I have certain cookies and candies that I make every Christmas, but I always like to try one or two new recipes, too. This year I tried two new cookie recipes that I got from Nancy's Recipe a Day blog. I have Nancy's blog linked on the left side of the page. If you haven't checked it out, you should. She has great recipes. She cooks like I do - simple, good, family style food.
The two recipes I tried were Cinnamon Snowballs and Charleston Cherry Bars. Both recipes are awesome, but my favorite is the Charleston Cherry Bars. I just love cherries. Since these are Nancy's recipes, I am just going to send you to her blog for them. She has pictures too. Thanks to Nancy for sharing her wonderful recipes!
Enjoy!
Cinnamon Snowballs
Charleston Cherry Bars
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Saturday, December 20, 2008
Friday, December 19, 2008
Holiday Goodies: Hip Padders
Here's a nice, easy bar cookie with a yummy chocolate filling. I think the name speaks for itself.
Hip Padders
Filling
1 6 oz package (1 cup) chocolate chips
2 tablespoons butter
1 14 oz can sweetened condensed milk
1 teaspoon vanilla
Crust
1 cup brown sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups oatmeal
1/2 cup nuts
Heat oven to 350. Mix filling ingredients in a medium saucepan. Cook and stir over low heat until chocolate is melted and blended. Set aside.
Cream together butter and sugar until light. Beat in egg and vanilla. Combine flour, soda and salt in a separate bowl, then blend into creamed mixture. Stir in oatmeal.
Press 2/3 of crust mixture into the bottom of 9x13 pan. Pour chocolate filling over crust. Crumble remaining crust mixture over filling, then sprinkle with nuts. Bake at 350 for 20 - 25 minutes until golden brown and filling is set. Cool and cut into bars.
Hip Padders
Filling
1 6 oz package (1 cup) chocolate chips
2 tablespoons butter
1 14 oz can sweetened condensed milk
1 teaspoon vanilla
Crust
1 cup brown sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups oatmeal
1/2 cup nuts
Heat oven to 350. Mix filling ingredients in a medium saucepan. Cook and stir over low heat until chocolate is melted and blended. Set aside.
Cream together butter and sugar until light. Beat in egg and vanilla. Combine flour, soda and salt in a separate bowl, then blend into creamed mixture. Stir in oatmeal.
Press 2/3 of crust mixture into the bottom of 9x13 pan. Pour chocolate filling over crust. Crumble remaining crust mixture over filling, then sprinkle with nuts. Bake at 350 for 20 - 25 minutes until golden brown and filling is set. Cool and cut into bars.
Wednesday, December 17, 2008
Holiday Goodies: Candy Bar Cookies
Can't decide whether to make cookies or candy? This super yummy recipe is a little of both. Enjoy!
Candy Bar Cookies
1 cup packed brown sugar
2/3 cup butter
1/4 cup light or dark corn syrup
1/4 cup peanut butter
1 teaspoon vanilla
3 1/2 cups quick cooking rolled oats
1 12 oz package semi-sweet chocolate chips
1 cup butterscotch chips
2/3 cup peanut butter
1 cup chopped peanuts
In a medium saucepan combine brown sugar, butter and corn syrup; stir over medium-low heat until thoroughly combined and sugar is dissolved. Remove from heat. Stir in the 1/4 cup peanut butter and the vanilla until smooth.
Place oats in a very large bowl. Pur brown sugar mixture over the oats, stirring gently until combined. Press oat mixture evenly into the bottom of a 13x9x2 pan. Bake at 375 for 10 - 12 minutes or until edges are lightly browned. Let cool slightly in pan on a wire rack.
In the same saucepan used for the brown sugar mixture, stir chocolate and butterscotch chips together over low heat until melted. Stir in remaining 2/3 cup peanut butter until mixture is smooth.
Sprinkle half the peanuts over oat layer in pan. Slowly pour chocolate mixture over the peanut topped oat layer, spreading evenly. Sprinkle with remaining peanuts.
Cool cookies in pan on wire rack for several hours or until chocolate layer is firm. To set the chocolate layer more quickly, cool slightly at room temperature, then place pan in refrigerator or freezer until cookies are firm. Cut into 1-inch squares.
Candy Bar Cookies
1 cup packed brown sugar
2/3 cup butter
1/4 cup light or dark corn syrup
1/4 cup peanut butter
1 teaspoon vanilla
3 1/2 cups quick cooking rolled oats
1 12 oz package semi-sweet chocolate chips
1 cup butterscotch chips
2/3 cup peanut butter
1 cup chopped peanuts
In a medium saucepan combine brown sugar, butter and corn syrup; stir over medium-low heat until thoroughly combined and sugar is dissolved. Remove from heat. Stir in the 1/4 cup peanut butter and the vanilla until smooth.
Place oats in a very large bowl. Pur brown sugar mixture over the oats, stirring gently until combined. Press oat mixture evenly into the bottom of a 13x9x2 pan. Bake at 375 for 10 - 12 minutes or until edges are lightly browned. Let cool slightly in pan on a wire rack.
In the same saucepan used for the brown sugar mixture, stir chocolate and butterscotch chips together over low heat until melted. Stir in remaining 2/3 cup peanut butter until mixture is smooth.
Sprinkle half the peanuts over oat layer in pan. Slowly pour chocolate mixture over the peanut topped oat layer, spreading evenly. Sprinkle with remaining peanuts.
Cool cookies in pan on wire rack for several hours or until chocolate layer is firm. To set the chocolate layer more quickly, cool slightly at room temperature, then place pan in refrigerator or freezer until cookies are firm. Cut into 1-inch squares.
Sunday, December 14, 2008
Holiday Goodies: Way Easy Cookies
Well, I missed posting anything yesterday. I had fully intended to post every day until just before Christmas, but just didn't have time yesterday. My son's birthday is a week before Christmas and we had his party yesterday. Having a house full of five year old boys made for a pretty long day. Plus I had to make his cake. I make his cake every year. This year he had a dinosaur party and I made a volcano cake with dinosaurs and tropical foilage around it. It turned out pretty cute. He said it was "awesome" - his current favorite word. My grandmother made my birthday cakes when I was small and it's one of my favorite memories. I hope the cakes I make for my son become some of his too. Even if my cakes aren't exactly perfect, they are made with love.
Now back to the Christmas thing. Today I'm posting some cookies that start with refrigerated cookie dough. There's nothing particularly difficult about making cookies from scratch, but sometimes we could all use a little help. I've made all these recipes and have even given them as gifts and everyone has loved them.
Easy Lemon Bars
1 18 oz roll refrigerated sugar cookie dough
4 eggs, lightly beaten
1 1/2 cups sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 cup lemon juice
Powdered sugar
Heat oven t0 350. Slice cookie dough as directed on package. Arrange slices in the bottom of an ungresed 13x9 pan. With lightly floured fingers, press dough evenly in pan. Bake at 350 for 15 - 20 minutes or until light golden brown.
In a large bowl, combine eggs, sugar, flour and baking powder; blend well. Stir in lemon juice. Pour over warm crust. Bake at 350 for an additionl 20 - 30 minutes or until top is light golden brown. Cool completely. Sift powdered sugar over top. Cut into bars.
Quick Peanut Blossoms
1 18 oz roll refrigerated peanut butter cookie dough
3 tablespoons granulated sugar
36 Hershey Kisses, unwrapped or 36 milk chocolate star candies
Heat oven to 375. Shape dough into one inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 375 for 10 to 12 minutes or until golden brown. Immediately top each cookie with chocolate kiss or star candy, pressing down firmly so cookie cracks around the edges. Remove from cookie sheets and cool completely on wire racks.
White Chocolate Ginger Cookies
These directions make very large cookies. You can make them smaller - just adjust the baking time as necessary. I usually find crystallized ginger in the produce section of my supermarket.
1 18 oz roll refrigerated sugar cookie dough
1/4 cup packed dark brown sugar
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 teaspoons grated orange peel
1 cup white chocolate baking chips
3/4 cup chopped pecans
1/3 cup finely chopped crystallized ginger
Glaze
1/2 cup powdered sugar
1/8 teaspoon ground cinnamon
3 to 3 1/2 teaspoons orange juice
Heat oven to 350°F. In large bowl, break up cookie dough. Stir in brown sugar, 1 1/4 teaspoons cinnamon, the ginger, nutmeg and orange peel until well combined. Stir in white chocolate baking chips, pecans and crystallized ginger. On ungreased cookie sheets, drop dough by 1/4 cupfuls 3 inches apart. Bake 13 to 17 minutes or until edges are golden brown. Cool 2 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
In small bowl, blend powdered sugar, 1/8 teaspoon cinnamon and enough orange juice for desired drizzling consistency. Drizzle glaze over cooled cookies. Let stand until glaze is set.
Now back to the Christmas thing. Today I'm posting some cookies that start with refrigerated cookie dough. There's nothing particularly difficult about making cookies from scratch, but sometimes we could all use a little help. I've made all these recipes and have even given them as gifts and everyone has loved them.
Easy Lemon Bars
1 18 oz roll refrigerated sugar cookie dough
4 eggs, lightly beaten
1 1/2 cups sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 cup lemon juice
Powdered sugar
Heat oven t0 350. Slice cookie dough as directed on package. Arrange slices in the bottom of an ungresed 13x9 pan. With lightly floured fingers, press dough evenly in pan. Bake at 350 for 15 - 20 minutes or until light golden brown.
In a large bowl, combine eggs, sugar, flour and baking powder; blend well. Stir in lemon juice. Pour over warm crust. Bake at 350 for an additionl 20 - 30 minutes or until top is light golden brown. Cool completely. Sift powdered sugar over top. Cut into bars.
Quick Peanut Blossoms
1 18 oz roll refrigerated peanut butter cookie dough
3 tablespoons granulated sugar
36 Hershey Kisses, unwrapped or 36 milk chocolate star candies
Heat oven to 375. Shape dough into one inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 375 for 10 to 12 minutes or until golden brown. Immediately top each cookie with chocolate kiss or star candy, pressing down firmly so cookie cracks around the edges. Remove from cookie sheets and cool completely on wire racks.
White Chocolate Ginger Cookies
These directions make very large cookies. You can make them smaller - just adjust the baking time as necessary. I usually find crystallized ginger in the produce section of my supermarket.
1 18 oz roll refrigerated sugar cookie dough
1/4 cup packed dark brown sugar
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 teaspoons grated orange peel
1 cup white chocolate baking chips
3/4 cup chopped pecans
1/3 cup finely chopped crystallized ginger
Glaze
1/2 cup powdered sugar
1/8 teaspoon ground cinnamon
3 to 3 1/2 teaspoons orange juice
Heat oven to 350°F. In large bowl, break up cookie dough. Stir in brown sugar, 1 1/4 teaspoons cinnamon, the ginger, nutmeg and orange peel until well combined. Stir in white chocolate baking chips, pecans and crystallized ginger. On ungreased cookie sheets, drop dough by 1/4 cupfuls 3 inches apart. Bake 13 to 17 minutes or until edges are golden brown. Cool 2 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
In small bowl, blend powdered sugar, 1/8 teaspoon cinnamon and enough orange juice for desired drizzling consistency. Drizzle glaze over cooled cookies. Let stand until glaze is set.
Wednesday, December 10, 2008
Holiday Goodies: M&M Brownie Cookies
I'm just posting one easy recipe today. I got this recipe from a coworker. We call these crack cookies because they are so addictive. You can make them more Christmas-y by using the holiday M&Ms.
M&M Brownie Cookies
1 box (19.8 oz) Fudge Brownie Mix
½ cup melted butter
3 tablespoons water
1 egg
1 cup chocolate flavor crisp rice cereal (e.g. Cocoa Krispies or Cocoa Pebbles)
1 cup M&Ms chocolate candies
½ cup quick cooking rolled oats
1/3 cup white baking chips, melted (optional)
Heat oven to 350.
Mix brownie mix, butter, water and egg until well blended. Stir in cereal, M&Ms and oats; mix well. Drop by rounded tablespoonfuls 2 inches apart on ungresed baking sheets.
Bake at 350 for 9 – 12 minutes or until edges are set (centers may be soft). Cool one minute; remove from baking sheet and cool completely on wire racks. Drizzle with melted baking chips, if desired.
M&M Brownie Cookies
1 box (19.8 oz) Fudge Brownie Mix
½ cup melted butter
3 tablespoons water
1 egg
1 cup chocolate flavor crisp rice cereal (e.g. Cocoa Krispies or Cocoa Pebbles)
1 cup M&Ms chocolate candies
½ cup quick cooking rolled oats
1/3 cup white baking chips, melted (optional)
Heat oven to 350.
Mix brownie mix, butter, water and egg until well blended. Stir in cereal, M&Ms and oats; mix well. Drop by rounded tablespoonfuls 2 inches apart on ungresed baking sheets.
Bake at 350 for 9 – 12 minutes or until edges are set (centers may be soft). Cool one minute; remove from baking sheet and cool completely on wire racks. Drizzle with melted baking chips, if desired.
Monday, December 8, 2008
Holiday Goodies: Killer Brownies
Today is National Brownie Day, so I am posting a couple of awesome brownie recipes. I have never met a brownie I didn't like. Hope you like these.
Killer Chocolate Brownies
4 ounces unsweetened baking chocolate
1 ounce semi sweet or bittersweet chocolate
1 cup (2 sticks or 8 ounces) unsalted butter
2 cups sugar
4 eggs
1 cup all-purpose flour
1 tsp salt
1 Tbsp vanilla extract
2 cups chocolate chips or nuts (or 1 cup of each)
Preheat oven to 350f. Spray a 9x13 pan with cooking spray.
In a heavy bottomed saucepan melt the unsweetened chocolate and the semi sweet chocolate with the butter. Stir until smooth. Mix in the sugar, then stir in the eggs, one at a time, mixing well after each egg. Mix in the vanilla and salt. Add the flour and mix until just incorporated, add the nuts/chocolate chips and mix until just blended. Spread evenly into prepared pan. Bake at 350 for 20 to 25 minutes, until the top has a nice crust. Cool in pan on wire rack. Cut into bars.
Turtle Brownies
14 oz caramels
1 box chocolate cake mix
1 cup chopped pecans
2/3 cup evaporated milk, divided
¾ cup butter, melted
1 cup semi-sweet chocolate chips
Preheat oven to 350. Spray bottom of a 9x13 baking pan with cooking spray. Combine cake mix with nuts, 1/3 cup evaporated milk and melted butter; stir briefly. Press half of the mixture in the bottom of the prepared baking pan. Bake at 350 for 6 minutes.
While crust is baking, melt caramels with 1/3 cup evaporated milk over low heat, stirring until smooth.
Remove crust from oven. Sprinkle with chocolate chips. Spread caramel mixture over chips. Crumble remaining crust mixture over top. Bake at 350 for 15 – 18 minutes. Cool.
Refrigerate to set caramel if necessary. Cut into bars.
Killer Chocolate Brownies
4 ounces unsweetened baking chocolate
1 ounce semi sweet or bittersweet chocolate
1 cup (2 sticks or 8 ounces) unsalted butter
2 cups sugar
4 eggs
1 cup all-purpose flour
1 tsp salt
1 Tbsp vanilla extract
2 cups chocolate chips or nuts (or 1 cup of each)
Preheat oven to 350f. Spray a 9x13 pan with cooking spray.
In a heavy bottomed saucepan melt the unsweetened chocolate and the semi sweet chocolate with the butter. Stir until smooth. Mix in the sugar, then stir in the eggs, one at a time, mixing well after each egg. Mix in the vanilla and salt. Add the flour and mix until just incorporated, add the nuts/chocolate chips and mix until just blended. Spread evenly into prepared pan. Bake at 350 for 20 to 25 minutes, until the top has a nice crust. Cool in pan on wire rack. Cut into bars.
Turtle Brownies
14 oz caramels
1 box chocolate cake mix
1 cup chopped pecans
2/3 cup evaporated milk, divided
¾ cup butter, melted
1 cup semi-sweet chocolate chips
Preheat oven to 350. Spray bottom of a 9x13 baking pan with cooking spray. Combine cake mix with nuts, 1/3 cup evaporated milk and melted butter; stir briefly. Press half of the mixture in the bottom of the prepared baking pan. Bake at 350 for 6 minutes.
While crust is baking, melt caramels with 1/3 cup evaporated milk over low heat, stirring until smooth.
Remove crust from oven. Sprinkle with chocolate chips. Spread caramel mixture over chips. Crumble remaining crust mixture over top. Bake at 350 for 15 – 18 minutes. Cool.
Refrigerate to set caramel if necessary. Cut into bars.
Thursday, December 4, 2008
Holiday Goodies: Melt in Your Mouth Sugar Cookies
Today is National Cookie Day. It would also have been my dad's 65th birthday. He passed away last April and I'm missing him a lot today. So in honor of National Cookie Day and my daddy, I am posting a cookie recipe that he made often. Although I like regular rolled sugar cookies well enough, they aren't my favorite cookie, but these are awesome. I hope you like them too.
Grandpa Jerry’s Melt in Your Mouth Sugar Cookies
2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon salt
½ cup butter, softened
½ cup confectioner’s sugar
½ cup granulated sugar
1 egg
½ cup vegetable oil
1 teaspoon vanilla extract
2 tablespoons sugar
Preheat oven to 350. In a small bowl, stir together flour, baking soda, cream of tartar and salt. In a larger mixer bowl, cream butter, confectioner’s sugar and ½ cup granulated sugar on medium speed for about 2 minutes or until creamy. Reduce speed to low. Add egg. Beat in vanilla and vegetable oil. Gradually stir in flour mixture just until blended, scraping bowl occasionally.
Place 2 tablespoons sugar into a shallow bowl. Roll dough into ¾ inch balls and place 2 inches apart on ungreased cookie sheets. Dip bottom of a glass or another item with a decorative surface into the sugar and use to flatten each ball into a 1 ½ inch round.
Bake at 350 for 10 – 11 minutes or until edges are golden. Cool on wire racks. Store cookies tightly covered.
Grandpa Jerry’s Melt in Your Mouth Sugar Cookies
2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon salt
½ cup butter, softened
½ cup confectioner’s sugar
½ cup granulated sugar
1 egg
½ cup vegetable oil
1 teaspoon vanilla extract
2 tablespoons sugar
Preheat oven to 350. In a small bowl, stir together flour, baking soda, cream of tartar and salt. In a larger mixer bowl, cream butter, confectioner’s sugar and ½ cup granulated sugar on medium speed for about 2 minutes or until creamy. Reduce speed to low. Add egg. Beat in vanilla and vegetable oil. Gradually stir in flour mixture just until blended, scraping bowl occasionally.
Place 2 tablespoons sugar into a shallow bowl. Roll dough into ¾ inch balls and place 2 inches apart on ungreased cookie sheets. Dip bottom of a glass or another item with a decorative surface into the sugar and use to flatten each ball into a 1 ½ inch round.
Bake at 350 for 10 – 11 minutes or until edges are golden. Cool on wire racks. Store cookies tightly covered.
Monday, November 24, 2008
Goin' Nutty
Well shoot! Yesterday was National Cashew Day and I missed it! Oh well - better late than never. I have no idea where I got this recipe, but I know it's good. I hope you like it.
Caramel Cashew Blondies
18 caramels
1/3 cup butter
2 tablespoons milk
3/4 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup salted cashews
Preheat oven to 350. Butter a 9-inch square baking pan.
In a saucepan, cook and stir caramels, butter and milk over low heat until caramels are melted and mixture is smooth. Remove from heat; stir in sugar. Combine eggs and vanilla; stir into caramel mixture. Combine flour, baking powder and salt; stir into caramel mixture until blended. Fold in the cashews. Spread into a buttered 9-inch square baking pan. Bake at 350 for 24 - 28 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack and cut into bars.
Caramel Cashew Blondies
18 caramels
1/3 cup butter
2 tablespoons milk
3/4 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup salted cashews
Preheat oven to 350. Butter a 9-inch square baking pan.
In a saucepan, cook and stir caramels, butter and milk over low heat until caramels are melted and mixture is smooth. Remove from heat; stir in sugar. Combine eggs and vanilla; stir into caramel mixture. Combine flour, baking powder and salt; stir into caramel mixture until blended. Fold in the cashews. Spread into a buttered 9-inch square baking pan. Bake at 350 for 24 - 28 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack and cut into bars.
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