Cookie Pie

15-oz package Chips Ahoy Cookies

8.12-oz Cool Whip

2 cups milk

Quickly dip cookies in milk, shake off excess liquid, and layer in 9 inch pie plate, breaking cookies to fill any gaps.  Once the first layer is complete, top with a thin layer of Cool Whip.  Repeat twice more, making the last layer of Cool Whip a bit thicker.  Garnish with chocolate syrup if desired.  Place is freezer 2-3 hours before serving.  Serves 6-8.

Note:  You must dip cookies quickly (I dipped, counted 1,2,3 then took cookie out) or your pie will be very soggy.  Make sure to shake off excess milk as well so that you do not have a puddle of milk in your pie.  You will have leftover milk but you need that amount to completely submerge the cookie.  For me, the 8-oz of cool whip only made two layers.  I also think you can use any type of cookies.  I used a generic chocolate chip cookie and it turned out good.

Melissa

Gunpowder Chicken

2 C. cooked chicken, seasoned with pepper

2 cans cream of chicken soup

1 C. (8-oz) low fat plain yogurt

3 C. cooked white rice

2 C. crushed Ritz crackers

1 T. poppy seeds

1 cube melted butter

Shred chicken and mix with soup and yogurt. (Don't substitute yogurt for anything else, this is what gives this dish it's unique flavor).  Layer rice in bottom of 13x9 pan sprayed with Pam.  Spread chicken/soup mixture on top of rice.  Mix crushed Ritz crackers, poppy seeds, and melted butter in a small bowl and put this on top of soup mixture.  The poppy seeds are optional, but these are what gives it the name "gunpowder".  Bake at 350 for 30 minutes.

Melissa

Snack Mix Recipe

Sticks and Stones

4 T. butter
1/4 C. frozen orange juice concentrate or apple juice concentrate
1/4 C. brown sugar
2 t. cinnamon
3 C. oatmeal cereal squares (I used Quaker Oatmeal Squares)
2 C. pretzel sticks
1 1/2 C. whole almonds (mine were actually roasted almonds because I thought that sounded good)
1 C. craisins or raisins

Heat the oven to 300. Place the butter, juice concentrate, and sugar in a large, microwave safe bowl and microwave on high for 45 seconds to melt the butter. Stir in the cinnamon.

Spread the oatmeal squares, pretzels, and almonds in a single layer on a baking sheet. Toss the pieces with the melted butter mixture to coat. Bake the mix, stirring the pieces every 10 minutes, until the mixture is dry to the touch and the nuts are lightly toasted, about 30 minutes. Remove the pan from the oven, then stir in the dried fruit. Let the mix cool completely before storing it in an airtight container.

Natalie's Notes: I baked it for 30 minutes, but I wouldn't say it felt dry to the touch when I took it out. I had never made it before and I didn't want to burn it, so I just took it out after 30 minutes. I thought for sure that the pretzels and cereal were going to be soggy, but after it cooled off, they were dry and crunchy. And, I stored mine in a paper lunch sack so it would stay crunchy.