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Coconut Almond Fudge Bars
Makes 24 bars.
2 cups (1 package) fudge cake mix
1 package coconut almond frosting mix
1 cup applesauce
1 egg
Preheat oven to 350 degrees F. Grease and flour bottom and sides of a 13 x 9-inch pan.
In large mixing bowl, combine all ingredients. Mix well. Pour into prepared pan, smoothing the top. Bake for 30 minutes.
Cool for 15 minutes, then cut into bars.
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Chocolate Dream Bars
1 (18.25 ounce) box German chocolate cake mix
3 cups old fashioned oats
1 cup butter or margarine; melted
1 (14 ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
1 cup shredded coconut
3/4 cup pecans
Preheat oven to 375 degrees F. Grease a 13 x 9-inch baking pan.
In large bowl, combine cake mix and oats. Mix well. Add butter and beat mixture on low speed until it clumps together and all dry mix is moistened. Press half of this mixture into prepared pan. Pour sweetened condensed milk evenly over batter. Sprinkle chocolate chips, coconut and pecans evenly over milk. Crumble remaining mixture over, and bake for 20 minutes. Let cool before cutting into bars.
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Cherry Dream Bars
1 (18.25 ounce) box white or yellow cake mix
1/2 cup butter or margarine, divided
1 1/4 cups oatmeal, divided
1 egg
1 can cherry pie filling
1/2 cup nuts, chopped
1/4 cup brown sugar
Mix cake mix, 6 tablespoons butter and 1 cup oatmeal. Mix until crumbly. Reserve 1 cup crumbs for topping.
To remaining crumbs, add egg, mixing until well blended. Press into a 13 x 9-inch baking pan. Pour pie filling over crust, spreading to cover.
To the reserved crumbs add 1/4 cup oatmeal, 2 tablespoons margarine, nuts and brown sugar. Beat until thoroughly mixed. Sprinkle over cherry mixture.
Bake at 350 degrees F for 30 to 40 minutes.
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Chocolate Almond Biscotti
1 (18.25 ounce) box chocolate cake mix
1 cup all-purpose flour
1/2 cup butter or margarine, melted
1/4 cup chocolate syrup
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup slivered almonds
1/2 cup miniature semisweet chocolate chips
1 (10 to 12 ounce) package vanilla or white chips
2 tablespoons shortening
In a large mixing bowl, combine the dry cake mix, flour, butter, chocolate syrup, eggs and extracts; mix well. Stir in the almonds and miniature chocolate chips. Divide dough in half. On ungreased baking sheets, shape each portion into a 12 x 2-inch log. Bake at 350 degrees F for 30-35 minutes or until firm to the touch. Cool for 15 minutes.
Transfer to a cutting board; carefully cut diagonally with a serrated knife into 1/2-inch slices. Place cut side down on ungreased baking sheets. Bake for 10-15 minutes or until firm. Remove to wire racks to cool.
In a small heavy saucepan over low heat, melt vanilla chips and shortening. Drizzle over biscotti; let stand until hardened. Store in an airtight container.
Yields about 3 1/2 dozen
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French Vanilla Macaroon Bars
1 (18.25 ounce) box Pillsbury Moist French Vanilla cake mix
1/3 cup butter or margarine
2 tablespoons water
1 teaspoon vanilla extract
1 egg
1 1/2 cups coconut
1/2 cup semisweet chocolate chips
Heat oven to 350 degrees F. Spray a 13 x 9-inch pan.
Combine cake mix and butter. Cut butter in with a fork until it resembles coarse crumbs.
Mix all remaining ingredients, except chocolate chips. Pour the batter into the pan. Bake for 16-22 minutes. Cool 15 minutes.
In a small saucepan over low heat melt chocolate chips until stirring consistency. Drizzle over cake. Cool for 1 1/2 hours.
Cut into bars.
Makes 24 bars.
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Ooey Gooey Butter Pecan Bars
1 box butter pecan cake mix
3 cups confectioners' sugar
1 (8 ounce) package cream cheese, softened
2 sticks butter
3 eggs
1 1/2 cups chopped pecans
Preheat oven to 350 degrees F. Lightly grease a 13 x 9-inch pan.
Mix cake mix, one stick butter (melted) and 1 egg. Press mixture onto the bottom of prepared pan. Set aside
In medium bowl, mix cream cheese, powdered sugar, one stick butter (melted) and 2 eggs. Blend until smooth. Stir in pecans and pour over top of cake mixture.
Bake for 50 minutes. Cool completely before cutting into squares.
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Raspberry Cake Mix Bars
1 (18.25 ounce) box yellow cake mix
1 1/2 cups quick cooking oats
3/4 cup melted butter
1 (12 ounce) jar raspberry jam
1 tablespoon water
Preheat oven to 375 degrees F.
Combine cake mix and oats. Stir in melted butter until mixture is crumbly. Put about 3 cups of mixture into a 9 x 13-inch pan and press firmly.
Combine jam and water. Spoon over crumb mixture, spreading evenly.
Cover with remaining crumb mixture. Pat firmly to even out the top. Bake for 20-25 minutes.
Cool before cutting into bars.
Serves 10 to 12.
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Lemon Crisp Cookies
Lemon cake mix is this basis for these quick, tasty cookies with Rice Krispies providing the crunch.
1 (18.25 ounce) box lemon cake mix
1 cup crisp Rice Krispies cereal
1 teaspoon grated lemon peel
1/2 cup butter, melted
1 egg, beaten
Preheat oven to 350 degrees F.
In a large bowl combine the cake mix, Rice Krispies and grated lemon peel. Add the butter and egg and mix well. The dough will be crumbly.
Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Bake for 10-12 minutes or until set. Allow cookies to cool on cookie sheets for 5 minutes. Use a spatula to remove cookies from cookie sheets and place on wire racks to cool completely.
Yield: 3 1/2 dozen cookies.
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Simple Lemon Bars
1 (18.25 ounce) box yellow cake mix
2 cups crushed corn flakes
1/2 cup firmly packed brown sugar
1/3 cup chopped nuts
1/2 cup softened butter
1 small box lemon pudding (NOT INSTANT)
1 can sweetened condensed milk
1 teaspoon vanilla extract
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
3 to 5 teaspoons water
In a large bowl, combine the first 5 ingredients until crumbly. Reserve 1 cup for topping, press remainder in the bottom of a greased 15 x 10-inch pan.
Combine pudding, sweetened condensed milk and vanilla extract; mix well. Spread over crust, then sprinkle with reserved crumbs. Bake at 350 degrees F for 20 to 30 minutes.
Combine confectioners' sugar, vanilla extract and water. Drizzle over warm bars. Cool completely and store in refrigerator.
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Nutri-Grain Bars
1 (18.25 oz.) box yellow cake mix
3/4 cup butter
2 1/2 cups quick oats
12 ounces preserves or jam
1 tablespoon water
Preheat oven to 375 degrees F.
Melt butter. Combine cake mix and oats in a large bowl; stir in the melted butter until the mixture is crumbly. Measure half of this mixture (about 3 cups) into a greased 13 x 9-inch pan. Press firmly into pan to cover the bottom.
Combine preserves and water; spoon over crumb mixture in pan, and spread evenly. Cover with remaining crumb mixture. Pat firmly to make top even. Bake for 20 minutes. The top should be very light brown. Cool completely before cutting into bars.
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Our cookie recipes fall into two main groups. The first are basic sugar cookie recipes that you can use for all occasions. Our easy sugar cookie recipes are simple to follow, and the published the cookie recipe will ensure you cook excellent cookies. The chocolate chip oatmeal cookie recipes and cookie cutter sugar cookie recipe are especially popular.
Holiday cookies with holiday cookie ideas are the second group of cookies. Christmas cookie recipes for Christmas sugar cookies are popular during the Christmas holidays and are definately a favorite for families. The easy kids Christmas cookies recipes ensure family members of all ages can join in the fun.