Chocolate Mint Sugar Cookie Drops

Chocolate Mint Sugar Cookie Drops

2 ½ cups flour

1 ½ teaspoons baking powder

¾ teaspoon salt

1 ¼ cups sugar, divided

¾ cup vegetable oil

2 eggs

1 teaspoon vanilla

10 oz. Mint chocolate chips (or mint M&M's or other mint flavored chocolate)

Preheat oven to 350. Combine flour, baking powder and salt; set aside. In large bowl combine one cup sugar and vegetable oil; mix well. Beat in eggs and vanilla. Gradually beat in flour mixture. Stir in mint chips. Shape into balls, roll in remaining ¼ cup sugar. Bake 8-10 minutes. NOTE: These cookies do not brown, they stay a snow-white color.

Crock Pot Apple Butter

Crock Pot Apple Butter

Apples – peeled, cored & finely chopped

4 cups (more or less as needed) sugar

4 teaspoons cinnamon

¼ teaspoons cloves

¼ teaspoon salt

Fill crock pot heaping full of apples. Drizzle sugar, cinnamon, cloves and salt over apples. Cover and cook on high one hour; lower heat and cook all day until thick and dark in color, stirring occasionally. Place is small jars, cool and freeze.

Pumpkin Cream cupcakes



(from Kraft Food & Family)



1 pkg. Spice cake mix (2-layer size)

1 3.4oz. Pkg vanilla instant pudding

1 cup canned pumpkin

8 oz. Softened cream cheese

¼ cup sugar

1 egg



Preheat oven to 350. Prepare cake batter as directed on package; add dry pudding mix and pumpkin. Mix well and spoon into 24 paper-lined muffin cups. Beat cream cheese with mixer until creamy; blend in sugar and egg. Spoon over batter; swirl gently with small spoon. Bake 18 to 21 minutes until done. Cool 5 minutes; remove to wire racks and cool completely.

Easy Oreo Truffles

Easy Oreo Truffles


1 lb. 2 oz. Package Oreo cookies

8 oz. Softened cream cheese

16 ounces semi-sweet chocolate chips, melted


Crush 9 cookies into fine crumbs in food processor, reserve. Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese and mix until well blended. Roll mixture into 1” balls (approximately 42). Dip balls into melted chocolate. Place on waxed paper lined cookie sheet; sprinkle with reserved crumbs. Chill.

Quick Chicken & Dumplings

Quick Chicken & Dumplings

1 ½ cup milk

1 cup frozen peas & carrots

1 cup cut up cooked chicken

1 can creamy chicken mushroom soup

1 cup Bisquick

1/3 cup milk

paprika


Heat 1 ½ cup milk, vegetables, chicken and soup to boiling, stirring frequently. Stir together Bisquick and 1/3 cup milk until soft dough forms. Drop by spoonfuls onto chicken mixture. Sprinkle with paprika. Cook uncovered over low heat 10 minutes, then cover and cook 10 minutes longer.