2 cups sugar
Dash of salt
1 stick butter (1/2 cup)
1/2 cup milk
1 cup peanut butter
1 teaspoon vanilla
3 cups oatmeal
In a large saucepan bring to a boil the sugar, salt, butter and milk.
Boil mixture over medium heat for 1 full minute. Remove from heat
immediately.
Add peanut butter and vanilla; stir well. Add
oatmeal and stir until thoroughly incorporated. On a sheet of waxed
paper, drop mixture by the teaspoonfuls. Drizzle with a mixture of
cocoa, powdered sugar and water if desired. Cool until set and firm.
Ingredients:
1 cup butter
1 2/3 cups white sugar
2 eggs
1 ¼ teaspoon vanilla
¾ cup unsweetened cocoa
¼ teaspoon salt
1 ¼ teaspoon baking powder
2 1/3 cups cake flour*
Cream
butter and sugar. Add eggs and vanilla and mix until blended well. Add
dry ingredients and mix. Cookies can be rolled, formed into drop
cookies, or pressed into a 9 x 13 pan (double recipe and bake time).
Roll and form cookies and bake at 350 for 10-12 minutes. Cookies are
done when top is slightly cracked and no longer looks wet.
Marshmallow Creme:
3 egg whites
2 cups light corn syrup
½ teaspoon salt
2 ½ cups powdered sugar
1 tablespoon vanilla
Combine
egg whites, corn syrup, and salt. Beat on high speed for 10 minutes or
until thick. Add powdered sugar and beat on low speed until blended.
Add vanilla and blend. May be frozen for later use.
Chocolate Frosting:
1 cup butter
4-5 cups powdered sugar
milk
½ cup unsweetened cocoa
1 teaspoon vanilla
Beat soft butter, cocoa, and powdered sugar together until smooth. Add a splash of milk and vanilla, blend well.
Assembly:
Spread cooled cookies with about 1 tablespoon of marshmallow creme. Top the creme with frosting.
To get your chocolate fix... ;)
- 1 cup butter, softened
- 1 1/3 cups white sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 cups semisweet chocolate chips
Preheat oven to 350 degrees F
Mix wet ingredients and mix dry ingredients in separate bowls, then combine. Add chocolate chips.
Bake 8-10 mins.
My oatmeal cookies have to be soft. These are delicious for that reason.
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3 cups quick cooking oats
- raisins or nuts (optional)
Directions:
1. In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla.
2. Combine flour, cinnamon, baking soda,and salt. Stir into the creamed mixture. Mix in oats. If you are using nuts or raisins, mix into dough, combining well. Cover, and chill dough for at least one hour.
3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into balls, and place 2 inches apart on cookie sheets.
4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Makes approx. 36-60 cookies, depending on how large or small you make them.
We got this recipe from Favorite Family Recipes, one of my favorite recipe blogs. I LOVE frozen hot chocolate! This is an easy and inexpensive one.
5-6 oz chocolate (like Marabou, Ghiradelli bars, or Nestle semi-sweet chocolate chips)- 2 tsp. hot chocolate powder mix
- 1 1/2 Tbsp sugar
- 1 1/2 c. milk
- 3 c. ice (to make it a little more rich, use frozen milk cubes)
- Whipped cream
- Chocolate shavings (optional)
Chop the chocolate into small pieces and melt in a double boiler or a small saucepan over med-low heat. Stir occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until blended. Remove from heat, slowly add half a cup of the milk, and stir until smooth. Cool to room temperature. In a blender, place the remaining cup of milk, the chocolate mixture, and the ice. Blend on high speed until smooth. Pour into cup or mug and top with whipped cream and chocolate shavings.
1 6-oz pkg Orange Jello
1 2.9-oz pkg Lemon Cook and Serve Pudding
2 1/4 cups water
1/2 cup sugar
2 egg yolks (beaten)
1 3.4-oz pkg Lemon Instant Pudding
1 3/4 cups milk
Whipped Topping (Cool Whip)
Prepare 6-oz pkg Jello minus 1/2 of the water and put in 9x13 glass pan. Refrigerate. Prepare cook and serve pudding according to directions. When pudding is cool and Jello is partially set, (about 30 min.) take spoon and put dollops of pudding evenly across jello and take a electric mixer and mix pudding and jello together (don't mix in a bowl, it doesn't have the same layered effect and taste). Refrigerate and make instant pudding with the 1 3/4 cup milk. Spread on top and spread cool whip on top and refrigerate until served.
1 cup butter, softened
2 cups sugar
4 eggs
4 ripe bananas, mashed
2 teaspoons lemon juice
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon soda
1/2 cup-1 cup buttermilk
1 cup nuts, chopped (optional)
Preheat oven to 350 degrees F. In large mixing bowl, cream sugar and butter until smooth. Add eggs and bananas and beat until smooth. Add lemon juice and mix briefly. Mix flour, salt and soda together in separate bowl; add to creamed mixture alternately with buttermilk. Fold in nuts with the last addition of buttermilk. Do not over mix. Pour into a greased and floured jelly-roll pan (17 1/2x12 1/2) or cookie sheet if you don't have a jelly-roll pan. (We found and love our pan from Costco) Bake for 30 min. Allow to cool and frost with glaze.
Glaze:
3 Tablespoons butter
1 Teaspoon vanilla
3 Tablespoons milk
Powdered Sugar
Mix enough powdered sugar until it becomes glaze like and spread over cake.
1/2 cup butter
1/2 cup milk
2 (1-ounce) squares unsweetened baking chocolate, melted
3 1/2 cups powdered sugar
1 teaspoon vanilla
In medium saucepan bring butter and milk to a boil. Remove from heat. Add melted chocolate, powdered sugar, and vanilla. Beat until smooth.
1 cup vegetable oil
2 cups sugar
3 eggs
2 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1/2 cup milk
3 (1-ounce) squares unsweetened baking chocolate
1 TBSP vanilla
2 cups grated zucchini
In a large bowl combine oil, sugar, and eggs. Add dry ingredients to first mixture. Add milk and mix well. Melt baking chocolate in the microwave for 20-second intervals, until just melted. Blend chocolate and vanilla into batter. Stir in zucchini. Bake in greased 9x13 baking dish at 350 degrees F. for about 25 min. Cool and frost with Chocolate Butter Frosting.
Compliments of my sister,
Sierra Pack over at
MommaPack.com. She makes these very soft and they are delicious. Topped with homemade cream cheese frosting makes them to die for!
Ingredients:
- 3 cups flour
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 1 TBSP ground ginger
- 1 ¾ tsp ground cinnamon
- ¼ tsp ground cloves
- 6 TBSP unsalted butter
- ¾ cup brown sugar
- 1 large egg
- ½ cup molasses
- 2 tsp vanilla
Directions:
- Mix dry ingredients in small bowl.
- In large bowl, beat butter, brown sugar, and egg on medium speed.
- Add molasses and vanilla.
- Gradually stir in dry ingredients until blended and smooth.
- Preheat oven to 375 degrees.
- Place 1 portion of dough on lightly floured surface; roll out with rolling pin.
- Cut out cookies with desired cookie cutter.
- Bake cookies for 7 minutes.
- Dust with powdered sugar or decorate with cream cheese frosting.
We made this for dad's birthday. :)
1 (12 ounce) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla extract
1 (7 ounce) package shredded coconut (about 2-2/3 cups)
1 1/2 cups chopped pecans
- Place milk, sugar, butter, egg yolks and vanilla in large saucepan.
- Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown. (*Note: don't stop stirring or else the eggs with fry and you'll have pieces of egg that you have to spoon out in the end!)
- Remove from heat.
- Stir in coconut and pecans.
- Cool to room temperature and of spreading consistency.
- Spread the coconut-pecan frosting evenly with homemade chocolate frosting between each layer, over the top, and sides of whole cake where desired.
If you don't like Pineapple Upside-down cake, you will now. :) My husband's family made this last week and I said I wanted a taste, since I felt like I would disliked it because of the last time I tried it. My husband's dad then quickly claimed my piece if I didn't like it. I thought I wouldn't disappoint him, however, I was pleasantly wrong. I gobbled the whole piece and didn't share, haha.
| 1/4 | cup butter or margarine |
| 2/3 | cup packed brown sugar |
| 9 | slices pineapple in juice (from 14-oz can), drained |
| 9 | maraschino cherries without stems, if desired |
| 1 1/3 | cups Gold Medal® all-purpose flour |
| 1 | cup granulated sugar |
| 1/3 | cup shortening |
| 1 1/2 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 3/4 | cup milk |
| 1 | egg |
- Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
- In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
We have had a lot of chocolate chip cookies in our time. This is my absolute favorite. They stay soft, they're not flat, and they taste absolutely amazing. I can't tell you how many times we have been asked for this recipe and how many times people have told us later that this is now the only cookie recipe they use. We usually half this recipe because it makes quite a few. However, I was recently told by my uncle Mark himself that after you bake the cookies you can freeze them and they are just as good after 20 seconds or so in the microwave. It could be a great solution to the small random cravings without going overboard.
1/2 cup margarine
1 1/2 cup shortening
1 cup sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
5 1/2 cups flour
1 tsp salt
2 tsp baking soda
2 packages chocolate chips (we only use one- personal preference)
Bake at 350 F for 8 minutes and let them rest for a couple minutes before you take them off the cookie sheet.
This dessert is always an absolute hit. You can be creative with the types of fruit you put on top, but here is what we generally do. There are 4 layers to this "pizza". The crust, the filling, the fruit layer, then the glaze.
Crust:
1 stick margarine
1/2 cup butter flavored shortening
1 1/2 cup sugar
2 eggs
1/4 tsp salt
1 tsp baking soda
2 3/4 cups flour
2 tsp cream of tarter
Combine all ingredients and press into a cookie sheet (easiest to use plastic wrap to push it down or it may stick to your fingers) Bake 400 degrees for 10 minutes.
Mix together:
16 oz cream cheese
1 1/4 cup sugar
5 Tablespoons Pineapple juice
Spread on the cookie crust after it has had a little time to cool. On top of that, cover with cut up fruit. We prefer strawberries, mandarin oranges, and kiwi.
Glaze:
1 1/2-2 cups pineapple juice
4 1/2-6tsp corn starch
Bring to boil and cook until thick. spread evenly over the entire fruit pizza. Let cool and enjoy.
 |
| In college, my roommate Austin and I made this for a Halloween party/competition and took home "best tasting" and "best looking" dessert. |
So these are so EASY and so delicious!
Strawberries (or assorted fruit of your choice)
Semi-Sweet or Milk Chocolate Chips (1 cup per 12 strawberries)
Vegetable oil (1 TBSP per 1 cup choco. chips)
Heat up vegetable oil and chocolate chips in small sauce pan on the lowest setting. After chocolate has melted, dip strawberries then place on aluminum foil or parchment paper on top of a cookie sheet. Let sit in a cool place for 5 or so minutes, then indulge!
Grandma Jo sent this one out.
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs
- Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
- Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
- In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week. Makes about 4 dozen.
Read more at Marthastewart.com:
Snickerdoodles - Martha Stewart Recipes
1 lb chocolate almond bark, melted. (Ghirardelli melting bars from Sam's Club/Costco are the best. They go on sale after Christmas so you can stock up for the following year.)
1 lb of your favorite caramel squares
3 or so bags of Snyders Pretzel Rods or Large regular
Melt down the caramel and chocolate in different pans. *Use broilers or a bowl on top of a pan with boiling water. (Do Not let the water evaporate or it will burn the chocolate/caramel. Dip pretzels in caramel and lay onto Parchment paper (NOT WAX PAPER). After they cool for 30 minutes, dip each one half-way into chocolate. Cool down again and Enjoy! These are my favorite.
This has been a long-standing tradition in the Dopp home to make Honey Candy during the holidays. Here is the recipe.
2 cups sugar
1 cup honey
1 cup cream
dash of salt
Prepare wax paper pieces to roll the candy into. A cutting board
works well for this if you have one.
Cook on medium heat, stirring until the temperature reaches 285
degrees. Once you reach the temperature, poor the mixture onto a
liberally greased cookie sheet or candy stone if yo have one. We fold the
mixture back into itself while we allow it to cool enough to be
handled. Once it can be handled (will still be very warm), grease your hands with butter and stretch and fold it back into itself. Continue to do this as quick as possible until the color changes to almost white and it begins to harden. At this point, you need to stretch it into a long single tube about 1/2 inch in diameter so you can cut it into bite size pieces and wrap them into the wax paper.
4 oz saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped pecans (if desired)
Preheat oven to 400 degrees.
Place saltine crackers in a single layer on a foil-lined cookie sheet.
In a saucepan combine the sugar and butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
Bake at 400 degrees for 5-6 minutes. Remove from oven and sprinkle chocolate chips on top. Let sit for 5 min. Spread melted chocolate and top with chopped nuts. Cool completely (chill in refrigerator or freezer) and break into pieces. Store in airtight container in fridge.
1 16 oz jar of lightly salted peanuts
1 16 oz jar of unsalted peanuts
1 bar sweetened Bakers German Chocolate
2 pks 11 1/2 oz Milk Chocolate Chips
1 20 oz pkg Chocolate almond bark
1/2 of a 20 oz Vanilla Almond Bark
Cut bars into pieces and put in a crock pot along with chips, add nuts last. Put on lid and set cooker on LOW and do not open lid for 2 hours. I use a pot that measures 9" across and is 4 3/4 " deep. My little red crook pot is to small. After 2 hours stir all well and spoon out on wax paper in clusters the size you want. This doesn't harden fast like fudge so you have plenty of time to do it. let cool. Makes a big batch and it freezes well.
VERY GOOD.
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