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Archive for the ‘No bake’ Category

If you are in love with the taste of cookies and cream, you will love how easy it is to make your own cookies and cream ice cream. Ice cream makers have come down in price. They are no longer the big, bulky things that once required hand cranking and rock salt. Today’s ice cream makers are sleek and easy to operate. Plus, once you freeze the bowl, the ice cream is ready to go in no time at all.

Here’s a recipe for cookies and cream ice cream using any ice cream maker you have. It’s a simple combination of wholesome milk and cream. You can also change out the sugar for a substitute like Splenda and it will still taste as good. Don’t skimp on the cookies. Your best bet is to use real Oreos.

Cookies and Cream Ice Cream

From recipetips.com

• 1 cup milk
• 1 cup sugar
• 1/4 teaspoon salt
• 1 cup half and half
• 1/2 tablespoon vanilla extract
• 2 cups chilled whipping cream
• 2 cups chocolate oreos, or cream filled cookie pieces

Prep Time: 30 minutes

Cook Time: 10 minutes

Pour the milk into a heavy saucepan. Over medium heat bring the milk to a gentle simmer (approximately 175° F) or until it begins to bubble around the edges.

Remove from the heat. Then, add the sugar and salt and stir the scalded milk until sugar and salt are completely dissolved. Add half and half, vanilla, and whipping cream and stir until well blended.

Pour the mixture into a bowl and allow to cool to room temperature.

Once it has cooled, cover with plastic wrap and allow it to age in the refrigerator for at least 4 hours (or up to 24 hours). This aging process will produce ice cream with more body and a smoother texture. While the ice cream mixture is chilling in the refrigerator, break cookies into small bite size pieces. Place the pieces in a bowl or measuring cup and set aside until needed. After aging (chilling) the mixture, remove from the refrigerator and stir the mixture. The ice cream is now ready for the freezing process.

Follow the ice cream maker's instruction manual on the freezing process.

When the ice cream has thickened, but is still too soft to scoop, add the cookie pieces and stir until they are evenly distributed. Or, add the cookie pieces and start the ice cream maker churning again to stir them into the ice cream. Some makers have an opening in the top that is used to add flavorings as the ice cream is churning.

Once the pieces are mixed in, scrape the ice cream into another container with an airtight cover. Be sure to leave at least 1/2 inch head space for expansion. Place the ice cream in the freezer for several hours to harden before serving.

Here’s another way to do cookies and cream ice cream without the ice cream maker.

Cookies and Cream Ice Cream (without an ice cream maker)

From recipetips.com

• 1 package chocolate sandwich cookies (crush or break)
• 8 ounces whipped cream
• 1/2 gallon vanilla ice cream

Servings: 12

Simply mix all of your ingredients together is a large bowl. Ice cream should be left out for about 10 minutes to soften. Then enjoy and freeze remainder in container.

Related Articles:

1. Ice Cream Sundae Cupcakes
2. How to Make a Cookies and Cream Milkshake
3. Ice Cream Floats

So simple, and yet so delicious, these wonderful treats aren't just kids cookies. Two chocolate cookies sandwich white, creamy decadence. Competition for the role of favorite cookie is fierce, but Oreo has earned itself a top spot in all of our hearts – and stomachs. The versatile cookie can be enjoyed by itself, of course, with a cold glass of milk or in milkshakes and ice cream treats. You can also crumble some Oreo goodness to make a wonderful crust. It’s easy, and you will be able to serve your guests a scrumptious dessert that is just a little out of the ordinary.

You will need:

• Oreos! And lots of them. This particular crust uses about 1 1/2 cups of crushed cookie crumbs, which is about 22 cookies.

• 3 tablespoons melted butter

An Oreo crust is a lot like a graham cracker crust and will be used for delicious dessert pies, like grasshopper pie or cheesecake. To make:

Use a food processor to crush the Oreo cookies. Again, you’ll need about 22 cookies for one crust. If you don’t have a food processor, you can put the cookies into a Ziploc bag and take your aggressions out on them with a rolling pin. This crumble mixture is the basis for your crust.

Next, mix the crumbs and the butter. You want the texture to be consistent, but it’s not going to be smooth. Press the mixture into a pie pan or springform pan. Now, the next step depends on what type of pie you’re making. For instance, if you are making a cheesecake, you will have to bake your pie, so you don’t need to bake the crust. Just fill it and then bake it as you would normally. If you are going to put in a filling that doesn’t need to be baked, such as a pudding or cream filling, simply bake the crust at 350 ° for 10 to 15 minutes. Now it’s ready to be filled and chilled.

It sounds good enough to eat already, doesn’t it? Here is a recipe from Cooks.com for Peanut Butter Fudge Oreo Cookie Pie. If you are having a dinner party, serve this! It is easy and quick to make, but it will taste like it took much longer. You’ll be hailed as a culinary genius.

You will need:

• Your Oreo cookie crust

• 1 4-ounce box of instant French Vanilla pudding mix

• 1 cup cold milk

• 3-4 tablespoons of creamy peanut butter (or more if you like peanut butter)

• 1 jar of chocolate fudge sauce (Dove or Smuckers work beautifully)

• Whipped cream, thawed

Frost the bottom and sides of the crust with the fudge sauce. You may need to microwave it for a few seconds if it is too thick. In a bowl, whisk the instant pudding and milk together. Add the peanut butter and continue to mix. If you have an electric mixer, now is a good time to break it out. The peanut butter will instantly thicken the mixture, so it can be difficult to do by hand. But not impossible. Where there’s a will, there’s a peanut butter fudge Oreo cookie pie.

Put the mixture onto the fudge-covered crust. Top with the whipped cream. If you have any extra cookie crumbs, use these as garnish. Refrigerate until you’re ready to serve.

This is only one of the great recipes starring the Oreo cookie crust, and each is more delicious than the next.

Origami, or paper folding, has always been an art form in Asian cultures. Some of the loveliest and most intricate paper sculptures have come out of Asia. If you’d like to try your hand at paper folding by making your own paper fortune cookies, you can easily do it. It might seem a little daunting at first, but it’s actually quite simple.

If you’re having an Asian themed party or just a night in with Chinese take out, you can create pretty custom fortune cookies from decorative paper.

All you really need is paper and glue and some ribbon if you choose to use it. What could be simpler? It’s just as easy as reading a few simple directions or watching the video toward the bottom of this page!

First, gather up some decorative paper. Chinatowns are great places to find ornate rice papers that you can use to make large fortune cookies. If you live near one, you’re fortunate. If not, you can find attractive papers at a craft store in the origami section. Or just use wrapping paper or anything you have at home. And don’t feel like you have to stick to beige. Go wild and make red, yellow, green, or printed paper cookies.

Cut out a circle the size of the cookie you want to make. Take a bowl and trace around it for a perfect circle. The plastic lid off a Chinese soup container also works well.

Once you have traced your circle and cut it out, you’ll begin the simple folding. Turn the paper so the pretty side is facing down against the table. This will ensure it is on the outer side of your cookie, the one that shows. Take one side of the circle and bring it over to the other side. Make a light crease. There’s no need to fold it down with a hard crease. In fact, that will ruin the shape of your cookie. A gentle fold is all you need. Put a dab of glue there along the edge of the circle where they meet.

Next, fold down the two sides of the circle so they meet in a crescent shape. Place a dab of glue there where they meet. Glue dots (available in craft or stationery stores) are perfect for this job because they stick instantly on the exact spot you want with no drying time.

Voila! You have created a fortune cookie. Now the fun is putting your fortune in. You can cut another piece of the same paper in a strip for the fortune, or use ribbon or another type of paper in a contrasting color.

Search the web for fortune cookie sayings or make up your own. Write a happy birthday message or add in a surprise fortune. Write your fortune in ink on the strip. Stick the strip inside one end of the cookie so it appears to be coming out. You can glue it in, or you can leave it as is.

What took you about one minute to make will look like you spent all night making. Impress your guests and make fun take-home favors for your next party. Light up some Chinese lanterns and set out a table of Chinese food and you’ve got an instant good time!

How to Make Your Own:

Want to make your own but not from paper? Try this recipe for how to make your own fortune cookies.

Who can resist the allure of Oreo cookies? It’s on everyone’s favorite list. So why not try a cookie recipe that is easy to make, includes the beloved Oreo, and only uses three ingredients?

This recipe for Oreo Truffles is so easy. And it’s fun for kids to help with since there are few ingredients, not a lot of complicated steps, and kids can get their hands dirty. What could be more fun?

Start off with these three ingredients:

1. Oreos
2. Cream Cheese
3. Chocolate Chips

Getting Started

Now here’s where you can get a little creative. Use one package of plain Oreos, mint, double stuff, peanut butter, or even golden Oreos. It’s up to you. You might make a batch using each of the flavors and decide which you like best.

The cream cheese should be the best you can find and regular, not fat-free or reduced calorie. The reduced versions just don’t cut it in this recipe and won’t hold together as well.

As for the chocolate chips, here’s where your love of chocolate comes into play. If you are a die-hard chocoholic, go for dark chocolate chips. If you want a tasty, middle of the road treat, go for semi-sweet. And if you’re a rebel, go with white chocolate or mint chocolate chips. Use the best you can find and don’t skimp by using stale or cheap chips.

You’ll only need about half an hour to make these tasty Oreo Truffles.

First, crush two Oreos in a food processor. You’ll need these later. If you don’t have a food processor you can still make this recipe. Just put the Oreos in a plastic bag, seal it, and give it a few good whacks with a rolling pin. Kids love helping with this.

Next, take the rest of the package of Oreos and dump them into a bowl. Nothing fancy here.

Add in the cream cheese. You want to make sure the cream cheese is at room temperature and not cold from the refrigerator. Don’t use the microwave to soften it as you may end up melting it and ruining the consistency.

Mix it up really well. Have the kids take a turn with a wooden spoon. There’s no wrong way to mix these.

Start melting the chips. Use a microwave and keep checking to make sure they’re not scorching. Stir until fully melted and smooth.

Take an ice cream scoop and dole out balls of the cookie mixture. Dip the balls into the melted chocolate. Immediately place them on a baking sheet that is covered in a Silpat sheet or wax paper. Repeat for the rest of the cookie mixture.

Sprinkle on the cookie crumbs that you reserved earlier. That’s it! You’re supposed to refrigerate them for an hour or so, but if your kids can’t resist, go ahead and let them dive in. Any leftovers, if there are any, can be stored in the fridge in a plastic container with a cover.

Enjoy!

This recipe is so easy you can pull it out on weeknights or before a party and make a batch to share. It is fun and doesn’t require much equipment and you won’t have to dirty your whole kitchen in the process. A good, rich, chocolate treat for everyone! They're like chocolate covered Oreos, but better!!

More Oreo Goodness:

• All About Oreos
• Oreo Sand and Dirt Cups
• How to Make Chocolate Covered Oreo cookies
• Five Fun Ways to Eat an Oreo Cookie

Sometimes you feel like having homemade cookies, but it’s just too hot to turn the oven on. Or maybe you want a quick and easy treat to make for a bake sale or after school snack. No Bake cookies are the perfect thing when you’re short on time but still want something that tastes like you made it from scratch.

Another great thing about No Bake cookies is that the kids can join in the fun. Since there’s nothing to bake or cook, you can supervise children as they create delicious cookies. If there are any steps that require melting butter or other ingredients, you can assist, but other than that, kids can feel really successful that they’ve accomplished something wonderful in the kitchen.  Cookie gifts are also a great gift for kids to give to grandparents, teachers, etc.

So, what are some ideas for No Bake cookies? There are so many different ways you can combine ingredients and end up with a scrumptious treat. You can use peanut butter to make No Bake peanut butter balls and a whole array of cookies or use coconut for macaroons.

While there are many No Bake ideas to choose from, everyone’s favorite No Bake is the Rice Krispy treat. These are more bars than cookies, and are the perfect thing to whip up for a bake sale. The recipe, directly from Kelloggs, (ww.ricekrispies.com) is printed on every package of Rice Krispies. The treat requires just a few ingredients and takes little time to make. If you’re going to make them for a bake sale, plan to wrap each square individually and cover in colored plastic wrap for a festive feel.

Kelloggs Original Rice Krispy Treats®

3 tablespoons  butter or margarine

1 package (10 oz., about 40)  regular marshmallows

- OR -

4 cups  miniature marshmallows

6 cups  Rice Krispies®

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

MICROWAVE DIRECTIONS:

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note

For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Of course there are as many variations to the Rice Krispy treat recipes as you can think of. Why not add chocolate chips or cherries? You can also add food coloring for holidays like red for Valentine’s Day or green for St. Patrick’s Day. You can also cut the squares into shapes with cookie cutters when they’ve set. Use bigger, less detailed cutters for the best results. Shapes like butterflies, bees, horses, cows, etc. make good ideas for kids. You can even just use geometric shapes like circles (use a clean tuna can with both ends taken off) or squares.

When it comes to finishing off your bars in a tasty way, why not frost them in different colors and add sprinkles? Then you can place a lollipop stick in the bottom of each one and serve them as free-standing treats. It works well if you place a terracotta pot on the display table and then place a Styrofoam ball inside it. Cover with Spanish moss or Easter basket grass. Then stick each of the “pops” into the Styrofoam.  Rice Krispie treat favors are enchanting for a kid’s or a garden party or a bake sale.

MMMM Peanut Butter and Chocolate - a wonderful combination.  If you're looking for bars to make for a special gathering, or simply as an indulgence for your family, this recipe is sure to please!

Ingredients:

• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Directions:

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

The first time I had this ice cream cake was at a birthday party I took my kids to.  Everyone raved about how delicious it was, and it tasted like a lot of work was put into it.  Then the mom told me how she made it - ice cream sandwiches!!  Who would have thought?  Well if you haven't thought of it before, start thinking now!  It is so creamy and delicious, and you can make it unique to the flavors you love.

To change things up, you can use different flavors of ice cream sandwiches. Some things you can add (crunched on top or between layers) : Heath Bars, Butterfingers, M&Ms and more!

Ingredients:

Everyone has been on the receiving end of cookie baskets, but how many times have you received a cheesecake bowl? A trifle bowl or glass dish lets you see the delicious layers of this sweet and fruity dessert!  Perfect for a Sunday brunch or after-dinner treat, the pudding and layers of strawberries will make this an instant favorite!

Ingredients:

3 cups sliced fresh strawberries

3 Tbsp. sugar

2 pkg. (8 oz. each) Neufchatel Cheese, softened

1-1/2 cups cold milk

1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding

2 cups thawed Lite Cool Whip, divided

2 cups frozen pound cake cubes (1 inch)

1 square BAKER’S Semi-Sweet Chocolate

Directions:

1. Combine berries and sugar; refrigerate until ready to use. Beat Neufchatel cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1-1/2 cups Cool Whip.

2. Spoon half the Neufchatel cheese mixture into 2-1/2-qt. bowl. Top with layers of cake, berries and remaining Neufchatel cheese mixture. Refrigerate 4 hours.

3. Melt chocolate; drizzle over trifle. Top with remaining Cool Whip.

If you love this recipe, you'll love trying your hand at cocktail cupcakes. They're so tasty!

Easter cookies just wouldn't be the same in our family without delicious chocolate nests!  A few simple ingredients come together to make a fun dessert that is both creamy and crunchy!

You can top them with a variety of candies - jelly beans, Robin's Eggs, foil covered chocolates or even an Easter Chick Peep!

• Wax paper
• 1 2/3 to 2 cups (11- to 12-ounce package) Butterscotch or Semi-Sweet Chocolate Morsels
• 1/4 cup creamy peanut butter
• 10 ounces chow mein noodles
• 30 - 60 pieces of egg shaped candies

1. Line trays with wax paper.
2. Microwave chips in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
3. Stir in peanut butter until well blended.
4. Add chow mein noodles to mixture; toss until coated. Scoop about about 2 rounded tablespoons (about the size of an ice cream scoop) and drop onto prepared trays then immediately shape into nests. Refrigerate until ready to serve. Before serving, place one or two candies in each nest. Store prepared nests in covered container.

Sure, you've made St. Patrick's Day Cookies, but are you looking to serve up something cool and green this St. Patrick's Day?  This recipe combines delicious Mint Chip ice cream with a cookie crumb crust for a dessert that strikes gold.

This is a great plan-ahead dessert because it can be frozen up to 2 months.

Ingredients

• 2 packages (14 ounces each) cream-filled chocolate sandwich cookies, crushed
• 1/2 cup butter, melted
• 1 can (12 ounces) evaporated milk
• 1 cup sugar
• 1/2 cup butter, cubed
• 2 ounces unsweetened chocolate
• 1 gallon mint chocolate chip ice cream, softened
• 1 carton (16 ounces) frozen whipped topping, thawed
• Shaved chocolate

Directions

• In a large bowl, combine the cookie crumbs and butter. Press into two 13-in. x 9-in. dishes. Refrigerate for 30 minutes.
• In a small saucepan, combine milk, sugar, butter and chocolate. Cook and stir over medium heat until thickened and bubbly, about 12 minutes. Remove from the heat then cool completely.
• Spread ice cream over each crust. Spoon cooled chocolate sauce over top; evenly spread to cover. Freeze until firm. Spread with whipped topping. Remove from freezer 10 minutes before cutting. Garnish with shaved chocolate.
  

Makes 2 desserts - 12 to 15 servings each.

Learn about making cupcakes for every occasion!