy pie filling. This is a great no-bake pie that’ll make you feel like fall is here even if the weather still says it’s summer-time.

Recipe source unknown.

I wasn’t paid in any form to mention Mayfield or Cool-Whip.

Take care y’all !

Changes

Hey everybody, this is Lisa. Mommy’s decided not to be involved with the blog. She has so much to deal with and stepping away from the blog makes things a little bit easier for her.

I’ve been trying to figure out what direction I want to take this blog in with it just being me now. I’ve decided that any new recipes posted are only going to be ones that I find delicious . There will be days that the recipes I make don’t turn out to be worth posting. On those days, I’ll still be posting, just won’t be a recipe.

To the current 117 followers, thanks for sticking with me despite going lengths of time without posting.

Hope y’all will enjoy what I have to post in the future. Take care y’all !

Comeback Sauce

Ingredients

1 cup mayonnaise
1/4 cup chili sauce
2 Tbsp. ketchup
1 Tbsp. lemon juice
1 tsp. smoked paprika
2 tsp. Worcestershire sauce
1 tsp. hot sauce (used Frank’s RedHot original)
1/2 tsp. kosher salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dry mustard
1/4 tsp. freshly ground black pepper

Directions

Combine all ingredients in a mixing bowl. Put a lid on the bowl and stick it in the fridge for at least 30 minutes before serving the sauce.

Stays good for a week.

This tasted really good as a spread on a burger but I’d love to try it as a dipping sauce for french fries or potato wedges !

This recipe came from Southern Living.

We weren’t paid in any form to promote Frank’s or Southern Living.

Take care y’all !

Cauliflower Curry

Ingredients

1 tbsp. olive oil (used extra-virgin olive oil)
1 yellow onion, diced
3 cloves garlic, minced
1 tbsp. fresh ginger, minced
2 tbsp. yellow curry powder (used hot madras curry powder)
1 tsp. cinnamon
1 tsp. cumin
1 (14 oz.) can diced tomatoes
3 (14 oz.) cans coconut milk
1 large head of cauliflower, cut into large florets
Cilantro (optional) (we used it but the curry still tasted just as great without it)
Naan (optional) (we thought the curry tasted better without it)
Rice (optional) (we used it)

Directions

Set a 5 qt. (or medium-sized pot) over medium heat, pouring the olive oil in afterwards (we used a large skillet). Once the oil’s hot, toss the onion in, stirring until it looks translucent. Mix in the garlic and ginger, continuing to stir for another minute or two or until you can smell the garlic & ginger. Add the following ingredients in, stirring until combined with the onion mixture: curry powder, cinnamon, cumin and diced tomatoes.
Slowly stir the coconut milk in, waiting for a simmer to occur. Simmer for 5 minutes, stirring frequently during that time. Using either an immersion blender or a blender (we used a blender), blend the coconut milk mixture until smooth. Bring the soup back up to a simmer before adding in the cauliflower. Simmer for 20 minutes or until the cauliflower is tender.
Serve the curry over rice, topping with the cilantro and naan on the side.

Mommy loves this dish ! Adding some table salt really brought the flavors of the curry out and pureeing the coconut milk mixture made it silky smooth. Hope you enjoy this as much as mommy did !

This recipe came from The Modern Proper.

We weren’t paid in any form to promote The Modern Proper.

Take care y’all !