Monday, December 14, 2009
1 cup sugar
1 cup milk
1 stick butter
Put the fruit of your choice in a dish. I've been using frozen peaches, blueberries, or blackberries (thaw first). Mix the ingredients above until smooth. Pour on top. Bake on 350 for about 45 min- 1 hour.
Top with ice cream for even more yumminess!
Tuesday, November 17, 2009
2lbs boneless skinless chicken thighs
1 can rotel
2cups shredded Monterrey jack cheese
28 corn tortillas
1. boil chicken in can of rotel and can of water(more or less, at least enough to cover chicken), shred it up and toss it in a big bowl with cumin and salsa
2. in a skillet, warm up thin layer of oil over LOW heat(recipe said med, but that was frying the tortillas instead of just softening them) and warm each tortilla in oil until softened *I did this in batches of 6-8*
3. in center of each softened tortilla, place about a tablespoon of chicken mixture and same of cheese, roll up and place seam side down on sheet pan
4. once all taquitos are assembled, bake in 375 degree oven for about 15 minutes until exterior is slightly golden and crispy, and filling is melty
I changed the name to taquitos, 'cause flautas are made with flour tortillas. I also used thigh meat for more chicken flavor, they are really not that much more fat, I swear. They get such a bad rap!
Also, we like jack in mexican dishes, so we just used more jack cheese, no cheddar ... and we could only fit 28 on a half sheet pan, whereas the recips says it makes 36.
You can tell if you warmed the tortillas enough in the oil, 'cause if you did they stay together nicely, but if not, they fall apart!
Enjoy! We all loved this recipe, including the kids.
Monday, November 2, 2009
1 bird(turkey or chicken)
equal parts chili powder, kosher salt, fresh ground black pepper
1. Heat oven to 325 degrees.
2. Rub prepped bird with olive oil
3. Sprinkle seasoning over entire bird.
4. Roast in oven for 20minutes per pound.
2(8oz) cans refridgerated crescent rolls
1/2c prepared pesto
2tbsp finely chopped walnuts
1/4c sour cream
4oz crumbled feta cheese
1(3oz) pkg cream cheese softened
2tsp olive oil
1tsp prepared pesto
1. Heat oven to 375 degrees. Grease cookie sheet or use large bar pan. Unroll 1 can of dough onto wax paper or cutting board, firmly press perforations to seal. Press or roll to form 13x7 inch rectangle. In small bowl combine pesto and walnuts, mix well and spread over dough.
2. Unroll second can of dough. Firmly press perforations to seal. Press or roll out to 13x7 inch rectangle. Carefully place on top of first rectangle, sandwiching the filling in the middle.
3. Cut in half lengthwise to make two 7x6 1/2 inch rectangles, then cut each rectangle into 8 strips each. I find this easiest with a pizza cutter so as not to drag or tear the dough. "twist" each strip tightly and place on cookie sheet.
4. Bake at 375 for 14-19 minutes or until golden brown.
5. Meanwhile, in medium bowl or small food processor, combine sour cream, feta, and cream cheese. Mix until well blended and smooth. Place in serving bowl. Drizzle olive oil and pesto over spread. I like to use a knife to swirl this into the top so it looks pretty.
6. Serve warm twists alongside spread. Any leftover spread is really good on other types of warm bread, and can be saved in the fridge for about a week.
8oz white chocolate baking bars, chopped coarsely
4c rice chex
2c bite size pretzel twists
1c candy corn
1/4c orange and black sprinkles
Stuff I added to the original mix, 'cause it was way too sweet the way the recipe was written:
1/2c more raisins
1c more pretzels
1. In microwavable bowl, microwave chopped baking bars for 30 seconds at a time, stirring in between, until fully melted and smooth*
2. gently stir in all mix-ins except the popcorn
3. Spread out on waxed paper or foil and let cool until chocolate is set, about 20-30 minutes.
4. Once dry, break up into smaller pieces and add to large bowl or resealable container. Add popcorn and mix to combine.
*Either use largest bowl to fit into your microwave, or transfer melted chocolate to a large bowl in order to have room for stirring in all the rest of the ingredients.
This was super yummy. :)
Wednesday, October 28, 2009
1 butternut squash (about 3 lbs)
1 Tbsp olive oil
salt and pepper to taste
1 box bowtie pasta
2 Tbsp butter
2 Tbsp flour
2 c milk
pinch nutmeg and cinnamon
5-6 sage leaves (or ground sage to your likely)
1 c cheddar cheese
1 c parmigiano-reggiano (I just used paremsan)
handful almonds (optional)
Preheat the over to 400. Cut squash in half and scoop out seeds. Drizzle halves with oil. Place cut side down on baking sheet and cook until tender (about an hour). Let cool. Scoop squash and puree. ***This is the worst part of this recipe for me.
Cook pasta as directed on box. Heat butter in large skillet or pan. Once melted add flour and cook for 1 minute. Whisk in milk. Cook until bubbles form and thickens (2-3 minutes). Add squash and seasonings. Put everything into a basking dish. Top with cheeses and almonds. Bake until cheese is brown (about 15 minutes).
2 ripe bananas
1/3 c. oil
1 1/3 c. pumpkin puree (canned or fresh)
1/2 c. honey
1/2 c. sugar
2 1/2 c. all-purpose flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
2 t. pumpkin spice (I omitted because I didn't have any)
1 t. cinnamon
raisins and nuts (optional)
Preheat the over to 350 and grease a loaf pan.
Stir mashed bananas, eggs, oil, pumpkin, honey, and sugar. Mix dry ingredients then add to pumpkin mixture. Stir until mixed well. Fold in raisins and nuts.
Bake at 350 for about 45 minutes. I had to cook for about an hour. Just test with toothpick.
Wednesday, October 21, 2009
1(16oz)pkg cheese tortellini(I used Bertolli four cheese)
1(14.5oz) can diced tomatoes w/garlic and onion
1(9oz)pkg fresh spinach
1.5tsp dried basil
2 cloves garlic, minced
2tbsp all-purpose flour
3/4c heavy cream
1/4c grated Parmesan cheese
1. Boil water, add pasta, cook until tender
2. While pasta is cooking, combine tomatoes, salt, pepper, basil, and garlic in large saucepan over medium heat. Even with a three-quart saucepan(which is my largest before we switch to stockpot) you will have to add spinach one handful at a time and let it cook down. Cook and stir mixture until it starts to bubble.
3. In bowl, whisk together flour, milk, and cream. Stir this mixture into saucepan. Add parmesan and heat through, then reduce heat to low, and simmer until thick. The original recipe says two minutes, but I think the extra spinach added more moisture, so it took a few more minutes than that.
4. Drain pasta, do not rinse, and add to saucepan with the sauce or serve alongside. Bubba and Bella both got sauced pasta, Claire got hers separately. :)
This was a huge hit. We served it up with garlic bread. Hope y'all enjoy it too.
Friday, September 25, 2009
Tuesday, September 15, 2009
4 slices bacon
2tbsp vegetable oil(or bacon drippings)
2c crushed tortilla chips
1 onion diced
2 Serrano chilies**
In skillet over med-high heat, fry bacon to crispy, remove to paper towels to drain and then crumble in pieces.
Heat oil or drippings in skillet over medium heat. Add tortilla chips and cook, stirring for 2 minutes, or until they start to brown. Add onion, bacon, tomato, and chiles and cook, stirring, for 2 minutes, or until the onion is slightly cooked.
In a bowl, lightly beat the eggs, and then beat in the milk. Slowly add the beaten eggs to the pan, stirring and folding the eggs up from the bottom for 4-6 minutes, or until they are cooked to taste. Season with salt.
Divide the migas among 4 flameproof serving plates and top with the grated cheese, dividing it evenly. Slip each serving plate under a preheated broiler or in the microwave, and heat until the cheese is melted. Serve at once! It’s delicious! I like to load them up in warm, yummy, corn tortillas.
**To avoid the chopping and dicing first thing in the morning, simply buy the HEB Ready Fresh Go pico de gallo, it’s the exact same plus some lime juice and cilantro. You can get it in HOT, Medium or Mild. We use mild so we can share with the kids.
Monday, September 14, 2009
- 8 slices bacon
- 2 heads fresh broccoli, chopped
- 1 1/2 cups sharp Cheddar cheese, shredded
- 1/2 large red onion, chopped
- 1/4 cup red wine vinegar
- 1/8 cup white sugar
- 2 teaspoons ground black pepper
- 1 teaspoon salt
- 2/3 cup mayonnaise
- 1 teaspoon fresh lemon juice
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
2. In a large bowl, combine broccoli, cheese, bacon and onion.
3. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.
Sunday, September 13, 2009
1/3c Parmesan cheese
2tbsp chopped parsley
2(8oz)cans crescent rolls
8 slices bacon, cooked and crumbled
1/4c chopped onion
1 egg beaten
1tsp cold water
1) Preheat oven to 375
2)Beat cream cheese, bacon, parm, onion, parsley, and milk at medium speed until well blended.
3) Roll out crescent roll dough. Either pinch the seams all together and make small squares for 48 appetizers, or leave in triangles to make 24 larger appetizers. Sometimes I get fancy and make small squares, then after filling, pinch them up to make little "purse" shapes.
4) Spoon 1tsp mixture(2tsp if making larger ones) onto each piece of dough, and fold in half(or roll up). Pinch seams to seal and place on baking sheet.
5) Brush tops of rolls with beaten egg mixed with the cold water, and bake for 12 minutes or until golden brown. I sometimes like to sprinkle a little extra Parmesan cheese over the tops before baking.
1 medium bell pepper chopped
1 medium onion chopped
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans rotel
2 large chicken breasts
12 corn tortillas cut into strips
2c shredded jack cheese
1) Place chicken breasts in medium pot with 1 can rotel and 1can water(enough to cover chicken) and boil until chicken is cooked. Drain liquid, but don't try to get out the rotel pieces, just shred the chicken and leave it all mixed up together.
2)Preheat oven to 325. I like to let my 9x13 heat in the oven with a pat of butter to grease the dish.
3)Cook pepper and onion in butter until tender; add soups, 2nd can of rotel, and chicken mixture. Blend well, and heat through.
4)In 9x13 baking dish, layer half the tortilla strips, half the mixture, and half the cheese, repeat.
5)Bake 30-40 minutes until hot and bubbly.
I like to serve this with some simple black beans, and sometimes a salad.
1 lb baby red skin potatoes, rinsed
3lb beef chuck roast, rinsed and patted dry
2tbsp Montreal seasoning
1box(1.9oz) pre-cooked bacon
1can cream of mushroom soup
1(1.5oz) packet meatloaf seasoning
1(8oz) pkg sliced, fresh, mushrooms
1 onion, peeled and sliced
1) Place potatoes in bottom of crock-pot
2)season both sides of chuck roast with steak seasoning. Place on top of potatoes. Lay bacon slices on top of the roast.
3)In medium bowl, stir together soup and meatloaf seasoning. Pour over roast and bacon. Top with sliced onions and mushrooms.
4) Cover and cook on low for 8-10 hours
Friday, August 28, 2009
7 Hersey bars
20 large marshmellows
1/2 c milk
2 c Cool Whip
1 graham crust
additional whipped topping, optional
In a large heavy saucepan, combine candy bars, marshmellows, and milk. Cook and stir over low heatuntil smooth. (You can also microwave, stirring every minutes, until smooth) Remove from heat; cool. Fold in whipped topping; pour onto crust. Cover and refrigerate for 4 hours or overnight. Garnish with additional whipped topping.
1 medium onion
4 boiled eggs
Place cooked chicken, turkey, or ham in the bottom of a 9x13 pan. Pour sprinkle chopped inions over meat. Layer boiled eggs on top of onion and meat.
In a bowl, mix the follwoing then pour over meat:
1 can cream of chicken/celery soup
2 cans Veg-all, drained
In a small bowl, mix the following and pour on top:
1 c self-rising flour
1 c milk
2/3 c mayonnaise (or 1 stick butter)
Bake at 350 for 45 minutes, or until crust is light brown.
*I also used boiled chicken breasts and a package of frozen mized vegetables instead of packaged meat and canned veggies.
1 pkg cream cheese
1/2 cup sugar
1 stick butter
Mix cream cheese and sugar. Unroll one cresent roll on the bottom of a casserole dish. Spread the mixture over the cresent roll. Unroll the second cresent on top. Melt butter and pour on top. Sprinkle cinnamon and sugar on top. Bake as directed on the can of rolls. (I think I usually bake it a little longer than the can says).
Wednesday, August 19, 2009
Monday, August 17, 2009
* 2 pounds beef sirloin, cut into 2 inch strips
* garlic powder to taste
* 3 tablespoons vegetable oil
* 1 cube beef bouillon
* 1/4 cup hot water
* 1 tablespoon cornstarch
* 1/2 cup chopped onion
* 2 large green bell peppers, roughly chopped
* 1 (14.5 ounce) can stewed tomatoes, with liquid
* 3 tablespoons soy sauce
* 1 teaspoon white sugar
* 1 teaspoon salt (I'll omit this next time because it was a little salty for me)
1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
* 1 teaspoon vegetable oil
* 1 (4 pound) pork shoulder roast (or smaller pork loin works well too)
* 1 cup barbeque sauce
* 1/2 cup apple cider vinegar
* 1/2 cup chicken broth
* 1/4 cup light brown sugar
* 1 tablespoon prepared yellow mustard
* 1 tablespoon Worcestershire sauce
* 1 tablespoon chili powder
* 1 extra large onion, chopped
* 2 large cloves garlic, crushed
* 1 1/2 teaspoons dried thyme
* 8 hamburger buns, split
* 2 tablespoons butter, or as needed
1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours. You can also cook it on low 10-12 hours.
2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
Kim's notes: I actually used a large pork loin for this instead of the pork roast. I can't remember how many pounds it was, but maybe closer to 2 than 4 and it still made a ton! We have leftovers for the week plus I froze some for a meal later on when I'm feeling lazy. This was a little bit of work on the front end but it really turned out very moist and yummy. Definitely a budget friendly meal for feeding a crowd or for great leftovers!
Friday, July 31, 2009
Friday, July 17, 2009
Tuesday, July 14, 2009
3 tblsp. olive oil
1 cup heavy whipping cream
3-4 bell peppers (I prefer using different colored ones for better presentation), chopped
2 large onions, chopped
6 cups of water
8 tblsp. chili sauce
1 8 oz. pkg. shredded mozzarella cheese
5-6 tblsp. paprika
2 tsp. marjoram
1 tsp. basil
1 tsp. thyme
1 tblsp. pepper
1 tblsp. salt
4 garlic cloves, minced
1 tsp. garlic salt
2 tsp. oregano
2 pkg. onion soup mix
In a pan, saute 1 tblsp. of olive oil with meat, garlic cloves, and all the seasonings except the salt and pepper. When the meat is cooked all the way, add the whipping cream to it and set aside.
In a big pot, add the rest of the olive oil, chopped onions and chopped bell peppers. Add salt and pepper to it and saute on medium heat until onions and bell peppers are almost done. Add the 6 cups of water and the onion soup mix packages. Let boil for about 5-10 minutes before adding the chili sauce. Add the chicken and whipping cream mixture to the soup. At the end, add 1/2 the package of mozzarella cheese and salt and pepper to taste.
Serve with some kind of bread (French bread of baguette bread) and salad and the rest of the mozzarella cheese.
Monday, June 29, 2009
Hamburger Helper w/out the box:
3c rotini pasta
1/4 brick velveeta, cubed
1lb ground beef
1/4c teriyaki sauce
*Boil pasta in water, drain and toss with the milk and butter
*brown beef in pan with teriyaki and garlic(this can be done while waiting for pasta to boil.
*combine pasta mixture with beef mixture in whichever pan is larger, keep heat at low and add cubed velveeta, stir occasionally(I set the table and whipped up some quick cheddar biscuits in between stirring)
Very inexpensive meal, just add a veggie on the side, or mix it in! It was SOOO good!
Tuesday, June 9, 2009
Thursday, May 14, 2009
- 1 can black beans
- 1/2 cup white onion
- 1/8 to 1/4tsp salt
- 1/8 to 1/4 tsp pepper
- jalapeno (optional)
- mash 2/3 of the beans
- add the other 1/3 of the beans with 1/2 cup water and bring to boil
- add the onions, garlic, salt and pepper and lower heat
- let cook on low for about 10 mins or until onions are tender
Thursday, April 30, 2009
1 1/2 lbs ground beef
2 eggs beaten
1/4 c ketchup
1/2 a 6oz box of Stove Top
1 packet dry ranch dressing mix
1(2.8oz) can french fried onions
1tbsp Worcestershire sauce
1/4c Heinz 57
*Preheat oven to 350
*Mix first 7 ingredients in a bowl, then shape into a loaf and place in 9x5 inch loaf pan
*Cover loosely w/foil and bake 50-60 minutes
*In the last 5-10 minutes, remove foil and coat top with a mixture of ketchup and Heinz 57
*Let stand for at least 5-10 minutes before slicing and serving
Sunday, April 26, 2009
35 OREO Cookies
6 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Light Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP Light Whipped Topping, thawed, divided
3-1/4 cups cold 2% milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
*Note, if you want the layers neater than mine, I think that putting the pan in the freezer between adding layers would help. The fridge firmed them up some, but not enough to really prevent smearing.
PROCESS cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
WHISK cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.
BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.
Saturday, March 14, 2009
Wednesday, March 11, 2009
1 jar artichoke (I used seasoned)
3 Tbsp olive oil
1 tsp. crushed garlic
bleu or feta cheese (the original recipe calls for bleu, but I know a lot of people don't care for it because it's so strong, so I substituted feta instead)
italian seasoning (I don't know a measurement, I just wing it)
Strain artichokes and slice tomatoes in half. Lay biscuits and flatten on baking sheet. In small bowl, combine olive oil, garlic and italian seasoning. Coat biscuits with olive oil mixture. Place 2-4 pieces of artchoke and 2-4 tomatoe halves on each biscuit, then top with cheese. Bake according to biscuit directions or until brown.
12 whole graham crackers
3/4 c packed brown sugar
3/4 c butter
1 tsp. vanilla
1 cup semisweet chocolate morsels
1/2 c chopped almonds
Preheat oven to 350. Arrange graham crackers on baking sheet. In saucepan, combine brown sugar, butter and vanilla. Cook over medium heat, stirring occassionally until mixture comes to a full boil. Continue boiling 4 minutes, stirring constantly. Remove from heat and immediately pour mixture evenly over crackers. Bake 10-12 minutes or until bubbly and lightly browned. Remove and sprinkle with chocolate; allow to soften then spread evenly. Sprinkle almonds over chocolate. Refrigerate until chocolate is firm, then break into pieces.
Tuesday, March 10, 2009
16 oz. cheese of your choice
1 onion, chopped (optional)
1/4 c. white cooking wine (optional)
1 tblsp. oregano
1 tblsp. basil
1-2 tsp. pepper
4 garlic cloves, minced
1 jar of spaghetti sauce
1 tblsp. sugar (you can definitely use less or none at all)
Mix everything except the noodles and cheese together in a pot and bring to a boil; stir occasionally. Once it boils, turn heat off and remove pot from burner.
Cook noodles until almost done; drain water and pour into a 9 by 13 inch casserole dish. Pour spaghetti sauce mix over noodles and then top with whatever cheeses you desire. I use mozzarella,five cheese blend and parmesan cheese. Bake in oven on 350 degrees for 30 minutes or until lightly brown on top and bubbly!
Saturday, February 14, 2009
1 1/2 tsp ground cumin
1 (14.5 oz) can no salt-added diced tomatoes
1 (8 oz) can no salt-added tomato sauce
6 precooked lasagna noodles (such as Barilla or Vigo)
1 cup frozen whole-kernel corn, thawed
1 (15 oz) can black beans, rinsed and drained
2 cups (8 oz) preshredded 4 cheese Mexican blend cheese
1/4 cup chopped green onions
1. Preheat oven to 450
2. Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8 inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once, top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450 for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions. Yield: 4 servings.
Thursday, January 22, 2009
1 lb. of fresh spinach (recipe called for 3 pounds, but I thought it was too much). I think you could also adapt this recipe and use frozen.
3 Tblspn. butter
1 Tblspn minced garlic
1/2 cup parmesan
3/4 cup heavy cream, heated
pinch of grated nutmeg
salt and pepper to taste
Wash and drain spinach and pile into a non-reactive pot (whatever that means). Place pot over medium heat and cook, stirring until just wilted, about 3 minutes. Drain and rinse under cold water. Use your hand to squeeze out excess water. Transfer to cutting board and roughly chop. Melt the butter in a small sauce pot over medium heat. Add garlic and cook about 2 minutes. Add the cream, parmesan, nutmeg, salt and pepper. Continue to cook until the cream has thickened up a bit. Add the spinach and it is ready to serve!
Tuesday, January 6, 2009
1 medium-sized yellow onion, chopped
4 garlic cloves, minced
1/2 cup shredded Parmesan cheese
2 cups shredded Mozzarella cheese
2 tsp. Italian seasoning
2 tsp. oregano
1 tsp. basil
1 tsp. garlic salt
1 jar spaghetti sauce (I use Robusto Ragu)
1 small can sliced mushrooms
2 cans refrigerated pizza dough/crust
In a pan, brown ground beef and onions; drain grease. Add jar of spaghetti sauce and garlic, italian seasoning, basil, oregano, garlic salt and mushrooms. Stir occasionally until thoroughly heated. Add the cheeses and mix evenly. Roll up jelly-roll style, starting with a long side. Pinch seams to seal and tuck ends under. Place seam side down on baking sheet.
Bake at 350 degrees for 40-45 minutes or until brown.
This serves 6 people.
This is a great recipe to make in advance and leave in the refrigerator until needed!!!!!
4 hr 15 min
CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.