POTATO CHIP CRUNCHIES
When my family comes home, I like having treats ready for them. No matter what's on the cookie tray, these are always the first to vanish. -Dorothy Buiter, Worth, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 8 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and 1 cup potato chips. , Drop by tablespoonfuls 1-1/2 in. apart onto ungreased baking sheets. Flatten with a fork. If desired, top cookies with additional chips., Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 77 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 35mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
MONSTER MUNCHIES
Magically transform squash or pumpkin seeds into a spellbinding snack with ranch salad dressing mix. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 3 cups.
Number Of Ingredients 3
Steps:
- In a large skillet, saute seeds in oil for 5 minutes or until lightly browned. Using a slotted spoon, transfer seeds to an ungreased 15x10x1-in. baking pan. Sprinkle with salad dressing mix; stir to coat. Spread in a single layer. Bake at 325° for 10-15 minutes or until crisp. Store in an airtight container for up to 3 weeks.
Nutrition Facts : Calories 350 calories, Fat 23g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 481mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 9g fiber), Protein 9g protein.
MEADOW MUNCHIES
A buttery, sweet, chocolaty, and nutty cookie treat.
Provided by ryanandkylesmom
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 22m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour and baking soda together in a bowl.
- Beat butter, white sugar, brown sugar, and vanilla extract in a bowl with an electric mixer until fluffy. Beat egg into the mixture using a wooden spoon. Stir in flour mixture until fully combined. Fold chocolate chips, pecans, and white chocolate into the dough.
- Drop dough by rounded teaspoonfuls onto 4 ungreased baking sheets.
- Bake in the preheated oven until golden brown, about 12 minutes.
Nutrition Facts : Calories 111.9 calories, Carbohydrate 12.4 g, Cholesterol 14.4 mg, Fat 6.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 3.5 g, Sodium 44.1 mg, Sugar 8.5 g
CHOCOLATE-PEANUT BUTTER MUNCHIES
Make a no-bake munchie using your microwave and favorite cereal, chocolate and peanut butter.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 35m
Yield 20
Number Of Ingredients 7
Steps:
- Cover 2 cookie sheets with waxed paper. In very large bowl, mix cereal and pretzels.
- In medium microwavable bowl, microwave butter, peanut butter and chocolate chips uncovered on High 45 seconds. Stir; microwave 15 to 45 seconds longer or until mixture can be stirred smooth. Immediately pour over cereal mixture, stirring until evenly coated. Spread mixture evenly on cookie sheets. Refrigerate uncovered about 20 minutes or until set.
- Break into bite-size pieces. Divide mixture evenly into 2 resealable 1-gallon food-storage plastic bags. Add 1/2 cup powdered sugar to each bag. Seal and shake each bag until well coated. Add 1/2 cup candies to each bag. Seal and gently shake each bag to mix. Store in sealed bags in refrigerator up to 4 weeks.
Nutrition Facts : Calories 290, Carbohydrate 35 g, Cholesterol 20 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 23 g, TransFat 0 g
PEANUT BUTTER MUNCHIES
Make and share this Peanut Butter Munchies recipe from Food.com.
Provided by luvmybge
Categories Dessert
Time 56m
Yield 32 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degree F.
- In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
- In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined.
- Add egg, milk, and vanilla; beat well.
- Beat in as much of the dry ingredients as you can with mixer.
- Stir in remaining dry ingredients by hand with a wooden spoon.
- Form chocolate dough into 32 balls about 1-1/4 inches in diameter.
- Set aside.
- For filling: Combine powdered sugar and 1/2 cup peanut butter until smooth.
- Shape mixture into 32 ( 3/4-inch) balls.
- On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball.
- Shape the chocolate dough over the peanut butter filling, completely covering the filling.
- Roll dough into a ball.
- Repeat with the remaining chocolate dough and peanut butter filling balls.
- Place balls 2 inches apart on an ungreased cookie sheet.
- Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.
- Bake cookies in preheated oven for 8 minutes or until they are just set and surface is slightly cracked.
- Let cookies stand for 1 minute.
- Transfer cookies to wire racks; cool.
Nutrition Facts : Calories 127.4, Fat 6.3, SaturatedFat 2.6, Cholesterol 14.3, Sodium 72, Carbohydrate 16.5, Fiber 1, Sugar 10.6, Protein 2.6
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