Snow-Capped Chocolate Crinkles

Turn frozen whipped topping and cake mix into easy cookies loved by one and all!

1 (18.25 oz.) package chocolate cake mix
2 large eggs
1 3/4 cups frozen whipped topping, thawed
1 cup powdered sugar, sifted

Place the cake mix, eggs, and thawed whipped topping in a large bowl. Blend for 1-2 minutes with an electric mixer set on medium speed until well blended and all dry ingredients are moistened (dough will be stiff). Refrigerate dough, covered, for 30 minutes.

Preheat oven to 350 degrees. Position oven rack in middle of oven. Set aside ungreased cookie sheets. Place sifted powdered sugar in a small, shallow dish.

Shape dough into 1-inch balls. Roll cookies in powdered sugar to coat. Place 2 inches apart on ungreased cookie sheet.

Bake for 10-12 minutes or until cookies are puffed in appearance and firm at edges (centers will still be slightly soft.) Let cookies rest on cookie sheets for 2 minutes (cookies will fall, giving them a cracked appearance.) Transfer cookies to wire rack with metal spatula and cool completely.

Chocolate Nutella Cheesecake from Food & Family

3/4 cup sliced almonds, finely chopped
1 1/2 cups teddy grahams chocolate graham snacks, crushed
1/4 cup (1/2 stick) butter, melted
2 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
1 tsp vanilla, divided
1 jar (13 oz.) Nutella
1 tub (8 oz.) cool whip, thawed

Mix nuts, graham crumbs, butter and 1/2 tsp vanilla; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.

Beat cream cheese and sugar in large bowl with mixer until well blended. Add hazelnut spread and remaining vanilla; mix well. Gently stir in cool whip. Spoon into crust.

Refrigerate 4 hours.

To soften cream cheese microwave on high 10 seconds.

Lynne's Sun Dried Tomato Pasta

1 lb bowtie pasta
sun dried tomato in oil
garlic
sliced black olives
pine nuts (toasted optional)

Boil water for the pasta. Saute garlic until soft. Drain pasta and toss with all ingredients. Serve immediately.