Red Velvet Cookies

INGREDIENTS

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/3 cup unsweetened cocoa
• 1/4 cup butter or margarine, softened
• 1/4 cup sour cream
• 1 tablespoon red food color
• 1 egg
• 3/4 to 1 cup cream cheese frosting
• 1/4 cup chopped nuts

DIRECTIONS

1. Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
2. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
4. Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Chocolate-Mallow Cookies

Thanks Betty Crocker!

Cookies

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/3 cup unsweetened baking cocoa
• 2 tablespoons Gold Medal® all-purpose flour
• 1/3 cup sour cream
• 1/4 cup butter or margarine, softened
• 1 teaspoon vanilla
• 1 egg

Filling

• 2/3 cup marshmallow creme
• 1/3 cup butter, softened
• 1/2 teaspoon vanilla
• 2/3 cup powdered sugar

Topping

• 1 tablespoon powdered sugar
• 1/8 teaspoon unsweetened baking cocoa

DIRECTIONS

1. Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and flour. Add sour cream, 1/4 cup butter, 1 teaspoon vanilla and the egg; stir until stiff dough forms.
2. Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly.
3. Bake 8 to 9 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. In small bowl, beat filling ingredients with electric mixer until light and fluffy. For each cookie pie, spread about 2 teaspoons filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.
5. In small bowl, stir together topping ingredients; sprinkle over tops of cookie pies. Store between sheets of waxed paper in tightly covered container.

Viennese Crescent Holiday Cookies

Ingredients

• 2 cups all-purpose flour
• 1 cup butter
• 1 cup hazelnuts, ground
• 1/2 cup sifted confectioners' sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups sifted confectioners' sugar
• 1 vanilla bean

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large mixing bowl, combine flour, butter, nuts, 1/2 cup confectioners' sugar, salt, and vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for 1 hour.
3. Meanwhile, place sugar in a bowl or small container. With sharp chef's knife, split vanilla bean lengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2 inch pieces and mix into sugar.
4. Remove dough from refrigerator and form into 1 inch balls. Roll each ball into a small roll, 3 inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make a crescent shape.
5. Bake 10 to 12 minutes in the preheated oven, or until set but not brown.
6. Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet of aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Cool completely and store in an airtight container at room temperature. Just before serving, coat with more vanilla flavored sugar.

Chocolate Crackled Cookies

Ingredients

• 1 1/4 cups firmly packed light brown sugar
• 1 stick vegetable shortening
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• 2 cups flour
• 6 tablespoons unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2/3 cup semi-sweet chocolate chips
• 1/3 cup sugar
• 1/2 cup powdered sugar

Directions

1. Beat brown sugar, shortening and vanilla in large bowl at medium speed of electric mixer until well blended. Add eggs; beat well.
2. Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.
3. Heat oven to 375 degrees F. Shape dough into 1 1/4-inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until cookies are set. Cool 2 minutes on cookie sheet. Remove cookies to wire rack to cool completely.

Caramel-Pecan Chocolate Dessert

Thanks to Betty Crocker for this delight!

INGREDIENTS

• 1 package (1 lb 3.8 oz) Betty Crocker® fudge brownie mix
• 1/4 cup water
• 1/2 cup vegetable oil
• 2 eggs
• 1 cup milk chocolate chips
• 1/2 cup whipping (heavy) cream
• 20 caramels (from 14-oz bag), unwrapped
• 1 egg, beaten
• 1 cup broken pecans
• 3/4 cup whipping (heavy) cream
• 2 tablespoons powdered sugar

DIRECTIONS

1. Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°). Grease bottom and side of 10-inch springform pan with shortening. In medium bowl, stir brownie mix, water, oil and 2 eggs until well blended. Stir in chocolate chips. Spread in pan.
2. Bake 50 to 60 minutes or until puffed in center and toothpick inserted near center comes out clean. Cool completely, about 1 hour.
3. Meanwhile, in 1-quart saucepan, heat 1/2 cup whipping cream and the caramels over medium heat, stirring frequently, until caramels are melted. Stir small amount of the hot mixture into beaten egg, then stir egg back into mixture in saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly, until thickened. Stir in pecans. Spread over brownie. Refrigerate uncovered at least 3 hours until chilled.
4. Run metal spatula around side of pan to loosen dessert; remove side of pan. Transfer dessert on pan base to serving plate. In chilled small bowl, beat 3/4 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Spoon whipped cream in 12 dollops around edge of dessert. Cut into wedges to serve. Store covered in refrigerator.

S'mores Monkey Bread

Thanks Pillsbury!

INGREDIENTS

• 1/2 cup sugar
• 1/2 cup crushed graham crackers or graham cracker crumbs
• 4 cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits
• 1 cup milk chocolate chips (6 oz)
• 1/2 cup miniature marshmallows
• 1 1/4 cups marshmallow creme
• 3/4 cup butter
• 1 teaspoon vanilla

DIRECTIONS

1. Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.
2. In large food-storage plastic bag, mix sugar and cracker crumbs. Separate each can of dough into 8 biscuits; cut each into quarters. Place 6 to 8 biscuit pieces in sugar-crumb mixture; shake well. Continue to add more biscuit pieces to sugar-crumb until all are completely coated.
3. Layer biscuit pieces, chocolate chips and marshmallows in pan.
4. In 1-quart saucepan, melt marshmallow creme, butter and vanilla over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits, chips and marshmallows in pan.
5. Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.

Get Chunky—To boost the graham cracker flavor of this recipe, layer 1/2 cup coarsely crushed graham crackers between your biscuits as well!

Finishing Touches—Melt 1/2 cup milk chocolate chips, then drizzle them over the finished cake for a truly delectable dessert that everyone will want "s'more" of!

Buckeye Delights

Cookie Base

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/3 cup unsweetened baking cocoa
• 1/2 cup butter or margarine, softened
• 1 egg

Filling

• 1/2 cup powdered sugar
• 1/2 cup peanut butter
• 2 tablespoons butter or margarine, softened
• 1 teaspoon vanilla
• 1/4 teaspoon salt

Topping

• 1/2 cup whipping cream
• 1 cup plus 2 tablespoons semisweet chocolate chips
• 1 tablespoon peanut butter

DIRECTIONS

1. Heat oven to 350°F. Line 36 mini muffin cups with mini foil candy cups (about 1 1/4 inch). In large bowl, stir cookie base ingredients until dough forms. Press about 1 tablespoon dough into each foil cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan.
2. In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
3. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.
4. Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag. Microwave on High 30 to 60 seconds or until softened; knead to mix. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

Bacon-Pepper Mac and Cheese

INGREDIENTS

• 3 cups uncooked penne pasta (10 oz)
• 1/3 cup butter
• 1 medium red bell pepper, thinly sliced (about 1 cup)
• 4 medium green onions, sliced (1/4 cup)
• 1/4 cup Gold Medal® all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon Dijon mustard
• 2 1/4 cups milk
• 10 slices packaged precooked bacon (from 2.1-oz package), cut into 1/2-inch pieces
• 1 cup shredded sharp Cheddar cheese (4 oz)
• 4 oz Muenster cheese, shredded (1 cup)
• 2 oz Gruyère cheese, shredded (1/2 cup)
• 1/4 cup Progresso® Italian style bread crumbs

DIRECTIONS

1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
2. Meanwhile, in 3-quart saucepan, melt butter over low heat. Reserve 1 tablespoon of the butter in small bowl. Stir bell pepper and onions into butter in saucepan. Increase heat to medium; cook and stir 1 minute. Stir in flour, salt, pepper and mustard. Cook, stirring constantly, until mixture is bubbly. Increase heat to medium-high. Gradually add milk, stirring constantly, until mixture boils and thickens, about 5 minutes. Gently stir in bacon and pasta.
3. Remove from heat; stir in cheeses until melted. Pour into casserole. Stir bread crumbs into melted butter in small bowl. Sprinkle over pasta mixture.
4. Bake uncovered 20 to 25 minutes or until edges are bubbly.

Peanut Butter Cup Cookies

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Gingerbread

Ingredients

• 1 (3.5 ounce) package cook and serve butterscotch pudding mix
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1 egg
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon

Directions

1. In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
2. Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

Peppermint Meringue

Ingredients

• 2 egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1/2 cup white sugar
• 2 peppermint candy canes, crushed

Directions

1. Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
2. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
3. Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

Chocolate Mexican Wedding Cookies

INGREDIENTS

• 4 oz. semisweet or bittersweet chocolate, chopped
• 1 cup unsalted butter, softened
• 2/3 cup packed light brown sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 1/4 cups ground walnuts
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups powdered sugar

DIRECTIONS

1. Place chocolate in microwave-safe bowl. Microwave on medium 1 to 3 minutes or until almost melted. Stir until smooth. In large bowl, beat butter and brown sugar at medium speed 1 minute or until fluffy. Beat in egg yolk and vanilla. Add melted chocolate; beat until blended, scraping down sides of bowl occasionally.
2. In medium bowl, stir flour, ground walnuts, baking powder and salt until well-blended. At low speed, beat flour mixture into butter mixture just until incorporated. Cover with plastic wrap; refrigerate until chilled, at least 1 hour or overnight.
3. Heat oven to 325°F. Line 2 baking sheets with parchment paper. Roll rounded teaspoons of dough into 1-inch balls; place 1 inch apart on baking sheets. Bake, one sheet at a time, 15 to 18 minutes or until surfaces are dry and slightly cracked and bottoms are lightly browned. (Surfaces will not brown.) Cool on baking sheets on wire racks 10 minutes. (Cookies will be very tender and slightly moist in center; they will firm up as they cool.) Repeat with remaining dough.
4. Place powdered sugar in wide shallow bowl. Lightly roll warm cookies in powdered sugar. Place on wire rack; cool completely. Roll in powdered sugar again. Store in airtight container, separating layers with waxed or parchment paper. Roll in powdered sugar once more before serving, if desired.

Makes about 5 1/2 dozen cookies

PER COOKIE: 80 calories, 4.5 g total fat (2 g saturated fat), 1 g protein, 10 g carbohydrate, 10 mg cholesterol, 25 mg sodium, .5 g fiber

Caramel Filled Sandies

INGREDIENTS

• 1 pouch Betty Crocker® sugar cookie mix
• 1/4 cup finely chopped toasted pecans
• 2 tablespoons Gold Medal® all-purpose flour
• 1/2 cup butter or margarine, softened
• 1 egg
• 34 caramel candies, unwrapped (from 14 oz bag)
• 3 tablespoons half and half
• 1/3 cup dark chocolate chips, melted
• 1/3 cup white baking chips, melted
• 1 tablespoon coarse sea salt

DIRECTIONS

1. In medium bowl, combine cookie mix, pecans, flour, butter and egg until soft dough forms. Shape into 1 1/2–inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
2. Bake at 375° F for 8 to 10 minutes or until edges are light golden brown. Cool; place cookies on cooling racks. Cool completely.
3. In small microwaveable bowl, microwave caramels and half and half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.
4. Drizzle with melted dark chocolate and white baking chips. Sprinkle with salt. Let stand 15 minutes or until chocolate is set.

Caramel Pecan Turtle Cookies

INGREDIENTS

Cookie:

• 1 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
• 1 1/2 cups sugar
• 1/2 cup brown sugar
• 2 tablespoons milk
• 3 eggs
• 1 teaspoon vanilla
• 4 1/2 cups flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon salt

Caramel and Chocolate Topping:

• 28 caramels
• 2 tablespoons milk
• 30 pecan halves
• 1 (6 ounce) package semi-sweet chocolate chips

DIRECTIONS

1. Cream Butter Flavor CRISCO® and sugars together. Add milk. Beat in eggs one at a time; add vanilla. Combine flour, baking soda, cream of tartar and salt. Mix into creamed mixture. Chill for one hour.
2. Heat oven to 350 degrees F.
3. Roll out 1/3 of the dough at a time, to about 1/4-inch thickness on a floured surface. Cut out with 2 1/4-inch cookie cutters. Place 2 inches apart on un-greased baking sheet.
4. Bake for 5-6 minutes, or until edges are slightly golden. Remove immediately to cooling rack.
5. Combine caramels and milk in microwave-safe bowl. Cover with waxed paper. Microwave at 50% (MEDIUM) for 1 minute. Stir. Repeat until smooth (or melt on rangetop in small saucepan on very low heat). Drop rounded teaspoonfuls on top of each cookie. Place 3 pecan halves around edge of caramel to resemble turtle.
6. Place chocolate chips in microwave-safe cup. Microwave at 50% (MEDIUM) for 1 minute. Stir. Repeat until smooth (or melt on rangetop in small saucepan on very low heat). Spread rounded teaspoonfuls over top of caramel. Do not cover the pecans. Cool completely.

Praline Caramel Cheesecake Bars

Thanks to Betty Crocker for this recipe!

INGREDIENTS

Cookie Base and Topping

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/2 cup cold butter or margarine
• 1/2 cup chopped pecans
• 1/2 cup toffee bits

Filling

• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup sugar
• 2 tablespoons Gold Medal® all-purpose flour
• 1/2 cup caramel topping
• 1 teaspoon vanilla
• 1 egg

DIRECTIONS

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
2. Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
3. Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
4. Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Chocolate Hazelnut Sandwich Cookies

INGREDIENTS

• 1/4 cup hazelnuts, toasted*
• 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
• 1/4 cup all-purpose flour
• 1/2 teaspoon vanilla
• 1 jar (13 oz) hazelnut spread with cocoa

DIRECTIONS

1. Let dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. In food processor with metal blade, process hazelnuts with on/off pulses until finely ground.
2. In large bowl, stir or knead cookie dough, flour, ground nuts and vanilla until well blended. Divide dough in half. On lightly floured surface, roll each half to 1/4-inch thickness. Cut dough with 2-inch scalloped or round cookie cutter; place 2 inches apart on ungreased cookie sheets.
3. Bake 9 to 11 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
4. To make each sandwich cookie, spread 2 teaspoons hazelnut spread on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together.
5. Place remaining hazelnut spread in resealable food-storage plastic bag; seal bag. Cut small tip from corner of bag; drizzle spread over cookies. Store between sheets of waxed paper in tightly covered container.

*To toast hazelnuts, bake uncovered in ungreased shallow pan in 350°F oven 6 to 8 minutes, stirring occasionally, until golden brown.

Chocolate-Marshmallow Pillows

INGREDIENTS

Cookies

• 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
• 1/4 cup vegetable oil
• 2 tablespoons water
• 1 egg
• 2/3 cup chopped pecans
• 12 large marshmallows, cut in half

Frosting

• 1 cup semisweet chocolate chips (6 oz)
• 1/3 cup whipping cream
• 1 teaspoon butter or margarine
• 1 teaspoon vanilla
• 1/2 cup powdered sugar

DIRECTIONS

1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
3. Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

Salmon with Fruit Salsa

Ingredients

SALMON

• 1 pound salmon steaks
• 1 lemon, juiced
• 1 tablespoon chopped fresh rosemary
• salt and pepper to taste
• 1 lemon, sliced
• 1/3 cup water

FRUIT SALSA

• 1/4 cup diced fresh pineapple
• 1/4 cup minced onion
• 3 cloves garlic, minced
• 2 fresh jalapeno peppers, diced
• 1 tomato, diced
• 1/2 cup pineapple juice
• 1/4 cup diced red bell pepper
• 1/4 cup diced yellow bell pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.
3. Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.
4. In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.