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Hamburger Cookies
Dessert

Hamburger Cookies

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (180 degrees C).
  2. 2 In a bowl, combine food coloring with a few drops of water. Add coconut and cover the container, shake until coconut is tinted. Set aside.
  3. 3 Place 1/2 of the vanilla wafers, flat side up, in an ungreased cookie sheet. Top each wafer with a peppermint patty. Place in the oven about 1 minute or just until chocolate begins to soften.
  4. 4 Remove cookies from oven and sprinkle each mint with 1/2 teaspoon coconut (for lettuce). Place another vanilla wafer on top and press gentle. With a clean paint brush, brush the top of each hamburger with just enough water to moisten so that the sesame seeds will stick when sprinkled on top of each cookie. NOTE: You can use canned chocolate frosting in place of peppermint patty, then eliminate the baking.

By Jennifer Wall

Holiday Wreaths
Dessert

Holiday Wreaths

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Melt margarine in a large pan over low heat. Add marshmallows and stir constantly until marshmallows melt and mixture is syrupy. Remove from heat. Stir in food coloring. Add corn flakes and stir until well coated.
  2. 2 Drop mixture, by 1/4 cupful, onto cookie sheet. Using buttered fingers, quickly shape into individual wreaths. Dot with cinnamon candies

By blairbunny

Cream Cheese Spritz Cookies
Dessert

Cream Cheese Spritz Cookies

4.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Cream butter and cream cheese together in a bowl using an electric mixer; add sugar and beat well. Mix in vanilla extract and food coloring. Slowly add flour and mix well to combine.
  3. 3 Fill a cookie press with dough and form cookies onto ungreased cookie sheets.
  4. 4 Bake in the preheated oven until edges are set, 8 to 10 minutes, making sure to remove at the first hint of browning.

By Patty2007

Christmas Tree Cupcakes
Dessert American

Christmas Tree Cupcakes

4.8

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Spoon 1/2 cup vanilla frosting into a bowl. Spread a thin layer over the top of each cupcake with a knife. Refrigerate cupcakes for 30 minutes to make decorating easier.
  2. 2 Combine remaining 2 cups of vanilla frosting and green food coloring in a bowl; stir until frosting is uniformly green. Add more green food coloring, 1 drop at a time, if needed.
  3. 3 Transfer frosting to a piping bag. Working perpendicular to the top of each cupcake, pipe green frosting around the edge, working inwards in a circular motion to create a tree shape. Repeat with remaining cupcakes.
  4. 4 Decorate Christmas trees with sprinkles, colored sugar, or candies as the "ornaments" on the trees.

By Kris

Forgotten Mint Meringue Surprises
Dessert

Forgotten Mint Meringue Surprises

3.3

Prep
15 min
Cook
480 min
Total
495 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  2. 2 Combine egg whites, cream of tartar, salt, vanilla extract, peppermint extract, and green food coloring in a large bowl. Use an electric mixer to beat until soft peaks form.
  3. 3 Beat sugar into egg whites one tablespoon at a time. Continue to beat until stiff peaks form, and mixture is glossy and very smooth, 4 to 5 minutes.
  4. 4 Drop the meringue by half teaspoons onto prepared cookie sheet; top with chocolate kisses. Spoon a scant teaspoon of meringue over chocolate, and smooth to cover completely.
  5. 5 Place cookies in the preheated oven; turn oven off. Leave meringues in oven overnight, or until oven has cooled completely.

By Marshall Gatten

Pistachio Fudge
Dessert

Pistachio Fudge

3.9

Prep
5 min
Cook
15 min
Total
140 min

Instructions

  1. 1 Grease a 9x13 inch baking dish.
  2. 2 In a medium saucepan over medium-high heat, combine evaporated milk, sugar and butter; boil for 4 minutes. Remove from heat and stir in marshmallow creme and candy coating. Stir in pistachios, vanilla and food coloring. Add more drops of food coloring to achieve desired color.
  3. 3 Pour into prepared pan and cool.

By Sara

Candy Strawberries
Dessert

Candy Strawberries

4.3

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Place pecans, coconut, and gelatin in a large bowl. Stir in condensed milk and vanilla; mix well to combine. Cover and chill for one hour.
  2. 2 Shape mixture into "strawberries" and roll in red sugar. Tint sliced almonds with green food coloring and insert on the top of the "strawberries" to form leaves.

By Martha

Christmas Wreaths
Dessert American

Christmas Wreaths

4.4

Prep
20 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Gather ingredients.
  2. 2 Melt butter in a large saucepan over low heat. Add marshmallows, and cook stirring constantly, until melted.
  3. 3 Remove from the heat, stir in food coloring and vanilla, then stir in cornflakes.
  4. 4 Set out one or two sheets of waxed paper. Fill a skillet with 1 inch of very hot water. Place the saucepan into the skillet so cookie dough stays warm.
  5. 5 Quickly drop a heaping tablespoonful of cookie dough onto the waxed paper, and use lightly greased fingers to form it into a wreath shape. Immediately decorate cookie with red hot candies. Repeat to shape and decorate remaining cookies.
  6. 6 Allow cookies to cool to room temperature before removing from waxed paper, about 15 minutes. Store in an airtight container.

By CANADAKATE

Grasshopper Cheesecake Bars
Dessert

Grasshopper Cheesecake Bars

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix flour, sugar, and cocoa powder in a large bowl. Cut in butter until mixture resembles fine crumbs. Set aside 1 cup of the crumbs to be used as the topping. Press remaining crumb mixture into an ungreased 8x8-inch baking pan.
  3. 3 Bake crust in the preheated oven until set, about 15 minutes. Remove and let cool. Keep oven on.
  4. 4 While crust is cooling, beat cream cheese and sugar with an electric mixer until fluffy. Add egg, peppermint extract, and green food coloring; beat well. Stir in milk until batter is smooth. Pour batter over the cooled crust. Sprinkle reserved crumb mixture on top.
  5. 5 Bake until filling is set, 20 to 25 minutes. Cool before cutting into 25 bars.

By 1cowabunga

Holly Christmas Cookies
Dessert American

Holly Christmas Cookies

4.2

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 In a saucepan over low heat, melt together marshmallows, butter, vanilla, and food coloring. Remove from the heat and mix in cornflakes.
  2. 2 Drop by spoonfuls on waxed paper and decorate with red hots. Let cool to room temperature, about 1 hour.

By Heather Dolan

Cool Lime Pie
Dessert

Cool Lime Pie

4.5

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 To Make Crust: In a medium bowl, combine pretzels, sugar and butter. Press into a lightly greased 9 inch pie pan.
  3. 3 Bake in preheated oven for 5 minutes. Let cool completely.
  4. 4 To Make Filling: In a large bowl, combine limeade and condensed milk. Whisk in pudding mix. Allow mixture to set for 5 minutes. Stir in lime peel, then fold in whipped topping. Stir in green food coloring if desired.
  5. 5 Pour mixture into cooled pie crust. Cover and refrigerate for at least 2 hours before serving.

By Mary

St. Paddy's Day Chocolate Trifle
Dessert

St. Paddy's Day Chocolate Trifle

Prep
10 min
Cook
30 min
Total
280 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish
  2. 2 Combine brownie mix, eggs, oil, and water in a large bowl; stir until well blended. Pour batter into the prepared baking dish.
  3. 3 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 28 to 31 minutes. Remove from oven. Let cool completely, about 1 hour.
  4. 4 Meanwhile, pour milk into a large bowl and whisk pudding mix into the milk. Stir creme de menthe candies and about 3 drops of green food coloring into the bowl until evenly colored to your desired shade. Allow mixture to set for 5 minutes.
  5. 5 Set out a trifle bowl. Crumble 1/2 the cooled brownies into the bowl and top with 1/2 the green vanilla pudding mixture. Spread 1/2 the whipped topping on top. Repeat layers.
  6. 6 Pour sugar in a small bowl and add about 3 drops of green food coloring; stir until evenly colored to your desired shade Place a large shamrock template on top of the trifle in the bowl. Sprinkle the shamrock shape with green sugar. Carefully remove template.
  7. 7 Cover trifle and chill in the refrigerator for about 3 hours before serving.

By ID Sparks

Lime Creams
Dessert

Lime Creams

3.9

Prep
30 min
Cook
12 min
Total
72 min

Instructions

  1. 1 Place 1/3 cup of sugar, the lime juice, lime zest, and 1 egg in a saucepan over low heat, and whisk constantly until the mixture almost reaches a simmer and begins to thicken. Remove the mixture from the heat, and tint to your desired shade of green with food coloring. Set the filling aside to cool.
  2. 2 Preheat oven to 325 degrees F (165 degrees C).
  3. 3 In a bowl, cream the butter with 1/4 cup of sugar, then stir in 1 egg and vanilla extract. Mix in the flour and salt until the dough is smooth. Roll dough into 1-inch balls. Arrange on an ungreased baking sheet, placing the balls about 2 inches apart. Use your thumb to make an indentation in the center of each dough ball. Spoon about 3/4 teaspoon of the lime filling into each.
  4. 4 Bake in the preheated oven until the cookies are set but not browned, 12 to 15 minutes. Allow cookies to cool on baking sheet for 1 minute before removing to finish cooling on wire racks. When cookies are cool, sprinkle lightly with confectioners' sugar.

By Terre

Grinch Cookies with M&M's
Dessert

Grinch Cookies with M&M's

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix flour, baking powder, baking soda, and salt together in a bowl. Cream butter, brown sugar, and white sugar in a large bowl with an electric mixer. Add egg, vanilla extract, and food coloring, and mix until well combined. Gradually add flour mixture to the wet ingredient and continue beating until all the green color is uniformly distributed. Mix in about 3/4 cup of the M&M's. Batter will be stiff.
  3. 3 Scoop tablespoons of dough and roll into balls. Place on the prepared cookie sheets and decorate by gently pressing remaining M&M's onto the tops of the balls.
  4. 4 Bake in the preheated oven, about 10 minutes.

By Tammy Lynn

Grasshopper Pie II
Dessert

Grasshopper Pie II

4.0

Prep
Cook
Total

Instructions

  1. 1 In a large saucepan combine evaporated milk and marshmallows. Stir over low heat until marshmallows are completely melted. Chill until mixture holds its shape when dropped from a spoon.
  2. 2 Slowly pour creme de menthe and creme de cacao into marshmallow mixture while stirring constantly. Continue to stir until all ingredients are thoroughly combined.
  3. 3 Pour whipping cream into a large chilled mixing bowl. Add a few drops of green food coloring if desired. Whip cream until stiff. Gently fold whipped cream into marshmallow mixture.
  4. 4 Spread mixture into pie crust. Chill overnight before serving. Garnish each slice with shaved chocolate and crushed peppermint if desired. Be sure to refrigerate any leftovers.

By Celia

Frog Cupcakes
Dessert

Frog Cupcakes

4.8

Prep
30 min
Cook
20 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 2 Mix cake mix water, oil, and egg whites in a large bowl with an electric mixer on low speed until moistened, then mix on medium speed for 2 minutes. Pour batter into the prepared muffin cups, filling each 1/2 full.
  3. 3 Bake in the preheated oven until tops spring back when lightly pressed, 19 to 23 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes more.
  4. 4 While the cupcakes are cooling, stir 2/3 of the frosting with green food coloring in a small bowl until well combined. Place remaining frosting in another small bowl and set aside. Cut each marshmallow in fourths widthwise to make four thin circles. Place green sugar in a shallow bowl. Set out a very small bowl of water.
  5. 5 Frost cooled cupcakes with green frosting and sprinkle with some green sugar.
  6. 6 Wet half of each marshmallow circle with water, then dip the wet part into green sugar to coat. Place two dipped marshmallows onto each cupcake for the frog's eyes; the green sugar should be facing up for the eyelids. Use a tiny bit of white frosting to glue a chocolate chip onto the center of each marshmallow for the pupils.
  7. 7 Stir red food coloring into remaining white icing. Transfer to a plastic bag. Snip off one corner of the bag and pipe pink icing onto cupcakes to draw mouths and nostrils as desired.

By kymama

Venetians
Dessert

Venetians

4.8

Prep
Cook
Total

Instructions

  1. 1 Grease 3 - 13 x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 degrees C).
  2. 2 Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt.
  3. 3 In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.
  4. 4 Divide dough into 3 -1 1/2 cup portions. Add red coloring to one of the portions, and green to the another. Spread the batter in the 3 separate prepared pans (keeping the colors separate).
  5. 5 Bake for 15 minutes, or until edges are golden brown. (Each layer will be 1/4 inch thick). Remove cakes from pan immediately. Cool thoroughly.
  6. 6 Stack layers in a 9 x 13 inch pan, spreading apricot jam between layers (no jam on top layer). Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour. Refrigerate overnight.
  7. 7 Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.

By Elaine

Peppermint Chocolate Chip Cookies
Dessert

Peppermint Chocolate Chip Cookies

Prep
15 min
Cook
8 min
Total
84 min

Instructions

  1. 1 Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, egg yolk, green food coloring, and peppermint extract until smooth.
  2. 2 Combine flour, baking powder, baking soda, cream of tartar, and kosher salt in a separate bowl. Mix into egg mixture until dough comes together. Fold in chocolate chips. Cover dough and refrigerate until firm enough to scoop, about 1 hour.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  4. 4 Drop spoonfuls of dough 2 inches apart onto the baking sheets.
  5. 5 Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By Allrecipes Member

Unsweetened Surprise
Dessert

Unsweetened Surprise

4.5

Prep
220 min
Cook
20 min
Total
240 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a small saucepan over medium heat, melt 4 squares of chocolate with 1 cup butter.
  2. 2 In a medium bowl, beat eggs and sugar with the melted chocolate mixture until well blended. Stir in the flour. Spread the batter evenly into the prepared pan.
  3. 3 Bake for 17 to 20 minutes in the preheated oven. Cool in pan. To make the mint layer: Beat the confectioners' sugar with 3/8 cup of butter in a medium bowl. Gradually beat in milk, green food coloring and peppermint extract. Spread evenly over the brownie layer and refrigerate for at least 1 hour.
  4. 4 To make the glaze: Melt 3 squares chocolate with 3 tablespoons butter over medium heat or in a microwave oven, stirring frequently until smooth. Spread over the mint layer when completely cool. Chill again to set before cutting into bars.

By Elizabeth

Gumdrop Squares
Dessert

Gumdrop Squares

3.6

Prep
20 min
Cook
25 min
Total
480 min

Instructions

  1. 1 Sprinkle gelatin over cold water and set aside.
  2. 2 In a medium saucepan over medium heat, bring 3/4 cup water to a boil. Stir in 2 cups sugar and boil 5 minutes. Stir in gelatin mixture. Allow to boil gently for 15 minutes.
  3. 3 Dip three shallow, small pans in cold water, then remove. Remove boiling mixture from heat, and divide evenly among three heat-proof bowls. Flavor one bowl with peppermint, one with lemon, and one with cinnamon. Tint the peppermint green, the lemon yellow, and the cinnamon red. Pour each mixture into its own pan and let rest overnight to set.
  4. 4 Turn gumdrops out onto a sugared board and cut into squares with a sharp knife. Roll cut gumdrops in sugar. Let stand until firm.

By Susan White

Tudy's Key Lime Pie Poke Cake
Dessert

Tudy's Key Lime Pie Poke Cake

4.8

Prep
20 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes.
  4. 4 Dissolve gelatin mix in boiling water. Add Key lime juice and mix well. Use a fork to poke holes all over the baked cake. Spoon gelatin-key lime mixture all over the cake. Refrigerate until completely cool.
  5. 5 Make topping by mixing sweetened condensed milk, heavy cream, Key lime juice, and food coloring with an electric mixer until well combined. Cover cake with topping. Keep refrigerated until ready to serve.

By Yoly

Coconut Cherry Surprise Cookies
Dessert

Coconut Cherry Surprise Cookies

5.0

Prep
40 min
Cook
16 min
Total
76 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place drained cherries on a paper towel.
  3. 3 Grind slivered almonds in a food processor. Transfer to a bowl.
  4. 4 Place coconut in the food processor; grind until finely chopped. Transfer 1 cup to a resealable plastic bag; add 3 drops of green food coloring, seal the bag, and shake. Pour into a bowl. Transfer remaining coconut to a separate resealable plastic bag; add 3 drops of red food coloring. Pour into a separate bowl.
  5. 5 Beat butter and 1/2 cup sugar together in a large bowl with an electric mixer until light and fluffy. Beat in water and almond extract.
  6. 6 Combine flour, ground almonds, oats, and salt in a bowl. Add flour mixture to butter mixture gradually; dough will be crumbly.
  7. 7 Pack 1 tablespoon of dough around each cherry, forming a ball. Place 2 inches apart on the prepared baking sheet.
  8. 8 Bake in the preheated oven until bottoms of cookies are lightly browned, 16 to 18 minutes. Cool on a wire rack.
  9. 9 Line a baking sheet with waxed paper. Place 16 ounce package sugar in a bowl; mix in enough reserved cherry juice to reach a smooth dipping consistency. Dip the tops of the cooled cookies in the icing and then in the colored coconut. Place on waxed paper until icing is set, about 20 minutes.

By Lela

Super Easy Mardi Gras King Cake
Dessert American

Super Easy Mardi Gras King Cake

4.5

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. 2 Unroll dough from each can in a long strand; fold each strand of dough in half, and roll slightly to shape it into a fat log. Shape the logs together on the prepared baking sheet to make a circle, overlapping the ends and pinching them together. Pat dough into shape as necessary to make it even in size all the way around. Cover loosely with foil.
  3. 3 Bake in preheated oven until firm to the touch and golden brown, 50 to 60 minutes. Check often for doneness so the ring doesn't overbake. Place on a wire rack and cool completely.
  4. 4 Place cake ring on a serving plate; cut a slit along the inside and insert a small plastic baby, pushing it far enough into the cake to be hidden from view.
  5. 5 Divide frosting evenly between 4 bowls. Stir 1 tablespoon of milk into each bowl to thin frosting. Use frosting in one bowl to drizzle over cooled cake. To the remaining three bowls of frosting, stir yellow food coloring into one and green into another. Stir red and blue food colorings together with frosting in a third bowl to make purple frosting. Drizzle cake with yellow, green, and purple frostings in any desired pattern. Dust cake with multi-colored sprinkles and decorate with beads, additional plastic babies, curly ribbon, and other festive trinkets.

By BUDDHAFULDREAMER

Key Lime Cupcakes
Dessert

Key Lime Cupcakes

4.0

Prep
20 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners or spray with cooking spray.
  2. 2 Mix cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Add 2 tablespoons lime zest, lime juice, and food coloring; mix well. Pour batter into the prepared muffin cups.
  3. 3 Bake in the preheated oven until golden and a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes. Cool cupcakes on a wire rack.
  4. 4 Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Add 2 tablespoons lime zest and vanilla extract to creamed butter mixture; mix well. Mix confectioners' sugar, 1/2 cup at a time, into creamed butter mixture until frosting is smooth; chill in refrigerator until frosting is thickened, about 30 minutes.
  5. 5 Spread frosting onto each cupcake and top with sprinkles.

By Penelope

Christmas Cornflake Wreath Cookies
Dessert American

Christmas Cornflake Wreath Cookies

4.3

Prep
20 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Line a baking tray with waxed paper.
  3. 3 Place marshmallows and butter in a microwave-safe bowl; microwave on high for 2 minutes. Stir, then microwave on high for 2 minutes more; stir.
  4. 4 Mix in coloring, almond extract, and vanilla until the desired color is reached; gently stir in cornflakes to coat.
  5. 5 Drop by tablespoonfuls onto the prepared tray and use lightly greased fingers to form wreath shapes; decorate with 3 red hots each.
  6. 6 Allow cookies to cool and set, about 15 minutes; store in an airtight container.

By Sharon P

Mint Chocolate Brownies
Dessert

Mint Chocolate Brownies

5.0

Prep
15 min
Cook
30 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
  2. 2 Combine sugar, butter, cocoa powder, and eggs in a large bowl; beat with an electric mixer until well mixed. Add flour, vanilla extract, and salt; mix to combine. Pour batter into the prepared baking dish.
  3. 3 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes.
  4. 4 While brownies are cooling, mix powdered sugar, melted butter, milk, mint extract, and food coloring with an electric mixer until smooth and creamy. Spread frosting on cooled brownies; place in refrigerator.
  5. 5 Place chocolate chips and cream in a glass bowl over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle over brownies and return to the refrigerator, until top layers are set, about 45 minutes.

By macaroni

Lime Bars
Dessert

Lime Bars

4.3

Prep
25 min
Cook
35 min
Total
180 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12x15-inch baking dish.
  2. 2 Mix 2 cups flour, 1/2 cup confectioners' sugar, and salt in a bowl; cut in butter with a pastry cutter until crust mixture resembles crumbs. Pat crust evenly into bottom of the prepared baking dish.
  3. 3 Bake crust in the preheated oven for 10 minutes.
  4. 4 Whisk eggs, 1/3 cup lime juice, 1/4 cup flour, white sugar, 2 teaspoons lime peel, baking powder, and food coloring in a bowl; pour over the crust.
  5. 5 Return baking dish to oven; bake until filling is set, about 25 minutes. Cool thoroughly.
  6. 6 Whisk 1 1/2 cup confectioners' sugar, 1 tablespoon lime juice, and 1 teaspoon grated lime peel to make a smooth glaze; spread evenly over cooled lime bars. Let glaze set before serving.

By Jeanne16

Easy Sugar Cookie Bars
Dessert

Easy Sugar Cookie Bars

4.7

Prep
25 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 13x18-inch rimmed baking sheet.
  2. 2 Combine white sugar, 1 cup butter, 8 ounces cream cheese, and egg in a large bowl; beat with an electric mixer until well mixed, about 4 minutes. Beat in 1 teaspoon vanilla extract and almond extract. Mix in flour, baking powder, and baking soda until dough comes together.
  3. 3 Press dough evenly over the greased baking sheet.
  4. 4 Bake in the preheated oven until lightly golden, about 20 minutes. Let cool completely, 10 to 20 minutes.
  5. 5 Beat 1/2 cup butter and 4 ounces cream cheese together in a bowl until smooth. Beat in confectioners' sugar. Thin icing with milk and vanilla extract. Split icing between 2 bowls. Mix green food coloring into 1 bowl.
  6. 6 Spread green icing over cooled cookies. Cut into 48 squares. Pour white icing into a resealable plastic bag. Cut off corner tip. Drizzle white icing over cookies.

By rford12

Key Lime Pie Mini Dessert
Dessert American

Key Lime Pie Mini Dessert

4.8

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses.
  2. 2 Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth. Set aside.
  3. 3 Stir together condensed milk and key lime juice in a separate bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion with green food coloring. Place each portion in a separate resealable plastic bag and snip one corner from each.
  4. 4 Fill each shooter glass halfway with white mixture. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled glasses in the refrigerator to chill for at least 30 minutes.

By lutzflcat