Cookies and Cream Pizookie

This summer in Austin I had my first meal at BJ's, the home of the Pizookie. And I LOVED it. Especially the Oreo Pizookie, which I still claim changed my life. Having none out here in Hawaii my sweetheart, Scott, offered to make me one last week. The problem is that there seems to be no one on the internet that has this recipe, so he made it up, and it was sooo great. So here is what he did!

Ingredients:
20 Oreos
1/2 Stick of Butter (melted so that its hott)
1.5 Cups of small marshmellows


Directions


Put the Oreos in the Blender and blend
Put 1 cup of marshmellows inside the blender
Pour the melted butter on top of the marshmellows and the now blended oreos (leave the Oreo's on top so that the hot butter will melt them a little bit)
Blend it all together. Blend it so that it becomes kinda pastey some chunks are fine though!
Once it is all buttery, pour into a pie pan and put the other 1/2 cup of marshmellows on top of it.
Bake at 350 for 5-7 minutes (you want it to still be gooey)
Take it out, scoop some cookies N cream ice cream on top, and enjoy immediately!

Chocolate Haupia Pie

This was the first pie (and only so far) pie I have made in my entire life! There is a famous place called Ted's Bakery not too far from us here that makes this pie and it is AMAZING. When I chose to bring pie to the Thanksgiving feast we had I was so excited to try this!
I got the recipe from All Recipies.com and it was soo easy! I tried one pie with premade Oreo crust and one with frozen regular crust and decided (SURPRISE!) that as much of a chocolate lover I am the Oreo crust was just too much. 

Ingredients

• 1 (9 inch) unbaked pie crust
• 1 cup milk
• 1 (14 ounce) can coconut milk
• 1 cup white sugar
• 1 cup water
• 1/2 cup cornstarch
• 1 1/4 cups semi-sweet chocolate chips
• 1 1/2 cups heavy cream
• 1/4 cup white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.
2. In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.
3. In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.
4. Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.

Martha Stewart's Cashew Chicken

We got this recipe from the Martha Stewart cookbook Lisa got me for Christmas, Food Everyday: Good Food Fast. This is a real go to recipe, and what we usually make when we invite people over for dinner. I'm copying this straight from the Martha Stewart website so there is no way I can mess it (or get in trouble :) ) 
Here's the website: http://www.marthastewart.com/334708/cashew-chicken

• Prep Time30 minutes
• Total Time30 minutes
• YieldServes 

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
• 1 tablespoon cornstarch
• Coarse salt and ground pepper
• 2 tablespoons vegetable oil, such as safflower
• 6 cloves garlic, minced
• 8 scallions, white and green parts separated, each cut into 1-inch pieces
• 2 tablespoons rice vinegar
• 3 tablespoons hoisin sauce
• 3/4 cup raw cashews (4 ounces), toasted
• White rice, for serving (optional)

Directions

1. In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
3. Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
4. Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

Easy Peasy Gourmet Pizza

This is one of the few good things I learned from dating anyone before Scott. It tastes delicious, is a breeze to make, and looks foodie and vegetarian like you are all hip and downtown coffee scene kind of thing. Anyways- here it is!

Prep time: 5 minutes
Cook time: 12 minutes
Feeds: about 3 (with about 3 pieces each)

Ingredients:
1/2 jar of Classico Garlic Alfredo sauce (NOTE: This is the key ingredient here, it is the BEST. If you use  Ragu you will be wildly disappointed)
Grated mozzarella cheese
1 cut tomato
1 can of Pillsbury pizza dough


To do: 
1. Spread the pizza dough on a cookie sheet. We have noticed that older cookie sheets work better than new because the newer nicer ones don't cook the bottom as well and it's left a bit doughy. 
2. Spread the Alfredo sauce on the dough. 
3. Spread the mozzarella over the pizza
4. Spread the chunks of tomato on top. Make the chunks of tomato thin but wide, this is what make it look so foodie!
5. Cook the pizza for about 12 minutes, or until it is cooked to your pleasing and then eat!

Homemade Oreos

These are by far the best homemade cookies. Really the only part that isn't a snap is frosting the cookies and paring them together. Oh, and not eating all of them right then.... You know those Oreo 'Cakesters'? They are like a cheap knockoff of these cookies. Do you love cake? Yes. Do you love cookies? Yes. Do you love oreos? Yes. Do you love cream cheese? Yes. PERFECT! This is the recipe for you! 

Homemade Oreo Cookie Recipe 

Prep time:5-10 minutes

Cook time:8 minutes

Serves: well.... 1? or 12.- It makes enough for about 12 Oreos (24 cookies with 12 oreo pairs with frosting in the middle)

Oreo Cookie Recipe

Ingredients:

1 - package devil's food cake mix

2 - eggs

1/2 - cup oil

1. Heat oven to 350 degrees. 

2. Add oil and eggs to cake mix and blend together. 

3. Roll dough into balls (a little larger than a quarter). Place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool on sheet (until warm). 

Cream Cheese Frosting Recipe 

Ingredients:

1 - stick butter (1/2 cup)

1 - 8oz package plain cream cheese

3-4 cups - confectioner's sugar (depending on desired consistency)

1 - tsp vanilla extract

1. Cream butter and add cream cheese and mix well. 

2. Add vanilla extract and confectioner's sugar. 

3. Mix slowly until you reach your desired consistency. 

Put together!

Put the frosting on one cookie and then add another cookie to a create a Cookie-frosting-cookie sandwhich. Make sure the cookies are totally cooled before doing this. Now, enjoy!

Mama Stile's Macaroni and Cheese

1This is Scott's alltime faveorite recipe. It's not hard, and super delic. We usually eat it with french bread and butter as a side. No veggies, no fruit. We love carbs and cheese! Big shout out to Lisa MamaBear Stiles for this recipe, I hope it's okay I'm putting it on here...

Prep time: 10-15 minutes
Cook Time: 30 minutes
Serves: 4 adults (large helpings)


Mom's Macaroni and Cheese

Preheat oven to 450.  Grease a 9 x 13 baking dish.

1/2 stick butter or margerine

1/2 cup flour

1 medium onion finely diced

4 1/4 cups milk

1 Tablespoon Mustard ( I like grey poupon or something like that, but regular would work)

Season Salt and Pepper to taste

1 lb  bag elbow macaroni

1 8 oz bag  extra sharp cheddar cheese  (or 2 cups grated)

1 8 oz bag four cheese blend (or 2 cups grated) look for an interesting blend, like italian blend

1/4 cup parmesean cheese

1. Cook elbow macaroni in boiling salted water till just barely done.  Do NOT OVERCOOK.  Look on package for time to cook, and subtract a minute from it. they should have some resistance and be a little chewy. When they are done, drain in collander and save till sauce is done.

2. In a large saucepan, melt butter, stir in onion and keep stirring until it is translucent.  
3. Sprinkle flour over the top and stir briskly.  
4. While stirring, add milk, and stir until mixture is thickened add, mustard  Stir  briskly with wire  whisk to remove all lumps except onion peices.  Taste and add salt and pepper until it tastes good  (Try 3/4 teaspoon salt and 1/2 teaspoon pepper to start add more salt  and pepper in 1/4 teaspoon increments) .  5. Then add cheeses, whisking the whole time. 
6. When cheeses have melted  pour noodles into the pan (as many as will fit) and stir.  If there are more noodles than wil fit in the saucepan with the sauce, pour them into the greased baking dish. 

7. Put baking dish into the preheated oven, and bake for 20-30 minutes until it is crispy and browned on top, to your satisfaction.

Fried Rice

WARNING: Fried Rice (at least this one) takes forEVER to make. However it is delicous, can be used as the main dish, and is good as leftovers (I know, we're picky).


P.S.S.- Did you know you can mix those seasoning packets from Chicken flavored Ramen in water to make 'chicken broth'? Scott did!!


We found this great recipe here: http://thaifood.about.com/od/vegetarianthairecipes/r/thaifriedrice.htm

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 38 minutes

Yield: SERVES 5-6 as a side dish

Ingredients:

• 1 small can pineapple chunks, drained, OR 1+1/2 cups fresh pineapple chunks (instructions below)
• 3-4 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
• 1/4 cup vegetable or faux chicken stock (or regular chicken stock if non-vegetarian)
• 2 shallots, finely chopped
• 3 cloves garlic, finely chopped
• 1 red or green chili, thinly sliced, OR 1/4 to 3/4 tsp. dried crushed chili (chili flakes)
• 1 egg (vegans can omit)*
• ½ cup frozen peas
• optional: 1 small carrot, grated (about 1/4 cup)
• ¼ cup currants OR rainsins
• ½ cup roasted unsalted whole cashews
• 3 spring onions, finely sliced
• 1/3 cup fresh coriander
• STIR-FRY SAUCE:
• 3 Tbps. soy sauce (OR substitute fish sauce if non-vegetarian)
• 2 tsp. curry powder
• optional: 1/2 tsp. sugar

Preparation:

1. Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
2. In a cup, stir the soy sauce/fish sauce together with the curry powder.
3. Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1 Tbsp. at a time to keep ingredients sizzling).
4. Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs).
5. Add the carrot (if using) and peas. Stir-fry 1-2 minutes, adding more stock if needed.
6. Now add the rice, pineapple chunks, peas, currents and cashews. Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (makes popping sounds) - about 5 to 8 minutes, or until desired lightness is achieved. Tip: Avoid adding any more stock from here on, or your rice will turn out heavy and/or soggy. If desired, you can push ingredients aside and add a little more oil to the pan/wok (this will give your rice that special 'shine' you see in restaurant fried rice)
7. Remove from heat. Do a taste-test for salt/flavor, adding a few shakes of salt or a little more soy sauce, as needed. If too salty for your taste, add a squeeze or two of lime juice.
8. To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with spring onions and coriander, and ENJOY!

*Note: Vegans may omit the egg without losing the flavour or nutrients of this great dish (cashews provide the main protein source).