Thai Honey Peanut Chicken.

• 1 pound Chicken, In Chunks
• ¼ cups Soy Sauce
• 2 Tablespoons Honey
• 1 Tablespoon Lime Juice
• 1 teaspoon Minced Garlic (approximately 1 Large Clove)
• 1 Tablespoon Natural Peanut Butter (heaping Tablespoon Even Better)
• ½ teaspoons Curry Powder
• 1 teaspoon Sriracha (optional)

Preparation Instructions

Mix ingredients and marinate chicken for 2-3 hours.
Cook chicken in the sauce over medium-high heat for 7-8 minutes or until chicken is done. Reduce heat to medium-low and add precooked veggies if desired. Serve topped with sesame seeds.
To thicken sauce if needed: reduce heat to medium-low and add a cornstarch slurry (1 teaspoon cornstarch in 1 tablespoon water).
Substitutions: replace chicken with tofu; replace peanut butter with tahini or another nut butter; if using regular peanut butter (i.e. Skippy) instead of natural peanut butter, reduce honey by 1 tablespoon.

OREO CHEESECAKE COOKIES

• ½ cups Unsalted Butter, Softened
• 3 ounces, weight Cream Cheese, softened
• 1 cup Sugar
• 1 teaspoon Vanilla Extract
• 1 cup All-purpose Flour
• ½ cups Mini Chocolate Chips
• 1 cup Oreo Cookie Crumbs
• ½ cups White Chocolate Chips, Melted (optional)

Preparation Instructions

Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside.
In a large bowl, cream together the butter and cream cheese using a hand mixer until they are well combined.
Add the sugar and vanilla and mix until ingredients are well combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips.
Scoop the dough into 1″ balls (I used a scoop to insure all measured the same) and roll in Oreo cookie crumbs so cookie is covered. Place covered cookie balls onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.
Cool on the pan for two minutes before transferring to a wire rack to cool. Once cool, drizzle cookies with melted white chocolate. Enjoy!

Banana split ICE CREAM CAKE

• INGREDIENTS:
• 20 whole Oreo Cookies
• 4 Tablespoons Butter, Melted
• 4 whole Bananas
• 1 pint Strawberry Ice Cream
• 1 pint Vanilla Ice Cream
• 1 jar (about 16 Oz. Jar) Hot Fudge Sauce
• 1 container (16 Oz. Container) Frozen Sliced Sweetened Strawberries, Thawed And Drained
• Fresh Whipped Cream, For Serving
• Crushed Pineapple, For Serving

Preparation Instructions

Take out the strawberry ice cream to thaw. Place the Oreos in a gallon Ziploc bag and crush well with a rolling pin or small frying pan. Pour the melted butter into the Ziploc bag and mix it up. Press this crumb mixture into the bottom of a springform pan.
Slice the bananas into 1/2″ rounds and arrange in a single layer on top of the crust. (Use as many banana slices as needed to fill the layer.) Place the pan into the freezer for about 10 minutes.
Scoop the softened strawberry ice cream in small scoops on top of the frozen banana layer, smoothing it together with a spoon dipped in warm water. Return to the freezer for 1-2 hours, until the ice cream is firm again.
Take the vanilla ice cream out of the freezer to thaw. Warm the hot fudge sauce slightly, just until it is easily spreadable. Pour the fudge over the strawberry ice cream layer, smoothing the top, and place back into the freezer for 15 minutes or so, until the fudge has firmed up again.
Scoop the softened vanilla ice cream in small scoops on top of the fudge layer, again smoothing it together with the back of a spoon dipped in warm water. Cover with plastic wrap and return to the freezer for at least another 4-6 hours until very firm. (At this point the cake could be frozen, well wrapped, for a week or longer!)
Pour the drained sliced sweetened strawberries into a bowl and crush with a pastry blender or a fork until the berries are all mashed up. Store in the fridge until almost ready to serve the cake.
Spread the crushed berries over the top of the cake, to within one-half inch of the edge. Serve with fresh whipped cream and crushed pineapple for those who want it!

pistachio cake!

Ingredients

• 1 box White Cake Mix
• 1 package (4 Ounce) Pistachio Instant Pudding Mix
• ½ cups Orange Juice
• ½ cups Water
• ½ cups Vegetable Oil
• 4 whole Eggs
• ¾ cups Chocolate Syrup (such As Hershey's)

Preparation Instructions

Preheat oven to 350 degrees. Grease and flour bundt pan.
Mix all ingredients but chocolate syrup and beat for two minutes on medium-high. Pour 3/4 of the batter into the bundt pan.
Add chocolate syrup to the remaining batter and mix well. Pour chocolate-laced batter on top of the pistachio batter.
Bake for 1 hour at 350 degrees.
Note: You can use a knife to swirl chocolate batter into the pistachio batter for more of a marbled design.
Variation: Coat cake with chocolate ganache!