Devil’s Food Cake Cookies

INGREDIENTS  

• 1 box Devil’s Food cake mix
• 1 stick of butter (melted and cooled)
• 2 eggs
• 2 T. coffee (cooled)
• 1 bag chocolate chunks

DIRECTIONS  

1. Preheat oven to 350ºF. 
2. Prepare cookie sheet with parchment paper.
3. In a large bowl mix all ingredients. If the dough is too dry, add an extra tablespoon of coffee until sufficiently moistened. 
4. Spoon dough onto cookie sheet. 
5. Bake for 11 minutes.

Recipe Author: Coers Family

Breaded Honey Rosemary Chicken

INGREDIENTS

• 1 large shallot, finely chopped
• 2 cloves garlic, finely chopped
• 4 sprigs of rosemary, finely chopped
• ½ cup honey
• 1 T. Dijon mustard
• 1 lemon, juiced
• 4 boneless, skinless chicken breasts
• 1 cup Panko bread crumbs
• non-stick baking spray
• salt and pepper to taste

DIRECTIONS  

1. Preheat oven to 375°F. 
2. Combine chopped all ingredients except chicken and panko bread crumbs in a bowl.
3. Dredge chicken breasts in mixture.
4. Roll dredged chicken breasts into Panko bread crumbs.
5. Place on cookie sheet or pan sprayed with non-stick baking spray. Bake for 30 minutes.

Peanut Butter Pretzel Bites

INGREDIENTS  

• 1¼ cups chunky peanut butter
• 1½ sticks butter, room temperature
• 2 cups powdered sugar
• 4 cups crushed pretzels, divided
• 2 cups chocolate chips, divided
• ¾ cup creamy peanut butter

DIRECTIONS  

1. Parchment line a 9 x 13-inch pan and spray parchment with nonstick spray.
2. Beat chunky peanut butter and butter till creamy.
3. Gradually beat in 1 cup of the powdered sugar. Stir in remaining 1 cup powdered sugar, 3 cups crushed pretzels and ½ cup chocolate chips. Press into pan and smooth top.
4. Microwave 1½ cups chocolate chips and ¾ cup creamy peanut butter till melted and smooth.
5. Spread over peanut butter mixture and sprinkle with remaining crushed pretzels.
6. Chill for at least 3 hours before cutting.

Recipe Author: She Knows

Cookie Dough Frosting

INGREDIENTS  

• 1 cup + 1 T. of all-purpose flour
• ½ t. of salt
• ½ cup of softened unsalted butter
• ⅓ cup of granulated sugar
• ½ cup of packed brown sugar
• ½ t. of vanilla extract
• about 1 T or 2 T. of milk to thin

DIRECTIONS  

1. Add all-purpose flour into a large mixing bowl, followed by salt. 
2. Add butter, followed by sugars. 
3. Cream the butter, sugars, flour and salt until all of the ingredients are completely incorporated.
4. After you cream those ingredients, add ½ t. of vanilla extract.
5. Beat all of the ingredients together and create a whipped cookie dough.

Peanut Butter Popcorn Balls

INGREDIENTS  

• ⅔ cup peanut butter
• ½ cup caramel syrup
• ½ cup semisweet chocolate chips
• ½ cup chopped peanuts
• 4 cups popped popcorn

DIRECTIONS  

1. In a small bowl, combine peanut butter and caramel syrup. Fold in chocolate chips and chopped peanuts.
2. Place popcorn in a large bowl. Pour caramel mixture over top; mix with hands (mixture will be sticky)
3. Using plastic wrap to prevent sticking, compress about 2 T. of the popcorn mixture into a 2-inch ball. Transfer to waxed paper. Continue with the remaining mixture. Refrigerate if desired.

Recipe Author: Taste of Home

Pumpkin Pies with Cream-Cheese

INGREDIENTS  

• 3 cups all-purpose flour 
• 1 t. salt 
• 1 t. baking powder 
• 1 t. baking soda 
• 2 T. ground cinnamon 
• 1 T. ground ginger 
• 1 T. ground cloves 
• 2 cups firmly packed brown sugar 
• 1 cup vegetable oil 
• 3 cups pumpkin puree, chilled 
• 2 large eggs 
• 1 t. pure vanilla extract 

CREAM-CHEESE FILLING   

• 3 cups confectioners' sugar 
• ½ cup (1 stick) unsalted butter, softened 
• 8 oz. cream cheese, softened 
• 1 t. pure vanilla extract 

DIRECTIONS  

1. Make the cookies: Preheat oven to 350°. Spray pan lightly.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk.
3. Drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan. 
4. Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.) 
5. Assemble the pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days. 

Recipe Author: Martha Stewart