Homemade Oreos

This is quite possibly one of the easiest recipes I make, and also one of the biggest hits. I made them for our ward Halloween/Trunk-or-Treat/Chili Cook Off last night and they were gone before we made it half-way through the line (seriously good ego boost). 

Bonus? My cousin loves them - one in each hand, some in his mouth, and still smiling. Hard to argue with that.P

Also I finally remembered to take pictures as I went! Yay! So here it is:

Homemade Oreos

Ingredients:

- Box of Devil's Food Cake cake mix (doesn't matter what kind)

- 1/3 cup of oil

- 2 eggs

Directions:

- Preheat oven to 350° 

- Mix all of the ingredients together (sometimes I add a little extra oil if it's dry)

- Take small spoonfuls, roll them into a ball, and place on cookie sheet

- Bake for 8-10 min

- Let cool

- Frost one with canned frosting or homemade (whichever you prefer), then top with another making a cookie sandwich! 

             **I've made both and personally prefer canned, because it doesn't harden like homemade**

Hope you guys like it!

Loves, Jord

Frosted with orange frosting for Halloween of course.

 

The Best Fondue Dinner You'll Ever Have

Ok, so the title of this post may sound extreme.

But people-I'm serious. This is the best dinner* fondue you'll ever have.

Assuming you like Parmesan cheese, but really, who doesn't like Parmesan cheese? That's like not liking to sleep in. And frankly I just don't get those people! But then again I am one of those people who grabs a handful of shredded Parmesan as a snack sometimes...)

So, like I said, assuming you are a normal sleeping-in-loving person you will love this fondue.

It's a family meal passed down from my darling Aunt, and I have to say it is one of my very favorite meals. So when I decided to celebrate the first ever annual Rau Fall Festival I knew that Parmesan Fondue just had to be the meal of choice. And boy, am I glad I did because my husband couldn't stop talking about how delicious it was.

So-do yourself a favor on these chilly fall evenings-make this fondue. You will not be disappointed.

Parmesan Fondue

1 1/2 Cup Milk
2 8oz packages of softened cream cheese
1/2 tsp. garlic powder
1/2 tsp. salt
3/4 Cup fresh Parmesan cheese

Combine all ingredients over low heat. Cook until thick, stirring frequently. DO NOT BOIL!!! You don't want the milk to curd. If you start to get black or brown dots in your fondue, your milk is curdling-don't panic, but stir faster, and simultaneously turn the heat down lower.

When thick transfer the fondue to fondue pot, or simply use the pot you cooked it in, although you may need to keep stirring it. I like to dip the following into the fondue:

Stew meat
Steamed broccoli and carrots
Fresh bread cubed

But go wild, and dip whatever you think would be good then come back here and let me know, because you better believe we'll be eating this at least three more times this fall.

Enjoy!




*I had to add the dinner, because lets get real here-nothing beats chocolate fondue.

Chinese Stirfry

Hi hi!!

Sorry it's been a little bit - registering for big tests and taking subbing days and starting more observation took up a little more time than I anticipated.

Anyway, this is a recipe that we sometimes make weekly. It doesn't take very much prep, uses things we almost always have, and Chase LOVES it. We actually got the recipe from his sister Chandra, and haven't changed it at all, except to double it sometimes.

Chandra's Chinese Stirfry
Ingredients:
2 tsp. olive oil
2 Tbsp. honey
2 Tbsp. soy sauce
1 Tbsp. ketchup
1/2 tsp. ginger
2 small-medium chicken breasts cut into bite-size pieces*
1/2 bag of stir fry veggies

*Just depends on how much chicken you like in your stirfry. I tend to do more.

Directions:
If you're going to cook rice at the same time, make sure to start it in a pot or a rice cooker before you get going on the rest

Begin to cook the chicken in the oil in a large skillet over medium-high heat.

Mix up sauce ingredients while checking and turning the chicken as necessary. When the chicken is almost done add about 1/2 of the sauce you've just made.

Add the stirfry veggies, then the rest of the sauce and mix and make sure to cover everything with it. I usually let it simmer for a little bit to make sure to warm up the veggies.

Add salt to taste.

Serve over rice, as soon as it's ready.


This makes enough for both of us and then enough for Chase to take as leftovers the next day. He says they're great (and of course lets him add hot sauce so it's a huge hit there). Hope you both like it as much as we do!!

Love you both, and missing Diet Coke runs with you real bad.

Loves, Jord