Thursday, November 26, 2009

Slow berry cobbler



1 (10-ounce) bag frozen strawberries

1 (10-ounce) bag frozen blueberries

1 (10-ounce) bag frozen raspberries

1/3 - 2/3 cup sugar, depending on your level of preferred sweetness

1/2 cup baking mix


2 1/4 cup baking mix

1/4 cup sugar, plus 1/4 cup

4 tablespoon butter, melted

1/2 cup milk

2 teaspoon ground cinnamon


Spray the insert of a slow cooker with nonstick cooking spray.

In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.

Serve warm with whipped cream or ice cream.

Servings: 10 servings



• 1 1/2 cups Creamy Peanut Butter

• 1/2 cup butter, softened

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• 3 to 4 cups powdered sugar

• 1 (12 oz.) package (2 cups) semi-sweet chocolate chips

• 2 tablespoons Crisco® All-Vegetable Shortening


1. COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.

2. PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.

3. INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.

Yield: 5 dozen cookies

Thursday, November 19, 2009

Spritz Cookies

1 1/2 cups (3 sticks) butter or margarine, softened (do not

substitute vegetable oil spread)

1 cup sugar

1 egg

1 teaspoon vanilla

3 1/2 cups all-purpose flour (14 ounces)

Colored sugar or sprinkles (optional)


1. Preheat oven to 375°F. In bowl, beat butter on

medium speed of electric mixer until creamy. Add sugar, egg and

vanilla; beat well. Add flour, 1 cup at a time; mix well. Dough will

be soft; do not refrigerate.

2. . Roll out cookie dough flat use cookie cutters to cut out. Press

dough onto baking pan 1 inch apart. Decorate cookies with colored

sugar or sprinkles, if desired.

3. Bake 10-12 minutes or until firm but not brown. Cool 2 minutes.
 Repeat with

remaining dough.

Yield: 6-7 dozen cookies

Lemonade Cookies

1 cup butter or margarine

1 cup sugar

2 eggs

3 cups sifted all purpose flour

1 tsp. baking soda

1 tsp vanilla

6 ounce can frozen Lemonade defrosted (reserving quarter cup set aside)

Cream sugar and butter together Add vanilla. Add eggs one at time. Beat

until light and fluffy. Sift flour and soda. Slowly add flour to

creamed ingredients, alternating with defrosted lemonade Chill dough

for 1 hour Drop by spoonfuls onto a greased cookie sheet. Flatten

cookies with the bottom of a glass dipped in sugar. Bake at 350 degrees

for 10 to 12 minutes. Cool. Brush top of cookies with lemonade

concentrate and then sprinkle with sugar

Pumpkin Chocolate chip cookies

WOW!! These are the best, easiest, most perfect

Pumpkin Chocolate Chip Cookies!!

There are only 3 ingredients and there are no eggs so you can eat the dough!!

1 pkg Spice Cake Mix

1 small can Pumpkin

1 bag Chocolate Chips

THAT'S IT! Just mix that together and bake at 350 degrees for about 15-19 minutes

Banana Cupcakes

1 3/4 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature

3/4 cup sugar

2 eggs, room temperature

1 teaspoon vanilla

1 large ripe banana (or almost 1 cup)

1/2 cup whole milk, room temperature

Preheat oven to 350 degrees and line cupcake tray with 12 baking cups.

Sift together flour, baking powder and salt in a medium bowl with a wire whisk.

Cream butter and sugar in a mixer for about four minutes.

Add banana and mix until combined.

Add eggs and vanilla and mix until combined.

Add half the flour in three additions alternating with milk in two additions. Scrape down the sides with each addition.

Bake for about 12-15 minutes or until done.

Creamy Cream Cheese Frosting

1/2 cup butter, room temperature

8 oz cream cheese, room temperature

1 teaspoon vanilla

1 box (1lb) of confectioner's sugar

Buttercup yellow icing color (optional)

Cream butter and cream cheese in mixer until thoroughly combined

Add vanilla. Then Add sugar in small batches until combined and creamy.

Add a small amount of buttercup yellow icing color to frosting and mix.

Strawberry Cake

1 pkg white cake mix

1/2 cup water

4 eggs

8oz sliced strawberries

1 cup vegetable oil

3 TBSPS flour

1 (3oz) pk strawberry gelatin

Stir cake mix, gelatin, and flour together. Mix in rest of ingredients. Bake in sheet pan at 350 for 35 minutes. Ice with Cool Whip when cool. Top with sliced strawberries.

Frozen Strawberry Salad

1 LG bowl of cool whip-thawed

8 oz cream cheese softened

3/4 cup sugar

1 Banana

1 can chunk or crushed pineapple-drained

2 10 1/2oz pkg frozen strawberries

1 cup chopped English walnuts (optional)

Beat Cream Cheese and sugar by hand well; Set Aside. Mix rest of ingredients well but gently. Mix in cream cheese mixture the same. Place in individual bowls and freeze. (can be placed in a 9x13 baking or casserole dish or disposable pan as long as it has a tight lid)

Take out of freezer approximately 30 mins before ready to serve

Pumpkin Apple Muffins

1 2/3 cups flour

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1 Tbsp pumpkin pie spice

1 cup sugar

1 cup canned pumpkin

1/2 cup butter or margarine, melted

2 large eggs, lightly beaten

1 granny smith apple, peeled and finely chopped

3 Tbsp sugar

1 tsp pumpkin pie spice

Combine first 6 ingredients in a large bowl; make a well in center of

Mixture. Combine pumpkin, butter, and eggs, and add to dry

Ingredients, stirring just until moistened. Fold in chopped apple,

And spoon into greased muffin pans, filling two-thirds full. Combine

3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly

Over muffins. Bake at 350 degrees for 20 minutes. Remove from pans

Immediately, and cool on wire racks.

Makes 2 dozen

Magic Pumpkin Buckle


1/2 cup butter, melted

1 cup flour

1 cup sugar

4 tsp baking powder

1/2 tsp salt

1 cup milk

1 tsp vanilla


3 cups cooked or canned pumpkin

1 cup evaporated milk

2 eggs

1 cup sugar

1/2 cup packed brown sugar

1 tbsp flour

1 tsp ground cinnamon

1/2 tsp salt

1/4 tsp ground ginger

1/4 tsp cloves

1.4 tsp nutmeg


1 tbsp butter

2 tbsp sugar


Pour the butter into a 13 x 9 inch baking dish. Set aside. In a large bowl, combine the flour, sugar, baking powder, and salt. Stir in the milk and vanilla until smooth. Pour into the prepared pan. In a large bowl, beat the pumpkin, milk, and the eggs. Combine the remaining filling ingredients. Add to the pumpkin mixture. Pour over the crust mixture. Do Not Stir. Dot with the butter. Sprinkle with the sugar. Bake at 350 F for 55-60 minutes or until a knife inserted near the center comes out clean and the top is golden brown.

Makes: 12 servings

Buttery Apple Loaf Cake



1 cup all-purpose flour

1/2 cup packed light-brown sugar

1/2 cup butter, melted

2 teaspoons ground cinnamon


2 cups all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

1/2 cup butter, melted

1/2 cup 1% low-fat milk

2 medium granny smith apples, peeled, halved, cored and cut in 1/2-in . dice


1Heat oven to 350°F Coat a 9 x 5 x 3-in. loaf pan with nonstick spray.

2Streusel: Stir ingredients in a medium bowl with a fork until crumbly. Set aside.

3Cake: Stir flour, sugar, baking powder and salt in a large bowl until blended.

4Beat eggs in a medium bowl with a fork just to blend. Stir in butter and milk to combine. Add to flour mixture and fold with a rubber spatula just until dry ingredients are moistened. Spoon half the batter into prepared pan; spread to cover bottom. Sprinkle with 1/2 the apples and 1/2 the streusel. Spoon on remaining batter, spreading to cover. Sprinkle with 1/2 the streusel, the remaining apples and then the remaining streusel.

5Bake 1 hour 10 minutes to 1 hour 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Run a knife around sides; invert cake onto rack. Turn streusel side up and let cool completely.

Pumpkin Bread


2 cups all purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1 cup canned pumpkin

1 cup sugar

1/2 cup milk

2 eggs, slightly beaten

1/4 cup margarine, softened

1 cup chopped walnuts or pecans


Preheat oven to 350 degrees F. Sift together 1st six ingredients. In a large mixing bowl, combine pumpkin, sugar, milk and eggs. Add dry ingredients and butter, mixing until just moistened. Stir in nuts. Spoon into well greased 9x5 inch loaf pan. Bake for 65 minutes or until bread tests done. Cool 10 minutes before removing from baking pan. Makes 1 loaf. (to make 2 loaves use 1 lb. of canned pumpkin and double rest of ingredients.

Chocolate Lover's Dream Cookies


6 tablespoons canola oil

1/4 cup butter, softened

TIME: Prep: 15 min. Bake: 15 min./batch

3/4 cup packed brown sugar

1/2 cup sugar

2 eggs

1 teaspoon vanilla extract

1-1/4 cups all-purpose flour

1/2 cup baking cocoa

1/4 teaspoon baking powder

1 cup vanilla or white chips

1 cup semisweet chocolate chips


In a large bowl, beat the oil, butter and sugars until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking powder; gradually add to oil mixture and mix well. Stir in chips.

Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Yield: 3-1/2 dozen.

Peanut Butter and Jelly Cookies

1 Cup Butter

1 3/4 Cup Brown sugar, firmly packed

2 Eggs

2 Tsps. Vanilla

3 Cups All-purpose flour

1 Tsp. Baking powder

1/2 Tsp. Salt

1 1/2 Cups Quick cooking oats

1 Pkg. (10 oz.) Peanut butter chips

3/4 Cup Your favorite jam or perserves

Mix butter until creamy - not to long. Add vanilla, brown sugar, eggs and blend in. Stir in dry ingredients, mix well then add the oats and peanut butter chips. Shape into one inch balls. place two inches apart on a cookie sheet, press thumb gently in center of dough ball. Bake at 400° in upper third of oven for 7 to 9 minutes - or until lightly browned. Now press thumb gently (again) into each cookie while warm. Remove cookies from cookie sheet and cool on a rack, fill with your favorite jam or perserve.

Pumpkin Spice cookies

1/2 Cup Margarine

1 Cup Sugar

2 Egg Whites - whipped

1 Cup Pumpkin

2 Cups Flour

2 Tsps. Baking powder

1/4 Tsp. Salt

3 Tsps. Cinnamon

1 Tsp. Nutmeg

1/2 Tsp. Ginger

Preheat oven to 350°. Prepare baking sheet with cooking spray. In a mixing bowl, combine margarine, sugar, egg whites and pumpkin. In another bowl combine flour, baking powder, salt, cinnamon, nutmeg and ginger. Mix wet ingredients with dry ingredients just until moistenend. Arrange by teaspoonfuls on cookie sheet, 1" apart. Bake for 15 minutes or until firm to the touch. Cool.

candy cane cookies

1/2 C Butter or margarine, softened

1/2 C Shortening

1 C Confectioners' sugar

1 Egg

1 1/2 tsp Almond extract

1 tsp Vanilla

2 1/2 C All-purpose flour*

1 tsp Salt

1/2 tsp Red food color

1/2 C Crushed peppermint candy

1/2 C Granulated sugar

If using self-rising flour, omit salt. If using quick-mixing flour, stir 2 tablesppons milk into butter mixture.

Heat oven to 375 degrees. Mix thoroughly butter, shortening, confectioners' sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend food color into one half.

Shape 1 teaspoon dough from each half into 4-inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side; press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet. Curve top down to form handle of cane.

Bake about 9 minutes or until set and very light brown. Mix candy and granulated sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet.

About 4 dozen cookies

Chocolate Mint Cheese Bars

1 Pkg. (6 oz.) Semi-sweet chocolate chips

1 Cup Margarine

1 3/4 Cups Graham cracker crumbs

1 Cup Coconut

1/2 Cup Chopped nuts

2 Pkgs. (8 oz) Cream cheese, softened

1 Cup Powdered sugar, sifted

1/2 Tsp. Mint extract

Green food coloring til deisred color

Melt 1/3 cup chocolate pieces with 3/4 cup margarine over low heat, stirring until smooth. Add combined crumbs, coconut and nuts; mix well. Press onto bottom of ungreased 13x9-inch pan; chill. combine cream chesse, sugar, extract and food coloring, mixing until well blended. Spread over crust; chill. Melt remaining chocolate pieces with remaining margarine over low heat, stirring until smooth. Spread over cream cheese layer, chill. Cut into bars. Serve chilled.


3/4 Cup Butter or margarine, softened

1/2 Cup Packed, brown sugar

1/2 Cup Sugar

1 Egg

2 Tbsps. Milk

1 Tsp. Vanilla extract

1 1/4 Cups All-purpose flour

1 1/4 Cups Graham cracker crumbs (about 20 squares)

1/2 Tsp. Baking soda

1/4 Tsp. Salt

1 /8 Tsp. Ground cinnamon

2 Cups Semi-sweet chocolate chips

24-28 Large Marshmallows

In a mixing bowl, cream butter and sugars. Beat in egg, milk and vanilla. Combine the flour, graham cracker crumbs, baking soda, salt and cinnamon; gradually add to creamed mixture.

Stir in chocolate chips. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake at 375° for 8 to 10 minutes or until golden brown. Remove to wire racks to cool.

Place four cookies bottom side up on a microwave-safe plate; top each with a marshmallow. Microwave, uncovered, on high for 16-20 seconds or until marshmallows begin to puff (do not overcook). Top each with another cookie. Repeat.

YIELD: 2 dozen cookies .

Orange cheesecake bars

2 Cups Crushed vanilla wafers (about 40)

1/4 Cup Butter

3 Pkgs. ( 8 oz. Each) Cream cheese, softened

1 Can (14 oz.) Sweetened condensed milk

3 Eggs

2 Tsps. Vanilla extract

2 Tbsps. Orange juice concentrate

1 Tsp. Grated orange peel

5 Drops Yellow food coloring

3 Drops Red food coloring

In a bowl, combine the wafer crumbs and butter. Press into a greased 13-inch x 9-inch x 2-inch baking pan. In a mixing bowl, beat cream cheese until smooth. Add the milk, eggs and vanilla. Beat just until combined. Pour half over crust.

Add the orange juice concentrate, orange peel, extract and food coloring to the remaining cream cheese mixture; beat until combined. Pour over first layer. Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack. Refrigerate for at least 2 hours before cutting.

YIELD: 3 dozen bars

Oatmeal Chocolate Chip Cookies

1 1/4 C Margarine

3/4 C Packed brown sugar

1/2 C sugar

1 Egg

1 tsp Vanilla

1 tsp Baking soda

1 1/2 C Flour

1 C Nestles chocolate chips

3 C Oatmeal

Mix together margarine, brown sugar and sugar. Beat until fluffy.

Then add the egg and vanilla.

Combine soda and flour then add to mixture.

Stir in the chocolate chips and oatmeal.

Drop by heaping teaspoons onto ungreased cookie sheet.

Bake at 375 degrees for 10-11 minutes.

Peanut Butter Balls

1 C Peanut butter

1/2 C Condensed Milk

1/4 C Powdered sugar

6 oz (may add more if desired) Chocolate chips, melted

Stir ingredients together. Roll into balls. Chill.

Fortune Cookies

Bake only 2 ot 3 at a time so you can shape them as soon as they leave the oven, before they turn crisp. If your skin is sensitive, consider wearing soft, snug-fitting cotton gloves while handling the hot cookies. A cookie that has become too brittle to mold can easily be softened by returning it to a warm oven for 10 to 20 seconds.

1/2 Cup Flour

1 Tbsp. Cornstarch

1/4 Cup Sugar

1/4 Cup Vegetable oil

2 Egg Whites

1 Tbsp. Orange flour water

1/2 Tsp. Orange zest, grated

12-16 Fortunes That you have hand witten or


In a mixing bowl, stir together flour, cornstarch and sugar to combine thoroughly. Preheat oven to 325°. Add to flour mixture, the oil and egg whites; beat at high speed until smooth. Mix in orange flower water and orange zest. Make 2 or 3 cookies at a time, dropping batter by level tablespoons, about 3 inches apart, onto well-greased or non-stick baking sheet. Use back of a spoon to spread each portion of batter evenly to a 4" diameter circle. Bake until cookies are a light golden brown, about 10 to 12 minutes. Remove cookies from oven. Using a wide flexible spatula, immediately remove 1 hot cookie at a time from baking sheet. Working quickly, hold cookie flat, smooth side down; position paper fortune in center of cookie. Gently fold cookie in half to make a half-moon shape, with open side facing up (like a taco). Crease center of the folded side of the cookie by gently pressing it against the edge of a bowl. Place finished cookies, pointed ends down, in a muffin pan to cool. Using remaining batter, repeat steps for making cookies. Store cookies in a tighly covered container for up to a week.

Chocolate Peanutbutter chip cookies


* 1/2 cup (1 stick) butter

* 1/2 cup granulated sugar

* 1/2 cup brown sugar, firmly packed

* 1 egg

* 2 squares (2 ounces) unsweetened baking chocolate, melted then cooled

* 1 teaspoon vanilla

* 1 1/4 cups all-purpose flour

* 1/2 teaspoon baking soda

* 1/4 teaspoon salt

* 1 cup peanut butter chips


Preheat oven to 375°.

Cream the butter and sugars until light. Beat in the egg, melted cooled chocolate, and vanilla. Mix the flour, baking soda and salt together then add to the creamed mixture. Stir in the peanut butter chips.

Drop by teaspoonfuls onto lightly greased baking sheet. Bake for 10 to 12 minutes.

Cocoa Chocolate Chip Cookies


* 12 tablespoons butter, melted

* 1/2 cup light brown sugar

* 1 cup granulated sugar

* 1 large egg

* 1 large egg yolk

* 1 teaspoon vanilla extract

* 1 3/4 cups all-purpose flour

* 1/4 cup unsweetened cocoa powder

* 1/2 teaspoon salt

* 1/2 teaspoon baking soda

* 1 1/2 cups semisweet chocolate chips


Beat melted butter with brown sugar and granulated sugar until smooth. Cool slightly and beat in egg and egg yolk. Beat in vanilla.

Combine the flour, cocoa, salt, and baking soda. Slowly beat into the butter and sugar mixture until well blended. Fold in chocolate chips.

Chill the dough for at least 1 hour, or until firm.

Heat oven to 350°.

Using a cookie scoop or tablespoon, scoop mounds of dough onto a silicone-lined or greased baking sheet, leaving about 1 1/2 to 2 inches between cookies. Bake for 12 to 15 minutes, until set.

Cool on baking sheet on a rack, then remove cookies to rack to cool completely.

Makes 2 to 3 dozen cookies

Chocolate Shortbread


* 8 ounces butter (2 sticks), room temperature

* 1/2 cup powdered sugar

* 2 cups all-purpose flour

* 1/2 teaspoon baking powder

* 2 ounces unsweetened chocolate, melted

* 1/2 teaspoon vanilla extract


Combine all ingredients; knead with hands to combine. Press into lightly buttered pans (or roll out to about 1/2-inch on a floured board and cut into shapes). Bake at 325° for about 20 minutes.

Cut into wedges while warm or break apart.

Chocolate Crinkles


* 3 eggs

* 1 1/2 cups granulated sugar

* 4 ounces unsweetened chocolate, melted

* 1/2 cup vegetable oil

* 2 teaspoons baking powder

* 2 teaspoons vanilla

* 2 cups all-purpose flour

* sifted confectioners' sugar


In a large mixing bowl, using an electric mixer, beat eggs, sugar, chocolate, oil, baking powder, and vanilla until blended. Beat in as much of the flour with the mixer as possible, then stir in the remaining flour. Cover and chill the cookie dough for 2 hours.

Shape dough into 1-inch balls. Roll in sifted confectioners' sugar, coating well. Place balls of cookie dough about 1 inch apart on ungreased cookie sheets and bake in a 375° oven for 8 to 10 minutes, until crackled in appearence. Transfer cookies to a wire rack to cool. Sprinkle with more confectioners' sugar if desired.

Makes about 48 cookies.

Chocolate pinwheels


* 1 1/2 cups all-purpose flour

* 1 teaspoon baking powder

* 1/8 teaspoon salt

* 1/2 cup butter

* 1/2 cup sugar

* 1 egg yolk

* 3 tablespoons milk

* 1 teaspoon vanilla

* 1 ounce melted unsweetened chocolate


Sift flour. Measure 1 1/2 cups then sift two more times with the baking powder and salt. In mixing bowl, cream butter and sugar until light. Beat in the egg yolk and milk. Add sifted dry ingredients and vanilla. Divide mixture into 2 portions. To one portion add the melted chocolate. Roll each portion into equal size rectangles, about 1/8-inch thick. Lightly moisten top of chocolate dough rectangle with water. Place the white dough rectangle on top of the chocolate dough rectangle. Roll layered dough rectangle up, jelly roll style. The roll should be about 2 inches in diameter. Chill dough for at least 3 hours, or overnight. Cut in slices and place on lightly greased baking sheets. Bake at 400° for 7 to 10 minutes, until lightly browned around edges.

Makes about 3 dozen cookies.

Whoppie Pies


* 6 tbsp. shortening

* 1 c. sugar

* 1 egg

* 1 c. milk

* 5 tbsp. cocoa

* 2 1/4 c. flour

* 1/2 tsp. baking powder

* 1 tsp. baking soda

* 1 tbsp. vanilla

* 1 tsp. salt

* Filling:

* 1/2 c. shortening

* 1 1/4 c. confectionerys' sugar

* 1 tsp. vanilla

* 1 or 2 tbsp. milk

* 3/4 c. marshmallow creme


Preheat oven to 350°. Cream together shortening, sugar and cocoa. Add egg, flour, salt, baking soda, vanilla and milk. Drop onto greased baking sheet by teaspoonful. Bake 10 to 12 minutes, until firm. Cool and fill with filling. Cream together shortening and sugar. Add vanilla, marshmallow and enough milk to make a fluffy filling. Beat well and spread on the flat side of one cookie; top with a second cookie. Repeat with remaining cookies and filling. Makes about 2 dozen 2 1/2- to 3-inch sandwich cookies.

Chocolate Macaroons

Cook Time: :20


* 1 cup sugar

* 1/4 teaspoon salt

* 2 egg whites, stiffly beaten

* 1/2 teaspoon vanilla

* 1 1/2 cups coconut flakes

* 1 1/2 sqares baking chocolate, unsweetened, melted


Combine sugar and salt. Fold gradually into the beaten egg whites. Add vanilla. Fold in coconut and chocolate. Drop from teaspoon on greased baking sheet. Bake at 275° for 20 minutes.

Makes 2 dozen 1 1/2-inch macaroons.

Peppermint Cheesecake

Prep Time: 10 min Total Time: 3 hr 50 min Makes: 8 servings

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1 cup finely crushed starlight mints, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

1 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in 1/2 cup of the crushed mints.

POUR into crust; sprinkle with 1/4 cup of the remaining crushed mints.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Top with whipped topping and the remaining 1/4 cup crushed mints just before serving.

Double Chip Cookies

3/4 cup creamy peanut butter

1/2 cup butter-flavored shortening

1 1/4 cups packed brown sugar

1 egg

3 tbsp milk

3 tsp vanilla

1 3/4 cups flour

3/4 tsp baking soda

3/4 tsp salt

1/2 cup peanut butter chips

1/2 cup semisweet chocolate chips

In a large mixing bowl, cream the peanut butter, shortening, and brown sugar until light and fluffy. Add the egg. Mix well. Stir in the milk and vanilla. Combine the flour, baking soda, and salt. Gradually add to the creamed mixture. Mix well. Stir in the chips. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 F for 7 to 9 minutes or until golden brown. Remove to wire racks to cool.

Layer Strawberry Cheesecake

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1/4 cup strawberry preserves

5 drops red food coloring

1 HONEY MAID Graham Pie Crust (6 oz.)

1 cup thawed COOL WHIP Whipped Topping

4 medium strawberries, sliced

PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1 cup of the batter. Add preserves and food coloring; stir until well blended. Pour into crust; cover with the remaining plain batter.

BAKE 40 minutes or until center is almost set. Cool.

REFRIGERATE 3 hours or overnight. Top with the whipped topping and strawberries just before serving. Store leftover cheesecake in refrigerator.

Wednesday, November 11, 2009

Mississippi Mud Brownies

•1 (19.95 oz) pkg Duncan Hines® Family Style Chewy Fudge Brownie Mix

•2 large eggs

•1/3 cup water

•1/3 cup vegetable oil

•1 (7 oz) jar marshmallow cream

•1 1/4 cups Duncan Hines® Creamy Home-Style Milk Chocolate Frosting

1.Preheat oven to 350 °F. Grease bottom of 13x9-inch pan.

2.Combine brownie mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Spread in pan. Bake at 350 °F for 27 to 30 minutes or until set.

3.Spread marshmallow cream gently over hot brownies. Place frosting in microwave-safe bowl. Microwave on high power for 15 to 30 seconds. Stir until smooth. Pour frosting over marshmallow cream. Swirl with knife to marbleize. Cool completely. Cut into bars

Chocolate Chip Melt Aways


•1 cup flour

•1/2 cup corn starch

•1/2 cup confectioners' sugar

•3/4 cup (1-1/2 sticks) butter, cut into cubes

•1 teaspoon pure vanilla extract

•1 cup miniature chocolate chips

•Additional powdered sugar for coating (about 1 cup)


Line cookie sheets with parchment paper or Silpat baking pad.

In a small bowl, combine flour, corn starch, and confectioners' sugar. Set aside.

In a large bowl, cream butter and vanilla extract until smooth. Add flour mixture and begin mixing on low speed. Once mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides. Scrape batter from beaters, and mix in chocolate chips with a large spoon.

Refrigerate dough for 1 hour to firm up. It's important that the dough be cold. When ready to bake, preheat oven to 350 degrees F.

Roll dough into 1-inch balls (no larger). Place 1-1/2 inches apart on lined baking sheet, and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown. Do not over-bake. Cool on racks.

Pour powdered sugar into a bowl or plastic baggie. Shake chocolate chip meltaway cookies in powdered sugar. Store in an airtight container.

Peanut-butter chocolate No-bake Cookies


3 cans biscuits (cut in quarters)

3/4 cup sugar

3 teaspoons cinnamon

1 1/2 cups melted butter or melted margarine

1 cup sugar

2 teaspoons cinnamon

nonstick cooking spray


In a bag or bowl, place biscuits, sugar, and cinnamon and coat the biscuits well.

Spray bundt pan or bread pan with non stick coating.

Cover with biscuits.

Mix butter with sugar and cinnamon.

Pour over top.

Bake at 350 for 35 minutes.

When done cooking, turn pan upside down on a plate, to let the goo run all over.

Serve hot

Monkey Bread


3 cans biscuits (cut in quarters)

3/4 cup sugar

3 teaspoons cinnamon

1 1/2 cups melted butter or melted margarine

1 cup sugar

2 teaspoons cinnamon

nonstick cooking spray


In a bag or bowl, place biscuits, sugar, and cinnamon and coat the biscuits well.

Spray bundt pan or bread pan with non stick coating.

Cover with biscuits.

Mix butter with sugar and cinnamon.

Pour over top.

Bake at 350 for 35 minutes.

When done cooking, turn pan upside down on a plate, to let the goo run all over.

Serve hot

Banana-Oatmeal Chocolate Chip Cookies

1/2 cup mashed ripe banana (about 1 medium)

1/2 cup packed brown sugar

1/4 cup butter, softened

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

5.6 ounces all-purpose flour (about 1 1/4 cups)

2 cups old fashioned oats

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup semisweet chocolate chips

cooking spray

1.) Preheat oven to 350 degrees

2.) Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.

3.) Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour oats, baking soda and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in a bowl; beat with a mixture at a medium speed until well blended. Stir in chocolate chips.

4.) Drop batter by heaping tablespoonsfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 for 18 minutes or until golden. Cool on pans for 2 minutes. Remove cookies from pans; cool completely on wire racks.

Yeild: 2 dozen

Pumpkin Bars


4 eggs

1 2/3 cups granulated sugar

1 cup vegetable oil

15-ounce can pumpkin

2 cups sifted all purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda


8-ounce package cream cheese, softened

1/2 cup butter or margarine, softened

2 cups sifted confectioners’ sugar

1 teaspoon vanilla extract


Preheat the oven to 350 degrees.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.

Stir together the flour, baking powder, cinnamon, salt and baking soda.

Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

Spread the batter into a greased 13x10 inch baking pan. Bake for 30 minutes.

Let cool completely before frosting.

Cut into bars.

To make the icing:

Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.

Spread on cooled pumpkin bars.

Cookie Dough Truffles


1/2 cup butter, softened

3/4 cup firmly packed brown sugar

1 teaspoon vanilla extract

2 cup all-purpose flour

1 (14-ounce) can sweetened condensed milk

1/2 cup semisweet mini chocolate morsels

1 cup finely chopped pecans

1 1/2 lb chocolate bark candy coating, melted


In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

*Cook’s Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

Servings: 5 dozen truffles