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1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough 4 oz cream cheese, softened (from 8-oz package)1/2 cup all-purpose flour 3/4 teaspoon vanilla 2 1/4 cups powdered sugar 3 to 4 tablespoons water 2 tablespoons holiday candy decors

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You will need:
4-5 Potato's
A lot of mayonnaise
1 onion and or any vegetables ( one time i accidently put in cilantro and made if more better lol)
Instructions:

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Ingredients:
1 large egg
2 teaspoons pure vanilla extract
1 cup (2 sticks) unsalted butter, slightly soft
1/2 cup granulated sugar
3 tablespoons confectioners' sugar
1/4 teaspoon fine salt
2 cups all-purpose flour, plus as needed

FOR DECORATING:
1 cup confectioners' sugar
About 1 tablespoon milk
Food coloring, if desired
Sprinkles, candies, colored sugar as desired

DIRECTIONS:

1. Whisk the egg and vanilla in a small bowl and set aside.

2. With a hand held mixer in a large bowl, cream the butter until fluffy. Scrape down the sides of the bowl with a rubber spatula, add both sugars, and continue beating until light, 2 to 3 minutes. Scrape the sides of the bowl again, if needed, then add the egg mixture, beating for about 1 minute. Sift the salt with the flour. Reduce the mixer to a low speed and then add the flour mixture, mixing just until blended.

3. Turn the dough out of the bowl. Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper. Use a rolling pin to flatten the dough into a disk about 1/4-inch thick. Slide the dough/parchment sheet onto a flat cookie sheet, or on the back of a rimmed baking sheet. Refrigerate until firm, about 2 hours or overnight.

4. Evenly space the racks in the oven and preheat to 325 degrees F. Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper. Cut cookies with a 1 1/2-inch round or a decorative shaped cookie cutter directly on the parchment. Use a spatula to transfer the cookies to a parchment-lined or non-stick baking sheet, spacing them about 1-inch apart. Repeat with other sheet of dough. Any excess dough can be re-rolled, refrigerated, and cut.

5. Bake until the edges of the cookies are a light golden, about 15 minutes. Transfer cookies to a rack to cool.

6. FOR DECORATING: Whisk the confectioners' sugar with just enough milk to make a thick icing. Transfer icing to a small plastic bag. Press the icing into a corner of the bag and snip off the corner with scissors to make a small opening. Gently press the icing onto the cookie to make a simple pattern. Decorate as desired. Set aside for about 1 hour to let the icing harden.

7. Store in an airtight container for up to 1 week.

8. Walnut Orange Variation: Add 3/4 teaspoon grated zest of orange with the sugar, and 2/3 cup finely chopped walnuts with the flour.

9. Pecan-Cinnamon Variation: Mix 1 teaspoon ground cinnamon with the flour, and add 2/3 cup finely chopped pecans with the flour. Sprinkle the tops of the cookies before baking with a mixture of 2 tablespoons granulated sugar and 2 teaspoons ground cinnamon.

10. Almond Variation: Reduce the vanilla extract to 1 teaspoon and add 1/2 teaspoon pure almond extract. Add 3/4 cup chopped toasted sliced almonds to the dough with the flour. If desired, for decoration, brush the tops of the unbaked cookies with some egg white and press a few un-toasted almond slices onto the top of each cookie prior to baking.

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Ingredients
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Instructions
1. Preheat the oven to 325 degrees F.

2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

3. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.

4. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

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Ingredients
1 pound baking apples such as Golden
Delicious Gala or Fuji (2 to 3 apples) peeled cored and cut into 1/4- inch dice (about 2 1/2 cups diced)
1 teaspoon apple pie spice
1/4 teaspoon pure vanilla extract 1 cup of sugar 10 tablespoons (1 1/4 sticks) unsalted butter at room temperature 1 teaspoon cornstarch 1 3/4 cups all-purpose flour (see cook's note) 1 teaspoon fine salt 1 large egg.

Instructions
1. Toss together the apples lemon juice apple pie spice,vanilla and 1/3 cup of the sugar in a medium bowl.
2.  Melt 2 teaspoon of the butter in a medium skillet over medium heat. Add the apple mixture and stir to coat with the butter.

3. Cover and cook, stirring occasionally and adding about 1/4 cup water if the mixture becomes too dry or begins to brown until the apples are tender and shiny about 20 minutes. When the apples are tender there should be some liquid left in the skillet: if not add 1/4 cup water and stir.

4. Mix the cornstarch with 1 teaspoon water in a small bowl and pour it into the apple mixture. Stir well and bring the mixture to a boil to activate the starch.

5. Cook until thick and bubbly 30 seconds to 1 minute more.Transfer to a bowl and refrigerate for 15 minutes.

6. Whisk together the flour and salt in a bowl. In another bowl beat the remaining 8 tablespoons butter and 2/3 cup sugar with a electric mixer on medium-high speed until fluffy about 5 minutes.

7. Beat in the egg until just combined. Turn the mixer to low and gradually beat in the dry ingredients in 2 additions beating until just incorporated.

8. Line 2 baking sheets with parchment. Scoop 1- tablespoon portions of dough and roll between your hand to form 1-inch balls.

9. Place about 2 inches apart on the prepared baking sheets. Fill each indentation with 1 teaspoon of the filling then chill the cookies 15 minutes in te freezer.

10.Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.

11. Bake rotating the baking sheets from top to bottom and front to back about halfway through until the cookies are set about 30 minutes. Cool the cookies completely on baking sheets.

12. Store the cookies in an airtight container in the ref

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1. Preheat the oven to 350 degrees F and place your cupcake papers in the pan. Sift the flour, salt, baking soda, baking powder and the sugar into a large bowl then whisk together and set aside.

2. Separate the yolks and whites of your room temperature eggs. Save the yolks for a batch of French buttercream, pastry cream or add to your morning omelette!

3. Add the sour cream, milk, vanilla, egg whites and melted butter to a large bowl.

4. Whisk together the wet ingredients until combined. The batter may be a bit clumpy but do not worry!

5. Now add the wet ingredients to the dry and mix them until they’re just combined.

6. Distribute the bater evenly into the papers filling about 2/3 the way up. Bake for 15-20 minutes or until golden and springy to the touch.

7. For the buttercream; Cream the room temperature butter in a stand mixer fitted with a paddle attachment. Sift in the confectioners sugar in two to three batches mixing after each batch.

8. Add the salt, vanilla, and either the milk or cream depending on which you decide to use. Continue to mix until is smooth. Once your buttercream is done, separate it into multiple bowls and add food coloring to create green, red, and a very small amount of orange and brown. Don’t forget to leave some white!

1.For the wreaths; Pipe a white base onto your cupcake. I used an 898 tip. You can also just cut the tip of your piping bag and smooth it out with a knife.

For the wreaths; Pipe a white base onto your cupcake. I used an 898 tip. You can also just cut the tip of your piping bag and smooth it out with a knife.

1. For the wreaths; Pipe a white base onto your cupcake. I used an 898 tip. You can also just cut the tip of your piping bag and smooth it out with a knife.

2. In an overlapping motion, pipe the leaves using a 349 tip or a small leaf tip. I would recommend practicing on a flat surface if you’re not comfortable.

3. Use a 101 tip or a small petal tip to pipe the ribbon on your wreath. Once you’ve piped your wreath, you can decorate it using sugar pearls if you’d like.

4. For the poinsettia; using a large leaf tip, pipe the green leaves of the poinsettia right on the surface of the cupcake.

5. To pipe the red leaves, use a medium leaf tip. Pipe a second set of red leaves over the first set to close up that bare spot in the middle.

6. Finish off by adding the tiny yellow flowers in the middle with a number 3 tip, and there you have your poinsettia!

7. For the snowmen; to start off, add a little bit of crumbled up cake from the cupcakes to some buttercream. Mix it up then add orange food coloring. You’re going to mold this together to make the snowman’s nose.

8. Pipe a white base onto your cupcake and smooth it out with a knife.

9. Cut off a corner of a large marshmallow and place it at the edge of your cupcake. This is going to be your snowman’s head!

10. Now you’re going to pop that nose on. Make sure to pinch off the surface of the marshmallow where your nose will attach.

11. Use the black buttercream to give your snowman arms, a mouth, and eyes.

12. Finish up by adding the buttons. I used small sugar pearls but dots of buttercream will work too.

1. Start off by piping another white base with your buttercream onto the cupcake and smooth it out with a knife or off set spatula.

2. Spread a small amount of brown buttercream on to replicate your tree stump. With a number 40 star tip, start piping dollops to create your Christmas tree.

3. You can use any color sugar pears or chocolate pearls to decorate your Christmas tree. I also covered a star shaped sprinkle in gold to put on the top of my tree!

4. Use a large round tip (808) to pipe the red body of Santa’s hat. Start with a circular motion at the base and move up while decreasing the size of your swirl to create a cone shape. If you don’t have that piping tip just cut the tip off of a piping bag.

5. Pipe a dollop of white buttercream on top using a 199 or any medium-sized star tip.

6. User that same tip to pipe the hat’s brim. You can pipe a bunch or little dollops or move the piping bag around to get an undulating pattern. A final but very optional touch is tipping the white parts of the hat in sanding sugar for some extra sparkle.

That is the end

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1/2 cup sugar
1 envelope unflavored gelatin
1/4 teaspoon salt
4 egg yolks
1 teaspoon finely shredded lime peel
1/2 cup lime juice
1/4 cup water
Green food coloring
4 egg whites
1/2 cup sugar
1 cup whipping cream
9-inch pie crust

In saucepan combine 1/2 cup sugar,gelatin, and salt.Beat yolks,lime peel,lime juice,and water till blended;stir till mixture thickens slightly.Remove from heat; stir in food coloring to tint dark green.Chill till partially set string mixture occasionally.

Beat eggs whites to soft peaks.gradually add 1/2 cup sugar,beating to stuff peaks.Fold lime mixture into whites.Whip cream to soft peaks;fold in.Chill till mixture mounds.Pile filling into 9-inch crust.Garnish with with shaved chocolate,if desired.

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1 cup butter
4 ounces unsweetened chocolate
2 cups sugar
4 eggs
2 teaspoons vanilla
1 cup flour

Melt the butter and chocolate in a pan slowly on low heat. Put the other ingredients in a large bowl. Mix the chocolate in the bowl with all the other ingredients. Spread the mixture in a 9 x 13 pan. Bake at 325 degrees for 35 - 40 minutes.

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This recipe works well to make cookie cutter cookies.  If you have shapes for the holidays, use this dough because it keeps it's shape when baking! I haven't tried it in a while, so I'll try it again just to make sure it works.

1 + 1/2 cups powdered sugar
1  cup butter (softened)
1 tsp vanilla or almond extract
2 + 1/2 cups flour

blend all these ingredients in a food processor until it makes a ball.  Roll out the dough between two sheets of parchment paper.  If the dough is too soft and sticky, put it back in the refrigerator about 15 minutes until it cools down again.
Roll it out about 1/2 inch thick. Then use your cookie cutters to make shapes. Back for 8 - 10 minutes until they are just golden. Cool and use frosting to decorate.

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Description

Bake up a batch of fun holiday cookie shapes with this 10-piece set of Christmas cookie cutters. Includes: A Christmas tree, snowman, gingerbread boy and girl, Christmas star, snowflake, classic candy cane, stocking, Christmas gift with a bow and Santa's sleigh. Comes pre-packaged in a plastic pail.

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Bake up a batch of fun holiday cookie shapes with this 10-piece set of Christmas cookie cutters. Includes: A Christmas tree, snowman, gingerbread boy and girl, Christmas star, snowflake, classic candy cane, stocking, Christmas gift with a bow and Santa's sleigh. Comes pre-packaged in a plastic pail.

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Ingredients:1 tablespoon instant coffee crystals,1/2 cup milk,2 eggs,1/2 cup sugar,6 tablespoons butter or margarine,1 square(1 ounce)of unsweetened chocolate,melted and cooled,1 cup all purpose flour,1/4 teaspoon salt,1/4 teaspoon baking soda,1 teaspoon instant coffee crystals crushed,1/3 cup sugar,1/2 cup semisweet chocolate pieces,1/2 cup chopped walnuts

Dissolve the 1 tablespoon coffee crystals in milk.Separate 1 of the eggs;set the egg white aside.Cream together,the 1/2 cup sugar,butter or margarine the whole egg,and the egg yolk,beating until fluffy.Stir in melted and cooled chocolate.Stir together flour,baking powder,salt and baking soda;add to creamed mixture alternately with milk mixture,beating after each addition.

Fill paper bake cups in muffin pans 2/3 full with batter.Bake in 375 degree oven for 12 minutes.

Meanwhile,in small mixer bowl beat together the reserved egg white and the 1 teaspoon of crushed coffee crystals until tips curl over .Gradually add the 1/3 cup of sugar,beating till tips stand straight.Fold in chocolate pieces and walnuts.

Carefully spoon about 1 tablespoon of the egg white mixture stop each partially baked cupcakes.Bake 10 to 12 minutes longer or until lightly browned.Makes 12 cupcakes.

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DOUBLE CHOCOLATE LAYER CAKE

3 ounces fine-quality semisweet chocolate such as Callebaut

1½ cups hot brewed coffee

3 cups sugar

2½ cups all-purpose flour

1½ cups unsweetened cocoa powder (not Dutch process)

2 teaspoons baking soda

3/4 teaspoon baking powder

1¼ teaspoons salt

3 large eggs

3/4 cup vegetable oil

1½ cups well-shaken buttermilk

3/4 teaspoon vanilla

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CARAMEL ICECREAM

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BROWNIES i dont know how to make

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Step 1 : buy cookies ALL Done enjoy!

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Ingredients 1 4-ounce bar sweet cooking chocolate,1/3 cup water,3 egg whites,1 cup sugar,1/2 cup butter or margarine softened,1 teaspoon vanilla,3 egg yolks,1 2/3 cups all-purpose flour,1 teaspoon baking soda ,1/2 teaspoon salt,2/3 cup buttermilk coconut frosting.

Instructions:Grease and lightly flour two 8x1 1/2 inch round baking pans set side.

In a small saucepan combine chocolate and water.Stir over low heat till chocolate melts;cool thoroughly.In small mixer bowl beat egg whites till the tips stand straight;set aside.

In a large mixer bowl cream sugar,butter or margarine,and vanilla till light and fluffy.Add egg yolks,one at a time,beating well after each.Beat into chocolate mixture.

Stir together,flour,baking soda,and salt.Add dry ingredients to creamed mixture alternately with buttermilk,beating after each addition.Gently fold in stiff-beaten eggs whites.Pour into prepared pans.

Bake in 350 degrees oven for 30 to 35 minutes.Cool cake in pans for 10 minutes.Remove cake from pans.Cool thoroughly.Fill and Frost top with coconut frosting(or not).Makes 12 servings.

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Ask my dad to do this for you cause he is the BEST cook in my family.
- Rice
- Gandules
- Chopped meat

1. Cook the rice
2. When rice is cooked add the gandules
3. Then when the water is all out then your done !!!!!!

ENJOY

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Got to ask my mom
Ingredients:2 cans of dulce de leche,1 bag of coconut flakes,

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Ingredients:
1/2 cup sugar
1 egg
1/2 cup smooth peanut butter

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.

2. In large bowl, whisk sugar and egg until smooth. Let mixture sit until sugar dissolves, about 5 minutes.

3. Add peanut butter to bowl and use rubber spatula to stir until smooth. Drop 12 scoops of dough onto baking sheet, leaving space between scoops. Gently press candies into tops of cookies.

4. Place baking sheet in oven. Bake cookies until edges are golden and tops are set, 10 to 12 minutes.

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Here is the recipe for cookie dough
https://whatmollymade.com/edible-cookie-dough/