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Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).

          

Recipes

Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
Lemon and Garlic Roast Chicken
Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
Chicken Parmigiana
Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
Pork Schnitzel
Baked Pork Chops
Teriyaki Pork Tenderloin
Red Wine Pork Tenderloin
Slow Cooker Ham
Pork Chop Brine
Bacon Wrapped Pork Chops
Crusted Pork Chops
Pork Chops with Mustard Sauce
Skillet Pork Chop Zucchini
Apple Baked Pork Chops
Katsudon
Okonomiyaki
Beans, Sausage and Rice
Kielbasa and Sauerkraut
Glazed Kielbasa
Penne with Broccoli and Sausage
Baked Macaroni and Cheese
Roasted Garlic Tomato Tortellini
Baked Ziti
Shrimp and Beans
Ginger Sea Bass over Wilted Greens
Broiled Tomato Sauce
Gumbo
Italian Sausage Tortellini Soup
Croutons
German Potato Salad
Potato Salad
Candied Sweet Potatoes
Sweet Potato Casserole
Dauphinoise Potatoes Gratin
Red Potatoes with Cheese
Sliced Baked Red Potatoes
Scalloped Potato Bake
Bratkartoffeln
Mashed Potatoes
Fried Potatoes
Roasted Brussels Sprouts
Creamy Brussels Sprouts
Green Beans with Bacon and Onions
Fried Green Tomatoes
Corn N' Bacon
Broccoli Salad
Fried Okra
Green Beans
Mixed Bean Salad
White Asparagus (Spargle)
Roasted Lemon Garlic Broccoli
Stewed Zucchini and Squash
German Red Cabbage
Pizza Bread
Bacon, Apple and Cheese Sandwich
Bacon Bowls
Bacon Swiss Tomato Bites
French Toast
Toad in a Hole
Scrambled Eggs with Chives
Instant Pancakes
Japanese Pancakes
Bacon and Cheese Rolls
Sausage
Biscuits and Gravy
Pasta Quiche
Tomato Sauce
Bechamel Sauce
Veloute
Espagnole Sauce
Hollandaise Sauce
Buffalo Dip
No Bake Cherry Cheesecake
Fried Apple Hand Pies
Lava Cakes
Peanut Butter Oatmeal No Bake Cookies
Chocolate Chip Brownies
Oreo Brownies
Oreo Fudge
Oreo Poke Cake
German Chocolate Brownies
Chocolate Chip Cookies
Double Chocolate Chip Cookies
Double Chocolate Chip Cookies (White)
Soft Bake Chocolate Chip Cookies
Chocolate Chip Cookies with Cheesecake Filling
Cream Puffs
Snickerdoodles
Lemon Cookies
Chocolate Fudge
Coconut Pecan Candy
Coconut Cream Pie
Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
Macarons
Lemon Blueberry Yum Yum
Pumpkin Pie
"Three Layer" Custard Cake
Peanut Butter Cookies
Oatmeal Raisin Cookies
Snickerdoodle Brownies
Walnut Maple Cookie Bars w/ Butter Cream Frosting
Nutty Cheesecake Squares
Cinnamon Cream Cheese Bars
Pecan Pie Bars with Walnut Shortbread Crust
Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
Salsa
House Seasoning

Total Recipes: 138
 
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Oreo Brownies

These are one of our go-to desserts now because they are the perfect brownie with sweet Oreo cream topping.  The brownie itself isn't overly sweet (the original recipe called for 2 cups of white sugar, so if you want a sweeter brownie, go for it), but the topping is sweet, so you get a great combination. Toasted walnuts or pecans add a great crunch in the middle.

Ingredients

Oreo Brownie Layer

 3/4 cup (168g) unsalted butter

         1/3 cup (60 g) semi-sweet chocolate chips

         1 1/2 cups (300g) sugar

         3 large eggs, room temperature

         2 tsp vanilla extract

         1 cup (114g) Hershey’s natural unsweetened cocoa powder

         1 cup (150g) all-purpose flour

         1 tsp salt

 1/4 cup unsalted butter to toast the walnuts

         1 cup of walnuts, chopped, and toasted

         2 cups (153g) chopped Oreos (about 13–14 Oreos)

 

Cookies and Cream Layer

         17 oz (about 2 1/2 cups) white chocolate chips

         9 tbsp (129ml) heavy whipping cream

         5 tbsp (45g) powdered sugar

 1/2 tsp salt

         2 cups (153g) chopped Oreos (13–14 Oreos)

Perhaps even add another 6-8 to the top if desired.

 

Cooking Directions

1. Heat oven to 350 degrees. Prepare a 9×13 inch Pyrex pan with cooking spray. Set pan aside.

2. Place the Oreos in a ziplock back and use the flat side of a meat tenderizer - usually I smack each one once, then flip the bag and smack once again. Then sift out the small crumbs and place into a separate bowl for dusting later. You're going to do this a second time for the topping.

3. Toast the walnuts in 1/4 cup of butter.

4. Using a double boiler, combine the butter and chocolate, stirring well, until melted and smooth. Remove from heat.

5. Add the sugar; whisk until combined.

6. Add the eggs and vanilla extract; whisk together to combine.

7. Add the cocoa, flour, and salt; stir with a rubber spatula until well combined. Batter will be very thick. 

8. Stir in the walnuts.

9. Stir in the chopped Oreos. 

10. Spread the batter evenly into the prepared pan, then bake for 25-35 minutes. To test the brownies for being done, insert a toothpick into the center. If it comes out with just a few moist crumbs, they’re done.

11. Set the brownies aside to cool. When mostly (or completely) cool, make the cookies and cream layer.

12. Prep the second set of Oreos the same way as earlier and set aside the dust again.

13. Using a double boiler, combine the heavy cream and white chocolate chips, stirring well after each, until melted and smooth. Mixture will be thick.  Remove from heat.

14. Stir in the powdered sugar.

15. Stir in the chopped Oreos. Once combined, spread the cream mixture evenly on top of the brownies. The mixture will be thick. Use your spatula to help spread it.

16. Top with the Oreo dust (and the extra chopped Oreos if you desire). 

17. Allow the brownies to cool completely (I place in the fridge for at least 8 hours ... normally overnight), then cut into squares. The cookies and cream layer will be quite firm to the touch, but great on top of the brownies. After you cut them, when they come up to room temperature, the brownies layer will be very firm with the cookies and cream layer a little softer.  Also, I normally cut this into 6 pieces and then cut each of those into 9 pieces.  That gives you 54 bite size servings.

 

 

Melt 1/4 cup butter for toasting the walnuts

Melt 1/4 cup butter for toasting the walnuts

 

Toast the walnuts

Toast the walnuts

 

Toasted - smells great.

Toasted - smells great.

 

Crush the Oreos in a ziplock bag

Crush the Oreos in a ziplock bag

 

Sift the Oreos.

Sift the Oreos.

 

Set the Oreo dust aside.

Set the Oreo dust aside.

 

Place butter and chocolate chips in double boiler

Place butter and chocolate chips in double boiler

 

Boil until smooth

Boil until smooth

 

Remove from heat and then whisk in the sugar.

Remove from heat and then whisk in the sugar.

 

Mix until combined

Mix until combined

 

Add the eggs and vanilla

Add the eggs and vanilla

 

Add flour, cocoa, and salt. Use a wooden spoon to combine.

Add flour, cocoa, and salt. Use a wooden spoon to combine.

 

Add the walnuts and combine.

Add the walnuts and combine.

 

Add the Oreos and combine.

Add the Oreos and combine.

 

Place in the prepared 9x13 dish.

Place in the prepared 9x13 dish.

 

Spread out.

Spread out.

 

Bake at 350 for 30 minutes, until toothpick comes out clean.

Bake at 350 for 30 minutes, until toothpick comes out clean.

 

Allow to cool for a few hours.

Allow to cool for a few hours.

 

Over a double boiler, combine the heavy cream and the white chocolate chips.

Over a double boiler, combine the heavy cream and the white chocolate chips.

 

Boil until smooth. Remove from heat.

Boil until smooth. Remove from heat.

 

Add the salt and powdered sugar

Add the salt and powdered sugar

 

Combined.

Combined.

 

Add the Oreos

Add the Oreos

 

Combined

Combined

 

Add to the top of the brownie and smooth.

Add to the top of the brownie and smooth.

 

Use the Oreo crumb to dust across the top. Place in fridge for a couple of hours.

Use the Oreo crumb to dust across the top. Place in fridge for a couple of hours.

 

Finished. Delicious.

Finished. Delicious.

 
 
 
          
 
 
 
 
 

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All Recipes and pictures Copyright ©2005 - 2022 by Gregory Motes; All Rights Reserved

This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

 
 
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