press down firmly.
Bake for 25 to 30 minutes or
efrigerate the crust for 15 minutes, then bake for 10 minutes or
o 350\u00b0 (325\u00b0 for glass dish).
In 13
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.
Combine Graham wafers crumbs, sugar into melted margarine; mix well and press evenly in 9 x 13-inch pan. Scatter chocolate chips over base. Spread coconut over chocolate chips, sprinkle pecans over coconut. Pour condensed milk over top, spread evenly. Bake at 350\u00b0 for about 25 minutes. Cool and cut into squares. Freezes nicely.
Pour melted butter or margarine in bottom of a 13 x 9 x 2-inch pan.
Sprinkle
graham
cracker
crumbs
even
over. Scatter chocolate morsels over nuts.
Sprinkle coconut evenly over chocolate pieces and nuts.
Pour sweetened condensed milk evenly over.
Bake
at
350\u00b0
for
25 minutes or until lightly browned on top.
Cool 15 minutes; cut into bars.
Preheat oven to 350\u00b0 (325\u00b0 for glass dish). In 13 x 9-inch baking pan, melt butter in oven. Sprinkle graham crackers over butter; pour Eagle Brand evenly over crumbs. Top with remaining ingredients. Press down firmly with fork. Bake 25 minutes or until lightly browned; cool. Chill if desired. Cut into bars or diamonds. Store, covered, at room temperature.
Pour melted butter or oleo into bottom of 13 x 9 x 2-inch pan. Sprinkle nuts over crumbs.
Scatter chocolate morsels over nuts, then coconut.
Pour Eagle Brand condensed milk over.
Bake at 350\u00b0 for 25 minutes or until slightly browned on top.
Cool in pan 15 minutes.
Cut into bars.
Makes about 2 dozen.
No mixing.
Make right in baking pan.
350 degree F oven for about 25 minutes or until
o 350\u00b0 (325\u00b0 for glass dish) in 13 x
ink, a 2.5\" round cookie cutter, buttercream in two colors
portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate
double the recommended recipe), buttercream in two colors, raw cookie dough balls
Use the traditional recipe for Toll House cookies on the back of the package; drop by rounded measuring tablespoonfuls onto ungreased cookie sheets.
Press dough into 2-inch circles.
Bake at 375\u00b0 for 10 to 12 minutes.
Cool 1 minute; remove from cookie sheets.
Cool completely.
Press two squares of dough together. Place in prepared muffin cups.
Bake for 20 to 24 minutes or until golden brown. Cool completely in pan on wire rack*. Center of cups will indent slightly upon cooling. With tip of butter knife, remove cookie cups from muffin pan.
Fill cookie cups as desired.
Yogurt & Fruit Cookie Cups: Top each with a spoonful of yogurt and cut-up fresh fruit of choice.
n the preheated oven until cookie base is partly cooked, 8
Line a cookie sheet with aluminum wrap.
Put a layer of saltine crackers on top of this.
Bring to a rolling boil, brown sugar and margarine; boil for 3 minutes.
Pour mixture over crackers; bake at 350\u00b0 for 7 minutes.
Pour a large bag of milk chocolate chips on top of this, spread until melted.
Top with nuts and refrigerate.
Break when cold and tear off aluminum wrap.
Preheat oven to 350\u00b0.
Place melted butter in 9 x 13-inch pan.
Sprinkle crumbs over butter.
Evenly spread the chips, coconut and pecans over crumbs.
Drizzle the condensed milk over all of this and bake at 350\u00b0
for 25 to 30 minutes.
Cool completely before cutting into bite-size squares.
Preheat oven to 350\u00b0. Grease 9 in fluted tart pan with removable bottom. Press cookie dough in bottom. Bake 22 mins. Beat cream cheese, sugar and vanilla until smooth. Spread over cookie crust. Arrange fruit on top and chill for 1 hr.
heesecake layer over the pressed cookie dough layer.
Using your