Ingredients:
  
Cookies
  ● 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
  ● 1/2 tsp. ground cinnamon
  ● 1/2 cup butter or margarine, softened 
  ● 1 egg, slightly beaten 
  ● 1 tbsp. ground cinnamon
   
Glaze
  ● 1 cup powdered sugar
  ● 2 tbsp. milk
  ● 1/4 tsp. vanilla


Directions:
1. Heat oven to 375°F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.
2. On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon.
3. On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.
4. Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
5. In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.
Origin: Betty Crockers


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Ingredients:
  ● 1 Yellow Cake Mix
  ● 1/2 c. margarine ; softened
  ● 1 egg ; (or 1/4 c. egg sub)
  ● 3 c. mini marshmallows ; (about 4 cups, enough to cover the cake base) 
  ● 1/2 c. light corn syrup
  ● 1/4 c. sugar
  ● 1/4 c. brown sugar
  ● 1/2 c. creamy peanut butter ; (reduced fat works just fine)
  ● 2 tsp. vanilla
  ● 2 c. rice crispy cereal ; (2 1/2 to 3 cups)
  ● 2 c. salted peanuts ; (cocktail or dry roasted, I have used unsalted) 
  ● 1 c. candy corn ; (I use 2 cups of M&Ms instead of the candy corn)


Directions:


Heat oven to 350.  In large bowl, combine cake mix and margarine; mix well.  Stir in egg, blend well.  Press in bottom of ungreased 15 x 10 x 1 inch baking pan.  Bake at 350 for 10 to 14 minutes or until base is set and light brown.  Remove pan from oven; immediately sprinkle with marshmallows.  Return to oven and bake and additional 1-4 minutes or until marshmallows begin to puff.  Cool while preparing topping.  In large saucepan, combine syrup, sugar, and brown sugar; blend well.  Cook over medium heat stirring constantly until mixture comes to a boil.  Remove from heat, stir in peanut butter and vanilla until well blended.  Stir in cereal, peanuts and candy corn (or M&Ms).  Immediately spoon warm topping over marshmallows.  Spread to cover pan.  Refrigerate until firm.  Cut into bars.