Baked Italian Chicken Nuggets and French Fries

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Making this dinner last week made me feel like the biggest kid again. There's nothing that screams kid food more than chicken nuggets and french fries. My little Brycen can eat a 5-piece nugget from Wendy's with no problem. He loves the nugget. And who says only kids can have nuggets? I'm all about nuggets. Especially when I can make delicious ones at home with homemade french fries and BAKE EVERYTHING. No pan of oil, no frying. This meal has quickly become a favorite at our house!

Baked Italian Chicken Nuggets
For the Love of Cooking

• 2 boneless skinless chicken breasts, cut into bite sized chunks
• 1 c. Italian style Panko crumbs or bread crumbs
• 1 egg, mixed well
• sea salt and fresh cracked pepper, to taste
• olive oil cooking spray

Baked French Fries
Cupcake Diaries

• 4 russet potatoes (the small brown ones)
• 2 Tbsp. olive oil
• olive oil cooking spray
• salt and pepper, to taste

We dipped the nuggets in ranch dressing and barbecue sauce. If you're feeling really ambitious you can make a homemade marinara sauce. A good recipe is found with with the recipe for the chicken nuggets.

Begin by peeling and cutting up the potatoes into the shapes you would like your fries to be. Try to get them all about the same size so they'll all bake the same. Place in a plastic bag with the olive oil and shake until the potatoes are evenly coated. Set aside.

In the mean time, get your chicken ready to be made into nuggets and put your egg and crumbs into separate bowls. Season the egg with salt and pepper. Preheat the oven to 375 degrees.

Place a cooling rack on top of a cookie sheet and spray the rack with cooking spray. Then dip one of the pieces of chicken into the egg and then into the crumbs, coating it evenly on all sides. Place it on the rack and repeat with the rest of the chicken. Spray the chicken with olive oil cooking spray.

Spray another cookie sheet with cooking spray and place the potatoes on it in a single layer.
Place the chicken nuggets and the potatoes in the oven together and bake for 20 minutes, turning the potatoes once about halfway through the cooking process. Then take the chicken out and put the potatoes in for about 10 more minutes or until they are cooked all the way through. When the fries are done, sprinkle with salt and serve with the nuggets.

Barbecue Chicken and Pineapple Quesadillas

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I love eating BBQ Chicken Pizza. The other night I was searching the blogosphere for dinner ideas when I came across this idea for Barbecue Chicken and Pineapple Quesadillas and I was so excited to see what minimal and delicious ingredients went on them. We had them for dinner last week and my husband and 16-month-old son LOVED them. Super easy, super fun, and super delicious!



Barbecue Chicken and Pineapple Quesadillas
adapted from For the Love of Cooking
images via For the Love of Cooking
makes 2 quesadillas

• 4 flour or corn tortillas (We used flour.)
• 2 small chicken breasts or 1 large
  
• pineapple, sliced or diced depending on how big you want the pieces
• mozzarella cheese (The original recipe called for Jack cheese but we wanted it to taste like a pizza a little bit.)
• barbecue sauce
• salt and pepper, for chicken

Directions

1. Prepare your chicken. I cut up one large chicken breast and put the pieces in a Ziploc bag with some Sweet Baby Ray's barbecue sauce. I let that marinate all day. Then I dumped the chicken, marinade and all, in a small saute pan and cooked it on medium. You don't have to marinate your chicken if you don't want to, you can just cook it as is. Remember to salt and pepper it for seasoning!
2. Take your tortilla shell and spread some of the barbecue sauce on it. Then put some of the chicken all over the sauce, then the pineapple, then sprinkle the cheese.
   
3. Place it on a hot skillet with the other tortilla on top and let it heat through on medium heat. Carefully turn it over after 2-3 minutes and do the same thing on the other side. Remove from heat and let it cool for a minute before slicing into it. Yummy! Enjoy your dinner!
   

Pie Cupcakes

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Every year my mom's family heads up to Ashton, ID, for the annual Murri family reunion. Packed full of fun with a ring toss tournament, floating down the river on tubes, card games, etc., the reunion is always a blast and never disappoints.

Last year my twin and I started bringing fun cupcakes to share with the family. We started with owl cupcakes (because of the owl family living in one of the trees at my grandparents' cabin) and this year we made pies. The idea for these pies came from the book What's New, Cupcake? and they were so fun to make. They took a little time to put together, but they were so yummy and fun that it was totally worth the time. And they weren't hard to do at all. We had our husbands cutting fruit at the same time so we got a lot done!

We made blueberry, cherry, and apple pie cupcakes. These little pie cupcakes would be really fun at a picnic or family BBQ. They were a big hit at our family reunion and very delicious!


Pie Cupcakes
What's New, Cupcake? book
makes 24 cupcakes

• 24 vanilla cupcakes, baked in foil liners
• 2 cans (16 oz each) vanilla frosting
• yellow food coloring
• 1 tsp. cocoa powder
• 1 c. each of red, blue, and green M&M's or Jelly Belly (or whatever color you'd like) - We bought M&M's from Zurcher's. It would take a lot of bags to try and get the right colors so I suggest spending the money to get M&M's or Jelly Belly from the big dispensers.
  

Begin by tinting the frosting with 4 drops of yellow food coloring and 1 tsp. cocoa powder. You'll get a nice light brown for the pie crust. (Notice the frosting above is white? We forgot to tint the frosting at the beginning and went to the next step. Oops! The M&M's covered it so you couldn't tell.) After the frosting is tinted, spread some of it on top of a cupcake, leaving about 1/4 inch of the cupcake edge exposed.

Next, start arranging the M&M's ('m' side down) or Jelly Bell on top of the frosting. Keep arranging the candy till the frosting is covered. You can do what we did above and keep going with the candy around and around flat against each other (using 18 or 19 M&M's on each cupcake), or you can do what the book instructs and pile them up a bit and use about 25 pieces per cupcake.

I love all the colors! So pretty!

From here I forgot to take pictures. Not sure what I was thinking!

Next, place some of the frosting in a plastic Ziploc freezer or storage bag. Press out the excess air and seal. Snip the tip off one of the corners so when you press the frosting out it comes out in nice strips to make the lattice (about 1/8 inch snip). For the lattice crust, pipe 4 or 5 lines across the cupcake, about 1/2 inch apart. Then pipe 4 or 5 more lines on the diagonal. If you place the M&M's like we did all you have to do is follow the rows of candy to do the piping right down the crease between each row. The rows make a natural guide to follow. Then pipe a beaded edge around the rest of the cupcake. Repeat with the other cupcakes.

For a cute display, arrange them on a wire rack and make several bake sale tags to put with the different types of cupcakes.

Strawberry Lemon Muffins

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The fondest childhood muffin-making memories I have involve my siblings and I and a small box of Jiffy muffin mix. You know the kind: the small blue box with the picture of the blueberry muffin, and the mix makes like six muffins. They're around 50 cents a box these days. My mom would let us make these muffins every now and then. We would run downstairs and grab a box out of food storage then my brother would take charge. He is two years older than me and was always as wise as big brothers came in the 80's/early 90's. Especially when he wanted to play barber shop and he cut my beautiful blonde pig tail off my five-year-old head. But that's another story.

We'd get the batter made for the blueberry muffins then he would take over spooning the batter out into the six-count muffin tin. However, we never actually made six muffins because he always wanted to eat the batter. There were the kids who liked to lick the beater after helping Mom make cookies, then there was my brother: the batter eater. While the other five muffins baked, he sat up to the counter top with a spoon and the last muffin worth of batter. I haven't been able to make a box of those Jiffy blueberry muffins without a huge grin, thinking back on those very memorable muffin days as a kid. And if I ask my sister-in-law, I'm betting my brother is still a fan of that batter.

The other day I was thinking about this childhood memory and felt like making some muffins. I did a little online research and came across this recipe for Strawberry Lemon Muffins. I had all the ingredients and the recipe looked super yummy so I went for it. These muffins are really good warm, but taste even better by the next day. They're a great recipe to make ahead. But hey, good luck keeping them around for that day! They're tasty!


Strawberry Lemon Muffins
Jamie Cooks it Up!
makes 17 muffins (She posted that they make 17 and this recipe seriously made exactly 17 muffins.)

• 2 1/2 c. flour
• 3/4 c. sugar
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• zest and juice of 1 lemon
• 1 large egg, beaten
• 3/4 c. buttermilk
• 2/3 c. canola oil
• 1 tsp. vanilla
• 2 c. fresh strawberries, chopped

Glaze:

• 1 c. powdered sugar
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. milk
• dash of salt

1. Into a medium sized mixing bowl combine the flour, sugar, baking powder, baking soda, and salt. Scrape the zest off the lemon and add it to the bowl.

2. In another bowl, juice your lemon that you just took the zest off of and add the beaten egg, buttermilk, oil, and vanilla. Whisk it well to incorporate. Set aside.

3. Hull (take the green part off) and chop your strawberries.

4. Add the strawberries to the dry ingredients and toss together to coat mix them in. Or carefully use a wooden spoon. Keyword "carefully". I learned that one the hard way!

5. Add the liquid mixture to the dry mixture and stir together until just combined.

6. Line your muffin pan with holders and spray the insides with cooking spray. These muffins don't rise a lot so don't be afraid to fill them over the standard 2/3 line. Bake at 375 degrees for about 20 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.

7. Let the muffins sit for a few minutes to cool. In the mean time, mix up all your glaze ingredients. Transfer the muffins to a wire rack placed on top of a cookie sheet. Spoon that beautiful glaze on top of each muffin. Some of the glaze will most likely drip off the side of the muffins and right onto the cookie sheet, for easy clean up. At this point you'll be tempted to eat one. Go for it! Then try really hard to save some for the next day when they taste even better.

{Please Welcome} Guest Blogger Megan Lavin

I am so excited to have my very first guest blogger, Megan Lavin, here today! Megan and I have known each other for over 20 years. We lived on the same street when we were pretty young then she moved across town. When you're a little kid and one of your best friends moves across town, they pretty much moved out of the state. There wasn't Facebook or even personal internet then so it wasn't as easy to keep in touch. It was a sad day for my twin sister Amber and I when she moved. But on one lucky day in May of 2000 our paths crossed again when Amber and I got jobs at a local bakery where Megan was also employed. We were so happy to see Megan working there! Our friendship started right back up and we got to see each other on a regular basis.

When Megan isn't sharing recipes on her blog Love, Life, Lavins, she's posting great pictures and entertaining write ups of her exciting life as a first time mom-to-be and her input on life (which always tends to make me laugh right out loud). You'll want to head over and check it all out as soon as you're done reading this post!

(E-mail me at cupcakediaries1@hotmail.com if you're interested in being a guest blogger!)

. . . . .

I'm so thrilled to be the first guest blogger at Cupcake Diaries! I've thoroughly enjoyed several recipes from her site (have you tried her S'more Bars????). I'm so excited to add to her blog and talk about one of my very favorite desserts.

A little about me: I live in Utah with my incredible husband of three years. I've got a bun in the oven due in November and cannot wait. Pretty sure he'll be the best thing I've ever made. I believe one of the best building blocks to creating good family memories is centering it around good food. I love trying new recipes and sharing what works for me on my blog. I graduated from BYU with a degree in communication and broadcast journalism; hence my love of writing, communicating, and sharing my ideas, opinions, and recipes. You can find over one hundred of my favorite recipes on my blog. Just click the "recipes" link on the right hand side to view them.

A little more about me:

• Home town: Idaho Falls, ID
• Favorite TV show: Let's just say "TV channel" and go with Food Network, as it's on 24/7 at my house.
• Favorite ingredients to work with: Mint, chocolate peanut butter, and marshmallow (basically anything fatty)
• Something I can't live without: My George Foreman, my spatula, and my husband (not in that order, of course!)
• Favorite blogs: Cupcake Diaries, Our Best Bites, Pioneer Woman Cooks, and Culinary Concoctions by Peabody
• Favorite room in my house and why: The kitchen. I'm sure you can guess why.
• Favorite vacation I've been on: Beijing, China
• My typical day: Drag myself from bed, work full time where I am over corporate communications and a writer-I love it! Come home, make delicious dinner in heels for my husband (ok - that's a lie, just the delicious part). Relax, watch a little Food Network, rinse and repeat.
• Something I want to learn to do: Sew. I feel like I won't be a legitimate Mormon mom until I can do this. I guess I should figure out how to thread it first. Baby steps.
  
• My guilty pleasure: Doughnuts. There is a tasty hole in the wall called Provo Bakery where I am a SUCKER for their chocolate cake doughnuts.
• How I like to relax: Movie and cuddling with the hubs.
• Three more things I can't live without: Sleep-I am a monster if I don't get my 8 hours. My hands-if I couldn't write or cook I think I would cease to exist as those are my two favorite things to do. The hubs-I used to be so independent, but now I hate it when he even has to work late!
  

At first I could not decide what recipe to share. But when in doubt, think back to your grandma. I don't know about you, but there's nothing like Mom's cooking-unless it's Grandma's cooking!

I'm honestly not sure where she got this recipe. It could have even been off the back of a box, but because I've grown up with it, it's as much a part of my family as is freckles and fair skin.

Almost every family get-together has this pie, and I've never known anyone to not like it. In fact, after bringing it to work, all of my co-workers make "Grandma Egbert's No Bake Cherry Cheesecake."

And THAT, ladies and gentlemen, is how you know it's good! It's one thing for people to ask for the recipe, but when you hear that they make it over and over again (some make it more than I do!) then you can have the satisfaction that it is indeed DELICIOUS. Since every family member has their own quirks, I wondered if it was just an Egbert thing-and it must not be because so many people I have given the recipe to use it for their family functions. Either that-or our craziness is spreading. :)

This is a great summertime recipe because it is a cool dessert and requires no baking. I also love this recipe because it's easy, has few ingredients, and takes little time. What more could you ask for?

Now, without further ado:

Grandma Egbert's No Bake Cherry Cheesecake

• 1 pre-made graham cracker crust
• 1 can cherry pie filling
• 1 (8 oz) cream cheese, softened (using 3/4 of the package works just fine as well, if you want to make a healthier pie)
• 3/4 c. powdered sugar
• 1 small carton of whipping cream
• 1 tsp. vanilla
  

Directions

1. Beat whipping cream until soft peaks form. If you put the beaters and bowl in the fridge for a few minutes before you beat the cream, it helps the cream set up and get nice, stiff peaks. Set aside.
2. In another bowl, cream the cream cheese and powdered sugar. Then fold in whipping cream and the vanilla. You can also add more powdered sugar if you like it really dense. There's basically no way to ruin this recipe. Fool proof!
3. Pour the mixture into the pie shell and top with the cherry filling (or whatever filling you'd like to use-my co-worker likes blueberry). Refrigerate for at least an hour before devouring.

I'd love to hear any feedback you have, or hear your results if you make this. Watch out though-Grandma Egbert knows her stuff-so don't make this unless you want to become addicted.

{Copycat Recipe} P.F. Chang's Mongolian Beef

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I have to admit that I have NOT tried this recipe. Not like me at all, I know. But I wanted to share because of all the good reviews it has received on Food.com AND because this is my husband's favorite dish at P.F. Chang's. The closest P.F. Chang's to us is either in Boise or Salt Lake City so we don't get to eat it very often. If I can master making this at home he's going to worship me forever. From the looks of it this recipe doesn't seem too difficult. All a matter of getting the ingredients prepped and measured, then taking it step by step.

{Copycat Recipe} P.F. Chang's Mongolian Beef
Food.com
Makes 2 servings

• 1 lb. flank steak
  
• 2 tsp. vegetable oil
• 1/2 tsp. ginger, minced
• 1 tsp. garlic, chopped
• 1/2 c. soy sauce
• 1 c. water, separated into halves
  
• 3/4 c. dark brown sugar
• 1 c. vegetable oil, for frying
• 1/4 c. cornstarch
• 2 large green onions

Directions

1. Make the sauce by heating 2 teaspoons of vegetable oil in a medium saucepan over medium/low heat. Be careful not to get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and 1/2 c. water before the garlic gets all crazy and scorches.
2. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
3. Slice the flank steak against the grain into 1/4" bite-size slices. Dip the steak pieces into the cornstarch to get a very thin dusting on both sides. Let it sit for 10 minutes so the cornstarch will stick.
   
4. While the beef is sitting, heat up one cup of oil in a wok or skillet. Heat the oil over medium. Add the beef to the oil and saute for 2 minutes, or until the beef just begins to darken on the edges. You may want to stir it around a little so it cooks evenly.
5. Use a large slotted spoon to take the meat out of the wok or skillet and place it on paper towels. Then carefully pour the oil out of the wok or skillet.
6. Put the pan back over the heat, add the last 1/2 c. water, put the meat back in and simmer for 1 minute. Add the sauce and cook for one minute, stirring. Then add the green onions.
7. Continue to cook it for another minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. You can use the extra sauce on your meat, or make a side of rice to go with the meat and pour the sauce over that.
   

Upromise Celbrates Its 10th Anniversary!

This is a Sponsored post written by me on behalf of UPromise. All opinions are 100% mine.

Upromise is celebrating its 10th Anniversary by giving away $20,000 to users who share a story that tells how a parent has supported a child's dream! Upromise members have received more than $600 million in college savings through their rewards program, and it wants to celebrate all of the ways it has helped to fuel those sparks that made children into the people they are today and the adults they will become tomorrow.

Users can participate in the sweepstakes by submitting a story, and can vote on their favorite stories by “liking” them. Upromise will give away $1,000 to 10 winners and a grand prize winner for $10,000 will be selected from the participants as well.

I recently submitted a dream to the Dream Wall on the website. Here is what it said:

I have a 16-month-old son who is starting to be more and more independent. He likes to eat on his own, pick things up on his own, and walk without assistance. My dream is for my son to follow his own dreams and be whatever he wants to be. Too many times growing up I heard adults tell kids around me how they'll never be able to be a doctor or a professional baseball player. I don't want my son to ever feel like he is incapable of doing something he wants to do. My dream is for my son to be a dreamer himself and be what he wants to be.

Upromise invites you to join the movement, share your experiences and give a spark to help fuel the flame of their future dreams. I encourage you as well to click on the link to the dream wall and submit your own dream for the future. I myself would also love to hear your comments and your dreams for your children and the future. I also encourage you to share the program with others and so they can share their own dreams of the future. Follow the link below to share your dream!

www.upromisetodream.com

dream wall official rules

{Lighten Up!} Hawaiian Baked Chicken

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My favorite pizza toppings are Canadian bacon and pineapple. Sometimes I lose the Canadian bacon and I just ask for pineapple. I love the stuff! But besides eating a bowl of fruit, pizza is about the only thing I ever have pineapple on. And that makes me sad. So I decided to go on a hunt for a delicious dinner that includes that sweet and juicy pizza topping I love so much.

I was excited to find this recipe for Hawaiian Baked Chicken and also realize that it is a light recipe. With minimal ingredients that are also not bad for you (such a plus), I was excited to make my family a great tasting and great for you meal.

As a side dish I prepared white rice. We placed the rice on our plates and set the chicken on top of that. It was SUCH a good dinner, my husband can't wait for me to make it again. And did I mention that it's easy? Woo hoo!

Hawaiian Baked Chicken
Cooks.com Recipe Search
Makes 4 servings

• 1 (8 oz) can sliced pineapple (I know, some of you are cringing right now because this recipe doesn't call for fresh pineapple. I'm all about the fresh as well. However, some of the juice in the can is used for the sauce. So if you would rather have fresh pineapple for this dish, you'll need to also have a juicer to juice some of the pineapple to add into the sauce. You'll need 2 tablespoons of juice. But seriously, it still tastes great with the canned pineapple. I'm done rambling now, thanks for reading.)
• 1/3 c. Heinz 57 sauce
• 2 Tbsp. honey
• 4 chicken breasts, thawed (about 8 oz a piece - so standard size is great)
  
• salt and pepper

Directions

Drain the pineapple, reserving 2 tablespoons of juice. Combine the juice with the Heinz 57 sauce and the honey.

Spray a 2.2 quart baking dish (12 x 7 1/2 x 2 inches) with non-stick cooking spray and place the chicken breasts inside it. Season with salt and pepper.

Then pour the prepared sauce over the chicken.
Cover with aluminum foil and bake at 350 degrees for 1 hour, basting occasionally.
(Oddly enough, I don't own a baster. I used a spoon to baste.)

Arrange the pineapple slices on top of the chicken for the last 10 minutes of baking. And you're done! Serve on a bed of rice, a side of green beans, or a nice leafy salad to complete your dinner.

Peanut Butter and Jelly Shakes

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What a pair! Peanut butter and jelly is THE childhood combo. And Food Network Magazine's September issue is loaded with ideas to turn that kid favorite into adult treats. One of those treats is a Peanut Butter and Jelly Shake. I look forward to getting my magazine every month and searching through it for fun and new ideas. This shake proved to be just that! Your kids are going to love this one too.

Peanut Butter and Jelly Shakes
Food Network Magazine
Makes 4 shakes

• 3/4 c. milk
• 3 Tbsp. creamy peanut butter
• 1 quart vanilla ice cream
• 1/2 c. no-sugar-added grape juice
• 2 Tbsp. grape jelly
• Whipped topping and/or shaved chocolate for topping (optional)

Directions

1. Blend the milk, peanut butter, and half of the ice cream in a blender until smooth. Transfer to a liquid measuring cup (glass measuring cup) and place in the freezer.
2. Rinse out the blender and blend the remaining ice cream, the grape juice, and jelly until smooth. Pour equal parts of the peanut butter and jelly mixtures into chilled glasses. Top with whipped cream and/or shaved chocolate, if desired. *For a swirled effect, pour the peanut butter and jelly mixtures into the glasses simultaneously.

Calling All Bloggers!

Attention all bloggers! I am looking for guest bloggers to be featured on Cupcake Diaries. I would love to have you here to share your thoughts and ideas, whether you're a fellow food blogger, a designer, photographer, a stay-at-home mom or dad, teacher, etc. I hear from fellow bloggers regularly and a lot of the time I wish these things that have been said to me could be shared with others. As entertaining as I may (or may not) be, it would be fun to hear from someone else and learn about some of the Cupcake Diaries followers.

So if you have something you want to promote, a recipe or an idea to share, or simply would like to tell us all about you, let me know! Please send me an e-mail at cupcakediaries1@hotmail.com if you're interested in being a guest blogger here at Cupcake Diaries. We would all love to learn more about you and hear what you'd like to say! I'll give more details to those who are interested. Don't hesitate to send me an e-mail! I'm excited to hear from you!

Happy S'more Day!

It's S'more Day, folks! A day fully dedicated to the combination of chocolate, marshmallow, and graham cracker.

Ah, the s'more. That delicious little campfire treat that has changed all our lives with its many looks these days. S'more Bars, S'more Cookies, s'more this, s'more that...

Today I bring you some super fun and delicious ways to make a s'more into a creative treat. Just click on the name of each treat and you'll be sent right to the recipe.

Enjoy the s'moregasbord! And happy S'more Day!

Rice Krispie Treat S'mores

S'mores with Peeps

S'more Cake

S'more Pops

S'more Brownies

S'more Cupcakes

S'more Whoopie Pies

S'more Cookie Bites

Indoor S'mores

S'more Cookies

S'more Bars

Oreo Turtle Bars

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I don't know what else to say about these babies except Oh. My. Gosh. Delicious!!!! The combination of sweet and salty, crunchy and moist...it's all put together into one amazing treat. From the looks of it, all we seem to eat at my these days are sweets. What can I say, I like my chocolate!

Note: These guys are RICH so be sure to cut them into small squares or bars. Rich but wonderful. They also need to be given time to cool, just like the S'more Bars and Carmelitas. Make them far enough in advance that you can cut into them when they're completely cool. They're definitely the best this way. End of note.

Oreo Turtle Bars
Adapted from Jamie Cooks it Up! (who got the recipe from her sister-in-law)

• one regular package of Oreo cookies
• 1/2 c. (1 stick) of butter, melted
• 3/4 c. milk chocolate chips
• 3/4 c. white chocolate chips
• 3/4 c. semi-sweet chocolate chips
• 3 c. mini marshmallows
• 3/4 c. pecan pieces (I bought mine at Walmart in the baking section. I'm pretty sure I put a whole cup on mine.)
• 1 - 14 oz. can sweetened condensed milk

Directions

Let's make the crust! Start by chopping up those Oreos into crumbs. If you have a chopper or a food processor this step will be a lot simpler. I used my small chopper and it worked great. Throw however many can fit at a time and chop them up. If you don't have a chopper or food processor, put them in a plastic Ziploc bag and smash away!

Melt the butter and pour the Oreo crumbs in the bowl. Stir the butter and crumbs together till well combined.

Spray a 9x13 pan and press the cookie crumb and butter mixture onto the bottom of it. And ta da! You've made the crust.

Now time for the chocolate chips.
Sprinkle the milk chocolate chips all over the crust...

...then the white chocolate chips...

...then the semi-sweet chocolate chips.

I think we need a close up of that. Wow, that's pretty amazing stuff right there.
Go ahead and throw the marshmallows and the pecans on after that chocolate. Now the gang's all here! Time to start the party!

Next, carefully drizzle the sweetened condensed milk (party) over the top of the beautiful confection you just put together. Let it get down into all the cracks.

Bake at 350 degrees for for 25-30 minutes, or until you see that it is slightly bubbling. Cool to room temperature and cut with a sharp knife to serve.