Tom's Delicious Cookies
1 cup shortening
1 cup brown sugar
1 cup granulated sugar
1 cup vegetable oil
1 egg
1 cup oatmeal
1 cup coconut
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon cream of tartar
3 1/2 cups flour
2 teaspoons pure vanilla extract
1 cup Rice Krispies
12 oz. package chocolate chips
Preheat oven to 375 degrees. Cream together shortening and sugars. Add egg, oil, and vanilla. Sift flour, soda, salt, and cream of tartar together. Add to creamed mixture. Mix well. Add oatmeal and coconut. Fold in Rice Krispies and chocolate chips. Drop balls onto an ungreased cookie sheet. Bake 12 minutes.
Rice Crispy Treats with a Twist
6 cups of rice crispy cereal
One small bag of caramels
One bag of chocolate chips
One bag of butterscotch chips
In a large pan with a little butter/margarine melt caramels.
(be careful if caramel is over cooked it will be too hard to eat)
Before they are completely melted remove from heat and add cereal.
Spread mixture in a 9X11 cake pan
Preheat oven to 200 degrees
Pour butterscotch chips on top. Put pan in oven to slightly melt chips.
With a knife smooth them out then pour on chocolate chips.
Put pan back in oven to slightly melt chocolate. Then smooth with knife.
Decadent Peanut Butter Pie
1 prepared chocolate cookie pie crust
1 cup Peanut Butter (creamy, crunchy, or natural)
8 oz. cream cheese (at room temperature)
12 oz. container of whipped cream
11.75 oz. jar Hot Fudge topping
1/2 cup sugar
Drizzle: 2 tbs. Hot Fudge and 2 tbs. Peanut Butter
In a medium bowl, beat together peanut butter, cream cheese, and sugar. Gently fold in 3 cups whipped cream. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie. Reserve 2 tbs. hot fudge, place remaining hot fudge topping into a microwave-safe bowl. Microwave for 1 minute. Stir. Spread hot fudge topping over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining whipped cream over the hot fudge layer, being careful not to mix the two layers. Place 2 tbs. hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner and drizzle over pie. Do the same with 2 tbs. peanut butter.
Chocolate Covered Pretzels
1 Bag of Snap Pretzels (the rectangled ones)
Hersey's Hugs or Kisses
Place pretzels on a cookie sheet then top each pretzel with a hug or kiss and bake at 325 degrees for 3 minutes. Take out of oven and put a pretzel top on each one. Let cool and set. Throw in a ziploc bag or container. Yummy and Easy!!
Cinnamon Palmiers
Prep 30 min.
Bake 15.
Makes about 60.
Oven temp 375*
One 17 1/4 ounce package (2 sheerts) frozen puff pastry, thawed.
1/2 cup sugar
1 teaspoon ground cinnamon
1.Unfold thawed pastry. Line baking sheets with parchment paper or plain brown paper; set aside. Heat oven.
2.On a lightly floured surface roll 1 sheet of the pastry into a 14x10 inch rectangle.
3. Sprinkle the rectangle with a mixture of 1/4 cup of the sugar and 1/2 teaspoon of the cinnamon. Lightly press sugar into the dough. Roll 2 short sides, jelly rool style, to meet in the center (roll both of the ends into the middle part).
4. Cut the pastry roll crosswise into about 1/4 inch-thick slices. if the roll is too soft to slice easily, chill the rolled dough for a few minutes. Place the slices 2 inches apart on the prepared baking sheets.
5. Bake in a 375* oven for 15-18 minutes or until golden and crisp. Remove from baking sheet and cool on a wire rack. Repeat with remaining sheet of pastry and the remaining cinnamon and sugar.
Chocolate Chip Cheese Ball
1 8 oz. package of cream cheese - softened
1/2 cup of butter (no substitutes) - softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers or vanilla wafers
Beat cream cheese, butter and vanilla until fluffy (I use a glass bowl it mixes easier). Gradually add sugars, beat just until combined. Stir in chocolate chips. Cover and refrigerate for at least 2 hours. Place mixture onto a large piece of plastic wrap and shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans.
Serve with graham crackers or vanilla wafers (either the squares, or I have found that the cracker sticks work great!)
Elaine's Cashew Macadamia Crunch
2 cups (11.5 ounce package) Milk Chocolate Chips
3/4 cup coarsely chopped salted or unsalted cashews
3/4 cup coarsely chopped salted or unsalted macadamia nuts
1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 tablespoons light corn syrup
1. Line 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
2. Cover bottom of prepared pan with chocolate chips.
3. Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved.
4. Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.
5. Pour mixture over chocolate chips in pan, spreading evenly. Cool.
6. Refrigerate until chocolate is firm.
7. Remove from pan; peel off foil. Break into pieces.
8. Store, tightly covered in cool, dry place.
Makes about 1-1/2 pounds.
Popcorn Salad
1 cup mayonnaise
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sugar
1 can water chestnuts
1 cup cheddar cheese, shredded
6-7 slices of bacon, fried and crushed
6 cups popcorn
Mix mayonnaise, celery, onion and sugar together until sugar is dissolved. Add water chestnuts and cheese to the mixture. Just prior to serving, add bacon and popcorn. Toss and serve.
Mocha Meringues
1 tsp Vanilla Extract
1/2 tsp Instant Coffee Granules
2 Large Egg Whites, warmed to room temperature
1/2 tsp Cream of Tartar
1/8 tsp Salt
1/2 Cup + 2 Tbsp Sugar
1 TbspCocoa Powder (NOT Dutch processed)
1/2 Cup Semi-Sweet or White Chocolate Chips
1/3 Cup Chopped and toasted pecans or hazelnuts (optional)
Directions:
1. Place the vanilla extract and coffee granules in a small bowl, and stir to mix well. Set aside.
2. Place the egg whites in the bowl of an electric mixer, and beat on high speed until foamy. Add the cream of tartar and salt. Continue beating until soft peaks form. Still beating, slowly add the sugar, 1 tbsp at a time. Beat the mixture just until stiff peaks form when the beaters are raised. Then beat in first the cocoa, and then the vanilla-coffee mixture.
3. Remove the beaters from the meringue mixture. Fold in the chocolate chips and, if desired, the nuts.
4. Line a large baking sheet with aluminum foil. (DO NOT grease the sheet or coat it with cooking spray.) Drop heaping teaspoonfuls of the mixture onto the baking sheet, spacing them 1 inch apart.
5. Bake at 250 for 45 minutes, or until firm to the touch. Turn the oven off, and allow the meringues to cool in the oven for 2 hours with the door closed. Remove the pans from the oven and peel the meringues from the foil. Serve immediately, or transfer to an airtight container.
Yield: 24 cookies
Nutritional Facts per Cookie:
Calories: 30
Carbohydrates: 5.4 g
Cholesterol: 0 mg
Fat: 1 g
Fiber: 0.2 g
Protein: 0.4 g
Sodium: 16 mg
Death By Chocolate Mint Brownies
1c margarine (2 sticks)
1/2 c cocoa powder
1 1/2 c sugar
4 eggs
2 tsp mint extract
1 1/2c flour
1bag chocolate chips divided in half
1/2 cup crushed pepermint candies divided in half
Heat oven to 350. Melt margarine in the microwave pour into a mixing bowl, add sugar and eggs and stir by hand til combined and sugar starts to melt abit, add eggs and mint extract mix, then add cocoa and flour. Stir in half the candies and half the choc. chips. Pour into greased 9x13 pan and bake for 35-45 minutes until sides pull away from pan. Cool ten minutes in pan then pour remaining chips and candies on top let melt 10-15 minutes the spread with spatual to cover entire top. Let cool completely in pan then cut into 2inch squares.
Granny's Peanut Butter Rice Krispies Squares
2/3 cup (a half-can) of sweetened condensed milk (like Eagle Brand)
1/4 cup of peanut butter
1/2 cup of brown sugar
1/4 cup of corn sirup
about 4 cups of Rice Krispies
Put the first four ingredients in a large pot. Over medium heat, stir until it has the consistency of a pudding. Remove from heat, add the Rice Krispies one cup at the time and coat them with the mix. Put in a buttered dish, cover with saran wrap and let cool. Cut into squares and enjoy!
Strawberry Cake
1 Plain white or yellow cake mix
1 small box strawberry jello 3 oz
1/2 cup frozen strawberries with juice
ingredients listed on the back of the cake mix box (eggs, oil, water)
Place dry cake mix and dry jello in a bowl and mix together. Then add the ingredients listed on the back of the cake mix box and blend together. Add the strawberries to the mixture and beat until blended. Bake as directed on the box. (I use a 13x9 pan but some of my friends have started using 9" round pans). Let cool before icing cake.
Icing
1 package 8 oz cream cheese
1 stick of butter
1 box confectioners sugar
3/4 cup strawberries drained (I drain them and place them on paper towels to get all the juice off - voice of experience - your icing will be a bit runny if you don't)
1/2 cup frozen coconut(comes in 6 oz packages in the freezer section usually close to the coolwhip)
1/2 cup pecan pieces
Cream together the cream cheese and butter until well blended. Add the confectioners sugar a little at a time until the entire box is used. Add the strawberries, coconut and pecans and mix until well blended. I pour mixture over cooled cake (13x9 and left in the pan in which it was baked) and smooth out evenly.
Pumpkin Cookies
3 1/2 all purpose flour
2 1/3 quick oats
1 3/4 tsp. baking soda
2 tsp.cinnamon
1 1/2 tsp salt
3 1/2 sticks soft butter
1 3/4 cup sugar
1 3/4 cup brown sugar
1 can (15 oz) pure pumpkin
2 lg. eggs
1 3/4 tsp. vanilla ext.
1 1/3 cups pecans
1/13 cups raisins (pecans and raisins are optional)
Mix flour, oats, cinnamon,soda, salt in med. bowl. beat butter,and sugar in large bowl till fluffy. add pumpkin, eggs, vanilla. mix well. add flour slowly, mix well, stir in nuts and raisins. bake at 350 14-16 min. until firm and lightly brown. do not over bake, let cool on cookie sheet 2 min. before moving to wire racks
Cherry Salad
1 can sweetened condensed milk
1 can crushed pineapple (do not drain)
1 can cherry pie filling
1 small bag of chopped pecans
1 tub of Cool Whip
Mix all together well and enjoy!!!! Serve immediately.
"So Easy, Stephanie Plum Can Make 'Em" Peanut Butter Cookies
1 1/2 c. powdered sugar
1 c. creamy peanut butter
1 large egg
1 tsp. vanilla
Preheat oven to 325. Mix all ingredients together in bowl. Roll dough into 3/4" balls. Place on lightly greased cookie sheet. Lightly press each cookie with a fork twice to make ciss-cross pattern. Bake at 325 degrees for 10 min. Let cool on cookie sheet 2 minutes, then cool on wire rack completely. Makes 2- 3 dozen.
Orange-Hazlenut Slices
Dough:
300 gr. flour (~10.5oz.)
200 gr. butter (already soft) (~7 oz.)
100 gr. powdered sugar (~3.5oz.)
2 yolks
1.5 teaspoons of baking soda
Stuffing:
150 gr. hazelnuts (grounded) (a little bit more than 5 oz.)
150 gr. powdered sugar (a little bit more than 5 oz.)
1 orange peel
9 table spoons of orange juice
Icing:
120 gr. powdered sugar (a little bit more than 4 oz.)
2 tablespoons of hot water
2 tablespoons of orange juice
Dough:
Mix flour, butter, powdered sugar, yolks and baking soda. Put it into the fridge (for about 1 hour)
Stuffing:
Mix grounded hazelnuts, sugar, orange peel and orange juice till it is smooth. Divide the dough into half and roll them out in between sheets of cling film (size about 8x12 inch). Put the two plates into the fridge (for about 10 minutes)
Remove the film and put one of the plates on the baking sheet. Spread the stuffing on it and place the second one right onto it. Put the tray into the oven for 20 minutes (preheated to 400°).
Mix the incrediants for the icing and spread them on the dough as soon as it it comes out of the oven (it will sink in).
Cut it into pieces when it is still warm (if you put the knife under hot water it might be easier) Enjoy!!
Tunnel Cake
Ingredients -
1 1/2 cups butter, 3 sticks
6 eggs
1 1/2 cups granulated sugar
1 package 2-layer size Double Dutch Fudge Buttercream Frosting mix
2 cups all-purpose flour
2 cups chopped pecans
Instructions -
Preheat oven to 350°. Cream butter in large bowl on high speed. Add eggs, one at a time, beating well. Add sugar gradually, beating at high speed of electric mixer until light and fluffy. Gradually beat in flour. With a wooden spoon, stir in frosting mix and pecans until well blended. Pour batter in well-greased and floured bundt cake pan. Bake for 60 to 65 minutes. Cool 2 hours before removing from pan.
The cake will have a moist center with a tunnel of fudge frosting running through it! And if you're a frosting freak spread icing on the cake on the outside too!
Swirled Popcorn Mix
9 cups corn chex
4 cups popped popcorn
1 1/2 c slivered almonds
1 c light brown sugar
1/2 cup butter
1/2 cup corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 2/3 cup swirled milk chocolate Caramel morsels
1 pkg (6oz) sweetened dried cranberries
Preheat oven to 250 f. Grease large rasting pan. Mix cereal, popped popcorn and nuts in roasting pan.Combine brown sugar, butter and corn syrup In medium, heavy-duty saucepan. Bring to a boil over medium heat,Stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat; stir in vanilla extract and baking soda.Pour evenly over cereal mixture; stir to coat evenly.
Bake for 45 min, stirring every 15 minutes. Cool completely in pan, stirring frequently to break apart mixture. Stirin morsels and cranberries. Store in airtight container.
Ranger Cookies
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups corn flakes
2 cups quick cooking oats
1 cup flaked coconut
1 teaspoon vanilla extract
In a large mixing bowl, cream shortening and sugars until light and fluffy. Add eggs and beat until well blended and smooth. Sift flour, soda, baking powder, and salt into a separate bowl. Add corn flakes and oatmeal and sifted dry ingredients to the creamed mixture; stir in coconut and vanilla.
Drop by spoonfuls onto greased cookie sheet and bake at 350° for about 10 to 12 minutes.
Makes about 6 to 7 dozen
Easy Pudding Dessert
I PKG. ANNISETTE TOAST
1 PKG CHOCOLATE PUDDING( LARGE)
1 PKG VANILLA PUDDING( LARGE)
CHANTILLY CREAM
LINE A 13 X 9 DISH WITH ANISETTE TOAST,( SPRINKLE THE TOASTS WITH 1 /4 CUP OF MILK TO SOFTEN )MAKE CHOCOLATE PUDDING ACCORDING TO PKG DIRECTIONS POUR OVER TOASTS LET SET THEN MAKE VANILLA PUDDING ACCORDING TO PKG SPREAD OVER CHOCOLATE , LET SET IN REFRIGERATOR FOR AT LEAST 4 HOURS
NOW IN A COLD BOWL POUR IN HEAVY CREAM AND WHIP ,ADD 1 TEASP VANILLA EXTRACT, AND 1/4 CUP CONFECTIONERS SUGAR , WHIP UNTIL THICK SPREAD OVER CHILLED DESSERT AND SERVE DELICIOUS
NO Bake Cookies
2 cups granulated sugar
8 tablespoons (1 stick) margarine or butter
1/2 cup low-fat milk
1/3 cup Baking Cocoa
3 cups Oats (quick,uncooked)
1. In large saucepan, combine sugar, margarine, milk and cocoa. Bring to
boil over medium heat, stirring frequently. Continue boiling 3 minutes,
stirring frequently.
2. Remove from heat. Stir in oats.
3. Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store
tightly covered.
Makes about 3 dozen.
Granny's Orange Juice Cake
1 box butter yellow recipe cake mix
1/2 cup vegetable oil
4 eggs
1 small box instant vanilla pudding
1 cup OJ
Mix ingredients together and pour into greased bundt pan. Bake @ 325 for 45
minutes.
While the cake is baking, bring to a boil on stove:
1 stick of butter
1 cup of sugar
1/2 cup of OJ
When cake is done, remove from oven and pour boiling mixture over the cake.
Let sit until the mixture is dissolved and cake is cooled. Flip cake on to
cake pan. The longer the cake sits, the tastier. Plan to bake it at least
2 days prior to serving. :)
Hot Spinach Dip
3 250gr Cream cheese
1 cup grated chedder cheese
1 cup miracle whip/mayonnaise
3 cloves garlic ( crushed)
1 tsp dill
salt and pepper to taste
1 pkg chopped spinach (thawed)round bread bowl or French loaf
(cut out the top of the loaf, hallow out the bread and set aside for dipping)
Soften the cream cheese, room temp or microwave. Blend with a mixer until smooth. Add miracle whip, garlic, dill, salt & pepper and mix until smooth. With a wooden spoon mix in the chedder cheese and the spinach until blended well. Put into the bread bowl and bake @ 350 ( not sure of the Fahrenheit temp) for 1.5 hours. Mixing up every 1/2 hour. ( bake the lid of the bread only for the last 1/2 hour.)
This is a fabulous hot dish that people love. It is addicting and a wonderful appetizer.Enjoy!!
Heavenly Chocolate Pudding
3/4 cup sugar
2 tablespoons cornstarch
dash salt
2 cups milk
2 ounces (2 squares) unsweetened baking chocolate
2 beaten egg yolks
2 tablespoons butter
1 1/2 teaspoons vanilla/vanilla extract
In a microwave safe bowl, heat chocolate about 90 seconds. Add melted chocolate to milk and mix. Set aside. In a medium saucepan combine sugar, cornstarch, and salt. Gradually stir in milk mixture. Cook and stir constantly over medium heat till thickened and starting to produce rapid bubbles; stir approx. 2 more minutes. Slowly add about 1 cup of the hot mixture to egg yolks. Be careful not to scramble the eggs. Return all mixture to saucepan . Cook and stir 2 more minutes. Remove from heat. Stir in butter and vanilla untill the butter melts. Pour into a bowl and cover with plastic wrap. Chill without stirring or eat warm. Serve in individual sherbert dishes. Makes 4 servings. Enjoy!
Chocolate Truffles
2/3 cup heavy cream (35%)
1 12-ounce package (about 2 cups) semisweet chocolate chips
2 teaspoons vanilla extract
Either cocoa powder, coconut or powdered sugar your choice.
Bring cream to boil in medium saucepan stirring non-stop. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in vanilla. Pour into medium bowl. Cover; chill until firm, about 3 hours or overnight if you like.
Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto prepared baking sheet. Freeze until firm, about 45 minutes.
Place cocoa, coconut or powdered sugar in a bowl. Roll truffles between hands into balls. Roll truffles in cocoa, coconut or powdered sugar. Cover and chill until ready to serve.
M&M Dream Bars
2 cups oatmeal
1 cup firmly packed brown sugar
1 1/2 cups all-purpose flour
1/2cup coconut (optional)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup melted butter
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
1/2 cup peanut butter
1 cup M&M's
1 cup chocolate chips
Combine oatmeal, brown sugar, flour, coconut, baking soda, and salt; add melted butter and stir until moist (the mixture will be crumbly). Reserve 1 1/2 cups and press remaining crumbs into a greased 13X9-inch baking pan (I line the pan with non-stick foil.).
Bake 12 minutes at 375°F.
Combine milk and peanut butter; carefully spread over baked crust. Sprinkle on M&M's and chocolate chips. Sprinkle reserved crumbs over chocolate pieces and lightly press crumbs down.
Bake 20 minutes, or until golden brown. Cool completely before cutting.
Deep Fried Walnuts and Pecans
1 lb. Walnut or Pecan Halves (4 cups)
8 cups Boiling Water
1/2 cup Sugar
Cooking Oil
Dash Salt
Blanch nuts in boiling water for 1 minute. Rinse with extremely hot water and drain well. In a large bowl, toss nuts with sugar until light syrup coats them. Drop into hot oil 1 cup at a time and cook until lightly brown (350 degrees for 4 minutes; a deep fryer works nicely.) Remove quickly with metal slotted spoon and spread on waxed paper in one layer to cool. Sprinkle very lightly with salt. Keep in airtight container in freezer.
Classic Pecan Pie
1 large egg
4 large egg white
1 cup light or dark corn syrup
2/3 cup packed dark brown sugar
1/4 teaspoon salt
1 cup pecan halves
1 teaspoon vanilla extract
1 premade pie shell (boxed or homemade)
Preheat oven to 350 degrees. Beat the egg, whites, corn syrup, brown sugar and salt at medium speed until well-blended. Stir in pecan halves and vanilla extract. Pour mixture into the prepared crust. Bake the pie for 20 minutes, then cover with foil. Bake the pie an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean.
A more traditional method is not to mix the pecans with the rest of the mixture, but to arrange them on the top of the pie then to cover with a little brown sugar.
Cheese Cake with Cherry Topping
Crust:
2 Cups Of Crushed Vanilla Waffers Cookies
1/2 Cup Of Sugar
1/2 Cup Of Melted Butter
bake crust before pouring filling in.
bake for 15 mins in over.
325 degrees.
Filling:6 Packages Of Philly Cream Cheese They Need To Be Soften( Let The Cream
Cheese Sit Out On Counter)
4 Eggs
1 tablespoon Of Vanilla
1 cup of sugar
3 tablespoons of flour
1 cup of sour cream
3 tablespoons of melted butter
mix all the ingreants together on slow /medium speed with electric mixer
pour on top of crust.
bake 45mins 55mins on 325 degree in over
Let cool for 1hour and pour a can of filling of cherry ect...
Peanut Butter Cup Cookies
1 package of your favorite easy to make peanut butter cookies (you can substitute homemade if you like)
All the ingredients for said package of cookies
30-36 miniature Reece's Peanut Butter Cups
Preheat oven and prepare the cookie mix as the directions tell you to.
Pull out your mini-muffin tin, and lightly spray the bottom with non-stick spray, if it is not a non-stick pan
The cookie mix should make about 30-36 mini-muffins, do not over-fill the mini-muffin tins, you want some room for them to groove
Bake until golden brown around the edges, just like you would a cookie
Let cool about 5-8 minutes, cool but not hard
Gently press a Reese's peanut butter cup into the center of each mini muffin cookie
Cool completely before removing from the tray
White Chocolate Chex Mix
One bag white chocolate chip morsels
1 and 1/2 tsp of Canola oil
2 cups of m&ms
Wax or parchment paper
Equal Portions of:
Corn Chex
Rice Chex
Cherrios
Small Pretzel Rods
Directions
Cover a counter top with either wax or parchment paper. In a large roasting pan or rectangle container mix the equal portions of ingredients together. Set aside for later use.
Empty chocolate morsels into a microwave safe bowl with the canola oil. Microwave for about 3 minutes or until completely melted. Mix the oil and chocolate together so that the mixture is stirrable.
Next, pour chocolate mixture over all of the dry ingredients in the roasting pan. Quickly mix the ingredients all together in a "lift and turn" motion. Once all of the dry ingredients have been coated with chocolate, spread contents onto the paper in a flat layer. Let the treats cool for about 10 minutes. This mix can be broken up into smaller chunks and put in individual bags or put in a container to serve.
Pecan Oreo Cookie Bars
1/2 cup of semisweet chocolate chips or bakers chocolate
1/2 cup butter or margarine
1 cup of crushed oreos (chocolate chip cookies work well too)
1 cup of crushed pecans
Directions
There's no baking involved for this recipe and it takes maybe ten minutes to make it! Easy Peasy, Lemon Squeezy!
1- melt chocolate and butter in a microwaveable dish. Usually about a minute will do, until the butter is melted.
2- Stir chocolate and butter together until all the chocolate is melted
3- Pour into a larger bowl and add pecans and crushed cookies
4- Stir together until well blended and pour into greased 8x8 square pan
5- Chill for three to four hours and then cut into squares!
Cookie Cake
1 stick margarine
2 cups light brown sugar
2 eggs
1 1/2 cups self-rising flour, sifted
1 cup chopped nuts
1 tsp. vanilla
Melt the margarine in the microwave. Add brown sugar. Stir well and completely cool (or you will cook your eggs!)
Stir in 2 eggs. Add flour, nuts and vanilla. This recipe will fit 2 square cake pans or 1 13 x 9 pan.
Bake at 350 degrees for 25 minutes. The result should be a little chewy, but not a lot. If using one pan, you may have to bake longer.
Key Lime Tarts
2 (14-ounce) can sweetened condensed milk
4 eggs yolks
1 cup fresh key lime juice
2 (2.1 ounce) packages of frozen mini phyllo pastry sheels, thawed
Whipped cream and lime zest
preheat oven to 350 degrees.
Stip together first 3 ingredients until blended.
place pastry shells into mini muffin tins.
Spoon key lime filling evenly into pastry shells. Bake for 15 minutes. Chill. top with whipped cream and lime zest, if desired.
Love Knots
2 Sticks margarine or butter or 1 sticks of each.
1 cup of sugar
2 Large eggs
1/2 cup of evaporated milk
1 teaspoon flavoring (anise, vanilla or lemon)
4 1/2 teaspoons baking powder
Flour as needed (3 to 5 cups)
Cream thoroughly sugar, butter or margarine, eggs and evaporated milk until light and fluffy. Add flavoring.
Sift 3 cups flour with baking powder and add to creamed mix. Remove dough to table and work in 1 - 1 1/2 to 2 cups flour until dough is smooth. Do not add to much flour. Dough should be soft.
Roll into rope-like strips about 1 inch around. Cut into 2 or 3 inch lengths and knot loosely.
Place on a cookie sheet and bake at 350 degrees for 8 to 10 minutes, until light brown on bottom. Do not over bake.
Ice when cool.
Brownie Pudding
Mix together in large bowl:
1 cup flour
2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
3 tbs cocoa powder
Add below ingredients to above, mix well and pour into 9 by 9 pan. (9 by 13 if double batch):
1/2 cup milk
1 tsp vanilla
2 tbs melted shortening or oil
1/2 cup chopped walnuts
Mix together and sprinkle over batter:
1/2 cup dark brown sugar
1/8 cup cocoa powder
Pour over all:
1 1/2cup hot water
Bake at 350 degrees approximately 40 to 45 minutes. When done, a toothpick inserted in the center should come out clean. Serve warm in a cereal bowl with heavy cream over it. Don't try to eat more than a 3 inch by 3 inch piece of it at a time.
