Tasty Tuesday

Sure, I could comment on the 80-degree weather today but that didn't matter since I was indoors at work. I could also mention the nice weather allowed for another baseball game, this time up in Edgar. But the weather didn't help and we lost by 10 runs.

So instead, I will share those two tasty treat recipes I tried out this weekend with much success and yummy feedback...

• 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
• 6 Tablespoon butter, melted
• 1- 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 Tablespoons cold milk
• 1- 12 ounce tub Cool Whip, divided
• 2 – 3.9 ounce packages Chocolate Instant Pudding.
• 3 1/4 cups cold milk
• 1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Peanut Butter Treats 

• 3 cups corn flakes, crushed
• 1 cup crunchy peanut butter
• 1/2 cup sugar
• 1/2 cup white corn syrup
• 6 ounces chocolate chips

DIRECTIONS

1. Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal.

2. Pat into a 8x8 lightly greased pan.

3. Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm.