Diva Tasting: Quick Holiday Treats…

Quick Holiday Goodies

Chocolate Roll Ups


1 (8 Ounce) Can Refrigerated Crescent Dinner Rolls

½ Cup Mini Chocolate Chips

1 Teaspoon Powdered Sugar, If Desired


Step 1 Heat oven to 350 degrees F. Separate dough into 8 triangles.

Step 2 Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.

Step 3 Bake at 350 degrees F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar. Serves 8

Pudding Cookies


2 ¼ Cups All-Purpose Flour

1 Teaspoon Baking Soda

1 Cup Butter, Softened

¾ Cup Packed Light Brown Sugar

¼ Cup White Sugar

1 (3.4 Ounce) Package Instant Butterscotch Pudding Mix

1 Teaspoon Vanilla Extract

2 Eggs

12 Ounces Semisweet Chocolate Chips

1 Cup Chopped Walnuts


Step 1 Preheat oven to 375 degrees F (190 degrees C).

Step 2 Combine the flour and baking soda. Set aside.

Step 3 Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.

Step 4 Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. 36 Cookies

Oatmeal Pudding Cookies(No Bake)


2 Cups White Sugar

¾ Cup Butter

½ (12 Ounce) Can Evaporated Milk

1 (3.4 Ounce) Package Instant Butterscotch Pudding Mix

3 ½ Cups Quick-Cooking Oats

½ Cup Toffee Chips


Step 1 In 3 quart microwaveable bowl, combine the sugar, butter and evaporated milk. Cook on high power for 2 to 5 minutes, stirring occasionally until the mixture comes to a rapid boil. Allow the mixture to boil undisturbed for 20 to 30 seconds. Remove from heat and stir in the instant pudding and oatmeal. Fold in Chips. Spoon onto waxed paper lined cookie sheets. Allow to sit at least 15 minutes or until firm.

Orange Drop Cookies


1 ½ Cups Packed Brown Sugar

1 Cup Butter Flavored Shortening

2 Eggs

1 Tablespoon Orange Zest

½ Cup Sour Milk

1 Teaspoon Vanilla Extract

3 Teaspoons Baking Powder

3 ¼ Cups All-Purpose Flour

1 Cup Confectioners’ Sugar

1 Teaspoon Butter

3 Tablespoons Orange Juice


Step 1 Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.

Step 2 In a medium size mixing bowl, mix together 3 teaspoons baking powder and 3 1/4 cups flour.

Step 3 Beat together brown sugar and shortening then add eggs, orange rind and vanilla. Mix in flour mixture, alternating the flour mixture and sour milk until all is blended. Drop dough by teaspoonful onto cookie sheets.

Step 4 Bake 12-15 minutes. Let cool and frost cookies.

Step 5 To Make Frosting: Mix together powdered sugar, 1 teaspoon butter and enough orange juice mixed in to make it able to spread over cooled cookies. 36 Cookies

Cookie Salad


1 (16 Ounce) Package Fudge Stripe Cookies

1 Cup Buttermilk

1 (3.5 Ounce) Package Instant Vanilla Pudding Mix

3 Bananas, Cut Into 1/2-Inch Pieces

1 (8 Ounce) Container Frozen Whipped Topping (Such As Cool Whip®), Thawed

1 (8 Ounce) Can Mandarin Oranges, Drained


Step 1Break 2/3 of the fudge stripe cookies into quarters.

Step 2 Beat buttermilk and pudding mix together in a large bowl until slightly thickened. Stir quartered cookies into pudding. Fold bananas, whipped topping, and oranges into pudding mixture. Top with remaining whole cookies. Servings 12

Note: You may use your favorite cookies or chopped candy bars as well.


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