tag:blogger.com,1999:blog-57099086969348199212024-03-05T19:31:42.045-08:00hey, can I get that recipe?Unknownnoreply@blogger.comBlogger213125tag:blogger.com,1999:blog-5709908696934819921.post-66198623452524734512022-08-20T20:25:00.004-07:002022-08-20T20:25:53.636-07:00<p><span style="font-size: large;">Ham and Cheese Sliders</span></p><p>24 slices of deli honey ham</p><p>6 slices of swiss cheese, cut into fourths</p><p>1/3 cup mayonnaise</p><p>1 tablespoon poppy seeds</p><p>1 1/2 tablespoons dijon mustard</p><p>1/2 cup butter melted</p><p>1 tablespoon onion powder</p><p>1/2 teaspoon worcestershire sauce</p><p>2 packages (12 count) KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls</p><p><br /></p><p>Cut KING'S HAWAIIAN rolls in half and spread mayo onto 1 side of the rolls. Place a slice or two of ham and slice of swiss cheese in roll. Replace the top of the rolls and bunch them closely together into a baking dish.</p><p>In a medium bowl, whisk together poppy seeds, dijon mustard, melted butter, onion powder and worcestershire sauce</p><p>Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes</p><p>Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.</p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-86899330043099131592022-05-08T20:43:00.001-07:002022-05-08T20:44:09.268-07:00<p> <span style="font-size: large;">Chocolate Banana Bread</span></p><p>1 c flour</p><p>1/2 c cocoa</p><p>1 t baking soda</p><p>1/2 t salt</p><p>1/2 c butter, melted</p><p>3/4 c brown sugar</p><p>3 large bananas</p><p>2 eggs</p><p>1/2 c sour cream </p><p>1 t vanilla</p><p>1 c chocolate chips</p><p>1/4 c mini chocolate chips</p><p>Sift dry ingredients. Mix butter and sugar into a paste. Add bananas, then eggs one at a time, then sour cream and vanilla. Mix in dry ingredients. Fold in chocolate chips. </p><p>Bake at 350 in bread pan (9x5) for 50-60 minutes. </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-59810340446546691522021-04-06T16:47:00.000-07:002021-04-06T16:47:24.952-07:00<p><span style="font-size: x-large;"><b>Sister Brigg's Bread</b></span></p><p><span style="font-size: large;">a la Val Briggs</span></p><div style="text-align: left;"><span style="font-size: large;">Ingredients: (Makes 3 loaves)</span></div><div style="text-align: left;"><span style="font-size: large;">2 Tbsp. yeast</span></div><div style="text-align: left;"><span style="font-size: large;">3 cups warm water</span></div><div style="text-align: left;"><span style="font-size: large;">1/3+1/3 cup honey</span></div><div style="text-align: left;"><span style="font-size: large;">4+3 cups Kamut flour</span></div><div style="text-align: left;"><span style="font-size: large;">1 Tbsp. salt</span></div><div style="text-align: left;"><span style="font-size: large;">3 1/2 Tbsp. olive oil</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;"><b>Preheat oven to 350</b></span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">Combine the yeast, warm water, 1/3 cup of honey, and 4 cups of flour in a mixer. Once combined, let <b>rise </b>for 22-24 minutes.</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: large;">Then, add the rest of the flour and honey with the salt and oil. Let it mix for 5 minutes to knead it. Let it <b>rise </b>until it has doubled in size. Divide into pans.</span></div><div style="text-align: left;"><span style="font-size: large;">Bake at 350 for 25-35 minutes</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;"><b><u>TIP</u></b>: This bread is very dense and hearty. It has lots of flavor. It is more of an eating bread than say a sandwich bread. Also, I have never made this <i>without </i>Kamut flour, but this flour can be hard to come by and expensive. Follow your heart!</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-42323479210768976922021-02-12T19:47:00.001-08:002021-02-12T19:47:53.927-08:00<p> <span style="font-size: x-large;">Mrs. Cornejo's pancakes</span></p><p><span style="font-size: x-large;"><br /></span></p><p>1 1/2 c flour</p><p>3 1/2 t baking powder</p><p>1 t salt</p><p>1 T sugar</p><p>1 1/4 c milk</p><p>1 egg</p><p>3 T butter</p><p>Mix together dry ingredients. Add milk and eggs together. Make a well in the flour and add the milk and eggs mixture. Blend in the melted butter. Cook until golden brown. </p><p><span style="font-size: x-large;"><br /></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-86974704629546718142020-07-27T16:10:00.001-07:002020-07-27T16:10:40.807-07:00<span style="font-size: x-large;">Julie's amazing scones</span><br />
<br />
2 c flour<br />
1 T baking powder<br />
1/4 c sugar<br />
1/2 t salt<br />
6 T cold butter, cubed<br />
3/4 c ricotta cheese<br />
1/3 heavy whipping cream<br />
1 c cherries, halved and pitted, about 20<br />
<br />
Glaze:<br />
1 T water<br />
1/4 c powdered sugar<br />
<br />
Pulse dry ingredients in good processor. Add butter chunks and pulse again. Slowly as cheese and cream, while pulsing. Gently good in cherries.<br />
Roll out on<br />
Bake 425 for 15 minutes. Drizzle glaze after they cool.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-68867893338078274392020-06-29T19:03:00.000-07:002020-06-29T19:04:30.546-07:00<span style="font-size: x-large;">Peanut Butter Bars</span><br />
<br />
3 T butter<br />
1 c peanut butter<br />
1/2 c Graham crackers<br />
Less than 1 c powdered sugar<br />
<br />
1 c chocolate chips<br />
1/2 t coconut oil or butter<br />
<br />
Brown butter until frothy and it smells nutty. Turn off the heat, and add peanut butter. Fold in crackers and sugar. Press into an 8x8 pan.<br />
<br />
Melt chocolate and oil together. Pour over mixture. Refrigerate 1 hour.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-17076150637810168982020-04-21T17:24:00.000-07:002020-04-21T17:24:28.535-07:00<span style="font-size: x-large;">Grand Floridian Chocolate Chip Cookies</span><br />
<span style="font-size: large;">Disney website</span><br />
<span style="font-size: large;"><br /></span>
2 1\2 c flour<br />
1 t baking soda<br />
1\2 t salt<br />
10 T butter (1 1\4 sticks)<br />
1 c packed brown sugar<br />
3\4 c powdered sugar<br />
2 eggs<br />
2 t vanilla<br />
12 ounces semisweet chocolate chips<br />
<br />
Preheat oven to 330°<br />
Sift flour, salt and baking soda in large bowl and set aside.<br />
Combine butter and sugars and cream until fluffy.<br />
With mixer running, add eggs one at a time, then add vanilla. Mix until combined, scraping sides of the bowl.<br />
Slowly add flour mixture, scraping sides of bowl. Stir in chocolate chips.<br />
Scoop 1 tablespoon dough for medium cookies, 2 tablespoons for large onto ungreased baking sheet.<br />
Bake until lightly golden, 10-12 minutes for medium, 12-14 minutes for large.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-68313479962632812482020-04-21T17:02:00.000-07:002020-04-21T17:13:39.964-07:00<span style="font-size: x-large;"><u>Ty's Puppy</u> <u>Chow</u> <u>Recipe</u></span><br />
<span style="font-size: large;">(The Not Stupid version)</span><br />
<span style="font-size: large;"><br /></span>
1 box regular Rice Chex (12 oz)<br />
1 1\2c semisweet chocolate chips<br />
3\4 c peanut butter<br />
6 T unsalted butter<br />
1 1\2t vanilla<br />
2 1\2c powdered sugar<br />
<br />
You know the drill, melt butter, chocolate and peanut butter. Add vanilla. Pour over cereal, toss in bag with powdered sugar.<br />
<br />
Note: Ty was annoyed at the recipe saying to only use 9 cups. That leaves 2 more cups of cereal. Use the whole box!<br />
I disagree on unsalted butter. Use the salted, delicious kind.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-69415806128941729712019-10-06T12:02:00.001-07:002019-10-06T14:07:50.729-07:00<span style="font-size: x-large;">Nutella Puppy Chow</span><br />
<br />
1/2 cup butter<br />
1 1/2 c chocolate chips<br />
1 c Nutella<br />
12 oz cereal (I like mixing cinnamon and corn, or honey nut)<br />
2-3 c powdered sugar<br />
<br />
Melt butter and chocolate chips. Remove from heat and stir in Nutella. Pour over cereal to coat evenly. Toss in paper bag with powdered sugar.<br />
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-60467465435177535982019-05-07T17:33:00.000-07:002019-05-07T17:33:20.290-07:00<span style="font-size: x-large;">Pumpkin Spice Puppy Chow</span><br />
<div>
<br /></div>
<div>
5 cups of chex cereal (I like to mix rice and cinnamon) </div>
<div>
10 oz vanilla almond bark</div>
<div>
2 T cinnamon</div>
<div>
1 t nutmeg</div>
<div>
1 t cloves</div>
<div>
1 t allspice</div>
<div>
1 t allspice </div>
<div>
1 c powdered sugar</div>
<div>
<br /></div>
<div>
Melt the almond bark on the stovetop, or in 30 second intervals in the microwave. Add all the spices in- you can eyeball it, i try for about 3-4 Tablespoons of whatever I have on hand. </div>
<div>
Pour over cereal and mix, then immediately toss in paper bag with sugar. </div>
<div>
I love to serve it with candy corn in it. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-47468335277167351292019-05-07T17:25:00.003-07:002019-05-07T17:25:41.321-07:00<span style="font-size: x-large;">Snickerdoodles</span><br />
<span style="font-size: large;">a la ME</span><br />
<br />
1 cup butter<br />
1 1/2 c sugar<br />
2 large eggs<br />
2 t vanilla<br />
2 3/4 c flour<br />
1 1/2 t cream of tartar<br />
1/2 t baking soda<br />
1 t salt<br />
<br />
Cinnamon/sugar mixture<br />
1/4 c sugar<br />
2 T cinnamon<br />
<br />
Preheat to 350<br />
<br />
Cream butter and sugar for 4-5 minutes until light and fluffy. Add eggs and vanilla. Cream for 1-2 minutes longer.<br />
Stir in flour, cream of tartar, soda and salt until just combined.<br />
If time allows, wrap the dough and refrigerate fir 20-30 minutes.<br />
Drop in cinnamon and sugar recipe and coat well. Use a spoon to coat for a second time.<br />
Bake for 9-11 minutes.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-66101784658558001222018-11-30T15:54:00.000-08:002018-11-30T15:54:53.874-08:00<span style="font-size: x-large;">Veggie Dip</span><br />
<br />
16oz sour cream<br />
16oz Mayo<br />
1T parsley<br />
1T minded onions<br />
1T Lawry's seasoning salt<br />
1/2t dill<br />
1/2t worchestershire sauce<br />
3-4 drops hot sauce (I used Chalula)<br />
<br />
Chill for 2 hours before serving.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-66655157898108149812018-11-05T18:49:00.000-08:002018-11-05T18:49:06.433-08:00Money sauce<br />
A la the haans<br />
<br />
Put a little bit of olive oil in a sauce pan. Sautee rounded spoonful of dried chopped onion, Italian seasoning, garlic powder, with a pinch of black pepper and red pepper, just long enough to soften the onion up a little bit.<br />
Melt a third a block of cream cheese, with 4 big spoonfuls of sour cream. Turn the heat down and pour in 4 cups of regular preggo. Shake some parmesan cheese in there. As a while bag of Costco meatballs that you've already cooked.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-63902547500464297512018-07-14T09:31:00.000-07:002018-07-14T09:31:25.850-07:00To Die For Carrot Cake<br />
Moriah's Favorite<br />
<br />
1 1\4 c oil or unsweetened applesauce<br />
2 c sugar<br />
3 eggs, room temp<br />
<br />
2 c flour<br />
1 t baking soda<br />
1 1\2 t baking powder<br />
1\2 t salt<br />
1 t cinnamon<br />
1 T ginger, cloves, any other spices. I used pumpkin pie spice!<br />
<br />
2 c grated carrots<br />
1 c shredded sweetened coconut<br />
1 c chopped nuts, optional<br />
1 t vanilla<br />
1 c crushed pineapple, not drained, in juice<br />
<br />
Frosting:<br />
1\2 c butter, softened<br />
8 oz cream cheese, softened<br />
1 t vanilla<br />
1 lb powdered sugar<br />
Too with roasted pecans or coconut<br />
<br />
Blend oil sugar and eggs. Add dry ingredients. Stir in last set.<br />
<br />
Use 9x13, 2 9-inch pans, or 3 8- inch pans. Bake 350 for 35-40 minutes (only 25-30 for 8in pans). Let cakes cool in pan for 10 minutes, then move to cooling rack.<br />
Whip up frosting. After frosting cake, it's best to refrigerate for an hour before serving.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-21731554997772257042018-07-10T17:57:00.002-07:002018-07-14T09:32:22.701-07:00<span style="font-size: x-large;">Cinnamin swirl apple pie</span><br />
<br />
1 box pie crusts, or make your own!<br />
1/2 c + 2T sugar<br />
2 t cinnamon<br />
2 T butter, melted<br />
2 T finely chopped pecans<br />
6 c thinly sliced peeled apples<br />
2 T flour<br />
1/4 t salt<br />
<br />
Press one pie crust into 12in pie pan. Keep in fridge until ready.<br />
Mix 2T sugar and 1/2 t cinnamon. Roll out second crust to a 13x9 rectangle. Brush with 1T melted butter, and sprinkle with sugar mixture and pecans. (I also added brown sugar to make it more cinnamon roll like). Starting on the long side, roll tightly into a log and seal the ends. Refrigerate until firm, about 30 minutes.<br />
Mix apples, 1/2c sugar, 1 1/2 t cinnamon, flour and salt until combined. Pour into empty pie shell.<br />
Cut dough log into 40 slices. Brush top of pie with remaining melted butter.<br />
Loosely cover with foil. Bake at 425 for 20 minutes. Uncover, and bake an additional 25 minutes until edges are golden brown and juices are bubbling.<br />
Cool 2 hours before serving.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-20702212199514633542017-01-04T19:28:00.000-08:002017-01-04T19:28:12.697-08:00<span style="font-size: x-large;">Never Fail Chocolate Cake</span><br />
<span style="font-size: large;">a la Mom</span><br />
<br />
1/2 c shortening<br />
2 c sugar<br />
2 eggs<br />
1 c milk<br />
1 T vinegar<br />
2 t soda<br />
1/2 t salt<br />
6 T cocoa<br />
2 1/2 c flour<br />
1 c boiling water<br />
<br />
Cream shortening and sugar. Add eggs and beat well. Add vinegar to milk. Sift together dry ingredients. Alternate milk with dry ingredients to creamy sugar. Mix well. Add the boiling water. Stir in well. Batter will be very thin, but don't add more flour.<br />
Bake 350 for 45-55 minutes. I love using a bundt pan!<br />
<br />
<span style="font-size: large;">Baked Chocolate Frosting</span><br />
<br />
6 T canned milk<br />
4 T cocoa<br />
1 cube butter (1/2 c)<br />
1 t vanilla<br />
4 c powdered sugar<br />
1 c nuts, optional<br />
<br />
Boil milk, butter and cocoa in a heavy pan until bubbly. Remove from heat, and stir in vanilla, sugar and nuts until smooth. Pour over a hot cake. Eat the rest with your fingers, and try to stop before you feel sick!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-60573808013093562622016-09-12T18:54:00.000-07:002016-09-12T18:54:16.158-07:00<span style="font-size: x-large;">Grandma's Sour Cream Sugar Cookies</span><br />
<span style="font-size: large;">a la mom</span><br />
<br />
1/2 c shortening<br />
1 c sugar<br />
1 egg<br />
1 t vanilla<br />
2 2/3 c flour<br />
1 t baking powder<br />
1/2 t salt<br />
1/2 t baking soda<br />
1/4 t nutmeg<br />
1/2 c sour cream<br />
<br />
Blend sugar and shortening, add egg and vanilla. Mix together dry ingredients, and alternate with sour cream. <br />
Not necessary to chill. Roll out and bake 350 for 8-10 minutes. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-63722592621054331672016-04-16T21:03:00.002-07:002016-04-16T21:03:50.732-07:00<span style="font-size: x-large;">Roasted Chicken</span><br />
<span style="font-size: large;">a la Karrie Wilson</span><br />
<br />
Place a roasting rack, diced celery, onions and carrots in a 9x13 baking pan. You don't want the chicken baking in it's own juices, but roasting. Clean a whole chicken with a wet paper towel, or run under cold tap water and dab dry. Place in prepared pan. Rub olive oil on the chicken, sprinkle with lemon pepper, season salt and pepper, and rub into chicken. <br />
Place in oven, cook uncovered at 375 for 1 1/2 hours. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-59800294935709811012016-04-16T21:00:00.001-07:002016-04-16T21:00:30.095-07:00<span style="font-size: x-large;">Granola</span><br />
<span style="font-size: large;">a la Karrie Wilson</span><br />
<br />
1 stick unsalted butter<br />
2/3 c honey<br />
1/2 c sugar<br />
5 c old fashioned oats<br />
1 c sunflower seeds<br />
1 c almonds, chopped or whole<br />
1 c dried cranberries<br />
1 T flour<br />
dash of salt<br />
<br />
Heat oven to 325. Lightly coat a cookie sheet with cooking spray. <br />
<br />
Place the butter, honey and sugar in a pot and cook over medium-low heat until melted, about 3 minutes, and remove from heat. <br />
Meanwhile, in a large bowl, combine oats, seeds, almonds, cranberries, flour and salt. <br />
Add the butter mixture to the oat mixture, stir until just combined. Pour onto prepared baking sheet and bake until golden brown, 30-35 minutes. Gently stir 2 or 3 times during cooking time. <br />
Cool completely, the store in an airtight container. <br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-17362888332769708922016-04-16T20:52:00.000-07:002016-04-16T20:52:17.975-07:00<span style="font-size: x-large;">Sopapilla Cheesecake</span><br />
<span style="font-size: large;">a la Noell</span><br />
<br />
2- 8 oz pkgs cream cheese, softened<br />
1 c sugar<br />
1 t vanilla<br />
2- 8 oz cans of refrigerator crescent rolls<br />
3/4 c sugar<br />
1 t cinnamon<br />
1/2 c butter<br />
1/4 c honey<br />
<br />
Preheat oven to 350. Prepare a 9x13 baking dish with cooking spray. <br />
<br />
Beat the cream cheese with 1 c sugar and vanilla extract in a bowl until smooth. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-23053857098390018122016-04-16T20:43:00.000-07:002016-04-16T20:43:39.512-07:00<span style="font-size: x-large;">Shepherd's Pie</span><br />
<span style="font-size: large;">a la Noell</span> <br />
<br />
1 lb lean ground beef<br />
1 t garlic powder<br />
1 t onion powder<br />
salt and pepper to taste<br />
1 can tomato soup<br />
1/2 can cream of celery soup<br />
1 can green beans<br />
1 pkg frozen corn<br />
4 cups instant mashed potatoes (already hydrated)<br />
2 c shredded cheddar cheese<br />
<br />
Preheat oven to 375<br />
Brown ground beef in skillet and add seasonings. <br />
<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-73260629090985135482016-04-16T20:40:00.000-07:002016-04-16T20:40:06.946-07:00<br />
<span style="font-size: x-large;">Sweet and Sour Chicken</span><br />
<span style="font-size: large;">a la Natalie Baker</span><br />
<br />
1 lb chicken cut into bite-size pieces<br />
1/2 t kosher salt<br />
1/4 t pepper<br />
1/4 t garlic salt<br />
3/4 c cornstarch<br />
2 large eggs, whisked<br />
1/2 c canola oil<br />
<br />
Sweet and Sour Sauce:<br />
1 c sugar<br />
1/3 c ketchup<br />
1 t garlic salt<br />
1/2 c + 1 T rice vinegar (distilled vinegar works too)<br />
1 T soy sauce<br />
<br />
Place the chicken, cornstarch, salt, pepper and garlic salt in a large ziplock bag. Shake until the chicken is completely coated. <br />
Heat 1/4 c oil in a large frying pan over medium heat. Dip the chicken in the egg mixture and place in the frying pan with a fork. (I did half the batch first). Fry both sides of the chicken for about 2 minutes. Line a baking sheet with foil and place chicken on the pan. Dispose of the oil, heat up the rest of the oil and finish the chicken. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-76622258023190414632016-04-16T20:32:00.002-07:002016-04-16T20:32:46.941-07:00<span style="font-size: x-large;">Cornbread Mix</span><br />
<span style="font-size: large;">a la Clarece Carter</span><br />
<br />
2/3 c flour<br />
1/2 c cornmeal<br />
3 T sugar<br />
1 T baking powder<br />
1/4 t salt<br />
<br />
Label and store in pantry or freezer. <br />
<br />
To bake:<br />
Mix with 1 egg, 1/3 c milk and 2 T oil. <br />
<br />
Bake at 400 for 15=20 minutes. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-38334467122592930622016-03-22T20:26:00.002-07:002016-03-22T20:26:29.628-07:00<br />
<span style="font-size: x-large;">Strawberry Cream Cheese Icebox Cake</span><br />
<span style="font-size: large;">a la Karissa</span><br />
<br />
2 pounds strawberries<br />
2 sleeves graham crackers<br />
1 8 oz package cream cheese, softened<br />
1 14 oz can sweetened condensed milk<br />
2 3.4 oz packages instant cheesecake flavored pudding<br />
3 cups milk<br />
1 12 oz carton cool whip, divided<br />
<br />
Clean slice strawberries about 1/4 in thick and set aside. Line the bottom of a 3 quart 9x13 with graham crackers (using about 6-7 whole crackers).<br />
Combine cream cheese and sweetened condensed milk and beat with mixer until smooth and creamy. add pudding mixes and milk, and continue mixing on low or 4-5 minutes or until mixture starts to thicken. Fold in 2 cups of whip cream until smooth. <br />
Pour half of the cream cheese mixture over the graham crackers. Arrange a single layer of strawberries on top of the cream cheese mixture. Top with another layer of graham crackers. Cover with remaining cream cheese mixture and another layer of strawberries. Cover and refrigerate 6-8 hours. <br />
When ready to serve, pat down strawberries if they are too moist. Add the rest of the cool whip. Crush the rest of the graham crackers and sprinkle over the top. <br />
<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5709908696934819921.post-43178480520279083172016-03-22T20:16:00.001-07:002016-03-22T20:16:43.877-07:00<span style="font-size: x-large;">White Chocolate Lasagna</span><br />
<span style="font-size: large;">a la Karissa</span><br />
<br />
1 large container cool whip<br />
1 c powdered sugar<br />
1 white chocolate bar<br />
1 package Golden Oreos<br />
6 T butter, unsalted<br />
1/2 c butter and melted<br />
3 cups milk<br />
1 8 oz cream cheese<br />
2 3.9 oz pks white chocolate or vanilla instant pudding<br />
<br />
Crush your Oreos and add in 6 T melted butter. Mix until well combined. Press into the bottom of a 9x13 pan very evenly. <br />
Blend cream cheese, butter, powdered sugar, and 1/2 of the Cool Whip. Blend well and spread over your Oreos. <br />
In another bowl, make your pudding by adding milk to the pudding mix. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes. <br />
Top off with the rest of your Cool Whip, and add white chocolate shavings. Refrigerate at least 1 hour before serving. Unknownnoreply@blogger.com0