Stuffed Steaks and Oreo Pie

Steaks stuffed with cheese and spinach? Pie made out of OREOS?!

Sign me up.
This was the dinner Greg and I cooked for my mom and step dad on Sunday night. I can’t take the credit for stuffing the steaks myself. I bought them that way from Publix. But I did grill them on my George Foreman.

That counts for something, right? 

The spinach didn’t really add much in my opinion, but the cheese was amazing. 
For the rice, I cooked about 2 cups (dry) of plain ole brown rice and added about 3 tablespoons of margarine, 2 teaspoons of “Extra Spicy” seasoning, 1 teaspoon of chili powder, and salt and pepper to taste. 
The seasonings really brought to life an otherwise boring side dish. 
Greg made the asparagus, as usual. He sauteed the spears in extra virgin olive oil and add mined garlic at the very end. 
Dinner was great and all, but you know a night is not complete without dessert!
And dessert is not taken lightly around here, as you probably know. One of my favorite desserts from the cafeteria in college was Oreo Pie. I was all over that Oreo Pie. And now I have found a way to relive that delicious dessert in such an easy way…pudding and a store-bought, pre-made graham cracker crust. 
They make Oreo pudding these days. Did you know that? Well you do now, and I think you should buy some. And a box of Double Stuf Oreos while you’re at it. Actually, I have only heard good things about the Birthday Oreos, so maybe grab those too. 

I followed the recipe on the side of the pudding box to make the pie, except I had to halve everything (except the crust), because I didn’t realize until I had started that the pie uses two boxes of pudding mix, not one like I had. It is essentially a mixture of the pudding (milk added to the mix) and Cool Whip, poured into the pie crust and frozen for a couple of hours. Easy as pie! 😉 

Since the pie was going to be extra thin by only using one box of mix, I compensated by adding crushed Oreos on top. It gave the pie extra height, but honestly you can never go wrong by added more Oreos anyway.
I am dying now, because I gave up chocolate for Lent. In my church/family, we were always taught you can “break” Lent on Sundays (I stand strongly by that today. If you count the days from Ash Wednesday until Easter, it’s more than 40 days. Take out the Sundays and you have yourself 40 days, the length of Lent. But I won’t get into that argument here). Anywho, the remaining slice or two of pie is taunting me from the freezer. Hopefully Greg forgets about it and it’s still good come next Sunday!
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Crab Cakes and Pudding

Hola, friends. How was your week? I only had a four-day workweek since I took Monday off to be at home in Columbus, but it felt longer than ever.

Before we go any further here, let me just clarify that the title of this post involves two SEPARATE dishes. They may sound gross when put together, but I promise it was nothing close to gross.

Greg has some family in town so we all met up for dinner at Uno Mas as soon as I got off work. I have been once before and was looking forward to try something else on the menu.

I normally don’t order any type of seafood from Mexican restaurants, but with a successful shrimp quesadilla last time, I took a chance and ordered the crab cakes that were on special for the night. The two cakes were served with a side of Mexican rice and a small salad. I really enjoyed my meal, especially the crab cakes.

By the time we got home for dinner, I was ready for dessert! I bought some ‘Nilla Wafers and bananas the other day after seeing banana pudding recipes all over the place recently. With the Banana Cream Jell-O Pudding Mix that I have had for months now, I was all set.

The recipes I had seen in magazines used made-from-scratch pudding, but since I already had the boxed mix on hand, I opted for the easy route. 

I love a nice creamy dessert and this definitely fulfilled that craving. Since I used the sugar-free mix and reduced fat wafers, this dish was extra light too. 

I will not be forgetting about this simple, sweet dessert anytime soon.
Banana Pudding
(Adapted from Jell-O package recipe)
Makes 3-4 servings
Ingredients:
1 1/2 cups milk (I used skim)
1 package Banana Cream Jell-O Pudding mix (I used sugar-free)
1 1/2 bananas, sliced
16 ‘Nilla Wafers
1/2 cup light whipped cream
Directions:
1. In a medium bowl, whisk milk and pudding mix for about two minutes. Let sit at least 2-3 minutes to allow to thicken.
2. In a separate bowl, place a layer of 8 wafers on the bottom. Top with alternating layers of sliced bananas and pudding. Add remaining 8 wafers on top, then spread whipped cream on top of that. 
3. Refridgerate at least 30 minutes. 

Chocolate Pudding Parfaits

FRIDAY!!!!! It has finally arrived. One more week down and that means one week closer to Christmas and vacation (!!!!!!).

Now that is it actually December, my holiday spirit is in full swing. This really is “the most wonderful time of the year,” isn’t it? I already have knocked out a few gifts for some of my family, which is just one of my favorite things to do. Sometimes it can be difficult to come up with gifts for people, but I loveee finding just the right thing for the right person.

I can’t wait to start making batches and batches of Christmas cookie cutouts, but I think I am still recovering from Thanksgiving. I have felt overly tired all week and have tried to keep things pretty simple in the kitchen. Since I finished off the ice cream earlier this week, my desserts have been more unique than usual. 



These pudding parfaits just take a few minutes to mix together at first, but makes multiple servings that can easily last a few days. 
I used to love McDonald’s yogurt parfaits (minus the granola by the way…I was too picky then to touch that). I’m sure the yogurt isn’t fat free, but even still, that has got to be one of the healthier things on their menu. See how health conscious I was as a kid? 😉 
Anyway, I figure if layers of yogurt and fruit is called a parfait, then layers of pudding, whipped cream and cookies can be called that as well. 


I don’t even know what the actual title of this dessert should be called, because there are a lot of random ingredients. Chocolate pudding obviously, whipped cream, coconut, crushed chocolate chip cookies…..
How about: 
Coconut Cookies ‘n Cream Pudding Parfaits
Ingredients:
1 box instant chocolate pudding mix
3 cups milk
1/2 cup shredded coconut
1 cup whipped cream
8 mini chocolate chip cookies (I used Chips Ahoy)
Directions:
1. Prepare pudding according to package directions.
2. In a tall, thin glass, pour about 1/3 cup of pudding, followed by about 2 tablespoons of whipped cream, and a sprinkle of coconut. Repeat this layering one more time. Top glass with one cookie crushed and one cookie whole.
3. Repeat step 2 for each serving.