Happy Birthday, Beloved Oreo

Did you know that the Oreo cookie is 100 years old this year?  That's 100 years of deliciousness that I have happily partaken in.  It's true, I love Oreos, but I am not an Oreo purist.  Adding Oreos to vanilla ice cream?  My hat is off to that genius!  And this recipe for the best cookies in the entire universe?  Martha Stewart and Rachel Ray have nothing on this amazing baker.  So here's the recipe for the cookies that disappear the fastest in my house.  Bake and enjoy!

Oreo Cream Cookies

1 c. butter, softened
3/4 c. light brown sugar
1/4 c. white sugar
1 package instant Oreo cookies and cream pudding mix
1.5 t. vanilla
2 eggs
2.25 c. flour
1 t. baking soda
24 Oreo cookies, crumbled
1 bag white chocolate chips

Preheat oven to 375.  In mixer, combine butter, sugars, pudding mix and vanilla.  Add eggs and stir well.  Mix in the flour and baking soda.  Fold in the Oreos and white chocolate chips.  Drop by tablespoonful onto cookie sheets.  Bake 8 minutes.

Note:  I am not a fan of white chocolate at all...it's typically way too sweet for me.  But these cookies are not "white chocolate-y," they are more "creamy"...and delicious!

Since I Haven't Posted A Recipe In A While...

And I make this all the time for MOPS brunches, guests at our home, you name it...

And it gets RAVE reviews and I'm constantly giving the recipe to friends...

Here's the recipe for "Skier's French Toast"
(it's not my personal recipe, it comes from my friend Jackie)

Melt 1 stick of butter, add 2T light karo syrup.  Pour butter mixture into the bottom of a 9 x 13 casserole pan.

Cut slices of store bought cinnamon bread in half (I use Pepperidge Farm) and lay on the bottom of the pan.

Mix 5 eggs, 1.5 c milk, 1/4 t salt, 1 c brown sugar, 1 t vanilla.

Pour over bread.

Sprinkle chopped pecans on top (to taste.)

Refrigerate overnight and bake the next morning for 45 minutes at 350 degrees.

You can thank me later.