Today I donned a apron and pretended I was a housewife. I whipped up decadent homemade oreo's and vegetarian Mexican lasagna with a side of skillet cornbread.
Sounds delicious, I know. So delicious, in fact, that I am going to share the recipes so you can feel the satisfaction of fixing a meal your family is sure to scarf down.
Homemade Oreo's
You need:
1 package of devil's food cake mix
2 eggs
3/4 cup of shortening
Blend together.
Roll dough into small balls and place on cookie sheet (don't press down,
keep balls intact before baking)
2 eggs
3/4 cup of shortening
Blend together.
Roll dough into small balls and place on cookie sheet (don't press down,
keep balls intact before baking)
Bake at 350 degrees for 8 minutes
(DON'T OVERBAKE!)
Frosting
You need:
1/2 stick of butter
8 oz. cream cheese
2 tsp. vanilla
2 to 4 c. powdered sugar
2 tsp. vanilla
2 to 4 c. powdered sugar
Mix until smooth.
When cookies cool, frost backs of cookies
& sandwich with another cookie.
Yum-mee.
Mexican Lasagna
I owe credit to Nie for this vegetarian dish. It was so flavorful (and colorful), containing a mixture of spinach, pinto beans, salsa, pepper-jack cheese, cilantro, and a few other add-ins. You can find that recipe here.
Skillet Cornbread
Nie also gets credit for the skillet cornbread. She served it with Black Bean Chili but I thought it would make a nice side for the lasagna. It was moist and tasty. I spread butter on mine and lathered it up with my lasagna.
Recipe here.
