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!

INGREDIENTS:
check for ingredient coupons here
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1/3 cup all-purpose flour
3 tablespoons dark molasses
2 tablespoons sugar
ground ginger
ground cinnamon
ground cloves
(see my tips below)

DIRECTIONS:

1:  Heat oven to 350°F.  In a small bowl, mix the sugar with about 1/4 teaspoon each of the ginger, cinnamon and cloves. Set aside.

2:  In large bowl, break up cookie dough. Stir in the flour, molasses, and about 1/2 teaspoon each of the ginger, cinnamon and cloves.  Mix well.

3:  Shape dough into 20 balls (about 1.5 inches).  Roll each ball in the sugar and spice mixture that you set aside. Place 1 inch apart on ungreased cookie sheets.

4:  Bake 11 to 13 minutes or until edges are set (cookies will be soft in the center). Cool 2 minutes then remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store covered in airtight container at room temperature up to 1 week.

Darlene’s Tips: You can add 1/4 to 1/2 cups of other ingredients to this dough, like chopped nuts, raisins, candy morsels, whatever 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!

INGREDIENTS:
check for ingredient coupons here
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
1/2 cup cookie crumbs (any variety, any flavor, see tips below)
2 cups butterscotch morsels ()
1 1/2 cups shredded coconut
1/2 cup chopped nuts of your choice
1 can (14 oz) (not evaporated)
(see my tips below)

DIRECTIONS:

1:  Heat oven to 350°F. Line 13×9-inch pan with heavy-duty foil, extending foil over sides of pan. Spray bottom and sides of foil with cooking spray or grease foil.

2:  Break up the cookie dough directly in the pan. With floured fingers, press dough evenly in bottom of pan to form crust.

3:  Sprinkle cookie crumbs evenly over crust. Top evenly with butterscotch chips, coconut and nuts.

4:  Drizzle entire 14 oz can of sweetened condensed milk over top.

5:  Bake 30 to 40 minutes or until edges are golden brown (center will not be set.) Cool completely, about 2 hours.

6:  Use foil to lift bars from pan. For bars, cut into 6 rows by 6 rows.

Darlene’s Tips:  This recipe can be altered in so many ways! Try it with different flavored cookie dough. Use different flavored candy morsels. Try all kinds of cookie crumbs, even sandwich cookies (place in a plastic bag and lightly crush with a hammer or rolling pin). You can leave out the coconut or nuts if you don’t want those things. You could adds stuff like chopped candy bars, raisins, chopped dates, pieces of caramel candies, just whatever!  Have fun experimenting!

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!

INGREDIENTS:
check for ingredient coupons here
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
4 oz cream cheese, softened
1/2 cup all-purpose flour
2 1/4 cups powdered sugar
3 to 4 tablespoons water
holiday candy sprinkles
(see my tips below)

DIRECTIONS:

1:  Heat oven to 350°F.  Crumble cookie dough in a medium bowl. Stir or knead in cream cheese and flour until well blended.

2:  Shape dough into 44 (1 1/4-inch) balls. Place 1 inch apart on large ungreased cookie sheets.

3:  Bake 11 to 13 minutes or until edges are set. Cool 1 minute on cookie sheets then remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

4:  In small bowl, stir powdered sugar and 3 tablespoons water until smooth. Add more water, 1/4 teaspoon at a time, as needed for desired dipping consistency.

5:  Dip top of each cookie into glaze. Sprinkle with decors. Store in airtight container in refrigerator.

Darlene’s Tips: You can tint your glaze with food coloring. You could also try rolling the cookie dough balls in powdered sugar before placing on the cookie sheet for a more crinkled version of this cookie. To soften the cream cheese, just leave out at room tempurature for an hour or so or you can pop it in the microwave for 10 seconds at a time until softened enough to mix with the dough. Try this recipe with other flavor cookie doughs too!

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!

INGREDIENTS:
check for ingredient coupons here
1 can Pillsbury Grands! Southern Homestyle Original biscuits (8 biscuits)
1 bag (16 oz) frozen cooked meatballs (or make your own)
3 cups pasta sauce
2 cups shredded Italian cheese blend (8 oz)
optional ingredients (see tips below)
(see my tips below)

DIRECTIONS:

1:  Heat oven to 350°F.  Separate dough into 8 biscuits. Cut each biscuit into 6 pieces and place in large bowl.

2:  Add meatballs and sauce to dough and stir until well coated.

3:  Pour into ungreased 13×9-inch (3-quart) glass baking dish. Sprinkle cheese evenly over top.

4:  Bake 35 minutes or until biscuit pieces are puffed and cheese is melted and golden brown.

Darlene’s Tips: You can add other ingredients to the sauce like chopped onion and/or peppers, mushrooms, black olives, whatever you like! You can use any shredded cheese.  You can garnish with chopped basil or sprinkle with parmesan cheese before serving.  Great way to use up leftover meatballs!

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

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