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
2 bags (12 oz each)
1 can (14 oz) (not evaporated milk)
4 tablespoons of sprinkles of your choice
(see my tips below)

DIRECTIONS:

1:  Line a 9-inch square pan with parchment paper, allowing some to hang over edges of pan for easy removal.

2:  Microwave white vanilla baking chips and condensed milk in a large bowl, uncovered, for 45 seconds then stir. Continue heating in 15-second increments, stirring after each, until chips are just melted and mixture is smooth.

3:  Stir in 3 tablespoons of the sprinkles then immediately pour into pan and spread evenly.  Top with remaining 1 tablespoon of sprinkles.

4:  Chill at least 2 hours or until firm. Remove from pan by lifting edges of parchment paper. Cut into shapes with cookie cutters, or cut into triangles or squares with a sharp knife.

Darlene’s Tips: You can make this fudge with any flavor of baking chips.  You can also add a teaspoon of any flavor extract just before pouring into the pan.  This fudge can be on the soft side so you can store in the refrigerator if you want. You can also freeze it.  Add chopped nuts if 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 sugar cookies
1/4 cup all-purpose flour
Green gel food color
Red gel food color
1/4 cup powdered sugar
(see my tips below)

DIRECTIONS:

1: Heat oven to 350°F.  Divide dough in half. Crumble each half of the dough into 2 separate bowls.

2:  In one bowl, add 2 tablespoons of the flour and a bit of the green food color. Stir or knead until well mixed. Add more coloring as desired.

3:  In the other bowl, add 2 tablespoons of the flour and a bit of the red food color. Stir or knead until well mixed. Add more coloring as desired.

4: Shape into 44 (1-inch) balls. Add powdered sugar to a small bowl and roll each ball in powdered sugar. Place balls 2 inches apart on ungreased cookie sheets.

5: Bake 8 to 11 minutes or until tops are cracked and edges are set. Cool 2 minutes then remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in covered container at room temperature.

Darlene’s Tips: You can dip the cookies into powdered sugar again when you remove them from the rack for an extra sugary coating. Shake of the excess then place on cooling racks. You can use liquid food coloring instead of get but the red cookies will be more pink. Gel will give you a better red. You can always add some chopped nuts to the dough when you are kneading it. You can do this with any flavor cookie dough, even cookie dough that you make from scratch.

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

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