ix for topping.
Combine gingersnap crumbs, and remaining cake mix
uper Easy Pumpkin Spice Dip recipe, or any pumpkin, sweet potato
I don't have a chocolate chip cookie recipe, other than adding chocolate chips to my Butter/Sugar Cookie recipe.
I have found that the best chocolate chip cookie recipe is on the Nestle chocolate chips package.
Those Toll House cookies can't be beat!
Preheat oven to 350\u00b0.
Lightly butter 10-inch pie plate. Combine cookie crumbs, sugar, nuts and orange peel.
Drizzle butter over crumb mixture.
Stir until all crumbs are moistened.
Press firmly in pie plate; bake for 10 minutes until lightly brown. Cool.
ith colored sugar and a gingersnap cookie.
Preheat the oven to 350 degrees.
Grind the cookies in a good processor.
Lightly spray a 9\" glass pie pan with vegetable cooking spray.
Pat the cookie crumbs into the pan evenly.
Mix the rest of the ingredients in a medium-sized mixing bowl. Pour into the crust and bake until knife inserted in center comes out clean, about 45 minutes. Store in the refrigerator.
f prepped pan; place on cookie sheet; bake for 8-10
Preheat oven to 375F.
Place gingersnaps and margarine in food processor; process until finely ground.
Press gingersnap mixture into 8\" pie plate. Bake 5-8 min; remove and cool crust. Chop apples in food processor.
Add cranberries, brown sugar, vanilla and cinnamon; pulse until just mixed.
Spoon apple-cranberry filling into another 8\" pie plate or casserole dish.
Sprinkle with granulated sugar.
Bake 35 min or until tender.
Spoon filling into gingersnap crust and serve immediately.
Preheat oven to 375 degrees.
Combine softened butter, sugar, molasses and egg; beat well.
Mix dry ingredients and ginger; add to batter; mix well.
Chill batter for 1 hour.
Form into 1\" balls; roll in sugar and place on greased cookie sheet 2\" apart.
Bake for 8-10 minutes.
Makes 36 cookies.
Preheat oven to 375\u00b0.
Place gingersnaps and margarine in food processor.
Process until gingersnaps are finely ground. Press gingersnap mixture onto bottom and up side of 8-inch pie plate.
Bake 5 to 8 minutes and cool.
Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.
Preheat oven to 325 degrees F (165 degrees C).
Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.
hilled cheesecake. Sprinkle reserved toasted gingersnap crumbs on top of cheesecake
175 degrees C).
Combine gingersnap cookie crumbs and melted butter in
he prepared pan.
Heat cookie spread in the microwave until
Heat oven to 375\u00b0.
In large bowl, beat brown sugar, sugar, margarine and shortening until light and fluffy.
Add vanilla and egg, beat well.
Add flour, baking soda and salt, mix well.
Stir in chocolate chips.
Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until light golden brown.
Cool 1 minutes, remove from cookie sheets.
Makes 4 dozen.
n large bowl, stir together cookie mix, crushed cookies and pecans
urface with flour and roll cookie dough to about 1/4
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.