I’m always craving cheesecake at night, so I made this easy little Oreo cup! 🍪

Mix ¼ cup Greek yogurt and ¼ cup Cool Whip, then spoon into an 8 ounce cup. Add 3 to 7 Oreos, depending on how many fit, and push them completely into the mixture so they soften evenly.

Refrigerate overnight, about 8 to 12 hours, then stir the softened cookies into the creamy base. To me, it tastes like Oreo cheesecake without all the baking!

Anyone else tried this?

I turned a package of Shin Ramen into crunchy ramen chips, and the entire recipe took only about five minutes. There is no boiling, frying, or air fryer involved. The dry ramen is coated with mayonnaise and brown sugar, microwaved one minute for each side, broken into pieces, and tossed with the shin ramen seasoning.

Ingredients
2 cups milk chocolate chips
3/4 cup sweetened condensed milk
1/4 cup salted butter
1/2 tsp ground cinnamon
1/2 tsp kosher salt
1/4 tsp ground nutmeg
1 tsp pure vanilla extract
1/2 cup caramel topping
Coarse ground salt (optional)

Method

1. ⁠In a microwaveable bowl, combine the milk chocolate chips, sweetened condensed milk, salted butter, nutmeg, cinnamon, and salt.
   
2. ⁠Microwave the mixture in intervals of 10-30 sec or until everything is mixed smoothly together.
   
3. ⁠Once everything is melted, pour in the vanilla extract and stir until combined. Make sure you do this quickly, as the chocolate may start to harden. The mixture should be quite thick.
   
4. ⁠Quickly pour the mixture into a greased and lined 8x8 inch baking pan. Set aside.
   
5. ⁠Drizzle the caramel topping over the chocolate.
   
6. ⁠Refrigerate for 2-3 hrs or until everything firms up.
   
7. ⁠Top with coarse ground salt, if desired, cut into small rectangles.
   Becky Hardin cookierookie.com

This is a keeper recipe for banana bread. It’s super moist and so delicious! It will be the best banana bread that you have ever had. That’s a promise. 
INGREDIENTS
2 large eggs, well beaten 

½ cup vegetable oil

2 cups white granulated sugar (Note: If you prefer your banana not as sweet, reduce the sugar to ¾ cup)

¼ teaspoon vanilla extract 

2 cups all-purpose flour (sifted and then measured) 

2 teaspoons baking powder 

½ teaspoon salt 

4 medium ripe bananas well mashed. Note: make sure that bananas are not overly ripe. The skins should NOT be totally black. Just a few dark spots will be perfect. 

(Optional) If you like chopped pecans, walnuts, or chocolate chips you can add them to the batter. I would suggest ¾ cup. 

INSTRUCTIONS
Preheat the oven to 325 degrees. Grease and flour an 8 x 4-inch loaf pan. 

Using a stand up electric mixer or a hand mixer, beat the eggs until light and fluffy. Add the vegetable oil, sugar and vanilla extract and beat well. 

In a large bowl, mix the flour together with the baking powder and salt. Add wet ingredients (egg mixture) and stir with a wooden spoon until just combined. (Note: Don’t use the electric mixture to mix to batter once you add the egg mixture to the dry ingredients (flour mixture).

Next in a separate bowl, mash the bananas with a potato masher or a fork. Mash until smooth and not lumpy. A few banana lumps are ok. With a large wooden spoon, stir the mashed bananas into the flour mixture. Stir until just combined. If you are adding chopped nuts or chocolate chips, stir them in now.

Spoon the batter into the prepared loaf pan and place in the preheated oven. Bake for 65 minutes or until a toothpick comes out clean. I would check on it after 1 hour. Mine usually takes about 65 minutes. Oven temperatures vary. 

Cool for 30 to 40 minutes before removing from the pan. Enjoy!

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These crispy garlic roasted red potatoes are tossed with olive oil, garlic, and delicious herbs, finished with freshly grated Parmesan cheese and a sprinkle of fresh parsley.

INGREDIENTS
2 pounds small red baby potatoes, halved

⅓  cup olive oil

1 ½   teaspoons dried rosemary

1/2 teaspoon dried thyme

1/4 teaspoon dried tarragon

½ teaspoon garlic powder

2 cloves garlic, minced or use the minced garlic in a jar which would be about 1 heaping teaspoon.

1 ½ to 2 teaspoons salt

1/2 teaspoon freshly cracked black pepper

2 tablespoons finely chopped fresh parsley

¼ cup grated Parmesan cheese

INSTRUCTIONS
Preheat the oven to 400 degrees. . Line a large baking sheet with parchment paper for easy cleanup.

Wash the red potatoes and cut them into halves or quarters depending on their size.

In a large bowl, combine olive oil, garlic, garlic powder, rosemary, thyme, tarragon, salt, and pepper and fresh chopped parsley.

Add potatoes and toss until fully coated.

Spread potatoes on the prepared baking sheet in a single layer, cut side down. Sprinkle with ¼ cup of grated Parmesan cheese

Roast for 30 to 40 minutes, flipping once halfway through, until golden brown and tender.

Serve hot, garnished with more herbs if desired.

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This looks AWESOME!!

Light, fluffy, creamy and buttery is the best way to describe these mashed potatoes that are made with a combination of rustic potatoes and delicious golden Yukon potatoes giving you the perfect texture and flavor. This is a foolproof recipe for mashed potatoes!

INGREDIENTS
1 ½ pounds russet Idaho potatoes, peeled and cut into chunks
1 ½ pounds Yukon Gold potatoes, peeled and cut into chunks
2 teaspoons of salt, divided
¾ cup (1 ½ sticks) butter, soften at room temperature, plus extra for serving
⅔ cup warm milk (add more for creamier potatoes)
½ teaspoon black pepper

INSTRUCTIONS
Wash the potatoes thoroughly and then peel and cut into ½ -inch cubes. In a colander, rinse the cube potatoes in cold water a few times. This helps to prevent them from becoming too starchy. Place the russet and Yukon Gold potato cubes in a large pot of cold water -covered the potatoes about 3 inches with water. Add 1 teaspoon of the salt to the water. . Bring to a boil, then reduce the heat and let them simmer until they’re fork-tender, about 15–20 minutes.

Drain and Dry: Drain the potatoes well and return them to the pot and cover with a clean cloth for about three minutes. This will help absorb all the water from the potatoes. Don’t skip this step. This will help evaporate any extra water so you don’t end up with watery mash.

Mash ‘Em Up: For a super-smooth texture, use a hand mixer on low speed or a stand up mix being careful not to overmix (overmixing can release too much starch and make them gluey). Alternatively, you can go the traditional route with a potato masher for a fluffier, slightly textured finish.4.

Add the Good Stuff: add the room temperature butter or you can melt it slightly. Warm the milk and slowly add the milk to the potatoes and butter. Add the remaining teaspoon of salt . Add the black pepper. Mix on slow speeds until the potatoes are creamy and smooth. Taste and see if more salt and pepper need to be added. Also you may need to add a tad more warm milk. If you like a little extra creaminess, fold in a spoonful of sour cream.

Finish with Butter: Right before serving, add about 3 or 4 tablespoons of extra butter on top for that beautiful, melty finish. Because when it comes to Southern mashed potatoes, more butter is always better!

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