Tuesday, May 22, 2012

Recipe #16 - OREO Crunch Bars

I finally busted out another recipe from the Oreo With a Twist cookbook... and it did not disappoint! :) In case you missed the first one, here ya go!

*34 OREO cookies, divided
*1/4 cup (1/2 stick) butter or margarine, melted
*1 7.5oz jar of marshmallow creme
*1/2 c semisweet chocolate chips
*1/3 c chopped nuts, optional

Preheat the oven to 350. Coarsely chop 8 OREO cookies, set aside. Finely crush the remaining cookies and mix with the melted butter. Firmly press the cookie crust onto the bottom of a greased 8x8 or 9x9 pan (I actually used a 9" round pan...). Drop the marshmallow creme by spoonfuls onto the cookie crust, coming within about a 1/2 inch of the edges. (I found the marshmallow creme hard to spread once it was on the crust, so it needed a little TLC.) Sprinkle remaining OREOs, chocolate chips and nuts over the top. Bake for about 15 minutes, until the marshmallow creme puffs. Cool completely on a wire rack.

I made this recipe for work, so I did not use nuts, for not knowing about allergies. Next time, I will try them, at least on half. Rather than original OREOs, I used Double Stuf OREOs for the recipe. There aren't 34 in the package, so the numbers are a little bit altered for the first part. I coarsely chopped 6, instead of 8, and then used the remaining cookies for the crust. It was quite delish.


Wednesday, May 9, 2012

Recipe #15 - Baked Corn on the Cob

I do realize that I've more or less disappeared lately... I haven't slowed down on trying new recipes though! I have a few to catch up on.

Corn is a really popular vegetable in our house. During the spring/summer months, I like buying the ears of corn at the grocery store, rather than canned. Something about it just seems... fun?? Anyway, we ran out of propane for the grill, so I was in need of an alternative way to cook them.

*Ear(s) of corn, cleaned and completely free of husks and silk fibers
*Foil square
*any other seasonings, to taste

Preheat the oven to 425. Butter and season the foil squares. Place one ear of corn per foil square, and wrap the corn. I usually wrap it a little loose, but still closed. Bake approximately 30 to 40 minutes, until corn is soft, turning over once halfway through.

Enjoy!! TTFN!