Oreo Layer Dessert....Until I think of a better name!

I made this today for our crawfish boil and it was a crowd pleaser! I found this recipe on pinterest, of course, and it's just called an oreo layer dessert....so until I think of a better name (which I think it deserves), I will call it that. This is one of those desserts I would classify as dangerous. It's dangerous because it's a real light and airy dessert; as in you don't feel totally stuffed after you eat it; as in you will probably find yourself going back later to get seconds (or thirds), if you're like me. Dangerous. For some strange reason this dish reminded me of banana pudding. But chocolate. And without bananas. I think it was the pudding and fluffy cool whip mixture that reminded me of it. Make sure to let the cream cheese soften on the counter for a while before you are ready to start. Also, you can make the chocolate pudding beforehand and let it set up in the fridge, that way it's ready to go when you start layering. This is the perfect spring/summertime dessert. Hope you enjoy!

Oreo Layer Dessert

You will need:

-1 package regular oreos

-1/2 cup (1 stick) unsalted butter, melted

-1 large box instant chocolate pudding (I used JELLO brand, I believe 6 1/2 serving size)

-2 1/2 cups milk

-2 (8oz) containers of cool whip

-8oz cream cheese, softened

-1 cup powdered sugar

*Crush the whole package of Oreos until they are coarse crumbs (don't get them too fine). I used my food processor for this or you can put them in a ziploc bag and use a rolling pin. Save 1/2 cup of the crumbs to sprinkle on top of dessert when you are done

*Pour remaining crumbs into a 13x9 inch dish. Melt butter and pour over crumbs in dish. Stir around with a spoon and then use your hands to press crumbs into the bottom of the dish to make a crust.

*Make chocolate pudding by mixing 2 1/2 cups of milk with pudding mix with an electric mixer for 2 minutes. (I used my whisk attachment on my mixer). Set in the fridge to let pudding firm up for a few minutes. You can always make pudding ahead of time, that way it will be ready to go already

*In a mixing bowl beat softened cream cheese until its smooth, then add 1 cup powdered sugar and beat until incorporated. Fold in 1 container of cool whip to cream cheese mixture.

*Now you're ready to layer: top oreo crumb crust with cream cheese mixture, then chocolate pudding, then the remaining container of cool whip. Sprinkle 1/2 cup remaining oreos on top. Cover and refrigerate until ready to serve.

Crispy Cheddar Chicken

I found this recipe on jamiecooksitup.blogspot.com which I found via Pinterest, of course! If you can't tell I'm a little addicted to pinterest now. The recipes and ideas I have found on there are amazing, so I decided I needed to actually start making some of these yummy dishes instead of just pinning them. I'm pretty pleased because I've made about four dishes in a row that have turned out excellent....as in, my family wants me to make them again! I usually won't post recipes to the blog unless they really turn out good, and I think that you will like them too! This one for sure was exceptional and I will be making it again. Very simple and easy, just how I like them to be:)

Crispy Cheddar Chicken

*Note: The original recipe called for 4 large chicken breasts, I only used 3. I also added a pinch of cayenne pepper to the cracker crumbs for a little extra flavor. And, instead of 3 cups of cheese, I used 2 cups. This made more than enough to feed our family of 4

You will need:

-3 large chicken breasts

-2 sleeves Ritz crackers

-1/4 tsp salt

-1/8 tsp pepper

-pinch of cayenne pepper

-1/2 cup milk

-2 cups shredded sharp cheddar cheese

-1 tsp dried parsley flakes

For the sauce:

-one can cream of chicken soup

-2 Tbsp butter

-2 Tbsp sour cream

*Preheat oven to 400

*Begin by cutting each chicken breast into 3 large pieces

*Put Ritz crackers into a food processor and finely crush

*Pour the milk, cheese, and cracker crumbs into 3 small separate dishes

*Add salt, pepper, and cayenne to the cracker crumb mixture and stir around

*Dip each piece of chicken into the milk, then cheese, then cracker crumbs. (Use your fingers to press the cheese and cracker crumbs into the chicken....some will fall off, it's ok)

*Spray a 9x13 dish with cooking spray, and lay the chicken inside the dish

*Sprinkle the dried parsley flakes over the pieces of chicken

*Cover the pan tightly with foil and bake at 4oo for 35 minutes. Uncover and bake for an additional 10 minutes more until edges of chicken are brown and crispy. While the chicken bakes for the last 1o minutes, start making the sauce...

To make the sauce:

*In a medium saucepan combine cream of chicken soup, sour cream, and butter. Whisk together over med-high heat until melted and hot. Spoon over top of chicken. Sprinkle on a few more parsley flakes if desired.

I served this with steamed broccoli that I seasoned with garlic sea salt, black pepper, and a little spray butter. Hope you enjoy:)

Tuscan Pasta with Tomato- Basil Cream

I found this dish on pinterest via myrecipes.com, and after looking at the ingredients list, I decided it looked too easy not to at least try out. This dish is easy to make, and takes very little time. I made this in about 15 minutes....perfect for a busy weeknight. I wasn't really expecting a lot of flavor, simply because it just seemed too easy, but it really surprised us at how good it was! Kevin even ate the leftovers for work the next day. I will definitely be making this again soon! The recipe calls for a few tablespoons of white wine.....I usually have a 4 pack of the mini bottles in the fridge (they're perfect if you're like me and just want one glass of wine with dinner every now and then). I used what I needed for the recipe, then poured myself the remainder. If you aren't a wine drinker, you can get a mini bottle in the wine section of the grocery store for 1 dollar buy itself usually. Or just leave it out....I'm just not sure it will taste the same:)

Tuscan Pasta with Tomato-Basil Cream

You will need:

-1 (20oz) package refrigerated four cheese ravioli (I used Buitoni)

-1 (160z) jar sun dried tomato alfredo sauce (I used Classico)

-2 Tbsp white wine (I had Chardonnay)

-2 medium sized roma tomatoes, chopped

-1/2 cup chopped fresh basil

-1/3 cup grated parmesan cheese

-sea salt and fresh ground black pepper

*Prepare pasta according to package directions; drain pasta

*Meanwhile, pour alfredo sauce into a medium saucepan. Pour 2 Tbsp wine into the empty alfredo sauce jar, tighten the lid, and shake vigorously. Pour wine mixture into alfredo sauce and stir. Stir in chopped tomatoes and chopped basil, season with salt and pepper, and cook over medium heat for about 5 minutes until thoroughly heated.

*Toss sauce with pasta and top with 1/3 cup grated parmesan cheese

Three Packet Crockpot Roast

I made this roast a few weeks ago, and it is by far my favorite crock pot roast recipe that I've tried so far. I typically do roast in the oven, but saw this recipe via pinterest that came from www.plainchicken.com and decided to try it out. I love the fact that it took me about 3 minutes to prepare, and then I could enjoy the rest of my day! The gravy that this roast makes is awesome...I served it with whole grain white rice and mixed it into the rice for extra flavor. Yum. I used a 3 lb roast and cooked it on the lowest setting of my crock pot for 9 hours. At about 8 hours, I checked the roast and decided to spoon the sauce in the crock pot all over the top of the roast so it didn't get too dry...not really sure if this was necessary, but this roast was so tender!

You will need:
-3-4 pound beef chuck roast
-1 cup water
-1 cup salsa (I used mild PACE picante)
-1 packet onion soup mix
-1 packet Italian dressing mix
-1 packet Au Jus mix (I had to look hard for this one, but it was right where all of the taco, chili, and gravy mixes are)
*Whisk together water, salsa, and all three seasoning packets. Place roast in the crock pot. Pour seasoning mixture over the roast. Cover and cook on LOW for 8-10 hours.

Pretzel Kisses

I thought I would post these scrumptious little treats for any of you who haven't seen these yet. I've seen lots of variations and names for them, but in our family we call them "pretzel kisses". These are super easy and fast to prepare.... cheap too! I've made these for the kids class parties several times and they are always a hit. The sweetness of the chocolate and the saltiness of the pretzels is a perfect combo for a quick snack. If you have kiddos, let them help unwrap the kisses for you....they will love it!

For Valentines I used Hershey Hug Kisses and the dark chocolate M&M's

Or, you can use regular milk chocolate Hershey kisses with regular M&M'sYou will need:

-Pretzel waffle squares

-M&M's

-Hershey kisses, unwrapped

*Pre heat oven to 225

*Line a large baking sheet with foil and spread out the pretzels

*Place a Hershey kiss on top of each pretzel, pointed side up

*Put into oven for about 2 minutes or just until the chocolate starts to get soft...but NOT melted

(I usually keep the oven door open a little and keep a close watch on them...if you are unsure,

take a toothpick stick it in the chocolate)

*When kisses are softened, take out of oven and immediately press an M&M into chocolate...be gentle pressing

*Stick them in the refrigerator for 20-30 minutes to firm up and you are done!