Oreo Chocolate Pudding Dessert

Everyone needs a dessert In Their REPERTOIRE that is quick and easy to make.  A dessert that is yummy and will make everyone happy. A dessert that can be easily mass produced if needed and made ahead.  Say no more.  This is the one you’ve been looking for.

INGREDIENTS:

For the Crust:

• 1 (15.35-ounce) package Double Stuff Oreo Cookies
• ½ cup (113 grams) butter, melted and slightly cooled

For the Cream Cheese Layer:

• 8 ounces cream cheese
• 1 cup (113 grams) powdered sugar
• 1 (8-ounce) tub Cool Whip

For the Pudding Layer:

• 1 (5.1-ounce) box instant chocolate pudding
• 3½ cups (840 ml) milk

For the Topping:

• 1 (8-ounce) tub Cool Whip

DIRECTIONS:

1. Make the Crust: Place the Oreo cookies in a large ziploc bag and crush with a rolling pin. The pieces should be in small crumbs, but still a little chunky, not completely fine crumbs. Set aside ½ cup of the crumbs for the topping, then transfer the remaining crumbs to a 9×13-inch pan and use a fork to mash them up a bit. Pour the melted butter over top and use the fork to combine, making sure that all of the crumbs are moistened. Press into an even layer on the bottom of the pan. Refrigerate while the cream cheese layer is prepared.
2. Make the Cream Cheese Layer: In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Increase the speed to medium and beat for 30 seconds. Using a rubber spatula, gently fold in the Cool Whip. Spread in an even layer over the crust. Refrigerate while the pudding layer is prepared.
3. Make the Pudding Layer: In a large bowl, whisk together the pudding mix and milk for 2 minutes. Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.
4. Spread the remaining 8-ounce tub of Cool Whip on top and sprinkle with the reserved Oreo crumbs. Cover and refrigerate for at least 4 hours (or overnight) before serving.

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Nanas Sweet & Sour Ribs

We have tried other recipes.  Believe me we have tried.   We even had a rib taste off this summer where we cooked multiple recipes and I didn’t tell anyone which recipe was Nanas.   Nana was the winner -Hands down by all 8 of us.  This is the recipe I grew up on.  This is the recipe you grew up on.   This is the recipe your kids should grow up on.  It sounds like a long process to boil the ribs and then bake them.   It sounds like a crock pot would be simpler, or an insta pot would be quicker . . . But do not be persuaded to do quick or simple or easy.  These are not hard, you just need time and a big pot.


2 lbs ribs
Boil until tender
Brown quickly

Sauce :
3/4 cup brown sugar
1/2 cup katchup
1/2 cup vinegar
3/4 cup water
2 Tbsp Worcestershire Sauce
1/2 tsp. Chili powder
1 onion diced
Salt & Pepper



Pour sauce over ribs and bake in a 250 degree oven for about 3 hours uncovered.



SO GOOD!  SO GOOD!  SO GOOD!

Best Steak Marinade

When I say marinade you think leave for a long time right? Wrong!  You can leave this marinade soaking into the meat for several hours, but do not fret!  This literally can go on the meat for 20 minutes and leaves the meat tasing so yummy when it comes off the grill.



Put it on steak tips, flank steak, steak tacos, chicken . .  .and so on.


14 oz sirloin tip steak
2 Tbsp lime juice
2tsp olive oil
2 tsp honey
1 tsp minced garlic
Dash of Cumin
Dash of Chili Powder
Dash of Sea Salt & Pepper



You’ll never buy a bottled marinade after this - Ever.  Not Ever.