{easy} {no-bake} Oreo Pie

Anything Oreo is always amazing! This pie is no exception. Added bonus..it’s no-bake.

Recently, I was asked to make an Oreo pie. This is the recipe I came up with and it does NOT disappoint.


If you’re like my Ma you don’t use any recipe that starts with flour. I’m the complete opposite, so I found a way to make it a little extra with the decorating. As you can see I made two presentation options. Both are super cute & easy!


The decorating is simple. Option 1- If you want to get a little creative, use an 8B Wilton piping tip and piping bag. Pipe a border along the edge of the pie. I like to pipe around the pie twice and finish with some crushed Oreos. Option 2- This way is little-to-no effort, simply sprinkle the top of the pie with crushed Oreos.

Here’s My Notes:

1)I suggest making this pie the night before you plan on serving it. It really gets a thick, cheesecake-y consistency as it chills.

2)The whipped cream for piping has to be whipped to very stiff peaks. Which is technically incorrect, but crucial for the cream to hold it’s shape.

3)Don’t even consider trying to half this recipe. Trust..you’re going to eat it all, and have no leftovers. If you do happen to have leftovers, keep refrigerated.

4)I made these pies in two stoneware pie plates.  If you decide to make yours in foil disposable pie pans you’ll have to divide the Oreo crust and filling into three pans.

5)If you don’t want to whip your own cream , u can just use Cool Whip. Just omit the 2 Tablespoons of sugar in the filling.

6)You’re going to need 2 packages of Oreos (I used Double-Stuf) for this recipe.


{easy} {no-bake} Oreo Pie

Yields:2-3 pies



25 oreos

5 Tablespoons butter, melted


1 (8ounce) package cream cheese, room temperature (pls use Philadelphia cream cheese, it’s seriously the best)

1 (14ounce) can sweetened condensed milk

1 (5.1ounces) package instant vanilla pudding

2 cups milk (whole or 2%)

1 cup heavy whipping cream

2 tablespoons sugar

15 Oreos, crushed (I like a mix of chunks of Oreo and finely crushed Oreos)

topping (if using)-

1 cup heavy whipping cream

2 tablespoons sugar

1/4 teaspoon vanilla

Oreos, crushed


Place pie plates on a large sheet pan. Preheat oven to 350 degrees F.

In a food processor, pulse the Oreos until finely crushed into crumbs. Add melted butter and pulse to combine. Once combined, divide equally into the pie pans. Press the crumb mixture into the bottom of the pie pans.

Bake crust in preheated oven for 7 minutes. Allow to cool completely before filling.

In the bowl of a stand mixer fitted with a whisk attachment, whip heavy cream and sugar into soft peaks. Remove from bowl and set aside. In the same mixing bowl beat cream cheese and sweetened condensed milk until completely incorporated. Next add pudding mix and milk, mix together for about 3 minutes and let set for 5 minutes. Gently fold in whipped cream and crushed Oreos.

Divide filling equally into  pie crust and smooth with a small off-set spatula. Place in the fridge for at least 4 hours, preferably overnight.


Decorate pies as desired and serve. Enjoy!!


















The Absolute Best Chocolate Chip Cookie Recipe 

This post is dedicated to the beloved chocolate chip cookie. Let’s be honest, who doesn’t love them?   No matter what the occasion… they’re excepted. They can satisfy any sweet tooth and cheer you up when you are sad. Obviously, they’re a classic for a reason!

I’ve written a couple chocolate chip cookie recipes, one of which I deemed the best chocolate chip cookie ever. Even though I thought I had successfully found an amazing chocolate chip recipe—my search still continued. It’s kinda like, a good banana bread recipe, is the search ever really over?

Here’s one thing I’ve learned….all chocolate chip cookie recipes are good fresh out of the oven. The real test is how they keep hours after.

Long story short, I’ve baked my fair share of chocolate chip cookies, and as of right now, this recipe is the best. But then again, I’ve yet to taste a chocolate chip cookie that I didn’t like. These are absolutely amazing fresh out of the oven, but equally as great after they’ve cooled.

Here’s My Notes:

1)This can be sometimes overlooked, but I think it’s important to use quality chocolate. I usually use a mixture of mini chips, regular size chips, chunks, and even chopped up chocolate bars…..pretty much anything I have on hand. Ghirardelli chocolate, is the best, plus it’s easily accessible. My favorite combo is regular milk chocolate chips & chopped up semi-sweet chocolate bars.

2)If you can get your hands on vanilla paste, it really elevates the flavor…..highly recommend.

3)Don’t over bake! I know this is a common comment in chocolate chip cookie recipes, but it’s important. I look for golden brown edges and pale, soft centers.

4)I use a kitchen scale to measure my ingredients because I think it’s easier, but I’ve included the cup measurements if the don’t have a kitchen scale.


The Absolute Best Chocolate Chip Cookie Recipe

Yields: approximately 25 cookies


•3 large eggs, room temperature
•2 teaspoons vanilla
•3 1/2 cups (482 grams) all purpose flour
•1 tsp baking soda
•1 tsp baking powder
•1 1/2 tsp kosher salt
•1 cup plus 5 tablespoons (298 grams) unsalted butter, softened
•1 cup plus 2 tablespoons (250 grams) packed, moist brown sugar
•1 1/4 cups (250 grams) granulated sugar
•1 1/2 cups milk chocolate
•1 1/2 cups  semi-sweet chocolate

Preheat oven to 375ºF. Line two cookie sheets with parchment paper. Set aside.
In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside as well.
Use an electric mixer to cream the butter and both sugars on medium-high for 5 minutes, until very light and fluffy. Continue to mix on medium, add in the eggs, one at a time. Add vanilla and mix thoroughly.  Mix in the dry ingredients. Scrape down the sides of the bowl with a spatula and mix for a few more seconds, careful not to overmix. Fold in the chocolate. Use an ice cream scoop (1/4 cup) to portion the cookies in 2.5 ounce balls onto prepared cookie sheet (6 to a cookie sheet).

Bake for 10-13 minutes, until cookies look slightly underdone in the center, but completely set and golden around the edges. Enjoy!



Orange Skillet Coffee Bread {the fool-proof recipe}

This is, in my opinion, an even easier version of an orange coffee bread that my mom would make for Sunday Brunches. It was one of those recipes that you find in an old Southern Living cookbook and it was made with biscuits. My two problems with that recipe is that whenever I would make it, I would always have to guess if it was done or not. I could never tell! I would end up over baking it or under baking my bread ….. literally would be raw dough 🙄. Another problem was the icing that went on top……it was kinda like an after thought. With a few small changes, this is an absolute favorite of mine. You’ll be making it for all you breakfast gatherings and last minute brunches.

Here’s My Notes

1)Baking this in one layer helps insure that there is no guessing when trying to decide if it’s done or not. I baked mine in a 8-inch cast iron skillet, but you can easily double this recipe and bake it in a 10-inch skillet.

2)I have included a glaze recipe, but I always have leftover cream cheese frosting around. So I pretty much just add a little orange juice & vanilla to it, and have my glaze for this bread. If you want to make your life easier buy the cream cheese frosting from the store that’s in the can. Put it in the microwave for about 20-30 seconds …instant glaze.

Orange Skillet Coffee Bread {the fool-proof recipe}

Yields:approximately 6 servings 



•2 (12 ounces) packages Grands! crescent rolls

•1 stick butter, melted

•3/4 cup sugar

•Zest of one orange

•1 (8 ounces) package cream cheese


•3 ounces cream cheese, softened

•1 cup powdered sugar

3 Tablespoons butter, melted

•1/2 teaspoon vanilla

•2-3 Tablespoons orange juice

chopped pecans or walnuts, optional 


Preheat oven to 350 degrees F. Line a 8-inch cast iron skillet with parchment paper.

In a small bowl combine sugar and orange zest. Remove the crescent roll dough from it’s packaging and unroll it. Separate  into triangles. Taking a pinch of cream cheese (no more than a teaspoon) and place at the fattest part of the crescent roll; roll the dough up and pinch the ends together to seal.(Don’t  worry about making these into crescents rolls. You are simply enclosing the cream cheese into the dough) Place the filled crescent in the melted butter, then roll it in the orange sugar. Place close together in the prepared skillet and continue this with all the crescent rolls.

Bake in preheated oven for 30 minutes or until golden brown.

Prepare the glaze: In a medium bowl beat together the glaze ingredients using a handheld mixer until smooth. Pour glaze over the warm bread. Top with toasted nuts if desired and Enjoy ! ♥


Strawberry Cream Cheese Pastry Ring 

This is one of those pastries that is actually realistic to make. You buy a couple cans of crescent rolls, a can of strawberry pie filling, and whip together a cream cheese filling… that’s it! You’ll have it in the oven in less than 10 minutes.

I love crescent roll pastries they’re simply delicious and you can beat how simple they are to put together. If you need something sweet for a summer afternoon tea or a quick weekend breakfast, whip this up and I promise you’ll be glad.

Here’s My Notes:

1)Honestly this recipe is so easy I don’t really have any notes, but I would say… I like eating this when it’s completely cooled. Give it a good 30 minutes to cool before serving.

Strawberry Cream Cheese Pastry Ring

Yields: approx. 8 servings


2 (8 ounce) tube crescent rolls

1 (21 ounce) can strawberry pie filling

1 (8 ounce) package cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla

1/2 cup powdered sugar

1 Tablespoon heavy cream

1 Tablespoon butter

1/4 teaspoon almond extract

1/4 cup sliced almonds, (you could toast them if you like)


Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

Unroll the crescent dough and separate into triangles. Arrange the triangles on the prepared cookie sheet with the points of the triangles pointing towards the outside and the wide ends overlapping at the center. Press the overlapping dough to seal.

In a medium size mixing bowl beat the cream cheese and sugar together using a handheld mixer. Add in vanilla.

Spoon the strawberry pie filling over the crescents rolls, keeping it on the widest part. top it with the cream cheese filling. To bring the ring together fold the pointed ends over the filling, tucking it under. The filling with be visible.

Bake the pastry in the preheated oven for 25-30 minutes or until golden brown; mine took 30 minutes. Allow to cool for about 20 minutes before glazing.

While pastry cools prepare your glaze by simple mixing the powdered sugar, cream, almond extract, and butter together in a small bowl with fork. Drizzle over the cooled pastry ring and sprinkle with almonds. Enjoy!


Fresh Strawberry Cheesecake Pie

Whenever fresh strawberries are available at our local farm, my mind becomes filled with dessert ideas. My all time favorite is fresh strawberry pie.  I consider it to be a southern classic  pie! The kind of fresh strawberry pie you’ll find in your community church cookbook or your cousin brings to all the summer potlucks. But it’s just a staple, definitely a good recipe to have in your repertoire…… I never get tired of it. I’ve eaten many slices of fresh strawberry pie over the summers and it’s always something I look forward to around this time of year.

I wanted to change up my favorite summer pie just a little by adding a no-bake cheesecake layer, and  I probably ate about 3/4 of this pie on my own.

Here’s my Notes:

1)This pie needs time to chill in the fridge. I suggest making it the day before you plan on serving it. The jello needs to chill and the cheesecake layer will have time to really set up and get firm….it becomes so smooth & creamy 😋

2)I really suggest blind baking the pie crust. Just use some dry black eye beans, you don’t have to have those fancy pie weights…. it’s a extra step worth doing.

3)This recipe makes two deep dish pies.  I suggest you give the other pie away to a friend…they’ll love you.

Fresh Strawberry Cheesecake Pie

Yields:2 deep dish pies


2 frozen deep dish pie shells

no-bake cheesecake layer-

1 (8 ounce) package cream cheese {I love Philadelphia Cream Cheese, I honestly think it’s the best}

2 cups heavy whipping cream

1 teaspoon vanilla

1/2 cup sugar

1 cup powdered sugar

strawberry layer-

1 quart fresh strawberries, washed & halved

1 cup water

1 cup sugar

3 Tablespoons cornstarch

1 (3ounce) package strawberry jello


Preheat oven to 450 degrees F. Blind bake the two frozen pie shells in preheated oven for 8-10 minutes. Allow to cool completely before continuing.

In the bowl of a stand mixer, beat together the cream cheese, powdered sugar, and sugar until smooth; transfer to another bowl. Using the stand mixer bowl again whip the whipping cream until stiff peaks. Add cream cheese mixture and vanilla; whip together until fully incorporated. Divide the cheesecake mixture evenly between the two pie shells.

In a medium saucepan stir together the water, 1 cup sugar, cornstarch, and jello with a whisk. Bring mixture to a boil, allow to cook for about 1-2 minutes. Remove from heat and add the halved strawberries. Divide the strawberries evenly over the top of the cheesecake layer. Chill the pies for at least 6 hours before serving. Enjoy !


Best French Toast. Ever.

Usually there are French toast people and then there are pancake people. If you happen to be strictly among the pancake lovers I have the recipe to change your mind.

When it comes to making good French toast there are two very important factors. The first is good bread, cinnamon-raisin in my book is the best. As the bread cooks, the filling gets all melty and gooey, it makes all the difference in the world. The second is the custard, I was told once that just plain French toast could be delicious without syrup. Shocking I know, but if you have a good egg mixture to soak your bread in, you won’t even need syrup. French toast is way simpler to whip up than pancakes. So this weekend you can enjoy a delicious, yet simple breakfast right from home.

Here’s my Notes:

1)Forget the egg whites, just egg yolks in this recipe. If you don’t have heavy cream you can use half & half instead.

2)Slice the bread in thick slices. If you cut them too thin it will just fall apart.

3)I’ve only made my French toast with homemade cinnamon-raisin bread, but store-bought is definitely fine. But if you decide to make some homemade bread it keeps great in the freezer. Just pull it out whenever you get the craving.

Best French Toast. Ever.

Yields: about 4 servings


4 egg yolks

1/4 cup brown sugar

1/2 cup heavy cream

pinch of salt

1/4 teaspoon vanilla

1/2 teaspoon cinnamon

4 thick slices of cinnamon raisin bread

syrup & powdered sugar, for toppings


Preheat oven to 350 degrees F. and place a cooling rack on a baking sheet and place in the oven.

In a shallow dish (like a pie dish) whisk together all the ingredients except for the bread 😝.

Over medium heat melt one Tablespoon of butter in a skillet. Place a slice of bread in the egg mixture and allow it to soak on each side for about 1 minute. I cook mine for about 6 minutes each side. Once the french toast is cooked, place it in the oven to keep warm. Continue with the remaining slices of bread. Serve the french toast with powdered sugar or syrup. Enjoy!


{Super-Easy} Apple Turnovers

Who knew that your favorite bakery treat was so easy to make? Get ready…. this is the easiest pastry ever. period.

It had been a while since I had a apple turnover. Recently, I whipped up a batch one morning for a breakfast I did for my friends. I sat there wondering why I haven’t made them sooner. They come together in no time, and they simply are just delicious. I mean seriously, how can you go wrong with puff pastry and spiced apples?

Here’s My Notes:

1)It’s very important to place the assembled turnovers in the freezer before baking them. Freezing them keeps the pastry super cold, which insures that the pastries will puff up and hold their shape while baking.

2)Honestly, I don’t think the kind of apple you use really matters in this recipe. I usually have Golden Delicious or Red Delicious on hand.

3)When it comes to nutmeg, freshly grated nutmeg is the best, not the already ground nutmeg in the container. I suggest getting whole nutmeg and grating it. I usually just eyeball the amount.

{Super-Easy} Apple Turnovers

Yields: 6 turnovers


For filling:

1 cups diced and peeled apples (about 2 medium apples)

2 Tablespoons brown sugar

1/2 teaspoon cinnamon

freshly grated nutmeg, about 1/8 teaspoon

pinch of salt

1 egg, beaten well

For icing:

1 Tablespoon powdered sugar

splash of heavy cream

1 Tablespoon butter, melted

1/4 teaspoon vanilla

1 package of store-bought puff pastry (I really like the Pepperidge Farm Brand)


In a medium-sized bowl combine diced apples, sugar, salt, and spices.

Roll out the puff pastry onto a floured sureface. Using the scores already on the pastry as a guide, cut each sheet into 6 equal rectangles. Using a pastry brush, brush the beaten egg around the perimeter of each rectangle.

Assemble the pastries on a parchment paper lined sheet pan. In the center of 6 of the rectangles place about 1 1/2 Tablespoons – 2 Tablespoons of the apple mixture. Then top with a rectangle of pastry. Seal by pressing a fork down into the pastry all the way around. Brush the tops with the rest of the egg and make 4-5 slits using a sharp knife.

Pop the assembled turnovers in the freezer for about 20 minutes.

Preheat oven to 400 degrees F. Once oven is preheated bake the turnovers for 30 minutes or until golden brown.

Prepare the icing while the turnovers are baking.  Simply whisk the icing ingredients together with a fork in a small bowl.

Allow the turnovers to cool slightly before icing them. Serve & Enjoy!




Honey Sweetened Iced Green Tea {Tazo Tea Copycat}

Out of all the iced tea recipes I’ve come up with….this is the favorite. I’ve made this tea several times for different occasions and every time it’s a huge hit. When I show up at get- togethers I’m always asked, “Did you make the TEA?”.


This tea is a copycat for Tazo Iced Green Tea, which I bought on a total whim at a health food store for an afternoon lunch with a friend. We both fell absolutely in love with it and I knew immediately that I had to recreate it.


Now that it’s summer, it’s the perfect refreshment to enjoy with friends. Go ahead and make a double patch, you’ll thank me later.

Here’s My Notes:

 1)The secret to this tea tasting like the real thing is using Tazo Zen  tea bags…. it’s infused with spearmint & lemongrass.

2)As I say in every iced tea recipe….iced tea tastes better after it has time to chill. Please, please chill it for at least 2 hours before you drink it 🙏.

3)I love my tea sweet, not lightly sweetened or a hint of sweet, so I add two cups of sweetener per gallon. I know that two cups of sugar may not be everyone’s cup of tea (😉) , so feel free to half the sugar.

4)After making this tea several times, I like the flavor of more honey. I use half honey, half sugar. Again, feel free to half the sugar or sweeten to your taste…to each his own.


Honey Sweetened Iced Green Tea

Yields: 1 gallon


Tazo Zen tea bags

4 black tea bags, I use Red Rose tea

6 cups water

1 cup honey

1 cup sugar

lemon slices & fresh mint are nice garnishes


In a medium sized saucepan bring the water and tea bags to just a boil; steep for about 15-20 minutes.

In a 1 gallon pitcher pour in honey and sugar, once the tea has steeped add it to the pitcher. Stir well to dissolve the sugar and place in the fridge to chill for a least 2 hours before serving. Garnish with slices of lemon and a handful of fresh mint.

Enjoy & Happy Summer !



enjoying my iced green tea in my favorite cup

Chocolate Punch Bowl Dessert 

There is just something about creamy, layered desserts that people just can’t get enough of…

This dessert was inspired by my Aunt Sheree, who described to me a dessert she had just made for a church luncheon. (She informed me that cook & serve pudding is way better than just the instant.) I thought I would give her version a try, and served it at my church too. Well, I could barely get a picture before they devoured it. Layered desserts always seem to do well with crowds. They’re easy to make, but impressive to look at…..not to mention it’s delicious. I promise if you take this to a summer cook-out, it will be a huge hit!!

Here’s My Notes:

1)When you’re using cook & serve pudding make sure you use it right away. As the pudding cools, it will form a skin on the top— so layer immediately.

2)I decided to top my dessert with fresh strawberries, but mini Oreos would be cute too.

3)I crushed my oreo cookies in my food processor to crumbs. You can just crush them up in a plastic Zip-loc bag.

4)I wanted to put my dessert in a punch bowl, but they were all too big…so i just went with a trifle dish. But if you really want to feed a crowd you could easily double this recipe and serve it in a huge punch bowl.

5)This dessert is perfect to make in advance.


Chocolate Punch Bowl Dessert


•1 (18.3 oz) package brownie mix

•1 (8 oz) package cream cheese

•1 1/2 cups powdered sugar

•1/2 cup sugar

•1 1/2 cups heavy cream

•1 teaspoon vanilla

•1 (3.4 oz) cook & serve chocolate pudding

•1 (14.3 oz) package oreo cookies (crushed)

🍓 Strawberries, halved 


Prepare and bake the brownie mix according to the package directions; allow to cool completely before cutting into cubes.

In the bowl of a stand mixer cream together the cream cheese and sugars until smooth; transfer to another bowl. In the same stand mixer bowl whip the heavy cream and vanilla until light and fluffy. Add the cream cheese – sugar mixture to the whipped cream; beat together for about 5 minutes on high speed.

Prepare the cook & serve pudding according to package directions.


It’s finally time to layer the chocolate masterpiece! Begin with a brownie layer… next, a generous layer of cream…then pudding… and finally crushed oreos. Continue this process til u fill the bowl. Chill for at least two hours before serving. I suggest making it the night before and chilling it overnight. I topped my dessert with halved strawberries, but garnish however you desire. Enjoy! 🍓


♥More summer desserts:

The Easiest Dessert Ever!


Blueberry & Peach Cobbler with Bourbon Caramel Sauce