Recipe Talk

WALNUT BROWNIE SURPRISE:

1 box packaged Walnut Brownie Mix
1 Milk Chocolate frosting
1 pkg. Tagalongs

Mix brownie mix according to directions. Pour 1/2 the batter into a 9" x 13" pan. Place 12 Tagalongs on top of batter. Pour other half of the batter on top. Bake according to directions on brownie package. Cool then frost with milk chocolate frosting. Crush remaining Tagalongs and sprinkle on top of frosting

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LEMON PUDDING COOKIES

1 c. Bisquick baking mix
1 pkg. (3 3/4 oz.) lemon instant pudding (dry)
1 tsp. grated lemon peel
1/4 c. vegetable oil
1 egg
Sugar

Heat oven to 350 degrees. Mix all ingredients until dough forms a ball. Shape dough into 1 inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten each to 1/4 inch thickness with bottom of glass dipped in sugar. Bake until edges are delicate brown, about 8 minutes; cool. Frost with Lemon Butter Frosting (below), if desired. Makes about 2 1/2 dozen cookies.

LEMON BUTTER FROSTING:

1 1/2 c. powdered sugar
3 tbsp. butter, softened
1/2 tsp. grated lemon peel
1-2 tbsp. lemon juice
1-2 drops yellow food color

Mix powdered sugar and butter. Stir in lemon peel, lemon juice and food color; beat until frosting is of spreading consistency.

PISTACHIO PUDDING COOKIES:

Substitute 1 package (3 3/4 ounce) pistachio instant pudding for the lemon pudding; omit lemon peel.

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SERMON BOX SUGAR COOKIES

1 box Duncan Hines golden sugar cookie mix
1 egg
1 can Betty Crocker cream cheese frosting

Mix egg with both pouches of ingredients in box. Roll out on floured surface about 1/8 inch thick. Cut out shapes with cookie cutters. Bake at 375 degrees for 5 to 7 minutes until light brown. Cool. Frost with cream cheese frosting. Put each cookie in a sandwich bag for a few hours or overnight to soften.
MMMMM

Mayo Cookies
Eat um While They are Still Warm!!

1 Chocolate Cake Mix (I use Super Moist)(Any Flavor can be used)
1 Large box of Instant Pudding (the flavor should be the same as the cake mix)
1 cup and 1 heaping Tbls. of Mayonaisse
1 bag of chips (Peanut Butter, Butterscotch, Chocolate, White Chocolate-any flavor is fine)-optional
Nuts-optional

The Mayonaisse all ready has eggs and oil in it so no other is needed.
Do NOT mix with a MIXER. This MUST be blended thoroughly with a Large Spoon. It will be hard to stir together but will work.

All that's needed is to have the cake, pudding, and other ingredients mixed together thoroughly. If the mixture is crumbly, sprinkle on a little water.

When blended together, make small balls with a spoon and put on an ungreased cookie sheet.

While making the balls and putting on the cookie sheet, preheat the oven to 350 degrees.

Bake for 8-10 minutes. Many ovens vary on heat, so timing for baking may be more or less.

This recipe should make around 3-4 dozen cookies depending on the size of the balls made. When done cooking, leave on the cookie sheet to setup for about 2-5 minutes. Then put them on a rack or clean flat towel to cool.

Personally, I try to eat them while they are still warm!