Thanksgiving week...

That's right, it was a week of thanksgiving prep...Monday evening was our church's Thanksgiving dinner and Thursday we were having family down for the real thanksgiving meal. This meant LOTS of baking!!

Church Thanksgiving Prep

It all started Sunday evening with pumpkin pies (another grandmother recipe) 

Then came the blueberry pies - 1st time ever made

Then the apple crisp - 1st time I've made these as well

Chocolate Turtle pie - This is another 1st for me...mom made this last year, this year it was my turn

And lastly Blueberry Lemon Cobbler

7 Pies in all for Monday night dinner and 0 leftovers...I think they liked them

Our family Thanksgiving dinner

This dinner was filled with homemade everything including the stuffing and chunky mashed potatoes.

As for the desserts... (before)

More pumpkin Pies, apple chrisp, mint fudge, Oreo truffles, Black Forest Pie, Cran-raspberry jello.

(after)

 Dinner Table Before

another before picture

Dinner table after...

 look at all that mess...I'm sure every cooking utensil in the house was dirtied up during this 2 day adventure

4 loads of dishes later I think we finally found the kitchen counters

The family after a tummy full of great turkey and desserts

7 people and 5 new recipes later I would have to say this was a great thanksgiving dinner...I'm thinking we'll have to do this more often!!

Week 5 - Oatmeal, Caramel and Chocolate...YUM!

Oatmeal Caramel Bars

Enjoy at MNM on 10/24/11

Oatmeal Mix:
1 1/2 c Butter, melted
2 c Flour
1 tsp baking soda
2 c oatmeal
1 1/2 c brown sugar
8 oz chocolate chips


Caramel Mix:
1 c caramel ice cream topping
4 TBSP flour (different from above)

Layer the bottom of a 9x13 pan with the oatmeal mixture and bake at 350F for 10 mins. Let cool.

Sprinkle with chocolate chips and drizzle the caramel mixture on top.

Crumble the remaining oatmeal batter on top and bake for another 15-18 mins (will be gooey when it comes out of the oven but it will solidify when cooled)

Let cool

Cut up and ENJOY!!!

Week 3 & 4 - The Joys of Oreo Crumbles

• Oreo Cookie Cake
• 
  
• 1 (20 ounce) package chocolate sandwich cookies
• 1/2 cup butter
• 1 (16 ounce) container frozen whipped topping, thawed
• 2 (8 ounce) packages cream cheese
• 1 cup confectioners' sugar
• 2 cups milk
• 1 (3.5 ounce) package instant vanilla pudding mix

Directions

• Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.

• Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.

• Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.

This is a Great no bake cake!  I made 3 9x11 pans and all were gone within a couple days. Sorry I forgot to take pictures :(

                                    Allrecipes Pict.

Easy Oreo Truffles

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 pkg.  (16.6 oz.) OREO Cookies, finely crushed (about 4-1/4 cups),divided

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator. (I kept them in the freezer to keep them nice and cold)

These are rich and delicious! Add peppermint candies for a great Christmas dessert.