Little Debbie Oatmeal Creme Pies

Little Debbie® Oatmeal Creme Pies
These soft, creme-filled sandwich cookies were the first snacks produced by McKee Foods back in 1960. It was his 4-year old granddaughter Debbie after which founder O.D. McKee named his line of snack cakes. O.D. was inspired by a picture of the
little girl in play clothes and a straw hat, and that's the image we still find today on every package. The secret to cloning these mouth-watering snacks is re-creating the soft, chewy consistency of the oatmeal cookies. To duplicate the texture, the cookies are slightly underbaked. Then you whip up some of the easy-to-make creme filling with marshmallow creme and spread it between two of the oatmeal cookies to complete the sandwich. Next stop, yum city!

Cookies
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups 1-minute Quaker Oats

Creme Filling
2 teaspoons very hot water
1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together margarine, sugars, molasses,vanilla, and eggs.
3. In a separate bowl combine the flour, salt, baking soda, and cinnamon.
4. Combine the dry ingredients with the wet ingredients. Mix in the oats.
5. Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for 10 to 12 minutes, or until cookies are just starting to darken around the edges. They will still appear moist in the center. Be careful not to overcook - when cooled, the cookies should be soft and chewy.
6. While the cookies bake, prepare the filling. Use a small bowl to
dissolve the salt in 2 teaspoons of very hot water. Set this
solution aside to cool.
7. Combine the marshmallow creme, shortening, powdered sugar, and
vanilla in a medium bowl and mix well with an electric mixer on
high speed until fluffy. Add the cooled salt solution to the filling
mixture and combine with the mixer.
8. Assemble each creme pie by spreading the filling over one side of
a cookie (the flat side) and press another cookie on top, making a
sandwich. Repeat for the remaining cookies and filling.
Makes 2 dozen creme pies.

KFC Pecan Pie

KFC Pecan Pie

4 Eggs, slightly beaten
1 cup dark corn syrup
pinch of salt
1/3 cup sugar
1 Tablespoon lemon juice or vinegar
4 Tablespoons melted butter
2 teaspoons vanilla
2/3 cup pecan halves
1 9-inch unbaked pie shell

Preheat oven to 325-350ºF. Mix together the first seven
ingredients listed above. Stir in 2/3 cup pecan halves.
Pour the mixture into an unbaked pie shell. Bake 35-40 minutes.

KC Masterpiece' s Chocolate Peanut Butter Ice Cream Pie

KC Masterpiece' s Chocolate Peanut Butter Ice Cream Pie
Serves 12

Ingredients
15 chocolate sandwich cookies
1/2 cup dry roasted peanuts
vegetable cooking spray
4 tablespoons butter or margarine
3 quarts chocolate ice cream
(7) 1.8 ounce packages milk chocolate covered peanut butter cups
(1) 8 ounce jar milk chocolate fudge topping
1/4 cup strong brewed coffee
2 tablespoons coffee flavored liqueur

Preparation
Preheat oven to 400 degrees. In a food processor or blender,
blend chocolate sandwich cookies and peanuts until finely chopped.
Spray 9-inch pie plate with vegetable cooking spray. Reserve 1
tablespoon cookie mixture for garnish. In pie plate, mix butter
or margarine and remaining cookie mixture by hand. Press mixture
onto bottom and up side of pie plate. Bake 8 minutes. Cool crust
completely on wire rack.

Meanwhile, place chocolate ice cream in refrigerator about 40
minutes to soften slightly. Coarsely chop milk chocolate covered
peanut butter cups. In a large bowl mix softened ice cream with
chopped peanut butter cups. Spoon ice cream mixture into cooled
cookie crust. Sprinkle reserved crumb mixture on top. Freeze until
firm, at least 6 hours or overnight.To serve, let pie stand at
room temperature 15 minutes for easier slicing. Meanwhile, in a
1-quart saucepan over low heat, heat milk chocolate fudge topping
until hot; stir in coffee and liqueur until blended. Cut pie
into wedges and serve with warm fudge sauce.