Baked Deep Fried OreosCategoriesRecipes Uncategorized
by 0

Baked Deep Fried Oreos

Ingredients

  •  1 can Pillsbury crescent rolls
  •  8 Oreo cookies
  •  1/2 cup milk (any kind)
  •  1/4 cup powdered sugar for dusting

Instructions

  1. Preheat oven to 375ºF.
  2. Slice the cylinder of crescent roll dough into 16 pieces (see photo in post). “Smush” each piece into a circle slightly bigger than an Oreo.
  3. Dunk an Oreo in the milk (very quickly– you don’t want it to be soggy!) and place on a crescent roll circle. Press another circle of dough on top of it, and pinch the layers together to seal the Oreo inside.
  4. Repeat with each Oreo. Place Oreos on a lined baking sheet, and bake for 10-12 minutes until golden brown.
  5. Remove from oven and immediately dust with powdered sugar and serve!
Cinnamon Roll Cherry CobblerCategoriesRecipes
by 0

Cinnamon Roll Cherry Cobbler

prep time: 10 MINUTES

cook time: 35 MINUTES

total time: 45 MINUTES

Ingredients

  • 2 cans (21 oz) cherry pie filling
  • 2 cans (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)

Instructions

Heat oven to 375°F.

Pour cherry pie filling into ungreased 11×7-inch (2-quart) baking dish.

Separate dough into 16 rolls; set icing aside. Place rolls, cinnamon side up, over cherry pie filling.

Bake 35 minutes or until rolls are deep golden brown and cherry pie filling is bubbly.

If the rolls start to brown too much before they are cooked through, you can cover with aluminum foil.

Cool for 5 minutes then spread icing over the warm rolls.

Serve.

fruity_pebbles_cheesecake_barsCategoriesRecipes
by 0

Fruity Pebbles Cookie Cheesecake Bars

PREP TIME 20 mins

COOK TIME 40 mins

TOTAL TIME 1 hr

SERVINGS 12

INGREDIENTS  

  • 1 18 oz roll Refrigerated sugar cookie dough room temperature
  • 8 oz cream cheese softened
  • ½ cup Post Fruity Pebbles
  • ½ cup granulated sugar
  • 1 egg room temperature
  • 1 tsp vanilla extract

INSTRUCTIONS 

  • Preheat oven to 350 F.
  • Line an 8-inch square baking dish with parchment paper.
  • In a medium bowl, combine softened cookie dough and Fruity Pebbles.
  • Using a hand held mixer, beat cookie dough and Fruity Pebbles until thoroughly combined.
  • Spread a little over half of the sugar cookie dough onto the bottom of the lined baking dish.  Press down to create an even layer.
  • In a separate bowl, beat the cream cheese using a hand held mixer, until light and fluffy.
  • Add sugar and beat until combined.
  • Add the egg and vanilla extract and beat until smooth.
  • Pour the cheesecake filling over the top of the Fruity Pebble sugar cookie dough base.
  • Take the remaining Fruity Pebble sugar cookie dough and crumble over top.
  • Bake for 35-40 minutes.
  • Cool completely before cutting into bars.
  • Store in refrigerator in an air-tight container.
apple pie dumplingCategoriesRecipes
by 0

Apple Pie Dumplings 

PREP TIME 2 minutes

COOK TIME 25 minutes

TOTAL TIME 29 minutes

SERVINGS 4 servings

Ingredients

  • 21 ounces Apple Pie Filling
  • 1 roll crescent rolls
  • 1 teaspoon cinnamon optional

Instructions

  • Preheat oven to 375°F.
  • Open crescent rolls and cut into 12-14 equal pieces.
  • Stir Apple Pie Filling and crescent rolls (and cinnamon if using) together to coat the crescents with the sauce.
  • Pour into a 2 qt casserole dish, ensuring the crescent pieces are on top of the pie filling.
  • Bake 25-30 minutes or until crescents are completely cooked flipping crescents after 15 minutes.
  • Serve warm with ice cream.
Oreo DelightCategoriesRecipes
by 0

Oreo Delight

PREP TIME 15 minutes

TOTAL TIME 6 hours 15 minutes

SERVINGS24

Ingredients

50 Oreo cookies

½ cup unsalted butter melted

1 250 g package cream cheese softened to room temperature

1 cup confectioners’ sugar

2 tubs Cool Whip

2 packages instant chocolate pudding 4-serving packs

2 ½ cups 2% milk

Instructions 

  • Prepare a 9” x 13” baking dish
  • Use a food processor to crush Oreos until they are fine crumbs. Remove ¾ cup crushed Oreos and set these aside for toppings.
  • Mix the remaining crushed Oreos with melted butter and stir to mix.
  • Press the Oreo and butter mixture into the bottom of the prepared dish. Pop this into the freezer for a few minutes while you prepare your next layer.
  • Beat together cream cheese and confectioners’ sugar until smooth.
  • Beat in 1 package of Cool Whip (about 30 seconds – don’t overbeat) into the cream cheese mixture.
  • Carefully layer the cream cheese mixture over the Oreo Crust. Drop the cream cheese mixture evenly over top of the crust so that it’s easier to spread out evenly. You don’t want to spread this out too much or you’ll start to pull up the Oreo base.
  • In a separate bowl, beat together milk and dry pudding mixtures. Beat about 2 minutes.
  • Spread pudding evenly over the cream cheese layer.
  • Spread other package of Cool Whip over the top then sprinkled with remaining Oreo crumbs.
  • Chill at least 6 hours before cutting.
chocolate Dirt Pie CupsCategoriesRecipes
by 0

Chocolate Dirt Pie Cups

SERVINGS 8 

PREP TIME 10 mins

COOK TIME 0 mins

CHILL TIME 30 mins

TOTAL TIME 40 mins

INGREDIENTS  

Dirt Cups

  • 2 cups Milk
  • 2 boxes Instant chocolate pudding mix 3.4 oz instant chocolate pudding mix
  • 8 ounces Whipped topping Can also use whipped cream. Soften on the counter if frozen.

Toppings

  • 12 Chocolate sandwich cookies like Oreo, crushed
  • 24 Gummy worms 3-5 gummy worms per cup

INSTRUCTIONS 

  • Put cold milk and pudding in a large bowl. Mix with a whisk until fully dissolves.
  • Place the pudding in the refrigerator for about 10 minutes, or until it begins to thicken and set just a little.
  • Fold in softened whipped topping into the chocolate pudding, mixing well.
  • Layer the pudding evenly between the cups. Place in the refrigerator for 20 minutes to chill and set further.
  • Crush cookies in a zip top bag. Use your hands, a rolling pin or even a heavy canned food item to gently roll over and crush the cookies.
  • Sprinkle cookies on top of each dirt pie cup evenly. Add gummy worms to decorate and enjoy!

NOTES

  • I used 9 ounce clear cups for this recipe so you can see the layers.
  • A food processor can be used to crush the chocolate cookies quickly.
Homemade Easter Cream EggsCategoriesRecipes
by 0

Homemade Easter Cream Eggs

SERVINGS: 20 eggs

Ingredients

  • 1/2 cup light corn syrup
  • 1/2 cup butter SOFTENED
  • 1 teaspoon vanilla
  • pinch of salt
  • 3 cups powdered sugar
  • 4 drops yellow food coloring
  • 2 drops red food coloring
  • 12 ounces 1 bag milk chocolate chips

Instructions

  • Combine corn syrup, butter, vanilla, and salt in a bowl using an electric mixer.
  • Beat on medium until smooth.
  • Add in about 1/2 cup of powdered sugar, stir by hand to combine.
  • Continue adding small amounts of powdered sugar, stirring each time.
  • Place about 1/4 of the dough into another bowl, add food coloring and stir.
  • Chill dough in freezer for about 1 hour.
  • Shape a small amount of orange dough into a ball.
  • Take about a tablespoon of white dough and flatten.
  • Place orange dough in middle and roll the white dough around it to create an egg shape.
  • Place egg onto a greased dish or wax paper.
  • Continue until with the rest of the dough.
  • Chill eggs in freezer for about 1 hour or until firm.
  • Melt chocolate.
  • Dip eggs into chocolate, place on wax paper to harden.
  • Repeat the dipping process a second time.
  • Enjoy!
funnel-cake-bitesCategoriesRecipes
by 0

Funnel Cake Bites

  • INGREDIENTS
  • Vegetable oil for frying
  • 2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 and 1/2 cups milk
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • INSTRUCTIONS
  • Beat eggs until foamy.
  • Add milk and vanilla
  • Mix in flour, sugar, baking powder, spices and salt until smooth.
  • Pour the oil into a pot 3/4 inch deep to about 375 degrees
  • Add the batter into hot oil by spoonfuls. I like to use a cookie scoop to help scoop them in.
  • Fry until golden brown, flip and repeat.
  • Drain on paper towels. Sprinkle with powdered sugar or dip in your favorite toppings.
Oreo Poke cakeCategoriesRecipes
by 0

OREO POKE CAKE

yield: 12 SERVINGS 

prep time: 10 MINUTES 

cook time: 30 MINUTES 

chill time: 1 HOUR 15 MINUTES 

total time: 1 HOUR 55 MINUTES

INGREDIENTS

  • 1 box chocolate chocolate cake mix + water, eggs, & oil as called for on the box
  • 1 (4.2 oz) box OREO cookies and cream instant pudding
  • 2 cups milk
  • 1 (8 oz) tub of Cool Whip, thawed
  • 10 OREO cookies

INSTRUCTIONS

  1. Prepare cake mix and bake in a 9 x 13 inch baking pan according to the directions on the box. Allow the cake to cool for 15 minutes after removing it from the oven.
  2. Meanwhile, prepare the pudding mix by whisking it together with the milk until smooth. Set aside.
  3. Using the handle of a wooden spoon, poke holes throughout the top of the cake (roughly 1 inch apart).
  4. Use a spatula to spread the pudding over the cake, gently pushing it down into the holes as much as possible. Place cake in the fridge to chill for at least 1 hour. Place cake in the fridge to chill for at least 1 hour.
  5. Top with an even layer of Cool Whip.
  6. If serving immediately, top with OREOs, slice, and serve. If serving later, cover with plastic wrap and refrigerate until ready to serve. Top with crushed and/or cut OREO cookies just before serving.
CREAM PUFFSCategoriesRecipes
by 0

CREAM PUFFS

Ingredients

  • 1 stick butter (8 Tablespoons)
  • 1 cup water
  • 1 tsp vanilla
  • 4 eggs
  • 1c flour
  • FILLING:
  • 1 pint heavy cream
  • 1 package (3.4 OUNCES) instant vanilla pudding
  • ⅓ cup milk

INSTRUCTIONS

Bring the butter, water and vanilla to a boil.
Add the flour and stir constantly until it leaves the side of the pot and forms a ball.
Remove and cool.
Beat in 4 eggs, one at a time until smooth.
Drop by T. onto parchment lined cookie sheets
Bake at 400 degrees for about 25-30 minutes.
LET COOL.
Slice in half and pipe or scoop in Mom’s filling.
Dust with powdered sugar.
Filling:
Beat the cream, pudding powder and milk in a mixer until thick like whipped cream!