No, you didn’t read the title wrong. This is a recipe for probably one of the best desserts I’ve ever had. Please eat responsibly and try to make them last (Blake and I did not take this advice). You have been warned.
Also, be prepared: This recipe is a doozy and pretty involved, but is SO WORTH IT.
Mad props to those who created this recipe – Recipe is adapted from one found here.
1 package of Oreos, crushed. (I prefer using the Double Stuffed Oreos, because there really is no other option 😛 )
13 tablespoons of unsalted butter (8 tablespoons should be melted & the remaining 5 tablespoons should just be at room temperature)
1/3 cup packed light brown sugar
1/4 cup + 3 tablespoons granulated sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
3/4 cup all-purpose flour
3/4 cup mini chocolate chips
12 oz. cream cheese at room temperature
1 large egg, room temperature
Pre-heat oven to 325°F. Line a 9×9 pan with parchment paper and allow some overhang. Spray with cooking spray.
Making the oreo crust:
In a medium bowl, mix 2 cups of crushed oreos + 8 tablespoons of melted butter.
Press the oreo mixture into the pan and bake for 6-8 minutes. Set crust aside and let cool. Leave oven on.
Making the cookie dough topping:
Using a stand mixer bowl, beat 5 tablespoons of butter at room temperature, brown sugar, 3 tablespoons of granulated sugar, salt, and 1 teaspoon of vanilla together until smooth. This should take about 45-60 seconds.
Mix in flour slowly until just incorportaed.
Add chocolate chips and set aside.
Warning: This will not end up looking like regular cookie dough. It’s a relatively dry mixture. Do not worry (like I did!)
Making the oreo cheese cake filling:
Using a stand mixer bowl, combine the cream cheese and 1/4 cup granulated sugar until smooth.
Mix in egg and 1 teaspoon of vanilla.
Mix in 1/4 cup crushed oreos
Pour the cheese cake filling (made in step #4) onto the prepared oreo crust (made in step #2).
Using the cookie dough (made in step #3), form clumps using your hands. There is no wrong way to make the clumps. Make about 6-10 silver dollar sized clumps and spread evenly over the pan. Disperse the rest of the loose crust mixture on top, filling in the gaps and covering the cheesecake batter.
This is not going to be beautiful and even in this step and that’s okay!
Bake for about 25 to 35 minutes. You will know it is done baking when the cookie dough feels dry and and firm.
Lift the parchment paper using the overhang and transfer to a cooling rack. Cut into square or rectangles for serving.
Store in refrigerator and serve either cold or at room temperature.
My husband’s father and step-mother make this recipe whenever we have a family get together. It is always a hit. Because there is never any leftovers, I have no idea how well it saves because we have never been in that situation before! lol
1 package (32 oz.) of frozen hashbrown potatoes (thawed)
3/4 cup of melted butter
1/2 cup of chopped yellow onion
1 can of undiluted cream of chicken soup
1 package (8 oz.) of cream cheese (softened)
1 cup of shredded cheddar cheese
Real bacon bits
Preheat oven at 350°F and use non-stick spray into 9×13 pan
Combine hashbrown potatoes, 1/2 cup of butter, onions, cream of chicken soup, cream cheese, and cheese in a bowl.
Pour into pan.
Add bacon bits on top to form a bacon crust. My personal opinion when it comes to bacon: the more the merrier. Add lots for extra delicious-ness.
Add the remaining 1/4 cup of melted butter on top of the bacon.
Bake for 50 minutes and let sit for about 5 mins before serving.
Prepare yourself for one of the most amazing culinary experiences you’ve ever had with a casserole! Enjoy!
1 cup Chicken Broth (don’t buy this – it will be made when cooking chicken)
1 stick of melted margarine
1 cup Bisquick
1 cup milk
Pre-heat oven to 350°F and use non-stick spray on a 9×13 pan.
Add water to a large pot and add raw chicken breast strips. Add enough water to cover the chicken sufficiently. Boil the chicken until cooked. (This probably takes about 20 minutes, depending on the size of the pot).
Once the chicken is cooked, cut the chicken into bite sized pieces and cover the bottom of the pan with the chicken.
Drain the cans of Veg-All and then pour the contents of the can over the chicken.
In a separate bowl, add the cream of chicken soup and the chicken broth (obtained from the pan that the chicken was in) and mix together. Pour mixture over the veggies.
Optional: Add salt and pepper to season.
Mix margarine, bisquick, and milk together in another bowl. This is the crust of the casserole. Pour evenly over the casserole.
Bake for 1 hour. Crust should be golden when finished.
Here is the recipe for our family’s breakfast casserole. I know there are many variations of this recipe, but this one by far is the best! It comes from my husband’s family and we make it all of the time!
4 cups water
1 1/4 cups grits
2 lbs sausage
1 lb shredded sharp cheddar cheese
1 cup milk
1/2 teaspoon thyme
1/8 teaspoon garlic
Preheat oven to 350° F
Brown sausage in a medium pan and split into quarter size pieces.
In another pan, bring water to a boil and add grits. Cook for 5 minutes
Add cooked sausage, cooked grits, cheese, milk, eggs, thyme and garlic into a mixing bowl. Combine and mix.
Pour mixture into 9×13 pan. Optional: Add a thin layer of shredded cheese on top of mixture in the pan.
Squeeze lemons into a measuring cup. This should yield the necessary 1 1/2 cups of lemon juice. I usually buy a couple extra lemons, just in case it takes more than 8 to yield this amount of lemon juice.
Pour the lemon juice through a strainer in order to get rid of most (hopefully all) of the pulp. Set aside.
Bring water to boil.
Put sugar in pitcher and add boiled water. Mix until sugar is dissolved.
Add lemon juice, water, and lemon rind.
Ideally, use this pitcher: Primula infuser can be found at Bed Bath & Beyond. Add strawberries into the fruit infuser. Serve over ice.