Welcome to my recipe blog, I want to share my love for cooking so here are my recipes. I have several recipies on here contributed from family and friends. If u would like to contribute one of your favorite recipe's please send them to me or leave a comment on this post and I will put it on for you.
thanks!!
Every so often I like to use applesauce instead of butter or margarine (or oil) when making baked goods such as cookies or muffins. In addition to cutting down on my fat intake, the texture of the cookies or muffins made with applesauce tend to be no different than those made with butter or margarine.
Also, I found there really is no appreciable taste difference between cookies or muffins made with applesauce vs. cookies or muffins made with butter or margarine (or oil). To my mind, opening a can or jar of applesauce is easier than melting butter or margarine (no oily mess in the measuring cup to clean up).
I’ve experimented with substituting applesauce for butter or margarine (or oil) in other recipes, too. They all seem to come out palatable and presentable.
Sunday, November 7, 2010
APPETIZERS updated 02/18/12
Appetizers -
Cheese Ball
From the kitchen of Bonnie Taylor
1 5 oz. bottle Kraft roka blue cheese spread (find it by the Kraft easy cheese usually in the cracker isle.)
1 c. shredded sharp cheese
8 oz. cream cheese
Fine chopped nuts
Mix all ingredients (except nuts) well. Shape into a ball and roll into the nuts.
Mini pumpkin cheese balls (you can use any cheeseball recipe)
Ingredients:
2 (8 oz.) packages cream cheese
½ cup grated cheddar cheese
1 packet dry buttermilk ranch dressing mix
4 green onions, chopped
¼ cup chopped black olives
5 pieces of bacon, fried and crumbled
chopped pecans
thin pretzel sticks
cilantro leaves
Method:
Mix cream cheese and dry ranch packet until smooth. Mix in onions, olives and bacon. Drop by tablespoonfuls onto the chopped nuts. Coat each mound with nuts and shape into a small pumpkin shaped ball. Insert half of a pretzel stick in the top to create a stem. Add a cilantro leaf next to the pretzel.
To make tortilla leaves:
Cut flour tortilla shells into leaf shapes using a cookie cutter. Brush lightly with oil or spray with cooking spray. Sprinkle with seasonings if desired and place on a baking sheet. Bake at 375 degrees until lightly browned and crispy. Serve with cheese ball.
Note: The cheese ball recipe can be made into one nice large single cheese ball instead of mini cheese balls if desired. It can be shaped nicely into a pumpkin as well - just add a thick pretzel for the stem.
Cheez−Whiz
1 lb. cheddar cheese
2 cups evaporated milk
1−1/2 Teaspoon salt
1−1/2 tsp. dry mustard
2 beaten eggs
Cut cheese into small pieces and melt in double boiler. When melted, add
evaporated milk, salt and mustard. Remove from heat and stir in eggs. Return
to double boiler and stir and cook until eggs thicken sightly. Remove from
heat. Pour into a dish and cool slowly. Stir as it cools to prevent a crust
from forming. (Might just be able to cover with plastic wrap, too.) Put in
jars, cover and store in refrigerator. Keeps several weeks.
Cinnamon sugar snacks
2/3 c sugar
1 tbsp cinnamon
1/3 c butter, melted
1 12 oz can golden layers refrigerated buttermilk biscuits
Classic Cranberry Roka Cheese Ball
(from Kraft)
1 pkg. (8 oz.) cream cheese, softened
1 jar (5oz.) kraft roka blue spread
1/2 tsp. garlic powder
3/4 C. chopped planters pecans
1/4 C. dried cranberries
Ritz crackers
MIX first 3 ingredients until well blended. Refrigerate 2 hours.
SHAPE into ball; coat with remaining ingredients.
SERVE with crackers
Makes 2-3/4 Cups spread or 22 servings, 2 Tbsp. spread and 5 crackers each.
Substitute: substitute planters walnuts for the pecans
Nutrition information per serving: (serving 2 Tbsp.) 160 calories, 12g fat. 4g saturated fat, 20mg cholesterol, 230mg sodium. 13g carbohydratee, less than 1 g dietary fiber, 3g sugars, 3g protein, 4%DV vitamin A, 0% DV vitamin C, 4% DV iron.
Heat oven to 400 lightly grease cookie sheets. In a small bowl, combine sugar and cinnamon; mix well. Separate dough in 10 biscuits, then separate each biscuit into 3-4 layers. Dip each layer in melted butter; coat both sides with cinnamon sugar mixture. Place 1 inch apart on cookie sheets. Bake at 400 for 6-8 min. or till golden brown. Serve warm.
Nacho Bites- WITH RHODES ROLLS
These are “Nacho” ordinary appetizers. They are the perfect addition to any occasion.
Servings: 10
Ingredients
20 Rhodes™ Dinner Rolls, thawed
but still cold
1/2 pound lean ground beef
2 tablespoons taco seasoning
40 1/2-inch cubes cheddar cheese
4 ounce can jalapeno slices, drained
1/4 cup diced yellow onion
sour cream, fresh salsa, guacamole
Instructions
Brown hamburger and taco seasoning well. Flatten each roll into a 4-inch square. Place about 1 tablespoon seasoned ground beef in one corner of each flattened roll. Top with 1-2 jalapeno slices, 2 cubes cheese and 1 teaspoon diced onion. Fold opposite corner over filling to make a triangle. Press edges together to seal. Place on a sprayed baking sheet. Bake at 350°F 15-20 minutes or until golden brown. Serve with sour cream, fresh salsa and guacomole.
Rhodes Bite Size Burgers
Start off with these bite size burgers. Great for parties or just any time!
Ingredients
Rhodes™ Dinner Rolls, thawed but still cold
lean ground beef
favorite burger toppings
Instructions
Cut each dinner roll in half and shape into a small bun. Place on sprayed baking sheets about 2-inches apart. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown. Make patties out of lean ground beef to fit the buns. Slice cooled buns in half and fill with a cooked patty and your favorite burger toppings.
Orange Julius
6 ounces orange juice, from frozen concentrate, unprepared
1 cup milk, lowfat okay
1 cup water
1/4 cup sugar
1 teaspoon vanilla
8 ice cubes
Combine all ingredients, except ice cubes, in blender. Blend 1−2 minutes,
adding ice cubes one at a time, until smooth.
Vegetable Dip
1 c sour cream
2 tsp chives
1 c mayo
2 tsp dill weed
Mix together and chill in fridge
Velveeta salsa dip
1 16 oz. Velveeta cheese
1 c salsa
Tortilla chips
Cut up cheese put in microwave bowl add salsa. Cook for 5 min stirring after 3 min. serve with tortilla chips.
Wendy's Frosty
1 cup Milk
1/2 cup Nestle's Quik
3 cups Softened Vanilla ice cream
place in refrigerator for 1 hour
Blend Milk and Quik for 10 seconds on high speed.
"Pulse" in the ice cream until barely mixed.
Cheese Ball
From the kitchen of Bonnie Taylor
1 5 oz. bottle Kraft roka blue cheese spread (find it by the Kraft easy cheese usually in the cracker isle.)
1 c. shredded sharp cheese
8 oz. cream cheese
Fine chopped nuts
Mix all ingredients (except nuts) well. Shape into a ball and roll into the nuts.
Mini pumpkin cheese balls (you can use any cheeseball recipe)
Ingredients:
2 (8 oz.) packages cream cheese
½ cup grated cheddar cheese
1 packet dry buttermilk ranch dressing mix
4 green onions, chopped
¼ cup chopped black olives
5 pieces of bacon, fried and crumbled
chopped pecans
thin pretzel sticks
cilantro leaves
Method:
Mix cream cheese and dry ranch packet until smooth. Mix in onions, olives and bacon. Drop by tablespoonfuls onto the chopped nuts. Coat each mound with nuts and shape into a small pumpkin shaped ball. Insert half of a pretzel stick in the top to create a stem. Add a cilantro leaf next to the pretzel.
To make tortilla leaves:
Cut flour tortilla shells into leaf shapes using a cookie cutter. Brush lightly with oil or spray with cooking spray. Sprinkle with seasonings if desired and place on a baking sheet. Bake at 375 degrees until lightly browned and crispy. Serve with cheese ball.
Note: The cheese ball recipe can be made into one nice large single cheese ball instead of mini cheese balls if desired. It can be shaped nicely into a pumpkin as well - just add a thick pretzel for the stem.
Cheez−Whiz
1 lb. cheddar cheese
2 cups evaporated milk
1−1/2 Teaspoon salt
1−1/2 tsp. dry mustard
2 beaten eggs
Cut cheese into small pieces and melt in double boiler. When melted, add
evaporated milk, salt and mustard. Remove from heat and stir in eggs. Return
to double boiler and stir and cook until eggs thicken sightly. Remove from
heat. Pour into a dish and cool slowly. Stir as it cools to prevent a crust
from forming. (Might just be able to cover with plastic wrap, too.) Put in
jars, cover and store in refrigerator. Keeps several weeks.
Cinnamon sugar snacks
2/3 c sugar
1 tbsp cinnamon
1/3 c butter, melted
1 12 oz can golden layers refrigerated buttermilk biscuits
Classic Cranberry Roka Cheese Ball
(from Kraft)
1 pkg. (8 oz.) cream cheese, softened
1 jar (5oz.) kraft roka blue spread
1/2 tsp. garlic powder
3/4 C. chopped planters pecans
1/4 C. dried cranberries
Ritz crackers
MIX first 3 ingredients until well blended. Refrigerate 2 hours.
SHAPE into ball; coat with remaining ingredients.
SERVE with crackers
Makes 2-3/4 Cups spread or 22 servings, 2 Tbsp. spread and 5 crackers each.
Substitute: substitute planters walnuts for the pecans
Nutrition information per serving: (serving 2 Tbsp.) 160 calories, 12g fat. 4g saturated fat, 20mg cholesterol, 230mg sodium. 13g carbohydratee, less than 1 g dietary fiber, 3g sugars, 3g protein, 4%DV vitamin A, 0% DV vitamin C, 4% DV iron.
Heat oven to 400 lightly grease cookie sheets. In a small bowl, combine sugar and cinnamon; mix well. Separate dough in 10 biscuits, then separate each biscuit into 3-4 layers. Dip each layer in melted butter; coat both sides with cinnamon sugar mixture. Place 1 inch apart on cookie sheets. Bake at 400 for 6-8 min. or till golden brown. Serve warm.
Nacho Bites- WITH RHODES ROLLS
These are “Nacho” ordinary appetizers. They are the perfect addition to any occasion.
Servings: 10
Ingredients
20 Rhodes™ Dinner Rolls, thawed
but still cold
1/2 pound lean ground beef
2 tablespoons taco seasoning
40 1/2-inch cubes cheddar cheese
4 ounce can jalapeno slices, drained
1/4 cup diced yellow onion
sour cream, fresh salsa, guacamole
Instructions
Brown hamburger and taco seasoning well. Flatten each roll into a 4-inch square. Place about 1 tablespoon seasoned ground beef in one corner of each flattened roll. Top with 1-2 jalapeno slices, 2 cubes cheese and 1 teaspoon diced onion. Fold opposite corner over filling to make a triangle. Press edges together to seal. Place on a sprayed baking sheet. Bake at 350°F 15-20 minutes or until golden brown. Serve with sour cream, fresh salsa and guacomole.
Rhodes Bite Size Burgers
Start off with these bite size burgers. Great for parties or just any time!
Ingredients
Rhodes™ Dinner Rolls, thawed but still cold
lean ground beef
favorite burger toppings
Instructions
Cut each dinner roll in half and shape into a small bun. Place on sprayed baking sheets about 2-inches apart. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown. Make patties out of lean ground beef to fit the buns. Slice cooled buns in half and fill with a cooked patty and your favorite burger toppings.
Orange Julius
6 ounces orange juice, from frozen concentrate, unprepared
1 cup milk, lowfat okay
1 cup water
1/4 cup sugar
1 teaspoon vanilla
8 ice cubes
Combine all ingredients, except ice cubes, in blender. Blend 1−2 minutes,
adding ice cubes one at a time, until smooth.
Vegetable Dip
1 c sour cream
2 tsp chives
1 c mayo
2 tsp dill weed
Mix together and chill in fridge
Velveeta salsa dip
1 16 oz. Velveeta cheese
1 c salsa
Tortilla chips
Cut up cheese put in microwave bowl add salsa. Cook for 5 min stirring after 3 min. serve with tortilla chips.
Wendy's Frosty
1 cup Milk
1/2 cup Nestle's Quik
3 cups Softened Vanilla ice cream
place in refrigerator for 1 hour
Blend Milk and Quik for 10 seconds on high speed.
"Pulse" in the ice cream until barely mixed.
BREAD MACHINE updated 02/18/12
Bread Machine (for 1 1/2 and 2 1b. loaves)
Applesauce bread
3/4 c warm water
1/2 c applesauce
1 tbsp butter
3 c bread flour, sifted
1/3 c oats
1 tbsp brown packed sugar
3/4 tsp salt
1/4 tsp ground mace
1 tsp dry active yeast
Pre-measure all ingredients. Use basic white setting. Add ingredients as they are listed. Starting bread maker as adding flour.
Makes 1 1/2 lb. loaf.
Chocolate chip-coconut bread
3/4 c milk
2 tbsp warm water
1 egg
1 tsp vanilla
1 tbsp butter
3/4 tsp salt
3 c bread flour, sifted
2 tbsp sugar
1 tsp dry active yeast
1/3 c semi sweet chocolate chips
1/3 c toasted coconut
Pre-measure all ingredients add in order give. Select basic white setting. Add chocolate chips and coconut on fruit and nut add in beep.
Makes 1 1/2 lb. loaf
Cinnamon raisin bread
Makes 1 1/2 lb loaf makes 2 lb loaf
3/4 c warm water 1 1/8 c warm water
1 egg 1 egg
1 1/2 tbsp butter 2 tbsp butter
1 tsp salt 1 tsp salt
2 2/3 all purpose flour 3 1/2 all purpose flour
3 tbsp dry milk 1/4 c dry milk
2 tbsp sugar 3 tbsp sugar
3/4 c raisins 1 c raisins
3 tsp cinnamon 3 tsp cinnamon
1 tsp vanilla 1 tsp vanilla
1 1/2 tsp active dry yeast 2 tsp active dry yeast
Sift the flour. Pre-measure everything into snack bowls. Add to bread maker water, egg, butter, salt. Start bread maker then slowly add flour, dry milk, sugar, raisins, cinnamon, vanilla, then add the yeast after one minute of mixing.
Makes 1 1/2 lb. loaf
Honey banana whole wheat bread
1/2 c warm water
1 tbsp butter
3 tbsp honey
1 egg
1/2 tsp vanilla
1/2 tsp salt
1 c whole wheat flour sifted
1 1/4 c bread flour sifted
1 small banana sliced
1 1/2 tsp dry active yeast
Pre-measure everything into snack cups. Add all liquids then salt. Start adding flour start bread maker put on whole wheat setting. Add rest of ingredients adding yeast last about 1 min after mixing. Takes about 3 hrs.
Makes 1 1/2 lb. loaf
Light whole wheat bread
1 1/4 c warm water
1 tbsp vegetable oil.
2 tbsp honey
1/2 tsp salt
1 1/2 c whole wheat flour sifted
1/4 c gluten flour sifted
1 c bread flour sifted
1 1/2 tsp active dry yeast
Pre-measure everything into snack cups. Add to bread maker water, oil, honey, salt. Start bread maker put on whole wheat setting then slowly add all of the flour’s, then add the yeast after one minute of mixing .
Makes one 1 1/2 lb. loaf
Mom and Dad’s whole wheat bread
1/2 c warm water
1 tbsp granule lecithin
3 tbsp honey
1 tsp dough enhancer
1/2 tsp salt
1/4 c gluten flour, sifted
2 c whole wheat flour, sifted
1 1/2 tsp dry active yeast
Pre-measure all ingredients. Use whole wheat setting. Add all liquids first then flour. Start bread maker when adding flour.
Note you may bake this in the oven after it rises to double size. Bake on 350 for 30-35 min.
Makes 1 1/2 lb. loaf
Oatmeal bread
2/3 c milk
1/3 c warm water
1 tbsp butter
3/4 tsp salt
1 c quick cooking oats
2 1/2 c bread flour, sifted
3 tbsp packed brown sugar
1 tsp dry active yeast
Pre-measure all ingredients. Select whole wheat setting. Put all liquids in first then dry.
Makes 1 1/2 lb. loaf
Oatmeal bread
1/4 c oatmeal
1/8 c cornmeal
1 1/8 c boiling water
2 tbsp butter
2 tbsp molasses
1 1/2 tsp salt
1 c whole wheat flour sifted
2 c bread flour sifted
1/4 c dry milk
2 tbsp gluten
1 1/2 tsp dry active yeast
Add oatmeal and cornmeal to a heat proof bowl. Pour in boiling water, stirring to prevent lumps.
Let mixture cool for 20 min. During cool time, pre-measure the rest of ingredients into snack cups. Add oatmeal mixture to bread maker then add rest of ingredients in order given.
Makes 1 1/2 lb loaf
Raspberry Freezer Jam
3 1/4 cups crushed rapberries (I actually puree mine in the blender and it has always worked)
1/4 cup lemon juice
4 1/2 cups sugar
1 cup light corn syrup
1 box MCP fruit pectin
Wash and prepare glass or plastic containers to store jam in. You can buy these or I have found that old sour cream containers work just fine. Next, crush your berries using a potato masher or food processor. I know the instuctions inside the package say not the puree but I alsways have with my rapberry jam and it has always worked. Measure your sugar into a bowl. Measure your berries and put into a seperate large bowl. Add the lemon juice to the berries. Gradually stir in the box of MCP Pectin. Set aside for 30 minutes, stirring every 5 minutes to dissolve the pectin thoroughly. Next, stir in corn syrup. This prevents sugar crystals during freezer storage. Gradually stir in the sugar. Stir until the sugar is dissolved and no longer grainy. Pour into prepared containers leaving 1/2 inch at top for expansion during freezing. Cover with lids. Let stand at room temperature for 24 hours. Then store in freezer for up to 1 year. Thaw in refrigerator. Refrigerate up to 3 weeks (I’ve done mine longer). Makes 7 cups.
Strawberry Freezer Jam
2 cups crushed strawberries
4 cups sugar
1 package Sure Jell fruit pectin
Wash and prepare glass or plastic containers to store jam in. You can buy these or I have found that old sour cream containers work just fine. Next, crush your berries using a potato masher or food processor. If using the food processor, pulse to a fine chop. You want to have bits of fruit. If you don’t have a food processor, you could even use a blender to do the same thing. Measure your sugar into a bowl. Add you 2 cups crushed berries and mix. Let stand ten minutes stirring occasionally. In a small saucepan, mix the box of sure jell with 3/4 cup cold water. This may start out lumpy. Bring the water/sure jell mixture to a boil and boil for 1 minute stirring constantly. Remove from heat and add to fruit mixture. Stir constantly for about 3 minutes until sugar is completely dissolved and no longer grainy( a few sugar crystal may remain). Pour into prepared containers leaving 1/2 inch at top for expansion during freezing. Cover with lids. Let stand at room temperature for 24 hours. Then store in freezer for up to 1 year. Thaw in refrigerator. Refrigerate up to 3 weeks (I’ve done mine longer). Makes 5 cups.
Seven grain bread
1 1/8 c warm water
1 1/2 tbsp vegetable oil
2 tsp honey 1 tsp salt
1 1/2 c whole wheat flour
1/4 c brown rice flour
1/4 c. buckwheat flour
1/4 c rye flour
1/4 c. oatmeal
1/8 c cornmeal 1/4 c gluten
1 1/2 tsp dry active yeast
Sift all flours, use the whole wheat setting
Pre-measure all ingredients into snack cups. All liquids then salt, then add flour slowly while starting bread maker. Add yeast about 1 min after mixing.
Makes 1 1/2 pound loaf
Whole grain bread
3/4 c milk
1/3 c warm water
1 tbsp honey or molasses
1 tbsp butter
1/2 tsp salt
2 c bread flour, sifted
1 c. whole wheat flour, sifted
3/4 c four-grain cereal flakes
1/3 c shelled unsalted sunflower seeds
1 tsp dry active yeast
Pre-measure all ingredients. Use whole wheat setting. Follow bread machine manufactures directions
Makes 1 1/2 lb. loaf
Whole wheat bread
1 c milk
3 tbsp warm water
4 tsp of honey or sugar
1 tbsp butter
1 1/2 c whole wheat flour, sifted
1 1/2 c bread flour, sifted
3/4 tsp salt
1 tsp dry active yeast
Pre-measure all ingredients. Use whole wheat setting. add all liquids first.
Makes 1 1/2 lb. loaf
Whole wheat zucchini bread
1/2 c warm water
2 tsp honey
1 tbsp vegetable oil
1 tsp salt
3/4 c zucchini, shredded
3/4 c whole wheat flour sifted
2 c bread flour sifted
1 1/2 tsp dry active yeast
Pre-measure all ingredients. Use the whole wheat setting. Add all liquids first then start mixer and add rest of ingredients.
Makes 1 1/2 lb. loaf
Yogurt whole wheat bread
3/4 c plain nonfat yogurt
1/4 c warm water
1 tbsp vegetable oil
1 1/2 tbsp maple syrup
1 tsp salt
1 1/8 c whole wheat flour, sifted
1 2/3 c bread flour, sifted
1 1/2 tbsp wheat germ
1 1/2 tsp dry active yeast
Pre-measure all ingredients. Use whole wheat setting. Add all liquids then flour then yeast. Start bread maker after adding the flour.
Makes 1 1/2 lb. loaf
Applesauce bread
3/4 c warm water
1/2 c applesauce
1 tbsp butter
3 c bread flour, sifted
1/3 c oats
1 tbsp brown packed sugar
3/4 tsp salt
1/4 tsp ground mace
1 tsp dry active yeast
Pre-measure all ingredients. Use basic white setting. Add ingredients as they are listed. Starting bread maker as adding flour.
Makes 1 1/2 lb. loaf.
Chocolate chip-coconut bread
3/4 c milk
2 tbsp warm water
1 egg
1 tsp vanilla
1 tbsp butter
3/4 tsp salt
3 c bread flour, sifted
2 tbsp sugar
1 tsp dry active yeast
1/3 c semi sweet chocolate chips
1/3 c toasted coconut
Pre-measure all ingredients add in order give. Select basic white setting. Add chocolate chips and coconut on fruit and nut add in beep.
Makes 1 1/2 lb. loaf
Cinnamon raisin bread
Makes 1 1/2 lb loaf makes 2 lb loaf
3/4 c warm water 1 1/8 c warm water
1 egg 1 egg
1 1/2 tbsp butter 2 tbsp butter
1 tsp salt 1 tsp salt
2 2/3 all purpose flour 3 1/2 all purpose flour
3 tbsp dry milk 1/4 c dry milk
2 tbsp sugar 3 tbsp sugar
3/4 c raisins 1 c raisins
3 tsp cinnamon 3 tsp cinnamon
1 tsp vanilla 1 tsp vanilla
1 1/2 tsp active dry yeast 2 tsp active dry yeast
Sift the flour. Pre-measure everything into snack bowls. Add to bread maker water, egg, butter, salt. Start bread maker then slowly add flour, dry milk, sugar, raisins, cinnamon, vanilla, then add the yeast after one minute of mixing.
Makes 1 1/2 lb. loaf
Honey banana whole wheat bread
1/2 c warm water
1 tbsp butter
3 tbsp honey
1 egg
1/2 tsp vanilla
1/2 tsp salt
1 c whole wheat flour sifted
1 1/4 c bread flour sifted
1 small banana sliced
1 1/2 tsp dry active yeast
Pre-measure everything into snack cups. Add all liquids then salt. Start adding flour start bread maker put on whole wheat setting. Add rest of ingredients adding yeast last about 1 min after mixing. Takes about 3 hrs.
Makes 1 1/2 lb. loaf
Light whole wheat bread
1 1/4 c warm water
1 tbsp vegetable oil.
2 tbsp honey
1/2 tsp salt
1 1/2 c whole wheat flour sifted
1/4 c gluten flour sifted
1 c bread flour sifted
1 1/2 tsp active dry yeast
Pre-measure everything into snack cups. Add to bread maker water, oil, honey, salt. Start bread maker put on whole wheat setting then slowly add all of the flour’s, then add the yeast after one minute of mixing .
Makes one 1 1/2 lb. loaf
Mom and Dad’s whole wheat bread
1/2 c warm water
1 tbsp granule lecithin
3 tbsp honey
1 tsp dough enhancer
1/2 tsp salt
1/4 c gluten flour, sifted
2 c whole wheat flour, sifted
1 1/2 tsp dry active yeast
Pre-measure all ingredients. Use whole wheat setting. Add all liquids first then flour. Start bread maker when adding flour.
Note you may bake this in the oven after it rises to double size. Bake on 350 for 30-35 min.
Makes 1 1/2 lb. loaf
Oatmeal bread
2/3 c milk
1/3 c warm water
1 tbsp butter
3/4 tsp salt
1 c quick cooking oats
2 1/2 c bread flour, sifted
3 tbsp packed brown sugar
1 tsp dry active yeast
Pre-measure all ingredients. Select whole wheat setting. Put all liquids in first then dry.
Makes 1 1/2 lb. loaf
Oatmeal bread
1/4 c oatmeal
1/8 c cornmeal
1 1/8 c boiling water
2 tbsp butter
2 tbsp molasses
1 1/2 tsp salt
1 c whole wheat flour sifted
2 c bread flour sifted
1/4 c dry milk
2 tbsp gluten
1 1/2 tsp dry active yeast
Add oatmeal and cornmeal to a heat proof bowl. Pour in boiling water, stirring to prevent lumps.
Let mixture cool for 20 min. During cool time, pre-measure the rest of ingredients into snack cups. Add oatmeal mixture to bread maker then add rest of ingredients in order given.
Makes 1 1/2 lb loaf
Raspberry Freezer Jam
3 1/4 cups crushed rapberries (I actually puree mine in the blender and it has always worked)
1/4 cup lemon juice
4 1/2 cups sugar
1 cup light corn syrup
1 box MCP fruit pectin
Wash and prepare glass or plastic containers to store jam in. You can buy these or I have found that old sour cream containers work just fine. Next, crush your berries using a potato masher or food processor. I know the instuctions inside the package say not the puree but I alsways have with my rapberry jam and it has always worked. Measure your sugar into a bowl. Measure your berries and put into a seperate large bowl. Add the lemon juice to the berries. Gradually stir in the box of MCP Pectin. Set aside for 30 minutes, stirring every 5 minutes to dissolve the pectin thoroughly. Next, stir in corn syrup. This prevents sugar crystals during freezer storage. Gradually stir in the sugar. Stir until the sugar is dissolved and no longer grainy. Pour into prepared containers leaving 1/2 inch at top for expansion during freezing. Cover with lids. Let stand at room temperature for 24 hours. Then store in freezer for up to 1 year. Thaw in refrigerator. Refrigerate up to 3 weeks (I’ve done mine longer). Makes 7 cups.
Strawberry Freezer Jam
2 cups crushed strawberries
4 cups sugar
1 package Sure Jell fruit pectin
Wash and prepare glass or plastic containers to store jam in. You can buy these or I have found that old sour cream containers work just fine. Next, crush your berries using a potato masher or food processor. If using the food processor, pulse to a fine chop. You want to have bits of fruit. If you don’t have a food processor, you could even use a blender to do the same thing. Measure your sugar into a bowl. Add you 2 cups crushed berries and mix. Let stand ten minutes stirring occasionally. In a small saucepan, mix the box of sure jell with 3/4 cup cold water. This may start out lumpy. Bring the water/sure jell mixture to a boil and boil for 1 minute stirring constantly. Remove from heat and add to fruit mixture. Stir constantly for about 3 minutes until sugar is completely dissolved and no longer grainy( a few sugar crystal may remain). Pour into prepared containers leaving 1/2 inch at top for expansion during freezing. Cover with lids. Let stand at room temperature for 24 hours. Then store in freezer for up to 1 year. Thaw in refrigerator. Refrigerate up to 3 weeks (I’ve done mine longer). Makes 5 cups.
Seven grain bread
1 1/8 c warm water
1 1/2 tbsp vegetable oil
2 tsp honey 1 tsp salt
1 1/2 c whole wheat flour
1/4 c brown rice flour
1/4 c. buckwheat flour
1/4 c rye flour
1/4 c. oatmeal
1/8 c cornmeal 1/4 c gluten
1 1/2 tsp dry active yeast
Sift all flours, use the whole wheat setting
Pre-measure all ingredients into snack cups. All liquids then salt, then add flour slowly while starting bread maker. Add yeast about 1 min after mixing.
Makes 1 1/2 pound loaf
Whole grain bread
3/4 c milk
1/3 c warm water
1 tbsp honey or molasses
1 tbsp butter
1/2 tsp salt
2 c bread flour, sifted
1 c. whole wheat flour, sifted
3/4 c four-grain cereal flakes
1/3 c shelled unsalted sunflower seeds
1 tsp dry active yeast
Pre-measure all ingredients. Use whole wheat setting. Follow bread machine manufactures directions
Makes 1 1/2 lb. loaf
Whole wheat bread
1 c milk
3 tbsp warm water
4 tsp of honey or sugar
1 tbsp butter
1 1/2 c whole wheat flour, sifted
1 1/2 c bread flour, sifted
3/4 tsp salt
1 tsp dry active yeast
Pre-measure all ingredients. Use whole wheat setting. add all liquids first.
Makes 1 1/2 lb. loaf
Whole wheat zucchini bread
1/2 c warm water
2 tsp honey
1 tbsp vegetable oil
1 tsp salt
3/4 c zucchini, shredded
3/4 c whole wheat flour sifted
2 c bread flour sifted
1 1/2 tsp dry active yeast
Pre-measure all ingredients. Use the whole wheat setting. Add all liquids first then start mixer and add rest of ingredients.
Makes 1 1/2 lb. loaf
Yogurt whole wheat bread
3/4 c plain nonfat yogurt
1/4 c warm water
1 tbsp vegetable oil
1 1/2 tbsp maple syrup
1 tsp salt
1 1/8 c whole wheat flour, sifted
1 2/3 c bread flour, sifted
1 1/2 tbsp wheat germ
1 1/2 tsp dry active yeast
Pre-measure all ingredients. Use whole wheat setting. Add all liquids then flour then yeast. Start bread maker after adding the flour.
Makes 1 1/2 lb. loaf
BROWNIES updated 02/18/12
BROWNIES
Every so often I like to use applesauce instead of butter or margarine (or oil) when making baked goods such as cookies or muffins. In addition to cutting down on my fat intake, the texture of the cookies or muffins made with applesauce tend to be no different than those made with butter or margarine.
Also, I found there really is no appreciable taste difference between cookies or muffins made with applesauce vs. cookies or muffins made with butter or margarine (or oil). To my mind, opening a can or jar of applesauce is easier than melting butter or margarine (no oily mess in the measuring cup to clean up).
I’ve experimented with substituting applesauce for butter or margarine (or oil) in other recipes, too. They all seem to come out palatable and presentable.
Butter Scotch Brownies
1 pkg. brownie mix
1 c butterscotch chips
Mix brownie mix according to pkg. directions.
Add butterscotch chips.
Bake according to pkg. directions.
Oatmeal Brownies
1 1/2 c oats
1 c M&M miniature baking bits
1/2 c flour
1/2 c packed brown sugar
1/2 tsp soda
1/2 c butter melted
1 pkg. fudge brownie mix
In bowl combine all ingredients except brownie mix. Mix well, Set aside 1 cup for topping. Pat the remaining mixture into a greased 13x9 pan. Prepare brownie mixture according to pkg. directions. Spread over the crust. Sprinkle with the reserved oat mixture. Bake at 350 for 25-30 min. or until the center comes out clean with a toothpick.
Reese’s Brownies
1 brownie mix (I love Betty Crocker, you need the 9 x 13 size)
ingredients needed to make the brownie mix
1 (12 oz bag) Reese’s miniature peanut butter cups
Open up half of the peanut butter cups, there’s about 40 in a bag. Cut each peanut butter cup into fourths. Mix the brownie mix together according to package directions for cake like brownies. Mix in your cut up peanut butter cups and pour into pan prepared according to package directions. (The Betty Crocker one says to spray the bottom of the pan.) Then if you see some pieces of peanut butter cups clumped together in the batter, use a fork to help make sure all the chunks are evenly dispersed. Cook according to package directions, except remove 5 minutes early from oven. While the brownies cook, open and cut up the other half bag of Reese’s the same way. Then when you remove the brownies 5 minutes early, evenly sprinkle the remaining cut up Reese’s over the brownies. Return brownies to oven for the remaining 5 minutes or until they pass the toothpick test. Cool and cut into squares.
Zebra Brownies
black-and-white cream cheese brownies.
Prep Time:15 Min
Total Time:1 Hr 50 Min
Makes:16 brownies
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated triple chocolate chunk brownies
4 oz cream cheese (half 8-oz package), softened
2 tablespoons sugar
1 tablespoon milk
1/2 teaspoon vanilla
DIRECTIONS
Heat oven to 350°F (325°F if using dark, nonstick or glass pan). Grease bottom of 8-inch square pan. Spread batter in pan.
In small bowl, beat remaining ingredients on medium speed until smooth. Drop by spoonfuls over brownie batter in pan. Cut through cream cheese mixture and batter several times with knife for marbled design.
Bake 30 to 35 minutes or until toothpick inserted near center of brownie portion comes out clean. Cool completely, about 1 hour. For 16 brownies, cut into 4 rows by 4 rows. Cover and refrigerate any remaining brownies.
High Altitude (3500-6500 ft): Heat oven to 325°F for all pans. In large bowl, stir or knead 2 tablespoons all-purpose flour into batter. Bake 40 to 45 minutes
Every so often I like to use applesauce instead of butter or margarine (or oil) when making baked goods such as cookies or muffins. In addition to cutting down on my fat intake, the texture of the cookies or muffins made with applesauce tend to be no different than those made with butter or margarine.
Also, I found there really is no appreciable taste difference between cookies or muffins made with applesauce vs. cookies or muffins made with butter or margarine (or oil). To my mind, opening a can or jar of applesauce is easier than melting butter or margarine (no oily mess in the measuring cup to clean up).
I’ve experimented with substituting applesauce for butter or margarine (or oil) in other recipes, too. They all seem to come out palatable and presentable.
Butter Scotch Brownies
1 pkg. brownie mix
1 c butterscotch chips
Mix brownie mix according to pkg. directions.
Add butterscotch chips.
Bake according to pkg. directions.
Oatmeal Brownies
1 1/2 c oats
1 c M&M miniature baking bits
1/2 c flour
1/2 c packed brown sugar
1/2 tsp soda
1/2 c butter melted
1 pkg. fudge brownie mix
In bowl combine all ingredients except brownie mix. Mix well, Set aside 1 cup for topping. Pat the remaining mixture into a greased 13x9 pan. Prepare brownie mixture according to pkg. directions. Spread over the crust. Sprinkle with the reserved oat mixture. Bake at 350 for 25-30 min. or until the center comes out clean with a toothpick.
Reese’s Brownies
1 brownie mix (I love Betty Crocker, you need the 9 x 13 size)
ingredients needed to make the brownie mix
1 (12 oz bag) Reese’s miniature peanut butter cups
Open up half of the peanut butter cups, there’s about 40 in a bag. Cut each peanut butter cup into fourths. Mix the brownie mix together according to package directions for cake like brownies. Mix in your cut up peanut butter cups and pour into pan prepared according to package directions. (The Betty Crocker one says to spray the bottom of the pan.) Then if you see some pieces of peanut butter cups clumped together in the batter, use a fork to help make sure all the chunks are evenly dispersed. Cook according to package directions, except remove 5 minutes early from oven. While the brownies cook, open and cut up the other half bag of Reese’s the same way. Then when you remove the brownies 5 minutes early, evenly sprinkle the remaining cut up Reese’s over the brownies. Return brownies to oven for the remaining 5 minutes or until they pass the toothpick test. Cool and cut into squares.
Zebra Brownies
black-and-white cream cheese brownies.
Prep Time:15 Min
Total Time:1 Hr 50 Min
Makes:16 brownies
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated triple chocolate chunk brownies
4 oz cream cheese (half 8-oz package), softened
2 tablespoons sugar
1 tablespoon milk
1/2 teaspoon vanilla
DIRECTIONS
Heat oven to 350°F (325°F if using dark, nonstick or glass pan). Grease bottom of 8-inch square pan. Spread batter in pan.
In small bowl, beat remaining ingredients on medium speed until smooth. Drop by spoonfuls over brownie batter in pan. Cut through cream cheese mixture and batter several times with knife for marbled design.
Bake 30 to 35 minutes or until toothpick inserted near center of brownie portion comes out clean. Cool completely, about 1 hour. For 16 brownies, cut into 4 rows by 4 rows. Cover and refrigerate any remaining brownies.
High Altitude (3500-6500 ft): Heat oven to 325°F for all pans. In large bowl, stir or knead 2 tablespoons all-purpose flour into batter. Bake 40 to 45 minutes
COOKIES updated 02/18/12
COOKIES
Every so often I like to use applesauce instead of butter or margarine (or oil) when making baked goods such as cookies or muffins. In addition to cutting down on my fat intake, the texture of the cookies or muffins made with applesauce tend to be no different than those made with butter or margarine.
Also, I found there really is no appreciable taste difference between cookies or muffins made with applesauce vs. cookies or muffins made with butter or margarine (or oil). To my mind, opening a can or jar of applesauce is easier than melting butter or margarine (no oily mess in the measuring cup to clean up).
I’ve experimented with substituting applesauce for butter or margarine (or oil) in other recipes, too. They all seem to come out palatable and presentable.
CHOCOLATE OATMEAL NO-BAKE COOKIES
2 cups sugar
1/2 cup cocoa
1 stick butter
1/2 cup milk
1 tsp. vanilla
3 cups quick-cooking oatmeal
1/2 cup peanut butter
Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute.
Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.
Drop by spoonful onto wax paper. Let cool for at least 30 minutes.
Skinny Monkey Cookies
I know it’s not often you see chocolate, bananas, and peanut butter in a healthy recipe, but this lightened-up version of a “chunky monkey” is both healthy and tasty! I tend to get a sweet tooth in the afternoons at work, and these cookies have saved me from grabbing chocolate from a co-worker’s candy dish on more than one occasion. At just 47 calories per cookie, you really can’t go wrong!
Author/Source:
Jimmie @ Onceamonthmom.com
Ingredients:
•3 bananas
•2 cups old-fashioned oats
•1/4 cup creamy peanut butter
•1/4 cup unsweetened cocoa powder
•1/3 cup unsweetened applesauce
•1 tsp. vanilla extract
Directions:
Preheat oven to 350°F. Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes.
Freezing Directions:
Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.
Nutritional Information:
47 calories; 7.5 g carbs; 1.6 g fat; 1.5 g protein; 1.3 g fiber; 1 WW PointsPlus
Servings: 30
In a hurry cookies
4 whole graham crackers
1/2 c. raisins
1/2 C peanut butter
4 tbsp. honey
1/2 c coconut flakes.
Put crackers is a gallon ziploc crush with rolling pin until fine crumbs, mix crumbs, raisins, peanut butter, and honey. Roll a tsp. of the batter in a ball, flatten into a cookie shape. Press lightly into the coconut flakes.
Pumpkin Snickerdoodles
Ingredients:
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon
Directions:
Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
Yields: 4 dozen
Note:
The dough can be made through step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or frozen.
To freeze the cookie dough, portion into individual balls, roll in the cinnamon and sugar, and freeze on a parchment- or wax-paper-lined plate (don't let them touch or they will fuse together) until completely firm, 2 to 3 hours. When ready to bake, reduce the oven temperature to 300 degrees and increase the baking time to 17 to 22 minutes.
From: www.sweetpeaskitchen.com
Mint Chocolate Chip Cookies Recipe
INGREDIENTS:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
DIRECTIONS:
1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
Chocolate Mint Chip Cookies
Yield: 3 dozen cookies
Ingredients:
1-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup dutch-process cocoa-make sure to use dutch process for a rich/dark flavor
1/2 cup (1 stick) unsalted butter, cubed and room temp
1/2 cup white sugar
1/2 cup dark brown sugar
1-1/2 teaspoons vanilla
1/3 cup milk
1 bag of mint chips-I used Guittard
Directions:
Preheat oven to 325 degrees F and line baking sheets with silicone baking mat or parchment paper.
Whisk together flour, salt, baking powder and cocoa, and set aside. Beat the butter on medium-high until light and add sugars, creaming well. Add the vanilla and beat until smooth. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Stir in the mint chips. Chill dough for at least 15 minutes. You can make the dough a few hours or 2 days before baking and it will be fine. Just wrap it up and keep in the fridge.
Scoop the dough onto a parchment- or silpat-lined cookie sheet, press down on them slightly, and bake for 14-15 minutes…for a normal size cookie. Let the cookies cool completely on the cookie sheet, they will set up as they cool. Store in an air-tight container, they will stay fresh for a couple of days.
Andes Mint Cookies Recipe
They are AMAZING! (And very rich . . . warning- you WILL need a glass a milk to go with them!)
1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints
Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
These are so yummy when they are warm and gooey!! They are also delicious when they set-up for a little while . . . who am I kidding? They are divine no matter their temperature . . .
No Bake Oatmeal Blueberry Cookies
3 cups quick cooking oats
1 1/3 cup flaked coconut
3/4 cup oat bran
3/4 cup dried blueberries (or raisins)
1 1/3 cups sugar
1/2 teaspoon salt
1/2 cup milk (I used rice milk, if you haven't tried it, you should, it's AMAZING)
1 stick butter, cut into pieces
1 tsp. vanilla
Mix together first five ingredients.Cook sugar, milk and butter over medium heat, stirring constantly. Bring to a boil and boil for 1 minute. Add the vanilla.Pour over all other ingredients and stir until well mixed. Drop by teaspoonfuls onto waxed paper to cool.
Annette's Mini Ginger Cookies
Ingredients:
2 ¼ cup shortening
3 cups sugar
¾ cup molasses (I use full flavor)
3 eggs
6 cups flour
1 ½ tsp salt
2 T soda
2 tsp ginger
3 tsp cinnamon
2 tsp cloves
Method:
Preheat oven to 350 degrees. Melt shortening in a 3 - 4 quart saucepan over low heat. Remove from heat and let cool. Add sugar, molasses, and egg. Beat well. Sift together flour, soda, and spices. Add to first mixture. Mix well; chill. Form into 1/2" balls and place on a greased cookie sheet 1" apart. If you would like a little sparkle to your cookie, roll in sugar OR top each cookie with a bit of raw sugar before baking. Flatten with the bottom of a glass and bake for 8 - 10 minutes (surface should just begin to show cracks). DO not over bake. These are not crispy cookies. They should be soft and chewy.
*Ginger cookies freeze well and are also excellent if you want to bake them to full cookie size.
Gingersnap Dip
Ingredients:
-8 oz package cream cheese, softened
1 cup confectioners' sugar
2 teaspoons pumpkin pie spice
½ tsp vanilla extract
1-8 oz carton frozen whipped topping, thawed
Method
Chocolate Bar Surprise Cookies
Any combination chopped HERSHEY'S (KIT KAT'S) and REESE'S candy bars to make 2 cups
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup chopped nuts(optional)
Directions:1. Heat oven to 350°F. Remove wrappers from candies. Cut each candy into 1/2-inch pieces; set aside.2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in candy pieces and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.3. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
Chocolate chip Cookies
From the kitchen of Vickie Stokes
2/3 c shortening
1 c sugar
2 eggs
3 1/2 c flour
1 tsp salt
2/3 c. butter softened
1 c brown Sugar
2 tsp vanilla
1 tsp soda
1 12 oz. choc Chips
Heat oven to 375. Mix shortening, butter, sugar’s, eggs and vanilla. Stir remaining ingredients. Drop by the tsp. 2 inches apart on a un-greased baking sheet. Bake for 8-10 min. or until they barely start to brown. (do not over bake) Cool slightly before removing from baking sheet.
Cream cheese filled pumpkin cookies
Makes 4 dozen.
Ingredients:
1 package (8 oz) lite cream cheese, softened
1/2 cup butter, softened
1/2 cup white sugar
3/4 cups packed brown sugar
1 teaspoon vanilla
1 cup canned solid pack pumpkin (or homemade puree)
1 egg
Red, Yellow and Green food colors, optional
2 cups semi-sweet chocolate chips, 12 oz package
3 cups flour
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup powdered sugar
3 tablespoons flour
Method:
Beat together softened butter, white sugar and packed brown sugar. Stir in vanilla, pumpkin, egg and a couple drops each red and yellow food color (enough to make cookie dough orange); stir in chocolate chips. Add 3 cups flour, pumpkin pie spice, salt and baking powder; stir to thoroughly mix. Remove approximately 1/2 to 2/3 cup cookie dough and set aside. Roll remaining cookie dough out between two sheets of lightly floured wax paper or parchment paper into a 12x15x1/4 inch rectangle. Freeze dough while preparing cream cheese filling.
Knead a couple drops green food color into reserved 1/2-cup cookie dough. Roll dough into approximately 36 small marble size balls, refrigerate/freeze until ready to use.
Beat cream cheese until smooth; add powdered sugar and 3 tablespoons of flour; beat until smooth and creamy. Remove cookie dough from freezer; peel off top parchment paper; spread prepared cream cheese over 2/3 the width of the rectangle (keep cream cheese on one side of dough and spread out to both ends). Using the parchment paper to carefully lift, roll cookie into a log, starting on the long cream cheese side (jelly roll fashion with cream cheese in center). Wrap log in parchment, return to freezer for 2-3 hours, preferable overnight (or until stiff).
Preheat oven to 375 degrees. Spray cookie sheet with non-stick spray or line cookie sheet with parchment paper. Remove cookie dough from freezer, remove parchment wrap, cut into 1/4 to 3/8-inch thick slices; place on prepared baking sheet. Place a green marble size piece of dough at the top of each cookie and slightly flatten to form a stem. Bake about 12-13 minutes or until lightly browned. Cool cookies on rack. Enjoy with a glass of cold milk.
Makes approximately 3 dozen cookies
* NOTE: Pumpkin Pie spice may be replaced with mixture of 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves.
Peanut butter fudge topped chippers
1/4 c. peanut butter chips
1/2 c chocolate whipped ready to spread frosting (from 12-oz container)
1 pkg. (16 oz.) pillsbury ready to bak refrigerated chocolate chip cookies.
Heat oven to 350
in saucepan, melt peanut butter chips over low heating, stirring occasionally. Remove from heat. Stir in frosting. Cool about 10 min until firm enough to shape.
On ungreased large cookie sheet, place cookie dough rounds.
bake 10-14 min or until golden brown. Meanwhile, shape peanut butter mixture into 24 (3/4-inch) balls.
Immediately press 1 ball into center of each hot cookie on cookie sheet. Cool 2 min; remove from cookie sheet to cooling rack.
makes 24 cookies
1 cookie cals 120
cals frm fat 60
total fat 6 g
DEE'S FAVORITE COOKIE
1 C Raw cane sugar
1 1/4 C Brown sugar
3/4 Butter
1/4 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Vanilla
3 Large eggs
1/2 C Water
1 1/4 C Bread flower
1 1/4 C Whole wheat flour
1 1/4 C Dee's Cereal
1/2 C Milk chocolate chips
1/3 C Butterscotch chips
1/3 C White chocolate chips
Preheat oven to 350° Cream together cane sugar, brown sugar, butter, baking soda, salt and vanilla. Beat on high for 5 minutes. Add all remaining ingredients and beat on slow for two minutes. Drop onto a ungreased cookie sheet. Bake for 10-11 minutes. Cool one minute on cookie sheet before removing to wire rack to cool completely. Servings: 40Yields: 40 Cookies
Double Tree Hotel Chocolate Chip Cookies
2 cups flour
1/2 tsp. baking soda
1/4 tsp salt
1 cup oats (uncooked)
3/4 cup sugar
3/4 cup Dark Brown sugar
1 cup butter, softened
2 large eggs
2 tsp. vanilla
1 tsp. lemon juice
12 oz. chocolate chips
1 1/2 cup walnuts
Preheat oven to 375 degrees. Lightly grease cookie sheets.
Place the butter in a large bowl and cream lightly with an
electric mixer. Add the sugars and beat on medium speed for
about 2 minutes. Add the eggs, one at a time, beating well
after each addition. Add the vanilla and lemon juice and mix
well. In a separate bowl, stir together the flour, oatmeal,
baking soda, and salt. Add to the creamed butter mixture and
stir well to blend. Add chocolate chips and walnuts and stir
to combine. Using a 1/4 cup measure or a 2−oz ice cream scoop,
drop the batter on the cookie sheets, leaving 2 −3 inches
between each cookie. Bake for 13 − 15 minutes or until lightly
browned around the edges. Remove from the cookie sheets and
cool on wire racks.
Gingerbread boy huge cookies
For huge cookie pan- available at bed bath and beyond
pan can also be used for refrigerated cookie dow, refrigerated pizza dough and rice cereal treats.
5 1/2 c. flour
1 tsp. ground nutmeg
1 tsp. salt
1 c. solid vegetable shortening
1 c. sugar
2 tsp. ground ginger
2 tsp. ground cinnamon
1 1/2 c. molasses (cooking isle or by the pancake syrup)
1 tsp. ground cloves
2 eggs beaton
pre-heat oven to 325. Throughly mix flour, soda, salt and spices.
Melt shortening in a large saucepan. Cool slightly. Add sugar, molasses and eggs; mix well.
Add 4 cups of the dry ingredients and mix well.
Turn mixture onto a lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make a firm dough. Divide dough into 2 equal parts (recipe makes 2 giant cookies) Spray pans with vegetable pan spray. Press dough portion into the pan. Bake 23-25 min. Cool in pan on rack for 5 min. Turn pan over to release. Cool completly. Decorate with icing, colorful candy.
notes: you may freeze the cookies to conserve freshness and softness. Wrap in saran wrap or huge ziploc bags. wrap with tinfoil and carefully place flat on a cookie sheet in the freezer. Get out a few hours before decorating.
Do not wash pans in dishwasher
refrigerated cookie dough, pizza dough or rice krispie treats.
spray pans with vegetable pan spray. Prepare dough following recipe directions. Bake according to pkg. directions.
Also works great with cookie mixes
Rice krispies- just press mixture into pan and let it set.
Girl Scout Mint Cookies
1 box Devil's Food Cake Mix
2 Eggs
2 Tbl. Water
2 Tbl. Cooking Oil
1/2 Cup Cocoa
1 pkg. Chocolate Chips
2−3 drops Wilton's Candy Mint Flavoring
Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil,
and cocoa. You will need to blend this together well, this will be a
very sticky mess. Let stand for 20 minutes, and then shape into very
small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part,
and smash down flat. You will need to spray a large spoon with Pam to
make them flat. Bake for about 8 minutes. Let cool until they reach
room temperature.
Heat chocolate chips in either the microwave, or in a double boiler.
When completely melted add a couple drops of the mint flavoring.
Be carefull not to add too much, it is a powerfull flavoring.
You can either spread the melted chocolate on the cookies,
or you can dip the cookies into the chocolate.
Girl Scout Samoa Cookies
6 tablespoons butter
1/2 cup sugar
1/2 cup light corn syrup
1/2 of 14−oz can sweetened condensed milk
1/2 tsp. vanilla
4 cups toasted coconut
1 cup semi−sweet or milk chocolate chips
In 2−quart saucepan over medium−low heat, combine butter,
sugar and corn syrup. Heat to a full boil, stirring constantly
with a wooden spoon. Boil 3 minutes, stirring constantly.
Slowly pour in sweetened condensed milk, stirring constantly.
Continue cooking over low heat until candy thermometer reaches
220−228 degrees. Remove from heat. Stir in vanilla. Beat until
creamy. Immediately stir in toasted coconut and mix well.
Spoon mixture by teaspoonfuls into circular mounds onto
buttered waxed paper. Flatten slightly and with the end of a
wooden spoon poke a small round hole into the center of each
cookie. Cool completely.
Melt chocolate chips and drizzle thinly in stripes over
cookies and let chocolate harden at room temperature. Store
in airtight container.
KISSES Candy Corn Pixies
Ingredients:
1/4 cup (1/2 stick) butter or margarine, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Yellow and red food colors
48 HERSHEY'S KISSES Brand Candy Corn Flavored Candies
Powdered sugar
Directions:1. Beat butter, granulated sugar, eggs and vanilla in large bowl until well blended. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until blended.2. Place about 3/4 cup dough in each of three separate bowls. Add yellow food coloring to one bowl, mixing until color of dough is uniform and close to color of candy piece. Tint another bowl orange using yellow and red food coloring. Cover; refrigerate doughs about 1 hour or until firm enough to handle.3. Heat oven to 300° F. Remove wrappers from candies. Taking a small pinch of dough from each bowl, shape dough into 1-inch balls. Roll in powdered sugar. Place 2 inches apart on ungreased cookie sheet.4. Bake 14 to 16 minutes or until edges are set. Cool about 2 minutes; press candy piece into center of cookie.
Lemon cookies
1 pkg. Duncan Hines moist deluxe lemon supreme cake mix
2 eggs
1/3 c vegetable oil
1 tbsp lemon juice
3/4 c flaked coconut
Confectioners sugar
Preheat oven to 375 grease baking sheets
Combine cake mix, eggs, oil and lemon juice in a large bowl. Beat on low speed until well blended. Add coconut. Shape dough into 1 inch balls. Place 1 inch apart on pan. Bake for 6-7 min or until lightly browned. Cook for 1 min on baking sheets then remove. Sprinkle confectioners sugar.
You can frost cookies with 1 c. confectioners sugar mixed with 1 tbsp lemon juice instead of sprinkling with confectioners sugar.
Makes 3 dozen cookies
Praline Cookies
Prep Time:20 Min
Total Time:2 Hr 50 Min
Makes:24 bars or 12 dessert servings
INGREDIENTS
1 box (19.5 oz) fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1/4 cup butter
1/4 cup milk
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup coarsely chopped pecans
1/2 teaspoon vanilla
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies
Vanilla ice cream, if desired
DIRECTIONS
Heat oven to 350°F (325°F for dark pan). Spray 13x9-inch pan with cooking spray. Make brownie mix as directed on box using oil, water and eggs. Spread batter evenly in pan. Bake 25 minutes.
Meanwhile, in a saucepan, heat butter, milk, granulated sugar, brown sugar, pecans and vanilla to boiling over medium heat, stirring constantly. Reduce heat to medium-low; simmer 3 minutes, stirring occasionally. Remove from heat; set aside until brownies are baked.
Immediately pour praline mixture evenly over partially baked brownies. Cut cookie dough crosswise into 4 equal pieces; cut each piece into 4 slices. Carefully place slices in 3 rows of 5 slices each, using last slice to fill in spaces. (Spaces between cookie dough pieces will spread during baking to cover top.)
Bake 23 to 28 minutes longer or until cookie topping is deep golden brown. If serving as bars, cool 2 hours; cut into 6 rows by 4 rows. If serving with ice cream as dessert, cool 20 to 30 minutes; cut into 4 rows by 3 rows.
High Altitude (3500-6500 ft): Follow High Altitude brownie mix directions for 13x9-inch pan. Increase final bake time to 26 to 31 minutes.
Pumpkin Cookies
1 c Shortening
1 c Pumpkin
2 c sifted flour
1 tsp baking soda
1 c raisins or chocolate chips
1 c sugar
1 egg
1 tsp cinnamon
1/2 tsp salt
Cream shortening and sugar, add egg and mix. Add pumpkin and then add dry ingredients. Stir in with a spoon raisins or Chocolate chips drop by the tsp bake 350 for 15-20 min ice if desired.
Root Beer Cookies
1 cup unsalted butter
2 cups dark brown sugar
2 eggs
2 tsp. root beer extract (as called concentrate)
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 cup water (optional–only use if dough is too dry)
Root Beer frosting (recipe below)
Cream butter and dark brown sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the root beer extract. Whisk dry ingredients together. Add a little at a time to the creamed mixture. The dough should be slightly sticky.
Chill for at least an hour.
Preheat oven to 350 degrees F. Lightly grease several baking sheets, or line them with silicone baking mats or parchment paper. Roll into small balls (about 1″ diameter). I like to use a mini-ice cream scoop so that the cookies end up evenly sized.
Place them on the pan, leaving a bit of space between the cookies. Gently press the tops of the dough. (If you leave out the water, sometimes the cookies don’t spread very much.) Bake for 6-8 minutes, rotating cookie sheet halfway through. Makes about 4 dozen.
Frosting Recipe
1 cup butter
3 cups powdered sugar
2 tsp. root beer extract (also called concentrate)
a few tablespoons hot water
Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.
Frost the cooled cookies and let stand for a few minutes to let the frosting set up. (It should dry a bit on the top.) You can leave out the root beer extract and you’ll have a tasty, soft brown sugar cookie
Snicker Doodles
2 3/4 c sifted flour
1/2 tsp salt
3 tsp baking powder
1 c soft butter
4 tsp cinnamon
1/2 c sugar
Mix and sift flour, baking powder and salt. Cream butter, add sugar gradually and cream till fluffy. Add beaten eggs and mix. Add sifted dry ingredients gradually and then mix and chill in fridge/ Mold dough into small balls. Using 1 tbsp. of dough for each ball. Roll in mixture of sugar and cinnamon. Bake about 2 inches apart on a un-greased baking sheet on 400 for 10 min.
Soft gingersnaps
Ingredients:
1/2 cup butter, softened
1/4 c. corn oil
1 egg
1 cup sugar
1/4 c. molasses
2 cups + 2 T. flour
2 t. baking soda
1 t. ground ginger
1 t. cinnamon
1/2 t. salt
C Method:
Combine butter and oil in mixer bowl and beat until smooth. Beat in the egg, sugar and molasses. Sift the flour, baking soda, ginger, cinnamon and salt together. Add to the egg mixture to form a dough.
Roll into 1" balls and coat with additional sugar. Place on ungreased cookie sheets. Bake at 350° for 8 to 10 minutes or until puffed. Cook on the cookie sheet for several minutes. Remove to wire rack to cool completely.
Lemonade Cookies
1 6 oz. can frozen lemonade thawed
1 c. sugar
1 tsp. baking soda
2 eggs
3 c. flour sugar to sprinkle on top
Preheat oven to 400. In a mixing bowl beat butter on medium speed for 30 seconds. Add the 1 cup sugar and the baking soda . Beat until mixed. Beat in eggs and 1/2 cup of the lemonade. Beat in as much of the flour as you can. Stir in any remaining flour with a wooden spoon. Drop dough by teaspoons 2 inches apart on un-greased baking sheet. Bake for 6 to 7 min. or until lightly brown on the edges. Cool before removing from baking sheet for about 1 min. Brush hot cookies lightly with remaining lemonade: sprinkle with Sugar then let cool.
Very soft Sugar Cookies
1 c shortening
1 1/2 c sugar
3 eggs beaten
4 1/2 c flour
3/4 tsp salt
1 tsp vanilla
1/2 tsp soda
1 tsp lemon extract
Cream shortening, Sugar. Add eggs, vanilla, lemon extract. Mix well. Add flour, salt and soda then mix again. Chill dough for 20 to 30 min. Roll out and cookie cut any shapes. Bake 350 for 8 min.
Every so often I like to use applesauce instead of butter or margarine (or oil) when making baked goods such as cookies or muffins. In addition to cutting down on my fat intake, the texture of the cookies or muffins made with applesauce tend to be no different than those made with butter or margarine.
Also, I found there really is no appreciable taste difference between cookies or muffins made with applesauce vs. cookies or muffins made with butter or margarine (or oil). To my mind, opening a can or jar of applesauce is easier than melting butter or margarine (no oily mess in the measuring cup to clean up).
I’ve experimented with substituting applesauce for butter or margarine (or oil) in other recipes, too. They all seem to come out palatable and presentable.
CHOCOLATE OATMEAL NO-BAKE COOKIES
2 cups sugar
1/2 cup cocoa
1 stick butter
1/2 cup milk
1 tsp. vanilla
3 cups quick-cooking oatmeal
1/2 cup peanut butter
Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute.
Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.
Drop by spoonful onto wax paper. Let cool for at least 30 minutes.
Skinny Monkey Cookies
I know it’s not often you see chocolate, bananas, and peanut butter in a healthy recipe, but this lightened-up version of a “chunky monkey” is both healthy and tasty! I tend to get a sweet tooth in the afternoons at work, and these cookies have saved me from grabbing chocolate from a co-worker’s candy dish on more than one occasion. At just 47 calories per cookie, you really can’t go wrong!
Author/Source:
Jimmie @ Onceamonthmom.com
Ingredients:
•3 bananas
•2 cups old-fashioned oats
•1/4 cup creamy peanut butter
•1/4 cup unsweetened cocoa powder
•1/3 cup unsweetened applesauce
•1 tsp. vanilla extract
Directions:
Preheat oven to 350°F. Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes.
Freezing Directions:
Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.
Nutritional Information:
47 calories; 7.5 g carbs; 1.6 g fat; 1.5 g protein; 1.3 g fiber; 1 WW PointsPlus
Servings: 30
In a hurry cookies
4 whole graham crackers
1/2 c. raisins
1/2 C peanut butter
4 tbsp. honey
1/2 c coconut flakes.
Put crackers is a gallon ziploc crush with rolling pin until fine crumbs, mix crumbs, raisins, peanut butter, and honey. Roll a tsp. of the batter in a ball, flatten into a cookie shape. Press lightly into the coconut flakes.
Pumpkin Snickerdoodles
Ingredients:
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon
Directions:
Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
Yields: 4 dozen
Note:
The dough can be made through step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or frozen.
To freeze the cookie dough, portion into individual balls, roll in the cinnamon and sugar, and freeze on a parchment- or wax-paper-lined plate (don't let them touch or they will fuse together) until completely firm, 2 to 3 hours. When ready to bake, reduce the oven temperature to 300 degrees and increase the baking time to 17 to 22 minutes.
From: www.sweetpeaskitchen.com
Mint Chocolate Chip Cookies Recipe
INGREDIENTS:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
DIRECTIONS:
1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
Chocolate Mint Chip Cookies
Yield: 3 dozen cookies
Ingredients:
1-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup dutch-process cocoa-make sure to use dutch process for a rich/dark flavor
1/2 cup (1 stick) unsalted butter, cubed and room temp
1/2 cup white sugar
1/2 cup dark brown sugar
1-1/2 teaspoons vanilla
1/3 cup milk
1 bag of mint chips-I used Guittard
Directions:
Preheat oven to 325 degrees F and line baking sheets with silicone baking mat or parchment paper.
Whisk together flour, salt, baking powder and cocoa, and set aside. Beat the butter on medium-high until light and add sugars, creaming well. Add the vanilla and beat until smooth. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Stir in the mint chips. Chill dough for at least 15 minutes. You can make the dough a few hours or 2 days before baking and it will be fine. Just wrap it up and keep in the fridge.
Scoop the dough onto a parchment- or silpat-lined cookie sheet, press down on them slightly, and bake for 14-15 minutes…for a normal size cookie. Let the cookies cool completely on the cookie sheet, they will set up as they cool. Store in an air-tight container, they will stay fresh for a couple of days.
Andes Mint Cookies Recipe
They are AMAZING! (And very rich . . . warning- you WILL need a glass a milk to go with them!)
1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints
Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
These are so yummy when they are warm and gooey!! They are also delicious when they set-up for a little while . . . who am I kidding? They are divine no matter their temperature . . .
No Bake Oatmeal Blueberry Cookies
3 cups quick cooking oats
1 1/3 cup flaked coconut
3/4 cup oat bran
3/4 cup dried blueberries (or raisins)
1 1/3 cups sugar
1/2 teaspoon salt
1/2 cup milk (I used rice milk, if you haven't tried it, you should, it's AMAZING)
1 stick butter, cut into pieces
1 tsp. vanilla
Mix together first five ingredients.Cook sugar, milk and butter over medium heat, stirring constantly. Bring to a boil and boil for 1 minute. Add the vanilla.Pour over all other ingredients and stir until well mixed. Drop by teaspoonfuls onto waxed paper to cool.
Annette's Mini Ginger Cookies
Ingredients:
2 ¼ cup shortening
3 cups sugar
¾ cup molasses (I use full flavor)
3 eggs
6 cups flour
1 ½ tsp salt
2 T soda
2 tsp ginger
3 tsp cinnamon
2 tsp cloves
Method:
Preheat oven to 350 degrees. Melt shortening in a 3 - 4 quart saucepan over low heat. Remove from heat and let cool. Add sugar, molasses, and egg. Beat well. Sift together flour, soda, and spices. Add to first mixture. Mix well; chill. Form into 1/2" balls and place on a greased cookie sheet 1" apart. If you would like a little sparkle to your cookie, roll in sugar OR top each cookie with a bit of raw sugar before baking. Flatten with the bottom of a glass and bake for 8 - 10 minutes (surface should just begin to show cracks). DO not over bake. These are not crispy cookies. They should be soft and chewy.
*Ginger cookies freeze well and are also excellent if you want to bake them to full cookie size.
Gingersnap Dip
Ingredients:
-8 oz package cream cheese, softened
1 cup confectioners' sugar
2 teaspoons pumpkin pie spice
½ tsp vanilla extract
1-8 oz carton frozen whipped topping, thawed
Method
Chocolate Bar Surprise Cookies
Any combination chopped HERSHEY'S (KIT KAT'S) and REESE'S candy bars to make 2 cups
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup chopped nuts(optional)
Directions:1. Heat oven to 350°F. Remove wrappers from candies. Cut each candy into 1/2-inch pieces; set aside.2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in candy pieces and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.3. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
Chocolate chip Cookies
From the kitchen of Vickie Stokes
2/3 c shortening
1 c sugar
2 eggs
3 1/2 c flour
1 tsp salt
2/3 c. butter softened
1 c brown Sugar
2 tsp vanilla
1 tsp soda
1 12 oz. choc Chips
Heat oven to 375. Mix shortening, butter, sugar’s, eggs and vanilla. Stir remaining ingredients. Drop by the tsp. 2 inches apart on a un-greased baking sheet. Bake for 8-10 min. or until they barely start to brown. (do not over bake) Cool slightly before removing from baking sheet.
Cream cheese filled pumpkin cookies
Makes 4 dozen.
Ingredients:
1 package (8 oz) lite cream cheese, softened
1/2 cup butter, softened
1/2 cup white sugar
3/4 cups packed brown sugar
1 teaspoon vanilla
1 cup canned solid pack pumpkin (or homemade puree)
1 egg
Red, Yellow and Green food colors, optional
2 cups semi-sweet chocolate chips, 12 oz package
3 cups flour
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup powdered sugar
3 tablespoons flour
Method:
Beat together softened butter, white sugar and packed brown sugar. Stir in vanilla, pumpkin, egg and a couple drops each red and yellow food color (enough to make cookie dough orange); stir in chocolate chips. Add 3 cups flour, pumpkin pie spice, salt and baking powder; stir to thoroughly mix. Remove approximately 1/2 to 2/3 cup cookie dough and set aside. Roll remaining cookie dough out between two sheets of lightly floured wax paper or parchment paper into a 12x15x1/4 inch rectangle. Freeze dough while preparing cream cheese filling.
Knead a couple drops green food color into reserved 1/2-cup cookie dough. Roll dough into approximately 36 small marble size balls, refrigerate/freeze until ready to use.
Beat cream cheese until smooth; add powdered sugar and 3 tablespoons of flour; beat until smooth and creamy. Remove cookie dough from freezer; peel off top parchment paper; spread prepared cream cheese over 2/3 the width of the rectangle (keep cream cheese on one side of dough and spread out to both ends). Using the parchment paper to carefully lift, roll cookie into a log, starting on the long cream cheese side (jelly roll fashion with cream cheese in center). Wrap log in parchment, return to freezer for 2-3 hours, preferable overnight (or until stiff).
Preheat oven to 375 degrees. Spray cookie sheet with non-stick spray or line cookie sheet with parchment paper. Remove cookie dough from freezer, remove parchment wrap, cut into 1/4 to 3/8-inch thick slices; place on prepared baking sheet. Place a green marble size piece of dough at the top of each cookie and slightly flatten to form a stem. Bake about 12-13 minutes or until lightly browned. Cool cookies on rack. Enjoy with a glass of cold milk.
Makes approximately 3 dozen cookies
* NOTE: Pumpkin Pie spice may be replaced with mixture of 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves.
Peanut butter fudge topped chippers
1/4 c. peanut butter chips
1/2 c chocolate whipped ready to spread frosting (from 12-oz container)
1 pkg. (16 oz.) pillsbury ready to bak refrigerated chocolate chip cookies.
Heat oven to 350
in saucepan, melt peanut butter chips over low heating, stirring occasionally. Remove from heat. Stir in frosting. Cool about 10 min until firm enough to shape.
On ungreased large cookie sheet, place cookie dough rounds.
bake 10-14 min or until golden brown. Meanwhile, shape peanut butter mixture into 24 (3/4-inch) balls.
Immediately press 1 ball into center of each hot cookie on cookie sheet. Cool 2 min; remove from cookie sheet to cooling rack.
makes 24 cookies
1 cookie cals 120
cals frm fat 60
total fat 6 g
DEE'S FAVORITE COOKIE
1 C Raw cane sugar
1 1/4 C Brown sugar
3/4 Butter
1/4 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Vanilla
3 Large eggs
1/2 C Water
1 1/4 C Bread flower
1 1/4 C Whole wheat flour
1 1/4 C Dee's Cereal
1/2 C Milk chocolate chips
1/3 C Butterscotch chips
1/3 C White chocolate chips
Preheat oven to 350° Cream together cane sugar, brown sugar, butter, baking soda, salt and vanilla. Beat on high for 5 minutes. Add all remaining ingredients and beat on slow for two minutes. Drop onto a ungreased cookie sheet. Bake for 10-11 minutes. Cool one minute on cookie sheet before removing to wire rack to cool completely. Servings: 40Yields: 40 Cookies
Double Tree Hotel Chocolate Chip Cookies
2 cups flour
1/2 tsp. baking soda
1/4 tsp salt
1 cup oats (uncooked)
3/4 cup sugar
3/4 cup Dark Brown sugar
1 cup butter, softened
2 large eggs
2 tsp. vanilla
1 tsp. lemon juice
12 oz. chocolate chips
1 1/2 cup walnuts
Preheat oven to 375 degrees. Lightly grease cookie sheets.
Place the butter in a large bowl and cream lightly with an
electric mixer. Add the sugars and beat on medium speed for
about 2 minutes. Add the eggs, one at a time, beating well
after each addition. Add the vanilla and lemon juice and mix
well. In a separate bowl, stir together the flour, oatmeal,
baking soda, and salt. Add to the creamed butter mixture and
stir well to blend. Add chocolate chips and walnuts and stir
to combine. Using a 1/4 cup measure or a 2−oz ice cream scoop,
drop the batter on the cookie sheets, leaving 2 −3 inches
between each cookie. Bake for 13 − 15 minutes or until lightly
browned around the edges. Remove from the cookie sheets and
cool on wire racks.
Gingerbread boy huge cookies
For huge cookie pan- available at bed bath and beyond
pan can also be used for refrigerated cookie dow, refrigerated pizza dough and rice cereal treats.
5 1/2 c. flour
1 tsp. ground nutmeg
1 tsp. salt
1 c. solid vegetable shortening
1 c. sugar
2 tsp. ground ginger
2 tsp. ground cinnamon
1 1/2 c. molasses (cooking isle or by the pancake syrup)
1 tsp. ground cloves
2 eggs beaton
pre-heat oven to 325. Throughly mix flour, soda, salt and spices.
Melt shortening in a large saucepan. Cool slightly. Add sugar, molasses and eggs; mix well.
Add 4 cups of the dry ingredients and mix well.
Turn mixture onto a lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make a firm dough. Divide dough into 2 equal parts (recipe makes 2 giant cookies) Spray pans with vegetable pan spray. Press dough portion into the pan. Bake 23-25 min. Cool in pan on rack for 5 min. Turn pan over to release. Cool completly. Decorate with icing, colorful candy.
notes: you may freeze the cookies to conserve freshness and softness. Wrap in saran wrap or huge ziploc bags. wrap with tinfoil and carefully place flat on a cookie sheet in the freezer. Get out a few hours before decorating.
Do not wash pans in dishwasher
refrigerated cookie dough, pizza dough or rice krispie treats.
spray pans with vegetable pan spray. Prepare dough following recipe directions. Bake according to pkg. directions.
Also works great with cookie mixes
Rice krispies- just press mixture into pan and let it set.
Girl Scout Mint Cookies
1 box Devil's Food Cake Mix
2 Eggs
2 Tbl. Water
2 Tbl. Cooking Oil
1/2 Cup Cocoa
1 pkg. Chocolate Chips
2−3 drops Wilton's Candy Mint Flavoring
Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil,
and cocoa. You will need to blend this together well, this will be a
very sticky mess. Let stand for 20 minutes, and then shape into very
small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part,
and smash down flat. You will need to spray a large spoon with Pam to
make them flat. Bake for about 8 minutes. Let cool until they reach
room temperature.
Heat chocolate chips in either the microwave, or in a double boiler.
When completely melted add a couple drops of the mint flavoring.
Be carefull not to add too much, it is a powerfull flavoring.
You can either spread the melted chocolate on the cookies,
or you can dip the cookies into the chocolate.
Girl Scout Samoa Cookies
6 tablespoons butter
1/2 cup sugar
1/2 cup light corn syrup
1/2 of 14−oz can sweetened condensed milk
1/2 tsp. vanilla
4 cups toasted coconut
1 cup semi−sweet or milk chocolate chips
In 2−quart saucepan over medium−low heat, combine butter,
sugar and corn syrup. Heat to a full boil, stirring constantly
with a wooden spoon. Boil 3 minutes, stirring constantly.
Slowly pour in sweetened condensed milk, stirring constantly.
Continue cooking over low heat until candy thermometer reaches
220−228 degrees. Remove from heat. Stir in vanilla. Beat until
creamy. Immediately stir in toasted coconut and mix well.
Spoon mixture by teaspoonfuls into circular mounds onto
buttered waxed paper. Flatten slightly and with the end of a
wooden spoon poke a small round hole into the center of each
cookie. Cool completely.
Melt chocolate chips and drizzle thinly in stripes over
cookies and let chocolate harden at room temperature. Store
in airtight container.
KISSES Candy Corn Pixies
Ingredients:
1/4 cup (1/2 stick) butter or margarine, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Yellow and red food colors
48 HERSHEY'S KISSES Brand Candy Corn Flavored Candies
Powdered sugar
Directions:1. Beat butter, granulated sugar, eggs and vanilla in large bowl until well blended. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until blended.2. Place about 3/4 cup dough in each of three separate bowls. Add yellow food coloring to one bowl, mixing until color of dough is uniform and close to color of candy piece. Tint another bowl orange using yellow and red food coloring. Cover; refrigerate doughs about 1 hour or until firm enough to handle.3. Heat oven to 300° F. Remove wrappers from candies. Taking a small pinch of dough from each bowl, shape dough into 1-inch balls. Roll in powdered sugar. Place 2 inches apart on ungreased cookie sheet.4. Bake 14 to 16 minutes or until edges are set. Cool about 2 minutes; press candy piece into center of cookie.
Lemon cookies
1 pkg. Duncan Hines moist deluxe lemon supreme cake mix
2 eggs
1/3 c vegetable oil
1 tbsp lemon juice
3/4 c flaked coconut
Confectioners sugar
Preheat oven to 375 grease baking sheets
Combine cake mix, eggs, oil and lemon juice in a large bowl. Beat on low speed until well blended. Add coconut. Shape dough into 1 inch balls. Place 1 inch apart on pan. Bake for 6-7 min or until lightly browned. Cook for 1 min on baking sheets then remove. Sprinkle confectioners sugar.
You can frost cookies with 1 c. confectioners sugar mixed with 1 tbsp lemon juice instead of sprinkling with confectioners sugar.
Makes 3 dozen cookies
Praline Cookies
Prep Time:20 Min
Total Time:2 Hr 50 Min
Makes:24 bars or 12 dessert servings
INGREDIENTS
1 box (19.5 oz) fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1/4 cup butter
1/4 cup milk
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup coarsely chopped pecans
1/2 teaspoon vanilla
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies
Vanilla ice cream, if desired
DIRECTIONS
Heat oven to 350°F (325°F for dark pan). Spray 13x9-inch pan with cooking spray. Make brownie mix as directed on box using oil, water and eggs. Spread batter evenly in pan. Bake 25 minutes.
Meanwhile, in a saucepan, heat butter, milk, granulated sugar, brown sugar, pecans and vanilla to boiling over medium heat, stirring constantly. Reduce heat to medium-low; simmer 3 minutes, stirring occasionally. Remove from heat; set aside until brownies are baked.
Immediately pour praline mixture evenly over partially baked brownies. Cut cookie dough crosswise into 4 equal pieces; cut each piece into 4 slices. Carefully place slices in 3 rows of 5 slices each, using last slice to fill in spaces. (Spaces between cookie dough pieces will spread during baking to cover top.)
Bake 23 to 28 minutes longer or until cookie topping is deep golden brown. If serving as bars, cool 2 hours; cut into 6 rows by 4 rows. If serving with ice cream as dessert, cool 20 to 30 minutes; cut into 4 rows by 3 rows.
High Altitude (3500-6500 ft): Follow High Altitude brownie mix directions for 13x9-inch pan. Increase final bake time to 26 to 31 minutes.
Pumpkin Cookies
1 c Shortening
1 c Pumpkin
2 c sifted flour
1 tsp baking soda
1 c raisins or chocolate chips
1 c sugar
1 egg
1 tsp cinnamon
1/2 tsp salt
Cream shortening and sugar, add egg and mix. Add pumpkin and then add dry ingredients. Stir in with a spoon raisins or Chocolate chips drop by the tsp bake 350 for 15-20 min ice if desired.
Root Beer Cookies
1 cup unsalted butter
2 cups dark brown sugar
2 eggs
2 tsp. root beer extract (as called concentrate)
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 cup water (optional–only use if dough is too dry)
Root Beer frosting (recipe below)
Cream butter and dark brown sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the root beer extract. Whisk dry ingredients together. Add a little at a time to the creamed mixture. The dough should be slightly sticky.
Chill for at least an hour.
Preheat oven to 350 degrees F. Lightly grease several baking sheets, or line them with silicone baking mats or parchment paper. Roll into small balls (about 1″ diameter). I like to use a mini-ice cream scoop so that the cookies end up evenly sized.
Place them on the pan, leaving a bit of space between the cookies. Gently press the tops of the dough. (If you leave out the water, sometimes the cookies don’t spread very much.) Bake for 6-8 minutes, rotating cookie sheet halfway through. Makes about 4 dozen.
Frosting Recipe
1 cup butter
3 cups powdered sugar
2 tsp. root beer extract (also called concentrate)
a few tablespoons hot water
Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.
Frost the cooled cookies and let stand for a few minutes to let the frosting set up. (It should dry a bit on the top.) You can leave out the root beer extract and you’ll have a tasty, soft brown sugar cookie
Snicker Doodles
2 3/4 c sifted flour
1/2 tsp salt
3 tsp baking powder
1 c soft butter
4 tsp cinnamon
1/2 c sugar
Mix and sift flour, baking powder and salt. Cream butter, add sugar gradually and cream till fluffy. Add beaten eggs and mix. Add sifted dry ingredients gradually and then mix and chill in fridge/ Mold dough into small balls. Using 1 tbsp. of dough for each ball. Roll in mixture of sugar and cinnamon. Bake about 2 inches apart on a un-greased baking sheet on 400 for 10 min.
Soft gingersnaps
Ingredients:
1/2 cup butter, softened
1/4 c. corn oil
1 egg
1 cup sugar
1/4 c. molasses
2 cups + 2 T. flour
2 t. baking soda
1 t. ground ginger
1 t. cinnamon
1/2 t. salt
C Method:
Combine butter and oil in mixer bowl and beat until smooth. Beat in the egg, sugar and molasses. Sift the flour, baking soda, ginger, cinnamon and salt together. Add to the egg mixture to form a dough.
Roll into 1" balls and coat with additional sugar. Place on ungreased cookie sheets. Bake at 350° for 8 to 10 minutes or until puffed. Cook on the cookie sheet for several minutes. Remove to wire rack to cool completely.
Lemonade Cookies
1 6 oz. can frozen lemonade thawed
1 c. sugar
1 tsp. baking soda
2 eggs
3 c. flour sugar to sprinkle on top
Preheat oven to 400. In a mixing bowl beat butter on medium speed for 30 seconds. Add the 1 cup sugar and the baking soda . Beat until mixed. Beat in eggs and 1/2 cup of the lemonade. Beat in as much of the flour as you can. Stir in any remaining flour with a wooden spoon. Drop dough by teaspoons 2 inches apart on un-greased baking sheet. Bake for 6 to 7 min. or until lightly brown on the edges. Cool before removing from baking sheet for about 1 min. Brush hot cookies lightly with remaining lemonade: sprinkle with Sugar then let cool.
Very soft Sugar Cookies
1 c shortening
1 1/2 c sugar
3 eggs beaten
4 1/2 c flour
3/4 tsp salt
1 tsp vanilla
1/2 tsp soda
1 tsp lemon extract
Cream shortening, Sugar. Add eggs, vanilla, lemon extract. Mix well. Add flour, salt and soda then mix again. Chill dough for 20 to 30 min. Roll out and cookie cut any shapes. Bake 350 for 8 min.
CROCK POT updated 02/18/12
Crock pot (my favorite)
Apple crumble
6 cups apples, thinly sliced
1 c sugar
1 tbsp flour
1 tsp cinnamon
1 lemon, juiced
2 c soft bread crumbs
1 c brown sugar
Combine apples, sugar and lemon juice. In another bowl, combine butter, bread crumbs and brown sugar. In crock pot layer a third of bread crumb mixture and then half of the apple mixture. Repeat layers till finished with crumb mixture.
Cook on high for 4 hours
Barbecued pork chops
6 pork chops
1 16 oz bottle barbecue sauce
Brush each pork chop with sauce and then place in greased crock pot. Pour remaining sauce over the top. Cook on low for 6-8 hrs
Broccoli cheese soup
2 16 oz. pkgs. Frozen chopped broccoli
2 10 3/4 oz. cheddar cheese soup
2 12 oz cans evaporated milk
1/4 c dried onion
1/2 tsp salt 1/4 tsp pepper
Combine all ingredients into a greased crock pot cook on high for 2-3 hrs. or low 4-5 hrs.
Spoon over a baked potato and garnish with bacon
Cafe Rio Chicken
CHICKEN--- There are several parts to this recipe so keep scrolling down for all of it
3 1bs. Chicken breast, boneless, skinless
1 small bottle Zesty Italian dressing
1 Tbl. Chili powder
1 Tbl. Cumin
3 cloves of garlic minced
mix all ingredients together in a large crockpot. Cook on high for 5-7 hours. Remove chicken and shred with a fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm -- continued
TOMATILLO DRESSING- Cafe Rio Chicken
1 pkg. hidden valley buttermilk ranch dressing mix
1 cup buttermilk
1 cup mayo
1-2 tomatillos
1 clove garlic, minced
1/2 bunch of cilantro, chopped
1/2 tsp. lime juice
1 small jalapeno, seeds removed
blend all together in a blender. Add a little additional buttermilk if dressing is too thick. Keep refrigerated. ---- continued
LIME RICE- Cafe Rio Chicken
In saucepan, saute:
2 tbsp. butter
1 yellow onion, chopped
1 clove garlic, minced
In a large pot, bring to a boil the following:
6 2/3 cups of water
8 tsp. chicken bullion
1/2 bunch cilantro, chopped
2 tbs. cumin
2 small cans diced green chilis
1 tbsp. lime juice
1/2 tsp. salt
Add onion and garlic to boiling water. Add 3 cups of long grain rice. Reduce heat, cover and simmer for 30 minutes. -----continued
PICO DE GALLO
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch of cilantro, chopped
2 cloves garlic, minced
1 tsp. lime juice
1 tsp. salt
1/2 tsp. pepper
Combine ingredients together in a med. bowl. -------continued
serve in the following order:
tortillas
shredded cheese
chicken
black and pinto beans
lime rice
red and green leaf lettuce, shredded
pico de gallo
olives, chopped
fresh cilantro
parmesan cheese
fresh lime slice
tomatillo dressing END OF CAFE RIO CHICKEN
CHEESY CHICKEN
1 pkg. ( 8 oz.) cream cheese
4-5 boneless and skinless chicken
1 pkg. Italian dressing
1 can Cream of chicken soup
(note you can double the sauce with more cream of chicken soup)
Put the chicken in a crock pot. In a mixing bowl combine the rest of the ingredients and mix on low speed. Pour over the chicken and cook on low for 8 hours or on high for 6 hours.
Note: really yummy served over rice or potatoes
Chicken bacon bake
6 skinless chicken breast
2 cans cream of chicken soup
4 slices of bacon or more
16 oz sour cream
Onion salt
Parsley
Celery salt
Rice cooked
Cook bacon for about 15 min. drain fat. Mix together soup, sour cream, onion salt, celery salt. Put chicken in crock pot. Pour soup mixture of it add bacon. Cook on low for 6-8 hrs or high or 4-6 hours. Serve over hot rice.
CHICKEN ENCHILADAS
1 box chicken taquitos
1 10 oz. can green or red taco sauce
1 tbsp. dried onions
1 10 oz. can cream of mushroom soup
1 4 oz can green chilies, with liquid
2 cups grated cheese
Salt and pepper to taste
In a greased crock pot layer half of each ingredient in order listed above. Repeat with second layer. Cook on high for 30 min. or on low for 3 hrs.
Chicken enchilada casserole
3-4 lbs. chicken
1 tbsp. oil
10 oz. cream of Mushroom soup
10 oz. cream of chicken soup
1 c sour cream
10 oz. green enchilada sauce (you can substitute red sauce)
Small can peeled & diced green chilies
20 corn tortilla’s
3 cups shredded cheese
Boil chicken, shred meat. In a saucepan add soups, sour cream, enchilada sauce, and chilies. Heat until warm. Tear tortilla’s into bite size pieces. Layer 1/2 of the sauce, chicken, tortilla’s and cheese in slow cooker, alternating layers. Repeat, ending with cheese and sauce. cook on low for 5-6 hrs. or high 2-3 hrs.
CREAMY CHICKEN SOFT TACOS
5 frozen boneless chicken breast
1 16 oz. jar salsa
1 c sour cream
6-8 flour tortilla’s ( or corn)
Place chicken in greased crock pot. Pour salsa over the top. Cook on high for 6-8 hrs. or low 10-12 hrs. During the last hour of cooking shred chicken by pulling apart with two forks, put back into crock pot and add the sour cream.
Makes 6-8 servings
Fold chicken mix inside of warm tortilla’s with lettuce and grated cheese.
Creamy Italian chicken
4 frozen boneless, skinless chicken breast
1 envelope dry Italian salad dressing
1 can (10 3/4 oz.) cream of chicken soup
Combine all ingredients in greased slow cooker. Cover and cook on high 6-8 hrs. or on low 10-12 hrs.
Makes 4 servings
Serve with a salad stack of sliced tomatoes, mozzarella cheese, topped with favorite dressing.
Crock pot Creamy Southwestern Chicken Nachos
1 small bag frozen corn
1 can black beans, drained and rinsed
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa (Medium salsa is a must, mild isn’t flavorful enough)
1 8 oz package of cream cheese
tortilla chips
Any other additional toppings you desire such as chopped cilantro, diced avocado, diced green onion, sliced olives, etc.
Pour bag of frozen corn in bottom of crock pot. (Can corn can be used in place of the frozen. Just drain it and put the chicken in first followed by the corn)
Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa.
Cook on high for 1 hour, and then on low for 4 hours.
Shred chicken with forks and mix in cream cheese until melted and creamy.
Serve with tortilla chips and add toppings to individual servings.
strong>Easy taco soup
1 15 oz can chili with beans and meat
1 15 oz can corn with liquid
1 14 1/2 oz can diced tomatoes with liquid
1 8 oz can tomato sauce
1 15 oz can black beans with liquid
1 1/2 to 3 tbsp dry taco seasoning mix
Combine all ingredients into a greased crock pot. Cook on low 6-8 hrs.
Makes 4-6 servings
Serve with quesadillas
Goulash for the crock pot
1 1/2 lbs beef stew meat
2 med carrots sliced
1 1/4 c beef broth
1 6 oz can tomato paste
1/2 tsp salt
1/4 tsp pepper
1 bay leaf
1 red or green sweet pepper, cut into bite size strips
3 c hot cooked noodles
Sour cream
In crock pot combine meat, carrots, beef broth, tomato paste, salt, pepper and bay leaf. Cook on low for 8-9 hrs or on high3-4 hrs.
If using low setting , turn to high setting. Stir in sweet peppers. Cook for 30 min more, Discard bay leaf. Serve with hot cooked noodles. Top with sour cream.
HAWAIIAN CHICKEN
6 boneless chicken breast
1 8 oz. can crushed pineapple
1 16 oz. bottle BBQ sauce
6 cups rice, cooked
Put meat in greased crock pot. Combine pineapple and BBQ sauce and pour over meat. Cook on high 4 hrs or low 7-8 hrs.
Holiday wassail
3 sticks cinnamon (3 inch pieces)
2 tsp ground cloves
8 c water
1/4 c. frozen cranberry juice cocktail concentrate
3/4 c. frozen raspberry juice concentrate
3/4 c. apple juice frozen concentrate
1/2 c sugar
1/3 c lemon juice
Orange slices, optional
In crock pot combine all ingredients except orange slices. Cook on high 2-3 hrs or low 5-6 hrs. float orange slices in slow cooker during the last hour of cooking. Makes 12-15 servings.
Hot spiced cider
1 can frozen apple juice
3 sticks cinnamon (3 inch pieces)
6 whole cloves
Combine all ingredients in crock pot. Cook on low for 4 hrs. remove cinnamon and cloves before serving.
Italian pork chops
6 pork chops
1 16 oz. bottle Italian salad dressing
Put chops in greased crock pot. Pour salad dressing over the top. Cook on high for 6-8 hrs or low for 10-12 hrs.
Serve over rice
Makes 6 servings
Lasagna
12 lasagna noodles, uncooked
1 1b.. Hamburger, browned & drained
1 tsp Italian seasoning
1 28 oz. jar of spaghetti sauce*
1/4 c water
1 16 oz. cottage cheese
2 c mozzarella cheese, grated
Break noodles in half. Place half of the noodles in bottom of a greased crock pot. Stir Italian seasoning into meat and spread half over the noodles already in slow cooker/ then layer half of the sauce and water. Half of cottage cheese. And half of mozzarella cheese over beef. Repeat layers. Cook on low 3-4 hrs. (do not cook more then 4 hrs.)
**You can substitute with marinara sauce.
Minestrone soup
1 15 oz can navy beans, rinsed and drained
1 c shredded cabbage
1/2 c sliced carrot
1/2 c sliced celery
1 tbsp dried onions
1 14 oz can diced tomatoes with basil, oregano and garlic
1 14 oz can beef broth
3 c water
1/4 tsp salt
1/4 tsp pepper
8 oz green beans
1/2 c tiny shell macaroni
1/2 c finely shredded parmesan cheese
Add to crock pot navy beans, cabbage, carrot, celery, and onions. Stir in un drained tomatoes, beef broth, water, salt and pepper. Cook on low for 8-10 hrs or on high 4-5 hrs.
Stir in green beans, macaroni cook for 30 min more. Serve with parmesan cheese.
ORANGE CHICKEN & SWEET POTATOES
3 sweet potatoes, peeled and sliced
3 whole chicken breasts, halved
2/3 c. flour
1 tsp salt
1 tsp. nutmeg
1/2 tsp cinnamon
dash pepper
dash garlic
10 oz can cream o celery, or cream of chicken soup
1/2 c. orange juice
2 tsp brown sugar
3 tbsp. flour
Place sweet potatoes in slow cooker, rinse chicken and pat dry. Combine flour, salt, nutmeg, cinnamon, pepper, and garlic powder. Thoroughly coat chicken in flour mixture. Place on top of sweet potatoes. Combine soup with remaining ingredients. Stir well. Pour over chicken. Cook on low 8-10 hrs. or high for 3-4 hours. Serve over rice.
Peach cobbler
2 lbs. fresh or canned peaches, sliced
2/3 c oats
2/3 c flour
2/3 c brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
3/4 c softened butter
Put peaches in crock pot
Combine oats, flour, brown sugar, cinnamon and nutmeg then pour over the peaches. Add butter and stir. Cook on low for 3 hours.
Shepherds pie
1 lb. hamburger cooked and drained
1 10 3/4 oz tomato soup
1 15 oz. can corn
1 15 oz can French cut green beans
2 cups instant mashed potatoes prepared
2 c grated cheese
1/2 tsp dried basil
Combine hamburger, tomato soup, corn, beans, and basil. Pour mixture into a greased crock pot. Spread mash potatoes on the top. Cook on low for 5-6 hrs. the last hour of cooking, sprinkle the cheese on the top of potatoes.
Makes 4-6 servings
Slow cooker roast beef
3 lb. sirloin tip roast
1/2 c flour
1 envelope dry onion soup mix
1 envelope brown gravy mix
2 c ginger ale
Coat roast with flour (reserve remaining flour) place in crock pot. Combine soup mix, gravy mix, remaining flour and ginger ale in a bowl. Mix well. Pour over roast. Cook on low 8-10 hrs.
Slow cooker sloppy Joe's
3 lbs. hamburger
1/2 c dried onions
1 green pepper chopped
2 8 oz. tomato sauce
3/4 c ketchup
1 tsp chili powder
1/4 tsp pepper
1/4 tsp. garlic powder
Hamburger buns
Brown hamburger for about 15 min. drain off fat. Add to slow cooker add rest of ingredients and cook on low for 8-10 hrs. or high 3-4 hours.
Sour cream salsa chicken
6 chicken breast skinless
1 pkg. reduced sodium taco seasoning
1 c salsa
2 tbsp cornstarch
1/4 c light sour cream
Spray crock pot with pan or use crock pot liners. Add chicken. Sprinkle with taco seasoning. Top with salsa.
Cook on low 6-8 hrs. when ready to serve remove the chicken from the pot. Place cornstarch in small amount of water, stir well. Stir it into the salsa sauce. Stir in the sour cream.
Sunday roast
4 lb. rump roast
1 lb. bag of baby carrots
1/4 c dried onions
8-10 red potatoes, quartered.
1 envelope dry onion soup mix
1 c water
Place carrots, onion, and potatoes in greased crock pot. Place meat on top. Dissolve soup mix in water and pour over meat. Cook on low 8-10 hrs. or if using a frozen roast, cook on low 10-14 hrs.
Makes 6-8 servings
Sweet n sour beef
2 lbs. stew meat, cubed
1 10 oz. bottle sweet n sour sauce
1 c shredded carrots
6 c cooked rice
Combine all ingredients except rice in a greased crock pot. Cook on low for 6-8 hrs.
Serve over hot rice.
Makes 6 servings
Swiss Chicken Supreme
SERVINGS: 4
Ingredients:
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon dried minced onion
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 slices (1 ounce each) Swiss cheese
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup sour cream
1/4 cup water
2 cups crushed butter-flavored crackers (about 50 crackers)
1/2 cup butter, melted
Directions: Place the chicken in a greased 13-in. x 9-in. baking dish. Sprinkle with minced onion, salt, garlic powder and pepper. Top each with a slice of cheese. In a large bowl, combine the soup, sour cream and water; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° for 30-40 minutes or until chicken juices run clear and crumbs are golden. Yield: 4 servings. (crock pot 6-8 hrs)
One serving:
Calories:
870
TATER TOT CASSEROLE
1 32 oz. bag frozen tater tots
1 8 oz. can chicken, drained
1/2 tsp salt
1/4 tsp pepper
1 14 1/2 oz. can French cut green beans
1 10 3/4 oz. Cream of mushroom soup
1 tbsp. dried onions
1/2 c milk
1/2 c. Grated cheddar cheese
Pour bag tater tots in greased crock pot. In a bowl combine rest of ingredients except cheese and pour over potatoes. Cook on high 3 hours or low 4 5 hrs. half an hour before serving , sprinkle grated cheese over the top.
** note tuna may be substituted.
SOUR CREAM AND ONION CHICKEN
6 boneless, skinless chicken breast thawed
1 12 oz. can cream of mushroom soup
1 c. sour cream
1 3/4 c. water
1 packet of onion soup mix
Put chicken into crock pot. In a med. Bowl, mix all the other ingredients together. Pour mixture of chicken Cook on low 6-8 hrs. or high 4-6 hrs.
SUNDAY CHICKEN
6 boneless, skinless chicken breast
2 cans (10 3/4 oz. ea.) cream of chicken soup
1 envelope dry onion soup mix
1 cup of sour cream
Put chicken into a greased crock pot. Mix remaining ingredients except sour cream and pour over chicken. Cook on high for 4 1/2 hrs. or low 7-8 hrs.
SWEET N SOUR CHICKEN
6 boneless, skinless chicken breast (not frozen)
1 jar (18 oz.) sweet n sour sauce
1 bag (16 oz.) frozen vegetables stir fry
6 c. cooked rice
1/2 tsp. salt
Cut chicken into 1-inch pieces. In a greased slow cooker combine chicken, sour sauce, veggies, and salt. Cook on high for 3 hrs. or on low for 5-6 hrs.
Tortilla soup
4 boneless, skinless chicken breast, cooked and shredded
1/2 tsp minced garlic
2 14 oz cans chicken broth
2 14 oz cans stewed tomatoes, chopped with the liquid
1 c. med salsa
2 tbsp dried cilantro
1 tbsp. ground cumin
3-4 corn tortillas, cut into 1/2 inch strips
Grated cheese
Combine all ingredients except cheese and tortillas in greased crock pot. Cook on high 4-6 hrs. or low 8-10 hrs.
Serve soup in individual bowls over strips of tortillas and top with grated cheese sour cream, tortilla chips, and guacamole
Makes 6-8 servings.
Vegetable cheese soup
1 15 oz can cream style corn
4 red potatoes quartered
1/2 c shredded carrots
1/4 c dried onion
1/4 tsp pepper
2 14 1/4 oz vegetable broth
1 1/2 c shredded cheese (or 2 cups velveta cheese melted - each person can spoon on top of their soup.
Combine all ingredients except the cheese in a greased crock pot. Cook on high for 4-5 hrs. or low for 6-8 hrs. just before serving stir in cheese until melted.
Makes 4-6 servings.
Apple crumble
6 cups apples, thinly sliced
1 c sugar
1 tbsp flour
1 tsp cinnamon
1 lemon, juiced
2 c soft bread crumbs
1 c brown sugar
Combine apples, sugar and lemon juice. In another bowl, combine butter, bread crumbs and brown sugar. In crock pot layer a third of bread crumb mixture and then half of the apple mixture. Repeat layers till finished with crumb mixture.
Cook on high for 4 hours
Barbecued pork chops
6 pork chops
1 16 oz bottle barbecue sauce
Brush each pork chop with sauce and then place in greased crock pot. Pour remaining sauce over the top. Cook on low for 6-8 hrs
Broccoli cheese soup
2 16 oz. pkgs. Frozen chopped broccoli
2 10 3/4 oz. cheddar cheese soup
2 12 oz cans evaporated milk
1/4 c dried onion
1/2 tsp salt 1/4 tsp pepper
Combine all ingredients into a greased crock pot cook on high for 2-3 hrs. or low 4-5 hrs.
Spoon over a baked potato and garnish with bacon
Cafe Rio Chicken
CHICKEN--- There are several parts to this recipe so keep scrolling down for all of it
3 1bs. Chicken breast, boneless, skinless
1 small bottle Zesty Italian dressing
1 Tbl. Chili powder
1 Tbl. Cumin
3 cloves of garlic minced
mix all ingredients together in a large crockpot. Cook on high for 5-7 hours. Remove chicken and shred with a fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm -- continued
TOMATILLO DRESSING- Cafe Rio Chicken
1 pkg. hidden valley buttermilk ranch dressing mix
1 cup buttermilk
1 cup mayo
1-2 tomatillos
1 clove garlic, minced
1/2 bunch of cilantro, chopped
1/2 tsp. lime juice
1 small jalapeno, seeds removed
blend all together in a blender. Add a little additional buttermilk if dressing is too thick. Keep refrigerated. ---- continued
LIME RICE- Cafe Rio Chicken
In saucepan, saute:
2 tbsp. butter
1 yellow onion, chopped
1 clove garlic, minced
In a large pot, bring to a boil the following:
6 2/3 cups of water
8 tsp. chicken bullion
1/2 bunch cilantro, chopped
2 tbs. cumin
2 small cans diced green chilis
1 tbsp. lime juice
1/2 tsp. salt
Add onion and garlic to boiling water. Add 3 cups of long grain rice. Reduce heat, cover and simmer for 30 minutes. -----continued
PICO DE GALLO
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch of cilantro, chopped
2 cloves garlic, minced
1 tsp. lime juice
1 tsp. salt
1/2 tsp. pepper
Combine ingredients together in a med. bowl. -------continued
serve in the following order:
tortillas
shredded cheese
chicken
black and pinto beans
lime rice
red and green leaf lettuce, shredded
pico de gallo
olives, chopped
fresh cilantro
parmesan cheese
fresh lime slice
tomatillo dressing END OF CAFE RIO CHICKEN
CHEESY CHICKEN
1 pkg. ( 8 oz.) cream cheese
4-5 boneless and skinless chicken
1 pkg. Italian dressing
1 can Cream of chicken soup
(note you can double the sauce with more cream of chicken soup)
Put the chicken in a crock pot. In a mixing bowl combine the rest of the ingredients and mix on low speed. Pour over the chicken and cook on low for 8 hours or on high for 6 hours.
Note: really yummy served over rice or potatoes
Chicken bacon bake
6 skinless chicken breast
2 cans cream of chicken soup
4 slices of bacon or more
16 oz sour cream
Onion salt
Parsley
Celery salt
Rice cooked
Cook bacon for about 15 min. drain fat. Mix together soup, sour cream, onion salt, celery salt. Put chicken in crock pot. Pour soup mixture of it add bacon. Cook on low for 6-8 hrs or high or 4-6 hours. Serve over hot rice.
CHICKEN ENCHILADAS
1 box chicken taquitos
1 10 oz. can green or red taco sauce
1 tbsp. dried onions
1 10 oz. can cream of mushroom soup
1 4 oz can green chilies, with liquid
2 cups grated cheese
Salt and pepper to taste
In a greased crock pot layer half of each ingredient in order listed above. Repeat with second layer. Cook on high for 30 min. or on low for 3 hrs.
Chicken enchilada casserole
3-4 lbs. chicken
1 tbsp. oil
10 oz. cream of Mushroom soup
10 oz. cream of chicken soup
1 c sour cream
10 oz. green enchilada sauce (you can substitute red sauce)
Small can peeled & diced green chilies
20 corn tortilla’s
3 cups shredded cheese
Boil chicken, shred meat. In a saucepan add soups, sour cream, enchilada sauce, and chilies. Heat until warm. Tear tortilla’s into bite size pieces. Layer 1/2 of the sauce, chicken, tortilla’s and cheese in slow cooker, alternating layers. Repeat, ending with cheese and sauce. cook on low for 5-6 hrs. or high 2-3 hrs.
CREAMY CHICKEN SOFT TACOS
5 frozen boneless chicken breast
1 16 oz. jar salsa
1 c sour cream
6-8 flour tortilla’s ( or corn)
Place chicken in greased crock pot. Pour salsa over the top. Cook on high for 6-8 hrs. or low 10-12 hrs. During the last hour of cooking shred chicken by pulling apart with two forks, put back into crock pot and add the sour cream.
Makes 6-8 servings
Fold chicken mix inside of warm tortilla’s with lettuce and grated cheese.
Creamy Italian chicken
4 frozen boneless, skinless chicken breast
1 envelope dry Italian salad dressing
1 can (10 3/4 oz.) cream of chicken soup
Combine all ingredients in greased slow cooker. Cover and cook on high 6-8 hrs. or on low 10-12 hrs.
Makes 4 servings
Serve with a salad stack of sliced tomatoes, mozzarella cheese, topped with favorite dressing.
Crock pot Creamy Southwestern Chicken Nachos
1 small bag frozen corn
1 can black beans, drained and rinsed
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa (Medium salsa is a must, mild isn’t flavorful enough)
1 8 oz package of cream cheese
tortilla chips
Any other additional toppings you desire such as chopped cilantro, diced avocado, diced green onion, sliced olives, etc.
Pour bag of frozen corn in bottom of crock pot. (Can corn can be used in place of the frozen. Just drain it and put the chicken in first followed by the corn)
Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa.
Cook on high for 1 hour, and then on low for 4 hours.
Shred chicken with forks and mix in cream cheese until melted and creamy.
Serve with tortilla chips and add toppings to individual servings.
strong>Easy taco soup
1 15 oz can chili with beans and meat
1 15 oz can corn with liquid
1 14 1/2 oz can diced tomatoes with liquid
1 8 oz can tomato sauce
1 15 oz can black beans with liquid
1 1/2 to 3 tbsp dry taco seasoning mix
Combine all ingredients into a greased crock pot. Cook on low 6-8 hrs.
Makes 4-6 servings
Serve with quesadillas
Goulash for the crock pot
1 1/2 lbs beef stew meat
2 med carrots sliced
1 1/4 c beef broth
1 6 oz can tomato paste
1/2 tsp salt
1/4 tsp pepper
1 bay leaf
1 red or green sweet pepper, cut into bite size strips
3 c hot cooked noodles
Sour cream
In crock pot combine meat, carrots, beef broth, tomato paste, salt, pepper and bay leaf. Cook on low for 8-9 hrs or on high3-4 hrs.
If using low setting , turn to high setting. Stir in sweet peppers. Cook for 30 min more, Discard bay leaf. Serve with hot cooked noodles. Top with sour cream.
HAWAIIAN CHICKEN
6 boneless chicken breast
1 8 oz. can crushed pineapple
1 16 oz. bottle BBQ sauce
6 cups rice, cooked
Put meat in greased crock pot. Combine pineapple and BBQ sauce and pour over meat. Cook on high 4 hrs or low 7-8 hrs.
Holiday wassail
3 sticks cinnamon (3 inch pieces)
2 tsp ground cloves
8 c water
1/4 c. frozen cranberry juice cocktail concentrate
3/4 c. frozen raspberry juice concentrate
3/4 c. apple juice frozen concentrate
1/2 c sugar
1/3 c lemon juice
Orange slices, optional
In crock pot combine all ingredients except orange slices. Cook on high 2-3 hrs or low 5-6 hrs. float orange slices in slow cooker during the last hour of cooking. Makes 12-15 servings.
Hot spiced cider
1 can frozen apple juice
3 sticks cinnamon (3 inch pieces)
6 whole cloves
Combine all ingredients in crock pot. Cook on low for 4 hrs. remove cinnamon and cloves before serving.
Italian pork chops
6 pork chops
1 16 oz. bottle Italian salad dressing
Put chops in greased crock pot. Pour salad dressing over the top. Cook on high for 6-8 hrs or low for 10-12 hrs.
Serve over rice
Makes 6 servings
Lasagna
12 lasagna noodles, uncooked
1 1b.. Hamburger, browned & drained
1 tsp Italian seasoning
1 28 oz. jar of spaghetti sauce*
1/4 c water
1 16 oz. cottage cheese
2 c mozzarella cheese, grated
Break noodles in half. Place half of the noodles in bottom of a greased crock pot. Stir Italian seasoning into meat and spread half over the noodles already in slow cooker/ then layer half of the sauce and water. Half of cottage cheese. And half of mozzarella cheese over beef. Repeat layers. Cook on low 3-4 hrs. (do not cook more then 4 hrs.)
**You can substitute with marinara sauce.
Minestrone soup
1 15 oz can navy beans, rinsed and drained
1 c shredded cabbage
1/2 c sliced carrot
1/2 c sliced celery
1 tbsp dried onions
1 14 oz can diced tomatoes with basil, oregano and garlic
1 14 oz can beef broth
3 c water
1/4 tsp salt
1/4 tsp pepper
8 oz green beans
1/2 c tiny shell macaroni
1/2 c finely shredded parmesan cheese
Add to crock pot navy beans, cabbage, carrot, celery, and onions. Stir in un drained tomatoes, beef broth, water, salt and pepper. Cook on low for 8-10 hrs or on high 4-5 hrs.
Stir in green beans, macaroni cook for 30 min more. Serve with parmesan cheese.
ORANGE CHICKEN & SWEET POTATOES
3 sweet potatoes, peeled and sliced
3 whole chicken breasts, halved
2/3 c. flour
1 tsp salt
1 tsp. nutmeg
1/2 tsp cinnamon
dash pepper
dash garlic
10 oz can cream o celery, or cream of chicken soup
1/2 c. orange juice
2 tsp brown sugar
3 tbsp. flour
Place sweet potatoes in slow cooker, rinse chicken and pat dry. Combine flour, salt, nutmeg, cinnamon, pepper, and garlic powder. Thoroughly coat chicken in flour mixture. Place on top of sweet potatoes. Combine soup with remaining ingredients. Stir well. Pour over chicken. Cook on low 8-10 hrs. or high for 3-4 hours. Serve over rice.
Peach cobbler
2 lbs. fresh or canned peaches, sliced
2/3 c oats
2/3 c flour
2/3 c brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
3/4 c softened butter
Put peaches in crock pot
Combine oats, flour, brown sugar, cinnamon and nutmeg then pour over the peaches. Add butter and stir. Cook on low for 3 hours.
Shepherds pie
1 lb. hamburger cooked and drained
1 10 3/4 oz tomato soup
1 15 oz. can corn
1 15 oz can French cut green beans
2 cups instant mashed potatoes prepared
2 c grated cheese
1/2 tsp dried basil
Combine hamburger, tomato soup, corn, beans, and basil. Pour mixture into a greased crock pot. Spread mash potatoes on the top. Cook on low for 5-6 hrs. the last hour of cooking, sprinkle the cheese on the top of potatoes.
Makes 4-6 servings
Slow cooker roast beef
3 lb. sirloin tip roast
1/2 c flour
1 envelope dry onion soup mix
1 envelope brown gravy mix
2 c ginger ale
Coat roast with flour (reserve remaining flour) place in crock pot. Combine soup mix, gravy mix, remaining flour and ginger ale in a bowl. Mix well. Pour over roast. Cook on low 8-10 hrs.
Slow cooker sloppy Joe's
3 lbs. hamburger
1/2 c dried onions
1 green pepper chopped
2 8 oz. tomato sauce
3/4 c ketchup
1 tsp chili powder
1/4 tsp pepper
1/4 tsp. garlic powder
Hamburger buns
Brown hamburger for about 15 min. drain off fat. Add to slow cooker add rest of ingredients and cook on low for 8-10 hrs. or high 3-4 hours.
Sour cream salsa chicken
6 chicken breast skinless
1 pkg. reduced sodium taco seasoning
1 c salsa
2 tbsp cornstarch
1/4 c light sour cream
Spray crock pot with pan or use crock pot liners. Add chicken. Sprinkle with taco seasoning. Top with salsa.
Cook on low 6-8 hrs. when ready to serve remove the chicken from the pot. Place cornstarch in small amount of water, stir well. Stir it into the salsa sauce. Stir in the sour cream.
Sunday roast
4 lb. rump roast
1 lb. bag of baby carrots
1/4 c dried onions
8-10 red potatoes, quartered.
1 envelope dry onion soup mix
1 c water
Place carrots, onion, and potatoes in greased crock pot. Place meat on top. Dissolve soup mix in water and pour over meat. Cook on low 8-10 hrs. or if using a frozen roast, cook on low 10-14 hrs.
Makes 6-8 servings
Sweet n sour beef
2 lbs. stew meat, cubed
1 10 oz. bottle sweet n sour sauce
1 c shredded carrots
6 c cooked rice
Combine all ingredients except rice in a greased crock pot. Cook on low for 6-8 hrs.
Serve over hot rice.
Makes 6 servings
Swiss Chicken Supreme
SERVINGS: 4
Ingredients:
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon dried minced onion
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 slices (1 ounce each) Swiss cheese
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup sour cream
1/4 cup water
2 cups crushed butter-flavored crackers (about 50 crackers)
1/2 cup butter, melted
Directions: Place the chicken in a greased 13-in. x 9-in. baking dish. Sprinkle with minced onion, salt, garlic powder and pepper. Top each with a slice of cheese. In a large bowl, combine the soup, sour cream and water; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° for 30-40 minutes or until chicken juices run clear and crumbs are golden. Yield: 4 servings. (crock pot 6-8 hrs)
One serving:
Calories:
870
TATER TOT CASSEROLE
1 32 oz. bag frozen tater tots
1 8 oz. can chicken, drained
1/2 tsp salt
1/4 tsp pepper
1 14 1/2 oz. can French cut green beans
1 10 3/4 oz. Cream of mushroom soup
1 tbsp. dried onions
1/2 c milk
1/2 c. Grated cheddar cheese
Pour bag tater tots in greased crock pot. In a bowl combine rest of ingredients except cheese and pour over potatoes. Cook on high 3 hours or low 4 5 hrs. half an hour before serving , sprinkle grated cheese over the top.
** note tuna may be substituted.
SOUR CREAM AND ONION CHICKEN
6 boneless, skinless chicken breast thawed
1 12 oz. can cream of mushroom soup
1 c. sour cream
1 3/4 c. water
1 packet of onion soup mix
Put chicken into crock pot. In a med. Bowl, mix all the other ingredients together. Pour mixture of chicken Cook on low 6-8 hrs. or high 4-6 hrs.
SUNDAY CHICKEN
6 boneless, skinless chicken breast
2 cans (10 3/4 oz. ea.) cream of chicken soup
1 envelope dry onion soup mix
1 cup of sour cream
Put chicken into a greased crock pot. Mix remaining ingredients except sour cream and pour over chicken. Cook on high for 4 1/2 hrs. or low 7-8 hrs.
SWEET N SOUR CHICKEN
6 boneless, skinless chicken breast (not frozen)
1 jar (18 oz.) sweet n sour sauce
1 bag (16 oz.) frozen vegetables stir fry
6 c. cooked rice
1/2 tsp. salt
Cut chicken into 1-inch pieces. In a greased slow cooker combine chicken, sour sauce, veggies, and salt. Cook on high for 3 hrs. or on low for 5-6 hrs.
Tortilla soup
4 boneless, skinless chicken breast, cooked and shredded
1/2 tsp minced garlic
2 14 oz cans chicken broth
2 14 oz cans stewed tomatoes, chopped with the liquid
1 c. med salsa
2 tbsp dried cilantro
1 tbsp. ground cumin
3-4 corn tortillas, cut into 1/2 inch strips
Grated cheese
Combine all ingredients except cheese and tortillas in greased crock pot. Cook on high 4-6 hrs. or low 8-10 hrs.
Serve soup in individual bowls over strips of tortillas and top with grated cheese sour cream, tortilla chips, and guacamole
Makes 6-8 servings.
Vegetable cheese soup
1 15 oz can cream style corn
4 red potatoes quartered
1/2 c shredded carrots
1/4 c dried onion
1/4 tsp pepper
2 14 1/4 oz vegetable broth
1 1/2 c shredded cheese (or 2 cups velveta cheese melted - each person can spoon on top of their soup.
Combine all ingredients except the cheese in a greased crock pot. Cook on high for 4-5 hrs. or low for 6-8 hrs. just before serving stir in cheese until melted.
Makes 4-6 servings.
DESSERTS updated 02/18/12
Desserts updated
Every so often I like to use applesauce instead of butter or margarine (or oil) when making baked goods such as cookies or muffins. In addition to cutting down on my fat intake, the texture of the cookies or muffins made with applesauce tend to be no different than those made with butter or margarine.
Also, I found there really is no appreciable taste difference between cookies or muffins made with applesauce vs. cookies or muffins made with butter or margarine (or oil). To my mind, opening a can or jar of applesauce is easier than melting butter or margarine (no oily mess in the measuring cup to clean up).
I’ve experimented with substituting applesauce for butter or margarine (or oil) in other recipes, too. They all seem to come out palatable and presentable.
Hot Cocoa Sticky Bundt
24 Rhodes Dinner Rolls, thawed but still cold
1 1/2 cups milk chocolate chips
1/2 cup Stephen's Gourmet Hot Cocoa mix, (Dutch Milk Chocolate flavor)
1/4 cup pecans
2/3 cup toffee bits
1/2 cup butter, melted
1/2 cup packed brown sugar
Cut rolls in half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. Dip each roll half in gourmet cocoa mix until well coated. Place in a large sprayed bundt pan, alternately with pecans and toffee bits. Sprinkle any remaining cocoa mix over rolls. Combine butter and brown sugar in a small microwave safe bowl. Microwave 30 seconds. Stir until completely combined and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.
BARS
So-Easy Lemon Bars
Prep Time:15 Min
Total Time:1 Hr 35 Min
Makes:36 bars
INGREDIENTS
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
4 eggs, slightly beaten
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
2 tablespoons grated lemon peel (2 medium)
1/3 cup fresh lemon juice (2 medium)
1 to 2 tablespoons powdered sugar
DIRECTIONS
Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until light golden brown.
In large bowl, beat eggs with wire whisk or fork until well blended. Beat in granulated sugar, flour and butter until well blended. Stir in lemon peel and lemon juice. Pour mixture over warm crust.
Bake 20 to 30 minutes longer or until edges are light golden brown. Cool completely, about 30 minutes. Sprinkle with powdered sugar. With knife dipped in hot water, cut into 6 rows by 6 rows.
High Altitude (3500-6500 ft): Bake crust 18 to 21 minutes. After topping crust, bake 25 to 30 minutes.
Sugar Cookie Bars
1 cup butter; room temp.
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.
Frosting
1/2 cup butter; room temp
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)
For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.
Pumpkin Bars
4 eggs
2 c. canned pumpkin
2 c. sugar
2 c. flour
1/2 c. cooking oil
1 tsp. cinnamon
1 tsp. soda
2 tsp. baking powder
cream cheese frosting (recipe below)
Spray a large cookie sheet with pam. Combine pumpkin, eggs, add sugar and oil. Add dry ingredients. beat for 1 min at low speed.
bake 350 25-30 min. Let cool then frost with the cream cheese frosting.
Cream cheese frosting
8 oz. cream cheese softened
1/2 c. butter softened
3 Tbsp. milk
2 tsp. vanilla
4 c. powder sugar (you may need more)
Cream butter and cream cheese, add the milk and vanilla a little at a time for the right consistency why slowly adding in the powder sugar.
Eatmore Bars
1 cup peanut butter
1 cup corn syrup
1/2 cup chocolate chips
1 cup brown sugar
3/4 cup peanuts
1/2 cup sesame seeds
1−1/2 cup rice krispies
1/2 cup sunflower seeds (raw, shelled)
Simmer peanut butter, corn syrup, chocolate chips, and brown sugar together
for 8−10 minutes. Mix in remaining ingredients. Press onto cookie sheet.
Cool and cut into bars. Do NOT put in fridge as they'll become too hard.
Lemon Cheesecake Bars
1 pouch of complete crust
1 c. (8 oz.) cream cheese
1/2 c. sugar
1 egg
1/2 tsp. Vanilla
1 pouch lemon filling mix
1/3 c. water
3 Eggs
Preheat oven to 350. lightly grease a 8x8x2 pan. Press full pouch of complete crust firmly into bottom of pan. Bake 8 min (crust will be pale). Place cram cheese and sugar in a medium bowl. Mix on low speed until smooth. Add 1 egg and vanilla. Continue t mix until smooth. Pour cream cheese mixture over hot crust. In another bowl, stir full pouch lemon filling mix, water and 3 eggs together using a whisk until eggs are well mixed in. Pour lemon filling over cream cheese layer. Bake 35-40 min. until center does not jiggle when shaken. Cool completely and cut into squares. Store covered in fridge. Makes 16 bars.
Confetti Rocky Road Bars
Prep Time:20 Min
Total Time:2 Hr 20 Min
Makes:36 bars
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
3 cups miniature marshmallows
1 1/2 cups miniature creme-filled chocolate sandwich cookies, halved or coarsely broken
1 cup semisweet chocolate chips (6 oz)
3/4 cup salted peanuts
1/3 cup miniature candy-coated chocolate pieces
DIRECTIONS
Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in pan.
Bake 13 to 16 minutes or until light golden brown.
Immediately sprinkle marshmallows evenly over crust. Sprinkle with half of the cookies. Sprinkle with all of the chocolate chips, peanuts and candy-coated chocolate pieces. Sprinkle with remaining cookies; press lightly into marshmallows.
Bake 4 to 5 minutes longer or until marshmallows begin to puff. Cool completely on cooling rack, about 2 hours. For bars, cut into 6 rows by 6 rows.
High Altitude (3500-6500 ft): Stir or knead 2 tablespoons all-purpose flour into cookie dough before pressing in pan. In step 2, bake 15 to 18 minutes.
White Chocolate-Cashew-Pretzel Bars
Prep Time:25 Min
Total Time:1 Hr 40 Min
Makes:36 bars
INGREDIENTS
1 broll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
1 bag (12 oz) white chocolate chunks or white vanilla baking chips
1 cup coarsely chopped pretzel sticks or twists
1 1/2 cups semisweet chocolate chips (9 oz)
1/4 cup peanut butter
1 cup chopped cashews
DIRECTIONS
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Break up cookie dough into pan. With floured fingers, press dough evenly in bottom of pan to form crust. Sprinkle 1 cup of the white chocolate chunks and the pretzels over dough; lightly press into dough.
Bake 16 to 20 minutes or until light golden brown. Cool completely on cooling rack, about 30 minutes.
In small microwavable bowl, place 1/4 cup of the white chocolate chunks; set aside. In large microwavable bowl, microwave remaining white chocolate chunks and the chocolate chips on High 2 minutes, stirring every 30 seconds, until melted and smooth. If necessary, microwave 30 seconds longer. Stir in peanut butter and cashews. Spread mixture evenly over cooled baked crust. Refrigerate until chocolate is set, about 15 minutes.
Microwave reserved 1/4 cup white chocolate chunks on High 30 seconds; stir until melted and smooth. If necessary, microwave 10 seconds longer. Drizzle over bars. Let stand until set, about 10 minutes. For bars, cut into 6 rows by 6 rows.
High Altitude (3500-6500 ft): No change.
CANDY
Butterfingers
1 Cup Peanut Butter
1/3 cup light corn syrup
1 cup sugar
1/3 cup water
Melted Milk Chocolate
Cook syrup, sugar, and water to 310 F. Remove from heat.
Stir in warmed peanut butter (warm slightly in microwave)
until well blended. Pour into a greased (buttered) 8" X 8" pan.
Score mixture into desired size bars.
When COMPLETELY cool, dip in melted milk chocolate
(use a double boiler to SLOWLY melt) and set on wax paper
until chocolate has hardened.
Fannie Mae Caramels
4 cups sugar
2 cups light corn syrup
14 ounce can sweetened condensed milk
1 1/2 cups milk
1 cup whipping cream
1 cup butter
2 teas. vanilla
2 cups chopped walnuts or pecans
Lightly grease a 9" by 13" baking pan. In a large sauce pan, combine
sugar, corn syrup, condensed milk, milk, cream and butter. Place over
medium heat and stir occasionally with a wooden spoon until it comes
to a boil. Attach a candy thermometer and continuously stir until
temperature reaches 240F. Remove immediately and stir in vanilla and
nuts. Pour into baking pan and allow to cool completely before cutting.
Cut into desired serving pieces. They can also be dipped in chocolate
that has been melted in a double boiler. Dip one at a time and allow
chocolate to harden.
Pumpkin Fudge
3 cups granulated sugar
¾ cup melted butter
2/3 cup evaporated milk
½ cup canned pure pumpkin
2 Tbs corn syrup
1 tsp pumpkin pie spice
12 oz package white chocolate morsels
7 oz jar marshmallow crème
1 cup chopped pecans, toasted (optional, but I highly recommend))
1 tsp vanilla extract
1. Line 9″ square pan with aluminum foil. Spray with nonstick spray.
2. Stir together first 6 ingredients in a 3½ quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
3. Once mixture reaches 234°, remove from heat and quickly stir in remaining ingredients until well blended.
4. Pour into prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Yield: About 3 pounds
Fruit Roll−ups
2 Cups Sliced Peaches
2 Tablespoons Honey
Vegetable Spray
Plastic Wrap
Puree sliced peaches in a blender with honey.
Pour into a non−stick baking sheet coated with vegetable
cooking spray. Dry in a 140F oven until the sheets peel away
easily from the baking sheet. Store by rolling on plastic wrap
and keeping in a covered container in the refrigerator.
Gummi Bears
1 small box Jello with sugar (any flavor)
7 envelopes unflavored gelatin
1/2 cup water
Mix in a saucepan until the mixture resembles playdough.
Place pan over low heat and stir until melted.
Once completely melted, pour into plastic candy molds,
and place in the freezer for 5 min.
When very firm, take out of molds and eat! Have fun!
Reese's Peanut Butter Cups
6 oz. Pkg semi sweet chocolate chips
4 Nestles milk chocolate bars
1 1/4 cups Peanut butter
Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top
of double boiler over HOT, not boiling water, stirring till smooth.
Use small muffin tin liners, or cut regular cupcake liners down to a
1" depth. Spoon HALF of the chocolate mixture equally into the
liners. Melt the rest of the peanut butter over hot water, and spoon
this equally over the chocolate layer. Top with remaining chocolate.
Refrigerate to allow cups to set up before serving.
Makes: 24 tiny/12 large
Kit Kat Bars
Ritz Crackers
1 1/2 cups graham crackers, crushed
3/4 cup brown sugar
1 cup white sugar
3/4 cup butter or margarine
1/3 cup milk
1 cup butterscotch chips
1 cup semisweet chocolate chips
3/4 cup peanut butter
Put graham crackers, brown sugar, white sugar, butter and
milk into a saucepan and bring it to a boil. Boil for 5 minutes.
Put a layer of crackers in a 9x13 inch pan and pour 1/2 of
the mixture over it. Put another layer of crackers and pour
the remaining mixture. Add one last row of crackers.
Melt, over low heat, the butterscotch chips, chocolate chips,
and peanut butter. When melted, spread evenly over the top.
When cool, cut into desired bars or squares.
See's Fudge Candy
4 1/2 Cup Sugar
3 Packages Chocolate chips (12 Ounces each)
1/2 Pound Margarine
1 Teaspoon Vanilla
1 can Evaporated milk
7 Ounces Marshmallow cream
2 cups Nuts
Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes,
stirring often. (rolling boil) Mix together in a large bowl; 3 packages
chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
Cream margarine and marshmallow together and add chocolate chips. Pour hot
mixture over chocolate mixture. After chocolate has melted, add 2 cups of
nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in
refrigerator. Cut into squares before firm.
This recipe makes about 5 lbs of fudge.
Twix Bars
35 individual Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread (about 40)
2 − 12 oz. bags milk chocolate chips
Combine the caramels with the water in a small pan and melt over
low heat. Place the shortbread cookies side by side on an ungreased
cookie sheet. Spoon a small amount of caramel onto each cookie.
Refrigerate cookies until the caramel is firm.
In the meantime, in a double boiler over low heat, melt the chocolate
chips. You may also use the microwave for melting the chocolate.
Just heat the chips for 1 minute on high, stir, then heat for
another minute.
Remove the cookies from the refrigerator. Rest each one on a fork and
dip it into the chocolate. Tap the fork on the side of the pan or bowl
to knock off any excess chocoloate. Then place each one on a sheet
of waxed paper and let them cool at room temperature (65−70F).
This could take several hours, but the bars will set best this way.
If you want to speed up the process, put the candy in the
refrigerator for 30 minutes.
York Peppermint Patties
1 (14−ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon peppermint extract
green or red food coloring, optional
6 cups confectioners' sugar
Additional confectioners' sugar
1 − 16 oz. bag semi−sweet chocolate chips
In large mixer bowl, combine Eagle Brand, extract and food coloring if
desired. Add 6 cups sugar; beat on low speed until smooth and well blended.
Almond Joy Bars
Ingredients (26 servings)
4 c (8 1/2−oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2−oz) milk chocolate pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1−oz)
Line two large cookie sheets with waxed paper. Set large wire cooling rack
on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1−cup glass measure. Microwave on high (100%) 1 minute
or until syrup boils. Immediately pour over coconut. Work warm syrup into
coconut using the back of a wooden spoon until coconut is thoroughly coated.
This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between both
palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4−cup glass measure or 1 1/2 quart
microwave−safe bowl. Microwave on high 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate
over each coconut ball, making sure chocolate coats and letting excess
chocolate drip down onto waxed paper. While chocolate coating is still soft,
lightly press whole almond on top of each. Let stand to set or place
in refrigerator. Store in a single layer in airtight container.
Keeps best if refrigerated. Makes 26.
Turn mixture onto surface sprinkled with confectioners sugar. Knead lightly
to form smooth ball. Shape into 1−inch balls. Place 2 inches apart on wax
paper−lined baking sheets. Flatten each ball into a 1 ½−inch patty. Let dry
1 hour or longer; turn over and let dry at least 1 hour.Melt the chocolate
chips in a microwave set on high for 2 minutes. Stir halfway through the
heating time. Melt thoroughly, but do not overheat. Melting the chocolate
chips can also be done using a double−boiler over low heat. With fork, dip
each patty into warm chocolate (draw fork lightly across rim of pan to
remove excess coating). Invert onto wax paper−lined baking sheets; let stand
until firm. Store covered at room temperature or in refrigerator.
Baby Ruth Bars
1 1/3 cups margarine
2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 tsp. vanilla
1/2 cup peanut butter
Melt margarine. Add brown sugar, syrup, peanut butter,
oatmeal and vanilla. Put in 9x13 cake pan.
Bake 350 for about 15 minutes.
Topping:
6 oz. package. chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts
Melt together and spread on top. Cut into bars when cool.
Candy Bar Meltaways
Looking for an easy bar to tote to a potluck? Here's a winner, with just four simple steps.
Prep Time:15 Min
Total Time:55 Min
Makes:36 bars
INGREDIENTS
1roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies
13 bars (fun-size) milk chocolate-covered nougat and caramel candy, unwrapped, cut into 1/4-inch-thick slices
1/2 cup crushed Golden Grahams® cereal
1/2 cup chopped walnuts, pecans or peanuts
DIRECTIONS
Heat oven to 375°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 12 to 15 minutes or until golden brown.
Arrange candy evenly over crust.
Bake 3 to 4 minutes longer or until candy softens. Meanwhile, in small bowl, mix cereal and walnuts.
With spatula or knife, quickly spread candy evenly over crust. Sprinkle evenly with cereal mixture; press in slightly. Cool completely, about 30 minutes. For bars, cut into 6 rows by 6 rows.
High Altitude (3500-6500 ft): No change.
CEREAL TREATS
Cocoa Krispies
2 tbsp. butter
4 c mini marshmallow's
6 c cocoa krispies
Pam spray
Melt butter in a large saucepan over low heat, add marshmallows and stir until melted remove from heat and add the cereal an mix till well coated. Using a buttered spatula press mixture into a 13x9 pan coated with cooking spray. Cool then cut into squares.
Note: you may use rice krispies, fruity pebbles, cheerios, corn flakes, etc.
Cheerio Treats
1 cup sugar
1 cup corn syrup
1 cup creamy peanut butter
1 tsp. vanilla
5 cups Cherrios
In a large sauce pan, combine sugar and corn syrup. Bring to boil over medium heat.
Allow mixture to boil for one minute and remove from heat.
Add peanut butter and vanilla to mixture and mix until smooth.
Add Cheerios and mix until all coated.
Drop mixture by spoonful onto waxed paper and allow to cool. Enjoy. (I get about 2 dozen from this recipe. It all just depends on how big you make them.)
Night Owl S’mores Treat
•9 cups Honey Graham Cereal (like Golden Grahams)
•¾ cups Light Corn Syrup
•3 Tablespoons Butter
•11-½ ounces, weight Package Milk Chocolate Chips
•1 teaspoon Vanilla
•3 cups Mini Marshmallows
1.Grease a cookie sheet with butter.
2.Measure 9 cups of graham cereal into a large mixing bowl.
3.In a medium saucepan over medium heat, combine corn syrup, butter and milk chocolate chips. Stir constantly until chocolate chips are melted and ingredients are combined.
4.Remove from heat and stir in vanilla. Pour over cereal and stir quickly until cereal is coated with chocolate. Stir in the marshmallows.
5.Pour mixture onto cookie sheet and using a slightly damp hand, press into the pan.
***This recipe needs to be made and devoured the same day. Otherwise the cereal gets soggy the next day. I believe this is due to the high content of corn syrup in the recipe
COOKIES
Root Beer Cookies
1 cup unsalted butter
2 cups dark brown sugar
2 eggs
2 tsp. root beer extract (as called concentrate)
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 cup water (optional–only use if dough is too dry)
Root Beer frosting (recipe below)
Cream butter and dark brown sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the root beer extract. Whisk dry ingredients together. Add a little at a time to the creamed mixture. The dough should be slightly sticky.
Chill for at least an hour.
Preheat oven to 350 degrees F. Lightly grease several baking sheets, or line them with silicone baking mats or parchment paper. Roll into small balls (about 1″ diameter). I like to use a mini-ice cream scoop so that the cookies end up evenly sized.
Place them on the pan, leaving a bit of space between the cookies. Gently press the tops of the dough. (If you leave out the water, sometimes the cookies don’t spread very much.) Bake for 6-8 minutes, rotating cookie sheet halfway through. Makes about 4 dozen.
Frosting Recipe
1 cup butter
3 cups powdered sugar
2 tsp. root beer extract (also called concentrate)
a few tablespoons hot water
Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.
Frost the cooled cookies and let stand for a few minutes to let the frosting set up. (It should dry a bit on the top.) You can leave out the root beer extract and you’ll have a tasty, soft brown sugar cookie.
CUPCAKES
Root Beer Cupcakes
1 C root beer soda
1 t apple cider vinegar
3/4 C sugar
1/3 C canola oil
1/2 t vanilla extract
2 t root beer extract(also known as root beet concentrate)
1 1/3 C flour
3/4 t baking soda
1/2 t baking powder
Pinch of Salt
Combine the soda and vinegar and let stand for a few minutes.
Add in the sugar and oil, whisking vigorously until slightly frothy.
Integrate your extracts, and gently introduce the flour, along with the baking powder / soda, and salt, being careful not to over mix. (I just used a whisk to quickly mix the batter and get rid of any flour lumps. Don’t be alarmed by how runny the batter is. I was able to pour it into the muffin tins. It is the consistency of thin pancake batter)
Fill cupcake liners approximately 3/4 of the way to the top.
Bake at 350 F for about 18 – 22 minutes. makes 12 cupcakes
I made the frosting from Bittersweet’s site, but did not like it. It didn’t compliment the cupcake. I think the frosting found with my root beer cookies would have been perfect.
Frosting Recipe
1 cup butter
3 cups powdered sugar
2 tsp. root beer extract (also called concentrate)
a few tablespoons hot water
Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.
Frost the cooled cookies and let stand for a few minutes to let the frosting set up. (It should dry a bit on the top.) You can leave out the root beer extract and you’ll have a tasty, soft brown sugar cookie.
Hidden treasure cupcakes 1 pkg. (18-1/4 oz.) chocolate cake mix
1/4 c. strawberry pie filling
24 swiss cake rolls1 can (16 oz.) vanilla frosting
blue food coloring, optional
assorted candies: jolly ranchers, nerds, skull and fish hard cancies
yellow food coloring, optional
Prepare cake mix according to package directions. Fill paper-lined muffin cups half full. Drop 1/2 tsp. pie filling in the center of each; top with remaining batter. Bake at 350 for 19-23 min. or until a toothpick inserted in the cke portion comes out clean. Cool for 10 min before removing from pans to wire racks to cool completely.
Meanwhile, cut cake rolls lengthwise (do not cut through); set aside. Place two tbsp. frosting in a small bowl; set aside. Tint remaining frosting with blue food coloring if desired; frost cupcakes.
Place a cake roll on each cupcake. Decorate with assorted candies inside of the swiss rolls and a few fish on front of it on top of cupcake. Tint reserved frosting with yellow food coloring if desired; place in a resealable plastic bag. cut a small hole in corner of bag; pipe latches onto chest.
makes 24
Fresh Orange Cupcakes
1 package of yellow cake mix
1/4 cup of sugar
1 tablespoon of orange zest
1 cup of orange juice
1/2 cup of canola oil
1 teaspoon of vanilla extract
4 large eggs
1. In a large bowl, combine the cake mix, sugar, and orange zest. Whisk to combine. Add orange juice, canola oil, vanilla extract and eggs. Blend with the mixer on low speed for one minute, then speed it up to medium and beat for 2 more minutes.
2. Fill cupcake papers about 1/2 to 2/3 full. Bake at 350F until golden in color and a toothpick test comes out clean, about 22-25 minutes.
3. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
Orange Buttercream Frosting
1 cup (2 sticks) butter, very soft
6-8 cups powdered sugar
1/2 cup orange juice
1 teaspoon grated orange zest
Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy.
Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)
Cupcake Shortcakes
Cupcakes, prepared from a box cake mix (I like the golden vanilla flavor, but white and yellow also work)
sweetened whipped cream
strawberries
sugar
Make cupcakes using you boxed cake mix according to the package directions. At least one hour before serving you shortcake, slice your strawberries and sprinkle with sugar. Sprinkle with enough to lightly coat the berries. Now let it sit and you strawberries will get sweet and juicy. Cup each cupcake in half to serve. Put a spoonful of whipped cream on the bottom half followed by some strawberries. The place the top half on top and do more whipped cream and strawberries. Add a few fresh blueberries on top is desired to make a red, white and blue dessert.
Gingerbread Cupcakes
1 box spice cake mix
3 eggs
1/3 cup molasses
1/3 cup oil
1/2 cup milk
Mix together cake mix, eggs, molasses, oil and milk.
Pour into paper liners and fill 3/4 full. (I did 18 cupcakes)
Bake at 350 degrees for 15-18 minutes until the cake springs back when lightly touched.
Cool completely before frosting
Brown Sugar Cream Cheese Frosting
1/2 cup butter
8 ounces cream cheese, softened
1 cup packed light brown sugar (make sure it is fresh)
With a mixer, blend cream cheese and butter until smooth and creamy. Mix in brown sugar until creamy.
Cream Cheese Frosting
1 (8 oz) package cream cheese at room temperature
1/4 C butter (1/2 stick) at room temperature
4 C sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
1 tsp vanilla
Mix cream cheese and butter until smooth and creamy. Mix in vanilla. Mix in powdered sugar, one cup at a time.
Double chocolate cupcakes - diabetes carb choices 2
1 cup fiber one cereal
1 1/3 c. buttermilk
1/4 c. canola or vegetable oil
1 egg
3/4 c. packed brown sugar
1/2 c. whole wheat flour
1/2 c. all purpouse flour
1/2 c. unsweetened baking cocoa
1 tsp. baking soda
1 tsp. vanilla
1/4 tsp. salt
1/3 c. miniature semi sweet chocolate chips
Heat oven to 375. place paper baking cups into 12 count muffin pan. place cereal into resealable food storage plastic bag; seal and crush with a rolling pin.
In a med. bowl mix cereal, buttermilk; let stand for 5 min. stir in oil, egg then stir in the remaining ingredients except chocolate chips mix well. Add chocolate chips. pour into muffin cups.
Bake 15-20 min until toothpick comes out clean. serve warm
cals: 210
carbohydrates: 31 g
DONUTS
Krispy Kreme Doughnuts
Raised doughnuts:
2 pkgs. regular or rapid rise yeast
1/4 cup warm water (105−115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all−purpose flour
Vegetable oil
Creamy glaze or chocolate glaze
Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt,
eggs, shortening and 2 cups flour. Beat on low speed scraping bowl
constantly, 30 seconds. Beat on medium speed scraping bowl occasionally,
2 minutes. Stir in remaining flour until smooth. Cover and let rise in
warm place, until double, 50−60 minutes. (Dough is ready when indentation
remains when touched.) Turn dough onto floured surface; roll around lightly
to coat with flour. Gently roll dough 1/2−inch thick with floured rolling
pin. Cut with floured doughnut cutter. Cover and let rise until double,
30−40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide
doughnuts into hot oil with wide spatula. Turn doughnuts as they rise
to the surface. Fry until golden brown, about 1 minute on each side.
Remove carefully from oil (do not prick surface); drain. Dip the doughnuts
into creamy glaze, set on rack, then when slightly cooled spread chocolate
glaze on top. Can dip in sprinkles or other toppings after chocolate
if desired.
Creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water
Heat butter until melted. Remove from heat. Stir in powdered sugar
and vanilla until smooth. Stir in water, 1 tablespoon at a time,
until desired consistency.
Chocolate glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water
4−oz milk chocolate or semi−sweet chips
Heat butter and chocolate over low heat until chocolate is melted;
remove from heat. Stir in powdered sugar and vanilla until smooth.
Stir in water 1 tablespoon at a time, until desired consistency.
Makes: 2−3 dozen doughnuts
Dunkin Doughnuts
1 pkg. regular or quick−acting yeast
1/8 cup warm water (105−115 degrees)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup sugar
1/2 tsp. salt
1 egg
1/6 cup shortening
2 1/2 cups all−purpose flour
Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg,
shortening and 1 cup of flour. Beat on low speed while scraping bowl for
30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes.
Stir in remaining flour until smooth. Cover and let rise in warm place
until double, about 50−60 minutes. Turn dough onto floured surface.
Roll dough 1/2− inch thick. Cut with round cookie cutter. Cover and
let rise on floured baking sheets until double, 30−40 minutes. Heat
vegetable oil in deep fryer or Dutch oven to 350. Slide doughnuts into
hot oil. Turn doughnuts as they turn golden brown, about one minute on
each side. Remove carefully from oil (do not prick surfaces) and drain.
When cool, make small hole to insert vanilla frosting. Take a sharp
knife and carefully make a large cavity inside of the doughnut to hold
the frosting. Fill the doughnuts generously with vanilla frosting and
dust heavily with powdered sugar. Makes: 12 doughnuts
VANILLA FROSTING FOR FILLING:
1/4 cup solid vegetable shortening
1/4 cup butter or margarine
1/2 tsp. clear vanilla extract
2 cups sifted confectioners sugar
1 tbsp. milk
Cream butter and shortening, gradually add sugar 1/2 cup at a time.
Add milk and vanilla, beat until light and fluffy.
Berry filled doughnuts
4 c. canola oil
1 tube (7-1/2 oz.) refrigerated buttermilk biscuits, seperated into 10 biscuits
3/4 c. seedless strawberry jam
1 c. powder sugar
In a electric skillet or deep -fat fryer, heat oil to 375. fry biscuits, a few at a time for 1-2 min on each side or until golden brown. Drain the doughnuts on paper towels.
Cut a small hole in the corner of a pastry or plastic bag; instert a very small tip. Fill bag with jam. Push the tip through the side of each dougnut to fill with jam. Dust with powder sugar while warm. serve immediately.
Chocolate-Caramel Layer Bars
Prep Time:20 Min
Total Time:1 Hr 20 Min
Makes:36 bars
INGREDIENTS
1 roll (16.5 oz) Create 'n Bake refrigerated chocolate chip cookies
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 container (18 oz) caramel apple dip (1 1/2 cups)
3 cups Rice Chex® cereal
1 cup chopped peanuts
DIRECTIONS
Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
Meanwhile, in 4-quart saucepan, cook 1 cup of the chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and peanuts.
Spread cereal mixture over cooled crust. In 1-quart saucepan, heat remaining chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until chocolate mixture is set, about 30 minutes. For bars, cut into 6 rows by 6 rows. Store tightly covered.
High Altitude (3500-6500 ft): Bake crust 16 to 19 minutes.
PIES
Burger King's Hershey Sundae Pie
Chocolate crust (store bought or hershey crumb recipe)
layer 1:
8 Ounce cream cheese
3/4 c. powder suger
8 Ounces cool−whip
1 Teaspoon vanilla
Whip cheese till softened, add powdered sugar blend well, add remaining
ingredients, blending well, place in crust
layer 2:
1 lg. box chocolate pudding milk
Milk
cool−whip
chocolate curls
Make pudding as directed minus 1/2 c. milk.
Add to pie. Top with more coolwhip and chocolate curls.
Crustless key lime pie-- phase 3
yogurt
stevia
vegetable glycerin
vanilla
1 lime juiced
mix all together and let it set in fridge.
chocolate sauce- phase 3
2 Tbsp. virgin coconut oil or butter
3 tbsp. cocoa powder
stevia to taste
melt coconut oil or butter. Mix in cocoa powder and stevia to taste. Adjust the level of cocoa or oil to achieve desired consistency. Enjoy warm as a chocolate dipping sauce for fresh fruits.
variations: Dip fresh fruit into chocolate sauce and refrigerate for chocolate covered raspberries, strawberries, peaches etc. make your own homemade chocolate bark by adding chopped up almonds or othe nuts and refrigerate to harden. Add flavored extracts like mint, orange, almond or other flavorings to the chocolate mixture.
Symphony Pie
1 King Size Symphony bar (milk chocolate or toffee chip, Sara recommends the milk chocolate so that’s what I used)
1/4 cup water
1 (8 oz.) tub Cool Whip
Graham Cracker Pie Crust (or any other prepared crust, I used shortbread)
Break up Symphony bar and add water in large microwave safe bowl. Heat in microwave for 45 seconds. Remove and mix with spoon so that all of the chocolate is melted. Add Cool Whip and mix very well. (I put one scoop in the chocolate first and mixed that in to cool the chocolate before I add the rest of the cool whip) Do this for several minutes making, sure that all of the chocolate is incorporated. Pour chocolate mixture into Graham Cracker Pie Crust and spread evenly. Cover and freeze for 3 hours before served. It will stay good in the freezer for weeks.
Make You Cry Mint Chocolate Ice Cream Pie
1 prepared Oreo cookie pie crust (store bought or homemade)
4 cups mint chocolate chip ice cream (I used Dreyer’s Loaded Chocolate Chip Mint Brownie)
5 Oreo cookies, coarsely crushed
Chocolate Sauce (recipe below)
Sweetened whipped cream
Let the ice cream sit out for a little bit to soften. Once softened, scoop into pie crust and spread evenly. If you use the Dreyer’s ice cream I used you’ll use almost the whole carton. Top with crushed Oreo cookies. Then top with the prepared chocolate sauce. Cover and pace in your freezer. Remove from freezer 10 minutes before serving. Top each serving with sweetened whipped cream.
Chocolate Sauce
1/2 sugar
3 oz evaporated milk or cream
3 Tbsp cocoa
1 Tbsp butter
1 tsp vanilla
Mix all ingredients in a sauce pan. Cook over medium and bring to a boil. Boil for 1 minute and remove from stove. Allow to cool. You will have a little more than you need for the pie (about 1/4 to 1/3 cup), but just save it and use it to a bowl of ice cream another day.
Lemonade Pie
1 small can frozen pink lemonade
1 quart vanilla ice cream
1 9 inch graham cracker crust
Mix lemonade and ice cream till well blended. Pour into a 9 inch graham cracker pie crust. Sprinkle top with a few graham cracker crumbs. Keep frozen.
Lemon Bars
1 c flour
1/2 c butter softened
1/4 c powdered sugar
2 eggs
1 c sugar
1/2 tsp baking powder
1/4 tsp salt
2 tbsp lemon juice
Preheat oven to 350. mix thoroughly flour, butter and powdered sugar press into a un-greased 8x8 pan. Till you get a 1/2 inch edge bake 20 min. beat remaining ingredients about 3 min until light and fluffy. Pour over hot crust and bake 25 min longer or until no imprint remains when touched lightly in the center. Cool then cut into squares. Better served chilled.
ICECREAM
Ice Cream Sandwiches
1/2 cup butter
1/2 cup semi−sweet chocolate chips
1/3 cup sugar
1 egg
1 tsp. vanilla
3/4 cup flour
2 tbls. cocoa powder
1/2 tsp. baking powder
3 cups vanilla ice cream, slightly softened
Preheat oven to 325 degrees. Line 10x15 cookie sheet with wax paper
& lightly oil paper. Melt butter and choc. chips, stir and allow to cool.
Beat together sugar & egg till pale & creamy. Beat in melted choc. and
vanilla. Add flour, cocoa, and baking powder. Continue beating until
incorporated. Transfer batter to pan and spread evenly to edges.
Bake 15 min., then remove from oven. Cool 10 min. and invert onto
cutting board. Carefully remove wax paper and, using sharp unserrated
knife, cut in half lengthwise. When completely cool, spread ice−cream
over one half of the chocolate biscuit evenly. Top with second wafer.
Wrap in plastic wrap and freeze for at least 4 hr. Cut into 8 slices.
Cookie Dough Ice Cream Dessert
Layer ice cream on a delicious chocolate-chip crust -- so easy!!
Prep Time:15 Min
Total Time:2 Hr 5 Min
Makes:12 servings
INGREDIENTS
1 roll (16.5 oz) PillsburyCreate 'n Bake refrigerated chocolate chip cookies
1 container (1/2 gallon) cookie dough ice cream
2 cups Cookie Crisp cereal
2/3 cup hot fudge topping
DIRECTIONS
Heat oven to 350°F. Line 13x9-inch pan with heavy-duty foil, extending foil over sides of pan. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
Bake 15 to 18 minutes or until golden brown. Cool completely, about 30 minutes.
Meanwhile, remove ice cream from freezer; place in refrigerator to soften.
Spread softened ice cream evenly over cooled crust. Top evenly with cereal; press lightly into ice cream. Place hot fudge topping in small resealable food-storage plastic bag; partially seal bag. Cut small hole in bottom corner of bag. Squeeze bag to drizzle topping over dessert. Freeze at least 1 hour or until firm before serving. Use foil to lift dessert from pan. Cut into squares.
High Altitude (3500-6500 ft): Bake crust 17 to 20 minutes.
Ben & Jerry's Heath Bar Crunch Ice Cream
4 Heath Bars
2 Cup Heavy or whipping cream
2 Large Eggs
1 Cup Whole milk
3/4 Cup Sugar
2 Teaspoon Vanilla
Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You
should have about 1 cup. Place the chucks in a bowl, cover and freeze.
Whisk the egg in a mixing bowl until light and fluffy, 1−2 minutes. Whisk in
the sugar, a little at a time, then continue to whisk until completely
blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk to
blend. Transfer the mixture to ice cream maker and freeze following
manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before it is done) add the
candy, then continue freezing until the ice cream is ready.
Variation: COFFEE HEATH BAR CRUNCH:
Omit vanilla and substitute 3T good quality freeze−dried coffee. Add 2 T
coffee with the cream and milk, and add the remaining 1 T coffee with the
candy. (after the ice cream stiffens).
MISC.
S'more Chippers (cookie dough tub)
Prep Time:45 Min
Total Time:1 Hr 15 Min
Makes:32 cookies
INGREDIENTS
2 cups Pillsbury® refrigerated chocolate chip cookies (from 5-lb 4-oz container)
16 large marshmallows
8 oz chocolate-flavored candy coating, chopped
DIRECTIONS
Heat oven to 350°F. Shape cookie dough into 32 (1-inch) balls; on ungreased cookie sheets, place balls 2 inches apart.
Bake 9 to 13 minutes or until edges are light golden brown. Meanwhile, with kitchen scissors, cut each marshmallow in half crosswise. Immediately place 1 marshmallow half, cut side down, on top of each hot cookie.
Bake 1 to 2 minutes longer or just until marshmallows begin to puff. Cool 2 minutes; remove from cookie sheets. With fingers, gently flatten marshmallows.
Melt candy coating as directed on package. Spoon about 1 teaspoon candy coating over marshmallow on each cookie, swirling with back of spoon to nearly cover marshmallow. Let stand until candy coating is set, about 30 minutes. Store between sheets of waxed paper in tightly covered container.
High Altitude (3500-6500 ft): No change.
Twinketts
1 lemon cake mix
1 yellow cake mix
1 white cake mix
eggs (see cake mix’s)
Water ( see cake mixes)
oil (see cake mixes)
Preheat oven to 350. In a large bowl combine all cake mixes add ingredients according to the packages directions. Pour batter in muffin cups 2/3 full. Bake for 15 min.
French vanilla filling
5 tbsp flour 5 tbsp sugar
1 c milk 1/2 c butter
1/2 c veg shortening 1 c sugar
1 tsp vanilla
In sauce pan stir together flour and the 5 tbsp. sugar, add milk; stir till smooth and cook over med. Heat; cool. In a med. Bowl cream butter, shortening, 1 c. sugar and vanilla add cooled milk mixture and then beat with mixer for 5 min. or till fluffy. Spoon filling into a pastry bag fitted center of each cooled cupcake, rotating cupcake as you squeeze bag. Refrigerate twinketts or you can freeze them for up to 3 months in a tight fitting container. Makes about 80 twinketts.
Rocky Road Cookie Pizza
1 roll (16.5 oz) Pillsbury Create 'n Bake refrigerated chocolate chip cookies
1 cup miniature marshmallows
1/2 cup salted peanuts
1/2 cup semisweet chocolate chips
1/3 cup caramel topping
DIRECTIONS
Heat oven to 350°F. Grease 12-inch pizza pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes or until light golden brown
Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Drizzle with caramel topping.
Bake 8 to 10 minutes longer or until topping is melted. Cool completely, about 1 hour 15 minutes. Cut into wedges.
High Altitude (3500-6500 ft): No change.
Rhodes doughnuts
24 rhodes texas rolls or 48 rhodes dinner rolls, thawed but still cold
oil for deep frying
GLAZE:
1/2 c. water
4 c. powder sugar
CHOCOLATE ICING:
1/2 c. butter 6 Tbsp. milk
4 Tbsp. cocoa
1 tsp. vanilla extract
3 c. powder sugar
additional toppings flaked coconut or candy sprinkles
In center of each texas roll, poke a hole and stretch to form a doughnut shape. If using dinner rolls, press two rolls together and stretch to form a doughnut shape. Place douhnuts on a large baking sheet coated with cooking spray. Cover with plastic wrap ( coated with cooking spray) and let rise in warm place until doubled.
In a electric skillet or deep fryer, heat oil to 375 Remove wrap and fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine glaze ingred. until smooth. Dip warm doughnuts, one at a time, and coat both sides. Place on a wire rack to drain; immediately sprinkle doughnuts with desired toppings.
For chocolate icing, heat butter, milk and cocoa in a saucepan. Cook and stir until smooth. Remove from the heat; stir in vanilla and powder sugar; beat until smooth. Dip remaining cooled doughnuts into the chocolate icing coating one side; turn and sprinkle with remaining toppings.
Magic Marshmallow Crescent Puffs
Prep Time:35 Min
Total Time:
Makes:16 rolls
INGREDIENTS
Rolls
1/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
16 large marshmallows
1/4 cup butter or margarine, melted
Glaze
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk
1/4 cup chopped nuts
DIRECTIONS
Heat oven to 375°F. Spray 16 medium muffin cups with nonstick cooking spray. In small bowl, combine sugar, flour and cinnamon; mix well.
Separate dough into 16 triangles. For each roll, dip 1 marshmallow in melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in sprayed muffin cup.
Bake at 375°F. for 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on wire racks set over waxed paper.
In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Sprinkle with nuts. Serve warm.
High Altitude (3500-6500 ft) No change.
Texas sheet cake
2 c. flour
1 c. butter
2 c sugar
1/4 c. cocoa
1 c. water
1/2 c. butter milk or sub with milk with 1 tbsp of added lemon juice
1 tsp. soda
2 beaten eggs
1 tsp. vanilla
Mix sugar and flour then set aside. Bring to a boil butter, cocoa, water, then add it to the sugar and flour mixture. Mix well. Mix in the buttermilk, soda, eggs, vanilla. spray a large cookie sheet with pam bake 350 for 20 min. Let cool and frost with butter cream or banana frosting.
Butter cream frosting
1/2 stick butter softened
3. c. powder sugar
Milk
Beat powder sugar and butter when it gets thick add a little milk.
For Banana frosting just mash banana up till liquid and add this to the frosting instead of the milk.
Mini Monkey Bread
Monkey Bread is a Rhodes family favorite. Try this fun and easy Mini Monkey Bread recipe out on your family. It's sure to become a favorite.
Prep Time: 20 min
Bake Time: 15-20 min
Skill Level: Beginning
Servings: 12
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Picnic on Ice
Large thermos
1 Pint lemon sherbet
2 quarts Pepsi-Cola
Pack a large thermos with lemon sherbet and pour chilled Pepsi-Cola over Sherbet. Seal until ready to serve. (serves one)
Warm-N-Serv Lemon Pull-Aparts
Citrus lovers will enjoy these rolls! Not only do they have a wonderful lemon flavor, they are now made even easier with Rhodes new Warm-N-Serv™ Buttery Dinner Rolls.
Servings: 9
Skills: Beginning
Bake Time (min): 15
Prep Time (min): 5
Ingredients
1 pan Warm-N-Serv Buttery Dinner Rolls
1 tablespoon butter, melted
1/4 cup sugar
1 lemon rind, grated
citrus glaze:
1/2 tablespoon butter, melted
3/4 cup powdered sugar
2 tablespoons fresh lemon juice
Instructions
Remove rolls from pan and brush bottom and sides with butter. Place back in pan and brush top with butter. In a bowl, combine sugar and lemon rind and sprinkle over top of rolls. Bake at 350°F 15 minutes. Remove from pan and place on cooling rack. Combine glaze ingredients and drizzle over rolls while still warm.
Chocolate PavlovaMake this "Cook Yourself Thin" recipe.
Serves 6
Calories per serving: 337
For the pavlova
4 egg whites
1/4 teaspoon salt
1 cup sugar
1/2 teaspoon lemon juice
1 tablespoon cocoa powder
For the topping
1 cup whipping cream
1 cup fresh raspberries
1/4 cup shaved dark chocolate
1/4 cup melted chocolate for drizzling
1. Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
2. Whisk the egg whites and salt on high speed until they hold their shape. Add the sugar gradually until the mixture stands in firm peaks. Add the lemon juice and whisk just to incorporate. Sift the cocoa powder into a small corner of the bowl and lightly fold it into the meringue using a plastic spatula. Do not overmix or you will lose the rippled effect. Pour the meringue onto the parchment-lined sheet pan in an oval shape, roughly 3 inches by 5 inches and 2 inches high. Place into the bottom of the oven and bake for 1 hour and 15 minutes.
3. Switch off the oven without opening the door and leave the pavlova in the turned-off oven for one hour. Remove and set aside.
4. For the topping: Whisk the whipping cream into semi-stiff peaks and spoon on top of the pavlova. Sprinkle with raspberries and shaved chocolate before serving. Finish with drizzled chocolate.
Jell-o Pudding Bars
1 pkg. Jell-o Instant pudding
Small paper cups
Wooden sticks or plastic spoons
Prepare pudding with milk as the package directs. Pour into the paper cups. Insert wooden sticks or spoons. Freeze for 3 hours or until firm.
Churros
Kids of all ages can help make these easy and delicious Churros; guaranteed to bring smiles.
Prep Time: 10 min
Bake Time: 2-3 min
Skill Level: Beginning
Servings: 36
Pumpkin Chocolate Chip Squares
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature (I used salted)
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips
Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
Zucchini Whoopie Pies
2 cups plus 2 tablespoons all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 cup finely chopped nuts (optional, I didn’t use)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable shortening
1 large egg
1 cup grated zucchini-squeezed
1/2 cup milk
1 tsp. vanilla extract
1. Mix shortening and sugar. Add in egg. Mix. Add milk and mix.
2. Add in dry ingredients and stir.
3. Blend in the zucchini and vanilla.
Bake on a greased cookie sheet at 350* for about 12-15 minutes, until the bottom gets browned.
Cool and sandwich cookies with cream cheese filling.
Filling:
4 oz. cream cheese, softened
1/2 stick unsalted butter, softened
2 1/4 cups confectioners sugar
1/2 teaspoon pure vanilla extract
Scant 1/4 teaspoon salt
Beat all ingredients together until light and fluffy.
Pumpkin Bread
3-1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 can (15 oz.) canned pumpkin
1 cup vegetable oil
2/3 cup water
4 eggs
1-2/3 cup (10-oz. pkg.) REESE'S Peanut Butter Chips
1 cup chopped nuts
1 cup raisins(optional)
Directions:1. Heat oven to 350°F. Grease and flour three 8-1/2x4-1/2x2-1/2-inch loaf pans. 2. Stir together flour, sugar, baking soda, salt and cinnamon; set aside. Stir together pumpkin, oil, water and eggs in large bowl; gradually add dry ingredients, stirring until well blended. Stir in peanut butter chips, nuts and raisins, if desired. Pour evenly into prepared pans. 3. Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pans to wire racks. Cool completely. 3 loaves.
KISSES Candy Corn Cheesecake Squares
3/4 cup vanilla wafer crumbs(about 20 cookies)
1/2 cup plus 2 tablespoons all-purpose flour, divided
1/2 cup granulated sugar, divided
1/4 cup (1/2 stick) cold butter or margarine
12 HERSHEY'S KISSES Brand Candy Corn Flavored Candies
1 package (8 oz.) cream cheese, softened
2 eggs
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1 cup frozen non-dairy whipped topping, thawed
Additional HERSHEY'S KISSES Brand Candy Corn Flavored Candies, unwrapped
Directions:1. Heat oven to 350°F. Line 8-inch square pan with foil, extending foil beyond sides of pan. Stir together vanilla wafer crumbs, 1/2 cup flour and 1/4 cup sugar; cut in butter until mixture is crumbly. Press onto bottom of prepared pan.2. Remove wrappers from 12 candies; place in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until candies are melted and smooth when stirred. Beat cream cheese and remaining 1/4 cup sugar until blended. Beat in eggs, milk, remaining 2 tablespoons flour, vanilla and baking powder. Gradually beat about 1/2 cup cream cheese mixture into melted candy; beat this mixture into remaining cream cheese mixture. Pour into prepared crust.3. Bake 20 to 25 minutes or until center is set. Cool to room temperature. Spread whipped topping over surface. Cover; refrigerate several hours or overnight. To serve, lift dessert from pan using foil. Peel back foil, cut into squares. Serve each square garnished with candy piece. 12 to 16 servings.
Cream cheese danish
8 rhodes dinner rolls, thawed but still cold
4 oz. cream cheese
1/4 c. sugar
1 tsp. lemon juice
GLAZE:
1 c. powder sugar
1 Tbsp. butter, melted
3-4 tbsp. water
1/2 tsp. vanilla extract
Flatten each roll into a 3-in. circle. Place on a large baking sheet coated with cooking spray. Cover and let rise until doubled.
Meanwhile, combine cream cheese, sugar and lemon juice; beat until smooth. Make a indentation in the center of each roll; fill with 1 tbsp. of the cream cheese mixture.
Bake at 350 for 15-20 min. or until golden brown. Combine glaze ingred. brush over warm rolls. Drizzle additional glaze over tops, if desired.
yield: 8 servings
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips(optional)
a small splash of vanilla essence
1 coffee mug
Add dry ingredients to mug, and mix well Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla essence, and mix again.Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!Allow to cool a little, and tip out onto a plate if desired.EAT! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Strawberry peach pops diabetes 2 1/2 carb choices
1 c. 8th continent orginal soy milk
1 c. cascadian farm frozen organic unsweetened strawberries (frm a 10 oz. bag)
1 6 oz. container yoplait orginal 99% fat free harvest peach yogurt
1 tbsp. honey
10 paper cups the 3 oz. size
10 Popsicle sticks
In a blender place soymilk, strawberries, yogurt and honey. cover blend on high speed for about 1 min. or until smooth
Fill each cup about 1/4 full. put in freezer till partially frozen about 45 min. then add sticks and freeze until firm. To serve remove cups.
cals: 50
carbohydrates
Death By Chocolate
Bake a 9x13 pan of brownies. Crumble when cool.
Make 2-3 oz. pkgs. Chocolate pudding. You may use instant. If desired. If you cook the pudding. Cool before combining.
In a trifle bowl or glass dish layer:
1/2 pudding mixture, 1/2 brownies
1 8 oz. container of chocolate cool whip
Sprinkle with 2 crushed SKOR toffee bars
Repeat 1/2 pudding mixture, 1/2 brownies 1 8 oz. container of chocolate cool whip
Decorate with chocolate curls or sprinkles. Refrigerate for 4 hours before serving.
Peanut Butter Fingers
1 c butter 1 c sugar
2 eggs 1 tsp vanilla
1/2 tsp. salt 2 c oatmeal
1 c brown sugar 2 tsp soda
2 c flour 2 c. peanut butter
FROSTING:
1 c butter 1/2 c + 2 tbsp water
1/2 c cocoa
2 c powder sugar
Cream butter, sugar then add eggs, vanilla, salt, oatmeal, brown sugar, soda, flour. Press into a large cookie sheet bake 350 for 10 min till golden. When cool, spread with a thin layer of peanut butter frosting.
FROSTING– barely boil butter, water, cocoa. Then add the powder sugar and slowly beat spread it fast before it sets up
Creamy Chocolate Frosting
1/3 c Butter
2 1/2 c Powder Sugar
1 tsp Vanilla
1/2 c Cocoa
1/4 c water
Melt butter and water over low heat. Stir in 1/2 c. cocoa ( less cocoa may be used if desired) mix in powder sugar 1 c. at a time. Beat till smooth and creamy. Add vanilla then add a little water if too thick. Spread on your favorite cake.
Mini Cheesecakes
Vanilla wafers
2– 8oz cream cheese
3/4 c sugar
1 tbsp lemon juice
1 tsp vanilla
2 eggs
Pie filling ( for flavor your choice)
cupcake paper cups
Combine cream cheese, sugar, lemon juice, vanilla, eggs. Beat till smooth. Place a vanilla wafer in each paper cupcake. Fill with mixture 3/4 full and bake on 375 for 15 min. chill and top with the pie filling. Makes 18-20 cheesecakes.
Monkey bread moms org
12 Rhodes™ Dinner rolls, thawed but still cold
6 tablespoons butter, melted
2 tablespoons corn syrup
1/2 cup brown sugar
2 teaspoons cinnamon
Icing:
1 cup powdered sugar
1 tablespoon butter, melted
1-2 tablespoons milk
1/2 teaspoon vanilla
Cut each dinner roll into 6 equal pieces. In a bowl, combine butter and corn syrup and stir until well mixed. In another bowl, combine sugar and cinnamon and mix well. Dip each roll piece in the butter mixture and then in the sugar mixture. Place 6 pieces in each well sprayed cup of a 12 cup muffin tin. Cover with sprayed plastic wrap and let double in size. Remove wrap and bake at 350°F 15-20 minutes. Cool 3-4 minutes before removing from pan. Combine icing ingredients and mix well. Drizzle over monkey breads if desired.
Monkey Bread
Caramel ice cream topping is the ingenious ingredient that gives this Monkey Bread recipe its warm and gooey greatness!
Servings: 12
Skills: Beginning
Prep Time: 15 min (not including thaw time)
Bake Time: 35-40 min
Ingredients
12 Rhodes™ Cinnamon Rolls, thawed but still cold
1/3 cup butter, melted
3/4 cup sugar
1/2 cup chopped pecans
1/2 cup caramel ice cream topping
Instructions
Cut thawed cinnamon rolls into quarters. Reserve frosting for another use. Dip each roll piece into butter and roll in sugar. Place in a sprayed bundt pan. Sprinkle with pecans. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until double in size*. Remove wrap and bake at 350°F 35-40 minutes. Cool 1 minute and invert onto serving platter.
*If using Rhodes Anytime™ Cinnamon Rolls, they do not need to rise. Bake at 350°F 25-30 minutes.
Rhodes monkey bread
12 rhodes cinnamon rolls
1/3 c. butter, melted
3/4 c. sugar
1/2 c. caramel ice cream topping
Place cinnamon rolls in the fridge overnight to thaw. Reserve frosting for another use. Cut the rolls into quarters and shape into balls. Dip each ball into butter and then roll in sugar; place in a bundt or fluted pan that has been coated with cooking spray. Drizzle with caramel topping.
Cover with plastic wrap and let rise in a warm place until doubled. Remove plastic wrap and bake at 350 for 35-40 min. Cool 1 min. before inverting onto a serving platter.
if using rhodes anytime cinnamon rolls, do not allow to rise. bake 350 for 25-30 min.
Every so often I like to use applesauce instead of butter or margarine (or oil) when making baked goods such as cookies or muffins. In addition to cutting down on my fat intake, the texture of the cookies or muffins made with applesauce tend to be no different than those made with butter or margarine.
Also, I found there really is no appreciable taste difference between cookies or muffins made with applesauce vs. cookies or muffins made with butter or margarine (or oil). To my mind, opening a can or jar of applesauce is easier than melting butter or margarine (no oily mess in the measuring cup to clean up).
I’ve experimented with substituting applesauce for butter or margarine (or oil) in other recipes, too. They all seem to come out palatable and presentable.
Hot Cocoa Sticky Bundt
24 Rhodes Dinner Rolls, thawed but still cold
1 1/2 cups milk chocolate chips
1/2 cup Stephen's Gourmet Hot Cocoa mix, (Dutch Milk Chocolate flavor)
1/4 cup pecans
2/3 cup toffee bits
1/2 cup butter, melted
1/2 cup packed brown sugar
Cut rolls in half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. Dip each roll half in gourmet cocoa mix until well coated. Place in a large sprayed bundt pan, alternately with pecans and toffee bits. Sprinkle any remaining cocoa mix over rolls. Combine butter and brown sugar in a small microwave safe bowl. Microwave 30 seconds. Stir until completely combined and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.
BARS
So-Easy Lemon Bars
Prep Time:15 Min
Total Time:1 Hr 35 Min
Makes:36 bars
INGREDIENTS
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
4 eggs, slightly beaten
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
2 tablespoons grated lemon peel (2 medium)
1/3 cup fresh lemon juice (2 medium)
1 to 2 tablespoons powdered sugar
DIRECTIONS
Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until light golden brown.
In large bowl, beat eggs with wire whisk or fork until well blended. Beat in granulated sugar, flour and butter until well blended. Stir in lemon peel and lemon juice. Pour mixture over warm crust.
Bake 20 to 30 minutes longer or until edges are light golden brown. Cool completely, about 30 minutes. Sprinkle with powdered sugar. With knife dipped in hot water, cut into 6 rows by 6 rows.
High Altitude (3500-6500 ft): Bake crust 18 to 21 minutes. After topping crust, bake 25 to 30 minutes.
Sugar Cookie Bars
1 cup butter; room temp.
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.
Frosting
1/2 cup butter; room temp
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)
For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.
Pumpkin Bars
4 eggs
2 c. canned pumpkin
2 c. sugar
2 c. flour
1/2 c. cooking oil
1 tsp. cinnamon
1 tsp. soda
2 tsp. baking powder
cream cheese frosting (recipe below)
Spray a large cookie sheet with pam. Combine pumpkin, eggs, add sugar and oil. Add dry ingredients. beat for 1 min at low speed.
bake 350 25-30 min. Let cool then frost with the cream cheese frosting.
Cream cheese frosting
8 oz. cream cheese softened
1/2 c. butter softened
3 Tbsp. milk
2 tsp. vanilla
4 c. powder sugar (you may need more)
Cream butter and cream cheese, add the milk and vanilla a little at a time for the right consistency why slowly adding in the powder sugar.
Eatmore Bars
1 cup peanut butter
1 cup corn syrup
1/2 cup chocolate chips
1 cup brown sugar
3/4 cup peanuts
1/2 cup sesame seeds
1−1/2 cup rice krispies
1/2 cup sunflower seeds (raw, shelled)
Simmer peanut butter, corn syrup, chocolate chips, and brown sugar together
for 8−10 minutes. Mix in remaining ingredients. Press onto cookie sheet.
Cool and cut into bars. Do NOT put in fridge as they'll become too hard.
Lemon Cheesecake Bars
1 pouch of complete crust
1 c. (8 oz.) cream cheese
1/2 c. sugar
1 egg
1/2 tsp. Vanilla
1 pouch lemon filling mix
1/3 c. water
3 Eggs
Preheat oven to 350. lightly grease a 8x8x2 pan. Press full pouch of complete crust firmly into bottom of pan. Bake 8 min (crust will be pale). Place cram cheese and sugar in a medium bowl. Mix on low speed until smooth. Add 1 egg and vanilla. Continue t mix until smooth. Pour cream cheese mixture over hot crust. In another bowl, stir full pouch lemon filling mix, water and 3 eggs together using a whisk until eggs are well mixed in. Pour lemon filling over cream cheese layer. Bake 35-40 min. until center does not jiggle when shaken. Cool completely and cut into squares. Store covered in fridge. Makes 16 bars.
Confetti Rocky Road Bars
Prep Time:20 Min
Total Time:2 Hr 20 Min
Makes:36 bars
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
3 cups miniature marshmallows
1 1/2 cups miniature creme-filled chocolate sandwich cookies, halved or coarsely broken
1 cup semisweet chocolate chips (6 oz)
3/4 cup salted peanuts
1/3 cup miniature candy-coated chocolate pieces
DIRECTIONS
Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in pan.
Bake 13 to 16 minutes or until light golden brown.
Immediately sprinkle marshmallows evenly over crust. Sprinkle with half of the cookies. Sprinkle with all of the chocolate chips, peanuts and candy-coated chocolate pieces. Sprinkle with remaining cookies; press lightly into marshmallows.
Bake 4 to 5 minutes longer or until marshmallows begin to puff. Cool completely on cooling rack, about 2 hours. For bars, cut into 6 rows by 6 rows.
High Altitude (3500-6500 ft): Stir or knead 2 tablespoons all-purpose flour into cookie dough before pressing in pan. In step 2, bake 15 to 18 minutes.
White Chocolate-Cashew-Pretzel Bars
Prep Time:25 Min
Total Time:1 Hr 40 Min
Makes:36 bars
INGREDIENTS
1 broll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
1 bag (12 oz) white chocolate chunks or white vanilla baking chips
1 cup coarsely chopped pretzel sticks or twists
1 1/2 cups semisweet chocolate chips (9 oz)
1/4 cup peanut butter
1 cup chopped cashews
DIRECTIONS
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Break up cookie dough into pan. With floured fingers, press dough evenly in bottom of pan to form crust. Sprinkle 1 cup of the white chocolate chunks and the pretzels over dough; lightly press into dough.
Bake 16 to 20 minutes or until light golden brown. Cool completely on cooling rack, about 30 minutes.
In small microwavable bowl, place 1/4 cup of the white chocolate chunks; set aside. In large microwavable bowl, microwave remaining white chocolate chunks and the chocolate chips on High 2 minutes, stirring every 30 seconds, until melted and smooth. If necessary, microwave 30 seconds longer. Stir in peanut butter and cashews. Spread mixture evenly over cooled baked crust. Refrigerate until chocolate is set, about 15 minutes.
Microwave reserved 1/4 cup white chocolate chunks on High 30 seconds; stir until melted and smooth. If necessary, microwave 10 seconds longer. Drizzle over bars. Let stand until set, about 10 minutes. For bars, cut into 6 rows by 6 rows.
High Altitude (3500-6500 ft): No change.
CANDY
Butterfingers
1 Cup Peanut Butter
1/3 cup light corn syrup
1 cup sugar
1/3 cup water
Melted Milk Chocolate
Cook syrup, sugar, and water to 310 F. Remove from heat.
Stir in warmed peanut butter (warm slightly in microwave)
until well blended. Pour into a greased (buttered) 8" X 8" pan.
Score mixture into desired size bars.
When COMPLETELY cool, dip in melted milk chocolate
(use a double boiler to SLOWLY melt) and set on wax paper
until chocolate has hardened.
Fannie Mae Caramels
4 cups sugar
2 cups light corn syrup
14 ounce can sweetened condensed milk
1 1/2 cups milk
1 cup whipping cream
1 cup butter
2 teas. vanilla
2 cups chopped walnuts or pecans
Lightly grease a 9" by 13" baking pan. In a large sauce pan, combine
sugar, corn syrup, condensed milk, milk, cream and butter. Place over
medium heat and stir occasionally with a wooden spoon until it comes
to a boil. Attach a candy thermometer and continuously stir until
temperature reaches 240F. Remove immediately and stir in vanilla and
nuts. Pour into baking pan and allow to cool completely before cutting.
Cut into desired serving pieces. They can also be dipped in chocolate
that has been melted in a double boiler. Dip one at a time and allow
chocolate to harden.
Pumpkin Fudge
3 cups granulated sugar
¾ cup melted butter
2/3 cup evaporated milk
½ cup canned pure pumpkin
2 Tbs corn syrup
1 tsp pumpkin pie spice
12 oz package white chocolate morsels
7 oz jar marshmallow crème
1 cup chopped pecans, toasted (optional, but I highly recommend))
1 tsp vanilla extract
1. Line 9″ square pan with aluminum foil. Spray with nonstick spray.
2. Stir together first 6 ingredients in a 3½ quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
3. Once mixture reaches 234°, remove from heat and quickly stir in remaining ingredients until well blended.
4. Pour into prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Yield: About 3 pounds
Fruit Roll−ups
2 Cups Sliced Peaches
2 Tablespoons Honey
Vegetable Spray
Plastic Wrap
Puree sliced peaches in a blender with honey.
Pour into a non−stick baking sheet coated with vegetable
cooking spray. Dry in a 140F oven until the sheets peel away
easily from the baking sheet. Store by rolling on plastic wrap
and keeping in a covered container in the refrigerator.
Gummi Bears
1 small box Jello with sugar (any flavor)
7 envelopes unflavored gelatin
1/2 cup water
Mix in a saucepan until the mixture resembles playdough.
Place pan over low heat and stir until melted.
Once completely melted, pour into plastic candy molds,
and place in the freezer for 5 min.
When very firm, take out of molds and eat! Have fun!
Reese's Peanut Butter Cups
6 oz. Pkg semi sweet chocolate chips
4 Nestles milk chocolate bars
1 1/4 cups Peanut butter
Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top
of double boiler over HOT, not boiling water, stirring till smooth.
Use small muffin tin liners, or cut regular cupcake liners down to a
1" depth. Spoon HALF of the chocolate mixture equally into the
liners. Melt the rest of the peanut butter over hot water, and spoon
this equally over the chocolate layer. Top with remaining chocolate.
Refrigerate to allow cups to set up before serving.
Makes: 24 tiny/12 large
Kit Kat Bars
Ritz Crackers
1 1/2 cups graham crackers, crushed
3/4 cup brown sugar
1 cup white sugar
3/4 cup butter or margarine
1/3 cup milk
1 cup butterscotch chips
1 cup semisweet chocolate chips
3/4 cup peanut butter
Put graham crackers, brown sugar, white sugar, butter and
milk into a saucepan and bring it to a boil. Boil for 5 minutes.
Put a layer of crackers in a 9x13 inch pan and pour 1/2 of
the mixture over it. Put another layer of crackers and pour
the remaining mixture. Add one last row of crackers.
Melt, over low heat, the butterscotch chips, chocolate chips,
and peanut butter. When melted, spread evenly over the top.
When cool, cut into desired bars or squares.
See's Fudge Candy
4 1/2 Cup Sugar
3 Packages Chocolate chips (12 Ounces each)
1/2 Pound Margarine
1 Teaspoon Vanilla
1 can Evaporated milk
7 Ounces Marshmallow cream
2 cups Nuts
Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes,
stirring often. (rolling boil) Mix together in a large bowl; 3 packages
chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
Cream margarine and marshmallow together and add chocolate chips. Pour hot
mixture over chocolate mixture. After chocolate has melted, add 2 cups of
nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in
refrigerator. Cut into squares before firm.
This recipe makes about 5 lbs of fudge.
Twix Bars
35 individual Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread (about 40)
2 − 12 oz. bags milk chocolate chips
Combine the caramels with the water in a small pan and melt over
low heat. Place the shortbread cookies side by side on an ungreased
cookie sheet. Spoon a small amount of caramel onto each cookie.
Refrigerate cookies until the caramel is firm.
In the meantime, in a double boiler over low heat, melt the chocolate
chips. You may also use the microwave for melting the chocolate.
Just heat the chips for 1 minute on high, stir, then heat for
another minute.
Remove the cookies from the refrigerator. Rest each one on a fork and
dip it into the chocolate. Tap the fork on the side of the pan or bowl
to knock off any excess chocoloate. Then place each one on a sheet
of waxed paper and let them cool at room temperature (65−70F).
This could take several hours, but the bars will set best this way.
If you want to speed up the process, put the candy in the
refrigerator for 30 minutes.
York Peppermint Patties
1 (14−ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon peppermint extract
green or red food coloring, optional
6 cups confectioners' sugar
Additional confectioners' sugar
1 − 16 oz. bag semi−sweet chocolate chips
In large mixer bowl, combine Eagle Brand, extract and food coloring if
desired. Add 6 cups sugar; beat on low speed until smooth and well blended.
Almond Joy Bars
Ingredients (26 servings)
4 c (8 1/2−oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2−oz) milk chocolate pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1−oz)
Line two large cookie sheets with waxed paper. Set large wire cooling rack
on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1−cup glass measure. Microwave on high (100%) 1 minute
or until syrup boils. Immediately pour over coconut. Work warm syrup into
coconut using the back of a wooden spoon until coconut is thoroughly coated.
This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between both
palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4−cup glass measure or 1 1/2 quart
microwave−safe bowl. Microwave on high 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate
over each coconut ball, making sure chocolate coats and letting excess
chocolate drip down onto waxed paper. While chocolate coating is still soft,
lightly press whole almond on top of each. Let stand to set or place
in refrigerator. Store in a single layer in airtight container.
Keeps best if refrigerated. Makes 26.
Turn mixture onto surface sprinkled with confectioners sugar. Knead lightly
to form smooth ball. Shape into 1−inch balls. Place 2 inches apart on wax
paper−lined baking sheets. Flatten each ball into a 1 ½−inch patty. Let dry
1 hour or longer; turn over and let dry at least 1 hour.Melt the chocolate
chips in a microwave set on high for 2 minutes. Stir halfway through the
heating time. Melt thoroughly, but do not overheat. Melting the chocolate
chips can also be done using a double−boiler over low heat. With fork, dip
each patty into warm chocolate (draw fork lightly across rim of pan to
remove excess coating). Invert onto wax paper−lined baking sheets; let stand
until firm. Store covered at room temperature or in refrigerator.
Baby Ruth Bars
1 1/3 cups margarine
2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 tsp. vanilla
1/2 cup peanut butter
Melt margarine. Add brown sugar, syrup, peanut butter,
oatmeal and vanilla. Put in 9x13 cake pan.
Bake 350 for about 15 minutes.
Topping:
6 oz. package. chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts
Melt together and spread on top. Cut into bars when cool.
Candy Bar Meltaways
Looking for an easy bar to tote to a potluck? Here's a winner, with just four simple steps.
Prep Time:15 Min
Total Time:55 Min
Makes:36 bars
INGREDIENTS
1roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies
13 bars (fun-size) milk chocolate-covered nougat and caramel candy, unwrapped, cut into 1/4-inch-thick slices
1/2 cup crushed Golden Grahams® cereal
1/2 cup chopped walnuts, pecans or peanuts
DIRECTIONS
Heat oven to 375°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 12 to 15 minutes or until golden brown.
Arrange candy evenly over crust.
Bake 3 to 4 minutes longer or until candy softens. Meanwhile, in small bowl, mix cereal and walnuts.
With spatula or knife, quickly spread candy evenly over crust. Sprinkle evenly with cereal mixture; press in slightly. Cool completely, about 30 minutes. For bars, cut into 6 rows by 6 rows.
High Altitude (3500-6500 ft): No change.
CEREAL TREATS
Cocoa Krispies
2 tbsp. butter
4 c mini marshmallow's
6 c cocoa krispies
Pam spray
Melt butter in a large saucepan over low heat, add marshmallows and stir until melted remove from heat and add the cereal an mix till well coated. Using a buttered spatula press mixture into a 13x9 pan coated with cooking spray. Cool then cut into squares.
Note: you may use rice krispies, fruity pebbles, cheerios, corn flakes, etc.
Cheerio Treats
1 cup sugar
1 cup corn syrup
1 cup creamy peanut butter
1 tsp. vanilla
5 cups Cherrios
In a large sauce pan, combine sugar and corn syrup. Bring to boil over medium heat.
Allow mixture to boil for one minute and remove from heat.
Add peanut butter and vanilla to mixture and mix until smooth.
Add Cheerios and mix until all coated.
Drop mixture by spoonful onto waxed paper and allow to cool. Enjoy. (I get about 2 dozen from this recipe. It all just depends on how big you make them.)
Night Owl S’mores Treat
•9 cups Honey Graham Cereal (like Golden Grahams)
•¾ cups Light Corn Syrup
•3 Tablespoons Butter
•11-½ ounces, weight Package Milk Chocolate Chips
•1 teaspoon Vanilla
•3 cups Mini Marshmallows
1.Grease a cookie sheet with butter.
2.Measure 9 cups of graham cereal into a large mixing bowl.
3.In a medium saucepan over medium heat, combine corn syrup, butter and milk chocolate chips. Stir constantly until chocolate chips are melted and ingredients are combined.
4.Remove from heat and stir in vanilla. Pour over cereal and stir quickly until cereal is coated with chocolate. Stir in the marshmallows.
5.Pour mixture onto cookie sheet and using a slightly damp hand, press into the pan.
***This recipe needs to be made and devoured the same day. Otherwise the cereal gets soggy the next day. I believe this is due to the high content of corn syrup in the recipe
COOKIES
Root Beer Cookies
1 cup unsalted butter
2 cups dark brown sugar
2 eggs
2 tsp. root beer extract (as called concentrate)
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 cup water (optional–only use if dough is too dry)
Root Beer frosting (recipe below)
Cream butter and dark brown sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the root beer extract. Whisk dry ingredients together. Add a little at a time to the creamed mixture. The dough should be slightly sticky.
Chill for at least an hour.
Preheat oven to 350 degrees F. Lightly grease several baking sheets, or line them with silicone baking mats or parchment paper. Roll into small balls (about 1″ diameter). I like to use a mini-ice cream scoop so that the cookies end up evenly sized.
Place them on the pan, leaving a bit of space between the cookies. Gently press the tops of the dough. (If you leave out the water, sometimes the cookies don’t spread very much.) Bake for 6-8 minutes, rotating cookie sheet halfway through. Makes about 4 dozen.
Frosting Recipe
1 cup butter
3 cups powdered sugar
2 tsp. root beer extract (also called concentrate)
a few tablespoons hot water
Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.
Frost the cooled cookies and let stand for a few minutes to let the frosting set up. (It should dry a bit on the top.) You can leave out the root beer extract and you’ll have a tasty, soft brown sugar cookie.
CUPCAKES
Root Beer Cupcakes
1 C root beer soda
1 t apple cider vinegar
3/4 C sugar
1/3 C canola oil
1/2 t vanilla extract
2 t root beer extract(also known as root beet concentrate)
1 1/3 C flour
3/4 t baking soda
1/2 t baking powder
Pinch of Salt
Combine the soda and vinegar and let stand for a few minutes.
Add in the sugar and oil, whisking vigorously until slightly frothy.
Integrate your extracts, and gently introduce the flour, along with the baking powder / soda, and salt, being careful not to over mix. (I just used a whisk to quickly mix the batter and get rid of any flour lumps. Don’t be alarmed by how runny the batter is. I was able to pour it into the muffin tins. It is the consistency of thin pancake batter)
Fill cupcake liners approximately 3/4 of the way to the top.
Bake at 350 F for about 18 – 22 minutes. makes 12 cupcakes
I made the frosting from Bittersweet’s site, but did not like it. It didn’t compliment the cupcake. I think the frosting found with my root beer cookies would have been perfect.
Frosting Recipe
1 cup butter
3 cups powdered sugar
2 tsp. root beer extract (also called concentrate)
a few tablespoons hot water
Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.
Frost the cooled cookies and let stand for a few minutes to let the frosting set up. (It should dry a bit on the top.) You can leave out the root beer extract and you’ll have a tasty, soft brown sugar cookie.
Hidden treasure cupcakes 1 pkg. (18-1/4 oz.) chocolate cake mix
1/4 c. strawberry pie filling
24 swiss cake rolls1 can (16 oz.) vanilla frosting
blue food coloring, optional
assorted candies: jolly ranchers, nerds, skull and fish hard cancies
yellow food coloring, optional
Prepare cake mix according to package directions. Fill paper-lined muffin cups half full. Drop 1/2 tsp. pie filling in the center of each; top with remaining batter. Bake at 350 for 19-23 min. or until a toothpick inserted in the cke portion comes out clean. Cool for 10 min before removing from pans to wire racks to cool completely.
Meanwhile, cut cake rolls lengthwise (do not cut through); set aside. Place two tbsp. frosting in a small bowl; set aside. Tint remaining frosting with blue food coloring if desired; frost cupcakes.
Place a cake roll on each cupcake. Decorate with assorted candies inside of the swiss rolls and a few fish on front of it on top of cupcake. Tint reserved frosting with yellow food coloring if desired; place in a resealable plastic bag. cut a small hole in corner of bag; pipe latches onto chest.
makes 24
Fresh Orange Cupcakes
1 package of yellow cake mix
1/4 cup of sugar
1 tablespoon of orange zest
1 cup of orange juice
1/2 cup of canola oil
1 teaspoon of vanilla extract
4 large eggs
1. In a large bowl, combine the cake mix, sugar, and orange zest. Whisk to combine. Add orange juice, canola oil, vanilla extract and eggs. Blend with the mixer on low speed for one minute, then speed it up to medium and beat for 2 more minutes.
2. Fill cupcake papers about 1/2 to 2/3 full. Bake at 350F until golden in color and a toothpick test comes out clean, about 22-25 minutes.
3. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
Orange Buttercream Frosting
1 cup (2 sticks) butter, very soft
6-8 cups powdered sugar
1/2 cup orange juice
1 teaspoon grated orange zest
Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy.
Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)
Cupcake Shortcakes
Cupcakes, prepared from a box cake mix (I like the golden vanilla flavor, but white and yellow also work)
sweetened whipped cream
strawberries
sugar
Make cupcakes using you boxed cake mix according to the package directions. At least one hour before serving you shortcake, slice your strawberries and sprinkle with sugar. Sprinkle with enough to lightly coat the berries. Now let it sit and you strawberries will get sweet and juicy. Cup each cupcake in half to serve. Put a spoonful of whipped cream on the bottom half followed by some strawberries. The place the top half on top and do more whipped cream and strawberries. Add a few fresh blueberries on top is desired to make a red, white and blue dessert.
Gingerbread Cupcakes
1 box spice cake mix
3 eggs
1/3 cup molasses
1/3 cup oil
1/2 cup milk
Mix together cake mix, eggs, molasses, oil and milk.
Pour into paper liners and fill 3/4 full. (I did 18 cupcakes)
Bake at 350 degrees for 15-18 minutes until the cake springs back when lightly touched.
Cool completely before frosting
Brown Sugar Cream Cheese Frosting
1/2 cup butter
8 ounces cream cheese, softened
1 cup packed light brown sugar (make sure it is fresh)
With a mixer, blend cream cheese and butter until smooth and creamy. Mix in brown sugar until creamy.
Cream Cheese Frosting
1 (8 oz) package cream cheese at room temperature
1/4 C butter (1/2 stick) at room temperature
4 C sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
1 tsp vanilla
Mix cream cheese and butter until smooth and creamy. Mix in vanilla. Mix in powdered sugar, one cup at a time.
Double chocolate cupcakes - diabetes carb choices 2
1 cup fiber one cereal
1 1/3 c. buttermilk
1/4 c. canola or vegetable oil
1 egg
3/4 c. packed brown sugar
1/2 c. whole wheat flour
1/2 c. all purpouse flour
1/2 c. unsweetened baking cocoa
1 tsp. baking soda
1 tsp. vanilla
1/4 tsp. salt
1/3 c. miniature semi sweet chocolate chips
Heat oven to 375. place paper baking cups into 12 count muffin pan. place cereal into resealable food storage plastic bag; seal and crush with a rolling pin.
In a med. bowl mix cereal, buttermilk; let stand for 5 min. stir in oil, egg then stir in the remaining ingredients except chocolate chips mix well. Add chocolate chips. pour into muffin cups.
Bake 15-20 min until toothpick comes out clean. serve warm
cals: 210
carbohydrates: 31 g
DONUTS
Krispy Kreme Doughnuts
Raised doughnuts:
2 pkgs. regular or rapid rise yeast
1/4 cup warm water (105−115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all−purpose flour
Vegetable oil
Creamy glaze or chocolate glaze
Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt,
eggs, shortening and 2 cups flour. Beat on low speed scraping bowl
constantly, 30 seconds. Beat on medium speed scraping bowl occasionally,
2 minutes. Stir in remaining flour until smooth. Cover and let rise in
warm place, until double, 50−60 minutes. (Dough is ready when indentation
remains when touched.) Turn dough onto floured surface; roll around lightly
to coat with flour. Gently roll dough 1/2−inch thick with floured rolling
pin. Cut with floured doughnut cutter. Cover and let rise until double,
30−40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide
doughnuts into hot oil with wide spatula. Turn doughnuts as they rise
to the surface. Fry until golden brown, about 1 minute on each side.
Remove carefully from oil (do not prick surface); drain. Dip the doughnuts
into creamy glaze, set on rack, then when slightly cooled spread chocolate
glaze on top. Can dip in sprinkles or other toppings after chocolate
if desired.
Creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water
Heat butter until melted. Remove from heat. Stir in powdered sugar
and vanilla until smooth. Stir in water, 1 tablespoon at a time,
until desired consistency.
Chocolate glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water
4−oz milk chocolate or semi−sweet chips
Heat butter and chocolate over low heat until chocolate is melted;
remove from heat. Stir in powdered sugar and vanilla until smooth.
Stir in water 1 tablespoon at a time, until desired consistency.
Makes: 2−3 dozen doughnuts
Dunkin Doughnuts
1 pkg. regular or quick−acting yeast
1/8 cup warm water (105−115 degrees)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup sugar
1/2 tsp. salt
1 egg
1/6 cup shortening
2 1/2 cups all−purpose flour
Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg,
shortening and 1 cup of flour. Beat on low speed while scraping bowl for
30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes.
Stir in remaining flour until smooth. Cover and let rise in warm place
until double, about 50−60 minutes. Turn dough onto floured surface.
Roll dough 1/2− inch thick. Cut with round cookie cutter. Cover and
let rise on floured baking sheets until double, 30−40 minutes. Heat
vegetable oil in deep fryer or Dutch oven to 350. Slide doughnuts into
hot oil. Turn doughnuts as they turn golden brown, about one minute on
each side. Remove carefully from oil (do not prick surfaces) and drain.
When cool, make small hole to insert vanilla frosting. Take a sharp
knife and carefully make a large cavity inside of the doughnut to hold
the frosting. Fill the doughnuts generously with vanilla frosting and
dust heavily with powdered sugar. Makes: 12 doughnuts
VANILLA FROSTING FOR FILLING:
1/4 cup solid vegetable shortening
1/4 cup butter or margarine
1/2 tsp. clear vanilla extract
2 cups sifted confectioners sugar
1 tbsp. milk
Cream butter and shortening, gradually add sugar 1/2 cup at a time.
Add milk and vanilla, beat until light and fluffy.
Berry filled doughnuts
4 c. canola oil
1 tube (7-1/2 oz.) refrigerated buttermilk biscuits, seperated into 10 biscuits
3/4 c. seedless strawberry jam
1 c. powder sugar
In a electric skillet or deep -fat fryer, heat oil to 375. fry biscuits, a few at a time for 1-2 min on each side or until golden brown. Drain the doughnuts on paper towels.
Cut a small hole in the corner of a pastry or plastic bag; instert a very small tip. Fill bag with jam. Push the tip through the side of each dougnut to fill with jam. Dust with powder sugar while warm. serve immediately.
Chocolate-Caramel Layer Bars
Prep Time:20 Min
Total Time:1 Hr 20 Min
Makes:36 bars
INGREDIENTS
1 roll (16.5 oz) Create 'n Bake refrigerated chocolate chip cookies
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 container (18 oz) caramel apple dip (1 1/2 cups)
3 cups Rice Chex® cereal
1 cup chopped peanuts
DIRECTIONS
Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
Meanwhile, in 4-quart saucepan, cook 1 cup of the chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and peanuts.
Spread cereal mixture over cooled crust. In 1-quart saucepan, heat remaining chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until chocolate mixture is set, about 30 minutes. For bars, cut into 6 rows by 6 rows. Store tightly covered.
High Altitude (3500-6500 ft): Bake crust 16 to 19 minutes.
PIES
Burger King's Hershey Sundae Pie
Chocolate crust (store bought or hershey crumb recipe)
layer 1:
8 Ounce cream cheese
3/4 c. powder suger
8 Ounces cool−whip
1 Teaspoon vanilla
Whip cheese till softened, add powdered sugar blend well, add remaining
ingredients, blending well, place in crust
layer 2:
1 lg. box chocolate pudding milk
Milk
cool−whip
chocolate curls
Make pudding as directed minus 1/2 c. milk.
Add to pie. Top with more coolwhip and chocolate curls.
Crustless key lime pie-- phase 3
yogurt
stevia
vegetable glycerin
vanilla
1 lime juiced
mix all together and let it set in fridge.
chocolate sauce- phase 3
2 Tbsp. virgin coconut oil or butter
3 tbsp. cocoa powder
stevia to taste
melt coconut oil or butter. Mix in cocoa powder and stevia to taste. Adjust the level of cocoa or oil to achieve desired consistency. Enjoy warm as a chocolate dipping sauce for fresh fruits.
variations: Dip fresh fruit into chocolate sauce and refrigerate for chocolate covered raspberries, strawberries, peaches etc. make your own homemade chocolate bark by adding chopped up almonds or othe nuts and refrigerate to harden. Add flavored extracts like mint, orange, almond or other flavorings to the chocolate mixture.
Symphony Pie
1 King Size Symphony bar (milk chocolate or toffee chip, Sara recommends the milk chocolate so that’s what I used)
1/4 cup water
1 (8 oz.) tub Cool Whip
Graham Cracker Pie Crust (or any other prepared crust, I used shortbread)
Break up Symphony bar and add water in large microwave safe bowl. Heat in microwave for 45 seconds. Remove and mix with spoon so that all of the chocolate is melted. Add Cool Whip and mix very well. (I put one scoop in the chocolate first and mixed that in to cool the chocolate before I add the rest of the cool whip) Do this for several minutes making, sure that all of the chocolate is incorporated. Pour chocolate mixture into Graham Cracker Pie Crust and spread evenly. Cover and freeze for 3 hours before served. It will stay good in the freezer for weeks.
Make You Cry Mint Chocolate Ice Cream Pie
1 prepared Oreo cookie pie crust (store bought or homemade)
4 cups mint chocolate chip ice cream (I used Dreyer’s Loaded Chocolate Chip Mint Brownie)
5 Oreo cookies, coarsely crushed
Chocolate Sauce (recipe below)
Sweetened whipped cream
Let the ice cream sit out for a little bit to soften. Once softened, scoop into pie crust and spread evenly. If you use the Dreyer’s ice cream I used you’ll use almost the whole carton. Top with crushed Oreo cookies. Then top with the prepared chocolate sauce. Cover and pace in your freezer. Remove from freezer 10 minutes before serving. Top each serving with sweetened whipped cream.
Chocolate Sauce
1/2 sugar
3 oz evaporated milk or cream
3 Tbsp cocoa
1 Tbsp butter
1 tsp vanilla
Mix all ingredients in a sauce pan. Cook over medium and bring to a boil. Boil for 1 minute and remove from stove. Allow to cool. You will have a little more than you need for the pie (about 1/4 to 1/3 cup), but just save it and use it to a bowl of ice cream another day.
Lemonade Pie
1 small can frozen pink lemonade
1 quart vanilla ice cream
1 9 inch graham cracker crust
Mix lemonade and ice cream till well blended. Pour into a 9 inch graham cracker pie crust. Sprinkle top with a few graham cracker crumbs. Keep frozen.
Lemon Bars
1 c flour
1/2 c butter softened
1/4 c powdered sugar
2 eggs
1 c sugar
1/2 tsp baking powder
1/4 tsp salt
2 tbsp lemon juice
Preheat oven to 350. mix thoroughly flour, butter and powdered sugar press into a un-greased 8x8 pan. Till you get a 1/2 inch edge bake 20 min. beat remaining ingredients about 3 min until light and fluffy. Pour over hot crust and bake 25 min longer or until no imprint remains when touched lightly in the center. Cool then cut into squares. Better served chilled.
ICECREAM
Ice Cream Sandwiches
1/2 cup butter
1/2 cup semi−sweet chocolate chips
1/3 cup sugar
1 egg
1 tsp. vanilla
3/4 cup flour
2 tbls. cocoa powder
1/2 tsp. baking powder
3 cups vanilla ice cream, slightly softened
Preheat oven to 325 degrees. Line 10x15 cookie sheet with wax paper
& lightly oil paper. Melt butter and choc. chips, stir and allow to cool.
Beat together sugar & egg till pale & creamy. Beat in melted choc. and
vanilla. Add flour, cocoa, and baking powder. Continue beating until
incorporated. Transfer batter to pan and spread evenly to edges.
Bake 15 min., then remove from oven. Cool 10 min. and invert onto
cutting board. Carefully remove wax paper and, using sharp unserrated
knife, cut in half lengthwise. When completely cool, spread ice−cream
over one half of the chocolate biscuit evenly. Top with second wafer.
Wrap in plastic wrap and freeze for at least 4 hr. Cut into 8 slices.
Cookie Dough Ice Cream Dessert
Layer ice cream on a delicious chocolate-chip crust -- so easy!!
Prep Time:15 Min
Total Time:2 Hr 5 Min
Makes:12 servings
INGREDIENTS
1 roll (16.5 oz) PillsburyCreate 'n Bake refrigerated chocolate chip cookies
1 container (1/2 gallon) cookie dough ice cream
2 cups Cookie Crisp cereal
2/3 cup hot fudge topping
DIRECTIONS
Heat oven to 350°F. Line 13x9-inch pan with heavy-duty foil, extending foil over sides of pan. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
Bake 15 to 18 minutes or until golden brown. Cool completely, about 30 minutes.
Meanwhile, remove ice cream from freezer; place in refrigerator to soften.
Spread softened ice cream evenly over cooled crust. Top evenly with cereal; press lightly into ice cream. Place hot fudge topping in small resealable food-storage plastic bag; partially seal bag. Cut small hole in bottom corner of bag. Squeeze bag to drizzle topping over dessert. Freeze at least 1 hour or until firm before serving. Use foil to lift dessert from pan. Cut into squares.
High Altitude (3500-6500 ft): Bake crust 17 to 20 minutes.
Ben & Jerry's Heath Bar Crunch Ice Cream
4 Heath Bars
2 Cup Heavy or whipping cream
2 Large Eggs
1 Cup Whole milk
3/4 Cup Sugar
2 Teaspoon Vanilla
Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You
should have about 1 cup. Place the chucks in a bowl, cover and freeze.
Whisk the egg in a mixing bowl until light and fluffy, 1−2 minutes. Whisk in
the sugar, a little at a time, then continue to whisk until completely
blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk to
blend. Transfer the mixture to ice cream maker and freeze following
manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before it is done) add the
candy, then continue freezing until the ice cream is ready.
Variation: COFFEE HEATH BAR CRUNCH:
Omit vanilla and substitute 3T good quality freeze−dried coffee. Add 2 T
coffee with the cream and milk, and add the remaining 1 T coffee with the
candy. (after the ice cream stiffens).
MISC.
S'more Chippers (cookie dough tub)
Prep Time:45 Min
Total Time:1 Hr 15 Min
Makes:32 cookies
INGREDIENTS
2 cups Pillsbury® refrigerated chocolate chip cookies (from 5-lb 4-oz container)
16 large marshmallows
8 oz chocolate-flavored candy coating, chopped
DIRECTIONS
Heat oven to 350°F. Shape cookie dough into 32 (1-inch) balls; on ungreased cookie sheets, place balls 2 inches apart.
Bake 9 to 13 minutes or until edges are light golden brown. Meanwhile, with kitchen scissors, cut each marshmallow in half crosswise. Immediately place 1 marshmallow half, cut side down, on top of each hot cookie.
Bake 1 to 2 minutes longer or just until marshmallows begin to puff. Cool 2 minutes; remove from cookie sheets. With fingers, gently flatten marshmallows.
Melt candy coating as directed on package. Spoon about 1 teaspoon candy coating over marshmallow on each cookie, swirling with back of spoon to nearly cover marshmallow. Let stand until candy coating is set, about 30 minutes. Store between sheets of waxed paper in tightly covered container.
High Altitude (3500-6500 ft): No change.
Twinketts
1 lemon cake mix
1 yellow cake mix
1 white cake mix
eggs (see cake mix’s)
Water ( see cake mixes)
oil (see cake mixes)
Preheat oven to 350. In a large bowl combine all cake mixes add ingredients according to the packages directions. Pour batter in muffin cups 2/3 full. Bake for 15 min.
French vanilla filling
5 tbsp flour 5 tbsp sugar
1 c milk 1/2 c butter
1/2 c veg shortening 1 c sugar
1 tsp vanilla
In sauce pan stir together flour and the 5 tbsp. sugar, add milk; stir till smooth and cook over med. Heat; cool. In a med. Bowl cream butter, shortening, 1 c. sugar and vanilla add cooled milk mixture and then beat with mixer for 5 min. or till fluffy. Spoon filling into a pastry bag fitted center of each cooled cupcake, rotating cupcake as you squeeze bag. Refrigerate twinketts or you can freeze them for up to 3 months in a tight fitting container. Makes about 80 twinketts.
Rocky Road Cookie Pizza
1 roll (16.5 oz) Pillsbury Create 'n Bake refrigerated chocolate chip cookies
1 cup miniature marshmallows
1/2 cup salted peanuts
1/2 cup semisweet chocolate chips
1/3 cup caramel topping
DIRECTIONS
Heat oven to 350°F. Grease 12-inch pizza pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes or until light golden brown
Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Drizzle with caramel topping.
Bake 8 to 10 minutes longer or until topping is melted. Cool completely, about 1 hour 15 minutes. Cut into wedges.
High Altitude (3500-6500 ft): No change.
Rhodes doughnuts
24 rhodes texas rolls or 48 rhodes dinner rolls, thawed but still cold
oil for deep frying
GLAZE:
1/2 c. water
4 c. powder sugar
CHOCOLATE ICING:
1/2 c. butter 6 Tbsp. milk
4 Tbsp. cocoa
1 tsp. vanilla extract
3 c. powder sugar
additional toppings flaked coconut or candy sprinkles
In center of each texas roll, poke a hole and stretch to form a doughnut shape. If using dinner rolls, press two rolls together and stretch to form a doughnut shape. Place douhnuts on a large baking sheet coated with cooking spray. Cover with plastic wrap ( coated with cooking spray) and let rise in warm place until doubled.
In a electric skillet or deep fryer, heat oil to 375 Remove wrap and fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine glaze ingred. until smooth. Dip warm doughnuts, one at a time, and coat both sides. Place on a wire rack to drain; immediately sprinkle doughnuts with desired toppings.
For chocolate icing, heat butter, milk and cocoa in a saucepan. Cook and stir until smooth. Remove from the heat; stir in vanilla and powder sugar; beat until smooth. Dip remaining cooled doughnuts into the chocolate icing coating one side; turn and sprinkle with remaining toppings.
Magic Marshmallow Crescent Puffs
Prep Time:35 Min
Total Time:
Makes:16 rolls
INGREDIENTS
Rolls
1/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
16 large marshmallows
1/4 cup butter or margarine, melted
Glaze
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk
1/4 cup chopped nuts
DIRECTIONS
Heat oven to 375°F. Spray 16 medium muffin cups with nonstick cooking spray. In small bowl, combine sugar, flour and cinnamon; mix well.
Separate dough into 16 triangles. For each roll, dip 1 marshmallow in melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in sprayed muffin cup.
Bake at 375°F. for 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on wire racks set over waxed paper.
In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Sprinkle with nuts. Serve warm.
High Altitude (3500-6500 ft) No change.
Texas sheet cake
2 c. flour
1 c. butter
2 c sugar
1/4 c. cocoa
1 c. water
1/2 c. butter milk or sub with milk with 1 tbsp of added lemon juice
1 tsp. soda
2 beaten eggs
1 tsp. vanilla
Mix sugar and flour then set aside. Bring to a boil butter, cocoa, water, then add it to the sugar and flour mixture. Mix well. Mix in the buttermilk, soda, eggs, vanilla. spray a large cookie sheet with pam bake 350 for 20 min. Let cool and frost with butter cream or banana frosting.
Butter cream frosting
1/2 stick butter softened
3. c. powder sugar
Milk
Beat powder sugar and butter when it gets thick add a little milk.
For Banana frosting just mash banana up till liquid and add this to the frosting instead of the milk.
Mini Monkey Bread
Monkey Bread is a Rhodes family favorite. Try this fun and easy Mini Monkey Bread recipe out on your family. It's sure to become a favorite.
Prep Time: 20 min
Bake Time: 15-20 min
Skill Level: Beginning
Servings: 12
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Picnic on Ice
Large thermos
1 Pint lemon sherbet
2 quarts Pepsi-Cola
Pack a large thermos with lemon sherbet and pour chilled Pepsi-Cola over Sherbet. Seal until ready to serve. (serves one)
Warm-N-Serv Lemon Pull-Aparts
Citrus lovers will enjoy these rolls! Not only do they have a wonderful lemon flavor, they are now made even easier with Rhodes new Warm-N-Serv™ Buttery Dinner Rolls.
Servings: 9
Skills: Beginning
Bake Time (min): 15
Prep Time (min): 5
Ingredients
1 pan Warm-N-Serv Buttery Dinner Rolls
1 tablespoon butter, melted
1/4 cup sugar
1 lemon rind, grated
citrus glaze:
1/2 tablespoon butter, melted
3/4 cup powdered sugar
2 tablespoons fresh lemon juice
Instructions
Remove rolls from pan and brush bottom and sides with butter. Place back in pan and brush top with butter. In a bowl, combine sugar and lemon rind and sprinkle over top of rolls. Bake at 350°F 15 minutes. Remove from pan and place on cooling rack. Combine glaze ingredients and drizzle over rolls while still warm.
Chocolate PavlovaMake this "Cook Yourself Thin" recipe.
Serves 6
Calories per serving: 337
For the pavlova
4 egg whites
1/4 teaspoon salt
1 cup sugar
1/2 teaspoon lemon juice
1 tablespoon cocoa powder
For the topping
1 cup whipping cream
1 cup fresh raspberries
1/4 cup shaved dark chocolate
1/4 cup melted chocolate for drizzling
1. Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
2. Whisk the egg whites and salt on high speed until they hold their shape. Add the sugar gradually until the mixture stands in firm peaks. Add the lemon juice and whisk just to incorporate. Sift the cocoa powder into a small corner of the bowl and lightly fold it into the meringue using a plastic spatula. Do not overmix or you will lose the rippled effect. Pour the meringue onto the parchment-lined sheet pan in an oval shape, roughly 3 inches by 5 inches and 2 inches high. Place into the bottom of the oven and bake for 1 hour and 15 minutes.
3. Switch off the oven without opening the door and leave the pavlova in the turned-off oven for one hour. Remove and set aside.
4. For the topping: Whisk the whipping cream into semi-stiff peaks and spoon on top of the pavlova. Sprinkle with raspberries and shaved chocolate before serving. Finish with drizzled chocolate.
Jell-o Pudding Bars
1 pkg. Jell-o Instant pudding
Small paper cups
Wooden sticks or plastic spoons
Prepare pudding with milk as the package directs. Pour into the paper cups. Insert wooden sticks or spoons. Freeze for 3 hours or until firm.
Churros
Kids of all ages can help make these easy and delicious Churros; guaranteed to bring smiles.
Prep Time: 10 min
Bake Time: 2-3 min
Skill Level: Beginning
Servings: 36
Pumpkin Chocolate Chip Squares
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature (I used salted)
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips
Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
Zucchini Whoopie Pies
2 cups plus 2 tablespoons all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 cup finely chopped nuts (optional, I didn’t use)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable shortening
1 large egg
1 cup grated zucchini-squeezed
1/2 cup milk
1 tsp. vanilla extract
1. Mix shortening and sugar. Add in egg. Mix. Add milk and mix.
2. Add in dry ingredients and stir.
3. Blend in the zucchini and vanilla.
Bake on a greased cookie sheet at 350* for about 12-15 minutes, until the bottom gets browned.
Cool and sandwich cookies with cream cheese filling.
Filling:
4 oz. cream cheese, softened
1/2 stick unsalted butter, softened
2 1/4 cups confectioners sugar
1/2 teaspoon pure vanilla extract
Scant 1/4 teaspoon salt
Beat all ingredients together until light and fluffy.
Pumpkin Bread
3-1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 can (15 oz.) canned pumpkin
1 cup vegetable oil
2/3 cup water
4 eggs
1-2/3 cup (10-oz. pkg.) REESE'S Peanut Butter Chips
1 cup chopped nuts
1 cup raisins(optional)
Directions:1. Heat oven to 350°F. Grease and flour three 8-1/2x4-1/2x2-1/2-inch loaf pans. 2. Stir together flour, sugar, baking soda, salt and cinnamon; set aside. Stir together pumpkin, oil, water and eggs in large bowl; gradually add dry ingredients, stirring until well blended. Stir in peanut butter chips, nuts and raisins, if desired. Pour evenly into prepared pans. 3. Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pans to wire racks. Cool completely. 3 loaves.
KISSES Candy Corn Cheesecake Squares
3/4 cup vanilla wafer crumbs(about 20 cookies)
1/2 cup plus 2 tablespoons all-purpose flour, divided
1/2 cup granulated sugar, divided
1/4 cup (1/2 stick) cold butter or margarine
12 HERSHEY'S KISSES Brand Candy Corn Flavored Candies
1 package (8 oz.) cream cheese, softened
2 eggs
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1 cup frozen non-dairy whipped topping, thawed
Additional HERSHEY'S KISSES Brand Candy Corn Flavored Candies, unwrapped
Directions:1. Heat oven to 350°F. Line 8-inch square pan with foil, extending foil beyond sides of pan. Stir together vanilla wafer crumbs, 1/2 cup flour and 1/4 cup sugar; cut in butter until mixture is crumbly. Press onto bottom of prepared pan.2. Remove wrappers from 12 candies; place in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until candies are melted and smooth when stirred. Beat cream cheese and remaining 1/4 cup sugar until blended. Beat in eggs, milk, remaining 2 tablespoons flour, vanilla and baking powder. Gradually beat about 1/2 cup cream cheese mixture into melted candy; beat this mixture into remaining cream cheese mixture. Pour into prepared crust.3. Bake 20 to 25 minutes or until center is set. Cool to room temperature. Spread whipped topping over surface. Cover; refrigerate several hours or overnight. To serve, lift dessert from pan using foil. Peel back foil, cut into squares. Serve each square garnished with candy piece. 12 to 16 servings.
Cream cheese danish
8 rhodes dinner rolls, thawed but still cold
4 oz. cream cheese
1/4 c. sugar
1 tsp. lemon juice
GLAZE:
1 c. powder sugar
1 Tbsp. butter, melted
3-4 tbsp. water
1/2 tsp. vanilla extract
Flatten each roll into a 3-in. circle. Place on a large baking sheet coated with cooking spray. Cover and let rise until doubled.
Meanwhile, combine cream cheese, sugar and lemon juice; beat until smooth. Make a indentation in the center of each roll; fill with 1 tbsp. of the cream cheese mixture.
Bake at 350 for 15-20 min. or until golden brown. Combine glaze ingred. brush over warm rolls. Drizzle additional glaze over tops, if desired.
yield: 8 servings
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips(optional)
a small splash of vanilla essence
1 coffee mug
Add dry ingredients to mug, and mix well Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla essence, and mix again.Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!Allow to cool a little, and tip out onto a plate if desired.EAT! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Strawberry peach pops diabetes 2 1/2 carb choices
1 c. 8th continent orginal soy milk
1 c. cascadian farm frozen organic unsweetened strawberries (frm a 10 oz. bag)
1 6 oz. container yoplait orginal 99% fat free harvest peach yogurt
1 tbsp. honey
10 paper cups the 3 oz. size
10 Popsicle sticks
In a blender place soymilk, strawberries, yogurt and honey. cover blend on high speed for about 1 min. or until smooth
Fill each cup about 1/4 full. put in freezer till partially frozen about 45 min. then add sticks and freeze until firm. To serve remove cups.
cals: 50
carbohydrates
Death By Chocolate
Bake a 9x13 pan of brownies. Crumble when cool.
Make 2-3 oz. pkgs. Chocolate pudding. You may use instant. If desired. If you cook the pudding. Cool before combining.
In a trifle bowl or glass dish layer:
1/2 pudding mixture, 1/2 brownies
1 8 oz. container of chocolate cool whip
Sprinkle with 2 crushed SKOR toffee bars
Repeat 1/2 pudding mixture, 1/2 brownies 1 8 oz. container of chocolate cool whip
Decorate with chocolate curls or sprinkles. Refrigerate for 4 hours before serving.
Peanut Butter Fingers
1 c butter 1 c sugar
2 eggs 1 tsp vanilla
1/2 tsp. salt 2 c oatmeal
1 c brown sugar 2 tsp soda
2 c flour 2 c. peanut butter
FROSTING:
1 c butter 1/2 c + 2 tbsp water
1/2 c cocoa
2 c powder sugar
Cream butter, sugar then add eggs, vanilla, salt, oatmeal, brown sugar, soda, flour. Press into a large cookie sheet bake 350 for 10 min till golden. When cool, spread with a thin layer of peanut butter frosting.
FROSTING– barely boil butter, water, cocoa. Then add the powder sugar and slowly beat spread it fast before it sets up
Creamy Chocolate Frosting
1/3 c Butter
2 1/2 c Powder Sugar
1 tsp Vanilla
1/2 c Cocoa
1/4 c water
Melt butter and water over low heat. Stir in 1/2 c. cocoa ( less cocoa may be used if desired) mix in powder sugar 1 c. at a time. Beat till smooth and creamy. Add vanilla then add a little water if too thick. Spread on your favorite cake.
Mini Cheesecakes
Vanilla wafers
2– 8oz cream cheese
3/4 c sugar
1 tbsp lemon juice
1 tsp vanilla
2 eggs
Pie filling ( for flavor your choice)
cupcake paper cups
Combine cream cheese, sugar, lemon juice, vanilla, eggs. Beat till smooth. Place a vanilla wafer in each paper cupcake. Fill with mixture 3/4 full and bake on 375 for 15 min. chill and top with the pie filling. Makes 18-20 cheesecakes.
Monkey bread moms org
12 Rhodes™ Dinner rolls, thawed but still cold
6 tablespoons butter, melted
2 tablespoons corn syrup
1/2 cup brown sugar
2 teaspoons cinnamon
Icing:
1 cup powdered sugar
1 tablespoon butter, melted
1-2 tablespoons milk
1/2 teaspoon vanilla
Cut each dinner roll into 6 equal pieces. In a bowl, combine butter and corn syrup and stir until well mixed. In another bowl, combine sugar and cinnamon and mix well. Dip each roll piece in the butter mixture and then in the sugar mixture. Place 6 pieces in each well sprayed cup of a 12 cup muffin tin. Cover with sprayed plastic wrap and let double in size. Remove wrap and bake at 350°F 15-20 minutes. Cool 3-4 minutes before removing from pan. Combine icing ingredients and mix well. Drizzle over monkey breads if desired.
Monkey Bread
Caramel ice cream topping is the ingenious ingredient that gives this Monkey Bread recipe its warm and gooey greatness!
Servings: 12
Skills: Beginning
Prep Time: 15 min (not including thaw time)
Bake Time: 35-40 min
Ingredients
12 Rhodes™ Cinnamon Rolls, thawed but still cold
1/3 cup butter, melted
3/4 cup sugar
1/2 cup chopped pecans
1/2 cup caramel ice cream topping
Instructions
Cut thawed cinnamon rolls into quarters. Reserve frosting for another use. Dip each roll piece into butter and roll in sugar. Place in a sprayed bundt pan. Sprinkle with pecans. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until double in size*. Remove wrap and bake at 350°F 35-40 minutes. Cool 1 minute and invert onto serving platter.
*If using Rhodes Anytime™ Cinnamon Rolls, they do not need to rise. Bake at 350°F 25-30 minutes.
Rhodes monkey bread
12 rhodes cinnamon rolls
1/3 c. butter, melted
3/4 c. sugar
1/2 c. caramel ice cream topping
Place cinnamon rolls in the fridge overnight to thaw. Reserve frosting for another use. Cut the rolls into quarters and shape into balls. Dip each ball into butter and then roll in sugar; place in a bundt or fluted pan that has been coated with cooking spray. Drizzle with caramel topping.
Cover with plastic wrap and let rise in a warm place until doubled. Remove plastic wrap and bake at 350 for 35-40 min. Cool 1 min. before inverting onto a serving platter.
if using rhodes anytime cinnamon rolls, do not allow to rise. bake 350 for 25-30 min.
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