Homemade Oreos

Ingredients
2 (18 ounce) boxes devil's food cake mix
4 eggs, beaten well
2/3 cup oil

1/2 cup margarine
4 ounces cream cheese
2 cups sugar
1/2 teaspoon vanilla
Directions
1Cookies:.
2Mix cake mix, eggs and oil together well.
3Shape into marble size balls.
4Bake at 350°F for 10 minutes. They are done when the tops looked cracked.
5Filling:.
6Mix margarine, cream cheese, icing sugar and vanilla together.
7When cookies are completely cooled, frost the flat side of one cookie and then sandwich with another cookie.

June Recipe Party!!

Hey girls! Just wanted to let you know that June is coming soon! (very soon) that means we are about to get more recipes & more girl time! Just wondering who would like to throw the recipe party for June?? We can just post the date & time on here- and spread the word! If any of you decide you want to throw it, just pick a theme (if you like). I can also help with giving you names & phone numbers of the other girls if you don't have them already!! :)

Have a good day y'all!

Chicken-fajita tostadas

Serves: 4 Prep time: 10 minutes Total time: 45 minutes
Indegredients:
2 medium onions, thinly sliced
2 bell peppers (ribs & seeds removed), thinly sliced
1 box (1o ounces) frozen corn kernels
1 cup prepared fresh salsa
2 TBSP. olive oil
coarse salt and ground pepper
2 cups. shredded cooked chicken breast
4 corn tortillas (6 inch)
1/2 cup shredded sharp cheddar
Cilantro-Lime rice, for serving

Directions:
1. Prehead oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 TBSP. oil; season with salt and pepper. 2. Roast, tossing occassionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet). 3. Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top wth cheese. Bake until edges are golden and cheese is melted. 5 to 8 minutes.
4. Dividing evenly, top tortillas with chicken-vegetable mixture and remaing 3/4 cup salsa. Serve with cilantro-lime rice.

This recipe is from the kitchen of **Ashley A.***

Maple-glazed Meatballs

Prep time: 10 minutes
Cook time: 4-5 hours (low)
Makes: about 48 meatballs

1 1/2 c. ketchup
1 c. maple syrup
1/3 c. reduced sodium soy sauce
1 TBSP. quick-cooking tapioca
1 1/2 tsp. ground all-spice
1 tsp. dry mustard
2 pkgs. (about 16 ounces each) frozen fully cooked meatballs
1 can (2o ozs.) pineapple chunks in juice, drained
Directions:
Combine ketchup, maple syrup, soy sauce, tapioca, allspice & mustard in crock pot slow cooker. Carefully stir meatballs & pineapple chunks into ketchup mixture. Cook on low for 4 to 5 hours covered. Stir before serving, insert picks to serve. -Tasha Brown

Monster Cookies

1/4 c. packed light brown sugar
1 c. granulated sugar
1/2 tsp. salt
1/2 tsp. vanilla extract
1 12 oz. jar creamy peanut butter
1 stick butter, softened
1/2 c. multi-colored chocolate candies
1/2 c. chocolate chips
1/4 c. raisins (optional)
2 tsp.baking soda
4 1/2 c. quick cooking oatmeal (not instant)
3 eggs

Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or nonstick baking mats.
In a large mixing bowl, combine the eggs & sugars. mix well. add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, choc. chips, raisins, if using, baking soda, and oatmeal. Drop by tsp. 2 inches apart onto the prepared cookie sheet.
Bake 8-10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool!
I promise you won't be disappointed, everytime I make these I have someone asking me for the recipe!! I am sure your husband's will like them, if they like all the ingredients. :) - Tasha Brown

Time To Get Posting, Ladies! :)

Ok girls, this is a friendly reminder to post your recipes from last week's recipe party! Ashlee made this lovely little blog for us to do so and your creations were yummy, so please put them up here! :)

Sugar Cookies

1 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup butter
3 1/2 cups flour
3 eggs
2 tsp vanilla

Cream sugar and butter. Add the rest of the ingredients. Chill in refrigerator for at least an hour. Roll out to desired thickness. Bake for 10 minutes on oiled cookie sheet.

**This recipe was given by Jenny... thank you!**

Green Bean Casserole

Prep Time: 5 minutes
Preheat Oven: 350 degrees
Cook Time: 35 minutes
Serves: 6

3/4 cup milk
2 cans cut green beans, drained
1/8 tsp pepper
1 1/3 cups French Fried Onions
10 3/4 oz Cream of Mushroom soup

In 1 1/2 qt casserole dish, mix all ingredients except 2/3 cup French Fried Onions. Bake 30 minutes or until hot; stir. Top with 2/3 cup French Fried Onions. Bake 5 minutes or until onions are golden.

**This recipe was given by Angela... thank you!!**

Spinach Fetta Salad

Ingredients:
- rotini (or spiral) pasta, about 14 oz.
-Kraft Zesty Italian dressing 20 0z.
-Fetta cheese 4 oz.
-Fresh Spinach 1/2 bag
-Fresh plum tomatoes diced, 5-6 small
-black olives sliced, 1 can

Directions:
Cook past, drain, and let cool. Add 10 oz. (1/2) of the salad dressing, the tomatoes, olives and fetta cheese. Chill in refrigerator. Just before serving add spinach and remainder of salad dressing. Makes 8-12 servings. ENJOY!
*If you want to store left overs only put spinach on individual plates and not in the container you are storing it in else it will wilt and your leftovers will not last as long.

PS- thanks for getting this set up Ashlee!

Soft Pretzels

4 to 4 1/2 cups bread flour
1 tbsp active dry yeast

1 1/2 cups milk
1/4 cup sugar
2 tbsp olive oil
1 tsp salt

1 cup warm water
1 1/2 tbsp baking soda

In a mixing bowl, stir together 1 1/2 cups flour and the yeast. In a sauce pan heat and stir milk, sugar, oil and salt until warm (not too hot or it will kill the yeast). Add to flour mixture. Beat at low speed 30 seconds, scraping sides, then on high for 3 minutes. Mix in as much of remaining flour as possible.

Knead on lightly floured surface until it's moderately stiff and is smooth and elastic. Place dough in greased bowl, cover and let rise in warm place until it's doubled (about 1 1/4 hours).

Punch dough down and let sit for 10 minutes. Combine water and baking soda to dip pretzels in.

Cook pretzels on greased sheet. Bake on highest rack for 10 to 12 minutes (until browned) at 475 degrees.

**This recipe is from Myleka... thank you!!**

Mediterranean Salad

3 T. olive oil
2 cloves of minced garlic
1 1b. box of Acini Di Pepe (or any tiny, pearl-shaped pasta)
3 cups chicken broth
1 lemon, juiced

Warm olive oil in a pan over medium heat. Add the garlic and stir for one minute until fragrant. Add the pasta and stir for a few minutes until lightly toasted. Pour in the chicken broth and lemon juice and bring to a boil. Reduce heat to a simmer and cover until liquid is absorbed.

1 lemon, juiced and zested (you can use a cheese grater or zester to zest the lemon)
1/2 t. salt
1/2 t. pepper
1 bunch of green onions, chopped
Dried cranberries
Slivered almonds

Olive oil

In a large bowl, toss the pasta with a drizzle of olive oil and the remaining lemon juice and zest. Add salt, pepper, and green onions. Add as many cranberries and almonds as desired.

This recipe is courtesy of Giada De Laurentiis from the Food Network, except that I took out a couple of ingredients of hers and put in some that I liked better. Enjoy!

Mint Ice Cream Cake

Doesn't the picture look good? Ok, so maybe it looks more appealing in person.

18 crushed graham crackers

2/3 cup powdered sugar

2/3 cup butter

Mix above ingredients and put half of the mixture in a 9x13 pan. Cool in refrigerator. Set aside the other half.

3 squares melted baking semi-sweet chocolate (I use Baker's brand... I hope I don't get sued for saying that)

1 cup soft butter

3 eggs

1 cup powdered sugar

Mix these ingredients and spread half of the chocolate mixture on top of the graham cracker mixture in the pan. Freeze for 15 minutes.

1/2 gallon vanilla ice cream

1/2 teaspoon mint flavoring

Stir flavoring into ice cream (it will need to be a little melty-like=)). Put ice cream on top of graham cracker/chocolate in pan. Put in freezer. When the ice cream is more solid, spread on the rest of chocolate mixture. Then add rest of graham cracker mixture. Put in freezer and you're done!

*This recipe was given to me by my mother-in-law, Linda. She got it from her mother-in-law, Grandma Chambers. Someday I hope to pass it on to my daughter-in-law. Just kidding.