Easyritzcrackersnackcookies Recipes

Steps:

• Spread about 1 teaspoon peanut butter on 24 of the Ritz crackers.
• Spread 1 teaspoon Marshmallow Creme on remaining crackers.
• Sandwich crackers together, using one peanut butter and one marshmallow, then dip in melted chocolate or white chocolate (almond bark), and roll in coconut or finely chopped nuts to coat.
• Set crackers on waxed paper and let stand until chocolate sets. Store in air-tight container for up to one week.

Steps:

• In a medium bowl, mix white chocolate and coconut oil. Melt in microwave for 60 seconds. Stir every 15 seconds until melted.
• Add extract into melted chocolate.
• Place cereal in large bowl. Mix in melted chocolate and stir until evenly coated.
• In a large plastic bag, add powdered sugar, cereal mix and the crushed cookies.
• Close and shake until each cereal is coated with sugar.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking soda, baking powder and salt, stir into the creamed mixture. Gently stir in the oatmeal, coconut, rice cereal and chopped peanuts, try not to pulverize the rice cereal.
• Drop dough by teaspoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

Steps:

• In a large bowl, sift flour, baking soda, and baking powder. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed until fluffy. Add ginger, cinnamon, cloves, salt, and pepper; beat to combine. Add eggs and molasses; beat to combine. Reduce speed to low; add flour mixture; beat until incorporated. Divide dough into thirds; shape into flat disks. Wrap in plastic wrap, and refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degrees. On a floured work surface, roll out dough to an 1/8-inch thickness. Cut out shapes using nutcracker cutter; transfer to baking sheets lined with Silpat baking mats. Refrigerate until firm, at least 15 minutes. Bake until crisp but not darkened, 8 to 10 minutes. Cool on racks. Tint each batch of icing as described in royal icing recipe. Decorate cookies with icing, sanding sugar, and dragees.

Steps:

• In a very large bowl, combine the first eight ingredients. In a small bowl, combine oil and salad dressing mix. Pour over cracker mixture; toss to coat evenly. , Transfer to four ungreased 15x10x1-in. baking pans. Bake at 250° for 45 minutes, stirring every 15 minutes. Cool completely, stirring several times.

Steps:

• Preheat oven to 350 degrees.
• Melt two sticks(1/2 pound) butter.
• Allow the remaining butter to reach room temperature and soften.
• In a small bowl combine the flour and melted butter.
• Mix well(you may want to return mixture to the microwave until mixture is pourable).
• Pour melted butter mixture into cake mix in a large bowl.
• Add softened butter.
• Mix until all ingredients have been incorporated until smooth.
• If dough is still stiff knead until softened.
• Spray cookie sheets lightly with cooking spray.
• Shape as desired.
• Bake for 14-16 minutes until lightly browned.