Does anyone know any good Oreo recipes?

Answer 1

4 C. whole milk
1 3/4 C. sugar, divided
12 egg yolks
2/3 C. Dutch-processed cocoa powder
4 ozs. premium semisweet chocolate chips
2 C. heavy cream
4 t. peppermint extract
1 (1-lb.) bag Oreo cookies, coarsely broken and chilled

Heat milk and 3/4 cup sugar to 175°F. in a large saucepan. In an electric mixer, beat remaining sugar with egg yolks until mixture is pale and thickens, about 2 minutes. Add cocoa into yolk mixture. Beat until mixture is smooth.

Slowly whisk 1 cup of hot milk mixture into beaten yolks. Then gradually add yolk mixture into the rest of the hot milk. Heat this mixture on medium-low, stirring constantly, for 8 to 10 minutes (or to 180 degrees).

Remove saucepan from heat and stir in chocolate chips until they are completely melted. Using cheesecloth, strain custard into a plastic or nonreactive metal bowl. Stir in cream and peppermint extract. Place bowl in larger bowl of ice water to bring custard to room temperature. Seal container and refrigerate for 4 to 8 hours.

Coarsely break up a little less than a 1-pound package of Oreo cookies and refrigerate.

Pour chilled custard into ice cream maker and churn until frozen. Just before ice cream is ready, add the cold, crushed Oreos. Churn until done.

Answer 2

If you are referring to some new Oreo cookies here is one that is good.
1--- pack of Oreo cookies
1--- deal of cream cheese
1--- bag of some sort to put Oreo cookies in.
1--- rolling pin
cookie sheet (pan)
Put the Oreo cookies in the bag and take the rolling pin to break up the cookies real fine.
Take Oreo cookies out of bag and put into a bowl and then add the cream cheese and mix well.
After mixing well take a table spoon and make small balls out of the Oreo Cookies and put on cookie sheet. Put in refrigerator until cold.
About an hour later or so enjoy eating the cookies.
Good thing about these are there is no cooking involved. Enjoy.

Answer 3

Oreo Cheesecake

ingredients: Crust: 1-1/2 C. Oreo Cookie Crumbs, 2T. melted butter, 9" Spring form pan (butter both bottom and sides)

Filling:
1-1/2 lbs. Cream cheese, softened
1C. sugar
5 large eggs
1/4t. salt
2t. vanilla
1/4 C. flour
8 oz. sour cream
5 Oreo cookies chopped coarsely for the batter
10 Oreo cookies chopped coarsely for the top of cake

Prep:

Crust: Mix the melted butter w/ Oreo crumbs and press in spring form pan covering the bottom and 1-1'2 inch up sides. Set aside.

Filling: BE SURE ALL INGREDIENTS ARE AT ROOM TEMPERATURE. Beat cream cheese until light and fluffy. Keep mixer on a low setting. Add sugar gradually and continue beating cream cheese until mixed through. Add one egg at a time and continue to beat mixture until smooth. Add the sour cream and beat well. Stir (by spoon) in 5 chopped Oreo cookies. Pour mixture into the spring form pan and place the remaining chopped Oreo cookies on top. Place pan on middle rack and bake in a preheated oven at 325 degrees. Bake for one hour and 15 minutes. When time is up, turn oven off, prop open oven door and let the cheesecake sit for an additional hour. Remove from oven and when cool enough place in the refrigerator and chill for 24 hours. Chilling for this amount of time enriches the flavor of the cheesecake.

Answer 4

Truffle Tarts with Raspberries

1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers)
6 tablespoons melted butter
1 recipe Dark Chocolate Truffles, recipe follows, whipped but not shaped into balls
6 fresh raspberries, plus extra for serving

Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you'll need this overhang to remove the tarts). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.

Dark Chocolate Truffles:
1/2 cup heavy cream
8 ounces good-quality (70 percent) bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
1 cup cocoa powder, for dusting

In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.
Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet.

Yield: 15 to 20 candies, depending on size
Prep Time: 25 minutes
Cook Time: 15 minutes
Inactive Prep Time: 3 hours
Ease of preparation: Intermediate

Answer 5

Oreo Truffles

These are so easy to make and so easy to eat! Cookies and Cream in truffle form. These are heavenly!! ENJOY!!!!!
1 lb Oreo cookies (3 sleeves)
8 ounces cream cheese, room temperature
1 lb milk chocolate
1/2 lb white chocolate
40 truffles

1. Using a food processor, grind cookies to a fine powder.
2. With a mixer, blend cookie powder and cream cheese until thoroughly mixed (there should be no white
traces of cream cheese).
3. Roll into small balls and place on wax-lined cookie sheet.
4. Refrigerate for 45 minutes.
5. Line two cookie sheets with wax paper.
6. In double-boiler, melt milk chocolate.
7. Dip balls and coat thoroughly.
8. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off.
9. Place on wax-paper-lined cookie sheet.
10. In separate double boiler, melt white chocolate.
11. Using a fork, drizzle white chocolate over balls.
12. Let cool.
13. Store in airtight container, in refrigerator.

Answer 6

Take oreo. Dip in milk for 3 sec. Serve.

Answer 7

Worm Dirt Pie

crumble up oreos and mix with shortening to make pie crust. fill with chocolate pudding and top with cool whip, more crumbled oreos, and gummi worms. refrigerate overnight, then eat!

Answer 8

yep - these are fairly easy to make:

OREO BALLS

1 package Oreo cookies
1 (8oz.) package cream cheese, softened
Chocolate almond bark for dipping

Crush Oreos (put in large freezer bag and use rolling pin to crush)
Mix crushed cookies with cream cheese.
Roll into small balls and freeze.
Melt chocolate almond bark in a double boiler.
Dip frozen oreo balls in chocolate and let dry on cookie sheet.
Keep in refrigerator until ready to serve.
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Answer 9

Well I take gram crackers and spread them evenly in a pan. crush up the oreos and mix them with chocolate pudding which is cold. then add whipped cream and layer it. Repeat till stacked up nicely. its called no bake mud cake! =] yummmmmy

Answer 10

Hahaha! That reminds me of when I was a kid and me and my best friend went out of our way to create really far out sandwiches on fluffy white bread. One of our culinary experiments turned out a peanut-butter, marshmallow-fluff, sliced-banana, and oreo-cookie sandwich! It wasn't too bad at all ~ at least at the time!