Calico Corkys Marvelous Mud Pies Recipes

BEST MUD PIE

Steps:

• Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours.
• Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours.
• Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours.
• Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.

IMPOSSIBLY EASY CALICO CORN AND BACON PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Reserve 2 tablespoons of the crumbled cooked bacon for garnish. Sprinkle remaining bacon, the onion, bell pepper, corn and pimientos in pie plate.
• In medium bowl, stir remaining ingredients except sour cream until blended. Pour into pie plate.
• Bake uncovered about 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve garnished with sour cream and reserved bacon.

CAROLINA MUD PIE

Steps:

• For the crust: Add the chocolate sandwich cookies to a food processor and pulse until finely ground, then add the salt and pulse again to combine. Drizzle the melted butter into the food processor while running until the mixture resembles wet sand. Press the mixture evenly and firmly into the bottom and up the sides of a 9-inch pie plate. Place in the freezer for 30 minutes to 1 hour.
• For the pie: Stir together the chocolate with the condensed milk and vegetable oil in a small saucepan over medium-low heat and cook, stirring constantly, until smooth, melted and combined. Pour the chocolate mixture into the bottom of the chilled pie crust, using an offset spatula to spread into an even layer. Sprinkle the pecans over the chocolate layer and set aside.
• In a medium bowl, whisk together the pudding mix with the cold milk until very thick. Fold 1/2 cup whipped topping into the pudding, then spread evenly over the chocolate layer. Top with the remaining whipped topping. Refrigerate until set, 4 hours or up to overnight.
• For the garnish: Add the heavy cream and chocolate chips to a small bowl. Microwave for 30 seconds, then stir and microwave again for 10 seconds more. Repeat in 10-second increments until the chocolate is smooth. Sprinkle the pie with the crushed cookies and chopped pecans, then drizzle with the chocolate before serving.

BLUE RIBBON COOKIES

Steps:

• Preheat oven to 375°. Lightly grease cookie sheets.Place flour, baking soda, and salt in a small bowl and stir set aside.Place brown sugar, butter, and sugar in a large mixer bowl. With an electric mixer, beat at medium speed until creamy. Beat in egg and vanilla. At low speed, gradually beat in flour mixture until well blended. Stir in chips and nuts. Drop by rounded teaspoonfuls about 2 inches apart onto cooki e sheets.Bake 10 to 12 minutes* or until lightly browned. Place cookies on wire cooling racks to cool.Store in an airtight container in a cool place.*For chewy cookies, use the shorter baking time.

MISSISSIPPI MUD PIE

Steps:

• Heat the oven to 325 degrees. In a food processor, grind the graham crackers to fine crumbs - you should have about 2 1/4 cups crumbs - and tip into a bowl. Add sugar, salt and butter, and toss until evenly moistened. Tip the crumb mixture into a 9-inch springform pan. Use your fingers to press the crumbs into a thin, even layer on the bottom of the pan and at least 2 1/4 inches up its sides. Bake the crust until just set, about 10 minutes. (The crust will continue to cook in the next step.) Increase heat to 350 degrees.
• Prepare the cake: In a bowl set over a pot of barely simmering water but not touching it, melt together the butter and chocolate. (Alternatively, do this in short bursts in the microwave but be careful not to scorch the chocolate.) Remove the bowl from the heat and whisk in the dark brown sugar, cocoa powder, vanilla extract and salt. Let cool slightly, then whisk in the 3 large egg yolks.
• In large bowl, beat the remaining 3 large egg whites with an electric mixer on medium until foamy, about 30 seconds. While mixing, gradually add the granulated sugar in a steady stream. Increase the mixer speed to high and continue to beat until you have stiff peaks, about 3 minutes. Using a large rubber spatula, fold the egg-white mixture evenly into the chocolate mixture. Sift the flour evenly over the chocolate mixture and fold it in. Transfer the batter to the prepared crust and smooth the top. Bake until a crust has formed over the top, the center is just set and a toothpick inserted 1 inch from the edges comes out with moist crumbs attached, 30 to 35 minutes. The center of the cake, under the crust, should still be very moist and fudgy. (Peek under the crust if necessary.) Do not overbake. The cake will sink slightly as it cools. Let the cake cool completely, at least 90 minutes.
• Prepare the custard: Set the chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set it aside. In a medium saucepan, whisk together the sugar, salt, cocoa powder, and cornstarch. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium heat, stirring constantly, until it has thickened and just come to a low boil. Continue to cook the custard, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the custard stand for 1 minute, then whisk it together with the butter and chocolate until smooth. Pour the custard over the cooled cake. Cover the custard with plastic wrap or wax paper, making sure to press it gently into the surface of the custard. Chill until the custard has set completely, at least 4 hours and up to overnight.
• Just before serving, remove the ring from springform pan base and transfer pie to a serving plate. Whip the cream to soft peaks and spoon high dollops over the top of the pie, leaving about a 1-inch border. Dust with cocoa powder.

CRISPY PEANUT COOKIES

Steps:

• In a small bowl mix flour, baking powder and baking soda set aside.In a large mixer bowl at high speed beat sugars, shortening and butter or margarine until light and fluffy. Beat in eggs and vanilla. Add flour mixture and beat at low speed until well blended.Stir in peanuts, coconut, oats and corn flakes mix well. Let stand for 15 minutes.Preheat oven to 400° F. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 8 to 10 minutes or until golden. Cool cookies on wire racks.

JOHNNY APPLESEED COOKIES

Steps:

• * "Different and delicious! If you don't want to frost, just sprinkle tops with a little powdered sugar." Have Ready: 1. Turn on the oven to 375°.2. Lightly grease baking sheets with a paper towel dipped in shortening.3. Combine flour, baking soda, cinnamon, cloves, nutmeg and salt in the small mixer bowl. Stir with a spoon and set aside.4. Combine apples, raisins and sunflower seed in a separate small bowl set aside.5. Combine brown sugar, butter or margarine and egg in the large mixer bowl. Beat on medium speed until well mixer, stopping the mixer and scraping the bowl several times. Beat in half of the flour mixture, then all of the apple juice, then the rest of the flour, stopping the mixer and scraping the bowl several times. Add the fruit-seed mixture and mix well.6. Drop one level tablespoonful of dough at a time on the baking sheets, about 1 1/2 inches apart.7. Bake for 10 to 12 minutes or until lightly browned. Lift with a pancake turner to a wire rack to cool.8. Frost each cookie with 1 teaspoon frosting. Let frosting set about 1 hour before storing between layers of waxed paper in a loosely-covered container in a cool place.

CALICO CORKY'S MARVELOUS MUD PIES

Steps:

• Turn on the oven to 375°. Lightly grease two cookie sheets with shortening. In a medium bowl, stir together flour, cocoa powder, baking powder, baking soda and salt with a wooden spoon set aside.In a small mixer bowl with the mixer at medium speed, beat butter or margarine until creamy. Add sugar and beat for 2 minutes or until fluffy, stopping mixer to scrape sides of bowl a few times.Add sour cream, egg and vanilla. Beat at medium speed for 1 minute (mixture will not look smooth), stopping mixer to scrape sides of bowl once or twice. Add flour mixture. Beat at low speed for 1 minute or until smooth. Drop 1 rounded tablespoonful of dough at a time onto cookie sheets, about 2 inches apart.Lightly press 3 or 4 cherry pieces into the top of each cookie. Bake for 15 to 18 minutes or until the bottoms are brown. You can lift the edges with a pancake turner to see if the bottoms are brown. With the pancake turner, carefully lift the cookies off the cookie sheets and onto wire racks to cool completely.Spoon about 1/3 cup ice cream onto the bottom side of one cooled cookie. Carefully press another cookie on top, cherry-side up. Wrap the finished pie in foil and place in the freezer for at least 3 hours before serving. Continue making as many mud pies as you wish. These can be eaten straight from the freezer. Store any remaining cookies in a tightly covered container.