Heat oven to 375\u00b0F.
In a large bowl, place cookie mix. Cut in butter, using a pastry blender or fork, until the mixture looks like coarse crumbs.
In an ungreased 8-inch square baking dish, spread fruit in an even layer. Sprinkle cookie mixture over peaches and spread evenly.
Bake 30-40 minutes or until topping is golden brown. Let cool at least 10 minutes. Serve warm or cool.
Heat oven to 325\u00b0.
Place dough on ungreased cookie sheet and bake 7 to 10 minutes.
Take cookies out while they are still gooey.
If overbaked, cookies will be hard in the morning.
In a double boiler, blend egg yolks, sugar and 3 cups milk until smooth (approximately 15 minutes).
Cool thoroughly.
In a separate bowl, fold whipped cream and whipped egg whites together. Combine both mixtures together.
Rub crumbs off angel food cake. Break cake in pieces into bottom of 9 x 13-inch dish.
Pour above custard mixture over angel food cake.
Chill until ready to serve.
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
Follow recipe on Nestle chocolate chip bag, except completely melt butter (don't just soften).
Add the oatmeal, Grape-Nuts and chips to final mixture.
Preheat oven to 350\u00b0 (not 375\u00b0).
Bake for 10 to 11 minutes, taking out while not yet warm.
Beat together all ingredients, except powdered sugar; refrigerate for at least 2 hours.
Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
Bake in a 350\u00b0F oven for 10-12 minutes.
Sprinkle with additional powdered sugar when cooled.
Mix first 4 ingredients; stir into sliced peaches.
Pour into a square 9-inch baking dish.
Top with 1/4 inch slices of cookie dough.
(May use your favorite cookie recipe.)
Bake at 350\u00b0 for 1 hour until golden brown.
Let cool.
Serve with ice cream.
Mix on low cake mix and strawberry preserves on low until cake mix is moistened. Mix another minute.
Stir in chocolate chips.
Drop by teaspoonfuls onto cookie sheets sprayed with no stick cooking spray.
Bake at 325 degrees 10-12 minutes until tops are lightly browned.
Cool on cookie sheets 1 minute. Transfer to cooling racks until fully cooled.
Store with wax paper between layers to prevent sticking.
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
o 400 degrees.
Mix Angel Food cake mix and Lemon
Mix together all ingredients.
Drop by teaspoonful on cookie sheet covered with foil or sprayed with nonstick spray.
Bake 10 to 12 minutes at 350\u00b0.
Remove cookies from sheet while still warm. This recipe will make 36 cookies.
One cookie equals 89 calories.
onger or until vegetables are crisp-tender.
Add the butter
re tender and still somewhat crisp.
Remove the pan from
if desired, prosciutto chips (see recipe description).
Cook pasta in a large saucepan of boiling salted water according to package directions. Drain, reserving 1 1/2 cups cooking liquid.
Melt butter in same pan on medium heat. Cook bacon 4-5 mins, until crisp. Add capers and lemon peel.
Add pasta, reserved cooking liquid, lemon juice, sun-dried tomatoes, sour cream and spinach leaves. Toss until warmed through. Season to taste. Serve sprinkled with Parmesan cheese.
1) Place margarine in a large skillet; place over medium heat until hot. Add broccoli and next 4 ingredients; saute 5 minutes or until vegetables are crisp-tender. Add mushrooms, wine, salt, and pepper; cook 2 minutes or until mushrooms are tender. Remove from heat; set aside, and keep warm.
2) Cook pasta according to package directions, omitting salt and fat. Drain.
3) And vegetable mixture and cheese to pasta; toss lightly.
inutes or until vegetables are crisp-tender. Add wine or broth
portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate