Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Grain Free & Gluten Free Peanut Butter Cookies Recipe

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INGREDIENTS:
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1 cup creamy or chunky peanut butter
3/4 cup packed brown sugar
1 teaspoon baking soda
1 egg
optional: coarse salt
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 350°F.

2:  In large bowl, mix peanut butter, brown sugar, baking soda and egg until well combined.

3:  Roll into 1 1/4-inch balls and place about 1 inch apart on ungreased cookie sheets. Flatten in crisscross pattern with fork. Optional: sprinkle salt on tops of cookies if desired.

4:  Bake 9 to 11 minutes or until golden around edges. Cool 2 minutes then remove from cookie sheet to cooling rack.

Darlene’s Tips: You can chopped peanuts to this recipe if you want, maybe 1/4 to 1/2 cup. You could also make peanut butter sandwich cookies by spreading peanut butter between two cookies. If you’re not looking for grain free or gluten free, also add any other ingredients you like!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Snickerdoodle Poke Cake Recipe

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INGREDIENTS:
check for ingredient coupons here
1 box Betty Crocker Super Moist spice cake mix ()
plus ingredients on box needed to make the cake
1½ cups sweetened condensed milk ()
1 container (8 oz) frozen whipped topping, thawed (for topping)
(see my tips below)

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DIRECTIONS:

1:  Preheat oven and prepare cake mix as directed on box. Pour into 9×13 inch pan and bake as directed. Cool completely, about 30 minutes.

2:  Use a wooden dowel or end of wooden spoon to make holes in cake about 1 inch apart, pressing all the way down to bottom of pan.

3:  Pour condensed milk over cake, using spatula to spread it over surface and encourage it down the holes.

4:  Spread with whipped topping. Refrigerate 1 hour before serving.

Darlene’s Tips: You could sprinkle the top with cinnamon just before serving.  You could top with frosting instead of whipped topping but this cake will be very sweet so frosting might be too sweet, unless you love too sweet. lol  You can use any flavor cake mix for this recipe.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Easy Lemon Cake Mix Cookies Recipe

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INGREDIENTS:
check for ingredient coupons here
1 box Betty Crocker Super Moist lemon cake mix
1/4 cup lemon juice
1/4 cup vegetable oil
1 egg
Optional: lemon glaze (see step 4)
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 350°F. Line cookie sheet with cooking parchment paper.

2:  In large bowl, beat cookie ingredients with electric mixer on medium speed or mix with spoon. Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet.

3:  Bake 12 minutes or until lightly golden. Cool 2 minutes then remove from cookie sheet to cooling rack. Cool completely.

4:  Optional lemon glaze: Mix 1/2 cup powdered sugar with about 1 teaspoon lemon juice (or milk or water) and stir. If too thick, add more liquid a few drops at a time until you get the desired consistency. If too thin, add more powdered sugar. Drizzle glaze over cookies using a spoon.

Darlene’s Tips: If you don’t have lemon juice for the cookie mix, you can just add 1/4 cup of water instead. Instead of glaze, you can just sprinkle powdered sugar on the cookies, or place cookies in a plastic bag while still a bit warm, add powdered sugar to the bag and shake until the cookies are coated.  You can also use this recipe with any flavor cake mix. Simply replace the lemon juice with liquid of your choice.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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