Forbidden Oreo Pudding Cake

My mom loves to watch Studio 5. I was talking to her the other day and she was telling me about this really yummy looking cake they had on there. So, I decided to make it for mother's day and have her over for dinner. It was pretty easy to make since it uses a cake mix and it was really good. I will definitely make it again!

Forbidden Oreo Pudding Cake
Source: Studio 5

1 Box of Devil's Food Cake (with ingredients to make it)

8 oz. cream cheese (softened)

Stick of butter (softened)

2lb package powdered sugar

1 t. Vanilla

Small chocolate or Chocolate Fudge pudding mix (with milk)

Oreos (I used 2 full sleeves)

Make the cake according to package directions in 2 round cake pans. To grease the pan I like to mix Crisco and vegetable oil together then brush it all over the inside of pan. Put in a spoonful of flour and coat the whole pan with it then dump out the excess. After coated go ahead and pour batter evenly into the two pans.

While baking, take a sleeve of Oreo cookies and place in a large Ziplock bag. Hit the cookies with a rolling pin, and roll over them to break them into chunky pieces. When cake is done baking, let cool completely, then dump onto your cooling rack to make sure it's completely cool.

Make the cream cheese frosting next. Mix cream cheese, butter, vanilla, and powdered sugar together until smooth and fluffy. Place 1/3 of the frosting mixture onto the bottom half of the cake (one cake round), sprinkle about 1/3 of the Oreo crumb mixture on top, then place the other cake round on top so that the frosting is sandwiched between the two. Frost the sides and top of the cake with the rest of the frosting, stick another 1/3 of the Oreo crumbs to the side of the cake, then chill in the refrigerator until serving. Before serving, make your chocolate pudding. Use the 5 minute method so it sets up faster. Add the rest of the Oreo crumbs to your pudding and then place on top of your cake; this will be your topping. Spread on top of your cake but not too far to the edge as it will start to spill over. Cut, serve, and enjoy! (you may want to have a glass of milk nearby, it's super-rich!) Keep refrigerated - if you don't eat it all!

Skinny Spaghetti Squash Alfredo

I loved alfredo but it is not so good for you. I also have just discovered spaghetti squash and it is one of the few squashes I really like. So when I saw this recipe, I knew I had to try it. And I was not disappointed. It was delicious and healthy. Next time I will leave off the red pepper flakes or just put less in because it was a little too hot for my tastes.

Skinny Spaghetti Squash Alfredo
Source: Easy Cookbook Recipes

1 medium-sized spaghetti squash
1 Tablespoon butter
3 cloves of garlic, finely minced
2 Tablespoons flour
1 1/2 cups milk(I used fat-free)
1 Tablespoon cream cheese or Neufchatel cheese
1 cup freshly grated Parmesan cheese, plus 2 Tablespoons extra for topping
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Crushed red pepper flakes and fresh parsley, for optional garnish

Preheat oven to 350 degrees F. First, prep the squash. Cut spaghetti squash in half using a large sharp knife, scoop out the seeds and place cut side down on a rimmed baking sheet covered with water. Bake until tender, about an hour. Once squash is cooked, use a fork to gently scrape the “spaghetti” strands into the center.
For the sauce, melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1-2 minutes. Whisk in flour, cooking for another minute while stirring. Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from the heat. Stir in Parmesan, salt and pepper.
Spoon sauce equally into each spaghetti squash half. Gently pull up the spaghetti strands to coat as much as possible with the sauce. Top with extra Parmesan and place under the broiler of your oven for 2-3 minutes, or until golden and bubbly.
Top each half with a pinch of red pepper flakes and fresh chopped parsley, if desired. Serve hot.
Enjoy!

Cowboy Lasagna

This is my new favorite tater tot casserole. I know this picture doesn't make it look like the most edible thing ever, but looks aren't everything. This was really good. It blows all of my other tater tot casserole recipes out of the water. And all of my kids liked it!

 

Cowboy Lasagna
Source: Peppermint Mocha Mamma

1 lb of ground beef
Minced onions - 4 tbsp
Worcestershire sauce - generous sprinkling
Parsley - roughly 3 tbsp, divided
One can of tomato soup - 10 3/4 ozs
One can of corn - 15.25 ozs
Dried ground mustard - 3 tbsp
One package of tater tots - 32 ozs
Salt and Pepper to taste
Mozzarella cheese - roughly 4 cups

Brown ground beef with spices - drain.  Add can of soup and can of corn, simmer for about 10 minutes. In a greased 9x13 baking dish, arrange tator tots in single layer.  Cover with 2 cups of cheese.  Pour ground beef mixture over top and cover with remaining cheese and 1 tbsp of parsley.
Place in a 350F oven for 30 minutes.  Let stand for 5 minutes before serving.

Easy Garlic Chicken

This chicken is seriously so easy and fast. Great for a last minute dinner idea. It was really good and sweet. My kids even liked it.

Easy Garlic Chicken
Source: Food.com

4 boneless skinless chicken breasts

4 garlic cloves, minced

4 tablespoons brown sugar

1 tablespoon olive oil

 

Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil. In small sauté pan, sauté garlic with the oil until tender.

Remove from heat and stir in brown sugar. Add additional herbs and spices as desired. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. Add salt and pepper to taste. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

Caramel Stuffed Krispie Bars

My grandma used to make these treats where she would take a marshmallow and roll it in caramel and then dip it in rice krispies. They were so yummy and this dessert reminded me of those. These were so so delicious. Seriously try them, you will love them. I made them when we branded cows and everybody loved them.

Caramel Stuffed Krispie Bars
Source: Cookies and Cups

Caramel Filling

14 oz caramel pieces, unwrapped

1 can (14 oz) sweetened condensed milk

1/2 cup butter

 

Krispie Layer

12 Tbsp butter, divided in half

10 cups Rice Krispie cereal, divided in half

10 cups mini marshmallows, divided: 4 cups, 4 cups & 2 cups

 

Grease a 9x13 pan, set aside

Caramel Filling :

In a large microwave safe bowl combine caramel pieces, sweetened condensed milk and 1/2 cup butter. Microwave on high in 1 minutes increments (stirring after each) until caramels are melted, approx 3-4 minutes. Stir until smooth, set aside.

Krispie Treats:

Take 6 Tbsp butter and 4 cups marshmallows. Heat in microwave for 1 minute, stir, repeat if necessary in 20 second increments until marshmallows are melted. Stir until butter and marshmallow are combined. Pour 5 cups Krispie Rice Cereal into marshmallow mixture, stir until coated. Press into the bottom of prepared pan.

Pour caramel over top Krispie layer and then sprinkle 2 cups mini marshmallows on top of that.

Refrigerate for 20 minutes until caramel has set.

When caramel has set repeat the krispie layer with remaining ingredients. Press final krispie layer on top of caramel.

* TIP ~ Spray a piece of parchment or wax paper lightly with cooking spray and press the krispies lightly and evenly into pan.

Let krispies set up for at least 2 hours before cutting into squares. The caramel layer takes a bit of time to set up.

 

makes 24 bars.