No Bake Cookies
This recipe came from Six Sister's Stuff
| Our Ingredients |
Ingredients
2 Cups sugar
2 T butter or margarine
2 T cocoa
1/2 cup milk
1/4 tsp salt
1/2 tsp vanilla
3/4 cup peanut butter (crunchy or creamy)
2 cups quick oats
2 Cups sugar
2 T butter or margarine
2 T cocoa
1/2 cup milk
1/4 tsp salt
1/2 tsp vanilla
3/4 cup peanut butter (crunchy or creamy)
2 cups quick oats
Instructions
In a medium saucepan add the sugar, butter, cocoa and milk
Over medium
heat stir constantly and bring to a boil
Let boil for 1 minute (This is not in the original recipe, but is key to getting them to set up)
Remove from heat and add the
salt, vanilla, peanut butter
Mix well by hand
Then add in the oats
and stir in well
Drop from spoon onto foil or waxed paper
Let cool
before eating.
Sugar Cookies
This recipe is my Grandma Cook's recipe
| Our Ingredients |
Ingredients
1/2 Cup Butter
1/2 Cup Shortening (I just use a total of 1 C butter)
1 Cup Sugar
3 Eggs
3 1/2 Cups Flour
2 tsp Cream of Tartar (I never use this because I don't have it)
1 tsp Baking Soda
1 1/2 tsp Vanilla
1/2 Cup Shortening (I just use a total of 1 C butter)
1 Cup Sugar
3 Eggs
3 1/2 Cups Flour
2 tsp Cream of Tartar (I never use this because I don't have it)
1 tsp Baking Soda
1 1/2 tsp Vanilla
Instructions
Cream together all ingredients but flour
Blend well
Add flour 1 cup at a time
Mix well
Chill dough (for at least 30 mins)
Roll out on floured surface
Cut out using cookie cutters
Bake for 7 - 8 minutes at 375 degrees
Cream together all ingredients but flour
Blend well
Add flour 1 cup at a time
Mix well
Chill dough (for at least 30 mins)
Roll out on floured surface
Cut out using cookie cutters
Bake for 7 - 8 minutes at 375 degrees
| Zoey had a blast decorating the cookies |
Peanut Butter Reindeer Cookies
This cute recipe came from Baker Girl and is one of my favorite to make at Christmas time
| Our Ingredients |
Ingredients
3/4 cup peanut butter
1 1/4 cup firmly packed brown sugar
1/2 cup shortening
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Chocolate-covered mini pretzels
Mini brown M&Ms
Regular-sized red M&Ms
Instructions
Preheat oven to 375°F
Combine
brown sugar, peanut butter, shortening, milk, and vanilla in large
bowl
Beat at medium speed until well blended
Add egg; beat until just
blended
In a separate bowl, combine flour, baking soda, and salt
Add to creamed mixture at low speed
Mix just until blended
Form
dough into 1-inch balls
To make reindeer-shaped cookies, pinch the
bottom of the ball slightly to form a point, then gently flatten with
your hand
Space cookies about 2 inches apart on a greased cookie sheet
and bake for 7 to 8 minutes
Remove from oven and immediately (and gently) press
two mini pretzels into the tops of the cookies for the reindeer's
antlers
Press two mini brown M&Ms in for the eyes and one red
M&M for the nose
Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely
Oreo Peppermint Crunch Cookies
This recipe came from Inside Brew Crew Life
| Our Ingredients |
Our Ingredients
1 box white cake mix
1 stick butter, melted
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
4 ounces cream cheese, softened
1 cup Oreo cookie chunks
1 cup Andes Peppermint Crunch pieces
1/2 cup dark chocolate chips
Instructions
Combine
the cake mix, melted butter, egg, and extracts
Beat until a soft
dough forms
Add the cream cheese and beat in gently until combined
Stir in the peppermint crunch pieces and chocolate chips first
Then
gently stir in the cookie pieces by hand being careful not to break up
the cookie more Refrigerate dough for at least 30 minutes
Roll
the dough into 36 balls
Bake on a cookie sheet at 350 degrees for 9
minutes
Do not over bake. The cookies will be very soft and look
undone
Let them sit on the hot cookie sheet for 2 minutes, then gently
remove them with a spatula
Very
gently tap the tops of the cookies with the bottom of the spatula to
even out the tops
Let them sit until completely cool
Chocolate Crackle Cookies
This recipe comes from Martha Stewart (Aunt Phyl's are better)
| Our Ingredients |
Ingredients
8 ounces bittersweet chocolate, melted and cooled
1 1/4 cups all-purpose flour
1/2 cup Dutch cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/3 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup confectioners' sugar, plus more for rolling
Instructions
Heat oven to 350 degrees
Chop bittersweet chocolate into small
bits
Melt over medium heat in a heat-proof bowl set over a pan of simmering water
Set aside to cool
Sift
together flour, cocoa, baking powder, and salt
Beat butter and light-brown sugar until light and
fluffy
Add eggs and vanilla, and beat until well combined
Add melted
chocolate
With mixer on low speed, alternate adding dry ingredients and
milk until just combined
Divide the dough into quarters, wrap with
plastic wrap, and chill in the refrigerator for 2 hours
(Here you are supposed to roll the logs out, wrap them back up, cool them again,and then cut them into strips. But I skipped all that)
Using
your hands, roll the pieces into a ball shape (I'd say about 1 inch)
Roll ball in confectioners’ sugar to coat completely
Place the cookies 2 inches apart on a Silpat-lined
baking sheet
Bake until cookies have flattened and the sugar splits, 12
to15 minutes
Transfer from oven to a wire rack to let cool completely
Peanut Butter Rice Krispies
Technically this was a Daddy Daughter Bake Day, but I figured I'd include it
This is Scott's recipe
| Our Ingredients |
Ingredients
1 Cup Peanut Butter
1 Cup Karo Syrup
1 Cup Sugar
6 Cups Rice Krispies
Instructions
In sauce pan over medium, combine sugar and karo syrup
Heat until the sugar has dissolved in the karo syrup
Remove from heat
Add peanut butter and stir until melted
Add rice krispies
Press into 9 x13 pan
Rolo Cookies
This is one of my favorite cookies to make. The recipe comes from Six Sister's Stuff
| Our Ingredients |
Ingredients
12 ounces Rolo’s caramels
1 box Devils Food Cake mix
2 eggs
1/3 c. oil
1 box Devils Food Cake mix
2 eggs
1/3 c. oil
Instructions
Mix cake mix, oil,
and eggs
Take a small ball of dough and form a ball around the rolo
(Only use enough dough to cover the rolo so it can spread through the
cookie)
| This is your best friend. Spray it on your hands every third cookie or so to lessen the amount the dough sticks to your hands |
Place on greased cookie sheet and bake at 350 for 7-8 minutes
Gingerbread Cookies
So Scott told me that he loved gingerbread cookies, so I thought I would try making some since I had never made them before. However, I looked up some recipes and didn't feel like buying molasses since I would never use it, so I took the easy way out and bought a mix. LOL! Here is the picture of the ingredients, but I won't list the steps and all that. It's on the package. It would be like in school when the teacher read straight from the text book.
Rum Cake
My grandma cook used to always make pies for the holidays. She also made pies for a restaurant as her job for a good part of the time I was growing up. I spent many hours with her watching and learning how to make pies. Unfortunately, when she passed away 12 years ago (I can't believe it's been that long) I somehow lost the ability to make a decent pie crust, so I have given up and just buy pies. However, this year I wanted to kind of honor her by making her rum cake. I don't remember how often she made this cake, but I remember her making it and me absolutely loving it. The first time I ever tried to make it I hadn't baked much and didn't understand that when it called for a box of instant pudding that I wasn't supposed to make the pudding first. You can imagine how well that cake turned out. LOL!
| My Grandma's hand written recipe :) |
| Our Ingredients - I couldn't find any dark rum w/o going to the actual liquor store and I had Zoey, so I used coconut. I don;t think it made too much of a difference |
Ingredients
CAKE
1 Yellow Cake Mix
1 Box Instant Vanilla Pudding (large one)
4 Eggs
1/2 Cup Cold Water
1/2 Cup Oil
1/2 Cup Dark Rum
GLAZE
1/4 lb Oleo (margarine for those who aren't familiar with the term)
1/4 Cup Water
1 Cup Sugar
1/2 Cup Dark Rum
1 Yellow Cake Mix
1 Box Instant Vanilla Pudding (large one)
4 Eggs
1/2 Cup Cold Water
1/2 Cup Oil
1/2 Cup Dark Rum
GLAZE
1/4 lb Oleo (margarine for those who aren't familiar with the term)
1/4 Cup Water
1 Cup Sugar
1/2 Cup Dark Rum
Instructions
Combine all ingredients
Pour into a greased bundt pan
Bake for 60 minutes at 325 degrees
Invert on serving plate
Prick top of cake with a fork all around
Drizzle and smooth glaze
Repeat until glaze is gone
Pour into a greased bundt pan
Bake for 60 minutes at 325 degrees
Invert on serving plate
Prick top of cake with a fork all around
Drizzle and smooth glaze
Repeat until glaze is gone
| Before the glaze was added |
Monkey Bread
I love monkey bread and I decide that our family tradition would be to make monkey bread on Christmas morning each year. When I started the tradition, I didn't have a good recipe, so I just sort of randomly started trying them. The first year was a disaster. It was so much butter (I think it was a Paula Dean recipe, so I should have known). The second year I tried this recipe from Family Fun Journal and it was so good that I haven't even bothered to try any others.
(There is no ingredient picture because I wasn't really planning on blogging this)
Ingredients
2 cans of Grands flaky layer buttermilk biscuits
1/8 cup of cinnamon
1 cup of sugar
1/2 cup butter
1 cup brown sugar
Instructions
Preheat oven to 350
Cut each biscuit piece into sixths.
Combine the cinnamon and sugar in a plastic bag.
Place each cut biscuit piece into the bag and shake to coat.
Place the coated pieces into a bundt pan.
Melt the butter and add the brown sugar.
Stir to combine.
Pour the butter/brown sugar mixture over the pieces in the bundt pan.
Bake for 35-40 minutes.
Turn over on large plate
I love monkey bread and I decide that our family tradition would be to make monkey bread on Christmas morning each year. When I started the tradition, I didn't have a good recipe, so I just sort of randomly started trying them. The first year was a disaster. It was so much butter (I think it was a Paula Dean recipe, so I should have known). The second year I tried this recipe from Family Fun Journal and it was so good that I haven't even bothered to try any others.
(There is no ingredient picture because I wasn't really planning on blogging this)
Ingredients
2 cans of Grands flaky layer buttermilk biscuits
1/8 cup of cinnamon
1 cup of sugar
1/2 cup butter
1 cup brown sugar
Instructions
Preheat oven to 350
Cut each biscuit piece into sixths.
Combine the cinnamon and sugar in a plastic bag.
Place each cut biscuit piece into the bag and shake to coat.
Place the coated pieces into a bundt pan.
Melt the butter and add the brown sugar.
Stir to combine.
Pour the butter/brown sugar mixture over the pieces in the bundt pan.
Bake for 35-40 minutes.
Turn over on large plate
