Directions:
1.Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
2. Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.
3.Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heatproof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hour until ready to serve.
Here is another one of their well-loved recipes:
Mascarpone Oreo Snowflake Cookies
Ingredients:
• 1 cup butter
• 3 oz. mascarpone cheese
• 1 cup sugar
• 1 egg yolk
• 2.5 cups flour
• 1 teaspoon vanilla
• 5-7 crushed Oreo cookies
Directions:
Preheat oven to 325º F. Cream the butter and mascarpone cheese for about 3 minutes. Slowly beat in the sugar until light and fluffy. Beat in the egg yolk and vanilla, and then slowly beat in the flour until mixed. Stir in crushed Oreo cookies. Scoop or spoon cookie dough on to a cookie sheet and bake at 325 ºF for 12-15 minutes.
Ham & Hash Brown Breakfast Casserole
One of my favorites as this recipe uses up some ingredients that are always around. Perfect for a brunch I am not much of a breakfast person but this casserole is easy to make and everyone loves it!
Ingredients:
• 8 bacon slices
• 3/4 cup chopped sweet onion
• 1/3 cup butter
• 1 (30-ounce) package frozen country-style hash
brown potatoes, thawed
• 1 (10 3/4-ounce) can cream of chicken soup
• 1 (16-ounce) container sour cream
• 2 cups (8 ounces) shredded Colby Jack cheese
• 1 cup diced ham or turkey
• 1 (4-ounce) jar diced pimiento, drained
• 2 tablespoons coarse-grained Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Preparation
Cook bacon in a large non-stick skillet over medium heat until very crisp. Remove bacon from pan, reserving 2 tablespoons drippings in pan. Crumble bacon; set aside.
Add onion to reserved drippings; cook over medium-high heat 6 minutes or until tender and golden. Reduce heat to medium-low, and swirl in butter until melted; remove pan from heat.
Squeeze excess moisture from potatoes. Stir in potatoes, soup, and remaining ingredients. Spoon into a greased 13" x 9" baking dish. Bake, covered, at 350° for 45 minutes. Uncover and sprinkle with crumbled bacon. Bake 15 more minutes or until browned on top. Let stand 10 minutes before serving.
Sausage, Mushrooms and Apple in Puff Pastry
Ingredients:
1 lb. of sausage
1 large apple, peeled and chopped
2 eggs beaten
3/4 cup of Stove Top stuffing mix (or other brand)
2 green onions sliced thin
5 mushrooms, cleaned and sliced
1 egg white beaten
2 tablespoons sesame seeds
Package of Puff pastry
Directions:
Preheat oven to 400 ºF. Brown sausage until all pink is gone, add mushrooms and cook until soft. Drain well. Mix together in a bowl, sausage, mushrooms onions, chopped apple, stuffing mix and green onion, add beaten egg and mix well. Roll out pastry sheet to 16" x 12" rectangle. Spread sausage mixture down the middle of the pastry. Brush edges of pastry with beaten egg white, then fold top and bottom ends over filling. Make 3" cuts at 1/2 inch intervals on sides of pastry. Fold one strip at a time, alternating sides until filling is totally enclosed. Make 2 small cuts on each side to vent and brush top with remaining egg white. Sprinkle the sesame seeds on top of pastry. Place on baking sheet and bake for 30 minutes or until golden brown. 4 servings.
Note: Maple Sausage can be used to add a different flavor and also chopped baked ham can be used instead of sausage.