EASY AS PIE! Cookie Dough Pie

The question was asked a few times....what kind of cookie dough is in this. Actually none. This is sooo easy and soooo good. I found this recipe on http://www.bigredkitchen.com/. It has some great recipes so check it out since I am total slacker! Here is the recipe...such a great summer treat!

Cookie Dough Pie

15.25 ounce package Chips Ahoy Cookies- Original kind

8-12 ounces Cool Whip- I used 8 ounces

1-2 cups milk*

Quickly dip cookies in milk, shake off excess liquid, and layer in 9 inch pie plate, breaking cookies to fill any gaps. Once the first layer is complete, top with a thin layer of Cool Whip. Repeat twice more making last layer of Cool Whip a bit thicker. Garnish with chocolate syrup if desired. Place in freezer 2-3 hours before serving. Serves 6-8.

I drizzled warm carmel over my slices when I served it. YUMMY!

*You really won't use all that milk but need it to dunk the cookies all the way.

Thanks to the Big Red Kitchen for the photo!

Incredible!

Well Sam had his first photo shoot and it went very good! Jeff and Molly even behaved :) I have to give all the credit to my friend Mary who is super talented. If you need pics check out her work and info. at Mary Kim Photography. Thank you Mary!!!

Back to the Kitchen Woman!

Well it is back to reality after almost a month of having others cook for us, which by the way I am so greatful for. Well I found this awesome chicken recipe...mmmmm!

Feta and Sun Dried Tomato Stuffed Chicken
1/3 cup lemon juice
1/3 cup olive oil
2 Tablespoons Greek Seasoning
2 tsp. lemon zest
4 chicken breasts pounded to 1/4 inch thick

Whisk ingredients together and marinate chicken for 30 minutes.

In a small bowl combine

1 (5 oz) container feta cheese
1/2 cup chopped sundried tomatoes in oil
1 Tbls. oil from tomatoes

Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Divide the stuffing mixture onto each piece of chicken. Fold the edges of the chicken over the filling, and secure with toothpicks. Place onto a baking dish, seam-side down.
Bake at 375 degrees for 30 minutes.

So easy and yummy!

What's Been Cookin?

Sam Parr

Here's to Wendy's

Well Monday I worked and by the time I got home around 5 I figured I had better find something for dinner. Well in the freezer was one of those Fruschetta Pizza's that we'd had before and was pretty good as far as frozen pizza goes. It was portobello mushroom and spinach with white sauce. Jeff came home and did the mmm smells good. We sat down to eat and Molly was first to say "ewww take this off (the spinach) it doesn't taste good." Well as the mom I started to tell her it was good and to just eat it. I got to the "Molly, it is good.." and stopped. It wasn't good it was terrible and said "I don't blame you." Jeff agreed and it was into the car and off to the Wendy's!

Tastiest Dessert Ever

I can't take credit for this one. My sister-in-law invited us over for dessert the other night and she served us these most wonderful Apple Dumplings that I have been craving all week. I have bought the ingredients to make 3 batches. Just one suggestion , I would double the apple in the "dumpling."

GO UTES!!!

Here is some

SUGAR

in honor of the

SUGAR BOWL!!!

Banana Split Cupcakes

1 yellow cake mix, divided

1 cup drained marachino cherries, chopped

1 cup water

2 ripe bananas, mashed

3 eggs

1 cup chocolate chips, divided

1 cup marshmellow creme

1 cup vanilla frosting*

1 tsp. melted butter

24 whole maraschino cherries

1. Preheat oven to 350 degrees. Place one cupcake liner in cups.

2. Spoon 2 Tablespoons dry cake mix into a small bowl and add 1 cup chopped cherries. Set aside.

3. In a large bowl add remaining cake mix, water, bananas, and eggs. Mix well. Add chopped cherries and 1/2 cup chocolate chips.

4. Spoon into cupcake liners. Bake 15-20 minutes. Let cool 10 minutes then remove from pans.

5. In another small bowl mix marshmallow creme and vanilla frosting. Frost cupcakes.

6. In microwave bowl add 1/2cup chocolate chips and melted butter. Microwave on high for 30 seconds, then stir. Microwave at 15 second increments until melted. Drizzle over cupcakes and top with a cherry.

*Vanilla Frosting

1 cup butter

3 cups powdered sugar

1 teaspoon vanilla

2 Tablespoons milk

Mix well.