Friday, January 8, 2010

"Macaroni Grill" Bread

1 T. yeast
1 T. sugar
1 c. hot water

Let sit and rise about 15 minutes.

Slowly add:

1 1/2-2 1/2 c. flour
1 T. rosemary
1 t. salt

Let rise in bowl until double the size. Divide into 2 portions, place on greased baking sheet. Let rise again. Bake at 400 degrees for 15-20 minutes, or until top is golden brown. When out of oven, melt butter all over the top and sprinkle with salt.

Oreo Cream Cheese Pie

35 Oreo cookies, finely crushed (about 3 cups)
6 Tbsp. butter, melted
1 pkg. (8 oz) cream cheese, softened
1/4 c. sugar
2 Tbsp. cold milk
1 tub (12 oz) Cool Whip, thawed and divided
3 1/4 cups cold milk
2 pkg. (4 oz. serving size each) chocolate flavor instant pudding
(candy canes)
(small carton fresh whipped cream)

Mix crushed cookies and butter in medium bowl. Press firmly onto bottom of 13 x 9-in. baking dish (or divide evenly between 2 pie pans). Refrigerate 10 minutes.

Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl with wire whisk until well blended. Gently stir in 1 1/4 cups of the whipped topping. Spread over crust.

Pour 3 1/4 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour over cream cheese layer. Let stand 5 min. or until thickened. Drop remaining whipped topping by spoonfuls over pudding; spread to cover pudding.

Refrigerate at least 4 hr. Cut into 24 squares. Store leftover dessert in refrigerator. Makes 24 servings (1 square each). Top each square with crushed candy canes.

*When I made this I skipped the top layer of Cool Whip and I served it with fresh whipped cream and crushed candy canes.