Oreo and Fudge Ice Cream Cake

INGREDIENTS:

1/2 cup hot fudge ice cream topping, warmed
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped
12 vanilla ice cream sandwiches, unwrapped

DIRECTIONS:

1. Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
   
2. Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
   
3. Freeze at least 4 hours before serving. Store leftover dessert in freezer.

This delectable dessert was made for Claire's birthday.
Recipe submitted by Maria Jones thanks to allrecipes.com.

Quick and Delicious Hamburgers

1 pound ground beef
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried basil leaves

Mix together the ground beef, garlic, olive oil, salt, pepper, and basil. Divide into four or five balls, and flatten into patties.
Cook on a grill about 3 to 5 minutes on each side, or to desired doneness. Top with desired toppings and condiments.

taken from allrecipes.com (Chris' Bay Area Burger)

submitted by Cathi Harbertson (I made them for a group of friends tonight and everyone loved them....super easy.)

Baked Beans

2 16-oz. cans of pork and beans
1 lb. ground beef
1 medium onion, chopped
1/4 cup green pepper, chopped
1 T. brown sugar
pinch of dry mustard
1 can tomato sauce
1/2 T. vinegar
1/2 tsp. oregano
shake of garlic salt
1 T. molasses

Preheat oven to 350 degrees. Brown the ground beef with the onion and green pepper. Drain.

In a bowl, mix the remaining ingredients. Add meat mixture. Pour into 9x13 pan. Top with shredded cheese. Bake for 30 minutes.

Submitted by Sarah Boman

Peanut Butter Cupcakes with Chocolate Frosting

1 box yellow cake mix
1 1/4 cup water
1/4 cup vegetable oil
3 eggs
3/4 cup creamy peanut butter
1 container chocolate frosting
1/4 cup creamy peanut butter
1/3 cup chopped peanuts

Heat oven to 350 degrees (325 degrees for dark or nonstick pans). Place paper caking cup in each of 24 regular-size muffin cups.

In large bowl, beat cake mix, water, oil, eggs adn 3/4 cup peanut butter with electric mixer on low spead 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffing cups (about 2/3 full).

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 3o minutes.

In medium bowl, stire together frosting and 1/4 cup peanut butter. Frost cupcakes with frosting mixture. Sprinkle with peanuts; press lightly into frosting.

Submitted by Maria (and Tim) Jones

Tortilla Pinwheels

8-12 oz whipped cream cheese
10 (10 inch) flour tortillas
1/2 cup green onions, chopped
1/4 cup black olives (optional)
3/4 cup chopped ham slices

1. Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours.

2. Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.


Variations:
green chiles
cheddar cheese
turkey instead of ham
salsa
chive or other flavored cream cheese
green olives w/pimentos
chopped red/green peppers
spinach or sun-dried tomato tortillas

taken from allrecipes.com

Submitted by Cathi Harbertson