I remember last year around Christmas mom kept asking me if I had tasted these new Hershey Kisses. Well I hadn't but I just found this recipe at Picky Palate and she will love them. Now I just have to wait for the candy to come back in season. lol

Pumpkin Spice Kiss Cookies

1 Spice Cake Mix 18.25 oz

14 oz can Libby’s Pumkin

½ Cup sanding sugar

1 bag Hershey’s Pumpkin Spice Kisses

1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the cake mix and pumpkin until well combined, about 45 seconds. With a cookie scoop, scoop dough and roll top half in sanding sugar (dough is sticky) then place onto a parchment or silpat lined baking sheet. Bake for 11-13 minutes, or until cooked through. Quickly transfer to a cooling rack and immediately press kisses into the center of each cookie. I immediately place cooling rack into the fridge for 15 minutes so the kisses don’t melt. I tried both ways and it melts down if just left at room temperature. Enjoy!

About 36 cookies

Originally posted at Picky-Palate.com.

These look interesting I may make some tonight. yummy! I have just found Picky Palate's site through Cookies and Cups site so I'm sure there are lots of yummy treats to be found.

1 large egg

1 cup marshmallow cream

1. Preheat oven to 350 degrees F. In a large bowl mix the peanut butter and egg until well combined. Slowly stir in the marshmallow cream until just combined. You want to see the marshmallow cream not fully incorporated, almost like swirled through. With a cookie scoop, scoop dough onto a parchment or silpat lined baking sheet. Bake for 12-15 minutes or until baked through. Let cool for 5 minutes on cookie sheet before transferring to a cooling rack. Definitely grab some milk with these bad boys and Enjoy!!

about 18 cookies

Originally posted at Picky-Palate.com - the picture belongs to her as well. I will post one of my own once I have made some. =)

(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Originally Posted on Wilton.com

Ingredients

Little Smokies Sausages
Crescent Rolls
Parmesan Cheese
Garlic Salt
Change to: pigs US Metric Close


Directions

1. Preheat oven according to directions on crescent roll package.

2. Unroll but leave intact 2 triangles of crescent rolls.

3. Pinch seam together and cut lengthwise into 5 strips and then cross-wise to make 10 strips.

4. Roll each strip around one sausage and place in baking pan that has been sprayed with non-stick cooking oil.

5. Sprinkle each pig with parmesan and garlic salt.

6. Bake according to crescent roll package directions.

Peanut Butter Cup Cookies: Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, 48 miniature muffins tins.

In a bowl, whisk together the flour, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the sugars and beat until light and fluffy (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Fill each miniature muffin cup with about one tablespoon of batter.

Bake the cookies for about 8 minutes, or until the cookies are lightly browned around the edges but still soft in the center. (Note: While the cookies are baking remove the foil wraps and paper liners from each peanut butter cup.) Remove the cookies from the oven, and gently press one miniature peanut butter cup into the center of each cookie. The peanut butter cup should be even with the top of the batter. Return the cookies to the oven and bake an additional 3 minutes or until cookies are golden brown. Remove from oven and cool completely (about two hours) on a wire rack before removing the cookies from the pan. These can be stored for several days at room temperature or in the refrigerator, or they can be frozen.

Makes about 48 cookies.

I was going to take a picture of these as I was making them but I didn't find my camera until after they were in the oven. grrr I really need a new name for these - I found online where one woman, a Canadian, calls them Pogo Muffins but not sure that my kids would really get that. hmmmm Okay Esther - a little help please.........

This is a Super Easy Recipe for Baked Cheesy or Non-Cheesy Corn Dogs instead of deep fried corn dogs.



Make the corn bread mix according to the package directions. Lightly grease a cupcake pan and put a couple spoonfuls of prepared muffin mix into each hole. Put 1/4 of a hot dog and a piece of your favorite cheese on top of the batter and top it with a little more batter. Bake as per the box instructions. That's it! What could be quicker?What I think is great about this "recipe" is the endless possibilities! You can "fill" the muffins with little smokie's, or left over taco meat, or chili; just about anything would work.

What a quick, inexpensive, easy and tasty hot lunch for the kids!! You can even let the kiddos decorate the tops of them with ketchup and mustard. YUMMY!

Ingredients:

• 36-48 miniature peanut butter cups
• 1-1/4 cups all-purpose flour
• 1/4 cup whole wheat pastry flour
• 1 tsp. baking soda
• 1/3 cup butter
• 3/4 cup peanut butter
• 1/2 cup white sugar
• 1/2 cup firmly-packed brown sugar
• 1 egg, lightly beaten
• 1 tsp. pure vanilla extract

Preparation:

1. Place peanut butter cups in the freezer (there's no need to unwrap them; just place the whole bag in the freezer).


2. Preheat oven to 375 degrees F.


3. In a small bowl, whisk together the flours and baking soda. Set aside.


4. Cream the butter, peanut butter, and sugars together. Beat in the egg and vanilla.


5. Add the flour mixture. Mix until a soft dough forms.


6. Shape into 1-inch balls. Press dough balls into ungreased mini muffin tins, making an indentation in the middle with your thumb.


7. Bake in preheated oven for 8-11 minutes. Remove from oven and immediately press a miniature peanut butter cup in the center of each cookie.


8. Cool and remove from pan.