Dirt Cookies Recipes

Steps:

• Make the pudding, fold in the Cool Whip.
• Mash the cookies.
• Place 1/2 the cookie crumbs on the bottom of a glass bowl, spoon in the pudding mixture, place the worms, half in, half out and top with remaining crumbs.
• Chill.

Steps:

• Preheat oven to 375 degrees.
• In a small bowl, combine flour, baking soda, cocoa powder and salt; set aside.
• In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla extract until creamy.
• Add eggs, one at a time, beating well after each addition.
• Gradually beat in flour mixture to the butter mixture.
• Stir in chocolate chips.
• Drop by rounded tablespoon or roll into your hand an make a ball and place onto ungreased cookie sheet.
• Bake for 10-11 minutes (you have to watch them to see if they are done as you can't see them brown because the batter is brown).
• Allow to cool on the baking sheet for 2 minutes, then transfer the cookies to wire racks to cool completely.
• Enjoy!

Steps:

• Sift together the flour, baking soda, and salt. Set aside. In a medium bowl, cream the white sugar, brown sugar, and the butter together until smooth. Stir in the eggs and vanilla. Add the flour mixture, and stir until just combined. Stir the crushed cookies into the dough. Cover, and chill the dough for 1/2 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Drop dough by rounded spoonfuls onto prepared cookie sheets. Bake for 10 to 11 minutes in the preheated oven. Remove to cool on wire racks.

Steps:

• For the vegetables: Preheat a pizza oven or regular oven to 350 degrees F.
• Add the shishitos and baby bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with salt and toss to combine. Roast, flipping halfway, until slightly charred on all sides, about 15 minutes.
• For the "dirt": Add the butter, olives, cocoa powder, seaweed, garlic cloves and salt to taste to a blender and process until fully blended. Pour over the panko in a large bowl and thoroughly mix until combined and the breadcrumbs look like "dirt". Pour this mixture onto a silicone mat-lined sheet tray. Bake until dried out and crunchy, about 20 minutes.
• For the tofu sauce: Meanwhile, add the tofu, Dijon, soy sauce and olive oil to a blender and blend until smooth and the consistency of mayonnaise. Season with salt to taste.
• Spoon some of the tofu sauce into the bottom of a large bowl. Add your desired vegetables to the bowl plus the roasted peppers, standing up the vegetables as if they are growing out of the ground. Liberally spoon the "dirt" on top of the vegetables and sauce. Garnish with fennel fronds and serve with extra sauce and dirt on the side.

Steps:

• Sift together the flour, baking soda, and salt. Set aside.
• In a medium bowl, cream the white sugar, brown sugar, and the butter together until smooth. Stir in the eggs and vanilla.
• Add the flour mixture, and stir until just combined. Stir the crushed cookies into the dough.
• Cover, and chill the dough for 1/2 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Drop dough by rounded spoonfuls onto prepared cookie sheets. Bake for 10 to 11 minutes in the preheated oven. Remove to cool on wire racks.

Steps:

• Finely chop 1 cup pitted kalamata olives in a food processor. Spread in a ring on a piece of cardboard lined with a double layer of paper towels. Microwave 5 minutes on high, then 7 more minutes at 50 percent power. Regrind in the food processor.
• Serve the "dirt" with any salad.

Steps:

• Whisk together the instant pudding mix and milk in a large bowl until smooth. Let sit until slightly set, 5 minutes.
• Whip the cream in another large bowl with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Add the cocoa powder and mix on high speed until stiff peaks form, about 1 minute. Transfer one-third of the whipped cream to the pudding and whisk until fully incorporated, then carefully fold in the remaining whipped cream with a rubber spatula.
• Divide half of the pudding mixture among 6 clear cups or glasses (each 9 fluid ounces), filling them about halfway. Top each cup with 1 heaping tablespoon of the crushed cookies, then nestle 2 or 3 gummy worms and 3 or 4 candy eyeballs into the "dirt," against the side of the cup so they are visible. Layer each cup with another heaping tablespoon of the crushed cookies and about 1/3 cup of the remaining pudding, then finish with 2 more heaping tablespoons of the crushed cookies. Refrigerate at least 1 hour.
• Line a baking sheet with kitchen towels. To make the spiderwebs, fill a large bowl with crushed ice and a small amount of water. Press the ice down so the surface is as flat as possible. Transfer the melted wafers to a piping bag fitted with a medium round tip (or a resealable plastic bag with one corner snipped off). Pipe into the ice bath 4 intersecting lines to create a 3-inch asterisk, then pipe a circle just inside the asterisk and a smaller circle inside the first circle. Let the spiderweb set for 10 to 15 seconds then gently transfer to the prepared baking sheet. Repeat to make 8 spiderwebs; since they are fragile it is good to have a couple extra.
• To make the spiders, arrange the gummy bears flat-side up. Use kitchen shears to snip 3 narrow triangles out of each short end, creating 4 legs on both sides of each spider.
• Place a spiderweb on each dirt cup then top with a gummy spider. Serve cold.

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in COOL WHIP and 1/2 cup cookie crumbs.
• Spoon into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.
• Refrigerate 1 hour. Top with fruit snacks just before serving.

Steps:

• Beat milk and pudding mix together in a bowl until well blended and slightly thickened; let stand to thicken, about 5 minutes.
• Stir whipped topping and 1/2 of the crushed cookies into pudding. Spoon 1 tablespoon crushed cookies into each serving cup. Fill each cup 3/4-full with pudding mixture and top with remaining crushed cookies. Refrigerate for 1 hour.

Steps:

• In a large bowl, beat the cream cheese, butter and confectioners' sugar until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Gradually stir into cream cheese mixture. Fold in whipped topping. , Spread 1-1/3 cups crushed cookies into an ungreased 13x9-in. dish. Layer with half the pudding mixture and half the remaining cookies. Repeat layers. Refrigerate for at least 1 hour before serving. Serve with shaved white chocolate if desired.

Steps:

• You may substitute vanilla pudding for the chocolate if you want, and use up to 20 oz of Oreos.
• Please use a clean new plastic flower pot or take the precaution of lining a clay pot with foil and wrap the stems of live flowers if you use them in order to prevent any toxins from entering the dessert.
• Crush the cookies until they resemble potting soil.
• Set aside.
• Cream the butter or margarine, cream cheese, sugar and vanilla until smooth and fluffy.
• Set aside.
• Combine the pudding mix and milk until well blended.
• Then fold in the whipped topping.
• Gently fold the cream cheese and pudding mixtures together.
• To put the "cake" together, layer one-third of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and topping with the balance of the crumbs.
• Refrigerate 10-12 hours before serving.
• Remove from refrigerator, decorate with flowers.
• Serve by digging out portions with the trowel.

Steps:

• Preheat oven to 375° Fahrenheit.
• Combine first 8 ingredients in large bowl, mix well with spoon.
• Blend banana, butter, sugar, eggs, egg whites, and vanilla at medium speed with an electric mixer until well incorporated.
• Add wet ingredients to dry, mix well and allow to stand for 5 minutes.
• Divide in half, then half again.
• Each portion makes 6 cookies. (I used an ice cream scoop to measure out the dough.).
• Bake for 12 minutes on cookie sheet or parchment paper.
• Cookies spread very little during baking. Allow to cool slightly and transfer to wire rack.