The Stay At Home Chef: May 2013

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Flank Steak Fajitas

If you ask my husband on any given day if he likes fajitas, he'd probably tell you that they aren't his favorite and he'd rather not have them. He'll insist he doesn't like them up until the first bite of my fajitas, and then suddenly he remembers: Holy crap! Fajitas are delicious! The spices are and important element there, but really it comes down to the meat. A good fajita requires the right kind of meat. Tough, chewy strips of steak don't make for a pleasant experience. My favorite fajita meat is flank steak. Melt in your mouth goodness. If you want a really different and delightful fajita experience, try serving it with some strawberry-pineapple salsa on top. Wowzers! It's amazing!


2 tablespoons olive oil
Juice of 2 limes
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tablespoon worcestershire
1 clove garlic, minced
1.5 lbs flank steak

2 tablespoons olive oil
1 onion, halved and sliced
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1/2 tsp salt
8 oz mushrooms, sliced
1 tsp cumin
1 tsp chili powder
1 tsp red pepper flakes


1. Create the marinade for your flank steak. In a shallow dish, combine together the olive oil, lime juice, cumin, chili powder, onion powder, worcestershire, and minced garlic. Lay your flank steak in it and then flip it over so there's marinade on both sides. Let marinate in the fridge for at least 30 minutes.

2. Heat a large skillet over high heat. Add in 2 tablespoons of olive oil, let heat for a minute, and then add in your onion, bell peppers, and mushrooms. Season with salt. Sautee until the vegetables are  tender crisp (7-10 minutes). During the last few minutes of cooking, add in your cumin, chili powder, and red pepper flakes. Remove the vegetables from the pan and transfer to a serving dish, but keep the skillet hot.

3. Return the skillet to high heat. Cook your flank steak in it for about 2 minutes on each side for medium doneness. Slice the meat for serving against the grain. Serve on a tortilla with the meat, vegetables, maybe a little sour cream, and salsa. 

Alternate Preparation

Generally when I cook steak I cook them medium-rare. When it comes to fajitas though I'm usually feeding a crowd and most people in my circles, and especially kids, like their meat done well. The good news is that a good flank steak can be done well and still practically melt in your mouth. 

1. Slice your flank steak into strips by cutting against the grain. Marinate all the strips in the marinade.

2. Prepare vegetables as directed above.

3. Cook your flank steak strips in the skillet. This should only take a few minutes. Just stir it around to give all the meat a chance to sear on the bottom. 

Cutting against the grain is important! Look at your flank steak. See how there are lines running across it? Do not cut that meat parallel to those lines! You will end up with tough, chewy pieces of meat. Cutting against the grain breaks up that tissue and allows for a delightful strip of steak that melts in your mouth. CUT AGAINST THE GRAIN!


Strawberry-Pineapple Salsa

Summer time is here! Time to break out the salsas, and what better way to do that than with fruit salsa. It combines the goodness of salsa, with the fresh taste of fruit. Doesn't that just scream summer? I love strawberry salsa, I love pineapple salsa, so why not combine the two? It's super delicious with a delightfully fresh zing. 


2 roma tomatoes, diced
1 lb strawberries, hulled and diced
1 pineapple, peeled, cored, and diced (small)
1/2 red onion, diced
1/2 jalapeno, seeded and diced
1/3 cup fresh cilantro, chopped
1 lime, juiced
1/2 tsp salt

1. Combine all ingredients together in a bowl and stir until mixed thoroughly.
2. Allow to sit at least 1 hour. Keeps in the refrigerator up to 3 days.


Triple Threat Brownies - Oreo Fudge Brownies with Cookie Dough Frosting

When it comes to dessert making sometimes I just sit and think about how I can fit the most calories possible into one bite. Let me tell you friends, I don't know how many calories these brownies have in each bite, but I'm guessing the number is frightfully high. Which means? These are some dang tasty brownies. I'm always getting cookie dough, brownies, and oreos mixed into things (hello Coldstone!), so why not put the 3 together? I used my tried-and-forever-true brownie recipe, added some oreo pieces, and stacked some egg-less cookie dough on top and let me tell you, the result is something straight from heaven. 


Brownies (Adapted from Buns in My Oven)
1 cup butter
2 1/4 cups sugar
4 eggs
1 1/4 cups good quality cocoa powder
1 tsp salt
1 tsp baking powder
1 tablespoon vanilla
1 1/2 cups flour
12 oreos, broken into small pieces, but not crushed

Cookie Dough "Frosting"
1/2 cup butter, softened
3/4 cup brown sugar
1 tsp vanilla
1 1/4 cups flour
1/2 tsp salt
4 tablespoons milk
1 cup chocolate chips (I always use Ghirardelli Milk Chocolate)


1. Preheat your oven to 350 degrees and spray a 9x13 glass pan with nonstick cooking spray. 

2. In a small saucepan melt your butter over medium-low heat. Once the butter has melted stir in the sugar and cook for another couple minutes while you keep stirring.

3. Pour your butter/sugar into a large mixing bowl. Add in the eggs, cocoa powder, salt, baking powder, and vanilla until everything is well combined and smooth (use a hand mixer or stand mixer). 

4. Stir in the flour by hand and then carefully fold in the oreos. You don't want to crush them so you still get heavenly chunks of oreo goodness.

5. Pour the brownie batter into the prepared pan and bake for 30 minutes. Remove from oven when done and cool completely before "frosting."

6. Make your cookie dough "frosting" by using a hand or stand mixer to cream together the butter, brown sugar, and vanilla. Once smooth, add in your flour, salt, and milk and mix into a dough. Fold in the chocolate chips.

7. Frost your delicious and well cooled oreo brownies and let the "frosting" set up in the fridge for about an hour for easy cutting. 


Strawberry-Kiwi Lemonade

Happy Memorial Day! I'm kicking off summer with some delicious strawberry-kiwi lemonade. Making homemade lemonade is a cinch. And it is just so much better than anything you can buy. The same principle works for any kind of fruit lemonade you can think up. Raspberry lemonade? Just replace the strawberries and kiwis with raspberries. It's awesome. You just need your base simple syrup (equal parts water and sugar), another equal part lemon juice, and then fruit and water. It's super easy and it is freezable! I always make a huge batch so that I can freeze it for later use throughout the summer. Just pour the concentrate into a gallon freezer bag and lay flat in the freezer until solid. You can measure it out beforehand and mark it on the bag so you know how much is in there months later. I like to freeze it in varying sizes so I can have small sip-on-the-porch sizes and larger feed-a-thirsty-crowd sizes. 

Time to Make It: 30 minutes
Yield: about 3 quarts


1 1/2 cups water
1 1/2 cups sugar
1 1/2 cups lemon juice (6 large lemons for me)
1 lb strawberries, hulled and halved
4 kiwis, peeled and halved
Water and Ice


1. In a small saucepan, create a simple syrup by combining the sugar and water over medium-high heat. Stir until the mixture goes clear (it should only take a few minutes).

2. Toss your fruit (strawberries and kiwis in this case) into the blender. Add in the lemon juice and simple syrup. Blend until smooth. At this point you have lemonade concentrate like you'd buy frozen in a store. You can freeze yours for later use.

3. When you want to serve it, combine the concentrate with ice water to taste. I prefer my lemonade on the strong side. 

Check out how easy it is to make! My kids love making lemonade.


Grilled Naan

What would a feast of India be without some delicious Naan? We've had our Strawberry Lassis and our to-die-for Chicken Tikka Masala, but let me tell you... the Naan makes the meal. And today I'm especially excited to share my first cooking video. It is nerve wracking to put myself out there like this, but it was totally fun to do and you'll be seeing more of these. It's short and shows you just how easy it is to cook Naan right on your grill. 


1 tsp yeast
1 cup warm water
2 tablespoons sugar
2 tablespoons yogurt
1 egg
1 tsp salt
2 1/2 cups flour
1/4 cup melted butter


1. Put all ingredients together in a bowl and mix by hand or using a stand mixer. Knead about 5 minutes. Cover and let rise 1 hour.

2. Separate the dough into 8 balls. Let the balls rise for 30 minutes.

3. Roll out each dough ball into tear-drop shapes or ovals. They should be quite thin.

4. Heat an outdoor grill to high heat. Brush one side of the dough with melted butter. Place butter side down on the grill. Butter the top side. When bubbles appear, flip the dough (should only take 1-2 minutes). Cook the other side for another 1-2 minutes. 

Check out how easy it is:


If you don't have access to a grill (or the weather outside is frightful), use a heavy skillet. Just follow the same method described above in your skillet. You won't get that great "grilled" flavor or any of the grill marks, but it'll still be pretty good. 


Garlic Naan - Add tsp crushed garlic to the dough mixture.
Onion naan - Add tsp onion powder and 2 tsp finely diced onion to dough mixture
Cinnamon Naan - Add 2 tsp cinnamon to dough mixture. After cooking, sprinkle the top with a mixture of brown sugar and cinnamon.

Grilled Chicken Tikka Masala

Yesterday we had our delicious Strawberry Lassis (an Indian smoothie!) and today we're getting on to the main course. I'm a sucker for a good Tikka Masala. When I was in college there was a tasty Indian restaurant in town that was quite popular called The Bombay House. It seriously made me want to travel to India just to eat the food. I expressed this desire to a coworker who had to travel to India occasionally on business. He basically wished me good luck with that and told me I'd get food poisoning. So I'm pretty happy sticking with making my own Indian food at home. Granted, I'll still travel there someday. I'm a dreamer that way. 

Back to that little Indian restaurant. I've never had a dish there I didn't like. A few years ago I took a friend there who claimed to hate Indian food because it was bland and boring. I had no choice but to force her to eat at this place because whatever Indian food she had in the past was obviously not real Indian. Despite all of the wonderful, mouth-watering, full flavored dishes, there's just something about a good tikka masala that just warms the soul. It's Indian comfort food. That creamy tomato goodness, spiced with the aromatic spices of India is comfort food to this white girl. I've kept the spicing rather mild by Indian standards in this recipe. It's got some heat to it, but it definitely won't burn your face off. And let me tell you, this is just as good at the restaurant. All you need to go with it is some rice and naan (Indian flatbread).  It's super easy and tomorrow I will prove it and show you how to make your own Naan on the grill.


2 chicken breasts, cut into one inch cubes
1 cup plan greek yogurt
1 lemon, juiced
2 tsp cumin
1 tsp cayenne pepper
1 tsp pepper
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger
6 skewers 

1 tablespoon butter
2 cloves garlic, minced
1 jalapeno, minced
1 tsp cumin
2 tsp paprika
1 tsp gharam masala
1 8 oz can tomato sauce
1/2 tsp salt
1 cup heavy whipping cream
cilantro for garnish


1. For the chicken: In a medium-sized bowl, combine the greek yogurt, lemon juice, cumin, cayenne pepper, pepper, cinnamon, salt, ginger, and cubed chicken. Stir until well combined and chicken is coated. Let marinate for at least an hour. When ready to grill, thread the chicken onto skewers, leaving a little space in between each piece for even cooking. Grill over medium-high heat for roughly 4 minutes per side. Actual cooking time will depend on thickness of the meat.

2. For sauce: Melt the butter in a medium sauce pan. Add in the garlic and jalapeno and saute for 1-2 minutes. Add in the cumin, paprika, and gharam masala and toast for another minute. Add in the tomato sauce, season with salt and bring to a simmer. Add in the whipping cream and stir until evenly combined. Serve hot over rice with cooked chicken skewers. 


Strawberry Lassi

We had an Indian feast last week, so for the rest of the week you are getting Indian food! Ahhh! It's so good! I love eating at Indian restaurants. In addition to my main order, I always get a lassi to drink with it. Why waste your money washing Indian food down with a soda? It's all about the lassi. Lassi is just a yogurt based drink. Sweet lassis are a blend of yogurt, fruit, and sugar. It's an Indian smoothie! Stay tuned for tomorrow when we'll make some super easy Grilled Tikka Masala. 


1 lb strawberries, hulled
2 tablespoons honey (or white sugar)
1 cup greek yogurt, plain
2 tablespoons milk


1. In a blender, blend together the strawberries, honey, greek yogurt, and milk until smooth.

2. Serve over ice.


Strawberry and Basil Grilled Cheese with Strawberry-Chipotle Dipping Sauce

I took my kids out to a strawberry field this week and we picked a huge bucket full of strawberries and then ate them all in one day. I do this once a year and it is divine. There's nothing like fresh picked strawberries.  My town has an annual Strawberry Festival this weekend with a strawberry cooking contest. I can't enter the contest, but it did get me thinking what I would make if I could enter. Some of those fresh strawberries turned into this wonderful creation...a grilled cheese sandwich of course. One of my other loves in life besides nutella and strawberries. The grilled cheese is wonderful on its own, but throw in a strawberry-chipotle dipping sauce and you've got yourself something pretty dang good. It's sweet and spicy, ooey and gooey. 


Artisan bread, sliced
Fontina Cheese
Fresh Basil
Strawberries, sliced


You know how to make a grilled cheese. Butter the bread, stack cheese, strawberries, basil, and then more cheese (cheese next to the bread helps it all stick together). Grill both sides until browned and cheese melts.

Strawberry-Chipotle Dipping Sauce


2 tablespoon olive oil
1/2 onion, diced
1 lb strawberries, hulled and halved
1/4 cup brown sugar
1 tablespoons balsamic vinegar
1 chipotle pepper
1/2 tsp salt
1 tsp crushed garlic
1 tablespoon Worcestershire sauce
1/2 tsp ground mustard


1. In a medium saucepan heat the olive oil over medium-high heat. Toss in the onion and saute for 2 or 3 minutes.

2. Add in the strawberries, brown sugar and balsamic. Cook, stirring occasionally until the strawberries get all soft and mush, 5-7 minutes.

3. Add in the chipotle, salt, garlic, worcestershire, and ground mustard. Stir to combine. Use an immersion blender to blend in the pan or transfer to a blender or food processor to puree, returning it to the pan. Bring to a boil, reduce heat, and simmer for 20 minutes. 

***Use it as a dipping sauce or meat glaze


Pesto Tortellini with Mushrooms and Sun-Dried Tomatoes (15 minute meal!)

Pasta is one of the few things in life that I don't make from scratch. I can and I have, but it is something I rarely do. Sometimes I need a quick meal and this definitely foots the bill. Frozen tortellini and some fresh mushrooms, sun-dried tomatoes, and some fresh pesto. It's so easy and I can have dinner ready in less than 15 minutes. 


1 lb bag frozen tortellini
1 tablespoon olive oil
8 oz button mushrooms, sliced
salt and pepper
5 oz sun-dried tomatoes
1 cup pesto (see cooking lesson below)


1. Cook the tortellini according to package directions. 

2. Meanwhile, heat a large skillet to high heat. Add in the olive oil, let it heat for 30-60 seconds and add in your mushrooms. Season with a little salt and pepper. Saute for 4-5 minutes. Add in the sun-dried tomatoes, pesto, and cooked tortellini and saute another minute or two until everything is heated through.

Making your own pesto is super easy and is much better than anything I've ever seen in the store. I often make mine using pecans or walnuts because the price of pine nuts is so outrageous. The above recipe doesn't require a whole batch of pesto, but pesto can easily be stored or frozen.

4 cups fresh basil leaves
1/4 cup pine nuts (or pecans or walnuts)
3 cloves garlic
1/2 cup olive oil
1/2 cup grated parmesan cheese

Combine all the ingredients in a food processor or blender and give it a whirl. It's that easy!


Chipotle Twice Baked Sweet Potatoes

We eat a lot of sweet potatoes in this household. In fact, it is a rare occasion that you'd find a plain old white potato in this house. I came across a recipe for chipotle chicken sweet potato skins. We eat a lot of vegetarian stuff around here so I decided to alter things around so you'd end up with a twice baked potato instead. The result was wonderful! A delicious change to the normal sweet potato routine. 


4 sweet potatoes (pick ones that are a good shape for twice baked potatoes)
1 lime, juiced
2 cloves garlic, minced
1 tsp cumin
1 tsp chipotle chili powder (or regular if you can't find chipotle)
1 whole chipotle in adobo , minced
2 cups spinach
1/2 cup chopped cilantro
2 cups shredded mozzarella cheese


1. Preheat your oven to 400 degrees. Spray a baking sheet with nonstick spray. Scrub your sweet potatoes clean and lay them on the baking sheet. Roast in the oven until soft, somewhere in the range of 1 hour. Actual baking time will depend on thickness and size of your potatoes. Start checking them after 40 minutes if they are on the small side.

2. Remove the sweet potatoes from the oven and carefully slice them in half. Scoop out the flesh and put it in a medium-sized mixing bowl. Leave a little flesh on the potato to create a wall. Set the skins aside.

3. Once the flesh has been removed, mash it all up in the mixing bowl. Add in the lime juice, minced garlic, cumin, chili powder, and minced chipotle and mix until combined. Stir in the spinach. The potatoes should still be hot enough to wilt them as they are mixed in.

4. Line the skins up on the baking sheet. Stuff them with the chipotle sweet potato mixture and top with cheese and cilantro. Put them back in the oven for about 20 minutes until cheese is bubbling and starting to brown.

***Recipe inspired by Half Baked Harvest


Roasted Cod with Garlic Lemon Butter

I came across some really beautiful cod fish and had to give it a go. This fish ended up just beautiful. Cod is a nice, thick white fish with a nice firm bite to it. The topping on this was just amazing and full of flavor. It was perfect. You'll notice I had several different thicknesses on the filet and, yes, I did defer their cooking time so that everything came out equal. Lemony goodness for a wonderful piece of cod. And of course, I can't help but think of Captain Hook as I gobble it up!


1/4 butter, softened
2 tablespoons fresh basil, chopped
1 clove garlic, minced
1/4 small white onion, minced
1/2 tsp dijon mustard
2 tablespoons grated parmesan
1 tablespoon flour
1 lemon, juiced
Salt and Pepper
2 tablespoons olive oil
1 lb cod filet, portioned into 3 or 4 pieces
Additional lemon slices or wedges for serving


1. In a small bowl, stir together the butter, basil, garlic, onion, dijon, parmesan, flour, and lemon juice.  It'll be like a weird butter paste. 

2. In a large skillet, heat the oil over medium-high heat. Season your fish with a little salt and pepper and lay it in the hot oil. Cook for about 4 minutes.

3. Flip your fish to cook the other side. Top each fillet with a large spoonful of the butter mixture. Cook another 4 minutes. Actual cooking time will depend on the thickness of your fish. The fish is done when it flakes easily with a fork. 


Lemon Garlic Roasted Broccoli

A while back I posted my top 10 recipes I've made from Pinterest. I listed an amazing broccoli recipe. Problem is I actually hate how they wrote out their recipe. I have to read through paragraphs to figure it out. Time to write it out the way I've adapted the recipe to my own tastes so I can easily come back to it and share it. Seriously, this is the best broccoli I've ever had. I'm in love. Even my broccoli hating husband eats it. And my 4 year old? I don't know what is with him, but despite his picky eating habits he loves broccoli. Never in my wildest dreams would I have imagined that I could make a ton of broccoli and have my family complaining that I didn't make enough. 


2 large broccoli heads, cut into florets
3 cloves garlic, sliced
2 tablespoons olive oil
Salt and Pepper
1 lemon, zested and juiced
1/2 cup grated Parmesan cheese


1. Place the broccoli florets onto a baking sheet and toss with the garlic slices. Drizzle with olive oil and season with salt and pepper.

2. Roast in an oven at 425 degrees until broccoli is tender crisp (about 15-20 minute). 

3. Remove from oven and drizzle the lemon juice over the cooked broccoli and sprinkle the lemon zest and Parmesan cheese over it. Serve hot!


Sweet Potato & Bacon Mac and Cheese

I love mac and cheese. I've been faithful and true to my mac and cheese recipe for years, which is probably why I felt like I was cheating on it when I made this mac and cheese. We're talking total guilt. I mean, I incorporated some of my standard mac and cheese recipe into it, but it still felt so wrong. And then I ate it and loved it. I just don't know where I stand now. They are two different macs, and I do love them both. This baby has bacon. How can you not love that? And it even sneaks in a vegetable. Weird right? But it totally works. You just gotta be sure to puree that sweet potato pretty good and you end up with a nice creamy sauce. Give it a go and tell me what you think. It's feeling way to much like Sophie's choice for me!


2 tablespoons butter

1/2 red onion, diced
3 cloves garlic, minced
2 cups milk
2 cups sweet potato, small cube (1/2 inch or less)
1/2 tsp cayenne pepper
1 tsp paprika
1/2 tsp salt
2 cups shredded cheddar cheese
1 cup shredded Parmesan cheese
2 tsp hot sauce (I'm loyal to Frank's)
1 lb elbow noodles
6 slices thick cut bacon, cooked and diced
1/2 cup sliced green onion


1. In a large saucepan, melt the butter over medium-high heat. Add in the red onion and saute for 4-5 minutes. Stir in the minced garlic and saute for another 2 minutes.

2. Add  in the milk and sweet potato and bring to a boil, stirring frequently as to not scald the milk. Reduce heat and simmer until sweet potatoes are cooked through and soft, about 15 minutes (actual time will depend on how big your sweet potato cubes are. The smaller the better).

3. Meanwhile, cook your pasta according to package directions.

4. Once the sweet potatoes are cooked through, pour the saucepan contents into a blender and blend until smooth and creamy. Stir in the cayenne, paprika, salt, cheddar, Parmesan, and hot sauce. It should still be hot enough to melt the cheese. Once the cheese is melted, blend it up again to bring back some of the creaminess.

5. Pour the sauce over the cooked noodles. Garnish with bacon and green onion.


Easy Cheesy Rice Pilaf

I've been making this dish for years. We lovingly refer to it simply as cheesy rice. It's easy to make and totally delicious. My kids absolutely gobble it up. Two cups of rice may seem like a lot, but we only had three adults and two young children at dinner and we were scraping the pan. I mean seriously, when was the last time you did that with rice? Give it a try! You'll end up scraping the pan too!


1 tablespoon butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cups rice
4 cups chicken broth
1 cup grated Parmesan cheese
1/4 tsp white pepper
1/4 tsp salt


1. In a large saucepan, heat the butter and olive oil over medium-high eat. Add in the onion and sautee for 3-4 minutes. 

2. Add in the rice and toast for another 3-4 minutes.

3. Add in the broth, cover the pan, and bring the broth to a boil. Reduce heat to low and simmer until all the broth is absorbed (about 15 minutes).

4. Remove from heat and stir in the cheese, white pepper, and salt. Enjoy!


Simple Greek Salad

Looking for that simple side dish that will leave everyone raving? Bust out a Greek salad! It's light, it is refreshing, and it'll leave everyone feeling good. This is one of my go-to potluck items because it can sit well on a table, it's visually appealing, and it is completely refreshing. 


2 cucumbers, diced
1 pint cherry tomatoes, halved
1/2 red onion, diced
1 can whole olives, drained
1 lemon, juiced
1 cup feta cheese
1/4 cup olive oil


1. Combine all ingredients in a bowl, stir, chill, and serve. It's really that easy!


Mickey Mouse Oreo Pops

My annual pass to Disneyland expires today. It's a really depressing day. This last year has been amazing. Every time I feel stressed or have a bad day, I run off to Disneyland. It has been a magical year. Sadly it has come to an end. 

I always bring my own food to Disneyland. Every once in a while I'll buy something, but it's always so outrageously priced I just can't afford to do it all the time. I've come up with some great ways to appease my childrens' desires for the Disney magic. I make Mickey shaped soft pretzels, Mickey shaped rice krispies, and my very favorite is Mickey shaped Oreo pops. It seems only appropriate to share the magic with you on the day my magic ends. Did I mention they are ridiculously tasty? I didn't know that you could make Oreos better. 

You will need:

Sticks (either skewers or lollipop sticks work just fine. Look in the cake decorating section in Walmart)
Double Stuff Oreos
Mini Oreos
Chocolate Chips


1. Arrange the Oreos into the Mickey Mouse shape on a tray lined with wax paper (using 2 mini oreos and 1 double stuff Oreo to form the shape). Carefully put the sticks through the double stuff filling.

2. Melt the chocolate in a double boiler. (Don't know what a double boiler is? See the cooking lesson at the bottom of THIS post).

3. Drizzle some of the melted chocolate onto the connections between the "ears" and the "head." Put it in the freezer for 10 minutes until the connection is solidified.

4. Remove one stick at a time and use a spoon to drizzle chocolate over the whole thing. A spoon or rubber spatula is perfect so you can smear it around all the edges. Don't try dipping it directly into the chocolate or you'll likely lose an ear. 

5. Place the chocolate covered Oreo pops into the freezer to solidify. If you are actually going to bring these into Disneyland like I do, wrap each pop individually with plastic wrap and twist tie it closed. Bring them in a cooler willed with frozen water bottles as they will otherwise melt. 


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