No bake chocolate oreo tart

Licking the screen is not a good idea


{No bake chocolate oreo tart}
Preparación: 20 min (plus two hours in the fridge to set)
Serves: 12
Ingredients
Oreo crust:
 300 g (10 oz) Oreo cookies
 1/2 cup butter
Chocolate Cream filling:
 4/5 cup heavy cream
 7 oz dark chocolate
 1/4 cup butter
To decorate:
 about 4 or 5 chopped Oreo cookies
 chocolate chips
Directions:
1. To make the crust, using a food processor, blend Oreo cookies until the texture of coarse meal or crumbs. Add the melted butter and blend
until well combine. Place the mixture into a 4×14 fluted rectangular tart pan (mine has a removable bottom for easy removal of the finished
tart) and press onto the bottom and up the sides evenly. Freeze the crust whilst preparing the chocolate filling
2. In a medium saucepan, bring cream to the boil. Remove from heat, add chopped chocolate and butter, and let rest for 5 minutes. Then stir
until dissolved. Pour chocolate filling over oreo crust, and decorate with some chopped oreo cookies and chocolate chips
3. Chill for 2 hours at least, preferably overnight. Unmold, serve, and enjoy!

So I would like to give a special thanks to my reader Eunice for the very thoughtful and useful
gift!!!

Chocolate Crunch Slice
½ cup cream
15 ¾ oz dark chocolate, chopped
4 ½ oz butter, chopped
8 oz store bought shortbread biscuits(but I used Oreos), chopped
Place cream, chocolate and butter in a saucepan over low heat and stir until melted and
combined. Place biscuits in a mixing bowl and pour over two thirds of the chocolate mixture,
and stir to coat. Spoon into a 12 ½ x 2 ¾ x 3 inch) bar tin lined with non-stick paper. I personally
used a 4 ½ inch diameter spring from pan instead. Pour remaining chocolate mixture over and
tap tin to remove any bubbles. Refrigerate for 3 hours or until set. To serve, remove from tin, dust
with cocoa(if desired) and cut into slices(I did wedges). Makes 16.
Source: Adapted from Donna Hay Simple Essentials Chocolate, 2007




Three Cheese BBQ Chicken Paninis
SEPTEMBER 16, 2013 BY KRISTY · 11 COMMENTS
5K+
Tell me I had you at three cheese?

(This post is sponsored by Kroger)
Havarti + Cheddar + Aged White Cheddar Cheese. All melted in a saucy, bbq chicken panini. Sandwich, errr panini, heaven people.
I made these Three Cheese BBQ Chicken Paninis last week for dinner and was somewhat surprised at how much my family liked them. I
mean, they’re just so simple. But if simple gets me a quiet dinner table while my kiddos feed their little faces, zero crumbs left on their
plates,plus a husband that polished off two, then I’m good with simple.
I kept
these really simple by using a rotisserie chicken (I’m slightly obsessed with rotisseries- they’re making my life easy right now), shredded it up
and tossed it in some bbq sauce. You can grill these up on a panini press, griddle or just the stove top. I love how quickly the panini press
makes a perfectly toasted sandwich with perfectly melted cheese.
I recommend making extra bbq chicken ( buy 2 rotisseries!) so you can make these for dinner one night and lunch later in the week!


Hopefully you like simple. And hopefully you like cheese!


lasting scent—no need for candles today :)

The Ingredients…*
Yield ≈ one pound candied nuts
1 egg white
1 teaspoon vanilla extract
1 tablespoon water
1 pound almonds or pecans
3/4 cup of sugar
1 teaspoon of ground cinnamon
1 ½ teaspoons of fine grain sea salt

The Instructions…*
(1) Preheat oven to 250°F and line a large baking sheet with parchment paper
(2) In a large bowl, combine egg white, vanilla extract and water; Beat mixture until frothy
(3) Stir in almonds and mix to coat
(4) Gently combine sugar, cinnamon, and sea salt and stir into almond mixture, thoroughly
coating all nuts
(5) Evenly spread nuts onto prepared baking sheet and place into oven
(6) Bake in preheated oven for 1 hour, stirring every 15 minutes
(7) When cool, pack in an airtight jar; They will keep at room temperature for about 2
weeks….enjoy :)






French Toast Casserole



Day two of our three day holiday weekend at our small cottage on a small lake in The Middle of Nowhere, Wisconsin began with Ellie signaling with her
intermittent yelps that it was time for her to go out. Daylight had broken and assuming it was much later than it was, I clamored out from between the
sheets and worked my way toward the kitchen where she was. 5:15! But beautiful outside. The breaking dawn was casting light over the lake to
create a perfect mirror of the unspoiled shore facing our pier. Ellie did her business and as we made our way back inside I quietly thanked her for
waking me. All six boys and their other dad were still in deep slumber and as I laid myself down for another hour's rest, I started wondering what to
feed the boys for breakfast.

I'm a very lucky guy for many reasons, and as luck would have it on this particular morning, I didn't have to worry about what to serve for breakfast,
after all. An hour or two later when I thought Scott was checking email on his phone, I learned what he was in fact doing was looking for a breakfast
recipe. Wanting to use some leftover hamburger buns and some of our bread supply, he came up with a French toast casserole. Another great idea
from the Quick and Easy Guy. Aside from putting something together with minimal effort and maximum taste, Scott's other motive for such a breakfast
was to have it all put together and served by the time his "show" aired, CBS Sunday Morning.



We're never sure what staples to bring to the cottage for our weekends there. We knew this was going to be a three-dayer and that all six boys and
Ellie would be with us. We didn't bring the kitchen sink (already have one there), but we did pack the buns leftover from from our pulled pork bonanza
last Sunday, following Noah's confirmation.




We also happened to bring a quart of maple syrup, still sealed from 2012, we knew it had to be used soon. I know what you're thinking, "Do you guys
ever eat anything fresh?" Believe it or not, yes. Every time we use leftovers, it always gives us the sense that we're doing at least something thing that
would make our mammas proud.


As I pointed out earlier, I'm a very lucky guy. An old boss of mine liked to say he would rather be lucky than good, and I couldn't agree more. Scott is
an excellent cook and having someone like him to share all of life's mundane tasks like laundry, interrogating 9 year olds about frogs under their beds,
and reminding me to take my morning vitamins is a huge bonus in my book.


This proved to be an excellent breakfast and it filled the entire cottage with a heavenly early morning aroma.



Our 13 and 16 year old boys each had second helpings. Neither are big eaters but both are our most accurate litmus tests when it comes to the food
we make. They tell us when it's hot, and they tell us when it's not. This French toast was hot!
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Recipe
adapted from Everyday Sisters
Ingredients
5 eggs
2 cups milk
4 - 5 cups bread, cubed or torn in one inch squares
1 cup maple syrup
3 tablespoons sugar
1 1/2 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon salt


Instructions
Preheat oven to 425 degrees F. Oil a 9 x 13 inch baking dish. Pour half the maple syrup in the bottom of the baking dish. Place all of cubed or torn
bread in the pan, distribute evenly. In a mixing bowl, beat the eggs, add remaining ingredients except for maple syrup. Mix contents of bowl together,
creating a basic custard. Pour custard over bread, again distribute evenly. Pat-down bread so that it soaks up the liquid, ensuring all the bread is
moist. Using reaming 1/2 cup maple syrup, evenly coat the top of the casserole. Place in oven for 30 to 40 minutes until puffed and golden brown.
Serve with additional syrup, if desired.

Prep Time: Less than 10 minutes
Baking Time: 30 to 40 minutes
Total Time: Under an hour

Tips
 Consider using raisin bread.
 Leftover buns work great, for the bread.
 Add other goodies to the custard such as craisins or walnuts.
 Garnish with powdered sugar
 Serve with fresh berries
- See more at: http://www.plattertalk.com/2013/05/french-toast-casserole.html#sthash.RmAvOfJz.dpuf

S’Mores Refrigerator Cookies

INGREDIENTS
3 sticks plus 2 tablespoons unsalted butter
3/4 cup unsweetened cocoa powder
3/4 cup light corn syrup
pinch of salt
1 14-ounce box graham crackers, lightly crumbled
2 cups of mini marshmallows, plus a handful more for sprinkling on top
DIRECTIONS
1. Line a 9x13-inch baking sheep with parchment paper, set aside.
2. In a large bowl, crumble the graham crackers into large chunks. Add two cups of mini marshmallows and set aside.
3. In a medium saucepan over medium heat, melt butter together butter, cocoa, corn syrup and a pinch of salt. Stir and heat until
smooth. Once melted, let chocolate mixture cool for 5 minutes.
4. Pour chocolate mixture over graham crackers and marshmallows. Stir so that all of the graham crackers are moistened by the
chocolate mixture. Dump into lined baking pan, and a few more marshmallows on top and press down with the back of a spoon.
Cover the top with another sheet of parchment and press with your fingers.
5. Let cool on the counter for 30 minutes, then place in the fridge to solidify for a few hours or overnight. Cut into bars. Wrap
individually and store in the fridge.


It is very easy cake because you don’t have to bake it. Just mix allingredients and cook it a little and then freeze it for 4-5
hours and your delicious cake is ready to serve. Enjoy it in hot summer

Ingredients Of Cold Cake
 2 eggs
 4 tbsp coco powder
 6 ounce butter
 1 packet Marie biscuits
 3 tbsp crushed almonds and pistachios
 10 oz sugar
 Vanilla essence few drops
Method Of Cold Cake
 Break each biscuit into 3 pieces.
 Take a large pan and boil water in it. In other bowl put butter, sugar, coco powder and eggs. Mix all
these ingredients well and put this bowl in boiling water’s pan. We will cook this cake in steam of boiling water.
 Add vanilla essence in it. Cook till if forms a smooth paste. Stir continually with wooden spoon.
 Remove from heat and add biscuits and crushed nuts in it.Line a dish with wax or greaseproof paper, pour the mixture
into it and freeze.
When frozen,cut into small squares and serve.





Doughnut chocolate chip pudding
Recipe type: Dessert
Number of serving: 4 servings
Preparation time: 15 minutes
Cook time: 1 1 hour
Ready in: 1 h, 15 m
Difficulty: Easy
Cooking Units Converter



Ingredients:
4 eggs
3/4 cup sugar
21/2 cups whole milk
1/2 tsp vanilla extract
about 5 doughnuts, quartered
some butter to grease the pudding dish
Preparation:
Beat eggs and sugar until well mixed but not too frothy. Add vanilla extract. Add the milk and mix again until well mixed. Keep aside.


Cut up the doughnuts. Arrange in buttered bowl and pour the custard mixture over and let stand for 15 to 20 minutes to let the doughnuts soak up the
custard.


Bake in 170 C for one hour, more or less or until the custard is firm. Serve.



Layered Coffee Gateau


Ingredients: (serves 8-10; 1.5 inch square each, sliced)
1. 3 tablespoons Instant Coffee
2. 8 tablespoons Sugar
3. 8 oz Fat Free Cool Whip
4. ½ cup milk
5. 14 Marie Biscuits-Crushed and Powdered with rolling pin
6. 32 (approx) Marie Biscuits for Layering ( Shown here is 4 layers of Biscuits. Please adjust your quantity with the size of gateau
you are making)


Method:

Mix the coffee and the sugar in a bowl.

Sprinkle 3 Tablespoons of water (the mix should not become liquid… it will be more like crumbles), and beat it in medium speed till it
becomes creamy, frothy and more than doubles in amount. (you can use a fork to beat, but it will take an awfully long time).
This is the look you should have by the time you are done:

Add all of the cream to this and beat it for some more time, till all the cream, coffee & sugar blend in.

Take the Marie Biscuits to be crushed and crush them to an almost fine powder with a rolling pin. Mix the crushed Biscuits to the cream mix
& stir it in till well blended.

Take a large flat bottomed container where you are going to be freezing this
Take the milk in a bowl and set aside. Keep the rest of the Marie Biscuits handy
Put one layer of the cream mix in the flat bottomed container. Dip the Marie Biscuits one by one (Do not soak them, they should just be wet
and not soggy soaked), and add it on the crème to form a layer. Fill up the gaps, by breaking pieces of the biscuits. The picture should make
it easier to understand.

Put another layer of cream mix on the top of this. Again add a layer of Marie Biscuit in the same way as you did above. Make as many layers
as you want or for as long as the Cream lasts.
The top most layer should be the Cream Mix layer.

Freeze it for at least 8 hours or overnight is even better. Cut in with a sharp knife and serve immediately.



Notes:
* If Marie Biscuits are not available OR if you want a soft spongy feel, use ladyfingers sliced horizontally and soaking them in milk for little bit
longer.
* You can use variations soaking the biscuits in brewed coffee ( to have the Gateau with strong coffee flavor), or you may use any of your
favorite liqueur.
* The thickness/amount of cream-coffee mix between the layers may be adjusted to your taste. To make it more creamy, add thicker cream
mix.
* You can use any of your favorite Flavors of Coffee. I have used regular coffee in this one, but variations are always interesting.