Dirt Cake

1 package Oreo cookies
8oz Cool Whip
2 quarts vanilla ice cream (or your favorite flavor)
Hershey's chocolate syrup

1. Crush oreo cookies in food processor. Set aside 1/4 cup. Pour remaining oreos into the bottom of a 9x13" baking pan.
2. Soften ice cream so it can easily spread on top of oreo crumbs. You want the ice cream to be able to seep into the oreos.
3. Pour a thick layer of chocolate syrup over ice cream layer.
4. Spread cool whip over chocolate.
5. Sprinkle with 1/4 cup of crushed oreos.
6. Chill in refrigerator over night or for several hours.

This was one of my favorite desserts growing up. Make sure to let the layers all seep into each other; i.e. soften the ice cream and cool whip. If you don't you will have a dry layer of oreos on the bottom instead of an oreo crust. It will still taste good, but after it all melts into each other it will taste even better.

You can get really creative with the recipe by adding in gummy worms, placing in individual containers, and putting in plastic flowers. If you add enough oreos on top, it will look just like a pot of dirt, hence the name, Dirt Cake.

Aquired by Jan Newbold

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Pomegranate Tartlets

Ingredients:
3 Pillsbury Refrigerated pie crusts
1 pomegranate
1 box (4 serving size) vanilla pudding (not instant)
1 3/4 cup whipping cream
2 Tablespoons dark rum or 1/2 teaspoon rum extract
Powdered sugar

Directions:
1. Heat oven to 450F. Remove crusts from pouches; with 2 1/2" round cutter, cut crusts into 36 rounds. Press into mini muffin pan.
2. Back 7-9 minutes.
3. Cool 10 minutes.
4. Cut pomegranate in half and remove seeds, set aside.
5. In medium sauce pan, stir pudding mix and whipping cream. Cook over medium heat until the mix boils (about 5 minutes). Stir constantly. Remove from heat and stir in rum.
6. Spoon into shells. Top with pomegranate seeds.
7. Refrigerate 1 hour.
8. Sprinkle each tartlet with powdered sugar.

Had these at a Christmas party and they looked extravagant and tasted delicious.

Acquired by Nannette.

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Butter Cookies

1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
3 cups flour


Preheat oven to 350F. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Add flour, one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand. Do not chill dough. Roll dough into smooth 1 1/2 inch balls. Place on ungreased cookie sheet. Lightly spray stamp with vegetable oil cooking spray. Dip stamps in flour; shake off excess. Press down on dough with stamp to imprint cookies. Bake on middle rack of oven for 12-15 minutes, or until cookies are lightly browned. Place on cooling rack for 5 mintues; remove from sheet to cool. Makes 18-24 cookies.

I thought these were a nice alternative to sugar cookies. They taste a bit like shortbread and are very easy to make. Mikey enjoyed stamping them with the stamper. You could also use any cookie cutter/stamps you have for a fun imprint.
Wilton Method Cookie Stamp Recipe

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