Try this cooking thread

1. 1 package Oreos
2. 8 oz cream cheese, softened
3. 1/2 cup butter, softened
4. 1 cup confectioner's sugar
5. 2 x 3.5 oz. instant vanilla pudding packages
6. 1 tsp. vanilla
7. 4 cups milk
8. 12 oz. Cool Whip
9. Gummy worms to garnish
10. Glass dessert bowl

1. In a food processor or blender, process the cookies until finely crushed; set aside 2 tablespoons of crumbs for topping.
2. In a large bowl, beat cream cheese, butter and sugar.
3. In another bowl, whisk the milk and pudding mix for 2 minutes; add this to cream cheese mixture and mix well. Fold in whipped topping.
4. Place half of the cookie crumbs in 2-1/2-qt. container or bowl; top with half of the pudding mixture.
5. Repeat layers, sprinkling in the gummy worms as you go.
6. Sprinkle with reserved crumbs and arrange a few more worms on top.
7. Refrigerate until serving.

• 2 tablespoons unsalted butter
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 8 cups chicken stock
• 2 bay leaves
• Kosher salt freshly ground black pepper, to taste
• 2 1/2 pounds bone-in, skinless chicken breasts
• 2 1/2 cups wide egg noodles
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh dill
• 1 tablespoon freshly squeezed lemon juice, or more, to taste

1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
2. Whisk in chicken stock and bay leaves; season with salt and pepper, to taste. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
3. Stir in chicken and pasta and cook until tender, about 6-7 minutes.
4. Remove from heat; stir in parsley, dill and lemon juice; season with salt and pepper, to taste.
5. Serve immediately.

• 8 oz cream cheese, room temperature
• 1/2 cup dill pickles, finely diced
• 1 cup cheddar cheese, shredded
• 1 teaspoon garlic powder
• 1 teaspoon dill
• 1 tablespoon scallions, chopped
• 1 tablespoon pickle juice
• 1 tablespoon bacon grease, melted but not hot
• 5 strips of bacon or 1/2 cup bacon crumbles

• 8 oz. cream cheese, room temperature
• 1 cup cheddar cheese, shredded
• 1 teaspoon garlic powder
• 1 tablespoon scallions, finely diced
• 2 tablespoons jalapeños, diced
• 5 strips of bacon or 1/2 cup crumbled bacon
• 1 tablespoon bacon grease, melted but not hot
• 1/2 teaspoon pepper

MWH1967 said:

My favorite we use it in a lot of stuff, From potatoes to steaks,ham and others. I would not be without one or 3....lol!

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MWH1967 said:

Chicken soup.....

• 2 tablespoons unsalted butter
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 8 cups chicken stock
• 2 bay leaves
• Kosher salt freshly ground black pepper, to taste
• 2 1/2 pounds bone-in, skinless chicken breasts
• 2 1/2 cups wide egg noodles
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh dill
• 1 tablespoon freshly squeezed lemon juice, or more, to taste

DIRECTIONS:

1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
2. Whisk in chicken stock and bay leaves; season with salt and pepper, to taste. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
3. Stir in chicken and pasta and cook until tender, about 6-7 minutes.
4. Remove from heat; stir in parsley, dill and lemon juice; season with salt and pepper, to taste.
5. Serve immediately.

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• 3 cups (or 13 1/2 ounces by weight) all-purpose flour
  
  
• 2 cups granulated sugar
  
  
• 1 cup unsalted butter, room temperature
  
  
• 1 cup buttermilk (or sour milk)
  
  
• 4 large eggs
  
  
• 2 teaspoons vanilla
  
  
• 1 teaspoon salt
  
  
• 1 teaspoon baking powder
  
  
• 1/2 teaspoon baking soda

• 3/4 cup granulated sugar
  
  
• 1/3 cup unsalted butter
  
  
• 3 tablespoons water
  
  
• 2 teaspoons pure vanilla extract

1. Meanwhile, gather the glaze ingredient

1. Move the cake to a rack and leave it in the pan. Pierce it all over with a fork or skewer.

• 1 teaspoon canola oil
• 12 ounces crimini mushrooms sliced
• 2 tablespoons minced ginger
• 2 cloves garlic minced
• 1/2 teaspoon ground pepper
• 1/8 teaspoon salt
• 7 cups low-sodium vegetable broth
• 3 tablespoons soy sauce or tamari for gluten-free
• 1 tablespoons hoisin sauce*
• 6 ounces brown rice noodles
• 4 cups chopped kale

• Lightly coat a large saucepan with cooking spray. Set over medium heat and add the canola oil.
• Add the mushrooms and ginger, and cook until the mushrooms are tender, 3 to 4 minutes.
• Add the garlic and cook for 1 minute. Season with salt and pepper.
• Pour in the vegetable broth, soy sauce (or tamari) and hoisin sauce, bring to a boil, then lower to heat to medium.
• Stir in the rice noodles and cook until the rice noodles are tender, 5 to 6 minutes.
• Stir in the kale and cook until the kale is slightly wilted, about 1 minute. Serve.

• 3 Tablespoons olive oil – $0.42
• 2 pounds ground turkey – $5.92
• 1 large yellow onion – $0.70
• 3 large garlic cloves – $0.15
• 2 (15oz) cans tomato sauce – $1.28
• 4 cups chicken broth – $1.22
• 2 teaspoons ground cumin – $0.06
• 2 Tablespoons chili powder – $0.16
• 1 teaspoon oregano – $0.05
• 1/2 teaspoon cayenne pepper – $0.05
• 2 (15oz) cans black beans – $1.16
• 2 (15oz) cans kidney beans – $1.16

1. First, heat oil in a large heavy-bottomed pot or dutch oven. Then add onions and cook for about 5 minutes.
2. Next, add in the ground turkey and drain when finished cooking.
3. Finally, add in seasonings and stir the pot.
4. Add in the remaining ingredients and bring to a boil. Simmer for 30-45 minutes.
5. Finally, adjust seasons to taste and serve with desired toppings.