I got this in a email & thought I share. Haven't tried them but I will!

Cinnamon Streusel Coffee Cake
Makes 10 servings

Streusel Topping (below)
2 cups Original Bisquick®
2/3 cup milk or water
2 tablespoons sugar
1 egg

Streusel Topping:
1/3 cup Original Bisquick®
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm margarine or butter

1. Heat oven to 375°. Grease round pan, 9 x 1 1/2 inches. Make Streusel Topping; set aside.

2. Stir remaining ingredients until blended. Spread in pan. Sprinkle with topping.

3. Bake 18 to 22 minutes or until golden brown.

Directions For Streusel Topping

1. Mix Bisquick, brown sugar and cinnamon. Cut in margarine, using fork or pastry blender, until mixture is crumbly.

No Roll Sugar Cookies
Makes 10 dozen (you can cut it in half if you don't need as many - or freeze the extra's)

1 cup sugar
1 cup powdered sugar
1 cup margarine or butter, softened
1 cup vegetable oil
1 teaspoon vanilla extract
2 eggs
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt

1. In large bowl, combine sugar, powdered sugar and margarine; beat until light and fluffy. Add oil, vanilla and eggs; blend well. Add flour, baking soda, cream of tartar and salt; mix well. Cover with plastic wrap; refrigerate at least 2 hours or overnight for easier handling.

2. Heat oven to 375°F. Shape dough into 1-inch balls. Place 2 inches apart on un-greased cookie sheets. Flatten with bottom of glass dipped in sugar.

3. Bake at 375°F. for 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheets.

Candy and Cream Ribbon
Makes 12 servings

2 cups whipped cream chilled
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
6 1 1/2-ounce bars english toffee chopped (about 1 1/3 cups total)
1 8 1/2-ounce box chocolate wafers

1. In a small mixer bowl at medium speed, beat cream, powdered sugar and vanilla until stiff peaks form.

2. Set about 1/4 cup chopped candy aside. Fold remaining candy into whipped cream.

3. Spread about 1 tablespoon of the cream mixture on each wafer, covering completely. Make stacks of four or five cookies, then stand stacks on edge and make two separate logs on a serving plate, using half the wafers for each.

4. Frost top and sides of each log with remaining whipped cream mixture. Sprinkle tops with reserved candy. Cover loosely and refrigerate at least 4 hours or up to 12 hours before serving.