4th of July Cookies

Posted on July 3, 2019July 3, 2019 by Tollyclub

Make your Tolly’s 4th of July celebrations extra yummy with these patriotic and easy cookies!

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4th of July Cookies - Liz Trythall (MsLyzz)

* Boat tested and Tollyclub approved **

Ingredients

1 box sugar cookie mix

½ (8 oz ) cream cheese

1 egg, beaten

1 cup white chocolate chips

1 teaspoon of each color of sprinkles (red, white, and blue)

Optional : 1 tsp imitation rum, lemon or almond extract

Instructions

Preheat oven to 350 degrees or convection oven to 325 degrees.

In a large bowl, stir in the sugar cookie mix . Add the beaten egg, cream cheese and extract (if using). Add white chocolate chips with the sprinkles.

Scoop the cookie dough into small balls and place on greased cookie sheet.

Bake for 14-17 minutes.

© Liz Trythall (MsLyzz)

6.0.6
http://www.tollyclub.com/4th-of-july-cookies

Enjoy!

MsLyzz

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Ms Paige’s Peanut Butter Cookie Balls

Posted on June 12, 2019June 12, 2019 by Tollyclub

These decadent peanut butter cookie balls are delicious and easy to make on a Tolly of any size!

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Ms Paige’s Peanut Butter Cookie Balls – Liz Trythall (MsLyzz)

* Boat tested and Tollyclub approved **

Ingredients

1 Krusteaz butter sugar cookie mix

2 eggs

2 tbsp water

1 jar (24 oz) Skippy Extra Chunky Peanut Butter (Costco size 😊 I use the whole jar)

1 bag Reese’s Peanut Butter Cups (miniatures for bite size cookies or regular for larger cookies )

Instructions

Mix cookie mix, eggs and peanut butter.

Spoon into round balls

Place Reese’s in center covering Reese’s and roll into a ball

Place on cookie sheet

Bake at 325 convection oven (14 minutes ) OR 350 regular oven (8-10 minutes )

Yield: 36 small or 18 large
© Liz Trythall (MsLyzz)

6.0.6
http://www.tollyclub.com/ms-paiges-peanut-butter-cookie-balls

Enjoy!

MsLyzz

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Coconut Macaroons (GF) – Liz Trythall (MsLyzz)

Posted on May 30, 2019May 30, 2019 by Tollyclub

These coconut macaroons need only three easy ingredients and give you all the yummy coconut flavour with NO flour!

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Coconut Macaroons (GF) - Liz Trythall (MsLyzz)

Ingredients

1 14 oz bag sweetened, flaked coconut (this is slightly more than 5 1/2 cups coconut)

1 14 oz can sweetened condensed milk (leave about 2 tbsp in the can)

1 teaspoon Vanilla (optional)

Instructions

Preheat oven to 325°F convection oven or 350°F standard oven

Combine almost the entire can of sweetened condensed milk (leave about 2 tablespoons in the can) with coconut. Stir to combine.

Let the dough set for 5-10 minutes, to allow the coconut to absorb the milk.

Scoop or spoon mixture, about two tablespoons, onto baking sheets that are covered with parchment paper or silicone baking mats.

Bake for approximately 25 minutes or until starting to turn golden brown.

Remove from oven and allow to cool for approximately five minutes, then transfer to a wire baking rack to cool.

RECIPE NOTES
You do not need to specifically measure the sweetened condensed milk, just pour most of it into your bowl, leaving approximately 2 TBSP in the can.
Store covered, best eaten 4-5 days
© Liz Trythall (MsLyzz)

6.0.6
http://www.tollyclub.com/coconut-macaroons

Enjoy!

MsLyzz

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Oatmeal Raisin Cookies

Posted on April 28, 2019April 30, 2019 by Tollyclub

What makes these oatmeal raisin cookies great for your Tolly? There is no need to store lots of baking ingredients and you can have tasty Tolly treats in minutes!

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Oatmeal Raisin Cookies - Liz Trythall (MsLyzz)

* Boat tested and Tollyclub approved **

Ingredients

1 cup raisins ( add more raisins if you like them)

1/4 cup butter (1/2 stick )

3 oz cream cheese (this makes your cookies softer AND helps them keep longer)

1 egg

Oatmeal cookie mix

Instructions

Preheat oven to 325°F convection oven or 350°F standard oven

Mix all ingredients together until smooth

Drop by tablespoon onto greased cookie sheet

Bake in convection oven for 14 min OR in regular oven for 8-10 min

Cookies will be under baked to be soft, chewy and yummy!
© Liz Trythall (MsLyzz)

6.0.6
http://www.tollyclub.com/oatmeal-raisin-cookies

Enjoy!

MsLyzz

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Jalapeño Poppers (Baked)

Posted on April 27, 2019April 30, 2019 by Tollyclub

These baked jalapeño poppers are great for a Tolly because you don’t need a deep fryer. Just pop in the oven and enjoy! Perfect for docktails

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Jalepeño Poppers (Baked) - Sandra Lewis (Paradigm Shift / Shiloh)

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Category: Appetizer

Yield: 24

Serving Size: 1 popper

Boat tested

Ingredients

12 jalapeño peppers, sliced in half lengthwise

4.5 oz cream cheese

5 green onions, green part only, sliced

2 oz shredded cheese - sharp cheddar or pepperjack work great

1/2 cup panko crumbs, breadcrumbs or other crumbly topping

1/8 tsp paprika

1/8 tsp garlic powder

1/8 tsp chili powder

salt and fresh pepper

spray oil

Instructions

Preheat oven to 350° (if using a propane stove, move the rack up so the peppers don't burn before the cheese melts).

Cut peppers in half lengthwise and scoop out the seeds and membrane.

Combine cream cheese, cheddar and scallions in a medium bowl.

Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.

Fill peppers with cheese filling with a small spoon or spatula.

Sprinkle with crumb mixture, using a spoon to make sure all the seasoning doesn't fall to the bottom of the bowl.

Spray a baking pan with oil spray.

Bake in the oven for about 20-25 minutes, until golden and cheese oozes out.

Remove from oven and serve immediately. Serve hot.

6.0.6
http://www.tollyclub.com/jalapeno-poppers-baked

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