Heavenly Oreo Dessert

Ingredients:

• 1 (15.5 oz.) package of Oreo cookies
• ½ c. butter, melted
• 2 pkg. (3.9 oz each) Chocolate Instant Pudding
• 3¼ c. cold milk
• 2 containers (8 oz. each) Cool Whip
• 8 oz. cream cheese, softened
• 1 c. powdered sugar

Directions:

1. Crush all Oreo cookies in a food processor until crushed. You could also put the cookies in a large resealable bag and crush using a rolling pin. That's what I did. I don't have a food processor and a blender definitely does not work for this job.
2. Save ½ c. of the crumbs for the topping.
3. Pour the remaining crumbs into a 9x13 dish and add the melted butter. Stir and press into the bottom of the dish to make a crust.
4. In a bowl, whisk together the pudding mix and milk.
5. Set in the fridge for now.
6. Blend cream cheese until smooth. Add powdered sugar.
7. Mix and fold in one container of Cool Whip. Spread over the crust.
8. Add pudding and spread over the cream cheese mixture. Top with the other Cool Whip.
9. Sprinkle the ½ c. Oreo crumbs over top.
10. Keep refrigerated until ready to serve. Refrigerate leftovers.

Personal Note:
This is my family's new favorite dessert. I have been making a cherry dream pie since I was a kid it has the same ingredients as the cream cheese layer in this recipe but with a graham cracker crust and cherry pie topping. This recipe can easily be halved as shown in the picture.

Submitted by: Amy Brice From Mandy's Recipe Box

Shepherd's Pie

Ingredients:

POTATO LAYER

1. 3 large russet potatoes
2. 2 Tablespoons butter
3. 1/2 cup milk
4. 1 teaspoon garlic powder
5. salt and pepper to taste

MEAT LAYER

1. 2 pounds ground beef ( or lamb, turkey)
2. 1 small onion, chopped
3. 2 cloves garlic, minced
4. 1/2 teaspoon each, salt and pepper plus to taste
5. 2 Tablespoons flour
6. 2 Tablespoons tomato paste
7. 1 cup beef broth
8. 1/2 Tablespoon Worcestershire sauce
9. 1/2 teaspoon dried oregano
10. 1 1/2 cups frozen peas and carrots
11. 1/2 cup frozen corn
12. 1 cup shredded cheddar cheese

Directions:

1. FOR POTATO LAYER: Peel potatoes and chop into small pieces. Place chopped potatoes in a large pot of water. Bring to a boil and cook until potatoes are tender. (About 15 - 20 minutes)
2. Drain water from pot. Mash the potatoes. Add butter, milk, garlic powder, salt, and pepper. Continue to mash until no lumps remain. Cover potatoes and set aside.
3. Preheat oven to 375° F. Grease a 9x13 inch baking dish with non-stick spray.
4. FOR MEAT LAYER: In a large 12-inch skillet, over medium-high heat, add ground beef,onion, garlic, salt and pepper. Cook and crumble meat until browned. Drain grease.
5. Sprinkle flour evenly over meat mixture. Stir and cook 1 minute. Stir in tomato paste, broth, Worcestershire sauce and oregano. Bring to a boil, then reduce heat to medium-low. Stir in frozen peas, carrots and corn. Cook another 5 to 10 minutes or until heated through.
6. Pour meat mixture into prepared pan. Spread mashed potatoes evenly over the top. Top potatoes with cheddar cheese.
7. Bake, uncovered, for 35 minutes until casserole is hot and bubbly. Remove from oven and let stand 10 minutes before serving.

 Submitted By: Amy Brice Found on Life at the Lofthouse

Cinnamon Roll Pancakes

Ingredients:

For Pancakes

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 Tablespoon canola oil

1 large egg, lightly beaten

(OR use a boxed pancake batter)

Cinnamon Filling

1/2 cup butter, melted

3/4 cup packed brown sugar

1 Tablespoon ground cinnamon

Cream Cheese Glaze

4 Tablespoons butter

2 ounces cream cheese

1 1/4 cups powdered sugar

1 teaspoon vanilla extract 

Directions:

1. Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. ( Set this aside and let it rest and set atleast 20 minutes. You want it thick, not liquidy)
2. Prepare Pancake batter: In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine)
3. OR If using a boxed mix, prepare according to package directions.
4. Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.
5. Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
6. When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!

 Submitted by: Amy Brice found at Life in the Lofthouse

Ranch Crusted Chicken

I want to say I found this recipe on Kraft but I couldn't find it on their website. This is so easy to make and a family favorite.

Ingredients:
6-8 boneless skinless chicken tenderloins
Ranch dressing (for marinade)
1 pkg Extra crispy shake n bake chicken

Directions:
1. preheat oven to 400 bake for 15-20 minutes.

2. Place thawed chicken in gallon size freezer bag add ranch dressing enough to coat all pieces of chicken then place in the fridge to marinate for at least 30 minutes.

3. Put shake n' bake in a small bowl and place the chicken on top and turn to coat. Place the chicken on a pan and bake for 15-20 minutes.

Submitted by: Amy Brice

Loaded Potato Salad

This is my go to side for a BBQ, everyone always loves it and wants the recipe.

Ingredients:
4-6 cups quartered red potatoes unpeeled (the more potatoes the lighter the dressing)
3/4 cup  Mayo
1 TBS Dijon mustard
1-3 TBS sour cream 
8 Bacon slices cooked and crumbled or use bacon bits
Salt and pepper to taste
1/4 cup chives freshly chopped  


Directions:
1. Cook potatoes in boiling water for 15min or until tender. Drain the water.

2. Salt and pepper the potatoes.

3. Combine mayo, mustard, and sour cream then add potatoes, bacon, and chives mixing lightly.

4. Refrigerate at least an hour. 

Submitted by: Amy Brice found at Kraft

Loaded Chicken and Potato Casserole

Ingredients:

1. 1 1/2 pounds boneless skinless chicken breasts, cut in 1 inch pieces
2. 5 medium Russet or Idaho potatoes, cut in 1 inch pieces
3. 3 Tablespoons olive oil
4. 1/2 Tablespoon paprika
5. 1 Tablespoon garlic powder
6. 1 teaspoon salt
7. 1/2 teaspoon black pepper
8. 2 cups shredded cheddar cheese
9. 1/2 cup cooked, chopped bacon
10. 2 green onions, sliced thin

Directions:

1. Preheat oven to 400° F. Grease a 9×13 inch baking dish with non-stick spray. 

2. Spread the diced chicken and potatoes evenly into the baking dish. 

3. In a large bowl, whisk together the olive oil, paprika, garlic powder, salt and pepper. Pour mixture evenly over the chicken and potatoes. Stir to coat the chicken and potatoes. 

4. Bake, uncovered, for 50 to 55 minutes. 

5. Remove from oven, and sprinkle evenly with the cheddar cheese, chopped bacon, and onion. Bake another 5 minutes, or until cheese is melted. Let stand 5 minutes before serving.

Submitted by: Amy Brice From Life in the Lofthouse

Oatmeal Cookies

Ingredients:
3/4 cup Butter, softened
1 cup Packed brown sugar
1/2 cup Granulated sugar
1 tsp Baking powder
1/4 tsp Baking soda
2 eggs
1 tsp Vanilla
1 3/4 cup all-purpose flour
2 cups rolled oats
1/2 tsp ground cinnamon (optional)
1 cup raisins or chocolate chips (optional)

Directions:
1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and if desired cinnamon. Beat until combined scraping the bowl occasionally. Beat in eggs and vanilla until combined. Slowly beat in flour and stir in rolled oats.

2. Drop dough by rounded teaspoons 2" apart onto an ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes or until edges are lightly golden cool for 1 minute before transferring to a wire rack.

Submitted by: Amy Brice from Better Homes and Gardens New Cookbook Limited Edition

Creamed Ground Beef

Ingredients:
1 lb. Ground beef
1/4 Cup all-purpose flour
2 cubes or tsp beef bouillon
3/4 tsp salt
1 pinch ground pepper
2 1/4 Cups milk
1/4 tsp Worcestershire sauce

Directions:
1. Brown beef in a large skillet over medium high heat.

2. Stir in flour, bouillon, salt, and pepper. Saute all together for about 5 minutes or until flour is absorbed.

3. Gradually stir in milk and Worcestershire sauce.

4. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Best served over mashed potatoes.

Submitted by: Amy Brice

Fruit Dip - Marshmallow Cream

Ingredients:

7oz marshmallow cream

8oz cool whip

3oz cream cheese

Directions:

1. Combine room temperature cream cheese and marshmallow cream then fold in cool whip until smooth.

2. Refrigerate for at least 1hr and serve with fruit.

Submitted by: Amy Brice found on AllRecipes

Peanut Butter Cookies

Ingredients:
1/2 cup Butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar or 1/4 cup honey
1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1/2 tsp Vanilla
1 1/4 cup all-purpose flour
additional sugar

Directions:
1. In a large bowl beat butter and peanut butter for about 30 seconds.

2. Add sugars, baking soda, and baking powder. Beat until combined.

3. Beat in egg and vanilla until combined. Beat in flour. Cover and chill so its easy to handle.

4. Shape dough into 1" balls. Roll in additional sugar to coat. Place 2" apart on an ungreased cookie sheet. Flatten by making crisscross marks with a fork.

5. Bake at 375 for 7-9 min. Let cool on wire rack.

Submitted by: Amy Brice from Better Homes and Gardens New Cookbook Limited Edition

Breakfast Bake - Cresent Rolls & Sausage

Ingredients:

1 (8 ounce) package of crescent dinner rolls

1 (8 ounce) ground breakfast sausage

2 cups shredded cheddar cheese

4 eggs, beaten

3/4 cup milk

2 tablespoons green bell pepper, chopped

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon oregano

Directions:

1. Start by preheating your oven to 400 degrees F. In a 9×13 inch baking dish, press the crescent roll dough in the bottom and 1/2 inch up the sides of the pan.

2. Slice the sausage into small pieces and then sprinkle evenly over the top of the dough.

3. Mix eggs, milk, green pepper, salt, pepper and oregano together in a small bowl. Pour over the sausage. Sprinkle the shredded cheddar cheese evenly over the top. (for softer bell pepper cook with sausage)

4. Bake for 20-25 minutes or until golden brown. Let cool 5 minutes before slicing!

Submitted By: Amy Brice found at Life in the Lofthouse
I was looking for a new savory breakfast and came across this breakfast bake, most of my breakfasts include sausage or bacon and eggs so I was a little worried it would taste like everything else but with the oregano and bell pepper it was a nice change my husband loved it.

Beef Enchiladas

Ingredients:
12 small corn tortillas
1 lb. extra lean ground beef or ground turkey
1 small yellow onion, chopped
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt or to taste
1/4 teaspoon black pepper
1 (28 oz.) can red enchilada sauce
1 to 2 cups shredded cheddar cheese, divided

Toppings:
Sliced olives
Sour cream
Cilantro

Directions:

1. Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan with non-stick spray.
2. In a large skillet, over medium-high heat, brown and crumble ground beef with the chopped onion. (There should not be any grease to drain if you used extra lean beef.) Add garlic, cumin and black pepper to beef. Cook and stir another 5 minutes or so until heated through. Remove from heat.
3. Wrap tortillas in a damp paper towel then warm in microwave for 15 to 20 seconds.
4. Pour enchilada sauce in a medium bowl. Dip each warm tortilla in enchilada sauce then place on a plate. Top tortilla with 3 Tablespoons of beef mixture and 1 Tablespoon of cheese. Roll up and place in prepared pan, seam-side down. Repeat with all tortillas and beef.
5. Pour enchilada sauce all over the enchiladas in pan. (You may not want to use all the sauce. I only used a little over half the can.) Sprinkle the tops evenly with remaining cheese.
6. Bake, uncovered, 20 to 25 minutes or until cheese is hot and bubbly. Remove from oven and let stand 5 minutes before serving. Serve with desired toppings and enjoy!

Submitted By: Amy Brice found at Life in the Lofthouse

3 Cheese Lasagna Rolls

I used to buy frozen lasagna from the store but our favorite one changed the recipe and was no longer a favorite so I decided to try something homemade this one looked interesting with chicken, spaghetti sauce, and Alfredo sauce and WOW this is better tasting than any store bought lasagna.

Ingredients:
9 Lasagna noodles
2 large Chicken breasts, cooked & shredded
1 jar (16oz) Alfredo sauce
1 jar (26oz) Spaghetti sauce
2 T grated Parmesan Cheese
3 oz Chive & Onion Cream Cheese
1/2 tsp Garlic Powder
1 cup shredded Mozzerella Cheese
1/4 tsp dried Basil

Directions:
1. Preheat oven to 375 degrees. Start by boiling your lasagna noodles in a large pot. Cook according to package directions. Drain and then place lasagna noodles on a foil lined cookie sheet.

2. In a large bowl add your cooked, shredded chicken, garlic powder, parmesan cheese and cream cheese. Mix. Pour in alfredo sauce and mix all together well.

3. Pour one cup of the spaghetti sauce in the bottom of a 2.5 quart baking dish.

4. Spread chicken alfredo mixture onto one lasagna noodle about 2/3 of the way up. Roll noodle up. Place in dish. Repeat with all remaining noodles.

5. Once all rolled and in dish, cover with remaining spaghetti sauce. Sprinkle with shredded mozzerella cheese and basil.  Bake, uncovered for 25-30, or until Hot & Bubbly!

Submitted by: Amy Brice found at Life in the Lofthouse