OREO, CREAM CHEESE, AND CHOCOLATE PUDDING DESSERT

Oreo, Cream Cheese, and Chocolate Pudding Dessert
Summer is so swiftly coming to a close, but Labor Day weekend still looms large on the horizon.  Holiday meals always seem to require a "home run" of a dessert.  Most people like chocolate (and those who don't just need help--let's face it).  You will score a home run with most chocolate lovers if you make this decadent offering complete with Oreo cookies, butter, Cool Whip, cream cheese, and pudding.  Olivia found this recipe on  the Brown Eyed Baker web site and  it requires just a little effort in layering, but boy oh boy is it worth the effort.  It is fluffy and sweet and everything a holiday dessert should be.  Try this one out on your loved ones and see if you have them coming back for more!
-Nanette

OREO, CREAM CHEESE, AND CHOCOLATE PUDDING DESSERT

INGREDIENTS:

For the Crust:

• 1 (15.35-ounce) package Double Stuff Oreo Cookies
• ½ cup (113 grams) butter, melted and slightly cooled

For the Cream Cheese Layer:

• 8 ounces cream cheese
• 1 cup (113 grams) powdered sugar
• 1 (8-ounce) tub Cool Whip

For the Pudding Layer:

• 1 (5.1-ounce) box instant chocolate pudding
• 3½ cups (840 ml) milk

For the Topping:

• 1 (8-ounce) tub Cool Whip

DIRECTIONS:

1. Make the Crust: Place the Oreo cookies in a large ziploc bag and crush with a rolling pin. The pieces should be in small crumbs, but still a little chunky, not completely fine crumbs. Set aside ½ cup of the crumbs for the topping, then transfer the remaining crumbs to a 9×13-inch pan and use a fork to mash them up a bit. Pour the melted butter over top and use the fork to combine, making sure that all of the crumbs are moistened. Press into an even layer on the bottom of the pan. Refrigerate while the cream cheese layer is prepared.
2. Make the Cream Cheese Layer: In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Increase the speed to medium and beat for 30 seconds. Using a rubber spatula, gently fold in the Cool Whip. Spread in an even layer over the crust. Refrigerate while the pudding layer is prepared.
3. Make the Pudding Layer: In a large bowl, whisk together the pudding mix and milk for 2 minutes. Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.
4. Spread the remaining 8-ounce tub of Cool Whip on top and sprinkle with the reserved Oreo crumbs. Cover and refrigerate for at least 4 hours (or overnight) before serving.

REFRIED BEANS WITHOUT THE REFRY

REFRIED BEANS WITHOUT THE REFRY
Olivia makes makes a large quantity of this bean dip at a time so she can freeze it for easy use the next time.  She just spoons it into a plastic zip bag, lets it cool, and then forces the air out before storing them flat in the freezer.

It takes a little time to make this bean dip but the addition of jalapeno peppers, onions, garlic and cumin with a healthy dose of chili powder give it a zesty homemade flavor that can't be beat.  Next time you are feeling a little Mexican and crave bean dip, give this a try.  It is creamy and full of flavor.
-Nanette

INGREDIENTS:

*2 pounds pinto beans

*2 - 32oz. containers beef broth

*2 large jalapeños, chopped

*3 large onions, chopped

*8 tablespoons chopped garlic

*3 tablespoons cumin

*1 tablespoon chili powder

*black pepper and salt to taste

*11+ cups water for cooking (more water for soaking the night before)

1)  The night before you want to make the beans, put your dried pinto beans into a large bowl (twice as big as the volume of beans you have) and sort through to pick out any bad beans.  Fill the container with water and soak overnight.

2)  Drain your beans.  Add beans, 11 cups water, and all other ingredients to a large stock pot.  If you cannot add all 11 cups of water, because your stockpot isn't large enough, no worries.  Just add more water as the water cooks down.  Add the remaining ingredients to cook with the beans.  

3)  Bring your beans to a boil, and turn it down to a simmer.  You want the beans to bubble here and there, so they cook, but you don't want a hard boil, or you'll need to watch more closely.

4)  Cook your beans for 3-4 hours in this fashion.  Stir them every hour and check to make sure you don't need to add more water.

5)  Test your beans to see if they are soft enough to eat.  When they are, put an immersion blender in the pot and puree them.  

The beans are so tasty this way and much healthier than what you buy in the store.  They also have more flavor. :)

CRAB RANGOON DIP

CRAB RANGOON DIP
Olivia found this great recipe on www.delish.com.  She was having an event at her home and wanted to be able to keep the dip warm for a while after she made it.  She decided to bake the dip in the oven and then put it in the crock pot topped with cheese and green onions.  It was a great idea.  The dip turned out smooth and and it stayed nice and creamy during the entire event.  The only real problem in making this dip is that it is very addictive and you will find yourself going back for more and more and more.  The sriracha combined with the soy sauce and garlic powder give it a delightful flavor you are going to love.  Make a batch for your next get together and stand back to wait for the compliments.   Enjoy!
-Nanette

CRAB RANGOON DIP

INGREDIENTS

• 12 oz. cream cheese, softened to room temperature
• 1/2 c. sour cream
• 1 c. Shredded Monterey Jack
• 2 tsp. soy sauce
• 2 tsp. sriracha
• 1 tsp. garlic powder
• 6 oz. lump crab
• 3 green onions, sliced
• Pita chips, for serving

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine cream cheese, sour cream, Monterey Jack, soy sauce, Sriracha and garlic powder. Beat until evenly combined. Fold in crab and green onions. Transfer to small baking sheet. Bake for 20-25 minutes, until the dip is bubbly and beginning to turn golden.
3. Garnish with more green onions and drizzle with Sriracha, if desired. Serve warm with pita chips.