YIELD: 2 dozen.
The recipe for these cute little cakes came from a college friend long ago. People are surprised to find jam sandwiched between the flaky pie crust and the sweet frosted cake. The combination is a real winner.
Dana Beckstrom // Salt Lake City, Utah
Pastry for double-crust pie (9 inches)
| ½ | cup seedless raspberry jam |
| 1 | package (18-¼ ounces) red velvet cake mix |
| 1 | can (16 ounces) vanilla frosting |
Red and green sprinkles
Roll pastry to 
-in. thickness. Cut twenty-four 2-½-in. circles. Press onto the bottom and ½ in. up the sides of greased muffin cups. Top each with 1 teaspoon jam; set aside.
Prepare cake mix batter according to package directions for cupcakes. Fill prepared muffin cups three-fourths full.
Bake at 350° for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting and decorate with sprinkles.
tip!
SHOW ALLERGY AWARENESS
When selling treats at a bake sale, make sure that bakers clearly label the items that contain potential food allergens such as nuts, peanuts, coconut and fruits. Have some delicious gluten-free options on hand as well!
YIELD: about 4 dozen.
These salty-sweet treats will be an instant hit with kids and adults alike. You’ll find it hard to eat just one, so make plenty of extras!
Kim Scurio // Carol Stream, Illinois
| 48 | to 50 pretzel squares or rings |
| 48 | to 50 milk chocolate or striped chocolate kisses |
| ¼ | cup milk chocolate M&M’s |
Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275° for 2-3 minutes or until chocolate is softened. Remove from the oven.
Place an M&M’s candy on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store in an airtight container at room temperature.
YIELD: about 2 dozen.
Decorate these yummy pretzels with your school colors! You could also use themed sprinkles for any season or holiday.
Renee Schwebach // Dumont, Minnesota
| 8 | ounces white baking chocolate, chopped |
| 1 | package (10 ounces) pretzel rods |
Colored sugar and sprinkles
In a microwave-safe bowl, melt chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip each pretzel rod about halfway into chocolate; allow excess to drip off. Sprinkle with sugar and sprinkles. Place on waxed paper to dry.
YIELD: 1 dozen.
Make a cute and colorful statement on your cookie platter with this easy recipe. This cookie rocks!
Taste of Home Food Styling Team
 |
cup all-purpose flour |
| 1 | tube refrigerated sugar cookie dough (16-½ ounces) |
Red and green paste food coloring
On a lightly floured surface, knead flour into cookie dough just until blended. Divide into thirds. Tint one portion red; tint a second portion green. Leave remaining dough plain.
Roll each portion of dough to ¼-in. thickness. Cut four ornaments from each with a floured 3-¼-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets. Cut four ornament stems from each color with a floured ¾-in. round cutter; attach to ornaments.
With the ¾-in. round cutter, cut out holes across ornaments; replace with plain dough centers. With a straw or small pastry tip, cut out a small hole in each of the centers; replace with different colored centers.
Bake at 350° for 6-8 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool.
YIELD: 2 dozen.
These are so easy to make and take no time at all. They’re great to package up for those college kids looking for something from home. Everyone will want this recipe!
Elaine Grimme // Sioux Falls, South Dakota
| 1 | package (16-½ ounces) refrigerated chocolate chip cookie dough |
| 2 | cups chocolate-covered peanuts |
| 1 | cup miniature marshmallows |
| ½ | cup butterscotch ice cream topping |
Press cookie dough into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until edges are lightly browned and center is set. Sprinkle with peanuts and marshmallows; drizzle with ice cream topping.
Bake 6-8 minutes longer or until marshmallows are puffed. Cool completely and cut into bars.
YIELD: 32 pops.
A dip and a drizzle turn crunchy Oreos into a deliciously different treat! Kids love these lollipops because they taste just as good as they look.
Jessie Wiggers // Halstead, Kansas
| 1 | package (12 ounces) white baking chips |
| 2 | tablespoons shortening, divided |
| 1 | package (16 ounces) double-stuffed Oreo cookies |
| 32 | wooden Popsicle or craft sticks |
| 1 | cup (6 ounces) semisweet chocolate chips |
In a microwave, melt white chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Twist apart sandwich cookies. Dip the end of each Popsicle stick into melted chips; place on a cookie half and top with another half.
Place cookies on waxed paper-lined baking sheets; freeze for 15 minutes. Reheat chip mixture again if necessary. Dip frozen cookies into mixture until completely covered; allow excess to drip off. Return to the baking sheet; freeze 30 minutes longer or until set.
Melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over cookies. Store in an airtight container.
YIELD: 5 dozen.
With just four ingredients, these surprisingly easy clusters are guaranteed to delight. Melted butterscotch chips and peanut butter coat the nuts and potato sticks to make these satisfying sweet-salty bites.
Peggy Gray // Savannah, Tennessee
| 1 | package (11 ounces) butterscotch chips |
| 2 | tablespoons creamy peanut butter |
| 1 | jar (12 ounces) dry roasted peanuts |
| 1 | can (4 ounces) potato sticks |
In a microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Stir in peanuts and potato sticks.
Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container.
YIELD: 1 dozen.
I use a muffin mix, white chips and instant coffee granules to make these delicious coffeehouse treats.
Kris Presley // Summerville, South Carolina
| 1 | package (18-¼ ounces) double chocolate muffin mix |
| 1 | cup water |
| 1 | egg |
| 2 | tablespoons instant coffee granules |
| 1 | teaspoon ground cinnamon |
| ½ | cup white baking chips |
In a large bowl, combine the muffin mix, water, egg, coffee granules and cinnamon just until moistened. Fold in chips. Fill greased muffin cups three-fourths full.
Bake at 425° for 18-21 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
YIELD: 2 dozen.
Cute candy kisses add a fun touch to these chocolaty bars. Since you need just five ingredients, you can whip up a pan in no time flat.
Chris Budd // Lewiston, Idaho
| 6 | cups Cocoa Puffs |
| ¼ | cup butter, cubed |
| 40 | large marshmallows |
| 1 | package (11-½ ounces) milk chocolate chips |
| 24 | striped chocolate or milk chocolate kisses |
Place cereal in a large bowl; set aside. In a microwave-safe bowl, combine the butter and marshmallows. Microwave, uncovered, on high for 2 minutes; stir. Continue cooking until smooth, stirring every minute. Add chocolate chips and stir until melted.
Pour over cereal; stir until well-coated. Spread evenly in a greased 13-in. x 9-in. pan. Arrange kisses in rows over the top. Cool before cutting.
EDITOR’S NOTE: This recipe was tested in a 1,100-watt microwave.
YIELD: 16 bars.
I was planning to make traditional marshmallow treats but didn’t have enough Rice Krispies on hand, so I used Corn Pops instead. I added assorted gumdrops for color, and the results were spectacular!
Laura Tryssenaar // Listowel, Ontario
| 5 | cups Corn Pops cereal |
| 1 | cup gumdrops |
| 4 | cups miniature marshmallows |
| ¼ | cup butter, cubed |
| 1 | teaspoon vanilla extract |
Place cereal and gumdrops in a large bowl; set aside. In a microwave-safe bowl, place marshmallows and butter. Microwave, uncovered, for 45 seconds to 1-½ minutes or until melted; stir until smooth. Stir in vanilla.
Pour over cereal mixture; toss to coat. Spread into a greased 9-in. square pan. Cool on a wire rack. Cut with a buttered knife.
EDITOR’S NOTE: This recipe was tested in a 1,100-watt microwave.
YIELD: 2 dozen.
Cake mix hurries along the prep work for these yummy bars. Raspberry jam adds a pop of color and sweetness, and oats lend a homey touch.
Trish Bosman-Golata // Rock Hill, South Carolina
| 1 | package (18-¼ ounces) yellow cake mix |
| 2-½ | cups quick-cooking oats |
| ¾ | cup butter, melted |
| 1 | jar (12 ounces) seedless raspberry preserves |
| 1 | tablespoon water |
In a large bowl, combine the cake mix, oats and butter until crumbly. Press 3 cups of the crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Cool on a wire rack for 5 minutes.
In a small bowl, stir preserves and water until blended. Spread over crust. Sprinkle with remaining crumb mixture. Bake for 25-28 minutes or until lightly browned. Cool on a wire rack. Cut into bars.
YIELD: 4 dozen.
No time to bake cookies from scratch? Create these crispy delights in just half an hour by dressing up butter-flavored crackers with white chips and mint candies.
Kate Felton // Fairfax, Iowa
| 1 | package (10 ounces) mint Andes baking chips or 2 packages (4.67 ounces each) mint Andes candies, chopped |
| 48 | butter-flavored crackers |
| ½ | cup white baking chips |
| 2 | candy canes, crushed |
In a microwave, melt baking chips; stir until smooth. Dip crackers in melted chips; allow excess to drip off. Place on a waxed paper-lined baking sheet. Chill for 10 minutes or until set.
In a microwave, melt white chips; stir until smooth. Drizzle over crackers; sprinkle with candy. Chill for 5 minutes or until set. Store in an airtight container.
YIELD: 2 dozen.
There are always requests for this popular recipe wherever it goes! The Rolo candies make the bars extra gooey and good.
Debra Davidson-Cregeur Harbor Beach, Michigan
| 1 | package (18-¼ ounces) yellow cake mix |
| 1 | can (5 ounces) evaporated milk |
| ¼ | cup butter, melted |
| ½ | cup chopped nuts |
| 36 | Rolo candies, halved |
In a large bowl, beat the cake mix, milk and butter until blended (batter will be thick). Stir in nuts. Press half of mixture into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 10-12 minutes or until set.
Place candies, cut side down, over crust. Drop remaining batter by tablespoonfuls over the top. Bake 25-30 minutes longer or until golden brown. Cool on a wire rack. Cut into bars.
YIELD: about 5 dozen.
Cooks of all ages will find this pretty confection a snap to prepare. It never fails to take center stage on the goody plates I make for friends.
Audrey Attoe // Lodi, Wisconsin
| 1-½ | pounds white candy coating, coarsely chopped |
| 2 | cups pastel miniature marshmallows |
| 2 | cups Froot Loops |
| 1 | cup chopped pecans |
| 1 | cup flaked coconut |
In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in the marshmallows, cereal, pecans and coconut.
Drop by tablespoonfuls onto waxed paper. Cool. Store in an airtight container at room temperature.
YIELD: 2 dozen.
Basic cake mix gets a jump start with everybody’s favorite chocolate sandwich cookie. And since there’s cookie in every bite, kids will love these delicious cupcakes!
Mary Wiebe // Altona, Manitoba
| 1 | package (18-¼ ounces) white cake mix |
| 1-¼ | cups water |
| ¼ | cup canola oil |
| 3 | egg whites |
| 1 | cup Oreo cookie crumbs |
| 1 | can (16 ounces) vanilla frosting |
Additional Oreo cookie crumbs
In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in cookie crumbs. Fill paper-lined muffin cups two-thirds full.
Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes; sprinkle with additional cookie crumbs.
YIELD: about 5 dozen.
Featuring crunchy cereal, colorful candies, pecans and loads of peanut butter flavor, these yummy bites offer plenty of make-ahead convenience. Best of all, they’re a cinch to whip up when you’re in a hurry.
Debbie Zorn // Vidalia, Georgia
| ¾ | cup peanut butter |
| 1 | cup (6 ounces) semisweet chocolate chips |
| 3 | cups Cheerios |
| 1 | package (14 ounces) milk chocolate M&M’s |
| ¾ | cup pecan halves |
Line three 15-in. x 10-in. x 1-in. pans with waxed paper. In a large heavy saucepan over low heat, cook and stir the peanut butter and chocolate chips until chips are melted.
Remove from the heat; stir in Cheerios, M&M’s and pecans until evenly coated. Drop by rounded tablespoonfuls onto prepared pans. Refrigerate for 4 hours or until firm.
EDITOR’S NOTE: Reduced-fat peanut butter is not recommended for this recipe.
YIELD: about 3 dozen.
My husband enjoys mixing up these simple treats with the kids. Everyone has fun and they couldn’t be easier!
Deb Darr // Falls City, Oregon
| 4 | ounces milk chocolate candy coating |
| 4 | ounces white candy coating |
| 1 | can (16 ounces) salted peanuts (about 2-½ cups) |
In a microwave, melt candy coatings, stirring often until blended. Stir in the peanuts until coated. Drop by tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate candies until set.
YIELD: 2 dozen.
These cookies are great for the little ones, and they keep adults guessing as to how they can be made with only five ingredients!
Dee Davis // Sun City, Arizona
| 1 | cup peanut butter |
| 1 | cup sugar |
| 1 | egg |
| 1 | teaspoon vanilla extract |
| 24 | milk chocolate kisses |
In a large bowl, cream peanut butter and sugar until light and fluffy. Add egg and vanilla; beat until blended.
Roll into 1-¼-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until tops are slightly cracked.
Immediately press one chocolate kiss into the center of each cookie. Cool for 5 minutes before removing from pans to wire racks.
EDITOR’S NOTE: This recipe does not contain flour. Reduced-fat or generic brands of peanut butter are not recommended for this recipe.
YIELD: about 15 servings.
Kids of all ages will enjoy scaring up these fast-to-fix sweets. And with just three handy ingredients, they’re ready in no time at all!
Nancy Foust // Stoneboro, Pennsylvania
| 12 | ounces white candy coating, coarsely chopped |
| 1-½ | cups miniature marshmallows |
Chocolate decorating gel or assorted candies
In a microwave, melt candy coating; stir until smooth. Cool slightly. Stir in marshmallows until coated. Drop by heaping tablespoonfuls onto waxed paper; smooth and flatten into ghost shapes.
Decorate with gel or candies for eyes. Cool completely. Store in an airtight container.
YIELD: about 1-¼ pounds.
Fans of tiger butter fudge will revel in this version that’s very similar to bark candy. The chocolate swirls are pleasing to the eye, and the chunky peanut butter flavor is awesome!
Philip Jones // Lubbock, Texas
| 1 | pound white candy coating, coarsely chopped |
| ½ | cup chunky peanut butter |
| ½ | cup semisweet chocolate chips |
| ½ | teaspoon shortening |
Line a 15-in. x 10-in. x 1-in. pan with foil; set aside. In a microwave-safe bowl, melt candy coating and peanut butter; stir until smooth. Spread into prepared pan.
In another microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Drizzle over top; cut through with a knife to swirl. Chill until firm. Break into pieces. Store in an airtight container.
YIELD: 4-½ dozen.
These soft and chewy cookies are a breeze to put together. You could jazz them up with a chocolate kiss in the center, or substitute a different flavor of cake mix.
Angela Bailey // San Pierre, Indiana
| 1 | package (8 ounces) cream cheese, softened |
| ½ | cup butter, softened |
| 1 | egg |
| 1 | teaspoon vanilla extract |
| 1 | package (18-¼ ounces) chocolate cake mix |
In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky). Cover and refrigerate for 2 hours.
Roll rounded tablespoonfuls of dough into balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks.
YIELD: 3 dozen.
I like bringing these quick-and-easy treats to church meetings, potlucks and housewarming parties. I often double the recipe so we can enjoy some at home.
Kimberly Biel // Java, South Dakota
| 1 | package (18-¼ ounces) white cake mix |
| 2 | eggs |
 |
cup canola oil |
| 1 | can (14 ounces) sweetened condensed milk |
| 1 | cup (6 ounces) semisweet chocolate chips |
| ¼ | cup butter, cubed |
In a large bowl, combine the cake mix, eggs and oil. Press two-thirds of the mixture into a greased 13-in. x 9-in. baking pan. Set remaining mixture aside.
In a microwave-safe bowl, combine the milk, chocolate chips and butter. Microwave, uncovered, until chips and butter are melted; stir until smooth. Pour over crust.
Drop teaspoonfuls of remaining cake mixture over top. Bake at 350° for 20-25 minutes or until lightly browned. Cool before cutting.
EDITOR’S NOTE: This recipe was tested in a 1,100-watt microwave.
YIELD: 20 pretzels.
This recipe came from my grandma, who loves to make candy and snacks for my students. I have followed in her footsteps, whipping up treats for other family members and my coworkers.
Aimee Worth // Fair Oaks, California
| 12 | ounces milk chocolate candy coating disks |
| 20 | large sourdough pretzels, divided |
Sprinkles
| 12 | ounces white candy coating disks |
In a microwave, melt milk chocolate; stir until smooth. Dip 10 pretzels in chocolate, allowing excess to drip off. Place on waxed paper. Decorate half of the pretzels with sprinkles. Chill for 10 minutes or until set.
Melt white candy coating; stir until smooth. Dip the remaining pretzels in white coating, allowing excess to drip off. Place on waxed paper. Decorate half of the pretzels with sprinkles. Chill for 10 minutes or until set.
Drizzle the plain white-coated pretzels with milk chocolate. Drizzle the plain milk chocolate-coated pretzels with white chocolate. Chill for 10 minutes or until set. Store in an airtight container.
YIELD: 50-55 cookies.
Here’s a simple cookie recipe that’s sure to disappear from dessert tables. These are pretty as a picture, colorful and extremely fast to make.
Darcie Cross // Novi, Michigan
| 6 | ounces white or milk chocolate candy coating, coarsely chopped |
| 50 | to 55 Oreo cookies |
Assorted candy sprinkles or decorations
In a microwave, melt 2 oz. of candy coating at a time, stirring until smooth. Spread over cookie tops; decorate immediately. Place on waxed paper until set.
YIELD: 2 pounds.
Ready in two shakes of an Easter bunny’s tail, this colorful candy’s as fun to make as to eat!
Mavis Dement // Marcus, Iowa
| 1 | tablespoon melted butter |
| 1-¼ | pounds white candy coating |
| 2 | cups miniature jelly beans |
Line a 15-in. x 10-in. x 1-in. pan with foil. Brush with butter; set aside. In a microwave, melt candy coating; stir until smooth.
Spread into prepared pan. Sprinkle with jelly beans. Let stand until set before breaking into pieces.
