tricked out Oreo
Just think...How many boxes of Thin Mints have been sold over the years?
There’s a lot going on the cookie and candy world lately. Here’s a round-up of the news to keep you up to speed...
100 years of Oreos - Do you remember your first Oreo? And do you remember who taught you how to eat them right? You know, twisting them apart and scraping out the icing before eating the cookies?
The iconic cookie turns 100 on Tuesday. That’s a pretty amazing feat.
And they don’t even look a day over 75...
You go, Girls! - Guess who is else is celebrating a big birthday?
The Girl Scout Movement began on March 12, 1912 in Savannah, Georgia.
And the sale of cookies as a way to finance troop activities began as early as 1917 right here in Oklahoma. The earliest mention of a cookie sale was that of the Mistletoe Troop in Muskogee which baked cookies and sold them in its high school cafeteria as a service project in December 1917.
In other Girl Scout news... The Girls are apparently entering the candy bar market. Good for them. It’s always good to try something new - especially after 100 years.
Food blogs are all abuzz over talk about the Nestle Crunch Girl Scout Candy Bar. The candy bar - based on the flavors of the Thin Mint cookie - is not for sale but expect there to be some news of the treat in June.
No more big candy bars - Mars, the company that makes candy such as M&M’s and Twix, will stop making products that exceed 250 calories by the end of next year. So that means king-sized versions of the company’s chocolate bars will disappear from candy aisles.
I haven’t heard a lot of complaining about this announcement.
I mean, it's not like they are trying to take our Twinkies away from us, right?
Check the Tulsa World on Monday for a recipe using a Girl Scout cookie. Meanwhile, here is one made with Oreos.
Oreo Cheesecake Bites 36 Oreo cookies
1/2 cup butter or margarine, divided
4 packages. (8 oz. each) cream cheese, softened
1 cup sugar
1 cup sour cream
1 teaspoon vanilla
4 eggs
4 squares semi-sweet chocolate
1. Heat oven to 325 degrees.
2. Line 13x9-inch baking pan with foil, with ends extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
3. Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
4. Bake 45 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on high 1 minute; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
