EVERYTHING BUT A CUP PARTY RECIPES

Steps:

• In a bowl, mix together refried beans with taco seasoning until well blended. Transfer the refried beans to a piping bag. Snip about 1 inch from the end of the piping bag and squeeze into the bottom of the clear party cups. Smooth the top with an offset spatula.
• Next, place the guacamole into a piping bag. Snip the end and squeeze over the refried beans in each party cup. Tap the cups gently to settle the guacamole into an even layer.
• Place the sour cream into a piping bag. Snip the end and squeeze over the guacamole in each party cup. Smooth with a clean offset spatula.
• Then, place the salsa into a piping bag. Snip the end and squeeze over the sour cream in each party cup. Tap the cups gently to settle the salsa into an even layer.
• Top with cheddar cheese and garnish unless adding additional layers.
• To make seven layer cups, add a layer of diced tomato and sliced black olives before garnishing.
• Serve with tortilla chips.

Steps:

• Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars. Beat in eggs, one at a time, until well blended. Stir in vanilla.
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, gradually add to the butter mixture; continue mixing until well combined. Add the oats, coconut, toffee, chocolate, cherries, pecans, and pretzels and mix on low until just combined.
• Using a 2-inch ice-cream scoop, drop batter onto prepared baking sheets about 2 inches apart. Press tops down with the bottom of a glass, sprayed with nonstick cookie spray, to flatten cookies evenly. Transfer baking sheets to oven and bake until golden, 12 to 14 minutes.
• Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.