What could you do to improve Oreos and Ice Cream? Add butter and Cool Whip, that's what. For variety you can vary the type of ice cream, try coffee, chocolate, mint-chip, whatever you like. I don't think I need to spend any words here convincing you that this is tasty so I will cut to the important stuff.
When you are making this pie, the crust will work much better if you press it very firmly using a tool. I usually have my husband do this for me and he usually uses a flat-bottomed bowl to press the Oreo crumbs into the pan. If you skip this step then the crust will not cut when you try to remove it, but, don't worry, it will still taste good.
Enjoy.
Oreo Pie Prep Time: 45 minutes Serves: 15-20
For Crust:
25 (or 1/2 a package) Reduced Fat Oreos
1 Tablespoon Butter Melted
For Filling:
40 (or just under 1 package) Oreos, reserve 2 Tablespoons
1 gallon Ice Cream (chocolate or vanilla), slightly softened
For Topping:
1 large (or 2 regular sized) container of Whipped Topping, thawed
2 Tablespoons Oreo crumbs
Crust: Crush Oreos in food processor until they are fine crumbs.
Combine Oreos and butter in a 10 x 15 pan.
Press the crust firmly into place.
Freeze crust for about 1 hour.
Filling: Crush Oreos in food processor.
Stir Oreos and ice cream together until well mixed.*
Spread ice cream mixture over crust.
Topping: Spread whipped topping over ice cream.
Top with Oreo crumbs.
Return to freezer to set completely, about 2 hours.
Remove from freezer 10-15 minutes before serving to make cutting easier.
*You may find it easier to do this in two batches.
Mmm, loaded mashed potatoes. When you want a side that is delicious but not overly fancy, a dish that tastes like a home run but still lets the main dish shine, consider this recipe for loaded mashed potatoes. This recipe makes a great side for BBQ chicken, steak, pork chops, even fish. The best thing about mashed potatoes is often the gravy, but if you don't have gravy, make this - your taste buds will thank you.
Loaded Mashed Potatoes Total Time: 30 minutes Serves: 4-6
6 Potatoes, peeled and cut into pieces
3 slices Bacon
1/2-1 cup Low-fat Buttermilk
1 cup Cheddar Cheese, shredded
2-3 Green Onions, thinly sliced
Pepper
Add potatoes to boiling water and boil until fork tender, about 20 minutes.
Place bacon on plate and cover with a paper towel. Cook by microwaving about 5 minutes.
Once bacon is cool enough to touch crumble into small pieces. Place in bowl and serve alongside potatoes.
Drain water from potatoes and return potatoes to cooking pot. Mash with potato masher.
Add buttermilk, cheese and pepper to potatoes and stir to combine. Add more buttermilk, cheese or pepper as needed for taste and consistency.
What is more fun than homemade pizza. Nothing, that's what. Making your own pie is a great idea for a family dinner, a date night, or a night in by yourself. Everyone gets to have something of their own. Don't worry about perfect pizza shape, we have made round pizzas, square pizzas, and even one shaped like Africa - they all come out great. Having made this recipe several times I can tell you that everyone seems to prefer a thicker crust (even those who normally like a thin crust) and that the only thing you can do to go wrong is to add too many watery toppings (tomatoes and mushrooms are great, but be gentle.) Have some fun getting toppings together and have a pizza party with your family. You won't regret it.
Homemade Pizza Total Time: 2.5 hours Serves: 4-8
For Crust:
1 cup Hot Tap Water
1 Tablespoon Yeast
1 Tablespoon Sugar
3 cups Bread Flour
4 teaspoons Dry (powdered) Milk
1 teaspoon Salt
1/3 of a whole Egg, beaten*
1 Tablespoon Butter
For Sauce:
1 small can Tomato Sauce
Pinch of Garlic Powder
1 teaspoon of Italian Seasoning
For Toppings:
4 cups Mozzarella Cheese, grated
Pepperoni or toppings of your choice
In small bowl mix hot water, yeast and sugar; stir to combine and set aside.
In bowl of a stand mixer** combine bread flour, dry milk, salt, egg and butter.
With the mixer's flat beater attached mix while slowly adding water mixture. Mix until ingredients are thoroughly combined.
Attach mixer's dough hook and knead until dough is smooth (not sticky) and elastic, about 5 minutes.
Place dough in bowl, cover with a towel and set in a warm place to rise until it has doubled in size, about an hour.
Punch dough down and cut into quarters.
Stretch out each quarter to desired size and shape.
Place dough on parchment paper.
Top dough with sauce, cheese and toppings.
Place parchment paper directly on preheated oven rack and bake at 425 for 25 minutes, rotating half way through cooking.
*remaining 2/3 of egg can be used for: scrambled eggs, omelets, frozen in 1/3 portions for latter use or recipe can be easily tripled.
