Chocolate Covered Oreo Cake

This was the featured dessert at our Easter celebration and it was a HUGE hit! Fun to look at but even better to eat, and super easy to make, it would be a great birthday cake or a wonderful ending to any special occasion. The cake is from a box mix, but you could easily sub your own recipe to improve on it further!

Start by baking the cakes as the package directs in two 9 inch pans. Let the cakes cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely. While they cool, you can prepare the filling. First, crush the oreos. I found it best to do this in a big baggie, using a rolling pin. You want them coarsely chopped, and not pulverized, and when I used my food processor the crumbs were way to small. (On the bright side, I know have the crushed cookies for a pie crust!)

In a small mixing bowl, beat together the cream cheese and sugar until well mixed. Then fold in the whipped topping and the cookies.



Place one of the cake layers on a cake plate and spread with the filling.



Then top with the second cake layer.



Now use a spatula to gently straighten the filling edges so it looks more like an Oreo, and less like a big mess.



For the topping, combine the chocolate and butter in a small bowl that you can put in the microwave.



Heat it at about 50% power for 1 minute at a time, stirring between each heating, until the butter is melted and the chocolate is soft. Then stir, stir, stir, until the chocolate is completely melted.



Transfer the topping to the top of the cake



and spread it just to the edges.



Let the topping set for at least 10 minutes.



If you're not going to serve the cake right away, you'll want to keep it refrigerated. (Also, keep any leftovers refrigerated.)

One year ago: Asian Honey BBQ Tilapia
Two years ago: Bistro Mac & Cheese
Three years ago: Hearty Wild Rice Soup

Find more great ideas at Cast Party Wednesday, Whatcha Whipped Up Wednesday, What's Cooking Wednesday, Wednesday Extravaganza, What's Cooking Wednesday (#2), Wicked Good Wednesdays, Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2).

Chocolate Covered Oreo Cake

1 pkg.(2-layer size) devil's food cake mix (and oil and eggs as package directs)
4 oz. Semi-Sweet Chocolate
1/4 cup butter
1 pkg. (8 oz.) cream cheese (low fat is ok), softened
1/2 cup sugar
2 cups thawed whipped topping
12 chocolate sandwich cookies (oreos), coarsely crushed

Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 minutes, then invert onto wire racks; gently remove pans. Cool cakes completely.

Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies. Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Use a spatula to "straighten" the filling edges.

Microwave chocolate and butter in small microwaveable bowl on 50% power for one minute, stir, then repeat, until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes then spread the top cake with chocolate glaze; let stand 10 minutes or until firm. Keep refrigerated. Serves 16.

Chicken Cordon Bleu Casserole

Are you staring at tons of leftover ham today? Or turkey? Or do you need a great idea for dinner tonight? Look no further. This delicious casserole has all the wonderful salty, cheesy taste of chicken cordon bleu, combined with yummy pasta and finished with a crispy breadcrumb topping. Although it's not the most picturesque dish on the planet, it was a big hit with guests at my house and will be at your house, too.

Start by cooking the pasta in a large pot of boiling water. Then cut up the ham, chicken and cheese.



Melt the butter in a large saucepan or dutch oven over medium heat, and then add the flour and cook and stir until bubbly. Gradually add the milk,



and cook and stir until the mixture thickens. Stir in the lemon juice, mustard,



paprika,



salt and pepper. Drain the pasta and place it in a lightly greased 9x13 baking dish. Top with the ham, chicken and cheese.



Pour the sauce over the pasta and meat mixture. To make the topping, combine the melted butter and panko and stir until combined.



Add the seasoned salt and parsley,



then sprinkle over the top of the casserole.



Bake for 30-40 minutes or until topping is golden and filling is bubbly. What a great use for leftovers!

One year ago: Ham and Asparagus Casserole
Two years ago: Triple Treat Torte
Three years ago: Roasted Vegetable Pizza

Find more great ideas at Mop it up Monday, Mix it Up Monday, Melt in Your Mouth Monday, On the Menu Monday, Seasonal Inspiration, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Tasteful Tuesday, Totally Tasty Tuesday, Tuesday Talent Show, Clever Chicks.

Chicken Cordon Bleu Casserole

Casserole:
12 oz. small pasta shapes (like penne or rotini)
4 Tbsp. butter
4 Tbsp. flour
3 cups milk
1 Tbsp. lemon juice
1 tsp. dry mustard
1 1/2 teaspoon salt
1/2 teaspoons paprika
1/4 teaspoons pepper
4 oz. swiss cheese, cut into chunks
2 cups shredded cooked chicken
2 cups diced ham

Topping:
3 Tbsp. butter
1 cup panko bread crumbs
3/4 teaspoons seasoned salt
1 1/2 teaspoon parsley

Cook the pasta until al dente in a large pot of boiling water. Drain, and pour into a lightly greased 9x13 baking dish.

Melt the butter in a large saucepan or dutch oven over medium heat, and then add the flour and cook and stir until bubbly. Gradually add the milk and cook and stir until the mixture thickens. Stir in the lemon juice, mustard, paprika, salt and pepper.

Layer the ham, chicken and cheese over the pasta in the baking dish, then pour the sauce over all.

To make the topping, combine the melted butter and panko and stir until combined. Add the seasoned salt and parsley, then sprinkle over the top of the casserole.

Bake at 350 30-40 minutes or until topping is golden and filling is bubbly. Serves 8-10.

Creme Egg Brownies

I am a huge fan of Cadbury Creme Eggs, and usually manage to have one (or two) each Easter season. So I was excited to find this recipe for Creme Egg Brownies. These brownies are NOT made with creme eggs, instead, they are modeled after a creme egg. A rich, milk chocolately brownie is topped with a sweet creamy filling and then finished off with chocolate glaze. It's hard to say which is better, the brownie or the actual creme egg. I better commence with the taste testing.

For the brownies, combine the cocoa, flour



and salt in a small bowl and set aside.

Chop the chocolate, and combine it with the butter in a medium glass bowl.



Microwave the chocolate and butter at 40% power at 45 seconds intervals, stirring with a rubber scraper between heating sessions.

Make sure you only melt the chocolate until it is barely melted. If it gets too hot, it will seize up. (If you prefer, you can melt the chocolate in a double boiler.) Add the brown sugar and white sugar,



and whisk until well combined and chocolate starts to cool. Stir in the vanilla and beaten eggs



then sprinkle the flour and cocoa mixture over the top



and gently fold in with a spatula just until combined. Pour the batter into a parchment paper-lined 8-inch pan.



Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.

For the filling, cream together the corn syrup, butter and salt until smooth. Gradually add the powdered sugar and continue beating until smooth. Add a little milk if the mixture needs some help coming together (but just a Tbsp - not more!).

Spread about 3/4 of the filling over the cooled brownies.



Add 2-3 drops of yellow food coloring to the remaining filling.



Stir well to combine, then dollop over the white filling



and carefully spread with a spatula.



Refrigerate for at least two hours to let the filling set.

For the glaze, combine the milk chocolate and butter in a small bowl



and melt, again using 40% power and about 30 seconds per interval - it might only take two heatings this time.

Stir until smooth then spoon the chocolate over the filling.



Carefully spread the chocolate out to the edges. I found it easiest to remove the brownies from the pan and fold down the paper a little to make it work.



Return the brownies to the fridge for overnight. (This is torture but you can do it!) Remove the brownies from the pan and cut into four rows



and four columns. Don't let them sit out too long or the filling will get runny. Although that's ok. Real eggs are runny, too!



Enjoy these, and all your Easter treats. But remember the reason we celebrate this weekend - our risen Lord and Savior, Jesus Christ!

One year ago: Monkey Bread Muffins
Two years ago: Shrimp Enchiladas
Three years ago: Brussels Sprouts with Garlic Butter and Almonds

Get more great ideas at Cast Party Wednesday, Whatcha Whipped Up, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, Full Plate Thursday, Thursday's Treasures.

Creme Egg Brownies

Brownies:
2/3 cup flour
2 tablespoons dark or dutch processed cocoa powder
1/2 teaspoon salt
6 ounces milk chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into cubes
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, at room temperature, lightly beaten
1 teaspoon vanilla extract

Cream Filling:
1/4 cup light corn syrup
2 tablespoons unsalted butter, room temperature
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar
1 Tbsp. milk, if necessary

Glaze:
3 ounces milk chocolate, chopped
2 tablespoons unsalted butter, cut into cubes

Whisk together flour, cocoa, and salt in a small bowl and set aside.

Melt chocolate and butter in a medium-large bowl in the microwave at 40% power, at 45 second intervals, stirring between each heating. Do not overheat or chocolate will seize. This should take about 3 intervals, and you can stir the remaining lumps out which will melt easily.

Whisk in sugar and brown sugar and stir until dissolved and mixture has cooled slightly.

Whisk in eggs and vanilla extract until just combined. Sprinkle flour mixture over top and fold in to chocolate mixture using a large rubber spatula until just incorporated. Pour into an 8x8 inch pan that is lined with parchment paper.

Bake at 350 for 25 to 30 minutes or until toothpick inserted into the middle comes out clean. Transfer pan to a wire rack and allow to cool completely.

For cream filling, beat together corn syrup, butter, vanilla, and salt on medium-high speed until smooth. Add powdered sugar, a little bit at a time, mixing until creamy. Dump 3/4 of the cream mixture on top of cooled brownies and spread into an even layer. Add 3-4 drops of yellow food coloring to remaining cream mixture and stir until evenly colored. Drop dollops of yellow cream on top of white layer, and then swirl gently with a spatula. Refrigerate for at least 2 hours or until set.

Combine chocolate and butter in a small bowl. Microwave at 40% power at 30 second intervals until melted. Stir until smooth. Pour over cream filling, carefully spreading into a thin, even layer. Return to refrigerator and chill overnight.

Remove brownies from pan using the edges of the parchment paper to lift the entire block out of the pan. Using a large sharp knife, cut into 2-inch squares. Brownies need to stay refrigerated for the creme filling to remain set. Makes 16 bars.

Recipe Source: Love and Olive Oil

Awesome Asparagus

Asparagus is a traditional side dish at Easter dinner. If you need inspiration for a new way to prepare this fantastic vegetable, look no further. Asparagus is roasted until tender, then topped with herbed goat cheese and roasted sunflower seeds --umm yes please. This is delicious.

Start by trimming the ends of the asparagus and then laying them flat on a rimmed baking sheet.



Drizzle with the olive oil (I used garlic infused olive oil for extra flavor!)



and then roast for about 15 minutes, shaking the pan halfway though. Transfer the asparagus to a serving dish, and top with the goat cheese



and sunflower seeds.



I served this with roasted chicken, but I think it would be BEST with Easter ham!



I can't wait to make this again!



One year ago: Shrimp and Spinach Risotto
Two years ago: Caramel Macchiato Cheesecake
Three years ago: Tuna Tetrazzini

Get more great ideas at My Meatless Monday, Mop it Up Monday, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, On the Menu, Seasonal Inspiration, Tasty Tuesday, Tempt my Tummy Tuesday, Tasteful Tuesday, Totally Tasty Tuesday, Tuesday Talent Show, Clever Chicks, Hearth and Soul, Wildcrafting Wednesday.

Awesome Asparagus

1 pound asparagus, ends trimmed
1 Tbsp. olive oil
2 Tbsp. herbed goat cheese
2 tsp. roasted sunflower seeds

Place the asparagus on a rimmed baking sheet and drizzle with olive oil. Season with salt and pepper. Roast at 400 for about 15 minutes, turning the asparagus once during cooking time. Transfer to a serving dish and top with goat cheese and sunflower seeds. Serves 4.

Vegetable Risotto

For this month, the theme of The Improv Challenge is peas and carrots. There are endless ideas revolving around pot pie, but as I look forward to spring, I wanted to do something a little lighter. Asparagus is just coming into season, and I thought it would be fun to combine it with peas and carrots for a delicious vegetarian risotto that is great as a main dish or a side dish. And, of course, I threw in mushrooms cause everything is better with mushrooms.

The beauty of this dish is that it is so versatile - use whatever veggies you like or have on hand - add peppers, zucchini, pea pods, etc! And if you cannot abide the idea of a meatless main dish, throw in some cooked chicken, pork or shrimp at the end.

Risotto does take a bit of time to cook but it is worth it! Bring the broth to a boil in a medium saucepan, then add the asparagus.



Reduce the heat to low and simmer for 2 minutes or until asparagus is bright green and crisp-tender. Remove the asparagus with a slotted spoon to a bowl or plate and set aside. Turn the heat to low to keep the broth warm.

In a large skillet, heat the oil over medium heat and add the carrots, onion and garlic.



Cook for a few minutes til onions are soft, then add the mushrooms.



Cook for an additional two minutes, then add the rice.



Cook and stir until rice is golden and fragrant, 3-4 minutes. Now add a ladleful of broth to the skillet.



Cook and stir until all the broth is absorbed, then add another ladleful of broth. Keep adding broth, cooking and stirring, until the rice is tender, but has a bit of a bite. Stir in the peas,



and the asparagus,



and then sprinkle with the Parmesan.



Give it a good stir, season to taste, and enjoy!

One year ago: Beef and Bok Choy Hot Pot
Two years ago: Banana Blondies
Three years ago: Mixed Rice and Barley Pilaf


Vegetable Risotto

3 cups vegetable broth
1/2 pound asparagus, cut into 2-inch pieces
1 Tbsp. olive oil
1/3 cup chopped onion
1 tsp. minced garlic
3/4 cup sliced baby carrots
1 cup quartered white mushrooms
1 cup arborio rice
1/2 cup green peas
1/3 cup grated Parmesan cheese

Bring vegetable broth to a boil in a saucepan over high heat. Add asparagus, reduce heat to low, and simmer until just tender, 2 to 3 minutes. Use a slotted spoon to transfer asparagus to a bowl. Meanwhile, keep broth at a near-simmer on low heat.

Heat olive oil in large skillet over medium heat. Stir in onion, carrots and garlic; cook and stir for 3 minutes; add in mushrooms and cook for an additional 2 minutes. Add rice and cook, stirring gently, until toasted and fragrant, about 3 minutes.

Pour 1/2 cup of the hot broth mixture into the rice and cook, stirring constantly, until liquid is almost absorbed. Adjust heat if necessary to maintain a simmer. Repeat, using 1/2 cup liquid at a time, until rice is becoming tender, about 15-20 minutes.

Mix in peas and asparagus and cook until heated through, 2 to 3 minutes. Sprinkle with Parmesan, stirring until cheese melts. Season to taste with salt and pepper. Serves 3 as main dish or 5-6 as a side dish.