No bakes dessert are so easy and quick to make…. add OREO Cookies to that (drooooling) Don’t we all love those cookies!! Don’t know what it is…the chocolatey outside or the creamy inside….those cookies are delicious!! So when I saw this on Pinterest…. I had to try it…. Chocolate graham crackers layered with creamy, yummy, oreo pudding….. and finally some melted chocolate icing (Are you drooling now?). So lets start!!

Oh..this recipe is by My Baking Addiction and the pinterest pin took me to ebay (I did not even know you could blog on Ebay!!!)


Recipe by: My Baking Addiction


2 packages Instant Jell-o Oreo Pudding Mix (4.2oz)

3-1/2 cups whole milk

1 -8 oz container frozen whipped topping, thawed. (I used Cool Whip)

10 Oreos, chopped

1- 14 oz package chocolate graham crackers

1 can ready chocolate frosting.


  1. In a large bowl, use an electric mixer to beat together the pudding mixes and milk until thickened, about 3 minutes. (I will be honest, I did not read the 3 minutes, and started to mix and got worried that the mixture was too thin. Then I re-read the instructions and saw the 3 minutes…yes it does thicken…be patient)
  2. Using a rubber spatula, fold in the whipped topping until fully incorporated. Add in chopped Oreos and gently fold them in to combine.
  3. Arrange a single layer of graham cracker squares in the bottom of a 9 x 13 inch baking pan.
  4. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
  5. Melt frosting in microwave for 30 seconds and stir until it is an even consistency. Use an offset spatula to spread the frosting over the whole cake, covering the graham cracker layer. Cover, and chill at least 4 hours before serving. Enjoy!


So overall a delicious cake… if my icing was not very sweet!! I bought Milk chocolate icing… which turned out to be very sweet for our taste buds…. but without the icing the layers are soooo yum… the creaminess of the pudding combined with chocolate graham crackers….absolutely delicious!!! So my suggestion, unless you are up for super sweet dessert, you might want to use classic icing or pour thin layer of icing!

Do try it on own…. it is worth trying!

Happy cooking!!

Until next time,

Cheers =)


Tomato-Bean-Pasta Soup

We are bracing for a “possible winter revenge” starting next week… while the weather people are unsure whether we are going to see snow, sleet or rain…. so while we wait for the cold weather… I decided to get on some with cold weather soup. I had pinned this soup a long time …. finally made it. This recipe is from Two Blue Lemons. She has some awesome recipes…. I follow her on FB as well… she not only shared what she makes, but also delicious recipes from other bloggers.

TBPSLook at the color…. I swear I did not do any photoshop πŸ˜€ it is the redness from the tomatoes….makes you want to gobble it down in one go. So here is the recipe:

Tomato White Bean Pasta Soup

Recipe from Two Blue Lemons.


olive oil
3 cloves garlic, minced
1 onion, chopped
2 carrots, chopped
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 teaspoon salt
pinch cayenne pepper (I did not have this so I used pinch of red chili powder)
1 28 oz. can tomatoes for a good cause (I bought crushed tomatoes)
28 oz. vegetable stock (I used 32 oz Swanson 1/3 less Sodium Vegetable stock)
1 can white beans, rinsed (I bought Cannellini Beans)
2 cups kale, chopped
1/3 lb. whole wheat chiocciole pasta (use your favorite GF pasta) (I used shell pasta)
parmesean cheese (optional)


1. Coat the bottom of a soup pan with olive oil, stir in chopeed garlic and onion, let cook until the onion is translucent – 5 minutes.

2. Add chopped carrots, herbs, cayenne, and salt – saute for 15 minutes.

3. Add jar of tomatoes, stock, and kale.

4. Bring to a boil and let simmer for 15 minutes

5. While the soup is simmering, cook pasta until al dente

6. When the soup has reduced and is the thickness you like, add the pasta and beans, cook together for a few minutes to heat through. Taste and add salt and pepper

Serve with some grated/shaved parmesan cheese. I ate mine with a side of cibbata bread… Yum… The simple ingredients and flavor make this soup delicious. The beans and pasta make it really hearty. Absolutely worth trying and eating over and over.

TBPS1I think the ingredients can be switched out so easily…. you could add spinach, or some other kind of bean, pasta… So next time you get snowed in….or want a nice warm soup….try this delicious warmer! I am on bowl #2 while writing this post (blaming the run this morning for the hunger pang ;D)

Until next time,

Cheers =)

Cheesy Spinach Oatmeal

Breakfast is always a daunting meal… especially when you do not want to eat eggs everyday or are not fan of sweet start to the day with pancakes or waffles. Although my weekday breakfasts happen in the car driving to work…so I always end up making this egg sandwhich…. toasted Ezekiel Bread with one sliced boiled egg, spinach, brown mustard and little mayo- easy to eat in car.

However, on days home… I want to eat non egg things. We have some breakfast recipes in our Indian food too. But still at times there is a desire to eat something different. I have been wanting to add more protein in the mornings, to have more energy….Oatmeal is a filler….but again….can’t eat the sweet stuff!! So I decided to research on Savory Oatmeal dishes. I have made Oatmeal Khichdi (indian term for mix of rice, lentils and veggies–gonna have to be another post!!) But somehow never thought of Savory Oats breakfast…until I came across Girl Makes Food. She has Cheesy oatmeal recipe….which looked delish….So I decided to give it a try while we have been snowed/iced in for 4 days now πŸ˜‰


Cheesy Spinach Oatmeal

Adapted form Girl Makes Food Recipe

Makes 1 serving


1/2 cup oatmeal (I used Extra Thick Rolled oats, Girl Makes food used Steel cut Oats)

1- 1/4 cup water

1-2 cups spinach

1/4 cup shredded mild cheddar (or any cheese of your choice)

Salt, Pepper to taste


1. Cook oatmeal as per package direction with little bit of salt in it (Let water boil, add the oats, bring the flame down and cook covered). My package suggested 1 cup water for 1/2 cup oatmeal. However, I like mine slightly loose/runny so I used 1-1/4 cup. My oats took 10 mins to cook.

2. Once the oats are cooked, add the spinach, cheese, and pepper. Stir. Adjust seasonings as per taste.

3. Enjoy while hot/warm!!

Conclusion: Yummeeee!!! It is delicious. After tasting it, my brains started sprinting on ideas of all the seasonings I could add or all the veggies I could add or all the desi spices I could add to give it an Indian twist. It is definitely a keeper…. I think a perfect breakfast for Saturdays when my husband and I go do our long walks!!

Something worth trying!!

Until next time





Microwave Potato Chips

Few weeks ago, I was in super trial mode…. It was a cloudy Saturday…dull and boring!! I had pinned this Microwave Potato Chip recipe a while ago but never tried it…so nothing better than making some trials. The recipe is from the website Food Gal – Carolyn Jung’s wesbite, an award winning food and wine writer. She has some nice recipes on her site πŸ˜€

Here is a picture of my trial: a little well done… but boy they were yummilicious πŸ˜€


Microwave Potato Chips

from Food Gal

(makes 4 servings, 12-14 chips each)

1 1/3 pounds Yukon Gold or red potatoes, unpeeled, scrubbed

2 teaspoons or so of extra-virgin olive oil

1/2 teaspoon salt

Cooking spray


1. Slice potatoes into 1/8-inch rounds for thicker potato chips. For thinner ones, use a mandolin to cut very thin slices. Toss slices in a medium bowl with oil and salt to coat evenly. (Mandolin Slicer is a must I felt)

2. Coat a large microwave-proof plate with cooking spray. Arrange some potato slices in a single layer on the plate. Microwave, uncovered, on High until some slices start to brown, 2 to 3 minutes (depending upon potato thickness and microwave power).


3. Turn slices over (they will be hot, so take care with your fingers) and continue microwaving until they start to crisp and brown around the edges, about 35 seconds for very thin potato slices to 2 to 4 minutes for thicker slices. Check frequently and rearrange slices as needed to prevent scorching.

4. Transfer chips to another plate and allow to cool completely. (They will crisp up more as they cool.) Repeat process with remaining slices.


Storage: Store in an airtight container for up to 3 days.

Per serving: 141 calories; 2 g fat (0 g saturated; 2 g monosaturated); 0 mg cholesterol; 26 g carbohydrate; 3 g protein; 2 g fiber; 291 mg sodium; 807 mg potassium. Nutrition bonus: Potassium (27 percent daily value)

I tried Gold Yukon Potatoes and Russet Potatoes. Youkon Gold are definitely better choice for making these chips. I can’t emphasize the importance of mandolin slicer. While making these, I was cursing myself for not having one 😦 I mean how much you try, hand cutting slicesΒ  of the same size is not possible.

That evening my friends came over…everyone tasted it and loved them. Although I would not make this for a party…would rather make for myself when I feel like eating some potato chips (better than bagged chips) =)

I hope you guys try it…it is easy and yum!!

Until next time,

Cheers =)