Friday, January 24, 2014

Peanut Butter Oreo Ice Cream Pie

1 box Oreo Cookies
6 tbsp melted butter
2 cups cold heavy cream
1 (14 oz) Sweetened Condensed Milk
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 bottle Smucker’s Chocolate Fudge Microwave Topping

Finely crush about 25 Oreos in a food processor. Mix with melted butter and spread in the bottom of a 9″ round pan for the crust. Freeze for about 10 mins. Meanwhile, lightly crush the remaining Oreos into large pieces. Whisk sweetened condensed milk, peanut butter, and vanilla in large bowl and set aside. Whip the heavy cream to stiff peaks, then fold the whipped cream into the sweetened condensed milk mixture. Pour half of the peanut butter ice cream mixture on top of the frozen Oreo crust. Heat Chocolate Fudge according to the directions on the bottle, and pour half of the bottle in a layer over the ice cream.  Add the remaining ice cream, hot fudge, and top with the Oreo cookie pieces. Freeze for at least 6-8 hours before serving. Serve with a scoop of whipped cream!

Thursday, January 23, 2014

Sour Cream Pumpkin Bundt Cake (Rachelle)

Cut butter into the sugar and spices until crumbly.
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter

3 cups all-purpose flour
1 tablespoon ground cinnamon (I use Penzy's cinnamon)
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs, room temp
1 cup pumpkin puree (not pumpkin pie mix)
8 oz or 1 cup sour cream
2 teaspoons vanilla extract

1. Preheat oven to 350° F. Prep 12-cup Bundt pan (I use Pam with Flour spray).
2. Make streusel and set aside.
3. Whisk together flour, cinnamon, baking soda and salt in a bowl.
4. Cream sugar and butter together until light and fluffy (about 3 minutes with the paddle attachment).
5. Add eggs one at a time, scraping down sides of bowl.
6. Add pumpkin, sour cream and vanilla.
7. With mixer on low, add in flour mixture until just combined.
8. Spoon half batter into pan.
9. Top with streusel mixture. Don't let streusel hit the sides of the pan.
10. Top with the rest of the batter.
11. Bake for 55 to 60 minutes (depending on your oven) until toothpick or skewer comes out clean. Mine took 55 minutes.
12. Cool for 30 minutes in pan, then depan and cool completely.


1 pkg plain cream cheese (room temp)
1 stick butter(room temp)
1 tsp vanilla
2-3 cups powdered sugar
Beat together in mixer the cream cheese and butter. Add vanilla and mix until well combined. Add powdered sugar 1 cup at a time until desired thickness.

Cajun Chicken Alfredo Pasta (Rachelle)


1lb boneless, skinless chicken breasts, cut into bite-size pieces
¼c olive oil, divided
2tbsp dried breadcrumbs
2tbsp Cajun seasoning, divided
5tbsp butter
1large garlic clove, minced
1c heavy cream, room temperature
1c milk, room temperature
¼c grated Parmesan cheese, plus more for topping
¼c shredded mozzarella cheese
¼tsp onion salt
Salt, to taste
Freshly ground black pepper, to taste
1tbsp Fresh parsley, chopped
8oz pasta


Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and toss with 1 tbsp of the olive oil. Set aside until ready to use. Meanwhile, make the sauce. Melt the butter in a small pan over medium heat. Stir and cook the garlic for 1 minute. Whisk in the whipping cream, milk and Parmesan cheese. Season with salt and pepper, to taste. Allow the sauce to simmer over very low heat until ready to use. Do not allow the sauce to come to a boil. Meanwhile, combine the breadcrumb with the 1 tbsp of the Cajun seasoning in a shallow bowl (I use a resealable bag). Coat the chicken evenly in the breadcrumb mixture. Heat the remaining 3 tbsp of oil in a large skillet over medium-high heat. Add the chicken and cook on both sides until the chicken is browned and cooked through, about 5 minutes per side. Drain the chicken on paper towels and set aside. Pour the Alfredo sauce over the cooked pasta and stir in the cooked chicken. Stir in the mozzarella cheese, the remaining 1 tbsp of the Cajun seasoning (or to taste -- start with 1 tsp at a time if you're unsure) and onion salt. Season with salt and pepper, to taste.
Garnish with parsley.