Adventures in homemade, budget aware cooking.

Posts tagged “Summer

Oreo Cookies to Die For

Disclaimer: These Cookies are NOT from Scratch!  But, they are really really good!  When my husband sits down to eat store-bought oreos with a tall glass of milk, he usually manages to eat 12 or 13 before he stops himself (or I stop him…).  He came home between jobs today, saw what I was making for a family reunion we have this weekend and declared “Those are MINE!  They are all for ME!”  However, after filling himself up with just one, he reluctantly agreed to share them with his family.    These “oreos” are huge and filling.

Oreo Cookies to Die for (from a family friend)

  • 2 pkgs devil’s food cake mix (I did warn you…)
  • 2/3 cup of oil
  • 4 eggs

Combine all the ingredients with a wooden spoon (I tried to use a whisk at first, but the batter was so thick it was impossible).  Roll into 1-inch balls and place on a baking sheet.  Leave lots of space between the balls because they flatten and spread out quite a bit.  Bake for 10 min at 350.  Cool on wire racks.

Icing:

  • 1 oz pkg cream cheese (or neufchatel cheese, which is cheaper and has less fat)
  • 1/4 cup butter or margarine
  • 3 1/2 cups of confectioner’s sugar
  • 1 tsp vanilla

Cream together in a medium bowl.  Spread a thick layer of icing on one cookie and top it with another cookie, making a sandwich.  I like these best frozen, like ice-cream sandwiches.  (makes 24 cookies)

I thought, as I was assembling these cookies, that it would be very easy to make them with mint or peppermint extract instead of the vanilla for Christmas, or pumpkin flavouring (as my husband suggested) for Hallowe’en.  You could also easily substitute a white cake for the chocolate.

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Bruschetta

I have written this post three times now, but every time, my computer dies or fails in one way or another.  So, I’ve given up on the stories and anecdotes.  This is good.  Make it and eat it.

  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp fresh basil, minced
  • 1 tbsp fresh chives, minced
  • 2 gloves of garlic, minced
  • 3 roma tomatoes, chopped
  • 1/4 cup red onion, finely chopped

Combine all ingredients in a small bowl and spoon over toasted slices of baguette.


Caesar Burgers

Wondering what we did with those buns?  Well, besides eat them with jam, we did make hamburgers… no Caesar’s Burgers!  These tasty burgers come from my cookbook “A Taste of Canada” and highlight the flavours of a Caesar Salad in a Hamburger. (Truthfully, I have no idea what that has to do with Canada…)

Caesar’s Burgers (adapted from “A Taste of Canada”

  • 1 lb ground beef (10-15% fat is okay)
  • 1/8 cup Parmesan cheese (NOT processed…)
  • 2 tbsp Worchester sauce
  • 1 egg
  • 2 tbsp Italian bread crumbs
  • 2 tbsp Caesar dressing
  • 2 tsp oregano
  • 2 cloves of garlic, minced

Combine all ingredients in a large bowl.  (You might want to add more liquid / bread crumbs to achieve the consistency you desire.)  Using your hands, form into 4 patties.  Grill for 5-10 minutes.  Meanwhile, cut open your Kaiser buns, brush each side with olive oil and sprinkle with garlic salt.  Broil until toasted.  Remove the buns from the oven, layer with lettuce, meat, and some more Parmesan cheese.  ENJOY!


Strawberry Fool

Sometimes I really want to be in the kitchen, but the thought of cooking another meal is very upsetting and overwhelming.  I open up my recipe books and my box of recipe cards trying to come up with yet another brilliant idea for dinner and am instantly bombarded with sweet treats and desserts and candies and chocolate.  All I want to make are treats.

Friday night, I attempted Marcus Wareing’s Strawberry Fool – which as it turns out is so easy a fool (aka me) could make it.  It’s a thick and creamy strawberry mousse and was nicely complemented by fresh leaves of mint from my mother-in-law’s garden.  I liked it, my husband liked it, and two siblings liked it too.  4 out of 4.  Pretty good percentages.

Strawberry Fool (adapted from Marcus Wareing’s “Cook the Perfect…”)

  • 2 lbs fresh strawberries, hulled and quartered
  • juice from 1/2 a lemon
  • 1/3 cup granulated sugar
  • 1/2 package of gelatin
  • 1/4 cup ice-cold water
  • 1 cup cream
  • 1 cup plain yogurt
  • 2/3 cup cream
  • 1 tbsp icing sugar
  • Mint leaves

Heat a saucepan over medium-high heat.  Add strawberries, lemon juice and sugar.  Cook 15 min, stirring frequently.  Remove from heat.  Mix gelatin in 1/4 cup ice-cold water until dissolved.  Pour strawberries into a blender and puree.  Pour into a large bowl.  Stir gelatin mixture into warm puree until gelatin is dissolved.  Cover and refrigerate 1/2 hour.  Lightly whip 1 cup cream.  Stir the yogurt into the puree.  Fold in the cream.  Divide among six glasses and chill overnight. Combine cream and icing sugar.  Top strawberry fool with whipped cream and garnish with mint leaves.