We only have a few more days of winter, at least according to the calendar. Mother Nature may have other plans, as we here in Kansas know all too well. In any case, today is Oreo Cookie Day! How will you enjoy these sweet treats? A favorite, of course, is a big glass of milk for dunking – or how about a large cup of coffee for dunking? That sounds good! 🙂
Not to put a damper on the day, but a friend on facebook mentioned that Nabisco is moving to Mexico and it made me so sad. I really hope our economy turns around to the point where they bring Nabisco and many other companies back to America, don’t you?
Through the years Nabisco has come up with SEVEN varieties of Oreo cookies:
- Oreo Chocolate
- Oreo Fudge Cremes
- Oreo Chocolate Birthday Cake Flavor Cremes
- Oreo Double Stuf Chocolate
- Oreo Lemon Cremes
- Oreo Double Stuf Golden
- Oreo Double Stuf Heads or Tails
There’s a perfect Oreo for every mood you find yourself in – and let’s face it, variety really IS the spice of life!
How about adding a few Oreos to your favorite brownie mix?
OREO BROWNIE TREATS (makes 24 brownies)
1 pkg. (19-21 oz) brownie mix (for a 9×13 pan)
15 Oreo Chocolate Cookies, coarsely chopped
Stir chopped cookies into batter. Prepare pan and pour batter in pan. Bake as directed on package.
Note: When baking in a glass baking dish instead of a metal pan, always reduce the oven temperature by 25 degrees.
8 g fat
2.5 g saturated fat
20 mg cholesterol
125 mg sodium
25 g carbohydrates
1 g fiber
16 g sugar
2 g protein
To lower the carbohydrates and sugar content, I use Pillsbury Sugar Free brownie mix – but it takes two boxes to make 9×13 size. Adding Oreo pieces does add a bit of sugar and carbohydrate back into the brownie, but it’s not enough per brownie to matter. 🙂 Now, if you sit and eat the whole 9×13 pan of brownies – remember you’re adding 15 cookies! Then you have to count them! 🙂