Friday, September 26, 2014

Oreo Pound Cake

            You know what might be even better than having this cake to serve?

            Having ¾ of a package of Oreos left to snack on all month long!! Seriously, I think I was more excited to have leftover Oreos in my fridge than I was to bring this cake to a recent family BBQ. Haha, I guess I like to keep it more simple than most!

            Nevertheless, this cake is great. Definitely a “cheater recipe” in that it has 2 ingredients, but whose judging? C’mon, who doesn’t love a quick and tasty treat that will both wow your guests and leave you with a little treat at home? There I go again, with my beloved package of Oreos. Moving on…..yes, this recipe……I bet it would be super good with all the umpteen new flavors of Oreos out there too. I recently saw peanut butter Oreos and my goodness, those would be divine in this recipe. I hear there is even a Limited Edition Cookie Dough flavor……wowza, that is almost too much to handle. And of course, the source I got this recipe from, Miss Stephanie stands by her Birthday Cake Oreos. Again, another addition to this recipe that would be nothing short of exceptional.

            So go ahead, get some Oreos…..original or something more adventurous…..either way you’ll be left with one delicious cake and duh- a treat left for you! Enjoy….

Oreo Pound Cake
Servings: 8-10
Slightly adapted from: Stephanie Cooks, originally adapted from: Kraft

OBJ: TCW be able to bring a homemade dessert without spending hours in the kitchen whipping one up

15 Oreos
1, 16 oz package Pound Cake Mix

1. Preheat oven to 350 degrees
2. Butter a loaf pan or cover one with foil then spray with nonstick spray
3. Prepare the pound cake mix according to package directions
5. Chop up 10 Oreos and mix into batter
6. Pour batter into prepared pan
7. Cut the remaining Oreos into quarters and scatter atop of batter, push down to help set them
8.  Bake for 1 hour and 10-15 minutes, during last half hour loosely place piece of foil on top to prevent burning
9. Remove from oven and let cool in pan for 5 minutes before removing to cool completely

Thursday, September 11, 2014

Potatoes Au Gratin- Lazy Version

** Just taking note of today's date for this post- September 11. Wow, those two items: September and 11. They behold so much emotion and meaning for all of us. I must say it is both a sad day and a proud day to be an American. From the bottom of my heart, I thank all of those out there who have and continue to put their lives on the line so that we can live in this beautiful free country. God Bless America and may we never forget what took place 13 years ago. **
This week’s things to note:
1. I know this picture isn’t the prettiest

2. The Pioneer Woman is a genius

3. Peeled potatoes are overrated

            You guys, this recipe……just amazing. Cream, potatoes, cheese, whole milk…..what is there not to like? Oh yeah- the potatoes don’t have to be peeled and sliced in that scalloped style either?!? So yes, this is pretty much better than when sliced bread hit the shelves. Or I guess for this generation, when GPS was invented because we all know if left to use maps, we’d be up a creek….pun not intended. J

            I added the ‘Lazy Version” to this title as it has all the flavors, textures, and dreaminess of a restaurant-quality au gratin, but just with a lot less work. Not having to peel or mandolin the potatoes is a time-saver and a half. Not to mention, anytime I can avoid that mandolin thingy I do- it totally freaks me out plus I love my fingers and nails too much to use it. So anyway, without peeling or slicing, you are in one lucky predicament: more time on your hands and a delicious dish awaiting your dinner table. Just excellent….enjoy…..

Perfect Potatoes Au Gratin- “Lazy Version”
Serves: 8

OBJ: TCW be able to make a fancy side dish to accompany Hubby’s grilled steaks

1 tablespoons butter, softened
4 large russet potatoes, scrubbed clean
1 ½  cups heavy cream
½  cup whole milk
2 TBS flour
1 teaspoons salt
Salt and freshly ground black pepper ( to taste)
1 cup freshly grated sharp Cheddar cheese
1 green onion, sliced thin (white and light green parts only)

1. Preheat the oven to 400 degrees F. Then, butter a baking dish with the butter- the bottom and sides
2. Slice the potatoes into sticks, and then cut the sticks to create cubes
3. Combine the cream and milk in a bowl. Add the flour, salt and pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture
4.  Add the diced potatoes to the prepared dish and pour the cream/milk mixture all over the top
5. Cover the dish with foil and bake for 20 to 30 minutes
6. Remove the foil and bake 15 to 20 minutes more or until bubbly
7.  Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted, bubbly and golden, 5 minutes
8.  Sprinkle on the green onions and serve it right away!