Mocha Truffle Cookies

1/4 cup butter, cubed
1/4 cup semisweet chocolate chips
1-1/2 teaspoons instant coffee granules
1/3 cup sugar
1/3 cup packed brown sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons plus 2 teaspoons baking cocoa
1/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup English toffee bits or almond brickle chips
1 ounce milk chocolate, melted

In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla.

Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits.

Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray.

Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate. Yield: 15 cookies.

Chocolate-Peanut Butter Cookie Treats (Puppy Chow Cookie)

Cookies - Use either of the below peanut butter cookie recipes (I used my own, the 2nd one, because I read reviews that said the cookie was too sweet)

1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg

~or~

2 sticks butter (softened)
1 cup creamy peanut butter
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 tsp. vanilla
3 1/2 cups all purpose flour (sifted)
1 tsp. baking soda
1/2 tsp. salt
1 pkg. (13 oz.) SNICKERS Brand Miniatures

Coating - May need to double this based on cookie recipe used.
1 cup semisweet chocolate chips (6 oz)
1/4 cup butter or margarine
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 to 2 cups powdered sugar

Heat oven to 375°F.

In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
~or~
Combine the butter, peanut butter, and sugars using a mixer on a medium to low speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, salt, and baking soda.
Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
Bake 8 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

In small microwaveable bowl, microwave chocolate chips, butter and peanut butter uncovered on High 1 minute to 1 minute 30 seconds; stir until smooth. Stir in vanilla.

Place 1 1/2 cups powdered sugar in 1-gallon resealable food-storage plastic bag; set aside. Place 12 cooled cookies in large bowl. Pour 1/3 of chocolate mixture over cookies in bowl. Using rubber spatula, toss cookies gently to coat. Place cookies in bag with powdered sugar; seal bag. Gently turn bag to coat cookies. Remove cookies from bag to cooling rack to set. Repeat with 12 more cookies and 1/2 of remaining chocolate mixture; repeat again until all cookies are coated, adding additional powdered sugar to bag as needed.

Oaty Rhubarb Streusel Bars

1 1/2 cups quick-cooking rolled oats

1 cup all-purpose flour

3/4 cup packed brown sugar

3/4 cup butter

1/4 cup granulated sugar

2 Tbsp. all-purpose flour

1/2 tsp. ground ginger

2 cups fresh or frozen unsweetened sliced rhubarb

1. Preheat oven to 350 degrees F. Line 8x8x2-inch baking pan with heavy foil extended beyond pan edges.

2. In large bown stir together oats, the 1 cup flour, and brown sugar. Cut in butter until mixture resembles course crumbs. Set aside 1 cup oats mixture. Press remaining on bottom of prepared pan. Bake 25 minutes.

3. Meanwhile, in medium bown stir together granulated sugar, 2 tablespoons flour, and ground ginger. Add rhubarb; toss to coat. Spread on hot crust. Sprinkle reserved oats mixture; press lightly.

4. Bake 30 to 35 minutes, until top is golden and filling is bubbly. Cool on rack. Drizzle icing. Lift from pan; cut into bars. Store, covered, in refrigerator up to 2 days.

Note: I used old-fashioned and it seemed to work fine.

Ginger Icing: In small bowl stir together 3/4 cup sifted powdered sugar, 1/4 teaspoon ground ginger, and 3 to 4 teaspoons apricot nectar, orange juice, or milk.

Recipe courtesy of BHG.

Mint Thins

1 pkg. (8 squares) Baker's Semi-Sweet Chocolate
1/4 tsp. peppermint extract
1 sleeve Ritz Crackers (35 crackers)
1 peppermint candy cane (6 inch), crushed

Microwave chocolate in small microwaveable bown as directed on package. Stir until completely melted. Blend in extract.

Dip crackers in melted chocolate, completely coating ncrackers with chocolate. Carefully scrape off excess chocolate. Place on wax paper-covered baking sheets; sprinkle with crushed candy.

Refrigerate 30 minutes or until chocolate is firm.

Makes 35 or about 12 servings, 3 coated crackers each.

*Variation: For a chocolate-peanut butter twist, omit peppermint extract and candy cane. Spread each cracker with a thin layer of peanut butter before dipping into the melted chocolate.

Chocolate Chocolate Chip Cookies

2 1/4 cups flour
1 tsp. salt
1 tsp. baking soda
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, beaten
1 TBSP vanilla
1/2 cup unsweetened cocoa
2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&Ms
1 cup chopped walnuts (optional)

Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla, and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir in chocolate chips and walnuts, if using, and stir to distribute evenly.

For cookies: Drop dough by tablespoonfulls onto greased baking sheets and bake about 10 minutes. Cool on baking rack.
For bars: Pat dough into a greased 9-inch square baking pan and bake 20-25 minutes. Cut into squares when cooled.

SNICKERS Surprises

2 sticks butter (softened)
1 cup creamy peanut butter
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 tsp. vanilla
3 1/2 cups all purpose flour (sifted)
1 tsp. baking soda
1/2 tsp. salt
1 pkg. (13 oz.) SNICKERS Brand Miniatures

1. Combine the butter, peanut butter, and sugars using a mixer on a medium to low speed until light and fluffy.
2. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, salt, and baking soda.
3. Cover and chill dough for 2-3 hours.
4. Unwrap all the SNICKERS Brand Miniatures.
5. Remove dough from refrigerator. Divide into 1 Tbls. pieices and flatten.
6. Place a SNICKERS Brand Miniature in the center of each piece of dough.
7. Form the dough into a ball around each SNICKERS Brand Miniature.
8. Place on a greased cookie sheet and bake at 300 degrees F for 10-12 minutes.
9. Let cookies cool on baking rack or wax paper. (Hint: Spruce up the cookies with powdered sugar and drizzle melted DOVE Brand Chocalate Gifts over the top of each cookie!)

Notes:
*We cut each of the Minuatures in half. This made a smaller cookie but prevented the SNICKERS from escaping the dough.
*We also baked the cookies at 350 degrees instead of 300 degrees. They didn't seem to get done at only 300 degrees.

Pesto

2 cups chopped basil
1 cup olive oil
2-4 cups parmesan chees
1-2 cup walnuts or pine nuts
3-4 large garlic cloves
salt and pepper

Blend all ingredients - except parmesan cheese - together in blender. Stir in cheese.

Gingersnaps

3/4 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
1 tsp. cinnamon
2 tsp. baking soda
1 tsp. ginger
1/2 tsp. cloves
1/4 tsp. salt

Combine and mix. Drop on cookie sheet and bake at 375 degrees for 8-10 minutes.

Yield: 4 dozen

Vanishing Oatmeal Raisin Cookies

1 cup margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cup all-purpose flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups Quaker Oats (quick or old fashioned)
1 cup Raisins

Heat Oven to 350 degrees.
Beat together margarine & sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon, and salt; mix well.
Stir in oats and Raising; mix well.
Drop by Rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10-12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.

*You may substitute 1/2 cup applesauce for 1/2 cup butter.

Cheerios Bars

1 c. light corn syrup
1 c. sugar
1 tsp. vanilla
1 1/2 c. peanut butter
6 c. Cheerios
6 oz. butterscotch chips
6 oz. chocolate chips

Heat but do not boil corn syrup and sugar. Add vanilla, peanut butter and cheerios. Press into 13 x 9 inch pan. Melt chips and spread over cereal mixture. Let set to harden.

Pretzel Hug Cookies

Circle Pretzels
Hershey Hugs - 1 package, unwrapped
M&Ms

Preheat oven to 225 degrees.
Cover cookie sheet with parchment paper.
Arrange pretzels in single layer on parchment paper.
Place a hug in each pretzel.
Put pan in oven just long enough to melt the hugs, about 3 minutes.
Remove the pan from oven and place an M&M in the middle of each hug.
Chill and remove from parchment paper.

Mini Turtle Cookies

Circle Pretzels
Caramel filled Hershey Kisses - 1 package, unwrapped
Pecan Halves - about 1/2 pound

Preheat oven to 225 degrees.
Cover cookie sheet with parchment paper.
Arrange pretzels in single layer on parchment paper.
Place a kiss in each pretzel.
Put pan in oven just long enough to melt the caramel in the kisses, less than 5 minutes.
Remove the pan from oven and place a pecan half on each kiss.
Chill and remove from parchment paper.

Wheat Thin Cookies

1 package Wheat Thins
Peanut Butter

Spread a thin layer of peanut butter between two wheat thins.
Chill and then dip in chocolate almond bark and decorate with sprinkles.

Peanut Butter Surprise Balls

7 oz marshmallow cream
1 cup peanut butter
1-1/2 cups Rice Krispies (maybe a bit more)

Mix all together.
Roll into small balls and chill.
Dip into white or chocolate almond bark.