Your Recipe’s
86 entries.
Father in Law Cookies
use favorite old fashion oatmeal recipe
1 cup dried cranberries
1 pkg white vanilla chips
1 cup black walnuts( or regular)
bake as directed in original recipe
these are yummy with hot coffee or tea!
use favorite old fashion oatmeal recipe
1 cup dried cranberries
1 pkg white vanilla chips
1 cup black walnuts( or regular)
bake as directed in original recipe
these are yummy with hot coffee or tea!
Boozy Bourbon Balls (total time 45 minutes)
6 oz. Semi Sweet Choc. Chips
½ cup granulated sugar
½ cup granulated sugar, reserved
3 TBSP White corn syrup (Karo)
½ cup Kentucky Bourbon (at least 90 proof)
1 large box Vanilla wafers crushed about 2.5 cups of crumbs OR 2.5 cups of Graham Cracker Crumbs (less sweet)
1 cup finely chopped nuts.
Melt choc. chips over hot water in a double boiler. Add ½ cup of sugar and the corn syrup. Stir well. Add Bourbon and stir well. Add the cookie crumbs and mix well. Mixture will be stiff. Add nuts and remove from heat. Form into 1-inch balls and roll in the reserved ½ cup of sugar. Place in candy papers and store in refrigerator in a tightly covered container. Makes 48-56 pieces. The longer they ‘rest’ the boozier they get. Use a melon baller or a 1” cookie scoop for more uniformity in size. And don’t eat more than 1 on an empty stomach!
I spray a shot of PAM spray on my hands so the chocolate will not stick to them (just a short burst).
6 oz. Semi Sweet Choc. Chips
½ cup granulated sugar
½ cup granulated sugar, reserved
3 TBSP White corn syrup (Karo)
½ cup Kentucky Bourbon (at least 90 proof)
1 large box Vanilla wafers crushed about 2.5 cups of crumbs OR 2.5 cups of Graham Cracker Crumbs (less sweet)
1 cup finely chopped nuts.
Melt choc. chips over hot water in a double boiler. Add ½ cup of sugar and the corn syrup. Stir well. Add Bourbon and stir well. Add the cookie crumbs and mix well. Mixture will be stiff. Add nuts and remove from heat. Form into 1-inch balls and roll in the reserved ½ cup of sugar. Place in candy papers and store in refrigerator in a tightly covered container. Makes 48-56 pieces. The longer they ‘rest’ the boozier they get. Use a melon baller or a 1” cookie scoop for more uniformity in size. And don’t eat more than 1 on an empty stomach!
I spray a shot of PAM spray on my hands so the chocolate will not stick to them (just a short burst).
Oreo Cookie Balls
1 16oz package Oreos
1 8oz cream cheese at room temp
1 tub or bag melting milk or dark chocolate
Grind up cookies whole
Put cookies and cream cheese in mixer
Roll into balls and place on wax paper lined cookie sheet
Put tray in fridge for 45 minutes
Melt chocolate according to directions
Using a fork, scoop (don’t stab) and dip into chocolate and place on clean sheet of wax paper.
Keep in fridge until ready to serve.
You can also sprinkle balls with crushed candy cane ❣️
1 16oz package Oreos
1 8oz cream cheese at room temp
1 tub or bag melting milk or dark chocolate
Grind up cookies whole
Put cookies and cream cheese in mixer
Roll into balls and place on wax paper lined cookie sheet
Put tray in fridge for 45 minutes
Melt chocolate according to directions
Using a fork, scoop (don’t stab) and dip into chocolate and place on clean sheet of wax paper.
Keep in fridge until ready to serve.
You can also sprinkle balls with crushed candy cane ❣️
Jam Filled Butter Cookies
Ingredients
3⁄4 cup butter, softened
1⁄2 cup white sugar
2 egg yolks
1 3⁄4 cups all-purpose flour
1⁄2 cup fruit preserves, any flavor
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Beat butter, sugar, and egg yolks together in a medium bowl with an electric mixer until light and fluffy; gradually mix in flour
until a soft dough forms. Roll dough into 1-inch balls; place balls onto ungreased cookie sheets about 2 inches apart. Use your
finger or an instrument of similar size to make a well in the center of each cookie; fill the hole with 1/2 teaspoon of preserves.
Step 3
Bake in the preheated oven until golden brown on the bottom, 8 to 10 minutes. Remove from cookie sheets to cool on wire
racks.
Ingredients
3⁄4 cup butter, softened
1⁄2 cup white sugar
2 egg yolks
1 3⁄4 cups all-purpose flour
1⁄2 cup fruit preserves, any flavor
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Beat butter, sugar, and egg yolks together in a medium bowl with an electric mixer until light and fluffy; gradually mix in flour
until a soft dough forms. Roll dough into 1-inch balls; place balls onto ungreased cookie sheets about 2 inches apart. Use your
finger or an instrument of similar size to make a well in the center of each cookie; fill the hole with 1/2 teaspoon of preserves.
Step 3
Bake in the preheated oven until golden brown on the bottom, 8 to 10 minutes. Remove from cookie sheets to cool on wire
racks.
Pignolia cookies (pine nuts)
1 box 8oz almond paste
2lage egg whites
1 teaspoon lemon peel
2/3 cups granulated sugar
Pine nuts to cover cookies
In an electric mixer beat everything together til smooth
On a aluminum foil cookie sheet place a full teaspoon of
Mix an inch apart ….place pine nuts scattered on top of each cookie ….this is very important after the cookies are baked in 350 degree oven and edges are golden, let them cool and slowly peel off of aluminum foil…when serving Add confectionary sugar to tops. Enjoy
1 box 8oz almond paste
2lage egg whites
1 teaspoon lemon peel
2/3 cups granulated sugar
Pine nuts to cover cookies
In an electric mixer beat everything together til smooth
On a aluminum foil cookie sheet place a full teaspoon of
Mix an inch apart ….place pine nuts scattered on top of each cookie ….this is very important after the cookies are baked in 350 degree oven and edges are golden, let them cool and slowly peel off of aluminum foil…when serving Add confectionary sugar to tops. Enjoy
No Bake Chocolate Peanut Clusters - Makes 5 Dozen or so
“2” 10 0z. Semi-sweet chocolate morsels
“2” 10 Oz. Butterscotch morsels
“4” small bags of chow mein noodles
1 Jar Peanuts
Boil water in the bottom of a double-boiler. In the top of the double boiler, add 1 bag of chocolate and 1 bag of Butterscotch morsels. Stir until melted. Add 1/2 of peanuts and 1 bag of chow mein noodles. Mix and drop onto wax paper quickly. Add 2nd bag of chow mein noodles - stir and drop onto wax paper.
Melt last “2” bags of chocolate and butterscotch morsels. Add rest of peanuts and stir in one then the other of the last “2” bags of chow mein noodles. Mix quickly and drop onto wax paper and allow to cool. Enjoy!!
“2” 10 0z. Semi-sweet chocolate morsels
“2” 10 Oz. Butterscotch morsels
“4” small bags of chow mein noodles
1 Jar Peanuts
Boil water in the bottom of a double-boiler. In the top of the double boiler, add 1 bag of chocolate and 1 bag of Butterscotch morsels. Stir until melted. Add 1/2 of peanuts and 1 bag of chow mein noodles. Mix and drop onto wax paper quickly. Add 2nd bag of chow mein noodles - stir and drop onto wax paper.
Melt last “2” bags of chocolate and butterscotch morsels. Add rest of peanuts and stir in one then the other of the last “2” bags of chow mein noodles. Mix quickly and drop onto wax paper and allow to cool. Enjoy!!
Brownie Mix Cookies
Ingredients:
1 20 ounce box brownie mix (Do not bake as directed)
1 cup all purpose flour
3 eggs
1/2 cup vegetable oil
Powdered sugar for dusting
Heat oven to 350 degrees F. Line a baking sheet with parchment paper then set it to the side. Put about 1/2 cup powdered sugar into a small bowl and set aside.
In a large bowl combine the came mix and flour. Do not bake according to instruction on brownie box. You're creating a dough for cookies. Add in eggs and oil, Stir until you get a thick dough. Mixer with paddle attachment is recommended.
Form the cookie dough into 1 inch balls and drop into powdered sugar, Roll them around until coated then place them on cookie sheet.
Bake for 9 to 10 minutes. Be careful not to overcook. Let sit on pan for about two minutes. Transfer to cooling rack.
Recipe source: savingyourdinero.com
Ingredients:
1 20 ounce box brownie mix (Do not bake as directed)
1 cup all purpose flour
3 eggs
1/2 cup vegetable oil
Powdered sugar for dusting
Heat oven to 350 degrees F. Line a baking sheet with parchment paper then set it to the side. Put about 1/2 cup powdered sugar into a small bowl and set aside.
In a large bowl combine the came mix and flour. Do not bake according to instruction on brownie box. You're creating a dough for cookies. Add in eggs and oil, Stir until you get a thick dough. Mixer with paddle attachment is recommended.
Form the cookie dough into 1 inch balls and drop into powdered sugar, Roll them around until coated then place them on cookie sheet.
Bake for 9 to 10 minutes. Be careful not to overcook. Let sit on pan for about two minutes. Transfer to cooling rack.
Recipe source: savingyourdinero.com
Triple Chocolate Cookies
1 Duncan Hines Swiss Chocolate Cake Mix
1 large egg
1 stick melted margarine
Mix together. Add 1/2 cup of each: milk chocolate chips, white chocolate chips, semi sweet chocolate chunks, and 3/4 cup toasted pecans. Drop by spoonful or small ice cream scoop on parchment lined baking pan. Bake in 350 degree oven for exactly 10 minutes. Cool in pan for 1 1/2 minutes.
Transfer to waxed paper. Enjoy!!!
1 Duncan Hines Swiss Chocolate Cake Mix
1 large egg
1 stick melted margarine
Mix together. Add 1/2 cup of each: milk chocolate chips, white chocolate chips, semi sweet chocolate chunks, and 3/4 cup toasted pecans. Drop by spoonful or small ice cream scoop on parchment lined baking pan. Bake in 350 degree oven for exactly 10 minutes. Cool in pan for 1 1/2 minutes.
Transfer to waxed paper. Enjoy!!!
OATMEAL CRISPIES
1 C. SHORTENING
2 BEATEN EGGS
1 TSP.VANILA
1 C. SUGAR
1 C. BR SUGAR
1 1/2 C. FLOUR
1 TSP. SALT
1 TSP. SODA
3 C. OATS
1/2 C. NUTS
MIX WELL LEFT SIDE AND ADD RIGHT SIDE. FORM INTO LONG I PAPER CHILL. SLICE IN 1/4 INCH SLICES. BAKE ON UNGREASED DEGREES 10 MINUTES (5 DOZ.)
1 C. SHORTENING
2 BEATEN EGGS
1 TSP.VANILA
1 C. SUGAR
1 C. BR SUGAR
1 1/2 C. FLOUR
1 TSP. SALT
1 TSP. SODA
3 C. OATS
1/2 C. NUTS
MIX WELL LEFT SIDE AND ADD RIGHT SIDE. FORM INTO LONG I PAPER CHILL. SLICE IN 1/4 INCH SLICES. BAKE ON UNGREASED DEGREES 10 MINUTES (5 DOZ.)
CHOCOLATE JIMMY COOKIES
1 1/2 C. FLOUR
1/2 TSP. SODA
1/2 TSP. SALT
1 C. BUTTER
1 C. POWDERED SUGAR, FIRMLY PACKED 1
TSP. VANILLA
1 C. QUICK OATMEAL
CHOCOLATE JIMMIES
SIFT FLOUR, SODA, AND SALT TOGETHER CREAM BUTTER ADD SUGAR GRADUALLY. CREAM WELL.
ADD DRY INGREDIENTS, VANILLA AND OATMEAL. BLEND.
DIVIDE DOUGH INTO 3 EQUAL PORTIONS. SHAPE EACH PORTION INTO A
ROLL 1 1/2 INCHES IN DIAMETER
ROLL SHAPED DOUGH IN CHOCOLATE JIMMIES UNTIL WELL COVERED.
REFRIGERATE SEVERAL HOURS OR OVERNIGHT.
SLICE 1/4 INCH THICK
PLACE ON GREASED COOKY SHEETS.
BAKE AT 325 DEGREES ABOUT
1 1/2 C. FLOUR
1/2 TSP. SODA
1/2 TSP. SALT
1 C. BUTTER
1 C. POWDERED SUGAR, FIRMLY PACKED 1
TSP. VANILLA
1 C. QUICK OATMEAL
CHOCOLATE JIMMIES
SIFT FLOUR, SODA, AND SALT TOGETHER CREAM BUTTER ADD SUGAR GRADUALLY. CREAM WELL.
ADD DRY INGREDIENTS, VANILLA AND OATMEAL. BLEND.
DIVIDE DOUGH INTO 3 EQUAL PORTIONS. SHAPE EACH PORTION INTO A
ROLL 1 1/2 INCHES IN DIAMETER
ROLL SHAPED DOUGH IN CHOCOLATE JIMMIES UNTIL WELL COVERED.
REFRIGERATE SEVERAL HOURS OR OVERNIGHT.
SLICE 1/4 INCH THICK
PLACE ON GREASED COOKY SHEETS.
BAKE AT 325 DEGREES ABOUT