These were fun to make . . . I made two varieties as my husband does not care for peanut butter cookies. I used dark chocolate covered almond candies for his and the Reese's peanut butter cups for mine. Trick learned is to make the dough into a ball, then flatten it by pushing the candy into it. I've baked his but not mine.
Ingredients:
Classy Chocolate Pound Cake Mix
1 stick of butter, softened
1 egg
24 mini peanut butter cups
1/2 c semi-sweet chocolate chips
Directions: Combine first 3 ingredients in a large mixing bowl until dough forms. Wrap 1 tablespoon of dough around one mini peanut butter cup; form into ball. Seal 6 cookies at a time in sealing wrap. Place cookies in labeled 1 gallon freezer bag.
Baking Instructions: Thaw frozen balls. Preheat oven to 350 degrees. Place cookies 2 inches apart on greased baking sheet. Bake 12-15 minutes or until lightly browned. Cool completely. Microwave chocolate chips in a microwave-safe bowl 30 seconds; stir. Repeat 10-second heat and stir intervals, if needed, until chocolate chips are smooth and shiny (overheated chocolate will become dry and chunky). Spread melted chocolate
chips on tops of cooled cookies.
Makes approx 2 doz.
The fun times of the holidays . . . the aroma of freshly baked cookies . . . the joy of receiving homemade goodies. What fun it is to make them too! Oh, they didn't last long and I forgot to take the before & during pictures. I made this using a prior season Gluten-free product. If you like any of our gluten-free products, make sure you stock up on those that are limited.
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| this was from 2014. |
For these you need:
Absolutely Almond Pound Cake Mix
1 stick butter, softened (1/2 c)
2 oz pkg chopped pecans
1 egg
powdered sugar (for use when baking)
Combine the first 4 ingredients in a large mixing bowl until dough forms. Roll into 1-inch balls. Seal 6 cookies at a time in sealing wrap. Place cookies in labeled 1 gallon freezer bag.
Baking Instructions: Thaw frozen balls. Preheat oven to 350 degrees. Place cookies 2 inches apart on greased baking sheet. Bake 12-15 minutes or until lightly browned. While cookies are still warm, roll in powdered sugar until well coated. Cool completely.
Makes approx. 2 dozen.
I just love making this type of fruit salad. The first time was using Orange Dreamsicle Cheese Ball mix. The next flavor I used was Lemonberry. So, why not use this season's Blackberry Bliss Cheese Ball mix. It was fantastic!
Ingredients:
1 pkg Blackberry Bliss Cheese Ball mix
1 8 oz pkg cream cheese
7 oz marshmallow creme
8 oz cool whip
15 oz can mixed canned fruit
pkg mixed berries
bananas
apple or 2
Instructions: Combine Blackberry Bliss Cheese Ball mix with the cream cheese in a large bowl. add in the marshmallow creme then blend in the cool whip. Add fruit. Chill for at least 2 hours before serving.
I'm in heaven . . . this was a big hit at our potluck tonight at our Grange meeting. Oh, was it easy to make. NO BAKING - perfect for those hot days of summer. Can you imagine fresh blackberries as a topping? Or even Blackberry syrup?
Ingredients/Grocery List:
1 package Blackberry Bliss Cheeseball mix
8 oz pkg cream cheese, softened
8 oz pkg whipped topping
1 Graham Cracker pie crust
Instructions:
Combine the Blackberry Bliss Cheeseball mix and the cream cheese. Add the whipped topping and mix. Pour into the graham cracker pie crust. Chill in refrigerator for 2 hours before serving.
YUMMY! I made this using a GF pound cake mix that is currently no longer available from Tastefully Simple. This was a fun cookie to make and they disappeared quickly from the cookie jar. When I stored them, I placed a piece of wax paper between the layers to prevent the jam from sticking. Worked great!
Thaw frozen balls. Preheat oven to 350 degrees. Place cookies 2 inches apart on a greased baking sheet. Bake 12-15 minutes or until lightly browned. While cookies are still warm, press a thumbprint into each cookie. Cool cookies completely. Fill thumbprints with Rhubarb Strawberry Fruit Spread. Makes approx 2 dozen cookies.
