Salted Caramel Mocha Cookies

1 cup butter or margarine, softened

3/4 cup white sugar

1 cup powdered sugar

1/2 cup vegetable oil

2 eggs

1 tsp vanilla extract

1/2 cup International Delight Salted Caramel Mocha

1 cup whole wheat flour

3 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp cream of tartar

1 tsp salt

1 cup chocolate chips

1 package (8 oz) chocolate toffee bits

sea salt flakes, for dusting

Preheat oven to 350° F.

In a large bowl, cream butter and sugars. Add oil, eggs, vanilla, and International Delight. Mix well. In another bowl, combine flours, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in chocolate chips and toffee bits. Chill dough for one hour—this will make the cookies "melt in your mouth."

Shape into 1-inch balls. Place on ungreased baking sheets and flatten with a fork. Sprinkle with a few flakes of sea salt. Bake for 12-14 minutes or until lightly browned.

Yield 3-4 dozen

Baklava Registered Official

Baklava

Turkey’s Gaziantep baklava became the first ever Turkish product registered in the European Commission list of protected designations of origins and protected geographical indications, a list that aims to promote and protect the names of quality agricultural products

Read more on Official Cities of the Famed Baklava

Peppermint Bark Bars

Description:
Peppermint pieces and smooth white chocolate top Pop-Tarts Gingerbread toaster pastries for a cool, wintry treat that's sure to spread holiday cheer.

Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Ingredients
3 Printed Fun Pop-Tarts Gingerbread toaster pastries Limited Edition
3 squares (3 oz.) white baking chocolate, broken
2 teaspoons shortening
8 hard round peppermint candies, crushed

Directions:
1. Cut each KELLOGG'S POP-TARTS GINGERBREAD toaster pastry into 4 triangles.

2. In small saucepan combine white chocolate and shortening. Cook and stir over low heat until smooth. 3. Spread chocolate mixture over toaster pastry pieces. Place on wax paper. Sprinkle with peppermint candy. Refrigerate at least 15 minutes or until firm. Remove wax paper.

To View original recipe from Kelloggs and more recipes Click LINK below:



Peppermint Bark Bars

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Pumpkin Pie Spice Mini Cheesecakes, no bake recipe

So this recipe for Pumpkin Pie Spice Mini Cheesecakes are the perfect solution.
They are SIMPLE (less than 4 total ingredients) and so flavorful. 
It took me under 20 minutes to mix them together and pop them in the fridge 
– and that includes the time to fill mini muffin cups!

INGREDIENTS:
One box of no-bake cheesecake mix
Found in the cake mix aisle at your local grocery store. Look for one that calls for milk as the main filling ingredient.

International Delight Pumpkin Pie Spice Creamer, 1.5 Cups
Basically I follow the instructions on the no-bake cheesecake mix and substitute International Delight Pumpkin Pie Spice Creamer for the milk! So your quantity might vary slightly.

CRUST
Melted butter, 5 Tablespoons
Follow the instructions on the no-bake cheesecake mix for the exact quantity

Sugar, 2 Tablespoons
Follow the instructions on the no-bake cheesecake mix for the exact quantity.

Now you can read how to put them together and get more recipes by CLICKING Link Below: 

Pumpkin Pie Spice Mini Cheesecakes, no bake recipe #DelightInTheSeason

Moist Devil's Food Cake Recipe

Very good recipe, and its super moist. Loving chocolate .......

CLICK LINK below for the fabulous recipe:


Moist Devil's Food Cake with Mrs. Milman's Chocolate Frosting Recipe - Delish.com:

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Five Layer Bars

Description:

Down-to-earth, yet heavenly! You'll love each one of the delicious five layers and the easy preparation.




Prep Time: 10 minutes

Total Time: 45 minutes

Servings: 24

Ingredients

6 cups crushed Kellogg's Corn Flakes® cereal

1/2 cup sugar

1/2 cup butter or margarine, melted

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

1 1/3 cups flaked coconut

1/2 cup chopped walnuts

1 can (14 oz.) sweetened condensed milk

Directions

1. In a 13 x 9 x 2-inch baking pan, stir together KELLOGG'S CORN FLAKES, sugar and melted butter. With back of spoon, press mixture evenly and firmly in bottom of pan to form crust.




2. Layer chips, coconut and walnuts evenly over crust. Pour sweetened condensed milk evenly over top.




3. Bake at 350° F for 25 minutes or until lightly browned around edges. Cool completely before cutting into bars.




Note: 1 1/2 cups KELLOGG'S CORN FLAKE CRUMBS may be used in place of 6 cups crushed KELLOGG'S CORN FLAKES. "

More recipes and actual Kelloggs website below on LINK-Enjoy.


Five Layer Bars




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