Peppermint Oreos!

These are So Yummy!

I saw a recipe for these homemade peppermint oreos online. I wanted to make them but didn't get around to it before Christmas. So- when my sister-in-law Katie made them at our family reunion, I snatched a picture. Here is my version of the homemade oreo cookies. Just roll in crushed candy canes when you are done.

This recipe came from our friend Laurie Van Tassel when we lived in Woodruff, UT.

2 Devil's Food cake mixes
2 eggs
1/2 C. canola oil
1/2 C. water
Blend in mixer. Roll into small balls and place on cookie sheet. Bake at 350˚ for 8-9 minutes.

Cream Filling
1 (8oz) pkg cream cheese softened
4 Tbs. butter
1 tsp. Peppermint Extract
Powdered sugar (add until you reach the desired consistency-about 2-3 cups)
Mix on high speed until smooth.

Fill cooled cookies.
Makes 41/2 dozen frosted cookies. They will go fast!!

Cookie Dough Truffles

This recipe is from Taste of Home. It was made at the Taste of Home cooking school in October. I made these for dessert when I cooked dinner for a group of our hunters last month.

Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup Mini Semi-Sweet Chocolate Chips
• 1/2 cup chopped walnuts
• 1-1/2 pounds dark chocolate candy coating, coarsely chopped (or 1 bag semi-sweet chocolate chips)

Directions                                                                                              This picture from Taste of Home

• In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
• In a microwave bowl, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off; Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Cookies & Cream Bars

Ingredients

• 1 pound Oreo Cookies
• 4 Tablespoons Unsalted Butter, melted
• 24 ounces, weight Cream Cheese, At Room Temperature
• ¾ cups Granulated Sugar
• ¾ cups Sour Cream At Room Temperature
• 1 teaspoon Vanilla Extract
• ½ teaspoons Salt
• 3 whole Large Eggs, At Room Temperature

Preparation Instructions

1. Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).

2. Make the crust: place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake for 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.

3. Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.

4. Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight.)

5. To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef’s knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.

Yield: 24 bars

Recipe from Tasty Kitchen

Ginger Crinkles

These cookies were my Grandpa Luebke's favorite. He passed away one year ago this coming Sunday. Since I have been thinking about him I thought I would post these.

1/2 C. Canola oil
1 C. sugar
1 egg
3 T. molasses
2 C. flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 C. granulated sugar for dipping
Mix oil and sugar thoroughly. Add egg and beat well. Stir in molasses. Sift dry ingredients together and then add. Drop teaspoonfuls of dough into sugar and form balls coated with sugar.
Place on ungreased cookie sheet 3 inches apart. Bake for 12 minutes at 350˚. Makes 5 dozen. Cookies will flatten and crinkle.

Crispy Cookie Treats

I have seen something like this on Picky-Palate. I made these for our Halloween carnival Cake Walk. I used the devils food cake cookie recipe ( add 1/3 C. oil & 1/2 C. water). I added chocolate chips and baked in mini & regular muffin tins. When they are cooled, just top with rice krispie treat balls (6 C. melted marshmallows w/ 2 Tbs. butter + 5 1/2 C. Rice Krispies). Top with melted chocolate chips (melt & then scoop chocolte into a small ziploc bag, cut the tip of the bag and squeeze chocolate onto treats). These tasted better the next day. YUM!

Apple Peanut Butter Cookies

This is a recipe that my sister Jessica found and modified. They sound different but were really yummy!

1 stick softened butter
1/2 cup granulated sugar
1/4 Cup packed light brown sugar
1/2 Cup creamy peanut butter
1 egg
1 teaspoon vanilla

1 1/2 Cups all purpose flour
3/4 Cup Old Fashioned Oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Cup diced apples, about 1/4 inch

1/2 Cup sugar to roll cookies in

1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugars until light mixed well. Beat in peanut butter until combined then add the egg and vanilla until well combined.

2. In a large bowl mix together the flour, granola, baking soda and salt. Slowly mix into the wet ingredients following the apples until just combined. With a medium cookie scoop, scoop dough, roll into sugar then place onto a silpat or parchment lined baking sheet. With tines of a fork, press down slightly making an X on top of each cookie. Bake for 8-9 minutes, cookies should look somewhat soft inside when you take them out. Let cool/finish baking out of oven for 5 minutes then transfer to a cooling rack.

Chocolate Chip OREO Cookies

This is yet another recipe that I saw on Picky-Palate
I was looking for something to make with oreos and remembered seeing this recipe a while back. They were really good....especially with a glass of milk. And no- I didn't eat the whole plate of cookies....at once :) Just the right treat for our weekend at Stake Conference.

1 stick softened butter
6 Tablespoons sugar
6 Tablespoons brown sugar
1 egg
½ teaspoon vanilla
1 ¼ Cup flour
½ teaspoon baking soda
½ teaspoon salt
8 broken pieces Oreo Cookies
1 Cup chocolate chips

1. Preheat oven to 350 degrees F. Cream butter, and sugars until well combined. Add egg and vanilla until mixed well.

2. Place flour, baking soda and salt into a large bowl, stir to combine. Slowly add dry ingredients to wet ingredients then stir in oreos and chocolate chips until just combined.

3. With a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet. Bake for 7-9 minutes or until cooked, but still soft.

Snickers Bar Cookies

I needed to make cookies for a Young Women's activity. Since we had some Almond Snickers bars- I came up with these. They turned out yummy!

1 C. sugar
1 C. brown sugar
1 C. butter
1 C. peanut butter
2 eggs, beaten
2 tsp. vanilla
3 C. flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
Snickers Brand candy bars

Cream together sugar, brown sugar, butter and peanut butter. Add vanilla and eggs; mix. Add dry ingredients. Cut regular size snickers into twelfths. Roll dough into 1" balls, then roll in sugar. Place balls in mini muffin tin. Bake @375˚ for 6 minutes. Press one piece of snickers into each cookie and bake for 2 min. more. Enjoy! These go fast!

Variation: Use Reese's Peanut Butter Cups instead of Snickers.
Variation: Bake on cookie sheet and press one Hershey's kiss into each cookie

Sugar Cookie Cut Outs

1 1/2 C. butter, softened
2 C. White Sugar
4 eggs
2 tsp. vanilla extract
5 C. flour
2 tsp. baking powder
1 tsp. salt

Directions:

• In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
• Preheat oven to 400 degrees F (200 degrees C). Roll out dough on powdered sugared surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on un-greased cookie sheets. **
  
• Bake 6 to 8 minutes in preheated oven. Cool completely.

** TRY THIS: Place parchment paper on cookie sheet. ROLL THE DOUGH OUT DIRECTLY ON THE PARCHMENT-LINED COOKIE SHEET. Make sure the dough is still chilled. After making the 'cut-outs', appropriately spaced on the dough, PEEL AWAY THE EXCESS DOUGH from around and between the 'cookies' and bake as directed. The parchment helps keep the bottoms of the cookies from getting too dark, eliminates any need for greasing the pan, allows you to remove the cookies from the sheet by simply sliding the parchment carefully off the side (which is especially helpful with extra large or delicate cookies), and CAN USUALLY BE REUSED IN BAKING THE REST OF THE COOKIES. You can also roll dough out on the parchment without having it on the cookie sheet, do the cutting and trimming, and then slide the parchment onto the sheet for baking, which helps when you're short of cookie sheets -- the next batch is ready to pop into the oven as soon as the first comes out.

Oreo Cookie Treats

This recipe is from my sister-in-law Ashlie. She has brought so many good recipes home from college. She has been home for a while and we love having her here! These cookies go so fast!

1 pkg. Oreo cookies or Nutter Butters
1 8 oz. pkg of cream cheese
1 pkg. Almond Bark

Crush the cookies and mix with cream cheese. Roll into a ball onto wax paper. Melt the almond bark according to instructions on package. Microwaving it works well. Do NOT get water into the Almond Bark- it will crystallize. Cover the Oreos with the almond bark and let dry. They are best when frozen. Drizzle with melted semi-sweet chocolate chips. Extra Almond Bark can be used for dipping pretzels in.

Oreo Cookies

This recipe came from our friend Laurie Van Tassel when we lived in Woodruff, UT.

2 Devil's Food cake mixes
2 eggs
1/2 C. canola oil
1/2 C. water
Blend in mixer. Roll into small balls and place on cookie sheet. Bake at 350˚ for 8-9 minutes.

Cream Filling
1 (8oz) pkg cream cheese softened
4 Tbs. margarine
1 tsp. vanilla
Powdered sugar (add until you reach the desired consistency- I used about 2 cups)
Mix on high speed until smooth.

Fill cooled cookies.
Makes 41/2 dozen frosted cookies. They will go fast!!

Fudge Cookie Bars

This recipe is from our friend Laurie VanTassell. She made them while we were working at the Deseret Land & Livestock Ranch. They are SO good! We like to make them with white chocolate chips- or half white and half semi-sweet. In this picture I used white chocolate chips and then stirred in 1/4 C. semi-sweet chips so it had a marbled look. YuMMy!

Melt in sauce pan over medium heat:
1 Can sweetened condensed milk
2 tsp. vanilla
2 Tbl. butter
12 oz. bag chocolate chips (white or semi-sweet)
set aside

Mix together:
1 C. softened butter
1 C. sugar
1 C. brown sugar
3 eggs
1 tsp. vanilla

Add and mix:
2 1/2 C. flour
1 tsp. baking soda
1 tsp. salt
3 C. rolled oats

Pat 2/3 cookie dough into bottom of greased 9x13 pan. Spread chocolate mixture evenly on top. Drop remaining dough by small teaspoonfuls on top of chocolate mixture. Bake at 350 degrees for 20-25 minutes.

Neiman Marcus Cookies

This is one of my favorite cookies. This pictures doesn't show exactly how the recipe will turn out. I didn't have chocolate to grate into them and used mini Reese's Pieces instead of chocolate chips. They still tasted yummy.

• 2 cups butter
• 4 cups flour
• 2 tsp. baking soda
• 2 cups granulated sugar
• 2 cups brown sugar
• 5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
• 24 oz. chocolate chips
• 1 tsp. salt
• 1 - 8 oz. Hershey bar (grated)
• 4 eggs
• 2 tsp. baking powder
• 3 cups chopped nuts (your choice)
• 2 tsp. vanilla

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 1" balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Yield 112 cookies. Recipe may be halved.