Type what you have

Ingredients

• ✓ vanilla baking chip
• cooking spray
• sweetened condensed milk
• candy cane
• peppermint extract
• food coloring

Instructions

1. 1 Line an 8-inch square baking pan with aluminum foil; spray with nonstick spray and set aside.
2. 2 Combine vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until chips are almost melted; remove from heat and continue to stir until smooth. Stir in candy canes, peppermint extract, and food coloring.
3. 3 Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

By Tina McKellar Musial

Ingredients

• ✓ vanilla baking chip
• all-purpose flour
• baking soda
• salt
• white sugar
• brown sugar
• butter
• egg
• vanilla extract
• macadamia nut
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, combine flour, baking soda and salt; set aside. Cream together white sugar, light brown sugar and butter (do not use shortening). Stir in slightly beaten eggs and vanilla.
3. 3 Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.
4. 4 Drop dough on an ungreased cookie sheet by small scoop or rounded teaspoon. Bake in preheated oven until cookies are just set, about 10 minutes. Remove from oven and let cool. Cookies will sink slightly.
5. 5 Variations: To make chocolate cookies, omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies: Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough, thaw for at least 1/2 hour before cutting). Slice 1-inch slices; cut into 4 and place on baking sheet point up. For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie. Enjoy!

By Debby Huckins

Ingredients

• ✓ vanilla baking chip
• butter
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• rolled oat
• semisweet chocolate chip
• butterscotch chip
• pecan

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl, cream butter and brown sugar until smooth. Beat in eggs, one at a time, then stir in vanilla. Combine flour, baking soda, and salt in a bowl; stir flour mixture into butter mixture. Mix in oats, chocolate chips, vanilla chips, butterscotch chips, and pecans. Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
3. 3 Bake in batches in the preheated oven for 8 to 10 minutes. Allow cookies to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

By Cara

Ingredients

• ✓ vanilla baking chip
• white sugar
• butter
• shortening
• egg
• all-purpose flour
• cream of tartar
• baking soda
• salt
• heavy cream
• cream cheese
• strawberry
• pineapple juice
• cornstarch
• lemon juice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. 2 Beat 1 ½ cups sugar, butter, and shortening together in a bowl with an electric mixer until fluffy; beat in eggs. Combine flour, cream of tartar, baking soda, and salt in a separate bowl; beat into butter mixture until forms a stiff dough. Press dough into a rectangle on the baking sheet until the size of the baking sheet.
3. 3 Bake in the preheated oven until light brown, about 10 minutes. Cool.
4. 4 Place vanilla chips and cream in a microwave-safe bowl; microwave on high until chips are melted and smooth after stirring, 60 to 90 seconds. Beat in cream cheese with an electric mixer until combined. Spread on cookie crust.
5. 5 Arrange strawberries decoratively over vanilla cream cheese topping. Combine pineapple juice, remaining ½ cup sugar, cornstarch, and lemon juice in a medium saucepan over medium heat; cook and stir until sugar dissolves and mixture thickens. Pour over strawberries and topping; refrigerate until serving.

By Lynisa

Ingredients

• ✓ vanilla baking chip
• white sugar
• vodka
• corn syrup
• vanilla wafer
• confectioners sugar

Instructions

1. 1 Stir melted vanilla chips, white sugar, vodka, and corn syrup together in a bowl; mix in vanilla wafers. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
2. 2 Pour confectioners' sugar into a shallow bowl. Form vanilla wafer mixture into 1-inch balls and roll in confectioners' sugar to coat.

By leaf

Ingredients

• ✓ vanilla baking chip
• ✓ vanilla baking chip
• butter
• egg
• white sugar
• almond extract
• all-purpose flour
• salt
• berry jam
• almond

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x9 inch square baking pan. In a saucepan over medium heat, melt butter. Remove from heat and add 1 cup vanilla chips, but do not stir.
2. 2 In a large bowl, beat eggs until foamy. Gradually mix in the sugar. Stir together the softened chips and butter, and blend into the egg mixture along with the almond extract. Combine the flour and salt; stir into the batter until just mixed. Spread half of the batter into the prepared pan.
3. 3 Bake for 15 to 20 minutes in the preheated oven, or until golden brown. In a small saucepan, over low heat, warm the jam to make it more liquid. Spread the jam over the warm crust. Stir the remaining cup of vanilla chips into the batter, then drop the rest of the batter by teaspoonfuls over the jam. Sprinkle with almonds.
4. 4 Bake for an additional 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool in pan on a wire rack before cutting into bars.

By CONNIE

Ingredients

• ✓ vanilla baking chip
• all-purpose flour
• salt
• cocoa powder
• all-purpose flour
• brown sugar
• white sugar
• semisweet chocolate chip
• walnut

Instructions

1. 1 Mix the 5/8 cup of flour with salt. In a clean, wide mouth 1 quart or 1 liter jar, layer the ingredients in the order given. Starting with the flour and salt mixture, and ending with the walnuts.
2. 2 Attach a decorative tag to the out side of the jar with the following directions: Sand Art Brownies: 1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square baking pan. 2. Pour the contents of the jar into a large bowl, and mix well. 3. Stir in 1 teaspoon vanilla, 2/3 cup vegetable oil, and 3 eggs. Beat until just combined. 4. Pour the batter into the prepared pan, and bake in the preheated oven for 25 to 30 minutes.

By Janet

Ingredients

• ✓ vanilla baking chip
• margarine
• butter
• brown sugar
• white sugar
• egg
• salt
• baking soda
• vanilla extract
• all-purpose flour
• semisweet chocolate chip
• pecan

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Cream together margarine, butter and sugars until fluffy. Mix in eggs one at a time. Blend in vanilla, salt and baking soda. Add flour, semi-sweet chocolate chips, vanilla chips, and pecan halves and mix until all ingredients are moistened.
3. 3 Drop by spoonful (I use a large soup spoon to make a large cookie) onto ungreased cookie sheets and bake for 12-13 minutes.

By Beatrice

Ingredients

• ✓ vanilla baking chip
• rice chex cereal
• butter
• margarine
• lemon peel
• lemon juice
• powdered sugar

Instructions

1. 1 Place cereal into a large bowl and set aside.
2. 2 In a 1-quart, microwave-safe bowl, combine chips, butter, lemon peel, and juice. Microwave, uncovered, on high for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into a 2-gallon resealable plastic bag.
3. 3 Add powdered sugar. Seal bag and gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

By Chex

Ingredients

• ✓ vanilla baking chip
• chocolate chex cereal
• brown sugar
• butter
• margarine
• corn syrup
• baking soda

Instructions

1. 1 Place cereal in a large microwave-safe bowl; set aside. Line a cookie sheet with waxed paper.
2. 2 In a 2-cup microwave-safe measuring cup, microwave brown sugar, butter, and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth.
3. 3 Stir baking soda into sugar mixture, stirring until dissolved. Pour over cereal, stirring until evenly coated. Microwave coated cereal on High 3 minutes, stirring every minute.
4. 4 Spread cereal mixture over the prepared cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
5. 5 In a small microwave-safe bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot).
6. 6 Drizzle melted baking chips over snack. Refrigerate until set, 10 minutes or longer. Store in a tightly covered container.

By Chex

Ingredients

• ✓ vanilla baking chip
• banana
• egg substitute
• vanilla soy milk
• vegetable oil
• applesauce
• rice flour
• sucanat
• baking powder
• salt
• cherry

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Lightly grease or line a 12-cup muffin tin with paper liners.
2. 2 In a large bowl blend the banana, egg substitute, soy milk, oil and applesauce together. Stir in the rice flour, sucanat, baking powder and salt. Mix until just moistened then stir in the dried cherries and vanilla chips. Pour batter into the prepared muffin tin, filling each cup 2/3 full.
3. 3 Bake at 400 degrees F (205 degrees C) for 30 minutes.

By Pati