Any Flavor Cookies

Here is a dessert that you can have a different flavor everytime you make them with no additional effort. These are my "Any Flavor Cookies". They're super easy to make, have very few ingredients, and they're super yummy! I first made these back in college and we called them "Magical Cookies" because they tasted so good.

Any Flavor Cookies
(Printable Version)

Ingredients

• 2 cups Cool Whip
• 1 egg
• 1 box cake mix (any flavor)
• Powdered sugar

Directions

Mix all ingredients until a sticky batter is formed. Put about a cup or so of powdered sugar into a bowl.

Drop the batter by spoonfuls into the sugar and roll it around until well covered. Place onto a cookie sheet and bake at 350°F for 7 minutes.

My Take

I had a heck of a time when I was making these cookies for this post. This was coupled with other kitchen fiascos that day. My issue with the cookies was I ran out of Cool Whip befor the batter got moist. After I thought about it for a bit (and did some research online), I figured the Cool Whip takes place of the oil and water in the regular recipe, so I added a little bit of water. This moistened the batter, and I hoped it wouldn't hurt the flavor. Fortunately, this worked. So if your batter is still a little dry-ish after adding the Cool Whip, just add a little bit of water.

Peanut-Free Puppy Chow

Growing up with peanut allergies meant that a lot of foods were off limits for me: Snickers, Butterfingers, PB&Js, a lot of Thai food, and a ton of different desserts. One of those desserts I wasn't allowed to enjoy was Puppy Chow. It always looked so good. I mean, chocolate with powdered sugar!?

Fortunately my mother came up with a way for me to enjoy this wonderful-sounding dessert. Instead of using peanut butter, she used butterscotch chips. My husband, after he tried this for the first time, said it was even better than the original puppy chow. This stuff is so good my family has it every year at our New Year's celebration.

So, without further ado, here's the recipe:

Ingredients

• 1 cup milk chocolate chips
• 1 cup butterscotch chips
• 6 cups Kellog's Crispix cereal (Non-name brand is fine as well)
• 1 cup confectioner's sugar (aka powdered sugar)

Directions

•  In a large microwave-safe bolw, melt chocolate and butterscotch chips on high for 1 minute. Stir and heat an additional 30 seconds on high or until melted. 

• Pour mixture over cereal.

 

• Place cereal in 2-gallon zip-top bag. Add coated cereal to sugar and close bag tightly. Toss bag until cereal is thoroughly. coated with sugar. 
• Store in airtight container in refrigerator.

My Take

When making this to take pictures for this blog, it was honestly the first time I've ever made this. I grew up eating it, but never participated in the creation of it. Fortunately, it was super easy to put together, and takes less time than chex mix. Be careful, though. You may find it slightly addicting!

Tie-Dye Fruity Cupcakes

Just in time for the Easter season, here's a fun little cupcake which has a nice spring time twist. I originally found these on Pintrest from the Jell-O website. I originally posted about these last year on my Domestication blog, but since I don't have many desserts on here, and it's now officially springtime, I thought I would re-post them over here. :)


Ingredients

• 1 package (2-layer size) white cake mix
• 1/4 cup dry lemon Jell-O (about half a package)
• 1/4 cup dry lime Jell-O
• 1/4 cup dry strawberry Jell-O
• 1 container (16 oz) ready to spread vanilla frosting

Directions

• Prepare cake batter as directed on package; divide evenly into 3 bowls.
• Stir a different flavor of the Jell-O mix into each bowl.
• Alternatively spoon batters into 24 paper-lined muffin cups, adding about 2 tablespoon of each batter to each cup. Bake as directed on package for cupcakes. Cool completely.
• Frost cupcakes with frosting.

 My Take

These were wonderful. I think when I originally made them, I had a bit too much strawberry, so that was the main flavor that came through. This gave me great ideas as how to flavor cupcakes with other Jell-O flavors. I want to try a triple berry one sometime, but haven't gotten around to it yet.

A suggestion they had on the original post was to use Cool Whip as the frosting and sprinkle a little bit of the dry Jell-O mix on top. I didn't do that. I used whipped vanilla frosting and then colored a little bit of unsweetened dried coconut green and added that on top. I thought they turned out pretty well, so I'm looking forward to making them again this year.

Banana Pudding

Okay, so this is kinda a cop-out for an actual recipe, but it's soooo delicious and I just made some, so I have to write about it. :)

Ingredients

• 1 package of banana pudding (the 5 minute kind)
• Nilla Wafers
• Bananas
• Cool Whip

Directions

• Make banana pudding according to directions on package, but keep it in a large bowl for now.
• Put a row of Nilla Wafers in 4 (or six, depending on how many servings your pudding will make) custard cups.
• Then, put a row of cut bananas
• Pour some of the pudding into the cups
• Repeat the layers again.
• Top with Cool Whip and crushed wafers
• Put in fridge for 5 minutes
• Serve and enjoy!

My Take

I believe this is known as "Southern" banana pudding, as the "Northern" kind is baked and served warm, but this kind is so quick and easy to make that it's the kind which we make in my house. Guess we're just a bunch of Yankees. lol

You can also put them all in one big bowl and serve it family style if you want to. I fear if I did that here, I wouldn't get anything but crumbs. XD