Pound cake

This is our ALL TIME favorite!!  The basic recipe makes delicious (NOT dry all all!) cake.  You can make a few adjustments & have delicious variations.

Preheat oven:  300*
Grease and flour (I even line mine with parchment first) loaf pans.  This recipe makes 2 standard sized loaves or 4 smaller ones.

Cream well with a mixer on medium speed:

3 sticks (1-1/2 C) softened butter
8 oz package of softened cream cheese (lite or regular)
3 cups sugar
1 tsp vanilla

Slowly add:
6 eggs  ( 1 at a time, beating & scraping the bowl after each addition)

Lower the speed on the mixer and add:
1/4 tsp. salt
1/2 tsp. baking soda
3 cups flour

At this point, you can add mini chocolate chips, toasted coconut, chopped nuts... whatever...  I like to add a T of fresh lemon juice instead of vanilla and add an addition 1-2 T grated lemon zest for a delicious lemony result!  (For chocolate pound cake, mix 6 T cocoa with 2 T vegetable oil and stir to make a paste - add with the butter and sugar)

Spoon the batter (2/3 of the way up to the top of the pan) into the prepared pans.

Standard sized loaf pans:  70+ minutes
Smaller loaf pans:  60-70 minutes

Test center of cake with toothpick to make sure it's done before removing from oven.

Cool on racks 15 minutes before removing from pans.
Dust with powdered sugar or apply frosting.

Lemon-Lemon Cheesecake

I found this recipe on Pinterest. The only changes I made were in the filling.  I added 1/2 C. Vanilla Greek yogurt & cut down the heavy cream to 1/4 cup (instead of 1/2 cup called for).  I also used Aldi brand animal cookies (red box) in the crust (measures out to 2 cups of crumbs), since they have a nice lemony flavor.

Lemon Cheesecake

 

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Prep time

30 mins

Cook time

60 mins

Total time

1 hour 30 mins

 

Creamy and rich, this Lemon Cheesecake has a cookie crust and is topped with a tart lemon curd.

Serves: 12-16 minutes

Ingredients

Crust

• 5 ounces animal crackers 
• 3 tablespoons sugar
• 4 tablespoons unsalted butter, melted and kept warm

Filling

• 1¼ cups (8¾ oz.) sugar
• 1 tablespoon grated zest and ¼ cup juice from 1-2 lemons
• 1½ pounds (3 8-oz. packages) cream cheese, cut into 1 inch chunks, at room temperature
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• ½ cup heavy cream

Lemon Curd

• ⅓ cup juice (from about 2 lemons)
• 2 large eggs plus 1 large egg yolk
• ½ cup (3½ oz.) sugar
• 2 tablespoons cold butter, cut into ½-inch cubes
• 1 tablespoon heavy cream
• ¼ teaspoon vanilla extract
• pinch of salt

Instructions

1. Place the oven rack in the lower half of the oven and preheat to 325°F.
2. Place the animal crackers in a food processor and pulse until they are fine crumbs. Add in the sugar and pulse again. Add the butter in a steady stream and continue to pulse until the mixture starts to come together, about 10 1-second pulses.
3. Transfer the crumb mixture to a 9-inch springform pan and press evenly into the bottom. Bake until it is golden brown, about 13-15 minutes. Remove from the oven and allow to cool. Once cool, wrap the pan with 2 18-inch pieces of foil. Set in a roasting pan and set aside.
4. To make the filling, place ¼ cup of the sugar and the lemon zest in a food processor and process until the sugar turns yellow and fragrant. Add in the remaining sugar and pulse a few times to combine.
5. In the bowl of a stand mixer, beat the cream cheese for about 5 seconds. With the mixer on low, add in the lemon sugar in a steady stream, then switch to medium and beat until creamy and smooth, about 3 minutes. Scrape down the sides of the bowl. Reduce the speed to medium-low and add the eggs, 2 at a time, scraping down the bowl in between additions. Add in the lemon juice, vanilla and salt and mix to combine. Add in the cream and beat to combine, another 5 seconds. Scrape the bowl again to make sure everything has been incorporated and pour into the springform pan.
6. Place the pan in the oven and carefully add enough water to the roasting pan to make it halfway up the sides of the springform pan. Bake until the center is slightly giggly and the sides start to puff and the surface is no longer shiny, about 55 to 60 minutes. Turn off the oven and prop the oven door open with a towel or wooden spoon. Allow the cake to cool in the oven for 1 hour.
7. Remove from the roasting pan, remove the foil from the pan and transfer to a wire rack. Run a small paring knife around the edges of the cake and let it sit at room temperature for 2 hours.
8. While the cheesecake is baking, make the lemon curd. Heat the lemon juice in a small pan over medium heat until it is hot, but not boiling. In a small bowl, whisk the eggs. Gradually whisk in the sugar. Whisking constantly, slowly pour the hot lemon juice into the egg mixture, then pour the mixture back into the pan. Continue to cook over medium heat, stirring constantly, until the mixture reaches 170°F, or until it is thick enough to coat the back of a spoon. Remove the pan from the heat and whisk in the butter until it is melted. Stir in the cream, vanilla and salt. (If you have lumps in the curd, pour through a fine mesh strainer to strain any lumps.) Pour the curd into a small nonreactive bowl. Cover the surface of the curd directly with plastic wrap and refrigerate until needed.
9. When the cheesecake is cool, top it with the lemon curd while still in the springform pan. Cover tightly with plastic wrap and refrigerate for at least 5 hours, but 24 hours is better.

Fudge cakes (low carb/no sugar)

If you aren't allergic to tree nuts, we've found that almond meal (almond flour) is a wonderful substitute for flour in making muffins & dessert breads.  My husband is diabetic (insulin-dependent) and has found that his blood sugar levels aren't really affected after eating a muffin. Or two... :)

Heat oven to 350º and line standard sized cupcake/muffin pans with paper liners.  This recipe made 16.

In a bowl, mix together:
2 large eggs
1/3 c lite sour cream
1/2 cup unsweetened applesauce
4 T vegetable oil
1 T honey
1 tsp. vanilla extract

Stir in:
4 T cocoa powder
pinch of salt
1 tsp baking soda
2 C almond meal (Trader Joe's is the best @$5.99 LB, which is half the price of meal purchased elsewhere)

If you like, stir in a handful or 2 of sliced almonds or chopped nuts, dried cherries or Craisins... before spooning into papers.

Fill the papers 1/2 way and bake for 20-25 minutes.  Test center with toothpick to make sure they're baked thoroughly.

Remove from pan & cool on wire rack.

Spinach Pie

This is my version of a deconstructed kind of spanakopita - it's easy as PIE (pun intended) and delicious!

Heat the oven to 375º. 
Have 4-6 sheets of filo leaves defrosted and covered, ready to use.

In an ovenproof 12"  skillet, heat 8 T butter and once it's melted, remove 2-3 T to a small bowl to use later.
In the remaining butter on medium heat, saute:
1 cup minced onion
2 cloves minced garlic
2 cups chopped mushrooms (I used standard button mushrooms but any type would be good)

Saute for 10-15 minutes, until wilted, but not browned.  To this, add 16 oz. chopped fresh baby spinach (If you're using frozen chopped spinach, defrost and squeeze ALL the liquid out) and stir, cooking another 5 minutes.  Spoon this mixture into a mixing bowl.

To the spinach mixture, stir in 3 beaten eggs,  1-1/2 cups ricotta cheese (I used whole & not skim), 1/2 cup crumbled feta cheese, 1/4 tsp. fresh minced dill, 1/2 tsp. fresh minced marjoram and S&P to taste.  Add a dash of nutmeg if you like (I don't like).  

Return to skillet making sure you leave some space against the edge of the pan.
Cut the filo leaves in half.  Take one at a time and brush it with melted butter - then layer it onto the spinach mixture.  Do this one at a time (butter side down) and when they're covering the spinach (overlapping onto one another) finish up by tucking the ends under the spinach at the edge of the pan.  Messy and uneven is fine! :)

Bake for 40-45 minutes, or a bit longer if you like the pastry darker.  Remove, cook a bit and cut into wedges. 

Pumpkin Almond Meal Muffins - Flour & Sugar free

Heat oven to 350º  and place 12 paper liners in a cupcake/muffin pan.

In a  small mixing bowl, combine and mix well and set aside:

1 cup pumpkin puree
3 large eggs
2 Tblsp. honey (OR maple syrup)
2 Tblsp. coconut oil, mekted  (OR vegetable oil)
1 teasp. cider or white vinegar
1 teasp. almond extract


Put dry ingredients into another bowl and stir to combine:

2-1/2 C. almond meal, also called almond flour (do NOT faint at the price - I bought a small cellophane bag at Pete's Market today, approx. 3-1/2 C. and it was ON SALE for $8.50 - $2.50 off the regular price!!  You can make your own almond flour by using skinless, blanched almonds and process them until they become a fine, 'flour-y' powder.)

3/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. sea salt
2 tsp. cinnamon
2 tsp. ginger
1 tsp. pumpkin pie seasoning (or allspice)


Combine the dry and wet ingredients together, mixing gently, yet thoroughly. Don't mix it up too roughly!   If you'd like, at this time mix in a cup of chopped nuts,  dried cranberries and/or craisins to the batter.

Divide the batter equally and spoon into the prepared papers (12)  --- bake in the 350º oven for 16-18 minutes, until the centers are set.  Remove from oven and cool.


*****NOTE*****  Although I haven't tried this (and I WILL, soon!), you can substitute the pumpkin puree with an equal amount of applesauce OR mashed bananas - and then eliminate the almond extract, using grated orange or lemon zest for a complementing flavor. The substitutions will not affect the recipe's outcome!  

Italian Food Chicago Style!!!

Here's a website with some great recipes called, "Shut Up and Mangia!!"  You'll need to C/P it to your browser:

http://www.great-chicago-italian-recipes.com/shut_up_and_mangia.html

Hot Cocoa Cookies

Heat the oven to 350º ... line a few baking sheets with parchment.  

Have a bowl of mini marshmallows ready, approx. 3-4 cups -  you'll be QUICKLY pressing them into par-baked cookies and returning them to bake longer.

In a large mixing bowl, combine:

1 cup soft butter
1-1/2 cups sugar
2 eggs
2 tsp. vanilla extract

2/3 cup cocoa powder
1/8 tsp. salt
1 tsp. baking soda
2=3/4 cups flour

Blend well. Stir in 2 cups semisweet chocolate chips.

Drop by rounded (heaping) tsps. onto parchment, leaving an inch between each cookie (12-15 per pan). 
Bake for 8 MINUTES    - remove from oven and VERY QUICKLY place a few mini marshmallows on top of each cookie and gently press into dough (NOT hard - don't press them down to the bottom of the pan!!)...   return cookies to the oven and bake for an additional 2 minutes.  Remove from oven.  While still warm, gently dust the marshmallows with cocoa powder (I used a small strainer to tap the cocoa powder onto them).  Cool completely before removing from parchment.

Chocolate Raspberry Bars

Lightly grease a 9X13" pan - heat oven to 350º

In a mixing bowl, combine:
1 cup melted butter
2 cups flour
1 tsp. baking soda
1 cup brown sugar
2 cups rolled oats

Pat HALF the mixture onto the bottom of the prepared pan (save the rest for the topping).

Bake for 10 minutes.  Remove from oven.
Gently spread 1-1/2 C. raspberry preserves over the crust.
Sprinkle with 1-1/4 to 1-1/2 cups semisweet chocolate chips.

Sprinkle the remaining crumbs over the top (if you like nuts, now's the time to add a half cup or so of chopped walnuts to the crumbs).

Return to the hot oven and bake for an additional 15-18 minutes (until the topping becomes a light golden color).  Remove and cool COMPLETELY before cutting.

Deep Dish Mexican Bake

This recipe is TOO easy to be true and TOO good for words!!

Spray a 9x13" pan with nonstick spray.  Heat the oven to 375º.

In a small bowl, combine 2 C. Bisquick with 1/2 C plus 1 T water.  Pat mixture into prepared pan and partially bake for 10 minutes. Remove from oven.

In a pan, saute (in a T of olive oil):  1 med. chopped onion with a large, chopped green pepper & a clove of minced garlic.  When softened, add a can (15 oz) of petite diced tomatoes.  Stir, then add a Tblsp. of chili powder, 1/4 tsp. garlic powder, 1/4 tsp. ground cumin & a shake of cayenne (or more if you like things hot, hot, hot!!), S&P to taste (OR you could add a packet of taco seasoning instead of the chili & seasonings).  Cook for 5 minutes. Add a can of (rinsed/drained) black beans.  Spread evenly over the crust.

In a small bowl, combine 1 cup light (or 'full strength) sour cream, 1/3 cup mayonnaise and 1 cup shredded cheddar cheese and 1 cup shredded coJack cheese.  Spoon this mixture over tomato layer and sprinkle lightly with paprika.

Bake, uncovered, for 25-30 more minutes.
That's IT. :)



*****(IF you are a meat lover and need meat in your meal, saute 1# of ground beef before adding the onion and pepper...... and then continue the process.)*****

Salted Caramel Oatmeal Cookies

Heat oven to 350º

Some notes before making cookies:
The batter might look a little wet, but don't be tempted to add more flour!
Have some sea salt ready to sprinkle on the cookies when they come out of the oven.
Line a few baking pans with parchment.   I fit 12 cookies on each sheet (they spread a bit while baking)

In a mixing bowl, cream together:
1 cup softened butter
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla extract
Stir in:
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
2-1/4 C. flour
3 C. (quick) rolled oats
1 package (10-12 oz.)  Kraft caramel bits (in baking aisle by chocolate chips)

Drop by Tblsp. onto parchment sheets, leaving space between each (to allow for spreading).  Bake for 12-14 minutes - until the edges begin to turn golden and center of cookies no longer look 'wet'. Remove from oven and immediately (carefully) sprinkle each cookie with a pinch of sea salt.  Cool completely before removing from parchment.

Au gratin Potatoes

Heat oven to 350º - butter a 9X9" baking pan (or 3 qt casserole).

Peel 4 LG or 6 med. russet (brown baking) potatoes and slice very thinly (5-6 cups total) - set aside.

In a saucepan, melt 4 TBLSP butter over low heat.  Stir in 4 TBLSP flour until incorporated.  Slowly, add 1-2/3 C milk (whole or 2%), whisk well.  Add 1/2 tsp. salt, 1/4 tsp. pepper, 1/8 tsp. garlic powder, 1/4 tsp. seasoned salt (or ms. dash - I use Trader Joe's 21-season salute), a few shakes of cayenne pepper. Continue cooking & whisking sauce over low heat until it begins to boil and thicken.  Remove from heat and add 1 cup shredded cheddar cheese and 1/2 cup grated co-jack cheese.  Stir well until the cheese is melted & the sauce is smooth.

Layer half the potatoes in the prepared pan.  Spoon half of the cheese sauce over the potatoes.  Repeat with the remaining potatoes and spread the rest of the cheese sauce over the top.   Sprinkle an additional 1/2 cup shredded cheddar (or co-jack or combination of the 2 cheeses) over the top.

Sprinkle paprika on the top and bake, uncovered for 65-75 minutes (poke the potatoes to make sure they're done - if not, bake an additional 10-15 minutes).

Apricot Thumbprints

These shortbread-type cookies are SO easy to make and SO delicious!!

Heat oven to 350º - have baking sheets ready lined with parchment. If you choose to NOT use parchment, there's no need to grease the sheets.

Thoroughly combine the ingredients in a mixing bowl:

1 cup softened butter
2/3 C. white sugar
1 tsp. vanilla
2 cups flour

(That's IT!!)

Roll into balls (just under 1") leaving a little space between each (they don't spread while baking) - I get 20 on each sheet.

Using your finger or thumb, make a dent in the center of each ball but don't smoosh it all the way down!  Fill each dent with a half tsp. (or mound it higher!) of Solo apricot filling (we love raspberry too) or whatever flavor you like.

Bake for 14-16 minutes, until the edges are a light golden color.
Remove from oven, cool and then dust with powdered sugar.

Red Velvet Crinkles

Plan on making these ahead of time (before actually baking them) because the dough works better when it's chilled.

In a large mixing bowl, combine & blend together thoroughly:

3/4 cup soft butter
1-1/3 cup sugar
3 eggs
1 Tblsp. buttermilk
1-1/2 tsp. vanilla
1 Tblsp. lemon juice
4 tsp. red food coloring

Once the above ingredients are mixed well, stir in:

1/3 c. powdered (unsweetened) cocoa
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2-7/8 C. flour

Stir in 1 cup mini semisweet chocolate chips.

Chill dough for at least 3-4 hours or overnight.  When ready to bake, heat oven to 350º and line some baking sheets with parchment.  Fill a small bowl with a cup of powdered sugar.

Roll dough into balls (just under 1" rd) and then roll into powdered sugar, coating them completely.  Place on baking sheets leaving an inch between cookies.

Bake 12-14 minutes until done (making sure they aren't still too damp in the center, but making sure you don't OVERbake them and dry them out).  Remove sheets and cool cookies completely.

Coconut Lime Chews

These cookies are LUSCIOUS - but make sure you use a fresh lime and not bottled lime juice!!

Heat oven to 350º -
Mix together the following ingredients in a large mixing bowl:

1/2 cup melted butter
3 oz. softened cream cheese
2 T. lime zest
1 T. fresh lime juice
1 C. sugar
1 large egg
1 T. milk

1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
2-1/4 C. flour
1 cup shredded coconut

The dough should be soft but not TOO sticky to handle. If it IS (possibly because of an extra large egg...), add another T. of flour. You could also chill the dough for an hour or two before forming into balls prior to baking.

Put a cup of powdered sugar in a bowl - Form dough into balls, just under 1" - roll dough balls in powdered sugar and place them one inch apart on baking sheets that have been lined with parchment.*** (see note below)  The cookies will puff up and 'crack' as they bake but won't spread out too much.

Bake for 11-13 minutes - be careful not to OVERbake.  Remove from oven and cool cookies completely.

NOTE: ***  I regularly purchase packages of parchment from GFS.  It's not sold in rolls, but rather in sheets that easily tear in half.  One half sheet fits perfectly on standard sized cookie sheets!! There are 50 sheets in a package (so that makes 100 when cut in half) and the cost is under $4.00 - much cheaper than rolls of parchment sold in most stores.  The parchment ensures even baking (no burning) and makes for SUPER easy cleanup - I could not live without it!!!!!

Hot Chocolate Pudding cake

Hot Chocolate Pudding Cake

Baking time for these pudding will vary based on what you bake it in. If you use a small/medium ramekin, it may take as little as 10 minutes. My cups took exactly 15 minutes. If using a larger bowl, they may need as much as 20 minutes in the oven. Whichever size, just bake them until a crust forms on top that has some deep cracks and a toothpick inserted into the centre comes out with some gooey batter attached.

I used small ramekins/souffle dishes and filled them 1/2 (not 3/4) - also used unsweetened butter melted with Ghirardelli bittersweet chocolate chips.

You can refrigerate the batter before baking. Let sit at room temperature for a bit before baking and note it may take a few minutes longer to bake if the batter is cold. Eating fresh from the oven is best, but if necessary, you can also bake ahead, let cool, cover and keep at room temperature for several hours or cover and refrigerate. Re-heat for a few minutes or microwave to re-warm. Puddings will puff back up a bit when re-heated.

Ingredients

• 4 oz./1 stick (115g) unsalted butter, cubed
• 6 oz. (170g) semisweet or bittersweet chocolate, roughly chopped (somewhere around 70% is good)
• 3 large eggs, at room temperature
• 2/3 cup (134g) white sugar
• Pinch of salt

Instructions

1. Preheat the oven to 375° F. (190° C), with rack set in lower third of oven. Set ramekins or baking dishes on a baking sheet. No need to grease.
2. Put the butter and chocolate in a medium-sized bowl, then set the bowl over a saucepan of barely simmering water. Stir gently until smooth. Remove the bowl from the heat and set aside.
3. Using an electric mixer or by hand with a whisk, whip the eggs, sugar, and salt until the mixture is light and foamy, and just holding its shape (like soft whipped cream). This should take about 5 minutes with an electric mixer, or longer if doing by hand. Fold one-third of the beaten eggs into the chocolate to lighten it, then scrape the lightened chocolate mixture over the beaten eggs, and fold it in just until there are no streaks of eggs visible.
4. Divide the batter into the baking dishes, filling them no more then 3/4 full (They will rise). *Note: If you like, you can cover and refrigerate batter in dishes now to bake later. Note that a cold batter will take longer to cook.
5. Bake the puddings for about 12 to 20 minutes (depending on size of baking dish) until the puddings are puffed up and the top is crusted and deeply cracked. A toothpick inserted into the centre will come out with some soft chocolate attached.
6. Serving and Storage: These can be served immediately, or you can let cool, cover, and keep at room temperature for up to a day. You can also refrigerate the batter before baking and then bring them to room temperature before baking
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Chicken Cordon Bleu (healthy version)

This is a healthy version of the classic Chicken Cordon Bleu - it contains the flavors of the classic version but NOT the fat and calories since there's no breading and deep frying involved.

There's no heavy coating, no deep frying with this recipe - a low carb version with a LOT of flavor!!

I made 3 chicken breasts (cut in half) for this. Pound them to 1/4" thickness, taking care not to tear them.

In a small bowl, combine 2 T. fig preserves with S&P and 1/2 tsp. thyme.

Spread equally over the 6 pcs. of chicken.

Put a slice of Swiss or Gruyere cheese over each pc. of chicken.  Lay a slice (or 2) of smoked ham over the cheese, pressing down.

Heat 2 T. oil in skillet.  Add chicken (ham side down) and saute for 3-4 minutes on med-high heat (until ham turns golden brown. Carefully flip them and cook the other side another 3-4 minutes.  Cover and cook another few minutes until thoroughly cooked.

Make dipping sauce/dressing:  In a small bowl, combine 5 T. olive oil, 1 minced shallot, 1 tsp. Dijon mustard, 2 T. white balsamic vinegar and S&P to taste.  Whisk together thoroughly and serve with cooked chicken.

Chicken Paprikas

Clean chicken and pat dry (8-10 pcs). Sprinkle with S&P.  In a large skillet, heat 4 Tblsp. butter.  Add a chopped onion and saute over medium heat, stirring frequently, until the onion is softened (not browned!). Reduce heat - add 2 Tblsp. paprika & clove of minced garlic.  Stir and cook for several minutes to enhance the spice flavor.

Turn the heat up a bit and add the chicken - stir to coat the chicken completely with onions and seasonings. Turn often and cook for 15-20 minutes, until the chicken is cooked well on the outside.   Add 1 cup of chicken broth.  Cover and cook for 45-60 minutes, until the chicken is fully cooked and tender.  If it looks like the liquid is evaporating, add a little more to keep the chicken from drying out.

When the chicken is finished cooking, remove it onto a platter.

In another bowl,  put 1/2 cup of the cooking liquid (from pan) - add 1 cup of sour cream, 2 Tblsp. flour, 2 tsp. paprika, S&P to taste and whisk together until smooth.  Return to the pan and cook over a low heat for another 10 minutes until it thickens slightly.  Add the reserved chicken and spoon the sauce over it - heat another minute or 2 before serving.

Serve this over cooked noodles, dumplings or rice.

Nacho Dip (hot)

This is a quick and easy appetizer that appeal to all the vegetarians in our family (& even the non-vegetarians!!!) - add a layer of cooked chili (under the salsa) if you want to add a layer of meat.

Heat oven to 350º - spray a 9X13" pan with nonstick spray.  

Spread an 8 oz. pack of softened cream cheese evenly over the bottom of the pan.

In a small bowl, mix together:

1-1/2 C. salsa (your favorite)

1/4 C. peach preserves

1 C. fire roasted corn

1-1/2 C. black beans

1/4 tsp. granulated garlic powder

few shakes of cayenne (to taste)

Spread over cream cheese.

Top with 8 oz. (2 cups) shredded co-jack cheese.

Bake for 15-25 minutes until cheese is melted and bubbly. Serve with nacho chips or pita chips.

Oreo Cake

Grease a jelly roll pan (cookie sheet with high sides).  Heat oven to 375º.

In a sauce pan, heat 1 C. butter and 1 C. until it begins to boil - whisk in:

2 cups flour

1 tsp. bkg. soda

1/4 tsp. sale

2 beaten eggs

1/2 C. buttermilk

1 tsp. vanilla extract

Pour into pan. Sprinkle 1-1/2 to 2 C. crushed Oreos all over the top - pat down gently.

Bake for 20 minutes (test center of cake with toothpick). Remove from oven & cool

For frosting:

Heat until melted:  1/2 C. butter and 1/4 C. buttermilk

whisk in:

1 tsp. vanilla extract

4 C. Powdered sugar (poss. a little more)

2 Tblsp. heavy cream

Mix thoroughly until it's a good spreading consistency (add more powd. sugar or milk, if needed)

Spread evenly over cooled cake.

Sprinkle with 1 C. mini chocolate chips (semisweet or bittersweet)

and

2 C. crushed Oreos

Meat loaf (2)

Heat oven to 350º

In a large mixing bowl, combine all ingredients:

2 slices white bread

1/2 C. breadcrumbs

1/2 cup milk

2 eggs

2 Tblsp. ketchup

1 Tblsp. bbq sauce

2 Tblsp. worcestershire sauce

1 tsp. soy sauce

1/4 tsp. black pepper

3-4# ground chuck

1# ground pork

1 large (or 2 small) grated carrots

1 onion, grated (about 2/3 cup)

1 stalk celery, grated

1/2 cup grated green or red bell pepper

1/4 tsp. garlic powder

1/2 tsp. Trader Joe's 21 season salute (my favorite non-salt all seasoning!)

1/2 tsp. Lawry's seasoned salt

2 Tblsp. parsley

1/2 tsp. black pepper

Mix together thoroughly with mixer (or with your hands) making sure everything is COMPLETELY incorporated evenly.

In a 9 x 13" pan (spray with nonstick spray or line with foil & spray) form the meat into a loaf shape/rectangle, keeping it pretty even for even cooking.

In a small bowl, mix together and spread on top and sides of meatloaf:

1/4 cup ketchup

1 Tblsp. BBQ sauce

1 tsp. yellow mustard

Chop up 3-4 slices of (raw) bacon and scatter it over the top of the loaf.  Pour a cup of water into the pan.

Bake for 1-1/2 to 2 hrs.  Remove to a rack - cool for 15-20 min. before slicing with a sharp knife.  Make a gravy with some of the pan drippings...yum!!