No Bake Oreo Cheesecake

Ingredients

Crust

2 cups Oreo crumbs (from about 20 Oreos)

1/4 cup butter, melted

Filling

24 oz (three 8-oz packages) cream cheese

1/2 cup sugar

1 tsp vanilla

8 oz cool whip (or homemade whipped cream)

1 1/2 cups Oreo crumbs (from about 16 Oreos)

7-10 Oreos, chopped, optional

additional Oreo crumbs for the top, optional

Instructions

1. Combine Oreo crumbs (for crust) with melted butter.

2. Press into the bottom and halfway up the sides of a 9 inch springform pan. Set in refrigerator to firm.

3. Mix cream cheese, sugar and vanilla together in a large bowl until smooth and well combined.

4. Gently stir in Cool Whip (or homemade whipped cream).

5. Add Oreo crumbs and chopped Oreos and gently mix until well combined.

6. Pour filling into crust and smooth the top.

7. Top with additional Oreo crumbs, if desired.

8. Refrigerate for about 4 hours or until firm.

Copycat Birthday Cake Remix Ice Cream (no machine!)

Ingredients

• 4 ounces vanilla flavored almond bark or candy melts
• 3 1/2 cups Chex cereal
• 1/3 cup Red Hots, crushed
• 1 teaspoon oil
• 1 cup powdered sugar

Instructions

1. Place Chex in a large bowl. Line a cookie sheet with waxed paper. Place powdered sugar in a large zip-top plastic bag.
2. You can crush your Red Hots in a plastic bag. Place the bag on a paper plate and bash the bag with the bottom of a glass.
3. Place candy melts, oil, and Red Hots in a microwave safe bowl. Heat for about 2 minutes, stirring well every 30 seconds. The Red Hots will stick to the side of the bowl so be sure to scrape it when you stir.
4. Once candy has melted together (there will still be small pieces of Red Hots evident in the candy) pour it over the Chex and stir well. Pour the cereal in the plastic bag. Seal (be sure it’s sealed) and shake vigorously, to coat all the cereal with powdered sugar. Turn out onto cookie sheet and let cool. Pick out any whole Red Hots before serving. Those are too hard to chew!

Notes

I found my Red Hots at Walgreens. They also have them at Walmart.

Read more at http://www.crazyforcrust.com/2013/02/red-hots-muddy-buddies/#FjZqdpfBhgykqbLf.99

Ingredients

• 4 ounces vanilla flavored almond bark or candy melts
• 3 1/2 cups Chex cereal
• 1/3 cup Red Hots, crushed
• 1 teaspoon oil
• 1 cup powdered sugar

Instructions

1. Place Chex in a large bowl. Line a cookie sheet with waxed paper. Place powdered sugar in a large zip-top plastic bag.
2. You can crush your Red Hots in a plastic bag. Place the bag on a paper plate and bash the bag with the bottom of a glass.
3. Place candy melts, oil, and Red Hots in a microwave safe bowl. Heat for about 2 minutes, stirring well every 30 seconds. The Red Hots will stick to the side of the bowl so be sure to scrape it when you stir.
4. Once candy has melted together (there will still be small pieces of Red Hots evident in the candy) pour it over the Chex and stir well. Pour the cereal in the plastic bag. Seal (be sure it’s sealed) and shake vigorously, to coat all the cereal with powdered sugar. Turn out onto cookie sheet and let cool. Pick out any whole Red Hots before serving. Those are too hard to chew!

Notes

I found my Red Hots at Walgreens. They also have them at Walmart.

Read more at http://www.crazyforcrust.com/2013/02/red-hots-muddy-buddies/#FjZqdpfBhgykqbLf.99

Ingredients

1/2 cup milk

1 3/4 cup vanilla or funfetti box cake mix

8 oz cream cheese, softened

1/2 cup sugar

8 oz Cool Whip, thawed

1 1.75 oz container of sprinkles (about 5 tbsp)

2 1/2 large brownies, broken into pieces

2 tbsp chocolate sundae syrup

Instructions

1. Mix the milk, cake mix, cream cheese and sugar together with a mixer. Mix until smooth.

2. Add the Cool Whip and mix until combined.

3. Add the sprinkles and brownies (you can use store-bought or homemade brownies) and mix until combined.

4. Stir in the chocolate sundae syrup. Stirring a little less will give more of a ribbon of chocolate to the ice cream. Stirring more will make it more uniformly chocolatey.

5. Scoop into a freezable container and freeze.

Chocolate Avocado Truffles

Ingredients

• 1 small avocado (just under 1/2 cup mashed)
• 1 cup semi-sweet chocolate chips (use a good brand; I like Ghiradelli or Guittard)
• 1/2 teaspoon vanilla
• Sprinkles, cocoa, powdered sugar, or coconut for rolling

Instructions

1. Place avocado in a food processor and blend until smooth. Meanwhile, add chocolate chips to a microwave safe bowl and melt for 1 1/2 - 2 minutes, stirring every 30 seconds. Once chocolate is melted and smooth, stir in avocado and vanilla. Cover with plastic wrap and chill until firm, at least a few hours. (I forgot to add the vanilla in mine, but they were still good! Do what you'd prefer.)
2. Line a cookie sheet with waxed paper. Place sprinkles in a dish for rolling. You can also use cocoa powder, powdered sugar, or sweetened coconut, if you prefer. Use whatever you would cover regular truffles in! Use a 1 tablespoon cookie scoop to scoop balls of the chocolate mixture. Roll into even sized balls. Roll in topping, place back on cookie sheet. Chill until ready to serve.

Maple Walnut Truffles

Ingredients

• 1/4 cup butter, softened
• 1 tablespoon maple syrup
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 1/4 teaspoon maple extract
• 1 cup chopped toasted walnuts
• 8 ounces chocolate candy melts (such as Candiquik)

Instructions

1. Mix butter, maple syrup, and powdered sugar with a hand mixer. Add both extracts and beat until creamy. Stir in walnuts. Chill for 30 minutes.
2. Once chilled, scoop 1 tablespoon sized balls of dough and place on a wax paper lined cookie sheet. Chill again until just ready to dip (at least 10 minutes).
3. Melt your candy in a microwave safe bowl according to package directions. Dip each truffle in the bowl of chocolate. Do not roll it around, use a spoon to spoon chocolate over the top. Lift onto a fork carefully and tap to remove excess chocolate. Place on a wax-paper lined cookie sheet. I find it best to use a toothpick to help the truffle slide off the fork without disturbing too much of the coating.
4. Note: these truffles soften quickly. If you find them getting to soft, re-chill them and only remove a few at a time to dip.
5. Chill dipped truffles for just a few minutes, until coating is semi-hard. Meanwhile transfer the remaining chocolate to a squeeze bottle (or a plastic bag with the tip cut off) and pipe swirls or swipes of chocolate over the top for decoration.

Notes

To keep my chocolate warm, I like to heat my electric griddle to 200F and cover it with two kitchen towels. Then I place the bowl of melted chocolate on top to keep it warm and liquid while I dip.

Oreo Truffle Brownies

Ingredients

• 1 box brownie mix (8x8 pan size) and ingredients called for on box
• 20 Oreo Cookies
• 4 ounces cream cheese
• 1 cup chocolate chips

Instructions

1. Bake brownies according to package directions, using foil to cover your pan for easy removal. Leave in pan and let cool completely. (The refrigerator can help speed up this process.)
2. Finely crush Oreo cookies in a food processor. Add cream cheese to food processor and pulse until mixture is combined and smooth. Spread over brownies and press to compact.
3. Melt chocolate chips in a microwave safe bowl. Spread evenly over Oreo truffle mixture using an offset spatula. Chill until hardened, remove from pan and cut into squares. 

Peanut Butter Covered Oreo Truffles

Ingredients

• 15 Oreo Cookies
• 2 ounces low-fat cream cheese (or you can use regular)
• 8 ounces vanilla Candiquik (or other almond bark/candy melts)
• 2 tablespoons creamy peanut butter
• Sprinkles

Instructions

1. Place Oreos and cream cheese in the bowl of a food processor. Run the processor until the mixture comes together. This took mine about 1-2 minutes. If, for some reason, the mixture is not able to form balls after the processing (if it’s too crumbly still) you can add up to 1 more ounce of cream cheese, but mine only needed 2 ounces.
2. Scoop 1 tablespoon sized balls and place them on a wax paper lined cookie sheet. Chill while you prepare your candy.
3. Melt white chocolate according to package directions. Halfway through melting, add the peanut butter to the bowl. Stir often, until smooth. (I heated mine for about 1 1/2 minutes on HIGH, stirring every 30 seconds and adding the peanut butter after 45 seconds.)
4. Tip: heat an electric griddle to 200°F and line it with a kitchen towel. Place your bowl of melted candy on the griddle so it stays melted during dipping.
5. Dip each truffle in the candy and tap off the excess. I use a spoon to coat the candy, then I place the truffle on a fork and tap off the dripping candy. Use a toothpick to carefully transfer the truffle from the fork back to the cookie sheet. Repeat with all the truffles.
6. If it’s cool in your house and the truffles have hardened by the time you dip them all, re-dip immediately. If they’re still wet, chill until hardened, then do the second dipping. We’re double dipping because the dark truffle shows through the light coating. The second dip is optional.
7. Decorate with sprinkles while still wet from the second dip. Chill until set.

Cool Britannia Copycat Ice Cream

Ingredients

2 cups heavy whipping cream, cold
14 ounces sweetened condensed milk
1 cup of strawberries, chopped
4 shortbread finger cookies (i.e. Walkers)
1 cup semi-sweet chocolate chips
Granulated sugar

Instructions

1. Melt chocolate chips in the microwave according to package directions. Dip shortbread fingers into chocolate until completely covered. Place on parchment paper lined baking sheet. Wait until chocolate is firm before moving on to next step (you may place the sheet in the fridge to quicken hardening).
2. Chop cookies into bite-sized pieces. Set aside.
3. Place chopped strawberries in a shallow bowl. Sprinkle with a little granulated sugar. Mash with a fork until it has the consistency of a chunky, liquidy jam. Set aside.
4. In a medium bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
5. In a large bowl, mix together the sweetened condensed milk and cookie pieces Fold in the whipped cream until no white streaks remain. Add the strawberries and fold in gently (only fold in a couple times for more of a swirl effect, fold in several times if you want a red-tinged ice cream).
6. Place in a covered container and freeze overnight (or at least 6 hours).