Blueberry Triffle

My sister-in-law Cami made this a few years back at a baby blessing and I was thinking about it, so I decided to make it as a triffle, pretty cute if you ask me.



Ingredients:

1 package of golden oreos (store brand works just fine too)
1/4 cup butter, melted
1 can blueberry pie filling
1 tub (8oz) cool whip
1 package (8oz) cream cheese

Mash the cookies up and blend with the melted butter, set aside. Mix cool whip and cream cheese. Layer the cookies, cool whip mixture and pie filling into bowl, or just put cookies on the bottom, pie filling then cool whip mixture if making it in a regular 9 x9 inch pan.

Recipe from Cami, who got it from her friend's mom. Thanks!

Oatmeal Cinnamon Chip cookies

These cookies I must say are delicious. You have to find the Hershey's Cinnamon chips to make them, I found them at fry's. they have such a yummy oatmeal cookie taste with an extra kick of cinnamon from the chips.

Here is the recipe:

1 cup (2 sticks) butter (DO NOT USE SHORTENING!)
1 cup packed brown sugar
1/3 cup white sugar
2 eggs
1 1/2 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
2 1/2 cups quick-cooking oats
1 10oz package Hershey's cinnamon chips
3/4 cup raisins (optional)

1. Heat oven to 350 degrees
2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla, beat well. Combine flour and soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff) P.S. I usually add 1/2 cup more flour than what the recipe calls for.

place heaping teaspoon onto ungreased cookie sheet. Bake 8-10 minutes.

makes about 4 doz.

recipe from back of Hershey's cinnamon chip wrapper

Creamsicle Cookies

I made these cookies today, and I would love to post a picture but because I am working off a very OLD, super SLOW laptop it would take 10 years I am sure... so I am just going to tell you to go HERE for the recipe and picture. Both are YUMMY! (believe me... you will thank me later :)

Posts coming....PROMISE

Hey ya'll, I have been baking some yummy things, and I have even taken pictures but here is the unfortuniate part... I can't find my camera cord that loads the pics from the camera to the computer. can you say bummer. (Bummer.) Good job!

And we are also in the middle of moving. Yes, another bummer. I hate packing and living out of boxes, but this too will come to an end soon.

so check back in the next few days, I am determined to post before we pack the computer. In the meantime, you can check out a few of my new favorite "foodies" they are over there, yes there --------------------->

Have a GREAT day!

barb

Honey Dusted Cresents

I was at enrichment meeting a few weeks back and they had these babies there. Talk about turning a Ford into a Cadillac. What a simple way to dress up the half stale store bought cresent!



Ingredients:

Melted honey
basting brush.

yup, that's all.

Melt the honey and brush it over the cresents, then stick them under the broiler until browned.


Recipe from Tracy Lake

Cilantro-lime rice

Serves 4
1 cup long-grain white rice
Coarse salt
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove
Directions
1.In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
2.Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

Chicken Fajita Tostada

My friend Randi, who actually I met not to long ago seems to have the same desire to cook as I do (tons of fun!) she told me about this recipe and it sounded so easy and so good. It was, easy and good that is. My picture probably would have looked better if it had a fresh pico-de-gallo on top, but because my husband prefers blended salsa it took away from the overall look. I know, I must love him :)


Chicken Fajita Tostada

2 medium onions, thinly sliced
2 bell peppers (ribs and seeds removed), thinly sliced
1 box (10 ounces) frozen corn kernels
1 cup prepared fresh salsa
2 tablespoons olive oil
Coarse salt and ground pepper
2 cups shredded cooked chicken breast
4 corn tortillas (6-inch)
1/2 cup shredded sharp cheddar
Cilantro-Lime Rice, for serving (optional)

Directions
1.Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper.
2.Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).
3.Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5 to 8 minutes.
4.Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa. Serve with cilantro-lime rice, if desired.

Recipe from Everyday Food by Martha Stewart