Busy in the Kitchen: Cookies/Treats

Cowboy Cookies

In large bowl combine and mix well:
1 c. butter (softened)
1 c. brown sugar
1 c. sugar

2 eggs

Add: 2 c. quick oats & 1 c. chocolate chips.

In small/med. bowl mix together:

2 c. flour

1 t. baking soda

1/2 t. salt

2 t. baking powder

Add to large bowl and mix for a moment and add 1 T. vanilla. Mix til is wet and moist. Spoon onto greased cookie sheet. Bake at 350* for 9 min each. Cool. Set onto wire rack. Enjoy!

Brownies

Preheat oven to 350.

1 1/3 c. flour
2 c. sugar
3/4 c. baking cocoa
1 t. baking powder
1/2 c. chopped walnuts
1/2 t. salt

Mix all in a large bowl. Set aside. In a smaller bowl add:

2/3 c. oil
4 eggs, beaten
2 t. vanilla

Mix well and add to dry ingredients. Mix only until moistened, dump into ungreased 9 x 13 baking dish. Sprinkle on 1c. chopped walnuts. Bake for 30 minutes or until a knife comes out clean.

Cookie Dough Brownies

Brownie:
1 cup semisweet chocolate chips
1/2 c. butter, softened
1 c. sugar
3 eggs
1 t. vanilla
1 1/4 c. flour
1/4 t. baking soda
3/4 c. chopped walnuts

Cookie Dough:
1/2 c. butter, softened
1/2 c. packed brown sugar
1/4 c. sugar
3 T. milk
1 t. vanilla
1 c. flour
1 c. semisweet chocolate chips

In a microwave-safe bowl, melt chocolate chips or using a small saucepan on low melt chocolate chips. Cool slightly. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Stir in melted chocolate chips. Combine flour and baking soda and add to batter. Stir in walnuts. Spread into greased 9 x 13 baking dish. Bake at 350 for 16-22 minutes or until middle comes out clean using a knife or toothpick. Cool completely.

In a mixing bowl, cream butter and sugars. Beat in milk and vanilla. Gradually add flour. Stir in chocolate chips. Drop onto brownie and spread until it covers all. This is the hard part it will appear to be hard to spread but keep working at it. Cut into squares. Store in refrigerator. Enjoy!

Cake Brownies

In large bowl combine: 2 c. flour and 2 c. sugar.

In med. saucepan combine:

½ c. butter

1 c. water

½ c. oil

2 T. baking cocoa (heaping)

Bring to a boil and pour into flour mixture. Beat well. Add 2 eggs, ½ c. buttermilk (1 t. vinegar + milk needed to measure, 1 t. baking soda, 1 t. vanilla and ½ t. salt. Beat into batter. Pour into greased cookie sheet. Bake for 15-20 min. at 375*. Ready the frosting near end of baking.

Frosting: In same saucepan combine:

½ c. butter

6 T. milk

2 T. baking cocoa (heaping)

Bring to a boil, add 4 c. powdered sugar. Beat until smooth. Add 1 c. walnuts or pecans and 1 t. vanilla. Mix well and spread hot mixture on hot cake. Keep batter from going over the sides. Cool. Makes for a good size crowd.

Layers of Love Chocolate Brownies

1 ½ c. flour 6 eggs

1 ½ c. baking cocoa 4 t. vanilla

½ t. salt 1 c. caramel ice-cream topping

1 c. butter, cut into pieces 2 c. chopped nuts

1 c. sugar 1 ½ c. white morsels

1 c. brown sugar 1 ½ c. semi-sweet choc. Morsels

Preheat oven to 350*. Grease 9 x 13 baking dish. In smaller bowl combine flour, cocoa, salt, set aside. In larger bowl beat butter, sugars, until creamy. Add 4 eggs beating after each. Add vanilla; mix well. Gradually beat in flour mixture. Reserve 1 ½ c. of batter, spread remaining batter into baking pan. Sprinkle pecans and white morsels. Drizzle caramel over top. Beat remaining eggs into reserved batter, stir in choc. Chips. Spread evenly over caramel. Bake for 30-35 min. until center is set. Cool completely in pan on wire rack. Cut into squares.

Pecan Chewy Brownies

2 ½ oz. semi-sweet choc. chips ½ c. brown sugar

1 c. flour ½ t. almond extract

¾ t. baking soda 1 egg

¼ t. baking powder 1 t. milk

1 c. unsalted butter, softened 1/3 c. pecans, chopped

Preheat oven to 350*. Prepare greased cookie sheet. Melt chocolate either in microwave or stove-top. In small bowl combine dry ingredients, flour, soda and powder, put aside. In larger bowl mix butter and sugars, add almond extract and egg. Add melted chocolate. Stir, add flour mixture, milk and nuts. Stir well. Spoon on mixture, level it equally. Bake for 30 min. until set. Remove, cool completely.

Toffee Pecan Bars

Preheat oven to 350*.

2 c. flour 1- can sweetened condensed milk

½ c. powdered sugar 1 t. vanilla

1 c. cold butter 1 pkg. English toffee bits (10 oz.)

1 egg 1 c. chopped pecans

In a med. bowl combine flour and sugar, cut in butter until crumbly. Press into greased 9 x 13 baking dish. Bake for 15 min. In bowl combine egg, milk and vanilla. Mix well. Fold in toffee bits and pecans. Spoon over crust. Bake for 25 min. or golden brown. Chill until firm before cutting.

Congo Bars

1 c. flour
1 c. quick cooking oats
3/4 c. brown sugar
1/2 t. baking soda
1/4 t. salt
3/4 c. butter, softened
1 c. chocolate chips
3/4 c. caramel topping
3 T. flour
1/2 walnuts, crushed (optional)

In a large mixing bowl, mix flour, oats, brown sugar, soda, salt and butter. Blend well with mixer on low speed until crumbly. Spread 1/2 of the crumbs in a small 8 x 8 greased pan. Bake for 10 min. on 350 degrees. Remove from oven. Sprinkle with chocolate chips and nuts. Blend caramel with 3 T. flour. Drizzle caramel back and forth over chocolate chips and nuts. Press on remaining crumbs. Bake for 15 to 20 min. Chill for 2 hours before cutting into squares. I usually double this with my bigger family.

Pecan Tassies

3 oz cream cheese & ½ c. butter softened; blend together. Stir in 1 c. flour. Chill for 1 hour. Shape into 2 dozen 1 inch balls place into ungreased small muffin pan; press dough against bottom and sides. In bowl beat together 1 egg, ¾ c brown sugar, 1 T. softened butter, 1 t. vanilla and dash of salt just until smooth. Pour into muffin cups with dough. Divide 1/3 c. coarsely broken pecan among the muffin cups. Bake 325* for 25 min. or until filling is set. Cool. Remove from pans. Makes 2 dozen.

Reese’s Krispy Rice Pies

¼ c. butter

4 c. miniature marshmallows

6 c. crisp rice cereal

1 1/3 c. milk chocolate chips

½ c. coconut

2 c. Reese’s Pieces

Heat butter and marshmallows until melted. Add cereal; mix well. Press onto the bottom and up the sides of two greased 9-in pie plates. Melt chocolate chips until smooth, spread over crusts. Sprinkle with coconut and candy pieces. Press down slightly. Let it stand until chocolate is set. Cut into slices.

Raspberry Crunch

2 c. crushed pretzels
8 oz. cream cheese, softened
6 oz. raspberry gelatin jello
16 oz. whip cream
3 T. sugar
1 c. sugar
3 c. boiling water
2 t. sugar
1/2 c. butter, melted
16 oz. crushed pineapple, drained
10 oz frozen raspberries
1/2 t. vanilla

Preheat oven to 400. Dissolve gelatin in 3 c. boiling water. Mix in frozen raspberries. Refrigerate until a bit syrupy. In med. mixing bowl, combine crushed pretzels, 3 T. sugar and melted butter. Mix and press into
9 x 13 baking dish. Bake for 5 min. Cool. In large mixing bowl, beat softened cream cheese with 1 c. sugar until fluffy. Combine whip cream, 2 t. sugar and vanilla. Mix into cream cheese mixture. Fold in pineapple. Spread onto cooled pretzel crust. Refrigerate. When gelatin is right consistency add to baking dish and refrigerate until completely set. Garnish with extra whip cream if you like.

Imitation Deep Fried Ice-cream

1- 1/2 gallon vanilla ice-cream or fudge royal
2 pkgs. graham crackers, crushed
1/2 c. peanut butter
1 t. cinnamon

Open ice-cream carton so it lays flat. Cut ice-cream in half the long way. Cut six equal parts the short way. (this should make 12 rectangles) Place graham crackers, peanut butter and cinnamon in a food processor and blend well. Coat ice-cream rectangles on all sides. Place into air tight container, put in freezer until ready to serve. Serve with chocolate or caramel syrups, extra cinnamon, whipped cream and cherries.

Turtle Chimichangas

8 mini chocolate candy bars (Hershey's)

8 small flour tortillas

1- (32 oz) bottle vegetables oil

1- 12 oz. jar hot fudge ice-cream topping

1 c. pecans, chopped

1- 12 oz. caramel ice-cream topping

1- 1/2 gallon vanilla ice-cream

Place one candy bar in the center of tortilla. Fold the bottom up and over the candy bar and then fold sides in and over. Fold the top of the tortilla over the folded sides and place seam down on a tray until ready to deep fry. heat oil in a large stock pot to 360 degrees. Using tongs place 2 chimichangas seam side down in the hot oil. Hold it down for a few seconds to seal. Cook until golden brown on all sides, about 2-3 min. Drain on wire rack. When all are made, heat caramel sauce in a small saucepan over med. heat. Add the pecans and bring to a boil. Stirring occasionally. Remove from heat and cool slightly, about 5 min. Heat the hot fudge in a micro-safe bowl in the microwave on high about 30 seconds. Place chimichanga on each plate and top with caramel-pecan sauce . Drizzle on hot fudge and serve with a scoop of ice-cream. Makes 8

Congo Bars

Peach Cobbler

4 cups of peaches, sliced or cut into smaller pieces
1- box of yellow cake mix
1 cube of butter or margarine
1 c. brown sugar

Pour peaches into 9 x 13 baking dish. Sprinkle on cake mix. Cut butter into 1 T. squares place them over cake mix. Sprinkle on brown sugar and bake for 35-45 min. Should come out somewhat clean when testing the middle. You can also mix the yellow cake mix with the original ingredients on the box and then pour over peaches and proceed with butter and brown sugar as said before. Bake for 40-45 min. Taste good either way.

Apple Crisp

4 cups sliced tart apples (about 4 medium)
2/3 - 3/4 c. packed brown sugar
1/2 c. flour
1/2 c. quick oats
1/3 c. butter, softened
3/4 t. cinnamon
3/4 t. nutmeg

Heat oven to 375. Grease 8 x 8 baking dish. Arrange apples into pan. Mix well remaining ingredients and sprinkle onto apples. Bake 30 min. Serve with ice-cream or cool whip. Again, I usually double this and put into 9 x 13 baking dish.

Chex Peanut Butter Mix

In a large mixing bowl, combine 4 c. rice chex and 4 c. cornflakes

In med. saucepan bring to a boil 1 c. light corn syrup and 1 c. sugar add 3/4 c. peanut butter. Mix until melts. Pour over cereal and mix well until all is coated. Spread out on wax paper and enjoy it warm for the best or you can let it cool and pull apart to eat. So very good

Chex Mix

1 box rice chex
1 box golden grahams
1 c. slivered almonds
1 t. vanilla
3 cubes of butter
2 c. sugar
2 c. light corn syrup

Put cereal and nuts in large bowl. Put butter, sugar and syrup in large saucepan; bring to a boil and boil for 2 min. Add vanilla; pour over cereal and mix and coat well. you can add M&M's (optional) Spread out onto 2 greased jelly-roll pans. Leave overnight. Sometimes taste best when warm.

Raisin Squares

In small saucepan, combine:
1 c. raisins
1/2 c. water
1/2 c. sugar

Bring to a boil for 3 min. on high. Put aside.

In small mixing bowl mix, set aside.
2 c. flour
1 t. soda
1 t. salt

In large mixing bowl, combine:
1 c. brown sugar
1 c. melted shortening
1 egg
1 t. vanilla
Mix well and add flour mixture until mixed in add 2 c. quick oats. Again mix until well mixed. In 9 x 13 baking dish add half of crumbs. Spread raisin mixture over evenly, add remaining crumbs. Press and bake for 15 min. at 375. Let cool and cut into squares. Very tasty.

Bread Pudding

6 slices of day old white bread
2 T. melted butter
2 T. + 1/2 c. sugar
1 t. cinnamon
1/2 raisins
4 eggs
2 c. milk
1 t. vanilla

Preheat oven to 350. Grease 1 1/2 qt. baking dish. Brush bread with melted butter, place into pan, combine 2 T. sugar and cinnamon and sprinkle on top of bread. Cut each bread into quarters arrange into layers. Sprinkle on raisins for each layer. In small mixing bowl, beat eggs, add 1/2 c. sugar, milk and vanilla until sugar dissolves. Pour over bread. Set baking dish inside a larger baking dish with 1 inch hot water. Bake 55-60 minutes or until knife inserted 1/2 inch into custard comes out clean.

Cream Cheesecake

Mix: 8 oz. cream cheese and 1 c. sugar, add 16 oz. cool whip. Scoop into graham cracker crust and spread evenly. Refrigerate for two hours. Top with fruit topping.

Mini Cheesecakes

2- 8 oz. cream cheese

¾ c. sugar

2 eggs

1 T. lemon juice

1 t. vanilla

Mini Nilla cookies

1 can cherry pie filling

Beat first 5 ingredients until smooth and fluffy. Line each mini cupcake pan with liners and with a cookie. Pour 2/3 full. Bake 12-15 min. at 345*. Top with cherry pie filling. Makes 24.

Individual Pumpkin Pie (Mrs. Robinson’s Kindergaren class)

Crust: 1 graham cracker, 1 sandwich bag. Seal cracker in bag and crush. Add ½ t. sugar & 1 T. margarine. Mix and press into foil cup.

Filling:

1 T. instant vanilla pudding

¼ c. cold milk

Stir until thickens, add 1 t. pumpkin, ¼ t. cloves, ½ t. ginger and 1 t. cinnamon. Stir and pour into crust.

Chocolate Chex Caramel Corn Bars

4 c. popped light butter microwave popcorn

4 c. chocolate chex cereal

1 c. pretzel sticks, coarsely broken

½ c. packed brown sugar

1/2 c. light corn syrup

1/3 c. butter

¼ c. semisweet chocolate chips

Butter bottom and sides of 9 x 13 pan. In large bowl mix popcorn (without kernels unpopped), cereal and pretzels; set aside. Microwave brown sugar, corn syrup and butter uncovered on High 1-2 min. or until boiling, stirring after 1 min. microwave 30 sec. longer; stir. Pour over cereal mixture, stirring to coat evenly. Press firmly in pan. In small bowl, microwave chocolate chips uncovered 30 sec. – 1 min. until chips melted, stir to make smooth. Drizzle over bars. Cool.

Rice Krispies

3 T. butter, 4 c. mini marshmallows and 6 c. Rice Krispies cereal. In large saucepan, melt marshmallows with butter until stirs smooth on low heat. Remove from heat, add cereal and stir to coat all cereal. Grease 9 x 13 or 10 x 13 dish, press cereal into bottom. Cool. Cut into squares.

Popcorn Balls

½ c. butter, 1 c. light corn syrup, 2 c. sugar, 2 bags microwave popcorn, food coloring of choice (optional)

Mix in pot to boil. Remove from heat, let set for 3 min. so you don’t get burned. Mix into popped popcorn minus unpopped kernels.

Soft Pumpkin Ice-Cream

2 qts. vanilla ice-cream

1 c. cooked pumpkin

1-2 t. cinnamon or pumpkin spice

Mix all together and spoon into dessert dishes. Yum!

Oreo Shake

1 qt. vanilla ice-cream

¾ c. milk

20 oreo cookies or other chocolate sandwich cookie

Mix all in blender until smooth. Yum!

Vanilla Pudding

½ c. flour

½ c. cornstarch

¼ t. salt

3 ½ c. sugar

8 c. milk

4-6 eggs (whatever you want)

1 T. vanilla

Combine flour, cornstarch, salt and sugar in large saucepan. Add milk, little at a time, stir constantly over med/med-high heat. Put eggs in a bowl and mix them. When the milk mixture is really hot, add part of it to the eggs, stirring constantly and continue to stir until quite thick. Remove from heat and add vanilla. Pour through strainer with teeny holes to get rid of any lumps into large bowl, cover with saran wrap so that none is exposed. Cool at least an hour on your countertop and then refrigerate.

Fruit Yogurt Pie

1- graham cracker pie crust

8 oz. cool whip

2- yogurts any flavor with fruit at the bottom

Mix the yogurt and cool whip together. Pour into crust, spread and smooth it out. Refrigerate for at least 45 min-1 hour. Cut into pie slices. Enjoy!

Fruit Pizza

Crust:

1 c. margarine, softened

1 c. sugar

2 eggs

1 T. evaporated milk

1 t. vanilla

2 ½ c. flour

½ t. baking soda

¼ t. salt

Cream margarine, sugar and eggs. Mix in other ingredients and spread onto a greased 13” pizza pan or cookie sheet. Bake at 350* for 7-8 min. or until golden brown. Cool.

Filling: 1-8 oz. cream cheese softened, 2 T. evaporated milk, 1 T. lemon juice. Mix together and spread onto cooled crust. Place fruit of your choice onto cream cheese mixture (sliced kiwi, sliced bananas, strawberry halves, blueberries, sliced peaches, pineapple tidbits, halved grapes, etc.)

Glaze: 1/3 c. clear jelly any flavor (I use apricot or peach), 1-2 T. hot water. Heat together in small saucepan and drizzle over the top of fruit. Cover evenly. Refrigerate for at least 30 min. Serve by cutting slices.

English Trifle

Layers:

1- Bake one yellow cake mix. Cool and cut into small pieces. Layer half in bottom of large serving bowl or pan.

2- Prepare 3 pkg. strawberry or raspberry Danish Dessert using 2 ½ c. water per pkg. Cool. Spoon half over cake pieces

3- Slice 3 bananas over cake and sauce.

4- Spread 1-10 oz. pkg. strawberries or raspberries, half thawed over bananas.

5- 1 large or 2 small prepared vanilla pudding mixed with 8 oz. cool whip over berries.

6- Add remaining cake pieces

7- Spoon remaining Danish Dessert over cake pieces.

8- Chill 3-4 hours.

9- Top with 2 pkg. 10 oz. thawed strawberries or raspberries, cool whip and sliced almonds

Brownie Trifle

1- (19.8 oz.) pkg. fudge brownie mix

1- (3.5 oz) instant chocolate mousse mix

8 Heath bars, crushed

1- 12 oz. cool whip, thawed

Prepare brownie mix and bake according to directions on box in 9 x 13 pan. Cool and crumble to small pieces. Prepare chocolate mousse mix according to directions on box, but do not chill. Place half of the crumbled brownies in 3 quart trifle dish or glass bowl. Top with half of mousse, half the candy bars and half the cool whip, repeat layer ending with cool whip. Garnish with chocolate curls. Chill 8 hours.

Pecan Pie Bars

3 c. flour

¾ c. sugar

½ t. salt

1 c. cold butter

Filling:

4 eggs

1 ½ c. sugar

1 ½ c. corn syrup

¼ c. butter, melted

1 ½ t. vanilla

2 ½ c. chopped pecans

In large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Press onto the bottom and up the sides of two greased 15 in. x 10 x 1 in baking pan. Bake at 350* for 18-22 min. or until crust is beginning to brown and bottom set. For filling, combine eggs, sugar, corn syrup, butter and vanilla in a large bowl; mix well. Stir in pecans. Pour over crust. Bake 25-30 min. until edges are firm an center is almost set. Cool on wire racks. Cut into bars. Refrigerate until serving. Yield: 6-8 dozen.

Pumpkin Roll

3 eggs

1 c. sugar

2/3 c. pumpkin

1 t. lemon juice

¾ c. flour

1 t. baking powder

½ t. salt

2 t. cinnamon

½ t. nutmeg

1 c. walnuts, chopped

Filling: 1-8 oz. cream cheese, softened, 2 T. butter, 1 1/2 c. powdered sugar and 1 t. vanilla

Preheat oven to 350* and lightly grease a 10 x 15 jelly roll pan. In large bowl, beat eggs until fluffy. Beat in sugar until mixed in well. Stir in pumpkin and lemon juice. In separate bowl, combine flour, powder, salt, cinnamon and nutmeg. Fold in ingredients into pumpkin mixture. Spread onto prepared pan. Sprinkle with nuts. Bake for 15 min. Sprinkle a clean kitchen towel with extra powdered sugar. Turn baked cake onto towel while still hot. Carefully roll cake in towel, long ends together, let it cool completely. Make filling: in med. bowl cream together cream cheese, butter and powdered sugar. Stir in vanilla. Carefully unroll cake and remove kitchen towel. Spread cake with filling and re-roll without towel. Refrigerate until ready to serve.

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Cookies/Treats