Friday, August 29, 2014

Peanut Butter Oreo Cheesecake

Oh. My. Doesn't this look mouth-watering? I found it at This Gal Cooks, a wonderful site you should really take a look at. The recipe is below, but for more pics and a step-by-step tutorial, click on the link to go to the recipe's location on the site.

Peanut Butter Oreo Cheesecake

Prep time
Cook time
Total time
Recipe type: dessert
Serves: 8-12
For the crust
  • 1½ C ground Oreo cookies (about 21 cookies)
  • 2 tbsp granulated sugar
  • ⅓ C butter, melted
For the filling
  • 3 8oz packages of ⅓ less fat cream cheese
  • 1 C creamy peanut butter (do not use natural)
  • 1 C granulate sugar, divided (3/4 C, ¼ C)
  • 3 large eggs, room temp
  • 1 tsp vanilla extract
  • 9 crushed Oreo cookies
For the topping
  • 10 crushed Oreos
  • Hot fudge sauce for drizzling
  • 9 inch springform pan
  • Aluminum foil
  1. Preheat oven to 325 (300 for dark pans)
  2. Make the crust by combining the melted butter and the ground Oreo cookies. Mix in the butter until well incorporated and all of the ground cookies are moist. Press the mixture into the bottom of a 9 inch springform pan.
  3. In the bowl of a stand mixer, beat together the cream cheese, ¾ C granulated sugar and the vanilla extract on medium speed. Add the eggs one at a time, beating between each addition. Mix in the 9 crushed Oreos and then remove 1½ C of the batter from the mixing bowl and set aside. To the remaining batter, add the peanut butter and the remaining ¼ C sugar and mix on low until well incorporated.
  4. Pour half of the peanut butter batter over the crust and carefully even out and smooth with a spoon. Pour half of the plain batter over the peanut butter layer and carefully even out and smooth with a spoon. Repeat this process until the remaining batter is used. The final layer should be the plain batter.
  5. Bake at 325 degrees for 55 minutes or until the center is slightly jiggly. If the top of the cheesecake starts to darken too much, cover with aluminum foil.
  6. After baking, remove the cheesecake from the oven and allow to cool in a fridge overnight. Once cooled, top with the 10 crushed Oreos and then drizzle with the fudge sauce.
My cheesecake slightly cracked on the top. I know there are methods that you can use to prevent this from happening. Unfortunately, I did not use one of those methods as my pumpkin pie cheesecake has never cracked.

If your cheesecake cracks, have no fear! The Oreo topping will cover the crack!

Wednesday, August 27, 2014

SEC Football and Food!

It's football time! We do it up big in the SEC. That means chicken wings, barbecue, hot dogs; and lots of socializing! Some of my other favorite game foods: guacamole sloppy joes broccoli cheese soup nachos pizza brownies cupcakes chili What is your favorite football food?

Tuesday, August 26, 2014

Amish Italian By Request

This is the kind of thing that happens when you let a man plan supper.

Me: What would you like for supper?

DH: I was thinking about egg noodles with a can of tomato sauce.

Me: !!

DH: Why not?

Me: No reason why not. No reason. No reason on earth why not.


But I cooked some of Yoder's Amish egg noodles and I doctored up some tomato sauce with garlic, basil, oregano, and onion.

DH: Maybe a little cheese on top.

Me: Now you're talkin'.

It wasn't bad.

We had some left over, so I heated it up last night and topped it with a "sauce" of mushrooms and Roma tomatoes and yellow tomatoes, with MOAR CHEEZ on top. Fried yellow squash on the side.

Mighty tasty.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Wednesday, August 20, 2014

To Keurig or Not?

I am never one to need or particularly desire the best and newest. So, I am just know beginning to think I need a Keurig coffee maker. My friends have had them, and raved about them for years. What has finally made me think I must have one? I realize that my kids can safely and easily make their own iced and hot teas, lemon aide, ciders and other drinks. Mommy has her coffee and the kids will WANT to make their own drinks...a win/win!

Tuesday, August 19, 2014

Another #Vegan Feast. YES, ANOTHER ONE!

I subscribe to The Humane Society's Meatless Monday Recipe of the Week. This one came this week, and I made it (mostly) and love it! Good thing, since it made enough to feed a small nation, even though I reduced the amount of rice. It says it serves 6, but I think it meant 6 working field hands.

Here is how I made it, with the HSUS version noted.
  • 1 teaspoons cumin seeds
  • 1 1/2 Tablespoons poppy seeds [They said 2. Seriously? TWO?]
  • 2 Tablespoons oil [They said 1 teaspoon. As if.]
  • [2 jalapenos or serranos, cut into rings or finely minced (seeds removed if you want the dish to be less spicy) --Or LEAVE THEM OUT]
  • 1/4 cup peanut butter [They said 1 Tablespoon sugar or jaggery and 1/4 cup roasted peanuts, coarsely powdered. So I'm like: Uh-huh -- peanut butter]
  • salt to taste
  • 1 medium eggplant, cut into small pieces
  • 2 cups hot water [They said 3 cups.]
  • 1 cup jasmine rice, soaked in water for 30 minutes, then drained [They said 1 1/2 cups basmati rice.]
  1. Heat the oil in a skillet over medium. Add the cumin seeds, and when they sputter, add the poppy seeds [peanuts, peppers, and sugar or jaggery -- if using peanut butter, don't add it now; save it for later].
  2. Saute the mixture until it is toasted and begins to brown, about 2 minutes.
  3. Add the eggplant pieces and mix them well. Now, add 3 cups of hot water. This is where I added the peanut butter. When the water comes to a boil, add the rice. Add salt to taste.
  4. Bring the mixture back to a boil. Then cover it with a tight-fitting lid, turn the heat to low and let the rice cook for 15 minutes. After 15 minutes, turn off the heat and let the pan stand for at least another 10 minutes.
  5. Fluff up the rice with a fork.
I also rolled some bread dough out flat and baked it in oil at 450F for about 20 minutes.

We'll be eating this stuff for the next month. Lucky for us it's so good!

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, August 15, 2014

Fluffernutter Cake


How good does this look?!

Fluffernutter Cake

Here is the recipe, but I urge you to go to Sally's Baking Addiction to get all the information and the step-by-step directions for making this cake...which Sally says is EASY, by the way. :)



  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) dark brown sugar
  • 2 large eggs
  • 2/3 cup (170g) creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cups (160g) all-purpose flour (careful not to overmeasure)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk*

Marshmallow Frosting

  • 7.5 oz (1 cup; 213g) container marshmallow creme (Fluff)
  • 8 oz (225g) cream cheese, softened to room temperature*
  • 1/2 cup (60g) confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 8 Reese's Peanut Butter Cups, chopped (optional)


Preheat oven to 350F degrees. Spray a 9x2 inch cake pan (or 9-inch springform pan) with nonstick spray. Set aside.
Make the cake: Using a handheld or stand mixer, beat the butter and brown sugar together on medium speed in a large bowl until creamed. About 2-3 minutes. Add eggs, one at a time, and beat until combined. Scrape down the sides of the bowl as needed. Add the peanut butter and vanilla extract, beating for about 2 full minutes. Set aside.
In a medium sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. Batter will be thick. Add the buttermilk and mix until just combined, do not overmix.
Spoon the batter into the prepared cake pan. Bake for 20 minutes. Remove from the oven and loosely cover with aluminum foil. Bake for an additional 12-13 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool completely in the pan on a wire rack.
Make the frosting*: In a medium sized bowl, beat the cream cheese on medium-high speed until smooth and creamy. Turn off the mixer, add the marshmallow creme and beat on low speed for 1 minute. Slowly add the powdered sugar and vanilla extract and beat for 1 minute. Add the salt and continue to beat. Add more powdered sugar if you'd like the frosting to be thicker. Add more salt to cut that extra sweetness.
Remove the cake from the pan by inverting it onto a large plate or cake stand. Frost the cake as desired. There will be leftover frosting depending how much frosting you use. Decorate with chopped Reese's Cups. Cake stays fresh (covered) at room temperature or in the refrigerator for 4 days.  Frost immediately before serving.

Wednesday, August 13, 2014

So Simple it's Ridiculous!

Cutting melons always creates a big, sticky mess. This summer, I have discovered the simplest solution to this problem. I spread plastic grocery bags on my counter and cut the melon on top of the bags. When I am done, the bags go into the trash. My counter is clean and I have done my part to recycle plastic bags!

Tuesday, August 12, 2014

A Vegan Feast: Add Meat As Desired

Here's what we had the other night. OH, how I love summer!

There's the Queen of Foods: fried green tomatoes. I slice them, soak them in salt water, dredge them in seasoned flour, and fry them in oil.

There's green beans and potatoes with plenty of butter.

There's roasted baby okra (say it with me, now: POOOooor little okra!), tossed in oil and sprinkled with salt and baked at 450 for almost an hour.

I'm thinking a big ol' slab o' ham would be mighty tasty alongside that, or a couple of pieces of fried chicken. Mm-mm! Make you wanna slap yo' granny.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, August 8, 2014

Mini Pumpkin Cinnamon Rolls

Easy Mini Pumpkin Cinnamon Rolls

I zeroed in on this recipe because it contains three of my favorite things: easy, pumpkin, and cinnamon. And also rolls.

The original recipe, along with a step-by-step photo tutorial, is at the blog Two Peas & Their Pod. Click on the link above to go to the recipe. If you're a foodie, you will likely love the blog. Fortunately, the social media links are listed for your convenience.


For the pumpkin cinnamon rolls:
1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1/4 cup pumpkin butter (I use Trader Joe's brand)
3 tablespoons brown sugar
1 teaspoon ground cinnamon
For the cream cheese frosting:
3 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioner’s sugar
1/2 teaspoon vanilla extract
1 tablespoon milk (more if you like a thin frosting)


1. Preheat oven to 375 degrees F.
2. Unroll sheet dough into one large rectangle. Spread pumpkin butter evenly over the dough. Evenly sprinkle brown sugar and cinnamon over the pumpkin butter.
3. Starting with short side of the rectangle, roll up into a log. Using string, dental floss, or a serrated knife, cut the roll into 10 slices. Place slices, cut side down, in a greased 8 x 8 baking dish.
4. Bake 18 to 20 minutes or until golden brown. Let cinnamon rolls cool in pan for 5 minutes.
5. While the cinnamon rolls are cooling, make the cream cheese frosting. In a medium bowl, stir together cream cheese and butter until smooth. Whisk in the confectioner's sugar, vanilla, and milk. If the frosting is still too thick, add a little more milk and whisk until smooth.
6. Spread frosting over cinnamon rolls and serve! I always have leftover frosting, but use as much as you like:)

Note-if you can't find the Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet you can use regular Pillsbury crescent rolls. Just press the dough together to form a large rectangular sheet. I use Trader Joe's pumpkin butter, but you can use any brand or make your own.

Wednesday, August 6, 2014

Frosty Mug

It is National Root Beer Float Day. If you have an A&W near you, go get yourself a frosty mug. If you do not live near an A&W, make your own root beer float at home. I can really get excited about this national observance! Raise your mug to root beer floats.

Tuesday, August 5, 2014

Penne For Your Thoughts

Ouch! Okay, okay, I apologize! Yes, I pun. Badly.

But I cook pretty well, on the whole.

Last night, we had whole wheat penne rigate with homemade sauce -- kinda sorta. I'm not sure it counts as homemade if you start with a can of diced tomatoes, as I did.
  • diced tomatoes
  • minced fresh oregano
  • minced fresh parsley
  • garlic-infused olive oil
  • salt
  • onion powder (because DH can't eat onions)
  • water
  • grated or shredded cheese
 Combine all ingredients except cheese in a saucepan and simmer, stirring frequently and adding water to keep it from scorching, until tomatoes are soft. Mash the soft tomatoes and continue to simmer until the sauce is kind of thick. Add cheese and stir to melt, or wait and sprinkle over the dish at the end.

Meanwhile, cook the pasta according to package directions. Drain and put into a bowl. Top with sauce.


Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, August 1, 2014

Ultimate Peanut Butter and Chocolate Brownies

If you love peanut butter and chocolate (why, yes, I do!), then you must check out this recipe for Ultimate Peanut Butter and Chocolate Brownies. I could give you the recipe, but instead I'm going to post this photo. You'll want to go to the site and get the step-by-step tutorial! Yum!