Kool-Aid Playdough (Becca)
2 ½ cups flour
½ cup salt
2 packages unsweetend Kool-Aid (of the same flavor)
2 cups boiling water
3 Tb. vegetable oil
Mix dry ingredients together. Add water while still hot and oil and stir. Mix or knead with hands when cool enough to touch. Store in an airtight container. Lasts for several months when kept in the fridge.
Friday, October 24, 2008
Recipe #184 Orange Julius
Orange Julius (Kayla)
1 c. water
1 c. milk
1 tsp vanilla
¼ c. sugar
½ can frozen orange juice concentrate
Ice
1 c. water
1 c. milk
1 tsp vanilla
¼ c. sugar
½ can frozen orange juice concentrate
Ice
Recipe #183 My Favorite Fruit Drink
My Favorite Fruit Drink (Becca)
1 small container vanilla yogurt
½ can guava strawberry juice
1 frozen banana
frozen strawberries, mangoes, and pineapple
½ cup milk
Mix in blender.
1 small container vanilla yogurt
½ can guava strawberry juice
1 frozen banana
frozen strawberries, mangoes, and pineapple
½ cup milk
Mix in blender.
Recipe #182 Fruit Drinks
Fruit Drinks (Becca)
Frozen fruit (strawberries, bananas, mangoes, pineapple, etc.)
1 container yogurt (vanilla is what I usually use—any flavor would be good)
½ cup milk
½ can frozen juice concentrate (I like the mixes, like the Hawaiian’s Own juices)
can also add fresh or canned fruit-bananas, mandarin oranges, peaches, pears, raspberries…
Blend together and serve! If it doesn’t taste right, add something else until it does. Adding vanilla ice cream makes it sweeter and more like a milkshake, too.
Frozen fruit (strawberries, bananas, mangoes, pineapple, etc.)
1 container yogurt (vanilla is what I usually use—any flavor would be good)
½ cup milk
½ can frozen juice concentrate (I like the mixes, like the Hawaiian’s Own juices)
can also add fresh or canned fruit-bananas, mandarin oranges, peaches, pears, raspberries…
Blend together and serve! If it doesn’t taste right, add something else until it does. Adding vanilla ice cream makes it sweeter and more like a milkshake, too.
Recipe #181 Better Than Sex Cake
Better Than ANYTHING Cake (Megs)
1 pkg Devils food cake mix
½ can of sweetened condensed milk
6 oz. caramel cream topping
3 bars chocolate covered toffee *Heath Bars
1 8oz. container frozen whipped cream
Bake cake according to directions on cake box. Let cool 5 minutes.
Make slits across top of cake. DO NOT HIT BOTTOM
In frying pan over low heat, combine sweetened milk and caramel topping. Stir until smooth and blend. Pour topping over cake SLOWLY. Sprinkle toffee across cake, save a handful for later. Let cool completely, cover with cool whip and decorate with saved toffee sprinkles
Recipe #180 Reindeer Fodder
Reindeer Fodder (Megs)
2 lbs of white chocolate- melt
Add 3 cups of each of the following:
Captain Crunch Cereal
Rice Krispies
Dry Roasted Peanuts
Miniature marshmallows
Stir and drop by tablespoon on waxed paper.
2 lbs of white chocolate- melt
Add 3 cups of each of the following:
Captain Crunch Cereal
Rice Krispies
Dry Roasted Peanuts
Miniature marshmallows
Stir and drop by tablespoon on waxed paper.
Recipe #179 Eclairs / Cream Puffs
Eclairs/Cream Puffs (Jes)
½ cup water
¼ cup butter
½ cup flour
¼ tsp salt
2 eggs
1 pkg. instant pudding
chocolate
Boil water and butter in saucepan. When water begins to boil, stir in flour and salt. Dough should form into balls. Take off of heat and begin adding eggs one at a time until it is mixed in, continue until all the eggs are added. Bake on greased cookie sheet at 400 degrees for 30 minutes. Remove from oven, prick the tops and then cool. Split in half and fill with pudding. Drizzle the tops with chocolate.
½ cup water
¼ cup butter
½ cup flour
¼ tsp salt
2 eggs
1 pkg. instant pudding
chocolate
Boil water and butter in saucepan. When water begins to boil, stir in flour and salt. Dough should form into balls. Take off of heat and begin adding eggs one at a time until it is mixed in, continue until all the eggs are added. Bake on greased cookie sheet at 400 degrees for 30 minutes. Remove from oven, prick the tops and then cool. Split in half and fill with pudding. Drizzle the tops with chocolate.
Recipe #178 Carmel Popcorn
Carmel Popcorn (Kayla)
2 ½ c. brown sugar
1 stick butter
1 c. corn syrup
Cook until soft crack. Add 1 can sweetened condensed milk and pour over popcorn.
2 ½ c. brown sugar
1 stick butter
1 c. corn syrup
Cook until soft crack. Add 1 can sweetened condensed milk and pour over popcorn.
Recipe #177 Easy Key Lime Pie
Easy Key Lime Pie (Kayla)
1 sm. box sugar free jello (lime)
½ c. boiling water
2 c. Key Lime yogurt (6-oz.)
1 cool whip
1 graham cracker crust
Mix jello and water until dissolved. Then add yogurt and cool whip. Mix together. Pour onto crust and let set-up in the fridge.
1 sm. box sugar free jello (lime)
½ c. boiling water
2 c. Key Lime yogurt (6-oz.)
1 cool whip
1 graham cracker crust
Mix jello and water until dissolved. Then add yogurt and cool whip. Mix together. Pour onto crust and let set-up in the fridge.
Recipe #176 Pink Popcorn
Pink Popcorn (Kayla)
2 c. sugar
2/3 c. milk
1 Tbs corn syrup
¼ tsp salt
1 tsp vanilla
Food coloring
Cook until hard ball. Then pour over popcorn.
2 c. sugar
2/3 c. milk
1 Tbs corn syrup
¼ tsp salt
1 tsp vanilla
Food coloring
Cook until hard ball. Then pour over popcorn.
Recipe #175 Carrot Cake
Carrot Cake (Kayla)
2 c. flour
2 c. sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3 c. grated carrots
1 c. oil
4 eggs
8 oz. can pineapple
½ c. coconut
Chopped nuts
Mix together and bake on 350° for 30-35 min.
2 c. flour
2 c. sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3 c. grated carrots
1 c. oil
4 eggs
8 oz. can pineapple
½ c. coconut
Chopped nuts
Mix together and bake on 350° for 30-35 min.
Recipe #174 Pumpkin Cheesecake
Pumpkin Cheesecake (Kayla)
Crust:
1 c. graham cracker crumbs
1 Tbs sugar
4 Tbs butter
Press into spring form pan and chill.
Filling:
2 pkg cream cheese
¾ c. sugar
1 can 16 oz pumpkin
1 ¼ tsp cinnamon
½ tsp ginger
½ tsp nutmeg
¼ tsp salt
2 eggs
Pour onto crust. Bake on 350° for 50 min.
Topping:
2 c. sour cream
2 Tbs sugar
1 tsp vanilla
Spread over filling and bake another 5 min.
Crust:
1 c. graham cracker crumbs
1 Tbs sugar
4 Tbs butter
Press into spring form pan and chill.
Filling:
2 pkg cream cheese
¾ c. sugar
1 can 16 oz pumpkin
1 ¼ tsp cinnamon
½ tsp ginger
½ tsp nutmeg
¼ tsp salt
2 eggs
Pour onto crust. Bake on 350° for 50 min.
Topping:
2 c. sour cream
2 Tbs sugar
1 tsp vanilla
Spread over filling and bake another 5 min.
Recipe #173 Strawberry Pie
Strawberry Pie (Kayla)
1 c. sugar
1 c. water
3 Tbs corn starch
4 Tbs Strawberry jello
¾ tsp lemon juice
Strawberries (washed and cut)
Mix sugar, corn starch and water, cook til thick and clear. Remove and add jello. Cool slightly. Mix in strawberries. Pour on graham cracker pie crust.
1 c. sugar
1 c. water
3 Tbs corn starch
4 Tbs Strawberry jello
¾ tsp lemon juice
Strawberries (washed and cut)
Mix sugar, corn starch and water, cook til thick and clear. Remove and add jello. Cool slightly. Mix in strawberries. Pour on graham cracker pie crust.
Recipe #172 Hot Fudge
Hot Fudge (Kayla)
1 c. milk chocolate chips
½ c. corn syrup
½ c. butter
Dash of salt
1 can sweet and condensed milk
Mix together and microwave 1 ½ min. Store in fridge and reheat in microwave when ready to use.
1 c. milk chocolate chips
½ c. corn syrup
½ c. butter
Dash of salt
1 can sweet and condensed milk
Mix together and microwave 1 ½ min. Store in fridge and reheat in microwave when ready to use.
Recipe #171 Lemonade Pie
Lemonade Pie (Kayla)
6 oz. can frozen lemonade concentrate (any flavor)
1 can sweet and condensed milk
8 oz. cool whip
Mix and add to graham cracker crust and freeze.
6 oz. can frozen lemonade concentrate (any flavor)
1 can sweet and condensed milk
8 oz. cool whip
Mix and add to graham cracker crust and freeze.
Recipe #170 Zucchini Cake
Zucchini Cake (Kayla)
3 eggs beaten until foamy
1 c. oil
2 c. sugar
2 c. grated zucchini
3 tsp vanilla
3 c. flour
1 tsp salt
1 tsp soda
3 tsp cinnamon
¼ tsp baking powder
Mix and bake on 325° for 1 hour.
3 eggs beaten until foamy
1 c. oil
2 c. sugar
2 c. grated zucchini
3 tsp vanilla
3 c. flour
1 tsp salt
1 tsp soda
3 tsp cinnamon
¼ tsp baking powder
Mix and bake on 325° for 1 hour.
Recipe #169 Marshmallow Popcorn
Marshmallow Popcorn (Kayla)
2 c. butter
1 c. brown sugar
16 large marshmallows
Melt in microwave stirring occasionally and pour over popcorn.
2 c. butter
1 c. brown sugar
16 large marshmallows
Melt in microwave stirring occasionally and pour over popcorn.
Recipe #168 Fudge
Fudge (Kayla)
1 stick butter
1 c. chopped nuts
1 tsp vanilla
1 pkg. chocolate chips (6-oz.)
In sauce pan, mix:
2/3 c. canned milk
10 large marshmallows
2 c. sugar
Bring to boil over medium heat, stirring constantly. Boil for 6 min. quickly pour in bowl, stir until creamy.
1 stick butter
1 c. chopped nuts
1 tsp vanilla
1 pkg. chocolate chips (6-oz.)
In sauce pan, mix:
2/3 c. canned milk
10 large marshmallows
2 c. sugar
Bring to boil over medium heat, stirring constantly. Boil for 6 min. quickly pour in bowl, stir until creamy.
Recipe #167 Snow Ice Cream
Snow Ice Cream! (Shanny)
A bowl of fresh snow
1 c sugar
1 can evaporated milk
1 t vanilla
Mix and enjoy!
A bowl of fresh snow
1 c sugar
1 can evaporated milk
1 t vanilla
Mix and enjoy!
Recipe #166 Grandma's Oreo Balls
Grandma’s Oreo Balls (Shy)
1 package Oreo cookies, crushed
8 ounces cream cheese, softened
1 pkg white almond bark
1 pkg chocolate bark
Using a blender or hand held mixer, mix Oreos and cream cheese together. Roll into walnut size balls. Chill for an hour. Melt approximately ¾ package of white almond bark. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. Takes about 15 minutes. While waiting, melt about ¼ package of chocolate bark. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
1 package Oreo cookies, crushed
8 ounces cream cheese, softened
1 pkg white almond bark
1 pkg chocolate bark
Using a blender or hand held mixer, mix Oreos and cream cheese together. Roll into walnut size balls. Chill for an hour. Melt approximately ¾ package of white almond bark. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. Takes about 15 minutes. While waiting, melt about ¼ package of chocolate bark. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
Recipe #165 Easy Double Decker Fudge
Easy Double Decker Fudge (Shy)
1 cup peanut butter chips
1 can (14 oz.) sweetened condensed milk, divided
2 Tbsp butter or margarine, softened
1 cup semi-sweet chocolate chips
1 tsp vanilla, divided
Line 8 in square pan with foil. Place peanut butter chips, 2/3 cup sweetened condensed milk and butter in medium microwave safe bowl. Microwave on high for 1 minute or until chips are melted and mixture is smooth when stirred, stir in ½ tsp vanilla. Immediately pour and spread evenly into prepared pan. Microwave bowl with chocolate chips at high or until chips are melted and mixture is smooth when stirred, stir in ½ tsp vanilla. Immediately pour and spread over peanut butter layer; cool. Cover. Refrigerate until firm. Remove from pan; place on cutting board. Peel off foil, cut into 1 inch squares. Store in tightly covered container in refrigerator. Makes about 2 dozen.
1 cup peanut butter chips
1 can (14 oz.) sweetened condensed milk, divided
2 Tbsp butter or margarine, softened
1 cup semi-sweet chocolate chips
1 tsp vanilla, divided
Line 8 in square pan with foil. Place peanut butter chips, 2/3 cup sweetened condensed milk and butter in medium microwave safe bowl. Microwave on high for 1 minute or until chips are melted and mixture is smooth when stirred, stir in ½ tsp vanilla. Immediately pour and spread evenly into prepared pan. Microwave bowl with chocolate chips at high or until chips are melted and mixture is smooth when stirred, stir in ½ tsp vanilla. Immediately pour and spread over peanut butter layer; cool. Cover. Refrigerate until firm. Remove from pan; place on cutting board. Peel off foil, cut into 1 inch squares. Store in tightly covered container in refrigerator. Makes about 2 dozen.
Recipe #165 Easy Double Decker Fudge
Easy Double Decker Fudge (Shy)
1 cup peanut butter chips
1 can (14 oz.) sweetened condensed milk, divided
2 Tbsp butter or margarine, softened
1 cup semi-sweet chocolate chips
1 tsp vanilla, divided
Line 8 in square pan with foil. Place peanut butter chips, 2/3 cup sweetened condensed milk and butter in medium microwave safe bowl. Microwave on high for 1 minute or until chips are melted and mixture is smooth when stirred, stir in ½ tsp vanilla. Immediately pour and spread evenly into prepared pan. Microwave bowl with chocolate chips at high or until chips are melted and mixture is smooth when stirred, stir in ½ tsp vanilla. Immediately pour and spread over peanut butter layer; cool. Cover. Refrigerate until firm. Remove from pan; place on cutting board. Peel off foil, cut into 1 inch squares. Store in tightly covered container in refrigerator. Makes about 2 dozen.
1 cup peanut butter chips
1 can (14 oz.) sweetened condensed milk, divided
2 Tbsp butter or margarine, softened
1 cup semi-sweet chocolate chips
1 tsp vanilla, divided
Line 8 in square pan with foil. Place peanut butter chips, 2/3 cup sweetened condensed milk and butter in medium microwave safe bowl. Microwave on high for 1 minute or until chips are melted and mixture is smooth when stirred, stir in ½ tsp vanilla. Immediately pour and spread evenly into prepared pan. Microwave bowl with chocolate chips at high or until chips are melted and mixture is smooth when stirred, stir in ½ tsp vanilla. Immediately pour and spread over peanut butter layer; cool. Cover. Refrigerate until firm. Remove from pan; place on cutting board. Peel off foil, cut into 1 inch squares. Store in tightly covered container in refrigerator. Makes about 2 dozen.
Recipe #164 Chex Muddy Buddies
Chex Muddy Buddies (Shy)
9 cups Chex
½ bag (6 oz.) semi-sweet chocolate chips
½ cup peanut butter
¼ cup butter or margarine
1 tsp vanilla
1 ½ cup powdered sugar
Put Chex in a VERY large bowl. Set aside. Heat chocolate chips, peanut butter and butter in 1 qt. sauce pan over low heat, stirring frequently until melted. Remove from heat. Stir in vanilla. Pour chocolate mixture over cereal stirring until evenly coated. Pour into 2 gallon Ziploc bags. Add powdered sugar and shake until evenly coated.
9 cups Chex
½ bag (6 oz.) semi-sweet chocolate chips
½ cup peanut butter
¼ cup butter or margarine
1 tsp vanilla
1 ½ cup powdered sugar
Put Chex in a VERY large bowl. Set aside. Heat chocolate chips, peanut butter and butter in 1 qt. sauce pan over low heat, stirring frequently until melted. Remove from heat. Stir in vanilla. Pour chocolate mixture over cereal stirring until evenly coated. Pour into 2 gallon Ziploc bags. Add powdered sugar and shake until evenly coated.
Recipe #163 Caramels
Caramels (Kayla)
1 c. cream
1 c. half and half
Combine and warm on stove
½ tsp salt
2 c. sugar
2 c. corn syrup
½ c. butter (little at a time)
Cook together until 240°, stirring constantly. Then add 1 ½ tsp. vanilla. Place in greased 9x11 in. pan. Cool, cut and wrap.
1 c. cream
1 c. half and half
Combine and warm on stove
½ tsp salt
2 c. sugar
2 c. corn syrup
½ c. butter (little at a time)
Cook together until 240°, stirring constantly. Then add 1 ½ tsp. vanilla. Place in greased 9x11 in. pan. Cool, cut and wrap.
Recipe #162 Funky Monkey
Funky Monkey (Shanny)
1 Keebler pie crust
1 small box instant chocolate pudding
1 banana
1 small carton cool whip
Make up the pudding using directions for pie on box. Slice 1 banana into bottom of pie crust. Pour pudding on top. Top with cool whip and chill.
1 Keebler pie crust
1 small box instant chocolate pudding
1 banana
1 small carton cool whip
Make up the pudding using directions for pie on box. Slice 1 banana into bottom of pie crust. Pour pudding on top. Top with cool whip and chill.
Recipe #161 Peach Cobbler
Peach Cobbler (Kayla)
1 box yellow cake mix
1 c. oatmeal
1 ½ c. chopped walnuts
¾ c. butter
Mix together and put half of mixture on bottom of pan. Add fruit and top with remaining mixture. Bake on 350° for 30 min.
1 box yellow cake mix
1 c. oatmeal
1 ½ c. chopped walnuts
¾ c. butter
Mix together and put half of mixture on bottom of pan. Add fruit and top with remaining mixture. Bake on 350° for 30 min.
Recipe #160 Chocolate Cake
Chocolate Cake (Kayla)
3 c. flour
2 c. sugar
3 Tbs cocoa
2 tsp baking soda
1 c. milk
1 c. oil
2 eggs
1 c. hot water
Mix together and pour in cookie sheet. Bake on 350° for 20 min.
3 c. flour
2 c. sugar
3 Tbs cocoa
2 tsp baking soda
1 c. milk
1 c. oil
2 eggs
1 c. hot water
Mix together and pour in cookie sheet. Bake on 350° for 20 min.
Recipe #159 Brownies
Brownies (Kayla)
1 c. butter
2 c. sugar
1/3 c. cocoa
4 eggs (1 at a time, beat well after each one)
1 ¾ c. -2 c. flour
2 tsp. vanilla
Mix ingredients. Pour in greased cookie sheet or 9x11 pan. Bake at 350° for 25 min.
1 c. butter
2 c. sugar
1/3 c. cocoa
4 eggs (1 at a time, beat well after each one)
1 ¾ c. -2 c. flour
2 tsp. vanilla
Mix ingredients. Pour in greased cookie sheet or 9x11 pan. Bake at 350° for 25 min.
Recipe #158 Chocolate Chip Peanut Butter Cookies
Chocolate Chip Peanut Butter Cookies (Kayla)
½ c. butter
¾ c. peanut butter
1/3 c. sugar
1/3 c. brown sugar
1 egg
2 Tbs milk
1 tsp vanilla
1 tsp baking soda
½ tsp salt
1 ½ flour
Jumbo chocolate chips/Hershey kisses
Mix ingredients. Make into 1 in. balls and roll in sugar. Place on cookie sheet and bake 8-10 on 375°. After you remove from oven place 3-4 chocolate chips or one Hershey kiss on each cookie.
½ c. butter
¾ c. peanut butter
1/3 c. sugar
1/3 c. brown sugar
1 egg
2 Tbs milk
1 tsp vanilla
1 tsp baking soda
½ tsp salt
1 ½ flour
Jumbo chocolate chips/Hershey kisses
Mix ingredients. Make into 1 in. balls and roll in sugar. Place on cookie sheet and bake 8-10 on 375°. After you remove from oven place 3-4 chocolate chips or one Hershey kiss on each cookie.
Recipe #157 Nanaimo Bars
Nanaimo Bars (Kayla)
1st Layer:
¼ c. sugar
1/3 c. butter
5 Tbs cocoa or ¼ c. chocolate chips
1 egg
1 tsp vanilla
Combine ingredients and heat on stove until thick. Then add:
1 ½ c. graham cracker crumbs
1 c. coconut
½ c. chopped walnuts
2nd Layer:
¼ c. butter
3 Tbs milk
1 instant vanilla pudding (3-oz.)
2 c. powdered sugar
Combine and spread over 1st layer.
3rd Layer:
4 oz. chocolate chips
Melt and pour on top of 2nd layer. Chill in refrigerator and serve.
1st Layer:
¼ c. sugar
1/3 c. butter
5 Tbs cocoa or ¼ c. chocolate chips
1 egg
1 tsp vanilla
Combine ingredients and heat on stove until thick. Then add:
1 ½ c. graham cracker crumbs
1 c. coconut
½ c. chopped walnuts
2nd Layer:
¼ c. butter
3 Tbs milk
1 instant vanilla pudding (3-oz.)
2 c. powdered sugar
Combine and spread over 1st layer.
3rd Layer:
4 oz. chocolate chips
Melt and pour on top of 2nd layer. Chill in refrigerator and serve.
Recipe #156 Regular Lemon Squares
Regular Lemon Squares (Kayla)
Crust:
2 c. flour
½ c. powdered sugar
1 c. butter
Mix and put in greased 9x11 in. pan and bake on 350° for 20 min.
Filling:
4 eggs (beaten)
6 Tbs lemon juice
¼ c. flour
2 c. sugar
Mix together and pour over crust and bake for 25 min. Once out of the oven sprinkle with powdered sugar.
Crust:
2 c. flour
½ c. powdered sugar
1 c. butter
Mix and put in greased 9x11 in. pan and bake on 350° for 20 min.
Filling:
4 eggs (beaten)
6 Tbs lemon juice
¼ c. flour
2 c. sugar
Mix together and pour over crust and bake for 25 min. Once out of the oven sprinkle with powdered sugar.
Recipe #155 Green Mint Brownies
Green Mint Brownies (Becca)
2 cups chocolate chips
½ cup butter
4 large eggs
1 cup sugar
½ tsp vanilla
1 ½ cups flour
2 cups green mint chocolate chips
Preheat oven to 350°. Grease 9x13 pan. Melt chocolate chips and butter in heavy pan (or double boiler—avoid burning) over low heat; set aside. Combine eggs, sugar, salt, and vanilla in medium bowl. Mix in melted chocolate until smooth. Add flour until just combined. Stir in mint chips. Put in pan. Bake for 30 minutes.
2 cups chocolate chips
½ cup butter
4 large eggs
1 cup sugar
½ tsp vanilla
1 ½ cups flour
2 cups green mint chocolate chips
Preheat oven to 350°. Grease 9x13 pan. Melt chocolate chips and butter in heavy pan (or double boiler—avoid burning) over low heat; set aside. Combine eggs, sugar, salt, and vanilla in medium bowl. Mix in melted chocolate until smooth. Add flour until just combined. Stir in mint chips. Put in pan. Bake for 30 minutes.
Recipe #154 Peanut Butter n' Chocolate Chip Cookies
Peanut Butter n’ Chocolate Chip Cookies (Shy)
¾ cup margarine
1 cup sugar
1 cup brown sugar
½ cup peanut butter
2 eggs
2 tsp vanilla
2 ½ cups flour
1 tsp baking soda
1 tsp salt
1 package chocolate chips
Heat oven to 350. Beat margarine, sugars, and peanut butter in large bowl with mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Mix in flour baking soda, and salt. Stir in chips. Drop by tablespoons onto ungreased cookie sheet. Bake 10-12 minutes. Cool, remove from pan onto wire rack. Makes about 4 dozen.
¾ cup margarine
1 cup sugar
1 cup brown sugar
½ cup peanut butter
2 eggs
2 tsp vanilla
2 ½ cups flour
1 tsp baking soda
1 tsp salt
1 package chocolate chips
Heat oven to 350. Beat margarine, sugars, and peanut butter in large bowl with mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Mix in flour baking soda, and salt. Stir in chips. Drop by tablespoons onto ungreased cookie sheet. Bake 10-12 minutes. Cool, remove from pan onto wire rack. Makes about 4 dozen.
Recipe #153 Five Minute Cookies
Five Minute Cookies (Megs)
1 pkg. Any flavored cake mix
½ c. applesauce
1 egg
Beat egg and applesauce together. Mix into cake until all is moistened. Drop by spoonful on ungreased cookie sheet. Bake at 375 for 8-10 minutes. Add fruit, nuts, chocolate chips as desired.
I put Rolos in the middle so they have a creamy carmel center! Yummy!
1 pkg. Any flavored cake mix
½ c. applesauce
1 egg
Beat egg and applesauce together. Mix into cake until all is moistened. Drop by spoonful on ungreased cookie sheet. Bake at 375 for 8-10 minutes. Add fruit, nuts, chocolate chips as desired.
I put Rolos in the middle so they have a creamy carmel center! Yummy!
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