Total Time: 45 mins
Preparation Time: 30 mins
Cook Time: 15 mins
Ingredients
- 1 (16 1/2 ounce) package nestlã‰â® toll houseâ® refrigerated chocolate chip cookie bar dough
- 1 (16 ounce) container prepared white frosting, divided
- red food coloring
- 2 plastic sandwich bags (for food storage, quart size)
- frosty wonkaâ® nerdsâ®, various holiday sprinkles, sugars and or decorating gels
- miniature pretzel twists, broken for ornament hook (24 hooks are needed)
- 24 nestlã‰â® jingles, any flavor, unwrapped
Recipe
- 1 preheat oven to 350º f. grease 24 mini-muffin cups. place one square of cookie dough into each cup.
- 2 bake for 15 to 17 minutes or until golden brown. cool completely in pan(s) on wire rack. with tip of butter knife, remove cookie cups from muffin pan(s).
- 3 spoon half of frosting into plastic bag; seal. stir food coloring into remaining frosting in container until desired color is reached. fill other plastic bag with colored frosting; seal. cut 1/2-inch from corner of each bag. squeeze bags lightly to pipe frosting on top of each cookie cup to form rounded ornament shape. decorate with nerds, sprinkles, sugars and/or gels. place nestlé jingle on top of each. to adhere hook, use a small amount of icing.
- 4 make ahead tip:.
- 5 • cookie bases can be made ahead and stored covered at room temperature for up to a day.
- 6 frosty wonka® nerds® and nestlé® jingles are available mid-november through december.
Total Time: 30 mins
Preparation Time: 18 mins
Cook Time: 12 mins
Ingredients
- 1/2 lb unsalted butter
- 14 ounces soft brown sugar
- 2 eggs
- 12 ounces plain flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 5 fluid ounces buttermilk
- 1/4 lb walnuts, chopped
- 11 ounces raisins
- 6 ounces dried dates, chopped
Recipe
- 1 cream together the butter and sugar until light and fluffy.
- 2 add the eggs and beat well.
- 3 stir in the dry ingredients and the buttermilk, then the nuts and fruit.
- 4 drop spoonfuls greased baking sheets and bake at 375°f for 10-12 minutes.
- 5 cool on a wire cooling rack and store in an airtight tin.
Total Time: 43 mins
Preparation Time: 30 mins
Cook Time: 13 mins
Ingredients
- Servings: 10
- 1/4 cup creamy peanut butter
- 20 vanilla wafers
- 10 wooden popsicle sticks
- 4 ounces milk chocolate confectionary coating, chopped
- 1 teaspoon shortening
Recipe
- 1 spread peanut butter over the flat side of 10 vanilla wafers (about 1 teaspoon on each). top each with a popsicle stick and another vanilla wafer. place on wax paper-lined baking sheet and freeze for 7 minutes.
- 2 in a small microwave safe bowl, melt candy coating and shortening; stir until smooth.
- 3 dip cookie pops into melted chocolate, allowing excess to drip off. return pops to baking sheet.
- 4 decorate with m&m's miniature baking bits.
- 5 freeze for 5 to 6 miniutes or until chocolate is set.
- 6 store in an airtight container at room temperature.
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- Servings: 1
- 8 ounces fruit-flavored yogurt (we used strawberry because it was light in color)
- 1 pepperidge farm chocolate chunk cookies, any variety crumbled (we used the rialto's) or 4 -5 chocolate, raspberry rialto crumbled (we used the rialto's)
- blueberries (we used flash-frozen individual raspberries) or cut-up strawberries (we used flash-frozen individual raspberries) or raspberries (we used flash-frozen individual raspberries)
Recipe
- 1 spoon half the yogurt into dish.
- 2 top with half the crumbled cookie and half the berries.
- 3 top with remaining yogurt and berries.
- 4 sprinkle with remaining crumbled cookie.
Total Time: 39 mins
Preparation Time: 15 mins
Cook Time: 24 mins
Ingredients
- 1 (20 ounce) box duncan hines chewy fudge brownie mix
- 2 eggs
- 1/4 cup water
- 2/3 cup oil
- 1 2/3 cups oreo cookies, crushed
- 1 (12 ounce) container cream cheese frosting
Recipe
- 1 preheat oven to 350 degrees and grease bottom of 9x13 pan.
- 2 in bowl combine ingredients as directed on the back of the brownie mix box. add 1 cup crushed oreos. mix well.
- 3 pour in pan and bake 24-26 minutes or until done.
- 4 cool completely.
- 5 spread frosting (should only need 1/2 a can) over cake.
- 6 sprinkle remaining crushed oreos over top.
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
- 1 1/2 cups smart balance butter spread
- 1 cup artificial sweetener
- 1/4 cup egg beaters egg substitute
- 1 tablespoon egg beaters egg substitute
- 3 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
Recipe
- 1 blend smart balance, splenda and egg beaters until creamy.
- 2 gradually add flour and salt.
- 3 gently blend in vanilla.
- 4 refrigerate 45 minutes to one hour.
- 5 put dough in cookie press and press out cookies cookie sheet.
- 6 you can use other flavored extracts, lemon and almond are very good. at christmas i use sprinkles and colored sugar to decorate.
- 7 bake at 350° for 8 to 10 minutes.
Total Time: 2 hrs 40 mins
Preparation Time: 40 mins
Cook Time: 2 hrs
Ingredients
- Servings: 8
- 16 1/2 ounces dough
- 3/4 cup bittersweet chocolate chips, melted and cooled
- 1/4 cup flour
- 4 cups sorbet (assorted flavours) or 4 cups ice cream (assorted flavours)
- 3 tablespoons ice cream topping (minced crystallized ginger, oreo crumbles, nuts, etc)
Recipe
- 1 preheat oven to 350°f coat baking sheets with cooking spray. on medium speed, beat dough with melted chips, flour and if desired, toping until combined.
- 2 divide into 16 pieces, about 2 tbs each. arrange on baking sheets about 3" apart. flatten into 2" rounds.
- 3 bake 8-10 minutes or until set. cool on pans for 5 minutes. transfer to racks. cool completely.
- 4 optional: coat cookie with melted chocolate, peanut butter, etc.
- 5 spread 1/2 c sorbet or ice cream flat side of half of cookies. top with another cookie. press gently together.
- 6 optional: roll in toppings to coat sides.
- 7 wrap individually. freeze until set. (i recommend several hours to overnight).
