Peanut Butter Ice-Cream Sandwiches (Cookie Mix)

Sorce	HLE
Caloric	:1 Serving: Calories 225 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 5 g); Cholesterol 25 mg; Sodium 140 mg; Total Carbohydrate 29 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 4
Ingridients	Prep Time:1 hr Start to Finish:2 hr Makes:18 sandwich cookies 1 pouch (1 pound 1.5 ounces) Betty Crocker® peanut butter, chocolate chip or oatmeal chocolate chip cookie mix 1/3 cup vegetable oil 1 egg 4 1/2 cups chocolate or vanilla ice cream, slightly softened Chopped peanuts or tiny candies, if desired
Instructions	1. Heat oven to 375ºF. Stir cookie mix, oil and egg in medium bowl until soft dough forms. Shape dough into 36 balls, about 1 inch each. Place 2 inches apart on ungreased cookie sheet (or drop dough by rounded teaspoonfuls). Flatten in crisscross pattern with fork. 2. Bake 7 to 9 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. 3. For each ice-cream sandwich, press about 1/4 cup ice cream between 2 cookies; place in jelly roll pan. Roll the ice cream edges in chopped peanuts or candies before freezing. Freeze about 30 minutes or until firm. Store wrapped in plastic wrap. (Total time will vary; cook or bake time is per batch.)

Double Rocky Road Bars (Cookie Mix)

Sorce	DarkZule
Caloric	:1 Serving: Calories 230 (Calories from Fat 90 ); Total Fat 9 g (Saturated Fat 3 g); Cholesterol 15 mg; Sodium 160 mg; Total Carbohydrate 34 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Ir
Ingridients	Prep Time:10 min Start to Finish:1 hr 5 min Makes:16 bars 1 pouch Betty Crocker® double chocolate chunk cookie mix 1/4 cup vegetable oil 2 tablespoons water 1 egg 1/2 tub (16-ounce size) Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting (1 cup) 1/3 cup miniature marshmallow 1 tablespoon chopped peanuts, if desired
Instructions	1. Heat oven to 350ºF. Stir cookie mix, oil, water and egg in medium bowl with spoon until dough forms. Press in ungreased square pan, 8x8x2 inches. 2. Bake 20 to 25 minutes or just until set. Cool completely, about 30 minutes. 3. Stir together frosting and marshmallows; spread over bars. Sprinkle with peanuts. For 16 bars, cut into 4 rows by 4 rows. Store tightly covered. High Altitude (3500-6500 ft) Heat oven to 375ºF. Stir 1 tablespoon Gold Medal® all-purpose flour into dry cookie mix.

Chocolate-Peanut Butter Trifle (Cookie Mix)

Sorce	neogeoman
Caloric	:1 Serving: Calories 505 (Calories from Fat 315 ); Total Fat 35 g (Saturated Fat 12 g); Cholesterol 45 mg; Sodium 315 mg; Total Carbohydrate 43 g (Dietary Fiber 1 g); Protein 6 g Percent Daily Value*: Vitamin A 22 %; Vitamin C 0%; Calcium
Ingridients	Prep Time:10 min Start to Finish:2 hr 50 min Makes:12 servings 1 pouch (1 pound 1.5 ounces) Betty Crocker® chocolate peanut butter chip cookie mix 1/3 cup vegetable oil 2 tablespoons water 1 egg 1/2 cup butter or margarine 1/2 cup packed brown sugar 1/2 cup creamy peanut butter 1 1/2 cups whipping (heavy) cream 2 tablespoons chopped chocolate-covered peanuts
Instructions	1. Heat oven to 350ºF. Make cookies as directed on pouch, using oil, water and egg. Bake and cool as directed. Cut each cookie into fourths. 2. Melt butter and brown sugar in 1-quart saucepan over medium heat, stirring frequently, until mixture is smooth. Stir in peanut butter until well blended. Refrigerate 30 minutes. 3. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft. Fold whipped cream into peanut butter mixture. 4. Place half of the cookie pieces in bottom of 2-quart glass bowl. Spoon half of peanut butter mixture over cookies. Top with remaining cookies and peanut butter mixture. Cover and refrigerate at least 2 hours but no longer than 12 hours. Sprinkle with peanuts.

Candy Surprise Peanut Butter Cookies (Cookie Mix)

Sorce	MaxJustinwahpaul markland
Caloric	:1 Serving: Calories 220 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 4 g); Cholesterol 10 mg; Sodium 150 mg; Total Carbohydrate 29 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%;
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:24 cookies 1 pouch Betty Crocker® peanut butter cookie mix 1/3 cup vegetable oil 1 egg 24 miniature chocolate-covered peanut, caramel and nougat candy bars, unwrapped Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting, if desired Candy sprinkles, if desired
Instructions	1. Heat oven to 350ºF. 2. Stir cookie mix, oil and egg in medium bowl until soft dough forms. Shape dough into 24 balls. For each cookie, wrap 1 dough ball around candy bar. Place 2 inches apart on ungreased cookie sheet. 3. Bake 12 to 15 minutes or until light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack. Cool completely if frosting cookies. Spread frosting on cookies; sprinkle with candy sprinkles. Store completely cooled cookies in airtight container. (Total time will vary; cook or bake time is per batch.) High Altitude (3500-6500 ft) No changes.

Bear Cookie Pops (Cookie Mix)

Sorce	STyLeZ[pN]
Caloric	:1 Serving: Calories 240 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 3 g); Cholesterol 20 mg; Sodium 105 mg; Total Carbohydrate 35 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; I
Ingridients	Prep Time:15 min Start to Finish:1 hr Makes:12 cookie pops 1 pouch (1 pound 1.5 ounces) Betty Crocker® peanut butter cookie mix 1/3 cup vegetable oil 1 egg 12 wooden sticks with rounded ends 24 flat round candies (1/2 inch in diameter) 12 Hershey®'s Kisses® milk chocolates, unwrapped 1 tube (0.68) Betty Crocker® red decorating gel
Instructions	1. Heat oven to 375ºF. Stir cookie mix, oil and egg in medium bowl until soft dough forms. 2. Shape dough into 12 balls, using 1 1/2 tablespoons dough for each. Place balls about 4 inches apart on ungreased cookie sheet. Shape remaining dough into 24 balls, using 1 teaspoon dough for each. 3. Insert stick into side of each large ball; place 2 small balls next to each large ball for ears. Press balls evenly until about 1/4 inch thick. 4. Bake 11 to 13 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. 5. Add 2 flat candies on each cookie for eyes and 1 milk chocolate candy for nose, using gel to attach. Squeeze on gel for mouth. (Total time will vary; cook or bake time is per batch.)

Monkey Tail Bread

Sorce	SoUpCaN
Caloric	:1 Serving: Calories 265 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 4 g); Cholesterol 25 mg; Sodium 180 mg; Total Carbohydrate 34 g (Dietary Fiber 2 g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %
Ingridients	Prep Time:15 min Start to Finish:2 hr 35 min Makes:1 loaf (16 slices) 1/2 cup shortening 1 cup sugar 2 eggs 1 cup mashed banana (3 medium) 2 cups Gold Medal® all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped peanuts 1/2 cup miniature semisweet chocolate chips 2 tablespoons Betty Crocker® Rich & Creamy ready-to-spread chocolate frosting 1 tablespoon creamy peanut butter
Instructions	1. Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches, with shortening. 2. Beat 1/2 cup shortening and the sugar in large bowl with electric mixer on medium speed until fluffy. Beat in eggs and bananas until smooth. Beat in flour, baking powder, baking soda and salt just until mixed. Stir in peanuts and chocolate chips. Pour into pan. 3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. 4. Place frosting in small plastic food-storage bag. Microwave on High 6 to 10 seconds or until pourable. Add peanut butter to bag; gently squeeze bag until peanut butter and frosting are well blended. Cut off tiny corner of bag. Squeeze bag to drizzle chocolate mixture over bread. High Altitude (3500-6500 ft) Bake 1 hour 5 minutes to 1 hour 15 minutes.

Chocolate Chip and Cherry-Banana Bread

Sorce	Soup
Caloric	:1 Serving: Calories 295 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 6 g); Cholesterol 45 mg; Sodium 230 mg; Total Carbohydrate 40 g (Dietary Fiber 2 g); Protein 4 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 0%; Calcium 2
Ingridients	Prep Time:15 min Start to Finish:2 hr 25 min Makes:1 loaf (16 slices) 3/4 cup sugar 1/2 cup butter or margarine, softened 1 cup mashed very ripe bananas (2 medium) 1/2 cup sour cream 2 eggs 2 1/4 cups Gold Medal® all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup miniature semisweet chocolate chips 1 cup halved red and green candied cherries 1/2 cup chopped nuts
Instructions	1. Heat oven to 350°F. Grease bottom only of 1 loaf pan, 9x5x3 inches, or 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, with shortening; lightly flour. 2. Beat sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon, until well mixed. Beat in bananas, sour cream and eggs. Stir in flour, baking soda and salt. Stir in chocolate chips, cherries and nuts. Pour into pan(s). 3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean (if bread becomes too brown, cover loosely with aluminum foil about 10 minutes before end of bake time). Cool 15 minutes. Loosen sides of loaf from pan(s); remove from pan(s) to wire rack. Cool completely, about 1 hour. High Altitude (3500-6500 ft) Use 1/2 cup sugar and 1/3 cup butter. Heat oven to 375°F. Bake 9-inch loaf 1 hour to 1 hour 10 minutes. Bake 8-inch loaves 45 to 55 minutes.

Cranberry-Nut Bread

Sorce	Altmenorg
Caloric	:1 Serving: Calories 140 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 30 mg; Sodium 180 mg; Total Carbohydrate 17 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %;
Ingridients	Prep Time:20 min Start to Finish:3 hr 25 min Makes:1 loaf (24 slices) 2 1/3 cups Original Bisquick® mix 3/4 cup granulated sugar 1/2 cup sour cream 1/4 cup vegetable oil 1/4 cup milk 2 tablespoons grated orange peel 3 eggs 3/4 cup fresh or frozen cranberries, chopped 1/2 cup chopped nuts 1/2 cup powdered sugar 2 to 3 teaspoons orange juice
Instructions	1. Heat oven to 375ºF. Generously grease bottom of loaf pan, 9x5x3 inches. Stir Bisquick, granulated sugar, sour cream, oil, milk, orange peel and eggs in medium bowl until moistened. Stir in cranberries and nuts. Pour into pan. 2. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. 3. Stir powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle over bread.

Cranberry-Orange Bread

Sorce	[rD]Skippy
Caloric	:1 Serving: Calories 95 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 115 mg; Total Carbohydrate 14 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Ir
Ingridients	Prep Time:15 min Start to Finish:3 hr 25 min Makes:2 loaves (24 slices each) 3 cups fresh or frozen (thawed and drained) cranberries 1 2/3 cups sugar 2/3 cup vegetable oil 1/2 cup milk 2 teaspoons vanilla 2 teaspoons grated orange or lemon peel 4 eggs 3 cups Gold Medal® all-purpose or whole wheat flour 1/2 cup coarsely chopped nuts 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon baking powder
Instructions	1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 inches, or 1 loaf pan, 9x5x3 inches. 2. Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans. 3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Star Zucchini Bread

Sorce	angrynh
Caloric	:1 Serving: Calories 430 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 3 g); Cholesterol 85 mg; Sodium 420 mg; Total Carbohydrate 62 g (Dietary Fiber 2 g); Protein 7 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 2 %; Calcium 1
Ingridients	Prep Time:15 min Start to Finish:2 hr 20 min Makes:10 servings 3 cups Gold Medal® all-purpose flour 2 cups shredded zucchini 1 1/2 cups packed brown sugar 2/3 cup vegetable oil 1 tablespoon baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1/4 teaspoon ground nutmeg 4 eggs
Instructions	1. Heat oven to 350°F. Generously spray 12-cup star-shaped bundt cake pan with cooking spray. 2. Mix all ingredients with spoon until well blended. Pour into pan. 3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack; remove pan. Cool completely on wire rack, about 1 hour. Note: The bundt pan used in this recipe, as well as other houseware items, is available in the Betty Crocker® Catalog. Click the link "Catalog Shopping" on the top of this page to shop Betty Crocker online, then search for: star bundt.