Dry Grocery☐ 1 (16 ounce) container cream cheese frosting

☐ ½ (16 ounce) container white frosting

☐ Optional: chopped nuts, sprinkles (for Frosted Mini Snickerdoodles)

☐ ½ cup milk chocolate toffee bits

☐ 1 package peppermint candies or candy canes

☐ 2 ounces pecan pieces (½ cup)

☐ 1 (12 ounce) package semi-sweet or milk chocolate chips (1½ cups)

☐ 1 cup graham cracker crumbs

☐ 1 (7 ounce) container marshmallow crème

☐ ¾ cup hot fudge topping (12 tablespoons)

☐ 2 cups quick cook oatmeal

☐ 1 cup red and green chocolate candy pieces (such as M&M’s®)

☐ ½ cup creamy peanut butter

Refrigerated/Dairy☐ 2 cups + 2 tablespoons butter

☐ 7 large eggs

☐ ½ (8 ounce) package cream cheese

For Freezer Prep☐ 6 (1-gallon) resealable freezer bags or freezer safe storage containers

☐ Wax paper

More delicious recipes at tastefullysimple.com © 2017 Tastefully Simple, Inc. | 866.448.6446 | tastefullysimple.com

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Bite-Size Monster Cookies1 package Nana’s Apple Cake Mix®

½ cup butter, softened½ cup creamy peanut butter2 large eggs2 cups quick cook oatmeal1 cup red and green chocolate candy pieces (such as M&M’s®)½ cup semi-sweet or milk chocolate chips

1. Preheat oven to 350°F. In large bowl, combine Nana’s Apple Cake Mix, butter, peanut butter and eggs. Mix until well combined.

2. Gradually stir in oatmeal. Stir in chocolate candies and chocolate chips.

3. Drop dough by heaping tablespoonfuls onto a greased large baking sheet. Bake 10-12 minutes.

4. Let cool on baking sheet 1 minute. Remove to cooling rack. Store in an airtight container. Makes about 4 dozen cookies.

Make Ahead & Freeze: Prepare through step 2. Form into 1½-inch balls. Place in a gallon freezer bag or storage container between sheets of wax paper. Seal well, label and freeze. Preheat oven to 350°F and continue with step 3, adding 1-2 minutes to bake time.

GROCERY LIST

Visit tastefullysimple.com/entertaining for more inspiration, free printables, special Pinterest boards and more!

Packaging ideas for your sweet treats.

Picked for you Tastefully Simple, Inc.

Free printable gift tags

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BAKING KIT!

Here’s a list of the groceries you’ll need to prepare the Holiday Baking Menu. Shop

your own pantry first and cross off any items you already have.

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Have S’more Cookies1 package Absolutely Almond Pound Cake Mix™

1 large egg¼ cup butter, softened1 cup graham cracker crumbs, divided1½ tablespoons water1 (7 ounce) container marshmallow crème½ cup semi-sweet chocolate chips, melted 1. Preheat oven to 325°F. In large bowl, combine Absolutely Almond Pound Cake Mix, egg, butter, ½ cup graham cracker crumbs and water. Mix until well combined. Form into 1-inch balls.

2. Place remaining ½ cup graham cracker crumbs in a small bowl. Roll balls in crumbs. Place on a large greased baking sheet. Flatten slightly. Bake 15 minutes.

3. Cool 5 minutes on baking sheet. Remove to cooling rack. Cool completely.

4. Spread cookies with marshmallow crème. Drizzle with melted chocolate. Gently swirl chocolate and marshmallow together with a toothpick. Let cool. Refrigerate in an airtight container.

Makes about 2 dozen.

Make Ahead & Freeze: Prepare step 1. Place in a gallon freezer bag or storage container between sheets of wax paper. Seal well, label and freeze. Thaw completely. Preheat oven to 325°F and continue with step 2.

Mini Classy Chocolate Whoopie Pies 1 package Classy Chocolate Pound Cake Mix1 cup cold water1 large egg12 tablespoons hot fudge topping

1. Preheat oven to 350°F. In large bowl, combine Classy Chocolate Pound Cake Mix, water and egg. Mix until well combined. Drop dough by tablespoonfuls onto a greased large baking sheet, making 24 cookies.

2. Bake 10-12 minutes or until toothpick inserted into center comes out clean. Cool cookies 12 minutes on baking sheet. Transfer to a cooling rack; cool completely.

3. Spread 1 tablespoon fudge over the bottom of 12 cookies. Top with remaining cookies. Store in an airtight container in the refrigerator.

Makes 12 servings.

Make Ahead & Freeze: Prepare dough in step 1; do not divide into cookies. Place dough in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

Peppermint Chocolate Cookies 1 package Truffle Fudge Brownie Mix½ (8 ounce) package cream cheese, softened¼ cup butter, melted½ (16 ounce) container white frostingPeppermint candies or candy canes, chopped

1. Preheat oven to 350°F. In large bowl, combine Truffle Fudge Brownie Mix, cream cheese and melted butter. Stir until dough forms (using hands if necessary).

2. Roll into 1-inch balls; place on a large baking sheet. Bake 12-15 minutes. Cool completely.

3. Frost top of cookies and sprinkle with chopped candies. Store in an airtight container.

Makes about 30 cookies.

Make Ahead & Freeze: Prepare step 1. Roll into 1-inch balls and place in a gallon freezer bag or storage container between sheets of wax paper. Seal well, label and freeze. Continue with step 2, adding 1-2 minutes to bake time.

Chocolate Toffee Pecan Brittle1 large egg1 package Caramel Cookie Brittle Mix½ cup butter, melted, cooled to room temperature½ cup milk chocolate toffee bits½ cup pecan pieces½ cup semi-sweet or milk chocolate chips

1. Preheat oven to 350°F. In large bowl, whisk egg. Add Caramel Cookie Brittle Mix and butter, stir vigorously until smooth.

2. On a 17x11-inch foil-lined and greased rimmed baking sheet, place dough in center. Cover with wax paper; press with hands into a 15x10-inch rectangle. Carefully remove wax paper.

3. Sprinkle with toffee chips, pecans and chocolate chips. Bake 16-18 minutes. Cool 10-15 minutes; invert to remove foil. Break or cut into pieces.

Makes 13 servings.

Tip: For crispier brittle, bake an additional 2-3 minutes.

Frosted Mini Snickerdoodles1 package Cinnamon Muffin Melt Mix™

1 large egg6 tablespoons butter, melted1 (16 ounce) container cream cheese frostingChopped nuts, optionalSprinkles, optional

1. Preheat oven to 350°F. In large bowl, combine Cinnamon Muffin Melt Mix packet 1, egg and butter; mix until dough forms. Using a teaspoon, scoop dough and form into balls.

2. In small bowl, pour contents of Cinnamon Muffin Melt Mix packet 2. Roll dough balls in sugar mixture and place on a large greased baking sheet. Flatten dough slightly.

3. Bake 8 minutes. Cool completely. Frost. Sprinkle with nuts and/or sprinkles if desired. Store in an airtight container.

Makes about 5 dozen.

Make Ahead & Freeze: Prepare step 1. Place in a gallon freezer bag or storage container between sheets of wax paper. Seal well, label and freeze. Thaw completely. Preheat oven to 350°F and continue with step 2.

Absolutely Almond Thumbprint Cookies1 package Absolutely Almond Pound Cake Mix™

¼ cup butter, softened1 large egg, beaten1-1½ tablespoons water½ cup Rhubarb Strawberry Fruit Spread

1. Preheat oven to 350°F. In large bowl, combine Absolutely Almond Pound Cake Mix, butter, egg and water; mix until well combined.

2. Using hands, knead until the consistency of thick, moist dough. Form into generous 1-inch balls.

3. Place 2 inches apart on a greased large baking sheet. Bake 10 minutes. Remove from oven; using back of a teaspoon or thumb, make a round indentation in each cookie. Fill with Rhubarb Strawberry Fruit Spread. Continue baking 4-6 minutes or until lightly browned.

Makes about 30 cookies.

Make Ahead & Freeze: Prepare through step 2. Place in a gallon freezer bag or storage container between sheets of wax paper. Seal well, label and freeze. Thaw completely. Preheat oven to 350°F and continue with step 3.