139410 cut s meal cookies Recipes

enjoy life double chocolate brownie cookies, sunflower seeds , pumpkin seeds, dried fruit or enjoy life not nuts

sugar, plus more for rolling cookie dough in, shortening, flour, egg, molasses, ginger, cinnamon, baking powder, baking soda

cookies and cream, butter, melted, cookie dough cream ice cream, softened, caramel ice cream topping, shaved semi-sweet chocolate, for garnish

cookie crumbs, brown sugar, butter, melted, cornstarch, milk, sugar, egg yolks, vanilla, egg whites, sugar

fruit-flavored yogurt (we used strawberry because it was light in color), pepperidge farm chocolate chunk cookies , any variety crumbled (we used the rialto s) or 4 -5 chocolate, raspberry rialto crumbled (we used the rialto s), blueberries (we used flash-frozen individual raspberries) or cut-up strawberries (we used flash-frozen individual raspberries) or raspberries (we used flash-frozen individual raspberries)

unsalted butter, softened, light brown sugar, eggs, raisins , chopped fine in a food processor, currants , chopped fine a food processor, plus whole for garnish, cinnamon, baking soda, buttermilk or water, all-purpose flour, double-acting baking powder, granulated sugar for forming the cookies

roll refrigerated sugar cookie dough, pistachio nut, lightly chopped, dried cherries, white chocolate chips (optional)

shortening, sugar, egg, beaten, almond extract, flour , minus 5 1/2 tbsp, salt, baking powder, sugar , to dust baked cookies

oreo cookies, crushed (divided use ), butter, powdered sugar, egg yolks, well beaten, egg whites, well beaten, chopped nuts, cream, vanilla, powdered sugar

fresh raspberries, sugar, lemon, juiced, grated ginger, mango sorbet, leftover fortune cookies, 6 crushed into pieces, 4 left whole, cream, for garnish, fresh raspberries, for garnish

smooth peanut butter or 1 cup crunchy peanut butter, splenda sugar substitute, egg, sugar-free reese s miniature peanut butter cups

sweet dessert wine (such as sauternes or orange muscat), sugar, egg yolks, chilled whipping cream, sweet dessert wine, water, sugar, gala apples, peeled, cored, cut into 1/2-inch wedges, almond cookie cups, toasted sliced almonds

cookie, powdered sugar, butter or margarine, egg, vanilla flavoring, almond or lemon extract, flour, baking soda, cream of tartar, powdered sugar, softened butter, milk

cookies (polish bows) - chruscik, egg yolks, tb sour cream, tb rum, ts vanilla, confectioners sugar, flour (sifted), ts baking powder, ts salt, tb sugar, oil for deep frying, beat the egg yolks with the sugar until well combined. add sour cream, rum and vanilla and mix until smooth. sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. on a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour). separate dough into several portions and roll very thin. turn the dough and loosen often when rolling. the dough should look like parchment paper that you can see through. cut dough into strips approx. 1 1/2 inches wide, 4 inches long. make slit closer to 1 end and bring the longer end through the slit. heat oil to 375 degrees and fry quickly (only a few seconds) until golden not brown. turn only once. drain on paper towels. dust with confectioners sugar. makes 8 dozen.

cookies and cream cake, basic yellow cake batter (i ll be posting later a basic yellow cake recipe that you can use if you have a little more time!), coarsely chopped chocolate cream sandwiches cookies (about 10-12 cookies) (i used oreo cookies), fluffy white icing, whole milk, all-purpose flour, unsalted butter, softened, granulated sugar, vanilla extract, sugar, finishing touch, ground chocolate sandwich cookies .

cookie crumbs (14 whole graham crackers or 55 vanilla wafers or 35 small gingersnaps), sugar, salt, unsalted butter, melted

cookie crumbs (14 whole graham crackers or 55 vanilla wafers or 35 small gingersnaps), sugar, salt, unsalted butter, melted

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.