Oreo Recipes - Thanks Chef Rebecca!

Hello ladies!
I was going through my recipe box last night when I found these Oreo recipes that I thought you might enjoy. Feel free to share them and pass them along!

First, I have a "Cake in a Jar" recipe. It's a nice thing to send to a deployed soldier. Matt LOVED this when I sent it to him!

Cake In A Jar
1 pkg yellow cake mix
8, straight sided wide mouth pint size canning jars with lids and rings


*Prepare the cake mix as directed on the package
*Put 1 cup batter in each greased jar. Keep the rims clean. Put in preheated oven (350 degrees). Place jars on a cookie sheet to keep them from tipping over.
*Bake 30-35 minutes or until a toothpick comes out clean
*While cake is baking, place the jar lids in a pan of boiling water. When the cake is done, take 1 jar at a time and put the hot lid on and screw the jar ring and let it set and cool. It will seal as it cools. If you don't hear the popping sound for the seal, press on the lid and if it doesn't move, then it is sealed.
*Unsealed jars should be stored in refrigerator and eaten within two weeks.

I sent a can of store bought frosting with it. He sat at the computer while we talked one day eating it.

Easy Oreo Truffles
1 pkg oreos - divided
1 pkg cream cheese - softened
2 pkg (8 oz) Bakers Semi sweet chocolate - melted

Crush 9 cookes to fine crumbs in food processor. Reserve for later use. Crush remaining 36 cookies to fine crumbs. Place in a medium bowl. Add cream cheese; mix until well blended. Roll cookie mixtured into 42 balls, about 1 inch diameter. Dip balls in chocolate; place on wax paper covered baking sheet. Sprinkle with reserved cookie crumbs. Refrigerate until firm, about 1 hour.

Mini Oreo Surprise Cupcakes
1 pkg (2 layer size) chocolate cake mix
1 pkg (8 oz) cream cheese, softened
1 egg
2 TBSP sugar
48 mini oreo bite size chocolate sandwich cookies
1 1/2 cups thawed Cool Whip

*Preheat oven to 350. Prepare cake batter in large mixing bowl as directed on package; set aside.
*Whisk cream cheese, egg, and sugar in small mixing bowl until well blended.
*Scoop cake batter using 1/4 c dry measuring cup, into each of 24 paper or foil lined medium muffin cups, filling each about half full. Spoon 1/2 TBSP of cream cheese mixture over batter in each muffin cup. Top with 1 cookie. Cover evenly with remaining cake batter.
*Bake 19-22 minutes or until toothpick is inserted in center comes out clean. Cool 5 minutes; remove from pans to wire racks. Cool completely.
*Top cupcakes with Cool Whip and remaining cookies just before serving.

Oreo No-Bake Cheesecake
1 pkg Oreos, divided
1/4 c (1/2 stick) butter, melted
4 pkg (8 oz) cream cheese, softened
1/2 c sugar
1 tsp vanilla
1 tub (8 oz) Cool Whip, thawed

*Line a 13x9 pan with foil, with ends of foil extending over sides of pan. Coarsley chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of prepared pan. Refrigerate while preparing the filling.
*Beat cream cheese, sugar, and vanilla in a large bowl with electric mixer on medium speed until well blended. Gently stir in Cool Whip and chopped cookies. Spoon over crust; cover.
*Refrigerate 4 hours or until firm. Store leftover cheesecake in refrigerator.

You can sub regular cookies with Golden Uh-oh! Oreos or double stuff mint Oreos.


LAST but not least......

Easy Oreo Cheesecake
1 pkg oreos, divided
1/4 c (1/2 stick) butter, melted
4 pkg (8 oz) cream cheese softened
1 c sugar
1 tsp vanilla
1 c sour cream
4 eggs

*Preheat oven to 325 if using a 9 inch silver springform pan or 300 if using a dark nonstick springform pan. Place 30 cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of pan.
*Beat cream cheese, sugar, and vanilla in large bowl on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining cookies. Gently stir 1 1/2 c of the chopped cookies into the cream cheese batter. Pour over crust; sprinkle with the remaining chopped cookies.
*Bake 1 hour and 10 minutes or until the center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 pieces. Store leftovers in refrigerator.

***Make this cheeseake in a regular 9x13 cake pan. Prepare according to directions, checking 5-10 minutes earlier for doneness so it doesn't overbake.***

There you have it ladies, 5 terrific recipes (4 are for you Oreo lovers out there!). Enjoy!

Thank You,
Rebecca Weidner