Oreo Fluff Cupcakes

I have seen numerous recipes for Oreo Cupcakes and had a hard time picking just the right one. Therefore I decided to mix it up a little. My favorite idea I saw was on Beantown Baker where she put half an Oreo on the bottom. Then I saw the fabulous idea of placing marshmallow fluff inside on Picky Palate. Next the laziness in my wanted to use a cake mix, so The Cake Mix Doctor cookbook gave me a little help as well. But wait...I need frosting. I decided to go with the Easy Vanilla Buttercream from. Cooks Illustrated (April, 2007). Now I think I have given all the credit where credit is due...here it is all put together.

INGREDIENTS

Cake
1 package (18.25 oz.) cake mix (I used chocolate)
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 package Oreos, divided
marshmallow fluff

DIRECTIONS

Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.

Twist apart 24 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Cut other wafers in half. Save 24 halves to place in the frosting. Crush the other wafer halves for the frosting. Take your remaining whole Oreos and crush 1 and 1/2 cups worth, set aside for batter.

Place the cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed. Measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well incorporated. Fill liner just under 1/2 way with batter, place a dollop of marshmallow fluff on top of batter, then top with a little more batter. Once all your cups are filled give the pan a little shake so the batter gets distributed. Place the pans in the oven. **Please note: I ended up with extra batter after filling 24 cups because of my additions. I used the rest of the batter and baked up some mini cupcakes. **

Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cup­cakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your finger­tips. Place them on a wire rack to cool for 15 minutes before frosting.

Once cupcakes have cooled completely, frost with buttercream frosting. Place 1/2 of an Oreo on the frosting of each cupcake.

INGREDIENTS

Frosting
20 tablespoons (2½ sticks) unsalted butter, softened
2½ cups Confectioners’ sugar (10 ounces)
1/8 tablespoons table salt
2 teaspoons vanilla extract
2 tablespoons heavy cream
crushed Oreo wafers

DIRECTIONS

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. Mix in crushed Oreo wafers.

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Bacon, Spinach and Goat Cheese Pasta

I participated in another recipe exchange and was once again delighted with my results. As soon as I received my recipe I was excited to try it out. The theme this time around was a quick dinner that could be made in less than an hour with minimal ingredients. This dish comes together quickly and has a great balance or flavors.

From Alexa (LexiMS)

INGREDIENTS

1/2 lb dry pasta
4-6 slices thick center cut bacon
3 cups fresh spinach
2 oz soft goat cheese, crumbled (I may have used more)
2 tsp olive oil
1/2 tsp lemon zest
1 pinch crushed red pepper
salt and pepper

DIRECTIONS

Cook pasta according to directions on the box. While pasta is cooking, cook bacon in a skillet until crisp, drain on paper towels and roughly chop. When pasta is finished drain and return to the pot, add spinach and cover for 1 minute. Add crumbled goat cheese, olive oil, lemon zest and crushed red pepper. Stir until the goat cheese is melted. Add bacon and toss. Add salt and pepper to taste. **I did reserve a little pasta water to stir in to get everything moving around a little easier.**

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Peanut Butter Cup Sugar Cookie Cups

Sometimes combining premade and premixed items gives you fantastic results...and this one of them. This little treat can not get any easier. People will be impressed at the looks and taste.

From: See Jane in the Kitchen

INGREDIENTS

1 sugar cookie mix (such as Betty Crocker)

1 egg

1 stick of butter

24 mini Reese's peanut butter cups

DIRECTIONS

Make cookies according to package directions. Roll a heaping Tablespoon size into a ball and put in a mini muffin tin. Press peanut butter cup into dough until top is even with dough. Bake at 375 degrees for 7-10 minutes, or until the edges are golden. Makes 24.

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Chicken and Pineapple Quesadillas

I don't know about you, but I always have chicken on hand. Chicken is so versatile and many people are always looking for a new way to cook it. I decided to participate in a recipe exchange and the only criteria was the recipe had to involve chicken. When I received this recipe I was excited and a little hesitant. I had seen many great reviews for these quesadillas, but I typical shy away from mixing fruit and meat. But I must say that I really did enjoy this combination. Hopefully there will be another exchange soon to allow me to branch out a little.

From: A Taste of Home Cooking, originally from Pioneer Woman

INGREDIENTS

8 whole flour tortillas
butter
2 cups grilled pineapple, sliced
3 whole boneless, skinless chicken breasts
salt and pepper, to taste
3 cups Monterey jack cheese, grated
1 whole jalapeno, sliced
cilantro
3 tablespoons barbecue sauce

DIRECTIONS

(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)

(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)

Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)

Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

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Ultimate Meatballs

People are always on the lookout for a new meatball recipe for parties. Give this one a try next time you have a gathering...your slow cooker will be empty before the party is over!

Adapted from OceanSpray

INGREDIENTS

1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
1 12-ounce bottle Heinz® Chili Sauce
1 2-pound bag frozen, pre-cooked, cocktail-size meatballs
1 lime

DIRECTIONS

Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. Just before serving squeeze the lime over the meatballs and mix in the lime juice.

Slow cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.

Recipe Rewind: Chicken, Lemon and Dill with Orzo and Dijon Ranch Roasted Potatoes

Beer Dip

I am one of those few people that do NOT like beer. It just isn't my thing and I honestly think it tastes horrible. Although for some odd reason I really like beer dip. Apparently I am just odd like that. This beer dip was simpler and just as tasty as the one I made last year.

From Taste of Home

DIRECTIONS

2 packages (8 ounces each) cream cheese, softened
1/3 cup beer
1 envelope ranch salad dressing mix
2 cups (8 ounces) shredded cheddar cheese
Pretzels

INGREDIENTS

In a large bowl, beat the cream cheese, beer and dressing until smooth. Stir in cheddar cheese. Serve with pretzels. Refrigerate leftovers. Yield: 3-1/2 cups

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Outrageous Oreo Crunch Brownies

I was really craving mint brownies. But I wanted to avoid having to buy extract or making a frosting which lead me to mint Oreos. When I stumbled across this Ina recipe I knew I would be a winner.

From Ina Garten*

INGREDIENTS

2 sticks (1 cup) butter
1/2 pound semisweet chocolate chips
3 ounces unsweetened chocolate, chopped
3 eggs
1 1/2 tablespoons instant coffee granules
1 tablespoons vanilla
1 cup, plus 2 tbsp sugar
1/2 cup, plus 2 tbsp flour
1/2 tablespoon baking powder
1/2 teaspoon salt
2 cups chopped Oreo cookies (25 cookies)

DIRECTIONS

Arrange a rack in the middle of the oven and preheat to 350°F. Butter and flour a 9"x13" baking pan.

In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.

In a large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.

In a medium bowl, sift together 1/2 cup flour, baking powder and salt. Add flour mixture to chocolate mixture. In a small bowl, stir Oreos and remaining 2 tablespoons flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.

Bake 35 minutes or until a toothpick inserted 3 inches from center comes out clean; do not over bake. Allow to cool. Refrigerate, tightly wrapped, until cold; cut into squares.

*This recipe is a halved batch from the original that I found here.

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White Pizza Dip

This is one of my new favorite dips! The other one I made in the past was really good...but I think this one may top that. I may or may not have eaten a spoonful of it without any bread.

From Lipton

INGREDIENTS

1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
16 ounces sour cream
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup chopped pepperoni (I used turkey pepperoni)
1 loaf Italian or French bread, sliced

DIRECTIONS

Preheat oven to 350°. In shallow 1-quart casserole, combine Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix, sour cream, ricotta cheese, 3/4 cup mozzarella cheese and pepperoni.

Sprinkle with remaining 1/4 cup mozzarella cheese.

Bake uncovered 30 minutes or until heated through. Serve with bread.

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Hot Corn Dip

You would think a dip with the name "corn" in it would possibly be healthy...but not this one. This is a nice dip to try if you are looking for something different.

From Taste of Home

INGREDIENTS

1 can (15-1/4 ounces) whole kernel corn, drained
2 cans (4 ounces each) chopped green chilies, drained
1/2 cup chopped sweet red pepper
1 cup (4 ounces) shredded Monterey Jack cheese
2 tablespoons chopped jalapeno pepper
1 cup mayonnaise
1/2 cup grated Parmesan cheese
2 tablespoons sliced ripe olives (I omitted)
Tortilla chips

DIRECTIONS

In a large bowl, combine the corn, chilies, red pepper, Monterey Jack cheese and jalapeno. Stir in mayonnaise and Parmesan cheese. Transfer to an ungreased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with olives. Serve with tortilla chips. Yield: about 3 cups.

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