31 filled cookie rolls Recipes

marshmallows (cut into thirds ), cocoa powder, flour, baking soda, salt, sugar (plus 1/2 cup for rolling), shortening, brown sugar (firmly packed), unbeaten eggs, vanilla

unsalted butter, at room temperature, icing sugar, grated lemon zest (from 1 lemon), salt, flour, plus more for rolling, granulated sugar, for sprinkling, cream cheese, at room temperature, grated lemon zest (from 1 lemon), icing sugar

chocolate chips, shortening, marshmallows, tootsie rolls, chocolate chips, candy corn, cream-filled chocolate sandwich cookies (such as oreo cookies)

magic peanut butter middles, chocolate cookie with a surprise peanut butter center., makes 30 cookies, all-purpose flour, unsweetened cocoa powder, baking soda, white sugar, brown sugar, butter, softened, peanut butter, vanilla extract, egg, sugar, peanut butter, in small bowl blend flour , cocoa and baking soda. mix until well blended., in large bowl beat sugar , butter or margarine and 1/4 cup peanut butter, until light and fluffy. add vanilla and egg, beat. stir in flour mixture until blended. set aside., make filling: combine confectioner s sugar and 3/4 cup peanut butter. blend well., roll filling into 30 - 1 inch balls .

caramel flavored cake mix (duncan hines moist deluxe), eggs (or as called for by your cake mixes), oil (or as called for by your cake mixes), water (or as called for by your cake mixes), vanilla cream-filled sandwich style cookies, chocolate pudding mix, tootsie rolls, new kitty litter box, plastic pooper scooper

chocolate-coated malted milk balls, chocolate-covered mint-filled candies, chocolate sprinkles, blue gourmet jelly beans, blue food coloring gel, mint-filled chocolate squares, ribbon, rolled vanilla cookie

frozen mixed berries, thawed, apple pie filling, granulated sugar, ground cinnamon, roll (18-oz) prepared sugar cookie dough, vanilla ice cream

butternut squash , baked 1 hour at 350 degrees f, scooped out, with seeds and skin removed, eggs, freshly grated parmigiano-reggiano, nutmeg, salt and pepper, to taste, recipe basic pasta dough, recipe follows, rolled out to the thinnest setting on a pasta rolling machine, unsalted butter, sage leaves, amaretti cookies, flour, eggs, extra-virgin olive oil

chimicheese cake, flour tortilla shells , 6 1/2 diameter, cream cheese, at room temperature, sugar, flour, eggs, beaten, vanilla, cooked apples, very well drained, almond toffee bits, cinnamon sugar (1/2 cup sugar and 3 tbsp. ground cinnamon, mixed well), vanilla ice cream, caramel topping, beat cream cheese until fluffy ; add sugar and eggs, beat again. add vanilla and mix well. fold toffee bits and apple pieces in cheese mixture. on tortilla shell place a serving in the middle, about 2 1/2 inches from the side of shell. tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese. when shells have been stuffed and rolled, place in refrigerator; chill to set filling. in deep fryer heat vegetable oil. when ready, place chimicheesecake and fry until slightly golden while carefully turning on each side. remove from oil and drain. heat oven to 350f and place chimicheesecake on cookie sheet and bake for 20 - 25 minutes. remove from oven and liberally sprinkle with cinnamon sugar. serve cheesecakes slightly warm with vanilla ice cream and caramel topping.