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 can (15 oz.) pumpkin (about 2 c.) 1 can (14 oz.) sweetened condensed milk 2 large eggs 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/2 tsp. ground nutmeg 1/2 tsp. salt 1 (9 inch) unbaked pie crust Directions: Heat oven to 425 degrees. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in a medium bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees; bake an additional 35-40 minutes or until a knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Optional toppings: Sour cream topping: Combine 1 1/2 c. sour cream, 2 Tbsp. sugar and 1 tsp. vanilla extract in a medium bowl. After pie has baked 30 minutes at 350 degrees, spread evenly over top. Bake 10 minutes. Streusel topping: Combine 1/2 c. packed brown sugar and 1/2 c. flour in medium bowl. Cut in 1/4 c. cold butter until mixture resembled coarse crumbs. Stir in 1/4 c. chopped nuts. After pie has baked 30 minutes at 350 degrees, sprinkle evenly over top. Bake an additional 10 minutes. Chocolate glaze: Melt 1/2 c. semi-sweet chocolate chips and 1 tsp. shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.
Ingredients: 1 lb. diced, cooked potatoes (or a bag of Simply potatoes) 1/2 c. diced green pepper 2 Tbsp. oil 1/2 lbs. smoked sausage, sliced 1/2 c. shredded cheese Directions: In a large skillet, over medium high heat, saute green peppers and potatoes until the potatoes are golden brown (about 10 minutes). Add sliced sausage and continue to cook until sausage is heated through. Cook a bit longer if you wish your sausage to brown a bit. Turn off heat, sprinkle hash with shredded cheese and cover for 2-3 minutes or until the cheese is melted.
Ingredients: 1 lb. bulk sausage 1/3 c. flour 3 c. milk Pepper to taste Directions: Crumble and cook sausage in a large skillet over medium-high heat until browned. Stir in flour until dissolved and add milk. Cook until it just starts to bubble. Then reduce heat and let simmer, stirring occasionally until thickened, about 2 minutes. Season to taste with pepper. Serve over biscuits.
Ingredients: 1 pkg. (10 oz.) large marshmallows 1 c. canned pumpkin 1/2 tsp. salt 1/2 tsp. ground ginger 1/2 tsp. ground nutmeg 2 c. whipped topping 1 graham cracker crust (9 inch) Additional whipped topping, optional Directions: In a large saucepan, combine the first 6 ingredients; cook and stir over medium heat 8-10 minutes or until marshmallows are melted. Remove from heat; cool to room temperature. Fold in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. If desired, serve with additional whipped topping.
Ingredients: 1 c. butter, softened 2/3 c. packed brown sugar 1/3 c. sugar 1 large egg 1 tsp. vanilla extract 1 c. canned pumpkin 2 c. all-purpose flour 1 1/2 tsp. ground cinnamon 1 tsp. baking soda 1/2 tsp. salt 1/4 tsp. baking powder 1 c. chopped walnuts FROSTING: 1/4 c. butter, softened 4 oz. cream cheese, softened 2 c. confectioners' sugar 1 1/2 tsp. vanilla extract Directions: In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely. In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.
Ingredients: 48 large fresh mushrooms 2 eggs, lightly beaten 1 lb. bulk pork sausage, cooked and crumbled 1 c. (4 oz.) shredded Swiss cheese 1/4 c. mayonnaise 3 Tbsp. butter, melted 2 Tbsp. finely chopped onion 2 tsp. spicy brown or horseradish mustard 1 tsp. garlic salt 1 tsp. Cajun seasoning 1 tsp. Worcestershire sauce Directions: Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredient.s Stuff into the mushroom caps. Place in two greased 9x13 baking dishes. Bake, uncovered, at 350 degrees for 1620 minutes or until heated through.
Ingredients: 6 oz. diet lemon-lime soda 1 1/2 oz. tequila 2 Tbsp. lime juice 1 pkt. (two 5 calorie servings) sugar-free powdered lemonade drink mix 5-8 ice cubes or 1 c. crushed ice Lime slice, optional Directions: Stir together soda, tequila, lime juice and drink mix. For frozen drink, place mixture in blender with ice and blend until smooth. Or simply pour mixture over ice and enjoy. Garnish with lime wedge if you would like. Note~ 115 calories, 0 g. protein, 0 g. fat, 0 g. trans fat, 0 mg. chol., 2 g. carbs., 55 mg. sodium, 0 g. fiber, 0 g. sugar
Ingredients: 4 Tsbp. lemon pepper seasoning blend 4 boneless skinless chicken breasts 8 oz. frozen mixed vegetable medley 2 Tbsp. olive oil Directions: Place chicken breasts and vegetable medley in 2 separate bowls. Toss each with 1 Tbsp. olive oil and 2 Tbsp. lemon pepper seasoning blend. Lay chicken on a 9x9 roasting pan. Place vegetables in an ovenproof casserole dish. Place both in a 375 degree preheated oven and cook 30-45 minutes, turning each after 10 minutes. Plate 4 serving, spooning vegetables over chicken breasts. Delicious with rice.
Ingredients: 3 Tbsp. olive oil 1 yellow onion, chopped 1 large carrot, sliced into thin rounds Salt and fresh ground pepper, to taste 1 garlic clove, minced 4 Tbsp. butter 1/3 c. all-purpose flour 3 c. vegetable broth 1 bottle (12 oz.) beer (do not use dark beer, the soup will be bitter) 1/2 c. heavy cream 1 bay leaf 1 bag (8 oz.) shredded cheddar cheese Chopped fresh parsley, for garnish Directions: Heat olive oil in a large heavy pot over medium heat. Add onion and carrots to the pot and season with salt and pepper. Continue to cook, stirring occasionally until the vegetables are tender; about 6-8 minutes. Add garlic and cook for 1 minute, or until fragrant. Add butter and stir until melted. Add flour and cook, stirring constantly until well blended. Stir in broth, beer and heavy cream. Add bay leaf and cook over high heat and bring soup to a boil. Reduce heat to a simmer, continue to cook, stirring occasionally, until thickened; about 10-12 minutes. Slowly stir in the cheese. Remove from the heat and cover with a lid; set aside for 5 minutes. Remove the lid and stir. Discard the bay leaf. Transfer soup to a blender and puree until completely smooth. Taste for seasoning and adjust accordingly. Ladle into bowls. Garnish with chopped fresh parsley and serve.
Ingredients: 4 c. cooked chopped chicken 2 cans cream of chicken soup 16 oz. sour cream 1 pkt. (1 oz.) Ranch dressing mix 3 oz. bacon pieces 1 c. cheddar cheese 12 oz. egg noodles 1 c. crushed Frito chips Directions: Cook egg noodles according to package directions, drain. Preheat oven to 350 degrees. Lightly spray a 9x13 pan with cooking spray. Combine chicken, soup, sour cream, dressing mix, bacon and cheese. Stir in cooked egg noodles. Pour mixture into prepared pan. Top with crushed Frito chips. Bake for 25-30 minutes, until heated through.
Ingredients: 8 c. apple cider or juice 1 c. caramel flavoring syrup 1/4 c. lemon juice 1 vanilla bean 2 cinnamon sticks (3 inches) 1 Tbsp. whole allspice Whipped cream, hot caramel ice cream topping and cinnamon sticks (3 inches), optional Directions: In a 3 quart slow cooker, combine the apple cider, caramel syrup and lemon juice. Split vanilla bean and scrape seeds; add seeds to cider mixture. Place the bean, cinnamon sticks and allspice on a double thickness of cheesecloth; bring up to corners of cloth and tie with string to form a bag. Add to cider mixture. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag. Pour cider into mugs; garnish with whipped cream, caramel topping and additional cinnamon sticks if desired.
Ingredients; 1/4 c. ketchup 1/4 c. sugar 1/4 c. apple cider vinegar 1/2 tsp. onion powder 1/2 tsp. paprika 1/2 Tbsp. Worcestershire sauce 1/2 tsp. salt 1/2 tsp. pepper (optional) 1/2 c. mild tasting oil Directions: Place all ingredients in a blender and pulse until everything is mixed together. Place in a dressing container or a jar and use over salads or any of your favorite meals (such as taco salads).
Ingredients: 1 large onion, diced 1 Tbsp. canola oil Salt to taste Optional seasonings: black pepper, oregano, cumin, coriander, chopped garlic, hot smoked paprika, chili powder 1 can (28 oz.) whole tomatoes, pureed in the can with a hand blender or in a blender 2 lbs. lean ground beef 1 box macaroni 1 c. each grated cheddar and mozzarella cheeses Directions: Sweat the onions in the oil with a three-fingered pinch of salt. Add the beef and cook it, breaking it up as you do. If your beef is very fatty, you can cook it separately and add it to the pot along with the tomatoes later. Add another three-fingered pinch of salt or two, along with any dry seasonings you want. Add the tomatoes and any fresh seasonings you may be using, bring to a simmer, then reduce the heat to low and cook for an hour. Cook the macaroni in the boiling water until it is half done. Drain it and add it to the tomatoes. Stir it into the sauce. Taste it and add more salt and seasonings if needed. Cover. Let cool. When it has cooled and the pasta has absorbed the tomato juices, transfer it to a large baking dish and cover it with foil. It can sit out for several hours like this, be refrigerated for up to 2 days or frozen for a few weeks. Bake it in a 400 degree oven until it is piping hot (about 45 minutes if it is cold to room temperature). Just before you are ready to serve, remove the foil, cover the macaroni with the cheese and broil until it browns.
Ingredients: 2 cans (14 1/2 oz. each) chicken broth 2 c. water 3/4 lbs. boneless skinless chicken breasts, cut into 1 inch cubes 1 1/2 c. frozen mixed vegetables 1 pkg. (9 oz.) refrigerated cheese tortellini 2 celery ribs, thinly sliced 1 tsp. dried basil 1/2 tsp. garlic salt 1/2 tsp. dried oregano 1/4 tsp. pepper Directions: In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 minutes. Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender.
Ingredients: 2 pkgs. spice cake mix (regular size) 1 ice cream cake cone (about 3 inches tall) 4 cans (16 oz. each) orange vanilla frosting 2 Oreo cookies 1 pkg. (24 oz.) ready-to-use rolled black fondant Directions: Prepare and bake cakes according to package directions, using two 12-cup fluted tube pans. Cool. Cut thin slice off bottom of each cake. Spread one cake bottom with frosting; press flat sides together to form pumpkin shape. Place a ball of foil in the center of the cake to support the "stem". Top with an ice cream cone. Frost cake with frosting. To decorate face: roll out fondant to 1/8 inch thickness; cut into desired shapes for mouth and nose. Remove tops from two Oreo cookies; cut out half circles in filling for eyes. Press cookies and fondant onto cake to make the face.
Ingredients: 3/4 c. butter, softened 1 1/2 c. sugar 3 eggs 1 1/2 c. all-purpose flour 1/4 tsp. baking powder 1/4 tsp. salt 1/2 c. sparking apple cider GLAZE: 3/4 c. confectioners' sugar 3-4 tsp. sparkling apple cider Directions: Preheat oven to 350 degrees. Line bottom of a greased 9x5 loaf pan with parchment paper; grease paper. In a large bowl, cream butter and sugar until light and fluffy. Add egg, one at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cider, beating well after each addition. Transfer to prepared pan. Bake 40-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, mix glaze ingredients until smooth; spoon over top of cake, allowing it to flow over the sides.
Ingredients: 3 celery ribs, chopped 1 c. sliced fresh carrots 3 cans (14 1/2 oz. each) reduced-sodium chicken broth 3 c. cubed cooked chicken breast 1/2 tsp. poultry seasoning 1/8 tsp. pepper 1 2/3 c. reduced-fat biscuit/baking mix 2/3 c. fat-free milk Directions: In a Dutch oven coated with cooking spray, saute celery and carrots for 5 minutes. Stir in the broth, chicken, poultry seasoning and pepper. Bring to a boil; reduce heat to a gentle simmer. For dumplings, combine biscuit mix and milk. Drop by tablespoonfuls onto simmering broth. Cover and simmer for 10-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
Ingredients: 1 pkg. (2 layer size) yellow cake mix 1 pkg. (3.4 oz.) vanilla flavor instant pudding 4 eggs 2/3 c. water 1/2 c. oil 1 tsp. ground cinnamon 1/2 c. plus 2 Tbsp. sour cream, divided 1 lb. Granny Smith apples (about 3 apples), peeled, coarsely chopped 3/4 c. powdered sugar 1 tsp. water Directions: Preheat oven to 350 degrees. Beat the first 6 ingredients and 1/2 c. sour cream in a large bowl with a mixer until blended. Stir in apples; pour into greased and floured 10 inch tube pan or 12 c. fluted tube pan. Bake 1 hour to 1 hour 5 minutes or until toothpick inserted near center comes out clean. Cool cake in pan 15 minutes. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Whisk powdered sugar, remaining sour cream and 1 tsp. water until blended; drizzle over cake. Let stand until glaze is firm.
Ingredients: 1 pkg. yellow cake mix (regular size) 1 1/2 c. quick-cooking oats 1/2 c. packed brown sugar 2 tsp. ground cinnamon 1 large egg 3/4 c. unsweetened applesauce 1 c. finely chopped peeled apple 1/2 c. raisins Directions: In a large bowl, combine the cake mix, oats, brown sugar and cinnamon. In a small bowl, combine the egg, applesauce, apple and raisins. Stir into oat mixture and mix well. Drop by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 degrees for 12-14 minutes or until golden brown. Let stand for 2 minutes before removing to wire racks to cool.
Ingredients: 2 pkgs. (8 oz. each) cream cheese, softened 1/4 c. sugar 1 egg 1 Tbsp. milk BREAD: 3 c. sugar 1 can (15 oz.) solid-pack pumpkin 4 eggs 1 c. canola oil 1 c. water 4 c. all-purpose flour 4 tsp. pumpkin pie spice 2 tsp. baking soda 1 1/2 tsp. ground cinnamon 1 tsp. salt 1 tsp. baking powder 1 tsp. ground nutmeg 1/2 tsp. ground cloves 1 c. chopped walnuts 1 c. raisins 1/2 c. chopped dates OPTIONAL TOPPINGS: 1 c. confectioners' sugar 1/4 tsp.. vanilla extract 2-3 Tbsp. 2% milk Additional chopped walnuts Directions: Preheat oven to 350 degrees. Grease and flour three 8x4 loaf pans. In a small bowl, beat filling ingredients until smooth. In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates. Pour half of the batter into the prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter. Bake 65-70 minutes or until a toothpick inserted in bread portion comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving. Just before serving, if desired, in a small bowl, mix confectioners' sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts.
Ingredients: 2 pkgs. smoked turkey sausage (cut into 1 1/2 inch pieces) 1 1/2 c. barbecue sauce 1 c. apricot jam 2 tsp. Sriracha hot sauce for mild (3-4 tsp. for hot) 1/4 c. water Directions: Combine all ingredients in a slow cooker. Cook on low 5-6 hours. Increase heat to high for the last 30 minutes (or cook on high for 3-4 hours). Stir every hour while cooking to rotate sausages from top to bottom.
Ingredients: 1 c. corn syrup 1 c. sugar 1 c. peanut butter 1 tsp. vanilla 6-6 1/2 c. cornflakes Directions: Measure out cereal into a large bowl. Bring the corn syrup and sugar to a boil for about a minute. Add in the peanut butter and mix until creamy. Add in the vanilla and mix well. Pour the peanut butter mixture over the cereal and mix until the cereal is coated evenly. Drop scoops of cereal on wax paper using a spoon or a cookie scoop. Let harden.
Ingredients 1 pkg. (3 oz.) Jello (any flavor) NOT sugar free 2/3 c. sugar 1 tsp. vanilla 1 egg white Directions: Put all ingredients in the stand mixer with the whip attachment and turn on high. Add 1/2 c. boiling water. Mix for 5-7 minutes. Can use to frost a cake/cupcakes, use on graham crackers, or to top Jello.
Ingredients: 5 1/2 lbs. apples, peeled and finely chopped 4 c. sugar 2-3 tsp. ground cinnamon 1/4 tsp. ground cloves 1/4 tsp. salt Directions: Place apples in a 3 quart slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2 inch head space. Cover and refrigerate or freeze.
Ingredients: 1 can (46 oz.) pineapple juice, divided 1 pkg. (3 oz.) orange gelatin 1 carton (64 oz.) orange juice 1 liter ginger ale, chilled 1 quart orange sherbet Directions: In a saucepan, bring 1 c. pineapple juice to a boil. Stir in gelatin until dissolved. Cool; transfer to a large pitcher or container. Add orange juice and remaining pineapple juice. Chill. Just before serving, pour into a punch bowl; add ginger ale and mix well. Top with scoops of sherbet.
Ingredients: 2 1/2 lbs. baking potatoes 1/2 lb. sliced bacon 2 Tbsp. unsalted butter 1 small onion, finely chopped 2 Tbsp. all-purpose flour 4 c. 2% milk 1/2 tsp. salt 1/4 tsp. black pepper 1/4 tsp. nutmeg 1/4 tsp. cayenne pepper 3 c. shredded white cheddar cheese 4 scallions, thinly sliced 6 tsp. sour cream Directions: Heat oven to 400 degrees. Pierce potatoes with a fork and bake at 400 degrees for 50 minutes until tender. Allow to cool slightly. Scoop potato flesh into a bowl and mash. Meanwhile, cook bacon in a large nonstick skillet until crisp, about 8 minutes. Remove bacon and crumble; set aside. Reserve 2 Tbsp. of bacon fat. In a large pot, add butter and reserved bacon fat. Heat over medium heat. Add onion and cook 3 minutes; sprinkle flour over onion and cook 1 minute. Gradually whisk in milk; stir in salt, pepper, nutmeg and cayenne. Add reserved mashed potatoes and bring to a simmer. Reduce heat to medium-low and simmer 10 minutes, stirring occasionally. Stir in 2 c. of cheese, half the reserved bacon and half the scallions. Heat broiler. Divide soup equally among 6 flame-proof onion soup crocks. Sprinkle remaining cup of cheese over tops of crocks. Broil 4 inches from the heat source for 3 minutes until cheese melts. Garnish each with 1 tsp. sour cream and remaining bacon and scallions.
Ingredients: 3 lbs. plum tomatoes, cored, seeded and diced 1 pkg. (20 oz.) frozen corn kernels, thawed 2 medium onions, chopped 6 cloves garlic, roughly chopped 2 jalapeno peppers, seeded and minced 1/2 c. cilantro, chopped 1 can (5 1/2 oz.) tomato juice (about 2/3 c.) 1 tsp. salt 1/2 tsp. black pepper 1 can (15 oz.) black beans, drained and rinsed Directions: Combine tomatoes, corn, onions, garlic, jalapenos, cilantro, tomato juice, salt and pepper in a 8 quart pot. Bring to a simmer over high heat. Reduce heat to medium and simmer for 10 minutes. Stir in beans and cook for 5 minutes. Cool and spoon into jars. Use within 2 weeks. Refrigerate.
Spaghetti squash can be used as a spaghetti noodle replacement. It is really easy to cook once you know how. There are 2 ways....if you want short noodles cut the spaghetti squash the long way like this picture...
If you want longer noodles, cut the spaghetti squash the shorter way like this picture....
Scoop the seeds out. You can save them to roast like pumpkin seeds if you would like, otherwise you can throw them away. Put the squash, cut side down on a baking sheet (so it does not roll around) and place in a preheated 375 degree oven for 35-40 minutes or until the squash meat is tender. Take the squash out of the oven and flip over so that the steam can escape for about 10 minutes. The squash will still be warm but take a fork and run it along the edge of the squash to create the "noodles". Place those strands in a bowl. You can top with any toppings you want (spaghetti sauce, alfredo sauce, garlic butter etc). Crockpot version: Take the whole spaghetti squash. Wash the outside of the squash. Prick the outside of the squash about 10-15 times and place in a slow cooker crock. Pour 1 1/2 c. water into the slow cooker. Cook on low for 4-6 hours. Remove squash to a cutting board until cool to the touch, 15-30 minutes. Halve the squash (whichever way you want- see above). Scoop the seeds from the cavity and discard them. Shred the meat from the skin with a fork to make the strands.
Ingredients: 2 tsp. butter 1 1/2 lb. white candy coating, coarsely chopped 2 c. pretzels, coarsely chopped 10 Oreo cookies, chopped 3/4 c. candy corn 3/4 c. dry roasted peanuts 1/2 c. milk chocolate M&Ms 1/2 c. Reese's pieces Directions: Line a 15x10 baking pan with foil; grease foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Sprinkle with remaining ingredients; press into candy coating. Let stand for about 1 hour. Break or cut bark into pieces. Store in airtight container.
Ingredients: 1 c. shortening 2 c. packed brown sugar 2 eggs 1 tsp. vanilla extract 3 1/2 c. all-purpose flour 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda 1 tsp. salt 1 tsp. ground cinnamon 1 tsp. ground ginger 1 1/2 c. canned pumpkin FILLING: 1/4 c. all-purpose flour Dash salt 3/4 c. milk 1 c. shortening 2 c. confectioners' sugar 2 tsp. vanilla extract Directions: In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin. Drop by rounded tablespoonfuls 2 inches apart onto greased baking pans; flatten slightly with the back of a spoon. Bake at 400 degrees for 10-11 minutes. Remove to wire racks to cool. For filling, in a saucepan, combine flour and salt. Gradually whisk in milk until smooth; bring to a boil. Reduce heat; cook and stir over medium heat 2 minutes or until thickened. Cover and refrigerate until completely cooled. In a small bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat for 7 minutes or until light and fluffy. Spread on the bottom of half of the cookies; top with the remaining cookies. Store in the refrigerator.
