Friday, October 31, 2014

Graveyard Dirt Cake





Happy Halloween! Here is an easy Halloween dessert that you can make no matter where you are celebrating. Adults and kids both love this one. I used Milano cookies for the "graves" but you can use anything that you want to decorate. I used chocolates that were shaped like pumpkins, witched, and skulls because that it what I found in the store. Use anything you like!

Ingredients
1 (20 ounce) package Oreo cookies 
½ stick Butter, softened
8 ounce package Cream Cheese, softened
1 cup Powdered Sugar
3 cups Milk
2 packages instant Vanilla pudding
12 ounce Cool Whip

Milano Cookies
1 small package Gummy Worms

Instructions
1. Crush Oreos. Spread 1/3 of the crushed Oreos into a 13x9 baking dish (or any serving dish that you want to use). Set aside the rest. 
2. Mix Butter, Cream Cheese, and Powdered Sugar. 
3. In  separate bowl, whisk the Pudding and Milk. Fold Cool Whip into mixture. 
4. Combine Butter mixture with Pudding mixture and blend well. Spread 1/2 the mixture over the Oreo cookies in the dish. 
5. Add 1/3 crushed Oreos on top followed by the rest of the Pudding. Place Gummy Worms between each layer as desired. Top with the remaining Oreos. 
6. Place Milano cookies into the dessert to look like graves. Add any addition candy that you like as desired. Get creative!
7. Chill for 3 hours before serving. 

Thursday, October 16, 2014

Weeknight Creamy Pasta


A quick and easy weeknight meal.

Ingredients

1 package Rigatoni
Oil
1lb Chicken, boneless, skinless
1 jar Alfredo Sauce
6 oz Mushrooms
1 bag fresh Spinach
Grape Tomatos

Instructions

1. Preheat oven to 450 degrees.
2. Cook Rigatoni according to package instructions. Drain
3. Heat Oil and cook Chicken until lo longer pink. Stir in Alfredo Sauce.
4. Add Spinach, Mushrooms, and Tomatoes to Rigatoni. Gradually stir in Chicken and Alfredo mixture.
5. Transfer to 13x9 baking dish and bake for 20-25 minutes.


Chocolate Peanut Butter Bars



I made these the other day and they were terrific. I will try making hem with dark chocolate next time because that is Shane's favorite.  


Ingredients 
  • 1 1/2 sticks unsalted Butter, melted
  • 2 cups crushed Pretzels
  • 1 1/2 cups Powdered Sugar
  • 1 1/4 cups Creamy Peanut Butter
  • 1 1/2 cups Semi-Sweet Chocolate Chips
Instructions
  • Spray an 8x8 baking pan with cooking spray. Set aside. 
  • Place melted Butter, Pretzels, Powdered Sugar, and 1 cup Peanut Butter in a large bowl. Mix until well combined. Spread evenly into baking pan. 
  • Place Chocolate Chips and remaining 1/4 cup Peanut Butter in a microwave-safe bowl. Heat on HIGH power in 30 second increments, stirring between each, until melted and smooth. Pour over bars and spread with a spatula to evenly coat. Chill for at least 1 hour to set, slice into bars.

Friday, October 3, 2014

Slow Cooker Chicken and Wild Rice Soup



Ingredients

1 can Cream of Celery
1 can Cream of Mushroom
2 large Carrots- diced
1 cup Onions, chopped
1 lb boneless, skinless Chicken Breast
6 oz Mushrooms, diced
1 tsp Parsley
1 Tsp Thyme
32 oz Chicken Stock
3-4 strips Bacon, chopped
1 (6oz) package Long Grain and Wild Rice

Instructions

1. Add everything expect for the Rice to the Crock Pot.
2. Cover and cook 7-8 hours on Low.
3. Remove Chicken and shred. Return to Crock Pot.
4. Stir in Rice and seasoning packet and cook for an additional 1 hour.

Thursday, October 2, 2014

Chocolate Pumpkin Pecan Bars



Ingredients

2 cups all-purpose Flour
1 tbsp Pumpkin-Pie Spice
1 tsp Baking Soda
1/2 tsp Salt
1 cup (2 sticks) Butter, room temperature
1 1/4 cups Granulated Sugar
1 Egg
2 tsp Vanilla 
1 can Pumpkin

10 oz Package Pecans
1/2 package semisweet Chocolate Chips

Instructions


1. Preheat oven to 350 degrees. 
2. In a medium bowl, mix together flour, pumpkin pie spice, baking soda, and salt. 
3. In separate bowl, use electric mixer to cream butter and sugar until smooth; beat in egg and vanilla until combined. Stir in pumpkin and mix well. Gradually stir in flour mixture low until  combined. Fold in  pecans and chocolate chips. 
4. Pour into lightly greased 9X13-inch baking pan.  Bake bars for 35-40 minutes. 
5. Cool completely and cut into squares.