Deep Fried Oreos

Okay. This is the South. We love all things fried and battered. So how could anyone resist this recipe in the Taste of Home Summer 2018 issue?

Deep-Fried Oreos

18 Oreo cookies

oil for deep-fat frying

1 cup Bisquick

1 large egg

1/2 cup milk

Confectioners' Sugar

18 4-inch wood skewers

Thread one cookie on each of the wooden skewers, inserting the pointed end of the skewer into the filling. Freeze until firm. This takes about an hour.

Heat oil in an electric skillet or deep fryer until it reaches 375 degrees.

Whisk together the egg and milk. Place Bisquick in a shallow bowl. Pour the milk/egg mixture into the Bisquick and whisk until just moist.

Holding the skewer, dip frozen cookie into the mixture and coat both sides. Shake off the excess.

Fry the cookies, a few at a time, for 1 to 2 minutes on each side, until golden brown. Drain on paper towels. Dust cookies with Confectioners' Sugar just before serving.

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Oreo Cheesecake Bites

This recipe comes from one of my favorite sites: Kraft. That company simply has THE best recipes. I can't wait to give this one a try. It makes 36 bite-size servings. That's perfect when you need to take something off and you're entertaining at home. After all, who can possibly resist anything that includes OREO cookies?

Oreo Cheesecake Bites

36 OREO Cookies, divided

1/2 cup  butter or margarine, divided

4 pkgs.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup  sugar

1 cup  BREAKSTONE'S or KNUDSEN Sour Cream

1 teaspoon vanilla

4 eggs

1 pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate

HEAT oven to 325°F.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with cookie crumbs. Press onto bottom of prepared pan.
BEAT cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
BAKE 45 min. or until center is almost set. Cool.
MICROWAVE chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Cool slightly; spread over cheesecake. Refrigerate 4 hours.
USE foil handles to lift cheesecake from pan before cutting into bars.

Kraft Kitchens Tips

Size Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

How to Make Mess-Free Cookie Crumbs

Crushing cookies into crumbs can be a messy task. To keep the mess to a minimum, place the whole cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Crush the cookies into crumbs by rolling a rolling pin across the bag until the crumbs are as fine as you need.

How to Neatly Cut Dessert Bars

When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring clean cuts that leave the edges intact.

Oreo Cheesecake Bites

Everybody loves Oreo cookies, don't they? I sure think so. They are wonderful stand alone treats or you can use them to make a glorious dessert like this one!

Kraft is wonderful about also including kitchen tips at the end of their recipes. So be sure to check out a couple at the end. And check out their website too for more delicious recipes!

Oreo Cheesecake Bites

36 OREO Cookies, divided

1/2 cup butter or margarine, divided

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 tsp. vanilla

4 eggs

4 squares BAKER'S Semi-Sweet Chocolate

 

HEAT oven to 325°F.

LINE 13x9-inch baking pan with foil, with ends extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.

BEAT cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.

BAKE 45 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.How to Make Mess-Free Cookie Crumbs

Crushing cookies into crumbs can be a messy task. To keep the mess to a minimum, place the whole cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Crush the cookies into crumbs by rolling a rolling pin across the bag until the crumbs are as fine as you need.

How to Neatly Cut Dessert Bars

When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring clean cuts that leave the edges intact.

Oreo Cheesecake

Raise your hand if you LOVE Oreo cookies. Just what I thought. Everyone loves Oreo cookies. Could an awesome cheesecake be far behind? Just be sure to make this dessert the day before you need it.

Oreo Cheesecake

Cookie Crust
1 1/4 cups Oreo cookie crumbs
1/4 cup brown sugar, packed
cinnamon
1/4 cup butter, melted

Combine cookie crumbs, brown sugar, dash of cinnamon and butter. Pat evenly into a 9-to-10-inch springform pan.

Cake
2 pounds cream cheese, softened
1 1/4 cups sugar
1/4 cup flour
4 eggs
2 egg yolks
1 1/2 teaspoons vanilla extract
1/3 cup whipping cream
1 1/2 cups Oreo cookies, coarsely chopped

Place cream cheese in electric mixer. Beat on lowest speed until smooth. Add sugar and flour. Add eggs and yolks, one at a time, and continue blending until smooth and liquid. This takes 2 to 3 minutes. Stir in vanilla and whipping cream.

Pour half of the batter into the pan, spreading over crust. Sprinkle with chopped cookie pieces. Top with remaining batter, smoothing evenly. Place pan on baking sheet and bake 15 minutes at 425 degrees. Reduce oven heat to 225 degrees and 50 minutes more, or until lightly browned.

Assembly
2 cups sour cream
1/4 cup sugar
2 teaspoons vanilla extract
1/2 cup whipping cream
4 ounces semisweet or bittersweet chocolate
12 Oreo cookie halves, for garnish
1 maraschino cheery, for garnish

Combine sour cream, sugar and 1 teaspoon vanilla. Spread on cake and bake at 350 degrees until topping is set, about 8 minutes. Turn oven off. Open oven door and cool cake 1 hour in oven. Cover cake with plastic wrap and refrigerate overnight.

To make glaze, scald scream in small saucepan over medium heat until bubbles form around edges. Stir in chocolate to melt and blend. After 1 minute, remove from heat and stir in remaining vanilla. When cool, spread or pour glaze onto chilled cake. Arrange 12 Oreo cookie halves around outer perimeter (to look like a clock dial) and place cherry in center.

Makes to 12 to 16 servings.