Easy Thin Mints

These remind me of Girl Scout Thin Mints and are super easy to make!

Ingredients:

• Ritz crackers
• Andes mint chips (the kind you find in the baking isle)

Directions:

1. Empty the bag of Andes mints into a shallow saucepan.
2. Heat on low (this is key), stirring continuously until all of the chips are melted & smooth.
3. Drop a few Ritz crackers in the melted chips, turn over with a fork and turn once more (just until all sides are covered.)
4. Remove and place on a baking sheet lined with wax paper.
5. Place the dipped crackers in the fridge for 5-10 minutes to set.
6. Store in an airtight container.

Notes:

• One bag of Andes Mint Chips will do approximately two sleeves of Ritz.
• Once the cookies are set, they don't need to be stored in the fridge. However, we love to leave them in the freezer for a summertime snack!

From Ashley P.'s Kitchen

Snow Dusted Lemon Bars

These are my Grandma's wonderful Snow Dusted Lemon Bars I want to share with everyone.


Heat oven to 350 degrees.

(Make & Bake First)
Crust Ingredients:
1 1/3 cups all-purpose flour
1/4 cup sugar (or Splenda)
1/2 cup (1 stick) real butter (softened, but not melted)
Combine all crust ingredients in small bowl. Beat with electric mixer at low speed, scraping bowl often,
until mixture looks like coarse crumbs. Press evenly onto bottom of ungreased 8-inch square baking pan to make a crust. Bake for 15 to 20 minutes and take out of oven to add filling on top.


(While the crust is baking combine all filling ingredients in small bowl):
2 eggs
3/4 cup sugar (or Splenda)
2 Tablespoons all-purpose flour
1/4 teaspoon baking powder
4 Tablespoons lemon juice
Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Put this back into oven and continue baking for 18 to 20 minutes.
Take out of oven and sprinkle top with powdered sugar. Cool completely. Cut into bars. Garnish with lemon zest, if desired.
Each bar is 130 calories if made with real sugar. (she made) the bars and filling with Splenda because you have to use the powdered sugar to sprinkle on the top.

The crust won't turn brown but it will get done if you follow the baking time.

From Kelly's Kitchen

Easy Oreo Ice Cream Cake

I have fixed this numerous times because it's so amazingly delicious and EASY!!!! All you have to allow for is the freezing time. I've even put sprinkles on top according to the different occasions.


1/2 cup hot fudge ice cream topping, warmed

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

8 OREO Cookies, chopped (about 1 cup)

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

FREEZE 4 hours.

Makes about 12 servings.

From Ashley's Kitchen

Pumpkin Spice Cookies

Ingredients:

• 1 yellow cake mix

• 2 teaspoons pumpkin pie spice

• 1 cup canned pumpkin (the REAL pumpkin)

• 1/4 cup butter

• 1 container cream cheese frosting

• Cinnamon (optional)

Directions:

1. Preheat oven to 375 (or 350 if using dark/nonstick cookie sheets).

2. Lightly grease cookie sheets.

3. Beat cake mix, pumpkin pie spice, pumpkin & butter about 1 minute, or until well blended.

4. Drop by generous tablespoonfuls onto cookie sheets.

5. Bake for 12 minutes, or until lightly browned around the edges.

6. Cool for 2 minutes on cookie sheet, then remove to a wire rack to cool completely.

7. After cooled, frost with cream cheese frosting.

8. For a pretty touch, sprinkle each frosted cookie with cinnamon.

9. Enjoy!

From Ashley's Kitchen in Smithfield, VA

Skinny Chocolate-Chip Cookies-CHRISTY

These are a little healthier than the norm and SO GOOD.

1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup firmly packed brown sugar
6 tbsp granulated sugar
1/4 cup (1/2 stick) unsalted butter, softened
1 large egg
1 tsp vanilla extract
1 1/2 cups chocolate chips

In a small bowl, whisk flour, baking soda, and salt.
In a large bowl, with electric mixer on medium speed, beat brown sugar, granulated sugar, and butter until well mixed, about 1 minute. Beat in egg, milk and vanilla until blended, scraping bowl occasionally. On low speed, beat in flour mixture just until blended. With large rubber spatula, stir in chocolate chips. Refridgerate dough 15 minutes.

Preheat oven to 350. Line 2 large cookie sheets with parchment paper or foil.

Shape dough into 1 1/2 inch balls onto prepared sheets, 2 inches apart. Bake 12 to 14 minutes.

Cool and enjoy!

Christmas Toffee by KATRICE

Ingredients:
1 pack Saltine crackers
1 and 7/8 stick of butter
1 cup brown sugar
chocolate chips
nuts, optional

Slowly bring butter and brown sugar to a boil, constantly stirring. Be careful not to burn. Pour over Saltine crackers that have been laid out on wax paper on a cookie sheet. Bake at 400 degrees for 6 minutes. Take out and sprinkle chocolate chips (however many you want). As they melt, lightly spread chocolate across and push nuts in. Let stand until cool or put in refridgerator to speed process.

Snowman Hats by KATRICE

Ingredients:
Regular size marshmellows
sandwich cookies (such as Oreos, vanilla or chocolate, whichever you prefer)
melted chocolate (it works best with chocolate used for dipping strawberries)

On wax paper lay your sandwich cookies out. Place a marshmellow on top. Pour melted chocolate on top-just enough to cover. Let the chocolate harden or put in refridgerator to quicken process.

Vanilla Butter Cake by KATRICE

INGREDIENTS
1 cup butter, softened
2 1/2 cups sugar
5 large eggs
3 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup half and half
1 tbsp. vanilla extract


1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Sift together flour, baking powder, and salt. Add to butter mixture alternately with half and half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour into a greased and floured 12 cup Bundt pan.

3. Bake at 325 degrees for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool 30 minutes or until completely cool. Garnish, if desired.

Cut Out Cookies from Christy

These are perfect for Christmas!

Dough:
2 1/2 cups flour 1 tsp. baking powder
1 cup sugar 2 tblsp. orange juice
1 cup butter, softened 1 tblsp.vanilla
1 egg, beaten

Frosting:
2 cups confectioners' sugar
1/4 cup butter, softened
2 Tblsp. milk
1 tsp vanilla
3 drops food coloring (optional)

Combine all dough ingredients and beat at low speed, scraping sides of bowl often until well mixed (1-2 minutes). Cover and chill for 2-3 hours or until dough is firm enough to roll out. On a floured surface, roll small portions of the dough to 1/4 inch thickness. Cut with cookie cutters and bake at 400 degrees for 6 to 10 minutes or until sides are light brown.

Combine all frosting ingredients and beat at low speed until fluffy. Frost and decorate cooled cookies.