12 Days of Recipes {Day 2}

Here is the first cookie recipe in my 12 Days of Recipes series.

 

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And it is a keeper!  The creamy butterscotch blends beautifully with the salted pretzels.

 

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And pudding makes everything better.

 

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I baked up a storm this weekend and have everything hiding in my freezer to pass along to friends this holiday season.

 

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As usual, I spent today making food and getting prepped for the week ahead.  I took all of your suggestions from last weekend’s post when planning this week and definitely kept things simple.

 

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But I will have some great new Crockpot recipes for you in the mix!

BTW, I am SO HAPPY that you guys are as excited about this recipe blitz as I am!

Or maybe I’m just happy because I made it to yoga this morning : )

 

 

Meal Planning 12/16/13

Monday: Crockpot Butter Chicken

 

Tuesday: Premade Turkey Burgers

 

Wednesday: Cajun Jambalaya

 

Thursday: The BOY’s Making Dinner

 

Friday: TBD

 

 

Butterscotch Pudding Cookies

From Sugar n’ Spice Gals

 

Ingredients

1 cup butter, softened

3/4 cup brown sugar

1/4 cup sugar

2 eggs

1 tsp. vanilla extract

1/2 cup. quick oats

2 cups flour

1 tsp. baking soda

1 tsp. cinnamon

1 (3.4oz.) box instant butterscotch pudding

1 cup butterscotch chips

1 cup crushed pretzels

 

Directions

Preheat the oven to 375 degrees.

In a large mixing bowl, cream together the sugars and butter.  Add the eggs, vanilla and beat till light and fluffy.

Mix in the oats, flour, baking soda, cinnamon, salt and pudding until thoroughly combined, try not to overmix.  Stir in the butterscotch chips and crushed pretzels.

Roll into about 1 inch balls and drop on your cookie sheet*.  Bake for 8-10 minutes. Cool on a wire rack and store in a sealed container.

 

*Note: I recommend silpats for easy clean up!

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15 thoughts on “12 Days of Recipes {Day 2}

  1. Those sounds amazing! I love butterscotch. I can’t wait to see the crock pot recipes. My mom made crock pot candy this weekend and it turned out so good. Just white and milk chocolate almond bark and peanuts!

      • This is the recipe she started with. It is from Trisha Yearwood on the Food Network. Instead of german chocolate, she used chocolate almond bark since that is all she had along with the other chocolate. She used a melon baller and scooped it into small mini muffin tin papers. Perfect size!

        2 pounds salted dry-roasted peanuts
        4 ounces German’s sweet chocolate (about 4 squares)
        One 12-ounce package semisweet chocolate chips (about 2 cups)
        2 1/2 pounds white almond bark
        Directions
        Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.

        After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.

        Enjoy!

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