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chocolate crinkle cookies

Fruit Pizza

Serves 3 Dozen


  • ½ C oil 

  • 4 oz. unsweetened chocolate, melted 

  • 2 C sugar 

  • 4 eggs 

  • 2 tsp vanilla 

  • 2 C flour 

  • 2 tsp baking powder 

  • ½ tsp salt 

  • 1 C confectioner’s sugar 


1. Blend oil, melted chocolate and sugar.

2. Add 1 egg at a time; mix well.  Add vanilla.

3. Mix all dry ingredients together in separate bowl. 

4. Add to batter. 

5. Chill dough several hours or overnight.

6. Drop tsp of dough into confectioner’s sugar; roll and shape into balls. 

7. Place 2” apart on greased cookie sheet.  Bake at 350 degrees for 10 minutes. 


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chocolate chip cookies & cream

Apple Pie Bites

Serves 24 cookies


  • 1 vanilla cake mix 

  • 8 Tbsp. butter, softened 

  • 1 egg 

  • 1 tsp. vanilla extract 

  • 4 oz. cream cheese, softened 

  • 2 C Oreo cookie chunks  

  • ½ C white chocolate chips 

  • ½ C chocolate chips  



1. Preheat the oven to 350 degrees. 

2. Combine the cake mix, butter, egg, vanilla, and cream cheese. Mix until a soft dough forms. 

3. Stir in the cookie chunks and chocolate chips by hand. 

4. Refrigerate the dough for 30 minutes to an hour.

5. Roll the dough into 24 even balls. Place the dough balls on a baking sheet and bake for 10 minutes. Do not over bake!


6. The cookies will seem under done, but will continue to set up as they cool. Let the cookies cool on the baking sheet for 2-3 minutes. Tap the tops of the cookies with a flat spatula to even them out. 


7. Move the cookies to a wire rack or a piece of parchment paper on the counter to cool completely. Store in a sealed container once they are completely cooled. 


Notes: *You can also roll the dough into 36 balls and bake for 9 minutes. 



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funfetti cake batter cookie bars

Chocolate Dipped Pretzels


Serves 32

  • 1 pouch (1 lb 1.5 oz) sugar cookie mix 

  • 1 box (15.75 oz) white cake mix 

  • 3 large eggs 

  • 1 C (2 sticks) melted butter 

  • 1 tsp. vanilla extract 

  • 3 Tbsp. rainbow sprinkles 

  • frosting 

  • ½ C butter, softened 

  • 1 ½ C powdered sugar 

  • 2-4 Tbsp. milk (I use 4 Tbsp. heavy cream) 

  • ¼ tsp. almond extract 

  • additional sprinkles for garnish 


1. Heat oven to 350 degrees.

2. Spray a 9x13 baking dish with cooking spray or line it with parchment paper. Set aside.  

3. In large mixing bowl, combine the dry sugar cookie mix, dry cake mix, eggs, melted butter, and vanilla extract. Beat with a handheld blender until combined. About 1 minute.  

4. Add in the sprinkles and very gently (so the colors don't bleed) stir in the sprinkles using a wooden spoon or spatula. Dump the batter into the prepared baking dish and spread out evenly. It helps if you drop it all over the baking dish, instead of just one big pile. Use your hands to help spread it out.  

5. Cook for 30-32 minutes. Edges will be golden brown and the center will look done and slightly puffy. Let cool completely, about 1 hour.  


To make frosting:

1. Use a handheld blender and beat the butter in a mixing bowl until creamy.

2. Add in the powdered sugar, almond extract, and start with 1 tablespoon milk. Blend together and add additional milk until you get a spreadable consistency. They higher fat milk you use, the more you may need. If you use skim or 1% milk you will need less of it.


3. Spread the frosting over the cooled cookie bars. Sprinkle some additional sprinkles over top the frosting.

4. Cut into bars right away and serve or they can be refrigerated (if wanted) or left at room temperature, until you serve them.  


Recipe Notes: This is a great recipe to change up the sprinkles for different Holidays. Get some Christmas sprinkles and make Christmas cookie bars, or Valentine's Day colors, or Halloween.  



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Mini M&M Granola Bars

red velvet brownie cups

Serves 36


  • Brownie 

  • 1 C butter 

  • 1 C sugar 

  • 1 tsp. vanilla 

  • ¼ C unsweetened cocoa 

  • 1/8 tsp. salt 

  • 1 Tbsp. red food coloring 

  • 1 tsp. vinegar 

  • 2 eggs 

  • ¾ C all-purpose flour 

Cream Cheese Filling 

  • 4 oz. cream cheese, softened 

  • ¼ C butter, softened 

  • 1 C powdered sugar 



1. Preheat oven to 350F. Spray 36 mini muffin tins with nonstick cooking spray. 

2. In a small saucepan (or in a microwave safe bowl), melt the butter. 

3. Transfer the melted butter to a medium bowl and add the sugar, then the vanilla, cocoa, salt, red food coloring and vinegar, stirring after each addition. 

4. In a small bowl, lightly whisk the eggs. Add to the brownie mixture, then fold in the flour. 

5. Place about 1 tablespoon of batter into each of the muffin tins.

6. Bake until the brownie is set, about 12 minutes.

7. Remove the pan from the oven and let sit for one minute, then using the end of a wooden spoon, lightly press down the middle of the brownie, forming a cup. Allow to cool completely. 

8. In a small bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and beat until it all comes together. Pipe into the brownie cups. 



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Berry Brownie Muffins

raspberry swirled cheesecake cupcakes


Serves 12



  • ¾ C + 2 Tbsp. graham cracker crumbs (from 7 full sheets) 

  • 1 ½ tsp. granulated sugar 

  • 3 ½ Tbsp. salted butter, melted 

Raspberry Swirl 

  • 4 oz. fresh raspberries 

  • 2 Tbsp. granulated sugar 

Cheesecake filling 

  • ¾ C granulated sugar 

  • 1 Tbsp. all-purpose flour 

  • 2 (8 oz.) pkgs. cream cheese, softened well but not melted 

  • 1 tsp. lemon zest 

  • 2 large eggs 

  • 1 tsp. vanilla extract 

  • ¼ C sour cream 



For the crust: 

1.Preheat oven to 325 degrees. In a mixing bowl, using a fork, stir together graham cracker crumbs and sugar, then pour in melted butter and stir until evenly moistened.


2. Add 1 slightly heaping tablespoonful to 12 paper lined muffin cups. Press crust firmly into an even layer. Bake in preheated oven 5 minutes then remove from oven and allow to cool. 


For the raspberry swirl: 

1. Add raspberries and 2 Tbsp. granulated sugar to a food processor and pulse until well pureed, about 30 seconds - 1 minute. Press mixture through a fine mesh strainer into a bowl (basically until there are only seeds remaining in strainer, you should get quite a bit out of it). Set aside. 


For the cheesecake filling: 

1.0In a mixing bowl, whisk together granulated sugar and flour.


2. Add cream cheese and lemon zest using an electric hand mixer, blend mixture just until smooth.


3. Mix in eggs one at a time. Stir in vanilla and sour cream just until combined. Tap bowl forcefully against countertop, about 10 times, to release large air bubbles.


4. Divide mixture evenly among cups over crust layer, adding about 1/3 cup to each and filling nearly full. Jiggle pan to level cheesecake filling then dollop about 5 small circle of raspberry sauce over each cupcake, about ¾ tsp. total over each one.


5. Using a toothpick, swirl raspberry filling with cheesecake mixture to create a marbled design.


6. Bake in preheated oven 22 - 25 minutes until cupcakes are puffed and nearly set (they might crack a little but they will deflate while cooling and you won't even see it). Remove from oven and allow to cool completely, then chill in refrigerator 3 hours, until set. Store in refrigerator in an airtight container. 


Source: inspired by Annie's Eats 

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Carrot Apple Bread

Sweet and salty popcorn balls


  • 3 oz. bag JOLLY TIME Crispy n' White Popcorn 

  • ¼ C butter 

  • 10 oz. bag marshmallows 

  • 1 C pretzel pieces 

  • 1 C mini or regular M&M's 

  • ½ C mini chocolate chips 


Serves 10


1. Pop popcorn according to package directions. Set aside to cool. 

2. In a large pot, melt butter over low heat. Add marshmallows, and cook, stirring regularly, until melted. 


3.Remove any un-popped kernels from popcorn, and stir popped popcorn into marshmallow mixture. 


4. Add pretzel pieces, and stir in to combine. Using a 1 C measuring cup for large popcorn balls or a ½ C measuring cup for small popcorn balls, scoop out popcorn mixture. Shape into balls. If the mixture sticks to your hands, spray your hands lightly with nonstick cooking spray. 


5. Press M&M's and mini chocolate chips into the outside of the popcorn ball. Let cool to room temperature before serving. 



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Salami Kebabs

chocolate covered oreo flowers



  • 4  squares vanilla almond bark 

  • 1  cup melting chocolate optional 

  • 12 Oreo cookies 

  • 1 package pastel colored M&M's 

Serves 12


1. Line a baking sheet with parchment paper or a silicone mat. Set aside 

2. Melt almond bark/chocolate according to package directions. Drop Oreos, one at a time, into the melted chocolate. 

3. Using a fork, lift the coated cookie out of the bark and gently tap the fork against the edge of the bowl a few times to remove excess bark. Slide cookie onto the lined baking sheet. 

4. While the bark is still soft, arrange M&M's to look like a flower. Let the chocolate harden.  

Store in refrigerator for about 2 weeks. 



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Painted Sugar Popcorn

ultimate chocolate chip muffins


  • 2 ¾ C all-purpose flour 

  • 1 Tbsp. baking powder 

  • 1 ¼ tsp. baking soda 

  • ½ tsp. salt 

  • ½ C unsalted butter, melted and cooled 

  • 1 ¼ C sugar 

  • 3 large eggs 

  • ½ C milk 

  • 3 tsp. vanilla 

  • 2 C semi-sweet chocolate chips 

  • Optional – 1 tbsp coarse sugar – the clear kind that's used for decorating confections,etc. 



Serves 12

1. Pre-heat the oven to 425°F. 

2. Using cooking spray coat the muffin pan. Make sure that the whole top is covered, not just the part that the batter goes into. Place paper muffin/cupcake liners into the muffin pan. 

3. Combine dry ingredients in a medium bowl and mix with a whisk so that everything is well combined. Stir in 1 ¾ C of the chocolate chips. 

4. In a separate bowl combine all the wet ingredients, making sure the eggs are well incorporated as well. 

5. Pour the wet ingredients into the dry and stir until just combined. IMPORTANT: If you stir too much the muffins will become too dense and more like a puck. You want the muffins to be fluffy and moist just stir everything until the dry ingredients just combine with everything. 

6. Scoop out the batter evenly into each section of the muffin pan. Sprinkle the tops of the batter with the remaining chocolate chips and the coarse sugar. 

7. Bake in the oven for 7 minutes at 425°F then reduce the heat to 375°F and bake for 15-20 min. 

Once the muffins are finished baking cool in the muffin pan for 5-10 minutes. 




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Sweet and Saltines

cinnamon caramel cookies



Serves 24

  • 1 white cake mix 

  • 1 egg 

  • 8 Tbsp. butter, softened 

  • 4 oz. cream cheese, softened 

  • 24 Rolo candies, unwrapped 

  • 3-4 Tbsp. cinnamon sugar 


1. Preheat the oven to 350 degrees. Set out a cookie sheet. 

2. Beat together the cake mix, egg, butter, and cream cheese until a soft dough forms. Refrigerate for at least 30 minutes. Scoop out and roll the dough into 24 even dough balls.

3. Press each ball flat and place a Rolo in the center. Form the cookie dough around the candy bar and roll into a ball again. Roll the cookie dough ball in the cinnamon sugar and place on a baking sheet. 

4. Bake for 10 minutes. Remove from the oven and let cool on the cookie sheet for 2 minutes before moving to a piece of parchment paper. Use the back of a flat spatula to gently tap the cookie tops, if desired.

5. Let cool completely. Store in a sealed container on the counter. Makes 24 cookies. 

Notes: If you cannot find the cinnamon sugar or do not want to buy another product, you can also use 3 Tablespoons of sugar and 1 teaspoon cinnamon. 



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Mini Cheesecakes

m&m blonde brownies


  • ½ C butter, softened 

  • 2 C brown sugar 

  • 2 eggs 

  • 1 tsp. vanilla 

  • 1 tsp. salt 

  • 2 tsp. baking powder 

  • 2 C flour 

  • 1 ½ C M&M candies, divided 



1. Preheat the oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray. 

2.Beat the butter and brown sugar until creamy. Add the eggs and vanilla and beat again. 

3. Sift together the salt, baking powder, and flour. Slowly beat into the butter mixture. Stir in 1 C of the M&M candies by hand. Spread the batter in the prepared dish. Sprinkle the top with the extra ½ C candies. 

4. Bake for 22-25 minutes. Let the cookie bars cool completely before cutting into squares. Store in a sealed container. 



*Do not over bake these brownies. They will seem under done and under baked when you pull them out. Let them sit on the counter for at least 2-3 hours before cutting into them 

**If you are making them for a bake sale, bake them the full 25 minutes. 



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Christmas Tree Brownies

croissant sandwiches with googly eyes

Red Velvet Brownies

Fish N Chips


  • Goldfish

  • Regular Potato chips

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