Mint Oreo Cupcakes

Serves: 24

For the cupcakes:

24 Mint Oreos
Box Chocolate Cake Mix
1 stick of butter, melted
1 cup water
3 eggs

1. Preheat oven to 350. Line 24 muffin tins with cupcake liners. Place a Oreo in the bottom of each liner.
2. In the bowl of a mixer, combine cake mix, melted butter, water and eggs. Beat on low for one minute. Scrape sides of bowl and increase speed to high. Beat for another minute.
3. Fill muffin tins 2/3 full and bake for about 15 minutes or until tops spring back when lightly touched. Allow to cool completely on a cooling rack before serving.

For Frosting:

15 Mint Oreos, crushed completely into superfine crumbs
4 sticks of butter, softened
4 Tablespoons milk
8 cups powdered sugar
2 teaspoons vanilla extract
2 teaspoons mint extract

1. In the bowl of a mixer, beat butter, milk, and extracts on low speed until smooth and combined. Slowly add powdered sugar and beat on low until just mixed. Increase speed to medium high and beat for 2 minutes. Add cookie crumbs and beat on low until well combined.
2. Pipe frosting on cupcakes and top with an extra Oreo, if desired.

Pasta with Fresh Tomato Sauce

Prep Time: 25 minutes
Ready In: 25 minutes
Serves: 6

2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)
1/4 cup fresh basil leaves
1 tablespoon flat-leaf parsley
1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 pound spaghetti or spaghettini
Grated Parmesan cheese, for serving (optional)

1. Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
2. Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

No Bake Vanilla Cake Batter Chocolate Truffles

Serves: 20 to 30 truffles

1 c vanilla cake mix
1/4 c sweetened condensed milk
1/2 tsp vanilla extract
1 tbsp agave (optional and you can just use all sweetened condensed milk if you don’t have agave on hand)
1.5 to 2 c chocolate chips

1. In a mixing bowl combine all ingredients, except chocolate chips, and stir to combine. 
2. This mixture should be quite solid and not runny, but not so dry that you can’t mold it into balls. If you find that your mixture is a little too runny, add a touch more cake mix. If it’s a little too dry, add more sweetened condensed milk/agave. I ended up using about 1.25 c of cake mix to get the perfect consistency. 
3. After you’ve made the dough, refrigerate or freeze for 15 minutes and then remove and roll into balls. 
4. After the balls have been made, refrigerate or freeze for 15 minutes minutes or until well-chilled, ensuring the melted chocolate will adhere and set up properly. 
5. Melt the chocolate chips, and dip the chilled cake batter balls into melted chocolate. Using parchment paper is a tip I’d recommend when working with melted chocolate. Place truffles in freezer or fridge to set up. Yields: 20 to 30 truffles depending on size preference. Store in refrigerator or freezer. 

Oreo Stuffed Chocolate Chip Cookies

Ready In: 9-13 minutes
Serves: Makes about 2 dozen VERY LARGE Cookies

2 sticks softened butter
3/4 Cup packed light brown sugar
1 Cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag Oreo Cookies

1. Preheat oven to 350 degrees F. 
2. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
3. In a separate bowl mix the flour, salt and baking soda. 
4.  Slowly add to wet ingredients along with chocolate chips until just combined. 
5. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. 
6.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. 
7. Let cool for 5 minutes before transferring to cooling rack. 
8. Serve with a tall glass of milk, enjoy!

Cheesecake Cookie Cups

Prep Time: 15 minutes
Cook Time: 30 minutes
Ready In: 1 hour 45 minutes
Serves: 12

12 pieces NESTLE® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough (or equivalent)

1 (8 ounce) package cream cheese
1/2 cup sweetened condensed milk
1 large egg
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

1. Preheat oven to 325 degrees F.
2. Paper-line 12 muffin cups.
3. Place one piece of cookie dough in each muffin cup.
4. Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
5. Beat cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth.
6. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
7. Bake for additional 15 to 18 minutes or until set.
8. Cool completely in pan on wire rack.
9. Top with pie filling.
10. Refrigerate for 1 hour.

Chocolate Chip Cookie Truffles

Prep Time: 20 minutes
Cook Time: 14 minutes
Ready In: 2 hours 4 minutes
Serves: 36

1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
1 pkg. (3 oz.) cream cheese, at room temperature
1 cup (6 oz.) Semi-Sweet Chocolate Morsels
1 tablespoon vegetable shortening
1 tablespoon cocoa powder, for dusting (optional)

1. Preheat oven to 350º F.
2. Prepare cookies following package directions; however, bake for 14 to 18 minutes until crisp and golden brown but not burnt. (Crisp cookies will make it easier to grind the cookies later.) Let cookies cool completely on wire racks.
3. Line baking sheet with wax paper.
4. Crumble cookies into food processor container; cover. Process until mixture resembles coarse meal.
5. Add cream cheese; process until mixture begins to hold together. Mixture will be dark in color.
6. Roll or scoop mixture into 1-inch balls and place on prepared baking sheet.
7. Refrigerate for 1 hour.
8. Microwave morsels and vegetable shortening in small, uncovered, microwave-safe bowl on HIGH power for 1 minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
9. Dip balls completely into melted chocolate with fork. Use side of bowl or shake gently to remove excess chocolate.
10. Return to baking sheet; dust truffles with cocoa.
11. Refrigerate for 30 minutes or until set. Store in tightly covered container in refrigerator.

TIP:
• If you do not have a food processor, the cooled, crisp cookies can be finely chopped with a knife, placed in bowl and then mixed with cream cheese. This will result in a less ground cookie truffle.
• To dust the truffles, place cocoa in a small, fine mesh strainer and tap over the dipped truffles.

Peanut Butter Popcorn

Prep Time: 10 Minutes
Ready In: 15 Minutes
Serves: 8

2 (3.5 ounce) packages microwave popcorn, popped
1/2 cup margarine
3/4 cup brown sugar
1/4 cup peanut butter
20 large marshmallows

1. Pour popped popcorn into a large bowl.
2. In a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows.
3. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth.
4. Stir in the peanut butter until well blended.
5. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.

Pasta with Pea Pesto

Serves: 6

2 cups fresh or frozen peas , blanched in boiling water for 30 seconds and shocked in cold water
1/2 cup grated Parmesan
1/2 cup pine nuts
2 medium garlic cloves
1/4 cup extra-virgin olive oil
1/4 tsp. salt

6 boneless, skinless chicken breasts (about 2 1/4 pounds)
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. olive oil

8 ounces whole wheat pasta , such as penne or fusilli

1. For the pesto, combine the peas, Parmesan, pine nuts, garlic, olive oil, 2 tablespoons water and salt in a food processor. Blend until the ingredients are combined and form a thick sauce.
2. Season the chicken breasts with garlic powder, salt and pepper. Heat the oil in a skillet over medium heat. Brown the chicken on each side until cooked through, approximately 5 to 6 minutes per side. Cut into 1-inch cubes.
3. Meanwhile, cook pasta according to package directions. Toss together the pasta, pesto and chicken and serve immediately.

Penne with Tuna, Plum Tomatoes, and Black Olives

Serves: 1

Salt
3 ounces penne (or fusilli or shell pasta)
1 Tbsp. olive oil
1 small onion or fat shallot , thinly sliced (about 1/4 cup)
1 clove garlic , peeled and thinly sliced
2 large, ripe plum tomatoes (about 7 ounces), cut into rough chunks
1 Tbsp. white wine
2 1/2 to 3 ounces canned tuna in olive oil
10 Italian or Greek black olives , pitted and quartered
2 Tbsp. chopped fresh flat-leaf parsley

1. Bring a large pot of water with 1/2 tablespoon salt to a boil. Drop in pasta; stir it around.
2. Meanwhile, heat olive oil in a medium skillet over medium-low heat; sauté onion or shallot 3 to 4 minutes, until limp.
3. Add garlic and tomatoes and sauté for another minute.
4. Splash in wine and cook down, about 4 minutes.
5. Break up tuna, dropping chunky flakes into the pan.
6. Stir in olives.
7. Add at least 1/4 cup pasta water to the sauce.
8. When pasta is al dente (taste to be sure), use a big strainer-like spoon to transfer it to the pan. Stir to combine, and cook for a minute.
9. Add salt to taste if needed and more pasta water if sauce is too dry.
10. Spoon pasta with sauce into a bowl, and scatter parsley on top.

Chicken and Swiss

Cook Time: 45 minutes

6 chicken breasts, boneless

1-can cream of chicken soup

8 ounces sour cream

6 slices of swiss cheese

2 cups seasoned croutons, crushed

1. Wash and pat dry the chicken pieces.
2. Place chicken pieces, side by side, in bottom of baking dish.
3. Place pieces of swiss cheese over chicken, so all of chicken is covered.
4. Combine soup and sour cream. Pour over chicken and cheese.
5. Sprinkle crushed croutons on top.
6. Bake at 350 degrees for 45 minutes. (If using chicken with bones, cook an additional 15 minutes.)

Editor's note: Shredded swiss cheese works great too.

Serve with potatoes and use the sauce from the chicken as gravy on top.