These sweet recipes are sure to be a hit with your family or friends. Chocolate Chip Cookies Ingredients 1⁄2 cup butter 1⁄2 cup Crisco 1⁄2 cup granulated sugar 1 cup brown sugar 2 eggs 2 tsp vanilla 2 1⁄4 cup flour 1 tsp salt 1 tsp baking soda 1 bag (2 cups) semi-sweet chocolate chips Instructions Preheat oven to 375. Grease a large baking sheet with non-stick cooking spray; set aside.
Use an electric mixer to combine butter, Crisco, and sugars together in a medium size bowl until smooth. Mix in eggs and vanilla until creamy. Gradually beat in flour, salt, and baking soda.
Gently stir in chocolate chips. Use a small ice cream scoop or spoon to drop small balls of dough onto the prepared baking sheet. Bake for 10 minutes or until golden brown.
Strawberry Cheesecake Lush Ingredients 1 (13.29 oz) package Golden Oreos 6 Tbsp butter, melted 8 oz cream cheese, softened 1 cup powdered sugar 1 (16 oz) container Cool Whip, divided 2 (3.4 oz) packages instant cheesecake pudding mix 3 cups whole milk 4 cups sliced strawberries Additional strawberries Instructions Crush the entire packages of Oreos; place the cookies in a large Ziploc bag and use a rolling pin to crush them.
Once the cookies are fine crumbs, transfer them to a large bowl and mix in 6 Tbsp of melted butter. Press the cookie mixture into a 9x13 pan, and refrigerate the dish while you prepare the remaining layers. Beat together the powdered sugar, cream cheese, and 1 cup of Cool Whip; spread the mixture over the cookie layer.
Then mix together the pudding mix, milk, and 1 cup of Cool Whip. Spread this mixture over the cream cheese layer. Layer the sliced strawberries next, and then spread the remaining Cool Whip on top.
Keep refrigerated until ready to serve. Garnish with additional strawberries on top if desired. Ritz Cracker Reese’s Ingredients About 36 Ritz crackers 1 (7.
37 oz) bag Reese’s Thins Peanut Butter Cups Instructions Preheat oven to 350. Place 18 crackers onto a large baking sheet. Place a thin Reese’s cup on top of each cracker.
Bake in the oven for 90 seconds. Top each chocolate with a second Ritz cracker. Refrigerate for 30 minutes or until set.
Snickerdoodle Cobbler Ingredients 1 (17.5 oz) package snickerdoodle cookie mix 1⁄2 cup stick butter 1 egg 1 (21 oz) can apple pie filling 3 Tbsp caramel topping 2 tsp cinnamon sugar, divided Instructions Preheat oven to 375. Grease an 8 inch baking dish with non-stick cooking spray; set aside.
Mix together the cookie mix, butter, and egg in a small bowl. Place half of the dough in small spoonfuls across the bottom of the prepared baking dish. Sprinkle dough with 1 tsp of cinnamon sugar.
Spread the apple pie filling over the bottom dough layer, and then add the remaining cookie dough mix in small spoonfuls across the top. Sprinkle with the remaining tsp of cinnamon sugar. Top with a drizzle of caramel topping.
Bake for 30 – 35 minutes. Serve topped with ice cream if desired. Holly Arnett is a stay at home wife and mom of four precious children.
She’s a lifelong resident of Nacogdoches who loves cooking and sharing great recipes with others..
