Preheat oven to 375 degrees F (190 degrees C).
Combine Make Ahead Cookie Mix with white sugar, butter, vanilla, and egg.
Shape dough into balls. Dip into an egg white. Roll dough in chopped nuts. Press deep hole into center of each ball. Fill hole with 1/4 teaspoon jam. Bake 11-16 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Combine Make Ahead Cookie Mix with sugar, butter, vanilla, egg and chopped nuts. Mix well.
Shape dough into balls. Bake 11 to 16 minutes. Let cool. Roll in confectioners' sugar.
Preheat oven to 375 degrees F (190 degrees C).
Combine 2 cups of Make Ahead Cookie Mix with brown sugar, shortening, peanut butter, vanilla, and egg.
Shape dough into balls. Place dough on ungreased cookie sheets. Flatten with a fork. Bake 7-11 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Combine 2 cups of Make Ahead Cookie Mix with white sugar, egg, butter, and vanilla. Add nuts if desired. Stir in raisins and chopped maraschino cherries.
Shape dough into balls. Press half of a Maraschino cherry into each cookie and bake 11-16 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Mix sugar and almond flavoring and set aside. In a separate bowl mix butter, cheese and egg yolk. Stir in Make Ahead Cookie Mix.
Roll onto flat surface. Cut in half. Place 1 half on greased cookie sheet. Spoon on almond and sugar mix. Place 2nd half on top. Brush with slightly beaten egg white.
Bake 22 - 30 minutes. Let cool at least 30 minutes. Cut into 1/2 inch strips.
Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 13 inch pan.
Combine Make Ahead Cookie Mix with brown sugar, butter, vanilla and egg. Mix well.
Spread dough in pan. Bake 17 to 24 minutes until top springs back when touched.
Immediately sprinkle with chocolate chips. Let stand 2-3 minutes to melt then spread chocolate over bars and sprinkle with nuts. Cut when cooled.
In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper.
Leave uncovered and bring to a boil.
Stir in cucumber, green pepper, tomatoes, and onion; bring mixture, uncovered to a boil again.
Remove from heat and cool.
Cover and refrigerate until well chilled.
An easy make-ahead soup to begin a meal with.
onths.
When ready to make pancakes, lightly beat eggs in
Beat first five ingredients until light and fluffy.
Line muffin tins with paper liners.
Place vanilla wafers in bottom of each cupcake paper liner.
Fill with mixture 2/3 full.
Bake at 375\u00b0 for 12 to 20 minutes.
Top with 1 tablespoon cherry pie filling.
Chill.
In a medium bowl, combine cream cheese and yogurt. Beat with an electric mixer on medium speed until smooth. Fold in the whipped topping, peaches, and the 1 cup berries.
Pour into a 2-quart square baking dish. Cover and freeze about 8 hours or until firm.
To serve, let stand at room temperature about 45 minutes to thaw slightly. Cut into squares. If desired, garnish with mint leaves and additional berries. Makes 9 servings.
Make-Ahead Directions: Prepare dessert as directed through Step 2. cover and freeze for up to 1 week.
dd in more).
TO MAKE AHEAD; spread the potato mixture into
f using-- see directions for make-ahead mushrooms below) and cook for
minutes.
MAKE AHEAD TIP:
If making ahead or freezing, prepare
MAKE AHEAD MEATBALLS.
Heat oven to
To prepare, remove 2 days ahead and defrost in the fridge
tep if you are making ahead.).
Melt remaining 3 Tbsp
wire whisk (Make Ahead: Mix these ingredients ahead of time in plastic
ooked rice, if desired.
Make-Ahead Tip: To freeze, place chimichangas
o watch carefully!
To make ahead bake as directed then cool
For one serving:
Mix in blender 1/2 cup fresh or frozen strawberries, 1/3 cup Make Ahead Lemonade Base and 1 tablespoon sugar.
Blend until smooth.
With blender running, add about 1 cup of ice cubes, 1 at a time, through an opening in the lid until strawberry mixture becomes slushy.
Pour into a tall glass. Garnish with a fresh strawberry half, if desired.
Serve immediately.