Cabinets Direct USA
Oreo Fudge Cheesecake

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You’re probably thinking to yourself, “My goodness. What an incredibly rustic looking cheesecake that is.”

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Oreo Fudge Cheesecake

  • Crust:

    1 1/2 cups Oreos, crushed well (about 1/2 package)
    1/4 cup butter
  • Filling:
  • 3 packages cream cheese, softened
    1 cup sour cream
    1 1/2 cups sugar
    4 eggs, lightly beaten
    2 teapsoons vanilla                                                                                A whole package Doublestuffed Oreos, crushed
  • Topping (optional):

    1 cup sour cream
    1/4 cup granulated sugar

    Preheat the oven to 300º. Grease a 10 inch springform pan.

    Combine the cookie crumbs for the crust and butter and press into the bottom of the pan. Refrigerate while you prepare the filling.

    In a large mixing bowl combine the cream cheese, sour cream, and sugar until smooth. Add the eggs and vanilla and beat just until combined. Stir in the remain crushed Oreos. Pour over the crust in the pan.

    Put the springform pan on a cookie sheet and wrap it with a wet towel (this keeps the outside of the cheesecake from cooking too fast, you don’t have to do it if you don’t want to). Bake for 1 hour and 20 minutes. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes. Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.

    For the topping, you can mix together the sour cream and sugar and spread it on top or you can do whipped cream instead. Drizzle on some hot fudge (recipe below) and top with mini Oreos.

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(Source: yammiesnoshery.com)

How To Make Lasagna Cupcakes

Basically, you are going to pull out your muffin pan, place 1 wonton wrapper per muffin area and place about a teaspoon of mozzarella cheese, pasta sauce (I added ground meat to my sauce) ricotta cheese and then Parmesan cheese in the center.

Gently press down and cover with a second wonton wrapper and repeat.

Make sure you save a little extra mozzarella to sprinkle on top.

Bake for about 15-18 minutes at 350 degrees until golden brown.  Let cool about 5 minutes and carefully remove from the pan.

(Source: onehundreddollarsamonth.com)

Chocolate Chip Pudding Cookies

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Prep Time: 10 Mins

Cook Time:10 Mins

Total Time: 20 Mins

Ingredients
  • 1 cup of butter, softened
  • ¾ cup of brown sugar
  • ¼ cup of granulated white sugar
  • 1 small package (3.4 oz) of instant vanilla pudding mix
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • 2¼ cups of all purpose flour
  • 1 teaspoon of baking soda
  • 1 (11oz) package of milk chocolate chips
Instructions
  1. Preheat oven to 375 degrees F and go ahead and lay out several cookie sheets.
  2. In a large bowl, use a hand mixer to mix the butter, both of the sugars, pudding mix, eggs and vanilla until creamy.
  3. Add the baking soda to the mixture and then gradually add the flour, while continuing to beat on low speed until all ingredients are well mixed.
  4. Using a spoon, stir in the chocolate chips.
  5. Drop the batter, by tablespoons, onto the ungreased cookie sheets about 2 inches apart. (these cookies didn’t spread too much)
  6. Bake for 8-10 minutes, or just until the edges start to brown. (they will look like they are not done, but they are. Be careful not to overcook.
  7. Remove from the oven and let cookies cool.

(Source: isavea2z.com)

Ingredients:
Peanut or Vegetable Oil to be used for frying
1 tablespoon of Unsalted Butter
1 large and thinly slice Spanish Onion
6 Hot Dogs (pick your favorite brand)
6 slices American Cheese that you have cut in half.
6 slices of Bacon
12 Toothpicks
6 Hot Dog Buns
Shasha Sauce
Coleslaw (for serving)
Pickled Peppers (for serving)
French Fries (for serving)
Mayonnaise (for serving)
Directions:
While you are preheating your oil to 350 degrees F, set your stove to medium heat and place a large saute pan over it. 
Add the butter, a pinch of salt, and your onions to the pan once it has warmed up.
Evenly coat the onions with the butter by tossing them in the pan, then, cook them for about 12 minutes until they have turned golden brown.
Cut slices lengthwise into your hot dogs without going all the way through.
Place two half slices of the cheese in between the slits, then press the dogs back together.
Secure a piece of bacon to one end of a hotdog with a toothpick, then wrap the bacon around the rest of the hotdog, securing it at the other end with another toothpick.
Repeat step six on all your remaining hot dogs.
Without burdening the oil with too many hot dogs, fry the hot dogs in oil for three to five minutes, until it is crispy.
Transfer the hot dogs to a draining rack or paper towels, removing the toothpicks.
Put the hot dogs on buns and top them with caramelized onion and shasha sauce.
For serving, top with any other condiments you want.
Simple Summer Hammock

Materials

  • cotton beach towel/blanket or piece of fabric at least 40″ x 80″
  • scissors
  • pins
  • 1″ leather strapping (if your sewing machine cannot sew leather, nylon or canvas strapping would also work)
  • mid- or heavyweight cotton muslin or canvas (at least 4″ x 40″)
  • rope for hanging hammock (I used this)
  • zip-ties
  • cotton twine

Instructions

1. Lay out your beach towel and cut a 42″ x 80″ rectangle. Fold over 1″ on either long side to create a 40″ by 80″ rectangle, and sew up the sides.

2. Cut two 2″ strips from the rectangle of muslin/canvas and place one strip flush with the top of the hammock. Fold the fabric over the canvas and pin to create a sturdy 2″ hem. Repeat with the bottom edge.

3. Cut your strapping into 6″ lengths. You need 18 of these strips (9 on each side).

4. Fold your strapping in half to create 3″ loops, and pin 10 loops each over the 2″ hems at the top and bottom of the hammock at even intervals (about every 5.25″). The ends of the loops should hit the 2″ seam.

5. Place the hammock front side up into the sewing machine and position the needle over the lower lefthand corner of the first loop. Sew one loop at a time, forming a box with a cross inside to firmly secure the leather loops. Repeat with each individual loop on both sides, cutting the extra threads after each one.

6. Cut eighteen 8′ lengths of rope. Loop one strand through each leather loop and fold in half so the strands are 4′ long.

7. Create a huge loop with the loose ends of the strands and tie all strands into a big knot 30″ down the rope from the hammock. Cut the loose ends and wrap another length of rope around the loop (left side below). Then wrap thin cotton/bakers twine around the loop many times over until you have a solid, thick, clean loop (as seen on the right below). Repeat on the other side.

8. You’re done! You can now string up your hammock between two strong trees or any other secure setup (be careful!).

(Source: designsponge.com)

Cookie Jar Ice Cream

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Are you one of those people who loves to eat cookie dough? Since there’s three types of cookie dough in this ice cream, there was a LOT of cookie dough eating going on.

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When making this ice cream, I made sure to add plenty of cookie dough gems.  I cut the dough balls up to spread them out even more throughout the ice cream.  Every bite has a bit of dough.

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Yield:1 3/4 pints

Ingredients:

Chocolate chip cookie dough

4 Tbs butter, softened; ¼ c plus 2 Tbs packed, light brown sugar
⅛ tsp salt ; ¼ tsp vanilla ; 1 Tbs milk ; ¼ plus 1 Tbs flour ; ¼ c mini chocolate chips
Peanut butter cookie dough
2 Tbs butter, softened ; 3 Tbs peanut butter ; 2 Tbs sugar ; ¼ c packed, light brown sugar ; 1 Tbs milk ; ¼ tsp vanilla ; ½ c plus 2 Tbs flour ; 
⅛ tsp salt
Chocolate cookie dough
4 Tbs butter, softened ; 2 Tbs sugar ; ¼ c packed, light brown sugar ; 
1 ½ Tbs milk ; ¼ tsp vanilla ; ¼ c flour ; 2 Tbs cocoa powder ; ⅛ tsp salt
Ice cream
1 c milk ; ¾ c sugar ; 2 eggs ; 1 vanilla bean ; 2 c heavy cream

Instructions

  1. For the chocolate chip cookie dough: beat the butter and sugar(s) together with a hand mixer until fluffy. Add milk and vanilla and mix. Add the flour and salt and mix until combined. Stir in chocolate chips. Shape mixture into balls and place on a lined baking sheet. Chill until firm.
  2. For the peanut butter cookie dough: repeat above instructions, adding the peanut butter in with the butter.
  3. For the chocolate cookie dough: repeat above instructions, adding the cocoa powder in at the same time as the flour.
  4. When ready to make the ice cream, cut the cookie dough balls in quarters. Set aside.
  5. For the ice cream: Warm up milk in a saucepan to 170 degrees, stirring occasionally. Do not let milk boil. While the milk heats up, whisk sugar, eggs, and vanilla bean seeds in a medium bowl. Very gradually drizzle milk into the egg mixture, whisking continuously. You do not want the egg to start cooking when the milk gets mixed in. Whisk in the heavy cream. Chill for an hour, or until cool to the touch.
  6. Pour cream mixture into an ice cream maker and churn according to the manufacturer’s directions. Once the ice cream has reached a soft-serve consistency, mix in the cookie dough. Mix by hand if necessary. Pour ice cream into a freezer-safe container and freeze until solid.

(Source: kokocooks.com)

Chocolate Midnight Cake (based on my mother-in-law’s recipe)
3 c. flour
2 c. sugar
2 tsp soda
1 tsp salt
2/3 c. cocoa
2/3 c. oil
2 tsp vanilla
2 tsp vinegar
2 c. cold water
Add all dry ingredients to a bowl. Whisk to combine. Add in oil, vanilla, cold water, and beat for one minute. Add the vinegar and beat for another minute or so. Grease and flour two 9X2″ round cake pans. You can divide into 9″ cake pans, one 9X13, or three 8″ layers. Bake at 350 degrees for approximately 35-45 minutes, sometimes even 50 (depending on your pans and oven.) After 30 minutes, check with a toothpick in the center. Toothpick should come out clean, or with only a few crumbs. If it’s wet, add another 5 minutes to baking time and check again. When done, let cool in pans for 5-10 minutes, then turn out to finish cooling*. The cake should be thoroughly cooled before you try to frost it.
*If you want to be positive that the layers come out, trace the cake pans on wax paper and cut out circles, grease bottoms of pans to hold wax paper, put in wax paper, grease and flour the whole pan. When it comes out of the oven you will just need to run a knife along the outside of the pan and then turn out, the wax paper will make sure the cakes release.
Raspberry Filling
1 bag of frozen raspberries, thawed
Juice of half a lemon divided
1/2 tsp salt,
1 cup sugar
1/3 c. cornstarch
1 TBL unsalted butter
2 tsp framboise (raspberry liqueur; totally optional)
In a medium sauce pan with high sides, bring the thawed raspberries, sugar, cornstarch, salt, and half of the lemon juice to boil over medium high heat, stirring constantly. Boil one minute (the filling will be thick, so be careful) and remove from heat. Taste the filling and make sure it’s tart but sweet. Add the butter, framboise, and the rest of the lemon juice. Press through a sieve to remove seeds. Cover filling with a layer of plastic wrap to prevent a skin from forming and cool for about 20-30 minutes before assembling the cake. This recipe doubles easily. You can even throw in some fresh berries into the finished filling.
To Assemble:
Slice each cake round in half. Place one layer on a plate or cake stand. Add about 1/3  of raspberry filling and spread to the edges, top with the other half. Add another 1/3 of filling to this layer, and then repeat with the next layer. You could also fill just the layers and use chocolate frosting in the middle. Frost the cake with a crumb layer of chocolate buttercream or ganache, and allow to chill until set (about 20 minutes.) Frost the cake with the remainder of the frosting and let chill in the fridge until ready to serve.
Makes 6 cups

Ingredients:
3-4 medium peaches, peeled and pitted
1 cup whole milk
1 cup granulated sugar
pinch salt
1 1/2 cups heavy cream
1 T. vanilla extract

Add the peeled and pitted peaches to a blender or food processor and blend until smooth. In a medium bowl mix the peach puree, milk, sugar, salt, heavy cream, and vanilla extract together until the sugar dissolves. Add the ice cream mixture to your ice cream maker and process according to manufacturer’s directions.

Notes:

If the peaches don’t want to blend up try adding part of the milk called for to help things move around. If you like more chunks in your ice cream, blend up 1/2 the peaches and dice the other half. Add the diced peaches to the ice cream just before serving.
I use a Cuisinart Ice Cream Maker that you just freeze the canister the ice cream is made in. It takes about 15 minutes to make ice cream with no salt and ice to mess with. I love it!
If you like a harder ice cream, put the ice cream in a freezer container and cover. Let it freeze for at least 2 hours and then let it sit for 10 minutes on the counter before serving. The ice cream straight out of the maker is just like soft-serve. Out of the freezer it is like store-bought.
Spruce Up a Deck With a Painted “Rug”

Materials Needed:

  • exterior paint
  • painter’s tape
  • tape measure
  • pencil
  • notepad
  • 2-inch paintbrush
  • roller handle
  • roller cover
  • paint pan
  • pan liner
  • straightedge

Paint Background Deck

Pour exterior paint into pan liner placed in paint pan. Add roller cover to paint roller, then add two thorough coats of base color to deck.

Measure and Tape

Once base color is dry to the touch, use tape measure to determine dimensions of painted area rug. Jot dimensions down on the notepad.

Referring to notepad, mark rug dimensions directly onto deck with pencil and straightedge. Using pencil marks as a guide, press painter’s tape directly along outside edge of mark.

Paint Rug

Pour exterior paint into pan liner placed in paint pan. Add roller cover to paint roller, then add two thorough coats of area rug color directly to deck.

Reposition Tag

Once the painted “rug” is dry to the touch, slowly peel back painter’s tape. Touch up any bleed marks using 2-inch paintbrush. Reposition tape along inside edge of area rug.

Tape Border

Use tape measure to determine dimensions of border. Jot dimensions down on notepad. Referring to notes, mark the border dimensions directly onto deck with pencil and straightedge. Using pencil marks as guide, press painter’s tape directly along outside edge of mark.

Paint Border

Pour exterior paint into pan liner placed in paint pan. Add roller cover to paint roller, then add two thorough coats of area rug color directly to deck.

Remove Area Rug Border Tape

Once paint is dry to the touch, slowly peel back painter’s tape. Touch up any bleed marks using 2-inch paintbrush. Give deck at least 24 hours to cure before walking on it.

(Source: hgtv.com)

Ingredients:
4 eggs
1 cup sugar
1 Tbsp flour
1/2 tsp salt
1 cup dark Karo syrup
1/4 cup butter, melted
2 tsp vanilla
1 cup pecan halves
 Directions:1. Preheat the oven to 350°F. Spread the pecan halves on the bottom of an unbaked 9” pie shell.2. Beat the eggs well in a medium-size bowl. Combine the sugar, flour, and salt in a separate bowl. Combine the corn syrup, melted butter, and vanilla in a third bowl and set the syrup mixture aside. 3. Pour the dry ingredients in with the eggs and mix well. Then, spoon the egg mixture over the pecans. Slowly and carefully pour the syrup mixture on top. Bake for about 50 minutes, or until golden brown and the center of pie is gently set.