Ingredients:
1 Egg
3/4 Cup + 2 Tablespoons Brown Sugar, packed
1 Stick Butter, melted and cooled
1 1/2 Teaspoons Vanilla Extract
3/4 Cup + 2 Tablespoons All-Purpose Flour
1/2 Teaspoon Baking Soda
1/8 Teaspoon Salt
3/4 Cup Pecans, chopped
2/3 Cup Sweetened Flaked Coconut
3/4 Cup Semi-Sweet Chocolate Chips
-
Directions:
In a large bowl, beat egg and brown sugar until fluffy. Add butter and vanilla, mix well. Combine flour, baking soda and salt; gradually add to the brown sugar mixture, stir until just combined. Stir in coconut, chocolate chips and pecans. Spread into a greased 8x8 baking dish. Bake in a pre-heated 325 degree oven for 30-40 minutes or until toothpick inserted in the center comes out mostly clean, there can be a small scrape of dough, just make sure not to overcook them, because they will continue cooking for a bit once you take them out of the oven. Cut into bars
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Wednesday, January 19, 2011
Monday, January 17, 2011
monkey bars
Makes 1 dozen.
Cooking spray
5 Tbsp butter
1/2 cup (packed) brown sugar
1/2 tsp salt
1/4 cup sweet-potato baby food (stage 1 or 2)
1/4 cup carrot baby food (stage 1 or 2)
2 large bananas, mashed (about 1 cup)
1 tsp pure vanilla extract
2 egg yolks
1/2 cup old-fashioned rolled oats (not quick-cooking)
1 cup all-purpose unbleached flour
1/2 cup white-chocolate chips (optional)
Note: Carrot and sweet-potato baby food can be used interchangeably; use one or the other, or both, as long as it totals 1/2 cup.
1. Preheat oven to 325°F. Spray the bottom, not the sides, of an 11 by 7-inch or a 9-inch-square pan.
2. In a saucepan over medium-low heat, melt the butter, sugar, and salt. Remove from heat, and allow mixture to cool about 5 minutes.
3. Whisk in the baby food, bananas, vanilla, and egg yolks. Add the oats and flour, and mix until just combined. Pour the entire mixture into the prepared baking pan, and bake for 40 to 43 minutes, until a toothpick comes out clean.
4. Allow to cool completely in pan before cutting. If desired, melt the white-chocolate chips in the microwave (on high for 15-second intervals), then drizzle across the bars.
Cooking spray
5 Tbsp butter
1/2 cup (packed) brown sugar
1/2 tsp salt
1/4 cup sweet-potato baby food (stage 1 or 2)
1/4 cup carrot baby food (stage 1 or 2)
2 large bananas, mashed (about 1 cup)
1 tsp pure vanilla extract
2 egg yolks
1/2 cup old-fashioned rolled oats (not quick-cooking)
1 cup all-purpose unbleached flour
1/2 cup white-chocolate chips (optional)
Note: Carrot and sweet-potato baby food can be used interchangeably; use one or the other, or both, as long as it totals 1/2 cup.
1. Preheat oven to 325°F. Spray the bottom, not the sides, of an 11 by 7-inch or a 9-inch-square pan.
2. In a saucepan over medium-low heat, melt the butter, sugar, and salt. Remove from heat, and allow mixture to cool about 5 minutes.
3. Whisk in the baby food, bananas, vanilla, and egg yolks. Add the oats and flour, and mix until just combined. Pour the entire mixture into the prepared baking pan, and bake for 40 to 43 minutes, until a toothpick comes out clean.
4. Allow to cool completely in pan before cutting. If desired, melt the white-chocolate chips in the microwave (on high for 15-second intervals), then drizzle across the bars.
bonbons
Makes 2 dozen.
1/4 cup sweet-potato baby food (stage 1 or 2)
1/4 cup carrot baby food (stage 1 or 2)
1/4 cup creamy peanut butter
1/4 cup wheat germ
1/2 cup old-fashioned rolled oats (not quick- cooking)
1/2 cup semi-sweet chocolate chips, optional
Topping options: 3 Tbsp sugar, cinnamon sugar, sprinkles
Note: Carrot and sweet-potato baby food can be used interchangeably; use one or the other, or both, as long as it totals 1/2 cup.
1. Pour desired topping onto a plate or parchment paper and set aside.
2. In a mixing bowl, combine baby food and peanut butter. Mix in wheat germ, oats, and chocolate chips, if using.
3. Scoop up heaping teaspoon-size amounts of batter, and roll into balls with your hands. Roll balls in topping to coat completely. Wrap individually in plastic wrap to refrigerate or freeze
1/4 cup sweet-potato baby food (stage 1 or 2)
1/4 cup carrot baby food (stage 1 or 2)
1/4 cup creamy peanut butter
1/4 cup wheat germ
1/2 cup old-fashioned rolled oats (not quick- cooking)
1/2 cup semi-sweet chocolate chips, optional
Topping options: 3 Tbsp sugar, cinnamon sugar, sprinkles
Note: Carrot and sweet-potato baby food can be used interchangeably; use one or the other, or both, as long as it totals 1/2 cup.
1. Pour desired topping onto a plate or parchment paper and set aside.
2. In a mixing bowl, combine baby food and peanut butter. Mix in wheat germ, oats, and chocolate chips, if using.
3. Scoop up heaping teaspoon-size amounts of batter, and roll into balls with your hands. Roll balls in topping to coat completely. Wrap individually in plastic wrap to refrigerate or freeze
brainy brownies
SNEAKY CHEF BRAINY BROWNIES:
Makes about 30 kid-sized brownies
6 tablespoons unsalted butter
3/4 cup semisweet chocolate chips
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup sugar
1/2 cup Purple Puree (see Make-Ahead Recipe below)
1/4 cup plus 2 tablespoons Flour Blend (equal parts whole wheat, wheat germ, and white flour)
1/4 cup rolled oats, ground in a food processor
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
Butter or non-stick cooking spray
Optional extra boost: 1 cup chopped walnuts
Preheat the oven to 350 degrees.
Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture.
In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.
Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.
Keeps for a week in the refrigerator, covered tightly.
Sneaky Chef Make-Ahead Recipe: Purple Puree
3 cups raw baby spinach leaves (1 cup frozen chopped spinach, or frozen chopped collard greens)
1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
1/2 teaspoon lemon juice
1/2 tablespoons water
If using raw spinach, thoroughly wash it, even if the package says “prewashed.” Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree.
This amount of spinach and blueberries makes only about 1 cup of puree. Double the recipe if you want to store another cup of the puree. It will store in the refrigerator up to 2 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
Makes about 30 kid-sized brownies
6 tablespoons unsalted butter
3/4 cup semisweet chocolate chips
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup sugar
1/2 cup Purple Puree (see Make-Ahead Recipe below)
1/4 cup plus 2 tablespoons Flour Blend (equal parts whole wheat, wheat germ, and white flour)
1/4 cup rolled oats, ground in a food processor
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
Butter or non-stick cooking spray
Optional extra boost: 1 cup chopped walnuts
Preheat the oven to 350 degrees.
Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture.
In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.
Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.
Keeps for a week in the refrigerator, covered tightly.
Sneaky Chef Make-Ahead Recipe: Purple Puree
3 cups raw baby spinach leaves (1 cup frozen chopped spinach, or frozen chopped collard greens)
1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
1/2 teaspoon lemon juice
1/2 tablespoons water
If using raw spinach, thoroughly wash it, even if the package says “prewashed.” Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree.
This amount of spinach and blueberries makes only about 1 cup of puree. Double the recipe if you want to store another cup of the puree. It will store in the refrigerator up to 2 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
Sunday, January 16, 2011
Cake Donuts
Vanilla Cake Donuts
Makes 6 donuts
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/3 cup packed brown sugar
1 egg
4 teaspoons butter, melted
1 teaspoon vanilla extract
Heat oven to 325 degrees. Coat a 6-indentation donut pan with nonstick cooking spray. In large bowl, whisk flour, baking soda, and salt. In a small bowl, whisk buttermilk, sugar, egg, melted butter and vanilla extract until smooth. Add milk mixture to flour mixture; whisk until smooth. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 for 13 minutes, or until donuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out onto rack to cool.
For Chocolate Cake Donuts
Makes 6 donuts
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/2 cup packed brown sugar
1 egg
4 teaspoon butter, melted
1 teaspoon vanilla extract
Heat oven to 325 degrees. Coat donut pan with nonstick cooking spray. In large bowl, whisk flour, cocoa, baking soda and salt. In small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended and smooth. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 for 13 minutes, until donuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.
For white-frosted donuts:
In small bowl, combine 1 cup powdered sugar and 1 tablespoon milk and stir until smooth. Dip cooled donuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips if desired.
For Chocolate-frosted donuts:
Combine 1 cup powdered sugar, 1 tablespoon cocoa and 2 tablespoons milk. Stir until smooth. Dip cooled donuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired.
Makes 6 donuts
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/3 cup packed brown sugar
1 egg
4 teaspoons butter, melted
1 teaspoon vanilla extract
Heat oven to 325 degrees. Coat a 6-indentation donut pan with nonstick cooking spray. In large bowl, whisk flour, baking soda, and salt. In a small bowl, whisk buttermilk, sugar, egg, melted butter and vanilla extract until smooth. Add milk mixture to flour mixture; whisk until smooth. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 for 13 minutes, or until donuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out onto rack to cool.
For Chocolate Cake Donuts
Makes 6 donuts
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/2 cup packed brown sugar
1 egg
4 teaspoon butter, melted
1 teaspoon vanilla extract
Heat oven to 325 degrees. Coat donut pan with nonstick cooking spray. In large bowl, whisk flour, cocoa, baking soda and salt. In small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended and smooth. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 for 13 minutes, until donuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.
For white-frosted donuts:
In small bowl, combine 1 cup powdered sugar and 1 tablespoon milk and stir until smooth. Dip cooled donuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips if desired.
For Chocolate-frosted donuts:
Combine 1 cup powdered sugar, 1 tablespoon cocoa and 2 tablespoons milk. Stir until smooth. Dip cooled donuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired.
Saturday, August 29, 2009
Apple Enchiladas
Ingredients
1 (21 ounce) can apple fruit filling and topping (or other fruit filling)
6 (8 inch) flour tortillas
1 teaspoon cinnamon
1/3 cup butter or margarine
1/2 cup sugar
1/2 cup brown sugar
1/2 cup water
Directions
1 Spoon fruit filling evenly down centers of tortillas.
2 Sprinkle with cinnamon.
3 Roll up, and place, seam side down, in a lightly greased baking dish.
4 Bring butter and next 3 ingredients to a boil.
5 Reduce heat, and simmer, stirring constantly, 3 minutes.
6 Pour over enchiladas: let stand 30 minutes.
7 Bake at 350 for 20 minutes.
1 (21 ounce) can apple fruit filling and topping (or other fruit filling)
6 (8 inch) flour tortillas
1 teaspoon cinnamon
1/3 cup butter or margarine
1/2 cup sugar
1/2 cup brown sugar
1/2 cup water
Directions
1 Spoon fruit filling evenly down centers of tortillas.
2 Sprinkle with cinnamon.
3 Roll up, and place, seam side down, in a lightly greased baking dish.
4 Bring butter and next 3 ingredients to a boil.
5 Reduce heat, and simmer, stirring constantly, 3 minutes.
6 Pour over enchiladas: let stand 30 minutes.
7 Bake at 350 for 20 minutes.
500 Calorie Bars(Gooey Butter Bars)
Bottom layer
1 (18 ounce) box yellow cake mix
1/2 cup melted butter (1/2 c)
1 egg
Top layer
1 (8 ounce) package cream cheese
1 lb powdered sugar (1 lb)
2 eggs
Directions
1Spray 13x9 in pan, Preheat oven to 350 degrees (a must, timing is critical).
2 Mix cake mix, egg and melted butter in a bowl together with a spoon until cake mix is completely moist. Press into bottom of pan.
3 In another bowl mix cream cheese, the 2 eggs together slowly until it starts to get a little smooth. Then SLOWLY start adding the powder sugar. Mix until smooth and creamy; well blended. Pour over the cake mix crust.
4 Put in the oven right away after its preheated. Bake at 350 for 30 minutes. Top will be golden brown all over, if not it needs just a few extra minutes until it is evenly golden.
5 Let cool before you dig in so you don't burn yourselt and to let it completely set up.
1 (18 ounce) box yellow cake mix
1/2 cup melted butter (1/2 c)
1 egg
Top layer
1 (8 ounce) package cream cheese
1 lb powdered sugar (1 lb)
2 eggs
Directions
1Spray 13x9 in pan, Preheat oven to 350 degrees (a must, timing is critical).
2 Mix cake mix, egg and melted butter in a bowl together with a spoon until cake mix is completely moist. Press into bottom of pan.
3 In another bowl mix cream cheese, the 2 eggs together slowly until it starts to get a little smooth. Then SLOWLY start adding the powder sugar. Mix until smooth and creamy; well blended. Pour over the cake mix crust.
4 Put in the oven right away after its preheated. Bake at 350 for 30 minutes. Top will be golden brown all over, if not it needs just a few extra minutes until it is evenly golden.
5 Let cool before you dig in so you don't burn yourselt and to let it completely set up.
Saturday, August 8, 2009
Galette
Pastry Crust:
2 C Flour
11 T Butter (real butter, no exceptions) that's just over 2/3 C.
1/4 t Salt
4-5 T ice water
Fruit Filling:
4 C prepared fruit (peeled, pitted, diced, etc)
up to 1/2 C Sugar
3 T Flour
1 1/2 T Butter(plus a little extra butter and sugar to brush on top, see directions)
add sugar depending on the sweetness of your fruit. If fruit is sweet only add 1/4 cup
Measure flour and salt into a bowl. Cut cold butter (straight from fridge) into small chunks and throw on top of the flour. Cut the butter into the flour until butter is in small crumbly pieces.
Add ice water a tablespoon at a time while stirring dough mixture with a fork. Bring it all together and pat into a ball. Wrap in plastic and put it in the fridge.
Pick a fruit. Sprinkle flour over fruit. Add sugar to taste, up to 1/2 cup. If you're doing apples, pears, etc. add some cinnamon and a splash of lemon juice.Stir it all up.
Roll out your pastry dough on a floured surface. You want it to be at least 12" in diameter. Use a paring knife or pizza cutter to trim edges if you need to so you have a circular shape, but don't worry about it being perfect- that's the beauty of a galette- it's supposed to be messy looking!To transfer the dough to your baking sheet, fold your circle in half and then in half again. Place on baking sheet and unfold. Dump your fruit mixture right in the middle and dot with 1-2 T butter.
Now take the edges of the dough and pull them up, pleating as you go. Dip your fingers in some water and moisten in between the pleats to seal them a little better. When it's all wrapped up, press lightly with your fingers all around it. Brush the dough with melted butter and sprinkle with sugar.
Place in the oven (375) for 50-60 minutes. The fruit should be bubbling and the crust golden brown. When finished remove from oven and place pan a cooling rack. Cool for about 10-15 minutes before serving.
2 C Flour
11 T Butter (real butter, no exceptions) that's just over 2/3 C.
1/4 t Salt
4-5 T ice water
Fruit Filling:
4 C prepared fruit (peeled, pitted, diced, etc)
up to 1/2 C Sugar
3 T Flour
1 1/2 T Butter(plus a little extra butter and sugar to brush on top, see directions)
add sugar depending on the sweetness of your fruit. If fruit is sweet only add 1/4 cup
Measure flour and salt into a bowl. Cut cold butter (straight from fridge) into small chunks and throw on top of the flour. Cut the butter into the flour until butter is in small crumbly pieces.
Add ice water a tablespoon at a time while stirring dough mixture with a fork. Bring it all together and pat into a ball. Wrap in plastic and put it in the fridge.
Pick a fruit. Sprinkle flour over fruit. Add sugar to taste, up to 1/2 cup. If you're doing apples, pears, etc. add some cinnamon and a splash of lemon juice.Stir it all up.
Roll out your pastry dough on a floured surface. You want it to be at least 12" in diameter. Use a paring knife or pizza cutter to trim edges if you need to so you have a circular shape, but don't worry about it being perfect- that's the beauty of a galette- it's supposed to be messy looking!To transfer the dough to your baking sheet, fold your circle in half and then in half again. Place on baking sheet and unfold. Dump your fruit mixture right in the middle and dot with 1-2 T butter.
Now take the edges of the dough and pull them up, pleating as you go. Dip your fingers in some water and moisten in between the pleats to seal them a little better. When it's all wrapped up, press lightly with your fingers all around it. Brush the dough with melted butter and sprinkle with sugar.
Place in the oven (375) for 50-60 minutes. The fruit should be bubbling and the crust golden brown. When finished remove from oven and place pan a cooling rack. Cool for about 10-15 minutes before serving.
Friday, May 8, 2009
Apple Cobbler
Lightly grease a 9x13 pan. Dump 2 cans of Apple Pie filling. Dump 1 package of white mix evenly over the apples. Pour one can of Sprite, or Sierra Mist over the cake mix. DO NOT STIR! Bake at 400 for 40 min.
Peanut Butter Rice Krispy Treats
In a large mixing bowl pour in 4 cups of Rice Krispies
Grease a 9x13 pan.
In a medium saucepan bring to boil
1 cup Karo syrup
1 cup sugar
When it starts to boil mix in 1 1/2 cups peanut butter
Pour mixture over Rice Krispies.
Spread into the greased pan. Sprinkle chocolate chips. They will start to melt. Spread evenly
Grease a 9x13 pan.
In a medium saucepan bring to boil
1 cup Karo syrup
1 cup sugar
When it starts to boil mix in 1 1/2 cups peanut butter
Pour mixture over Rice Krispies.
Spread into the greased pan. Sprinkle chocolate chips. They will start to melt. Spread evenly
Wednesday, April 15, 2009
Caramel Oatmeal Bars
1 cup all-purpose flour
1/2 teaspoon baking soda
1 cup quick cooking oats
3/4 cup packed brown sugar
3/4 cup melted butter
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1/2 cup chopped walnuts
3/4 cup caramel ice cream topping
3 tablespoons all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F. Grease one 9x9 inch square pan.
Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter.
Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.
Bake at 350 degrees F for 10 minutes.
Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.
Bake at 350 degrees F for 15 minutes. Let bars cool before cutting.
1/2 teaspoon baking soda
1 cup quick cooking oats
3/4 cup packed brown sugar
3/4 cup melted butter
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1/2 cup chopped walnuts
3/4 cup caramel ice cream topping
3 tablespoons all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F. Grease one 9x9 inch square pan.
Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter.
Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.
Bake at 350 degrees F for 10 minutes.
Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.
Bake at 350 degrees F for 15 minutes. Let bars cool before cutting.
Friday, March 6, 2009
Chocolate Peanut Butter Cookies
1 pkg (18-1/4oz) devil's food cake mix
2 eggs
1/3 cup vegetable oil
1/2 cup peanut butter chips
In a mixing bowl, beat cake mix, eggs, and oil (batter will be stiff). Stir in chips. Roll into 1-inch balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350 for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes before removing to a wire rack. *Note: I've found that the Betty Crocker cake mixes work the best with this recipe.
2 eggs
1/3 cup vegetable oil
1/2 cup peanut butter chips
In a mixing bowl, beat cake mix, eggs, and oil (batter will be stiff). Stir in chips. Roll into 1-inch balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350 for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes before removing to a wire rack. *Note: I've found that the Betty Crocker cake mixes work the best with this recipe.
Friday, November 28, 2008
Pagan Pie
1 Graham Cracker Crust
1 Lg. (16oz.) Cool Whip
4 Lg. (4.5 oz.) Candy Bars
Let cool whip thaw, and melt all 4 candy bars. Mix. Pour into crust. Chill and serve
1 Lg. (16oz.) Cool Whip
4 Lg. (4.5 oz.) Candy Bars
Let cool whip thaw, and melt all 4 candy bars. Mix. Pour into crust. Chill and serve
Wednesday, November 26, 2008
Pumpkin Cake
1 Can Pumpkin (Solid 15 oz.)
1 Cup Vegtable oil
4 Eggs
1 1/2 C. Sugar
*Beat*
2 C. Flour
2 tsp. Brown Sugar
2 tsp. Baking Powder
2 tsp. baking Soda
1/4 tsp. Salt
1/4 tsp. Ground Cloves
(15x10 350* 20-25 minutes)
Frosting:
2 pkg. Cream Cheese (3 ounces)
1/2 C. Butter
2 tsp.Vanilla Extract
*Beat*
4 1/2 C. Powdered Sugar
1 Cup Vegtable oil
4 Eggs
1 1/2 C. Sugar
*Beat*
2 C. Flour
2 tsp. Brown Sugar
2 tsp. Baking Powder
2 tsp. baking Soda
1/4 tsp. Salt
1/4 tsp. Ground Cloves
(15x10 350* 20-25 minutes)
Frosting:
2 pkg. Cream Cheese (3 ounces)
1/2 C. Butter
2 tsp.Vanilla Extract
*Beat*
4 1/2 C. Powdered Sugar
Chocolate No-Bake Cookies
2 C Sugar
1\2 C Butter
1\2 C Milk
3 Tbs Cocoa
1\2 C Peanut Butter
3 C Oatmeal
1 tsp Vanilla
Dash Salt
Combine first four ingredients then cook over medium heat until mixture boils. Boil 1 minute remove from heat. Add remaining ingredients then combine quickly and drop by teaspoons onto waxed paper. Chill
1\2 C Butter
1\2 C Milk
3 Tbs Cocoa
1\2 C Peanut Butter
3 C Oatmeal
1 tsp Vanilla
Dash Salt
Combine first four ingredients then cook over medium heat until mixture boils. Boil 1 minute remove from heat. Add remaining ingredients then combine quickly and drop by teaspoons onto waxed paper. Chill
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