Welcome back to the Chef Mother for another week of awesome recipes.
OMW I had such a laugh at Akira last week Thursday night... she's a total martial arts freak and adores kung fu type movies and pretty much anything to do with martial arts. Having said this; Akira decides she's going to be a female Bruce Lee and practice kung fu kicks outside......here I add that I was quite entertained watching her try to kung fu the hell out of my old mop (Idve been quite upset if it had been my new mop even though she was struggling to connect her foot to the old one anyhow)....UNTIL - she finally connected the kick and turned to look at me triumphantly and goes "YES! Mom; I DID IT!" At which time the mop decided on its revenge while her back was turned and fell forward; landing squarely on her head like a weird spaghetti type wig;(*SNIGGER SNIGGER*) she screamed like someone was attacking her,(*LOUD CHUCKLE*) farting quite loudly out of pure fright while flailing her arms wildly at the mop's clever sneak attack and simultaneously shouting at me: "Its not funny, mommy!".(*HILARIOUS GUFFAWS OF MIRTH*)
By this time I thought I was going to die from lack of oxygen on account of me literally ROTFLMAO. Through the hiccups of my laughter I still managed to ask her (with tears running down my cheeks): "what kind of fighting style is that?". To which she quite cheekily (and sulkily) replied: "Its Martial Farts; mommy!". I laughed so loud I thought I'd cracked a rib. Aaah well; she's earned a whole new respect for mop's for sure...you should see the way she gives it a beady eye and a wide berth whenever she's playing outside now. Bet that mop is smiling pompously under its sneaky spaghetti wig ;-D
After this nice anecdote I also want to send a shout out to my aunt Judes and say HAPPY BIRTHDAY TO YOU with a big hug and kiss and a God Bless too! Mega love aunty Judes and enjoy this special day; love to you. <3
And with that; here are today's flippen awesome recipes:
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips
1. Begin by crushing 36 Oreo cookies. I used my Manual food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin or meat mallet. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the oreo crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
6 tablespoons butter
1 1/2 cups semi-sweet chocolate chips
2 1/2 cups crispy rice cereal
1 (8 ounce) package cream cheese, softened
1 cup sweetened condensed milk
3/4 cup creamy peanut butter
1 teaspoon vanilla
2 tablespoons lemon juice
1 cup frozen whipped topping, thawed
2 tablespoons hot fudge sauce
2 tablespoons creamy peanut butter
1 In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.
2 Press into the bottom and up the sides of a 9-inch springform pan. You could use a pie pan but I've found that a springform pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).
3 In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.
4 Add vanilla and lemon juice and mix until combined.
5 Gently fold in the whipped topping. Pour filling into the prepared crust.
6 Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.
7 Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter and chocolate candy bars.
Just what we need to get this schweeeet week on a role eh!
See ya'll tomorrow peeps
Chef Shants (mother of the Kung Farts Master) xxxxx