Cranberry Almond Granola

This looked like a good snack to try. We're going to be going on a road trip and we wanted a healthy snack option on the road. Plus we like to eat yogurt, and granola is always good in yogurt. I found this on Laurasrecipecollection.wordpress.com


Ingredients:
1.5 cups oats
3/4 cup nuts (I think I'll try almonds)
3 Tbsp. maple syrup
1 Tbsp. honey
1/8 tsp. salt
1/4 tsp. cinnamon
1/2 tsp. vanilla extract
1/8 tsp. nutmeg
1/4 cup dried cranberries

Directions:

Pre-heat oven to 300.

Mix together everything Bake for about 30 minutes, stirring occasionally, until it is golden brown.

Rainbow Cake

This looked like a fun cake to try...photo from www.omnomicon.com


Sunny Day Rainbow Cake

2 boxes white cake mix
24 oz of clear diet soda (2 cans, ginger ale and sprite work well)
gel food colouring
16 oz whipped topping
2 oz instant fat-free sugar-free pudding mix (2 smallish boxes)

The Dieting
Mix the cake mix with the soda according to regular instructions on box. It will be lumpy afterward. Again, you can use any white cake recipe you want, this is just how I do it.

The Rainbowing
Measure the total volume (by my estimate, 64 oz), then divide by 6 and measure into separate bowls. There are 8 oz in a cup, so 64/6 = 10 to 11 oz, or 1 cup + 2 tbsp.

Stir colour into each bowl with its own spoon. For the first colour into the pan, measure out 2/3 to 3/4 of your mix (in this case about 1 c) as close to the middle as you can. Drop in your first three colours, then work on the other pan with the last three colours. So if you’re doing rainbow order, the first pan should have red, then orange, then yellow, and now the purple, blue and green go into the second pan. As a recap, this is so both layers are roughly the same size.

Bake the cake for however long the box tells you to bake it. Check it when the box says to, but usually it’ll need an extra 5 or 10 minutes or maybe more because of the density of the soda method. Just keep baking, checking back every 5 minutes or so until a toothpick to the center comes out clean. Let cool completely before moving to a wire rack.

The Frostinging
Meanwhile, make your frosting. Just mix the pudding mix in with the whipped topping for a few minutes. Dye if you’re into that.

Frost your fat-free cake with your fat-free whipped frosting. Eat.

Alton Brown's "The Chewy"

Yes, another chocolate chip cookie recipe. I'm looking for a good one, one that is good all the time. I'll make these...eventually and update when I do. Recipe from Food Network


2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Strawberry Lemonade Cupcakes

I found this recipe on Annie's Eats...and they looked beautiful, and they sounded perfect for spring/summer!

Note: I've made these 2 times now, and the icing turns out thin. I thought that maybe I did something wrong the first time I made them, so I was very careful the next time. Cream cheese icing is usually always thinner, but this doesnt want to stand up, even after adding more powdered sugar, and it makes more than enough. You could probably double the cupcake recipe and still have plenty left over

Yield: about 21 cupcakes

Ingredients:
For the cake:
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
2 tsp. lemon zest
12 tbsp. unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
3/4 cup milk
2 cups fresh strawberries, chopped

For the lemonade syrup:
1 cup lemonade concentrate, thawed
3/4 cup confectioners’ sugar

For the frosting:
1 cup fresh strawberries, roughly chopped
12 oz. cream cheese, at room temperature
18 tbsp. unsalted butter, at room temperature
2 2/3 cups confectioners’ sugar, sifted
3 tsp. lemon juice
1 tsp. vanilla extract

For garnish:
Fresh strawberries
Lemon slices

Directions:
To make the cupcakes, preheat the oven to 325 degrees F. Line muffin pans with paper liners. In a bowl, combine the flour, baking powder, salt and lemon zest. Stir together with a fork and set aside. In the bowl of a stand mixer, beat the butter on medium speed until it is light and fluffy. Add the sugar and beat until well combined. Beat in the eggs one at a time, scraping down the bowl after each addition. Add half of the flour mixture to the bowl and beat on low speed until just incorporated. Add in the milk and mix until smooth. Add in the remaining flour mixture and mix on low speed until just blended. Fold in the fresh strawberries with a spatula.

Divide the batter evenly between the paper liners, filling them about 3/4 full. Bake about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Once the cupcakes have cooled, whisk together the lemonade concentrate and confectioners’ sugar in a small bowl to make the lemonade syrup. Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in. (Place wax paper underneath your cooling rack so you don’t make a mess!)

To make the frosting, puree the strawberries in a food processor or blender. Strain the puree through a mesh sieve to remove the seeds, and set aside. Beat the cream cheese and butter in the bowl of an electric mixer on medium speed until smooth and very fluffy, about 5 minutes. Add the powdered sugar and mix until smooth. Add the lemon juice and vanilla extract and mix until incorporated. Mix in strawberry puree, a tablespoon at a time, until you achieve your desired texture and flavor of frosting (I added about 7 tablespoons of puree). Frost cupcakes as desired and garnish with fresh strawberries and lemon slices.

Wilton Buttercream Icing

This is the buttercream I use for my cakes, it's the Wilton recipe

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk

Makes: About 3 cups of icing.

Crockpot Hawaiian Chicken

Found this recipe on Stephanie Cooks, and I thought it would be an intresting recipe to try. I get tired of the same ol' chicken. Not sure if I can get Stephen to try it, he's not much for pineapple....except in drinks!

Ingredients:
4 boneless, skinless chicken breasts
salt to taste
1 (15 ounce) can pineapple slices, juice reserved
1/3 cup packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon ground ginger
1/4 cup cornstarch

Directions:
Place chicken in slow cooker sprayed with non-stick spray and sprinkle with a little salt. Place pineapple slices over chicken. In a small bowl, combine pineapple juice, brown sugar, lemon juice, ginger and cornstarch and stgir until combined. Pour over chicken. Cover and cook on low for 4 to 5 hours or high for 2 1/2 to 3 hours. Serve over white rice

Pioneer Woman’s Good Ol’ Basic Chocolate Chip Cookies

Another recipe found on Sing for your Supper and these looked good. I've said before that I love a 'pretty' chocolate chip cookie. Nestle's recipe just never turns out pretty and I can't figure out why. These looked good!


1/2 cup margarine
1/2 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 PLUS 2 tablespoons all-purpose flour
1 heaping teaspoon instant coffee granules
1 rounded teaspoon baking soda
1 1/2 teaspoons salt
3/4 cup semi-sweet chocolate chips
1 heaping cup milk chocolate chips
2 tablespoons flax seed, slightly crushed with rolling pin

Preheat oven to 375 degrees.

In a bowl, stir together butter, margarine, brown sugar, and white sugar until combined. Add eggs and vanilla and stir together.

In a separate bowl, stir together flour, instant coffee, baking soda, and salt. Add to wet ingredients in batches, stirring gently after each addition. Stir in flax seed if desired. (which it definitely was not.)

Stir in chocolate chips.

Drop balls of dough on a cookie sheet and bake 11 to 13 minutes. Remove from cookie sheet and eat warm.

Pizza Dough

One time when my brother and sister in law came down, she made pizza with this homemade crust. It's very good!

1/4 c warm water
1 pkg rapid rise yeast
1 c warm milk
1/4 c sugar
4 c flour
1 egg
1 tsp salt

Dissolve yeast in water. Add rest of ingredients, flour last. Add as much flour as you can stir in. Knead rest of flour into dough, may be +/- 4 c. Cover bowl and let rise for 1 hour. Makes 2 pizza crusts.

Supper on a Breadslice

Another good family recipe. I don't know if my grandmother came up with this recipe, but this was always another favorite.

2 lbd ground meat
1/4 c minced onion
1 1/2 tsp salt
1 tsp accent (I ususally just used the accent or the salt. If I used the salt I cut it down some.)
1 sm can carnation milk
1/8 tsp pepper (more or less to taste)
20 crushed crackers (again, I just eyeball it and use about a sleeve)
2 tsp mustard (once again, we eyeball it until it looks and taste about right)
1/2 lb velveeta
Hamburger buns

Brown meat and drain if needed. Combine all other ingredients until all is combined and cheese is melted. Scoop desired amount onto (1/2) hamburger buns and bake at 350 until the buns are crispy, about 10 minutes.

Fried Rice

I cam across this recipe on http://singforyoursupperblog.com/, and since Stephen asked me to make sweet and sour chicken again I thought I'd try this recipe out.

2 cups enriched white rice (I used Minute Rice)
4 cups water
2/3 cup chopped baby carrots
1/2 cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
sesame oil, to taste

Cook rice according to package directions. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Broccoli and Cheese Casserole

I think just about everyone has a variation of this recipe, but this is ours.

1 small jar cheese whiz (I can only find the large jars so I just don't use it all, and my mom has used velveeta)
1 box frozen chopped broccoli (again, I can only find the bags now, so I just use that)
1/2 stick butter
1 c cooked rice
1 can cream of mushroom soup

Thaw broccoli, then mix with butter and cream of mushroom soup. Simmer and add rice to the mixture. Stip in cheeze whiz until melted and combined well. bake at 350 for 30 minutes.

Tea Cakes

This is my grandmothers recipe, and a family favorite. we only got to really see my grandparents on holidays and she always had a batch of these. They don't sound like much, and some people say they would be better with icing but no one in my family agrees! It's sort of like a sugar cookie, but not.

4 sticks butter
3 c sugar
1 c buttermilk
2 tsp baking soda
2 eggs
2 tsp vanilla
9 c flour...that's right 9

Mix everything together and bake at 350 for 12-15 min. You'll have to have a very large bowl and you won't be able to use a mixer with all that flour. I always make my mom be the one to mix it with her hands!

Strawberry Shortcake Trifle

I LOVE strawberry shortcake and I love this recipe! For the pound cake, I use a homemade recipe, but you could easily use frozen pound cake. My mom used to make the pound cake recipe below, but always made a chocolate pound cake with a chocolate frosting. I'll post that recipe too.

1 pint fresh strawberries
2 tbsp sugar
2 c vanilla pudding
3 oz cream cheese
2 cup pound cake (recipe below)
Whip Cream/Cool Whip

Slice 1 cup strawberries, reserve 3-4 for garnish. Arrange along the sides of trifle. In a mixing bowl beat pudding and cream cheese on medium speed until combined. Blend remaining berries in a food processor, add sugar. Place 1/2 the cake on the bottom, pour 1/2 pureed berried on top of cake. Top with 1/2 pudding. repeat until all is gone. Top with whip cream and reserved strawberries. Cover and chill over night.

Pound Cake

1 C butter
1/2 C shortening
3 C sugar
5 eggs
3 C flour
1/2 tsp baking powder
1/2 tsp salt
1 C milk
1 tsp Vanilla
For chocolate pound cake - add 4 tbsp cocoa

Cream together butter and shortening. Add sugar. Add eggs one at a time beating after each. Add vanilla. Sift dry ingredients together. Alternate dry ingredients and milk to mixture. Bake at 325 for 80 minutes in 2 10 inch round pans or bundt pan.

Chocolate Icing for Chocolate Pound Cake

1/2 c cocoa
1 stick butter
1 box powdered sugar
1 tsp vanilla
1/4 c milk

Melt butter over low heat and add all other ingredients. Spread warm icing over cooled cake. You have to work fast, because the icing starts to harden.

Cupcake Bites!!!

Okay, so these aren't the cutest and most professional looking cupcake bites....and they don't compare to Bakerella's, but I have been wanting to make them! And they tured out so good. These were red velvet cake with cream cheese icing. For full instructions on how to make these and more cake balls, visit Bakerella.com. I can't wait to try more! They were fun to make, especially since Stephen was in charge of sprinkles and the M&M's on top.

Corn Pudding

This is a recipe I grew up eating, and one of my favs. I don't share it very often, because when I say "Corn Pudding" people turn their nose up....corn and pudding just don't go together. But I promise....it's good!

1 can Cream style Corn
1 egg
1 cup milk
1/4 cup sugar (I always use a little more and make it a little sweeter)
1 c cracker crumbs (I just eyeball it, I usse about 1/2 a sleeve of crackers)
1/2 stick butter

Preheat oven to 400, and melt butter in a 9x9 pan. Mix all other ingredients together and pour in pan with melted butter. Bake at 400 for about 30 minutes, or until edges are brown.

Herb Rub for Pork Tenderloin

I got this from a friend of mine. I'm always looking for new ways to cook pork. This recipe is from Paula Dean.

1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Just mix it up and rub it into the pork loin! (I of course added a little extra garlic, little less salt, and was out of basil so substituted oregano.) I let mine sit for a few hours in the fridge before cooking. I did just a 1lb pork tenderloin, so I browned all sides on the stove, then put it in the oven at 400 for just 15 minutes, then did a foil tent for 15 more and it was perfect!

Chocolate Chip Pecan Pie

I came across this recipe a couple of years ago when I was looking for a pecan pie recipe for our first Thanksgiving in our house. When I saw that it had chocolate chips, I knew it would be good. It has become one of our favs to make at Christmas and Thanksgiving...

3 eggs
1 1/2 c sugar
1/2 c flour
6 tbsp melted butter
1/2 tsp salt
1/2 tsp lemon juice
1/2 c corn syrup
1 1/2 c chocolate chips
1 1/2 c chopped pecans
9 in pie crust (deep dish.... I always have enough to make 1 full pie, and about 1/2 another)

Preheat oven to 350. In a large bowl beat eggs until light and fluffy. Add sugar, flour, melted butter, salt, lemon juice and corn syrup. Mix thoroughly and add chocolate chips and pecans. Pour into pie shell. Bake at 350 for 45 minutes or until golden brown.

***I reduced the heat to 300 and cook it for about 1 hour and 15 minutes. I was having trouble with the middle not being set and the top getting too dark.

Oreo Fudge Bars

I found these on another blog....they looked soooooo good!


Ingredients
1 18 oz. package of Oreo cookies
1 stick unsalted butter, melted
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips (I used semi-sweet)
1/2 cup mini chocolate chips (I just used another 1/2 cup of regular sized semi-sweet chocolate chips)
1 cup white chocolate chips, melted (optional)

Directions
Preheat the oven to 325 degrees F.

Line a 9×13 pan with foil and lightly spray with cooking spray. Set aside 6 Oreo cookies for the topping.

In a small food processor grind the rest of the cookies. If you don’t have a food processor, just pound with a rolling pin until the cookies are fine crumbs. Add the salt to the crumbs and stir to combine. Melt butter and gently stir together with the cookie crumb mixutre. Press firmly into the bottom of the prepared pan. Coarsely chop the remaining cookies into chunks and set aside.

Over a double boiler or in the microwave, melt 3/4 cup semi-sweet and 1/2 cup milk chocoalte chips (or semi-sweet) together with the condensed milk and vanilla. Stir frequently until smooth. Spread evenly over the prepared cookie crust.

Sprinkle the mini chocolate chips (or semi-sweet) and the Oreo cookies chunks over the top of the filling. Press down gently into the chocolate topping. Bake for 20-22 minutes oven. Allow to cool on counter for 1 hour. Melt white chocolate in over a double boiler and drizzle over the bars. Chill in fridge until completely cold and set before cutting into bars. If the bars are not thoughroughly chilled they will make a mess.

Peanut Butter Chocolate Bars

I was in the mood for something sweet, but didn't really want to bake anything. I remembered I saw this recipe on someones blog and since I had everything I decided to make it. Plus it gave me a reason to try out my new food processor I got for christmas! The recipe originated from Allrecipes.

Ingredients:
2 1/2 cups graham cracker crumbs
1 cup peanut butter
1 cup butter, melted
2 cups semisweet chocolate chips
2 3/4 cups confectioners' sugar

Directions:
1- In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Take a sheet of wax paper and tightly press it over the peanut butter mixture, pressing down to even out the mixture. Refrigerate for 10 minutes or more. Remove wax paper.

2-Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Allow to chill completely, then slice into pieces.

Happy Hour Sliders

Another recipe from Healthy Decadence on discovery health channel...they looked yummy! Another recipe I'm not sure how well we can eat since surgery, but I wanted to share.

Olive oil spray
11 ounce tube refrigerator crusty French loaf dough
18 ounces 96% lean ground beef
salt and pepper, to taste
Green leaf lettuce (optional)
12 1/8-inch thick plum tomato slices (optional)
24 dill pickle rounds (optional)
Ketchup or Dijon Mustard, to taste (optional)
3 slices (3/4 ounce each) 2 percent milk American cheese slices (optional)

Preheat the oven to 350 degrees. Mist a 13x9x2 inch glass baking dish with spray.

Remove the dough from the tube and place it on a cutting board. Cut it into 12 equal rounds (about 1-inch thick each). Place the rounds side by side (cut sides should be on the top and bottom) on the baking dish leaving about 3/4-inch between them. Press each, to flatten it slightly to about 2-1/2 inches in diameter. Transfer the sheet to the oven and bake the rolls for about 20-22 minutes until they are golden brown and no longer doughy in the center.

Place a sheet of waxed paper on a flat work surface. Divide the beef into 12 equal amounts. Roll each into a ball, packing the meat tightly, then press each into a 3-inch diameter patty. Season both sides of the patties with salt and pepper. Cover and refrigerate the patties until the rolls are cooked.

Meanwhile, preheat a grill to high heat. Arrange the lettuce, tomatoes, pickles, ketchup and/or mustard, if using, on a platter or in small bowls to accompany a platter big enough to hold 12 sliders. Cut the cheese slices in quarters, to make 4 even squares, if using.

Let the cooked rolls cool for about 2 minutes until warm. Cut each open to make a mini bun. Place the patties on the grill. Grill them about 45 seconds per side for medium rare or until desired doneness is reached. Add one cheese square to each durjng the last 20 seconds of cooking, if using.

Then place one patty on each bun. Transfer them to the serving platter. Serve immediately with optional ingredients, if desired.

Makes 12 sliders. Each slider has: 113 calories, 11 g protein, 12 g carbohydrates, 2 g fat, less than 1 g saturated fat, 23 mg cholesterol, 0 g fiber, 187 mg sodium

Traditional Slider (1 each) has: 173 calories, 8 g protein, 15 g carbohydrates, 9g fat, 4 g saturated fat, 24 mg cholesterol, less than 1 g fiber, 323 mg sodium

Mom's Banana Bread

I LOVE this recipe, always comes out so good. When we buy bananas, I don't eat them after they start getting the spots on them....so I save them for this recipe. Just made this last night. This is not my mom's recipe, it's actually called Mom's Banana Bread in my Cooking Light cookbook. That's right, it's light! So that means you can eat several pieces, right? Stephen and I can't stay out of it!

1 Cup sugar
1/4 cup light butter, softened
3 ripe bananas
1/4 cup fat-free milk
1/4 c low-fat sour cream (I always use the fat-free)
2 large egg whites
2 cups flour
1 tsp baking soda
1/2 tsp salt
walnuts/pecans - optional (I always add nuts. I never measure them, just pour them in)
cooking spray

Preheat oven to 350. beat the butter and sugar at medium speed until well-blended. Add banana, milk, egg whites, and sour cream. In another bowl, combine flour, salt and baking soda. Add the flour mixture to the sugar mixture and beat until blended. At this point, add in some nuts if you want to.

Spoon mixture into about 5 mini-loaf pans coated with cooking spray (the recipe actually says 4 (5 x 2 1/2 inch pans) but there is always enough to make a 5th. Bake at 350 for 30-45 minutes, or until a toothpick comes out clean.

To make one 9 inch loaf, spoon batter in a 9 x 5 inch loaf pan and bake at 350 for about 1 hour and 10 min. I've tried the big loaf, and I just like the mini loaves better. It didn't seem like the big loaf cooked as well for me, but I'm always afraid of over cooking or burning it.

4 servings per (mini) loaf, serving size 1 slice:
147 calories
2.2 g fat
2.5 g protein
30.2 g carbs
1.1 g fiber

Potato Skinnys

Ingredients:
4 medium (6-8 ounces) baking potatoes
1 teaspoon extra virgin olive oil, divided
Olive oil spray*
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
4 slices center cut bacon, chopped
1-1/2 ounces (about 3/4 cup) finely shredded, 75 percent light cheddar cheese
2 tablespoons chopped chives
1/4 cup light or fat free sour cream (optional)

Preheat the oven to 425 degrees.

Scrub the potatoes very well with a vegetable brush. Using a fork, poke each 5 times. Rub the outside of each with 1/4 teaspoon olive oil. Place them directly on an oven rack and bake them for approximately 50 minutes to 1 hour or until tender through. Let them cool for 1-2 hours or refrigerate them in a re-sealable plastic bag for up to 1 day.

Cut the potatoes in half lengthwise. Using a spoon, carefully scrape out the centers of the halves, leaving an even 1/2 inch thick potato shell in tact.

Spray a medium, non-stick baking sheet with olive oil spray. Arrange the potato shells on the baking sheet, so they barely touch. Lightly spray the tops with olive oil spray then sprinkle them evenly with the garlic, cayenne, and salt. Bake them for 10 minutes.

Meanwhile, place a small, non-stick frying pan over medium-high heat. Add the bacon and cook it, stirring frequently until barely crisped, about 3-5 minutes. Transfer the bacon to a medium shallow bowl lined with a paper towel to drain.

Then sprinkle the cheese, bacon, then chives evenly over the baked shells. Bake them for an additional 15-18 minutes more or until the potatoes are lightly browned. Top with sour cream if using. Serve immediately.

Chocolate Cookie Crunch Frozen Yogurt Cake

Another recipe from discovery health channel, from the show Healthy Decadence

Ingredients:
56 ounce container plus 4 additional cups fat free vanilla or chocolate frozen yogurt
14 reduced-fat chocolate sandwich cookies, divided
Fat free frozen whipped topping (aerosol-type), optional

Remove the full container of frozen yogurt from freezer to soften slightly, about 10-20 minutes.

Place 10 of the sandwich cookies in a re-sealable bag. Using a meat mallet, crush the cookies until they are slightly larger than crumbs.

Cut a piece of aluminum foil big enough to cover the bottom of an 8-inch spring form pan and to extend at least one inch up the sides. Wrap the outside of the bottom of the pan with the foil, securing it on the sides.

Using a spoon and or spatula, spoon 3/4 of the container into the pan, creating a smooth layer as you do. When it is completely smooth, return the remaining yogurt to the refrigerator. Sprinkle the crushed cookies evenly over the top. Reserve the bag. Cover the pan with plastic wrap and freeze it for about 30 minutes or until it is solid.

Crush the remaining cookies into fine crumbs. Reserve them. Remove the remaining yogurt from the freezer to soften, about 10-20 minutes. When soft, remove the pan from the freezer. Spoon small amounts of the remaining yogurt over the crumbs until a thin layer if formed, creating a barrier to keep the crumbs in tact. Then add the remaining yogurt to form an even layer with a smooth surface. Return the cake to the freezer for another 30 minutes or until solid.

Remove the cake from the freezer. Run a dishtowel under hot water and ring it out. Then wrap it around the sides of the cake pan to help the pan release. Repeat if necessary, squeezing the pan very gently as you to until you can see the cake pulling away ever so slightly. Then remove the rim. Remove the foil and place the cake on a plate or serving platter large enough to hold the cake, but small enough to fit in the freezer. Freeze the cake for another 15-30 minutes or until the edges are frozen solid again.

Sprinkle the remaining crumbs evenly over the top and sides of the cake to completely cover it. (You'll need to press them into the sides). Freeze it again for at least 30 minutes or until frozen solid. Cut the cake into 12 equal slices and serve immediately or return the leftovers to the freezer.