Oreos and more Oreos

I finally made the Oreo cupcakes that my daughter has been begging me to do. Since she loves Oreos I decided to name the cupcake after her. It's called "The Caitlin". When she took her first bite her eyes lite up and she was all smiles. Apparently they are good. The cupcake consists of a chocolate cake batter with broken pieces of oreo baked in or a single oreo placed at the bottom. To finish it off a oreo buttercream and an oreo! A must for those that love oreos!

Happy National Relaxation Day

In honor of this wonderful holiday fix an easy dessert today. Maybe some Chocolate Chip cookies or cupcakes. Then after you have fixed yourself something good sit on the couch with a good book or take a nap. After all it is Relaxation Day. Don't do anything to hard or strenuous.


Love,
Sweet Pink

Happy Lasagna Day!

I must admit that I'm not a huge fan of Lasagna, it's good but I've never craved it. But for those that love it ENJOY THIS DAY!! HAPPY NATIONAL LASAGNA DAY!! Hope you can find these useful.

EASY LASAGNA

Ingredients

* 1 pound lean ground beef
* 1 (32 ounce) jar spaghetti sauce
* 32 ounces cottage cheese
* 3 cups shredded mozzarella cheese
* 2 eggs
* 1/2 cup grated Parmesan cheese
* 2 teaspoons dried parsley
* salt to taste
* ground black pepper to taste
* 9 lasagna noodles
* 1/2 cup water

Directions

1. In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
2. In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
3. To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
4. Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

PIONEER WOMAN BEST LASAGNA EVER
(http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/)

Ingredients

* 1-1/2 pound Ground Beef
* 1 pound Hot Breakfast Sausage
* 2 cloves Garlic, Minced
* 2 cans (14.5 Ounce) Whole Tomatoes
* 2 cans (6 Ounce) Tomato Paste
* 2 Tablespoons Dried Parsley
* 2 Tablespoons Dried Basil
* 1 teaspoon Salt
* 3 cups Lowfat Cottage Cheese
* 2 whole Beaten Eggs
* 1/2 cup Grated (not Shredded) Parmesan Cheese
* 2 Tablespoons Dried Parsley
* 1 teaspoon Salt
* 1 pound Sliced Mozzarella Cheese
* 1 package (10 Ounce) Lasagna Noodles
* (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions

Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

MILK CHOCOLATE

Let me start off by saying Happy National Milk Chocolate Day!! In honor of such a glorious day I am going to post some great recipes so enjoy!!

First is a link to 50 awesome ones! (copy and paste)
http://allwomenstalk.com/50-chocolate-desserts/

PEANUT BUTTER AND MILK CHOCOLATE CHIP BROWNIE BARS

Ingredients

* 6 tablespoons butter or margarine, melted
* 1-1/4 cups sugar
* 2 teaspoons vanilla extract, divided
* 3 eggs, divided
* 1 cup plus 2 tablespoons all-purpose flour
* 1/3 cup HERSHEY'S Cocoa
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
* 1/2 cup REESE'S Creamy Peanut Butter
* 1 cup HERSHEY'S Milk Chocolate Chips, divided
* 1 cup REESE'S Peanut Butter Chips, divided
* 3/4 teaspoon shortening

Directions

1. 1 Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. 2 Stir together butter, sugar and 1 teaspoon vanilla in large bowl. Add 2 eggs; stir until blended. Stir together flour, cocoa, baking powder and salt. Add to egg mixture, stirring until blended. Spread in prepared pan. Bake 20 minutes.

3. 3 Meanwhile, stir together sweetened condensed milk, peanut butter, remaining egg and remaining 1 teaspoon vanilla extract. Pour evenly over hot brownie. Set aside 1 tablespoon each milk chocolate chips and peanut butter chips; sprinkle remaining chips over peanut butter mixture. Return to oven; continue baking 20 to 25 minutes or until peanut butter layer is set and edges begin to brown. Cool completely in pan on wire rack.

4. 4 Stir together remaining milk chocolate chips, remaining peanut butter chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars. Store loosely covered at room temperature. 24 to 36 bars.

MILK CHOCOLATE CHIP PECAN POUND CAKE

Ingredients

* 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips, divided
* 1 cup (2 sticks) butter or margarine, softened
* 1-1/4 cups granulated sugar
* 3 eggs
* 2-1/4 cups all-purpose flour
* 1/4 cup HERSHEY'S Cocoa
* 1/4 teaspoon baking soda
* Dash salt
* 1 cup buttermilk or sour milk*
* 3/4 cup HERSHEY'S Syrup
* 2 teaspoons vanilla extract
* 1 cup chopped pecans
* Powdered sugar(optional)

Directions

1. 1 Heat oven to 350°F. Grease and flour 12-cup fluted tube pan. Place 1 cup milk chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred.

2. 2 Beat butter in large bowl until creamy; gradually add granulated sugar, beating on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add melted chocolate; beat until blended.

3. 3 Stir together flour, cocoa, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating until blended. Add syrup and vanilla; beat until blended. Stir in remaining milk chocolate chips and pecans. Spoon batter into prepard pan.

4. 4 Bake 1 hour and 15 minutes or until wooden pick inserted in center of cake comes out clean, Cool 10 minutes; remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar, if desired. 12 to 16 servings.

*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

PEANUT BUTTER AND MILK CHOCOLATE CHIP CATTAILS

Ingredients

* 1 cup HERSHEY'S Milk Chocolate Chips, divided
* 1 cup REESE'S Peanut Butter Chips, divided
* 2 teaspoons shortening (do not use butter, margarine, spread or oil)
* 12 to 14 pretzel rods

Directions

1. 1 Stir together milk chocolate chips and peanut butter chips. Place sheet of wax paper on tray or counter top. Finely chop 1 cup chip mixture in food processor or by hand; place on wax paper. Line tray or cookie sheet with wax paper.

2. 2 Place remaining 1 cup chip mixture and shortening in narrow deep microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.

3. 3 Spoon chocolate peanut butter mixture over about 3/4 of pretzel rod; gently shake off excess. Holding pretzel by uncoated end, roll in chopped chips, pressing chips into chocolate. Place on prepared tray. Refrigerate 30 minutes or until set. Store coated pretzels in cool, dry place. 12 to 14 coated pretzels.

Easy Lemon Bars

Ingredients

* 1 cup butter, softened
* 1/2 cup white sugar
* 2 cups all-purpose flour
* 4 eggs
* 1 1/2 cups white sugar
* 1/4 cup all-purpose flour
* 2 lemons, juiced

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

Under Construction!!

I am in the process of fixing up this blog to make it even better! I will be posting a few things here and there, sharing recipes and pictures. I hope to have it fixed up in the next couple of weeks. Until then the first recipe theme I am going with is LEMONS. Hope you enjoy!

Sweet Pinks