INGREDIENTS 

Dough

• 2 and 3/4 Cups of All-Purpose Flour

• 2 tsp of Cream of Tartar

• 1 tsp of Baking Soda

• 1/2 tsp of Salt

• 1 Cup Unsalted Butter, Softened

• 1 and 1/2 Cups of Sugar

• 2 Eggs

• 1 tsp of Vanilla Extract

Cinnamon/Sugar Coating

• 2 Tbsp of Ground Cinnamon

• 1/3 Cup of Sugar

INSTRUCTIONS

• Pre-heat oven to 350*

• In a large bowl, combine flour, baking soda, cream of tartar and salt. Set to the side.

• In a stand mixer, add in softened butter and sugar. Cream together. Add in the eggs and vanilla and mix well.

• Add dry ingredients to wet ingredients and mix well.

• Combine the rest of the sugar and 2 tablespoons of cinnamon to a small prep bowl.

• Use a small scoop to pick up dough and roll into a ball. Once rolled into a ball, roll in your cinnamon/sugar mixture.

• Place each dough ball on a cookie sheet 2 inches apart on an ungreased cookie sheet.

• Bake for 8-10 minutes.

• Place cookies on a cooling rack for a few minutes. 

• Enjoy!

INGREDIENTS 

• 3 Bananas (mashed)

• 1/3 Cup of Butter (melted)

• 3/4 Cup of Granulated Sugar

• 1 Large Egg

• 1 tsp of Vanilla

• 1 tsp of Baking Soda

• 1/2 tsp of Cinnamon

• 1 and 1/2 Cups of All-Purpose Flour

• 1 Tbsp of Cinnamon/Sugar Mixture

INSTRUCTIONS

• Pre-heat oven to 350*

• Grease a loaf pan, and set to the side.

• In a stand mixer, add in mashed bananas, sugar, and melted butter until well combined. 

• Add in egg, vanilla, and cinnamon on a medium speed.

• Turn off the mixer, and add in half of the flour and baking soda. Mix on medium speed. 

• Add in the rest of the flour slowly. Mix until the batter is smooth.

• Pour batter into the greased loaf pan.

• Sprinkle cinnamon and sugar mixture on the top.

• Bake for 40-55 minutes, or until a toothpick comes out clean.

• Let it cool, and serve warm. Enjoy!

INGREDIENTS 

• 1 Stick of Butter

• 2 Cups of Sugar

• 1/2 Cup of Milk

• 4 Tbsp of Cocoa Powder

• 1/2 Cup of Peanut Butter

• 2 tsp of Vanilla

• 2 Cups of Quick Oats

INSTRUCTIONS

• On medium heat, melt butter, and add in sugar, milk, and cocoa powder.

• Boil for 1 minute (when it reaches a rolling boil). 

• Stir continuously.

• Remove from heat, and add in peanut butter, vanilla, and oats.

• Mix well, and drop small amounts of the mixture onto wax paper.

• Allow cookies to harden and cool.

• Enjoy!

INGREDIENTS 

• One bag of Microwave Kettle Corn

• 6 Squares of White Chocolate (melted)

• 6 Squares of Milk Chocolate (melted)

• 1/3 Cup of Mini Chocolate Chips

• 4 Crushed Oreos

SERVES 6

INSTRUCTIONS

• Pop one bag of kettle corn and let cool. 

• On a parchment lined cookie sheet, spread kettle corn evenly across it.

• Melt white chocolate and drizzle over the top of the kettle corn.

• Melt milk chocolate and drizzle over the top of the kettle corn.

• Sprinkle mini chocolate chips and crushed Oreos over the top.

• Transfer to a serving bowl and enjoy!

INGREDIENTS 

• 16 oz of Cream Cheese (room temperature)

• 2 Sticks of Salted Butter (room temperature)

• 1 Cup of Powdered Sugar

• 2/3 Cup of Milk

• 1 Cup of Miniature Chocolate Chips

FEEDS 10-12

INSTRUCTIONS

• Using a stand or hand mixer, combine cream cheese, butter, milk, and powered sugar on a medium-high speed until soft and creamy.

• Fold in miniature chocolate chips with a spatula.

• Transfer over to a serving bowl.

• Serve with graham crackers, stroopwafels, or your favorite dipper!

• Enjoy!

INGREDIENTS 

• 1 Box of Betty Crocker Red Velvet Cake Mix

• 1/3 Cup of Oil

• 2 Large Eggs

• 1 tsp of Vanilla Extract

• 1/4 Cup of Powered Sugar (for rolling)

Makes One Dozen Cookies

INSTRUCTIONS

• Preheat oven to 350*

• Grease cookie sheet or line with parchment paper.

• Combine cake mix, oil, eggs, and vanilla extract until a dough forms.

• Chill the dough for 2 hours in the refrigerator.

• After chilling, roll the dough into 1 inch balls (keep in mind that these will spread).

• Roll the balls in powered sugar until coated.

• Place the dough balls on your cookie sheet, leaving some room for cookies to spread while in the oven.

• Bake for 10-12 minutes. 

• Let them cool, and enjoy!

INGREDIENTS 

• 3 Bananas (Mashed)

• 3 Large Eggs

• 1 Cup of Nut Butter (Peanut or Almond)

• 2 tsp of Baking Powder

• 1/4 tsp of Salt

• 1 tsp of Ground Cinnamon

• 1 tsp of Vanilla Extract

• 3/4 Cup of Chocolate Chips (Optional)

15 SERVINGS

INSTRUCTIONS

• Preheat your oven to 350* and grease a 9 in x 13 in pan.

• Mash three bananas in a large bowl until smooth.

• Add in your preferred nut butter, vanilla, eggs, cinnamon, baking powder, and salt.

• Stir until it forms a cake-like batter.

• Fold in 1/2 cup of chocolate chips (save the rest for a garnish on the top).

• Pour batter into the greased pan evenly.

• Add the remaining chocolate chips on the top of the batter.

• Bake at 350* for 30 minutes, or until the middle is firm.

• Let it cool, and enjoy!

INGREDIENTS 

• 1 Cup of Peanut Butter

• 1 Cup of White Granulated Sugar

• 1 Large Egg

INSTRUCTIONS

• Preheat Oven to 350*

• Combine peanut butter, sugar, and egg in a bowl until a smooth dough forms.

• Roll into 1 inch balls.

• On top of each dough ball, gently press a fork on the top, creating a criss/cross pattern.

• Sprinkle a little sugar on the top of each one.

• Bake for 6-8 minutes until golden brown.

• Enjoy!

INGREDIENTS 

• 1 Package of Oreos, Crushed

• 1 Package of softened Cream Cheese, Softened

• 1 Package of Bakers Chocolate (Both Milk and White Chocolate work great!)

INSTRUCTIONS

• Crush 1 package of Oreos in a food processor until it is a soft, sand-like mixture.

• In a bowl, combine crushed Oreos and softened cream cheese.

• Mix until thick and fully combined. This will be a dough-like consistency.

• Roll into 1 inch balls and place on a cookie sheet.

• Place rolled balls in the freezer until chilled.

• Melt Baker's chocolate in the microwave until smooth. Stir every 30 seconds.

• Drop chilled Oreo balls into the chocolate and carefully place it back on the cookie sheet once coated.

• Once the Oreo balls have been dipped, place them back into the fridge to help the melted chocolate set up faster.

• After 20 minutes, they are ready to serve!

• Store leftovers in the fridge.

INGREDIENTS 

• 1/2 Cup of Granulated Sugar

• 1/2 Cup of Brown Sugar, packed

• 1 Tbsp of Ground Cinnamon

• 1 tsp of Salt

• 1/8 of Cayenne

• 4 Cups of Pecan Halves (unsalted)

• 1 Egg White, whisked

INSTRUCTIONS

• Preheat oven to 300*

• Add in sugar, brown sugar, cinnamon, salt, and cayenne in a large bowl.

• In a separate bowl, add pecans and egg white, and toss until combined. 

• Add in sugar and spice mixture with the coated pecans.

• Spread out the mix flat on a cookie sheet lined with parchment paper.

• Bake for 40 minutes, and stir every 20 minutes.

• Let it cool until room temperature.

• Enjoy!

INGREDIENTS 

• 1 Box of Betty Crocker Fudge Cake Mix

• 1/3 Cup of Oil

• 2 Large Eggs

• 1 tsp of Vanilla Extract

• 1/4 Cup of Powered Sugar (for rolling)

Makes One Dozen Cookies

INSTRUCTIONS

• Preheat oven to 350*

• Grease cookie sheet or line with parchment paper.

• Combine cake mix, oil, eggs, and vanilla extract until a dough forms.

• Chill the dough for 2 hours in the refrigerator.

• After chilling, roll the dough into 1 inch balls (keep in mind that these will spread).

• Roll the balls in powered sugar until coated.

• Place the dough balls on your cookie sheet, leaving some room for cookies to spread while in the oven.

• Bake for 10-12 minutes. 

• Let them cool, and enjoy!

INGREDIENTS 

• 1 Box of Spice Cake Mix (can be substituted with a gluten-free cake mix)

• 1 Can of Pumpkin

• 1 Cup of Chocolate Chips

Makes 1 Dozen Muffins

INSTRUCTIONS

• Preheat oven to 375* + grease a muffin tin

• Combine bag of spice cake mix and can of pumpkin.

• Mix until thick and creamy.

• Fold in chocolate chips.

• Fill muffins tins 3/4 full of mixture.

• Bake for 15 minutes.

• Let them cool, and enjoy!