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.

I Did It!!!!!!!

I just passed the Utah food handlers permit test and hope to apprentice somewhere in Utah. The test was pretty hard , but I still passed. If you know any chef in Utah county that would be willing to apprentice an 11 year old boy , let me know.

Cooking Secrets

Here some awsome secerets I found on tipnut

Secrets of Success for White Cakes

• Don’t beat flour in hard. Too much working of mixture after flour is added is inclined to toughen cake.
• Don’t beat egg whites until dry–only until stiff. The extra moisture is needed in the batter.
• Be careful to bake white cake at a low temperature. Too much heat toughens egg white.
• Also see 43 Cake Baking Tips & Tricks.

For Cakes Containing Nuts & Raisins

• These cakes are often made with brown sugar. Always sift or roll brown sugar to remove lumps.
• Dry raisins after washing by spreading out on a flat pan in a warm oven or in the sun.
• Dredge raisins and chopped nuts together with flour–using part of flour from the recipe.
• Also see Fruitcake Baking Tips for more tips.

For Whole Egg Cakes

• Use finely granulated sugar. Sift it several times, if necessary, to remove lumps.
• Add a little flour before putting in any milk, then add flour and milk alternately. This keeps the first mixture from breaking down or “curdling” as it does when milk is added first.
• Bake whole egg cake in a hotter oven (375°F.) than chocolate and white cake.

For Chocolate Cakes

• Do not substitute cocoa for chocolate or vice versa without adjusting liquid and flour to give batter right consistency. Three tablespoons of cocoa are about equal to 1 square (1 ounce) of unsweetened chocolate.
• Soda with chocolate gives a reddish color. When mahogany red cake is desired, increase soda in recipe.
• Buttermilk can always be substituted for sour milk–or sweet milk soured by adding vinegar–2 tablespoons to a cup. Also see Substitute Recipes For Baking.
• Melt chocolate over hot water or on top of oven. Do not overheat it.
• Bake chocolate cake in a moderate–not hot–oven.

For Custard Pie

To prevent soaking of the bottom crust–

• Brush with melted Crisco or beaten egg white.
• Use scalding milk and pour warm filling into crust.
• Start baking in a hot oven. Reduce temperature to cook filling.

To prevent separation of the filling–

• Bake slowly. After the first 10 minutes of high temperature needed to set the crust, reduce temperature.
• Remove as soon as the filling is done. Test by slipping in a silver knife. If it comes out clean, the filling is throughly cooked.
• Evaporated milk (diluted with water, of course) makes filling more velvety than bottled milk.

For Meringue Pie

To keep filling smooth and thick–

• Blend thickening agent (cornstarch or flour) with sugar.
• Stir filling constantly while cooking. Be sure to let mixture come to a boil before adding eggs.
• Never put lemon juice in at beginning. It is likely to react with the cornstarch or flour and cause the filling to become thin.

To keep meringue from shrinking–

• Use correct proportion of sugar and egg whites–2 tablespoons to each white.
• Add sugar gradually. Beat until mixture is very smooth.
• Bake meringue slowly. Allow 10 to 20 minutes.

For Fruit Pies

To prevent soaking of the crust in berry pies–

• Sprinkle bottom with flour.
• Bake quickly.
• Also see Vintage Pie Making Tips.

To keep juice from boiling over–

• Mix flour or tapioca with berries.
• Drain off excess juice before putting berries in crust.
• Seal edges of top and bottom crust together.
• Also see Fresh Fruit Pies: Kitchen Cheat Sheet.

For Muffins

• Add the liquid all at once to the dry mixture. Stir in quickly. Don’t try to smooth out the batter.
• Dredge nuts and raisins with flour before adding to batter.
• Don’t sift bran or corn meal or whole wheat flour.
• See also 10 Tips For Baking Muffins

Avocado Egg Rolls Part Two

And I'm back with the latest news about the avocado egg rolls. These were amazing , you have to try them. Make sure you eat them while they are hot. CATION DO NOT PUT IN MICROWAVE IT DRIES THEM OUT.

Avocado Egg Rolls

Avocado egg rolls
I made these once before and they were so good , except I think they needed cream cheese, add that and you have got a perfect egg roll!

From http://damndelicious.net/2014/04/21/cheesecake-factory-avocado-egg-rolls/
Ingredients

• 1 cup vegetable oil
• 3 avocados, halved, peeled and seeded
• 1 roma tomato, diced
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro leaves
• Juice of 1 lime
• Kosher salt and freshly ground black pepper, to taste
• 8 egg roll wrappers
For the cilantro dipping sauce
• 3/4 cup fresh cilantro leaves, loosely packed
• 1/3 cup sour cream
• 1 jalapeno, seeded and deveined, optional
• 2 tablespoons mayonnaise
• 1 clove garlic
• Juice of 1 lime
• Kosher salt and freshly ground black pepper, to taste

Instructions

• To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
• Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
• In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.
• Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
• Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
• Serve immediately with cilantro dipping sauce

Enjoy!!!!!!