Chocolate Lasagna

Decadent and Delicious. Love Chocolate recipes from Tastes & Treasures cookbook too.

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 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:
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.
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.
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.
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.
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.

Thanks to centercutcook.com

Baked Dijon Salmon

This is a delicious way to prepare Salmon. Another great salmon recipe is in Tastes & Treasures cookbook on page 114 - Salmon Roulade.

Baked Dijon Salmon
Ingredients:
1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish
Directions:

Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.
Makes 4 servings.

HG Grab and Go Breakfast cookies

Breakfast on the Run Cookies

Delicious and easy to transport. For a fast breakfast in the morning . . . try this

Ingredients:
1/2 cup regular oats (not instant)
6 tbsp. whole-wheat flour
1/4 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup Splenda No Calorie Sweetener (granulated)
1/3 cup Gerber Peaches (or another brand of pureed peaches, found in the baby food aisle)
1/4 cup canned pure pumpkin
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. golden raisins
1 tbsp. Ocean Spray Craisins (original)
2 tbsp. brown sugar, not packed
2 tsp. Coffee-mate Sugar Free French Vanilla powdered creamer
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. salt

Directions:
Preheat oven to 375 degrees.

Chop raisins and Craisins into small pieces. Set aside.

In a mixing bowl, combine the oats, flour, Fiber One crumbs, Splenda, brown sugar, baking powder, cinnamon, and salt. Mix well.

In a separate bowl, dissolve Coffee-mate into 2 tbsp. hot water. Add all other wet ingredients (pureed peaches, pumpkin, and egg substitute), and mix well.

Add liquid mixture to the dry ingredients, and stir until completely blended. Slowly sprinkle chopped raisins and Craisins into the batter, making sure they don't all stick together.

Spray a large baking pan with nonstick spray, and spoon batter into 4 evenly spaced circles. Spread batter out a bit with the back of a spoon. Place pan in the oven for 12 - 14 minutes (until tops of the treats are just slightly crispy). Remove pan from the oven and allow to cool slightly. Then grab 'n go!

Makes 4 servings
Thanks to Hungry Girl for recipe.

PER SERVING (1 cookie): 154 calories, 1.5g fat, 166mg sodium, 32.5g carbs, 5g fiber, 10.5g sugars, 5g protein -- PointsPlus® value 4* 

Roosevelt School District to received donated books

Arizona Recollections and Reflections: An Arizona Centennial Historymakers Commemoration has been well received by teachers and librarians across the state.

This book strengthens Arizona's culture by sharing biographies and rare photographs of 58 Historymakers. Their stories reflect the fabric, growth and diversity of our state. It also features the important histories of the book's fourteen sponsors.

This book is a great resource for social study teachers working with the state standards from fourth through twelfth grades. Arizona Historymakers are individuals who bring 20th and early 21st century concepts alive through their pictures and stories that include successes as well as hurdles.

The Historical League has a program to donate this book to all school and public libraries in Arizona. Thanks to Seth Lansky of Follett Resources, Roosevelt, Alhambra and Phoenix #1 School District will get their donated books. Seth has been instrumental in helping to get these books into schools. The Historical League is very grateful for his help.

AZ Recollections and Reflections in Globe Museum

The Historical League continues to promote our Historymakers with Arizona Recollections and Reflections book. Governor Rose Mofford was honored as a Historymaker in 1999.

League member Mary Parker tells us, "Look what I found when I went to Miami for a Museum board meeting. This display case containing our Centennial book, Arizona Recollections and Reflections, is in the Rose Mofford section at the Bullion Plaza Cultural Center and Museum in Miami. The League had a tour of Miami/Globe quite a few years ago and the Miami people have put a lot of work into restoring and opening the southern section of this old school building. Years ago, only the northern section of the building was opened. Now, they have restored the floor and the room where we had the board meeting, along with re-doing a hallway where more specimens are on display. The hallway leads to Governor Mofford's section. The rest of her artifacts are in Florence."

Chess Bars

Delicious and easy - my kind of dessert.  I have made the Chess Bars several times and everyone always enjoys them. This recipe is super easy and yummy!

Chess Bars
Ingredients for bars:
1 (2-layer) package yellow cake mix
½ cup (1 stick) butter, softened
1 egg

Ingredients for topping:
8 ounces cream cheese, softened
1 (1-pound) package confectioners’ sugar
3 eggs

Directions:
Combine the cake mix, butter and one egg in a bowl and mix well. Press over the bottom of a 9x13-inch baking pan.

Combine the cream cheese, confectioners’ sugar and three eggs in a bowl and mix well. Pour over the cake mix mixture. Bake in a preheated 350-degree oven for 45 minutes. Remove from the oven and cool completely. Cut into squares.
Option: Sprinkle with confestioners' sugar.

Makes 2 dozen.

Broccoli, Grape, Turkey Bacon Salad

We always like make-ahead salads. This one is nutritious and delicious.

You might want to try Pasta Salad with Brie on page 169 in Tastes & Treasures cookbook. It's delicious too.

Broccoli, Grape, Turkey Bacon Salad
Ingredients:
1/2 (16 oz) box whole wheat farfalle (bow-tie) pasta
1 lb. fresh broccoli
1/2 cup light mayonnaise
1/2 cup non-fat plain yogurt
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 tsp. salt
2 cups seedless red grapes
6 cooked turkey bacon slices, crumbled
1/4 cup chopped pecans

Directions:
Preheat oven to 350 degrees F.  Bake pecans in a single layer in a shallow pan for about 6 minutes until lightly toasted and fragrant, stirring halfway through.  Then prepare pasta according to package directions.

Meanwhile, cut broccoli florets from stems and separate into small pieces using a paring knife.  In a large bowl, whisk together mayo, yogurt, sugar, red onion, vinegar and salt and toss with broccoli, hot cooked pasta and grapes.  Stir to coat.  Cover and chill for up to 3 hours.  Stir in bacon and toasted pecans just before serving, enjoy!

Recipe adapted from Southern Living