Most crock pot candied nut recipes take a simple cinnamon‑sugar mixture, use beaten egg whites and vanilla to help it cling to the nuts, then let the slow cooker do the gentle “roasting” and caramelizing over a few hours. Mixed nuts—often a blend of pecans, almonds, cashews, and sometimes walnuts—are tossed in frothy egg whites … Read more
Traditional puppy chow coats Chex cereal in melted chocolate and peanut butter, then tumbles it in powdered sugar for a sweet, crunchy, finger‑licking snack. Butterfinger Puppy Chow takes that formula and boosts the flavor by mixing in crushed Butterfinger bars, so every piece has little shards of crispy candy clinging to it. The base is … Read more
Most eggnog cookie recipes are built on a classic creamed‑butter cookie base that swaps some of the usual milk or cream for eggnog and increases nutmeg and cinnamon to highlight that holiday flavor. The butter and sugar are creamed until light and fluffy, egg and vanilla are beaten in, then a splash of eggnog goes … Read more
Most Cool Whip Candy recipes follow the same basic pattern: Cool Whip is folded into melted chocolate to create a fluffy, mousse‑like mixture, which is then spread in a pan and frozen until very firm. Once solid, the slab is cut into bite‑size squares (or the mixture is scooped into mounds) and either dipped in … Read more
Most no‑bake pumpkin pies use either a pumpkin mousse style filling or a layered “double‑layer” pie. In mousse versions, pumpkin puree is mixed with sugar, spices, and sometimes cream cheese or pudding mix, then lightened with whipped topping (like Cool Whip) or freshly whipped cream and poured into a graham cracker crust to chill until … Read more
Most cake mix peanut butter cookies use just four or five pantry staples: a box of yellow cake mix, creamy peanut butter, eggs, and oil, plus a little granulated sugar for rolling the dough balls if you want that traditional, lightly crisp, sugared surface. The wet ingredients are mixed together first, the dry cake mix … Read more
Gingerbread Kiss Cookies start with a classic gingerbread cookie dough: butter and brown sugar are creamed together, then enriched with molasses, egg, and vanilla for moisture and that deep, old‑fashioned gingerbread flavor. The wet ingredients are combined with flour, baking soda, salt, and a blend of spices—typically ginger, cinnamon, nutmeg, and sometimes allspice or a … Read more
These pecan balls start with pecans ground into a sandy texture, which are then cooked briefly with sweetened condensed milk, a bit of flour, and vanilla to create a thick, sticky, candy‑like dough that sets up as it cools. Once chilled, the mixture is scooped and rolled into small balls, chilled again to firm up, … Read more
Monster Cookie Dessert Dip takes everything people love about classic monster cookies—peanut butter, oats, chocolate chips, and colorful M&Ms—and turns it into a soft, scoopable dip you can serve straight from a bowl. The base is an egg‑free, flour‑free “cookie dough” made from cream cheese, butter, peanut butter, brown sugar, powdered sugar, and oats, beaten … Read more
At their core, double chocolate chip cookies start with a classic butter‑and‑sugar cookie base that gets a generous dose of cocoa powder mixed into the dry ingredients, turning the dough itself chocolatey before any chips are added. The dough is creamed, enriched with egg and vanilla, then stirred together with flour, cocoa, leavening, and salt … Read more