Okay if you like reeces peices, or peanut butter, or oreos, or all 3 combined, then you HAVE to make this. It only has a few ingredients, requires NO BAKING, and tastes like heaven.
(makes enough to fill 9x13pan)
20 oreo cookies, crushed to crumbs
1 (8 oz) package cream cheese, softened
2 cups powdered sugar
3/4 cups creamy peanut butter
1 (12 oz) container frozen whipped topping, thawed
Press crushed cookies in bottom of pan (reserve few for topping if you want). Then beat together cream cheese and powdered sugar. Stir in peanut butter until blended. Fold in whipped topping. Spread over crushed cookies, sprinkle reserved cookie crumbs on top, and freeze for a couple hours. Then cut and serve!
(tip, it may be hard to spread the filling over the cookie crumbs but be patient, put big globs at a time and use a spatula to gently coax it to the right places, it'll get there!)
Monday, May 9, 2011
Saturday, February 26, 2011
30 Min Meal: Italian Meatball Soup
Ok so you have to try this, it's so easy and warm and comforting. I'm sorry I didn't take a photo!
2 carrots
2 stalks celery
1 small onion
2 tbsp tomato paste
4 garlic cloves, pressed
1 tbsp Italian Seasoning
1 can (28 oz) crushed tomatoes in puree (I used the Italian style ones, but regular work too)
2 cups beef broth
1 1/2 cups water
16 frozen fully cooked meatballs
salt/pepper to taste
*GREAT with some toasted ciabatta bread or croutons
NOTE: I made this once according to the recipe and it was delicious. I made it again last night with bacon and mushrooms and a couple extra carrots. It was even better!!!
1. Peel carrots. Finely chop carrots, celery and onion (small dice) (If you want to add bacon and mushrooms then chop it up at this time too)
2. Spray soup dish with cooking spray (or just put a bit of olive oil in). Add carrots, celery, onion (and optional bacon and mushrooms). Cook over medium heat until veggies are softened and beginning to brown. Stir occasionally.
3. Push veggies to one side of dish, and add tomato paste. Cook and stir 1-2 minutes until tomato paste begins to caramelize.
4. Add pressed garlic and seasoning, mix well. Stir in tomatoes, broth and water, bring to a simmer.
5. Cut meatballs in half and add to soup. Cook an additional 10-15 minutes; season to taste with salt and pepper. Serve hot and garnish with croutons or crusty ciabatta bread.
(at the end I also put chunks of fresh mozzarella in the soup to melt a bit. yummy!)
2 carrots
2 stalks celery
1 small onion
2 tbsp tomato paste
4 garlic cloves, pressed
1 tbsp Italian Seasoning
1 can (28 oz) crushed tomatoes in puree (I used the Italian style ones, but regular work too)
2 cups beef broth
1 1/2 cups water
16 frozen fully cooked meatballs
salt/pepper to taste
*GREAT with some toasted ciabatta bread or croutons
NOTE: I made this once according to the recipe and it was delicious. I made it again last night with bacon and mushrooms and a couple extra carrots. It was even better!!!
1. Peel carrots. Finely chop carrots, celery and onion (small dice) (If you want to add bacon and mushrooms then chop it up at this time too)
2. Spray soup dish with cooking spray (or just put a bit of olive oil in). Add carrots, celery, onion (and optional bacon and mushrooms). Cook over medium heat until veggies are softened and beginning to brown. Stir occasionally.
3. Push veggies to one side of dish, and add tomato paste. Cook and stir 1-2 minutes until tomato paste begins to caramelize.
4. Add pressed garlic and seasoning, mix well. Stir in tomatoes, broth and water, bring to a simmer.
5. Cut meatballs in half and add to soup. Cook an additional 10-15 minutes; season to taste with salt and pepper. Serve hot and garnish with croutons or crusty ciabatta bread.
(at the end I also put chunks of fresh mozzarella in the soup to melt a bit. yummy!)
Saturday, January 8, 2011
Any kind of piccata!
This is such an easy Piccata recipe that you can use either chicken, turkey or pork. It takes less than 30 minutes from start to finish and it tastes amazing. Give it a try and let me know!
1-2 lemons
1 tbl fresh parsley
1/4 cup all purpose flour
1/2 teaspoon salt
1/4 tsp ground black pepper
About 4 thin chicken/turkey/pork cutlets. ( You can always pound them thin if needed - about 1/2 inch thick at most )
1 tbl butter (maybe more) =)
1/2 cup fat free chicken broth
1 garlic clove, pressed
2 tbl capers rinsed and drained
Zest lemons and also juice the lemons
In separate shallow dish, mix flour salt and pepper (NOTE: I probably added more salt/pepper and I also included Italian seasoning mix, you really need to add a lot of flavor to the meat & the flour)
Heat skillet and melt butter
Coat meat in flour mixture and shake off any excess, then put meat in skillet with melted butter,
cook a couple minutes each side until browned
Remove meat from skillet, then add broth, lemon juice, zest, garlic and heat until slightly thickened just a few minutes, add remaining butter to skillet and swirl until melted.
Pour sauce over cutlets and top with parsley and capers.
YUM!
1-2 lemons
1 tbl fresh parsley
1/4 cup all purpose flour
1/2 teaspoon salt
1/4 tsp ground black pepper
About 4 thin chicken/turkey/pork cutlets. ( You can always pound them thin if needed - about 1/2 inch thick at most )
1 tbl butter (maybe more) =)
1/2 cup fat free chicken broth
1 garlic clove, pressed
2 tbl capers rinsed and drained
Zest lemons and also juice the lemons
In separate shallow dish, mix flour salt and pepper (NOTE: I probably added more salt/pepper and I also included Italian seasoning mix, you really need to add a lot of flavor to the meat & the flour)
Heat skillet and melt butter
Coat meat in flour mixture and shake off any excess, then put meat in skillet with melted butter,
cook a couple minutes each side until browned
Remove meat from skillet, then add broth, lemon juice, zest, garlic and heat until slightly thickened just a few minutes, add remaining butter to skillet and swirl until melted.
Pour sauce over cutlets and top with parsley and capers.
YUM!
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