Can-Do Cookies

My family has been making these as long as I can remember. I like this bar cookie because it is super easy and soft. -Marian Adamson

2 eggs

1/3 c shortening

2 teas. vanilla

1 c margarine

1 1/2 c sugar

2 teas. baking powder

1/2 teas. salt

3 1/2 c flour

12 oz chocolate chips (or any time of chip or chocolate you have around)

Cream together the eggs, shortening, vanilla, margarine, and sugar. Mix in the baking powder and salt. Add the flour. Stir in the chocolate chips. Press into a pan and bake at 350 degrees. It takes about 15-20 minutes for a shallow baking pan and about 25-35 minutes for a 9x13. Cookies should be firm, but not very brown or they will be dry.

Midnight Bonbons

This arouse from a desire to make something chocolatey that didn't require grains or baking during that (sometimes rare!) quiet time of night when only Mom and Dad were awake. It also had to be quick and easy, as who wants to wait and then have tons of dishes to clean up in the middle of the night? Sorry, there are really no measurements, so you can all hate me for that. ;) We made it a second time, to let Hannah join in on the fun, and it worked then too, so hopefully it'll work for all of you!

Pull out a small saucepan and pour in some chocolate chips (oh, about 1/2c) and some creamy peanut butter (oh, about 1/4-1/3c). Melt together on med-low, stirring frequently. While you're waiting for the chocolate and pb to melt, pour a bit of powdered sugar into a bowl. (You can also try chocolate sprinkles or toasted honey wheat germ, which I really liked....it was a random clearance find.) Once the choc-pb mix is blended, stir in a small amount of cold milk (oh, maybe 1-2 TBSPs). This should actually make the mix thicken up* to about the consistency of playdough. Let it cool briefly, if needed. Then take small bits and roll into balls and then roll in the coating of choice. (I found the powdered sugar needed to be coated again after sitting for a moment.) Arrange nicely on a plate, get comfy on the couch, and enjoy!

*If it doesn't thicken, chill in the fridge. Pull out half the mix and continue following the directions, and then pop them back into the fridge when done and pull out the other half to work with. Serve chilled.

Peanut Butter Pretzel and Toffee Bonbons

Added by Ani Brown
from melskitchencafe.com

(I'm not always a peanut butter fan, but wow, these are addicting, amazing, and totally easy! Yum!)

*Note: to chop the pretzel sticks, I place several large handfuls of pretzel sticks in a ziploc bag, seal, and roll over the top with a rolling pin until the pretzels are crunched up well. I measure out of the bag and continue the process until I have 2 cups. These bonbons can be made up to three days in advance. The peanut butter pretzel filling can be made and formed into balls and frozen for up to 2 months before dipping.

*Makes about 10-12 dozen bonbons

8 tablespoons butter, softened to warm room temperature

2 cups powdered sugar

2 cups peanut butter

1 cup toffee bits

2 cups chopped/crushed pretzel sticks

1 pound chocolate (semisweet, milk, bittersweet)

2 tablespoons shortening or butter

Toffee, chopped nuts, chocolate jimmies for garnish

In a large bowl with an electric mixer, cream the butter and sugar together until evenly combined. Add the peanut butter and mix well, scraping down the sides of the bowl as needed. Stir in the toffee bits and pretzel pieces by hand with a wooden spoon or rubber spatula.

Line a large rimmed baking sheet (12X18-inches or several smaller baking sheets) with parchment or waxed paper. Roll the peanut butter mixture into 1-inch or so (it doesn't have to be exact) balls and place them on the lined baking sheets. Cover loosely with plastic wrap and freeze for 15-20 minutes until firm. At this point, the balls can be transferred to a sealed container or freezer ziploc bag and frozen for up to 2 months.

Meanwhile, melt the chocolate and shortening/butter together in a microwave-safe bowl or in a double boiler until completely melted and smooth (taking care not to overheat the chocolate as that can cause white streaks, bloom, to appear in the hardened chocolate).

One by one, toss a formed peanut butter/pretzel ball into the melted chocolate and using a fork, cover the ball with chocolate. Lift the covered bonbon out of the chocolate with the fork and tap the lower stem of the fork (right above where the rectangular tined fork part ends) on the edge of the bowl to let excess chocolate fall through the tines of the fork. Scrape the bottom of the fork along the edge of the bowl and transfer the covered bonbon to a parchment lined baking sheet (you can use the same baking sheet(s) used for freezing the balls if you have room). Set the bonbon very close to the parchment paper and using a second fork or butter knife, gently scoot the bonbon off the fork onto the baking sheet. Immediately sprinkle your garnish of choice on the top of the wet chocolate before it sets.

Refrigerate the bonbons until ready to serve.

Oreo Surprise Cupcakes

from kraft foods, brought to you by Marian Adamson

1 pkg (2-layer size) chocolate cake mix
water, oil, and eggs as called for on the cake mix
1 pkg (8 oz) cream cheese, softened
1 egg
2 Tbsp sugar
48 mini Oreos or a package of normal/double stuffed oreos
1-1/2 cups thawed Cool Whip

Heat oven to 350 degrees F.
Prepare cake batter as directed on package.
Mix cream cheese, egg, and sugar until smooth.
Spoon half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp cream cheese mixture and 1 cookie; cover with remaining cake batter
Bake 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min; remove from pans to wire racks. Cook completely.
Frost with Cool Whip. Top with remaining cookies - crushed if you like. Frosted cupcakes can be store in refrigerator up to 3 days.

Notes - the original recipe called for mini oreos. I couldn't find them so I used normal double-stuff oreos because I figured you can't go wrong with double stuffed! However, the batter did overflow the cups a little.
Also, the recipe suggests putting the cream cheese mixture in a bag and cutting the corner off for squeezing the mixture into the cupcakes. Too bad I didn't notice that tip until after I made them!

Enjoy!

Tornado Brownies

By : Ani Brown

Cream these together in a bowl and set aside.
1. 8 oz cream cheese
2. 1/3 c sugar
3. 1 egg
4. 1/2 tsp vanilla

Mix these ingredients and melt in small saucepan
1. 3/4 c. water
2. 1/2 c. margarine
3. 1 1/2 square unsweetened baking chocolate (chopped up to melt fast)

Mix these ingredients together and then add chocolate mix and blend well
1. 2 c. sugar
2. 2 c. flour
3. 2 eggs
4. 1/2 c. sour cream
5. 1 tsp. vanilla
6. 1 tsp. baking soda
7. 1/2 tsp. salt

Pour blended chocolate mixture into a greased cookie sheet. Sprinkle chocolate chips evenly around. Drop spoonfuls of cream cheese mixture randomly. Take butter knife and drag through cream cheese drops to form swirls.

Bake at 375 for about 30 minutes.

(These were our favorite brownies growing up. Hope you enjoy them! Thought I better contribute since I've enjoyed some GREAT recipes from perusing this blog.)

Truffle Brownies

Christi Kelsey

Brownies
1 cup butter
2 cups sugar
1 tsp vanilla
4 eggs
1 cup flour*
2/3 cup cocoa
1/2 tsp. baking powder
1/2 tsp. salt

Ganache Frosting
1 pint heavy whipping cream
2 2/3 cups semi-sweet chocolate chips
1 tsp. vanilla

BROWNIES:
Preheat oven to 350 degrees. In a saucepan melt butter. Stir in cocoa and sugar until well combined. Transfer to mixing bowl. On medium speed, beat in vanilla and eggs, one at a time. Gradually add combined dry ingredients, beat until smooth. Pour into a lightly greased 13x18** cookie sheet. Bake 8-11 minutes until just done (do not overbake). Allow to cool on wire rack. Meanwhile, make ganashe frosting.

FROSTING:
Bring whipping cream just to boiling. Remove from heat, stir in chocolate chips and vanilla. Continue stirring until chocolate is completely dissolved and smooth. Allow to cool to room temperature then pour evenly over brownies. To set frosting quickly, place pan in refrigerator. Store in refrigerator.

*For high altitude add two more tablespoons flour.
**This recipe can be cut in half and baked in a 9x13 pan.

Chocolate Whipped Cream

by Natalie Pelfrey

1/2 cup sugar
3 TB cornstarch
3 TB cocoa power (rounded spoonfuls)
dash salt
1 cup milk

Put ingredients in a sauce pan over med and stir until thickened. Remove from heat and add:

2 TB butter
1/2 tsp vanilla

Stir. Let it cool and then put it in the fridge for a few hours.
Before serving, beat with:

1 pint heavy whipping cream

Put it on top of white cake, chocolate cake or whatever you want. Yum!

Chocolate Bouchons

** Don't let the length of this recipe discourage you -- it is really easy!**

Note: This recipe is adapted from the "Bouchon" cookbook by Thomas Keller. Keller suggests using 3-ounce (2- to 21/2- inch diameter) stainless-steel timbale molds. (I use muffin tins)

3/4 cup (31/2 ounces) flour
1 cup unsweetened cocoa powder (that isn't a typo -- it really calls for one cup! Nestle brand works well)
1 teaspoon kosher salt
3 large eggs
1 1/2 cups plus 3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups (3 sticks) butter, melted and just slightly warm
6 ounces semisweet chocolate, such as 55 percent Valrhona, chopped into chocolate chip-size pieces (I just use chocolate chips)
Butter and flour for the timbale molds
Powdered sugar

Heat the oven to 350 degrees. Butter and flour 12 timbale molds. Set aside.

In a medium bowl, sift together the flour, cocoa powder and salt. (I usually don't have time to sift and they turn out just fine)

In the bowl of a mixer fitted with the paddle attachment, mix together the eggs and sugar on medium speed until thick and pale in color, 3 to 5 minutes. Add the vanilla and mix until incorporated.

With the mixer on low speed, add about one-third of the dry ingredients, then one-third of the butter, and continue alternating the remaining flour and butter. Add the chocolate and continue to mix to combine. The batter can be made up to this point and refrigerated, covered, for up to one day.

Put the timbale molds on a baking sheet. Place the batter in a pastry bag without a tip, or with a large plain tip, and fill each mold about two-thirds full. (I just spoon the batter into the muffin tin)

Bake the bouchons until the tops are shiny and set (like a brownie), and a toothpick inserted in the center comes out moist but clean (there may be some melted chocolate from the chopped chocolate), bake 20 to 25 minutes.

Transfer the bouchons to a cooling rack. After a couple minutes, invert the molds and let the bouchons cool in the molds. Remove the molds and serve, or store until needed. (The bouchons are best eaten the day they are baked).

To serve, invert the bouchons and dust them with powdered sugar. Serve with ice cream, if desired.

Total preparation time: 45 minutes, plus cooling time. (Not to be confused with the 20-25 min bake time above... which is what I did last night,oops!)


Servings: Makes 12 bouchons.


This is a really fancy, decadent dessert that never fails to impress… unless, of course, you inadvertently double the baking time.

Happy Valentine’s Day!

Kaedi

Sweet Rolls

2 pkg. dry yeast (2 Tbsp.)
1/4 cup warm water
3 eggs, well beaten
4 1/2 cups flour, divided
1 cup warm water
1/2 cup shortening
1/2 cup sugar
2 tsp. salt
1 stick butter, softened
more sugar for sprinkling

Soften yeast in 1/4 cup water. Let stand 10 minutes. Combine eggs, 2 1/2 cups flour, water, shortening, sugar, and salt in large bowl. Add yeast and beat until smooth. Add remaining 2 cups flour. Cover and let rise in a warm place until doubled in size. Punch down and divide in half. Roll out into a rectangle, approximately 10x12 inches. Spread 1/2 stick softened butter over the dough. Sprinkle 2-3 tablespoons sugar on top of butter. Roll up and cut into 12 pieces. Place in greased 9x13 inch glass pan. Repeat with the other half of the dough. Cover and let rise 30 minutes. Bake at 400 for 10-15 minutes.

Lucy Jesse

Sweet Potato Casserole

SWEET POTATO CASSEROLE:
3 cups cooked mashed sweet potatoes (canned will do great)
3/4 stick of margarine or butter, softened
1 cup evaporated milk
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
1 teaspoon vanilla flavoring

Mix the above well and pour into a greased 9X12 casserole dishBake @ 425 for 15 minutes. (It is not done yet!)

Topping:
1 cup crushed cornflakes
3/4 stick of margarine or butter
1/2 cup chopped pecans
1/2 cup brown sugar

Melt the margarine/butter. Mix the above and sprinkle over the top of the casserole.Bake @ 400 for 15 minutes.Eat now or cool on a rack and refrigerate for later.

Bik Duggan

Cranberry Pineapple Minis

Cranberry Pineapple Minis

1 can Crushed Pineapple in Juice

2 pkg. (3 oz. ea.) Raspberry flavored Gelatin

1 can Whole Cranberry Sauce

2/3 c. Walnut pieces

1 Apple, chopped

Drain pineapple. Reserve juice; add enough water to measure 2 ½ cups. Pour into cauce pan and bring to a boil. Pour over jello in large bowl; stir 2 minutes until dissolve. Stir in pineapple, cranberry sauce, walnuts and apple. Spoon into 24 foil paper-lined muffin cups. Refrigerate 2 ½ hours until firm. (Travels well for a holiday gathering).

Wanda Bean