Oreo Bark

Dirt Cake

Ingredients:

1 lb. Oreo cookies
8 oz. Cream Cheese, softened
3 Cups Milk
1 teaspoon Vanilla
12 oz. Container of Cool Whip
1 Cup Powdered Sugar
2 Small Packages of Vanilla or Chocolate Instant Pudding Mix
Crush half the package of Oreo cookies and spread in the bottom of a 9"x13" pan. Mix well the Cool Whip, softened cream cheese and powdered sugar. Pour this mixture over the cookies. Mix milk, pudding and vanilla. Pour pudding over mixture in the pan. Crush the remaining half package of Oreos and scatter them over the top of the cake. Refrigerate at least 4 hours before serving. This cake is best if made the day before you are wanting to serve it.

This is optional, but if you want the dirt cake to look more "realistic", you may garnish the top with a few gummy worms scattered over the top. There are many other ways you could dress this up if you let your creativity flow. Enjoy

Deep Fried Oreos

Ingredients
1 (20 ounce) packages Oreo cookies 2 cups Bisquick 2 eggs 1 1/2 cups milk 3 teaspoons oil vegetable oil ( enough for deep frying) Directions
Blend Bisquick, eggs, milk, and 3 tsp oil until smooth.
Preheat your deep fryer to about 375°F (use a thermometer if you wish to deep fry in a pan).
Dip the cookies in the batter mixture until totally covered and then place in the hot oil (cookies will float).
Keep checking and turn over the cookie when bottom side of Oreo is brown.
Keep a close watch because it only takes a short time to brown.
Remove cookies and eat warm.

Frozen Peppermint Oreo Pie

Frozen Peppermint Pie Prep Time: 25 min.
Total Time: 4 hrs 25 min.
Makes: 8 servings
INGREDIENTS
20 starlight mints, divided
12 OREO Cookies, divided
1 qt. (4 cups) frozen vanilla nonfat
yogurt, softened
1 OREO Pie Crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping
DIRECTIONS
Reserve 8 of the mints and 4 of the cookies for garnish; set aside. Crush remaining 12 mints and coarsely chop remaining 8 cookies.
Place chopped mints in large bowl. Add yogurt; mix well. Gently stir in chopped cookies; spread into pie crust.
Freeze 4 hours or until firm. Let stand 10 min. before serving. Cut reserved cookies in half. Top each slice of pie with 2 Tbsp. of the whipped topping, 1 cookie half and 1 mint just before serving. Store leftover pie in freezer

The Homemade Oreo

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1.Set two racks in the middle of the oven. Preheat to 375°F.
2.In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3.Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4.To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5.To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Oreo Cookie Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
20 oreos, crushed
Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

Add in the crushed oreos. Beat on low speed for just a few seconds to break up the oreos in the dough.

Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.*
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.**
* I got 30 cookies but I made mine a lot smaller. I scooped by rounded tablespoons. 1/4 cup seemed way too big.
** I baked them for 14 minutes and they were perfect. Chewy, but not underbaked.

Oreo Fudge Bars

1 16oz. package of Oreo cookies
1 stick butter, melted
1/4 tsp satl
1 (14 ounce) can sweetened condensed milk (I used Fat Free)
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips (could use another 1/2 cup semi-sweet chips if you like)
1/2 cup mini chocolate chips


Preheat the oven to 325.
Line a 9×13 pan with foil and lightly spray with PAM.
Set aside 6 Oreo cookies for the toppings.
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 together with the condensed milk and vanilla.
Stir frequently until smooth.
Spread evenly over the prepared cookie crust.
Sprinkle the mini chocolate chips 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. Chill in fridge until completely cold and set before cutting into bars or it will make a big mess.
*These are not too great hot from the oven but are great after chilling and the filling has set!