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!

Chocolate Chunk Pudding Cookies Recipe

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INGREDIENTS:
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1 pouch (17.5 oz) Betty Crocker Double Chocolate Chunk Cookie Mix ()
1 box (3.9 oz) Jell-O chocolate-flavor instant pudding & pie filling mix
1/2 cup butter, melted
3 tablespoons water
1 egg
1 1/4 cups Reese’s Peanut Butter Cups minis (from 8-oz bag, )
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 350°F.

2:  Mix cookie mix, dry pudding mix, melted butter, water and egg in large bowl with spoon until soft dough forms. Stir in minis until blended. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.

3:  Bake 9 to 11 minutes or until edges are set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store covered in airtight container.

Darlene’s Tips:  You can try this with any flavor cookie mix and any flavor pudding. You can add any flavor morsels instead of the reese’s minis. Add nuts if you like. Experiment!

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!

Cheddar Cracker Chicken Tenders Recipe

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INGREDIENTS:
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2 eggs
2 cups cheddar crackers, coarsely crushed (like Annie’s, Goldfish, Cheez-It, etc)
1 pound boneless skinless chicken breast
2 tablespoons melted butter
(see my tips below)

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DIRECTIONS:

1: Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray.

2: Beat eggs in a shallow dish or pie plate. Place cracker crumbs in another shallow dish or pie plate.

3: Cut chicken breast into strips. Dip each strip into eggs then coat with cracker crumbs and place in pan. Drizzle with melted butter.

3: Bake 12 to 18 minutes or until chicken is no longer pink in center (165°F). Serve with your favorite dipping sauce.

Darlene’s Tips:  Place the crackers in a plastic bag and use a rolling pin or mallet to crush them. You could also cut the chicken into nuggets. Want them spicy? Add some cayenne pepper to the crackers! Serve with your favorite dipping sauce.

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!

Copycat Cracker Barrel Fried Apples Recipe

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INGREDIENTS:
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3 tablespoons butter
4 medium Golden Delicious apples, cored, cut into 3/4-inch wedges (about 2 lb)
1/4 cup granulated sugar
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup apple cider
1 tablespoon cornstarch
(see my tips below)

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DIRECTIONS:

1:  Melt butter over medium heat in a 12-inch nonstick skillet. Add apples, sugars and spices and stir to coat. Cover and cook 11 to 14 minutes, stirring occasionally, until tender. Transfer to serving dish. Cover to keep warm.

2:  Beat cider and cornstarch with whisk in a small cup.  Add to same skillet over medium heat, stirring constantly to blend. Simmer 30 to 60 seconds or until thickened. Pour mixture over apples and serve.

Darlene’s Tips:  You could swap out the cider for apple juice (less expensive). Add any other ingredients you like. Chopped pecans or walnuts would be great! Want something chewy? Chopped date or raisins might do the trick!

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!

Easy Cake Mix Cookies Recipe

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INGREDIENTS:
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1 box Betty Crocker Super Moist cake mix
1/3 cup vegetable oil
2 eggs
1/4 cup granulated sugar
(see my tips below)

See my Darlene’s Concoctions videos here!

DIRECTIONS:

1:  Heat oven to 350°F (325°F for dark or nonstick pans). Mix cake mix, oil and eggs in a large bowl with spoon until dough forms.

2:  Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls and roll in sugar. Place balls about 2 inches apart on ungreased cookie sheets.

3:  Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.

Darlene’s Tips:  You can roll in powdered sugar instead of granulated sugar for a crinkle cookie effect. If your dough is too soft, add a bit of flour, just a spoonfull at a time, until you can roll balls easily.  Or just try dropping soft dough into the sugar and covering gently and placing on the cookie sheet as a dropped cookie. I bet that would still turn out great! Experiment!

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

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