Now, THAT'S Oreo Cheesecake! (no bake)

When you take a bite of this oreo cheesecake, you will say "Now, THAT'S oreo cheesecake!"

If you love Oreo's, you will feel like you died and went to heaven.

Ingredients 

Graham Cracker Crust (I bought pre-made)
1 pint or 2 1/4 cups heavy whipping cream
2 (8oz) blocks cream cheese, softened
2/3 cup sugar
1/2 tsp. salt
1 TBSP. lemon juice
2 tsp. vanilla extract
1 package Oreo's, you will be using two "rows" of the cookies, crushed :)

*To crush Oreo's, put them in a blender or food processor and process them until they are crushed. This is the part where you decide if you want finely ground Oreo's or chunks, it's all up to you!*

Directions
1. Pour heavy whipping cream into a bowl and whisk until it's frothy and a little thicker than what you started out with. It only takes about 2 or 3 minutes. Set aside.

2. In a separate bowl, add cream cheese, sugar, salt, lemon juice and vanilla and mix until smooth.

3. Add the heavy whipping cream to the cream cheese mixture and gently mix together.

4. Gently fold the crushed Oreo's into the mixture until incorporated.

5. Pour the cheesecake/Oreo mixture into the graham cracker crust and refrigerate for at least 1 hour or overnight.

What is your favorite way to eat Oreo's?


If you don't like to follow directions and would like to improvise, that's great! Let your freak flag fly. But please do not comment and say the recipe wasn't a success. The instructions and ingredients are there for a reason. Enjoy!

This recipe was adapted from: http://www.bakersroyale.com/cheesecake/oreo-cookies-and-cream-no-bake-cheesecake/

You may also enjoy:
Peanut Butter Chocolate Bars: http://misssammisunshine.blogspot.com/2012/02/peanut-butter-chocolate-bars.html
Chocolate Chip Cheesecake: http://misssammisunshine.blogspot.com/2012/07/chocolate-chip-cheesecake.html
Rango Cheese Dip: http://misssammisunshine.blogspot.com/2013/04/rango-cheese-dip.html

Zucchini, Feta and Olive Oil Muffins

In the month of May I've experienced 80 degree weather, cold rainy days, warm rainy days, snow and thunderstorms. I've craved fresh summer salads, hearty soups and chinese food. My tastebuds are so messed up because of the weather, I decided to make a "fall" recipe in spring! But isn't that the great thing about living in America? We have traditional fall vegetables available to us in spring so our tastebuds can be satisfied! 

Anyway, these muffins are the perfect accompaniment to salads, soups and any other things you crave. I'm not sure about chinese food though ;)

Zucchini, Feta and Olive Oil Muffins

makes 12 muffins

Ingredients

1 cup whole wheat pastry flour

1/2 cup all-purpose flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1/2 tsp. black pepper

1 1/2 cups grated zucchini

1 cup feta cheese

1/2 cup milk

1/4 cup extra virgin olive oil

2 eggs

3 TBSP. freshly chopped basil

Directions

1. Preheat oven to 350 degrees. Grease a muffin pan or line with muffin liners.

2. Combine the flours, baking powder, baking soda, salt and pepper in a large bowl. Add the zucchini and feta cheese and mix until combined.

3. In a medium bowl, whisk together the rest of the ingredients. Add to the other bowl of ingredients and mix gently until everything is combined.

4. Scoop mixture into muffin pan and divide evenly between 12  cups. Bake for 15-20 minutes or until lightly browned on top.

What do you usually crave on rainy or sunny days?

This recipe was taken from: http://www.runningtothekitchen.com/2011/08/zucchini-feta-olive-oil-muffins/ 

If you don't follow directions and would like to improvise, that's great! Let your freak flag fly. But please do not comment and say the recipe wasn't a success. The instructions and ingredients are there for a reason. Enjoy!

Try these other great recipes!

Smoked Salmon Deviled Eggs: http://misssammisunshine.blogspot.com/2013/03/smoked-salmon-deviled-eggs.html

Irish Soda Bread: http://misssammisunshine.blogspot.com/2013/03/irish-bangers-and-mash-with-irish-soda.html

Spicy Crunchy Cauliflower: http://misssammisunshine.blogspot.com/2013/01/spicy-crunchy-cauliflower.html

Rango Nachos

Rango Nachos feature Rango Cheese Dip, Taco Chicken and easy homemade gaucamole :

Ingredients

Tortilla Chips

1 can of jalapeno's

1 can of chopped black olives

2 tomatoes, chopped

1/4 of a head of lettuce, chopped

Sour Cream

Rango Dip

Taco Chicken 

Easy Homemade Guacamole

Serve each ingredient separately so you and your family and/or guests can build their own nachos! 

If you don't follow directions and would like to improvise, that's great! Let your freak flag fly. But please do not comment and say the recipe wasn't a success. The instructions and ingredients are there for a reason. Enjoy!

Rango Cheese Dip

Rango Dip is a white cheese dip loaded with veggies and spice!

This recipe was featured in my "Rango Nachos" post.

Ingredients

2 lbs (1 block) Velveeta Queso Blanco Cheese, cubed

1 cup shredded pepperjack cheese

16 oz of your favorite salsa (I used chunky Pace salsa)

1 cup milk

1 tsp cayenne

10 oz frozen spinach, thawed

Directions

1. In a saucepan over medium heat, melt the cheeses, salsa, milk and cayenne. 

2. Add the spinach, about a spoonful at a time. You don't want to add all the spinach at one time because it will clump together.

Serve Rango Dip with waffle fries or tortilla chips! 

If you don't follow directions and would like to improvise, that's great! Let your freak flag fly. But please do not comment and say the recipe wasn't a success. The instructions and ingredients are there for a reason. Enjoy!

Taco Chicken

This recipe is featured in my "Rango Nacho's" post.

Ingredients

3 cups shredded cooked chicken
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. garlic powder
1 cup shredded mexican cheese


Directions
1. Combine spices in a medium sized bowl.

2. Add chicken and combine. Add cheese.

Serve as chicken for tacos, quesadillas or nachos!

Quick Tip

Purchase a chicken already roasted from the store and shred.
 To make your own: place 1 pound boneless skinless chicken breasts in a steamer pot over boiling water and steam for 10 to 15 minutes, until cooked through. Cool slightly and then use a fork to shred it apart.

Recipe was inspired by: http://www.recipegirl.com/2012/09/19/baked-chicken-taquitos-weelicious-cookbook/

If you don't follow directions and would like to improvise, that's great! Let your freak flag fly. But please do not comment and say the recipe wasn't a success. The instructions and ingredients are there for a reason. Enjoy!

Pickle Dip

The first thing I thought when I put the first bite of this dip in my mouth was "holy crap, this is amazing!". Then I continued to eat spoonfuls of it...

The great thing about this recipe is that it is so versatile. You can make it as a dip, like I did, or a condiment for burgers and brats! It can easily be spread on tortilla's to make pickle dip roll-ups.

Ingredients

1 8oz block of cream cheese

12 oz jar of your favorite pickles, drained (I chose dill)

1 2.25oz jar of dried beef (found by the tuna/canned meat)

Directions

1. In a food processor, chop beef. Add the pickles and chop. After the beef and pickles are chopped, process in the cream cheese. If you do not have a food processor, chop up the pickles and beef with a knife and stir into softened cream cheese.

This dip is best served after being in the refrigerator at least an hour or overnight, so all the flavors and meld together! 

Serve with ritz crackers! 

You may also enjoy these other dips!

Corn Dip: http://misssammisunshine.blogspot.com/2012/10/corn-dip.html

Crab-Rangoon Dip: http://misssammisunshine.blogspot.com/2012/06/crab-rangoon-dip.html

Beer-Cheese Dip: http://misssammisunshine.blogspot.com/2013/01/beer-cheese-dip_31.html


If you don't follow directions and would like to improvise, that's great! Let your freak flag fly. But please do not comment and say the recipe wasn't a success. The instructions and ingredients are there for a reason. Enjoy!

Recipe taken and adapted from: http://easy-cookbook-recipes.com/pickle-wrap-dip/

Smoked Salmon Deviled Eggs

Yum, yum and yum again!

Deviled eggs are a HUGE hit at my family get-togethers. I will make 60 eggs and they are gone before dinner starts! That's how popular they are. When I saw this recipe for smoked salmon deviled eggs, I knew I had to try them. I was a bit nervous how they would turn out though, so I just made a dozen eggs on a Saturday afternoon. Amazing. Just one word. Amazing. They will be making an appearance at the next get-together!
           

Ingredients
1 dozen hard- boiled eggs, peeled
4 oz of smoked salmon
2 Tbsp. mustard
2 Tbsp. olive oil mayonaisse (use whatever mayo you prefer, I just love this kind)
Juice of half a lemon
Dried dill, for garnish (completely optional)
Capers, for garnish (optional as well)


Directions
*To hard-boil eggs, place eggs in a large saucepan with water. Bring to a boil, cover and remove from heat. Cool and then peel.*
1. Slice eggs in half, horizontally, and carefully remove the yolks, putting them in a food processor or blender.

2. Add the smoked salmon, mustard and mayonaisse to the yolks and blend.

3. Transfer egg mixture to a bowl and add the lemon juice, mixing gently.

4. To achieve how the picture looks, pipe the mixture into the egg whites using a larger star tip, top with a caper and sprinkle a pinch of dill on each egg. Or, spoon the mixture into the egg whites, top with a caper and sprinkle a pinch of dill!

You are done! I served my eggs with smoked salmon and capers by themselves, so if you want more of either of those, you have the chance!

Smoked salmon and capers compliment these eggs perfectly!

You may also enjoy:

Beef and onion rollups: http://misssammisunshine.blogspot.com/2011/12/tortilla-rollup.html
Spicy-Crunchy Cauliflower: http://misssammisunshine.blogspot.com/2013/01/spicy-crunchy-cauliflower.html
"Skinny" Bang-Bang Shrimp: http://misssammisunshine.blogspot.com/2013/01/skinny-bang-bang-shrimp.html

If you don't follow directions and would like to improvise, that's great! Let your freak flag fly. But please do not comment and say the recipe wasn't a success. The instructions and ingredients are there for a reason. Enjoy!

Recipe taken and adapted from: http://www.recipegirl.com/2006/05/28/smoked-salmon-deviled-eggs/