Peanut Butter Balls and Cake and Pudding Cookies

Peanut Butter Balls by Beth Mulcahy

1 cup sifted powder sugar
1/2 cup peanut butter
3 Tbsp. butter
16 oz. chocolate

Step One: Mix sifted powder sugar, peanut butter and butter until all ingredient are blended together. Take a teaspoon and scoop some of the peanut butter mixture out and make into balls. Place balls on wax or parchment paper on cookie tray. Once all balls are made put cookie tray into freezer to harden the balls.
Step Two: Melt your chocolate. When chocolate is melted, take out cookie tray of frozen peanut butter balls to be dipped in chocolate. You can then dip your peanut butter balls in chocolate either by taking a toothpick and dipping balls into chocolate or you can use two forks and roll peanut butter balls in melted chocolate until coated. Place coated balls on wax/parchment paper to cool/harden chocolate.
Makes about 30 chocolate covered peanut butter

Cake and pudding mix cookies
Novice Amanda Camden-Spina  says this in the way to make cookies, easy and simple

Cook time:	15 Min
Prep time:	10 Min		Serves:	3 dozen cookies

Ingredients

CAKE MIX COOKIES - 1 bx cake mix (18.25 oz), any flavor - 1-2 lg eggs - 1/2 c vegetable oil or softened butter - 2 Tbsp water (if using a chocolate cake mix) - 1/2 tsp vanilla extract (or another flavor you like; for unflavored cakes like white or yellow) - 12 oz baking chips of your choice (optional) - 3/4 c nuts, dried fruit, mini marshmallows, etc. (optional, use your imagination) CAKE & PUDDING MIX COOKIES #1 - 1 bx cake mix (18.25 oz), any flavor - 1 bx instant pudding mix (3.4 oz), any flavor - 1 c sour cream - 2 lg eggs - mix ins

CAKE & PUDDING MIX COOKIES #2 - 1 bx cake mix (18.25 oz), any flavor - 1 bx instant pudding mix (3.4 oz), any flavor - 1/2 c vegetable oil or softened butter - 3-1/2 Tbsp water - - your choice of mix-ins BASIC GLAZE (MAKES APPROXIMATELY 1 CUP) - 2 c confectioner's sugar - 1 tsp vanilla extract (or your choice of flavors); or orange, lemon, or lime juice - 3 Tbsp milk (or water if you are using citrus juice) - - food coloring (optional) - - citrus zest (optional; since i prefer to use fresh juice, i usually add a bit of the zest as well)

 

1. Preheat oven to 350f.
2. Blend wet ingredients. Add dry mix(es) and blend well, removing any lumps. Add mix-ins if using. (If using pudding mix, note that the dough will be sticky.)
3. Drop cookie mix by teaspoonful, one inch apart, onto greased or lined cookie sheets.
4. Bake for 12 to 15 minutes depending on how crispy you want the cookies. Shorter time for soft, longer time for crispy.
5. Arrange cookies on racks to cool. Frost or glaze if desired. (To make glaze, mix sugar and extract/juice in a bowl. Add water/milk until desired consistency is reached. Add food coloring if desired.) If you are glazing, consider adding colored sugar or sprinkles for a festive touch. (My kids love that part!) Let the cookies dry completely before packaging or storing.
6. **Took my kids shopping to pick out their mix-ins and they had a blast! We will be making our cookies tomorrow and will post pictures then. Here are some of the combinations we came up with: -Strawberry cake with vanilla pudding and vanilla chips -Spice cake with butterscotch pudding, butterscotch and cinnamon chips -Yellow cake with chocolate pudding, peanut butter and chocolate chips -White cake with chocolate pudding and mint chips -White cake with chocolate pudding, peanut butter and butterscotch chips -Vanilla cake with white chocolate chips, dried cranberries and almonds -Lemon cake with dried blueberries and orange glaze