Dirt Cake

28 cream-filled chocolate sandwich cookies.

1 pkg. (8 oz) cream cheese

1 cup confectioners' sugar

1/4 cup butter softened

3-1/3 cups cold milk

2 pkgs (3.4 oz each) instant french vanilla pudding mix

1 carton (8 oz) frozen whipped topping, thawed

Foil wrapped chocolate coins, optional

Line a 2-1/2-qt. Clean new pail or container with plastic wrap or use a serving bowl, set aside.


In a food processor or blender, process the cookies until finely crushed.

Set aside 2 tablespoons of crumbs for topping.
In a large bowl, beat cream cheese, butter and sugar. 

In a bowl whisk the milk and pudding mix for 2 minutes.

 Add to cream cheese mixture,mix well. 

Fold in whipped topping. 

Place half of the cookie crumbs in prepared container or bowl, top with half of the pudding mixture. Repeat layers. Sprinkle with reserved crumbs. Refrigerate until serving. Top with foil coins if desired. Yield. 8-10 servings.

Dirt Cake

By Share your Recipes

on Friday, September 16, 2011 at 3:09pm


28 cream-filled chocolate sandwich cookies.
1 pkg. (8 oz) cream cheese
1 cup confectioners' sugar
1/4 cup butter softened
3-1/3 cups cold milk
2 pkgs (3.4 oz each) instant french vanilla pudding mix
1 carton (8 oz) frozen whipped topping, thawed
Foil wrapped chocolate coins, optional


Line a 2-1/2-qt. Clean new pail or container with plastic wrap or use a serving bowl, set aside.
In a food processor or blender, process the cookies until finely crushed.
Set aside 2 tablespoons of crumbs for topping.
In a large bowl, beat cream cheese, butter and sugar. In a bowl wisk the milk and pudding mix for 2 minutes. Add to cream cheese mixture,mix well. Fold in whipped topping. Place half of the cookie crumbs in prepared container or bowl, top with half of the pudding mixture. Repeat layers. Sprinkle with reserved crumbs. Refrigerate until serving. Top with foil coins if desired. Yield. 8-10 servings.

Strawberries cheesecake

Click on photo to be directed to this recipe

Thank you cookitalia for sharing this recipe. 

Strawberry Amaretto Pastries

Click on photo to be directed to this recipe

From http://patti-comfycuisine.blogspot.com

LinKev's Vegetable Frittata

Ingredients:

10 eggs beaten
4 oz. cream cheese cut in small cubes
1 cup chopped fresh spinach
1 small tomato chopped
1/2 zucchini cut in small cubes (about 3/4 cup)
1/2 small onion chopped
1/2 cup of sweet pepper strips 
salt and pepper to taste
3/4 cup shredded mozzarella cheese for topping
2 tablespoons butter



Directions:

Preheat oven at 350°

In a large enough bowl beat the eggs add salt and pepper to taste.
In a ovenproof 12-inch nonstick (If you don't have a ovenproof skillet, cover the handle very well with alluminum foil) melt butter add the eggs reduce heat to low cook for about 1 minute then add all the ingredients except for the mozzarella cheese. Cook for about 5 minutes or until eggs are set around the edges.
Place in the oven and bake for about 10 minutes, remove from the oven and sprinkle the top with the shredded mozzarella cheese, return to oven for another 5 minutes or until mozzarella is melted.

The frittata will slide really easy from the skillet. Slide on a big enough dish.

                                                                         

Halloween Mummy

Here's the original recipe

http://www.cookingandcooking.com/Recipes/Halloween_Mummy.htm

Ingredients   9 hot dogs (wiener)   70 gr fettuccine pasta   9 bamboo skewers (6-inch)   200 gr cream cheese   5-6 garlic cloves, chopped   black olives   black pepper to taste   1 teaspoon dried oregano leaves or dried thyme leaves Preparation Cook pasta in a pot of boiling salted water  until just tender but still firm to bite. When pasta is ready, drain and set pasta aside. Bring a pot of water to a boil. Reduce heat to medium,  place hot dogs in water, and cook for 10 minutes or until done. Remove hot dogs and drain. Meanwhile, blend cream cheese, garlic cloves,  dried oregano leaves and black pepper in a food processor until smooth  (I use electric beaters). Then thread hot dogs onto the skewers. Spread some of the mixture over the hot dog skewer  (spread with additional cream cheesemixture for mummy's head).  Place small piece of black olive (using as eye)  and wrap with the cooked pasta. Makes 9 mummies.

Witches Fingers (diti di strega)

Here is the original  recipe link

http://lasvegasfoodadventures.wordpress.com/2009/10/15/witches-fingers-diti-di-strega/

3 cups blanched almonds, divided

4 oz.  cream cheese, softened

1/2 cup (1 stick) butter, softened

3/4 cup  powdered sugar

1 tsp. almond extract

1/4 tsp.  salt

1-1/2 cups flour

red food coloring or red cake decorating gel

Preheat oven to 325ºF.

Reserve 60 nuts for later use; process remaining nuts in food processor until finely ground. Beat cream cheese, butter, sugar, extract and salt in large bowl with mixer until light and fluffy. Gradually beat in flour. Stir in ground nuts. (Dough will be stiff.)

Roll dough into 60  three inch fingers, using 1 Tbsp. dough for each. Place, 2 inches apart, on baking sheets sprayed with cooking spray. With a cotton swab dab a thin layer of red coloring on the tip of each finger. Press 1 of the reserved nuts into red dough in 1 end of each finger for the fingernail. Use sharp knife to make 3 crosswise slits in top of each finger for the knuckles.

Bake 15 to 20 min. or until lightly browned. Cool 3 min. on baking sheet; carefully transfer to wire racks. Cool completely.

Cheesecake-Stuffed Strawberries

   
http://deedeesdelights.blogspot.com/2010/09/cheesecake-stuffed-strawberries.html




Here is the original  recipe link
 http://deedeesdelights.blogspot.com/2010/09/cheesecake-stuffed-strawberries.html

The annual Halloween party is coming up, and I usually bring 3 dishes with me to it. One the dishes is usually something sweet. Trying out different things, I think I know what I am finally making for the sweet dish. You guessed it these strawberries.

Ingredients
24 large strawberries, hulls removed
12 ounces cream cheese, at room temperature
2 teaspoon vanilla
6 tablespoons confectioners' sugar
1/2 cup almonds, chopped fine in the blender (optional)
1/2 Cup Graham Crackers crushed (optional)
1/8 teaspoon cinnamon
6oz chocolate chips melted (optional)

Directions
Place cream cheese in a bowl, and microwave for 30 seconds, so that it's soft. Whip together the cream cheese, vanilla, and sugar.

In the center of each strawberry, using a sharp knife, make a hole in each one, as deep as you can without going out the bottom. Spoon or pipe the filling into each hole. Dip cheesecake end of strawberry into chopped almonds, or graham crackers crumbs mixed with cinnamon making sure you completely cover the cheesecake filling with covering of your choice. Drizzle the melted chocolate over the berries as desired.

Lay strawberries in a pretty serving dish. Chill, and serve

Place cream cheese in a bowl, and microwave for 30 seconds, so that it's soft. Whip together the cream cheese, vanilla, and sugar. They do have the cheesecake cream cheese that available. I used that and it does give a stronger cheesecake taste to the filling, so if you want a really strong cheesecake flavor then I would suggest using that one instead plain, but you still need to do the sugar and vanilla.

In the center of each strawberry, using a sharp knife, make a hole in each one, as deep as you can without going out the bottom. Spoon or pipe the filling into each hole. Dip cheesecake end of strawberry into chopped almonds, or graham crackers crumbs mixed with cinnamon making sure you completely cover the cheesecake filling with covering of your choice. Drizzle the melted chocolate over the berries as desired. I like the almonds, but a graham cracker is what most people associate with cheesecake, both are good depends on your taste. I love them drizzled with the chocolate, anything drizzled in chocolate is good if you ask me.