Jun 192010
 

Cookie Base

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons cold strong brewed coffee or water
1 egg

photo courtesy of bettycrocker.com

Filling

1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 container (8 oz) frozen whipped topping, thawed
1 bag (9 oz) miniature chocolate-covered peanut butter cup candies, chopped

Topping

1/4 cup creamy peanut butter
1/4 cup milk
2 tablespoons sugar
3 oz bittersweet baking chocolate, melted
1 cup unsalted dry-roasted peanuts

Read the Directions at 100CafeStreet.com

Jun 152010
 

Finally, the winner of the Pillsbury Bake-Off Contest was revealed on The Oprah Show. Sue Compton is taking home the Grand Prize of $1 MILLION! Congratulations, Ms. Compton! Now, let’s see the recipe!

Mini Ice Cream Cookie Cups

photo courtesy of pillsbury.com

photo courtesy of pillsbury.com

INGREDIENTS
– 1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
– 4 teaspoons sugar
– 1/3 cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped
– 1/2 cup Hershey’s® semi-sweet chocolate baking chips
– 1/4 cup Smucker’s® Seedless Red Raspberry Jam
– 1 1/2 cups vanilla bean ice cream, softened
– 24 fresh raspberries

Read the whole recipe at our Dessert Blog: 100CafeStreet.com