Berry Oreo Delight
(Blanca)
1 pkg of white chocoate Oreo Cookies
1 pkg of fresh strawberries
1 small bin of whipped Berry Cream Cheese
1 small bin of cool whip
Optional - melted white chocolate
Mix cream cheese and cool whip with a mixer or fork.
Wash and cut strawberries in half.
Lightly put some cream cheese mix on top of Oreo cookie (spoonful).
Place half strawberry on top of Oreo
Drizzle melted white chocolate on top of dessert
Other options:
Use Mint Oreos dipped in chocolate, pastacio instant pudding and cool whip, or
Oreos dipped in chocolate, cherry pie filling (3 T), plain whipped cream cheese and top with maraschino cherry.
1/2 cup butter or margarine, melted
1 1/2 cup crushed graham crackers
Mix and press on bottom of 13x9 pan.
Sprinkle in layers:
1 cup chocolate chips
1/2 cup butterscotch chips
1 1/3 c fine coconut
1 cup chopped nuts
Pour over top, 1 can Eagle Brand Milk.
Bake at 350º for approximately 25 minutes or until brown. Cool in pan. Cut into bars.
1/2 cup lemon drop candies
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 t grated lemon peel
1 t lemon extract
2 1/4 cups all-purpose flour
1/4 t salt
additional powdered sugar
Heat oven to 400 degrees. Crush lemon drops in food processor or blender. In a large bowl, beat butter, 1/2 cup powdered sugar, the lemon peel and lemon extract with electric mixer on medium speed, or mix with spoon. Stir in flour, 1/4 cup of the crushed lemon drops and the salt.
Shape dough into 1" balls. Place about 2" apart on ungreased cookie sheet.
Bake cookies 8 to 9 minutes or until set but not brown. Immediately remove from cookie sheet; roll in powdered sugar. Cool 10 minutes; roll in remaining crushed lemon drops. Cool completely on wire wrack, about 30 minutes. Reroll in crushed lemon drops if desired. Makes about 4 dozen.
Beat brown sugar, butter and maple extract with electric mixer. Stir inflour and powder. Stir in pecans (by hand). Shape into roll. Wrap and refrigerate about 2 hours or until firm. Heat oven to 375. Cut roll into 1/4 (or less) inch slices. Place on ungreased cookie sheet. Bake 8-10 minutes.
Cream Filling
3/4 c. powdered sugar
1/4 c. butter, very soft
1 t. maple extract
Mix sugar and butter until smooth. Add extract and blend thoroughly. Sandwich cream between two cookies.
***Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars.
Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.
Cream sugars and shortning. Add eggs and vanilla. Add sifted dry ingredients, oatmeal and nuts. Shape into rolls. Wrap in waxed paper and chill over night. Slice 1/4" thick and place on greased cookie sheet. Bake 10 minutes at 350 degrees.
Heat oven to 325 degrees. Mix 1/4 cup crushed candies and 1/4 cup powdered sugar; reserve. Mix butter, 1/3 cup powdered sugar, 1/4 cup crushed candies and the vanilla in medium bowl. Stir in flour and salt.
Shape dough by level measuring tablespoonfulls into balls. Place about 2" apart on ungreased cookie sheet.
Bake 12 to 15 minutes or until set but not brown. Immediately remove from cookie sheet; roll in reserved candy mixture. Cool completely on wire rack. Roll in candy mixture again. Makes about 32 cookies.
Mix ingredients. Drop by spoonful on cookie sheet. Bake at 350 for about 13 minutes.
Optional ideas - add mint chips & walnuts/pecans to a chocolate cake mix.
Heat oven to 350. Stir together flour, cocoa, baking soda and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 1/2 doz. cookies.
Combine the butter, peanut butter and sugars using a mixer on a medium to low speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Mix in flour, salt and baking soda. Cover and chill dough for 2 to 3 hours.
Remove dough from refrigerator. Divide into 1 T pieces and flatten. Place a Snicker in the center of each piece of dough. Form dough into a ball around each snicker. Place on greased cookie sheet and bake at 300 degrees for 10 - 12 minutes. Let cookies cool on baking sheet or wax paper. (Holiday hint - sprinkle with powdered sugar and drizzle melted Dove Brand Chocolate Gifts over the top of each cookie.) Makes about 2 dozen cookies.