Regular size pkg. of Oreos, crushed
1/2 C. margarine, melted
1 carton vanilla ice cream, softened
1 jar or 1 lb. of peanuts
2 C. powdered sugar
2/3 C. chocolate chips
1/2 C. margarine
1 lg.can evaporated milk
Combine cookie crumbs and melted margarine and put in bottom of 9+13 pan. Spoon ice cream over crumb crust. Place in freezer while making topping. Combine remaining ingredients in pan and heat until chocolate chips melt. Bring to boil and simmer 10 minutes. Cool throughly, pour over dessert. Sprinkle with peanuts. Freeze until firm.
Makes 3 dozen cookies
1 1/2 C. (3sticks) butter, softened
1/2 C granulated sugar
1/2 C. firmly packed light brown sugar
2 large egg yolks
1 tsp vanilla extract
3 1/2 C. all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 C. M&M's (mini's)
Preheat oven to 350. In large bowl cream butter and sugars until light and fluffy; beat in egg yolks and vanilla. In medium bowl combine flour, baking powder and salt; add to creamed mixture. Shape dough into 72 balls. For each cookie, place one ball on ungreased cookie sheet and flatten. Place 8-10 M&M's on cookie. Repeat with remaining dough balls and M&M's, placing cookies about 2 inches apart on cookie sheet. Bake 17-18 minutes. Cool 2 minutes on cookie sheet; cool completely on wire racks. Store in tightly covered container.
2/3 C. boiling water
1 pkg. strawerry Jello
1/2 C. cold water
Ice cubes
1 C. chopped fresh strawberries
1 (8 oz) Cool Whip
1 graham cracker crust
Dissolve Jello in boiling water. Mix cold water and ice to make 1 1/4 cups. Add to Jello, stirring until slightly thickened. Remove any remaining ice. Stir in Cool Whip until smooth. Mix in fruit. Refrigerate 20 minutes or until mix is very thinc. Spoon into crust. Refrigerate 4 hours. Garnish with additional Cool Whip and strawberries if desired.
Makes about 2 dozen sandwich cookies
2 1/2 C. all-purpose flour
1/2 C. Sugar
2/3 C. butter
1 egg
1/2 tsp. baking soda
2 Tbl. milk
1 1/2 Tsp. vanilla
3/4 C. mixed berry preserves
Additional sugar
Preheat oven to 350. Combine flour, sugar, butter, egg, salt, baking soda, milk and vanilla in large bowl. Beat 3-4 minutes, scraping bowl often, until well mixed. Roll out dough, 1/2 at a time, to 1/8 inch thinkness on well floured surface. Cut out cookies with 2 1/2 inch round cookie cutter. Place 1/2 of cookies 2 inches apart on ungreased cookie sheets; place level teaspoonfull preserves in center of each cookie. Make small X or cut out with very small cookie cutter in top of each remaining cookie. Place over preserves; press edges together with fork. Sprinkle with sugar. Bake 11-13 minutes or until edges are very lightly browned. Remove cookies immediately to wire racks to cool completely.
1 pkg. white chocolate chip cake mix
(make, according to directions)
Add to the batter:
1/3 C. creme de menthe
And mix. Bake as according to directions.
Next layer:
Frost with a can of store bought chocolate frosting.
Mix and frost:
1/4 C. creme de menthe
8 oz. Cool Whip
Mix these 2 ingredients and top the cake with this.
Makes 3-3 1/2 dozen cookies
1 pkg. DUNCAN HINES Golden Sugar Cookie Mix
36-42 candied cherries
1/2 C. semisweet chocolate chips
1 tsp. shortening
Preheat oven to 375. Grease cookie sheets.
Prepare cookie mix as directed on package. Shape thin layer of dough around each cherry. Place 2 inches apart on prepared cookie sheets. Bake 8 minutes or until set but not browned. Cool 1 minute on cookie sheets. Revove to cooling racks. Cool completely. Combine chips and shortening in small resealable plastic bag. Place bag in bowl of hot water for several minutes. Dry bag with towel. Knead until blended and chocolate is smooth. Snip pinpoint hole in corner of bag. Drizzle chocolate over cookies. Allow drizzle to set before storing between layers of waxed paper in airtight container.
Tip:
Well drained maraschino cherries may be substituted for candied cherries.
