Prep Time: 30 Mins
Yields: About 1 dozen Cookies

Ingredients:

1/2 cup sugar
1/4 cup butter or margarine, softened
1/4 cup shortening
3/4 teaspoon vanilla
1 egg
1 1/2 cups
Gold Medal® All-Purpose Flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 package (0.13 to 0.14 oz) strawberry, cherry, tropical punch or lemon-lime-flavored unsweetened soft drink mix
About 12 craft sticks (flat wooden sticks with round ends)
24 caramels (from 14-oz bag)
2 tablespoons water
Betty Crocker® Candy Sprinkles

Instructions:

1. Heat oven to 400°F. In large bowl, beat sugar, butter and shortening with electric mixer on medium speed, or mix with spoon. Stir in vanilla and egg. Stir in flour, baking soda, salt and soft drink mix (dry).

2. On lightly floured cloth-covered surface, roll dough 1/4 inch thick. Cut with 3-inch round or apple-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Carefully insert 1 inch of wooden stick into side of each cookie.

3. Bake 6 to 8 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

4. In 2-quart saucepan, heat caramels and water over low heat, stirring frequently, until melted and smooth. If caramel glaze becomes too stiff, heat over low heat, stirring constantly, until softened.

5. Spread top third of each cookie (opposite wooden stick) with caramel glaze. Hold cookie upright to allow glaze to drizzle down cookie. Sprinkle with candy sprinkles.

Recipe from Sprinkles & Grins

Prep Time: 10 Mins
Yields: 12 treats

Ingredients:

6 cups crisped rice cereal
1 bag of regular marshmallows (10 oz) or 4 cups of mini marshmallows
3 tablespoons butter or margarine
1 bottle Marble Mix’ins® Oreo

Instructions:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add crisped rice cereal, and Marble Mix’ins® Oreo. Using buttered spatula, stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Helpful hints:

For best results, use fresh marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Recipe from Sprinkles & Grins

Prep Time: 20 Min
Yields: 22 Cupcake Cereal Treats

What you need:

1/4 cup butter or margarine
1 bag (10 1/2 oz) miniature marshmallows (6 cups)
3 cups Cheerios® Cereal
3 cups Trix® Cereal
1 cup salted peanuts
Betty Crocker® Cupcake Icing (any color)
1 bottle Betty Crocker® Decorating Decors Confetti

Directions:

1. Spray 22 muffin cups with cooking spray. In large microwavable bowl, melt butter uncovered on High about 45 seconds.

2. Add marshmallows; toss until coated. Microwave on High about 1 minute 30 seconds, stirring after 45 seconds until mixture can be stirred smooth.

3. Immediately add cereal and peanuts; stir until evenly coated. Firmly press about 1/3 cup cereal mixture into each muffin cup. Cool about 1 hour or until firm. Pipe frosting on each cupcake; sprinkle with confetti.

Recipe from Sprinkles & Grins

Prep Time: 1 Hour
Yields: 12 Cookies

What you need:

1 dozen store bought sugar cookies
1 pouch Betty Crocker® Green Cookie Icing
1 can Betty Crocker® White Cake Icing
1 bottle Betty Crocker® Green Sugar Crystals
brown candy coated almonds

Directions:

1. Doing no more than two cookies at a time, to prevent the icing from drying, cover cookie with Green Cookie Icing and then sprinkle Green Sugar Crystals on top. Shake off extra sugar.

2. Allow cookies to dry for about 30 minutes before piping the yard line and numbers using the White Cake Icing with the writing tip attached.

3. Attach football candies with a small dab of Cake Icing.

4. Cookies will be completely dry in 4 hours.

Recipe from Sprinkles & Grins

Prep Time: 60 Mins
Yields: 18 cupcakes

What you need:

1 box Cake Mix, any flavor, and all ingredients required to make the cupcakes
Betty Crocker® Cookie Icing in red, yellow and black
Betty Crocker® Cupcake Icing in Cloud White and Meadow Green
Cake Mate® Decor Sugar Crystals
Betty Crocker® Assorted Decorating Decors<

Directions:

Preheat oven to 350°. Line 18 standard sized cupcakes with baking cups. Prepare cake batter as directed on the package. Fill cupcakes 3/4 full and bake as directed on the package or until a toothpick inserted in the center comes out clean. Cool completely.

Lady Bugs

1. Ice cupcakes using Betty Crocker® Red Cookie Icing.

2. While the icing is still wet, pour Red Sugar Crystals on top of iced cupcake, shaking off excess unto a plate for reuse.

3. Allow icing to dry for 30 minutes.

4. Pipe dots and face on sugared icing using Betty Crocker® Black Cookie Icing.

5. Wait at least 5 minutes before piping eyes using Betty Crocker® Cloud White Cupcake Icing.

Bumble Bees

1. Ice cupcakes using Betty Crocker® Yellow Cookie Icing.

2. While the icing is still wet, pour Yellow Sugar Crystals on top of iced cupcake, shaking off excess onto a plate for reuse.

3. Allow icing to dry for 30 minutes.

4. Pipe Stripes and face on sugared icing using Betty Crocker® Black Cookie Icing.

5. Wait at least 5 minutes before piping eyes using Betty Crocker® Cloud White Cupcake Icing.

Inchworm

1. Ice cupcakes using Betty Crocker® Yellow Cookie Icing.

2. While the icing is still wet, pour Yellow Sugar Crystals on top of iced cupcake, shaking off excess onto a plate for reuse.

3. Allow icing to dry for 30 minutes.

4. Pipe large dots using Betty Crocker® Meadow Green Cupcake Icing and then cover with desired decors.

5. Use Betty Crocker® Cloud White Cupcake Icing to pipe eyes.

Recipe from Sprinkles & Grins

Prep Time: 3 Hours
Yields: 12 Brownies

What you need:

1 – 19.9oz box Betty Crocker Family Size Dark Chocolate Brownie Mix
1/4 cup water
1/2 cup vegetable Oil
2 eggs, beaten slightly

2 pouches Betty Crocker® White Cookie Icing
Betty Crocker® Easy Writer Pens
1 bottle Cake Mate Chocolate Decors
Betty Crocker® Gel Food Color, Green

Directions:

1. Preheat oven to 350˚. Line a 13”x9” cake pan with aluminum foil along the length of the pan with enough room to allow for a 2 inch over hang on both sides. Spray the pan and foil with non stick cooking spray.

2. Stir the brownie mix, water, oil and eggs together in a medium sized bowl until just blended. Do not over mix. Pour batter into prepared pan and spread evenly with a spatula to ensure even baking. Bake for 25- 30 minutes or until a toothpick inserted within 2 inches of the pan perimeter comes out almost clean. Allow brownies to cool completely.

3. Once the brownies have cooled, squeeze the contents of the 2 White Cookie Icing pouches into a medium sized bowl. Add a few drops of the green gel food color and stir until evenly colored. Add more color to achieve desired shade.

4. Run a knife along the edges of the pan not covered by the foil to loosen the brownies. Grasping the foil overhangs in both hands, remove the brownies and place on a cutting board. Cut the brownies into 12 servings.

5. Spread each brownie with the Cookie Icing, distributing evenly. Sprinkle the chocolate decors along the perimeter of each brownie to create the edges of the chalkboards. Once the icing is firm enough to write on, scribble on each one with the Easy Writer Pens.

Recipe from Sprinkles & Grins

Prep Time: 12 Mins
Yields: 6 schoolhouses, 8 crayon sandwich cookies, or 16 singular crayons

What you need:

1 pkg
Betty Crocker® Sugar Cookie Mix
3 Tbsp. coarsely chopped candied ginger
1/2 cup quick oats
1/2 tsp. salt
1/3 cup butter or margarine, softened slightly
Betty Crocker® Blueberry Muffin Glaze

Directions:

1. Preheat oven to 325°.

2. Place the cookie mix, candied ginger, oats and salt in a food processor and pulse 5-6 times or until it resembles a cornmeal texture with a few small visible pieces of oats and ginger. Add the butter and eggs and pulse just until the dough comes together.

3. Divide dough in half and roll each piece out into 1/4″ thick sheet on a floured surface or between 2 sheets of wax paper.

4. Cut out 9 – 2.5″ squares for the schoolhouse cookies. Cut 3 of those squares in half diagonally to create school roofs.

5. Cut the 16-3″x1″ rectangles to make the crayon cookies, trimming the tips of one end to create the tip of the crayons. The scraps can be re rolled to create more cookies.

6. Place cookies on parchment lined sheet trays at least 1 inch apart. Bake until just golden, about 12 minutes. Cool completely.

7. Decorate the schoolhouse and roofs as desired with Betty Crocker Cookie Icings and Cake Mate® Decorating Sugars and Gels. Add a little extra Icing along the top edge of the schoolhouse and attach a roof to it.

8. For crayons sandwich cookies spread Icing on the front of a 8 crayon cookie , then sprinkle with sugar. Once the cookies have dried, spread a little Blueberry Muffin Glaze on the non decorated cookies and place a decorated cookie on top of each one.

Recipe from Sprinkles & Grins

Directions:

1. Preheat oven to 350˚. Line a 13”x9” cake pan with aluminum foil along the length of the pan with enough room to allow for a 2 inch over hang on both sides. Spray the pan and foil with non stick cooking spray.

2. Stir the brownie mix, water, oil, and eggs together in a medium sized bowl until just blended. Do not over mix. Pour batter into prepared pan and spread evenly with a spatula to ensure even baking. Bake for 25- 30 minutes or until a toothpick inserted within 2 inches of the pan perimeter comes out almost clean.

3. Cool brownies completely while preparing frosting. Divide the frosting into 4 small bowls. Tint the frosting with desired gel food colors, such as yellow, red, green and blue.

4. Once the brownies have cooled, remove them from the pan by first running a knife along the sides of the pan not covered by foil. Next, grasp the foil overhang and lift the entire tray of brownies from the pan and set them on a clean cutting board. Cut brownies into 12 servings.

5. Frost the tops and sides of each brownie with the tinted frosting. Pipe book titles and binder decorations on brownies with the black Cake Icing.

* Helpful Hint – Frosting the bottom side of a brownie is easier than frosting the top which may flake while spreading. Chilling the brownies until ready to use also makes them easier to handle and frost. Once they are frosted, store them at room temperature.

Recipe from Sprinkles & Grins

Send your All-Stars back to class with these Star Treats!

They won’t melt, smush, and your kids won’t dare trade these at the lunch table.  They’re the perfect treat for any age!

What you need:

-10 oz mini marshmallows

-2/3 cup creamy peanut butter

-5 cups rice puff cereal

-Cake Mate Decorating Icing

 Directions:

-In a large, heat-proof bowl add marshmallows and peanut butter.

-Microwave for 1 minute then stir and continue to microwave until smooth.

-Add rice puff cereal and stir until combined.

-Use a buttered star cookie cutter to press a small amount of sticky cereal into.  Then remove and repeat until all the cereal treats are in stars.

-Add your personal touch by using Cake Mate Decorating icings to make borders, write your child’s name or even a special note!

-Let the treats dry for 2 hours and then wrap in plastic wrap.

Submitted by Lizzy Early at Your Cup of Cake.

Send your All-Stars back to class with these Star Treats!

They won’t melt, smush, and your kids won’t dare trade these at the lunch table.  They’re the perfect treat for any age!

What you need:

-10 oz mini marshmallows

-3 tablespoons butter

-1/3 cup yellow Betty Crocker Cake Mix

-5 cups rice puff cereal

-2 tablespoons Cake Mate Nonpareils

Directions:

-In a large microwave-proof bowl, place marshmallows and butter.

-Microwave for 1 minute and stir.  Continue to microwave until smooth.

-Stir in cake mix.

-Stir in rice puff cereal and Nonpareils.

-Place a small amount of stick cereal into a buttered star cookie cutter.  Gently remove from cutter and shake a few extra sprinkles on top and press in.

-Continue to form stars until all your cereal is gone.

-Wrap in plastic wrap and place in lunch box.

Submitted by Lizzy Early at Your Cup of Cake.