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!

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INGREDIENTS:
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Round chocolate cookies (store bought or bake your own)
Hershey’s Kisses unwrapped
1 cup white frosting
Food coloring (colors of your choice)
optional: candy sprinkles

See my Darlene’s Concoctions videos!

DIRECTIONS:

1:  Divide frosting into small bowls. Tint frosting as desired with food colors.

2:  Pipe 1-inch circle of frosting on top center of each cookie. Sprinkle frosting with candy sprinkles if desired.

3:  Press 1 milk chocolate candy into frosting on each cookie. Store cookies tightly covered.

Darlene’s Tips: This is a fun food craft for the kiddos and they can be whipped up at the last minute.  If you don’t want to bother with the tinted frosting, just buy chocolate frosting and pipe that on to “glue” the hat down.  Or just spread frosting on the entire cookie then add the hat. Not much else to say other than have fun making these cookies!

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!

Check Out My eBay Store!

INGREDIENTS:
check for ingredient coupons here
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
3/4 cup chopped pecans
1 bag (11 to 13 oz) caramels, unwrapped ()
2 tablespoons milk
1 cup broken pretzel pieces (twists or sticks)

See my Darlene’s Concoctions videos!

DIRECTIONS:

1:  Heat oven to 350°F.  Crumble cookie dough in medium bowl. Stir in 1/2 cup of the pecans until well mixed. Press evenly in ungreased 9-inch square pan.  Bake 18 to 22 minutes or until deep golden brown. Cool 30 minutes.

2:  Microwave caramels and milk in medium microwavable bowl, uncovered, on High 2 to 3 minutes, stirring every 60 seconds, until melted and smooth.

3: Pour melted caramel evenly over cookie base. Sprinkle with pretzels and remaining 1/4 cup pecans, pressing slightly into caramel. Cool about 1 hour 30 minutes or until caramel is set. Store covered in refrigerator.

Darlene’s Tips: You can use any chopped nuts that you like, even mixed nuts. You could sprinkle candy morsels on the top of the caramel along with the pretzel pieces or you can skip the pretzels if they are not your thing. You can line your pan with foil with edges over the sides for easy removal and cleanup.

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!

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INGREDIENTS:
check for ingredient coupons here
1 box (1 lb 2.3 oz) Betty Crocker fudge brownie mix
1/2 cup drained and rinsed black beans (from a can)
1/2 cup water
optional: frosting of your choice
(see my tips below)

See my Darlene’s Concoctions videos!

DIRECTIONS:

1: Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.

2: Place beans in a blender with 1/2 cup water.  Cover and blend on high speed 30 to 60 seconds or until smooth.

3: In large bowl, mix bean mixture and brownie mix until well mixed. Spread batter evenly in pan.

4: Bake 16 to 18 minutes or until toothpick inserted 2 inches from side of pan comes out with moist crumbs attached. Cool completely in pan on rack, about 1 hour.

Optional: frost brownies when cooled, if desired. To make a frosting glaze, thin your frosting just a bit with a few drops of water. You can also pop the frosting in the microwave 10 seconds at a time to “melt” the frosting a bit. Then spread over brownies.

Darlene’s Tips: I bet these brownies are super moist yet no egg for those who don’t do eggs! You can add 1/2 cup of chopped nuts or any flavor of baking morsels. If you add frosting, you can also top with more morsels or sprinkles of your choice.

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!

Check Out My eBay Store!

INGREDIENTS:
check for ingredient coupons here
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
1 cup graham cracker crumbs
6 large marshmallows, cut in half
(see my tips below)

See my Darlene’s Concoctions videos!

DIRECTIONS:

1:  Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 2 large cookie sheets with cooking parchment paper.

2:  In large bowl, break up cookie dough. Stir or knead in 3/4 cup of the graham cracker crumbs until well blended (reserve remaining crumbs).

3:  Shape dough into 12 (2-inch) balls. Shape 1 ball around 1 marshmallow half, covering completely. Repeat with remaining dough and marshmallows.

4:  Roll each ball in remaining 1/4 cup graham cracker crumbs. Place 2 inches apart on cookie sheets.

5:  Bake 12 to 15 minutes or until surface of cookie appears cracked and marshmallow shows through. Cool 5 minutes then remove from cookie sheets to cooling racks. Serve warm or cool.

Darlene’s Tips: You can crush your graham crackers in a plastic bag with a rolling pin or use a food processor. You can also buy if you want to skip that step. Want nutty s’mores?  Add about 1/2 cup of chopped nuts of your choice to the mix!  You could also drizzle some melted chocolate morsels on top of the cooled cookies. Or for peanut buttery s’mores use melted peanut butter morsels (you could also add some to the mix).

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

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