1 package Oreos
1/2 cup butter melted
8 oz cream cheese softened
1 6.9 oz pkg vanilla INSTANT pudding Must be INSTANT PUDDING. NOT Cook and Serve.
8 oz Cool Whip
3 cups milk TOTAL This is THE TOTAL AMOUNT of Milk needed.
1 cup sugar
Crush Oreos and place in a 9×13 pan – saving a few for topping. Pour melted butter over Oreos.
In a large bowl, mix pudding & milk together until it thickens. Add softened cream cheese, and sugar and mix well. Fold Cool Whip into the pudding mixture and spread over Oreos. Sprinkle the remaining crushed Oreos on top. Chill for 2-3 hours for best results.
(This recipe is from All Things Mama!)
Place cucumbers into a salad bowl and combine with sour cream, green onion, dill, kosher salt, and pepper. Cover bowl with plastic wrap and refrigerate salad for 30 minutes before serving.
Dressing: (you can use ¾ cup store bought Italian dressing as a shortcut)
Cook pasta in heavily salted water according to package directions. Drain and cool. Toss all of the salad ingredients except for the Parmesan cheese in a large bowl. Prepare dressing by whisking all of the dressing ingredients in a bowl. Add the dressing to the pasta and toss to coat. Chill for 1-2 hours in the fridge. Stir well and top with grated Parmesan cheese right before serving
Cook macaroni according to package directions. Drain well; rinse with cold water. Combine cooked macaroni and all remaining ingredients except eggs and bacon in bowl; mix well. Gently stir in eggs. Cover; refrigerate at least 2 hours to blend flavors. Stir in bacon just before serving. Serve cold.
Soak 1/2 thinly sliced red onion in cold water. Pat dry 4 cups diced watermelon and 1 seeded and sliced cucumber; toss with a handful of thinly sliced mint. Drain the onion, squeeze dry and add to the salad along with some chopped cashews. Add 1/4 cup olive oil and the juice of 1/2 lemon; season with salt and toss. Top with crumbled goat cheese.
Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.
Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
Meanwhile, in small bowl, crush enough strawberries to make 1 cup. In 2-quart saucepan, mix sugar and cornstarch; stir in crushed strawberries and water. Cook, stirring constantly, until mixture boils and thickens. If desired, stir in food color. Cool completely, about 30 minutes.
Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.
Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.
Place the condensed milk, limeade concentrate, and cream in the bowl of an electric mixer fitted with the whisk attachment. Beat until fluffy and soft peaks form.
Pour the filling into the piecrust and smooth the top. Refrigerate until chilled and loosely set, at least 4 hours (and up to overnight).
Sprinkle the pie with the zest before serving.
This makes a large serving and is so easy!
In large mixing bowl, mix pudding with milk according to package directions. Add condensed milk and Cool Whip. Mix with electric mixer. In a large serving bowl, cut bananas in bite size pieces. Add cookies. You can either layer bananas and cookies or just mix all together. Pour pudding mixture in and stir. It is best if refrigerated overnight or at least 4 or 5 hours for pudding to set.
Slice up and drain the potatoes in a colander, and put in a big pot, then warm them (no water in pot!). In a separate bowl, put the egg yolks and mash them a little. Add a splash of vinegar and stir. Transfer that yolk mixture into the pot with warm potatoes. Add salt (to taste) and the chopped up egg whites, and mayo. Use your eye to decide how much mayo. Carefully stir it. The light yellow color comes from the yolks – no mustard in the salad. It’s mild and creamy.
You can add relish if you’d like. My mother in law doesn’t. This is the basic, simple recipe. Serve warm or chilled.
The Potato Salad Trick that Jodi got from her mother-in-law (Murphy’s Mom) is… Used CANNED potatoes. Yes, Jodi was also hesitant at first, but it saves so much time and is still delicious! You warm the potatoes in a pot and then drain the water and make the potato salad!
Mix it alllll together and enjoy on a good sandwich or a dip for veggies!
Prepare Homemade Poppy Seed dressing or the Easiest Balsamic vinaigrette.
Combine spinach mix, strawberries, and pecans in a large bowl. Add salad dressing and toss until evenly coated.
I also like to add feta or another crumbly cheese. -Jodi
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil, balsamic vinegar, and season with salt and pepper, to taste.
Slice 1 cup strawberries; halve remaining strawberries. Cover bottom of 13×9-inch dish with cake slices; top with sliced strawberries and 1 cup blueberries. Spread COOL WHIP over berries.
Arrange strawberry halves and remaining blueberries on COOL WHIP to resemble a US flag. Keep refrigerated.
Prepare cake as directed on box and set aside to cool before assembling trifle. Also prepare pudding as directed and refrigerate before assembling trifle. Allow cool whip to thaw before putting trifle together.
Chop up cake into 1 or 2 inch squares.
Put half of cake into trifle bowl and top with half of pudding, a layer of cool whip and half of cherries with juice. Repeat those layers. Finish off by topping with cool whip. Refrigerate a couple of hours before serving
Blend the following ingredients together:
Layers in a flower pot: Begin with 1/2 of the Oreo crumbs (dirt). Next, put in all of the Pudding mixture, hide gummy worms in this layer. Top with the rest of the dirt. Refrigerate overnight. Before serving, add a few fresh flowers in the center of the pot ( with stems wrapped in plastic wrap) or use plastic or silk flowers. Serve the dirt cake with a small garden spade.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan.
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.
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.
Line a baking sheet with wax paper or parchment. Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine. Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
Stir together the melted butter and crushed cookies in a medium bowl. Line the bottom and sides of a 9-inch square pan with foil, leaving a 2-inch overhang on all sides; lightly grease foil with cooking spray. Press the cookie mixture into the bottom of the prepared pan.
Beat the cream cheese, marshmallow cream, and vanilla in a large bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Gently fold in the coarsely crumbled cookies. Add the cream cheese mixture to the pan, spreading it evenly over the cookie crust. Cover and chill for at least 4 hours or up to 3 days. Lift mixture from the pan using the foil overhang as a handle, and cut into bars. Garnish with more coarsely crumbled cookies, if desired.
Mix everything together and put it back in freezer till you serve it!
Thaw out the can of frozen lemonade.
Beat with mixer (or a whisk) ingredients together (including the Cool Whip) until blended and smooth – let it chill in fridge until set (2 – 3 hours)
(Optional) Serve with cool whip on top!
Filling and Topping
In 1-quart saucepan, place water; sprinkle with gelatin; let stand 1 minute. Heat over low heat, about 2 minutes, stirring constantly, until gelatin is dissolved. Cool slightly.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and gelatin mixture; beat on low speed until well blended. Fold in whipped topping. Spoon into crust. Refrigerate until set, about 2 hours.
Before serving, garnish pie with additional whipped topping and sliced strawberries.
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 6-8 hours. Cook meat as desired.
Beat cream with an electric mixer in a large bowl until stiff peaks form.
Stir condensed milk and cake mix together in another bowl. Fold cake mix mixture into whipped cream. Pour mixture into a freezer-safe container, cover the container, and freeze until ice cream is set, 6 hours to overnight.
Mix all 3 ingredients together, chill, and serve with fruit or graham crackers.
**A note from Annie: “I’ve also used this in a trifle with angel food cake, strawberries, blueberries, and whipped cream. It always goes fast!
Make the chocolate cake mix and let the cake cool. Then poke holes in the cake and pour the butterscotch on top. Cover with cool whip. Crush Butterfinger bars and sprinkle on top of the cool whip!
Mix together the cream cheese and confectioners’ sugar. Cream well together.
Add vanilla and peanut butter and mix well.
Fold in 1 – 8 ounce container whipped dessert topping. Spoon into the pie shells. Then top each pie the remaining dessert topping. Chill before serving.
Mix all ingredients together stirring well. Let it chill in refrigerator for a couple of hours before serving. Delish!!
Prepare cake batter and bake as directed on package for 13×9-inch pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours. Frost cake with whipped topping. Refrigerate 1 hour.
Put all ingredients in a blender and blend/pulse until desired consistency. TASTE – and add sugar by the teaspoonful until you get desired sweetness (that may depend on the sweetness in the ice cream)
Blend in blender.
You CAN add a tsp or 2 of Concentrated Frozen Lemonade for an extra kick!)
Mix filling and set aside
In a large sauce pan mix sugar, cocoa and milk for topping and bring to a boil. Stir in margarine and vanilla. Set aside to cool.
This recipe makes 1 9×13 pan or 2 8×8 pans
Lightly butter pan(s). Place a layer of graham crackers on the bottom of the pan and top with a layer of filling. Add another layer of graham crackers and filling and top with a final layer of graham crackers. Pour topping over éclair cake, cover and refrigerate overnight ( or at least a few hours) before serving.
Arrange a layer of ice cream sandwiches in the bottom of a 9×13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans. Cover dish with aluminum foil and freeze until set, at least 30 minutes.
Caesar Salad Dressing:
Combine garlic, mustard, vinegar and 2 pinches of salt in the blender and mix thoroughly. Add mayo and blend. Drizzle in olive oil, season to taste with salt, pepper and lemon. Add anchovies, blend. (Anchovies are VERY salty so keep that in mind when seasoning!)
In a black iron skillet, melt the butter, add seasoning and stir. Throw in cubes of bread and toss until they begin to brown. Takes about 5 minutes, set aside to cool.
Murphy makes the BEST burgers!! He learned a trick from his friend Dave. Here are the secrets to the BEST burgers ever:
Recommendation: Have a burger BAR for everyone to put what they want on their perfect burger. Don’t put sauces and condiments IN the burger, put them on the bar.
Burger Buffet Bar:
*You can also add crunched up cookies or candy bars or fruit for a nice treat!
This is Jodi’s family recipe.
Make simple syrup with 1 cup water and 1 cup sugar (put in pot on stove on medium heat and stir until sugar dissolves). Pour that into pitcher, then pour lemon juice (some pulp is good!), then fill pitcher with water and mix. Taste it and see if it’s too sweet or too tangy and change accordingly! This is for a regular pitcher size, not one of the big ones!
Written by: Q1075