Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 1 pkg. (19.76 oz.) Italian mild sausage links, grilled and coin-sliced 26 oz. tomato basil pasta sauce 1 pkg. (16 oz.) rigatoni pasta 1 large red pepper, chunked and sauteed 2 Tbsp. chopped parsley 3 Tbsp. olive oil 2 garlic cloves, minced Directions: Cook sausage according to package directions, keep warm. Cook the rigatoni according to directions, keep warm. In a large pan, place olive oil and garlic, saute lightly for 30 seconds. Add peppers and cook until crisp-tender. Combine cooked sausage and pasta sauce with peppers and heat until warm. Mix with the pasta or serve immediately.
Ingredients: 3 c. corn Chex cereal 3 c. rice Chex cereal 1/2 bag (7 oz. total) caramels (about 25) 2 Tbsp. butter or margarine 2 Tbsp. milk 1/4 c. semisweet chocolate chips Directions: Mix cereal in a large microwaveable bowl; set aside. In a medium microwaveable bowl, microwave caramels, butter and milk uncovered on high for 2-3 minutes, stirring after each minute, until caramels are melted and mixture is smooth. Pour over cereals; gently stir until evenly coated. Microwave on high for 3-4 minutes, stirring after each minute, until just beginning to brown. Spread on waxed paper to cool. In a small microwaveable bowl, microwave chocolate chips uncovered on high about 1 minutes or until chocolate can be stirred smooth. Drizzle over snack. Refrigerate until set. Store in an airtight container.
Ingredients: 1 can (12 oz.) frozen limeade concentrate 1 1/2 c. tequila 1/2 c. triple sec 2 quarts tonic, chilled 1 pint tangerine, lemon or lime sherbet Directions: Chill 8 glasses. In a pitcher, stir together the limeade, tequila and triple sec. Refrigerate for 30 minutes. Stir the tonic into the limeade mixture. Place 1 scoop of sherbet into each of the glasses and stir in the margarita mix.
Ingredients: 1 c. butter, softened 1 c. sugar 1 c. packed brown sugar 2 eggs 2 tsp. vanilla extract 2 1/2 c. all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 2 c. miniature pretzels, broken 1 1/2 c. flaked coconut 1 1/2 c. milk chocolate M&Ms Directions: Preheat oven to 350 degrees. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients. Shape 1/4 cupfuls of dough into balls; place 3 inches apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.
Ingredients; 1 pouch (1 lb. 1.5 oz.) sugar cookie mix 1/3 c. unsweetened cocoa 1/4 c. butter or margarine, softened 1/4 c. sour cream 1 Tbsp. red food coloring 1 egg 3/4-1 c. cream cheese frosting 1/4 c. chopped nuts Directions: Heat oven to 375 degrees. In a large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until a soft dough forms. Roll dough into 1 inch balls; place 2 inches apart on ungreased cookie sheet. Bake 8-9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire racks. Cool completely, about 15 minutes. Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.
Ingredients: 1 pkg. (20 oz.) refrigerated cheese tortellini 3 c. small fresh broccoli florets 1/2 lb. bacon strips, cut into 1 inch pieces 2 garlic cloves, minced 1 Tbsp. all-purpose flour 1 tsp. dried basil 1/2 tsp. salt 1/8 tsp. coarsely ground pepper 2 c. 2% milk 3/4 c. shredded part-skim mozzarella cheese, divided 3/4 c. grated Parmesan cheese, divided 2 tsp. lemon juice Directions: Preheat oven to 350 degrees. Cook tortellini according to package directions, adding broccoli during the last 2 minutes; drain. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 Tbsp. in pan. Reduce heat to medium-low. Add garlic to drippings in pan; cook and stir 1 minutes. Stir in flour, basil, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until slightly thickened. Remove from the heat. Stir in 1/2 c. mozzarella cheese, 1/2 c. Parmesan cheese and lemon juice. Add tortellini mixture and bacon; toss to combine. Transfer to a greased 9x13 baking dish; sprinkle with remaining cheeses. Bake, uncovered, 15-20 minutes or until heated through and broccoli is tender.
Ingredients: 3 Tbsp. olive oil 5 garlic cloves, minced 1 tsp. each dried basil, thyme and rosemary, crushed 1 tsp. salt 1/2 tsp. Italian seasoning 1/2 tsp. pepper 1 boneless pork loin roast (3-4 lbs.) 8 medium carrots, halved lengthwise 2 medium onions, quartered Directions: In a small bowl, mix oil, garlic and seasonings; rub over roast. Arrange carrots and onions on the bottom of a 9x13 baking pan. Place roast over vegetables, fat side up. Refrigerate, covered, 1 hour. Preheat oven to 475 degrees. Roast pork loin for 20 minutes. Reduce oven setting to 425 degrees. Roast 30-40 minutes longer or until a thermometer reads 145 degrees and vegetables are tender. Remove roast from oven; tent with foil. Let stand 20 minutes before slicing.
Ingredients: 8 c. water 2 c. sugar 3 c. blackberry brandy 1 can (12 oz.) frozen lemonade concentrate, thawed 1 can (12 oz.) frozen grape juice concentrate, thawed 14 c. lemon-lime soda, chilled Directions: In a large bowl, stir water and sugar until sugar is dissolved. Stir in brandy and juice concentrates. Transfer to freezer containers; freeze overnight or up to 1 month. To serve, place about 1/2 c. brandy mixture in each glass; top with 1/2 c.soda.
Ingredients: 1 bottle (750 ml) sparkling white wine 2 1/2 c. white cranberry juice 3/4 c. light or coconut rum 1/3 c. each fresh blackberries, blueberries and raspberries 1/2 c. fresh strawberries Directions: In a large pitcher, mix wine, juice and rum; add fruit. Refrigerate at least 2 hours; serve over ice.
(Courtesy of Bill Pretasky) Ingredients: 1 quart vinegar 3 quarts water 1 c. canning/pickling salt Head of dill (1 per jar) Pinch of alum (1 per jar) 3 cloves garlic per jar Couple chunks of onion per jar Small cucumbers Directions: Wash small cucumbers. Pack in clean jars. In each jar place a head of dill, a pinch of alum, 3 cloves of garlic and a couple chunks of onion. Boil the vinegar, water and salt. Pour into jars and seal. Store in a cool dry place for 2 weeks or longer.
Ingredients: 1 pkg. (10 oz.) frozen unsweetened raspberries, thawed 1/3 c. confectioners' sugar 1/4 c. heavy cream, well-chilled 1 c. vanilla nonfat Greek yogurt 4 ladyfinger cookies Directions: Process half the raspberries in a food processor until smooth. Transfer puree to a fine mesh strainer and strain into a large bowl, pressing liquid out with a rubber spatula. Discard seeds. Whisk in confectioners' sugar. Stir in remaining raspberries. In a chilled medium bowl, whip cream with an electric mixer until soft peaks form. Gently fold in yogurt, then fold in raspberry mixture. Spoon into cocktail glasses and cover with plastic wrap. Chill for at least 1 hour and up to 1 day. Serve with ladyfingers.
Ingredients: 1 tube (13.8 oz.) refrigerated pizza crust 1 lb. boneless skinless chicken breasts, cubed 3 tsp. canola oil, divided 1 tsp. fajita seasoning mix 1 medium sweet red pepper, julienned 1 medium green pepper, julienned 1 medium onion, halved and sliced 1 garlic clove, minced 1/2 c. salsa 1/4 tsp. pepper 1 1/2 c. (6 oz.) shredded reduced-fat Mexican cheese blend 2 Tbsp. minced fresh cilantro Directions: Unroll crust into a 15x10 baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425 degrees for 7-10 minutes or until golden brown. Meanwhile, in a large nonstick skillet, saute chicken in 2 tsp. oil until no longer pink. Sprinkle with seasoning mix; cook 30 seconds longer. Remove and keep warm. In the same skillet, saute peppers and onion in remaining oil for 3 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Remove from the heat; stir in the salsa, pepper and reserved chicken. Spoon chicken mixture over crust; sprinkle with cheese. Bake for 6- 10 minutes or until cheese is melted. Sprinkle with cilantro.
Ingredients: 1 1/2 c. miniature marshmallows 2 c. all-purpose flour 2 c. sugar 1 tsp. baking soda 1 c. butter, cubed 1 c. cherry-flavored cola 3 Tbsp. baking cocoa 2 eggs 1/2 c. buttermilk 1 tsp. vanilla extract FROSTING: 3/4 c. butter, softened 1 c. confectioners' sugar 1 jar (7 oz.) marshmallow cream 2 Tbsp. frozen cherry-pomegranate juice concentrate, thawed Fresh sweet cherries with stems Directions: Preheat oven to 350 degrees. Line bottoms of two greased 9 inch round baking pans with parchment paper; grease paper. Divide marshmallows between pans. In a large bowl, whisk flour, sugar and baking soda. In a small saucepan, combine the butter, cola and cocoa; bring juice to a boil, stirring occasionally Add to flour mixture, stirring juice until moistened. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to the flour mixture; whisking constantly. Pour into the prepared pans, dividing batter evenly (marshmallows will float to the top). Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to wire racks; remove parchment paper. Cool completely. For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in marshmallow cream and juice concentrate on low speed just until blended. Place one cake layer on a serving plate; spread top with 1 c. frosting. Top with remaining cake layer; spread with remaining frosting. Decorate with cherries.
Ingredients: 2 tsp. canola oil 1 pkg. (14 oz.) smoked turkey sausage, cut into 1/2 inch slices 2 cartons (32 oz. each) reduced-sodium chicken broth 4 c. water 1 can (12 oz.) light beer or 1 1/2 c. additional reduced-sodium chicken broth 1/4 c. seafood seasoning 5 bay leaves 4 medium eats sweet corn, cut into 2 inch pieces 1 lb. fingerling potatoes 1 medium red onion, quartered 2 lbs. cooked snow crab legs Pepper, to taste Directions: In a stockpot, heat oil over medium-high heat; brown sausage. Stir in broth, water, beer, seafood seasoning and bay leaves. Add vegetables; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until potatoes are tender. Add crab; heat through. Drain; remove bay leaves. Transfer to a serving bowl; season with pepper.
Ingredients: 2 pkgs. (1/4 oz. each) active dry yeast 1/2 c. warm 2% milk (110-115 degrees) 6 c. all-purpose flour 1/3 c. sugar 2 tsp. salt 1 c. cold butter, cubed 1 1/2 c. warm half-and-half cream (70-80 degrees) 6 egg yolks 1 can (21 oz.) cherry pie filling ICING: 3 c. confectioners' sugar 2 Tbsp. butter, softened 1/4 tsp. vanilla extract Dash salt 4-5 Tbsp. half-and-half cream Directions: In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (the dough will be sticky). Refrigerate covered, overnight. Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll each portion into an 18x4 inch rectangle; cut into 4x1 inch strips. Place 2 strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 inches apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350 degrees. Using the end of a wooden spoon handle, make a 1/2 inch deep indentation in the center of each danish. Fill each with about 1 Tbsp. pie filling. Bake for 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool. For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle icing over each danish.
Ingredients: 1/4 c. orange juice 3 Tbsp. olive oil 2 Tbsp. lemon juice 1 Tbsp. white wine vinegar 1 tsp. orange zest 1 tsp. salt 1/2 tsp. sugar 1/4 tsp. black pepper 2 scallions, finely chopped 1 lb. boneless, skinless chicken breasts 3 c. cooked brown rice 1 c. baby argula 1 c. carrot matchsticks 1/2 c. cucumber matchsticks 2 Tbsp. chopped mint Directions: In a medium bowl, whisk together orange juice, olive oil, lemon juice, vinegar, orange zest, 3/4 tsp. salt, sugar, pepper and scallions. Place chicken in a ziptop bag and add 3 Tbsp. citrus dressing. Seal bag and shake to coat chicken with dressing. Marinate in the refrigerator for 2-4 hours. Heat a gas or stovetop grill to medium-high or the coals in a charcoal grill to medium-hot. Remove chicken from marinade and discard marinade. Grill chicken 7-8 minutes per side or until internal temperature reaches 160 degrees. Slice chicken thinly on the bias. In a large salad bowl, combine rice, arugula, carrot, cucumber and mint. Toss with 4 Tbsp. of the citrus dressing and season with the remaining 1/4 tsp. salt. Serve rice salad with sliced chicken and drizzle with remaining dressing.
Ingredients: 1 lb. bacon 4 Tbsp. bacon fat 4 Tbsp. flour 2 c. milk 1/2 tsp. pepper Salt to taste Directions: Cut bacon into 1/2 inch pieces. Brown bacon in a large skillet over medium heat, about 15 minutes, remove with a slotted spoon and set aside. Measure the grease leftover from the bacon and then add 4 Tbsp. back into the skillet. Over a medium-high heat whisk the flour and let it cook until bubbly, about 1 minute. Add the milk and let the mixture thicken, whisking constantly, about 5 minutes. Lower the heat to medium-low and add the bacon back in, add pepper and salt to taste. Serve immediately.
Ingredients: 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 c. shredded cooked turkey breast 2 tsp. lemon juice 1/4 tsp. salt 1/4 tsp. pepper 1 prebaked 12-inch pizza crust 1 garlic clove, peeled and halved 1/2 c. reduced-fat Alfredo sauce 3/4 c. shredded fontina cheese 1/2 tsp. crushed red pepper flakes Directions: Preheat oven to 450 degrees. In a large bowl, mix the first 5 ingredients until blended. Place crust on an ungreased 12 inch pizza pan; rub with cut sides of garlic. Discard garlic. Spread Alfredo sauce over crust. Top with spinach mixture, cheese and pepper flakes. Bake 8-12 minutes or until crust is lightly browned.
Ingredients: 1/3 c. Miracle Whip or mayonnaise 2 Tbsp. fresh lemon juice 2 tsp. honey 1 tsp. dried basil leaves 1 broiler-fryer chicken (3 1/2 lb.), cut up Directions: Heat oven to 375 degrees. Mix dressing, juice, honey and basil until blended. Place chicken in a 9x13 baking dish; spread with Miracle Whip dressing mixture. Bake for 45 minutes or until the chicken is done (165 degrees).
Ingredients: 1 c. water 1 c. mayonnaise 1 tsp. vanilla extract 2 c. all-purpose flour 1 c. sugar 3 Tbsp. baking cocoa 2 tsp. baking soda FROSTING: 1/2 c. packed brown sugar 1/4 c. butter, cubed 2 Tbsp. milk 1 3/4 c. confectioners' sugar Directions: In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended. Pour into greased 9 inch square or 11x7 baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely. For frosting, in a small saucepan. Cook and stir brown sugar in butter until bubbly. Remove from the heat; stir in milk. Gradually add confectioners' sugar; beat until smooth. Frost cake.
Ingredients: 1 lb. dry spaghetti, broken into quarters 2 c. pre-cooked chicken breast, roughly chopped 1 can cream of mushroom soup, undiluted 1 can cream of chicken soup, undiluted 1/4 c. green pepper, finely diced 1/4 c. yellow onion, finely diced 16 oz. chicken broth 2 c. shredded cheddar cheese, reserving 1/2 c. for later use 1 tsp. season salt Salt and pepper, to taste Directions: Cook spaghetti according to package directions until al dente. Drain. While the spaghetti is cooking, combine the pre-cooked chicken breast, 2 cans soup, green pepper, onion, chicken broth, cheddar cheese and season salt. Mix well. Add cooked spaghetti to chicken mixture and stir to combine. Pour mixture into a greased 9x13 baking dish and top with 1/2 c. reserved cheddar cheese. Bake at 350 degrees until bubbly, about 35 minutes. Note~ This can be prepared the night before and refrigerated until ready to use.
Ingredients: 2 cans (14 1/2 oz. each) Italian stewed tomatoes, undrained 2 cans (14 1/2 oz. each) reduced-sodium beef broth 1 small onion, chopped 1 small green pepper, chopped 1/2 c. sliced fresh mushrooms 1/2 c. sliced pepperoni, halved 1 1/2 tsp. dried oregano 1/8 tsp. pepper 1 pkg. (9 oz.) refrigerated cheese ravioli Shredded part-skim mozzarella cheese and sliced ripe olives Directions: In a 4 quart slow cooker, combine the first 8 ingredients. Cook, covered, on low 8-9 hours. Stir in ravioli; cook, covered, on low 15-30 minutes or until pasta is tender. Top servings with cheese and olives.
Ingredients: 1 bone-in turkey breast (6 lbs.), skin removed 1 medium onion, chopped 1 small green pepper, chopped 1/4 c. chili sauce 3 Tbsp. white vinegar 2 Tbsp. dried oregano or Italian seasoning 4 tsp. beef bouillon granules 12 kaiser or hard rolls, split Directions: Place turkey breast in a greased 5 quart slow cooker. Add onion and green pepper. Combine the chili sauce, vinegar, oregano and bouillon; pour over turkey and vegetables. Cover and cook on low for 5-6 hours or until turkey is tender. Shred turkey with 2 forks and return to the slow cooker; heat through. Spoon 1/2 c. onto each roll. Freeze option: Place cooled meat and juice mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
Ingredients: 6 oz. cream cheese, softened 1 pkg. (15.25 oz.) Oreo Cool Mint Creme cookies, finely crushed (about 4 c.) 3 pkg. (4 oz. each) Baker's white chocolate, broken into small pieces, melted 6 drops green food coloring 2 Tbsp. chocolate sprinkles Directions: Mix cream cheese and cookie crumbs until blended. Shape into 40 (1 inch) balls; place in a single layer in a shallow waxed paper-lined pan. Freeze for 10 minutes. Mix melted chocolate and food coloring until blended. Dip cookie balls, 1 at a time, in chocolate; return to prepared pan. Top with sprinkles. Refrigerate 1 hour or until firm.
Ingredients: 4 boneless skinless chicken breasts Salt and pepper 4 Tbsp. butter 1/2 c. Italian bread crumbs 1/2 c. grated parmesan cheese 1/2 tsp. garlic powder 2 Tbsp. olive oil 1 medium zucchini, sliced 1 medium yellow squash, sliced 1/2 lb. baby red potatoes, cut into fourths Directions: Preheat oven to 350 degrees and lightly spray cooking spray into a 9x13 baking dish. In a shallow dish melt butter. In another shallow dish add bread crumbs, parmesan cheese and garlic powder. Salt and pepper the chicken. Dip into the butter and then coat in the parmesan garlic crumbs. Lay in the baking dish. In a medium-sized bowl add zucchini, yellow squash and potatoes. Toss in the olive oil. Add salt and pepper and remaining parmesan garlic bread coating. Lay on the sides of the chicken in the pan. Bake for 30-40 minutes or until chicken is cooked throughout and the vegetables are tender. Note~ When I made this I put the vegetables on a second pan because I made extra vegetables and an extra chicken breast.
Ingredients: 2 Tbsp. cream cheese, softened 2 thick slices cinnamon-raisin bread 2 Tbsp. strawberry jam 1 egg 1 Tbsp. butter Maple syrup, optional Directions: Spread cream cheese on one slice of bread. Spread jam on the other slice; place jam side down over the cream cheese. In a shallow bowl, beat egg. Dip both sides of bread into egg. In a skillet, melt butter; cook bread for 3-4 minutes on each side or until golden brown. Serve with syrup if desired.
Ingredients: 1 large boneless skinless chicken breast (12 oz.) 4 slices turkey bacon 1 lb. tomato and spinach farfalle (bowtie pasta) 2 Tbsp. all-purpose flour 2 c. fat-free milk 1 can (10 3/4 oz.) 98% fat-free condensed cream of chicken soup 1/2 tsp. garlic salt 1 1/4 c. shredded reduced-fat Mexican cheese blend Directions: Heat broiler. Coat a 2 quart broiler-proof baking dish with nonstick cooking spray. Place chicken breast on a greased broiler pan and broil 4 inches from the flame for 6-7 minutes per side until internal temperature registers 160 degrees. Remove to plate and cut into 1/2 inch pieces. Keep warm. In a large nonstick skillet over medium heat, cook bacon about 5 minutes until crisp. Chop and reserve. Cook pasta following package directions, about 12 minutes. Drain. Stir flour into milk and combine with soup and garlic salt in a medium-size saucepan. Simmer for 2 minutes until thickened; stir in 3/4 c. of cheese. Return pasta to pot and stir in chicken and soup mixture. Spoon into prepared baking dish and top with bacon and remaining 1/2 c. cheese. Broil 4 inches from flame for 2-3 minutes or until heated and lightly browned on top. Serve immediately.
Ingredients: 1 large onion, cut into wedges 1 c. apple juice 1 bay leaf 1 corned beef brisket with spice packet (2 1/2-3 lbs.), cut in half 1 small head cabbage, cut into wedges Directions: Place the onion in a 5 quart slow cooker. Combine the apple juice, bay leaf and contents of spice packet; pour over onion. Top with brisket and cabbage. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf before serving.
Ingredients: 1 Tbsp. oil 4 small boneless skinless chicken breasts (1 lb.), pounded to 1/2 inch thickness 1 Tbsp. finely chopped red onions 1 c. orange juice 2 tsp. cornstarch 1 Tbsp. brown sugar 1/4 c. mango chipotle vinaigrette dressing 4 thin naval orange slices 1 Tbsp. chopped Italian parsley Directions: Heat oil in a large skillet on medium-high heat. Add chicken; cook 3 1/2-4 minutes on each side or until done. Transfer chicken to plate; cover to keep warm. Add onions and orange juice to skillet; bring to a boil. Simmer on medium heat for 2 minutes; stirring occasionally to scrape browned bits from bottom of skillet. Whisk cornstarch, sugar and dressing until blended. Add to skillet; cook and stir 30 seconds or until thickened. Add chicken (with juices) and orange slices; cook 1 minute or until chicken is heated through. Place chicken on platter; top with orange slices and sauce. Sprinkle with parsley.
Ingredients: 25 peanut butter sandwich cookies, divided 1/4 c. butter or margarine, melted 1 pkg. (8 oz.) cream cheese, softened 1/2 c. creamy peanut butter 1 c. cold milk 1 pkg. (3.4 oz.) vanilla flavor instant pudding 2 1/2 c. thawed whipped topping, divided 3 oz. Baker's semi-sweet chocolate Directions: Line a 9 inch square pan with aluminum foil, with ends of foil extending over the sides. Finely crush 24 cookies. Mix with butter; press onto bottom of prepared pan. Beat cream cheese and peanut butter in a medium bowl with a whisk until blended. Add milk and dry pudding mix; beat for 2 minutes. Stir in 1 c. whipped topping; spoon over crust. Refrigerate until ready to use. Microwave remaining whipped topping and chocolate in a microwaveable bowl on high for 1 1/2 -2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely. Spread chocolate mixture over pudding layer in pan. Chop remaining cookie; sprinkle over chocolate mixture. Refrigerate 4 hours or until firm. Use foil handles to lift dessert from pan before cutting.
