Kahlua Cookie Dip

Kahlua Cookie Dip

1/2 package of Oreo cookies, crushed
1 large container of Cool Whip
2-3 tablespoons Kahlua

Mix above ingredients and serve chilled with Pepperidge Farms Pirouette Rolled Wafer Cookies


Also good with Mint Oreos and Crème de Mint liquor

Raisin Pecan Oatmeal Cookies

Raisin Pecan Oatmeal Cookies

1 1/2 cups pecans

1/2 pound (2 sticks) unsalted butter, at room temperature

1 cup dark brown sugar, lightly packed

1 cup granulated sugar

2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon kosher salt

3 cups old-fashioned oatmeal

1 1/2 cups raisins

 

Preheat the oven to 350 degrees F.
Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

Chocolate Balls

Chocolate Balls

1 (18 1/4 oz.) box devil's food cake mix

1/2 cup vegetable oil

2 large eggs

Confectioners’ sugar

 

Preheat oven to 350 degrees.

Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.

Dust hands with confectioners' sugar and shape dough into 1-inch balls.

Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets and bake them at 375 degrees for 8-10 minutes or until center is just set.

Remove from pans after a minute and cool on wire racks.

East Cake Mix Cookies

   

 


1 (18 ounce) box package cake mix (any flavor)

¹⁄₃ cup vegetable oil or ¹⁄₃ cup canola oil

2 eggs

1 cup total - nuts (any additional ingredients) (optional) or raisins (any additional ingredients) (optional) or chocolate chips (any additional ingredients) (optional) or butterscotch chips (any additional ingredients) (optional)

 

 

Combine cake mix, oil and eggs. Mix well.
Add in extra ingredients (1 cup total).
Bake at 350 F for about 10 minutes.
Remove from oven and let cool on pan for several minutes before removing to rack to finish cooling.

Yields:  24-36 cookies

Mango-Lemon Drop Sunshine Puffs

1 package (3 oz) cream cheese, softened
1/3 cup powdered sugar
2 tablespoons lemon juice
1/8 teaspoon grated lemon peel
1 cup flaked coconut
1 can Pillsbury® Big & Buttery refrigerated crescent dinner rolls
2/3 cup Hershey's® premier white baking chips
1/3 cup Smucker's® Mango Jam or Sweet Orange Marmalade

Heat oven to 350 degrees F. In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in lemon juice on low speed. Stir in lemon peel and coconut until well mixed. Set aside.
Unroll crescent dough onto ungreased cookie sheet; separate into 4 rectangles. Firmly press perforations to seal. Cut each rectangle into 8 squares. Place 16 of the squares 2 inches apart on cookie sheet. Spoon heaping teaspoon of cream cheese mixture in center of each square. Top cream cheese mixture with remaining dough squares, placing each of the squares at an angle so points of the square hang over the middles of the sides of the bottom square to look like shape of the sun. Press edges of dough around cream cheese mixture to seal.
Bake 9 to 14 minutes or until light golden brown. Cool 5 minutes.
Meanwhile, in 1-quart saucepan over low heat, melt white chips and mango jam, stirring constantly, until melted and smooth. Spread glaze over rolls. Serve warm.