I made Quick Pastitsio last night. This was the second time it was made in our house. Looking over the review from the first time, it said it had potential but was missing some ingredients.
I added nutmeg, cinnamon and red wine to the recipe. A lot more flavor than the first time.
I updated the recipe here.
Wednesday, September 19, 2012
Tuesday, September 18, 2012
Italian Sausage Hoagies
I made this. It was really easy. I cut everything first, and then started. I think that helped a lot. I didn't do the first broil. I really liked it. D did too. I think it would be really good with either spicy marinara or with some crushed red pepper thrown in. We'll have again.
Italian Sausage Hoagies
Yield: Serves 4 (serving size: 1 hoagie)
Ingredients
4 (2-ounce) hoagie rolls, halved lengthwise (used Cobblestone)
9 ounces sweet turkey Italian sausage, cut into 1-inch-thick pieces (used pork spicy sausage)
1/2 cup prechopped onion
1 teaspoon minced fresh garlic (used 3 cloves)
1 cup lower-sodium marinara sauce (such as Amy's)
1 small red bell pepper, thinly sliced (used 1/2 large pepper)
1/4 teaspoon freshly ground black pepper
2.25 ounces shredded part-skim mozzarella cheese (about 1/2 cup)
Preparation
1. Preheat broiler to high.
2. Hollow out top halves of rolls. Arrange rolls, cut sides up, on a baking sheet. Broil 1 1/2 minutes or until toasted. Set aside. (didn't do)
3. Heat a large skillet over medium-high heat. Add sausage to pan; cook 2 minutes or until lightly browned, stirring occasionally. Add onion and garlic; cook 1 minute. Add marinara, bell pepper, and black pepper; bring to a boil. Reduce heat, and simmer 6 minutes or until bell pepper is crisp-tender.
4. Arrange about 3/4 cup sausage mixture over bottom half of each roll (used 1/2C); sprinkle each serving with about 2 tablespoons cheese. Place on a baking sheet; broil 2 minutes or until cheese melts (90 seconds for me). Top with top halves of rolls.
Nutritional Information
Calories: 309; Fat: 7g; Saturated fat: 4.4g; Monounsaturated fat: 0.9g; Polyunsaturated fat: 0.1g; Protein: 20.7g; Carbohydrate: 28.5g; Fiber: 2.5g; Cholesterol: 51mg; Iron: 1.8mg; Sodium: 588mg; Calcium: 182mg
With my changes it was 521 calories, 54 carbs, 23 fat, 24 protein, 1414 sodium and 3 fiber.
Cooking Light OCTOBER 2012
Italian Sausage Hoagies
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| Photo by ALB |
Ingredients
4 (2-ounce) hoagie rolls, halved lengthwise (used Cobblestone)
9 ounces sweet turkey Italian sausage, cut into 1-inch-thick pieces (used pork spicy sausage)
1/2 cup prechopped onion
1 teaspoon minced fresh garlic (used 3 cloves)
1 cup lower-sodium marinara sauce (such as Amy's)
1 small red bell pepper, thinly sliced (used 1/2 large pepper)
1/4 teaspoon freshly ground black pepper
2.25 ounces shredded part-skim mozzarella cheese (about 1/2 cup)
Preparation
1. Preheat broiler to high.
2. Hollow out top halves of rolls. Arrange rolls, cut sides up, on a baking sheet. Broil 1 1/2 minutes or until toasted. Set aside. (didn't do)
3. Heat a large skillet over medium-high heat. Add sausage to pan; cook 2 minutes or until lightly browned, stirring occasionally. Add onion and garlic; cook 1 minute. Add marinara, bell pepper, and black pepper; bring to a boil. Reduce heat, and simmer 6 minutes or until bell pepper is crisp-tender.
4. Arrange about 3/4 cup sausage mixture over bottom half of each roll (used 1/2C); sprinkle each serving with about 2 tablespoons cheese. Place on a baking sheet; broil 2 minutes or until cheese melts (90 seconds for me). Top with top halves of rolls.
Nutritional Information
Calories: 309; Fat: 7g; Saturated fat: 4.4g; Monounsaturated fat: 0.9g; Polyunsaturated fat: 0.1g; Protein: 20.7g; Carbohydrate: 28.5g; Fiber: 2.5g; Cholesterol: 51mg; Iron: 1.8mg; Sodium: 588mg; Calcium: 182mg
With my changes it was 521 calories, 54 carbs, 23 fat, 24 protein, 1414 sodium and 3 fiber.
Cooking Light OCTOBER 2012
Sunday, September 9, 2012
Crispy Pork Spring Rolls
Another pork recipe.
So D sort of made these. We didn't want to spend money on peanut oil so we thought we would use vegetable oil. Then D looked at it again and decided to just bake them. So that's what he did. We had with no side.
They were very good. Would have again.
With the changes, they were 707 calories for 5 rolls.
Crispy Pork Spring Rolls
Serve with spicy Sriracha sauce or sweet red chili sauce. You can assemble spring rolls and freeze them until you're ready to cook and serve.
Yield: Serves 26 (serving size: 1 roll) (we got 20 rolls, and 4 servings)
Hands-on:45 Minutes
Total:45 Minutes
Ingredients
5 cups peanut oil (didn't use)
1 ounce bean thread noodles
2 medium shallots, peeled and coarsely chopped
2 garlic cloves, chopped
1 stalk peeled fresh lemongrass, coarsely chopped (didn't use)
1 (3.5-ounce) package shiitake mushrooms, stems removed
2 tablespoons dark sesame oil
1 tablespoon fish sauce
1 teaspoon sambal oelek (such as Huy Fong chile paste)
1/2 teaspoon kosher salt
1 (1-inch) piece fresh ginger, peeled and grated
2 1/2 cups grated carrot (about 3 medium)
1 pound lean ground pork
26 frozen square spring roll pastry wrappers, thawed (used 20 egg roll wrappers)
Preparation
1. Place peanut oil in a large Dutch oven or deep fryer. Clip a candy/frying thermometer to the side of pot; heat oil to 385°. (didn't do...heated oven to 400 instead)
2. Place noodles in a bowl, and pour enough boiling water over to cover by 1 inch. Let stand 20 minutes; drain well. Cut noodles with scissors into 1-inch pieces. Set aside.
3. Combine shallots, garlic, and lemongrass in a food processor, and process until finely chopped. Add mushrooms; pulse until finely chopped. Add sesame oil and next 4 ingredients (through ginger); process until well combined. Combine noodles, mushroom mixture, carrot, and pork in a large bowl, stirring until well blended.
4. Working with 1 spring roll pastry at a time (cover the remaining wrappers with a damp towel so they don't dry out), place the wrapper on a smooth work surface in a diamond pattern, with a corner edge pointing up and another pointing down. Place about 2 tablespoons pork mixture in the middle of pastry. Brush top point of pastry with water. Fold sides of pastry over filling; roll up jelly-roll fashion, starting from bottom. Gently press seam to seal. Repeat procedure with remaining pastry and filling to form 26 rolls.
5. Working in batches, place 5 spring rolls in 385° oil; fry 7 minutes or until golden and crisp, turning as necessary. Make sure oil temperature does not drop below 375°. Remove rolls with a slotted spoon; drain on a rack over paper towels. Return oil to 385°. Repeat the procedure with remaining spring rolls and oil, making sure oil temperature does not drop below 375°. (baked in the oven on cookie sheet for 5 minutes on each side). Serve immediately.
Nutritional Information
Calories: 108; Fat: 5.5g; Saturated fat: 1.3g; Monounsaturated fat: 1.7g; Polyunsaturated fat: 1.4g; Protein: 4.6g; Carbohydrate: 10.5g; Fiber: 0.3g; Cholesterol: 13mg; Iron: 0.2mg; Sodium: 98mg; Calcium: 10mg
Cooking Light SEPTEMBER 2012
So D sort of made these. We didn't want to spend money on peanut oil so we thought we would use vegetable oil. Then D looked at it again and decided to just bake them. So that's what he did. We had with no side.
They were very good. Would have again.
With the changes, they were 707 calories for 5 rolls.
Crispy Pork Spring Rolls
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| Photo by ALB |
Serve with spicy Sriracha sauce or sweet red chili sauce. You can assemble spring rolls and freeze them until you're ready to cook and serve.
Yield: Serves 26 (serving size: 1 roll) (we got 20 rolls, and 4 servings)
Hands-on:45 Minutes
Total:45 Minutes
Ingredients
5 cups peanut oil (didn't use)
1 ounce bean thread noodles
2 medium shallots, peeled and coarsely chopped
1 stalk peeled fresh lemongrass, coarsely chopped (didn't use)
1 (3.5-ounce) package shiitake mushrooms, stems removed
2 tablespoons dark sesame oil
1 tablespoon fish sauce
1 teaspoon sambal oelek (such as Huy Fong chile paste)
1/2 teaspoon kosher salt
1 (1-inch) piece fresh ginger, peeled and grated
2 1/2 cups grated carrot (about 3 medium)
1 pound lean ground pork
26 frozen square spring roll pastry wrappers, thawed (used 20 egg roll wrappers)
Preparation
1. Place peanut oil in a large Dutch oven or deep fryer. Clip a candy/frying thermometer to the side of pot; heat oil to 385°. (didn't do...heated oven to 400 instead)
2. Place noodles in a bowl, and pour enough boiling water over to cover by 1 inch. Let stand 20 minutes; drain well. Cut noodles with scissors into 1-inch pieces. Set aside.
3. Combine shallots, garlic, and lemongrass in a food processor, and process until finely chopped. Add mushrooms; pulse until finely chopped. Add sesame oil and next 4 ingredients (through ginger); process until well combined. Combine noodles, mushroom mixture, carrot, and pork in a large bowl, stirring until well blended.
4. Working with 1 spring roll pastry at a time (cover the remaining wrappers with a damp towel so they don't dry out), place the wrapper on a smooth work surface in a diamond pattern, with a corner edge pointing up and another pointing down. Place about 2 tablespoons pork mixture in the middle of pastry. Brush top point of pastry with water. Fold sides of pastry over filling; roll up jelly-roll fashion, starting from bottom. Gently press seam to seal. Repeat procedure with remaining pastry and filling to form 26 rolls.
5. Working in batches, place 5 spring rolls in 385° oil; fry 7 minutes or until golden and crisp, turning as necessary. Make sure oil temperature does not drop below 375°. Remove rolls with a slotted spoon; drain on a rack over paper towels. Return oil to 385°. Repeat the procedure with remaining spring rolls and oil, making sure oil temperature does not drop below 375°. (baked in the oven on cookie sheet for 5 minutes on each side). Serve immediately.
Nutritional Information
Calories: 108; Fat: 5.5g; Saturated fat: 1.3g; Monounsaturated fat: 1.7g; Polyunsaturated fat: 1.4g; Protein: 4.6g; Carbohydrate: 10.5g; Fiber: 0.3g; Cholesterol: 13mg; Iron: 0.2mg; Sodium: 98mg; Calcium: 10mg
Cooking Light SEPTEMBER 2012
Friday, September 7, 2012
Chipotle Pork and Avocado Wrap
So another pork recipe... this was kind of an easy recipe. D and I were at the gym and he made it in the time it took me to run .75 miles, walk .5 miles and drive home. So definitely less than 30 minutes.
It was good, and I would have it again. D made rice to go with it. I stuck it in my wrap.
Chipotle Pork and Avocado Wrap
For a bit more spice in your wrap, add another teaspoon of chipotle chiles to the avocado spread.
Yield: 4 servings (serving size: 1 wrap)
Ingredients
1/2 cup mashed peeled avocado
1 1/2 tablespoons low-fat mayonnaise
1 teaspoon fresh lime juice
2 teaspoons chopped canned chipotle chiles in adobo sauce
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
4 (8-inch) fat-free flour tortillas
1 1/2 cups (1/4-inch-thick) slices cut Simply Roasted Pork (about 8 ounces) (used chopped pork from the pig)
1 cup shredded iceberg lettuce
1/4 cup bottled salsa
Preparation
Combine the first 7 ingredients, stirring well. Warm tortillas according to package directions. Spread about 2 tablespoons avocado mixture over each tortilla, leaving a 1-inch border. Arrange Simply Roasted Pork slices down center of tortillas. Top each tortilla with 1/4 cup shredded lettuce and 1 tablespoon salsa, and roll up.
Nutritional Information
Calories: 239; Calories from fat: 22%; Fat: 5.8g; Saturated fat: 1.3g; Monounsaturated fat: 2.8g; Polyunsaturated fat: 0.7g; Protein: 13.9g; Carbohydrate: 32.8g; Fiber: 2.6g; Cholesterol: 29mg; Iron: 1mg; Sodium: 683mg; Calcium: 27mg
Cooking Light SEPTEMBER 2004
It was good, and I would have it again. D made rice to go with it. I stuck it in my wrap.
Chipotle Pork and Avocado Wrap
For a bit more spice in your wrap, add another teaspoon of chipotle chiles to the avocado spread.
Yield: 4 servings (serving size: 1 wrap)
Ingredients
1/2 cup mashed peeled avocado
1 1/2 tablespoons low-fat mayonnaise
1 teaspoon fresh lime juice
2 teaspoons chopped canned chipotle chiles in adobo sauce
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| Photo by: Randy Mayor; Jan Gautro |
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
4 (8-inch) fat-free flour tortillas
1 1/2 cups (1/4-inch-thick) slices cut Simply Roasted Pork (about 8 ounces) (used chopped pork from the pig)
1 cup shredded iceberg lettuce
1/4 cup bottled salsa
Preparation
Combine the first 7 ingredients, stirring well. Warm tortillas according to package directions. Spread about 2 tablespoons avocado mixture over each tortilla, leaving a 1-inch border. Arrange Simply Roasted Pork slices down center of tortillas. Top each tortilla with 1/4 cup shredded lettuce and 1 tablespoon salsa, and roll up.
Nutritional Information
Calories: 239; Calories from fat: 22%; Fat: 5.8g; Saturated fat: 1.3g; Monounsaturated fat: 2.8g; Polyunsaturated fat: 0.7g; Protein: 13.9g; Carbohydrate: 32.8g; Fiber: 2.6g; Cholesterol: 29mg; Iron: 1mg; Sodium: 683mg; Calcium: 27mg
Cooking Light SEPTEMBER 2004
Thursday, September 6, 2012
Seared Pork Tortas
So a few years ago, a Taqueria introduced me to Tortas. Then they closed. Sure I could get Cubanos at different places but not a Torto. Then D decided to smoke a 70lb pig for his bday, and we have lots of pork left over. I found this recipe.
I'm glad I did. It was so good. Definitely having again.
Seared Pork Tortas
Torta is Spanish for "sandwich"—and is usually a hefty stack of meat, beans, and veggies. Our lightened version packs pork, beans, and veggies between fresh baguette slices for a super sandwich that can feed the whole family.
Yield: 4 servings (serving size: 1 sandwich)
Total:20 Minutes
Ingredients
2 teaspoons olive oil
1 teaspoon ground cumin
1/4 teaspoon salt
6 (2-ounce) boneless center-cut pork loin chops (1/4 inch thick) (I have no clue what part of the pig we used)
1 (12-ounce) baguette, cut in half horizontally (we used sub rolls)
1/2 cup canned pinto beans, rinsed and drained
2 tablespoons refrigerated fresh salsa
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup thinly sliced onion 1 large tomato, cut into 8 (1/4-inch-thick) slices
1 jalapeño pepper, seeded and thinly sliced
1/2 ripe peeled avocado, cut into 1/8-inch-thick slices
Preparation
1. Preheat broiler.
2. Heat oil in a large nonstick skillet over medium-high heat. Combine cumin and salt; sprinkle evenly over pork. Add pork to pan; cook 2 minutes on each side or until done. Let stand 5 minutes; cut into thin slices.
3. Hollow out top and bottom halves of bread, leaving a 3/4-inch-thick shell; reserve torn bread for another use. Place bread halves, cut sides up, on a baking sheet. Broil 2 minutes or until golden brown.
4. Place beans and salsa in a small bowl; mash with a fork until almost smooth. Spoon bean mixture into the bottom half of baguette. Top with pork, cheese, onion, tomato, jalapeño, avocado, and top half of baguette. Cut into 4 pieces.
Nutritional Information
Calories: 441; Fat: 15.2g; Saturated fat: 5.2g; Monounsaturated fat: 7.3g; Polyunsaturated fat: 1.5g; Protein: 30g; Carbohydrate: 46.9g; Fiber: 4.2g; Cholesterol: 66mg; Iron: 3.7mg; Sodium: 806mg; Calcium: 147mg
Cooking Light AUGUST 2010
I'm glad I did. It was so good. Definitely having again.
Seared Pork Tortas
Torta is Spanish for "sandwich"—and is usually a hefty stack of meat, beans, and veggies. Our lightened version packs pork, beans, and veggies between fresh baguette slices for a super sandwich that can feed the whole family.
Yield: 4 servings (serving size: 1 sandwich)
Total:20 Minutes
Ingredients
2 teaspoons olive oil
1 teaspoon ground cumin
 |
| Photo by: Photo: John Autry; Styling: Cindy Barr |
6 (2-ounce) boneless center-cut pork loin chops (1/4 inch thick) (I have no clue what part of the pig we used)
1 (12-ounce) baguette, cut in half horizontally (we used sub rolls)
1/2 cup canned pinto beans, rinsed and drained
2 tablespoons refrigerated fresh salsa
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup thinly sliced onion 1 large tomato, cut into 8 (1/4-inch-thick) slices
1 jalapeño pepper, seeded and thinly sliced
1/2 ripe peeled avocado, cut into 1/8-inch-thick slices
Preparation
1. Preheat broiler.
2. Heat oil in a large nonstick skillet over medium-high heat. Combine cumin and salt; sprinkle evenly over pork. Add pork to pan; cook 2 minutes on each side or until done. Let stand 5 minutes; cut into thin slices.
3. Hollow out top and bottom halves of bread, leaving a 3/4-inch-thick shell; reserve torn bread for another use. Place bread halves, cut sides up, on a baking sheet. Broil 2 minutes or until golden brown.
4. Place beans and salsa in a small bowl; mash with a fork until almost smooth. Spoon bean mixture into the bottom half of baguette. Top with pork, cheese, onion, tomato, jalapeño, avocado, and top half of baguette. Cut into 4 pieces.
Nutritional Information
Calories: 441; Fat: 15.2g; Saturated fat: 5.2g; Monounsaturated fat: 7.3g; Polyunsaturated fat: 1.5g; Protein: 30g; Carbohydrate: 46.9g; Fiber: 4.2g; Cholesterol: 66mg; Iron: 3.7mg; Sodium: 806mg; Calcium: 147mg
Cooking Light AUGUST 2010
Monday, September 3, 2012
Fettuccine with Tomato-Cream Sauce
D made this awhile ago, but I forgot to write it down. It was very good. It reminded us of Spaghetti with Simple Sauce, but slightly different. Definitely would have again. Substituted the olives with bacon, of course.
Fettuccine with Tomato-Cream Sauce
Yield: Serves 4 (serving size: 1 1/4 cups)
Hands-on:25 Minutes
Total:25 Minutes
Ingredients
8 ounces uncooked fettuccine
4 quarts boiling water
1/2 teaspoon kosher salt, divided
1 tablespoon olive oil
3 tablespoons coarsely chopped garlic
1 (28-ounce) can whole peeled tomatoes, drained and crushed
3 ounces 1/3-less-fat cream cheese
1/4 cup oil-cured olives, pitted and coarsely chopped (used bacon)
1/4 teaspoon crushed red pepper
1/4 cup small fresh basil leaves
1/2 ounce Parmigiano-Reggiano cheese, shaved
Preparation
1. Cook pasta in 4 quarts boiling water with 1/4 teaspoon salt for 8 minutes or until noodles are almost al dente. Drain pasta through a sieve over a bowl; reserve 1 1/3 cups pasta cooking water.
2. Heat a large skillet over medium-low heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes or until very fragrant and tender, stirring occasionally. Stir in remaining 1/4 teaspoon salt and tomatoes; cook 3 minutes, stirring occasionally. Stir in reserved 1 1/3 cups pasta water; bring to a boil. Add cream cheese; stir until smooth. Add pasta, olives, and red pepper; cook 3 minutes or until pasta is al dente, tossing to coat. Divide pasta mixture among 4 shallow bowls; top each serving with 1 tablespoon basil. Divide Parmigiano-Reggiano evenly among servings.
Nutritional Information
Calories: 383; Fat: 14.2g; Saturated fat: 4.5g; Monounsaturated fat: 7.1g; Polyunsaturated fat: 1.2g; Protein: 12.9g; Carbohydrate: 52.7g; Fiber: 3.6g; Cholesterol: 18.9mg; Iron: 3.6mg; Sodium: 533mg; Calcium: 142mg
Cooking Light AUGUST 2012
Fettuccine with Tomato-Cream Sauce
Yield: Serves 4 (serving size: 1 1/4 cups)
Hands-on:25 Minutes
Total:25 Minutes
Ingredients
8 ounces uncooked fettuccine
4 quarts boiling water
1 tablespoon olive oil
3 tablespoons coarsely chopped garlic
1 (28-ounce) can whole peeled tomatoes, drained and crushed
3 ounces 1/3-less-fat cream cheese
1/4 cup oil-cured olives, pitted and coarsely chopped (used bacon)
1/4 teaspoon crushed red pepper
1/4 cup small fresh basil leaves
1/2 ounce Parmigiano-Reggiano cheese, shaved
Preparation
1. Cook pasta in 4 quarts boiling water with 1/4 teaspoon salt for 8 minutes or until noodles are almost al dente. Drain pasta through a sieve over a bowl; reserve 1 1/3 cups pasta cooking water.
2. Heat a large skillet over medium-low heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes or until very fragrant and tender, stirring occasionally. Stir in remaining 1/4 teaspoon salt and tomatoes; cook 3 minutes, stirring occasionally. Stir in reserved 1 1/3 cups pasta water; bring to a boil. Add cream cheese; stir until smooth. Add pasta, olives, and red pepper; cook 3 minutes or until pasta is al dente, tossing to coat. Divide pasta mixture among 4 shallow bowls; top each serving with 1 tablespoon basil. Divide Parmigiano-Reggiano evenly among servings.
Nutritional Information
Calories: 383; Fat: 14.2g; Saturated fat: 4.5g; Monounsaturated fat: 7.1g; Polyunsaturated fat: 1.2g; Protein: 12.9g; Carbohydrate: 52.7g; Fiber: 3.6g; Cholesterol: 18.9mg; Iron: 3.6mg; Sodium: 533mg; Calcium: 142mg
Cooking Light AUGUST 2012
Sunday, September 2, 2012
Death by Oreo Cupcakes
I saw these in January by blogger Lisa. I put them on my list to try. I usually make Oreo Balls when I bake with Oreos but decided to try something different. Yes, you should try these. But invite me over first.
Death by Oreo Cupcakes
by Lisa
CUPCAKES: Enough of you asked for more info on the death by Oreo cupcakes that I mentioned, so I am passing on the recipe. Be warned, they are addicting!! Recipe make 24 cupcakes. What you'll need:
1 pkg regular oreos
cupcake liners
1 pkg chocolate cake mix (and the ingredients that go on the back of the box)
For Frosting: Do not use this full recipe. Either make it all, use
half and save the rest for later, or make half a recipe. Trust me on
this. (AL's Note: Used the whole recipe, because I like frosting)
8 oz cream cheese - room temp
8 T butter (1 stick) - room temp
3 3/4 cups powdered sugar
1 t vanilla
2-3 T milk
Add cupcake liners to cupcake pan. Place an Oreo at the bottom of each liner.
Coarsely crush half remaining oreos (I break them up by hand). Prepare cake mix per instructions. Add Oreo pieces to mix. Fill cupcake liners with mix.
Note: I cook for 15 min at 350 deg even though the boxed mix instructions say to cook longer. Not sure if that is a high altitude thing or because of that added cookies to the mix. In any event, I suggest checking after 15 mins. (AL's Note: Baked them according to the back of the box).
Finely crush remaining Oreos (or, if you make half a recipe of frosting, eat 3 cookies and finely crush the rest. just kidding. sort of.). I do this in a food processor.
For frosting, mix cream cheese and butter with vanilla until smooth. Add powdered sugar. Add milk as needed to get desired consistency. blend in crushed oreos.
Frost cupcakes when cool. Enjoy!!
Death by Oreo Cupcakes
 | |
| Photo by ALB |
by Lisa
CUPCAKES: Enough of you asked for more info on the death by Oreo cupcakes that I mentioned, so I am passing on the recipe. Be warned, they are addicting!! Recipe make 24 cupcakes. What you'll need:
1 pkg regular oreos
cupcake liners
1 pkg chocolate cake mix (and the ingredients that go on the back of the box)
8 oz cream cheese - room temp
8 T butter (1 stick) - room temp
3 3/4 cups powdered sugar
1 t vanilla
2-3 T milk
Add cupcake liners to cupcake pan. Place an Oreo at the bottom of each liner.
Coarsely crush half remaining oreos (I break them up by hand). Prepare cake mix per instructions. Add Oreo pieces to mix. Fill cupcake liners with mix.
Note: I cook for 15 min at 350 deg even though the boxed mix instructions say to cook longer. Not sure if that is a high altitude thing or because of that added cookies to the mix. In any event, I suggest checking after 15 mins. (AL's Note: Baked them according to the back of the box).
Finely crush remaining Oreos (or, if you make half a recipe of frosting, eat 3 cookies and finely crush the rest. just kidding. sort of.). I do this in a food processor.
For frosting, mix cream cheese and butter with vanilla until smooth. Add powdered sugar. Add milk as needed to get desired consistency. blend in crushed oreos.
Frost cupcakes when cool. Enjoy!!
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