My Top 10 Favorite Desserts of 2011

There was no way I could narrow this list down to five, because it was almost impossible to narrow it down to ten.  I have such a HUGE sweet tooth, especially for anything with frosting! I think this list took me longer than all of my other four lists combined.  I picked the top nine recipes pretty easy, then I had about five recipes I had to decide from for the 10th spot.  All of these recipes are delicious and I would pay money for each and every one!

I hope everyone has a fun and safe New Years!! See ya next year! 

#1 Red Velvet Cake Roll

This cake is one of those desserts where you take a bite . . . close your eyes . . . and think you have died and gone to heaven!  I'm pretty sure I told everyone I know about this cake.  I couldn't stop talking about it.  It is such a stunning cake too (I know I need to work on making it round)!  The dangerous best part is that I always have the ingredients on hand!      

#2 Double Decker Peanut Butter Sandwich Cookies
mmm . . . these could quite possibly be the BEST cookies I have EVER had?  My favorite cookies have always been sugar cookies with frosting, but I think if I had a sugar cookie side by side with these cookies - I would pick these peanut butter cookies! They are really THAT good! 

#3 Neapolitan Cake
This is another one of the best cakes I have ever eaten and it will probably be my Birthday Cake every year!    

#4 Honeybun Cake
This cake tastes like a cinnamon roll, but in cake form!  It is so easy and will most likely become one of your go-to recipes.     

#5 Best Ever White Chocolate Popcorn with M&M's
You just have to make this to know how amazing it is! It is extremely easy and it is extremely addictive.  It doesn't have to be Christmas to make this - Make it for your next movie night - Everyone will love it.   

#6 Terri Wahl's Red Velvet Cupcakes

Out of all the red velvet cupcakes I have eaten over the last few years, which is a ton! This recipe is in my top three red velvet cupcakes of all time!  I love the flavor and I love the texture! 

#7 Soft Cookies with Pink Icing
These cookies remind me of those giant pink sugar cookies with sprinkles that you can buy at the gas station.  They only get BETTER as the days go bye!  

#8 Paula Deen's Pumpkin Cake with Cinnamon Buttercream
This is the best "from scratch" pumpkin cake that I have ever had.  It is delicious as a cake and it is delicious as cupcakes!  It is my go-to recipe for pumpkin cake! 

#9 Orange Dreamsicle Cookies

These cookies are chewy and delicious! Orange and White Chocolate make an amazing combination.       

#10 Junior's Cheesecake
I rarely make cheesecake, because it takes so much time and I am not patient enough.  However, one day, I managed to make this one and it was smooth and creamy and absolutely delicious.  The best part is that it has a cake crust!!    

My Top 5 Favorite Main Dishes of 2011

Here are my top five main dishes of the year.  Of course my top four are Mexican dishes - my all time favorite and three out of five are from America's Test Kitchen. Enjoy. 

#1 America's Test Kitchen Carnitas
This is one of Jake's favorite recipes that I make.  I make it several times each and every month.  

#2 Taco Pasta
I LOVE LOVE LOVE this recipe! This is one of those dishes that even though you are full, you don't want to stop eating it, because it is so yummy! 

#3 Crunchy Shredded Pork Tacos
These tacos taste just like the ones from a famous local restaurant that I grew up eating with my family! 

#4 America's Test Kitchen Tostadas
This recipe has quickly become a favorite.  It is very easy and it tastes amazing.  The last few times I have made it, I have eaten it in regular crunchy taco shells and I think I prefer it that way, because it is a little easier to eat. 

#5 America's Test Kitchen Easier Fried Chicken
This was one of the juiciest chicken dishes I have ever eaten.  

Top 5 Soups, Salads and Sandwiches of 2011

#1 BBQ Chicken Salad with Creamy Cilantro Lime Dressing

I am so glad I found this recipe.  It became a favorite of both mine and Jake's the first time we tried it.  I have made this so many times that I lost count!  I would pay big bucks for this salad!

#2 Cheesy Ham and Corn Chowder
This is my absolute favorite way to use up leftover holiday ham!!  My mom bought be a ham that is currently in my refrigerator and I guarantee this is one of the dishes I will make with the leftovers!

#3 Pioneer Woman's Frito Chili Pie
Chili became one of my new favorite meals over this past year.  I love it the day it's made and I love it leftover.  This was a simple and delicious recipe!

#4 Turkey Picadillo Sloppy Joes
These sloppy joes were amazing! One of the best I have ever eaten, if not the best I have ever eaten! The best part is that they are healthy, because they are made with ground turkey and loaded with vegetables!

#5 Chicken Cordon Bleu Panini
I love, love, love this sandwich! It has so much flavor packed in every single bite!  As I am sitting here typing this, I seriously just ran through the list of ingredients, because this sounds so good for dinner?  I have everything, but french bread.  I guess I could always make homemade?

My Top 5 Favorite Side Dishes of 2011

Here are my top Five side dishes for 2011!!  Most of them are recipes that I make all of the time, because I Love them so much!  Of course 3 out of 5 use potatoes!! 

#1 Twice Baked Potatoes (Pioneer Woman)

I said it when I originally posted these and I'll say it again - I could eat these every single day for the rest of my life!!  They are my absolute favorite side dish!

#2 Copycat Cinnamon Sticks

Lucky for me, Jake likes these too, because when I make these I could eat the entire batch all by myself, so it's a good thing he helps me eat these or I would be in trouble!  They are soooo good! 

#3 Olive Cheese Bread (Pioneer Woman)

If Jake was typing this post, he would make these #1.  He loves this bread and requests it all of the time.    

I love it too, but it doesn't quite beat out my potatoes!  It kind of tastes like pizza and it is the ONLY time you will ever see me eat olives.    

#4 Cheesy Bacon Stuffed Potatoes (Paula Deen)

These are similar to my favorite Twice Baked Potatoes, but these take a little more planning, because they call for roasted garlic.  I absolutely love these potatoes and I could eat them any day of the week - breakfast, lunch or dinner!   

#5 Oven Baked Steak Fries

Yep, another potato recipe!  If you are craving french fries at home, this is a great recipe to have on hand.  They are a lot healthier than deep fried fries and they are delicious.  The only negative part is that you must eat them right away or they loose their crispiness! 

My Top 5 Favorite Bread Recipes of 2011

I hope everyone had a wonderful Christmas?  I can't believe it is already over and that it will be 2012 soon?  Crazy, huh?  This week, I am going to be showing you my favorite recipes from 2011.   Then, I will start out 2012 will all new yummy recipes.  Here are my favorite bread recipes for the year of 2011.  They are all delicious and if you haven't already tried them, now is your time.  Let's start with my favorite!  

#1 Best EVER Zucchini Muffins

This was my FAVORITE bread recipe that I made this year! I could not get enough of these muffins and I made these so many times in such a short period of time, that they deserve to be my #1.  Too bad I didn't freeze any zucchini or I would probably get up and make these right now!  

#2 Dinner Rolls

This is my go-to recipe for rolls right now, because they are so easy to put together, the shaping part is super easy and they actually taste good for a few days after they are made! 

#3 Quick Biscuit Cinnamon Rolls

I almost made these rolls my #1, but since I make the 1st two recipes more than I make these, I had to put them first.  These cinnamon rolls are to-die-for!  If you haven't tried this recipe yet, then you have been missing out.  Please, Please try this recipe. 

#4 Pumpkin Cornbread

This recipe really shouldn't be included in this list, because I made it for the first time in 2010, but I re-posted the recipe in 2011, so I decided that it is way too good to not be recognized in my favorites of the year category! I love this bread so much, that I would probably pick it over regular corn bread! 

#5 The Best Blueberry Muffins EVER

I have always loved the flavor of blueberries, but I can't stand to eat an actual blueberry.  I have a problem with certain fruits.  It's a texture thing.  So, I was thrilled when I saw this recipe uses fresh blueberries, but makes a jam with them and swirls the jam into the muffins!! GENIUS!  These are the BEST blueberry muffins I have EVER eaten! 

EASIEST ORANGE ROLLS

This was the 2nd recipe I ever posted on this blog!  Since 99.99% of you probably missed it, I figured it deserved another debut!  It is one of my favorite recipes and it is so easy!  

I tried to re-post this recipe a few times, but each time, the rolls were eaten before I had a chance to snap a photo.  This time I threatened, you better save me at least one roll. . . or else!  Seriously, these rolls disappear in no time.  All you have to do is blink and they will be gone! Ha Ha, but seriously! 

I wanted to show you this recipe before Christmas, because I think it would be perfect to have for breakfast or for an afternoon snack or even to serve alongside dinner!  They only take a few minutes of hands-on time, so they won't take away from your Family time on Christmas.      

1.  Dip the tops of the frozen rolls into butter/sugar mixture.  Spray plastic wrap with cooking spray and place over rolls.  This will help keep the rolls from sticking to the plastic wrap when they rise.   Allow to rise for several hours.  

2.  This is what they should look like when they are ready to bake!  Don't worry - when they bake, the orange topping will run down the sides and flavor the entire roll.  Place in preheated oven and bake until done.  Glaze and enjoy!

EASIEST ORANGE ROLLS

from: Jenn@eatcakefordinner

(Printable Recipe)

2 Tbl. butter, melted

6 Tbl. sugar

zest of 1 or 2 oranges

12 Rhodes® frozen dinner rolls

Orange Glaze:

2 Tbl. butter, melted

1 c. powdered sugar

juice of 1 orange juice

Combine melted butter, sugar and orange zest in a small bowl.  Dip the tops of the frozen rolls into mixture and place in a greased 9X13 casserole dish, leaving plenty of room between.  Spray plastic wrap with cooking spray and cover the rolls.  Allow to rise for about four hours or until puffed and touching.  Bake at 350 degrees for 13-15 minutes or until lightly golden brown.  Combine all glaze ingredients; whisk until smooth.  Drizzle over warm rolls.  Serve warm or at room temperature.  Best eaten the day they are made. 

Cheesy Chicken, Bacon, Broccoli & Rice Casserole

Let's take a break from all of the Christmas candy for a minute, because we gotta eat dinner too.  I have had this recipe saved for over a year and I finally got around to making it.  I wish it wouldn't have taken me so long, because it is really really yummy.  How could you not love something with cheese and bacon?

How is this different from other chicken and rice casseroles?  Well, the bacon and the Parmesan are great additions and the cheese sauce has Dijon mustard in it?  What?  I was worried it would be too overpowering and I added a little less than it called for, but the flavor was amazing.  I think I will start adding a little Dijon to all of my cheese sauces.  It will be my new secret ingredient! 

Cheesy Chicken, Bacon, Broccoli & Rice Cass.

adapted from: What's Cookin' Chicago (from ATK) 

(Printable Recipe)

4 c. cooked rice

3-4 chicken tenders, cooked and shredded

2 c. broccoli florets, steamed

4 slices bacon

1-2 Tbl. bacon grease

1/4 onion, finely chopped

3-4 Tbl. flour

1 (14 oz.) can low-sodium chicken broth

1/2 c. half-and-half

2 Tbl. Dijon mustard

1 1/2 c. Parmesan cheese, grated

1/2 c. Cheddar cheese, grated, opt.

Cook bacon in a large skillet over medium heat until crisp.  Remove bacon and discard all but 1 or 2 Tablespoons of the grease.  Add chopped onion and saute a few minutes.  Gradually add flour and whisk until a thick paste forms.  Whisk in chicken broth, half-and-half and Dijon and stir until thickened.  Stir in cheese until melted.  Layer rice, shredded chicken and broccoli in a 8x8 casserole dish.  Pour cheese sauce over the top.  Crumble bacon and sprinkle over the top.  Bake at 350 degrees for 10-15 minutes or until heated through.  

Jenn's Notes:  I typed the recipe above with the measurements that I used.  This recipe is quick and easy, especially if you use leftover rice and leftover chicken.  I highly recommend NOT leaving the Dijon out, it really took this dish to another level!      

English Toffee

English Toffee has been popping up all over blog land the past few weeks.  I'm not sure if I have ever eaten homemade English Toffee.  It looked really good, so I was kind of thinking of trying it, but I wasn't sure.  Then, I read somewhere that it pretty much tastes like a Skor candy bar and that was all I had to hear and I was convinced to make these.

When I was younger, during the Summer, my friends and I would ride our bikes to the local swimming pool.  We pretty much would have lived there if we could.  This pool was the coolest pool around. It had regular diving boards, it had high-dive diving boards and it had a HUGE water slide.  Every day on the way out, without fail, I would buy a stick of peppered beef jerky and a Skor candy bar from the front desk!!  I loved to eat all of the chocolate off the candy bar and then suck on the toffee part. I probably haven't actually eaten a Skor bar for the last 10 years. So, I was pretty excited to try out this recipe. 

I was really surprised with how EASY this toffee was to make.  I have heard horror stories of English Toffee, but I guess I got lucky, because mine turned out really good!  It really does remind me of a Skor bar and it is hard to stop eating it once you start!  

English Toffee

adapted from: here and here
(Printable Recipe)

1 c. butter

1 c. sugar

3 Tbl. water

1/8 tsp. salt (omit if you use salted butter)

1 1/2 Tbl. light corn syrup

1 tsp. vanilla extract   

3/4 c. chocolate chips

chopped nuts, opt.

Melt butter in a heavy-bottom sauce pan, over medium-low heat.  Add the sugar, water and salt; stir well to incorporate. Bring to a boil and add the corn syrup.  While stirring, use a wet pastry brush to wash down the sides of the pan to dissolve any undissolved sugar crystals.  Continue boiling and stirring until mixture reaches 280-285 degrees (this is at high altitude, so if you are not at high altitude, then you will probably need to cook it longer - 290-295 degrees).  Remove from heat and add the vanilla extract.  Stir to combine and pour into a well-buttered cookie sheet or an 8x8 casserole dish.  Do not scrape the sides of the pan.  Use a rubber scraper and spread out to desired thickness.  You can either drop the chocolate chips onto the hot toffee and spread out when melted or you can melt the chocolate in the microwave and spread over the toffee.  Sprinkle with chopped nuts, if adding.  Allow to set up completely, then break into chunks.  Store in an air-tight container.        

**Simple test to know if candy has reached the correct temperature: dip a spoon into the candy.  Run cold tap water over the top of it.  If the candy turns hard and brittle, then it is done** 

Jenn's Notes:  No notes today, I just did what the recipe said and it turned out perfect! 

Orange and Rum Flavored Microwave Fudge - No Fail

This recipe is from my friend Nicole.  She first introduced me to this fudge a few years ago when she was making a ton of it for a wedding.  She was making all kinds of different versions and brought a few for me to try.  I thought it was a genius idea adding different extracts to change things up rather than just adding vanilla all of the time.  So far, the orange flavored one is MY FAVORITE.  Do you like those chocolate oranges you can buy around Christmas time?  If yes, then you will LOVE this fudge.  The rum flavored one is delicious too! It tastes like those yummy butter rum candies.  Next time, I am going to try a mint batch and an almond batch.

I know you can't tell by my pictures, but this fudge is extremely smooth and creamy and melts in your mouth.  It will be a great addition to your Christmas treat plates and it only takes a few minutes to whip up.  A lot of times, when I am craving something chocolatey, I make this fudge.  

Easy Microwave Fudge (No Fail)

adapted from: Nicole W.

(Printable Recipe)

• 2 1/4 c. chocolate chips 
• 1 square (1 oz.) unsweetened chocolate 
• 1 can (14 oz.) sweetened condensed milk
• 2 Tbl. butter
• 1 tsp. vanilla extract
• any other flavorings (orange, rum, peppermint, coconut, almond, raspberry, etc.)
• chopped nuts, opt.
• marshmallows, opt.

In a large microwave-safe dish add chocolate chips, unsweetened chocolate, sweetened condensed milk and butter.  Microwave for about 3-5 minutes, stirring every 30 seconds, until melted.  Stir with a wooden spoon until combined.  Add vanilla and any other flavorings.  Stir until very smooth and creamy.  Add chopped nuts and/or marshmallows, if adding.  Spread into a greased 8x8 casserole dish.  Let set, then cut into squares.  

Jenn's Notes: I use milk chocolate chips and I use semi-sweet chocolate chips instead of unsweetened chocolate.  I usually start with 1 tsp. of the extra flavoring, then I taste and add more as needed.  Sometimes I make the full batch, add the vanilla and then divide it between two bowls and add one flavoring to one and another flavoring to the other.  Next time, I want to try adding marshmallows, because Nicole said it is amazing with them.       

Chicken Pot Pies with a Puff Pastry Crust AND Chocolate Filled Puff Pastries with an Almond Glaze

I grew up eating those frozen store-bought pot pies and though I really liked them, I figured it was time for me to make a homemade, from scratch (almost), pot pie.  I have made this recipe several times and I really like it.  I love that it uses puff pastry.  I figure it is way easier than making homemade pie crust.  I used to have a hard time making pot pie for only two people, because a whole pie was way too much food.  Now that I have ramekins it is so much easier to make dinner for a small group, because one ramekin is the perfect serving size for one person.  I love it. 

While I made the filling, Jake cut the puff pastry into strips, so we could make a pretty looking lattice on top! I let the strips hang over the edge, because the more puff pastry the better, in my opinion.  I have also trimmed the edges so that it doesn't hang over and I think both ways look pretty, so do whatever you prefer.  You will have extra puff pastry, so I always cut the rest into triangles and make chocolate filled puff pastries for dessert!! So good. 

 

Chicken Pot Pies with a Puff Pastry Crust

slightly adapted from: here 

(Printable Recipes)

1 1/2 c. cooked chicken, shredded

1 russet potato, peeled and diced

2 carrots, peeled and chopped

1/3 c. frozen peas

1/2 med. onion, finely chopped

1/2 red pepper, finely chopped

2 Tbl. butter

2-4 Tbl. flour

1 1/2 c. milk 

1 c. half-and-half

1/2 tsp. dried thyme

pinch of dried rosemary

pinch of Italian seasoning

lemon pepper, opt.  

salt and pepper

1 sheet frozen puff pastry, thawed

1 egg

splash of milk

Place diced potatoes and carrots in a large saucepan with enough water to just cover the vegetables.  Boil until vegetables are tender, about 10 minutes.  Add the frozen peas a few minutes before vegetables are done.  Drain and set aside.  In the same saucepan, melt butter over medium heat; add red pepper and onion and saute until tender.  Gradually whisk in the flour until a thick paste forms.  Slowly whisk in milk and half-and-half.  Add the seasonings.  Adjust to taste.  Stir until thickened.  Add the shredded chicken and cooked vegetables.  Divide the filling between four greased ramekins.  Lightly flour work surface and slightly roll out thawed puff pastry.  Using a pizza cutter, cut out thin strips.  Cut each strip into pieces, the length of the ramekin and layer on top of ramekin.  Or you could cut out a circle the size of the ramekin and place that on top, rather than making a lattice.  If you do a solid circle, make sure to cut a few slits on top for ventilation.  Combine egg and milk and brush over the top of the puff pastry.  Bake at 400 degrees until filling is bubbly and top is puffed and lightly browned, about 20 minutes.  Yield: 4 ramekins.   

Jenn's Notes: Depending on how many vegetables you like, you might not want to add all of them to the mixture.  I like a super chunky pot pie, so I might add more vegetables than the average person.   

Chocolate Filled Puff Pastry

From: Jenn@eatcakefordinner

leftover puff pastry 

chocolate chips

1/3 c. powdered sugar

splash of milk

a few drops of almond extract or vanilla

Cut leftover puff pastry into triangles.  Place chocolate chips into the center and roll up.  Place on a greased cookie sheet.  Brush tops with egg wash.  Bake until lightly browned and crispy.  Meanwhile, whisk together powdered sugar, milk and almond extract until smooth.  Drizzle over the top of warm puff pastries.  Serve.  

Jenn's Notes:  You can really fill these with whatever you like.  Sometimes we do milk and white chocolate chips.  Sometimes we add a little caramel sauce.  Whatever the way, you will have a flaky pastry with a warm gooey center!! What about Nutella?  I am so trying that next.  So good.  

Peppermint Rice Krispie Treats

I am a HUGE peppermint lover.  Whether it is in brownies, cheesecake, cake, fudge, frosting, cookies, candy or whatever, I will eat it.  I was walking down the aisles at my grocery store the other day and I found some PEPPERMINT MARSHMALLOWS!!! So, what did I do?  I threw a package in my cart, of course!!!  Remember my Strawberry Rice Krispie Treats?  With those, I add a little strawberry extract, because I feel like there isn't enough strawberry flavor with just the marshmallows, but with these peppermint marshmallows, I feel like there is a perfect amount of peppermint flavor, no extra flavoring needed!  These are delicious!  If you want to dress them up a bit, drizzle with a little white or milk chocolate! Yummy. 

Peppermint Rice Krispie Treats

from: Jenn@eatcakefordinner

4 Tbl. unsalted butter

1 (10 oz.) package Peppermint Marshmallows

6 cups crispy rice cereal

Melt butter in a large saucepan over medium heat.  Add the entire bag of marshmallows and stir until melted.  Remove from heat and add the cereal.  Stir until completely coated and spread into a greased 9x13 baking dish.  Drizzle with white chocolate, if desired.  When set, cut into squares and serve.

Cajun Pepper Steak

 

It is starting to get pretty cold outside and warm comfort foods are sounding more and more better!!  This is an easy recipe that is sure to warm your belly.  I cooked it on the stovetop, but I think you could easily adapt it to be done in a slow-cooker.  This was a great dish and I would make it again.

Cajun Pepper Steak

adapted from: Big Book of Home Cooking 

(Printable Recipe)

1 1/2 Lbs. sirloin beef tips

1 tsp. salt-free Cajun seasoning

1 Tbl. oil

1 green bell pepper, chopped

1 onion, chopped

3 cloves garlic, minced

1 (14.5 oz.) can diced tomatoes

1 (14.5 oz.) can beef broth

2 tsp. Worcestershire sauce

1 tsp. white wine vinegar

1/2 tsp. dried basil

1/4 tsp. salt

1/8 tsp. black pepper

2 Tbl. cornstarch

2 Tbl. cold water

mashed potatoes or rice

Sprinkle beef tips with Cajun seasoning.  Cook beef in hot oil in a large skillet over medium-high heat 10 minutes or until browned.  Add green pepper, onion and garlic; saute 3 minutes.  Stir in tomatoes with juice and next 6 ingredients. Bring to a boil; reduce heat, cover and simmer one - two hours or until meat is tender.  Dissolve cornstarch in cold water; stir into beef mixture.  Bring to a boil; cook, stirring constantly, 2 minutes or until thickened.  Serve over mashed potatoes or rice.  Serves: 4

Jenn's Notes: I used stew meat and cooked for around 1 1/2 - 2 hours.  I also used Emeril's Essence for my Cajun seasoning, minus the salt.  The cayenne from the Essence will leave a slight tingle on your tongue.  If you don't like things spicy, then you might want to cut back on the seasoning. Next time, I think I will only use 1/2 a can of beef broth to start and then add more if needed.  

Easy OREO Bundt Cake

This is the 1st OREO recipe on my blog!! It's about time, huh? I have made homemade Oreos from scratch, but this is my first recipe using store-bought OREOS!!  Do you think store-bought OREOS are one of the most loved cookies EVER?  

Last night, around midnight, I decided I wanted to make an OREO cake.  I had picked up a white cake mix and a thing of vanilla store bought frosting.  The cake mix was 88 cents and the frosting was 93 cents, then I had a $1 off coupon!!  What a deal!   I used my favorite cake mix recipe that I have also used for a coconut version, a strawberry version and a banana version!  Sometimes it is just easier to jazz up a cake mix than to make a cake from scratch.   This recipe always produces a very very moist cake and a delicious cake!!

The only problem was that the OREO pudding was not as strong as puddings usually are.  So, I ended up adding some crushed OREOS to the batter too.  Next time, I will add even more OREOS to the batter, because I think it could have used just a little more OREO flavor! With a few more OREOS and maybe an OREO frosting, I think this cake would have been perfect!!

Easy OREO Bundt Cake

adapted from: Ashlee P. 

(Printable Recipe)

1 white cake mix

1 (4.2 oz.) box instant OREO pudding  

3/4 c. water

3/4 c. vegetable oil

1 c. sour cream or non-fat plain yogurt

4 large eggs

1 tsp. vanilla extract

10-12 crushed OREOS + more for garnish

vanilla frosting, store-bought or homemade

In a large bowl combine cake mix, pudding mix, water, oil, sour cream or yogurt, eggs and vanilla.  Beat on medium speed until completely combined.  Scrape down bowl and beat for two minutes.  Stir in crushed OREOS.  Pour into a well-greased bundt pan and smooth out the top with a rubber spatula.  Bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.  Cool in pan 15 minutes, then invert to a cooling rack.  Cool completely.  Frost and sprinkle with crushed OREOS.  

Jenn's Notes:  I only used 6 crushed OREOS in the cake, but I think it would be perfect with 10 or 12.  I put the OREOS in a zip-top back and smashed with a rolling pin.  I always use non-fat plain yogurt with AMAZING results.  I used store-bought vanilla frosting, but I think an OREO frosting would be delicious!  Next time I will try that.