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Candy Cane White Chocolate Chip Cookies

Candy Cane White Chocolate Chip Cookies

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Candy Cane White Chocolate Chip Cookies are made with basic baking ingredients, white chocolate chips and crushed candy cane bits for a festive treat even Santa wants to sneak in this holiday season.

Cookies are made a lot in my home this time of year! Between the holidays and gatherings with co-workers or friends and cookie exchanges and treats for the kids- a whole lot of cookies are being baked. These Candy Cane White Chocolate Chip Cookies are perfect for any holiday occasion but we especially love these for Santa on Christmas Eve.

Candy Cane White Chocolate Chip Cookies

Candy Cane White Chocolate Chip Cookies are everything you love in a cookie. These are soft and chewy with chocolate bites and the added candy cane on top give them another layer of flavor and extra color to brighten up your holiday.

Let’s get baking!

Start by crushing the candy canes into bits. I do this by placing the candy into a storage bag and paddling them with a rolling pin. Set them to the side while you mix the cookie dough.

In a large mixing bowl, add softened butter, brown sugar and granulated sugar together. Use a hand or stand mixer to beat until creamy and smooth. Add the vanilla extract and eggs. Beat again and then add salt.

Dissolve the baking soda in some hot water and add to batter. Beat while slowly adding in the flour. Once you have a good consistency, fold in the chocolate chips and place the cookie dough in refrigerator for 30 minutes.

Preheat oven to 350 degrees. Use a cookie scoop to place batter onto baking sheet giving space between each cookie. Place candy cane bits on the top of each cookie. I like to just dunk the top of the cookie into the bag of crushed candy canes and place back onto cookie sheet. Bake for 10-12 minutes. Let cool on a cooling rack and serve. Make sure to place the cookie dough back in the refrigerator between batches to stay cool.

Candy Cane White Chocolate Chip Cookies

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Candy Cane White Chocolate Chip Cookies are made with basic baking ingredients, white chocolate chips and crushed candy cane bits for a festive treat even Santa wants to sneak in this holiday season. 

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3 cups all-purpose flour
  • .5 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 11 ounce bag white chocolate chips
  • 5 candy canes
  1. Place candy canes into a storage bag. Use a rolling pin or something similar to crush the candy canes into bits.
  2. In a large mixing bowl, add softened butter, brown sugar and granulated sugar together. Use a hand or stand mixer to beat until creamy and smooth.
  3. Add the vanilla extract and eggs. Beat again.
  4. Add salt.
  5. Dissolve the baking soda in the hot water and add to batter. Use a hand or stand mixer to beat while slowly adding in the flour.
  6. Fold in the chocolate chips.
  7. Place dough in refrigerator for 30 minutes.
  8. Preheat oven to 350 degrees.
  9. Use a cookie scoop to place batter onto baking sheet giving space between each cookie.
  10. Place candy cane bits on the top of each cookie. I like to just dunk the top of the cookie into the bag of crushed candy canes and place back onto cookie sheet.
  11. Bake for 10-12 minutes.
  12. Let cool on a cooling rack.

What are you go-to cookies for Santa? Let me know in the comments below!


Pumpkin Sugar Cookies {+ How to Freeze Cookies}

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PrepSealSave #CollectiveBias

Pumpkin Sugar Cookies are made with pumpkin puree, pumpkin spice and basic sugar cookie ingredients such as sugar, butter and flour. Add a cinnamon cream cheese frosting and these cookies are guaranteed to be a hit! I am also sharing multiple ways to freeze cookies with the FoodSaver® FM3941 Vacuum Sealing System so you can get a start on that holiday baking early.

The holiday season is crazy around here, just as I assume it is in every household! Between Christmas shopping, work, kids, seasonal activities and holiday gatherings with friends and family, time is limited. However, no matter the time constraints, there is no skimping on the seasonal baking. Time to stop by Costco to gather up my supplies in bulk!

FoodSaver® FM3941

Utilizing the FoodSaver® FM3941 is great way to schedule out the holiday hours better by prepping some foods ahead of time. Plus, you can use this for so much more than just holiday baking. FoodSaver® is the solution to save food, save time and save money year round. Keep your food fresh up to 5x longer than with other storage methods saving you up to $2,700 yearly with the ability to buy in bulk and reducing waste.

The FoodSaver® FM3941 is great for: 

  • Keeping food fresh in the freezer or refrigerator with an airtight seal.
  • Vegetables
  • Fruits
  • Baked Goods- for soft, cakey textures try the FoodSaver® Canister so your baked goods hold their shape.
  • Liquids such as gravy and soups.
  • Coffee grounds
  • Hard cheese
  • Marinate- not only can you freeze meat but you can get an amazing marinade in minutes, instead of hours, using the Quick Marinate Mode.
  • Cooking meat- by taking all of the air out, you can ensure your meat will be cooked evenly throughout.

Click HERE for more information!

America’s #1 vacuum sealing solution is the FoodSaver®. The FoodSaver® System includes vacuum seal bags, vacuum zipper bags and containers designed to work together with vacuum sealers for optimal performance. They are best for long-term freezer storage, blocking out air and helping to prevent freezer burn.

Costco is the place to go for your FoodSaver® FM3941!

Get $40 OFF the FM3941 Vacuum Sealing System.

Get $10 OFF FoodSaver® Bags and Rolls Value Pack.

(Discount good this November. Must have Costco membership.)

Pumpkin Sugar Cookies

Time for some baking!

These Pumpkin Sugar Cookies are everything you expect from a delicious sugar cookie. They are buttery, soft and chewy but with a little addition of pumpkin flavor from pumpkin puree and pumpkin spice to give these cookies a special touch. A cinnamon cream cheese frosting is spread over the top and balances out the pumpkin flavor nicely. Pumpkin and cinnamon are always better together after all and you will love them in this cookie.

The base of these Pumpkin Sugar Cookies is like any other sugar cookie with equal parts sugar and butter. The sugar and butter are beaten together until really creamy and smooth. Add an egg yolk, vanilla extract, and pumpkin are added and mixed in. Stir the remaining dry ingredients together in a separate bowl and slowly add to the butter mix beating until smooth again.

Place the cookie dough into refrigerator for at least 30 minutes and then bake according to instructions below.

These Pumpkin Sugar Cookies smell ahhhh-mazing! A light sugary-pumpkin scent will fill your home and make it smell like the holidays are here.

I want to say the cinnamon cream cheese frosting is optional but is it, really? Frosting is always a good idea in my book and the cinnamon with pumpkin spice are so lovely together that I think you would be missing out if you skipped the frosting over top. The cinnamon cream cheese frosting is just some cream cheese and butter beat together until smooth and then add in ground cinnamon and vanilla extract. The confectioners sugar is then added in slowly in increments and beat until you have this amazing creamy frosting.

Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting

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#ad #CollectiveBias #PrepSealSave Pumpkin Sugar Cookies, How to freeze cookies, FoodSaver System, Holiday cookies

Pumpkin Sugar Cookies are made with pumpkin puree, pumpkin spice and basic sugar cookie ingredients such as sugar, butter and flour. Add a cinnamon cream cheese frosting and these cookies are guaranteed to be a hit!

Yields: 2 dozen

  • Pumpkin Sugar Cookies
  • 1.5 cups granulated sugar
  • 1.5 cups unsalted butter, softened
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree
  • 2.5 cups flour
  • .5 teaspoon baking powder
  • .5 teaspoon salt
  • 1.5 teaspoon pumpkin pie spice
  • Cinnamon Cream Cheese Frosting
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 16 ounces confectioners sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  1. In a large mixing bowl, add 1.5 cups granulated sugar and 1.5 cups softened butter. Use a hand or stand mixer to beat thoroughly for 3-5 minutes.
  2. Add egg yolk, teaspoon vanilla extract and .5 cup pumpkin puree. Beat until smooth and creamy.
  3. In a separate bowl, add the flour, salt, baking powder and pumpkin spice together and mix all those dry ingredients.
  4. Add the dry ingredients with the wet in increments and beat until thoroughly blended.
  5. Cover and place dough into refrigerator for 30 minutes.
  6. Preheat oven to 350 degrees.
  7. Remove cookie dough from refrigerator and spray a baking sheet with non-stick spray.
  8. Use a cookie scoop to portion the cookies and place onto baking sheet giving space between each.
  9. Bake for 15-17 minutes.
  10. Place on a cooling rack.
  11. Once cooled, begin the frosting. In a large mixing bowl, add 1/4 cup softened butter and 8 ounce block of cream cheese. Make sure the cream cheese has been sitting out for awhile to warm up and is not straight from the refrigerator. Use a hand or stand mixer to beat the butter and cream cheese together until smooth and creamy.
  12. Add the teaspoon of cinnamon and vanilla extract. Beat again.
  13. Add the confectioners sugar in increments and beat until the frosting is creamy.
  14. Frost each cookie and serve or store in refrigerator until serving.
  • Preparation time: 60 minutes
  • Cook time: 17 minutes

How to Freeze Cookies

FREEZE BAKED COOKIES

To freeze baked cookies, start by freezing the cookies on a cookie sheet for one hour to harden. Your cookies should be cooled and non-frosted before placing into freezer.

Once frozen, make a FoodSaver® Bag:

  1. Turn the latch to OPEN position.
  2. Place a roll inside and pull out enough bag material to make the first sealing strip.
  3. Turn the latch to ON.
  4. Press the SEAL button. Light will turn off when seal is complete.
  5. Turn the latch to OPEN position and pull out enough bag material for the desired length you want your bag to be and close the lid.
  6. Turn the latch to ON.
  7. Press the SEAL button to make the seal for your next bag and slide the bag cutter across.

Vacuum Seal a FoodSaver® Bag:

  1. Turn the latch to OPEN position.
  2. Place the frozen cookies inside the bag in a row side-by-side leaving 3 inches of space on the open end of bag.
  3. Place the open end of bag into vacuum channel and close lid.
  4. Turn the latch to OPEN position.
  5. Press the VACUUM/SEAL button.
  6. Once the vacuum/seal light turns off, turn the latch to OPEN position.
  7. Open the lid and remove bag.
  8. Place the bag into freezer.

Your cookies can stay in the freezer for months. When you are ready to serve, place the cookie bags into fridge to thaw out overnight. Frost before serving.

FREEZE READY TO BAKE COOKIE DOUGH BALLS

Another method for freezing cookies using the FoodSaver® FM3941 is by freezing the cookie dough in ready-to-bake balls.

Begin by making the cookie dough. Then, use a cookie scoop to form the cookie dough balls and place them onto a cookie sheet. Freeze the cookies for one hour to harden. Once the cookie dough balls are hard, you can stack the into a FoodSaver® Canister.

Vacuum Seal a FoodSaver® Canister:

  1. Turn latch to the ON position and pull out the retractable handheld sealer.
  2. Remove the clear bottom portion from the handle and insert the tip into canister port.
  3. Press the ACCESSORY button to vacuum.
  4. Place canister into freezer.

When you are ready to bake the cookies, place the cookie dough balls onto a cookie sheet and cook according to the instructions adding 2 minutes of cook time. Frost each cookie and serve.

FREEZE COOKIE DOUGH

My favorite method for freezing cookies is to freeze the entire batch of cookie dough using the FoodSaver® FM3941 and a FoodSaver® Zipper Bag. The cookie dough is thawed before baking and cookies are baked according to recipe instructions.

Vacuum Seal a FoodSaver® Zipper Bag:

  1. Place cookie dough into FoodSaver® Zipper Bag.
  2. Close the bag using the top zipper.
  3. Turn the latch to the ON position and  pull out the retractable handheld sealer.
  4. Place the retractable handheld sealer on zipper bag valve.
  5. Press the ACCESSORY button to vacuum.
  6. Place bag into freezer.

24 hours before baking cookies, remove the bag from the freezer, open and put to the cookie dough into a bowl with plastic wrap over top. Place into the refrigerator. After 24 hours, bake cookies, frost and serve.

Click HERE for more information on FoodSaver® Bags and Rolls Value Pack. 

How do you cram in all of your holiday baking and cooking? Let me know in the comments below how the FoodSaver® FM3941 will be a help to you this holiday season!

Caramel Apple Bundt Cake

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ToraniSauceObsession #CollectiveBias

Caramel Apple Bundt Cake is a delicious treat made with fresh apples, basic baking ingredients, cinnamon and topped with a drizzle of Torani Caramel Sauce and chopped pecans.

‘Tis the season for baking and I have been creating all sorts of goodies lately, including this Caramel Apple Bundt Cake. I was really craving a seasonal dessert and thought of apples. Since caramel apples are a must right now, why not combine apples with caramel in a cake form? Yea, I couldn’t think of a single reason why that wouldn’t be a good idea either and the final product is crazy good!

What really takes this bundt cake from yum to WOW are the toppings. The crunch of the pecans on top of the moist cake alongside the toasty notes of the creamy Torani Caramel just completes this dessert.

My one stop shop for baking this season is my local Walmart for convenience and great prices. Walmart also offers a great selection of Torani Syrups and Sauces. Everyone knows Torani Syrups can be found across coffee shops all across America, but did you know they also have a line of sauces made with real, simple ingredients like pure cane sugar and natural flavors?

Torani is a third generation family owned business that has been creating authentic coffeehouse flavors for over 90 years.  You can say they know a thing or two about crafting amazing drinks and decadent desserts. Some great ways to use Torani Sauces include:

  • Mochas
  • Drizzled on cheesecake and other desserts.
  • Hot Chocolate
  • Cocktails
  • Cappuccinos
  • Whatever your heart desires.

Find Torani Sauces at a store near you by clicking HERE.

Buy One Torani Sauce, Get One For Free !

Available at Walmart. Now through 12/31/18, or while supplies last

How to redeem:

    • Visit your closest Walmart location and purchase two bottles of Torani Sauces – you can choose from Caramel, Dark Chocolate, or White Chocolate flavors!
    • Take a picture of your receipt, then enter the rebate experience to upload your photo.
    • Once your receipt is verified, you’ll receive your money back on the second bottle!

Caramel Apple Bundt Cake

Caramel, cinnamon, and fresh apples. It is okay to do a happy dance thinking about this Caramel Apple Bundt Cake – it is totally worth the little happy foodie cake dance (I know you have one too). Not to mention, this cake is beautiful! It is the type of dessert that you expect to see at grandmas house during the holidays that smells amazing and you just know a lot of love when into baking it. 

RECOMMENDATION

I think you will be pleasantly surprised how easy this cake is to pull together. The one thing I recommend doing is to use a silicone bundt cake pan. I switched to silicone about a year ago and it takes the stress out bundt cakes. You won’t have to cross your fingers when it is time to remove the cake from the pan because it won’t stick with the silicone. Say hello to a perfectly formed bundt cake!

TIPS

I have just a couple tips for creating the perfect Caramel Apple Bundt Cake and that is to squeeze out some of that excess water from the grated apples. That extra moisture can weigh down the cake and make it dense but we want moist, fluffy cake so once those apples are peeled and grated, place the pieces into a kitchen towel and give a squeeze over a sink or a bowl.

My second tip is to add your toppings right before serving this cake. This moist cake wants to suck in all the delicious sauce you pour over top. To keep the cake looking gorgeous for serving, add the Torani Caramel Sauce and chopped pecans right before cutting.

Let us get baking now!

Caramel Apple Bundt Cake

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#ad, #ToraniSauceObsession, @Walmart, Caramel Apple Bundt Cake, Torani Sauces, Torani Caramel Sauce recipe, Thanksgiving dessert, fresh apple cake

Caramel Apple Bundt Cake is a delicious treat made with fresh apples, basic baking ingredients, cinnamon and topped with a drizzle of Torani Caramel Sauce and chopped pecans. 

  • non-stick spray to coat pan
  • 2.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • .5 teaspoon baking soda
  • 1.5 cups brown sugar
  • 1 tablespoon cinnamon, ground
  • 1 teaspoon salt
  • 1 cup butter, room temperature
  • 4 eggs
  • 3 cups granny smith apples, peeled and grated (I used 6 apples)
  • .5 cup pecans, chopped
  • 1 cup Torani Caramel Sauce
  • Also try a drizzle of Torani White Chocolate Sauce (optional)
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, beat together the room temperature softened butter with brown sugar. Use a hand or stand mixer to beat until creamy.
  3. Add in the eggs, beat again.
  4. In a medium mixing bowl whisk together flour, baking powder, baking soda, cinnamon and salt. Add to the butter mixture and beat until the batter is creamy and smooth.
  5. Peel and grate 3 cups of apples.
  6. Place the grated apple into a kitchen towel and squeeze out the excess liquid.
  7. Add the apples to batter and fold them in.
  8. Spray the fluted tube pan. I used a 9.5 inch silicone bundt cake pan.
  9. Cook for 50 minutes are until an inserted toothpick comes out clean.
  10. Let cool for 10 minutes, then flip out the cake pan.
  11. Let cool another 20 minutes minimal. Before serving, drizzle with Torani Caramel Sauce and sprinkle chopped pecans over top. Also try Torani White Chocolate Sauce for extra flavor!

Add the ingredients to your Walmart Shopping List by clicking the items below!

What are your favorite ways to use Torani sauces? Let me know in the comments.

How to Create a Decadent Holiday Dessert Bar

Thank you Edwards® Desserts for sponsoring this post. Head to the frozen desserts aisle of your grocery store to pick up your favorite Edwards pie and make entertaining a breeze!

That time of year has arrived again- the time for family gatherings, dinner parties with friends and holiday fun.  I am sharing How to Create a Decadent Holiday Dessert Bar that is simple and gorgeous with Edwards Desserts as the star of the table.

Holiday hams cooked to perfection, creamy mashed potatoes, casseroles galore, gravy on everything….

… are you hungry, yet? I am sure am.

Holiday food is the best kind. Indulgent, comforting and filling. No holiday is complete without a spectacular dessert to top off the night! Creating a decadent holiday dessert bar is easier than you may think and I am sharing just how to do it.

How to Create a Dessert Bar

CHOOSE A THEME

Start by picking a theme for the dessert bar that coincides with your gathering. My theme was Bright Autumn with a lot of white but pulling in those beautiful fall colors with subtle oranges, gold, greens and browns. I found the letters P, I, and E at a local craft store and they are the perfect touch to the table so everyone knows this is the dessert spot.

SET UP YOUR SPACE

Pick a spot in your home that is convenient to where you are entertaining to set up your dessert bar. I picked the buffet in the dining room to give everyone a little tease during dinner. A little motivation for the adults to save room for dessert or for the kids to eat their veggies couldn’t hurt, right?

WHAT YOU NEED:

  • Decor – keep the decorations simple while aligning with the theme. No need to go overboard. A miniature sign and pumpkins alongside the wooden letters to spell out P-I-E was all it took.
  • Plates – a plate for every guest.
  • Silverware – mix of spoons, knives and forks.
  • Pie Server Utensils – one for each pie for serving.
  • Cake Stands – cake stands at different levels to set the pies on add a nice design element. Think about cake stands out of the box too! One of my stands is a small wooden crate flipped over.
  • Flowers – flowers are the easiest way to add color into a space. I used an Autumn wreath with fake flowers but even a vase with fresh sunflowers would be a great touch.
  • Delicious Desserts – pick a variety of  pies to please everyone.

THINK PRE-MADE

Hosting holidays and social gatherings can get a little crazy! There is plenty to do and don’t think you have to make everything homemade from scratch and spend days cooking. Save some time and energy with pre-made items like Edwards pies that offer a homemade taste without all the effort.

Why Edwards Desserts

Edwards makes dessert time so convenient and so darn delicious. With pie flavors like Key Lime, Turtle or Chocolate Crème- you are certain to please all your guests (once they figure out which one to start with).

Get the full scoop on Edwards Desserts by clicking HERE.

Try these amazing pies for great variety at your dessert bar:

Edwards Hershey’s® Chocolate Crème Pie – Chocolate lovers rejoice with layers of chocolate and vanilla crème topped with chocolate pieces, chocolate drizzle on a chocolate cookie crumb crust.

Edwards Turtle Pie – Smooth caramel filling topped with chocolate and pecans on a chocolate cookie crumb crust.

Edwards Key Lime Pie – Your taste buds deserve a vacation. Key lime filling with real Key West lime juice on a vanilla cookie crumb crust.

Edwards Pumpkin Crème Pie – Look for this seasonal decadent dessert as well. Velvety layers of real cream cheese and pumpkin spice on a vanilla cookie crumb crust.

Edwards thaw and serve crème pies are available nationwide and easily found on the frozen dessert aisle at a retailer near you. Look for the box with the gold ribbon detail.

Edwards Contest

Enter to win a limited-edition, dessert-inspired prize pack by sharing your love for Edwards Desserts on their Facebook page. One lucky entrant will win big with an exclusive holiday dining experience for their town.

Enter for a chance to win this sweet celebration!

Click HERE.

Hosting Tips

Don’t let the stress of the holidays get you down. My 5 best hosting tips will help you get through it all and leave a smile on your face.

  1. Plan out your holiday gathering. From the guest list to menu, write every detail down.
  2. Go with what you know. Don’t whip out a brand new recipe book to cook from the day of! Cook the dishes you know already and keep it simple. New recipes should be tested weeks in advance.
  3. Make what you can in advance. Rolls, gravy, cranberry sauce and mashed potatoes are all great items to make ahead of time and freeze.
  4. Buy some pre-made items. Go with brands you trust for some pre-made items like Edwards Desserts.
  5. Ask for help. Don’t feel like you have to do everything because you are the host. You can ask guests to bring particular dishes or ask a few people to come over the night beforehand to help you prep. People like to contribute so don’t be afraid to ask for a little help.

Whatever your holiday plans may be and with whoever you may celebrate them with, a beautifully decadent holiday dessert bar is always a good idea! Let me know about your holiday plans in the comments below and how Edwards Desserts will help make this season’s entertaining a breeze.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Halloween Bash {+ Eyeball Cupcakes Recipe}

Halloween Bash

Eyeball Cupcakes Recipe

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FrighteninglyFunFlavors

It is that time of year again to gather all your best witches and throw a Halloween Bash! I have a full spread today from Hot Dog Mummies to Spiderweb Dip to deliciously spooky desserts like Eyeball Cupcakes made with 7UP®. This years Halloween Bash is a kid-friendly event! I created really simple recipes for you to copy that both kids and adults are going to love and drink choices that will please the entire crowd. Have you ever had a Bloody Shirley Temple? They are bloody good and I am sharing just how to make them. My first stop when throwing a great party is Walmart to grab all the goodies. Walmart has all the Halloween decor, costumes, food and drinks you could possibly need. Print out this grocery list and visit the seasonal department to make the party complete. For a limited time you can find seasonal 7UP, A&W®, Sunkist®, Squirt® and Canada Dry® Minicans with your favorite characters, like Johnny or Mavis, available at Walmart on the beverage aisle. These minican beverages are the perfect size for a kids treat and you can create so many frighteningly good recipes with all the great flavors.

Click HERE for more recipe inspiration and party ideas!

Halloween Bash

Decorations

A party isn’t a party without some great decorations! Pick one room in your home to transform into the party spot. Next, pick a theme. I chose a simple white, black and orange theme so everything is cohesive and looks put together. Also, make sure to have playlist of haunting music ready and a table full of snacks and drinks. Get your guests pumped up to wear their best costumes to really set the tone of the party! All the great costumes add to the decor. Think about having a costume contest with a grand prize to inspire everyone to be creative and bring their best! Here is the full list of Halloween decorations to make you the party host of the year:

  • Table liner
  • Cupcake liners
  • Fake spiders
  • Serving bowls, trays and utensils
  • Plates
  • Cups
  • Straws
  • Napkins
  • Toothpicks
  • Decorations for the wall- bats or fake webs look great.
  • Just a few extras like a skull, skeleton, crows, or whatever else you stumble upon at Walmart that will bring your room to life.
  • Halloween party food is more than just something to snack on! You will find great ideas below that are both decorative and delicious.

Halloween Bash Food

Popcorn with Spiders

  • Bags of popcorn
  • Fake spiders

Cook a few bags of popcorn according to packaged directions and place in a cauldron. Add a few fake spiders on top and you have an easy snack that everyone loves ready in a snap.

Hot Dog Mummies

  • 20 hot dogs
  • 2 cans crescent roll sheets
  • 40 candy eyeballs
  • Mustard
  • Non-stick cooking spray

These Hot Dog Mummies fused all kinds of excitement with the kids. I even received a round of applause from my three year old so I can guarantee these have been child-tested and child-approved. To make Hot Dog Mummies, pre-heat the oven to 375 degrees. Take 2 crescent roll sheets and use a rolling pin to quickly run over the top to get rid of any creases in the dough. Next, use a pizza cutter to make thin strips for the mummy “bandages”. I did 30 per sheet so 60 strips total. Wrap each hot dog with 3 strips leaving a space for the mummy face. Use the non-stick spray on a baking sheet, place the wrapped hot dogs on the baking sheet and bake 15 minutes or until the top is golden brown. Make the mummy faces with the candy eyeballs by squeezing a bit of mustard on the face area to help the eyes stick in place.

Crock-pot A&W Meatballs

  • 7.5 ounce A&W Minican
  • 2 pound bag of frozen meatballs.
  • 18 ounce bottle of your favorite BBQ sauce.

Place the frozen meatballs into a crock-pot with a bottle of BBQ sauce and an A&W Minican poured in. Cook on high 4 hours and serve with toothpicks for convenient snacking.

Bloody Shirley Temples

  • Canada Dry Minicans
  • Maraschino Cherries
  • Grenadine
  • 10 ml party syringes (Monojects)

Bloody Shirley Temples are a spin off from the classic drink. Fill each syringe with 10 ml of grenadine. Add Canada Dry into a glass with a couple cherries and the grenadine filled syringe. Let guests press the plunger of the syringe into the drink to create their own Bloody Shirley Temple. Food that is interactive is always a huge hit!

Jack-O-Lantern Floats

  • Sunkist Minicans
  • Vanilla ice cream

A Sunkist Minican and a scoop of vanilla ice cream combine in a cup to create a Jack-O-Lantern Float. You can even draw a pumpkin face on each cup before the party for extra fun.

Spiderweb Dip & Chips

  • 16 ounce can refried beans
  • 1 ounce packet taco seasoning
  • 1/4 cup sour cream
  • 1 cup chunky salsa
  • 1 tomato, diced
  • 3.8 ounce can sliced olives
  • 1/2 cup cheddar cheese, shredded
  • 1 cup guacamole
  • Party-sized bag tortilla chips

Could a party food be more fun than this Spiderweb Dip and Chips? My vote is no! You can have this dip done in just a few minutes and it tastes amazing. Start by mixing a packet of taco seasoning with a can of refried beans placing it in the bottom of a party bowl or pie pan. Add a layer of chunky salsa, followed by a layer of guacamole. Next, place sour cream into a pastry bag with a small decorating tip. Draw a spiderweb with the sour cream onto the guacamole layer. Finish the dip with spreading shredded lettuce, diced tomato, shredded cheese and sliced olives along the sides. Serve with tortilla chips.

Grab your complete Walmart grocery list HERE to print out.

Don’t forget the decorations, costumes for the family and other spooky fun items to make your Halloween Bash completely epic!

Eyeball Cupcakes Recipe

Eyeball Cupcakes are made with a basic white box cake mix, butter, egg whites and a can of 7UP topped with a really simple 7UP frosting and a bloody gumball eyeball. One of my favorite uses for 7UP is in cake mix! 7UP makes cake so moist and adds just a hint of flavor to a basic white cake. You need to give it a try for sure! I always used 7UP in the frosting and adding some freshly squeezed lemon and lime giving the cupcake a really subtle flavor that works well. Since it is Halloween, we had to dress these cupcakes up with some sprinkles, a red gel for fake blood and a gumball eyeball.

Eyeball Cupcakes

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#ad, #FrighteninglyFunFlavors, Halloween Bash, Eyeball Cupcakes, Halloween party, Halloween recipes, Halloween Party, 7UP cupcakes, Sunkist floats, Shirley Temple, Spiderweb dip, 7 layer dip, Mummy hot dogs, Crockpot meatballs, slow cooker meatballs, Rootbeer meatballs

It is that time of year again to gather all your best witches and throw a Halloween Bash! I have a full spread today from Hot Dog Mummies to Spiderweb Dip to deliciously spooky desserts like Eyeball Cupcakes made with 7UP®.

Yields: 24 cupcakes

  • 7UP® Cupcakes
  • 7.5 ounce 7UP® Minican
  • 16 ounce box white cake mix
  • 1/2 cup unsalted butter, softened
  • 3 egg whites
  • 7UP®Frosting
  • 1/4 cup 7UP®
  • 1/2 cup unsalted butter, softened
  • 1/2 cup all-vegetable shortneing
  • 1 teaspoon lemon juice
  • 1 teaspoon lime juice
  • 4 cups confectioners sugar
  • Garnish
  • Sprinkles (optional)
  • Red Decorating Gel
  • Gumball Eyeballs (can substitute for Gummy Eyeballs or your own creation)
  1. Preheat oven to 375 degrees.
  2. In a mixing bowl, add the softened butter and beat. Add 3 egg whites, cake mix, 7.5 ounce 7UP® Minican and beat ingredients together until smooth.
  3. Place cupcake liners into a muffin pan and fill each liner 3/4 full of cake mix.
  4. Bake for 15-16 minutes or until a toothpick is inserted and comes out clean.
  5. Place cupcakes on a cooling rack.
  6. Once the cupcakes are cooled, start the frosting. In a mixing bowl, add a stick of butter and 1/2 cup all-vegetable shortening. Beat until creamy.
  7. Add 1 teaspoon lime juice, 1 teaspoon lemon juice. Beat again.
  8. Slowly add in the confectioners sugar and 1/4 cup 7UP® alternating between the two until you have a smooth mixture. You should be able to scoop some frosting on a spoon and turn upside down without it moving- that's when your frosting is ready. Note that you may not use all of the 7UP® so adding it slowly is key.
  9. Place the frosting into a pastry bag with a large frosting tip. Frost each cupcake.
  10. Shake sprinkles over the top.
  11. Start at the center of each cupcake and make lines coming down using the red decorating gel to mimic blood.
  12. Place a gumball eyeball in the center of each cupcake and serve.
  • Preparation time: 15 minutes
  • Cook time: 16 minutes

Check out this site for more Frighteningly Fun inspiration!

Valentine’s Day 7UP® Cake Pops

Valentine’s Day 7UP® Cake Pops

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #JustAdd7UP

Valentine’s Day 7UP® Cake Pops are made with 7UP cake, vanilla frosting and coated in white chocolate with fun holiday sprinkles.

7UP is for more than great punches and mixed drinks! You can use your favorite lemon-lime soda for cake too! 7UP gives your cake a really fluffy texture making it the perfect ingredient for baking.

Typically Valentine’s Day in my household is spent with my husband and children. We have a nice dinner and eat treats while watching movies. With the versatility of 7UP I am going to set up a whole Valentine’s Day spread for our movie marathon this year. I have our yummy dessert handled with these 7UP Cake Pops, will set up some pink decorations and make a kid-approved punch with 7UP and pink lemonade.

Let the family Valentine’s Day festivities begin! 

First, a stop to Walmart is in order to pick up decorations and goodies.

Your Walmart shopping list:

  1. Basic cake ingredients : eggs, butter, white cake mix and vanilla frosting. Pink food coloring is optional.
  2. 2 Packs of 12 ounce cans 7UP found on the beverage aisle.
  3. White and pink chocolate melts.
  4. Valentine’s Day decorations and festive sprinkles.
  5. Cake pop sticks and drying stand.
  6. Movies and pink lemonade to make our movie night complete.

Find more inspiration to celebrate with 7UP this Valentine’s Day by clicking HERE. 

Follow 7UP on Social Media 

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Valentine’s Day 7UP® Cake Pops

Cake Pops are a fun dessert to make and the kids can even help out a bit. If this is your first time making cake pops, don’t be intimidated! These are easy to make and don’t fret over perfection (mine certainly aren’t perfect) because they will be delicious regardless!

Start by baking your cake according to the instructions on the box swapping water for 7UP and swapping oil for butter. Feel free to add in a pinch of pink food coloring for extra wow. Once the cake has cooled, remove any browned edges and crumble the cake in a bowl. This is where the kids can have fun helping you out in the kitchen!

Add the frosting into bowl and thoroughly mix.

Form your balls of cake. I like to use a cookie scoop for consistent sizing and then roll with my hands until a ball is formed. Place the balls onto a parchment covered baking sheet and chill in fridge.

Remove the cake balls from fridge and microwave the white chocolate. To heat up your chocolate, place into a tall glass or mug and heat for 90 seconds, stirring in 30 second intervals. Adding a tablespoon of coconut oil into the chocolate before melting can help thin out the chocolate and make it easier to work with while dipping your cake pops.

Dip each cake pop stick end into the melted chocolate and push into the cake balls.

Time to dip each cake pop. Gently dip each cake pop into the chocolate until fully submerged. Raise the cake pop up while slightly twisting the stick. Place onto the cake pop drying stand. Decorate with sprinkles immediately or wait until the white chocolate is completely dry to add some pink chocolate designs.

Once your Valentine’s Day 7UP Cake Pops completely dry, you can place into a jar or small decorative glass on a table with the great Valentine’s Day décor you found at Walmart. Having a family movie night like us? Mix up with pink lemonade with 7UP in a pitcher and start the movies!

Have extra cake pops? Place your cake pops into a mini box with a bow to gift neighbors, co-workers and friends.

Valentine's Day 7UP® Cake Pops

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Valentine’s Day 7UP Cake Pops are made with 7UP® cake, vanilla frosting and coated in white chocolate with fun holiday sprinkles.

Yields: 26 Cake Pops

  • 7UP® cake
  • 15.25 ounce package white cake mix
  • 3 eggs
  • 1 cup unsalted butter, melted
  • 1 cup 7UP®
  • desired amount of pink food coloring (optional)
  • 7UP® Cake Pops
  • 1 7UP® cake, crumbled
  • 3/4 cup vanilla frosting
  • 12 ounces white chocolate candy melts
  • 1 tablespoon coconut oil
  • Decoration
  • Pink chocolate candy melts
  • Valentine's Day sprinkles
  1. Follow the directions on the back of your favorite cake mix box adding 3 eggs, swapping oil with 1 cup unsalted butter and swapping water for 1 cup 7UP. Add in the food coloring. Bake according to instructions. I baked mine in a 13x 9 pan for 35 minutes on 350 degrees.
  2. Let cake cool.
  3. Once the cake has cooled, remove any browned spots by simply cutting off those areas. Place the cake in a large mixing bowl and crumble.
  4. Add 3/4 cup of your favorite vanilla frosting and mix with cake.
  5. Form the cake balls and place onto a parchment covered baking sheet. I use a cookie scoop to get evenly sized balls.
  6. Place the balls into fridge for a couple hours.
  7. Remove the cake balls from fridge and heat up your chocolate melts in the microwave with a tablespoon of coconut oil. Heat for 90 seconds stirring every 30 seconds. I recommend using a tall glass or mug.
  8. Dip each cake pop stick tip into the chocolate and press into the cake balls.
  9. Now, dip each cake pop. Dip into the chocolate until completely covered. As you bring the cake pop out, turn it slowly and gently and set it upright to dry in a cake pop stand.
  10. Immediately decorate with sprinkles and/or wait to dry and add a swirl of pink chocolate candy melt.
  • Preparation time: 25 minutes
  • Cook time: 35 minutes
  • Total time: 1 hour

How do you spend Valentine’s Day? Do you have a family-friendly night or do you have a romantic dinner with your spouse? Leave a comment below with your plans and tell me how 7UP fits into your special night!

Valentine’s Day White Chocolate Popcorn

Valentine’s Day White Chocolate Popcorn

Valentine’s Day White Chocolate Popcorn made with your favorite popcorn, smothered in white chocolate and sprinkles with festive chocolate candies mixed in.

Valentine's Day White Chocolate Popcorn I’m not going to lie– Valentine’s Day isn’t my favorite holiday. Looong wait times at restaurants, overspending on cards and candies. I prefer flowers any day of the year as a random surprise and chocolates are always welcome. What I do love about Valentine’s Day is all the gorgeous desserts and snacks with pinks and reds and heart shapes all over.

Valentine's Day White Chocolate Popcorn Valentine’s Day White Chocolate Popcorn is a treat really focused on the kiddos! They love popcorn so add some chocolate and candy and they are happy kids. The white chocolate is really hot when mixing so I don’t recommend having the kids help with that step but they can pour the sprinkles on top and mix in the M&M candies before lounging on the couch to watch a movie or whatever activity you have planned.

Valentine's Day White Chocolate Popcorn Valentine’s Day White Chocolate Popcorn

Valentine’s Day White Chocolate Popcorn can be whipped up in no time at all. What you need:

  • 9 cups popped popcorn (about 1 bag)
  • 6 ounces white chocolate candy melts (1 cup)
  • .5 Valentine’s Day sprinkles (hearts, pinks, reds)
  • 3/4 cup Valentine’s Day edition M&M’s
  • Parchment paper
  • Small glass bowl for chocolate melting
  • baking sheet

Valentine's Day White Chocolate Popcorn

Valentine's Day White Chocolate Popcorn

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Valentine's Day White Chocolate Popcorn

Valentine’s Day White Chocolate Popcorn made with your favorite popcorn, smothered in white chocolate and sprinkles with festive chocolate candies mixed in. 

  • 9 cups popped popcorn (1 bag)
  • 6 ounces white chocolate candy melts
  • .5 cup sprinkles, festive Valentine's Day ones of choice
  • 3/4 cup Valentine's Day M&Ms
  1. Pop the popcorn in the microwave according to box directions.
  2. Place some parchment out on a baking sheet and spread the popcorn out. Remove any kernels.
  3. Melt the chocolate by placing in the microwave for 1 minute. Stir and cook another 30 seconds. I recommend using a glass bowl.
  4. Stir the chocolate and pour over popcorn.
  5. This is hot so be careful! Mix the popcorn and chocolate together.
  6. Before the chocolate sets up, place the sprinkles on mixture and mix again.
  7. Mix in the M&M's.
  8. Let set and serve.

Valentine's Day White Chocolate Popcorn Valentine's Day White Chocolate Popcorn

Cheesecake with Fresh Strawberry Topping

Cheesecake with Fresh Strawberry Topping

Cheesecake with Fresh Strawberry Topping made with an easy graham cracker crust, creamy layer of cheesecake, a layer of sour cream on top and topped with strawberries with a fresh strawberry glaze drizzle.

Cheesecake with Fresh Strawberry ToppingI have said this before and will say again- I love cheesecake! Cheesecake is my favorite dessert and my favorite way to make it is with a simple graham cracker crust, easy filling and a fresh fruit sauce so this Cheesecake with Fresh Strawberry Topping hits the mark.

I bought this 9inch Heart Shaped Springform Pan last year and just used it for the first time! I love the heart shape for Valentine’s Day (which is fast approaching) or anytime really. If you don’t have a use for a heart shaped cake pan, you can use a regular 9 inch Springform Pan. 

Cheesecake with Fresh Strawberry ToppingCheesecake with Fresh Strawberry Topping

This Cheesecake with Fresh Strawberry Topping is pretty basic and easy to make. With that being said- if you have never made a cheesecake EVER… maybe start out with our Creamy Raspberry Sauce Cheesecake (perfect for first time cheesecake makers) because cheesecake can be tricky for newbies.

Cheesecake with Fresh Strawberry ToppingStart with the graham crust which is the same as that with our Sparkling Cranberries White Chocolate Cheesecake. Graham crackers, room temperature butter and a bit of sugar are pressed into the bottom of the springform pan. To crush the graham crackers, place them into a ziploc bag and smash with a rolling pin. Really easy and this crust works great for any kind of cheesecake you are making.

The cheesecake filling is the most important step to making this dessert perfect. Make sure your cream cheese is softened before mixing. Don’t get impatient.. this is really important. Cream cheese straight from the fridge will clump up and not mix well so the cheesecake won’t be smooth and creamy like we want it. I also have my eggs sit out while the cream cheese softens so everything mixes well. Blend all the cheesecake filling ingredients together with a hand mixer and pour into springform pan. Bake for 55 minutes. Do a toothpick check in the center to make sure it comes out clean. If not, place back in oven and check every 5 minutes.

Should you do a water bath for this cheesecake? I did not but you certainly can. Cover the bottom of the cheesecake in foil to avoid leaks and then put the springform pan into a larger pan with some hot water inside (no more than an inch deep). A water bath can help cook the cheesecake more evenly and reduce cracks.

As the cheesecake cooks in the oven, make your sour cream topping. Use a hand mixer to blend all your sour cream topping ingredients together and pour over the cheesecake right when it comes out of the oven. Place back into oven for 5 minutes.

Cheesecake with Fresh Strawberry ToppingLet the cheesecake sit out and cool for about 30 minutes and then put in fridge to set up for 12-24 hours.

Hull all 2 quarts worth of strawberries. Half will be decorated on top of the cheesecake so you can be picky and grab the best ones or the ones closest in size. Start on the outer edges and place strawberry after strawberry on top until completely filled.

The other half of the strawberries will go into the food processor to make a puree. Blend well and pour in a saucepan on the stovetop on a medium heat with lemon juice and sugar. Bring the strawberries to a simmer. On the side, mix 1 cup water with 3 tablespoons cornstarch. Pour into saucepan. Whisk well. The sauce will begin to thicken and you can add in your red food coloring. Remove from heat and strain. Let cool and place into a pastry bag to decorate the cheesecake. Use as much or as little sauce as you would like- cover all the strawberries if you want!

Have extra strawberry sauce? Save for later to pour over waffles for breakfast!

Cheesecake with Fresh Strawberry Topping

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Cheesecake with Fresh Strawberry Topping

Cheesecake with Fresh Strawberry Topping made with an easy graham cracker crust, creamy layer of cheesecake, a layer of sour cream on top and topped with strawberries with a fresh strawberry glaze drizzle. Recipe inspired from Taste of Home.

Yields: 12 servings

  • Graham Cracker Crust
  • 6 tablespoons butter, room temperature
  • 1.25 cups graham crackers, crushed (1 sleeve worth)
  • 1/4 cup sugar
  • Cheesecake filling
  • 4- 8 ounce packages cream cheese, softened
  • 4 eggs
  • 1 tablespoon lemon juice
  • 1.25 cups sugar
  • 2 teaspoons vanilla extract
  • Sour Cream Topping
  • 2 cups sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • Strawberry Glaze
  • 1 quart strawberries
  • 3 teaspoon lemon juice
  • 3 tablespoons cornstarch
  • 1 cup water
  • 1 cup sugar
  • red food coloring
  • Other
  • 1 quart strawberries
  1. Preheat oven to 350 degrees.
  2. Make your graham cracker crust. Place a sleeve of graham crackers into Ziploc bag and crush crackers with a rolling pin.
  3. In a small bowl, mix graham cracker crumbs, 6 tablespoons room temperature butter and 1/4 cup sugar and then place into the bottom of your 9 inch springform pan. Press the graham crackers down.
  4. Make the Cheesecake Filling. Use a hand mixer to thoroughly mix your softened cream cheese and 1.25 cups sugar. Blend until creamy. Add the tablespoon of lemon juice and 2 teaspoons vanilla extract. Blend again. Lastly, add 4 eggs and mix again. Pour filling into springform pan.
  5. If you would like- make your water bath by covering bottom of springform pan with foil and putting into a larger pan with hot water at bottom.
  6. Bake cheesecake for 55 minutes. Check the center with a toothpick to make sure it comes out clean. If not, place back into oven checking every 5 minutes until done.
  7. Sour Cream Topping. While the cheesecake cooks, blend your sour cream topping with hand mixer. Add 2 cups sour cream, 1/4 cup sugar and 1 teaspoon vanilla extract into a bowl and blend until creamy. When the cheesecake is finished cooking, add the sour cream topping right away smoothing out the top and place back into oven for 5 minutes.
  8. Remove cheesecake from oven and let cool for about 30 minutes before placing into fridge for 12-24 hours.
  9. Hull all 2 quarts of strawberries and decorate the top of the cheesecake with half of them. Start on the outside and work your way in.
  10. Strawberry Glaze. Place the other half of the strawberries into food processor and blend until you have a puree. Place the puree into a saucepan on the stovetop on a medium heat adding 3 teaspoons lemon juice and 1 cup sugar. In a small bowl, whisk together 1 cup water and 3 tablespoons cornstarch and add to pan. Add your red food coloring (to desired amount) and whisk sauce until thickened. This only takes a few minutes after the sauce/glaze has begun to simmer. Remove from heat and strain. Let cool.
  11. Once the strawberry glaze has cooled, place into a pastry bag and cut a small amount off tip to complete the decoration of the cheesecake. Glaze in between each strawberry and around the sides, you may even place the glaze over each individual strawberry. You don't have to use it all, just the desired amount of glaze.
  12. Place into fridge until time to serve.
  • Preparation time: 25 minutes
  • Cook time: 60 minutes

Cheesecake with Fresh Strawberry ToppingCheesecake with Fresh Strawberry Topping

Rock Candy Champagne

Rock Candy Champagne

Rock Candy Champagne is a fun drink for your New Year’s Eve celebrations made with your favorite champagne and a colorful rock candy stick. 

Rock Candy ChampagneHosting a party can be a headache but it doesn’t have to be. I am loving these Rock Candy Champagne drinks to ring in the new year with friends. I see these being made for a bridal shower too using the wedding colors. You can see I used blue today but there are numerous colors like pink, purple, green or white. Pick the color that best goes with your party.

I am loving these Rock Candy Champagne drinks to ring in the new year with friends. Click To Tweet

Rock Candy ChampagneRock Candy Champagne

My family doesn’t really have any New Years Eve traditions. Typically, we just get together with a few friends or family members and hang out for a bit while enjoying a few drinks while the kids run around. When I was a child, we would always spend the evening with my cousins and watch the ball drop on the television and then go outside and bang pots and pans or set off fireworks. It is time to start some traditions in my house!

This year, I will make this Rock Candy Champagne for my adult guests and give the kids a sparkling juice in a fancy glass with a rock candy stick so they can join in on the fun. We will stay up to countdown the New Year and make a toast!

Rock Candy Champagne

Rock Candy Champagne

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Rock Candy Champagne

Rock Candy Champagne is a fun drink for your New Year’s Eve celebrations made with your favorite champagne and a colorful rock candy stick. 

  • 6 ounces champagne
  • 1 rock candy stick
  1. Place a rock candy stick in a fluted champagne glass.
  2. Pour champagne into glass.
  3. Serve.

Rock Candy ChampagneI need some New Years Eve tradition ideas! What are some things you and your family have done over the years? Do you bang pots and pans? Set off fireworks? Have a few cocktails?

Rock Candy ChampagneRock Candy Champagne, New Years Eve drink, Bridal shower ideas, party drink

Crisco Mini Chocolate Chip Cookies

Crisco Mini Chocolate Chip Cookies

Crisco Mini Chocolate Chip Cookies made with Crisco butter flavor, milk chocolate, and basic baking ingredients.

Crisco CookiesMy grandmother always baked using Crisco or a ton of butter (literally) and one of my favorites are these Crisco Mini Chocolate Chip Cookies that she baked every year around Christmas time. These cookies are really simple and stay soft for a long time. If you prefer your cookies crispy, just bake a bit longer.

Crisco CookiesI feel like baking Crisco Mini Chocolate Chip Cookies has become a tradition in the family. My grandmother passed away a few years ago and some traditions have been discontinued… I think that is a normal within families. It is time to start building my own traditions now and these cookies are here to stay.

Crisco CookiesCrisco Mini Chocolate Chip Cookies

I told you earlier that these cookies are easy to whip up and they really are! You just need to beat everything with a hand mixer, stir in those yummy chocolate chips and bake around 10 minutes.

Create gift boxes for your neighbors, friends and co-workers to say Happy Holiday’s. Line parchment into a festive box, place a row of cookies followed by another row of parchment paper and cookies.

Crisco Cookies

Crisco Mini Chocolate Chip Cookies

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Crisco Mini Chocolate Chip Cookies

Crisco Mini Chocolate Chip Cookies made with Crisco butter flavor, milk chocolate, and basic baking ingredients.

  • 3/4 vegetable shortening ( I recommend the Crisco Butter flavor)
  • 1.5 cups mini chocolate chips, milk chocolate
  • 1.25 cups brown sugar
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 egg
  • 1 tablespoon vanilla extract
  • 2 tablespoons milk
  1. Preheat oven to 375 degrees.
  2. In a mixing bowl, add salt, baking soda, flour and mix together for your dry ingredients bowl.
  3. In a medium mixing bowl, use a hand or stand mixer to beat the vegetable shortening and brown sugar. Add in the milk, vanilla extract, and egg.
  4. Mix in the dry ingredients until blended.
  5. Stir in the chocolate chips.
  6. Spray a non stick baking sheet.
  7. Use a cookie scoop to place your dough on the baking sheet leaving a few inches between each cookie.
  8. Bake for 10 minutes. You can bake another minute or two if you want them crispier.
  9. Place on a cooling rack.

Crisco CookiesDid your grandmother bake using Crisco? What about you? 

Crisco CookiesCrisco Cookies