I am by no means Betty Crocker, I enjoy baking but with 3 kids under the age of 5 I very seldom venture out of my comfort zone of baking just cookies! These recipes were SO simply and SO delicious! Enjoy :)
COOKIES AND CREAM FUDGE
1 cup sugar
3/4 cup butter
1 (5 oz) can evaporated milk
2 (12 oz) packages white chocolate morsels
1 (7 oz) jar marshmallow cream
3 cups coarsely chopped Oreos (about 25 cookies), divided
pinch of salt
°Line a greased 9'' square pan with aluminum foil; set aside
°Combine first 3 ingredients in a medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes, stirring constantly. Remove from heat; add white chocolate morsels, marshmallow cream, 2 cups crushed cookies, and salt. Stir until morsels melt.
°Pour fudge into prepared pan. Sprinkle remaining 1 cup cookies over fudge, gently pressing cookies into fudge. Cover and chill until firm.
°Lift uncut fudge in aluminum foil from pan; remove foil and cut fudge into squares.
MINT OREO TRUFFLES
1 package mint oreo cookies
1 (8 oz) package cream cheese (softened)
12 (oz) white chocolate
2-4 tablespoons vegetable oil (optional)
1 teaspoon peppermint extract
green food coloring
°Finely crush 5 cookies in a food processor or place them in a ziploc bag and crush into fine consistency. Reserve for later
°Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the to together
°Roll the mixture into 1'' balls and place on wax paper covered cookie sheet
°Melt the chocolate in a double boiler, or in a heatproof bowl set over simmering water, ensuring the bowl does not touch the surface of the water. Remove from heat, and stir in peppermint extract. Add green food coloring until desired shade of green is reached. If your brand of white chocolate melts a little thicker, you can use vegetable oil to thin it. Alternately, you can replace the white chocolate with white chocolate candy melts.
°Dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. Sprinkle the tops with the 5 crushed cookies for decoration.
°Once dry, refrigerate and enjoy!
PEANUT BUTTER REINDEER COOKIES
3/4 Cup- Peanut Butter
1 1/4 Cup- Firmly packed brown sugar
1/2 Cup- Shortening
3 Tablespoons- Milk
1 Tablespoon- Vanilla
1 Egg
1 3/4 Cup- All-Purpose Flour
3/4 Teaspoon- Baking Soda
3/4 Teaspoon- Salt
Chocolate-covered mini pretzels
Mini Brown M&Ms
Regular-Sized Red M&Ms
Preheat Oven to 375°F.
°Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat @ medium speed until well blended. Add egg; beat until blended.
° In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix until blended
°Form dough into 1-inch balls. To make reindeer-shaped cookies, pink the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.
° Remove from oven and immediately press 2 mini pretzels into the tops of the cookies for the reindeer's antlers. Press two mini brown M&Ms in for the eyes and 1 red M&M for the nose.
