I was on the hunt for more Bake Sale ideas... Found some good ones to share.
Granola Trail Mix
http://www.tasteofhome.com/recipes/Granola-Trail-Mix
22 ServingsPrep/Total Time: 5 min.
INGREDIENTS
1 package (16 ounces) banana-nut granola
1 package (15 ounces) raisins
1 package (14 ounces) milk chocolate M&M's
1 can (12 ounces) honey-roasted peanuts
Directions
In a large bowl, combine all ingredients. Store in an airtight container. Yield: 11 cups.
Nutrition Facts: 1 serving (1/2 cup) equals 331 calories, 15 g fat (4 g saturated fat), 3 mg cholesterol, 73 mg sodium, 46 g carbohydrate, 3 g fiber, 7 g protein.
Chewy Chocolate Sandwich Cookies Recipe By Woman's Day Kitchen from Woman's Day
These delectable sandwich cookies are delightfully simple to make. Instead of spreading the chocolate cookies with plain buttercream, sweeten the deal with mint- or coffee-flavored frosting.
http://www.womansday.com/Recipes/Chewy-Chocolate-Sandwich-Cookies-Recipe
INGREDIENTS
2 bars (4 oz each) bittersweet chocolate, broken into 1-in. pieces
2/3 cup sugar
2 large eggs
2 Tbsp butter, softened
1 tsp vanilla extract
1/4 cup all-purpose flour
1/4 tsp each baking powder and salt
1/2 cup mini–semisweet chocolate chips
Mint or Coffee Buttercream Frosting
Recipe Preparation
1. Heat oven to 350ºF. Line baking sheets with nonstick foil or parchment paper. Put chocolate in large glass bowl. Microwave on high 1 minute, stirring every 20 seconds, until chocolate is melted and smooth.
2. Stir in sugar, eggs, butter and vanilla; mix well. Stir in flour, baking powder and salt until blended. Stir in mini-chips.
3. Drop level tablespoons 11/2 in. apart onto prepared baking sheets. Bake 10 minutes until cookies are puffed and set. Cool on baking sheet 2 minutes before removing to wire rack to cool completely.
4. For each sandwich, spread 1 Tbsp buttercream frosting onto bottom of cookie; press another cookie on top. Refrigerate in an airtight container with wax paper between layers.
Tie-Dyed Cupcakes
http://www.bettycrocker.com/recipes/tie-dyed-cupcakes/e8158d06-10c2-425a-8220-913c5ce42aa2
INGREDIENTS
1 box Betty Crocker® SuperMoist® white or yellow cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 container (9 oz) Betty Crocker® Parlor Perfect™ confetti sprinkles
DIRECTIONS
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make cake as directed on box for 24 cupcakes--except fill muffin cups half full; top each with 1/4 teaspoon sprinkles. Top with remaining batter; sprinkle each with 1/2 teaspoon sprinkles.
2. Bake and cool as directed on box for cupcakes
Chocolate Cookie Pizza
http://www.bettycrocker.com/recipes/chocolate-cookie-pizza/e759938d-a712-4da5-8aea-986062f9c2e2
INGREDIENTS
1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 egg
1 1/4 cups Gold Medal® all-purpose flour
1/2 teaspoon baking soda
1 bag (6 oz) semisweet chocolate chips (1 cup)
2 tablespoons butter or margarine
3 tablespoons milk
1 cup powdered sugar
1/2 cup pecan halves
1/2 cup candy-coated chocolate candies
1/4 cup shredded coconut, toasted, if desired
2 oz white chocolate baking bars (from 6-oz package), melted
DIRECTIONS
1 Heat oven to 350º F. In large bowl, mix 1/2 cup butter, the brown sugar, granulated sugar, vanilla and egg until well blended. Stir in flour and baking soda (dough will be stiff).
2 Pat dough in ungreased 12-inch pizza pan or into 12-inch round on ungreased cookie sheet. Bake about 15 minutes or until golden brown. Cool about 30 minutes.
3 In 2-quart saucepan, heat chocolate chips, 2 tablespoons butter and milk over low heat, stirring occasionally, just until chocolate is melted; remove from heat. Stir in powdered sugar. Beat with wire whisk until smooth, glossy and spreadable. (If not glossy, stir in a few drops hot water).
4 Spread chocolate mixture over baked layer. Immediately sprinkle with pecans, candies and coconut; press lightly. Drizzle with melted baking bars. Let stand until set. Remove from pan if desired. Cut into wedges.
Granola Trail Mix
http://www.tasteofhome.com/recipes/Granola-Trail-Mix
22 ServingsPrep/Total Time: 5 min.
INGREDIENTS
1 package (16 ounces) banana-nut granola
1 package (15 ounces) raisins
1 package (14 ounces) milk chocolate M&M's
1 can (12 ounces) honey-roasted peanuts
Directions
In a large bowl, combine all ingredients. Store in an airtight container. Yield: 11 cups.
Nutrition Facts: 1 serving (1/2 cup) equals 331 calories, 15 g fat (4 g saturated fat), 3 mg cholesterol, 73 mg sodium, 46 g carbohydrate, 3 g fiber, 7 g protein.
Chewy Chocolate Sandwich Cookies Recipe By Woman's Day Kitchen from Woman's Day
These delectable sandwich cookies are delightfully simple to make. Instead of spreading the chocolate cookies with plain buttercream, sweeten the deal with mint- or coffee-flavored frosting.
http://www.womansday.com/Recipes/Chewy-Chocolate-Sandwich-Cookies-Recipe
INGREDIENTS
2 bars (4 oz each) bittersweet chocolate, broken into 1-in. pieces
2/3 cup sugar
2 large eggs
2 Tbsp butter, softened
1 tsp vanilla extract
1/4 cup all-purpose flour
1/4 tsp each baking powder and salt
1/2 cup mini–semisweet chocolate chips
Mint or Coffee Buttercream Frosting
Recipe Preparation
1. Heat oven to 350ºF. Line baking sheets with nonstick foil or parchment paper. Put chocolate in large glass bowl. Microwave on high 1 minute, stirring every 20 seconds, until chocolate is melted and smooth.
2. Stir in sugar, eggs, butter and vanilla; mix well. Stir in flour, baking powder and salt until blended. Stir in mini-chips.
3. Drop level tablespoons 11/2 in. apart onto prepared baking sheets. Bake 10 minutes until cookies are puffed and set. Cool on baking sheet 2 minutes before removing to wire rack to cool completely.
4. For each sandwich, spread 1 Tbsp buttercream frosting onto bottom of cookie; press another cookie on top. Refrigerate in an airtight container with wax paper between layers.
Tie-Dyed Cupcakes
http://www.bettycrocker.com/recipes/tie-dyed-cupcakes/e8158d06-10c2-425a-8220-913c5ce42aa2
INGREDIENTS
1 box Betty Crocker® SuperMoist® white or yellow cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 container (9 oz) Betty Crocker® Parlor Perfect™ confetti sprinkles
DIRECTIONS
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make cake as directed on box for 24 cupcakes--except fill muffin cups half full; top each with 1/4 teaspoon sprinkles. Top with remaining batter; sprinkle each with 1/2 teaspoon sprinkles.
2. Bake and cool as directed on box for cupcakes
Chocolate Cookie Pizza
http://www.bettycrocker.com/recipes/chocolate-cookie-pizza/e759938d-a712-4da5-8aea-986062f9c2e2
INGREDIENTS
1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 egg
1 1/4 cups Gold Medal® all-purpose flour
1/2 teaspoon baking soda
1 bag (6 oz) semisweet chocolate chips (1 cup)
2 tablespoons butter or margarine
3 tablespoons milk
1 cup powdered sugar
1/2 cup pecan halves
1/2 cup candy-coated chocolate candies
1/4 cup shredded coconut, toasted, if desired
2 oz white chocolate baking bars (from 6-oz package), melted
DIRECTIONS
1 Heat oven to 350º F. In large bowl, mix 1/2 cup butter, the brown sugar, granulated sugar, vanilla and egg until well blended. Stir in flour and baking soda (dough will be stiff).
2 Pat dough in ungreased 12-inch pizza pan or into 12-inch round on ungreased cookie sheet. Bake about 15 minutes or until golden brown. Cool about 30 minutes.
3 In 2-quart saucepan, heat chocolate chips, 2 tablespoons butter and milk over low heat, stirring occasionally, just until chocolate is melted; remove from heat. Stir in powdered sugar. Beat with wire whisk until smooth, glossy and spreadable. (If not glossy, stir in a few drops hot water).
4 Spread chocolate mixture over baked layer. Immediately sprinkle with pecans, candies and coconut; press lightly. Drizzle with melted baking bars. Let stand until set. Remove from pan if desired. Cut into wedges.
