Easter Blossom Cookies

2 c. SR flour

1/4 t. salt

1 c. sugar

1/2 c. butter, softened, not melted

1 egg, room temperature

1 1/2 t. vanilla

1-2 T. milk

colored sanding sugars*

32 Hershey's kisses, unwrapped

Preheat oven to 350. Line baking sheets. Whisk together flour and salt. Cream butter and sugar until light and fluffy. Add egg and vanilla, beating until combined. Gradually add flour on low until combined. Continue mixing on low while adding milk. Add just enough to soften the dough. Use a small cookie scoop to portion out dough and use your hands to roll it into balls. Roll each ball in colored sugar and place 2" apart on baking sheet. Bake 8-10 minutes until puffed and edges are just set but not browned. Allow cookies to cool 2 minutes then press Hershey's kiss in middle of each cookie. Allow to cool 5 minutes, then cool completely.

*dough can be divided and colored before rolling into balls, instead of buying colored sanding sugar..

Vanilla Blueberry Cake

15.25 oz Pillsbury creamy vanilla cake mix

1 c. water

1/2 c. oil

3 eggs

1 can blueberry pie filling

whipped cream

fresh blueberries

Preheat oven to 350. Spray 9x13 pan. Prepare cake mix as directed on box. Pour into pan. Add pie filling. Filling will sink to the bottom when baking. Bake 35-40 minutes. Top with whipped cream and fresh blueberries to serve.

Pistachio Pudding Cookies

3/4 c. butter, softened

1/2 c. brown sugar

1/2 c. sugar

1 egg

1 t. vanilla extract*

1 3/4 c. SR flour

3.4 oz. box dry pistachio instant pudding mix**

1 c. white or milk chocolate chips

1/2 c. chopped pistachios, optional

Preheat oven to 350. Line baking sheets with parchment paper. Cream together butter, brown sugar & sugar until light in color and fluffy (about 2 minutes). Scrape down sides of bowl. Add egg and extract. Mix in well. Add flour and pudding mix. Mix until soft dough forms. Fold in chips until evenly dispersed. Portion out 3 T. dough. Press the top of each cookie dough ball into chopped pistachios, if using. Press more white chocolate chips on top if desired. Bake at 350 degrees 7-9 min until tops aren't glossy. Allow to cool for 5 minutes. Store in an airtight container. Very soft and yummy!

*I like using almond extract with pistachio pudding mix

**cook and serve pudding mix can also be used instead

Cake and Pudding Mix Cookies

15.25 oz. white or vanilla cake mix

3.4 oz. instant pudding mix*, any flavor

1 stick butter, melted

2 eggs

1 t. vanilla or other extract**

1 c. white chocolate chips

food coloring, if needed

water, if batter too stiff

Combine all ingredients except chips. Add chips, or just place on top of dough balls before baking, food coloring, if needed. Place water a little at a time if batter is too stiff. Place dough balls on parchment paper lined baking sheets. Bake at 350 for 10-15 minutes only. Remove from oven and cool 2 minutes. Very soft and delicious!

*can also use cook and serve pudding instead of instant if that's the only way you can find the flavor you desire.

**I like using almond extract with pistachio pudding mix. I added a little green food coloring to the dough before I baked the cookies. These would be festive at Christmas with red sprinkles added.

Crockpot Peanut Butter Candy Clusters

1 bag peanut butter chips*

12 oz. white chocolate wafers

1 c. salted peanuts*

1 c. creamy peanut butter, crunchy can also be used

chocolate melting wafers

Place peanut butter chips, white chocolate, peanuts, and peanuts in lined crockpot. Turn to low and cook for 1 hour. Stir well at 30 minutes to keep the mixture from having hot spots that will scorch. Stir again to fully coat peanuts. Line a baking sheet with parchment paper. Use a cookie scoop or T. to drop the warm mixture onto sheets, leaving enough room so they don't spread into each other. Place chocolate wafers in bowl in microwave. Heat in 15 second increments, stirring in between, until fully melted and smooth. Drizzle the melted chocolate over the clusters using a spoon or piping bag. Place sheet in refrigerator and allow them to cool about an hour to retain their shape.

*Butterscotch chips may be substituted, marshmallow bits may be added, peanuts can be omitted.

Chocolate Marshmallow Chubbies

1 c. butter, softened

1/2 c. sugar

1/2 c. brown sugar

2 eggs

1/2 t. vanilla

1/2 c. cocoa

2 c. SR flour

2 c. milk chocolate chips

2 c. mini marshmallows, frozen,* or marshmallow bits

Preheat oven to 325. Line 2 baking sheets with parchment paper. Combine butter & sugars until light and fluffy. Add eggs and vanilla. Beat until fully combined. Add cocoa. Stir in flour until dough comes together. Fold in chocolate chips and marshmallows. Scoop 2 T. dough out and roll into a ball. Repeat until 24 balls are made. Place in freezer for 30 minutes. Bake in oven for 12 minutes. Cool 5 minutes. 

*Freezing marshmallows will keep them from spreading out and melting into the cookie too much. Pull them out of the freezer just before placing in cookies. Be sure to spread them out on a small tray to freeze, instead of freezing them all in one clump.