TOP 50 COOKIE RECIPEES

369473

Batter:
1 cup softened butter
2 cups firmly packed brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
3 cups uncooked Quaker quick oats

Filling:
1 - 12oz. package Nestlé’s semi-sweet chocolate bits
1 - 14oz. can Eagle brand sweetened condensed milk
2 TBSP butter
1 tsp. vanilla
1/2 tsp. salt
1/2 cup chopped walnuts

Pre-heat oven to 350 degrees. Grease a 13 x 9 x 2 cake pan. In a mixer, combine 1 cup butter and brown sugar. Add eggs and 1 tsp. vanilla and mix. Mix in flour, 1 tsp. salt and baking soda. Add the Quaker oats and mix well--if it gets too stiff for mixer, continue by hand with a wooden spoon. Press 2/3 of the batter into the greased cake pan--save the rest for later. Filling: melt the chocolate bits in a saucepan with Eagle milk, 2 TBSP butter, 1 tsp. vanilla and 1/2 tsp. salt--cook over medium heat and stir constantly. Remove from heat as soon as chocolate is melted. Pour this mixture on top of the pressed oat mixture in the cake pan. Sprinkle the nuts over the melted chocolate filling. Crumble the other 1/3 remaining oat mixture over the top of the walnuts. Bake at 350 degrees for 25-30 minutes or until golden brown. Cut into bars when cooled.

_____________

Hermit Cookies

1 cup butter or margarine
2 cups dark brown Domino's sugar
2 eggs
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
3 1/2 cups flour
1/2 cup buttermilk
1 cup chopped walnuts
2 cups Sun Maid raisins
1 cup chopped dates

Cook raisins in water--boil water, then cook them for 5 minutes. Drain the raisins. In a mixer, combine butter/margarine, sugar, eggs and beat until smooth. In a separate bowl, add baking powder, baking soda, salt, nutmeg, cinnamon, and flour--use a spoon and mix these dry ingredients. Add the buttermilk to the mixer and blend. Slowly add the dry ingredient mixture to the mixer and mix. By hand with a wooden spoon, add the dates, nuts and raisins to the batter and stir until well mixed. Drop heaping teaspoonfuls on a greased cookie sheet about 2" apart. Bake at 375 degrees for 10-12 minutes. Test with your finger--if you lightly touch a cookie and it gets dinged, put them back in a minute or two longer.

______________

Baked Ham

1 - 16oz. canned ham
1 - 3oz. package orange Jell-O
1/3 cup Domino's dark brown sugar (packed)
2 tsp. dry mustard
1 cup boiling water
1 - 17oz. can canned sweet potatoes or yams

In a bowl, dissolve Jell-O, brown sugar, dry mustard in the boiling water. Place the opened canned ham in a shallow pan and arrange the sweet potatoes or yams along the sides of the ham. Pour the Jell-O mixture over the ham and potatoes. Bake at 350 degrees for 1 hour. Baste using the juice in the bottom of the pan every 15 minutes while it's cooking.

_____________

Meatballs in Tomato Sauce

2 lb. ground chuck
2 medium onions, finely chopped
1 egg
2 slices bread broken into bite sized pieces
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic salt
1 TBSP canola oil
2 - 10.75oz. cans Campbell's tomato soup

In a medium sized bowl, add all ingredients EXCEPT the tomato soup--mix them thoroughly with your hands. Form golf ball sized meatballs with the mixture using your hands. In a skillet, add 1 TBSP canola oil and brown the meatballs, turning until brown on all sides. Put meatballs in a Dutch oven or a crockpot. Pour the two cans of tomato soup in a bowl--use one of the empty cans, fill with water, and add the water to the soup and stir until mixed. Pour the soup over the meatballs--if using Dutch oven bake with lid on for 2 hours. If using a crockpot, you'll have to judge the time yourself.

______________

Double Chocolate Peanut Butter Pie

1/2 of an 8oz. package Philly cream cheese, softened
1 TBSP white sugar
1 TBSP cold milk
1 cup Jif peanut butter
1 - 8oz. Cool Whip, thawed
1 - 9" prepared graham cracker crust--regular or chocolate
2 - 3.9oz. boxes Jell-O instant chocolate pudding mix
2 cups cold milk
4 regular size Reese's Peanut Butter Cups, cut into small pieces

In a large bowl, mix cream cheese, sugar, 1 TBSP milk and peanut butter until smooth. Gently stir in 1 1/2 cups of Cool Whip. Spread this mixture on bottom of pie crust. In a second bowl, stir pudding mix with 2 cups cold milk until thick. Immediately stir in remaining 1/2 cup Cool Whip. Spread mixture evenly over peanut butter layer. Scatter peanut butter cups over top of pie. Cover and refrigerate overnight.

_______________

Cranberry Relish

1 cup white sugar

1 cup water

12 oz. fresh or frozen cranberries
1/2 oz.Jell-O
1/2 cup coarsely chopped walnuts
1 - 8oz. can Dole crushed pineapple, drained
1/2 cup diced celery

In a large pot, dissolve sugar in water and bring to a boil. Add cranberries, stir and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally until berries pop. Remove from heat. Stir in Jell-O until completely dissolved--the Jell-O will thicken the mixture. Cool completely. Add walnuts, crushed pineapple and celery--stir well. Refrigerate 24 hours.

______________

Fruity Cheese Whip

1 - 3oz. box Jell-O (any flavor)
1 - 15 oz. can DelMonte fruit cocktail (do NOT drain)
1 envelope Dream Whip
8oz. Philly cream cheese

In a saucepan, add Jell-O and fruit cocktail with juice. Bring it to a boil while stirring. When it comes to a boil, remove from heat and cool completely. In a mixer, prepare Dream Whip according to package directions. Add softened cream cheese with the Dream Whip and blend well until creamy. By hand, fold in the Jell-O mixture with the Dream Whip mixture. Pour into an 8 x 8 x 2 glass baking dish and refrigerate overnight before serving.

___

____________

Cheesecake Coffee Cake

3 cups Bisquick
1/4 cup white sugar
1/4 cup melted butter
1/2 cup milk
1/2 cup white sugar
2 eggs
1 - 8oz. softened Philly cream cheese
1/2 tsp. vanilla
1/4 cup strawberry or raspberry preserves

In a bowl, combine Bisquick, 1/4 cup white sugar, melted butter and milk. Beat vigorously for 30 seconds. Sprinkle some extra Bisquick on your counter, and then dump the dough on the counter. Knead the dough 30 times with your hands. Pat the dough evenly in the bottom and sides of an ungreased round cake pan (9" x 1.5"). Prepare the cheese filling: in a mixer, combine 1/2 cup white sugar, eggs, cream cheese, vanilla and beat all ingredients until smooth. Pour the cheese filling over the dough. Bake at 375 degrees for 30 minutes or until edge is golden brown and cheese filling is set. Remove from oven and cool 20 minutes. Spread preserves over the top. Keep leftover cake refrigerated.

_______________

Hoagie Salad

1lb. small or medium pasta shells (cooked according to package directions)
1/2 lb. regular salami, cut into bite sized pieces
1/2 lb. hard salami, cut into bite sized pieces
1/2 lb. sharp cheese, cut into bite sized pieces
1/2 cup chopped onions
1/2 cup chopped green peppers
1 cup chopped olives
1 cup chopped celery
1 cup chopped tomatoes (add them last)
1 - 16oz. bottle Italian dressing

Put all ingredients except tomatoes in a large bowl--mix as you would mix a salad. Pour the bottle of Italian dressing over the top and stir. Refrigerate overnight. When read to serve, add the chopped tomatoes and stir.

_______________

Homemade Stromboli

1 loaf frozen bread dough
2 tsp. Worcestershire sauce
2 tsp. French's mustard
3/4 lb. cooked ham (chipped)
1/2 lb. shredded mozzarella cheese
1/3 lb. sliced pepperoni
fresh onions (chopped) - optional
green peppers (chopped) - optional
mushrooms (sliced) - optional
oregano
garlic salt
butter

Allow dough to rise as directed on bread dough package. Roll out the dough to about 8" by 10". Mix mustard and Worcestershire sauce in a small bowl--use a pastry brush to brush the top of the dough with the mustard mixture. Add a layer of ham, and then a layer of cheese, then a layer of pepperoni on the dough--keep layering and insert onions, green peppers, and mushrooms as desired. Sprinkle the last layer with oregano and garlic salt. Fold dough over and seal with water so it is half moon shaped. Place the seam side of the stromboli down on a greased pan. Brush top with melted butter and sprinkle with oregano and garlic salt. Cut slits in the top of the dough but don't cut all the way through to the filling layer. Bake at 400 degrees for 5 minutes, then reduce heat to 350 degrees and bake for 15-20 minutes longer or until browned.

____

___________

Pumpkin Bread

2 eggs
1 1/4 cups firmly packed brown sugar
1 cup canned pumpkin
1/2 cup Miracle Whip Dressing
1/4 cup milk
2 cups flour
2 tsp. Calumet baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 cup Planter's Chopped Pecans

Preheat oven to 350°F. Beat eggs lightly in large bowl. Add sugar, pumpkin, Miracle Whip and milk - mix well. Combine dry ingredients in a bowl, and then add dry ingredients to the pumpkin mixture. Stir just until moistened. Gently stir in pecans. Pour batter into greased and floured loaf pan. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and remove from pan. Cool completely. Cut into slices to serve.

______

_________

Tuna Ranch Casserole

8oz. your choice of pasta
3/4 cup chopped onion
2 cups frozen mixed vegetables
2/3 cup bottled ranch dressing
1 - 6oz. can tuna (drained)
1 1/4 cups shredded sharp cheese
1/4 tsp. pepper

Cook pasta according to package directions. Drain pasta, but save 1/2 cup of the pasta water. Coat a large skillet with Pam and heat over medium heat--add onion and cook 5 minutes. Add vegetables and pepper to the onions and cook 5 minutes. Stir in ranch dressing, tuna, pasta, and saved pasta water--heat for a few minutes. Remove from heat and stir in 1 cup of the sharp cheese. Transfer entire mixture into a 2 qt. casserole dish sprayed with Pam. Sprinkle remaining 1/4 cup sharp cheese over the top. Bake at 375 degrees for 20 minutes or until golden brown.

_______

________

Potato and Egg Casserole

1/2 stick butter
16oz. Ore Ida hash brown potatoes
4 eggs
1 tsp salt
1/2 cup chopped tomato
1/2 tsp. pepper
2 TBSP minced onion
3 TBSP ranch dressing
3/4 cup milk
1 cup grated mozzarella cheese
chopped peppers (green and red) if desired

Mix butter and potatoes in casserole dish and bake at 350 degrees until potatoes are thawed. Remove from oven and drizzle dressing over potatoes. Add milk, tomatoes, pepper, onions, salt and cheese--add peppers if desired. Pour mixture over potatoes and bake at 350 degrees until eggs are set, stirring occasionally.

____________

___

Onion Dip

1 pint sour cream
1 envelope Lipton onion soup mix

Open the sour cream, add the soup mix and stir until blended. Refrigerate several hours before serving–you can transfer dip into any dip serving dish. Serve with assorted vegetables or chips.

___________

____

Strawberry Daiquiri Punch

6 cups fresh or frozen strawberries
1 - 6oz. container limeade frozen concentrate
3/4 cup pineapple juice
1 - 16oz. bottle Sprite (chilled)
2 cups ice cubes
fresh strawberries for decoration (optional)

Remove stems and caps from fresh strawberries--thaw frozen berries after measuring and do not drain. Place strawberries half at a time in a blender--cover, blend until smooth. Transfer all blended berries to a large pitcher and stir in limeade and pineapple juice. Cover and chill until serving. Just before serving, stir in the Sprite and the ice. Serve in a punch bowl and add fresh strawberries as decoration if you wish.

_____________

Chocolate Covered Strawberries

Make sure that strawberries are completely dry before dipping or the chocolate coating may clump. Dip berries no more than two hours before serving.

Fresh strawberries (rinsed and patted dry--leave the stems and caps in place)
12oz. EITHER chocolate or vanilla candy melts (available in Wal-Mart craft department)--if only doing a few berries, reduce the amount of chocolate

In a small saucepan, melt the candy coating you choose over low heat, stirring constantly. Remove from heat and tip saucepan--hold the strawberry by the stem and dip 3/4 of the berry. Hold and allow the extra coating to drip off of the berry. Place on a baking sheet lined with wax paper or saran wrap. Allow to dry. Working quickly, repeat with remaining berries.

______________

Oreo Cookie Cheesecake

Crust: 1 1/4 cup graham cracker crumbs; 1/4 cup brown sugar; 1/3 cup melted butter; 1 tbsp. cinnamon
Batter: 4 - 8oz. packages Philly cream cheese; 2 tbsp. flour; 1/3 cup heavy whipping cream
1 1/2 cup chopped Oreo cookies; 1 1/4 cups white sugar; 2 extra large eggs; 2 egg yolks; 1 tbsp. vanilla
Topping: 2 cups sour cream; 1/4 cup white sugar; 1 tbsp. vanilla; extra crushed Oreo cookies to sprinkle on the top

Using a spoon and a bowl, combine the crust ingredients above and line the bottom and sides of a 10-inch spring form pan. Bake at 350 degrees for 8 minutes. To make the filling mix the cream cheese, sugar, flour, eggs, vanilla and heavy whipping cream together in a mixer. Fold the chopped Oreos into the filling. Remove crust from oven and pour cream cheese mixture into the baked crust. Bake for 15 minutes at 425 degrees. Turn the oven down to 325 degrees and bake for 50 minutes more. Remove from oven. To make the topping, turn the oven to 350 degrees. Mix the sour cream, vanilla and sugar together in a mixer. Spread the topping on top of the warm cheesecake. Bake for 7 minutes at 350 degrees. Remove from oven, allow to cool, and then refrigerate. Garnish with crushed Oreo cookies.

____________

___

Lemon Chiffon Cake

2 cups Pillsbury flour
1 1/2 cups white sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup canola oil
7 eggs, separated
3/4 cup cold water
2 tsp. grated lemon rind
1 tsp. vanilla
1/2 tsp. cream of tartar

Beat eggs whites with mixer and add cream of tartar--beat at high speed until stiff. Set aside. In a mixer, add flour, sugar, baking powder and salt, and then add canola oil, egg yolks, water, lemon rind, and vanilla--mix until smooth. Pour the egg white mixture into the flour mixture and mix thoroughly. Pour batter into a tube or angelfood cake pan and bake at 325 degrees for 65 minutes.

______________

Buttermilk Cake

Cake: 1 cup butter; 2 cups white sugar; 4 eggs, separated; 3 cups flour; 1 tsp. cream of tartar; 1 tsp. baking soda; 1 cup buttermilk

Topping: 3 TBSP butter (softened), 1/2 cup Domino's dark brown sugar, 3 TBSP milk, 1 cup chopped nuts

In a mixer, beat 4 egg whites until stiff--set aside. In a mixer, beat 1 cup butter, 2 cups white sugar, 4 egg yolks, cream of tartar, baking soda, buttermilk and beat well--slowly add the 3 cups of flour and beat until smooth. Remove bowl from mixer and fold in egg whites with a spoon. Pour in a 9 x 13 x 2 cake pan and bake at 350 degrees for 45-50 minutes--test with a toothpick for doneness. While cake is baking, by hand mix the 3 TBSP butter, 1/2 cup brown sugar, 3 TBSP milk and 1 cup chopped nuts--use a bowl and stir together with a spoon. Remove cake from oven and immediately spread the topping on the cake. Put the cake in the broiler (for electric ovens, move top rack all the way to the top of the oven and turn on "BROIL" and leave oven slightly ajar)--for 3 minutes. Remove from broiler and allow to cool.

_________

______

Blueberry Cheese Pie

1 Keebler ready-made graham cracker crust
1 - 21oz. can blueberry pie filling (or any other berry pie filling)
8oz. softened Philly cream cheese
1/2 cup white sugar
2 eggs
8oz. Cool Whip (optional)

In the mixer, add cream cheese and sugar--beat together, then add eggs and beat well. Pour this mixture into the graham cracker crust. Bake at 325 degrees for 25-30 minutes. Remove from oven and cool completely. Spread pie filling on top and garnish with Cool Whip if you choose. Chill overnight before serving. Keep refrigerated.

_______

________

Easy Cobbler

1/4 cup Parkay margarine (softened)
4 cups peaches, nectarines or apples (peeled and sliced)
1/2 cup white sugar
1 TBSP + 2/3 cup Bisquick
1/2 tsp. ground cinnamon
2 TBSP firmly packed Domino's dark brown sugar
2 TBSP milk

In a 2 qt. baking dish sprayed with Pam, add fruit, then sprinkle white sugar, 1 TBSP Bisquick and cinnamon over the top of the fruit. In a medium bowl, mix 2/3 cup Bisquick with brown sugar, then stir in the Parkay (mix as you would mix pie dough)--mix until crumbly and the crumbs are the size of a pea. Stir in the milk until batter is moistened. Drop the batter by spoonfuls over the top of the fruit. Bake at 400 degrees for 30 minutes or until inserted toothpick comes out clean. Let stand 5 minutes before serving.

____________

___

Easy Chicken Pot Pie

1 2/3 cup frozen mixed vegetables (thawed)
1 cup cubed, cooked chicken breast
1 - 10.75 can condensed cream of chicken soup
1 cup Bisquick
1/2 cup milk
1 egg

Preheat oven to 400 degrees. In a bowl using a spoon, mix vegetables, cubed chicken and soup. Pour this mixture into a greased 8 x 8 x 2 baking dish. In a separate bowl using a fork, stir together the Bisquick, milk and egg. Pour this batter over the top of the vegetables. Bake at 400 degrees for 30 minutes or until golden brown.

____________

___

BBQ Ham

1lb. shaved ham
1/4 cup cider vinegar
2 TBSP water
1/2 tsp. paprika
2 TBSP grape jelly
1/2 tsp. French's yellow mustard
3 TBSP Domino's dark brown sugar (packed)
3/4 cup Heinz ketchup

In a saucepan over medium heat, add all ingredients EXCEPT the ham and stir until mixed. Add the shaved ham and bring to a boil while stirring. Once it's boiling, cook and stir for 8 minutes. Serve on your favorite rolls.

______

_________

Sweet Potato Crunch

4 large sweet potatoes OR yams
1 cup white sugar
2 eggs
1 1/2 cups Carnation milk
1 tsp. salt
1 cup Domino's dark brown sugar
1/2 cup flour
1 cup chopped pecans
1/2 stick butter

Peel potatoes and cook covered in water with 1 tsp. salt--cook until inserted fork goes into potatoes easily. Drain off the water and let cool completely. In a large bowl using a spoon or wire whisk, whip together the potatoes, white sugar, eggs, milk. Pour mixture into a greased 9 x 13 x 2 cake pan. In a small bowl using a spoon, mix brown sugar, flour, and pecans. Sprinkle the pecan mixture over the top of the sweet potato mixture. Melt butter and pour over top of pecan mixture. Bake at 350 degrees for 45 minutes.

____________

___

Rocky Road Cookies

1 package Nestlé’s semi-sweet chocolate chips
1/2 cup butter
2 eggs
1 cup white sugar
1 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
1 cup chopped nuts
4 dozen mini marshmallows

Melt 1/2 cup of the chocolate chips and butter over low heat, then cool slightly. Mix with remaining chocolate chips, eggs, sugar, flour, baking powder, salt, vanilla, and nuts--stir by hand with a wooden spoon. Drop teaspoonfuls of dough onto ungreased baking sheet, press one marshmallow into center of each cookie. Bake at 400 degrees for 8 minutes, or until no imprint is left when touched. When removing from oven, allow them to cool 5-10 minutes before removing. Cool completely.

________

_______

White Chocolate Cookies

1 cup butter
1 cup white sugar
3/4 cup packed Domino's dark brown sugar
2 eggs
1 1/4 cups Hershey's cocoa powder
1 3/4 cups flour
2 tsp. baking soda
2 cups Nestlé’s white chocolate chips

Preheat oven to 350 degrees. In a mixer, beat butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time--beat well. In a bowl using a fork, stir the cocoa, flour, and baking soda together, then add it to the batter--beat well. Remove from mixer and fold in white chocolate chips. Drop by teaspoonsful onto greased cookie sheets. Bake at 350 degrees for 8 minutes or until puffy but soft. Allow cookies to cool on baking sheets 5 minutes before removing. Cool.

_______

________

Cranberry Cookies

3 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup Parkay margarine
1 cup white sugar
1 cup firmly packed Domino's dark brown sugar
1 egg
1/4 cup milk
2 TBSP lemon juice
3 cups stemmed and chopped fresh or frozen cranberries
1 cup chopped walnuts

Preheat oven to 375 degrees. Measure flour, baking powder, soda, and salt into a bowl and stir with a fork to mix. In a mixer, beat butter and sugars until fluffy; beat in egg, milk, and lemon juice. Add flour mixture to the batter a little at a time and beat until well blended--if it gets too stiff continue by hand with a wooden spoon. Remove from mixer and stir in cranberries and walnuts. Drop by teaspoonsful onto greased cookie sheets. Bake at 375 degrees for 12-15 minutes, or until firm and golden brown. Cool.

____

___________

Chocolate Chunk Cookies

1 lb. softened butter
1 1/2 cups white sugar
2 cups firmly packed Domino's dark brown sugar
1 tsp. vanilla
3 eggs
1 1/2 tsp. salt
1 1/2 tsp. baking soda
6 cups flour
1 - 10oz. package Hershey's chocolate chunks
1 - 12oz. package Nestlé’s MILK chocolate chips (NOT semi-sweet)
1 - 12oz. package Nestlé’s white chocolate chips
5 oz. coarsely chopped nuts (optional)

Preheat oven to 325 degrees. In a mixer, beat butter, sugars, and vanilla--add eggs and beat well. In another bowl using a fork, mix salt, baking soda, and flour together--add to batter and mix. Remove from mixer and stir in chocolate chunks, chocolate chips and nuts. Drop by teaspoonsful onto greased cookie sheets. Bake at 325 degrees for 10 to 15 minutes or until light brown. Remove from oven and cool.

__________

_____

Coconut Cream Cheese Cookies

1 cup butter
2 - 3oz. packages Philly cream cheese, room temperature
1 cup white sugar
1/4 tsp. salt
1 tsp. vanilla
1 egg
2 TBSP milk
2 cups flour
1/2 cup toasted coconut (spread coconut on a baking sheet in the oven in a single layer--bake at 325 degrees for 10 minutes, stirring occasionally)
pecan halves or halved candied cherries

In a mixer, beat together the butter, cream cheese, sugar, salt, and vanilla. Add egg and milk--beat well. Remove from mixer and stir in the flour and toasted coconut using a wooden spoon. Drop teaspoonsful onto ungreased cookie sheets, then press a pecan half or cherry half into the top of each cookie. Bake at 325 degrees for 18 to 20 minutes. Remove cookies from oven, wait 5 minutes before removing from cookie sheets. Allow to cool completely.

____

Cream Cheese Sprinkle Cookies

1 - 8oz. package Philly cream cheese, softened
1 1/2 sticks softened butter
1 cup white sugar
2 tsp. vanilla
2 1/4 cups flour
1/2 tsp. baking soda
colored sugar sprinkles for decoration

In a mixer, beat cream cheese, butter, white sugar and vanilla on medium speed until well blended. Add flour and baking soda--mix well. Cover and refrigerate 30 minutes. Preheat oven to 350 degrees. Roll dough to 1/8-inch thickness on lightly floured surface. Cut with assorted 3-inch cookie cutters. Sprinkle with colored sugar. Place 2 inches apart on greased baking sheets. Bake at 350 degrees for 10 to 12 minutes or until edges begin to brown. Cool completely.

______________

Thumb Cookies

1 - 8oz. package Philly cream cheese, softened
1 1/2 sticks butter, softened
1 cup white sugar
2 tsp. vanilla
2 1/4 cups flour
1/2 tsp. baking soda
1 cup finely chopped pecans
1 1/4 cups raspberry preserves (you can substitute other flavors of preserves)

In a mixer, beat cream cheese and butter on medium speed until well blended. Add sugar and beat until light and fluffy. Blend in vanilla. Gradually add flour, beating until well blended after each addition. Add baking soda and mix well. Add pecans and mix just until blended. Cover and refrigerate 30 minutes. Preheat oven to 350 degrees. Shape dough into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Indent centers with your thumb to make a well to hold the preserves later. Bake at 350 degrees for 10 minutes, and then remove from oven and fill each cookie with about 1 tsp. preserves. Continue baking 8 to 10 min. or until golden brown. Cool completely.

_______________

Chocolate Dipped Peanut Butter Cookies

1 cup Jif creamy peanut butter
1/2 cup white sugar
1 egg
4 squares Baker's Semi-Sweet Baking Chocolate, melted
1/2 cup finely chopped peanuts

Preheat oven to 325 degrees. In a mixer, mix peanut butter, sugar and egg until well blended. Refrigerate 30 min. Roll peanut butter mixture into balls. Place 2 inches apart on ungreased baking sheets. Flatten each ball in criss-cross pattern with fork. Bake at 325 degrees for 18 to 20 minutes or until lightly browned. Cool 5 minutes, then remove from baking sheets to cool completely. Put chopped peanuts into a bowl. Melt Baker's chocolate in a double boiler. Dip each end of cookie into melted chocolate, shaking off excess. Dip into chopped peanuts. Place cookies on wax-paper covered baking sheet. Refrigerate until chocolate hardens.

___________

____

Easy Peanut Butter

1 egg
1 cup Jif creamy peanut butter
1 cup sugar
1/2 cup chopped peanuts
1 tsp. vanilla

Preheat oven to 350 degrees. In a mixer, beat egg on medium speed until foamy. Add remaining ingredients and beat until well blended. Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten each ball in criss-cross pattern with a fork. Bake at 350 degrees for 10 minutes or until lightly browned. Cool 3 minutes, then remove from baking sheets to cool completely.

_____

__________

Pecan Chewies

1 large package Romaine hearts lettuce
1 package cherry tomatoes
1 large bottle Ken's Steak House Caesar Salad dressing
1 container fresh grated Parmesan cheese
1 jar McCormick Salad Toppins

Prepare as close to dinner as possible or lettuce will get soggy. Wash and slice cherry tomatoes. Wash Romaine hearts in cold water, then break into bite sized pieces (most people only use the outside, greener layers of the Romaine hearts). After lettuce pieces are in large salad bowl, sprinkle Parmesan cheese over lettuce, pour 1/4 of the Caesar salad dressing on the lettuce, and then mix well. Repeat with Parmesan and dressing to your desired taste. Toss salad, then add sliced cherry tomatoes and Salad Toppins to the top of the salad and re-toss.

__________

_____

Vanilla Shortbread Cookies

1 cup butter, room temperature
1/2 cup Domino's powdered sugar
3 cups flour
1 tsp. vanilla
pinch of salt

Mix together the flour and salt in a bowl and set aside. In a mixer, beat together the butter, vanilla and sugar until light and fluffy. Add the flour and salt mixture a small amount at a time--beat well--you may have to continue with your hands if the batter gets too thick for your mixer. Pour dough onto floured counter surface and roll out into a log 1/4" thick. Slice cookies from the end of the dough log and place on an ungreased cookie sheet. Bake at 325 degrees for 12-15 minutes or until golden brown. Cool.

_____________

Butter Pecan Cookies

1/2 cup softened butter
1 cup firmly packed Domino's dark brown sugar
1 tsp. vanilla
1 egg
3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup finely chopped pecans

In a mixer, beat butter and sugar together. Add vanilla and egg; beat until light and fluffy. Add sifted flour, baking powder, salt and chopped pecans--beat well. Drop by scant teaspoons onto ungreased cookie sheets. Bake at 400 degrees for about 5 minutes--if you make the cookies too big they will take longer to bake. Cool before removing from cookie sheets.

__________

_____

Chocolate Cutout Cookies

1/2 cup butter
3/4 cup white sugar
1 egg
1 tsp. vanilla
1 1/2 cups flour
4 tablespoons Hershey's cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

In large mixing bowl beat butter and sugar together--add egg and vanilla and beat until light and fluffy. In a separate bowl using a spoon, stir together flour, cocoa, baking powder, baking soda and salt the gradually add it to butter/sugar mixture and mix well. Chill dough for 1 hour and preheat oven to 325 degrees. Roll dough on floured counter to 1/4 inch thickness. Cut into desired shapes with cookie cutters and place on ungreased cookie sheets. Bake at 325 degrees for 8 to 10 minutes. Cool before removing from cookie sheets. Frost using our vanilla frosting recipe #2.

_______

________

Easy Upside-down Cake

1 - 20oz. can Dole pineapple slices
1/4 cup melted butter
2/3 cup Domino's dark brown sugar (packed)
1 jar maraschino cherries
1 - 18.25 box yellow or pineapple cake mix

Drain pineapple slices and save 3/4 cup of the juice for later. Stir together the melted butter and brown sugar in a bowl. Pour the brown sugar mixture in a 9 x 13 x 2 cake pan and smooth it out so bottom is covered with the brown sugar mixture. Arrange the pineapple slices on top of the brown sugar and put a cherry inside the whole of each pineapple. In a mixer, prepare cake mix according to package directions EXCEPT replace 3/4 cup of the water called for in the cake mix directions with the 3/4 cup of pineapple juice you saved. Pour the cake batter evenly over top of all the pineapples in the cake pan. Bake at 350 degrees for 35-40 minutes or until inserted toothpick comes out clean. After removing from oven, let it cool 5 minutes. Loosen the edges with a knife, place a piece of foil over the top of the cake, and then turn it upside down on top of heat proof cutting board.

____

___________

Banana Drop Cookies

2 1/4 cups flour
1 cup white sugar
2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
1/4 tsp. cinnamon
2/3 cup Parkay margarine
2 eggs
1 cup mashed VERY ripe bananas
1 tsp. vanilla

In a mixer, combine Parkay, white sugar and beat--add eggs, baking powder, baking soda, salt and cinnamon--beat until smooth. Add vanilla and mashed bananas and beat. Slowly mix in the flour. Drop by teaspoonsful on to greased cookie sheet--you can sprinkle the tops with a bit of white sugar and cinnamon. Bake at 350 degrees for 10-12 minutes.

_______________

TOP 50 COOKIE RECIPEES

Double Chocolate Peanut Butter Pie

Cranberry Relish

Fruity Cheese Whip

Cheesecake Coffee Cake

Hoagie Salad

Homemade Stromboli

Pumpkin Bread

Tuna Ranch Casserole

Potato and Egg Casserole

Onion Dip

Strawberry Daiquiri Punch

Chocolate Covered Strawberries

Oreo Cookie Cheesecake

Lemon Chiffon Cake

Buttermilk Cake

Blueberry Cheese Pie

Easy Cobbler

Easy Chicken Pot Pie

BBQ Ham

Sweet Potato Crunch

Rocky Road Cookies

White Chocolate Cookies

Cranberry Cookies

Chocolate Chunk Cookies

Coconut Cream Cheese Cookies

Thumb Cookies

Chocolate Dipped Peanut Butter Cookies

Easy Peanut Butter

Pecan Chewies

Toffee Cookies

Brown Sugar Cookies

Jell-O Cake

Peanut Butter Oatmeal Cookies

Impossible Cheesecake Pie

Reese's Peanut Butter Cup Cake

Crispy Potato Pancakes

Nut Cheese Ball

Manicotti

Stuffed Shells

Chicken Parmesan

Caesar Salad

Vanilla Shortbread Cookies

Butter Pecan Cookies

Chocolate Cutout Cookies

Easy Upside-down Cake

Banana Drop Cookies

Post a Comment

Contact form