Chocolate-Covered OREO Cookie Cake

Via KraftRecipes

 

1 pkg. (2-layer size) devil's food cake mix

4 squares BAKER'S Semi-Sweet Chocolate

1/4 cup butter

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

2 cups thawed COOL WHIP Whipped Topping

12 OREO Cookies, coarsely crushed

Make It

HEAT oven to 350ºF.
PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
PLACE 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

Cheese Grits

Grits made for us by a church members that volunteer at my school.  Yummy!

6 cups water
2 teas salt
Boil these two ingredients and add 1 ½ cup Quick Grits (not instant)
Boil 5 minutes and stir… turn heat down
While hot-add ½ cup or more shredded cheese (I added one cup of sharp cheddar)
1 stick margarine
When cheese has melted and mixed in good, add 2 eggs that have been slightly beaten
¾ cup milk
When all is mixed well cook 1 hour at 350.

Greek Style Quinoa Burgers

via Martha Stewart
Ingredients
Serves 4

• 1/2 cup rinsed quinoa
• 1 medium carrot, cut in large chunks
• 6 scallions, thinly sliced
• 15 ounces great northern beans, drained and rinsed
• 1/4 cup plain dried breadcrumbs
• 1 large egg, lightly beaten
• 1 tablespoon ground cumin
• Coarse salt
• Ground pepper
• 2 tablespoons olive oil
• 1/2 cup plain nonfat Greek yogurt
• 1 tablespoon fresh lemon juice
• 4 pitas (each 6 inches)
• 1/2 English cucumber, thinly sliced diagonally

Directions

1. In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
3. Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
4. Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

Crock Pot Rotisserie Chicken

via Real Food Allergy Free
Ingredients:

• 4 tsp Salt
• 2 tsp Paprika
• 1 tsp Cayenne Pepper
• 1 tsp Onion Powder
• 1 tsp Thyme
• 1 tsp White Pepper
• 1/2 tsp Black Pepper
• 1/2 tsp Garlic Powder

• 1-2 Onions, chopped (optional)
• 6-8 Yellow Potatoes (optional)

Instructions:

1. Combine spices in a small bowl.

2. If necessary, remove giblets from inside of chicken. Rinse inside and outside of chicken and pat dry with paper towels.

3. Massage chicken with spice mixture.

4. Place onions and potatoes in the bottom of the CrockPot and lay the chicken on top. I usually put some onions inside the chicken too.

5. Cover and cook on low 4-6 hours or until chicken is falling off the bone.

Saffron Basmati Rice

via Steamy Kitchen

Ingredients:
2 cups Basmati Rice
3 ½ cups Broth (chicken or vegetable)
1 pinch Saffron threads soaked in 2T hot water for 10 minutes
1 tsp Salt
2 T olive oil
½ cup diced onions

Directions:
1. Wash and drain the rice. In 4-qt pot, heat with olive oil over medium heat. When oil is shimmering, add onions and fry for 3 minutes, until softened and light brown. Stir in rice, broth, saffron + soaking water and salt. Bring to a boil over high heat.
2. Once it starts boiling, immediately cover and turn to low heat.
3. Let the rice cook on low heat, undisturbed (no peeking!) for 20 minutes. Turn off heat. Let sit for another 5 minutes covered to finish steaming. Use a fork to fluff up the rice.

Pork Chop Marinade

Ingredients:
1/2 cup soy sauce
1/4 cup chili sauce
1/4 cup honey
2 T vegetable oil
2 T green onion
1 t curry powder

Directions:
Mix all ingredients together. Add 4-6 pork chops (I usually place the marinade and meat together in a ziploc bag, then put the bag into a bowl). Marinate in the fridge for 6-8 hours (or even overnight). Grill and enjoy!