Compiled Recipe – No Bake Oreo Layer Dessert

No Bake Oreo Layer Dessert

* 15 1/3 ounces Oreo cookies (Double Stuff)
* ½ cup butter (melted and slightly cooled)
* 8 ounces cream cheese
* 1 cup powdered sugar
* 8 ounces cool whip
* 5 1/8 ounces instant chocolate pudding
* 3 ½ cups milk
* 8 ounces cool whip

1) Make the Crust: Place the Oreo cookies in a large ziploc bag and crush with a rolling pin. The pieces should be in small crumbs, but still a little chunky, not completely fine crumbs. Set aside ½ cup of the crumbs for the topping, then transfer the remaining crumbs to a 9×13-inch pan and use a fork to mash them up a bit. Pour the melted butter over top and use the fork to combine, making sure that all of the crumbs are moistened. Press into an even layer on the bottom of the pan. Refrigerate while the cream cheese layer is prepared.

2) Make the Cream Cheese Layer: In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Increase the speed to medium and beat for 30 seconds. Using a rubber spatula, gently fold in the Cool Whip. Spread in an even layer over the crust. Refrigerate while the pudding layer is prepared.

3) Make the Pudding Layer: In a large bowl, whisk together the pudding mix and milk for 2 minutes. Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.

4) Spread the remaining 8-ounce tub of Cool Whip on top and sprinkle with the reserved Oreo crumbs. Cover and refrigerate for at least 4 hours (or overnight) before serving.




Compiled Recipe – Quick and Easy Knephla Soup

Quick and Easy Knephla Soup

* 4 ounces butter
* 3 large carrots (peeled and chopped)
* 3 celery (stocks, chopped)
* ¼ cup flour
* 4 potatoes
* 64 ounces chicken stock
* 1 pound dumplings (frozen)
* 1 cup cream

1) Add butter to large pot and set stove to low.

2) While melting, add chopped carrots and celery.

3) Once butter is melted, add flour and mix.

4) Add chicken stock and turn stove to medium-high.

5) Add potatoes and cook until tender.

6) Add dumplings and allow to cook for about 5 minutes or whatever the package indicates.

7) Remove from heat and add cream.

8) Serve.

* This recipe is an Upper Midwest comfort food , adapted from its German origin.


Compiled Recipe – Halloween Pumpkin Soup with Smoked Bacon

Halloween Pumpkin Soup With Smoked Bacon

* 1 scoop butter (about a teaspoon)
* 1 onion (diced)
* 8 slices smoked bacon (diced)
* 2 pounds pumpkin (fresh, peeled de-seeded and cubed, small size pumpkin)
* 1 tbsp. tomato puree
* 2 pints chicken stock
* ½ cup cream
* 2 slices smoked bacon (grilled + chopped for garnish)

1) Melt the butter in large heavy bottomed pot. Add onion dices, raw diced smoked bacon and pumpkin flesh.

2) Sweat for about 6-8 minutes med heat to release the flavours. Add the tomato puree and stir. Then pour in the stock and stir in the cream. Cook on low heat for 30 minutes. Liquidise with a hand blender and season to taste.

3) TO SERVE –  Pour soup onto bowl and sprinkle the cooked bacon pieces on top. Serve with a warm slice of crusty garlic bread and enjoy…..



Compiled Recipe – Shrimp Scampi with Linguine

Shrimp Scampi With Linguine

* 1 pound linguini
* 4 tbsp. butter
* 4 tbsp. extra virgin olive oil (plus more for drizzling)
* 2 shallots (finely diced)
* 2 cloves garlic (minced)
* 1 pinch red pepper flakes (optional)
* 1 pound shrimp (peeled and de-veined)
* kosher salt
* freshly ground black pepper
* ½ cup white wine
* 1 lemon
* ¼ cup parsley leaves

1) For the pasta, put a large pot of water on the stove to boil.

2) When it has come to the boil, add a couple of tablespoons of salt and the linguini.

3) Stir to make sure the pasta separates; cover.

4) When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done.

5) Drain the pasta.

6) Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.

7) Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.

8) Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.

9) Remove the shrimp from the pan; set aside and keep warm.

10) Add wine and lemon juice and bring to a boil.

11) Add 2 tablespoons butter and 2 tablespoons oil.

12) When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta.

13) Stir well and season with salt and pepper.

14) Drizzle over a bit more olive oil and serve immediately.


Compiled Recipe – Garlic Butter Chicken With Pineapple

Garlic Butter Chicken With Pineapple

* 2 chicken breasts (cut into strips, or chicken tenders)
* ½ pineapple (peeled, halved and diced)
* 1 tbsp. butter
* 2 tbsp. olive oil (divided)
* 1 tbsp. honey
* 4 cloves garlic (crushed)
* 2 tbsp. fresh lemon juice (juice of ½ a lemon)
* fresh parsley (chopped)
* 1 tbsp. Sriracha
* ½ tsp. cayenne pepper
* ½ tsp. red chili pepper flakes (optional)
* salt
* cracked pepper

1) In a small bowl, combine lemon juice, olive oil, garlic, black pepper, parsley, Cayenne pepper (or hot sauce), and red chili pepper flakes. Set aside.

2) Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Lay the chicken strips in one layer in the skillet. Cook on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your chicken.

3) Right before chicken is done, add the pineapple chunks and cook for 2 – 3 minutes, stirring from time to time.

4) Add the honey garlic sauce in the skillet and cook for 2 minutes, stirring constantly to coat chicken and pineapple. Adjust seasoning with salt and pepper if necessary.

5) Remove from heat and serve the honey garlic pineapple chicken immediately on top of rice, quinoa, or bulgur, garnished with more crushed chili pepper and fresh herbs. Enjoy!


Compiled Recipe – Eggnog Tres Leches Cake

Eggnog Tres Leches Cake


* 1 box Betty Crocker Super Moist Yellow Cake Mix
* 1 cup milk
* ½ cup butter, melted
* 3 eggs

* 1 can (14 oz) sweetened condensed milk (not evaporated)
* 1 cup milk
* 1 cup heavy whipping cream
* ¼ cup bourbon
* ½ tsp. ground nutmeg

* 1 ½ cup heavy whipping cream
* 3 tbsp. powdered sugar
* ½ tsp. vanilla

1) Heat oven to 350°F. Spray bottom only of 13×9-inch pan with cooking spray.

2) In a large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3) Bake 26 to 30 minutes or until a toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake, wiping fork tines occasionally with a paper towel to reduce sticking.

4) In medium bowl, stir together Filling ingredients until blended. Evenly pour over cake, working back and forth to fill holes. Refrigerate uncovered 2 hours or until chilled (when cutting pieces to serve, you may notice some of the liquid in bottom of pan).

5) In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Frost top of chilled cake with whipped cream. Sprinkle 1/4 teaspoon nutmeg on top. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.

* Ready-made eggnog is typically available during the holiday months—replace 1 cup heavy whipping cream in the Filling with 1 cup eggnog for even more eggnog flavor, if desired!

* Heavy whipping cream helps make this cake delicious! 2 1/2 cups are needed, so be sure to buy 2 pints heavy whipping cream when shopping for this recipe.

* This dessert is a classic Nicaraguan cake soaked with three forms of milk. It is a very moist cake which becomes more flavorful as it is stored.


Compiled Recipe – Creamy Cajun Chicken and Sausage Pasta

Creamy Cajun Chicken And Sausage Pasta

* 3 tbsp. butter (divided)
* 1 pound chicken breasts
* 6 ounces smoked sausage (sliced into ¼ inch pieces
* 8 ounces baby bella mushrooms (sliced)
* Cajun seasoning (to taste)
* Italian seasoning (to taste)
* salt
* pepper

Creamy Parmesan Sauce
* 4 cloves garlic (minced)
* 1 cup chicken broth
* 1 tbsp. Worcestershire sauce
* 1 cup heavy cream
* 2 tsp. Cajun seasoning
* 1 tsp. paprika
* ½ tsp.  garlic powder
* ¾ cup parmesan cheese (grated)
* sea salt (to taste)
* 8 ounces penne pasta


* Boil pasta in salty water according to the package instructions. Drain and set aside.

(Chicken, sausage and mushrooms)
1) Generously season chicken with salt, pepper, Cajun and Italian seasonings. Do not slice it yet – you will be cooking it whole. Slice sausage into 1/4 inch circles and slice mushrooms.

2) In a large skillet, add 1 tbsp butter and melt it over medium-high heat. When the pan is hot, add whole chicken breasts and cook for about 4-5 minutes on each side until browned for a total of 8-10 minutes. Remove chicken onto a plate and slice into strips.

3) Add sliced sausage pieces and brown them on medium heat for 2-3 minutes on each side until darker in color around the edges. Remove from the skillet onto a plate.

4) Deglaze the pan with a splash of water and add 2nd tbsp of butter and sliced mushrooms into the skillet (add more butter as well, if needed). Saute until your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan as well.

1) To make the sauce, add remaining 1 tbsp butter to the pan, allow it to melt and then cook garlic in it until slightly browned – only for a couple of minutes.  Next add chicken broth, Worcestershire sauce and heavy cream and bring to a light simmer. Add Cajun seasoning, paprika and garlic powder and mix into the sauce.

2) Add Parmesan cheese and whisk to blend for 2-3 minutes to thicken the sauce. Taste the sauce and add salt to taste.

3) Add cooked pasta into the sauce and mix in well. Next add the chicken, sausage and mushrooms back into the pan and allow them to reheat for 2-3 minutes. Close the lid to help the heat stay in. Serve immediately!





Compiled Recipe – Lemon Herb Roasted Potato Nuggets

Lemon Herb Roasted Potato Nuggets

* 8 Russet potatoes (large sized, peeled and cut into 1 ½ to 2 inch chunks)
* 1 lemon
* 1/3 cup butter (olive oil, or other oil will work as well; a butter/olive oil combination is very good too)
* ½ tsp. kosher salt
* ½ tsp. cracked black pepper
* 1 ½ tbsp. oregano (dried herbs, thyme and rosemary are good choices)
* 1 whole garlic bulb (broken into about 4 pieces ; optional)

1) Parboil the potatoes in salted water for about 3-4 minutes, no longer.

2) Meanwhile, in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.

3) After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.

4) Toss together so that the potatoes absorb the lemon juice.

5) Add the salt, pepper, herbs, garlic cloves and olive oil.

6) Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.





Compiled Recipe – Frozen Oreo Dessert

Frozen Oreo Dessert

* ¼ cup butter (melted)
* 1 package Oreos (finely crushed; use a food processor)
* ½ gallon ice cream (Cookies & Cream & Chocolate Mint Chip are yummy)
* hot fudge sauce

1) Combine melted butter and Oreo crumbs till well mixed. Press just over half of the crumbs into a 9×13″ pan. Place in the freezer. Take ice cream out of the freezer and let soften. I stirred mine up about every 15 minutes till it was spreadable. Spread softened ice cream on top of frozen crust. Sprinkle remaining crumbs on top. Cover and freeze for several hours or till firm.

2) Remove from freezer 15 minutes before serving. Cut into squares and drizzle with hot fudge sauce.

Note: Serves 16-20



Compiled Recipe – Mozzarella and Pesto Chicken In A Crock Pot

Mozzarella And Pesto Chicken In A Crock Pot

Cook time: 8 Hr  Prep time: 10 Min  Serves: 6-8

* 8 boneless skinless chicken breasts
* 6 ½ ounces pesto
* 1 package ranch dressing (powder mix)
* 1 ½ stick butter
* 1 cup mozzarella cheese

1) Place Boneless Skinless Chicken Breast in a Crock Pot. Spread Pesto evenly as possible on all visible surfaces of the Chicken.

2) Sprinkle the Dry Ranch Mix over Chicken. Pour the Chicken Broth over Chicken. Drop stick of Butter in the middle.

3) Heat on Low for 6 – 8 hours or High for 3 – 4 hours. Sprinkle with Mozzarella before serving.