Oreo Cupcakes

 Oh, they are SO good.  What makes them extra good is the “frosting.”  It is less like frosting and more like a fluffy cheesecake.

 For the cupcakes

1 box of triple chocolate cake mix

1 cup of vegetable oil

1 larger size box of unprepared chocolate pudding

1 cup sour cream

4 eggs

1/2 cup of water

About a cup semi-sweet chocolate chips

about 6 very chopped Oreos

For the frosting

1 package of cream cheese, 8oz. at room temp.

4 cups powder sugar

1 Tbsp vanilla

1 container of Cool Whip, 8oz. thawed

Directions

1. Preheat oven to 350 degrees

2. Mix together the cake mix, oil, unprepared pudding, sour cream, eggs, and water.  Then add in chocolate chips and finely chopped Oreos.

3. Bake in cupcake liners for about 18 mins.

4. While the cupcakes cool, make the frosting.

5. Beat the cream cheese and vanilla together until smooth and fluffy.  Slowly add in the sugar while continuing to mix the cream cheese mixture.

6. On a low speed, add in the cool whip.

7. You may need to allow the frosting to set up in the refrigerator while the cupcakes continue to cool.  Make sure the cupcake are all the way cool before adding frosting.

8. Put your frosting in a pastry bag.

9. Stick the point of the pastry bag into the cupcake and squeeze a little frosting into the center.  You will see the cupcake puff up.

10. Then frost the cupcakes like normal and sprinkle with crushed Oreo.11. If you’d like, stick a piece of leftover Oreo in the frosting, for a little flair and extra cookie goodness.

Cupcakes

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Asian BBQ Shrimp and Chicken Scampi

 It’s time to start cooking and the wonderful thing about this dish is it’s ready in a matter of minutes!

First, saute up about a pound of boneless, skinless, chicken breast in a little olive oil.
You can use chicken thighs  if you prefer.

Next, add a little grated carrots, red onion, and grape tomatoes to the chicken and cook a few more minutes.

Toss in your shrimp, cook a few more minutes then add KYVAN™ Foods Sesame Garlic BBQ Sauce.

Lastly, add in the cooked linguine and it’s time to eat!

Asian BBQ Shrimp and Chicken Scampi

Rating: 5

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serving Size: 4-6

Ingredients

• 1 bottle  Sesame Garlic BBQ Sauce
• 1 lb large shrimp, peeled, deveined
• 2 chicken breast, boneless, skinless, cut into 1 inch chunks
• 1 cup red onion, sliced thinly
• 1 cup grape tomatoes
• 1/2 cup carrots, grated
• 2 teaspoons creole seasoning
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• extra virgin olive oil
• 1 lb linguine, cooked according to package directions
• parsley and sesame seeds to garnish

Instructions

• Mix seasoning blend together and set aside.
• Add a drizzle of olive oil to chicken and coat in half the seasoning blend.
• In a separate bowl add shrimp and drizzle with a little olive oil and remaining seasonings.
• Cook pasta according to package directions, drain, rinse in hot water, drain again, coat with olive oil and set aside.
• In a large pan or wok add about 2 tablespoons of olive oil over medium heat, add chicken and cook for about 5 minutes, add onion and carrots and cook 2 minutes more, add tomatoes and shrimp.
• Cook for 5 minutes and add the bottle  Sesame Garlic BBQ Sauce, mix well and cook 5 more minutes.
• Toss in pasta and mix well, cook until pasta is heated through.
• Serve hot garnished with parsley and sesame seed

Chinese

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No-Bake Banana Split Cake Dessert

No-Bake Banana Split Dessert – Graham cracker crust, cream cheese, bananas, pineapple, strawberries, whipped cream, nuts, chocolate & a cherry!

First things first, let me break this banana split dessert down for you. Most importantly – it’s entirely no-bake. Absolutely no oven time is required, which makes it perfect for the summer when you don’t want to heat up the kitchen, and also perfect for when you need a quick dessert that you can throw together in very little time. Poof! Done! Now, for the layers… It starts off with a graham cracker crust, topped with a cream cheese-mousse, and then layers of banana, pineapple, strawberries, and finally whipped cream, nuts, chocolate, and cherries on top! Talk about the ultimate banana split.

INGREDIENTS:

For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted

For the Cream Cheese Layer:
12 ounces cream cheese, at room temperature
¼ cup granulated sugar
8 ounces Cool Whip

For the Fruit & Toppings:
3 to 4 bananas, sliced
1 (20-ounce) can crushed pineapple, drained well
16 ounces strawberries, hulled and sliced
8 ounces Cool Whip
½ cup walnuts, chopped
Chocolate syrup
Maraschino cherries

DIRECTIONS:

1. Grease a 9x13-inch baking dish; set aside.

2. In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.

3. In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.

4. Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.

5. Cover with the Cool Whip, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight.

Note: If you would prefer not to use Cool Whip, you can use fresh whipped cream in its place, both for the filling and the topping.

Desserts

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Easy Cronut Recipe

Ingredients

• 1 package refrigerated Pillsbury Uncut Crescent Sheets
• 1 snack-size (4-ounce) container of vanilla pudding
• 2 cups Powdered Sugar
• 1 tsp Vanilla
• 1 tbsp Milk
• Vegetable Oil (for Frying)

Instructions

1. Fill pan with around 2 inches of oil. Heat oil to 350 degrees over medium heat.
2. Fold dough in half in one direction then fold in half in the other. Cut about 3" circles from the dough using biscuit cutter of cup/glass.
3. Then Cut about 1" circles from center of each 3" shape. Reserve 1" circles to cook as cronut holes.
4. Gather up scraps , roll and cut an additional cronut.
5. Fry the donuts about 90 seconds on each side until golden brown.Drain on paper towels, and allow to cool before glazing.

Glaze:

1. Mix powdered sugar, vanilla and 1 tablespoon of milk. Add additional milk as needed.
2. Split a cooled cronut in half and fill with 2 tablespoons of pudding then replace top.
3. Drizzle top with glaze and allow it to set.
   

Snacks

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STRAWBERRY ICE CREAM CAKE

   STRAWBERRY ICE CREAM CAKE
This Strawberry Ice Cream Cake is so delicious and perfect for spring and summer! The vanilla cake is so soft and light, and the strawberry ice cream is creamy and so strawberry-y! With the beautiful strawberries on top and around the edge to finish it off, I’m in love I love decorating cakes and sweets with fruit. It’s the easiest way to make a beautiful dessert that just screams fun and life. Fruit makes me happy and so does this Strawberry Ice Cream Cake.

The cake layers are made first, then the ice cream, then it’s all stacked together and frozen.

You’ll want to bake the cakes in 8 inch pans. If you have a springform pan, that’d be helpful. I don’t, so I use regular 8×3 inch pans. When it’s time to put everything together, I use the same 8×3 inch pan so that I have taller sides. I line the pan first with clear wrap that extends up the sides of the pan, which is used to lift the cake out of the pan once it’s frozen.

Then add a cardboard cake circle for the cake to rest on and wrap parchment paper around the inside edges of the pan, which also extend 1-2 inches above the top edge of the pan. The fully cake will be taller than the pan, so the parchment paper extends the sides of the pan, allowing you to stack the cake.

Yield: 8 inch ice cream cake

Ingredients

Cake layers

1 2/3 cups all purpose flour

1 cup sugar

1 1/2 tsp baking powder

3/4 cup butter, room temperature

3 egg whites

1 tbsp vanilla extract

1/2 cup sour cream

1/2 cup milk

Strawberry Pie Filling

1/2 cup strawberry puree

2 1/2 tbsp water

1/4 cup sugar

1 tbsp cornstarch

Ice Cream

8 oz cream cheese, room temperature

1/2 cup sugar

2 tbsp milk

1/2 tsp vanilla extract

1 tsp strawberry extract

1/2 cup homemade strawberry pie filling, recipe above

8 oz Cool Whip (or homemade whipped cream)

2-4 drops red food color

strawberry slices, for edge

Topping

4 oz of Cool Whip

strawberry slices

NOTE: You'll need one full 16 oz package of strawberries. You could need a second package, depending on the number of strawberries and sizes. If you want to make sure you have nice looking strawberries for the sides and top, I'd recommend a second package so that you can pick and choose the nicest ones.

Instructions

NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it's been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it's assembled and frozen.

Make the cake layers:

1. Preheat oven to 350 degrees.

2. Grease two 8 inch cake pans (preferably springform pans, see above) and line the bottoms with parchment paper.

3. Whisk together flour, sugar and baking powder in a large mixing bowl.

4. Add butter, egg whites, vanilla extract, sour cream and milk and mix on medium speed until smooth.

5. Split batter evenly between the two cake pans.

6. Bake 19-21 minutes or until a toothpick comes out with a just a few crumbs.

7. Allow to cool for 3-5 minutes, then remove to cooling rack to finish cooling.

8. Once cooled, level the cake by removing the dome from the top of the cake using a large serrated knife.

Once cake has cooled, make the strawberry pie filling and ice cream:

1. Add water to strawberry puree.

2. Combine sugar and cornstarch in a saucepan. Stir in strawberry puree.

3. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil, about 15 to 20 minutes.

4. Allow to boil for 1 minute, then remove from heat.

5. Allow to cool for about 5 minutes.

6. Once pie filling has cooled, mix cream cheese, sugar, milk, vanilla extract, strawberry extract and pie filling together until well combined.

7. Fold in the Cool Whip and red food color.

Assembling it all:

1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. Put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you can put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it's done.

NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.

2. Put the first cake layer in the bottom of your pan.

3. Place thinly slice strawberries around the outer edge of the cake. They should be standing up, leaning against the sides of the cake pan, in line the out edge of the bottom cake layer.

4. Spoon the ice cream on top of the cake and spread into an even layer, keeping the strawberries in place.

5. Top ice cream with the second layer of cake.

6. Allow ice cream cake to freeze completely, 6-8 hours.

7. When frozen, remove from springform pan and remove parchment paper from sides. OR lift cake out of pan using clear wrap and remove parchment paper from side. Place cake on cake plate.

8. Top cake with additional Cool Whip and sliced strawberries. To make the flower pattern shown in the pictures, start by creating the outer circle of strawberries, then work your way into the center one circle at a time, with each one overlapping the previous one a bit.

9. Freeze until ready to serve. Best after 3-5 days.

Enjoy!

ice cream

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Banana Split Bites

These Banana Split Bites place a fun and simple twist on your favorite summer treat. Just place Strawberries, Pineapple and Banana on a stick. Then add on some chocolate dipping and nuts! Bam! You have a fun summer time treat.

Banana splits are always so tasty. When I hit the ice cream stand, I am always anxious for someone to share a small banana split with me. I love the combination of the pineapples, strawberries, chocolate and bananas.  One small sized split can be a bit too much for me. It is never to difficult convincing one of the kiddos to share with their momma, ha ha!

INGREDIENTS

3 Bananas
1/4 lb Cored Pineapple
6 Strawberries
1 cup Dipping Chocolate
1/4 cup Chopped Peanuts
12 Popsicle Sticks (or skewers)

DIRECTIONS
Cut strawberries in half.
For each strawberry half, cut an equal size piece of banana and pineapple.
Place pineapple on first, then banana and lastly strawberry.
Place in freezer for 10 minutes.
Line a tray with wax paper or parchment paper.
Put chopped nuts in small plate to use for dipping.
Melt chocolate by heating in microwave for 30 seconds, stirring and repeating until melted and smooth.
Dip cold fruit in chocolate, then into nuts, then place on prepared tray.

Desserts

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Custard Peach Pie

 Peaches are one of the joys of summer.

The only problem is, like many fruits or vegetables, they are in season and are plentiful for a short time, but then are quickly gone until next year. If you’re like me, when you can enjoy them, you like to use them in many different ways. Besides eating them raw, I love making a buttery topping for waffles or pancakes, using them in smoothies

 Ingredients

• one single pie crust pastry (half recipe)
• 5 medium sized peaches (about 1 1/2 lbs)
• 1 cup (8 oz) Greek Yogurt or labne
• 3 large egg yolks
• 3/4 cup (6 oz) sugar
• 1/4 cup (2 oz) flour
• 1 tsp. vanilla
• Streusel Topping
• 1/4 cup (half stick) (2 oz) butter
• 1/3 cup (3 oz) flour
• 1/8 cup (1 oz sugar)

Oven temperature 425ºF (220ºC)

1. After making the pie crust, roll it out to just a bit larger than the pie plate and place on top.

2. Trim the edge.

3. Crimp the edges as desired (I pinch with a thumb and forefinger.)

4. Ta-dah! Ready for filling!

 Next, peel and slice (1/2″) the peaches and place them over the bottom of the pie crust until all the peaches are used.

With a whisk or fork, beat together the Greek yogurt, egg yolks, flour, sugar and vanilla until blended and pour over peaches

Bake pie for 30 minutes or until custard is just beginning to set.

Meanwhile, make streusel topping by cutting butter into the flour and then continue with your hands until the mixture looks like crumbs; mix in the sugar. (For more detailed directions read here.)

After 30 minutes, remove the pie from the oven, and evenly sprinkle the streusel over the center of the pie.(The pie crust shield is great to stop crusts from burning.)

Bake for 15 more minutes, or until a knife inserted into the center of the pie, comes out clean.

 Cool pie on wire rack for an hour; serve warm.

Desserts

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