Mini Oreo Surpise Cupcake

Ingredients:

1 pkg. (2-layer size) chocolate cake mix

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

1 egg

2 Tbsp.  sugar

48 Mini OREO Bite Size Chocolate Sandwich Cookies

1-1/2 cups  thawed COOL WHIP Whipped Topping

 

Instructions:

Heat oven to 350°F.

Prepare cake batter as directed on package.
Mix cream cheese, egg and sugar until well blended.
Spoon half the cake batter into 24 paper-lined muffin cups.
Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter.
Bake 19 to 22 minutes or until toothpick inserted in centers comes out clean
Cool 5 minutes, remove from pans to wire racks. Cool completely.
Frost with COOL WHIP.
Top with remaining cookies.

Frosted cupcakes can be stored in refrigerator up to 3 days.

Potato Latkes

Ingredients:

10 medium potatoes

1 small onion

2 large eggs

1/4 cut matzah meal

1 tsp salt

1/4 tsp pepper

1 tsp baking powder

Instructions:

In food processor, add everything except potatoes and baking powder and pulse to mix.

Add 4 potatoes and baking powder.

Process until coarsely chopped.

Put in large bowl.

Wishe shredding blade in place, shred remaining 6 potatoes.

Add to bowl and mix well.

Heat 1/2 inch of oil in frying pan.

Drop 1 tbsp for each latke.

Fry until brown.

If latkes are frozen. put in 450F oven (directly from the freezer) for a few minutes until heated through.

Chewy Chocolate Chip Oatmeal Cookies

Ingredients:

1 cup butter, softened

1 cup packed light brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon salt

3 cups quick-cooking oats

1 cup chopped walnuts

1 cup semisweet chocolate chips

Instructions:

Preheat the oven to 325 degrees F (165 degrees C).

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.

Beat in eggs one at a time, then stir in vanilla.

Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended.

Mix in the quick oats, walnuts, and chocolate chips.

Drop by heaping spoonfuls onto ungreased baking sheets.

Bake for 12 minutes in the preheated oven.

Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Chicken Schnitzel

Ingredients:

Chicken tenders

Breadcrumbs

Paprika

Garlic powder

Flour

Salt and pepper

2-3 eggs

Olive or vegetable oil

Chicken broth

Butter

White wine

Lemon juice

Instructions:

Mix flour, paprika, garlic powder and salt and pepper.

Put breadcrumbs, flour mixture and beaten eggs on three separate plates.

Dredge chicken in flour mixture, eggs and breadcrumbs, in that order.

Heat oil in medium to large skillet over medium heat.

Pan fry chicken.

Clean out the pan.

Melt butter in the same pan, add white wine and simmer for 30 seconds.

Add chicken broth and lemon juice, bring to a slight bubble.

Pour sauce over chicken.

Transfer chicken tenders to cookie sheet and bake for abour 10 minutes on each side at 250F.

Note: Sauce can be cut out of recipe if desired.

Italian Meatloaf

Ingredients:

2 tbsp extra-virgin olive oil

1 red pepper, seeded, small diced

1 onion, diced

2 tsp (3 cloves) chopped garlic

1 lb ground beef

2 eggs

3/4 cup bread crumbs

1 cup grated Parmesan

1 tbsp Worcestershire sauce

1 tbsp balsamic vinegar

2 tbsp chopped basil leaves

1 tbsp chopped parsley leaves

1 tsp salt

1/2 tsp black pepper

1 cup marinara sauce

Instructions:

Preheat ofven to 350F

Heat 1 tbsp of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic.

Saute until just soft, remove to a plate and cool.

When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara.

Pack the meat mixture into an oiled loaf pan.

Top with marinara sauce, making sure to spread evenly over the top.

Bake for 50-60 minutes.

Remove and let rest for 5 minutes.

Slice and serve.

Creamy Chocolate Fudge

Ingredients:

1 (7 oz) jar marshmallow creme

1 1/2 cups white sugar

2/3 cup evaporated milk

1/4 cup butter

1/4 tsp salt

2 cups milk chocolate chips

1 cup semisweet chocolate chips

1/2 cup chopped nuts (optional)

1 tsp vanilla extract

Instructions:

Line an 8x8 inch pan with aluminum foil.

In a large saucepan over meduim heat, combine marshmallow cream, sugar, evaporated milk, butter and salt.

Bring to a full boil, and cook for 5 minutes, stirring constantly.

Remove from heat and pour in semisweet chocolate chips and milk chocolate chips.

Stir until chocolate is melted and mixture is smooth.

Stir in vanilla (and nuts).

Pour into prepared pan.

Chill in refrigerator for 2 hours, or until firm.

Maked 48 servings.

Key Lime Cupcakes

Cupcakes:

1 cup (2 sticks) sweet butter, softened

1 cup superfine sugar

2 cups self-rising flour

4 eggs

1 tsp vanilla extract

Filling:

1/3 cup key lime juice

14 oz. can condensed milk

Meringue:

3 egg whites

1/4 tsp cream of tartat

1/3 cup granulated sugar

Instructions:

Preheat the oven to 350F.

Place 18 paper baking cups in muffin pans.

Place all the cupcake ingredients in a large bowl, and beat with an electric mixer until smooth and pale, 2-3 minutes.

Spoon the batter into the cups.

Bake for 20 minutes.

Remove pans from the oven and cool for 5 minutes, then remove the cupcakes and cool on a rack.

For the filling, combine the line juice and condensed milk in a small bowl.

Remove the top from each cupcake and hollow out a small hole.

Spoon the filling into the hole and replace the top.

For the meringue, beat the eggs and cream of tarter until soft peaks form.

Add one third of the sugar and beat for 1 minute. Repeat until all the sugar has been added.

Increase the oven temperature to 450F.

Spoon or pipe the meringue on top of the cupcakes.

Bake for 5 minutes until golden.

Makes 18 cupcakes.

Store no more than 1 day in an airtight container.

Variation:

Lemon Meringue Cupcakes- substitute 1/3 cup lemon juice for the key lime juice.

Honey and Soy Glazed Salmon

Ingredients:

2 tbsp honey

2 tbsp soy sauce

1 1/2 tbsp fresh lime juice

2 tsp Dijon mustard

1 tbsp water

2 tsp vegetable oil

2 6-ounce salmon filets

Instructions:

In a small bowl, whisk together honey, soy sauce, lime juice, mustard and water.

In a small non-stick skillet heat oil over moderately high heat and cook salmon 2-3 minutes on each side, or until golden and just cooked through.

Transfer salmon to plates.

Add glaze to skillet and simmer, stirring, 1 minute.

Pour glaze over salmon.

Variation: Marinade salmon in glaze before cooking it, then pour glaze into the skillet and simmer.

White Chocolate Chocolate Chip Cookies

Ingredients:

1 cup unsalted butter

1 cup white sugar

3/4 cup packed brown sugar

2 eggs

1 1/4 cups unsweetened cocoa powder

1 2/4 cups all-purpose flour

2 tsp baking soda

2 cups white chocolate chips

Instructions:

Preheat oven to 350F

Grease cookie sheets.

Cream together butter, brown sugar and white sugar until light and fluffy.

Add the eggs one at a time, beating well with each addition.

Combine the cocoa, flour and baking soda, and gradually stir into the creamed mixture.

Fold in the white chocolate chips.

Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake 8-10 minutes until puffy but still soft.

Allow cookies to cool for 5 minutes before removing to a wire rack to cool completely.

Chocolate Chip Ice Cream Pie

Ingredients:

1/2 cup chocolate syrup

1/3 cup semisweet chocolate chips

2 cups crisp rice cereal

1/4 cup sour cream (optional)

1 quart chocolate chip ice cream, softened

Instructions:

Coat bottom and sides of an 8-inch pie plate lightly with butter.

Combine chocolate syrup and chocolate chips in a small microwave safe bowl.

Microwave on high until hot, about 45 seconds.

Stir until smooth.

Reserve 1/4 cup of the chocolate mixture.

Combine remaining chocolate mixture and cereal in amedium bowl and mix to coat cereal.

Press mixture over bottom and up sides of prepared pie plate.

Freeze until firm, about 15 minutes.

Combine reserved chocolate mixture and sour cream in a small bowl and mix well.

Spread half the ice cream in the prepared pie plate.

Drizzle with half the chocolate mixture.

Top with remaining ice cream and drizzle with remaining chocolate mixture.

Freeze pie, covered, until firm, about 1 hour.

Other types of ice cream to try: Mint Chocolate Chip, Cookies n' Cream, Vanilla, Chocolate, or any other flavor!

S'mores Brownies

Ingredients:

1 box of brownie mix and required ingredients OR brownie recipe

4 graham crackers

1/2 cup marshmallows

2 Hershey's bars of chocolate

Instructions:

Bake brownies as instructed on box or in recipe.

Remove from oven and sprinkle marshmallows and crumbled graham crackers on top of brownies.

Change oven to broil and put brownies in until marshmallows are golden.

Remove from oven and sprinkle small pieces of chocolate on top.

M&M Cookies

Ingredients:

2 1/4 cup all purpose flour

1/2 tsp baking soda

1 tsp salt

1 cup vegetable shortening

1 cup (firmly packed) brown sugar

1/2 cup granulated sugar

2 large eggs

2 tsp vanilla extract

1 1/2 cup M&M's

Instructions:

Preheat oven to 375F.

In a medium bowl, mix flour, salt and baking soda. Mix well and set aside.

In a large bowl, cream together shorteing and sugar, then add eggs and vanilla at medium speed.

Combine everything.

Put on ungreased baking sheed 2" apart.
Bake 10-12 minutes.

Makes 3 dozen.

Recipe by Noam Soker.

Apple Pie

Crust:

2 cups all-purpose flour

3/4 tsp salt

1 cup vegetable shortening (room temperature)

2 tbsp cold water

2 tbsp white vinegar

Apple Filling:

5 Northern Spy apples (or other baking apples)

3/4 cup sugar

1/4 cup brown sugar
2 tbsp all purpose flour

1 tsp cinnamon

1/4 teaspoon ground nutmeg

Instructions:

Combine the flour and salt in mmixing bowl.

Cut room temperature vegetable shortening into flour mixture until it is uniform and shortening resembles large peas.

Beat egg, water and vinegar together to blend.

Pour all of the liquid evenly over the flour mixture.

Shir in with fork until all of the mixture is moistened.

Divide dough in half and shape each into a ball.

Flatten each into a 4-inch circle.

Wrap in plastic wrap and chill 15 minutes (or overnight) for easier rolling.

Dust rolling pin and work surface lightly with flour.

Rolly dough to uniform thickness into a circle about an inch larger than an upside down 8-inch pie plate.

Carefully place dough circle into pie plate and gently press into form of plate.

Trim excess dough around edges with the back of a knife.

Peel, core and slice apples.

Mix apples with sugar, brown sugar, flour, cinnamon and nutmeg.

Place apple mixture in pie shell.

Place second pie crust on top and form he edges of the pie plate.

Cut slits in the top to allow steam to release in the oven.

Bake for approximately 30 to 40 minutes at 400F, until pie is fully baked and apples are tender.

NOTES:

-Follow instructions; egg mixture created in a bowl or cup.

-Roll out the dough in between two pieces of Saran wrap to cut down on cleaning and make it easier.

Recipe by Noam Soker, with additions by Jen Tolin.

Challah

Ingredients:

6-7 cups of flour

3 packets of yeast

3 tbsp sugar

1 bar of butter (melted in a pan)

1 egg

2-3 cups milk diluted in water (1/3 luke warm water, 2/3 milk)

Instructions:

Mix flour, yeast, sugar, butter and milk.

Knead dough roughtly 10 minutes by hand or in a mixer.

Let rise 30 minutes.

Make challah braid, let sit for 10 minutes.

Brush on beaten egg and sprinksle sesame seeds (if desired).

Bake at 385F.

Makes 2 loaves.

NOTES:

Lay towel on large bowl

Keep at room temperature to rise. When it is rising, DO NOT TOUCH.

Recipe by Noam Soker.

Cookies n' Cream Cupcakes

Cupcakes:

1 cup (2 sticks) sweet butter, softened

1 cup superfine sugar

2 cups self-rising flour

1 tsp baking powder

4 eggs

1 tsp vanilla extract

10 crushed cream-filled chocolate cookies (Oreos)

Frosting:

3 cups confectioners' sugar, sifted

1 cup (2 sticks) sweet butter, softened

Pinch of salt

10 chopped cream filled chocolate cookies (Oreos)

Cupcake Instructions:

Preheat oven to 350F.

Place 18 cupcake papers in muffin pans.

Combine all of the cupcake ingredients, except the cookies, in a large bowl and beat with an electric mixer until smooth and pale, about 2 or 3 minutes. Stir in the cookies.

Spoon the better into the cups and bake for 20 minutes.

Remove pans from the oven and cool for 6 minutes before removing cupcakes to cool on a wire rack.

Frosting Instructions:

Beat the confectioners' sugar, butter and salt using an electric mixer.

Spread the frosting onto the cooled cupcakes and sprinkle the chopped cookies on top.

Makes 18 cupcakes.

Recipe by Noam Soker.