The Cooking Family

Oreo Cookie Cake

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Oreo Cookie Cake
Course: Dessert
Cuisine: American
Keyword: oreo cake, oreo cake recipe, oreo cookie cake
Author: Juanita
Ingredients
  • 1 regular package Oreo cookies (save 5 for garnish)
  • 1 cup butter
  • 1 8 oz. package of cream cheese
  • 1 cup powdered sugar
  • 1 lg. instant chocolate pudding
  • 1 lg. Cool Whip (save 1 1/2 cups for topping)
Instructions

  1. Remove 5 Oreo cookies from the package and set aside. Crush all remaining cookies well and press into the bottom of a 13×9 pan.

  2. Melt butter and pour over the top of the cookie crust. Put in refrigerator until next layer is ready.

  3. Mix cream cheese, sugar and Cool Whip well and spread over the cookie crust.

  4. Mix pudding as directed on package and spread on top of cream cheese mixture.

  5. Spread remaining Cool Whip over the top.

  6. Crush the remaining 5 Oreo cookies and sprinkle over the top.

  7. Chill one hour and serve.

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Easy Smothered Barbecue Chicken

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Easy Smothered Barbecue Chicken
Prep Time
5 mins
Cook Time
5 mins
 

When you get home from work late and don't have time to make our Smothered Barbecue Chicken recipe, here's a quick alternative that only takes a few minutes.

Course: Main Course
Cuisine: American
Keyword: 5 minute prep, air fryer barbecue chicken, easy chicken recipe, quick chicken recipe, quick dinner recipe, smothered chicken
Author: Tracy
Ingredients
  • 4 pieces Member's Mark Mesquite Grilled Chicken fillets (frozen)
  • 4 pieces bacon (one for each chicken breast)
  • 6 oz. barbecue sauce (I used Sweet Baby Ray's Hickory and Brown Sugar)
  • 1 small onion
  • 1 small bag shredded cheddar cheese
  • butter (to saute onions)
Instructions

  1. Heat chicken breasts in microwave as directed on package. Get them up to room temperature, not fully hot.

  2. While the chicken is heating, cook your bacon. Set aside.

  3. Take your chicken breasts and cover with barbecue sauce.

  4. Cover the barbecue sauce with shredded cheddar cheese.

  5. Place your bacon on top of the cheese.

  6. Repeat the layer of sauce and a layer of cheese.

  7. Saute your onions in butter. Set aside.

  8. Microwave your chicken long enough to melt the cheese, typically 30 seconds to a minute.

  9. Top your chicken with your onions.

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Dirt Cake

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Dirt Cake

Every family seems to have their own version of a Dirt Cake recipe. Here is ours. We hope you enjoy it!

Course: Dessert
Cuisine: American
Keyword: dirt cake, dirt cake recipe
Author: Juanita
Ingredients
  • 1 1/4 lb. Oreo cookies
  • 1 1/2 stick margarine
  • 8 oz. cream cheese
  • 3/4 cup powdered sugar
  • 2 3/4 cup milk
  • 2 small boxes instant vanilla pudding
  • 12 oz. Cool Whip
  • small package gummy worms
Instructions

  1. Combine margarine, cream cheese, and powdered sugar in a bowl.

  2. Break cookies into small pieces into a separate bowl.

  3. Mix milk and pudding.

  4. Add margarine mixture and Cool Whip to pudding mixture.

  5. Pour into large bowl, alternating between layers of Cool Whip mixture and crushed Oreo cookies.

  6. Add gummy worms before last Oreo layer, setting aside a few to put on top. Place the remaining few worms on top of the last Oreo layer.

  7. Chill and serve cold.

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Shrimp Scampi

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Shrimp Scampi
Course: Main Course
Keyword: shrimp scampi, shrimp scampi recipe
Servings: 4 people
Author: Juanita
Ingredients
  • 2 lbs. jumbo shrimp
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup butter, melted
  • 1/2 tsp. tarragon
  • 2 Tbsp. fresh lemon juice
  • 1/2 tsp. steak sauce
  • 2 Tbsp. fresh parsley, chopped
  • 1 lb. hot freshly cooked fettucine
Instructions

  1. Peel and de-vein shrimp.

  2. Cook your onion and garlic in butter, stirring constantly for 3-4 minutes.

  3. Add tarragon and next four ingredients and bring to boil.

  4. Add shrimp. Cook 5-6 minutes until shrimp turns pink.

  5. Serve with fettucine and sprinkle parsley over the top.

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Peanut Butter Fudge Cake

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Peanut Butter Fudge Cake
Prep Time
5 mins
Cook Time
30 mins
 
Course: Dessert
Cuisine: American
Keyword: 5 minute prep, fudge cake, peanut butter cake, peanut butter fudge cake
Author: Juanita
Ingredients
Cake Ingredients
  • 1 cup butter
  • 1 cup water
  • 1/2 cup buttermilk
  • 1 Tbsp. cocoa PLUS enough Nesquick chocolate powder to equal 1/4 cup when combined
  • 2 eggs, well beaten
  • 2 cups sugar
  • 2 cups self-rising flour
  • 1 tsp. baking soda
  • 1 Tbsp. vanilla
  • 1/2 cup peanut butter
Icing Ingredients
  • 1 box powdered sugar
  • 1/2 cup butter
  • 1 Tbsp. cocoa PLUS enough Nesquick chocolate powder to make 1/4 cup when combined
  • 6 Tbsp. buttermilk
  • 1 tsp. vanilla
  • 1/2 cup peanut butter
Instructions
Cake Instructions

  1. Simmer butter, water, buttermilk, and cocoa with Nesquick until thoroughly mixed.

  2. In a large bowl, combine eggs, sugar, self-rising flour, baking soda and vanilla.

  3. Pour cocoa mixture and peanut butter into the flour mixture.

  4. Beat mixture until smooth.

  5. Bake at 350 degrees for 30 minutes, or until a toothpick comes out clean. Let cool before adding icing.

Icing instructions

  1. Mix all icing ingredients until creamy. Spread on cake and serve.

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Homemade Chocolate Chip Cookies

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Homemade Chocolate Chip Cookies
Prep Time
5 mins
 

Here's our family's chocolate chip recipe. Homemade cookies always taste better than store bought in my opinion. If you want to use self-rising flour instead of all purpose flour on this recipe, simply omit the baking soda and salt.

You can also freeze this cookie dough for later use for up to 9-12 months. Wrap tightly and store in freezer. When you remove the cookie dough, thaw until soft enough to spoon onto cookie sheet.

Course: Dessert
Cuisine: American
Keyword: 5 minute prep, chocolate chip cookies, homemade chocolate chip cookies
Servings: 7 dozen
Author: Randy
Ingredients
  • 2/3 cup shortening
  • 2/3 cup butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 3 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 12 oz. semi-sweet chocolate chips
  • 1 cup nuts, chopped (pecan or walnuts work best) – optional
Instructions

  1. Preheat your oven to 375 degrees.

  2. Mix thoroughly your shortening, butter, white sugar, brown sugar, eggs and vanilla.

  3. Stir in the remaining ingredients.

  4. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet.

  5. Bake 8-10 minutes, or until lightly browned.

  6. Cool slightly before removing from cookie sheet.

  7. Repeat for remaining dough.

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Savory Pot Roast

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Savory Pot Roast
Prep Time
10 mins
Cook Time
2 hrs 30 mins
 

This recipe is almost identical to our Clay Pot Roast recipe, however this recipe uses a dutch oven.

Course: Main Course
Cuisine: American
Keyword: dutch oven pot roast recipe, pot roast recipe
Servings: 6 servings
Author: Randy
Ingredients
  • 3-3.5 lb. boneless pot roast
  • 1 packet Lipton dry soup mix (choose your favorite beef flavor)
  • 2 cups water
  • 1 can cream of mushroom soup
  • flour (to thicken)
Instructions

  1. In your dutch oven, brown your roast.

  2. Add soup mix, soup and water.

  3. Simmer covered for 2 1/2 hours (until the meat is tender), turning occasionally.

  4. Blend about 1/4 cup water with 2 1/2 Tbsp. flour and stir into the gravy.

  5. Bring to a boil, then simmer, stirring constantly until thickened (about 5 minutes).

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Homemade Chocolate Fudge

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Homemade Chocolate Fudge
Course: Dessert
Cuisine: American
Keyword: homemade fudge
Author: Helen
Ingredients
  • 4 1/2 cups sugar
  • 12 oz. evaporated milk (I use the brand PET)
  • 18 oz. chocolate bits
  • 1/2 lb. margarine
  • 1 Tbsp. vanilla
  • 1 cup walnuts (optional)
Instructions

  1. Mix your sugar and evaporated milk in a large saucepan.

  2. Cook on low heat until sugar is dissolved. Stirring almost constantly. Keep an eye on this as it can burn easily.

  3. Boil on low heat for 7 minutes, stirring almost constantly.

  4. Remove from burner and add chocolate bits and margarine. Stir until melted.

  5. Add your vanilla (and nuts if you want) and pour into a large pan. (I use a 9×13 pan.)

  6. Place into the refrigerator. Cut after hardened.

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Best Ever Hot Cocoa Mix

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Best Ever Hot Cocoa Mix

This is one of our favorite hot cocoa mix recipes. We like to have it with mini marshmallows but it is wonderful just plain or with whipped cream.

The dry milk gives the recipe a sweet dairy flavor, especially as it is reconstituted with hot milk instead of hot water. Confectioners’ sugar works best because it dissolves quickly, and helps to thicken the hot cocoa. We use a combination of white chocolate and Dutch-processed cocoa powder to create a complex chocolate flavor with a soft, creamy texture. It’s perfect for the holidays and colder weather. 

Course: Drinks
Cuisine: American
Keyword: homemade hot chocolate, homemade hot cocoa, homemade hot cocoa recipe, hot cocoa recipe
Author: Taynara
Ingredients
  • 3 cups nonfat dry milk (I prefer Carnation Nonfat Dry Milk)
  • 2 cups confectioners' sugar
  • 1 1/2 cups Dutch-processed cocoa powder (I prefer Droste Cocoa Powder)
  • 1 1/2 cups white chocolate chips (I prefer Ghirardelli Classic White Baking Chips)
  • 1/4 tsp salt
Instructions

  1. Combine ingredients in large bowl.

  2. Working in two batches, pulse ingredients in food processor until chocolate is finely ground.

  3. Store in airtight container for up to 3 months.

  4. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.

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Shrimp Creole

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Shrimp Creole
Course: Main Course
Cuisine: American
Keyword: Shrimp Creole
Author: Juanita
Ingredients
  • 1 1/2 lbs. shrimp (whole, cooked, peeled)
  • 1/2 cup margarine
  • 1 cup celery, diced
  • 2/3 cup onions, chopped
  • 1/2 cup green pepper, chopped
  • 1 cup water
  • 6 oz. canned tomato paste
  • 1 Tbsp. parsley flakes
  • 1 tsp. salt
  • 4-5 drops Tabasco hot sauce
Instructions

  1. Cook the celery and onions in margarine until onions turn transparent.

  2. Add all remaining ingredients EXCEPT the shrimp and let simmer for 30 minutes.

  3. Add whole, cooked and peeled shrimp and stir.

  4. Simmer an additional 10 minutes. Serve over white rice.

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