Snickerdoodle cookies

Kaleena Jensen
these are the softest snickerdoodles I have tried and love this recipe

1 cup margarine room temp
1 1/3 cup sugar
2 eggs

beat those three until fluffy

add:
3 cup flour
1 1/2 tsp cream of tartar
1 tsp soda
pinch of salt

roll into balls and roll in a bowl of mixed 2 TBSP sugar, 1 1/2 tsp cinnamon

bake @ 375 for 10 min

Lemon Drop Cookies

Oops!! Forgot to put my name on the lemon drop candy cookies!
Judy Cash

Lemon Drop Candy Cookies

I must be on a lemon kick but my family thought these cookies were yummy!

2 cups sugar
1 1/2 cups Butter Flavor Crisco
3 large eggs
2 tsp vanilla
1 tsp lemon extract
4 cups flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
Finely chopped lemon zest from 1 lemon
1 (6 oz.) pkg. lemon drop candies,crushed (I used a meat mallet and zip lock bag)

GLAZE:
1 cup powdered sugar
Juice of 1 lemon

Preheat oven to 350 degrees.
In mixing bowl cream sugar, shortening and eggs; add extracts.
Stir in dry ingredients, lemon zest and crushed lemon drops.
Roll into 1 inch balls and bake on parchment-lined (I used wax paper) baking sheet for 10-12 minutes or until lightly brown around the edges.
Let cool slightly on pan 1 to 2 minutes.

Make a glaze by mixing powdered sugar with lemon juice, then brush lightly over cookie tops.
Let cookies cool completely.

Lemonaide Pie

This is a yummy refreshing summer desert that requires no baking!!!

1 - 12 oz. Raspberry Lemonaide
1/2 gallon vanilla ice cream

CRUST:

3 TBS melted butter
1/4 c. sugar
2 c. crushed graham crackers

Soften the ice cream and lemonaide and mix well. Prepare crust and press into a 13 x 9" pan. Do not bake. Let ice cream mixture soften until you can pour the ice cream over the crust. Freeze overnight and enjoy!!
Judy Cash

Blonde Brownies

Kaleena Jensen

In a bowl combine:
2 cups sifted flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup chopped nuts (optional)

In a pan melt together:
2/3 cup (10TBS) Butter
2 cups brown sugar

In seperate small bowl slightly beat 2 eggs and then add 2 tsp vanilla
Combine sugar and egg mixture
Combine Wet and Dry ingredients
Pour into Greased 9x13 pan, sprinkle with chocolate chips and bake at 350 for 25 minutes (no longer)

Peanut Butter M&M Cookies

Lesli

I like to make these cookies extra big. Just keep pushing the M&Ms into the tops because they want to keep trying to pop out. The recipe really doesn't have any flour in it.

1 1/2 cups peanut butter
1/2 cup butter or margarine, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
1 t. vanilla extract
4 1/2 cups quick oats
2 t. baking soda
M&Ms

Cream peanut butter, butter and sugars. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine oats and soda; gradually add to creamed mixture. Drop dough balls onto cookie sheets (I use two cookie scoops per cookie and roll them together). Bake at 350 for 10 minutes. Push M&Ms into cookies and bake 2 more minutes. As the cookies cool, you'll need to continue pushing the M&Ms into the tops or they'll rise out.

Rice Pudding

2 cups cooked rice (I use what I have leftover between 2-3 cups)
1 1/3 cups milk (I use 1% and it works fine)
1 11oz. can evaporated milk
1/2 cup raisins
1 TBS cornstarch
1/4 tsp salt
1/2 cup sugar
2 eggs slightly beaten
1/8 tsp nutmeg
1/8 tsp cinnamon
1 tsp vanilla

In a small saucepan, scald the milks together. Measure raisins into a strainer and set over boiling water just long enough to plump them. In a heavy 2 or 3 quart saucepan combine cornstarch, salt and sugar and blend well. Stir in hot milk mixture, stirring constantly over medium heat until thick and smooth. Add rice; reheat to a full boil. Remove from heat. Pour a little of the hot mixture into beaten eggs while stirring rapidly. Return egg mixture to hot milk and rice and stir until thickened (only a minute or two). Remove from heat. Stir in raisins, spices, and vanilla. Chill. Makes eight 1/2 cup servings. This pudding will thicken more as it cools. Sometimes I add about 1/2 cup coolwhip after it is cooled or if it's too thick add a little more milk. Bob and Taylor LOVE this!

Judy Cash

Chocolate Peanut Butter Brownies (w/ glaze)

Kaleena Jensen

1 1/4 cups (2 1/2 sticks) butter melted
1 3/4 cups sugar
4 eggs
2 tsp vanilla extract
1 2/3 cups all purpose flour
2/3 cup cocoa
1/2 tsp baking powder
1/2 tsp salt
1 10 oz pkg Reese's Peanut Butter Chips, divided

Glaze: 1/2 cup Reese's Peanut Butter Chips
2 Tbsp butter, 2 Tbsp milk...... Microwave on 50% for 45 seconds and stir until melted and smooth, gradually whisk in
1/4 cup powdered sugar until smooth

Brownies: Preheat oven to 350, grease 9x13 pan. Stir together butter and sugar in large bowl. Add eggs and vanilla; beat with spoon or whisk until well blended. Combine flour, cocoa, baking powder and salt; add to butter mixture, stirring until well blended. Add bag of Peanut Butter chips except for 1/2 cup for glaze, stir into batter. Spread batter into pan and bake 30-35 minutes or test with toothpick. Cool completely. Prepare glaze and drizzle over brownies, let stand until set. Cut and enjoy!!

Peanut Butter bars

2/3 c. flour
1/2 cup brown sugar
1/4 c. peanut butter
1/4 c. butter
1 egg
1 T. milk
1/2 t. vanilla
1/4 t. soda
1/4 c. quick oats

Combine half of the flour, the brown sugar, peanut butter, butter, egg, milk, vanilla, and soda. Beat with an electric mixer on medium to high speed till thoroughly combined. Beat in remaining flour. Stir in oats. Spread batter into an ungreased 8x8x2 baking pan.

Bake 375 for 15-18 minutes or till a toothpick comes out clean. Cool in pan and frost with peanut butter frosting

Peanut Butter Frosting

1/4 C. peanut butter creamy
2 1/3 C. powdered sugar
1/8 C. milk
3/4 t. vanilla

Beat 1 cup p. sugar with P.B. then beat in milk. Add remaining p. sugar and if necessary a little more milk until spreading consistency.

-Marla c/o Better Homes and Gardens

Molasses Cookies

These are my favorite cookies!! It makes a ton of cookies, but they don't seem to last.

Cream:

1 cup margarine
2 cups sugar
1/2 cup molasses
2 eggs

Add a mixture of:

4 cups flour
4 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ginger
1 teaspoon salt
2 teaspoons cinnamon
*Add more flour if dough to too soft to work with.

Form balls; roll in sugar. Bake on greased cookie sheet at 350 about 8 minutes until done, but soft.

Katie Rockwell

Angel Cookies

This is a recipe from my mom. She makes the best cookies in the world. Unfortunately I didn't inherit her skill. I think they taste great. I can't seem to stop eating the dough!

Cream together:

1 cup margarine
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons of vanilla

Add a mixture of:
4-5 cups flour (I used more like 3 1/2 cups)
2 teaspoons baking soda
2 teaspoons cream of tartar
1 teaspoon salt

Roll into balls; dip half of the ball in water and then sugar. I like to add food coloring to the sugar. Place sugar side up on greased cookie sheet. Bake at 350 until slightly brown. It is about 7-8 minutes for me.

Katie Rockwell

Chocolate Caramel Cheesecake

Posted by Melanie G.

**I made this for Brian's birthday - it was a hit and I can't wait to request him to make it for my birthday!**

1 crumb-crust recipe (recipe below)
1 cup sugar
3/4 cup heavy cream
8 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 cup sour cream
3 (8-oz) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla

Make crumb crust as directed in separate recipe, using chocolate wafer cookies or chocolate teddy grahams (which is what I used) instead of graham crackers.

Preheat oven to 350°F.

Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. This step takes a lot longer than I thought - a good 10-15 minutes on my stovetop. After the sugar turns pale golden, cook without stirring, swirling pan, until deep golden. Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden). Cook over moderately low heat, stirring, until caramel is dissolved. (I will admit I had a bit of trouble with this step - my caramel never fully dissolved again but I was also a little impatient and probably didn't wait long enough so I ended up removing the chunks of sugar that never dissolved and using the rest of the cream/caramel mixture in the cheesecake. The cheesecake still tasted phenomenal. Next time I'll try to have more patience in remelting the hardened caramel.) Remove from heat and whisk in chocolate until smooth. Stir in sour cream.

Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed. Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 55 minutes (this took about 65 minutes in my oven), or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. My cheesecake developed an enormous crack after baking so next time I will bake it in a water bath to eliminate cracking.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving (I actually found the cheesecake tasted better slightly cold). Makes 8 to 10 servings

Crumb Crust
3 cups (10 oz) finely ground cookies such as chocolate wafers or chocolate teddy grahams
5 tablespoons butter, melted
1/3 cup sugar
1/8 teaspoon salt

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

Recipe adapted from smittenkitchen.com

Kicked Up Rice Krispy Treats

Posted by Melanie G.

3 tablespoons butter
1 (10-ounce) bag marshmallows
1/2 cup white chocolate chips
1/2 teaspoon salt
1/4 teaspoon vanilla extract
5 cups Rice Krispies cereal (or off-brand works fantastic, too)
1 cup dried cherries or cranberries (I used dried cranberries)
1/2 cup semisweet chocolate chips, melted

Prepare pan by lining an 11X7-inch baking dish with foil, allowing excess foil to hang over pan edges. If you want the treats thinner, use a 9X13 - for thicker treats still, use an 8X8-inch pan. I found the 11X7 pan size to be perfect - not too thick and not too thin. Grease the foil with nonstick cooking spray.

Melt butter in a large pot over low heat. Add marshmallows, white chocolate chips, and salt and cook, stirring constantly, until melted and smooth, about 8 minutes. Stir in vanilla.

Off heat, stir in rice krispies and cherries or cranberries until incorporated. Scrape mixture into prepared pan and press into bottom and corners with a greased spatula (I just used my fingers since the marshmallows weren't overly hot at this point). Let cool completely, about 1 hour.

Melt semisweet chocolate chips in the microwave on low at 30 second intervals until smooth. Pour melted chocolate into a ziploc baggie, pressing chocolate into one corner of the bag. Using scissors, clip a tiny piece off the corner and drizzle chocolate over cooled treats. Allow chocolate to cool, about 45 minutes. Using foil overhang, lift treats from pan. Cut into squares. Serve.

Double Chocolate Caramel Turtle Treats
Prepare Crispy Chocolate Cherry Treats, substituting 1/2 cup semisweet chocolate chips for white chocolate chips. Omit the cherries or cranberries and stir in 15 soft caramel candies, quartered, and 1 cup chopped toasted pecans with the rice krispies.

Fluffer-Nutter Treats
Prepare Crispy Chocolate Cherry Treats, substituting 1/2 cup peanut butter chips for white chocolate chips, 1 cup dry-roasted peanuts for dried cherries or cranberries, and 1/2 cup peanut butter chips for semisweet chocolate chips.

Yummy Chocolate pudding

Heidi Harper

3/4 C sugar
1/3 C cocoa powder
2 T cornstarch
2 2/3 C milk
4 beaten egg yolks
1 T Butter or margarine
1 1/2 t vanilla

In a medium heavy saucepan combine sugar, cocoa powder, and cornstarch. Stir in milk. Cook and stir mixture over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove pan from heat. Gradually stir 1 cup of milk mixture into eggs yolks. Add egg mixture to milk mixture in pan. Bring milk mixture to a gentle boil; reduce heat and cook and stir for another 2 minutes.

Remove pan from heat. Stir in butter and vanilla. Pour pudding into a bowl. Cover surface of pudding with plastic wrap. (that helps keeps a skin from forming) Serve warm or cold. (do not stir while chilling) I like it best warm, but Tim likes it better cold. Either way, it's way yummy.

Creme puffs Heidi Harper

1 C water
1/2 C butter
1/8 t salt
1 C all-purpose flour
4 eggs
3 C whipped cream, pudding or icecream
powdered sugar (optional)

In a sauce pan combine water, butter and salt. Bring to boiling. Add flour all at once stirring vigorously. (it is important that you add the flour immediately after your mixture boils so that the liquid doesn't boil away.) Cook and stir until mixture forms a ball. Remove from heat. Cool 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.

Drop 12 heaping tablespoons of dough onto a grease baking sheet. Bake in a 400 degree oven for 30-35 minutes. (if you want mini creme puffs, drop dough by rounded teaspoons and bake about 18 minutes. Transfer creme puffs to a wire rack and let cool.

Cut tops from puffs, remove soft dough from inside and fill with your desired filling. Sift powdered sugar on top.

Only fill what you think you will eat, cause they do get soggy.