1 bag double stuff oreos
1/2 bag milk chocolate chips
1/2 bag white chocolate chips
1/4 bag mini marshmallows
1 can sweetened condensed milk
Preheat oven to 350. Crush whole bag of oreos (I put them in my food processer). Grease a 9x13 pan and push down one half the crushed oreos. Then layer chocolate chips and marshmallows. Add the rest of the oreos to the top and drizzle the whole can of sweetened condensed milk. Cook in oven for 28-32 min. the marshmallows should be golden brown. Cool through before cutting.
Thursday, June 17, 2010
Thursday, June 10, 2010
Hot Buttered Pretzels
* 2 1/2 cups unbleached all-purpose flour
* 1/2 teaspoon salt
* 1 teaspoon sugar
* 2 1/4 teaspoons instant yeast
* 1 cup warm water
Topping:
* 1/2 cup warm water
* 1 teaspoon sugar
* Coarse, kosher or pretzel salt
* 3 tablespoons salted butter, melted
Place all the dough ingredients in a bowl and beat until well combined. Knead the dough, by hand or mixer, for about 5 minutes, until it's soft, smooth, and quite slack. Dust the dough with flour (to keep from sticking) and place it in a plastic bag; close the bag, leaving enough room for the dough to expand, and let it rest for 30 minutes.
Preheat the oven to 500 degrees. Prepare two baking sheets by spraying them with vegetable oil spray or lining them with parchment paper.
Transfer the dough to a lightly greased work surface and divide it into eight equal pieces. Let the pieces rest, uncovered, for 5 minutes.
Roll each piece of dough into a long thin rope (around 28 inches) and twist each rope into a pretzel. Dip the pretzels in the warm water mixed with 1 teaspoon sugar, and place them on the baking sheets. Sprinkle them lightly with the salt. Let them rest, uncovered, for 10 minutes.
Bake the pretzels for 8-9 minutes, until they're golden brown, reversing the baking sheets halfway through.
Remove the pretzels from the oven and brush them thoroughly with the melted butter. Keep brushing butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.
* 1/2 teaspoon salt
* 1 teaspoon sugar
* 2 1/4 teaspoons instant yeast
* 1 cup warm water
Topping:
* 1/2 cup warm water
* 1 teaspoon sugar
* Coarse, kosher or pretzel salt
* 3 tablespoons salted butter, melted
Place all the dough ingredients in a bowl and beat until well combined. Knead the dough, by hand or mixer, for about 5 minutes, until it's soft, smooth, and quite slack. Dust the dough with flour (to keep from sticking) and place it in a plastic bag; close the bag, leaving enough room for the dough to expand, and let it rest for 30 minutes.
Preheat the oven to 500 degrees. Prepare two baking sheets by spraying them with vegetable oil spray or lining them with parchment paper.
Transfer the dough to a lightly greased work surface and divide it into eight equal pieces. Let the pieces rest, uncovered, for 5 minutes.
Roll each piece of dough into a long thin rope (around 28 inches) and twist each rope into a pretzel. Dip the pretzels in the warm water mixed with 1 teaspoon sugar, and place them on the baking sheets. Sprinkle them lightly with the salt. Let them rest, uncovered, for 10 minutes.
Bake the pretzels for 8-9 minutes, until they're golden brown, reversing the baking sheets halfway through.
Remove the pretzels from the oven and brush them thoroughly with the melted butter. Keep brushing butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.
Garlicky Baked Butternut Squash
Ingredients
* 2 tablespoons minced fresh parsley
* 2 tablespoons olive oil
* 2 garlic cloves, minced
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
* 1/3 cup grated Parmesan cheese
Directions
1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.
* 2 tablespoons minced fresh parsley
* 2 tablespoons olive oil
* 2 garlic cloves, minced
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
* 1/3 cup grated Parmesan cheese
Directions
1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.
Friday, June 4, 2010
Cilantro Turkey Burgers
About 1 lb. ground turkey
1 T. montreal grill seasoning
2 T. worchestershire sauce
1 T. garlic powder
A hand full of cilantro, chopped finely
Mix all together. Form into patties. Grill about 7 minutes on each side and enjoy!
These go really good with whole wheat buns, swiss cheese and avacado.
Thursday, June 3, 2010
Cream Cheese Pinwheels
Two 8 oz. cream cheese bricks
1 cup shredded cheddar cheese
1 package dry Hidden Valley Ranch mix
4 oz. can of green chilis
1/2 cup sliced green onions
1/2 cup chopped pimento (I used fresh red pepper)
Two 4 oz cans of chopped black olives
One package Homestyle tortillas
Mix everything (except tortillas, obviously) together and spread on tortilla fairly thin. Roll tightly and refrigerate overnight.
*Note: I halved the recipe and it still made a lot - I think about 8 tortillas worth. Also, I only refrigerated them for an hour or 2, and they were just fine.
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