Homemade Oreo Cookies

This is my most asked for recipe- by far.

1 Box Devil's Food Cake Mix

2 Eggs

1/2 c. Shortening

Mix eggs and the cake mix then add the shortening. Roll into very small balls. Bake at 350 for 8-10 minutes.

Once cookies are cooled match up into pairs of equal size and frost.

Frosting:

1 8-ounce Package Cream Cheese softened

1/4 c. Butter

4 1/2 c. Powdered Sugar

*I added food coloring for Halloween and rolled the edges in orange sugar for more impact

German Pancakes

Ingredients

• 6 eggs
• 1 cup all-purpose flour
• 1 cup milk
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 tablespoons salted butter

Directions

1. Preheat an oven to 375 degrees F (190 degrees C).
2. Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl; set aside.
3. Put the butter in a 9x11-inch baking dish. Melt the butter in the preheated oven, making sure it doesn't burn, about 5 minutes. Pour the batter into the baking dish with the melted butter.
4. Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.

Mediterranean Stuffed Chicken

4 Chicken Breasts

7 ounces feta cheese

2-3 cups chopped fresh spinach

1/2 cup sun-dried tomatoes (packed in oil, chop)

3/4 tsp. minced lemon peel

1 tsp. dried basil or oregano (I like basil)

1/2 tsp. garlic powder

Ground Pepper

1 (15 ounce) can diced tomatoes undrained

1/2 cup olives (packed in oil) (I like green)

Steps:

1. Place each chicken breast between 2 large pieces of saran wrap, and pound to be 1/4 inch thick with a mallet or skillet

2. Combine feta, spinach, sun-dried tomatoes, lemon peel, bail, garlic powder, and pepper in a bowl

3. Lay pounded chicken with smoothest side down on a work surface. Place about 2 TBS feta mix on the widest side of the chicken breast, roll tightly. Repeat with all breasts and stuffing.

4. Place rolled chicken with the seam side down in a slow cooker. Pour diced tomatoes with juice and the olives over the top.

5. Put lid on the slow cooker, cook on high for 4 hours or low for 6

Cheesecake

Make a day ahead or at least 8 hours so there is plenty of time to cool (thus a fantastic party dessert as you have time to prep everything else the day of!)

Crust

1 1/4 cups graham cracker crumbs (very finely crushed)

2 TBSP sugar

4 TBSP melter butter

Pat crust into 9 inch spring-form pan

Preheat over to 350 degrees

In a separate bowl:

24 oz cream cheese softened

3 eggs

1 cup sugar

2 1/2 tsp. vanilla

Mix together until smooth and then pour over crust.

Bake 35 minutes. Immediately refrigerate for 30 minutes to stop cooking process.

Mix together until smooth:

1 pint sour cream

3 TBSP sugar

1 tsp. vanilla

Carefully spread over cake and return to oven (350 degrees) and bake 5 minutes. Immediately return cake to refrigerator.

Serve plain or with fruit, chocolate, or other toppings.

*Thank you Mimi Matheson for this amazing cheesecake recipe shared over a double date

5-A-Day the Sneaky Way Breakfast Smoothie

This is the perfect on-the-go food for busy people trying to eat healthy- you won't even taste the spinach and you can sub ingredients for what you have frozen or fresh at home- it's delicious with almost all substitutions!

Servings: Two LARGE glasses full of smoothie:

4-6 whole frozen strawberries

1/2 cup frozen blueberries

1 banana

1 large handful of spinach (about 1-2 cups)

1 TBS protein powder (I use soy, boys many want to use whey)

1 cup vanilla soy milk

1 individual portion container yogurt (use your favorite flavor, I use strawberry to keep the flavor)

1/2 cup water

*I also add a TBS of ground flax seed and oat bran, but they are optional, as would any other health supplement you wish to add to yours

* If you aren't a soy milk fan use 1 cup regular milk with a few drops of vanilla and a tsp of sugar or honey to get a similar flavor

These keep well so you can make one for two days and trick yourself into eating spinach twice!

Place all ingredients in a blender and blend on high for about 2 minutes.

Pita Chicken

Ingredients

• 2 skinless, boneless chicken breast halves - cut into strips
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup salsa
• 2 pita breads
• 8 ounces diced tomato
• 1 cup shredded lettuce
• 1/2 cup sliced avocado
• 2 tablespoons low-fat sour cream

Directions

1. Cut chicken into strips. In a skillet, saute in hot oil until almost done. Sprinkle garlic powder, onion powder, salt, ground black pepper and cayenne pepper over chicken. Add salsa and simmer until done (about 5 minutes).
2. Split pitas in half, fill with chicken and garnish with tomatoes, lettuce, avocados and sour cream. Add whatever garnishes you like and eat!

Joyce's Amish Bread

In a small bowl

1 TB yeast

1 TB sugar

1/2 cup warm water

set aside and let the yeast start to work

In a Kitchen Aide Mixer mix

2 TB's Margarine

2 TB's Sugar

2 tsps Salt

2 cups VERY hot water

Mix until cool enough to add yeast- add yeast mixture, stir.

Add 5-6 cups of flour. Unbleached is more nutritious and works the same.

Dough should be soft and somewhat sticky...but not gooey.

Cover bowl and set aside to rise 30 minutes.

Pat down and let rise 15 minutes

Pat down and let rise 15 minutes

Pat down and let rise 15 minutes

Divide dough in half and roll with rolling pin, each half on a floured board...about 1 inch depth. Air bubbles will go out to the edge. Toll them up and place on a cookie sheet.

Slit the tops then coat with 1 egg yolk mixed with 1 TB of milk

Let rise a few minutes then bake for 25 minutes at 400 degrees