It dawned on me today to try to bake some homemade chocolate chip cookies. Not the break and bakes you buy at the store, the real deal.
Earlier the week before, inspired by a guest on the show I work on and by a recipe my aunt makes. I bought some Crescent rolls, some lunch meat and some cheeses at Kroger.
Last night I was SUPER hungry and wanted something fast and easy to make.
The time had come to combine all three of the ingredients spoken of above, plus a little sauce for a kick, to make some awesome turkey & cheese roll-ups.
Here are the ingredients:
Here’s how I made them:
1) Unravel crescent rolls onto a baking sheet, and preheat oven to 375. Put a dallop of the dressing on each triangle, spread evenly across the dough:
2) Layer cheese onto triangles (I did half a slice onto each triangle):
4) Normal baking time for crescent rolls is about 13 minutes at 375. After checking at 13 minutes I decided to put it back in the oven for another 5 minutes or so, just to make sure all the dough is cooked (because it’s a thicker circumference)!)
5) Put on your plate and eat up! What I love about this particular combo is you get the garlic taste, balanced with the sweet honey dijon and you get your protein in there too. Yummy, and SO easy to make. And cheap too!
My brother and one of my best friends are coming to town this evening via road trip. Love you both 🙂
In the past day or so, I’ve been envisioning in my head what I could bake them as a “Welcome to Ohio” surprise.
My mind immediately went to Oreo’s.
I’m very, very close with my family. I love my family very much. I love my brother very much, and one of the things we always do together when we see each other is late at night, we watch TV shows, hang out, and have cookies and milk. Usually, it’s between Oreo’s, some sort of chocolate chip cookies (be it Wegman’s brand, Pathmark brand, etc.), some sort of dessert with chocolate in it. We’ve inducted Aisha into this tradition as well. 🙂
So as I LOVE brownies, I thought, why not make some Oreo Brownies?
When I was younger, there was a boxed mix of Oreo Brownies that were probably some of the best brownies I’ve EVER had. I ALWAYS looked forward to those brownies. Soft, moist, fudgy, warm (!) chocolatey brownies, with a glaze on top. Heaven!
But ever since then, I’ve never seen that boxed mix in stores. I’ve seen pre-packaged wannabes (already baked), but nothing compares.
So tonight, I attempt to make some yummy Oreo brownies, via one of my new favorite hobbies, Pinterest. 🙂
Thank you so much, Suburban Coupon Mom, for your post, and for the inspiration!
2 boxes of brownie mix ( I used Ghiradelli) and bought a family sized box of Oreos because they were on sale!!
1/2 Cup of Water
2/3 Veggie Oil
1 sleeve of Oreos crushed
1/2 Stick of Butter
1/2 teaspoon Vanilla
2 Tble spoons of Milk
1 to 1 1/2 cup powder sugar.. add gradually and check for consistancy
I’ve made a few modifications. Instead of using two boxes of brownie mix, I went for one. My favorite go-to brownie mix I’ve been using as my base at the store is Betty Crocker Ultimate Fudge (with Hershey‘s Fudge, yum!)
Mix the brownie mix as per usual using the ingredients listed on the box (water, vegetable oil, egg, fudge packet, mix).
Tonight I decided to use my brownie pan for the occasion. As it has three rows (for easier slicing), I greased the pan with butter, then put some of the mix in my pan.
You could get creative with exactly what kind of Oreo to buy (there are so many flavors now). My brother loves Double Stuf’s, but tonight at Kroger I discovered there are Oreo’s a step up from Double Stuf, called Mega Stuf! (Can you believe it?!) 🙂
I layered a row of Oreos into my pan and then put the remaining brownie mix on top. You’re going to have to make a judgment of how much to put in each row. This time around for me, there wasn’t enough batter left to cover the Oreo’s, but that’s okay. We’ll see how the batter forms around the cookie.
I’m also not following a specific “done” time. My first aim was at 25 minutes at 350. From then on, I kept checking with a fork into the middle (if it comes out clean, it’s done!).
As of 12:53 a.m.: 25 minutes baked at 350 degrees, stuck the fork in, came out a little covered in batter.
Put timer on for 7 more minutes.
Second check: 1:01 a.m. – still not 100 % there yet. Putting on another three minutes.
Third times the charm: 1:05 a.m. – dunzo!
While I’m letting those cool down a bit, I’m starting up the glaze. Instead of making the glaze directly in the pan, I’m going to do another double boiler, only because I don’t want the glaze burning or sticking in a pan.
I mix all ingredients as per the recipe above and put it in the double boiler:
Then, add the confectioners sugar slowly. It’ll turn into the glaze-like consistency, like this:
Let cool, slice up and serve.
Sometimes, you just don’t feel like cooking.
Am I right friends?
I absolutely love cooking, but as a single chickie exploring her new city, I love trying all the different new foodie spots around here. (And by the way, I freaking love Kroger sushi as a meal. Inexpensive, fresh, and a great variety. If you love sushi, you should try it!)
But then there are some times where you want to cook, but you don’t want to spend all your time (and money!) whipping up a fancy dinner.
I’ll admit, that happens to me. One of my latest go-to meals so far here in Dayton is this delicious popcorn chicken (from Kroger) , buffalo style or plain, you throw it in the oven for 20 minutes, and then I either have some salad or pasta with it.
But tonight I wanted something different. Something easy to make, but a step up from popcorn chicken and salads.
I was thinking about what I had already in my kitchen, and how I could enhance it.
My mind went to the two low sodium chunk light tuna cans I had in the cabinet.
My first reaction while sitting in the car looking at this before I go into Kroger: “Whaaaaaat?!” (In excitement!)
The description is what sold me: “Potato Chip Casserole. Easy recipe. Five ingredients. Half hour in the oven. Dinner is served!”
Here’s the recipe from franklymydearmojo.com:
1 bag (12 oz.) potato chips, crushed
1 can Cream of Mushroom soup, undiluted
1 can Cream of Chicken soup, undiluted
1/2 soup can of milk
1 can (12 oz.) chicken or tuna
Well, I modified the recipe for me. There’s now 6 ingredients (the sixth you’ll see later):
A can of cream of chicken soup, a can of cream of mushroom soup, TWO cans of tuna, three big handfuls (that you crush up) of potato chips (I used reduced fat ones), and half a soup can of milk.
Here’s how I made it:
1) Add the can of cream of mushroom soup into a bowl.
2) Test the potato chips (because well, you have to test the potato chips, right? 🙂 )
3) Add the cream of chicken soup can & the three big handfuls of potato chips (don’t forget to crush those with your hands!):
4) Wash and drain the tuna (I always like to do that, especially if its in water or oil):
5) Add the tuna into the bowl:
8) Mix it all up in the bowl!
10) Bake at 350 for 35 minutes (I let it cook a little longer than the recipe says, 30 minutes)
Here’s what it looks like when it’s done:
11) Scoop some in a bowl, add your seasonings (I used some black pepper)
I’ve never had a potato chip casserole before, what I am loving about this dish is that the potato chips when cooked disguise for a mashed potato taste, and then with the tuna, the two soups added in and the dash of cheese and milk, it makes for a rich, hearty, filling dish, that won’t cost you the big bucks, and is super easy to make!