Sunday, September 23, 2012

Thanksgiving Sandwiches

I'm alive! Very much so.

I did not go AWOL exactly. I got a full-time job working in a High School as an aide for a mental health program. It is awesome but I am doing that on top of being a sign language interpreter and a captionist.

Needless to say, I have a lot on my plate. We all know I like to fill my plate up ;)

I don't have as much time to blog and cook like I used to but I hope to keep it up somewhat.

Yesterday was one of my most favorite days of the year...the first day of fall! I'm so ready for cozy sweaters, crock-pot meals and pumpkin spice lattes!

If anyone else is excited already for Thanksgiving, and just cannot wait, you oughtta try out a Thanksgiving sandwich. I actually made this months ago because I was spontaneously hit and overcome with a craving for a Thanksgiving dinner. That is not so easy to come by in the middle of May so I made this gem.

It tastes like the holidays. Trust me.

Thanksgiving Sandwiches
Dame Good

Serves 6-8

1.5 lbs of turkey breast
1/3 cup apple cider
1/3 cup chicken stock
1/2 tablespoon thyme
2 cloves of garlic, minced
salt and pepper to taste

1 box reduced-sodium stuffing
1 can cranberry sauce
light mayonnaise
Wheat hamburger buns


Combine all of the turkey ingredients in a crock pot and cook on low for 5-7 hours. Shred with two forks.

Cook stuffing according to box instructions.

Assemble sandwiches by putting desired amount of cranberry sauce on bottom bun, top with shredded turkey. Scoop stuffing on top of the turkey. Put desired amount of mayonnaise on top bun and enjoy!

Monday, July 9, 2012

Peanut Butter Banana Oatmeal Muffins

Oh. My. Goodness.

The Bachelorette is a nail biter tonight friends.

I can honestly say I have no idea who she's going to pick. I know who she should pick though.

Sean. He's dreamy. He spells his name wrong but his blue eyes forgive that. 

Plus, have you seen him without his shirt off? Yeah, exactly.

Perhaps she shouldn't pick him...hmm...

I shouldn't be admitting how into this stupid show I get. 


Peanut Butter Banana Oatmeal Muffins
Adapted from


3/4 cups all purpose flour
3/4 cups whole wheat flour
1 cup quick-cooking oatmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp vegetable oil
3/4 cup brown sugar
2 large eggs
1 cup mashed banana (about 2 med.)
6 tbsp peanut butter (pref. creamy)
1 cup buttermilk

Preheat oven to 375F. Lightly grease a 12-cup muffin tin.
In a large bowl, whisk together flour, oatmeal, baking powder, baking soda and salt.
In a medium bowl, whisk together vegetable oil, brown sugar, eggs, mashed banana, peanut butter and buttermilk until very smooth, making sure all egg has been well-incorporated. Pour into flour mixture and stir until no streaks of flour remain.
Divide batter evenly into prepared muffin tin, filling each just about up to the top.
Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Remove muffins from tin and cool on a wire rack.

Monday, July 2, 2012

Birthday Cake Batter Oreo Pudding

It amazes me how easy it is to take things in life for granted.

A couple nights ago, some crazy wind/thunderstorms whipped through and caused hundreds of thousands in the area to lose power.

Some people are without power for days. I lost mine for approximately 20 minutes and thought I was going to die.
What on earth did they do before there was electricity? I mean really?!

Things like electricity, having a car and warm water are so second-nature to us now that when we lose it we have panic attacks.

It is a little bit sad. We all need to appreciate the little things in life more.

When I say "we" I definitely mean "I". As soon as the lights snapped off and the air conditioner stopped humming my heart dropped into my belly and I developed a nervous sweat. I immediately thought "OMG I am going to die...this is it". 

Then ten minutes later it was "OMG I am so bored, there is no purpose for life without electricity". 

Yes. It is sad. 

I wouldn't make it an hour in the wilderness.

I have a new and much stronger respect for you "man that 127 hours movie is about".

You're a super hero.

In sticking with the "simple things" theme...which I think I touch on a lot. I simplified one of my favorite new "Dame Good Recipes" for those who don't want to go through all the steps.

Anyone want to make that Birthday Cake Batter Oreo Cake? Feeling too lazy? Try this.

Birthday Cake Batter Oreo Pudding
Dame Good

Makes close to 3 cups


1 (1 oz) package fat-free sugar-free instant vanilla pudding
2 cups skim milk
1/4 cup yellow cake mix (dry)
1/3 cup jimmies (sprinkles)
6 oreo cookies, crushed (birthday cake oreos if you have them)


In a medium-sized bowl mix the pudding mix and milk. Stir constantly until mixture thickens. Add the cake mix and stir until combined. Add the oreos and sprinkles, stir just until incorporated. Enjoy!

Wednesday, June 27, 2012

German Style Potato Salad

I love the neighborhood I live in....

The streets are made of brick and are incredibly uneven. The houses were built a hundred years ago and look like cottages that were plucked straight out of Germany and dropped into Columbus, Ohio.

Each house looks like it has its own fascinating story as the steel gates are rusted and the gardens are extravagant. You can usually poke your neighbors house just by sticking your hand out the window.

I love it.
It's not for everybody but I appreciate it. Growing up with strong German roots, German Village feels like home to me. I appreciate the shabby aspect of this neighborhood. I love the idea of walking into a cottage with wood floors, brick walls and claw foot bathtubs and calling it home.

I'm a little creepy in that when I go for runs around the neighborhood and see a new house for sale, I do an about turn and run home to Google the house just so I can take a peek on what the inside beholds.

My grandma always makes this German Potato salad that I crave at least weekly. When I Google "German Potato Salad" in the hopes of finding something similar to hers, nothing seems to compare...

But I always see recipes similar to this. I played around with it and decided it HAD to have sauerkraut. It's a must.

German Style Potato Salad
Dame Good


4 potatoes
4 slices of bacon, cooked and chopped (I like to bake my bacon :))
1 tablespoon all-purpose flour
1 tablespoons white sugar
1/3 cup water
1/4 cup white wine vinegar
1 clove garlic, minced
8 ounces sauerkraut
1/2 cup chopped green onions
1/4 teaspoon onion powder
salt and pepper to taste


Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.

Add the olive oil, flour, sugar, water and vinegar to skillet and cook over medium heat until dressing is thick.

Add bacon, potatoes, sauerkraut and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

Thursday, June 21, 2012

Red Velvet Whoopie Pies

I have a strange relationship with red velvet.

I may be sounding like a broken record...but I can barely remember what I did yesterday let alone what I have written about in this blog so onward...
Red velvet seems to be the popular favorite. But really, I mean really it is just a little bit of vanilla and a little bit of chocolate with a lot of red food coloring. 

Don't get me wrong...I love vanilla. I love chocolate. But I want a strong vanilla or strong chocolate and not a watered down version of both thrown together with an overpowering flavor of food coloring.

No thanks.
If it is done right red velvet can be good. The cream cheese frosting is the kicker if you ask me.

I just think people think it is more special than it really is because it is red and titled "velvet"...wherever that comes from.

So there is my little disclaimer. Perhaps it lends to why I found these to be decent....and not great. It must be me because this recipe is from Brown Eyed Baker and she is a reputable source for delectable sweets. These were also a hit with the red velvet lovers of the crowd...So I accept's me.

You win some, you lose some.
Red Velvet Whoopie Pies


For the whoopies:
3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup vegetable shortening
½ cup light brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
3 teaspoons red food coloring
1 cup buttermilk

For the cream cheese filling:
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3½ cups powdered sugar
1 teaspoon vanilla extract


 Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.

Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.

In the bowl of a stand mixer with a paddle attachment, beat together the butter, shortening and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and the red food coloring and beat until just blended.

Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and remaining ½ cup buttermilk and beat until completely combined.

Using a spoon (or a medium cookie scoop, which is what I used), drop a tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.

While the cakes are cooling, prepare the filling… In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium-high; beat until creamy and smooth, about 4 minutes.

To assemble: Spread the filling onto the flat side of one cake using a knife of spoon. Alternatively, you can use a pastry bag with a round tip (I used a #12 Wilton tip) to pipe the filling onto the cake. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.

Storing: Assembled whoopie pies can be stored in an airtight container for up to 3 days. If you need to stack layers, place a piece of wax paper between layers.

Sunday, June 17, 2012

Army Chow

I can't believe the words are coming off of my fingers but I have officially graduated college.

6 years. Done.

It is a surreal feeling. All I have known for the past 6 years is college and being a stressed out student. Now I am a professional sign language interpreter and actually have time to do things like read, or blog, or do nothing.

I can do nothing if I want now.


This weekend I celebrated graduation with a few family members at a lake 2 hours from Columbus. It was a blast to throw back some margaritas, olive dip (to die for) and cupcakes.

I can't think of anything better than enjoying a body of water with a few of the people who mean the most to you.
I thought I should post something that has always been a favorite of mine growing up. I don't know what it is because there is really nothing special about this recipe...but I've always loved it.

When I visit my grandparents in Minnesota and step into the familiar home and get a lung-full of that comforting smell that you can only describe by labeling it as Grandma's house, I immediately get a pang and yearning for German potato salad, German pancakes, fried bread and army chow.

I believe this is something they would literally eat in the army. It is simple and no fuss and maybe that is what I like about it.

Making this for that man of mine here in Columbus really made me miss eating it around the kitchen table I have known for years around the people I don't get to see enough.

Army Chow
Dame Good (family recipe)

Serves 2-4


4 slices of wheat bread, toasted
1 can of reduced-fat cream of mushroom soup
1 cup crumbled turkey sausage
2 eggs
2 egg whites
1/2 tablespoon skim milk
1/2 teaspoon hot sauce
salt and pepper to taste


In a medium-sized pot, heat the mushroom soup, turkey sausage, salt and pepper over medium heat.

Combine the eggs, egg whites, milk, hot sauce, salt and pepper in a bowl and mix. Heat a skillet over medium heat and spray with cooking spray. Pour the egg mixture into the pre-heated skillet. Allow to cook for 2-5 minutes or until it begins to bubble on top and brown on the bottom.

Carefully flip the egg and cook an additional 2-5 minutes.

When the gravy is heated and the egg is cooked, divide the gravy evenly and pour over top of the toast. Divide the egg evenly and cut it into portions (I like to divide it into fours). Top the gravy with the egg and enjoy!

Tuesday, June 12, 2012

Green Olive Chicken

I have the Real Housewives of Orange County on right now. There is a lot of squealing and shrieking.

I want it to stop but I can't look away.


Once, I saw a recipe on some random food site and was excited when I saw that it was olive chicken. I love olives...and I love chicken! But I was disappointed when I saw the reviews.

I think it had like 3 stars or something.

Meaning it is time to take matters into my own hands.

I threw this together. I found that I made a bit too much of the sauce and that it was just a little thin. I tried to counteract that with cornstarch and reduce the liquid content.

Hopefully this is better.

Green Olive Chicken
Dame Good


4 skinless, boneless chicken breasts
1 tablespoon olive oil
2 cloves of garlic, crushed
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1/4 teaspoon dried mustard
1/4 teaspoon celery salt
1/2 cup pimento-stuffed green olives, chopped
1 small onion, chopped
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 tablespoon lemon juice
1 tablespoon olive juice (from jar)
salt and pepper to taste
2-3 tablespoons cornstarch


Season chicken with salt, pepper, dried mustard and celery salt. Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side. Remove chicken and set aside.

Add wine, broth, olive and lemon juice to the skillet and let simmer for 2 minutes over medium heat. Add onion, olives, Add garlic, bay leaf, thyme, oregano, salt and pepper (to taste) and mix well, Let simmer for 5 minutes. Add chicken back into skillet.

Reduce heat to low and simmer, uncovered, for 20 minutes or until chicken is cooked through. Flip the chicken halfway through. Remove bay leaf. Remove chicken and set aside. Add cornstarch to the sauce in the skillet and stir until thickened. Pour the thickened sauce over chicken serve.

Tuesday, June 5, 2012

Turkey Sausage Pancakes

I am a huge fan of sweet and salty.

When I go to the movies, I like to get a popcorn and pour an entire bag of peanut m&ms in it and shovel the salty sweet stickyness into my big mouth while watching the movie.

I'm also that weird person who dips their Wendy's french fries in my chocolate frosty. It's so good its gross.

Makes sense yeah?

This is a crazy recipe I came up with that you will either love or you will hate. If you are strange like me and enjoy dipping your french fries into ice cream then try it. If not, maybe you should avoid this one.

I like it. It reminded me of a McGriddle. That's another one of my sweet and salty guilty pleasures.


Turkey Sausage Pancakes
Dame Good


1 cup whole wheat flour
1/4 cup all-purpose flour
2 teaspoons baking powder
1 egg
1 cup skim milk, plus more if necessary
1/2 teaspoon salt
1 tablespoon artificial sweetener
1/2 cup turkey sausage crumbles


Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add sausage, and stir to incorporate.

Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.

Serve with sugar free syrup. 

Sunday, June 3, 2012

Slow Cooker Reuben Dip

I consider myself a hard worker. So sometimes I surprise myself.

Like the other day, I was a little taken aback with myself when I got extremely annoyed that I had to park down the street from my gym and walk a few extra the gym. That's crazy talk.

Just now I restarted the dryer for the third time because I don't feel like folding my laundry. Let's face it, I probably wont feel like folding it at all today and will have had the dryer running for the entire day. Again, crazy talk.

Sometimes laziness just creeps up on me I suppose.

Crock pots are good for laziness. You just throw everything in the pot and wait...

Easy peasy.

Also, I was feeling too lazy to take a decent picture but reuben dip isn't very pretty anyway.

Slow Cooker Reuben Dip
Adapted from


1 (16 ounce) jar sauerkraut, drained
1 (8 ounce) package neaufchatel cream cheese, softened
2 cups shredded Swiss cheese
2 cups shredded cooked lean corned beef
1/4 cup fat-free thousand island dressing


In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers.

Wednesday, May 30, 2012

S'mores Oatmeal

I have been sucked into yet another predictable season of 'The Bachelorette"...I know it's wrong, but I just don't wanna be right!

I know every season is the same. There's the smooth talker whose too good to be true, and the weirdo who comes on with a weird prop or persona and the guy with the heart-wrenching always ends the same with two strangers professing their undying love for each other and spout out empty promises about it lasting forever...when really I think only one season out of the 700 has lasted...and who knows how happy they are?

I know these things. I know it is cheesy and the dates are too out-of-this-world to be even somewhat realistic but man I love some cheese.

I can't help but get excited to sit down on the couch with some sinful dessert and a cup of tea and my coziest sweats and dive in.

I guess we'll call it a guilty pleasure.

We all know I have plenty of those. Ahem, shoes, chocolate, cheesecake, trashy tv, chocolate, my iPhone, chocolate, girly books...just to name a few.

I guess this oatmeal is a little bit guilty too. Just a TAD. Or more than a tad. Whatev, have some while you watch "The Bachelorette" get my approval.

S'mores Oatmeal
Dame Good


1/2 cup oats
1/2 teaspoon vanilla extract
1/2 cup water
1/4 cup skim milk
1 tablespoon dark chocolate chips
1/4 cup mini marshmallows
1 graham cracker sheet (2 squares), broken into pieces
1 packet of splenda


In a microwave-safe bowl combine oats, vanilla, water, milk and splenda. Microwave on high for 1 1/2-2 minutes, or until thickened.

Stir in the chocolate chips, marshmallows and graham cracker pieces. (Don't let it sit too long or the graham crackers will get soggy. Uncool) Enjoy!

Monday, May 28, 2012

Rosemary Hummus

I would first like to take a moment to thank the men and women who have/are/will serve/ing/ed in the military. Happy Memorial Day!

I love days like Memorial and friends, cookouts, beer, the's great. It's even better when it is all done remembering those who have sacrificed their time and their lives to serve in this country.

I couldn't imagine.

For another type of holiday, Christmas to be exact, I attended a little cocktail party and someone brought rosemary hummus.

I had never had it.

It's pretty darn good.

I didn't think to ask where they had gotten it because I just assumed that I skimmed over it each time at the grocery attention span is not all that impressive.

I'm the type of person who goes to the grocery store, with a list mind you (I love lists), and as soon as the cashier grabs my first item for checkout I remember something I forgot...then when I am putting my groceries away at home I remember that other thing I forgot. It always happens.

Well this rosemary hummus that had been on my mind all holiday season is literally nowhere to be found.

I searched for a recipe I could make that does not have tahini because that stuff ain't cheap. Poor college student+ain't cheap= ain't happenin'

I found this one and only recipe and proceeded with caution. It isn't exact, it's not quite the same but I don't hate it. Its good enough!

Rosemary Hummus
Adapted from


2 sprigs fresh rosemary
1 clove garlic, peeled
2 (15.5 ounce) cans garbanzo beans, drained
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/2 cup cold water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste


Strip rosemary leaves from stems, discard stems, and place leaves in the bowl of a food processor. Add garlic and pulse until finely chopped. Pour in the garbanzo beans; process until evenly blended.

With food processor running, slowly pour in the olive oil, scraping sides of the bowl as necessary. Pour in balsamic vinegar and process until evenly blended. Taste, and add more vinegar, 1 tablespoon at a time, as desired. Pour in the water and process to make a spreadable consistency. Add more water, 1 tablespoon at a time, if necessary. Season with salt and pepper to taste. Chill before serving.

Monday, May 21, 2012

Snickerdoodle Blondies

I laid by the pool this weekend. With fun people and a drink in hand...

I needed that.

I think I've been whining for months about wanting to escape to Mexico, or somewhere where the water is clear and the sand is white. I fantasize about getting away with that man of mine and having no worries for a few days.

Well, sitting by the pool is the closest thing I can get for now and I shall take it!
It was a reminder that I have been hibernating for weeks though. Someone offered me their sunblock and I politely obliged stating "I don't really burn unless I'm in the sun for a couple days in a row". I looked real dumb when my shoulders were bright red after sitting in the sun for 45 minutes.

I'll take that sunblock, thanks.

Whoops. Someone needs to stop hiding from the sun.
I think it was December when I bought those Hershey's Cinnamon Chips. I have spent the last few months just staring at them wondering what the heck I should do with them. Why did I buy them? 

Well, these blondies have been floating around the blog world for a while now and have been on my list. That man of mine loves cinnamony/snickerdoodley-like desserts so I thought I'd give em a try and add the cinnamon chips.

He loved 'em...what-d-ya know?

Snickerdoodle Blondies
Adapted from


2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon kosher salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup cinnamon chips
2 tablespoons granulated sugar
2 teaspoons cinnamon


Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon and salt and set aside.

In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.

Stir in the flour mixture until well blended. Add cinnamon chips and stir just until combined. Spread evenly in prepared pan (it helps to use a greased spatula). Combine the granulated sugar and cinnamon, in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.

Thursday, May 17, 2012

Pesto Chicken Pasta

I have this thing with pesto.

I kind of love it.

Ok, not kind of...I am absolutely in love with it.

How have I gone through 24 years of life without having had pesto pizza? Blasphemy, I tell you. I had pizza this year with pesto instead of pizza sauce for the first time

Now, anytime I go to a pizza place, pesto pizza is the first thing I look for. Try it.

You won't be disappointed.

Anyway, I have a pathetic excuse for a food processor so I have yet to make my own pesto...I know, cover your eyes. BUT, the store bought stuff isn't half bad. In fact, its quite convenient to toss into pasta with some sun-dried tomatoes and Parmesan cheese for a quick dinner.

Exhibit A.

Pesto Chicken Pasta
Adapted from


1 (16 ounce) package whole grain pasta
1 small onion, chopped
1 teaspoon oil from sun-dried tomatoes, or olive oil
2 cloves garlic, minced
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1/4 teaspoon crushed red pepper flakes to taste
1/4 cup oil-packed sun-dried tomatoes, drained and cut into strips
3/4 cup pesto sauce
1/4 cup reduced-fat Parmesan cheese
salt and pepper to taste


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a large skillet over medium heat. Saute onion until tender, about 5 minutes. Then stir in chicken. Season with red pepper flakes, salt and pepper. Cook until chicken is golden, and cooked through. Add garlic and saute until fragrant, about a minute or so.

In a large bowl, combine pasta, chicken, sun-dried tomatoes, pesto, and Parmesan cheese. Toss to coat evenly.

Monday, May 14, 2012

Birthday Oreo Pudding "Cake"

Woe is me.

I meant to post this recipe way back when I was freaking out about the introduction of Birthday Cake Oreos...Perhaps the excitement caused me to go temporarily insane.

If there are still boxes of those Birthday Cake Oreos to be found, or you still have a box waiting in your pantry (btw you must be crazy) then pay attention!

I love Oreo desserts. Love them. When those Oreos came out I knew I had to come up with something. Since they taste kind of like cake batter I went that route...naturally.

Anyway, who doesn't love Oreo/dirt pudding?

Exactly. Well this version has cream cheese, cake batter and sprinkles.

You're welcome.

No, seriously. When I made this I could not get it in my mouth fast enough. I'm typically a slow eater but this little dessert made me abandon all reason and manners. I grabbed the biggest spoon I could find and went to town with a "pudding-eating-grin" on my face.

I really want some now. Why did I have to eat all my oreos?!

(BTW you can obviously still make this with regular Oreos, the bday ones just bump it up a notch)

Birthday Oreo Pudding "Cake"
Dame Good


1 (10.5 ounce) package birthday cake oreos (or regular if you cant find them)
1/4 cup  light butter
1 (16 ounce) container fat-free frozen whipped topping, thawed
2 (8 ounce) packages neaufchatel cream cheese
1 cup confectioners' sugar
2 cups skim milk
1 (3.5 ounce) package fat-free sugar-free instant vanilla pudding mix
1/4 cup yellow cake mix (dry)
1/2 cup sprinkles


Crush cookies into bite size pieces. Reserve 3/4 cup for top. Melt butter and mix with rest of cookies. Press into 8x8 (or 9x9) pan. Put in freezer for 5 minutes.

Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.

Prepare instant pudding with the milk according to package directions. Add cake mix and 1/4 cup sprinkles to the pudding. Spread the pudding over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookie and sprinkles. Keep cake refrigerated.

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