Oreo Dessert

Oreo Crust
1 package of Oreo cookies
1 cube butter
Place oreo cookies in a ziploc bag and crush cookies down to small chunks or crumbs. Melt butter and mix with cookie crumbs. Grease bottom of 9x13 pan. Put cookie crumbs in pan and pat down to cover bottom of the pan. Bake at 350 for 7 min.

1/2 gallon vanilla ice cream
1 jar chocolate fudge
1 jar caramel
dry roasted peanuts
1 tub cool whip
Set ice cream out to soften. When soft, spoon over crust and spread evenly. Freeze for 30 minutes. Next, warm chocolate fudge in microwave and pour over ice cream. Then, pour caramel over chocolate. (do not need to use whole jar for either choc or caramel) Sprinkle peanuts over caramel and chocolate. Freeze until ready to serve. Spread cool whip on top just before serving. Tastes like a peanut buster parfait from DQ!!

No Bake Cheesecake

3 large graham cracker crusts (found on the baking isle)
4 of the 8oz. cream cheese blocks
4 cans Eagle Brand condensed milk
32 oz. sour cream

Mix cream cheese, condensed milk and sour cream in a mixer until smooth.

Add:
2 Tbs. vanilla
1/2 tsp. almond extract
1/4 tsp. coconut extract
1 1/2 cups lemon juice

Again, mix until smooth. Pour into crusts and refrigerate overnight. Serve with strawberry sauce.

Strawberry sauce:
2 large bags frozen strawberries (thawed)
1 to 1 1/2 cups sugar

Beat strawberries in mixer or blender until pureed, with some chunks. Add sugar.

Toffee Fruit Dip

8 oz. cream cheese, room temp.
1 cup powdered sugar
1/2 cup brown sugar
1 tsp. vanilla
3/4 cup toffee chips
*Mix well and chill before serving with apples or fruit of your choice. If making the night before, add toffee chips right before serving. They can dissolve if refrigerated too long.

Blueberry Muffins with crumbly top

INGREDIENTS (Nutrition)
1 1/2 cups all-purpose flour (I substitute with Bread Flour)
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk (I use buttermilk)
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

DIRECTIONSPreheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until done.