No Bake Nutella Cheesecakes

Yield: 4-6 servings         Prep Time: 15 minutes

For the Crust

12 OREO COOKIES, CRUSHED INTO CRUMBS3 TABLESPOONS UNSALTED BUTTER, MELTED

For the Filling
1 (8 ounce) package cream cheese,softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish

whipped topping, optional

chocolate shavings, optional

toasted, chopped hazelnuts, optional
1

In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.

Notes

- I have not tried this recipe using fresh whipped cream, so I cannot attest to the results.

Source: My Baking Addiction  http://www.mybakingaddiction.com/no-bake-nutella-cheesecake-recipe

Best Chocolate Cake Ever

Devil's Food Cake Mix
 - prepare as directed

ADD:
3 ounce box of chocolate pudding
1 cup sour cream
1 cup chocolate chips

Bake as directed then turn down to 300° for 10 minutes

Five minute ice cream

2/3 cup whipping cream

1/2 cup sugar

10 ounces frozen strawberries

Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.

Parmesan Tortellini Bites

• 1/2 cup vegetable oil
• 1 (9 ounce) package refrigerated three cheese tortellini
• Kosher salt and freshly ground black pepper, to taste
• 1 cup Panko*
• 1/4 cup freshly grated Parmesan
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 cup marinara sauce

In a large pot of boiling salted water, cook tortellini according to package instructions; drain well.

Heat vegetable oil in a large skillet over medium high heat.

Season chicken with salt and pepper, to taste.

Working in batches, dredge tortellini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

Add tortellini to the skillet, 8 or 10 at a time, and cook until evenly golden and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.

Serve immediately with marinara sauce, garnished with additional Parmesan, if desired

Spicy Crispy Chickpeas

15 ounce can Chickpeas

2-3 tablespoons olive oil

1/2 teaspoon curry powder

1/2 teaspoon cumin

1/2 teaspoon paprika

dash cayenne pepper

salt to taste

Rinse and drain chickpeas (garbanzo beans).  In a skillet, heat olive oil on medium heat. When the oil is hot, add chickpeas-be sure that they are well drained, since water and hot oil definitely do not mix!  Sauté chickpeas for 10-15 minutes; obviously, the longer they’re in the skillet, the crisper they will get, but it’ll take about 15 minutes to get them “crispy”. Once the chickpeas get near the doneness you desire, add salt, pepper, and spices. The spice really makes this recipe work, and a good deal of the spice you use will remain in the skillet when you remove the chickpeas. Sauté chickpeas and spices another 2-3 minutes and then remove from heat. Use them as a salad topping instead of croutons for a healthy crunch, or a tasty snack, something to nibble on besides potato chips.

Rossana's gravy recipe

3-4 Tablespoons unsalted butter
1 carrot, chopped fine 
1-2 ribs celery, chopped fine 
1 onion, chopped fine 
5-6 mushrooms, sliced 
1/4 cup flour
2 cups low sodium chicken broth
2 cups low sodium beef broth 
1 bay leaf
1 teaspoon fresh thyme or 1/2 t dried thyme 
5-6 whole black peppercorns 

Melt the butter in large sauce pan, add the veggies and cook until softened and well browned. make sure are well browned that the flavor without the turkey drippings. Stir in the flour and cook, stirring constantly, until well browned 4-5 min . 
Gradually whisk in the broths and bring to a boil. add the bay leaf, thyme and peppercorns and simmer, stirring occasionally until thickened 25-30 min .
Pour the gravy through a fine -mesh strainer into a clean saucepan, pressing on the solids to extract as much liquid as possible, discard the solids, season with salt and pepper!!!


The gravy can be made ahead, can be refrigerated in an airtight container for up to 4 days or frozen for to 2 months.

candy corn cookies

I can't use her recipe without permission, and I'm too lazy for that.  So instead, here is the link to the Pinterest page. candy corn cookie

Crash potatoes

Recipe

Crash Hot Potatoes

Prep Time:

 30 Minutes

 

Cook Time:

 25 Minutes

 

Difficulty:

 Easy

 

Servings:

 6

Print Recipe

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
•  Kosher Salt To Taste
•  Black Pepper To Taste
•  Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Warm Crack Dip

Warm Crack Dip
serves 10-12

• 8oz cream cheese, softened
• 1 (1oz) package Ranch dressing mix
• 1 (3oz) bag bacon bits (Oscar Meyer)
• 2 cup shredded cheddar cheese
• 16 oz sour cream

Preheat oven to 400.

In bowl, combine all ingredients; mix well. Transfer to 2-quart baking dish; cover.

Bake dip 25 to 30 minutes or until hot and bubbly.

http://www.plainchicken.com/2014/01/warm-crack-dip-football-friday.html

applesauce sandwiches

applesauce
8 slices of bread
softened butter
cinnamon/sugar

spread the applesauce on four slices of bread; top with remaining bread. Lightly butter the outsides of sandwiches. Toast on a hot griddle for 3-4 minutes on each side or until golden brown. Combine sugar and cinnamon; sprinkle over hot sandwiches. Serve immediately. Yield: 4 servings.

Read more: applesauce sandwiches from Taste of Home