Recipes for Jan. 6

Oreo Cheesecake

1 – 24 oz. carton ready-to-serve cheesecake filling

1 1/2 c. coarsely chopped Oreo Cookies

9-inch chocolate pie crust

In a large bowl, combine cheesecake filling and 1¼ cup of the Oreo pieces. Spoon mixture into crust. Sprinkle rest of crumbs over top of pie. Chill until serving.

Betsy King

Duluth

Macaroons

2 2/3 c.flaked coconut

2/3 c. sugar

1/4 c. all-purpose flour

4 egg whites, slightly mixed to break up clumps

1/2 c. pecans or walnuts, finely chopped

1 T. grated orange peel

2 tsp. vanilla

1/2 tsp. almond extract

3-4 oz. semi-sweet chocolate chips

Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Mix coconut, sugar, and flour. Stir in egg whites, nuts, orange peel, vanilla, and almond extract. Drop by tablespoons onto a cookie sheet. Bake 18-22 minutes or until golden. Place the chocolate chips in a microwave safe bowl. Melt chocolate and drizzle on cooled cookies.

Allison Olson

Two Harbors

Waffle Cookies

4 squares Baker’s chocolate

2 sticks + 2 T. margarine

1 1/2 c. granulated sugar

2 eggs, slightly beaten

2 c. flour

1 tsp. salt

Frosting:

6 T. milk

1 1/2 c. granulated sugar

6 T. butter

1/2 c. chocolate chips

Melt the Baker’s chocolate with the margarine. Add the sugar and eggs. Fold in the flour and salt. Heat a waffle iron and drop a large tablespoon of batter on each section. Close and bake for 1 minute. Lift off with a fork. This should be firm. Repeat until all the batter is used. For the frosting, mix the milk and sugar together and let stand for about an hour. Melt the butter in a saucepan, add the sugar and milk and boil for one minute. Add the chocolate chips and let melt. Drizzle over the cookies. The frosting will set.

Jan Cannon

Superior

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