GOLDEN OREO LEMON NO BAKE DESERT

36 Golden Oreos, divided 3 tablespoons butter, very soft 1 box (3.4 ounces) instant lemon pudding 1 cup milk 4 cups whipped topping (one reg. size tub of Cool Whip 1 cup lemon curd (I used Dickensons) INSTRUCTIONS Place 20 cookies in a gallon sized sandwich bag and roll with a olling pin to coarsely crush the cookies. Place cookies and butter in a large bowl. Mix with a spoon until the butter has been worked through. Place in the bottom of a 9x9” pan. Wipe out your bowl and add pudding mix and milk. Whisk until smooth and let sit until set, about 2 minutes. Fold in a heaping 1 cup (about 1½ cups) of whipped topping. Carefully spread over cookies in pan. Crush remaining cookies in the same way (in a new gallon sized sandwich bag). Sprinkle half over pudding. Reserve the rest for the topping. Mix lemon curd gently with 1 cup of whipped topping. Spread over pudding. Spread remaining whipped topping over the curd mixture. I didn't have any cool whip left so I skipped that step. Sprinkle with remaining cookies. Cover with plastic wrap and refrigerate at least 8 hours or overnight before serving.

Chocolate Coconut Drop Cookies

I started with this Betty Crocker recipe for chocolate drop cookies (I am pretty sure that I used to make these years ago. one cup granulated sugar 1/2 cup butter or margarine, softened 1/3 cup buttermilk (I made my own using vinegar) 1 teaspoon vanilla 1 egg 2 oz unsweetened baking chocolate, melted, cooled 1 3/4 cups Gold Medal™ all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt I added a heaping tbsp of Hersheys Cocoa (the old fashioned kind) and at the end stirred in 1/3 to 1/2 a bag of coconut. 1 Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray. 2 In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 ounces melted chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. 3 On cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. 4 Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. I frosted with chocolate frosting and put a bit of coconut on top

Sauce for Chinese Vegetables

2 -3 tablespoons cornstarch 1⁄4 cup brown sugar, packed 1⁄4 teaspoon ground ginger (or a bit of fresh minced ginger) 2 cloves garlic, minced (I used crushed garlic from a jar) half cup of soy sauce 1⁄4 rice vinegar 1⁄2 cup water 1 1⁄2 can of beef broth couple drops of Sriracha sauce I put all these items into a large jar and shook to combine, and then put into large frying pan and brought to a simmer. Simmered a few minutes and tested the taste. I decided it needed a bit more sweetness so I added a tablespoon of honey. While it was sitting while I did other stuff, it' really thickened up, so I thinned it with some orange juice. I steamed broccoli until it was almost crisp tender, sauteed chunks of red papper, and then added the broccoli and stir fried a bit and then added slices of roast beef. Served with fried rice, and sprinkled sesame seeds on top.

Baked Pork Steak

Ingredients:

Greek Vinigratte (for marinating) from Aldi's four pork steaks sliced onions one half cup ketchup one half cup brown sugar these 4 items stirred together one tsp soy one tablespoon Greeek Viniagrette I marinated the pork steaks for a few hours. Then I browned them in my large cast iron frying pan after browning, I put the sliced onions under the steaks, and put the sauce of ketchup, brown sugar, soy and greek vin. over them. into the oven at 350, lightly covered with foil for an hour.I took the foil off for the last ten minutes