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Let’s Talk Trash! NOV/DEC 2018
©2018 The Keenan Group, Inc
Santa’s Favorite Cookies About 24 cookies What are Santa’s Favorite Cookies? These easy brown sugar pudding cookies, of course! Soft and pillowy, these cookies are filled with brown sugar and Christmas candy! Ingredients: 1/2 cup unsalted butter, softened 3/4 cup brown sugar, packed 1 teaspoon vanilla extract 1 egg 1 box (3.4 ounces) Instant Vanilla Pudding Mix (not sugar free) 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/4 cups all purpose flour 1/4 cup red and green sprinkles (or any colors) 3/4 cup Christmas M&Ms (or any color of M&M) Directions: Note: This dough requires chilling. Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms. Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes. Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.
Chocolate Peanut Butter No-Bake Dessert Peanut butter cups sandwiched between layers of chocolate and peanut butter mousse on an Oreo crumb crust. Ingredients 20 Oreo cookies, divided 2 tablespoons butter, softened 1 package (8 oz.) cream cheese, softened 1/2 cup peanut butter 1-1/2 cups confectioners’ sugar,divided 1 carton (16 ounces) frozen whipped topping, thawed, divided 15-20 miniature peanut butter cups, chopped 1 cup cold milk 1 package (3.9 ounces) instant chocolate pudding mix Instructions Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with chopped peanut butter cups. In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.
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