Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies
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  1. 1 package (4 serving size of any flavor CHOCOLATE Jell-o Pudding) must be INSTANT
  2. 1 cup buttermilk baking mix (like Bisquick)
  3. 1/4 cup oil
  4. 1 egg
  5. toppers (peanut butter chips, M&Ms, peanuts, other candy)
  1. Preheat oven to 350
  2. Stir your pudding and baking mix together with a spoon
  3. Add oil and eggs then mix until you have a ball formed or mixed completely
  4. Shape into individual balls that are about ½ inch round
  5. Place on an ungreased cookie sheet
  6. Press your thumb into the middle of each ball to make an indentation
  7. Place the candy in the middle of the “hole” you created if it is a larger candy piece that will not melt easily. Smaller pieces should be added at the end or fresh out of the oven if they will melt quickly.
  8. Bake for 5 to 8 minutes until done
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Caramel Cheesecake Bars

Caramel Cheesecake Bars
This recipe calls for pecans. I omit them because pecans will kill me. This recipe will work just fine with out them if you need to!
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  1. 1 1/2 cups crushed NILLA Wafers
  2. 1 cup chopped Pecans, divided (optional, may be omitted for nut allergies)
  3. 1/4 cup butter, melted
  4. 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  5. 1 cup sugar
  6. 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  7. 3 tablespoons flour
  8. 1 tablespoon vanilla
  9. 4 eggs
  10. 1/4 cup KRAFT Caramel Topping
  1. Preheat the over to 325 degrees Fahrenheit
  2. Line a 9 x 13 pan with foil. Be sure to have the foil long enough to create handles on it so you will be able to lift the foil from the pan when done baking.
  3. Mix your cookie crumbs and ½ of the pecans and butter.
  4. Press this crust mixture onto the bottom of the foil lined pan. You can refrigerate if you prefer or until needed.
  5. Beat your cream cheese and sugar in a large mixing bowl on medium speed until completely blended.
  6. Add in the sour cream, flour and vanilla and mix well.
  7. Using 1 egg at a time mix into your batter on low speed.
  8. Pour over the crust
  9. Bake for 45 minutes or until the center is almost set
  10. Place in your refrigerator for a minimum of 4 hours to set
  11. Remove from pan and cut into squares using the foil handles
  12. Drizzle with the caramel topping and ½ cup pecans.
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  1. 1/4 c sugar
  2. 1 Tblsp cinnamon
  3. 1 1/2 c sugar
  4. 1/2 c shortening
  5. 1/2 c butter or margarine, softened
  6. 2 eggs
  7. 2 3/4 c flour
  8. 2 tsp cream of tartar
  9. 1 tsp baking soda
  10. 1/4 tsp salt
  1. Pre-heat your oven to 400
  2. Mix together in a small bowl ¼ cup of sugar and the cinnamon then set to the side
  3. Beat 1 ½ cup sugar, shortening, butter and eggs in a large bowl on medium speed
  4. Stir in your flour, cream of tartar, baking soda and salt.
  5. Roll into a ball about 1 ¼ inches then roll into your sugar cinnamon mixture
  6. Place on an ungreased cookie sheet
  7. Bake 8 to 10 minutes or until the centers are almost set
  8. Remove from oven and let cool on a wire cooling rack
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Oatmeal Cookies

Oatmeal Cookies
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  1. 1 cup butter margarine, softened
  2. 1 1/2 cups sugar
  3. 1 egg
  4. 1/4 cup water
  5. 1 tsp vanilla extract
  6. 1/2 tsp baking soda
  7. 1/2 tsp salt
  8. 1/2 tsp cinnamon
  9. 1/4 tsp nutmeg
  10. 3 cups quick cooking oats
  11. 1 1/2 cups all purpose flour
  1. Cream the butter
  2. Gradually add your sugar during the creaming process and then beat at medium speed until fluffy.
  3. Add the egg and beat until completely combined
  4. Mix in your water and vanilla
  5. Combine all dry ingredients and mix
  6. Add oats and mix completely into batter
  7. Drop rounded teaspoons onto an ungreased cookie sheet
  8. Bake at 350 for 10 to 12 minutes or until cookies are just slightly brown
  9. Let cool for about 2 to 3 minutes on tray outside of oven then move to wire cookie rack (this is so the cookie can harden up and not fall apart while moving)
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