No Geek Zone

Our "No Geek Zone" is an area of our website where we share everything from great stories to recipes to comics.  Life can't be all geeky so remember to take a moment to enjoy a good laugh, time with friends & family and even a little time for yourself.  :)

Chocolate Lasagna

Written by Misty Lane. Posted in No Geek Zone

1 package regular Oreo cookies (Not Double Stuff) - about 36 cookies

 6 Tablespoon butter, melted

 1- 8 ounce package cream cheese, softened

 1/4 cup sugar

 2 Tablespoons cold milk

 1- 12 ounce tub Cool Whip, divided

 2 - 3.9 ounce packages Chocolate Instant Pudding.

 3 1/4 cups cold milk

 1 and 1/2 cups mini chocolate chips

 DIRECTIONS

Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.

Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

 Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.

 In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

 Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

 

Loaded Potato and Buffalo Chicken Casserole:

Written by Misty Lane. Posted in No Geek Zone

 2 pounds boneless chicken breasts, cubed (1")

 8-10 medium potatoes, cut in 1/2" cubes

 1/3 cup olive oil

 1&1/2 tsp salt

 1 Tbsp. black pepper

 1 Tbsp. paprika

 2 Tbsp. garlic powder

 6 Tbsp. hot sauce

 

 Topping:

 2 cups fiesta blend cheese

 1 cup crumbled bacon

 1 cup diced green onion

 

Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.

 Serve with extra hot sauce and/or ranch dressing.

 

Hot Fudge Peanut Butter Pie

Written by Misty Lane. Posted in No Geek Zone


 Ingredients
 
 For the pie: ... 1 chocolate graham cracker crust 1 cup peanut butter 1 package (8 ounces) cream cheese, room temperature 1 tub (12 ounces) Cool Whip, divided 1 jar (11.75 ounces) hot fudge topping, divided ½ cup sugar

For the topping: 2 tablespoons hot fudge 2 tablespoons peanut butter

Method
• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.

• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.

• At serving time, carefully spread remaining Cool Whip on top of pie.

• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.
 

Pillsbury's Crescent Roll Taco Bake Recipe

Written by Misty Lane. Posted in No Geek Zone

2 crescent roll tubes
1 LB ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
... Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can sliced olives if desired
Sour cream optional
sliced avacado optional

Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.


Brown beef and add taco seasoning.


Lay beef in a circle inside of the laid out crescent rolls
Add cheese to the top


Pull over crescent rolls and tuck in under meat and cheese.
Add cheese, lettuce, tomato, black olives, sour cream or whatever you desire for your tacos, in the middle.

Follow cook time on the pack of crescent rolls, and once it's done, you're good to go!