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Finally! Yeah, finally I made this incredible Oreo Dirt Cake! I’ve been waiting to make this since last week. My kids were so happy when they saw this cake. Their faces just lit up every bite they took! You have got to give this a try. It’s easy and hassle-free to make. Enjoy!

Ingredients:

CAKE:

1 box chocolate cake mix *plus ingredients on the back of the box

PUDDING LAYER:

30 Oreos, crushed
12.8 oz hot fudge
3.4 oz chocolate instant pudding mix
1 3/4 cup milk

TOPPING:

3.4 oz chocolate instant pudding mix
1 3/4 cup milk
8 oz cool whip, thawed

Directions:

HOW TO MAKE THE CAKE:

Step 1: Refer to the instructions written on the package to bake the cake mix.

Step 2: Remove from the oven and let it sit on a wire rack to cool at room temperature for about 10 minutes.

Step 3: Poke small holes on the cake using a fork.

Step 4: Place the hot fudge inside the microwave and heat until warm and thin.

Step 5: Pour in the hot fudge on top of the cake. Make sure that every hole is filled with the fudge.

Step 6: Let it sit at room temperature to cool completely.

HOW TO MAKE THE PUDDING LAYER:

Step 1: In a medium mixing bowl, add the milk and chocolate pudding mix. Stir until well mixed.

Step 2: Pour the mixture over the cake.

Step 3: Place inside the fridge for 20 minutes or until chilled.

HOW TO MAKE THE TOPPING:

Step 1: In a medium mixing bowl, add the milk and pudding mix. Stir until well mixed.

Step 2: Allow the mixture to set inside the fridge for 10 minutes.

Step 3: Take it out of the fridge and add in the thawed cool whip.

Step 4: Add in 3/4 of the crushed Oreos followed by the pudding. Spread them evenly on top of the cake.

Step 5: Sprinkle the rest of the crushed Oreos over.

Step 6: Place inside the fridge to chill.

Step 7: Serve and enjoy!

Nutrition Facts:

Fat 9g14% Saturated Fat 3g19% Cholesterol 8mg3% Sodium 679mg30% Potassium 171mg5% Carbohydrates 70g23% Fiber 1g4% Sugar 36g40% Protein 6g12%

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Prep: 20 mins | Cook: 30mins | Additional: 10 mins | Total: 1 hr | Servings: 9 | Yield: 9 servings

You don’t know how delicious apples are until you try this Apple Cobbler Crumble, that’s what my brother told me. We both love apples, and it’s something that we both enjoy since we were young. This simple recipe for apple cobbler is so quick that you can whip it up whenever the mood strikes. It has hints of cinnamon and butter, which make a great dessert in the fall.

The best thing about this Apple Cobbler Crumble is that you can choose to eat it after 10 minutes, or straight out from the oven. Warm apple cobbler, in combination with vanilla ice cream, is just perfect. Try this recipe for Apple Cobbler Crumble, and enjoy it with your loved ones.

Ingredients:

1 cup self-rising flour
1 cup white sugar
½ cup of butter softened
½ tsp ground cinnamon
(4) eaches of Granny Smith apples, cored and sliced

Directions:

1. Preheat oven 350 degrees F (175 degrees C). Grease a 9×9-inch baking dish.

2. Add and mix flour, sugar, butter, and cinnamon in a bowl using a pastry blender or fork until crumbly, reserve 3/4 cup flour mixture to use as a topping.

3. Then sprinkle a light layer of flour mix into the prepared baking dish, then top with a layer of apples, continue alternating layers of the flour mixture with apples, and ending with apples. Sprinkle the top apple layer with the reserved 3/4 cup flour mixture.

4. Bake until apples are tender and topping turns lightly brown in the preheated oven for 30 to 35 minutes. Allow cooling for 10 minutes before serving.

Notes:

1. I use Granny Smith apples because the sweet coating makes them crispy and matches well. You can, however, use any type of apples you want, or use a mixture of various apples.

2. If topping starts browning too soon (before apples become tender), cover loosely with aluminum foil.

3. You don’t need to precook the apples because it will cook enough just from baking.

Nutrition Facts:

Per Serving: 252.9 calories; fat 10.4g 16% DV; cholesterol 27.1mg 9% DV; sodium 249.7mg 10% DV; protein 1.7g 3% DV; carbohydrates 40.2g 13% DV.

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Prep: 5 mins | Cook: 15mins | Total: 20 mins | Servings: 4

When you have to prepare a meal on the table for dinner in a rush, and you are craving for a pasta dish, then you’re lucky because I’m about to share with you one of our finest recipe for Cajun Chicken Alfredo Pasta. It is comfort food, so simple and delicious.

Ingredients:

(8 oz) of farfalle pasta, or your favorite type
2 tbsp butter
(3) cloves garlic, minced
(1) lb of chicken breasts, skinless and boneless (cut into bite-size pieces)
2 tsp Cajun seasoning, more or less, to taste
4 oz of cream cheese, softened and cut into small pieces
1 cup milk
3/4 cup freshly grated parmesan cheese
1/2 tsp freshly ground black pepper
1/2 tsp salt, more to taste
Fresh vegetables, if desired, see note*

Directions:

1. Cook the pasta until al dente by following the instructions written in the package. Then drain, rinse with cold water, and set aside.

2. In a large pot or skillet, add and melt butter over medium heat. Add the garlic and cook for 30 seconds.

3. Add chicken pieces (and any desired vegetables), and season with cajun seasoning. Then cook for 3-4 minutes until chicken is nearly cooked through.

4. Add milk and cream cheese, stirring well until cream cheese has melted and sauce is smooth for 2-3 minutes.

5. Then stir in pasta, parmesan cheese, salt, and pepper. Serve immediately.

Notes:

1. I also like adding vegetables from my fridge to the pasta that need to be used. A more authentic cajun dish may involve bell peppers in sliced form. Spinach, broccoli, asparagus, zucchini, or mushrooms are also good additions.

2. For a healthier take for this recipe, you can substitute whole grain pasta, use low-fat cream cheese, skim milk, and omit the parmesan cheese.

3. Prepare steps 2-4 of the recipe to make this cajun chicken pasta in advance (make the creamy sauce with cooked vegetables and chicken). Cool and put it in the fridge. Cook noodles until they are ready to serve, reheat the sauce and stir in pasta and cheese.

Nutrition Facts:

Calories: 661kcal; Fat: 27g; Saturated Fat: 14g; Cholesterol: 141mg; Sodium: 930mg; Potassium: 1178mg; Fiber: 5g; Sugar: 8g; Vitamin A: 1800IU; Vitamin C: 137.6mg; Calcium: 398mg; Iron: 2.5mg; Carbohydrates: 58g; Protein: 46g.

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Prep: 15 mins| Cook: 10mins | Additional: 5 mins | Total: 30 mins | Servings: 36 | Yield: 3 dozen

I think we all agree that chocolate cookies are among those cookies that can make different variations just by adding one or two ingredients. Also, chocolate chips make everything better. These Chocolate Oatmeal Cookies are my favorite out of all chocolate cookies out there, mainly because it satisfies my taste buds more than any other cookies. It’s perfectly soft and chewy with just the right amount of oats and chocolate. It continuously surprises me because the recipe is very flexible with a person’s preference. Try this recipe Chocolate Oatmeal Cookies, and enjoy it with your loved ones.

Ingredients:

1 cup all-purpose flour
3 tbsp unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
½ cup margarine
½ cup brown sugar
½ cup white sugar
(1) egg
1 tsp vanilla extract
(1 ¼) cups rolled oats
½ cup semisweet chocolate chips

Directions:

1. Preheat oven 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt, and cinnamon; set aside.

2. In a large bowl, add and cream margarine, brown sugar, and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Then drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.

3. Bake until lightly brown for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Notes:

1. If you like, you can substitute the chocolate chips with raisins. I’ve tried it, and it tastes much better because the raisins give an outstanding flavor in the cookies. Also, you can add some of you’re preferred nuts.

2. You can replace salt with sea salt, by doing so, it will add a delicious kick to the cookie, and those salty bites will only help enhance the sweetness.

Nutrition Facts:

Per Serving: 78.6 calories; fat 3.6g 6% DV; cholesterol 5.2mg 2% DV; sodium 92.1mg 4% DV; protein 1.1g 2% DV; carbohydrates 11.1g 4% DV.

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Prep: 2 hrs 45 mins | Cook: 20mins | Serves: 16 large pull-apart rolls

This Old-Fashioned Soft and Buttery Yeast Rolls is my grandfather’s favorite. He used to eat this with his coffee, and just sit in the garden and watch us play around. It is so fluffy, huge, and buttery. Also, smelling the rolls early morning is just divine. Try this recipe for Old-Fashioned Soft and Buttery Yeast Rolls, and share it with your loved ones.

Ingredients:

(1) (equals 2 1/4 tsp) pkg active dry yeast
1/4 c warm water
1/3 c white, granulated sugar
`1/4 c butter, softened
1 tsp salt
1 c hot milk
(1) egg, lightly beaten
4 1/2 c sifted all-purpose flour
2 Tbsp butter, melted (for brushing rolls)

Directions:

1. Add and sprinkle yeast over warm water in a large bowl. Stir until yeast dissolves. Leave to foam for about 10 minutes.

2. Add sugar, the 1/4 cup butter, and salt to hot milk, and stir until sugar dissolves and the butter melts. Allow cooling to 105 to 115 degrees.

3. Add the milk mixture to yeast and mix in the egg. Beat in 4 cups of the flour, one cup at a time, to form a soft dough. Use some remaining 1/2 cup flour to dust a pastry cloth.

4. Knead the dough lightly for 5 minutes. Use remaining flour for flouring pastry cloth and your hands.

5. Add and place dough in a warm, buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.

6. Punch the dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. The dough will be sticky, so you have to use a little flour to flour your hands, if not, then the rolls will not be as light as it should be.

7. Cut dough ball into four (4) pieces with a knife. Then slice each piece into four ( 4) more pieces or just pinch off small bits of dough and roll about 1 3/4 inches in diameter into round balls. As you roll into balls, pull sides down and under to shape the roll. Add and place bottom side down in neat rows, not quite touching, in well-buttered 13 X 9 X 2-inch pan.

8. Cover rolls and allow it to rise in a warm place until doubled in bulk for 30 – 45 minutes. When doubled in bulk, brush tops with melted butter and bake in the oven at 375 degrees F for 18 – 20 minutes or until nicely browned. My oven runs hot, so I usually bake at 325, so tops do not brown before rolls are done inside. Adjust your oven temp accordingly.

9. If desired, brush the rolls when they are hot in more melted butter. Then the butter will sizzle down the sides and bottom of the rolls for a buttery soft crust.

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