Sunday, February 23, 2014

Cookie Mint Pie

Serving: 8


For cookie crust 
1. 35 Oreo cookies
2. 5 tablespoons of margarine 
Fudge layer
3. 1 3/4 of chocolate chips (1 bag)
4. 1 (14 oz) can of condensed milk 
Mint filling
5. 1 package of cream cheese
6. 20 thin mint cookies
7. 1 package of cool whip 


1. Place the Oreo cookies in a food processor until crumb like. Mix with margarine until well blended. Set the crust in a pan and place in refrigerator until the fudge layer is completed.
2. In a small saucepan, on low heat, place the chocolate chips with the condensed milk, stirring occasionally. Once melted, spread the layer of melted chocolate over the cookie crust and place in fridge for about ten minutes, or until the filling is completed. 
3. For the filling, first place the thin mint cookies in a food processor until crumb like and set aside. Mix in the cream cheese with the mint cookie crumbs to the mix. Fold in the cool whip. Place the filling layer on top of the fudge and put in fridge for about 2 1/2 hours and serve! Enjoy! 

Thursday, February 6, 2014

Sweet Potato Soup

Serving: 4-5
1. 3 large sweet potatoes
2. 5 cups of vegetable broth
3. 1 teaspoon of nutmeg 
4. 1 1/2 cups of chopped walnuts
5. 1 teaspoon of cinnamon sugar
6. 1 teaspoon of salt
7. basil to taste

1. Chop sweet potatoes into bite size cubes
2. Place the sweet potatoes and vegetable broth in a large pot.  Mare sure the broth covers the sweet potatoes.
3. On a medium-high heat, mix the sweet potatoes and vegetable broth until potatoes begin to soften.  
4. Once softened, drain sweet potatoes from the broth and place in a mixing bowl.  Do not throw out vegetable broth as that will be used later for the soup.
5. Puree the sweet potatoes until they become a smooth texture. 
6. Preheat the oven to 350 degrees.
7. Spray cooking oil on a baking sheet and place chopped walnuts.  
8. Place in the oven for 8-10 minutes, or until toasted.  
Back to soup...
9. Add sweet potatoes back into the pot of vegetable broth, and place on a medium-low heat.  
10. Add nutmeg, cinnamon sugar and salt.  Mix well.  
11. Once heated, add basil to taste. 
12. Pour sweet potato soup into a serving bowl and top off with some toasted walnuts.   

Sunday, February 2, 2014