1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers)
6 tablespoons melted butter
1 recipe Dark Chocolate Truffles, recipe follows, whipped but not shaped into balls
6 fresh raspberries, plus extra for serving

Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you'll need this overhang to remove the tarts). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.

Dark Chocolate Truffles:

1/2 cup heavy cream
8 ounces good-quality (70 percent) bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
1 cup cocoa powder, for dusting

In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.

Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet.

Yield: 15 to 20 candies, depending on size
Prep Time: 25 minutes
Cook Time: 15 minutes
Inactive Prep Time: 3 hours
Ease of preparation: Intermediate

http://www.foodnetwork.com/food/reci..._28947,00.html
_________________________________


Prep Time:
30 min
Total Time:
1 hr 24 min
Makes:
32 servings, 1 biscotti each
1 cup sugar
1/3 cup butter or margarine, melted
3 eggs
2 tsp. vanilla
3 cups flour
1-1/2 tsp. CALUMET Baking Powder
1/4 tsp. salt
16 OREO Chocolate Sandwich Cookies, coarsely chopped (about 2 cups)
2 squares BAKER'S Semi-Sweet Baking Chocolate, melted

PREHEAT oven to 350°F. Mix sugar, butter, eggs and vanilla in large bowl until well blended. Add flour, baking powder and salt; mix well. Stir in chopped cookies. Divide dough in half. Shape each half into 9x3-inch loaf on lightly greased baking sheet with floured hands.

BAKE 25 to 30 minutes or until golden brown and toothpick inserted in centers comes out clean. Remove from oven; cool 10 minutes. Cut each loaf diagonally into 16 (1/2-inch-thick) slices. Place slices, cut sides up, on same baking sheet. Bake an additional 10 to 12 minutes on each side or until lightly toasted on both sides. Cool completely on wire rack.

DRIZZLE cooled biscotti with melted chocolate.

http://www.kraftfoods.com/kf/recipes...ecipe_id=56669

__________________________________


4 ( oz blocks cream cheese, softened

1 cup granulated sugar

4 eggs
cream centers from Oreo Cookies

3 tbsp flour

1 tbsp pure vanilla extract

1 cup heavy cream



CRUST



2 cups Oreo cookies, just cookie, separate cream centers, set aside

1 tbsp. cocoa powder

3 tbsp sugar

1 stick butter (softened)



· You’ll need a 10-inch springform pan. Spray generously with cooking spray and set aside.

· Pre-heat oven to 400 degrees

Crust: Crush or grind fine, or put in a blender until very fine; Oreo cookies. Place mixture in a medium bowl and add sugar, cocoa powder and butter mix well. Press with fingers into the bottom and a little way up the sides of prepared springform pan. Set aside.



Filling: Beat the softened cream cheese until smooth, add eggs one at a time and blend until fluffy and completely smooth. Gradually add granulated sugar and beat well. Beat in the cream, vanilla and flour. Then add cream centers, mix well. Pour the filling into the crust and rotate briskly back and forth to eliminate air bubbles. Bake for 20 minutes. Reduce the heat to 275 degrees and bake 45 to 55 minutes longer.

When done, the top of the cake should be golden brown and feel dry to the touch, but the cake will still be soft inside. Turn off the heat and allow the cake to cool in the oven for 2 hours. Then cover and chill.

Serve with a dollop of whip cream.

Note: This Cheesecake will add a special touch to your Black and White New Years Eve Celebration.

http://www.kathyireland.com/ContentS...=711&CatID=149
_________________________________________


Prep Time: 20 minutes

Serves: 8
Directions:

Lemon Curd Filling:
1. Fill a medium saucepan with water to a depth of three inches.
2. Place over medium low heat and bring to a simmer.
3. Place a medium heatproof bowl over simmering water. Add sugar, yolks and lemon juice. Whisk to combine.
4. Continue to cook, whisking constantly, until mixture begins to thicken, 5-8 minutes.
5. When mixture has thickened, remove from heat and stir in butter. Whisk until mixture is smooth, thick and slightly cooled.

"Oreo" crust:
1. Place Oreo cookies in a food processor fitted with a metal blade. Process until cookies are completely broken down and have formed fine crumbs.
2. Add the butter and pulse until mixture is combined.
3. Press the mixture to form a crust in a pie pan or 8 inch baking dish.
4. Fill with lemon curd.
5. Chill in refrigerator 2-4 hours to set.
6. Serve cold or room temperature.

http://recipes.bravotv.com/top_chef/..._lemon_pie.php
_____________________________



Prep Time:
10 min
Total Time:
1 hr
Makes:
14 servings, about 1/2 cup each
4 cups day-old French bread cubes (1 inch)
16 OREO Chocolate Sandwich Cookies, quartered
2 eggs
2 cups milk
1/2 cup sugar
1/4 cup (1/2 stick) butter or margarine, melted
1 tsp. vanilla

PREHEAT oven to 350°F. Toss bread cubes with cookie pieces in large bowl; set aside.

BEAT remaining ingredients with wire whisk until well blended. Pour over bread mixture; toss until evenly coated. Pour into greased 1-1/2-qt. casserole dish.

BAKE 45 to 50 min. or until center is set. Serve warm or at room temperature.

http://www.kraftfoods.com/kf/recipes...ecipe_id=56681
_______________________________


Peppermint Cookies n’ Cream Brownies
1 cup butter
6 oz. unsweetened chocolate, chopped
3 cups sugar
1/2 tsp salt
2 tsp vanilla extract
4 large eggs, room temperature
1 2/3 cups all purpose flour
1/3 cup unsweetened cocoa powder
3 cups roughly chopped peppermint oreo-type cookies (approx 1

Preheat oven to 350F. Line a 9×13-inch baking pan with aluminum foil, and grease lightly.
In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally. Whisk in sugar, salt and vanilla, then turn off heat. Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in flour and cocoa powder until mixture is uniform. Stir in peppermint oreo cookies and pour batter into prepared pan. Crush 3-4 additional cookies finely and sprinkle on top of batter, if desired.
Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter.
Cool brownies in pan for about 20 minutes, then lift brownies in the foil out of the pan and place on a wire rack to cool completely before slicing.

Makes 36 brownies (or 48 bite-sized brownies).

http://bakingbites.com/2007/12/peppe...ream-brownies/
______________________________


Ingredients

Ice cubes
1 1/2 ounces vodka (3 tablespoons)
1 1/2 ounces Kahlúa (3 tablespoons)

1 1/2 ounces white crème de cacao (3 tablespoons)
1 1/2 ounces Baileys Irish Cream (3 tablespoons)
2 Oreo cookies, for garnish

Fill a cocktail shaker halfway with ice cubes. Add the vodka, Kahlúa, crème de cacao and Baileys and shake well. Strain into 2 martini glasses. Slip an Oreo onto the side of each glass.


http://www.rachaelraymag.com/recipes...s/article.html
________________________



Prep Time:
15 min
Total Time:
35 min
Makes:
12 servings, 1 muffin each
1-3/4 cups flour
1/4 cup sugar
1 Tbsp. CALUMET Baking Powder
1/2 tsp. salt
1/3 cup cold margarine or butter
1 egg
1 cup milk
16 OREO Chocolate Sandwich Cookies, coarsely chopped (about 2 cups)

PREHEAT oven to 400°F. Mix flour, sugar, baking powder and salt in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.

BEAT egg and milk with wire whisk until well blended. Add to flour mixture; stir just until moistened. Gently stir in chopped cookies. Spoon evenly into 12 greased or paper-lined medium muffin cups.

BAKE 15 to 20 minutes or until toothpick inserted in centers comes out clean. Remove from pan; cool slightly on wire rack. Serve warm.

http://www.kraftfoods.com/kf/recipes...ecipe_id=53596
_________________________________


1 (1 pound, 2 ounce) package Oreo cookies
1 (8 ounce) package cream cheese, room temperature
2 (8 ounces) packages semi-sweet chocolate chips
8 ounces white chocolate, optional

* Use a good-quality chocolate. The taste and quality of these truffles are dependent on the quality of chocolate you start with.

Lin two large baking or cookie sheets with wax paper or a silpad; set aside.

In a food processor or blender, process and crush all of the Oreo cookies into fine crumbs. Add cream cheese and process until thoroughly mixed (there should be no white traces of cream cheese). Using your hands, roll into walnut-size balls, approximately 3/4-inch diameter. If the mixture becomes too soft to work, place the remaining mixture back into the refrigerator to slightly harden. Place Oreo Balls on the lined baking sheet and refrigerate or at least 45 to 60 minutes.

TIPS:

*

The Oreo Balls may be stored in the freezer for up to 1 week.
*

If you put the Oreo balls in the freezer for a short time before dipping in chocolate, this helps keep the balls cold longer. I also put the cookie sheets in the freezer first so they are really cold when I place the chocolate covered Oregon Truffle Balls onto the cookie sheet.

Using one of the below methods, melt the chocolate chips:

Double Boiler:

In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water, melt chocolate; stirring until smooth. Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy. NOTE: If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water. Remove from heat. Let the chocolate cool slightly, but it should not set.

Microwave Melting Chocolate:

In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring. Blend in cream, brandy, liqueur, or coffee

When ready to coat with chocolate, remove the chilled Oreo Balls from the refrigerator. Replace wax paper on baking sheets if they are not clean. NOTE: A small fork, toothpicks, or chopsticks are great to use as dipping tool. Dip each Oreo Ball into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffle Balls onto the wax paper. NOTE: If the chocolate gets too hard to dip well, reheat it over the double boiler or in the microwave.

Optional: In a separate bowl either melt the white chocolate in a double boiler or the microwave. When melted, using a fork, drizzle white chocolate over the harden chocolate balls to decorate.

Let Oreo Truffle Balls harden and then store in an airtight container in the refrigerator.

Makes 40 to 50 candy balls, depending on the size balls your roll.

http://whatscookingamerica.net/Candy...uffleBalls.htm
___________________________

Prep Time:
10 min
Total Time:
5 hr 10 min
Makes:
9 servings
2 cups milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1/2 cup thawed COOL WHIP Whipped Topping
6 OREO Chocolate Sandwich Cookies, crushed

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping and crushed cookies.

SPOON into nine 3-oz. paper or plastic cups. Insert wooden pop stick or plastic spoon into each for handle.

FREEZE 5 hours or until firm.

http://www.kraftfoods.com/kf/recipes...ecipe_id=92075

OMG !!! I hate you ! It looks Sooooo yummy!

Hate you too!!!

Mmm I've had those Oreo Truffle balls!! They are delicious!!

You, you, you trying to make us fat :P

OMG!! EVIL WOMAN!!!


Darn you for posting these!! I'll be on a search to buy every oreo in Britain now!

The cheesecake, bread pudding, and brownies will be on my list of future killer desserts for sure!!


Again....Darn you!!

OMG that sounds lush.

AAAAAAAAAAARRRRRRRRRRRRRRGGGGGGGGGGGGHHHHHHHHHHHH I'm meant to be tryin to lose weight

Suzan I think I love you - I have got to try a couple of these!