CHOCOLATE LASAGNA

I made these with ribs #2 and it went really well i am thinking about having a  LASAGNA night and having this for dessert. i hope that you like it!

CHOCOLATE LASAGNA

 

 

Author: Sugar n' Spice Gals

Recipe type: Dessert

Serves: 12

INGREDIENTS

• 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
• 6 Tablespoon butter, melted
• 1- 8 ounce package cream cheese, softened
• ¼ cup granulated sugar
• 2 Tablespoons cold milk1- 12 ounce tub Cool Whip, divided
• 2 – 3.9 ounce packages Chocolate Instant Pudding.
• 3¼ cups cold milk
• 1 and ½ cups mini chocolate chips

INSTRUCTIONS

1. Put 36 Oreo cookies in a food processor and crush the oreos until they have turned to fine crumbs. You can also place them in a large ziplock bag and crush them with a rolling pin or smashing them with your hands. (You can also use the magic bullet)
2. Put the Oreo crumbs to a large bowl and stir in 6 tablespoons melted butter and use a fork to mix the butter into the cookie crumbs. When the butter is mixed in, put the mixture to a 9 x 13 inch baking dish. Press down the crumbs into the bottom of the pan. Let the crust sit in the refrigerator while you mix up the rest of the ingredients.
3. Mix the cream cheese with a mixer until it's fluffy. Add 2 Tablespoons of milk, and the sugar, and mix well. Stir in 1 and ¼ cups Cool Whip. After you have mixed all those ingredients together then spread what you have just mixed up over the crust.
4. In a medium size bowl, mix the chocolate instant pudding with 3 and ¼ cups cold milk. Whisk with hand or hand mixer for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to sit for 5-10 minutes so that the pudding can better firm up.
5. Take the remaining Cool Whip and spread over the top of your layers. Finish off by sprinkling mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving

RIBS #2

I used Costco's seasoned St.louis ribs and they were so good! If you want ribs have some now!
I got this recipe from DeDa Studios.
Debbie's St. Louis Ribs...
One good size slap of St. Louis Ribs
Season the St. Louis Ribs with:
      Sprinkle with Worchester Sauce (About 2 tablespoons)
      Lawry's Seasoning Salt
      Emeril's  Seasonsing Salt
      Crushed Garlic
 Add about 6 oz of water to the crock pot

Turn Crock Pot on High for about 6 hours      then Low until you are ready to place the St. Louis Ribs in the oven.

About 15 minutes before you are ready to eat ...cover a baking sheet with Reynolds wrap ( I purchased the new Non-Stick Reynolds Wrap....I love it)
Place cooked St. Louis Ribs on the foil
Paint with your favorite BBQ Sauce - paint both sides (I use Two Fat Guys Sauce)
Cook at 350 degrees for about 10 minutes 
Finished!


Since I know very little about anything cooking..my hubby is the cook in the family...I thought I would do a little research about the St. Louis Ribs ...here is what I found out!


St Louis Cut - This is a sparerib that has been trimmed to remove the tips or brisket end of the spareribs. There is also a flap of meat called the skirt on a full rack of spareribs that is removed. The result is a fairly flat rack of ribs that is easier to handle, looks nicer, and cooks up more evenly.  
 

Hot Chocolate Coconut Delight

          I made this recipe with my friend about a year ago and we thought it was really good I hope you like it to!

Now the moment we  have all been waiting for the RECIPE!

• 2 cups flour
• 1 tsp. baking powder
• 1 cup water
• 1 cup milk
• 3 eggs 
• 1 cup hot chocolate mix + 4 packs hot chocolate mix
• pinch of salt
• 1 cup flake coconut
• 1/4 cup coconut oil
• 6 tsp. butter 
• 2 tbs. cajeta or caramel sauce
• 1 cup sugar

      Starting from the top mix all the together ingredients  until smooth.

    Spray a 9"x 13" pan with non stick spray then pour mixture into sprayed pan.

Cook for 20 mins. at 350 ten 10 to 12 mins. at 400.

 I hope you like this very gooey cake as much as I do.   

Twice Baked Ranch Potatoes

I made these for my parents anniversary and they were amazing.  I really love them.  I can't wait to make them again.

Here's the recipe:

INGREDIENTS

• 4 large baking potatoes washed, patted dry, pierce potato 6 – 8 times with fork
• 2 tablespoon ranch dressing
• ½ cup sour cream
• 4 tablespoons butter softened
• ⅛ to ¼ teaspoon black pepper
• ¾ cup grated cheese divided into ½ cup portion and ¼ cup portion
• 2 green onions chopped
• bacon bits
• paprika for garnish
• Anything else you like on baked potatoes will be good on these 

DIRECTIONS

• Preheat oven to 350°F.
• Place pierced potatoes, not touching, on a large baking sheet. Bake potatoes in a 350°F oven for 1 to 1 ½ hours until done. Let them cool 10–15 minutes.
• Skim the  top of the potatoes about 1/2 in. away from half. Using a spoon, carefully scoop out flesh leaving ¼-inch of potato on the skin so they don’t break. Place potato skins on baking sheet and set aside.
• In a large bowl blend the following ingredients until well blended and creamy.
• - The scooped out potato flesh
• - ranch dressing
• - ½ cup sour cream
• - 4 tablespoons butter softened
• - ⅛ to ¼ teaspoon black pepper
• - ½ cup grated cheese
• - ¾ cup buttermilk
• Taste and adjust seasonings, if necessary.
• spoon potato mixture evenly into potato skins
• Top with remaining ¼ cup cheese, green onions and bacon bits. Lightly sprinkle with paprika.

  (adapted from Hidden valley ranch recipie)

       These are amazing if you have left over put them in the freezer.
         

           

Meringue Kiss Cookies

Yield: 24 cookies

ingredients:

• 4 eggs whites
• 1 cup sugar
• Pinch of tartar
• 1 teaspoon of vanilla extract
• Food coloring/dye of your choice

directions:

Line to bake sheets with parchment and heat oven to 175 degrees F

Place sugar, egg whites and tartar in a bowl over (not on) simmering water. Constantly whisk the egg whites until the sugar has dissolved.

Pour the egg mixture into a clean bowl. Using a whisk attachment on a stand mixer or a hand held mixture, slowly beat egg mixture. Add invanilla extract and any food coloring if you are using it. Gradually increase speed and continue to beat mixture until stiff peaks have almost formed. Mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed.

Transfer mixture to a pastry bag fitted with a close or open star tip and pipe ½ inch to ¾ inch wide cookies, making sure to set them one inch apart from one another. Bake at 175 degrees F for 1 ½ hours, then turn off oven and leave the door slightly ajar for meringues to cool down with the oven. Store meringue cookies in an airtight container away from any heat or moisture. Alternatively, store them in the freezer where they can be enjoyed straight from the freezer without any defrosting.

1 cookie: 35 calories, 0 fat, 8 carbs, 0 fiber, 0.7 protein

Source: Baker's Royale

I am going to make these tonight for some friends and will get back but I think they will be great.  

I got this recipie from easyrecipiedepot.com

Ingredients

• 1 slab of baby back ribs - cut into pieces as necessary to fit in slow cooker
• 1 sliced onion
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 1 bottle of your favorite barbecue sauce
• 1/4 cup water

Method

Step 1

Cut ribs in to pieces depending on the size of your slow cooker. For larger slow cookers, you can usually go with 2 half-slabs.

Step 2

Add the sliced onion and water to the slow cooker.

Step 3

Rub salt, pepper and paprika into ribs and place in slow cooker. Cook on low for 8 hours or high for 4 hours. (I like 8 hours on low the best)

Step 4

After cooking in the slow cooker, coat ribs with barbecue sauce and bake in oven at 375 for about 10-15 minutes. This really sets in the barbecue sauce and caramelizes it slightly for an absolutely awesome flavor.

Step 5

Remove from oven and add more barbecue sauce if you like and serve.

I hope you like them!!!!

Brazilian porkchops

From Cooking The Brazilian Way by Alison Behnke

4-6 lean pork chops (about 1 lb.)

2 Tbsp.Olive Oil

Juice of 1 Lemon

1-2 cloves of garlic peeled and minced

1 tsp. salt

1 tsp. black pepper

1 minced hot pepper (optional)

1.- Wash pork chops under cool running water and then pat dry with a paper towel.  Trim off any visible fat.

2-  In a wide baking dish or bowl combine all ingredients except pork chops and mix well.  Add pork chops, stir well to coat.  Cover the dish with plastic wrap.

3.- Place in refrigerator for 1 hour.

4.- In a large skillet with oil  cook for 5-7 minutes on each side.  If you have 2 skillets and someone to help you,  you can cook all the pork chops at once otherwise carefully place the pork chops on an oven proof pan in the oven set at about 200 degrees while you cook the second batch.

Tips from Dallin: Marinade for 4 hours,if you have extra pork chops cut into strips and saute with salt and pepper.