Oreo Layer Dessert

The Ingredients:

• 1 pkg of regular Oreos
• 2-8 oz cool whips
• 8 oz. of cream cheese, softened
• 1/2 c. of butter
• 1 lg box of instant chocolate pudding
• 1 c. powdered sugar

Steps for preparation: 

    Firstly, Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin.  Save a 1/2 c. to sprinkle on top of dessert when it’s done. After that,  Pour remaining crumbs in a 13×9 pan.

     Secondly, Melt butter and pour into crumb mix.

  Thirdly, Stir it up good and press crumbs in bottom of pan to make a crust.

    Fourthly,Make chocolate pudding according to package directions and let it setup in the fridge.

     Blend cream cheese until nice and smooth  In a mixing bowl , and then add powdered sugar, mix.  Then fold in 1-8 oz thing of cool whip.

    Top oreo layer with cream cheese mix, then pudding, then your last 8 oz thing of cool whip, after that, sprinkle remaining Oreo’s on top.

Finally Cover and refridgerate until ready to serve.

Scalloped Potatoes

The ingredients:

4 cups thinly sliced potatoes

1 1/2 cups milk

1 teaspoon salt

1 dash cayenne pepper

1/2 cup grated cheese, to sprinkle on top

3 tablespoons butter

3 tablespoons flour

1 cup grated sharp cheddar cheese

paprika

Steps for preparation :

1.  melt butter and blend in flour In a small sauce pan,
2. Let sit for a minute.
3. Add all of cold milk, stirring with a whisk.
4. Season with  cayenne and salt.
5. Cook sauce on low until smooth and boiling, stirring from time to time with a whisk.
6. Reduce heat and stir in cheese.
7. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
8. Pour half of cheese sauce over potatoes.
9. Do the same with second layer of potatoes and cheese sauce.
10. Disperse the remaining cheese on top.
11. For a color, Top with some paprika 
12. Bake uncovered for approximately  60 minutes at 350°F.

mac & cheese

The Ingredients :

• Vegetable oil
• 1 pound elbow macaroni or cavatappi
• Kosher salt
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour
• 12 ounces Gruyere, grated (4 cups)
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
• 3/4 pound fresh tomatoes (4 small)

Steps for preparation:

firstly, Before starting, Preheat the oven to 375 degrees F.

       Secondly, Drizzle oil into a large pot of boiling salted water. After that, Add the macaroni and cook according to the instructions on the package, 6 to 8 mins. Drain enough

  Thirdly, In the meantime, heat the milk in a small saucepan,without boiling it.Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk.

        Fourthly, While whisking, add the hot milk and cook for one or two mins, until smooth and  thickened . Off the heat, add 1 tablespoon salt, pepper,  the Gruyere, Cheddar,  and nutmeg. After that Add the cooked macaroni and stir well.  Then,  Pour into a 3-quart baking dish.

       Finally, Slice the tomatoes and arrange on top. Melt the 2 tablespoons of butter, immix them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 mins, till  the macaroni is browned on the top  or until the sauce is bubbly.

Hasselback potatoes

The ingredients :

•     18 medium potatoes (oval shaped) or 36 new potatoes
•     Maldon salt
•     5 tablespoons olive oil
•    45 grams butter

Steps for preparation :

1.     If you're using the larger potatoes, preheat the oven to 210°C/gas mark 7/425ºF;  for roasting new potatoes, preheat to 200°C/gas mark 6/400ºF.
2.  Put each potato, in turn, in the bowl of a wooden spoon, its similar to if  you would carry an egg in an egg-and-spoon race, and cut across at about 3mm / one-eighth of an inch intervals.
3.     After  you've cut them , You should put the baking tin on the hob with the butter and oil and heat up till sizzling. After that, Turn the potatoes well, putting them in upside down (ie, cut side down) first, then the right side up, and spoon the fat over them.
4.     Before  putting the potatoes  in the oven, Sprinkle each potato well with salt : cook the large potatoes for about 80 minutes, testing to see if  the flesh is soft (you may need additional 10 minutes for this); 40 mines should be fine for the new potatoes.
5.     BEFORE SERVING.  Transfer to a warmed plate.

easy garlic chicken

The ingredients:

•     4 boneless skinless chicken breasts
•     4 tablespoons brown sugar
•    1 tablespoon olive oil
•    4 garlic cloves, minced
•     additional herbs and spices, as desired

Steps for preparation:

1. Firstly, Preheat oven to 450°F
2.  Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
3. In small sauté pan, sauté garlic with the oil until tender.
4.  Remove from heat and stir in brown sugar. Add more herbs and spices as you want.
5.   in a prepared baking dish, Place chicken breasts and cover with the garlic and brown sugar mixture.
6.   To taste add salt and pepper.
7. Finally, Bake uncovered  until juices run clear ; for 15-30 minutes. Cooking time will depend on the size and thickness of your chicken.