4th of July Cookies

Make your Tolly’s 4th of July celebrations extra yummy with these patriotic and easy cookies!
4th of July Cookies - Liz Trythall (MsLyzz)

Cookies by MsLyzz

*** Boat tested and Tollyclub approved ****

4th of July Cookies

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)

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

Enjoy!

MsLyzz

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Ms Paige’s Peanut Butter Cookie Balls

These decadent peanut butter cookie balls are delicious and easy to make on a Tolly of any size!
Ms Paige’s Peanut Butter Cookie Balls – Liz Trythall (MsLyzz)

Cookies by MsLyzz

*** Boat tested and Tollyclub approved ****

Peanut Butter Cookie Balls

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)

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

Enjoy!

MsLyzz

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Coconut Macaroons (GF) – Liz Trythall (MsLyzz)

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

Coconut Macaroons (GF) - Liz Trythall (MsLyzz)

Cookies by 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)

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

Enjoy!

MsLyzz

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Oatmeal Raisin Cookies

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!

Oatmeal Raisin Cookies - Liz Trythall (MsLyzz)

Cookies by 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)

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

Enjoy!

MsLyzz

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Jalapeño Poppers (Baked)

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

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

Jalapeno Poppers Title

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

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