White Chocolate Snickerdoodle Pudding Cookies

I am not a big fan of homemade cookies for whatever reason.  So, when I make cookies, I usually never have any.  When I made these, I had to try one and then I wanted to eat the whole batch!!  These are the BEST cookies ever!!!

Ingredients

• 1 cup unsalted butter, at room temperature
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 3.4 oz. package white chocolate instant pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups white chocolate chips
• 1 tsp. cinnamon
• 1/3 c. cinnamon sugar for rolling

Instructions

1. Preheat oven to 350º. Prepare baking sheets lined with parchment paper.
2. In a stand mixer, cream together the butter and sugars.
3. Add eggs first, and mix in, then add remaining ingredients (reserving the cinnamon sugar). Mix well.
4. Scoop out with a cookie scooper (about 3 tbsp. worth) and roll the dough ball in the cinnamon sugar, coating completely.
5. Place on baking sheet about 2 inches apart.
6. Bake for approximately 10 minutes, until slightly golden and just set in the middle. Let cool on baking sheet.

Recipe from Something Swanky

Pizzookies

Any Chocolate chip cookie dough  (I made Original Nestle Toll House Chocolate Chip Cookies, found here)


Vanilla ice cream

Chocolate sauce

Caramel Sauce

Ramekins dishes

 
Preheat oven to 350. Fill ramekins about 1/2 full of cookie dough.


Bake in preheated oven for about 12-14 minutes or until golden around the edges but still soft in the middle.


Remove from oven and allow to cool about 5 minutes. Top with a scoop of vanilla ice cream and drizzle with caramel and chocolate sauces.

Recipe from Our Best Bites

Caramel Pecan Cheesecake

Prep: 15 minutes    Total: 5 hrs 30 min.    Servings: 16

What You Need

50 NILLA Wafers, crushed (about 1-1/2 cups)

1 cup chopped PLANTERS Pecans, divided

1/4 cup (1/2 stick) butter, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 cup Sour Cream

3 Tbsp. flour

1 Tbsp. vanilla

4 eggs

1/4 cup caramel ice cream topping

Make It

 

HEAT oven to 325°F.

MIX wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.

BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Drizzle with topping; top with remaining nuts. Let stand until topping is firm.

 

Easy Cleanup

Line pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan.

Recipe from Kraft Foods 

Homemade Hot Pockets

1 1/2 c. warm (105-115 degrees) water

1 Tbsp. sugar
1 Tbsp. yeast
 1/2 tsp. salt
3-4 1/2 c. flour

In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.

Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.


Spray a glass or metal bowl with cooking spray and place dough in the bowl.

Cover and allow to rise for 45 minutes or until doubled in bulk.

After dough has risen, turn it out onto a lightly floured surface and roll into a rectangle, probably about 16×8 inches big (16 inches long, 8 inches tall).
 

Leaving a little bit of a “margin” on the right and left sides, add toppings with the cheese going on last.

Stretch the dough out a little to give yourself a bit more dough to work with. Fold the left side over the middle and then the right side over that. Starting at the bottom of the “mummy,” tightly roll the filled dough, stretching it very gently as you go to make sure you’re getting a tight seal.



Place on a sprayed cookie sheet and repeat with remaining dough. When finished, cover the pan with a clean cloth and preheat your oven to 425 degrees F.


When oven has heated, bake pockets for about 15 minutes or until golden brown on top. For shine, you could brush the tops with a bit of egg white mixed with water during the last 5 minutes of baking, or you could rub a little butter on top of the rolls while they’re still hot.


Honestly, these are just as good not-hot as they are straight from the oven, so if you or your honey are looking for something to take to work and eat for lunch but don’t have access to a microwave, these will still be pretty darn good!


Just a Note:  We have made the ham and cheese which are super yummy, but the favorite by far has been the pizza ones.  We used pizza sauce, mozzarella cheese and pepperoni.  Also  I don't always get the same number of hot pockets every time.  Sometimes I make them a bit bigger or smaller.  Depends on what I am filling it with.  I fold it differently sometimes too.  Again it depends on whats inside and the best way to fold it to keep everything inside!  These are such a big hit at out house.  We always have some in the freezer!
 
Recipe from Our Best Bites

Quick Fix Beef Burrito Skillet

Total Time: 30 min    Servings: 4

What You Need

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
1 can (15.5 oz.) kidney beans, rinsed
1 cup Chunky Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2-inch pieces
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/3 cup Sour Cream
1 large green onion, chopped

Make It


BROWN meat in large nonstick skillet on medium-high heat; drain.

ADD next 4 ingredients; stir. Bring to boil; simmer on medium-low heat 5 min.

STIR in tortillas; top with cheese. Remove from heat; cover. Let stand 5 min. or until cheese is melted.
Top with sour cream and onions.

Recipe from Kraft Foods

Roasted Red Potatoes with Bacon & Cheese

What You Need

1/2 cup Ranch Dressing
1/2 cup Shredded Cheddar Cheese
1/4 cup Real Bacon Bits (I used real chopped bacon)
2lb. small red potatoes (about 6), quartered
1Tbsp. chopped fresh parsley

Make It

HEAT oven to 350°F.


MIX first 3 ingredients in large bowl. Add potatoes; toss to coat.

SPOON into 13x9-inch baking dish sprayed with cooking spray; cover.

BAKE 55 min. or until potatoes are tender, uncovering after 40 min. Sprinkle with parsley.

Recipe from Kraft Foods

Slow Cooker Cheesy Chicken & Potatoes

Prep: 15 min       Total: 6 hrs. 20 min.      Servings:  4

What You Need:

1 green pepper, chopped (I left this out)
1lb. red potatoes (about 3), very thinly sliced  (I added a few more potatoes)
1 tsp. paprika
8 small boneless chicken thighs
1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes ( I added just a little bit more cheese)
1Tbsp. Worcestershire sauce
1/4 cup chopped fresh parsley (I used parsley flakes)

Make It


PLACE peppers in slow cooker sprayed with cooking spray; top with potatoes. Sprinkle paprika over chicken. Place 4 thighs in slow cooker; cover with soup and remaining thighs. Cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

USE slotted spoon to transfer chicken and vegetables to platter; cover to keep warm.
Set slow cooker on HIGH heat.
Add VELVEETA and Worcestershire sauce to reserved liquid in slow cooker; stir.
Cover with lid; cook 5 min.
Stir until VELVEETA is completely melted and sauce is well blended.
Spoon over chicken and vegetables; top with parsley.

Recipe from Kraft Foods