Snowy PB Chocolate Crunch Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 cup butter or margarine, softened
1 egg
1 package (12 oz) semisweet chocolate chips (2 cups)
2 1/2 cups peanut butter
6 cups Rice Chex® cereal
1/2 to 1 cup powdered sugar


1. Heat oven to 375°F. Spray 13x9-inch baking pan with cooking spray. In large bowl, stir cookie mix, 1/2 cup butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 12 minutes or until edges are light golden brown. Cool 15 minutes.
2. In large microwavable bowl, microwave chocolate chips and the remaining 1/2 cup butter on High about 1 1/2 minutes, stirring after 1 minute, until melted and smooth. Add peanut butter; mix until well blended.
3. Place cereal in 1-gallon resealable food-storage plastic bag. Using your hands, gently break cereal into small pieces. Gently stir cereal into chocolate mixture until cereal is coated. Spread cereal mixture evenly over cookie crust; gently press. Sprinkle with powdered sugar. Refrigerate about 1 hour or until bars are set. For bars, cut into 6 rows by 6 rows. Store covered at room temperature.

Red Velvet Sandwich cookies

Ingredients --
• Ingredients:
1 (18 oz.) box package Red Velvet cake mix
2 eggs
1/2 C. shortening
1 tbsp. water

For the Cream Cheese Filling
• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• 3/4 cup finely chopped pecans, optional
Directions
Instructions: 1. Preheat oven to 375 degrees F. With a wooden spoon or mixer, combine all ingredients in medium mixing bowl. Chill in refrigerator about 30 minutes.
2. Shape into 1" balls. Roll in powdered sugar, if desired.
3. Bake on a parchment paper lined baking sheet, 10-12 minutes.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Let chill in fridge a couple hours before assembling.
Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired. Store in refrigerator.

mmMMmm Cake Cookies

Ok guys. These are THE BOMB! The absolute easiest cookies EVER! AND, they are super soft and you can make any flavor combination that your crazy imagination can come up with!! I made these using strawberry cake, and added candied cherries and chocolate chunks. Then I made them again, used white cake, with the cherries, chocolate chunks and pecans. OMG, yum! I really love this recipe, and you will too!

Cake Cookies

Ingredients:
1 (18 oz.) package cake mix (your choice)
2 eggs
1/2 C. shortening
1 tbsp. water
1/2 C. chopped nuts, dried fruit, or chips (your choice)
powdered sugar (optional)

Instructions:
1. Preheat oven to 375 degrees F. With a wooden spoon or mixer, combine all ingredients in medium mixing bowl. Chill in refrigerator about 30 minutes.
2. Shape into 1" balls. Roll in powdered sugar, if desired.
3. Bake on a parchment paper lined baking sheet, 10-12 minutes.
4. Makes 3 to 4 dozen cookies

ENJOY!!!

..((this is not a pic of my batch.. but they turn out just like this!)
..