5-Ingredient Pumpkin Cookies

Ingredients

1 roll  refrigerated sugar cookie dough

2 tablespoons pumpkin pie spice

1/2 cup canned pumpkin (not pumpkin pie mix)

1 package (8 oz) cream cheese

1 cup powdered sugar

 

Directions

1. Heat oven to 350°F. In large bowl, break cookie dough into small chunks. Add pumpkin pie spice and pumpkin. Beat with electric mixer on medium speed until well blended.
2. Drop dough by rounded tablespoonfuls about 2 inches apart on 2 ungreased cookie sheets.
3. Bake 14 to 16 minutes. Cool on pan 5 minutes; remove to cooling rack to cool completely, about 30 minutes.
4. Meanwhile, unwrap cream cheese. Place in medium microwavable bowl. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until softened. Stir in powdered sugar until smooth. Spread on cookies.

 

Courtesy of Pillsbury

 

Melted Snowmen Cookies

Ingredients

1 package (16 oz)  refrigerated sugar cookies

12 miniature creme-filled chocolate sandwich cookies

24 miniature chocolate-covered peanut butter cup candies, unwrapped

1 container (1 lb) vanilla creamy ready-to-spread frosting

12 large marshmallows

48 miniature chocolate chips (for eyes)

2  orange gumdrop candies, cut into small carrot-shaped triangles (for noses)

1 pouch black cookie icing

24 (7 1/2-inch) pieces red string licorice, clipped on ends for fringes of each scarf 

 

Directions

1. Heat oven to 350°F. On ungreased cookie sheet, place dough rounds 2 inches apart. Bake 12 to 15 minutes or until edges are light golden brown. Remove from cookie sheet to cooling rack to cool completely.
2. Meanwhile, to make hats, remove creme from sandwich cookies, and attach miniature peanut butter cup to one half of sandwich cookie, using small amount of vanilla frosting. Continue for remaining hats.
3. Cut marshmallows in half, and place one half on top of each cookie, cut side down. In small microwavable bowl, microwave remaining frosting uncovered on Medium (50%) 20 to 40 seconds, stirring halfway through, until slightly warm. Spoon frosting on top of marshmallow and cookie to look like melting snow; attach hat to top of each cookie. Attach miniature chocolate chips and orange gumdrop candy for eyes and nose. Allow to set 20 minutes.
4. Use black cookie icing to pipe arms on each snowman cookie. Wrap one piece of licorice around neck for scarf. Allow to set completely before serving, about 30 minutes.

 

Cookie Dough Bites

Ingredients

1 roll  refrigerated peanut butter cookies

12 oz cream cheese, softened

1/4 cup packed brown sugar

1/4 cup honey

1/2 cup miniature chocolate chips

 

Directions

1. Heat oven to 350°F. Shape cookie dough into 60 (1/2-inch) balls. Place 30 balls on each of 2 ungreased large cookie sheets. Flatten each ball slightly.
2. Bake 8 to 9 minutes or until cookies are golden brown on edges. Remove from cookie sheets to cooling rack; cool 5 minutes.
3. Meanwhile, in medium bowl, mix cream cheese, brown sugar and honey until well combined. Stir in miniature chocolate chips. Spoon cream cheese mixture on cookies. Serve immediately, or refrigerate until ready to serve

 

Easy Dipped Sugar Cookie Sticks

Ingredients

1 roll (16.5 oz)  refrigerated sugar cookies

1/4 cup all-purpose flour

8 oz white candy coating (almond bark), cut into pieces (from 20-oz package)

2 tablespoons red, green or white decorator sugar crystals, decors or sprinkles 

 

Directions

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line large cookie sheet with cooking parchment paper.
2. In large bowl, break up cookie dough. Add flour; stir with spoon or hands until well blended. Place cookie dough on cookie sheet; press into 15x8-inch rectangle. With pizza cutter or sharp knife, cut dough into 30 (4x1-inch) sticks (do not separate).
3. Bake 12 to 15 minutes or until edges are light golden brown. Cool 2 minutes. Cut into 30 sticks with pizza cutter or sharp knife. Cool 1 minute; remove from cookie sheets to cooling racks, separating into cookie sticks. Cool completely, about 20 minutes.
4. Meanwhile, in small bowl, melt candy coating as directed on package. Dip one end of each stick into candy coating; dip or sprinkle with sugar crystals.

 

Hot Chocolate-Marshmallow Cookies

Ingredients

1 roll  refrigerated chocolate chip cookie dough

1 cup Chocolate Flavored Hazelnut Spread

3 tablespoons unsweetened baking cocoa

3/4 teaspoon  Chili Powder

1/2 teaspoon  Ground Saigon Cinnamon

6 large marshmallows, cut in half 

 

Directions

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 2 large cookie sheets with Reynolds® Parchment Paper.
2. In large bowl, break up cookie dough. Add hazelnut spread, cocoa, chili powder and cinnamon. Beat with electric mixer on low speed about 2 minutes or until well blended.
3. Shape dough into 12 (2-inch) balls. Flatten each ball into 3-inch round. Shape 1 cookie dough round around 1 marshmallow half, covering completely. Repeat with remaining dough rounds and marshmallows. Place 2 inches apart on cookie sheets.
4. Bake 10 to 13 minutes or until surface of cookie appears cracked and marshmallow shows through. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool 5 minutes. Serve warm. Store tightly covered.
    
   Courtesy of Pillsbury 

 

Minnesota Hot Dish

What You'll Need:

• 1 pound ground beef
• 1/4 cup chopped onion
• 1/4 teaspoon salt
• 1 (10-3/4-ounce) can cream of mushroom soup, undiluted
• 1/2 cup milk
• 1 (16-ounce) package frozen mixed vegetables
• 1 cup (4-ounces) shredded Cheddar cheese
• 1/2 (32-ounce) package frozen seasoned potato nuggets

What To Do:

1. Preheat oven to 400 degrees F. Coat a 2-1/2-quart baking dish with cooking spray.
    
2. In a skillet over medium heat, brown ground beef, onion, and salt, stirring until meat crumbles and is no longer pink; drain. Spoon ground beef into prepared baking dish.
    
3. In a small bowl combine soup and milk, mix well. Layer frozen vegetables, soup mixture, and cheese over ground beef. Top with frozen potatoes.
    
4. Bake 35 to 40 minutes, or until potatoes are golden and casserole is heated through. 

Upside Down Apple Pie

What You'll Need:

• 6 tablespoons (3/4 stick) butter, melted, divided
• 1/2 cup packed light brown sugar
• 1/2 cup chopped pecans
• 1 (15-ounce) package refrigerated rolled pie crusts
• 1 cup granulated sugar
• 1/3 cup all-purpose flour
• 3/4 teaspoon ground cinnamon
• 5 large Granny Smith or other firm apples, peeled, cored, and cut into 1/2-inch wedges

What To Do:

1. Preheat oven to 375 degrees F. Coat a deep-dish pie plate with cooking spray and line it with wax paper. Coat wax paper with cooking spray.
    
2. In a small bowl, combine 4 tablespoons butter, the brown sugar, and pecans; mix well and spread evenly over bottom of pie plate. Unroll 1 pie crust and place it in pie plate, pressing crust firmly against nut mixture and sides of pie plate; set aside.
    
3. In a large bowl, combine granulated sugar, flour, cinnamon, and remaining butter; mix well. Add apples and toss gently to coat. Spoon into pie crust.
    
4. Unroll second pie crust and place over apple mixture. Trim and fold edges together to seal. Using a knife, cut four 1-inch slits in top crust.
    
5. Bake 1 to 1-1/4 hours, or until crust is golden (see Notes). Carefully loosen wax paper around rim and invert pie onto a serving plate while still hot. Remove wax paper and allow to cool slightly; slice into wedges and serve warm, or allow to cool completely before serving.

Courtesy of Mr.Food