Salted caramel Oreo pie, General Tso’s chicken, You gotta enchilada


While at a restaurant in Madison, Indiana recently, I enjoyed this dessert. I had to bargain with the owner of the restaurant for the recipe. I traded him for one of mine. I know you will love it.
Salted caramel Oreo pie
1 pkg. (about 36) whole Oreos
1 C (16 TBS) butter, divided
2/3 C packed brown sugar
1-1/4 C heavy whipping cream, divided
1 (12 oz.) bag dark chocolate chips
Finely crush Oreos with a food processor or blender. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
Combine remaining 8 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in 1/4 cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour caramel over Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set. (You don’t want caramel to fully freeze.)
Place chocolate chips in a glass bowl. In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour cream over chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour chocolate over caramel and freeze for a final 30 minutes, until just chilled and set, or refrigerate, covered, until ready to serve. Before serving, sprinkle top with a flaky sea salt like kosher salt. Store covered in refrigerator and serve chilled.
General Tso’s chicken
1-1/2 lbs. boneless, skinless chicken breasts, cut into cubes
3/4 C cornstarch
2 egg whites
2 TBS vegetable or canola oil
3/4 tsp. salt
1/4 tsp. pepper
1/2 C sugar
1/2 C unsweetened pineapple juice
1/3 C soy sauce
1/3 C apple vinegar
4 cloves garlic, minced
1/2 tsp. ground ginger
1/2 tsp. red pepper flakes
Beat egg whites together in a shallow bowl and place cubed chicken in bowl to soak. Place cornstarch, salt, and pepper in a gallon-size, plastic, re-sealable bag, then add chicken cubes to bag. Seal bag and shake vigorously until chicken is thoroughly coated.
Heat vegetable oil in a large skillet over medium-high heat and brown chicken on all sides. 1-2 minutes. Grease inside of your slow cooker with nonstick spray, then whisk together sauce ingredients (sugar, pineapple juice, soy sauce, apple vinegar, garlic, ginger and red pepper flakes) until combined.
Place 1/2 browned chicken in slow cooker and top with 1/2 of sauce. Top with remaining chicken and remaining sauce, then toss together.
Cover slow cooker and cook on low for 3-4 hours, or on high for 1 1/2-2 hours. Serve chicken with broccoli and white rice, topped with green onions.
You gotta enchilada
1-1/2 C Verde Salsa, divided
4 C shredded cooked chicken
1/2 C southwest ranch dressing
12 corn tortillas (6 in.), warmed
1 C Mexican-style shredded four cheese with a Touch of Philadelphia
Heat oven to 350 degrees. Pour half of salsa into a 13×9-in. baking dish sprayed with cooking spray. Toss chicken with dressing; spoon 1/3 cup down center of each tortilla, then roll up. Place, seam sides down, over salsa in dish; cover with remaining salsa. Top with cheese; cover. Bake 15 to 20 min. or until heated through.
Our Language – Yes, English can be weird, but it can be understood through tough thorough thought, though.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens –

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