(I used Betty Crocker Sugar Cookie Mix)
White Peppermint Snowballs
Magic Mint Chocolate Bark
Carmel Filled Chocolate Cookies
Old-Fashioned Soft Pumpkin Cookies
Soft Chocolate Chip Cookies (made with M&M's instead of chips)
Preheat the oven to 350 degrees F.
Cut the cookie dough into 8 pieces. In bowl of electric mixer, on medium speed thoroughly combine the dough pieces, peppermint extract, 1/3 cup crushed peppermint candies, and 1/2 cup of the powdered sugar.
Roll the dough into 1-inch diameter balls. Arrange, 2 inches apart, on parchment lined cookie sheets and bake until set, about 8 to 10 minutes. Remove from the oven and let cool slightly on cooling racks.
Add 1/2 cup of the remaining powdered sugar to a small bowl. While the cookies are still warm, roll them in the sugar. Sprinkle with crushed peppermint candies and serve.
As the cookies cool, they will flatten slightly.
I actually used the Betty Crocker Sugar Cookie Cookie Mix (prepared as directed) instead of refrigerated dough and they were awesome!
From: Mom's Who Think
4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 tablespoons cinnamon
1/2 cup raisins (these are optional, it's great with or without them)
1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.
2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.
3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.
4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.
5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!
Preheat oven to 350°.
Coat a 13 x 9-inch baking pan with cooking spray; dust with flour.
To prepare cake, place the egg substitute, granulated sugar, applesauce, and pumpkin in a large bowl; beat with a mixer at high speed for 1 minute. Add pie spice and cake mix, beating at high speed 2 minutes. Pour batter into prepared pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.
To prepare frosting, place the cream cheese and vanilla in a large bowl; beat at medium speed until smooth. Gradually add the powdered sugar, beating just until blended. (Do not overbeat.) Spread frosting evenly over top of cake.
1 teaspoon vegetable oil or butter
2/3 cup white basmati rice
1 lime (juice)
1-2 cups water
1/2 teaspoon salt
2 teaspoons fresh cilantro
1. In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
2. Add rice and lime juice, stir for 1 minute.
3. Add water and salt, bring to a full rolling boil. **The original recipe calls for 1 cup of water, but I have read reviews that people use 2 and it works well. I used 1 1/2 and I kind of think it could have gone either way. If you like your rice dryer, go with less water; more sticky, go with more.**
4. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
5. Add in the cilantro and fluff rice with a fork.
From: Hungry Girl
Cool Whip Free; frozen
1 can diet soda
1 flexy straw :)
Pour soda into a glass. Top off glass with a scoop of frozen fat-free Cool Whip. Insert straw and enjoy! TIP...about an hour before serving, put a glass mug in the freezer for a frosty float!
This is another base recipe you can make however you like. I have used diet orange soda and diet root beer. It's yummy and totally guilt free!!