Cucumber Dill Tea Sandwiches

1 (8 ounce) package cream cheese, softened

1/2 cup mayonnaise

1 (.7 ounce) package dry Italian salad dressing mix

2 loaves French bread, cut into 1/2 inch slices or any bread

2 medium cucumbers, sliced (you can use them peeled or unpeeled)

1 pinch dried dill weed

In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.

Spread the cream cheese blend onto slices of bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. The cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!

Tip: If you are not sure you will be eating all of the sandwiches, put a thin layer of unsalted butter on your bread, then your sandwich mixture. This prevents sandwiches from getting soggy. 

Chocolate Lasagna

INGREDIENTS

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Strawberry Cake

Ingredients

• 1 package white cake mix (regular size)
• 1 package (3 ounces) strawberry gelatin
• 1 cup water
• 1/2 cup canola oil
• 4 egg whites
• 1/2 cup mashed unsweetened strawberries
• Whipped cream or frosting for your choice (recommend cream cheese frosting)

Directions

• In a large bowl, combine the dry cake mix, gelatin powder, water and oil. Beat on low speed for 1 minute or until moistened; beat on medium for 4 minutes.
• In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form. Fold egg whites and mash strawberries into cake batter.
• Pour into three greased and floured 8-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Frost with whipped cream or frosting. If frosted with whipped cream, store in the refrigerator. Yield: 12-16 servings.

Chocolate Dipped Peanut Butter Cup Stuffed Oreos

16 Double Stuff Oreos
8 Regular Size Reese Peanut Butter Cups
1 1/2 c. milk chocolate chips
1 t. butter

1. Remove tops from 16 Oreos, keeping the cream sides up. You can freeze the 16 tops to use later for an chocolate cookie pie crust.
2. Place Oreo half on your work surface (cream side up).
3. Top it with a peanut butter cup.
4. Place another Oreo half on top of that (cream side down) and gently press together.
5. Repeat until you have 8 cookie sandwiches.
6. Melt the chocolate with the butter in the microwave until smooth.
7. Use a fork to dip each sandwich in melted chocolate until completely covered (I’m not sure how people do this without being up to your elbows in chocolate…not that that’s a bad thing).
8. Gently shake off the dripping chocolate then set each cookie on cooling rack.
9. Garnish with Oreo crumbs, chopped almonds, sprinkles, your choice!  You can also use white chocolate to dip and then drizzle with milk chocolate.
10. Refrigerate until chocolate is set.

Picture from: CookiesCakePieOhMy.com

Surprise Carrot Cake

Ingredients:

• 3 cups shredded carrots
• 1 3/4 c. sugar
• 1 cup canola oil
• 3 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 cup chopped pecans
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1/4 c. sugar
• 1 egg
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/4 c. butter, softened
• 2 teaspoons vanilla extract
• 4 cups confectioners' sugar

Directions

• In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10-in. fluted tube pan.
• In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter.
• Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar until smooth. Frost cake. Store in the refrigerator. Yield: 12-16 servings.

Raspberry White Chocolate Cheesecake Bars

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• 1 9-oz. box chocolate wafer cookies (Oreos)
• 5 tablespoons unsalted butter, melted
• 1 cup frozen raspberries, thawed (you may substitute 1/3-1/2 c. or raspberry seedless jam)
• 1/4 cup plus 2 Tbsp. sugar
• 2 8-oz. packages cream cheese, room temperature
• 2 large eggs plus 2 large yolks 
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 4 ounces white chocolate, melted and cooled

Preparation

1. 1. Preheat oven to 350ºF. In a food processor, blend wafer cookies until completely crushed. Transfer to a bowl, pour in melted butter and mix until crumbs are evenly moistened. Pour crumbs into a 13 X 9-inch baking pan, and use your fingers to press into an even layer over bottom  pan. Bake for 8 minutes, until firm. Transfer to a wire rack and let cool completely. Reduce oven temperature to 250ºF.
2. 2. Combine raspberries and 1 Tbsp. sugar in a food processor and blend until smooth. Strain through a fine-mesh sieve into a bowl; discard solids. Using an electric mixer at medium speed, beat cream cheese and remaining 1/4 cup plus 1 Tbsp. sugar until smooth. Add eggs and yolks one at a time, beating briefly after each addition. Add flour and vanilla and mix just until combined. Fold in white chocolate.
3. 3. Pour cheesecake mixture over cooled crust, spreading evenly. Drop spoonfuls of raspberry puree on top and, using a toothpick, drag raspberry puree through cheesecake to create a marbled effect, taking care not to drag in crust. Bake until edges are pale golden and cheesecake is just set in center, 1 hour and 15 to 20 minutes. Let cool completely on a wire rack, then cover and refrigerate until fully chilled, at least 2 hours. Cut and serve.

OR, if it's Valentine's Day and you want them to be heart-shaped, go for it!

Mexican Lasagna

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• Vegetable oil spray, for misting the baking dish
• 1 pound lean ground beef (or ground turkey)
• Olive oil (optional)
• 2 cups frozen, canned or fresh corn kernels
• 1 can (15 ounces) tomato sauce
• 1 cup salsa
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 container (16 ounces) low-fat, small-curd cottage cheese
• 2 eggs, lightly beaten
• ¼ cup (1 ounce) grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 clove garlic, crushed in a garlic press
• 12 corn tortillas (8 inches in diameter)
• 1 cup shredded Cheddar cheese

1. Place a rack in the center of the oven, and preheat the oven to 375 degrees. Mist a 13- by 9-inch glass baking dish with vegetable oil spray and set it aside.
2. Crumble the beef into a large nonstick frying pan and place over medium heat. If the beef is so lean it sticks to the pan, add a little olive oil. Cook the beef, stirring, until it is cooked through and browned, 5 to 6 minutes. Drain off any fat from the pan. Add the corn, tomato sauce, salsa, chili powder, and cumin to the pan. Stir to combine. Let the beef mixture simmer over medium-low heat until the flavors come together, 2 to 3 minutes.
3. Meanwhile, place the cottage cheese, eggs, Parmesan cheese, oregano, and garlic in a medium-size bowl and stir to combine.
4. To assemble the lasagna, overlap 6 corn tortillas in the prepared baking dish. Spread half of the beef mixture evenly onto the tortillas. Spoon all of the cottage cheese mixture on top of the beef and spread it out evenly. Layer the remaining corn tortillas over the cottage cheese mixture. Top the tortillas with the remaining beef mixture. Cover the dish with aluminum foil and place it in the oven.
5. Bake the lasagna until it heats through, 30 to 35 minutes. Remove the dish from the oven, remove the foil, sprinkle the cheddar cheese over the top, replace the foil, and let the lasagna rest 20 minutes before serving. Any leftover lasagna can be reheated in an oven preheated to 350 degrees. It will take 20 to 25 minutes.

from Cake Mix Doctor--this is Gluten Free