n wire racks.
Prepare Cookie Filling: In large mixing bowl
br>2) For the oatmeal cookie crust, preheat oven to 350
On a prepared pizza pan, press cookie dough from the center to within 1-inch of the edge of pan.
Pour the brownie batter over the cookie dough and bake at 350\u00b0 on the upper rack of a preheated oven.
Test for firmness in center of pan at 25 minutes as ovens may vary.
Heat oven to 350\u00b0.
Grease 12-inch pizza pan. Press cookie dough into bottom of pan.
Bake for 13 to 16 minutes or until light golden brown.
Remove from oven.
Sprinkle evenly with nuts, marshmallows and chocolate chips.
Drizzle with caramel sauce. Bake an additional 5 to 10 minutes.
Cool completely.
Cut into wedges, 16 servings.
Can use jimmies or anything else for a favorite topping.
Prepare Cookie Dough.
Heat oven to 350\u00b0.
In small mixer bowl, on medium speed of electric mixer, beat cream cheese and sugar until smooth.
Blend in sour cream, egg and vanilla.
Pour into crust.
re no large pieces of cookie remaining.
Line a baking
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.
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate
Sift together the flour, sugar and salt. Cream the butter and vanilla together.
Fold in dry ingredients.
Mix well.
Add nuts; again mix well.
Roll in little balls and place on nonstick cookie sheet or lightly greased regular cookie sheet. Bake 20 to 25 minutes in a 350\u00b0 to 325\u00b0 oven.
50\u00b0F Lightly spray cookie sheets with no-stick
easpoons of cookie dough and roll into a ball. Place the ball in
orm the dough into a ball then grease your hands with
Mix peanut butter cookie mix as directed on box.
Divide dough into 36 balls which are the size of a walnut.
Place in greased small muffin tins.
Bake 10 minutes at 350\u00b0.
Remove from oven and place a peanut butter cup in center of each ball.
Return to oven for 3 minutes.
Remove from oven and place in refrigerator.
Store in airtight container.
Yields 36.
Mix butter and sugar together to a creamy consistency, then add vanilla.
Add flour and salt gradually, mix with a fork.
Make a small ball with dough and fold a Maraschino cherry in the middle, completely covering cherry in dough.
Place on an ungreased cookie sheet and bake at 350\u00b0 for 12-15 minutes.
Cool cookies.
Make frosting, thoroughly mix together frosting ingredients.
Dip top of cookies into frosting and allow to dry.
Cream butter.
Add the 1/2 cup powdered sugar, the salt and vanilla as you keep beating.
Beat until very light.
Stir in flour slowly.
Add nuts.
Chill.
Shape into one-inch balls. Place on ungreased cookie sheet.
Bake 15 minutes at 350\u00b0.
Roll hot cookies in the reserved powdered sugar.
Cool and then reroll in the sugar.
br>Press sugar cookie dough into a round cookie pan.
Bake
Freeze cookie dough 1 hour.
Heat
Mix crumbs, 2 tablespoons sugar and butter; press firmly over the bottom and 1/2 inch up sides of a 9-inch cheesecake pan with removable rim.
Bake at 350\u00b0 until slightly darker, about 8 minutes.
br>In large bowl, stir cookie mix, butter and egg until