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
Store-bought cupcakes of your choice (or bake your own)
Frosting of your choice (if needed)
Assorted Christmas Peeps (see here)
Sprinkles (if desired)
(see my tips below)

DIRECTIONS:

1: Frost cupcakes with frosting. If you bought cupcakes that are already frosted, you might want to add more to stick the peeps in.

2: Decorate cupcakes with sprinkles, if desired.

3: Place a Peep on top of each cupcake.

Darlene’s Tips: You can do this on cake also or on brownies or even on cookies. If traveling with this dessert, simply add the peeps to the top when you get to your destination!

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
1/3 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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