1. Blend oil, melted chocolate and sugar.

2. Add 1 egg at a time; mix well.  

3. Add vanilla.

4. Mix all dry ingredients together in separate bowl.  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.  

8. Bake at 350 degrees for 10 minutes.

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MAKES: 30 cookies

1. Cream butter, sugars, and vanilla together. Add in eggs. 

2. Stir in flour, salt and baking soda until combined. 

3. Gently fold in chocolate chips and nuts if desired. 

4. Spread on greased 9x13 pan. Bake at 350 for 20 minutes, or until lightly golden brown on top.

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MAKES: 24

Source: sofestive.com // Photo by: sofestive.com

1. Heat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray or line it with parchment paper. Set aside. 

2. 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. 

3. 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. 

4. 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. 

5. To make frosting: Use a handheld blender and beat the butter in a mixing bowl until creamy. 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. 

6. Spread the frosting over the cooled cookie bars. Sprinkle some additional sprinkles over top the frosting. Cut into bars right away and serve or they can be refrigerated (if wanted) or left at room temperature, until you serve them. 

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MAKES: 24

 Source & Photo: togetherasfamily.com

1. Preheat oven to 350 degrees. Line a 9x13 baking dish with foil, grease it and set aside.

2. In a large bowl, make the brownie mix according to package instructions.

3. Spread brownie batter onto the bottom of the 9x13 pan in an even layer. Set aside.

4. Wash the bowl and mix together the red velvet cake mix, oil, egg and milk and mix until completely incorporated. Batter will be thick.

5. Spoon onto brownie layer randomly and swirl very gently with a butter knife in different directions.

6. Bake for 22-28 minutes or until a toothpick comes out almost clean with a small amount of batter on it.

7. Allow brownies to cool completely before cutting into them.

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MAKES: 24

Source & Photo: mandysrecipeboxblog

1. Cut butter into the sugar. Blend thoroughly. Add eggs and vanilla, blending thoroughly. Add baking powder and flour 1/2 cup at time, blending thoroughly between each. (It may feel tough at the end, but try to get it all blended in...)

2. Put batter in fridge overnight or for a few hours.

3. Roll it out about ¼” thick and cut circles using cookie/biscuit cutter or a drinking glass. You want your circles to be at least 3” wide. 

4. Put about a teaspoon of preserves in the center of the circle and fold the sides to make a triangle, overlapping the sides as much as possible so only a little filling shows through the middle. I also kind of crimped the corners to seal the filling in.

5. Bake at 375 degrees for 10-15 minutes, until just turning golden brown. Like shortbread, you don't want to overcook these.

MAKES: 80 cookies

1. Preheat oven to 375 degrees and grease a 9×13-inch baking dish.

2. In a medium bowl, combine flour, baking powder, and salt. Set aside.

3. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.)

4. Add egg and combine well.

5. Add sour cream and vanilla and mix until completely blended.

6. Slowly add the flour mixture and stir until well combined.

7. Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)

8. Bake 17-20 minutes, or until edges become lightly golden.

9. Set aside to cool completely.​

10. Frosting:  Add food coloring until desired color. Frost your cooled cookie bars evenly.

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MAKES: 24

Source & Photo: www.highheelsandgrills.com

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1. Preheat oven to 250 degrees.

2. Double line a paper bag.

3. Pour cereal, crackers and pretzels into paper bag. Top with taco seasoning and oil. Fold top of bag down and shake until mixed well.

4. Pour snack mix onto two large baking sheets (with sides). Bake at 250 degrees for 1 hour, stirring every 15 minutes.

5. Cool. Divide into sandwich ziplock bags.

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 MAKES: 20 servings

Source & Photo: www.julieseatsandtreats.com

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

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

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MAKES: 12 muffins

Source & Photo: yummly.com

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.

NOTES: 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.

MAKES: 24

Source & Photo: insidebrucrewlife.com

1. Combine all ingredients in a  bowl.

2. Divide into sandwich ziplock bags.

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MAKES:  12 servings

Source & Photos: frostingandasmile.com

1. Using a large stock pot, pour in oil and turn burner on high to medium/high heat. (Temperature varies on how your stove heats. You want it to be pretty hot, but not so much that you burn the kernels or the sugar.) Also, throw in 2-3 kernels. Cover with a lid. Once the kernels have popped, you know your oil is at the right temperature.

2. Sprinkle the sugar over the oil. Then, add the popcorn.

3. Cover with the lid again. Once you've put on the lid, lift the pot slightly and swish the pot around several times to help the sugar dissolve—this way the sugar doesn't burn.

4. Once the popcorn starts popping, you will want to occasionally (and carefully) shake/swish the pot to avoid burning.

5. After the popping slows, remove from heat and dump into a large bowl. While the popcorn is still hot, sprinkle salt on the corn and stir it to evenly disperse the salt.

6. Allow to cool and then divide into sandwich ziplock bags.