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!

Cookies and Cream Cake Recipe 

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INGREDIENTS:
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1 box (18.25 oz) white cake mix
1 1/4 cups water
1/4 cup oil
2 whole eggs
1 cup coarsely crushed creme-filled chocolate sandwich cookies
1 container (16 oz) vanilla frosting
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 350°F. Grease and flour 13×9-inch pan.

2:  In large bowl, beat cake mix, water, oil and egg whites at low speed until moistened. Beat 2 minutes at medium speed. With spoon, stir in crushed cookies. Pour batter into pan.

3:  Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

4:  Frost cake with frosting. Garnish with additional cookies if desired.

Darlene’s Tips:  You can try different cookies and different cake mix flavors. Strawberry cake with crumbled up Strawberry Newton’s might be delish! You can also make two 8 or 9 inch cakes instead of the pan cake if you prefer. Just add frosting between the layers. You could also add crushed cookies to the frosting.

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!

Orange Sugar Cookies Recipe 

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INGREDIENTS:
check for ingredient coupons here
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
3 tablespoons butter or margarine, melted
1 egg
2 teaspoons orange extract
optional: 1 1/2 cups white vanilla baking chips
optional: yellow food color
(see my tips below)

See my Darlene’s Concoctions videos here!

DIRECTIONS:

1:  Heat oven to 350°F. In large bowl, stir all ingredients (including a few drops of food coloring, if desired) until soft dough forms. If also using the baking chips, add those after mixing the other ingredients.

2:  On ungreased cookie sheets, drop dough with 1 1/2 tablespoon-size cookie scoop or by rounded tablespoonfuls about 2 inches apart.

3:  Bake 9 to 10 minutes or just until dough is set (do not overbake). Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.

Darlene’s Tips:  You can make these any flavor you want by using different extract. I bet rum extract would be great! Or peppermint, or almond or whatever! You could even separate the dough and create different flavors in just one batch.

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

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