Cookies and Candy Recipes

 

Cookies, Bars, and Brownies

 

Autumn Spice Cookies
1 pkg. SNICKERDOODLE COOKIE MIX, prepared

½ c. butter/margarine

1 egg

¼ c. flour

1 c. of apple juice

1 pkg. HOT SPICED CIDER/WINE MIX

 

Prepare SNICKERDOODLE COOKIE MIX as directed. Add additional flour. Roll into balls as directed, and then dip into apple juice. Roll into dry HOT SPICED CIDER/WINE MIX. Arrange on ungreased baking sheet and bake for 16-19 minutes or until light brown.  Makes 2 dozen cookies. You will not use the cinnamon mixture included in the Snickerdoodle package for this recipe.

By Roberta Whalen

 

 

Sugar and Spice Twists

1 pkg. SUGAR COOKIES MIX, prepared

1 c. butter, softened

1 tsp. vanilla

1 egg

1 pkg. HOT SPICED CIDER/WINE MIX

 

Prepare SUGAR COOKIES MIX as directed. Roll out onto large surface. Sprinkle top with 1 pkg. of HOT SPICED CIDER/WINE MIX. Using a knife or pizza cutter, cut into 1/2 inch strips. Carefully twist the strips and place on greased baking sheet. You may need a second baking sheet to hold all twists. Bake at 350 for 10-15 minutes or until slightly golden. These are great with a cup of hot cider or tea.

By Roberta Whalen

 

Wonderful Sandwich Cookies

1 (18.5 oz.) box cake mix (spice, carrot, lemon, strawberry, chocolate, or vanilla)
2 eggs
1/3 c. vegetable oil

Filling:

Mix up your choice of one of the following mixes depending on which cake mix you used:

CARROT RAISIN CHEESECAKE SPREAD, omitting the shredded carrots

1 (8 oz.) pkg. cream cheese, softened

CHOCOLATE CHIP CHEESECAKE DIP

1 (8 oz.) pkg. cream cheese, softened

6 T. butter, softened

½ tsp. vanilla

LEMON FRUIT DIP

1 (8 oz.) pkg. cream cheese, softened

1 c. thawed Cool Whip

STRAWBERRY LEMONADE DIP/PIE

1 (8 oz.) pkg. cream cheese, softened

1 cup thawed Cool Whip

Mix cake mix, eggs, and vegetable oil together. Preheat oven to 325 degrees. Use a 2″ scoop (I use an ice cream scoop) and place 6 scoops evenly on a baking sheet lined with parchment paper. Use the bottom of a glass to gently press down each scoop. Bake for approximately 10 minutes. Cool on pan for about 4 minutes, and then remove to cooling rack.   Repeat until all of cake/cookie mixture is gone.  After your cookies cool, spread a generous amount of the filling spread on a cookie and place another cookie on top, gently pushing down. Continue until all the cookies are filled. You will get a dozen very tasty sandwich cookies with this recipe.

By Cynthia Rodriguez

 

Fudge Sandwich Cookies

1 pkg. 5 MINUTE MICROWAVABLE CHOCOLATE FUDGE, prepared

¼ c. milk

½ c. butter/margarine cut in pieces

1 tsp. vanilla

1 pkg. SUGAR COOKIE MIX

1 c. butter, softened

1 tsp. vanilla

1 egg

 

Prepare 5 MINUTE MICROWAVABLE CHOCOLATE FUDGE as directed. When cool enough to work with, drop onto wax paper. With a rolling pin, roll out thin. Using a cookie cutter, cut out fudge shapes and set aside. Preheat oven to 400.  Prepare SUGAR COOKIE MIX and roll out.  Cut with same shape cutters as you used for fudge cut outs. Place sugar cookie cut outs on ungreased baking sheet and bake for 6-7 minutes. When cool, put the sandwich cookies together using 2 sugar cookies and one thin piece of fudge cut out. Voila’, fudge filled sandwich cookies.

By Roberta Whalen

Summertime Key Lime Pie or Lemon Cookies


1 pkg. SNICKERDOODLE COOKIE MIX, prepared

½ c. butter/margarine

1 egg

1 pkg. KEY LIME PIE OR LEMONADE PIE MIX

Prepare SNICKERDOODLE COOKIE MIX according to package and instead of rolling into cinnamon as directed, roll into KEY LIME PIE OR LEMONADE PIE MIX before baking. You will not use the cinnamon mixture included in the Snickerdoodle package for this recipe.  Arrange on ungreased baking sheet and bake for 16-19 minutes until light tan.  Makes 2 dozen cookies. Can also be used with the sugar free varieties of all these mixes.

By Roberta Whalen
Sunshine Cookies

1 pkg. SNICKERDOODLE COOKIE MIX, prepared

½ c. butter/margarine

1 egg
Lemon Glaze:

1 c. LEMON FRUIT DIP (or can substitute powdered sugar)

2 T. lemon juice

yellow food coloring if you want a deeper color

Orange Glaze:

1 c. powdered sugar

2 T. DREAMSICLE PIE MIX

2 T. orange juice

orange food coloring for a deeper color

Prepare SNICKERDOODLE COOKIE MIX as directed, but do not dip into cinnamon/sugar before baking. You will not use the cinnamon mixture included in the Snickerdoodle package for this recipe.  Arrange on ungreased baking sheet and bake for 16-19 minutes until light tan. Let cool and semi-harden. Meanwhile make the glazes.

Mix ingredients of each glaze.  Dip half the cookie in the lemon glaze and set on wax paper to dry. When the glaze is dry, go back and dip the other side of the cookie in the orange glaze.  Makes 2 dozen cookies.

By Roberta Whalen

 

Chocolate-Lemon Cookies
1 pkg. SUGAR COOKIE MIX, prepared

1 c. butter, softened

1 tsp. vanilla

1 egg

OR

1 pkg. SNICKERDOODLE COOKIE MIX, prepared

½ c. butter/margarine

1 egg

½ pkg. LEMONADE PIE MIX

zest of 1 lemon.

½ (12 oz.) pkg. chocolate chips

splash of heavy cream

Prepare pkg. of SUGAR COOKIE MIX OR SNICKERDOODLE COOKIE MIX and add in LEMONADE PIE MIX and the lemon zest to the dough. If you use the SNICKERDOODLE MIX, you will not use the cinnamon mixture included in the package for this recipe.  Roll into a 2 inch diameter log, wrap in plastic wrap or wax paper and refrigerate for 1 hour. Remove and slice into approximately 1/4 inch discs. Bake as directed on cookie mix package. Cool. In a double boiler, melt chocolate chips with a splash of heavy cream until smooth. Dip cooled cookies half way in melted chocolate and let dry.

By Kista Taylor

 

Strawberries and Cream Cookies


½ c. butter or butter flavored shortening, softened

Note:  shortening makes for a puffy cookie; butter makes for a flatter cookie
1 egg

1 tsp. vanilla

¾ c. sugar

2/3 c. STRAWBERRY LEMONADE DIP/PIE MIX
½ tsp. baking soda
½ tsp. baking powder

8 oz. flour
1 c. vanilla chips
1 tsp. to 1 T. water (if needed)
In a large bowl, beat butter until creamy. Add egg and vanilla and whip until well blended and smooth. Cream in sugar and STRAWBERRY LEMONADE DIP/PIE MIX. Add baking powder, baking soda and flour and mix until blended. Then add vanilla chips. Mixture will resemble pie crust crumbles, but if you can form it into a ball, it doesn’t need the added water. If it is too dry to form a ball, add 1 tsp. of water at a time until able to roll into ball. Drop by T.. onto greased cookie sheet about 3 inches apart.  Bake at 375º for 8 to 10 minutes. Take them out just as they start to turn brown on edges. Transfer to a cooling rack. Makes about 2 ½ dozen.

By Sheela Terry

 

Dessert Crudités’

1 pkg. GRANDMA’S POUND CAKE MIX, prepared

1 c. margarine, softened

1 c. sour cream

6 eggs

1 pkg. of your choice of TGC’s sweet dip mixes, prepared

 

Prepare and bake GRANDMA’S POUND CAKE MIX as directed. When cake is cool, slice into thin slices. Place slices on a baking sheet and broil in the oven for approximately 1 minute or until slightly toasted. When cooled, top with any of our prepared sweet dip mixes as a bite size dessert or even as a great way to sample the pound cake and sweet dips in one.

By Roberta Whalen

 

 

Pumpkin Chip Cookies


1 pkg. PUMPKIN BREAD MIX, prepared

1 (8 oz.) can pumpkin

2 eggs

½ c. oil

1/3 c. water

1 pkg. CHOCOLATE CHIP CHEESECAKE DIP

½ – ¾ c. flour

 

Prepare PUMPKIN BREAD MIX as directed. Add in CHOCOLATE  CHIP CHEESECAKE DIP and flour to the dough. Mix until batter is thick and can be spooned onto baking sheet.  Drop by T. onto greased baking sheet and bake at 350 for 15-20 minutes or until golden brown and spongy. This will be a cakey-style cookie that stays in its drop cookie shape.

By Roberta Whalen

Pumpkin Pie Chocolate Chip Cookies

1 pkg. GRANDMA’S PUMPKIN PIE MIX
½ c. dark brown sugar, packed
1 c. butter/margarine, softened
1 egg
1 tsp. vanilla

1 c. canned pumpkin
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. chocolate chips

Nuts (optional)

 

Cream together the first 3 ingredients. Add in the egg, vanilla, and pumpkin. Then add the flour, baking powder and baking soda. Mix well and fold in chocolate chips (chopped nuts optional). Drop by small rounded teaspoonfuls onto greased cookie sheets. Bake at 350 for 10-12 minutes. Makes 4-5 dozen.

By Roberta Whalen

Samoa-Style Cookies

1 pkg. SUGAR COOKIE MIX, prepared

1 c. butter, softened

1 tsp. coconut flavoring (instead of vanilla)

1 egg

½ c. mini caramel bits

½ c. mini chocolate chips

Mix SUGAR COOKIE MIX according to directions, using coconut flavoring instead of vanilla. Add caramel bits and chocolate chips into the mixture. Drop by spoonful onto ungreased baking sheet and bake at 400 for 6-7 minutes.

By Danette Robbins

 

Oatmeal Crisp Cookies
1 pkg. FRUIT CRISP MIX

1 stick butter, melted

 

Mix together pkg. of FRUIT CRISP MIX and melted butter. Drop by tsp. onto foil lined baking sheet. Bake at 350 for about 13-15 minutes. Careful not to burn. Lift foil and let cookies cool on foil. They are like the old fashioned oatmeal lace cookies! These spread out 2-3 times the size of the dough ball so you can only put about 12 on a baking sheet.

By Sherry Sewell

 

Trail Mix Cookies

 

1 pkg. OATMEAL RAISIN SPICE COOKIES, prepared

¾ c. butter/margarine, melted

1 egg, slightly beaten

1 tsp. vanilla

¼ c. shredded coconut

¼ chopped peanuts

¼ c. dried cranberries

1 egg

½ stick margarine, melted

 

Prepare OATMEAL RAISIN SPICE COOKIES as directed. Add shredded coconut, chopped peanuts, and dried cranberries. Then add egg and melted margarine. Drop onto greased baking sheet and bake at 350 for 10 minutes or until done.  Cool on baking sheet.

Makes approximately 3 dozen cookies.

By Roberta Whalen

 

Pecan Praline Cookies

1 pkg. SUGAR COOKIE MIX, prepared

1 c. butter, softened

1 tsp. vanilla

1 egg

1 pkg. CARAMEL APPLE DIP

1 pkg. HONEY ROASTED PECANS, chopped

 

Prepare SUGAR COOKIE MIX as directed, set aside. Empty the CARAMEL APPLE DIP MIX into a bowl and set aside. Chop up HONEY ROASTED PECANS. Roll the cookie dough into 1 inch balls, then roll the balls in the CARAMEL APPLE DIP MIX, and then roll them into the HONEY ROASTED PECANS. Place on a greased baking sheet and bake at 400 for 6-7 minutes. Let cool completely before eating.

By Roberta Whalen

 

Minty Surprise Cookies

1 pkg. SUGAR COOKIES MIX, prepared

1 c. butter, softened

1 tsp. vanilla

1 egg

Andes candied mints, cut in half

 

Prepare SUGAR COOKIES MIX as directed. Form dough into 1 inch balls.  Open ball enough to place half of a mint inside and roll the dough around the mint. Place on greased baking sheet, and bake at 400 degrees for 6-7 minutes or until done.

By Roberta Whalen

 

Key Lime Cheesecake Bites

1 pkg. KEY LIME PIE MIX, prepared

1 (16 oz.) pkg. cream cheese, softened

1 (8 oz.) carton Cool Whip, thawed

graham cracker crumbs

 

Prepare KEY LIME PIE MIX as directed. Place in a covered bowl and freeze overnight. Remove and scoop out small balls with a melon baller or Tablespoon. Roll into the graham cracker crumbs and place on a lined baking sheet. Refreeze until ready to serve. Remove about 10-15 minutes before serving.

By Roberta Whalen

 

 

Jam-Filled Thumbprints

1 pkg. SUGAR COOKIES MIX, prepared

1 c. butter, softened

1 tsp. vanilla

1 egg

1 pkg. BANANA NUT CHEESECAKE SPREAD

your choice of jelly, jam or preserves

 

Mix SUGAR COOKIES MIX as directed. Place BANANA NUT CHEESECAKE SPREAD in a small bowl. Roll dough into 1 inch balls and then roll into BANANA NUT CHEESECAKE SPREAD. Place on an ungreased baking sheet. Make a well in the center of each cookie ball with your thumb or back of a small spoon. Fill half way with your choice of jelly, jam or preserves. Bake at 400 degrees fro 6-7 minutes or until edges appear golden brown.

By Kista Taylor

 

Flavored Smores

1 pkg. PEANUT BUTTER PIE

1 (8 oz.) jar marshmallow crème, instead of cream cheese

1 tsp. vanilla

1 (8 oz.) carton Cool Whip, thawed

OR

1 pkg. STRAWBERRY LEMONADE DIP/PIE

1 (8 oz.) jar marshmallow crème, instead of cream cheese

1 (8 oz.) carton Cool Whip, thawed

OR

1 pkg. CARAMEL APPLE DIP

1 (8 oz.) jar marshmallow crème, instead of cream cheese

1 T. vanilla

chocolate graham crackers

One of the following:

chocolate bars if using PEANUT BUTTER PIE

fresh strawberries, sliced, if using STRAWBERRY LEMONADE DIP/PIE

green apples, sliced, if using CARAMEL APPLE DIP

Prepare the PEANUT BUTTER PIE, STRAWBERRY LEMONADE DIP/PIE, OR CARAMEL APPLE DIP with marshmallow crème instead of cream cheese. Spread on a chocolate graham cracker, top with either a piece of a chocolate bar, a slice of fresh strawberry, or a slice of green apple, and top with another graham cracker. Place on a microwavable safe dish and microwave for 15 seconds to melt chocolate.

By Roberta Whalen

 

 

Chocolate Covered Smores

½ c. whipping cream plus a few more drops as needed

¼ c. any flavor HOT CHOCOLATE MIX

1 (12 oz.) bag chocolate chips

1 (8 oz.) jar marshmallow crème

graham crackers

 

In a double boiler, mix together ½ cup cream and HOT CHOCOLATE MIX until dissolved. Add in chocolate chips and stir until melted. Add a few drops of cream as needed to develop a creamy melted dipping chocolate. Spread 2 Tbsp. of marshmallow crème onto a graham cracker, top with another graham cracker, and dip halfway into the chocolate. Place in the fridge to let the chocolate set.

By Roberta Whalen

 

Cyclopes Squares

1 pkg. SPICED APPLE CAKE MIX, prepared, but without the apples

3 eggs

1½ c. oil or applesauce

1 tsp. vanilla

1 (21 oz.) can peach, plum, or pear halves, drained and patted dry

¼ c. sugar

1 T. cinnamon

Prepare SPICED APPLE CAKE MIX as directed, but without the apples. Pour into a greased 9×13 pan and set aside. Carefully arrange fruit onto cake mix. Bake at 350 for 40 minutes or until done in the center. Let cool and cut into squares. Sprinkle with the cinnamon/sugar mixture before serving.

By Roberta Whalen

 

Pumpkin Smores Squares

1 pkg. 5 MINUTE MICROWAVABLE CHOCOLATE FUDGE

¼ c. milk

½ c. butter/margarine, cut into pieces

1 tsp. vanilla

graham crackers

1 GRANDMA’S PUMPKIN PIE/CHEESECAKE MIX

1 (16 oz.) cream cheese, softened

½ tsp. vanilla

2 eggs

½ c. pumpkin

(8 oz.) cream cheese

1 c. marshmallow crème

 

This is a little off the beaten path, but give it a try. Prepare the 5 MINUTE MICROWAVABLE CHOCOLATE FUDGE and spread out into a 9×9 plastic wrap lined baking dish.  Let set for 5 minutes. Remove the fudge by lifting up the plastic wrap. Now line the same dish with graham crackers on the bottom.  Invert the fudge back into the dish and remove the plastic wrap (which should now be on top). Meanwhile, prepare the Pumpkin Cheesecake using GRANDMA’S PUMPKIN PIE/CHEESECAKE MIX.  Spread this onto the fudge.  Now, mix together 1 (8 oz.) cream cheese and 1 c. of the marshmallow crème and spread on the pumpkin cheesecake.  Finally, top with another layer of graham crackers.  Chill and let set at least 2 hours in fridge.  Remove and cut into squares.

By Roberta Whalen

 

 

Apple Pie Bars

1 pkg. SUGAR COOKIES MIX, prepared

1 c. butter, softened

1 tsp. vanilla

1 egg

2 fresh thinly sliced apples tossed in cinnamon

or

1 (29 oz.) can apple pie filling

1 pkg. FRUIT CRISP MIX

¼ c. margarine, melted

Prepare SUGAR COOKIES MIX. Spread on the bottom of a greased 11×13 or larger baking pan. Blind bake for 5 minutes at 350. Remove from oven and top with either fresh thinly apples or apple pie filling. Then prepare FRUIT CRISP MIX and sprinkle that on top. Put back in oven and bake for 30 minutes. Cool and cut into squares.

By Roberta Whalen

 

Raspberry Lemon Bars

1 pkg. SUGAR COOKIES MIX, prepared

1 c. butter, softened

1 tsp. vanilla

1 egg

1 (10 oz.) bag frozen raspberries

1 pkg. LEMON FRUIT DIP

1 (12 oz.) jar of raspberry preserves

1 (1 oz.) pkg. non-flavored gelatin

 

Prepare SUGAR COOKIES MIX and press down into a greased 9×13 baking dish. Bake at 350 until done. In a medium sauce pan combine frozen raspberries, LEMON FRUIT DIP, raspberry preserves and non-flavored gelatin. When everything is melted and combined, pour over the sugar cookie crust and refrigerate for 2-4 hours until set up. Remove and cut into bars or squares.

By Roberta Whalen

 

Banana Berry Bliss Bars
1 pkg. BANANA NUT BREAD, prepared

2 eggs

1 stick margarine, softened

1 tsp. vanilla

3 mashed ripe bananas

1 mashed banana or ½ c. applesauce

¾ c. dried cranberries

cream cheese frosting, prepared in a can

¼ -1/2 cup dried cranberries, roughly chopped

 

Prepare NANA’S BANANA NUT BREAD as directed. Add in 1 extra mashed banana or ½ c. of applesauce for extra moistness. In a food processor, chop up ¾ c. of dried cranberries. Fold into the batter. Spread the batter in a greased baking pan (the largest you have-13×9 or a bit larger). You want the bars to be pretty thin. Bake at 375 for 30-40 minutes or until done in the center. Let cool, then frost with a cream cheese frosting and top with more dried cranberries roughly chopped with a knife. Cut into wedges for visual interest.

By Roberta Whalen

 

 

Chunky Monkey Peanut Butter Bars

1 pkg. 5 MINUTE MICROWAVABLE PEANUT BUTTER FUDGE, prepared

3 T. milk

6 T. butter/margarine, cut in pieces

½ c. chopped peanuts

1-2 bananas, sliced

1 c. chocolate chips

3 T. heavy cream

 

Prepare 5 MINUTE MICROWAVABLE PEANUT BUTTER FUDGE with chopped peanuts. Microwave on high for 2 minutes.  Stir vigorously. Spread into a 9” baking dish. Layer banana slices evenly on top of fudge.  In a double boiler, melt chocolate chips with 3 T. of heavy cream. When melted, pour over the top of the bananas and fudge. Refrigerate and let set. Remove and cut into bars.

By Roberta Whalen

 

 

Peanut Butter Caramel Bars

1 pkg. 5 MINUTE MICROWAVABLE PEANUT BUTTER FUDGE, prepared

3 T. milk

6 T. butter/margarine, cut in pieces

¾ c. chopped peanuts

1 c. of caramel sauce from a jar

1 (12 oz.) bag chocolate chips

¼ – ½ c. heavy cream

 

PREPARE 5 MINUTE MICROWAVABLE PEANUT BUTTER FUDGE as directed. Spread in 9×9 pan. Cover with chopped peanuts and top with caramel sauce.  Melt chocolate chips with heavy cream in a double boiler, stirring until smooth.  Top caramel sauce with melted chocolate and chill for at least 1 hour. Cut into bars.

By Kista Taylor

 

 

Caramel Pecan Cookie Bars

1 pkg. CARAMEL PECAN PIE MIX, prepared without a pie shell

2 eggs, beaten

2 T. milk

½ c. margarine, melted

1 tsp. vanilla

1 c. mini chocolate chips

½ c. shredded coconut

1 pkg. SUGAR COOKIES MIX

1 c. butter, softened

1 tsp. vanilla

1 egg

chopped peanuts (optional)

 

Prepare CARAMEL PECAN PIE MIX as directed, and add mini chocolate chips and shredded coconut. Do not pour into a pie shell. Set aside. Prepare SUGAR COOKIES MIX and spread out in the bottom of a greased 9×13 baking dish. Pour the pie mixture over the top. Sprinkle with chopped peanuts (optional). Bake at 350 for 40-45 minutes on top rack. Let cool and cut into bars.

By Roberta Whalen

Whatchacallit Cookie Bars

1 pkg. SNICKERDOODLE COOKIE MIX, prepared

½ c. butter/margarine

1 egg

¼ c. chopped peanuts

1 dozen Rolos (choc. covered caramels) cut into quarters

½ c. shredded coconut

½ c. chocolate chips

 

Prepare SNICKERDOODLE COOKIE MIX as directed and spread into a 9×11 cake pan. Top with chopped peanuts, Rolo quarters, shredded coconut, and chocolate chips. Bake at 350 for 30 minutes or until golden. Let cool and cut into bars. Similar to a 7 layer bar, but much easier.  You will not use the cinnamon mixture included in the Snickerdoodle package for this recipe.

By Roberta Whalen

 

Ultimate Granola Bars

1 pkg. OATMEAL RAISIN SPICE COOKIES, prepared

¾ c. butter/margarine, melted

1 egg, slightly beaten

1 tsp. vanilla

½ c. rice crispies

½ c. light corn syrup

¼ c. mini peanut butter chips

 

Prepare OATMEAL RAISIN SPICE COOKIES as directed. Add in rice crispies, corn syrup, and mini peanut butter chips. Spread into a greased, 9×13 bar pan. Bake at 350 for 20 minutes or until golden. Remove from oven and let harden for 45 minutes. Cut into bars.

By Roberta Whalen

 

 

Cranberry Pecan Granola Bars

1 pkg. FRUIT CRISP MIX

½ c. dried cranberries

¼ c. chopped pecans

¼ c. wheat germ or grape nuts cereal

¼ c. margarine, melted

¼ c. honey

¼ c. corn syrup

 

In a large bowl, add FRUIT CRISP MIX, dried cranberries, chopped pecans and wheat germ or grape nuts cereal. Mix in butter, honey and corn syrup. Spread into a greased and wax paper lined 9×9 baking dish and bake at 350 for 30 minutes. Let cool, but cut into bars while still warm. This can be adapted with any variety of ingredients (chocolate chips, peanut butter, peanuts, dried cherries, etc)

By Kista Taylor

 

Black and White Brownie Bars

1 pkg. SNICKERDOODLE COOKIE MIX, prepared

½ c. butter/margarine

1 egg

1 (20 oz.) pkg. brownie mix

 

Prepare SNICKERDOODLE COOKIE MIX and spread into greased 9×13 pan. Prepare brownie mix batter and spread on top. Bake at 350 for 30- 40 minutes or until done in center. Let cool and cut into squares. A double decker bar that will satisfy the brownie and cookie lover in anyone!  You will not use the cinnamon mixture included in the Snickerdoodle package for this recipe.

By Roberta Whalen

 

 

Caramel Nut Brownies

1 (13 oz.) pkg. brownie mix

1 pkg. CARAMEL APPLE DIP, dry

16 Rolo candies, cut into quarters

1 small pkg. PRALINE FROSTED PECANS, chopped

 

Prepare brownie mix as directed  on box and add in ½ pkg. of the CARAMEL APPLE DIP. Spread into greased 9×9 pan. Sprinkle the remaining CARAMEL APPLE DIP over the top, then top with the Rolo candies and the PRALINE FROSTED PECANS. Bake as directed on brownie box until done.

By Roberta Whalen

 

 

Cheesecake Brownies
1 (20 oz.) pkg. brownie mix, prepared

CHEESECAKE MIX, prepared

4 (8 oz.) blocks cream cheese

4 eggs

1 cup sour cream

1 T. vanilla

 

Double the fun with this luscious recipe. Prepare brownie batter and spread in a greased 9×13 pan. Prepare CHEESECAKE MIX and drop cheesecake batter by spoonfuls every 2 inches on top of brownie batter. Take a butter knife and gently drag it through the drops of cheesecake to create a teardrop effect. This spreads the cheesecake slightly on the top of the brownie without mixing it in. Bake as directed on the brownie package.

(You will not use all the cheesecake batter. Make a small cheesecake or mini cheesecake with the rest.)

By Roberta Whalen

Chocolate Chip Truffle Brownie Bites
1 pkg. CHOCOLATE CHIP CHEESECAKE DIP

1 (8 oz.) cream cheese, softened

6 T. butter, softened

½ tsp. vanilla

OR

CHOCOLATE PECAN CHEESECAKE SPREAD

1 (8 oz.) cream cheese, softened

¼ cup margarine, softened

1 tsp. vanilla

OR

PEANUT BUTTER PIE, prepared

1 (8 oz.) cream cheese, softened

1 tsp. vanilla

1 (8 oz.) carton Cool Whip, thawed

1 (13 oz.) box brownies, prepared as directed

whipped cream

chopped nuts of your choice

cherries

 

Prepare CHOCOLATE CHIP CHEESECAKE DIP, CHOCOLATE PECAN CHEESECAKE SPREAD OR PEANUT BUTTER PIE as directed, set aside in the fridge. Mix brownies as directed. Pour brownies into greased mini muffin pans. Bake at 325 for 10-15 minutes. Remove the pan from the oven and while the brownies are still warm, use back of a spoon or the underside of a teaspoon measuring tool and press down into the center of the brownie to form a small hole. When cooled, fill your brownie cups with your choice of cheesecake mixture using a spoon, pastry bag, or plastic sandwich bag with the corner snipped to pipe out. Top with a dash of whipped cream, chopped nuts and a cherry if you wish. These mini bites are delectable!

By Roberta Whalen

Creamy Apple Baklava Swirls
1 (8 count) can of refrigerated crescent rolls

1 pkg. CARAMEL APPLE DIP, prepared

1 (8 oz.) cream cheese, softened

1 T. vanilla

1½ c. APPLE BAKLAVA MIX

 

Unwrap and unroll crescent rolls. On a greased baking sheet, push together the perforations to make one big sheet of crescent roll. Prepare CARAMEL APPLE DIP as directed. Spread onto the crescent sheet. Sprinkle with APPLE BAKLAVA MIX. Roll up the crescent from the longest side, in a tight roll. Place in the fridge for 30 minutes. Remove and cut into ¼ inch slices. Place 1 inch apart on a greased baking sheet and bake at 350 for 10-15 minutes or until golden brown.

By Roberta Whalen

 

 

Candy (Fudge, Truffles, Etc)

 

Reese’s Pieces Fudge
1 pkg. 5 MINUTE MICROWAVABLE PEANUT BUTTER FUDGE, prepared

3 T. milk

6 T. butter/margarine, cut into pieces

1 pkg. 5 MINUTE MICROWAVABLE CHOCOLATE FUDGE, prepared

¼ c. milk

½ c. butter/margarine

1 tsp. vanilla

2 (3.5 oz.) bags Reese’s Pieces

 

Prepare 5 MINUTE MICROWAVABLE PEANUT BUTTER FUDGE as directed. Then prepare 5 MINUTE MICROWAVABLE CHOCOLATE FUDGE as directed. Spread one of the fudge mixtures in 9×9 inch pan. Top with a small bag of Reese’s Pieces, then spread the other fudge mix on top and sprinkle with more Reese’s pieces. Cool and cut into squares.

Tip: Before spreading any of the fudge mixes in the pan, line with plastic wrap or wax paper for easy removal and no sticking to the bottom of your pan.

By Roberta Whalen

 

 

Peanut Butter Chocolate Chip Fudge
1 pkg. CHOCOLATE CHIP CHEESECAKE DIP

1 pkg. 5 MINUTE MICROWAVABLE PEANUT BUTTER FUDGE

4 T. milk (instead of 3)

6 T. butter/margarine, cut in pieces

 

Mix together pkg. of CHOCOLATE CHIP CHEESECAKE DIP and  pkg. of 5 MINUTE MICROWAVABLE PEANUT BUTTER FUDGE. Prepare as directed on PEANUT BUTTER FUDGE package, but add 4 Tbsp. of milk. Microwave on high for 2 minutes.  Stir vigorously.  Pour into 9×9 pan and cool.

By Kista Taylor

 

 

Peanut Butter Cups
1 pkg. 5 MINUTE MICROWAVABLE CHOCOLATE FUDGE, prepared

¼ c. milk

½ c. butter/margarine

1 tsp. vanilla

1 pkg. PEANUT BUTTER PIE MIX

¾ c. corn syrup

 

Prepare 5 MINUTE MICROWAVABLE CHOCOLATE FUDGE.  Also mix together PEANUT BUTTER PIE MIX with ¾ c. corn syrup. Line your muffin or mini muffin pans with foil cupcake liners or plastic wrap. Place a dollop of 5 minute chocolate fudge in each and press down or mold into the pan to make a well. Place a spoonful of PEANUT BUTTER PIE MIX in the center and chill a bit. Then top with another spoon of fudge to cover the top to make your own homemade peanut butter cups.

By Roberta Whalen

 

 

Oreo Truffles
1 pkg. 5 MINUTE MICROWAVABLE CHOCOLATE FUDGE, prepared

¼ c. milk

½ c. butter/margarine, cut into pieces

1 tsp. vanilla

1 cup Oreo cookie crumbs (found in a box in the baking section)

 

Prepare 5 MINUTE MICROWAVABLE CHOCOLATE FUDGE as directed. Remove from microwave. When cool enough to handle, roll into 1 inch balls and refrigerate for 1 hour. Remove and roll into cookie crumbs to coat.

By Roberta Whalen

 

Ultimate Chocolate Truffles
1 pkg. 5 MINUTE MICROWAVABLE CHOCOLATE FUDGE, prepared

¼ c. milk

½ c. butter/margarine, cut into pieces

1 tsp. vanilla

Your choice of any or all of the following: coconut, cocoa powder, mini chips, chocolate sprinkles, chopped nuts, cookie crumbs

melted chocolate (white or dark)

 

These treats will impress your family/friends and make a great gift for the holidays. Prepare 5 MINUTE MICROWAVABLE CHOCOLATE FUDGE as directed. Chill in fridge at least 1 hour, uncovered. Scoop out a small amount of fudge with a melon baller or small spoon and shape into about a half inch ball. Roll the ball in your choice of toppings. You can also dip these into melted chocolate (white or dark) and let set for an added coating and special look.

These can be boxed in candy boxes and candy foil cups found at the craft store or can be put on a small lollipop stick!

By Roberta Whalen

 

Mini Chocolate Turnovers

1 pkg. 5 MINUTE MICROWAVABLE CHOCOLATE FUDGE MIX, prepared

¼ c. milk

½ c. butter/margarine
puff pastry dough

egg wash:

1 egg

2 tsp. water
powdered sugar

chocolate chips or nuts, optional

 

Prepare 5 MINUTE MICROWAVABLE CHOCOLATE FUDGE MIX as directed in microwave, set aside. Using frozen puff pastry dough, roll out a sheet and cut into small 3×3” squares. Place 1 tsp. of fudge on pastry square and fold over into a triangle. Place squares on a parchment lined cookie sheet. Use a bit of water on your finger to seal the edges.  Mix 1 egg with  water to make an egg wash.  Using a pastry brush, brush egg wash over the top of the turnovers. Bake at 350 for 20 minutes or until golden brown. Dust with powdered sugar and serve warm. You can add chocolate chips or nuts to the fudge as an option.

By Roberta Whalen

 

 

Peanut Butter Balls
1 pkg. 5 MINUTE MICROWAVABLABLE PEANUT BUTTER FUDGE, prepared

3 T. milk

6 T. butter/margarine, cut into pieces

1 (12 oz.) bag of chocolate chips, melted

¼ – ½ c. heavy cream

coconut or chopped nuts

 

Prepare 5 MINUTE MICROWAVABLE PEANUT BUTTER FUDGE as directed and then roll into 1 inch balls. Let set. Meanwhile, melt chocolate chips with heavy cream over a double boiler. Stir until smooth. With a toothpick, pick up peanut butter ball and dip into chocolate. Let set in fridge for at least 1 hour.
You can also dip into additional coatings such as coconut or chopped nuts right after you dip in chocolate.

By Roberta Whalen

 

 

Ultimate Covered Strawberries
1 pkg. 5 MINUTE MICROWAVABLE PEANUT BUTTER FUDGE, prepared

3 T. milk

6 T. butter/margarine, cut into pieces

fresh strawberries

melted chocolate (from chocolate chips or bark)

favorite treats, such as cookie crumbles, chopped nuts, sprinkles, or coconut

 

Who doesn’t love a chocolate covered strawberry? Prepare 5 MINUTE MICROWAVABLE PEANUT BUTTER FUDGE as directed. When done in microwave, gently mold around a fresh strawberry. Dip into melted chocolate and then dip into any favorite treat, such as cookie crumbles, chopped nuts, sprinkles, or coconut.

By Roberta Whalen

 

5 Minute Fudge Wreath
2 pkgs. 5 MINUTE MICROWAVABLE CHOCOLATE FUDGE, prepared

¼ c. milk

½ c. butter/margarine, cut into pieces

1 tsp. vanilla

½ c. chopped walnuts

chopped maraschino cherries

mint leaves

 

Prepare 5 MINUTE MICROWAVE CHOCOLATE FUDGE as directed. Remove and add chopped walnuts. Mix together, working quickly. Using an 8 or 9 inch round cake pan lined with plastic wrap or wax paper, wrap a small can or glass in plastic wrap and put it in the center. Spread the fudge around the can and refrigerate for about ½ hour. Invert the fudge onto a plate, remove the can from the center and lift off the plastic or wax paper. Decorate with chopped maraschino cherries and mint leaves to make berry and holly decorations. This can be wrapped up to make a special gift.

By Kista Taylor