Reese’s Peanut Butter No-Bake Bars

Reese’s Peanut Butter No-Bake Bars

Ingredients
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

1 T. coconut oil (does not add coconut flavor at all)

Instructions
1. Combine first 6 ingredients in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips and coconut oil in the microwave for 1 ½ min, stirring after every 30 sec, until chocolate is smooth. Pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy

APPLE CAKE w/ CARAMEL SAUCE

APPLE CAKE w/ CARAMEL SAUCE

 

1/2 c. butter or margarine     1 tsp. salt

2 c. sugar                     2 tsp. nutmeg

2 eggs                    2 tsp. cinnamon

2 c. flour                     2 tsp. soda

4 c. raw chopped apples,          1 c. walnuts

    (Granny Smith best)

 

1.  Cream sugar and butter; add eggs.

2.  Sift dry ingredients; add to mixture (this will be very thick)

3.  Add apples and nuts and mix well.

4.  Bake at 350 degrees 25 to 30 minutes in greased 9 x 13 pan.

 

SAUCE

 

1 c. sugar

1/2 c. butter or margarine

1 c. canned milk

1 tsp. vanilla

 

Combine and cook slowly to right consistency.  The longer you cook it, the thicker.

   

Soft Sugar Cookies IV from allrecipes.com

Ingredients:
2/3 cup shortening
2/3 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup granulated sugar for decoration
Directions:
1.
Preheat oven to 350 degrees F (175 degrees C).
2.
In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
3.
Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.
ALL RIGHTS RESERVED © 2010 Allrecipes.com
Printed from Allrecipes.com 12/14/2010

I added a little cinnamon to the sugar I rolled the dough balls in. I only cooked them for 6 min on shiny metal pans, not dark; made nice golden bottoms, soft on the inside.

Easy Thai Curry

Easy Thai Curry

• One can lite coconut milk
• One can bamboo shoots, drained
• One cup frozen peas
• Freshly grated or dry powdered ginger, to taste
• Chicken bouillon to taste

Mix it all together and warm it up. That’s it!

Easy Chicken Pad Thai

This recipe is courtesy of
Darlene Schmidt from this link:
http://thaifood.about.com/od/quickeasythairecipes/r/onepagechickpad.htm

"Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: SERVES 2

Ingredients:

• 8 oz. Thai rice noodles (or enough for 2 people), linguini-width, available at Asian/Chinese stores
• 1 to 1 1/2 cups raw chicken breast or thigh meat, sliced
• Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce
• 4 cloves garlic, minced
• optional: 1-2 fresh red chilies, minced
• 3 cups fresh bean sprouts
• 3 spring (green) onions, sliced
• approx. 1 cup fresh coriander/cilantro
• 1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
• 1/4 cup chicken stock
• 1/8 tsp. ground white pepper
• PAD THAI SAUCE:
• 3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
• 2+1/2 Tbsp. fish sauce
• 1-3 tsp. chili sauce (or substitu 1/2 tsp. or more dried crushed chili (depending how spicy you want it)
• 3 Tbsp. brown sugar
• OTHER: oil for stir-frying, and wedges of lime for serving

Preparation:

For a step-by-step version of this recipe (with pictures), see: Perfect Chicken Pad Thai, step-by-step!

1. Bring a large pot of pot to a boil and remove from heat. Dunk in your rice noodles. Allow noodles to soak while you prepare the other ingredients. Note that you will be frying the noodles later, so you don't want to over-soften them now. Noodles are ready to be drained when they are soft enough to be eaten, but are still firm and a little "crunchy". Drain and rinse with cold water. Set aside.
2. Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve the tamarind paste and brown sugar. Set aside. Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so amazing!
3. Place chicken slices in a small bowl. Pour the marinade (2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce) over the chicken. Stir well and set aside.
4. Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic (and minced chili, if using). Stir-fry until fragrant (30 seconds).
5. Add chicken (together with the marinade). Stir-fry 30 seconds to 1 minute. When wok/pan becomes dry, add a little chicken stock (1-2 Tbsp. at a time), enough to keep the chicken frying nicely. Continue stir-frying in this way until the chicken is cooked (5-8 minutes).
6. Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, immediately stir-fry the noodles. Use a gentle "lift and turn" method (like tossing a salad) to prevent noodles from breaking.
7. Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).
8. Add the bean sprouts and sprinkle over the pepper. Continue "tossing" 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful!
9. Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add at least 1 more Tbsp. fish sauce). Toss well to incorporate.
10. Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts. Add fresh lime wedges (lime is great squeezed overtop), and if desired, serve with Nam Prik Pao Chili Sauce (homemade recipe) on the side. ENJOY!

Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 1 month. "

By Darlene Schmidt

http://thaifood.about.com/od/quickeasythairecipes/r/onepagechickpad.htm

One thing I've changed when I make it, I couldn't find tamarind paste or chili sauce at all; even fish sauce was a little hard to find. Instead I substituted with the THAI KITCHEN brand "Roasted Red Chili Paste" because that paste has tamarind, red chili's, and fish sauce in it. My husband can vouch that the substitution tastes awesome and he loves it.

Mrs. Field's Chocolate Chip Cookies

The original recipe is quite large so I sometimes cut it to a third of the original.

1 lb butter (2 c.) or 10 2/3 T butter
1 c. sugar or 1/3 c. sugar
1 ½ c. brown sugar or ½ c. brown sugar
3 eggs or 1 egg
2 T. vanilla or 2 t. vanilla
6 c. flour or 2 c. flour
1 ½ t. salt or ½ t. salt
1 ½ t. baking soda or ½ t. soda
6 c. choc chips or 2 c. choc chips
2 c. chopped nuts or 2/3 c. nuts

Combine dry ingredients. Cream butter and sugar. Add eggs and vanilla. Mix in dry ingredients; dough will be stiff. Add chocolate chips and nuts. (I never use the nuts.) Scoop and bake at 350* for about 7 - 9 minutes. Taste best when completely cooled.

Crazy-Good Cookies

1 1/2 c. oatmeal 1 c. brown sugar

2 1/2 c. flour 1 c. sugar

1 1/2 tsp. salt 1 c. butter

1 Tbsp baking powder 2 eggs

1 Tbsp baking soda 1 Tbsp vanilla

1/2 bag (6 oz) semi-sweet chocolate chips

1/2 bag (6 oz) white chocolate chips

1 c. dried cranberries 2 c. Rice Krispies

1 c. chopped nuts, toasted/roasted

Mix dry ingredients. Cream sugars & butter. Mix in eggs and vanilla. Add dry ingredients. Add chips, nuts, cranberries, and Rice Krispies. Refrigerate overnight or until chill. (Refrigerating is optional.) Bake @ 400*, 8 - 10 min, give or take a minute or two. Watch carefully till golden on top. These cookies taste best as large cookies scooped out from an ice cream scoop or as bar cookies spread into a big sheet pan. Same bake time for bar cookies as for scoop cookies. Yields 60, 1 1/2 in. squares or 3 doz. scoop cookies. Recipe doubles very well, but make sure your mixer is big enough!

Bruschetta

I fell in love with this at Macaroni Grill and had to try and make it myself. It's basically garlic toast topped with fresh Parmesan cheese, tomatoes, and basil.

1 Baguette; I prefer a slender, good fresh loaf so it's more appetizer size and tastes best.
1 fresh garlic clove (highly optionaly; I prefer the toast without it.)
Fresh Parmesan cheese, not from the sprinkle can, super thin slices are best and shredded works.
3 or 4 small or 2 or 3 large good fresh tomatoes
About 2-3 Tbsp more or less of Fresh basil or about 1 Tbps dried basil if fresh is expensive or out of season
Drizzle of olive oil
Salt to taste

Dice tomatoes. Toss with the basil, a light drizzle of olive oil, and salt to taste.

Slice the baguette to about 1/2 in thickness. Lay them on a baking sheet. Broil on highest rack in oven (just below heat source) till toasted golden. No need to preheat oven much.

Optional: Peel the garlic and rub each slice of toast with the clove. One clove will go a long way and you don't want to rub too much or else the toast will actually burn your mouth!

Top all the toast with a layer of Parmesan. Top with tomato mixture just before serving so the toast doesn't get soggy. If serving this at a party, I like to display the bread covered in Parmesan surrounding a bowl of the tomato mixture on a platter. That way people can top the tomatoes themselves and the toast doesn't get soggy.

Fruit Dip

1 pkg cream cheese
16 oz. sour cream
1 lb (half a bag) powdered sugar

Blend up the cream cheese till smooth. Add the sour cream and sugar. Mix till well blended. Tastes good as dip for fruit of desserts.

Red Enchilada Sauce

Red Enchilada Sauce

3	tablespoons chili powder
3	tablespoons flour
1	teaspoon cocoa powder
1/2	teaspoon garlic salt
1	teaspoon oregano
3	cups water
1 (8	ounce) can tomato sauce or ketchup, more or less depending on spiciness, I use less

1. Combine all dry ingredients in a small bowl.
2. Stirring constantly, slowly add enough of the water to make a thin paste.
3. Pour into pan and add rest of water.
4. Cook over medium heat, stirring constantly, until mixture thickens.
5. Stir in tomato sauce.

Use in your favorite enchilada recipe. The amounts on the ingredients are very flexible.

Poppy Seed Dressing

3/4 c. sugar
1/3 c. cider vinegar
1 t. prepared mustard
1 1/2 T. finely chopped onion
1 t. poppy seeds
1 c. oil (corn, salad, or plain vegetable; whatever flavor you have)
1 t. salt

Mix all ingredients except oil. Slowly pour in oil while quickly whisking or blending the mixture.

Grandma Roundy's Banana or Coconut Cream Pie

This is Jaeson's Grandma's prized recipe, and believe me it's gold if you can get it just right. She's got quite the knack for it and I'm still getting there.

2 1/3 c. milk
1/3 c. sugar

Scald these to be VERY HOT.


Mix together:

1/3 c. sugar
3 T. flour
3 T. (heaping/mounded Tablespoons) cornstarch
1/8 t. salt (scant)
1/3 c. milk
Make a smooth paste.

Reduce heat on milk and sugar. Whisk paste mixture into HOT scalded milk and sugar. Stir until thick. Temper in 2 beaten egg yolks. Cook 2-3 min. just to cook egg yolks; don't over cook here. Remove from heat. Add 1 T. butter right on top; don't mix the butter in; it's there to prevent a skin from forming on top. Let the filling cool way down before stirring in the butter and 1 t. vanilla. Pour into pie crust. Chill. Serve topped with cream and banana slices or toasted coconut.

Chicken Taco Meat

Marinate chicken in red enchilada sauce, garlic cloves, and "Cholula Chili Lime Seasoning." <-- I know, not from scratch.

Grill

Let cool 5 min. then chop.

Place in saucepan to keep warm and coat w/ ketchup so that it's saucy. Add salt/pepper and/or more Cholula to taste. Lots of black pepper.

Serve in warm corn tortillas topped with your favorite taco toppings. I like sour cream, cheese, pico de gallo, guacamole, and/or salsa.

Not from scratch at all, but it tastes darn spectacular.

Two Seasonings for Chicken

Two Seasonings for Chicken

Good for salads, sandwiches, stir fry, & casserole

Honey Mustard:

2 med or 3 small chicken breasts

1 Tbsp mustard

2 Tbsp honey

Toss all 3 ingredients in a pot with a lid. Heat on medium till chicken cooked through. Let cool at least 5 minutes before shredding. Bold flavor doesn't taste good by itself, but tastes amazing in salads or mixed with other flavors.

Soy Cilantro:

1 lb chicken

about 1/2 c. soy sauce

about 1 large handful cilantro

Toss all together. Marinate 30 minutes. Broil at 450* 6 inches from heat source till heated through. Let cool 5 min before shredding. Tastes great all alone or mixed in other dishes.

Easy Quick Healthy Dinner w/ Easy Clean-Up

Easy Quick Healthy Dinner w/ Easy Clean-up

olive oil

salt/pepper

Asparagus or any veggie

Salmon, chicken cut in 1 inch thick strips, or steak

Italian seasoning herbs

fresh fruit

fresh minced garlic: 1 large clove per salmon serving

Toss the asparagus in olive oil, salt, and pepper. Lay on baking sheet lined with tin foil (tin foil for easy clean-up). Let oven preheat on broil for a couple minutes; doesn't have to preheat completely. In the same bowl the asparagus was tossed in, coat the salmon/chicken in garlic, salt/pepper, herbs, and olive oil. Place salmon on the sheet pan with the asparagus. Broil all 6 inches from heat 2-3 minutes; turn it all over and broil 2-3 more minutes or until asparagus lightly seared in places and salmon warm throughout. Serve with fresh fruit on the side.

Garlic Rosemary Potatoes

Garlic Rosemary Potatoes

2-3 potatoes, cooked

2 T. olive oil

1-2 cloves garlic, smashed a little but still intact

1-2 tsp rosemary, broken into smaller bitty bits

salt/pepper

If your potatoes are uncooked, the microwave is a quick route. Leave the skins on if they still are. Preheat a skillet to med-hi. Meanwhile, dice potatoes & toss w/ salt/pepper. Add oil to hot pan. Add garlic and sauté till lightly browned; remove garlic and discard. Add the rest of the ingredients to the pan. Potatoes will get golden and crusty on the outside. Easy recipe with 2-3 potatoes; difficult recipe to double for some reason.

Pulled Chicken, Beef, or Pork

Pulled Chicken, Beef, or Pork

Dry rub:

2 tbsp dark brown sugar

1 tsp paprika

1 tsp chili powder

3/4 tsp ground cumin

1/2 tsp ground chipotle chili, or crushed red pepper

1/2 tsp salt

1/4 tsp ground ginger

Sauce:

2 tsp canola oil

1/2 c fine chopped onion

2 tbsp dark brown sugar

1 tsp chili powder

1/2 tsp garlic powder

1/2 tsp dry mustard

1/4 tsp ground allspice

1/8 tsp ground red pepper

1 c ketchup

2 tbsp cider vinegar

1 tbsp molasses

Rub the dry rub on your meat before cooking.

For sauce, sauté onions till tender. Stir in sugar and next 5 ingredients (through pepper); cook 30 seconds. Stir in remaining ingredients; bring to boil. Reduce heat; simmer 10 minutes or till slightly thickened, stirring occasionally.

Let the cooked meat cool for 5 minutes before shredding. Stir into Sauce. Serve on rolls with avocado and tomato slices. Yum.

Great to make extra rub seasoning and sauce just to keep on hand in cupboard and fridge.

Tuscan Bean Soup w/ Sausage

Tuscan Bean Soup w/ Sausage

Hearty, flavorful, and lower fat

1/4 lb. loose Italian-style lean or reduced-fat sausage

2 t. fennel seeds (optional)

1 sm onion chopped

2 cloves garlic, minced

1/2 head green cabbage, shredded

1 can (16 oz) white kidney, great northern, or other white beans, rinsed and drained

2 cans (14 oz each) chicken broth

1 can (14 oz) Italian-style stewed tomatoes

Sauté sausage, fennel seeds, and onion till sausage browns and onions tender. Stir in cabbage and garlic; cook 2 minutes. Add beans, broth, and tomatoes (with juice). Heat to boil. Reduce heat to low, cover, and simmer 20 minutes.

Japenese Chicken

Japanese Chicken

3 chicken breasts

1 egg + 2 T. water

1 - 2 c. flour, cornmeal, and/or cornflake crumbs (cornflakes best)

9 T. (1/2 c. + 1 T.) soy sauce

3 c. sugar

5 T. (1/4 c. + 1 T.) water

1 1/2 c. vinegar

Roll chicken breasts in egg wash mixture. Dredge chicken w/ flour/cornmeal. Repeat steps 1 & 2 using cornflakes if you can, flour is okay. Coating the chicken is most easily done using kitchen tongs. Bake the chicken 10 min. at 450*. While chicken bakes, combine soy sauce, sugar, water, and vinegar; mix well to dissolve sugar as much as possible. When 10 min. are up, pour mixture over chicken. Continue baking at 350* until chicken reaches 160* with meat thermometer. Serve over rice. Steamed broccoli is nice side dish.

Chinese type seasoned Veggies

-- Under Construction--

Chinese type seasoned Veggies

3/4 c. coconut milk

1 1/2 t. crushed garlic

1/2 t. ginger

1/2 t. kosher salt

1 - 2 t. soy sauce

dash cayenne pepper

1/2 t. chicken bouillon

2-3 c. veggies

Combine seasonings. Add veggies. Steam altogether till veggies tender.

Taco Bean Soup

Taco Bean Soup

1 lb any meat

1 onion, chopped

1 - 2 clove garlic, minced

1 pkg taco seasoning

3 cans any variety beans

1 can chickpeas, undrained

28 oz Mexicany seasoned canned tomatoes

1 can chopped green chilies

Cook meat with onion. Mix everything together and simmer as long as you want. Serve with sour cream, shredded cheese, salsa, etc.

Easy Chicken Enchiladas

Easy Chicken Enchiladas

1 small chicken breast, diced

1/2 c. onion chopped

12 oz. sour cream

1 c. shredded cheese

1 can cream of chicken

1 can green chilies

splash lemon juice, lime juice, or vinegar

tortillas

Saute onion 2 minutes; add raw chicken and cook through. Add other ingredients. Fill tortillas and roll them up. Save a little filling to spread on top the enchiladas. Bake @ 350* till hot and bubbly. Sprinkle with more cheese.

Oven-"Fried" Chicken Chimichangas

Oven-Fried Chicken Chimichangas

2/3 c. picante sauce

1 t. cumin

1/2 t. dried oregano

1 c. shredded cheese

2 green onions

1 1/2 c chopped, cooked chicken

6 flour tortillas, warmed

2 - 3 T. melted butter or olive oil

Sour cream, salsa, guacamole, shredded cheese, and chopped green onion.

Mix together ingredients from picante sauce through chicken. Put 1/2c. mixture in each tortilla. Roll up. Place seam-side down on lightly greased baking sheet. Brush all with butter/oil. Bake 400 for 25 min, flipping chimi's once during cooking. Must serve with at least sour cream and salsa.

Salad

Salad

Tossed lettuce greens

Chicken

Avocado

Feta Cheese

Toasted sliced almonds

Bell pepper, super duper thinly sliced

Baby carrots, super thinly sliced into sticks

Mandarin oranges, diced peaches, or diced mango

Something thin and crispy, like Chow Mien noodle or Frito's chips

Honey Mustard or a fruity creamy vinaigrette

Cook the chicken in your favorite marinate, dressing, or a mixture of 2 T. honey + 1 T. mustard. Let the chicken cool 10 minutes before shredding or dicing.

Toast the almonds by tossing them in a pan on medium heat till golden.

Pile it all up on your plate, easy on the mandarin oranges, if using. Warning: this salad will make your tong slap your brains out. It's pretty good.

Pork Chops

Pork Chops

pork chops

oil

salt/pepper

ground cloves

ground dried sage or minced fresh sage

Sprinkle each chop w/ all the seasonings and rub it in; easy on the cloves. If there's time, let marinate for half hour. Preheat oven for one minute on broil w/ rack 6 inches from heat. Broil chops about 3-4 minutes per side for thick cut chops, or 1-2 minutes per side for thinly cut chops. Any fatty edges should look golden brown.

Moroccan Chicken

Moroccan Chicken

5 oz. chicken breasts

1/2 tsp. garlic + water

3/4 c. plain yogurt

2 T. + 3/4 t. lemon juice

2/3 t. ground cumin

3/4 t. salt

1/2 t. paprika

1/4 t. cayenne pepper

2 T. + 3/4 t. olive oil

1 + 3/8 t. ground coriander

Wisk all together. Pour over chicken. Bake 325* till fully cooked, 160*. Serve with couscous. (or rice)

India Food

India Food

1 T. olive oil

1/2 c. chopped onion

2 cloves garlic

1 t. ground cumin

1 each med zucchini & yellow squash

1/3 c. raisins

28 oz can diced tomatoes

1 t. ground coriander

1/2 t. black pepper

19 oz can garbanzo beans, drained

pinch salt

20 pitted, chopped kalamata olives

1 box couscous

Heat oil in lrg skillet. Sauté onions till onions slightly translucent. Add chopped garlic, zucchini, and squash; sauté 2 min. Add rest of ingredients minus the couscous; bring to boil. Cover & simmer 5 min @ lower heat. Uncover and simmer 8 - 10 min longer while couscous cooks.

Prepare couscous according to pkg. directions; may add toasted pin nuts. May also serve w/ rice.

Fajitas

Fajitas

1 chicken breast

1/2 large onion, cut in strips

2 cloves garlic, crushed

1 bell pepper, cut in strips

salt & black pepper

olive oil

Sauté strips of chicken breast in hot skillet w/ oil, salt, and pepper. Remove chicken. Add peppers, onions, garlic, and possibly more oil, salt, & pepper. Add chicken back to pan. Serve in warm tortillas.

Acini Pepe Salad (Frog Eye Salad)

Acini Pepe (Frog Eye) Salad

16 oz. acini pepe pasta

1 3/4 c. pineapple juice

2 T. flour

1 c. sugar

1/2 t. salt

2 beaten egg yolks

2 cans pienapple tidbits

2 cans mandarin oranges

2 cups old, hard mini marshmellows (or leave bag open in the freezer for awhile)

12 oz. cool whip

Cook & drain pasta. Drain pineapple, reserving juice. Add enough water to juice to make 1 3/4 cup. In saucepan mix sugar, flour, salt, pineapple juice, and egg yolk. Cook & stir constantly till thick. Mix pasta & sauce. Stir often till cool. Add remaining ingredients. Chill.

Blonde Brownies

Blonde Brownies

1/3 c. margarine

1/3 c. shortening

2 c. brown sugar

2 eggs

1 t. vanilla

Melt marg./short. but not completely melted. Mix wet ingredients & brown sugar.

2 c. flour

1 t. salt

1 t. baking powder

1/4 t. baking soda

Mix all. Pour into 9 x 13 or sheet pan and sprinkle 1 c. chocolate chips on top. Bake 350 20 - 25 min or until top is golden in areas. Might look gloopy but don't worry. It'll continue to cook as it cools completely in pan. Don't eat till cool.

Best Brownies

Best Brownies

1/2 c. flour

1/3 c. cocoa

1/4 t. baking powder

1/4 t. salt

1/2 c. butter, melted

1 c. sugar

2 eggs

1 t. vanilla

Optional: nuts

Combine dry ingredients. Blend butter, sugar, & vanilla. Add eggs w/ wooden spoon, beat well. Gradually stir in dry ingredients, and then nuts. Bake in greased 9 in. square pan @ 350 for 20 - 25 min. Let cool completely before frosting.

Creamy Brownie Frosting

3 T. butter, softened

1/2 t. vanilla

1 T. light corn syrup or honey

1 c. powdered sugar

3 T. cocoa

1 - 2 T. milk

Cream butter, corn syrup, vanilla, and cocoa. Add powdered sugar & milk; beat to spreading consistency.

Chocolate Chocolate Chip Cookies

Chocolate Chocolate Chip Cookies

1 c. butter

1 1/2 c. sugar

2 eggs

2 tsp vanilla

2 c unsifted all-purpose flour

2/3 c. cocoa

3/4 tsp baking soda

1/2 tsp. salt

12 oz bag chocolate chips 24 oz. optional

Cream butter, sugar, eggs, and vanilla. Combine flour, cocoa, baking soda, and salt; blend in. Stir in chips. Drop by the teaspoon onto ungreased cookie sheet. Bake @ 350* for 6 - 10 min; tops of cookies look like a bunch of air bubbles popped; don't over-cook. Cool 1 min. before removing to wire rack. Makes 4 dozen.

Not as good as a bar cookie until after cooking they've chilled. Taste amazing as a drop cookie.

Mrs. Field's Cookies

Mrs. Field's Cookies

1 1/2 c. oatmeal

2 1/2 c. flour

1 1/2 tsp. salt

1 Tbsp baking powder

1 Tbsp baking soda

1 c. brown sugar

1 c. sugar

1 c. butter

2 eggs

1 Tbsp vanilla

1 (12 oz) bag chocolate chips or 1 1/2 c. raisins

Optional: 1 1/2 c. chopped nuts and/or 1 1/2 c. Rice Krispies

Mix dry ingredients. Cream sugars, vanilla, eggs, & butter. Add dry ingredients. Add chips and optional ingredients. Refrigerate overnight or until chill. Bake @ 400*, 4-8 min. Watch carefully. These cookies taste best spread into a big sheet pan for bar cookies. Same bake time for bar cookies. Yields 60, 1 1/2 in. squares or 6 doz. cookies. Recipe doubles very well. If using raisins, add the Rice Krispies, too.

Peanut Butter & Chocolate Cookie Cups

Peanut Butter & Chocolate Cookie Cups

3/4 c. butter softened

1/3 c. white sugar

1 1/2 c. flour

1 c. chocolate chips

3/4 c. peanut butter chips

2 lg eggs

1 can sweetened condensed milk

1 tsp. vanilla extract

Heavily grease or line 36 mini muffin cups. Cream butter & sugar. Mix in flour. Use this dough to press thin "crusts" into each mini muffin cup. Place 6 or 7 pb & choc chips inside.

Beat eggs. Stir in sweet. conds. milk and vanilla. Spoon into cups, filling almost to top.

Bake 15 - 18 min or until centers are puffed and edges just beginning to brown. Place pan on cooling rack. Gently separate edges of cookies from pan. Let centers flatten. While still warm, top with remaining chips. Cool completely in pan on cooling rack.

Mint Oreo Truffles

Mint Oreo Truffles

1 pkg Oreo cookies, mint ones taste best

1 pkg cream cheese, softened

1 (12 oz) pkg chocolate chips

Set aside 9 Oreos. Crush remaining Oreos in food processor to fine crumbs. Add cream cheese and blend well. Chill thoroughly. Roll into small balls and dip in melted chocolate; lay on wax paper. May crush a few of the reserved Oreos and sprinkle on top. Mint Oreo taste best.

Peanut Butter Chocolate Truffles

Peanut Butter Chocolate Truffles

1 pkg. chocolate chips 1/2 cup peanut butter 1 tub (8 oz.) COOL WHIP or COOL WHIP Extra Creamy Whipped Topping, thawed 1/4 cup powdered sugar

MELT Chocolate; I like to do this best in a double boiler. STIR in peanut butter until well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 1 hour. SCOOP peanut butter mixture with melon baller or teaspoon, then shape into 1-inch balls. Roll in sugar. Store in tightly covered container in refrigerator. Variation - Easy Truffle Squares Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Prepare truffle mixture as directed. Spread into prepared pan. Refrigerate 1 hour. Lift truffle mixture out of pan onto cutting board, using foil handles; cut into 1-inch squares. Press squares in sugar, turning to evenly coat all sides.