Almond Bark Cookies
1 陆 lb. almond bark
戮 cup dry roasted peanuts
1 陆 cup rice krispies or similar cereal
1 陆 cup peanut butter Captain Crunch (Chocolate or Berry flavored would also work)
1 陆 cup colored mini marshmallows
Melt almond bark and stir in all ingredients. Spoon onto wax paper. Let stand till dry.Cookie recipes?
Well, I love macaroons!! Yummy!!
here a recipe for coconut macaroons
2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Line cookie sheets with parchment paper or aluminum foil.
In a large bowl, stir together the flour, coconut and salt.
Stir in the sweetened condensed milk and vanilla using your hands until well blended.
Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
These are really good.
I also like chocolate no-bakes. very easy and very good!!
Everyone raves about these whenever I make them..
1.5 c. sugar
1/4 c. cocoa powder
1/2 c. butter or margarine
3 c. oats
1/4 c. peanut butter (preferably crunchy)
Boil sugar, cocoa, milk, and butter in a pan for 1 minute. Remove from heat, stir in the oats and peanut butter.
Drop by teaspoonsful onto max paper lined cookies sheet. Refrigerate until set. Eat and enjoy
Very simple, and very delicious!!
Enjoy your baking!!
COLONIAL EASY COOKIES
1 c. sugar
1 c. butter
1 c. flour
1 tsp. soda
2 c. oatmeal
Combine together. Mix all ingredients like pie crust until soft; flatten small balls of dough on ungreased pan. Bake at 350 degrees for about 10-12 minutes.
Makes 4 dozen.
Servings: Makes 28 cookies
Level of difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 12 minutes, to 15 minutes
Ingredients
175g self-raising flour
75g porridge oats
175g granulated sugar
1 tsp Bicarbonate of soda
1 tsp Baking powder
175g butter
2 tbsp golden syrup
Method
1. Preheat the oven to 180C/gas 4.
2. Grease 2 large baking trays.
3. Put the flour, oats, sugar, bicarbonate of soda and baking powder into a mixing bowl.
4. Put the butter and golden syrup into a pan, heat over a low heat, stirring until the butter has melted and combined with the syrup. Pour into the mixing bowl and stir until combined. You may need to use your hands to keep the dough together.
5. Turn out of the bowl onto a work surface and divide into about 28 and shape into balls, about 2cm thick.
6. Arrange on the baking trays, not too close to each other as they spread. Press the tops to flatten a little.
7. Bake for about 12-15 minutes until golden brown and firm. Remove from the oven and using a fish slice, transfer to a cooling rack to cool and firm up.
Date Nut Kisses. Whip egg whites til stiff. Add sugar to taste. Fold in chopped dates and chopped walnuts. Drop by TBSP onto greased cookie sheet. bake at lowest oven setting til golden. These are delicious. Get a recipe for Scotch Shortbread. Only four ingredients. Very good rich cookies.
You could look in kraftfood.com cause they have alot of recipes and you could also check allrecipes.com they have some really great ones too.Hope this helps.
If you bake a cake from the mix, try using the fresh cookie dough from the refrigerator section above eggs. They taste as well as average cookies 'made from scratch' with few ingredients, making your home smell heavenly with fresh baked fragrance too!
This is a slightly more complicated recipe than some of the previous answers, but it is really good and one batch makes a lot of cookies (about 6 dozen)
Ingredients:
1 cup water
2 cups raisins
1 cup shortening (or butter)
1-3/4 cups sugar (or 1 cup honey)
2 eggs, lightly beaten
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (or you can replace cinnamon and nutmeg with one teaspoon pumpkin pie spice)
1/2 cup chopped walnuts (optional)
Combine raisins and water in a small saucepan; bring to boil. Cook for 3 minutes; remove from heat and let cool (do not drain). In a mixing bowl, cream shortening; gradually add sugar. Add eggs and vanilla. Combine dry ingredients; gradually add to creamed mixture and blend thoroughly. Stir in nuts and raisins. Drop by tablespoonfuls 2 inches apart on greased baking sheets. Flatten slightly with fork or spoon. Bake at 350 degrees for 8-12 minutes. Yield: About 6 dozen
Hope that helps. Happy baking!
QUICK COOKIES
1/4 cup brown sugar
1/2 cup margarine, softened
1 cup flour
1 tsp. vanilla
Mix all ingredients. Form into 1 inch balls.
Place on cookie sheet. Bake 10 min. @ 350
PRALINE SHORTBREAD COOKIES
1 cup butter, softened
3/4 cup packed brown sugar
1 1/2 cups flour
1/2 cup ground pecans
Cream butter and add sugar. Beat at medium speed until light and fluffy. Stir in flour and pecans....dough will be stiff.
Press onto bottom of 15x10x1 inch pan. Score into 2 inch squares
Bake 20 min. @ 325. Break into wedges
PRALINE GRAHAM COOKIES
1 package graham crackers
1 cup butter
1 1/2 cups brown sugar
2 cups pecans, chopped
Put crackers in single layer on 15x10x1 inch pan.
Boil margarine, sugar, and pecans for 2 min., stirring constantly.
Spread on graham crackers. Bake 10 min. @ 350
WALNUT-SPICE COOKIES
1/4 cup sugar
1 tsp. pumpkin pie spice
1 egg white, at room temp.
1 cup walnuts, finely chopped
Mix sugar and seasoning. Beat egg white on high for 1 min.
Gradually add sugar mixture. Beat until stiff. Fold in walnuts
Drop onto greased cookie sheet. Bake 35-40 min. @ 250
SHORTBREAD COOKIES
1 cup butter, softened
3/4 cup powdered sugar
1/4 cup cornstarch
1 3/4 cups flour
Cream butter. Gradually add powdered sugar and cornstarch. Beat until light and fluffy. Add flour. Press into lightly greased and floured 15x10x1 inch pan. Bake 30-35 min. @ 325
SWEET CEREAL PUFFS
3 egg whites
2/3 cup sugar
4 cups ';total'; brand cereal
1/4 tsp. vanilla (optional)
Beat egg whites to a foam. Add sugar gradually, beating until stiff Add vanilla if desired. Fold in cereal. Drop 2 inches apart on greased cookie sheet. Bake 14 min. or until brown @ 350. Cool.
ALSO - Budget Chewy Peanut Butter Bars
1/2 cup butter/margarine
1/2 cup creamy peanut butter
1 1/2 cups sugar
1 cup all-purpose flour
2 eggs, beaten
1 teaspoon vanilla extract
Preheat oven to 350 degrees. In a large saucepan, melt butter and peanut butter. Remove from heat. Add sugar and flour. Stir in eggs and vanilla. Spread into a greased and floured 13'; by 9'; pan. Bake for 28-32 minutes or until lightly browned and edges start to pull away from sides of pan.
Yield: 2 dozen bars.
Enjoy! ~-~
HERMIT COOKIES
1 1/3 cups brown sugar
1 cup butter or Crisco
3 eggs
1 teaspoon baking soda
1/2 teaspoon nutmeg
2 1/2 cups flour
1 cup raisins
1 cup currants
1/2 cup hot water
1 cup chopped nuts
Combine brown sugar, butter or Crisco, 3 eggs, baking soda, nutmeg, and flour in bowl.
In a small saucepan, combine raisins, currants, hot water, and boil five minutes. Cool, and then add to above mixture. Stir in chopped nuts.
Drop in spoonfuls onto greased baking sheet and bake at 300掳 about 15 minutes or until done, which varies according to the size of the cookie created.
Cool Whipped Frosting
INGREDIENTS
1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract
DIRECTIONS
In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake.
If u have children it will be very exciting and delicious for them.Try this!
Chocolate Spoons
These chocolate-covered spoons make delightful holiday gifts. They are so wonderful to have at home, too. Use them to stir a little chocolate into your coffee, or strengthen your hot chocolate. You will need 20 to 24 plastic spoons for this recipe. ';
INGREDIENTS
1 cup semisweet chocolate chips
3/4 cup milk chocolate chips
DIRECTIONS
In a microwave safe bowl, melt semisweet chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Dip spoons into chocolate. Put spoons onto wax paper and refrigerate until chocolate hardens.
Melt milk chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Place chocolate into plastic bag and cut off a corner. Drizzle melted chocolate over spoons. Refrigerate until chocolate hardens.
Wrap each spoon separately and store in a cool dry place,
Cheesy Fried Potatoes
INGREDIENTS
2 slices bacon
2 tablespoons butter
1 tablespoon diced onion
4 potatoes, peeled and sliced
salt and pepper to taste
2 eggs
1/2 cup shredded Cheddar cheese
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, drain and crumble; leave grease in pan.
Heat bacon grease over medium heat and stir in butter. Add onion and potatoes. Cover pan and cook, stirring occasionally, until potatoes are golden brown.
Crack eggs on top of potatoes and stir gently to combine. Sprinkle with salt, pepper, cheese and bacon. Continue cooking until eggs are firm and cheese is melted.
Chocolate Chocolate Chip Cookies
INGREDIENTS
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Best Chocolate Pound Cake
INGREDIENTS
1/2 cup shortening
1 cup butter, softened
3 cups white sugar
5 egg yolks
5 egg whites
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 1/4 cups milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.
Angel Food Cupcakes
INGREDIENTS
1 (18.25 ounce) package angel food cake mix
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin tin with paper bake cups.
Prepare batter as directed on the box. Fill muffin cups 2/3 full.
Bake for 15 to 20 minutes, or until done.
Strawberry Shortcake
INGREDIENTS
3 pints fresh strawberries
1/2 cup white sugar
2 1/4 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
1/4 teaspoon salt
1/3 cup shortening
1 egg
2/3 cup milk
2 cups whipped heavy cream
DIRECTIONS
Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
Last Minute Chicken Dinner
INGREDIENTS
2 tablespoons vegetable oil
4 potatoes, thinly sliced
1 pound boneless skinless chicken breasts, cut into cubes
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
1 onion, chopped
1/4 teaspoon garlic powder
2 cups frozen broccoli, carrots and cauliflower combination
1/2 teaspoon dried parsley
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/3 cup grated Parmesan cheese
DIRECTIONS
Heat oil in large frying pan over medium high heat. Cook potatoes, stirring frequently until tender-crisp. Stir in chicken, and cook until no longer pink. Reduce heat to medium. Stir in condensed soup, milk, onion, and garlic powder. Arrange vegetables on top, and sprinkle with parsley, marjoram and basil. Cover, and simmer over low heat until chicken is cooked through, and vegetables are tender, about 5 minutes. Remove from heat, and stir in Parmesan.
Rosemary Chicken Dinner
INGREDIENTS
3 large potatoes, peeled
1 (3 pound) broiler-fryer chicken, cut into quarters
2 tablespoons olive or vegetable oil
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 teaspoons minced fresh rosemary
DIRECTIONS
Cut each potato into four wedges. Place chicken and potatoes in a greased 13-in. x 9-in. x 2-in. baking dish or shallow roasting pan. Drizzle with oil. Combine salt, garlic powder and pepper; sprinkle over chicken and potatoes. Sprinkle rosemary over chicken. Bake, uncovered, at 375 degrees F for 45 minutes; drain. Bake 15-20 minutes longer or until potatoes are tender and chicken juices run clear.
Red Rice Salad
INGREDIENTS
2 small beets
1 tablespoon olive oil
8 ounces red rice
2 1/2 cups water
1 teaspoon salt
1 (14.5 ounce) can kidney beans, drained and rinsed
1 small red bell pepper, seeded and diced
1 small red onion, finely chopped
7 red radishes, thinly sliced
2 1/2 tablespoons chopped fresh chives
salt and pepper to taste
Dressing:
2 tablespoons horseradish
1 tablespoon Dijon mustard
1 teaspoon sugar
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
DIRECTIONS
Place beets in a saucepan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain water, and allow beets to cool. Peel and dice.
Meanwhile, pour olive oil, red rice, water, and 1 teaspoon salt into a saucepan; place over medium heat. Bring to a boil; reduce heat to medium low, cover, and simmer gently until the rice is tender and all the water has been absorbed. Remove saucepan from heat, and let rice cool to room temperature.
In a large bowl, mix together beets, kidney beans, bell pepper, onion, radishes, and chives. Season with salt and pepper.
In a medium bowl, whisk together horseradish, mustard, and sugar until well combined. Whisk in red wine vinegar and oil until smooth.
With a fork, fluff rice. Stir into vegetables, and mix with dressing. Cover, refrigerate about 1 hour. Spoon into a large, shallow serving bowl, and garnish with fresh chives.
Easy Red Rice
INGREDIENTS
1 tablespoon olive oil
1 onion, chopped
4 fresh tomatoes, diced
2 cups chicken broth
1/2 teaspoon dried basil
1 1/3 cups uncooked white rice
DIRECTIONS
Heat olive oil in a large skillet over medium-high heat. Cook the onions in the heated oil until clear, but not brown. Add tomatoes, chicken broth, and basil; bring to a boil. Stir in rice and return to a boil. Cover and reduce heat to low. Simmer until the liquid is completely absorbed into the rice, about 20 minutes.
Red Beans and Rice
INGREDIENTS
1 cup uncooked long-grain white rice
2 cups water
2 tablespoons butter
1 onion, chopped
1/2 green bell pepper, chopped
16 ounces smoked sausage, thinly sliced
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can diced tomatoes, undrained
DIRECTIONS
Bring the rice and water to boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
Melt butter in a skillet over medium heat. Stir in onion and green bell pepper, and cook until tender. Stir in sausage, and cook until evenly browned. Mix in beans and tomatoes, and continue cooking until heated through. Serve skillet mixture over the rice.
Seafood Lasagna
INGREDIENTS
1 onion, chopped
2 tablespoons butter
12 ounces cottage cheese
1 (8 ounce) package cream cheese
2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 egg
2 (10.75 ounce) cans condensed cream of mushroom soup
1/3 cup milk
1 clove garlic, minced
1/2 cup white wine
1/2 pound scallops
1/2 pound flounder fillets
1/2 shrimp, peeled and deveined
1 (16 ounce) package lasagna noodles
2 ounces shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
DIRECTIONS
Cook the lasagna noodles in a large pot of boiling salted water until al dente. Drain.
Saute onion in the butter or margarine. Combine the cottage cheese, cream cheese, basil, salt, pepper, egg, and sauteed onion. Set aside.
Combine the mushroom soup, milk, and garlic. Stir in the white wine , bay scallops, flounder fillets, and shrimp. Set aside.
Assemble ingredients in a greased lasagna pan as follows: a thin layer of seafood sauce, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, and remaining noodles. Place mozzarella cheese and Parmesan on the top.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Remove from oven, and allow to stand for 10 minutes.
Seafood Scampi Linguine
INGREDIENTS
1 (16 ounce) package linguine pasta
1/3 cup butter
1 red bell pepper, chopped
2 zucchini, sliced
1/3 cup chopped garlic
3/4 cup chopped shallots
1/4 cup drained capers
salt and pepper to taste
2 1/2 pounds clams in shell, scrubbed
1 pound shrimp, peeled and deveined
1/4 cup fresh basil
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 450 degrees F (230 degrees C).
Melt butter in a large heavy skillet. Add red pepper, zucchini, garlic, and shallots. Saute over high heat until the shallots begin to soften; about 4 minutes. Mix in capers, salt and pepper. Remove from heat and add clams and shrimp. Toss until it's fully mixed.
Transfer mixture to a large baking dish. Cover and bake in a preheated oven until the clams have all opened and shrimp is cooked. Make sure the lid is not touching the shrimp or they'll burn and stick. Cook about 20 to 25 minutes, stirring occasionally.
Pour the scampi over the linguine, top with fresh basil and serve.
No comments:
Post a Comment