Ingredients | Instructions |
| Melt 1/4 c. butter in 9 x 13 pan. Crush graham crackers and sprinkle over bottom of buttered pan. Add, in layers without stirring: coconut, chocolate chips, butterscotch chips, and pecans. Drizzle milk over layers. Bake at 350 for 25 minutes. Cool and cut into bars. |
Ingredients | Instructions |
Crust
Filling
Topping
| Crust: Cut flour, butter and water together. Pat in bottom of a 9 x 13 pan. Bake at 350 for 10 minutes. Filling: Beat ingredients 3 minutes. Spread on crust. Bake 15-20 minutes. Combine frosting ingredients; frost when cool. Cut in very small bars. Top each with a slivered almond. Keep in refrigerator or freeze. |
Ingredients | Instructions |
Cookies
Frosting
| Cream together butter and cream cheese until fluffy. Add sugar. Add egg, vanilla and almond extract; beat smooth. Stir flour and baking powder together. Add to creamed mixture and mix thoroughly. Chill several hours. Roll out and cut with cookie cutters. Bake at 375 for 8 – 10 minutes or until light brown on edges. Watch carefully. When cool, frost with powdered sugar frosting. Frosting: Beat together powdered sugar, butter, and almond extract. Add approximately 5 tbls. milk until frosting has spreading consistency. Divide and add food coloring for holiday cookies. If freezing the cookies, use water instead of milk in the frosting to retain colors. Makes about 6 dozen cookies. |
Ingredients | Instructions |
Glaze
| Heat oven to 400. Combine butter, sugar, and almond. Beat at medium speed until creamy. Add all. Mix well. Roll into balls or blob on cookie sheet. Flatten with buttered glass dipped into sugar. Bake 7-9 minutes. Cool completely. Stir together glaze ingredients. Drizzle in zig-zag pattern and decorate with almonds. |
Ingredients | Instructions |
Brownies
Frosting
| Mix chocolate and butter together and cool. Add rest of the ingredients. Place in a greased and floured 9 x 13 or 8 x 10 pan if you want thicker brownies. Bake at 350 for 30 minutes. Frosting: Boil sugar, butter, and milk for one minute. Add chocolate chips and vanilla and beat until thick. Wonderful topped with ice cream, hot fudge sauce, and whipping cream. |
Ingredients | Instructions |
Filling and Glaze
| Preheat the oven to 375. Line a 13 x 9 baking dish with parchment paper, for lifting the bars out, or lightly grease with cooking spray. In a stand mixer, stir together the flour, sugar, baking powder, and salt. Add the butter in one tbls at a time and mix with the paddle attachment until the ingredients resemble fine crumbs. Add the egg and mix until incorporated. Keep it crumbly not balled up. Press 1/2 to 2/3 of the mixture into the bottom of the prepared baking dish. Bake for 10 -12 minutes or until the crust is matte (not shiny or wet). and starting to lightly brown. While the crust is baking, mix the cherry pie filling with 1/2 tsp almond extract. Dollop filling onto the partially baked crust and spread evenly with a spatula. Crumble the remaining crust evenly over the top of the cherry filling. Bake at 375 for an additional 25 - 30 minutes until the top is lightly brown and filling bubbles in the center. Remove from oven and place on a wire rack to cool completely. Once bars are cool, mix together powdered sugar, milk, and 1/2 tsp almond extract. Check consistency and add up to one more tbls milk, if desired, Drizzle over the cooled bars and allow glaze to set. Use the parchment paper to lift bars out of the pan. Cut and serve |
Ingredients | Instructions |
Crust
Filling
Topping
| Melt caramels and milk in double boiler. Cool slightly. Combine flour, sugar, soda, salt, oats and margarine. Press 1/2 of mixture in 9 x 13 inch pan. Bake for 10 minutes at 350. Remove from oven and sprinkle with chocolate and butterscotch chips and nuts. Drizzle caramel mix over top and top with remaining crumbs. Bake 20 minutes at 350. Refrigerate to harden and cool completely before cutting. |
Ingredients | Instructions |
| Combine caramels and 1/3 c. evaporated milk in saucepan. Heat on low until caramels melt. Set aside. Mix by hand; cake mix, butter and milk. Batter will be thick. Spread 1/2 of batter in greased 7 x 11 inch pan. Use hands to spread to corners. Bake at 350 for 6 minutes. Sprinkle with chips, melted caramels and nuts. Spread remaining batter. This will not be smooth. Bake 15 – 18 minutes. Do not overbake. Cool and refrigerate for 30 minutes. |
Ingredients | Instructions |
| Whisk together flour, baking soda, and salt. Beat butter, brown sugar, and sugar on medium speed until light and fluffy. Mix vanilla, eggs and water. Add to butter until well mixed about one minute. Add flour mixture until just combined. Do not overmix or the cookies will be tough. Stir in chocolate chips. Bake at 350 for 12-15 minutes. These cookies will be thinner and crisper than Toll House chocolate chip cookies. |
Ingredients | Instructions |
| Stir together flour, cocoa, salt, soda and powder. Beat butter and sugar on low speed until fluffy. Add egg and vanilla. Beat well. Gradually add dry ingredients. Beat until well blended. Roll in 1 inch balls. Place on ungreased baking sheet. Press down center with thumb. Drain cherries reserving the juice. Place a cherry in center of each cookie. In a saucepan, melt the chips and milk. Stir in 4 tsp. of cherry juice. Spoon 1 tsp. on cookie, covering the cherry. Frosting may be thinned with more cherry juice, if necessary. Bake at 350 for 10 minutes. Makes 32 cookies. |
Ingredients | Instructions |
| Melt oil and chocolate. Cool. Beat sugar and eggs until fluffy and add melted chocolate mixture. Add salt, vanilla, baking powder and flour. Mix well and refrigerate for several hours. Use a teaspoon, roll into a ball, then in powdered sugar. Bake at 350 for 10 –12 minutes. If cookies get hard, store in a tightly sealed container with a piece of fresh bread. Makes about 70 cookies. |
Ingredients | Instructions |
| In large saucepan over low heat, cook butter, sugar, and water until butter melts. Add chocolate chips and stir until melted, removing from heat while partially melted. Stir until smooth. Pour into large mixing bowl and let stand ten minutes to cool slightly. With mixer at high speed, beat in eggs one at a time. Reduce speed to low and add dry ingredients, beating just until blended. Chill dough about one hour for easier handling. Roll one tsp. into a ball (I have a mini-ice cream scoop that works well) on cookie sheet 2” apart. These cookies are very small (think fifty cent piece). Bake at 350 for 7 minutes only. Cookies will crisp as they cool. Remove from oven and immediately place 1/2 mint on each cookie. After a few minutes, swirl mint over cookie and cool completely. Makes 80-100 cookies. Freezes well. |
Ingredients | Instructions |
Brownies
Frosting
| Melt chocolate and butter in small saucepan. In a large bowl, beat the eggs until thick. Add sugar gradually. Stir in the chocolate mixture, peppermint and vanilla. Mix well. Stir in the flour and add the chocolate chips. Pour into pan. In a 9 x 13 pan, bake at 350 for 30 minutes. In a 10 x 15 jelly roll pan, bake 23 minutes. Cool. Cream together butter and powdered sugar. Add milk and peppermint extract. Spread over cooled brownies. Melt chocolate and butter. Drizzle over frosting. Refrigerate brownies. |
Ingredients | Instructions |
Crust
Filling
Topping
| Preheat oven to 350. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring once or twice, until golden, 8 - 10 minutes. Let cool completely. Leave oven on. Process cookies and 1/2 cup coconut in a food processor until finely ground and mixture begins to clump together, about 2 minutes. Transfer to a 9 x 13 rimmed baking sheet, press into an even layer on bottom. Bake until golden, and firm to the touch, 12 - 15 minutes. Let cool on sheet on a wire rack. Whisk together the granulated sugar, cornstarch, and salt in a large saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until mixture comes to a boil, 5 - 6 minutes. Continue to cook, whisking constanly, until thickened, about 3 minutes more. Remove from heat. Add butter, whisking until combined. Stir in 1 1/2 cups coconut. Spoon the custard onto cooled crust; smooth the top. Press plastic wrap directly onto custard surface, to prevent a skin from forming. Refrigerate until set, about 3 hours. Beat cream and confectioners' sugar in a large chilled stainless steel bowl until stiff peaks form. Set aside. Cut custard filled crust into 24 bars (each about 3 by 1 1/2 inches). Transfer to a platter. Spoon whipped cream into a pastry bag fitted with a medium star tip. Beginning ar one corner, pipe a zizag pattern over each bar. Sprinkle bars with remaining 1/2 cup coconut. |
Ingredients | Instructions |
| Preheat oven to 325. Line 2 rimmed baking sheets with parchment paper. Stir together coconut, milk, vanilla, and salt. In larger bowl, best the egg whites on high speed until stiff peaks form, about 3 minutes. Fold the egg whites gently into the coconut mixture. Using a 1 3/4 diameter ice cream scoop, scoop batter onto the baking sheets about 1 inch apart. Bake, one sheet at a time, for 20 - 25 minutes or until the tops and bottom edges are golden brown. Let cool completely on the pan. Melt chocolate chips in microwave at 15 minute intervals, stirring in between. Dip the bottom of the warm cookies in the chocolate. Place back on the baking sheets and let cool completely or drizzle the top of the cookies. Store in an airtight container for one week. Makes 12 cookies. |
Ingredients | Instructions |
| Preheat oven to 375. Melt butter in a small saucepan over medium heat. Add sugar, cream, and salt. Cook, stirring, until mixture just begins to boil. Remove from heat; stir in almonds and flour. Working in batches of 6, place teaspoons of batter about 2 1/2 inches apart on a a parchment-lined baking sheet. Bake until golden brown, 9 - 10 minutes. Let cookies stand until they can be lifted without breaking, 3 - 4 minutes. Quickly fold and shape as desired. Tranfer to a wire rack to cool completely. Repeat with remaining batter. |
Ingredients | Instructions |
| Melt corn syrup and sugar together over low heat until bubbling. Remove from heat and add peanut butter and mix. Add rice crispies. Spread in greased 9 x 13 pan. Melt the chips. Spread on top; cool and cut into bars. Might need to refrigerate for a short time to help the frosting harden. |
Ingredients | Instructions |
Crust
Filling
Frosting
| Crust: Mix until crumbles. Pat in 9 x 9 pan. Bake for 10 minutes at 350. Cool. Beat egg, vanilla, and sugar. Mix flour, salt and baking powder. Sift over coconut and nuts. Add to egg mixture. Pour over baked crust. Bake 20 minutes and cool. Mix frosting ingredients and spread on cooled bars. |
Ingredients | Instructions |
Crust
Filling
Topping
| Crust: Preheat oven to 350. Stir together crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8 inch square glass pan. bake until dry and golden brown, about 10 minutes. Let cool in pan on a wire rack. Leave oven on. Filling: Place egg yolks and zest in the bowl of an electric mixer. Beat on high speed until mixture is very thick, about 5 minutes. On medium speed, put in condensed milk in a steady stream, scraping down sides of bowl. Beat on high speed until thick, about 3 minutes. On low speed, add lime juice; mix until just combined. Pour filling ever the crust; spread evenly. Bake until just set, about 10 minutes. Let cool completely on a wire rack. Chill at least 4 hours or overnight. Beat cream in a medium bowl until stiff peaks just form. Cut dessert into squares or rectangles. Garnish each with whipped cream and a slice of Key lime. Can use regular lime (about 4)if key limes are not available. |
Ingredients | Instructions |
| Preheat oven to 350. Fill 2 (12-muffin) mini muffin tins with paper cups and spray cups with coooking spray. Place 1 Key Lime Cooler cookie in the bottom of the cup, flat side down. Beat filling ingredients together: cream cheese, egg, sugar, lime juice, and zest until well mixed. Fill the cups to the top. Bake 10 - 12 minutes. Remove tarts to cool. When completely cool, top with whipping cream. (Use star tip and pipe on to look fancier) Top with mint leaf or lime zest |
Ingredients | Instructions |
Crust
Filling
| Heat oven to 350. Measure flour and sift. Blend flour, butter and confectioner’s sugar thoroughly. Press evenly in a square 8 x 8 x 2 pan. Bake for 20 minutes. Filling: Beat rest of ingredients together. Pour over crust and bake 20 – 25 minutes more. Do not overbake. Let cool and cut into bars. Makes 16 squares. |
Ingredients | Instructions |
| Mix whipped topping, cake mix and egg. Shape into balls and roll in powdered sugar. Bake at 350 for 8-10 minutes. Makes 3 dozen. |
Ingredients | Instructions |
Cookies
Frosting
| Cream butter. Gradually beat in sugar. Add cornstarch, flour and vanilla. Beat well. Form into 36 small irregular heaps on a buttered cookie sheet. Chill on hour. Bake at 350 for about 8 minutes. Cookies should be light brown on the bottom. Cool. Mix powdered sugar, almond extract and cherry juice. Frost. |
Ingredients | Instructions |
| Mix sugars, butter, eggs, peanut butter and vanilla. Add oats, soda, chips, nuts, and M & M's. Drop by teaspoonful. Bake at 350 for 10 - 13 minutes. |
Ingredients | Instructions |
| Preheat oven to 350. Mix butter, sugar, salt, egg yolks and flour. Pat into 9" x 9" buttered and floured pan. Bake for 20 - 25 minutes at 350. Remove from oven and spread with apricot preserves. Beat egg whites and slowly add sugar until stiff and spread over apricot preserves. Sprinkle with almonds and return to oven for 25 - 30 minutes. Cut into 16 squares. Cool before removing from pan. |
Ingredients | Instructions |
Cookies
Frosting
| Preheat oven to 375. Prepare cookie sheet with parchment paper or cooking spray. Beat butter and both sugars until fluffy. Sugars won't dissolve completely. Beat in eggs and vanilla. Mixture will get fluffier. Separately, stir together flour, cinnamon, baking soda, and salt. Add flour mixture to butter mixture and blend. Add oats, nuts and fruit. Mix until just blended. Dough will be a bit sticky. Drop generously an inch apart or use a 1 inch cookie scoop. Bake 11 minutes. They were soft in the center and crisp on the edges. Whisk powdered sugar with vanilla and liquid. Water gives a harder glaze; dairy a softer one. Drizzle over cooled cookies. |
Ingredients | Instructions |
| In a medium saucepan, heat sugar, butter, corn syrup, and a pich of salt over medium, stirring, until sugar has dissolve, about 7 minutes. Remove pan from heat; stir in orange zest, pecans and flour. Transfer to a bowl; cover with plastic wrap, and refrigerate until dough is firm, about 2 hours. Preheat oven to 350. Line two large baking sheets with parchment. Drop dough by teaspoons, about 2 inches apart, onto sheets (6 per sheet); roll into balls. Bake until cookies are golden brown (they will harden as they cool), 9 - 10 minutes. Quickly fold or shape if desired. Transfer cookies from parchment to a wire rack. Repeat with remaining dough. Let cookies cool completely. |
Ingredients | Instructions |
| Cream together butter and brown and white sugars. Add vanilla and eggs. Mix well. Add flour and baking soda. When mixed together, stir in potato chips and butterscotch chips. Bake at 350 for 10 minutes. |
Ingredients | Instructions |
| Preheat oven to 375. In a medium bowl, thoroughly stir together the flour, baking powder, baking soda, and salt; set aside. In a large mixing bowl, beat together the butter and shortening until lightened. Add the brown sugar and sugar and beat until fluffy and smooth. Add the eggs and vanilla and beat until evenly incorporated. Beat in the flour mixture until evenly incorporated. Stir in the oats, corn flakes, pecans and coconut until evenly mixed. Let the dough stand for 5 - 10 minutes or until firmed up slightly. Shape portions of the dough into generous golf ball sized balls with lightly greased hands. Place on parchment paper on cookie sheet, spacing about 3 inches apart. Using your hand, pat down the balls until about 1/3 thick. Bake the cookies, one sheet at a time in the upper third of the oven for 8 - 11 minutes, or until tinged with brown and just beginning to firm up in the center; be careful not to overbake. Let stand until completely cooled. Store in an airtight container for one week. Freezes beautifully. Makes 35 - 40 (3 - 3/4 inch) cookies. |
Ingredients | Instructions |
Crust
Filling
| Combine the crust ingredients with your hands or pastry blender until crumbly. Pat into a jelly roll pan and bake 10 – 15 minutes at 350 or until top is lightly browned. Combine flour, sugar and baking powder. Stir in remaining ingredients. Pour over hot crust and continue baking 25-35 minutes or until top is lightly browned and the center is set. Can be made ahead and frozen. Makes 3 dozen. |
Ingredients | Instructions |
| Mix and melt chips, marshmallows and milk in microwave. In a lightly greased 9 x 13 pan, spread 1/2 jar of peanuts. Pour chip mixture over. Pour over 1/2 jar of peanuts. Press the peanuts into mixture. Cool. |
Ingredients | Instructions |
| Mix together the butter and granulated sugar, in the bowl of an electric mixer fitted with the paddle attachment, until just combined. Add the vanilla. In another bowl, sift together the flour and salt; add it to the butter and sugar. Mix until the dough starts to come together. Dump on a floured board and shape into a flat disk. Wrap in plastic and chill for 30 minutes. Preheat oven to 350. Roll the dough 1/2 inch thick and cut with a 3-inch round fluted cutter. Place on an ungreased baking sheet and bake for 20 to 25 minutes, until the edges begin to brown. Let cool to room temperature. Combine the powdered sugar with about 2 tablespoons of water to make a very thin glaze. Spoon onto the cookies and sprinkle with a few dragees before the glaze dries. |
Ingredients | Instructions |
| Mix all and form into balls. Roll in sugar (refrigerate if dough is too soft). Bake at 350 for 6-8 minutes. Need to underbake. Remove from oven as soon as cracks appear in cookies. |
Ingredients | Instructions |
| Beat sugar, margarine, oil and powdered sugar together until fluffy. Add eggs and vanilla. Beat well. Add flour, salt, baking soda and cream of tartar. Beat well. Place one tbls. dough on cookie sheet and flatten with a glass dipped in sugar. Bake at 350 for 10 – 15 minutes or when edges just turn brown. Do not over bake. Sprinkle with sugar while on cookie sheet and cool. Makes 72 cookies. |
Ingredients | Instructions |
| Mix all. Roll into ball. Roll in sugar. Bake at 375 for 10 –12 minutes. Push in a chocolate “star” or “kiss” while cookie is still warm. Makes 4 dozen. |
Ingredients | Instructions |
| Cream butter and peanut butter. Add sugar and brown sugar. Beat well. Add egg and vanilla. Beat. Slowly add flour and soda. Roll in walnut size ball. Place in paper cups in mini muffin pan. Bake at 375 for 8-10 minutes. Cool 5 minutes and insert Reese’s peanut butter cups. Makes about 40 cookies. |
Ingredients | Instructions |
| Cream butter, shortening, sugar and brown sugar until light and fluffy on medium speed. Add eggs and vanilla, mix well. Combine flour, baking soda and salt; gradually add to creamed mixture until blended using low speed. Stir in toffee pieces until evenly distributed. Drop 1 1/2 inch dough balls on ungreased cookie sheet 2 inches apart. Bake at 375 for 10 – 12 minutes. Makes 4-5 dozen. |
Ingredients | Instructions |
| Grease an 8 x 8 inch pan. Combine cream cheese, 1/3 c. sugar, and 1 egg. Set aside. Melt chocolate and butter. Beat 2 eggs until fluffy; add 1 c. sugar and chocolate mixture. Add sifted dry ingredients; stir to blend. Pour half of chocolate mixture into greased pan. Spread with cream cheese mixture. Top with remaining batter. Bake at 350 for 40 –50 minutes. |