Pillsbury Cookie Dough Truffles Food

COOKIE DOUGH TRUFFLES

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts. , Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm., In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.

NO-BAKE COOKIE DOUGH TRUFFLES

Steps:

• Line baking sheets with waxed paper.
• Beat brown sugar and butter together in a large bowl using an electric mixer until smooth and creamy; add vanilla extract and beat until smooth. Gradually beat flour into creamed butter mixture until smooth; add sweetened condensed milk and beat until smooth. Fold chocolate chips and pecans into cookie dough mixture; shape into 1-inch balls and place on prepared baking sheets. Refrigerate cookie dough balls until chilled, about 2 hours.
• Melt chocolate bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip each cookie dough ball into melted chocolate using 2 forks to hold the ball. Place dipped ball onto the waxed paper and repeat with remaining balls and chocolate. Chill in refrigerator until set, at least 1 hour.

COOKIE DOUGH TRUFFLES

Steps:

• In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
• Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

COOKIE DOUGH TRUFFLES

Steps:

• In a mixing bowl, cream the butter and brown sugar until light and fluffy.
• Add the flour, milk and vanilla; mix well.
• Stir in the chocolate chips and walnuts.
• Shape into 1 inch balls; place on waxed paper-lined baking sheets.
• Loosely cover and refrigerate for 1-2 or until firm.
• In a microwave safe bowl, melt candy coating, stirring often until smooth.
• Dip balls in coating; place on waxed paper-lined baking sheets.
• Refrigerate until firm, about 15 minutes.
• If desired, remelt remaining candy coating and drizzle over candies.
• Store in the refrigerator.

PILLSBURY BISCUIT DOUGH FRIED DOUGHNUTS

Steps:

• Mix the sugar, cinnamon, and sesame seeds in a medium-size bowl.
• Pop open the tube of dough and pull apart the biscuits-they come preportioned, so this will be easy. In a big, heavy pot, heat the shortening over high heat; you'll know it's ready when a tiny piece of biscuit dough sizzles when added to the oil. Fry the biscuit dough until each piece becomes puffy and brown on all sides, about 2 minutes. Flip the pieces over and fry them for 2 minutes more.
• Pull out the doughnuts and rest them on paper towels for a minute or two, then toss them immediately in the sugar mixture.
• Repeat. Eat. Get bloated.

COOKIE DOUGH TRUFFLES

Steps:

• beat butter at medium speed with an electric mixer till creamy;gradually add sugars,beating well.
• add egg substitute and vanilla;beat well.
• add flour to butter mixture;beat well.
• stir in mini chocolate chips and nuts.
• cover and chill 30 minutes.
• shape dough into one-inch balls.
• cover and freeze till very firm.
• place 12 oz bag of chocolate chips and shortening in a glass bowl;melt in microwave per package directions.
• using 2 forks,quickly dip frozen truffles into melted chocolate, coating completely.
• place on wax paper to harden.
• store in fridge for 3 days.
• makes 4 1/2 dozen.
• (i have not made these but would add that when shaping the balls of dough i would flatten the bottom for easy stacking on a plate. i would also use a toothpick for dipping in the chocolate--).