Candy-coated chocolate pieces (M&M’s) (we used milk chocolate M&M’s)
Preheat the oven to 375 degrees. Take a large mixing bowl out and add the 1 ¼ cups sugar and the shortening to it. Take a hand mixer and beat the sugar and shortening together on medium to high speed (we went with medium speed) until blended. Add the eggs, corn syrup, and vanilla into the bowl next, beating until it’s thoroughly combined. Add the flour, baking powder, baking soda and the salt, beating it until everything’s combined.
Take a container out (we used a paper plate) and spread a layer of sugar out on it. Use either a cookie scoop or a spoon to portion the cookie dough into balls the size of Ping-Pong balls (we used a rounded tablespoon). Roll the balls in that extra sugar, placing them on ungreased cookie sheets (we lined our sheets with aluminum foil) afterwards (we put 12 balls on each sheet). Take a flat-bottomed glass and flatten each ball of dough until they’re 3/8-inch thick. Press “lots”* of candy-coated chocolate pieces into each cookie (the candies will spread out as the cookies bake).
Bake the cookies for 7 to 9 minutes (7 minutes did the trick for us). Don’t overbake the cookies, they should look “a bit dry but not browned” when they’re done baking (the top of our cookies still looked pale but the bottom was lightly browned).
Makes 36 cookies (we only got 33 cookies).
*We had no clue what “lots” was supposed to be but we could only get about 7 M&M’s on each cookie.
We don’t know about you guys but today was the first day of school here in our town and we thought these would be a great after school snack. The cookies were really easy to make and we think this could be fun for kids as well since they could make whatever design they want on the cookie. We loved the soft, chewy texture of the cookie with the little crispiness on the outer edge. The sugar on the outside of the cookies brings a nice texture to the treat. When you bite into the chocolate pieces, the chocolate flavor really comes through and works well with the classic sugar cookie flavor. We hope your kids enjoy eating these when they come home from school as much as we did when we took our first bite of this.
We got this recipe from MixingBowl.com.
We weren’t paid in any form to promote M&M’s or MixingBowl.com.
¾ cup tequila (we used Jose Cuervo silver tequila)
½ cup sugar
Add the lime juice and chopped watermelon to a blender, processing until smooth. Take a fine wire-mesh strainer and place it over a large measuring cups (we used a large bowl instead of a measuring cup). Pour the watermelon mixture through the strainer, discarding any leftover solids. Pour the mixture into 12* (3-oz.) paper cups. Cover each cup with a small piece of aluminum foil. Make a small cut in the center of the foil and insert a pop stick into each cup. Place the cups in the freezer for 8 hours or until firm.
*Depending on how well your blender can process, you may end up with enough mixture to fill more than 12 cups. For us, we had enough for 19 cups.
If you’re someone who wants to be able to actually taste alcohol when you have a drink, you’ll love these pops ! You do taste the alcohol but the watermelon still comes through as well. Don’t know if eating these will get you drunk per se, but they are delicious !
We got this recipe from Southern Living.
We weren’t paid in any form to promote Jose Cuervo or Southern Living.
½ pkg. (4 oz.) PHILADELPHIA Cream Cheese, softened
1 ½ cups thawed COOL WHIP Whipped Topping
Take a medium-sized mixing bowl out and mix the lime gelatin mix and 1/3 cup of the sugar together. Pour 1 cup of boiling water into the bowl, constantly stirring for 2 minutes until everything’s dissolved. Measure out ½ cup of the cold water and add enough ice into it to now measure ¾ cup. Add the icy water to the lime gelatin mix, stirring until all of the ice has melted. Place in the fridge for 25 minutes.
Repeat step 1 using strawberry gelatin mix but omitting the fridge step and instead pour mix into 16 (3-oz.) paper cups (we ended up pouring a little bit more than 2 tablespoons of the strawberry mix into each cup). Freeze the cups for 20 minutes*. Put ½ tsp. of the chocolate chips into the strawberry gelatin (it seemed like way too many chips for us so we cut down on the amount of chocolate chips we put in ours).
Take a medium-sized bowl out and using a hand-mixer, beat the cream cheese and remaining sugar together until well blended. Stir in the COOL WHIP** and spread over the strawberry gelatin (for us that equaled out to 4 teaspoons of cream cheese mixture per cup).
Pour the lime gelatin over the cream cheese mixture and insert wooden pop sticks into the center of the cup. Place in the freezer for 3 hours or until the pop is firm. Take the pops out of the cups right before serving.
*They said 20 minutes but when we pulled them out they were almost completely frozen ! It was hard to get the chocolate chips in there. Maybe our freezer was colder than theirs was but next time we make this we’ll check on them after 15 minutes. If the JELL-O mixture had been looser, we probably would’ve seen the chocolate chips toward the outside of the strawberry mixture.
**We were afraid that by the time we got the Cool Whip stirred in that it would break so we used the hand mixer for maybe a few seconds or so to get it blended.
The strawberry and lime work really well together and it’s nice having that cream cheese mixture in the middle. As the pop firms up the chocolate chips disappear which makes it a tasty surprise when you bite into this ! The chocolate chips also add a different texture to the treat. We think everybody (but kids especially) will enjoy this frozen treat !
Recipe source unknown.
We weren’t paid in any form to promote JELL-O, Philadelphia cream cheese or Cool Whip.
2/3 cup fresh lime juice (They say it’s supposed to only take 2 to 3 limes but those must have been some big limes ! It took us roughly 8 limes to get that much lime juice.)
½ cup tequila (we used silver tequila)
¼ cup sugar
2 tablespoons Triple Sec or orange liqueur (we used triple sec)
8 (2-ounce) plastic or paper cups or shot glasses (we used 3-ounce paper cups)
8 pop sticks
Coarse salt (we used kosher salt)
Take a small saucepan out and mix together in it the water, lime juice, tequila, sugar and Triple sec. Bring he mixture to a boil. Let it boil for 1 minute or until the sugar has dissolved, stirring constantly during that time (our sugar dissolved before it came to a boil). Once the sugar’s dissolved, take the saucepan off the heat and let it cool until it gets down to room temperature.
Pour the mixture into the cups*, covering the top of each cup with a small piece of aluminum foil. Place them in the freezer for 2 hours.
Put the pop sticks into the cups through the center of the foil, putting them back in the freezer for 3 hours or until firm.
Take the foil off the cups, taking the pops out of the cups by gently twisting them until they come out or simply peeling away the paper cups.
Take a small plate out and spread the coarse salt out on it. Roll the pops in the coarse salt. You can either eat them right away or put them back in plastic cups and return them to the freezer until you are ready to eat them.
*We don’t know what we could’ve done differently but we had enough mixture to fill 10 cups.
This is a wonderful treat to enjoy on a hot day. You can really taste the classic flavors of a margarita in this.