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  • How do you eat an Oreo?

  • How do you eat an Oreo?
    The Oreo cookie is celebrating its 100th Anniversary this year, and to celebrate an Oreo Dirt Cookie Cake recipe is included. There are numerous recipes for the dessert, but here is my take on it. Enjoy and just remember this is one good cookie that’s been around longer than we have. Each of us has our own special way of eating and devouring an Oreo cookie — how do you eat yours?
    Peaches are still in stores, so I made this very tasty Peach Jam. I used cane sugar this time and it really came out tasty. I like to put a tablespoon of the jam in my Greek yogurt along with some granola and have it for breakfast. It tastes great with vanilla ice cream, or on a slice of pound cake, or put into a smoothie. Of course, toast, muffins and English muffins get a real boost with some of this jam.
    The onion-zucchini pie is great for breakfast, lunch, dinner or even as an appetizer. The onions can be made up to three to four days in advance and ready when you are. Enjoy!
     
    Layered Oreo Cookie Cake
    100th Anniversary Celebration Cake
    1 package chocolate Oreos, crushed, divide into thirds, and reserve 6 whole Oreos for garnish
    2 packages vanilla instant pudding mix
    3 cups milk
    1 8-ounce package cream cheese, softened
    1 stick butter, softened
    1 teaspoon vanilla extract
    1 cup confectioners’ sugar
    1 cup whipped topping, thawed
    In a bowl cream together cream cheese, butter, and confectioners’ sugar. In another bowl mix together pudding, milk, vanilla, and whipped topping.  Fold in cream cheese mixture. 
    In a clear glass bowl layer one third of crushed Oreos, then top with one half cream cheese mixture, and repeat this and end topping with Oreos. On the layer with the Oreos, garnish with six Oreos standing on their sides, when ready to serve. Cover and refrigerate until chilled. Enjoy!
     
    Peach/ Nectarine Jam with Peach Wine
    7 ½ cups granulated sugar
    2 fresh ripe peaches, peeled and chopped
    2 fresh ripe nectarines, peeled and chopped
    2 tablespoons lemon juice
    1 cup peach wine or peach champagne
    1 6-ounce foil package of liquid fruit pectin
    1 tablespoon butter
    In a large 6 to 8 quart nonstick heavy pot stir together sugar, peaches, nectarines, peach wine, and lemon juice. Bring to a full rolling boil, stirring constantly until sugar dissolves. Quickly stir in liquid pectin and return to a full boil again, stirring constantly. Boil hard for one minute, stirring constantly. Remove from heat. Stir in butter. Quickly skim off foam with a metal spoon, leaving peach pieces in mixture.
    Page 2 of 3 - Ladle hot jam into, cleaned half pint jars. Wipe rims and adjust lids. Let cool and tilt jars on their sides to help distribute fruit pieces. Let cool for 1 to 2 hours and then refrigerate.
     
    Avocado Salsa
    1 large, ripe avocado, peeled, pitted and diced or 2 small avocados
    3 tablespoons fresh lime juice
    1 tablespoon EVOO, olive oil
    Salt and fresh ground black pepper, to taste
    1 medium ripe red tomato, chopped
    ½ cup Vidalia or sweet onion, chopped
    1 small banana pepper, ribs and seeds removed, chopped
    2 tablespoons fresh cilantro, chopped
    In a bowl stir together lime juice, olive oil, salt and pepper, to taste. Stir in onion, tomato, banana pepper, and cilantro. Fold in avocado, mix gently to coat, cover and refrigerate.
     
    Crab Stuffed Avocado Halves
    Serves 4
    2 large ripe avocados, peeled and pitted, sliced lengthwise in half
    1 tablespoon lime juice
    8 ounces fresh crabmeat
    ¼ cup light mayonnaise
    ¼ teaspoon oregano, chopped
    1 tablespoon fresh cilantro chopped
    ½ teaspoon sweet basil, chopped
    1 tablespoon lime juice, for sprinkling avocados
    In a bowl mix together mayonnaise, oregano, basil, and lime juice. Prepare avocado halves and place on a serving dish, sprinkle with 1-tablespoon lime juice to prevent browning. Scoop crab mixture into center hollow of avocado. Sprinkle with chopped cilantro.
     
    Onion-Zucchini Pie
    The caramelized onions can be made a few days in advance, if desired.
    1 prepared refrigerated pie crust
    10 cups Vidalia or sweet onions, cut into ¼-inch slices, about 5 onions
    2 tablespoons EVOO, olive oil
    2 tablespoons butter
    4 cups zucchini, sliced into ¼-inch thick coin slices
    2 garlic cloves, minced
    1 tablespoon EVOO, olive oil
    1 cup milk or half and half
    2 tablespoons cornstarch
    4 large eggs
    Salt and fresh ground black pepper, to taste
    ½ cup shredded mozzarella cheese
    ½ cup grated Parmesan cheese
    In a Dutch oven or large pot over medium heat add olive oil and butter, swirl until butter melts. Add onion slices and sauté until onions begin to soften, about 15 to 20 minutes. Reduce heat to medium-low and simmer 45 to 55 minutes until very tender. Cook another 5 to 10 minutes to brown and caramelize the onions. Remove from heat and set aside.
    Preheat oven to 350 degrees.
    Place prepared piecrust in a 9-inch pie plate. Place and press foil over crust and bake in a 425 degree oven for 8 to 10 minutes or until edges are golden. Remove foil and set aside.
    In a large skillet over medium heat put 1-tablespoon olive oil in pan and swirl. Add zucchini and garlic. Sauté 5 to 8 minutes until tender. Cool for about 5 minutes.
    Page 3 of 3 - Spoon onion mixture into pie crust and spread evenly over the bottom. Place zucchini slices, in an overlapping circular design, on top, spreading to even out.
    In a bowl whisk together milk or half and half, corn starch, eggs, cheeses, and salt and pepper to taste. Pour this mixture over zucchini. Bake in a 375-degree oven for 35 to 40 minutes or until set and when a knife inserted in the center comes out dry. Let stand for 8 to 10 minutes before serving.
     
    Corn Pancakes
    1 cup Bisquick mix
    1 tablespoon granulated sugar
    1 teaspoon baking powder
    ½ cup milk
    1 tablespoon lemon juice
    2 eggs
    1  tablespoon butter, melted
    1 cup kernel yellow corn
    6-8 slices smoked bacon, cooked crisp and crumbled (optional)
    In a bowl whisk together Bisquick mix, sugar, baking powder, milk, lemon juice, and eggs. Add corn and crumbled bacon (optional), stir to mix, stir in melted butter.
    In a skillet over medium heat add some oil or vegetable spray to coat bottom. Pour about ¼-cup batter onto hot skillet and cook until edges are dry and golden. Turn and cook other side until golden brown. Serve with syrup and/or applesauce.
     
    Hope is a retired professor from North Carolina. She resides in Hampstead for the past 16 years, with her husband Vincent, a retired New York City Police Detective. They have four children located in various states, and are grandparents to six grandchildren. She has been awarded numerous ribbons for her breads and has a Blueberry Festival prize for her blueberry cheesecake, which is presently being enjoyed by cruise ship tourists in New Zealand. 
      

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