Oreo Striped Delight (Kraft Foods)

35 Oreo cookies
6 Tbsp. butter, melted
1 (8 oz.) pkg. cream cheese, softened
1/4 C. sugar
2 Tbsp. cold milk
1 tub (12 oz.) Cool Whip, thawed
2 pkg. (3.9 oz. each) Chocolate Instant pudding
3 1/4 C. cold milk

Process cookies in food processor until fine crumbs form. Transfer to bowl and mix in butter. Press onto bottom of 9x13 pan. Refrigerate until ready to use.

Mix cream cheese, sugar, and 2 Tbsp. milk in bowl until well blended. Stir in 1 1/4 C. Cool Whip. Spread over crust.

Beat pudding mixes and 3 1/4 C. milk with whisk 2 minutes. Pour over cream cheese layer. Let stand 5 minutes or until thickened. Cover with remaining Cool Whip. Refrigerate 4 hours.

Tomato Basil Soup

Tomato Basil Soup

2 Vidalia onions (sweet)
1/4 c butter

Sauté onion until clear. Add 1 large #10 can of tomatoes, diced and peeled. Simmer for 20 minutes.

Add:
1/4 c dried basil (or to taste)
garlic powder to taste
2 - 3 tsp. sugar (I usually double the sugar, sometimes triple... depends on your preference)
salt and pepper to taste

Simmer 10 more minutes. Puree to desired consistency. (Some like it with thicker chunks and some like it smooth) Add 1 pint heavy cream; heat slowly (don't boil). Serve with shredded Parmesan cheese.

Gingerbread Cupcakes

2/3 cup sugar
1/2 cup oil
2 egg whites
1 egg
1 cup unsweetened applesauce
1 cup molasses
1 1/2 cups all purpose flour
1 cup whole wheat flour
2 1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground all spice
1/2 tsp salt

1. Combine sugar, oil, egg whites, and egg until well blended.
2. Add applesauce and molasses. Mix well.
3. Add flour, baking soda, ginger, cinnamon, all spice and salt.
4. Fill paper lined cups 2/3 full.
5. Bake at 350 degrees. (18-22 minutes for large cupcakes, 10-11 minutes for mini cupcakes, which are my preferance)
6. Cool completely, then add frosting.

Cinnamon Whipping Cream Frosting

2 cups Whipping Cream
1/2 cup powdered sugar
1 tsp vanilla
1/2 tsp cinnamon

Beat cream, sugar and vanilla until almost set. Then add cinnamon. Put in a pastry bag and add a little dollop on each cooled cupcake!