best recipes for you

Fresh Herb Bread | bread machine recipes

2009-05-12T04:29:00.002-07:00

Fresh Herb Bread bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Breads Abm
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MMMM-----------------------1 1/2 LB
LOAF----------------------------
1 c Plus 2 tb water
2 tb Margarine or butter
3 c Bread flour
2 ts Chopped fresh sage leaves
1 tb Chopped fresh basil leaves
1 tb Chopped fresh oregano leaves
2 ts Chopped fresh thyme leaves
1/4 c Chopped fresh parsley
3 tb Dry milk
2 tb Sugar
1 t Salt
1 1/2 ts Yeast
MMMMM-------------------------2 LB -- €
LOAF------------------------------
1 1/2 c Water
2 tb Butter or Margarine
4 1/4 c Bread flour
2 ts Chopped fresh sage leaves
1 tb Plus 1 ts chopped fresh
Basil leaves
1 tb Plus 1 ts chopped fresh
Oregano leaves
2 ts Chopped fresh thyme leaves
1/4 c Chopped fresh parsley
1/4 c Dry milk
2 tb Sugar
1 1/2 ts Salt
1 1/4 ts Yeast*
Place on the ingredients in the bread machine and select basic white
cycle. Use medium or light crust colour.
It is recommended to use a bread pan with 9 cups or larger for the 1
1/2 pound loaf. Yeast amount is correct though proportionately less
than called for in the smaller loaf.

Fresh Grapefruit Cottage Bread | bread machine recipes

2009-05-12T04:29:00.001-07:00

Fresh Grapefruit Cottage Bread bread machine recipes

Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 packages Yeast
4 1/2 cups Better for Bread
3/8 cup Sugar
1/8 teaspoon Baking soda
1 1/2 tablespoons Grapefruit peel -- grated
3/4 cup Low-fat cottage cheese
3 Egg whites
1 1/2 tablespoons Vegetable oil
3/4 cup Grapefruit juice -- fresh/heate
Add all ingredients into the pan in the order listed, set darkness
control at 11
o'clock
.Select white bread and push "Start." This palate-refreshing mealtime
accompaniment,
this tart/sweet bread offersa taste of English elegange when toasted
slices are topped with citrus marmalade.

Faux Sourdough Bread | bread machine recipes

2009-05-12T04:26:00.002-07:00

Faux Sourdough Bread bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Breads Abm
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Active Dry Yeast
2 1/2 cups Bread Flour
1 tablespoon Dark Molasses
1 cup Sour Cream
1 teaspoon Salt
1 teaspoon Lemon Juice
4 tablespoons Warm Water
All ingredients but the water should be at room temperature before
starting.
Add ingredients to the pan in the order listed. Select "White Bread".
Press
"Start".

Famous Onion Bread | bread machine recipes

2009-05-12T04:26:00.001-07:00

Famous Onion Bread bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tablespoons Applesauce
2 tablespoons Dill Seed
3 tablespoons Dried minced onion
3/4 cup Sour Cream
3/4 cup Cottage Cheese -- Nonfat
1/4 cup Water
1 Egg
1 1/2 teaspoons Salt
1/4 teaspoon Baking Soda
3 1/3 cups Bread Flour
1 package Yeast
-----
Add ingredients according to your machine's directions.

Fall Harvest Bread | bread machine recipes

2009-05-12T04:25:00.000-07:00

Fall Harvest Bread bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Water
2 cups White bread flour
1 tablespoon Dry milk
1 teaspoon Salt
1 tablespoon Butter
1/2 tablespoon Maple syrup
1/2 tablespoon Brown sugar
1/4 cup Canned pumpkin
1/2 teaspoon Vanilla extract
1/2 teaspoon Ground ginger
1/4 teaspoon Allspice
1/4 cup Pumpkin seeds
2 teaspoons Yeast (active dry)
*** Be sure to use plain canned pumpkin - not pie filling.

English Muffin Bread | bread machine recipes

2009-05-12T04:24:00.002-07:00

English Muffin Bread bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Muffins
Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups Water
2 teaspoons Sugar
1 teaspoon Salt
1/4 teaspoon Baking soda
3 cups Bread flour
3 tablespoons Nonfat dry milk
2 teaspoons Yeast
(This is great to put on the timer to have first thing in the morning)

Eileen's Corn-Chilies-Cheese Bread | bread machine recipes

2009-05-12T04:24:00.001-07:00

Eileen's Corn-Chilies-Cheese Bread bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Breads Abm
Chili Corn
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Yeast
3 cups Flour -- bread
3/4 cup Cornmeal -- yellow
1/2 cup Whole kernel canned corn -- *
1 tablespoon Chilies, Ortega -- chopped
1/2 cup Cheddar cheese -- shredded
1 each Egg
1 tablespoon Soft butter
1/2 teaspoon Salt
2 teaspoons Sugar
1 1/4 cups Water -- warm
Drain corn. Put all the ingredients, select white bread, and push start.

Easy French Bread | bread machine recipes

2009-05-12T04:23:00.000-07:00

Easy French Bread bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Plus (see below)
1 tablespoon Water
2 cups White bread flour
1 tablespoon Sugar
1 teaspoon Salt
1 1/2 teaspoons Yeast (active dry)
Place in machine

Dried Tomato & Rosemary Bread | bread machine recipes

2009-05-12T04:22:00.000-07:00

Dried Tomato & Rosemary Bread bread machine recipes
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breadmaker
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup -water
3 tablespoons -snipped unsalted
Dried tomatoes
1 tablespoon Olive oil
1 teaspoon Salt
3 cups Bread flour
1/4 cup Nonfat dry milk powder
1 tablespoon Sugar
1 teaspoon Rosemary
3/4 teaspoon Paprika
2 teaspoons Bread yeast
Add ingredients to bread machine pan in the order suggested by
manufacturer,
adding dried tomatoes with the water. Recommended cycle:
Basic/white bread cycle; medium/normal color setting

Dilly Bread | bread machine recipes

2009-05-12T04:10:00.000-07:00

Dilly Bread bread machine recipes
Serving Size : 2 Preparation Time :0:00
Categories : Breads Breadmaker
Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon Dry yeast
1/2 tablespoon Butter or margarine
1/2 cup Warm water
1/2 tablespoon Dill seed*
1/2 cup Cottage cheese (heated
1/2 teaspoon Salt
1 tablespoon Sugar
1 small Egg
1/2 tablespoon Minced onion
2 cups Sifted all-purpose flour
1/2 teaspoon Soda
. It made a very light rye flavored bread.

CORDON BLEU | Chicken Recipes

2009-05-11T04:04:00.001-07:00

CORDON BLEU Chicken Recipes

3 whole chicken breast, split, skinned
and boned
3 slices (4 oz.) Swiss cheese, cut in
half
3 slices (4 oz.) boiled ham, cut in
half
2 tbsp. margarine
1 can cream of chicken soup
1/4 c. milk
Chopped parsley
Flatten chicken breast. Top each with 1/2 slice cheese, then ham. Secure with toothpicks. In skillet brown chicken side down in margarine or butter. Stir in soup, milk and cover. Cook over low heat for 20 minutes. Stir now and then. Top with parsley. Serves 6.

POTTED CHICKEN WITH PEPPERS AND MUSHROOMS | Chicken Recipes

2009-05-11T04:03:00.002-07:00

POTTED CHICKEN WITH PEPPERS AND MUSHROOMS Chicken Recipes

4 chicken breasts
3 green peppers
2 (3 oz.) cans mushrooms
1 lg. onion
4 potatoes
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
Oil for browning
1 c. water
Brown chicken and remove from pot; brown peppers sliced and remove from pot. Brown onions and mushrooms together; add peppers and chicken, plus seasoning and water. Cover and cook on slow flame after first boil, for 2 hours. Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for additional 15 to 20 minutes until done in gravy.

CHICKEN PIPLAF | Chicken Recipes

2009-05-11T04:03:00.001-07:00

CHICKEN PIPLAF Chicken Recipes

1 1/3 c. Minute Rice
1 envelope onion soup mix
1 can cream of mushroom soup
1 1/2 c. boiling water
4 tbsp. melted butter
Sprinkle pepper and salt
4 pieces chicken
Combine all ingredients in an oven proof dish. Brush chicken with melted butter and sprinkle with salt and pepper. Arrange on top of casserole mixture. Cover with aluminum foil and bake 1 hour and 15 minutes until chicken is done. Can be fixed ahead of time, and then baked.

CHICKEN AND RICE | Chicken Recipes

2009-05-11T04:02:00.003-07:00

CHICKEN AND RICE Chicken Recipes

3/4 c. rice
2 cans cream of chicken soup
1 pkg. Lipton cup soup cream of
chicken
2 c. water
Chicken pieces, about 2 lbs.
Mix rice, soups, water and put in greased 13 x 9 pan. Place chicken pieces on top and cover with foil. Bake at 325 degrees for 90 minutes. Remove foil and let brown 15 to 20 minutes more. Can be made the day before and ref. until you bake it.

CHICKEN IN ORANGE SAUCE | Chicken Recipes

2009-05-11T04:02:00.001-07:00

CHICKEN IN ORANGE SAUCE Chicken Recipes

4 chicken breast halves
1/4 c. flour
Salt and pepper
4 tbsp. margarine
1 1/2 c. orange juice
Coat each half breast with seasoned flour. Melt margarine in pan and sauté each side over medium heat until lightly browned. Add orange juice and cover. Cook about 15 to 20 minutes more on reduced heat until done. Serve over rice, if desired, with the sauce. Serves 4.

CHICKEN YUM YUM! | Chicken Recipes

2009-05-11T04:01:00.002-07:00

CHICKEN YUM YUM! Chicken Recipes

1/2 pt. sour cream
8 chicken breasts boned
8 slices ham
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1/4 c. sherry cooking wine, opt.
Bone chicken, wrap in slice of ham. Mix other ingredients together. Place chicken in baking dish and pour other ingredients over top. Bake about 2 hours at 325 degrees. (Yum Yum!!)

ORIENTAL CHICKEN | Chicken Recipes

2009-05-11T04:01:00.001-07:00

ORIENTAL CHICKEN Chicken Recipes

1 chicken breast, quarter, cut into
slivers
1/2 c. onion, sliced
1/2 c. carrots, sliced
1/2 c. mushrooms, sliced
1 tbsp. peanut oil
1 garlic clove
2 tbsp. low, sodium soy sauce
Heat oil in a large skillet or wok. Sautee all ingredients except soy sauce over high heat. Stir fry for 13 minutes and lower heat to medium and cook until chicken is cooked through and legs are tender and crisp about 10 minutes. Toss with soy sauce.

CHICKEN A LA KING | Chicken Recipes

2009-05-11T04:00:00.002-07:00

CHICKEN A LA KING Chicken Recipes

1/4 c. chopped onion
2 tbsp. chopped green pepper
2 tbsp. margarine
1 can cream of chicken soup
1/2 c. milk
1 1/2 c. cooked, cubed, chicken or
turkey
2 tbsp. diced pimiento
Dash red pepper
Cook onion and green pepper in butter until tender. Add soup and milk. Add chicken and remaining ingredients. Heat and serve on toast or cooked rice. Serves 4.

WALDORF CHICKEN | Chicken Recipes

2009-05-11T04:00:00.001-07:00

WALDORF CHICKEN Chicken Recipes

6 chicken breasts, boned and skinned
1 c. unsweetened apple juice
1/4 tsp. ground ginger
1 tbsp. cornstarch
2 c. unpared red apples, chopped
2 stalks celery, sliced
3 tbsp. raisins
1 tbsp. sliced green onion
1 tbsp. lemon juice
1/4 tsp. salt, opt.
Place chicken, 1/2 cup apple juice, and lemon juice, salt and pepper in non stick skillet. Heat to boiling, cover and simmer for 20 minutes or until chicken is tender and done. Remove chicken. Mix remaining apple juice and cornstarch. Stirring constantly. Add remaining ingredients. Arrange chicken on plate. Top with sauce.

ROAST CHICKEN WITH ALMONDS | Chicken Recipes

2009-05-11T03:58:00.002-07:00

ROAST CHICKEN WITH ALMONDS Chicken Recipes

10 chicken breast halves
Salt and pepper
1 (5 1/2 oz.) pkg. slivered almonds
1 (10 1/2 oz.) can cream of mushroom
soup
1 (10 1/2 oz.) can cream of chicken
soup
1/4 to 1/2 c. dry white wine, or
water or other liquid
Parmesan cheese
Spread chicken in very lightly greased baking dish. Cover with 2/3 of the almonds. Mix soups with wine. Pour over chicken and almonds. Sprinkle Parmesan cheese on top and then sprinkle remaining almonds over. Bake at 350 degrees for 2 hours uncovered. Serves 8 to 10.

UGLY DUCKLING PUDDING CAKE | cake recipes

2009-05-11T03:58:00.001-07:00

UGLY DUCKLING PUDDING CAKE cake recipes

1 pkg. yellow cake mix
1 pkg. lemon instant pudding (sm.
size)
1 (16 oz.) can fruit cocktail,
including syrup
1 c. angel flake coconut
4 eggs
1/2 c. oil
1/2 c. chopped nuts
1 c. brown sugar, firmly packed
Blend all ingredients except brown sugar and nuts. Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 9 x 13 inch pan. Mix brown sugar and nuts and sprinkle over cake. Bake at 325 degrees for 45 minutes or until tests done. (Do not underbake.) Let stand 15 minutes. Spoon on hot butter glaze. Serve warm or cold with whipped topping, if desired. --BUTTER GLAZE:--
1/2 c. margarine
1/2 c. sugar
1/2 c. evaporated milk
Boil 2 minutes. Stir in 1 1/3 cups angel flake coconut.

WATERGATE CAKE | cake recipes

2009-05-11T03:57:00.002-07:00

WATERGATE CAKE cake recipes

1 pkg. white cake mix
3/4 c. vegetable oil
3 eggs
1 c. 7-Up, Sprite or Club Soda
3 1/2 oz. pkg. pistachio pudding,
instant
1/2 c. finely chopped nuts
1/2 c. coconut
--TOPPING:--
8 oz. Cool Whip
3 1/2 oz. pistachio pudding
1/2 c. coconut
3/4 c. chopped nuts
Mix all cake ingredients. Pour into greased pan and bake 45 minutes at 350 degrees. NOTE: Recipe calls for 13 x 9 inch pan but I prefer bundt or angel food pan. Fold all topping ingredients together until mixed. Spread on cake and sprinkle with coconut and nuts.

BANANA SPLIT CAKE | cake recipes

2009-05-11T03:57:00.001-07:00

BANANA SPLIT CAKE cake recipes

--LAYER 1:--
2 c. crushed graham crackers
1 stick butter, melted
Press into 9 x 13 inch pan. --LAYER 2:--
2 c. confectioners' sugar
2 sticks butter
2 eggs
Beat well, pour over crust. --LAYER 3:--
3 to 4 bananas, sliced & dipped in
lemon juice
--LAYER 4:--
1 (#2) can crushed pineapple, drained
--LAYER 5:--
2 (8 oz.) cartons Cool Whip
--LAYER 6:--
1 c. chopped pecans
--LAYER 7:--
1 c. sliced maraschino cherries
Chill well.

HUMMINGBIRD CAKE | cake recipes

2009-05-11T03:56:00.001-07:00

HUMMINGBIRD CAKE cake recipes

3 c. all-purpose flour
2 c. sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
3 eggs, beaten
1 1/2 c. salad oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple,
undrained
2 c. pecans (or walnuts), divided
2 c. chopped bananas
Combine dry ingredients in large bowl; add eggs and salad oil, stirring until moistened. Do not beat. Stir in vanilla, pineapple, 1 cup nuts and bananas. Spoon batter into 3 well-greased pans, well floured or use wax paper to line the pans. Bake at 350 degrees for 25 to 30 minutes until cake tests done. Cool in pans 10 minutes before removing. Spread on frosting and sprinkle with nutmeats. --CREAM CHEESE FROSTING:--
2 (8 oz.) pkgs. cream cheese, softened
1 c. margarine, softened
2 (16 oz.) pkgs. powdered sugar
2 tsp. vanilla
Beat until light and fluffy. Makes enough for 3 layer cake. Cool cake completely before putting frosting on.

TWINKIE CAKE | cake recipes

2009-05-11T03:55:00.000-07:00

TWINKIE CAKE cake recipes

1 box Twinkies
3 to 4 bananas
1 lg. can crushed pineapple
1 pkg. vanilla pudding
1 (12 oz.) container of Cool Whip
Slice Twinkies lengthwise and line bottom of 13 x 9 inch pan. Slice bananas over Twinkies, followed by pineapple with juice. Prepare pudding as directed on package and layer over bananas and pineapple. Spread Cool Whip on top. Refrigerate and enjoy!

CHERRY DREAMS | cake recipes

2009-05-11T03:53:00.002-07:00

CHERRY DREAMS cake recipes
1/2 c. margarine
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1 1/2 c. flour
1/2 c. cocoa
1/4 tsp. salt
1/4 tsp. soda
1/4 tsp. baking powder
Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet. Make a small depression on top of each ball with fingertip. Press a small well-drained maraschino cherry (or 1/2 a large cherry) on each. 6 oz. chocolate chips
1/2 c. sweetened, condensed milk
1/4 tsp. salt
1 tsp. cherry liquid
Bake at 350 degrees for 8 to 10 minutes (will be puffy). Makes about 4 dozen cookies.

MARY MYSTERIES | cake recipes

2009-05-11T03:53:00.001-07:00

MARY MYSTERIES cake recipes

2 sticks butter
1 c. pecans, chopped fine
4 tbsp. sugar
3 1/2 c. sifted flour
Tart jelly
Pecan halves
Sifted powdered sugar
Soften butter. Mix all ingredients except 1/2 flour. Roll out about 1/8 inch thick. Cut with a small round cutter. Place a dab of tart jelly (black currant, muscadine or wild plum) on top of each cookie and top with a pecan half. Bake on cookie sheet at 350 degrees until light brown, about 30 minutes. Remove from cookie sheet while hot. When slightly cool, dust with powdered sugar. Makes 75 to 100.

SAND TARTS 2 | cake recipes

2009-05-11T03:51:00.000-07:00

SAND TARTS cake recipes

1 c. margarine
3 1/2 tbsp. powdered sugar
1 c. chopped pecans
2 c. flour
1 tsp. vanilla
Let margarine soften. Cream margarine and sugar together. Add vanilla. Add flour a little at a time to mix well. Then add pecans. Roll in palm of hands to size you want. Bake on ungreased cookie sheet at 325 degrees for 15 to 20 minutes. Roll in powdered sugar until well coated. Roll 2 or 3 times.

Chocolate-Peppermint Refrigerator Cookies | cookie recipes

2009-05-11T03:50:00.002-07:00

Chocolate-Peppermint Refrigerator Cookies cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups powdered sugar
1 cup butter or margarine -- softened
1 egg
2 2/3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup baking cocoa
1 tablespoon milk
1/4 cup finely crushed hard peppermint candy
Beat powdered sugar, butter and egg in large bowl with electric mixer
on medium speed, or mix with spoon. Stir in flour and salt. Divide
dough in half. Stir cocoa and milk into one half and peppermint candy
into other half.
Roll or pat chocolate dough into rectangle, 12 × 6 1/2 inches, on
waxed paper. Shape peppermint dough into roll, 12 inches long; place
on chocolate dough. Wrap chocolate dough around peppermint dough,
using waxed paper to help lift. Press edges together. Wrap and
refrigerate about 2 hours or until firm.
Heat oven to 375؛. Cut roll into 1/4-inch slices. Place about 1 inch
apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set.
Remove from cookie sheet to wire rack.

Chocolate-Pecan Squares | cookie recipes

2009-05-11T03:50:00.001-07:00

Chocolate-Pecan Squares cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons butter or margarine -- softened
1/2 cup packed brown sugar
1/2 cup butter or margarine
1 cup chopped pecans
1 teaspoon vanilla
1/2 cup semisweet chocolate chips
Heat oven to 350؛. Beat flour, 1/2 cup brown sugar and 3 tablespoons
butter with electric mixer on low speed until blended. Beat on medium
speed 1 to 2 minutes or until crumbly. Press evenly in bottom of
ungreased square pan, 9 × 9 × 2 or 8 × 8 × 2 inches.
Cook 1/2 cup brown sugar and 1/2 cup butter over medium heat,
stirring constantly, until mixture begins to boil. Boil and stir 1 minute.
Stir in pecans and vanilla. Pour over layer in pan.
Bake 18 to 20 minutes or until topping is bubbly. Sprinkle evenly with
chocolate chips. Bake 2 minutes longer to soften chocolate (do not
spread). Cool 10 minutes; loosen edges with knife. Cool completely.
Cut into 6 rows by 6 rows. Store covered in the refrigerator

Chocolate-Peanut Windmills | cookie recipes

2009-05-11T03:49:00.002-07:00

Chocolate-Peanut Windmills cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/4 cup butter or margarine -- softened
1/4 cup shortening
1/2 teaspoon vanilla
1 egg
2 ounces unsweetened baking chocolate -- melted and
cooled
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup finely chopped peanuts
Beat sugar, butter, shortening, vanilla and egg in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in chocolate.
Stir in flour, baking powder and salt. Cover and refrigerate about 2
hours or until firm.
Heat oven to 400؛. Divide dough in half. Roll each half into rectangle,
12 × 9 inches, on lightly floured cloth-covered surface. Sprinkle each
rectangle with half of the peanuts; gently press into dough. Cut dough
into 3-inch squares. Place about 2 inches apart on ungreased cookie
sheet.
Cut squares diagonally from each corner almost to center. Fold every
other point to center to resemble pinwheel. Bake about 6 minutes or
until set. Remove from cookie sheet to wire rack.
Cut squares diagonally from each corner almost to center.
Fold every other point to center to resemble pinwheel.

Chocolate-Peanut Butter No-Bakes | cookie recipes

2009-05-11T03:49:00.001-07:00

Chocolate-Peanut Butter No-Bakes cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (6 ounce) package semisweet chocolate chips (1 cup)
1/4 cup light corn syrup
1/4 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
2 cups quick-cooking oats
1 cup peanuts
Cover cookie sheet with waxed paper. Heat chocolate chips, corn
syrup, peanut butter, milk and vanilla in 3-quart saucepan over
medium heat, stirring constantly, until chocolate is melted and mixture
is smooth; remove from heat. Stir in oats and peanuts until well
coated.
Drop mixture by rounded tablespoonfuls onto waxed paper. Refrigerate
uncovered about 1 hour or until firm. Store covered in refrigerator.

Chocolate-Orange-Chocolate Chip Cookies | cookie recipes

2009-05-11T03:48:00.000-07:00

Chocolate-Orange-Chocolate Chip Cookies cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
2/3 cup butter or margarine -- softened
1 tablespoon grated orange peel
1 egg
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup chopped pecans
1 (6 ounce) package semisweet chocolate morsels (1 cup)
1/3 cup sugar
1 teaspoon grated orange peel
Heat oven to 350؛. Beat 1 cup sugar, butter, 1 tablespoon grated
orange peel and the egg in large bowl with electric mixer on medium
speed, or mix with spoon. Stir in flour, cocoa, salt, baking powder and
baking soda. Stir in pecans and chocolate morsels.
Shape dough into 1 1/2-inch balls. Mix 1/3 cup sugar and 1 teaspoon
grated orange peel. Roll balls in sugar mixture. Place about 3 inches
apart on ungreased cookie sheet. Flatten to about 1/2-inch thickness
with bottom of glass. Bake 9 to 11 minutes or until set. Cool slightly;
remove from cookie sheet. Cool on wire rack.

Chocolate-Oatmeal Chewies | cookie recipes

2009-05-11T03:47:00.002-07:00

Chocolate-Oatmeal Chewies cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sugar
1 cup butter or margarine -- softened
1/4 cup milk
1 egg
2 2/3 cups quick-cooking or old-fashioned oats
1 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
Heat oven to 350؛. Beat sugar, butter, milk and egg in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in remaining
ingredients.
Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 10 to 12 minutes or until almost no
indentation remains when touched in center. Cool 1 to 2 minutes;
remove from cookie sheet to wire rack.

Chocolate-Mint Cookies | cookie recipes

2009-05-11T03:47:00.001-07:00

Chocolate-Mint Cookies cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg
2 (1 ounce) squares unsweetened chocolate -- melted and
cooled
1 cup all-purpose flour
1/2 teaspoon salt
Peppermint Frosting -- (recipe follows)
1/4 cup butter or margarine
2 tablespoons corn syrup
1 (6 ounce) package semisweet chocolate chips
Crushed hard peppermint candies, if
desired
PEPPERMINT FROSTING
2 1/2 cups powdered sugar
1/4 cup butter or margarine -- softened
3 tablespoons milk
1/2 teaspoon peppermint extract
Heat oven to 375؛. Beat sugar, 1/2 cup butter, the vanilla, egg and
unsweetened chocolate in large bowl with electric mixer on medium
speed, or mix with spoon. Stir in flour and salt.
Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Flatten cookies with greased bottom of glass
dipped in sugar. Bake until set, about 8 minutes. Cool 1 to 2 minutes;
remove from cookie sheet to wire rack. Cool cookies completely.
Spread Peppermint Frosting over each cookie to within 1/4 inch of
edge. Melt 1/4 cup butter, the corn syrup and chocolate chips over low
heat, stirring constantly, until smooth. Spoon or drizzle mixture over
each cookie; sprinkle with crushed candies.
PEPPERMINT FROSTING:
Mix all ingredients until smooth and of spreading consistency.

Chocolate-Glazed Graham Crackers | cookie recipes

2009-05-11T03:46:00.001-07:00

Chocolate-Glazed Graham Crackers cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup shortening
1/2 cup packed brown sugar
1/4 cup honey
2 cups whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1 tablespoon shortening
Heat oven to 375؛. Beat 1 cup shortening, the brown sugar and honey
in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour, baking powder and salt.
Roll half of dough at a time 1/8 inch thick on lightly floured
cloth-covered surface. Cut into 2 1/2-inch rounds. Place 1 inch apart
on ungreased cookie sheet. Bake 7 to 9 minutes or until edges are
firm. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool
completely.
Melt chocolate chips and 1 tablespoon shortening over low heat,
stirring occasionally, until smooth. Drizzle over cookies.

Chocolate-Covered Peanut-Chocolate Chip Cookies | cookie recipes

2009-05-11T03:45:00.000-07:00

Chocolate-Covered Peanut-Chocolate Chip Cookies cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 teaspoon vanilla
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate-covered peanuts
1 cup milk chocolate chips
Heat oven to 375؛. Beat sugar, butter, shortening, vanilla and egg in
large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour, baking soda and salt. Stir in peanuts and chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 10 to 12 minutes or until edges are
golden brown (centers will be soft). Cool 1 to 2 minutes; remove from
cookie sheet to wire rack.

Chocolate-Cherry Sand Tarts | cookie recipes

2009-05-11T03:43:00.000-07:00

Chocolate-Cherry Sand Tarts cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
3/4 cup butter or margarine -- softened
1 egg white
1 3/4 cups all-purpose flour
1/4 cup baking cocoa
1 3/4 cups (about) cherry preserves
Chocolate Drizzle -- (recipe follows)
CHOCOLATE DRIZZLE
2/3 cup semisweet chocolate chips
1 tablespoon shortening
Beat sugar, butter and egg white in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour and cocoa. Cover and
refrigerate about 2 hours or until firm.
Heat oven to 350؛. Shape dough into 1-inch balls. Press each ball in
bottom and up side of each ungreased sandbakelse mold, about 1 3/4
× 1/2 inch. Spoon about 1 1/2 teaspoons cherry preserves into each
mold. Place on cookie sheet.
Bake 12 to 15 minutes or until crust is set. Cool 10 minutes; carefully
remove from molds to wire rack. Cool completely. Drizzle with
Chocolate Drizzle.
CHOCOLATE DRIZZLE:
Melt ingredients over low heat, stirring occasionally, until smooth.

SICILIAN CHICKEN | Chicken Recipes

2009-05-10T04:25:00.002-07:00

SICILIAN CHICKEN Chicken Recipes

1 tbsp. plus 1 tbsp. saffron ace
1 lg. onion, sliced
1 lg. green pepper, sliced
1/2 c. fresh mush berries, sliced
1 1/2 lbs. boneless chicken cubed
18 oz. can tomato sauce
16 oz. tomatoes, chopped drained
1 tsp. Worcestershire sauce
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. garlic powder
salt and pepper to taste
Heat oil in large nonstick skillet. Add onions green pepper and mushrooms. Cook until slightly tender. Add chicken. Cook, turning chicken frequently until pinkness is gone. Add remaining ingredients. Cover and simmer for 5 to 10 minutes until heated through. Serve over rice. Makes 4 servings (1 protein, 2 vegetables per serving).

BAKED CHICKEN BREASTS | Chicken Recipes

2009-05-10T04:25:00.001-07:00

BAKED CHICKEN BREASTS Chicken Recipes

8 chicken breast halves, skinned
8 slices Swiss cheese
1 can cream of chicken soup
1/3 c. white wine
1 c. Pepperidge herb stuffing mix
1/4 tsp. melted butter or margarine
Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken. Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8. Sarah Frederick

BAKED CHICKEN | Chicken Recipes

2009-05-10T04:24:00.002-07:00

BAKED CHICKEN Chicken Recipes

1/2 c. ketchup
1/2 c. mayonnaise
3 tbsp. minced onion
Bread crumbs or crushed corn flakes
2 to 2 1/2 cut up chicken
Mix first three ingredients and dip chicken. Coat with crumbs or flakes. Bake on greased pan or roll lined pan. Bake at 375 degrees for 40 to 45 minutes.

HONEY BAKED CHICKEN | Chicken Recipes

2009-05-10T04:24:00.001-07:00

HONEY BAKED CHICKEN Chicken Recipes

3 or 4 lbs. chicken, cut up
1/2 c. margarine, melted
1/2 c. honey
1 tsp. salt
1/4 c. prep. mustard
1 tsp. curry
Pour over chicken. Bake at 350 degrees for 1 1/4 hours. Basting every 15 minutes.

SUNDAY FRIED CHICKEN | Chicken Recipes

2009-05-10T04:22:00.000-07:00

SUNDAY FRIED CHICKEN Chicken Recipes

1 whole chicken or any combo of
chicken pieces
1 to 2 c. of flour for coating
Salt and pepper to taste
4 tbsp. butter
4 tbsp. Crisco
2 beaten eggs
Wash and dry chicken parts. Combine salt, pepper, and flour and coat chicken. Dip each piece in egg mixture and brown each side in hot, melted shortening and butter. Lower heat and cook for about 15 minutes more on each side. Use heavy iron or aluminum fry pan if possible. Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned. Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until thick. Put in gravy boat and serve with the chicken which you have arranged on a platter.

SAND TARTS | cake recipes

2009-05-10T04:21:00.002-07:00

SAND TARTS cake recipes
1 c. butter
1/2 c. confectioners sugar
1 tbsp. water
2 tsp. vanilla
2 1/2 c. flour
1 c. chopped pecans
Cream butter. Blend with sugar. Add water and vanilla; mix well. Add flour and pecans. Chill 3 to 4 hours. Shape in balls or fingers. Bake on ungreased cookie sheet in slow oven (300 to 325 degrees), about 25 minutes until delicately brown. Cool slightly, roll in powdered sugar. Makes 3 to 4 dozen.

AUNT MARGARET'S ROB ROYS | cake recipes

2009-05-10T04:21:00.001-07:00

AUNT MARGARET'S ROB ROYS cake recipes

1 c. shortening
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1 1/2 c. brown sugar
2 eggs
1 1/2 c. rolled oats
1 c. nuts
1 c. raisins
2 c. flour (white-wheat)
3/4 tsp. soda
1/4 c. sour milk
Cream shortening, salt, spices and sugar. Add eggs, then nuts, oats and raisins. Sift flour and soda and add to creamed mixture alternately with milk. Spoon onto cookie sheet then flatten with damp fingers. Bake at 325 degrees for 10 to 15 minutes.

CHEESECAKE COOKIES | cake recipes

2009-05-10T04:20:00.002-07:00

CHEESECAKE COOKIES cake recipes

1/3 c. butter
1/3 c. brown sugar
1 c. flour
1/2 c. chopped nuts
1/4 c. sugar
1 pkg. (8 oz.) cream cheese
1 egg
2 tbsp. milk
1/2 tsp. vanilla
1 tbsp. lemon juice
Preheat oven to 350 degrees. Cream butter and brown sugar until light and fluffy. Add flour and nuts; blend until mixture resembles crumbs. Set aside 1 cup mixture. Press remainder into 8 x 8 inch pan. Bake for 12 to 15 minutes. Let cool. Beat sugar and cream cheese until smooth. Add remaining ingredients and beat well. Spread over crust. Sprinkle reserved crumbs on top, pressing down lightly with fingers. Bake for 25 minutes, cool, and cut into bars. Store in refrigerator.

MINI CHEESECAKES | cake recipes

2009-05-10T04:20:00.001-07:00

MINI CHEESECAKES cake recipes
2 (8 oz.) pkgs. cream cheese, room
temp.
3/4 c. sugar
2 eggs
1 tbsp. lemon juice
1 tsp. vanilla
24 vanilla wafers
1 (21 oz.) can pie filling - cherry,
lemon, pineapple, etc.
Beat cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with paper liners and place 1 wafer in bottom of each one. Fill 1/2 to 2/3 full. *Bake at 350 degrees for 15 to 20 minutes or until set. Chill and add topping. Makes 24. *Watch carefully - DO NOT overbake, they'll puff up while baking and drop down a little while cooling.

CHERRY CREAM CHEESECAKE | cake recipes

2009-05-10T04:13:00.001-07:00

CHERRY CREAM CHEESECAKE cake recipes

1 graham cracker crust shell
1 lg. brick cream cheese
1 sm. container whipped cream
2 heaping tbsp. powdered sugar
1 can Comstock cherry pie filling
Blend together cream cheese, whipping cream and powdered sugar until smooth. Pour into graham cracker shell. Pour cherry filling on top. Chill and keep refrigerated.

CHOCOLATE RASPBERRY CHEESECAKE | cake recipes

2009-05-10T04:12:00.002-07:00

CHOCOLATE RASPBERRY CHEESECAKE cake recipes
3 sq. Baker's semi-sweet chocolate
1/4 c. water
8 oz. Philadelphia light cream cheese
1/2 c. raspberry fruit spread (light
or low calorie)
3 1/4 c. (8 oz.) Cool Whip light
topping, thawed
2 tbsp. water
Fresh raspberries
Microwave chocolate with water at high for 1 to 1 1/2 minutes or heat on range top on low, stirring constantly until almost melted; remove and stir until completely melted. (Mixture will be thick.) Beat chocolate, cream cheese and
1/4 cup fruit spread. Immediately stir in 2 1/2 cups whipped topping until smooth. Spread in 8 or 9 inch pie plate or springform pan. Freeze 3 to 4 hours. Remove from freezer; let stand 15 minutes. Briefly heat and stir remaining fruit spread and water until well blended. Garnish with fruit spread sauce, a dollop of whip cream and fresh raspberries. Store leftover cheesecake in freezer.

CHEESECAKE WITH BLACKBERRY TOPPING | cake recipes

2009-05-10T04:12:00.001-07:00

CHEESECAKE WITH BLACKBERRY TOPPING cake recipes

1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter
1 tbsp. cinnamon
3 (8 oz.) pkgs. cream cheese
4 eggs
1 c. sugar
1/2 pt. sour cream
3 tbsp. sugar
1 tsp. vanilla
1 jar blackberry jam
1/2 pkg. blackberries, thawed
Preheat oven to 300 degrees. Combine crumbs, sugar, cinnamon, and butter. Press onto bottom of springform pan. Whip cream cheese. Add eggs, one at a time whipping after each addition. Gradually add sugar and whip. Pour over crust. Bake 45 minutes. Whip sour cream, sugar and vanilla. Pour on top of baked cake and bake for 10 more minutes. Remove and chill for at least 6 hours. When ready to serve, heat jam and blackberries. Pour hot over the cake slices.

PUMPKIN CHEESECAKE | cake recipes

2009-05-10T04:11:00.003-07:00

PUMPKIN CHEESECAKE cake recipes

--CRUST:--
3/4 c. graham cracker crumbs
3 tbsp. melted butter
1 tsp. cinnamon
2 tbsp. firmly packed brown sugar
3 tbsp. chopped pecans (opt.)
--FILLING:--
4 (8 oz.) cream cheese
1/4 c. sugar or firmly packed brown
sugar
3 eggs
2 tbsp. flour
1 (30 oz.) can pumpkin pie mix
1/4 c. chopped pecans or walnuts
Preheat oven to 325 degrees. Grease 9 inch spring form pan or spray with non-stick spray. Combine crust ingredients and line sides and bottom of pan. Beat cream cheese in a large bowl until fluffy. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Gradually add flour and pumpkin pie mix and blend well. Stir in nuts. Pour into crust-lined pan. Bake 1 hour and 45 minutes or until center feels firm when touched. Cool in pan on wire rack. Brush top with maple syrup. Cool completely. NOTE: To substitute canned pumpkin for pumpkin pie mix, use 1 (1 pound) can pumpkin, increase sugar to 1 1/2 cups, use 5 eggs instead of 3, 1/4 cup flour instead of 2 tablespoons and add 2 teaspoons pumpkin pie spice.

MOM'S CHEESECAKE WITH SOUR CREAM | cake recipes

2009-05-10T04:11:00.001-07:00

MOM'S CHEESECAKE WITH SOUR CREAM cake recipes
1 lb. cream cheese
1/2 c. sugar
3 eggs
1 tsp. vanilla
1/8 lb. margarine
1 2/3 c. rolled graham crackers
2 tbsp. sugar
1 pt. sour cream
1/3 c. sugar
1 tsp. vanilla
1 can cherry pie filling
Cream cheese and sugar. Add eggs, one at a time. Add vanilla and mix well. Set aside. Melt margarine. Add graham crackers and sugar. Spread firmly in the bottom of a greased 8 x 10 inch Pyrex dish. Pour cream cheese mixture into crust and bake at 350 degrees for 20 minutes. Cool. Mix sour cream, sugar and vanilla. When cake is cool, spread over top and bake at 375 degrees for 10 minutes. When cool, top with cherry pie filling.

CHEESECAKE | cake recipes

2009-05-10T04:10:00.001-07:00

CHEESECAKE cake recipes

--CRUST:--
1/3 c. powdered sugar
1 1/2 c. graham cracker crumbs
4 tbsp. butter or margarine
Melt butter and add to graham cracker crumbs and powdered sugar. Line the bottom of a spring form pan, packing firmly. 1 c. granulated sugar
3 (8 oz.) pkgs. cream cheese
1 generous tsp. vanilla flavoring
4 eggs
Pour above ingredients into spring form pan (the crust is as yet unbaked) and bake in preheated oven at 350 degrees for approximately 50 minutes. Do not turn off the oven. Remove the cheesecake and top with 1 pint commercial sour cream and return to the oven for another 5 minutes. Cool in spring form pan for a few minutes. Run a knife around the edge to loosen. Remove side of spring form pan and refrigerate.

THE REAL MCCOY NEW YORK ITALIAN CHEESECAKE | cake recipes

2009-05-10T04:09:00.002-07:00

THE REAL MCCOY NEW YORK ITALIAN CHEESECAKE cake recipes
1 lb. ricotta cheese
2 c. sour cream
16 oz. cream cheese
1 1/2 c. sugar
1/2 c. butter, melted
3 extra lg. eggs
3 tbsp. flour
3 tbsp. cornstarch
5 tbsp. vanilla
5 tbsp. lemon juice
All ingredients should be at room temperature. Combine ricotta cheese and sour cream in mixing bowl. Beating slowly, add cream cheese, sugar and butter. Increase speed to medium and add eggs, flour, cornstarch, vanilla and lemon juice. Beat on highest speed possible without splattering for 5 minutes. Pour into 10 inch springform pan. Bake in preheated 350 degree oven for 1 hour. Turn off heat and leave in closed oven for 1 more hour. Cool on rack.

CHOCOLATE CONECAKES WITH FROSTING | cake recipes

2009-05-10T04:09:00.001-07:00

CHOCOLATE CONECAKES WITH FROSTING / cake recipes
--CONECAKES:--
1 c. all-purpose flour
1 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. butter or margarine
1/2 c. water
3 tbsp. unsweetened cocoa powder
2 eggs
1/4 c. buttermilk
1 tsp. vanilla
10 ice cream cones (flat bottoms)
--FROSTING:--
1/3 c. cream cheese
1/2 c. powdered sugar
1/2 tsp. vanilla
1. Preheat oven to 350 degrees. In a mixing bowl, stir together flour, sugar, baking soda and salt. 2. In a saucepan, mix together butter (or margarine), water and cocoa powder. Stir all the time. When the butter is completely melted remove from heat and combine with the flour mixture in the bowl. 3. Use a big spoon and mix until everything is well blended. 4. Add the eggs, buttermilk and vanilla, then beat again for another minute or two. 5. Pour into the ice cream cones. Fill to about an inch from the top. Put the ice cream cones into a muffin tin or a big baking pan and bake at 350 degrees for 30 minutes. FROSTING: Let the cream cheese sit out a while to soften, then mash it together with powdered sugar. Add the vanilla a little at a time. When mixed together evenly, it's done. BE SURE TO LET THE CONECAKES COOL BEFORE FROSTING THEM, OTHERWISE THE FROSTING WILL MELT.

Chocolate-Bourbon Balls / cookie recipes

2009-05-10T04:07:00.002-07:00

Chocolate-Bourbon Balls / cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (9 ounce) package chocolate wafer cookies -- finely crushed (2
1/3 cups)
2 cups finely chopped almonds
2 cups powdered sugar
1/4 cup bourbon
1/4 cup light corn syrup
Powdered sugar
Mix crushed cookies, almonds and 2 cups powdered sugar in large
bowl. Stir in bourbon and corn syrup.
Shape mixture into 1-inch balls. Roll in powdered sugar. Cover tightly
and refrigerate at least 5 days to blend flavors.

Chocolate-Almond Tea Cakes / cookie recipes

2009-05-10T04:07:00.001-07:00

Chocolate-Almond Tea Cakes / cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter or margarine -- softened
1/3 cup powdered sugar
1 1/4 cups all-purpose flour
1/2 cup hot cocoa mix (dry)
1/2 cup chopped slivered almonds -- toasted (see Notes)
Powdered sugar
Heat oven to 325؛. Beat butter and 1/3 cup powdered sugar in
medium bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour, cocoa mix and almonds. (If dough is soft, cover and
refrigerate until firm enough to shape.)
Shape dough into 1-inch balls. Place about 2 inches apart on
ungreased cookie sheet. Bake 12 to 15 minutes or until set. Dip tops
into powdered sugar while warm. Cool completely on wire rack. Dip
tops into powdered sugar again.

Chocolate Shortbread / cookie recipes

2009-05-10T04:06:00.001-07:00

Chocolate Shortbread / cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups powdered sugar
1 1/2 cups butter or margarine -- softened
3 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons vanilla
4 ounces semisweet baking chocolate -- melted and cooled
1/2 teaspoon shortening
Creamy Frosting -- (recipe follows)
CREAMY FROSTING
3 cups powdered sugar
1/3 cup butter or margarine -- softened
1 1/2 teaspoons vanilla
2 tablespoons (about) milk
Heat oven to 325؛. Beat powdered sugar and butter in large bowl with
electric mixer on medium speed until light and fluffy, or mix with
spoon. Stir in flour, cocoa and vanilla.
Roll half of dough at a time 1/2 inch thick on lightly floured surface.
Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie
sheet. Bake 9 to 11 minutes or until firm (cookies should not be dark
brown). Remove from cookie sheet to wire rack. Cool completely.
Mix chocolate and shortening until smooth. Prepare Creamy Frosting.
Spread each cookie with about 1 teaspoon frosting. Immediately make
three concentric circles on frosting with melted chocolate. Starting at
center, draw a toothpick through chocolate circles to make spider web
design. Let stand until chocolate is firm.
CREAMY FROSTING:
Mix powdered sugar and butter in medium bowl. Stir in vanilla and
milk. Beat with spoon until smooth and spreadable.

Chocolate Mini-Chippers / cookie recipes

2009-05-10T04:05:00.002-07:00

Chocolate Mini-Chippers / cookie recipes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg white
OR
2 tablespoons fat-free cholesterol-free egg product
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips
Heat oven to 375؛. Beat sugars, butter, vanilla and egg white in large
bowl with electric mixer on medium speed, or mix with spoon. Stir in
flours, baking soda and salt. Stir in chocolate chips.
Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Chocolate Linzer Hearts / cookie recipes

2009-05-10T04:05:00.001-07:00

Chocolate Linzer Hearts / cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine -- softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1 cup hazelnuts -- toasted (see Notes), skinned and
ground
1/2 ounce semisweet baking chocolate -- finely chopped
2 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raspberry jam
1 ounce semisweet baking chocolate -- melted
Beat butter and sugar in large bowl with electric mixer on medium
speed until light and fluffy, or mix with spoon. Beat in vanilla and eggs
until smooth. Add remaining ingredients except jam and melted
chocolate. Beat until well blended. Cover and refrigerate 1 hour (dough
will be sticky).
Heat oven to 375؛. Roll one fourth of dough at a time between pieces
of waxed paper until 1/8 inch thick. (Keep remaining dough
refrigerated until ready to roll.) Cut with 2-inch heart-shape cookie
cutter. Cut small heart shape from center of half of the 2-inch hearts,
if desired. Place on ungreased cookie sheet.
Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to
wire rack. Cool completely. Spread about 1/2 teaspoon raspberry jam
on bottom of whole heart cookies; top with cut-out heart cookie.
Drizzle with melted chocolate. Let stand until chocolate is firm.

Chocolate Drop Cookies / cookie recipes

2009-05-10T04:04:00.002-07:00

Chocolate Drop Cookies / cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/2 cup butter or margarine -- softened
1/3 cup buttermilk
1 teaspoon vanilla
2 ounces unsweetened baking chocolate -- melted and
cooled
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts
Chocolate Frosting -- (recipe follows)
CHOCOLATE FROSTING
2 ounces unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 tablespoons hot water
Heat oven to 375؛. Grease cookie sheet. Beat sugar, butter,
buttermilk, vanilla, chocolate and egg in large bowl with electric mixer
on medium speed, or mix with spoon. Stir in flour, baking soda and
salt. Stir in nuts.
Drop dough by rounded tablespoonfuls about 2 inches apart onto
cookie sheet. Bake 8 to 10 minutes or until almost no indentation
remains when touched in center. Immediately remove from cookie
sheet to wire rack. Cool completely. Frost with Chocolate Frosting.
CHOCOLATE FROSTING:
Melt chocolate and butter in 2-quart saucepan over low heat, stirring
occasionally; remove from heat. Stir in powdered sugar and hot water
until smooth and spreadable. (If frosting is too thick, add more water.
If frosting is too thin, add more powdered sugar.)

Chocolate Cookies / cookie recipes

2009-05-10T04:04:00.001-07:00

Chocolate Cookies / cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package ® devil's food
cake mix
1/3 cup vegetable oil
2 eggs
Sugar
Heat oven to 350؛. Mix cake mix (dry), oil and eggs in large bowl with
spoon until dough forms.
Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart
on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Remove
from cookie sheet to wire rack.

Chocolate Chip-Pecan Bars / cookie recipes

2009-05-10T04:03:00.002-07:00

Chocolate Chip-Pecan Bars / cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package French vanilla
cake mix
1/2 cup butter or margarine -- softened
2 cups pecan halves
2/3 cup butter or margarine
1/2 cup packed brown sugar
1 (6 ounce) package semisweet chocolate chips (1 cup)
Heat oven to 350؛. Mix cake mix (dry) and 1/2 cup butter in medium
bowl, using pastry blender or crisscrossing 2 knives, until crumbly.
Press firmly in bottom of ungreased rectangular pan, 13 × 9 × 2
inches. Bake 8 to 10 minutes or until light brown.
Sprinkle pecan halves evenly over baked layer. Heat 2/3 cup butter
and the brown sugar to boiling in 2-quart saucepan over medium heat,
stirring occasionally; boil and stir 1 minute. Spoon mixture evenly over
pecans.
Bake about 20 minutes or until bubbly and light brown. Sprinkle
chocolate chips over warm bars; cool. Cut into 8 rows by 4 rows.

Chocolate Chip Sandwich Cookies / cookie recipes

2009-05-10T04:03:00.001-07:00

Chocolate Chip Sandwich Cookies / cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups packed brown sugar
1/2 cup butter or margarine -- softened
1 egg
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
Chocolate Frosting -- (recipe follows)
CHOCOLATE FROSTING
2 ounces unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 tablespoons hot water
Heat oven to 350؛. Lightly grease cookie sheet. Beat brown sugar,
butter and egg in large bowl with electric mixer on medium speed, or
mix with spoon. Stir in flour, baking soda and salt. Stir in chocolate
chips.
Drop dough by level teaspoonfuls about 2 inches apart onto cookie
sheet (dough will flatten and spread). Bake 8 to 10 minutes or until
golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire
rack. Cool completely. Spread 1 teaspoon Chocolate Frosting between
bottoms of pairs of cookies.
CHOCOLATE FROSTING:
Melt chocolate and butter in 2-quart saucepan over low heat, stirring
occasionally; remove from heat. Stir in powdered sugar and hot water
until smooth and spreadable. (If frosting is too thick, add more water.
If frosting is too thin, add more powdered sugar.)

Chocolate Chip Cookies / cookie recipes

2009-05-10T03:51:00.000-07:00

Chocolate Chip Cookies / cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package butter pecan,
chocolate chip*, chocolate fudge, devil's
food,
German, chocolate or yellow cake mix
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
2 eggs
1/2 cup chopped nuts
1 (6 ounce) package semisweet chocolate chips (1 cup)
Heat oven to 350؛. Beat half of the cake mix (dry), the butter, vanilla
and eggs in large bowl with electric mixer on medium speed until
smooth, or mix with spoon. Stir in remaining cake mix, the nuts and
chocolate chips.
Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 10 to 12 minutes or until edges are set
(centers will be soft). Cool 1 minute; remove from cookie sheet to wire
rack.

ICE CREAM CONE CAKES / cake recipes

2009-05-08T15:35:00.000-07:00

ICE CREAM CONE CAKES / cake recipes

Any flavor cake mix
Flat-bottomed waffle ice cream cones
(30 approx.)
Frosting
Sugar decorations
Prepare any flavor layer cake mix as directed on the package. Pour a scant 1/4 cup batter into each of the waffle cones. Fill a scant half full; if cones are filled more than this, batter will run over top. Set in square or oblong pan and bake as directed for cupcakes. Cool. Frost with any favorite frosting and decorate with candies. Do not store in an airtight container as the cones will soften.

POPPYSEED CAKE / cake recipes

2009-05-08T15:34:00.000-07:00

POPPYSEED CAKE / cake recipes

1 yellow butter cake mix
1 instant vanilla pudding
4 eggs
1/2 c. Crisco oil
1 c. water
1/4 to 1/2 c. poppy seeds
Mix all ingredients for 10 minutes. Place in a greased and floured tube pan. Bake at 375 degrees for 45 to 50 minutes.

HONEY - OATMEAL CAKE / cake recipes

2009-05-08T15:33:00.002-07:00

HONEY - OATMEAL CAKE / cake recipes

1 1/4 c. boiling water
1 c. uncooked reg. oats
1/2 c. butter or margarine, softened
1 1/2 c. honey
2 eggs
1 tsp. vanilla
1 3/4 c. whole wheat flour
1 tsp. baking soda
3/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Commercial German chocolate cake icing
Pecan halves (opt.)
Combine first 3 ingredients in a large bowl; stir well. Set aside for 20 minutes. Add honey, eggs and vanilla; stir well. Combine whole wheat flour and next 4 ingredients, gradually add to honey mixture. Pour into a greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 30 to 40 minutes or until toothpick comes out clean. Cool in pan and frost. Garnish with pecan halves if desired. 15 servings. Nutritious!

FRESH APPLE CAKE / cake recipes

2009-05-08T15:33:00.001-07:00

FRESH APPLE CAKE / cake recipes
1 c. Wesson oil
2 c. sugar
2 tsp. vanilla
2 eggs
3 med. tart apples, thinly sliced or
grated
1 c. chopped nuts
1 tsp. soda
1/2 tsp. salt
3 to 3 1/4 c. flour
1 tsp. cinnamon
Mix together Wesson oil, sugar and vanilla. Do not use mixer. Next mix in eggs, thinly sliced or grated tart apples and chopped nuts. Stir in soda, salt, flour and cinnamon. Bake in greased and floured bundt pan for 1 hour at 350 degrees. Take out after it cools and sprinkle with confectioners sugar.

FRESH APPLE CAKE / cake recipes

2009-05-08T15:32:00.002-07:00

FRESH APPLE CAKE / cake recipes

2009-05-08T15:32:00.001-07:00

FRESH APPLE CAKE / cake recipes

3 c. apples, sliced
2 c. sugar
2 eggs, well beaten
1 tsp. vanilla
1 1/4 c. Wesson oil
3 c. flour
1 tsp. soda
1 tsp. cinnamon
1 tsp. salt
3/4 c. pecans (opt.)
Mix first 5 ingredients and set aside. Mix dry ingredients. Blend with apple mixture. Pour into greased pan and bake at 325 degrees for 1 hour.

LEMON CREAM CHEESE FILLED CAKE / cake recipes

2009-05-08T15:31:00.001-07:00

LEMON CREAM CHEESE FILLED CAKE / cake recipes

1 pkg. yellow cake mix
3/4 c. apricot nectar
1/4 c. butter or margarine, softened
3 eggs
--FILLING:--
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
2 tbsp. lemon juice
1 c. flaked coconut
--GLAZE:--
2 c. sifted powdered sugar
2 tbsp. lemon juice
2 tbsp. apricot nectar
In large bowl, combine first 4 ingredients. Beat as directed on cake package. Grease and flour 12-cup bundt pan. Spoon batter into pan. In small bowl, combine all filling ingredients; beat until smooth. Spoon filling over batter in pan, being careful not to let it touch sides of pan. Bake at 350 degrees for 50 to 55 minutes or until cake tests done. Cool in pan 1/2 hour. Turn out on wire rack or serving plate to complete cooling. Combine all glaze ingredients and stir until smooth. Drizzle over cake.

CREAM CHEESE POUND CAKE / cake recipes

2009-05-08T15:30:00.002-07:00

CREAM CHEESE POUND CAKE / cake recipes
3/4 lb. butter
1 (8 oz.) pkg. cream cheese
3 c. sugar
6 eggs
3 c. flour
1 tsp. vanilla
Cream butter, cheese and sugar. Add eggs, 1 at a time, beating thoroughly after each addition. Mix in flour a little at a time, blending well after each addition. Add vanilla. Pour batter into a greased and floured bundt pan. Bake at 250 degrees for 2 hours and 15 minutes or until toothpick inserted in center comes out clean. May be frozen.

ALMOND POUND CAKE / cake recipes

2009-05-08T15:30:00.001-07:00

ALMOND POUND CAKE / cake recipes
--CAKE:--
Thinly sliced almonds
1/2 c. butter
1/2 c. Crisco
2 c. sugar
6 eggs
2 c. flour, sifted
2 tsp. almond extract
--GLAZE:--
1 c. sugar
1/4 c. water
2 tbsp. almond extract
CAKE: Preheat oven to 325 degrees. Generously grease a large tube pan. Press almonds onto sides and bottom and set aside. Using mixer cream together butter, Crisco and sugar. Add eggs, one at a time, continuing to beat. Gradually add flour and almond extract. Beat at high speed until butter is fluffy. Pour into pan. Bake for 1 hour. GLAZE: Boil sugar and water for 1 minute. Remove from heat. Add almond extract. Pour over lukewarm cake. Leave cake in pan until it has cooled completely.

SOUR CREAM POUND CAKE / cake recipes

2009-05-08T15:29:00.001-07:00

SOUR CREAM POUND CAKE / cake recipes

1/2 lb. butter, softened
3 c. sugar
6 egg yolks, beaten
3 c. all-purpose flour
Pinch of salt
1 (8 oz.) carton commercial sour cream
1/4 tsp. soda
6 egg whites, stiffly beaten
1 tsp. vanilla extract
1 tsp. almond extract
Cream butter and sugar; add egg yolks. Combine flour and salt and sift 3 times. Combine sour cream and soda. Add flour and sour cream alternately to creamed mixture. Fold in egg whites and flavorings. Spoon batter into a 10-inch greased and lightly floured tube or bundt pan. Bake at 300 degrees for 1 1/2 hours. Yield: one 10 inch cake.

Cherry-Almond Bars / cookie recipes

2009-05-08T15:25:00.000-07:00

Cherry-Almond Bars / cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (10 ounce) jar maraschino cherries
1 cup all-purpose flour
1/2 cup butter or margarine -- softened
1/4 cup powdered sugar
2 eggs
1 cup sliced almonds
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pink Glaze -- (recipe follows)
PINK GLAZE
1/2 cup powdered sugar
1/4 teaspoon almond extract
2 teaspoons reserved maraschino cherry juice (2 to 3
teaspoons)
Heat oven to 350؛. Drain cherries, reserving juice for Pink Glaze. Chop
cherries; set aside. Mix 1 cup flour, the butter and powdered sugar
with spoon. Press in ungreased square pan, 9 × 9 × 2 inches. Bake
about 10 minutes or until set.
Beat eggs in medium bowl with fork. Stir in cherries and remaining
ingredients except Pink Glaze. Spread over baked layer. Bake 20 to 25
minutes or until golden brown. Cool completely. Drizzle with Pink
Glaze. Cut into 6 rows by 4 rows.
PINK GLAZE:
Mix all ingredients until smooth and thin enough to drizzle

Carrot-Raisin Bars / cookie recipes

2009-05-08T15:23:00.002-07:00

Carrot-Raisin Bars / cookie recipes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package carrot cake mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
3/4 cup raisins
1/2 cup chopped nuts
1 tub Rich & Creamy cream cheese
frosting
Heat oven to 350؛. Grease and flour jelly roll pan, 15 1/2 × 10 1/2 ×
1 inch. Mix cake mix (dry), oil, water and eggs in large bowl with
spoon. Stir in raisins and nuts. Spread evenly in pan.
Bake 15 to 20 minutes or until bars spring back when touched lightly
in center. Cool completely. Frost with frosting. Cut into 8 rows by 6
rows.

Carrot-Molasses Cookies / cookie recipes

2009-05-08T15:23:00.001-07:00

Carrot-Molasses Cookies / cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package carrot cake mix
1/4 cup butter or margarine -- softened
2 tablespoons light molasses
2 eggs
1/2 cup chopped nuts, if desired
1 tub Rich & Creamy cream cheese
ready-to-spread frosting, if desired
Beat half of the cake mix (dry), the butter, molasses and eggs in large
bowl with electric mixer on medium speed until smooth, or mix with
spoon. Stir in remaining cake mix and the nuts. Refrigerate about 2
hours or until chilled.
Heat oven to 375؛. Lightly grease cookie sheet. Drop dough by
rounded teaspoonfuls about 2 inches apart onto cookie sheet. Bake 8
to 10 minutes or until edges are set (centers will be soft). Remove
from cookie sheet to wire rack. Cool completely. Frost with frosting.
(Cover and refrigerate any remaining frosting.)

Caramel-Pecan Cookies / cookie recipes

2009-05-08T15:22:00.002-07:00

Caramel-Pecan Cookies / cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup packed brown sugar
1/2 cup butter or margarine -- softened
2 tablespoons water
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/8 teaspoon salt
8 vanilla caramels
160 pecan halves (about 2 1/4 cups)
Chocolate Glaze -- (recipe follows)
CHOCOLATE GLAZE
1 ounce unsweetened baking chocolate
1 cup powdered sugar
1 teaspoon vanilla
2 teaspoons water (2 to 4 teaspoons)
Heat oven to 350؛. Beat brown sugar, butter, water and vanilla in
large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and salt.
Cut each caramel into 4 pieces with sharp knife. For each cookie,
group 5 pecan halves on ungreased cookie sheet.
Shape 1 teaspoon dough around each caramel piece to form a ball.
Press ball firmly onto center of each group of pecans.
Bake 12 to 15 minutes or until set but not brown. Immediately remove
from cookie sheet to wire rack. Cool completely. Spread tops of
cookies with Chocolate Glaze.
CHOCOLATE GLAZE:
Melt chocolate in 1-quart saucepan over low heat, stirring occasionally.
Stir in powdered sugar, vanilla and water until smooth and spreadable

Caramel Fudge Bars / cookie recipes

2009-05-08T15:22:00.001-07:00

Caramel Fudge Bars / cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Supreme brownie mix (with
pouch of Chocolate Flavor Syrup)
1/4 cup milk
1 teaspoon vanilla
1 egg
1/2 (14 ounce) package vanilla caramels (25 caramels)
1 (14 ounce) can sweetened condensed milk
Heat oven to 350؛. Grease bottom only of rectangular pan, 13 × 9 × 2
inches. Mix brownie mix (dry; do not add chocolate syrup from pouch),
milk, vanilla and egg with spoon; reserve 1 cup. Press remaining
brownie mixture in bottom of pan. Bake 10 minutes.
Heat caramels and chocolate syrup from pouch in 2-quart saucepan
over medium-low heat, stirring occasionally, until caramels are melted.
Stir in milk. Pour over baked layer. Break up reserved brownie
mixture; sprinkle over caramel.
Bake 25 to 30 minutes or until bubbly around edges. Cool completely;
refrigerate for easier cutting. Cut into 4 rows by 6 rows. Store tightly
covered and, if desired, in refrigerator

Caramel Candy Bars / cookie recipes

2009-05-08T15:21:00.001-07:00

Caramel Candy Bars / cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (14 ounce) package vanilla caramels
1/3 cup milk
2 cups all-purpose flour
2 cups quick-cooking or old-fashioned oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup butter or margarine -- softened
1 (6 ounce) package semisweet chocolate chips (1 cup)
1 cup chopped walnuts
OR
1 cup dry-roasted peanuts
Heat oven to 350؛. Heat caramels and milk in 2-quart saucepan over
low heat, stirring frequently, until smooth; remove from heat.
Mix flour, oats, brown sugar, baking soda and salt in large bowl with
spoon. Stir in egg and butter until mixture is crumbly. Press half of the
crumbly mixture in ungreased rectangular pan, 13 × 9 × 2 inches.
Bake 10 minutes.
Sprinkle chocolate chips and walnuts over baked layer. Drizzle with
caramel mixture. Sprinkle with remaining crumbly mixture; press
gently into caramel mixture. Bake 20 to 25 minutes or until golden
brown. Cool 30 minutes. Loosen edges from sides of pan. Cool
completely. Cut into 8 rows by 4 rows.

Caramel Apple Cookies / cookie recipes

2009-05-08T15:20:00.002-07:00

Caramel Apple Cookies / cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 1/2 teaspoons vanilla
2 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Red paste food color, if desired
About 24 wooden sticks with rounded ends
Caramel Glaze -- (recipe follows)
CARAMEL GLAZE
1 (14 ounce) package vanilla caramels
1/4 cup water
Heat oven to 400؛. Beat sugar, butter and shortening in large bowl
with electric mixer on medium speed, or mix with spoon. Stir in vanilla
and eggs. Stir in flour, baking soda and salt. Stir in food color to tint
dough red.
Roll dough 1/4 inch thick on lightly floured cloth-covered surface. Cut
with 3-inch round or apple-shaped cookie cutter. Place 2 inches apart
on ungreased cookie sheet. Insert wooden stick into side of each
cookie. Bake 8 to 9 minutes or until edges are light brown. Cool 2
minutes; remove from cookie sheet to wire rack. Cool completely.
Spread top third of each cookie (opposite wooden stick) with Caramel
Glaze. Hold cookie upright to allow glaze to drizzle down cookie.
CARAMEL GLAZE:
Heat caramels and water in 2-quart saucepan over low heat, stirring
frequently, until melted and smooth. If glaze becomes too stiff, heat
over low heat, stirring constantly, until softened.

Cappuccino-Pistachio Shortbread / cookie recipes

2009-05-08T15:20:00.001-07:00

Cappuccino-Pistachio Shortbread / cookie recipes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons cappuccino-flavored instant coffee mix
(dry)
1 tablespoon water
3/4 cup butter or margarine -- softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 cup chopped pistachio nuts
1 ounce semisweet baking chocolate or white baking
bar
1 teaspoon shortening
Heat oven to 350؛. Dissolve coffee mix in water in medium bowl. Add
butter and powdered sugar. Beat with electric mixer on medium speed
until creamy, or mix with spoon. Stir in flour and nuts, using hands if
necessary, until stiff dough forms.
Divide dough in half. Shape each half into a ball. Pat each ball into
6-inch round, about 1/2 inch thick, on lightly floured surface. Cut each
round into 16 wedges. Arrange wedges about 1/2 inch apart and with
pointed ends toward center on ungreased cookie sheet. Bake about 15
minutes or until golden brown. Immediately remove from cookie sheet
to wire rack. Cool completely.
Place chocolate and shortening in small microwavable bowl. Microwave
uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes,
until mixture can be stirred smooth and is thin enough to drizzle.
Drizzle over cookies

Candy Corn Shortbread / cookie recipes

2009-05-08T15:19:00.002-07:00

Candy Corn Shortbread / cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter or margarine -- softened
1/4 cup sugar
2 cups all-purpose flour
Yellow food color
Red food color
Beat butter and sugar in large bowl with electric mixer on medium
speed, or mix with spoon. Stir in flour. Divide dough into 6 equal parts.
Combine 3 parts dough; mix with 10 drops yellow food color and 4
drops red food color to make orange dough. Combine 2 parts dough;
mix with 7 drops yellow food color to make yellow dough. Leave
remaining part dough plain.
Pat orange dough into 3/4-inch-thick rectangle, 9 × 2 inches, on
plastic wrap. Pat yellow dough into 1/2-inch-thick rectangle, 9 × 1 3/4
inches. Place yellow rectangle centered on orange rectangle. Shape
plain dough into 9-inch roll, 3/4 inch in diameter. Place roll on center
of yellow rectangle. Wrap plastic wrap around dough, pressing dough
into triangle so that dough will resemble a kernel of corn when sliced.
Refrigerate about 2 hours or until firm.
Heat oven to 350؛. Cut dough into 1/4-inch slices. Place about 1 inch
apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set.
Remove from cookie sheet to wire rack.
Stack dough so that the orange rectangle is on the bottom and the
uncolored roll of dough is on top

Butterscotch-Oatmeal Crinkles / cookie recipes

2009-05-08T15:19:00.001-07:00

Butterscotch-Oatmeal Crinkles / cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 1/4 cups all-purpose flour
2 cups old-fashioned or quick-cooking oats
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated or powdered sugar
Heat oven to 350؛. Grease cookie sheet. Beat brown sugar, butter,
shortening, vanilla and eggs in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour, oats, baking powder
and salt.
Shape dough into 1-inch balls; roll in granulated sugar. Place about 2
inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no
indentation remains when touched lightly in center. Immediately
remove from cookie sheet to wire rack.

Butterscotch Shortbread / cookie recipes

2009-05-08T15:17:00.002-07:00

Butterscotch Shortbread / cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine -- softened
1/2 cup shortening
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 1/4 cups all-purpose flour
1 teaspoon salt
Heat oven to 300؛. Beat butter, shortening and sugars in large bowl
with electric mixer on medium speed, or mix with spoon. Stir in flour
and salt. (Dough will be dry and crumbly; use hands to mix
completely.)
Roll dough into rectangle, 15 × 7 1/2 inches, on lightly floured surface.
Cut into 1 1/2-inch squares. Place about 1 inch apart on ungreased
cookie sheet. Bake about 25 minutes or until set. (These cookies
brown very little, and the shape does not change.) Remove from
cookie sheet to wire rack.

Butter Crunch Clusters / cookie recipes

2009-05-08T15:17:00.001-07:00

Butter Crunch Clusters / cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine
2/3 cup packed brown sugar
1 tablespoon corn syrup
2 cups Cheerios® cereal
1 cup salted cocktail peanuts or Spanish peanuts
Heat butter in 3-quart saucepan over low heat until melted. Stir in
brown sugar and corn syrup. Heat to boiling over medium heat,
stirring constantly. Boil and stir 1 minute; remove from heat.
Stir in cereal and peanuts until well coated. Drop mixture by
tablespoonfuls onto waxed paper; cool.

Bumblebees / cookie recipes

2009-05-08T15:16:00.002-07:00

Bumblebees / cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup peanut butter
1/2 cup shortening
1/3 cup packed brown sugar
1/3 cup honey
1 egg
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
8 dozen pretzel twists
8 dozen pretzel sticks
Beat peanut butter, shortening, brown sugar, honey and egg in large
bowl with electric mixer on medium speed, or mix with spoon. Stir in
flour, baking soda and baking powder. Cover dough with plastic wrap
and refrigerate about 2 hours or until firm.
Heat oven to 350؛. Shape dough into 1-inch balls (dough will be
slightly sticky). For each cookie, place 2 pretzel twists side by side with
the bottoms (the bottom comes to a rounded point, similar to the
bottom of a heart shape ) touching on ungreased cookie sheet. Place 1
ball of dough on center, and flatten slightly. Break 2 pretzel sticks in
half. Gently press 3 pretzel stick halves into dough for stripes on bee.
Break fourth pretzel piece in half. Poke pieces into 1 end of dough for
antennae.
Bake 11 to 13 minutes or until light golden brown. Immediately
remove from cookie sheet to wire rack.

Brownie Drop Cookies / cookie recipes

2009-05-08T15:16:00.001-07:00

Brownie Drop Cookies / cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (15 ounce) package fudge brownie mix
1/4 cup water
1 egg
1/2 cup chopped nuts
Heat oven to 375؛. Lightly grease cookie sheet. Mix brownie mix,
water and egg in large bowl with spoon. Stir in nuts (dough will be
stiff).
Drop dough by rounded teaspoonfuls onto cookie sheet. Bake 6 to 8
minutes or until set. Cool slightly; remove from cookie sheet to wire
rack.

Brownie Crinkles / cookie recipes

2009-05-08T15:14:00.002-07:00

Brownie Crinkles / cookie recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Sweet Rewards® low-fat
fudge brownie mix
1/4 cup water
1/4 cup fat-free, cholesterol-free egg product
OR
1 egg
1/2 cup powdered sugar
Heat oven to 350؛. Grease cookie sheet. Mix brownie mix (dry), water
and egg product with spoon about 50 strokes or until well blended.
Shape dough by rounded teaspoonfuls into balls. Roll in powdered
sugar. Place about 2 inches apart on cookie sheet. Bake 10 to 12
minutes or until almost no indentation remains when touched lightly in
center. Immediately remove from cookie sheet to wire rack.

CHICKEN CACCIATORE / Chicken Recipes

2009-05-08T15:14:00.001-07:00

CHICKEN CACCIATORE / Chicken Recipes
1 pkg. chicken
1/4 c. butter
1/2 c. sherry
15 oz. can stewed tomato bits
1 (6 oz.) can mushrooms
1 pkg. Italian dressing mix
1/4 c. chopped green pepper
1 tsp. Italian seasoning
Garlic powder, to taste
Bay leaf
Boil chicken until done. Save water (use this to boil rice in). Cut chicken into tiny squares. Brown in butter and sherry. Add tomatoes, mushrooms, Italian dressing mix, green pepper and other seasonings. Bring to boil and simmer for one hour. Serve over rice.

SWEET & SOUR CHICKEN / Chicken Recipes

2009-05-08T15:13:00.001-07:00

SWEET & SOUR CHICKEN / Chicken Recipes
1 frying chicken, cut up
1 tbsp. melted butter
Dash of salt, pepper, ginger
3 celery stalks
1 can pineapple (chunk)
2 tbsp. brown sugar
3 tbsp. water
1 1/2 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. cornstarch
1 red pepper (optional)
Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken. Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 325 degrees for about 20 minutes. Drain pineapple juice into cup. Blend in brown sugar, water, soy sauce, vinegar, corn starch. Pour mixture over chicken in pan. Top with pineapple chunks and pepper.

QUICK CHICKEN / Chicken Recipes

2009-05-08T15:12:00.000-07:00

QUICK CHICKEN / Chicken Recipes
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
5 lbs. cut up cooked chicken
1 pt. sour cream
1 pkg. Pepperidge Farm stuffing mix
Mix soups, sour cream and milk. Add chicken. Mix all ingredients and layer in baking dish alternating with stuffing mix. Bake at 350 degrees for 1 hour.

NO - PEEK SKILLET CHICKEN / Chicken Recipes

2009-05-08T15:11:00.000-07:00

NO - PEEK SKILLET CHICKEN / Chicken Recipes
2 tbsp. olive or vegetable oil
2 1/2 to 3 lb. chicken, cut into
Serving pieces
1 (14 oz.) can whole tomatoes,
peeled, undrained
1 (4 1/2 oz.) jar sliced mushrooms,
drained
1 garlic clove, minced
1 env. Lipton Recipe Secrets onion
soup mix
Hot cooked noodles
In a 12 inch skillet, heat oil and brown the chicken; drain. Stir in tomatoes, mushrooms and garlic combined with soup mix. Simmer covered for 45 minutes or until chicken is tender. Serve, if desired, over hot noodles. *Lipton Recipe Secrets beef mushroom soup mix would be a delicious substitute in this recipe.

MARY'S CHICKEN DISH / Chicken Recipes

2009-05-08T15:10:00.001-07:00

MARY'S CHICKEN DISH / Chicken Recipes
6 pieces boneless breast of chicken
4 tbsp. olive oil
2 tbsp. butter
1 clove garlic
Bread crumbs
2 eggs
1 bouillon cube
1 can chicken broth
6 slices of Mozzarella cheese
Dip boneless, skinless chicken breast in bread crumbs and eggs. In a large skillet, heat olive oil, butter, garlic and melt bouillon cube. Make sure to put heat on low so oil doesn't burn. When oil is hot, brown chicken on both sides in oil, increase heat so chicken gets nice and brown on both sides, lower heat and add chicken broth. Simmer until hot. Add Mozzarella cheese to top chicken.

LEMON - PARSLEY CHICKEN BREASTS / Chicken Recipes

2009-05-08T15:08:00.002-07:00

LEMON - PARSLEY CHICKEN BREASTS / Chicken Recipes
2 whole chicken breasts, boned &
skinned
1/3 c. white wine
1/3 c. lemon juice
2 cloves fresh minced garlic
3 tbsp. bread crumbs
2 tbsp. olive oil
1/4 c. parsley, fresh
In a measuring cup, combine wine, lemon juice and garlic. Pound each breast until 1/4 inch thick and lightly coat with bread crumbs. Heat olive oil in a large skillet and brown chicken, 5 minutes on each side. Stir wine mixture and pour over chicken in skillet. Sprinkle on parsley and let simmer 5 minutes. Serve with pan juices.

ITALIAN CHICKEN / Chicken Recipes

2009-05-08T15:08:00.001-07:00

ITALIAN CHICKEN / Chicken Recipes
2/3 c. flour
1 tsp. salt
1/2 c. vegetable oil
1 green pepper
1/2 tsp. pepper
1/2 tsp. garlic salt
Sliced onion
1 lg. jar spaghetti sauce
Chicken (boneless) breasts, quartered
Wash chicken. Mix flour, salt, pepper and garlic together. Coat chicken brown in oil, then drain. Top chicken with peppers and onions (sliced). Add sauce on top. Cover and simmer about 1 hour. Serve with spaghetti.

HONEY SPICED CAJUN CHICKEN / Chicken Recipes

2009-05-08T15:07:00.002-07:00

HONEY SPICED CAJUN CHICKEN / Chicken Recipes

Paul Prudhomynes seafood magic
10 oz. pounded chicken breast
Cooked linguini
3 sliced mushrooms
1 diced tomato
2 tbsp. mustard
4 tbsp. honey
3 oz. cream
Pat the chicken in the seasonings, then in a very hot fry pan, sear the chicken on both sides until it is done. Take chicken, slice, put back in pan with a little oil, the diced tomato and mushrooms for 2 minutes. Add the honey, mustard and cream. Cook for 5 minutes at medium heat. Toss in linguini. Serves two.

CHICKEN TIKKA / Chicken Recipes

2009-05-08T15:07:00.001-07:00

CHICKEN TIKKA / Chicken Recipes

5/8 c. yogurt
4 crushed garlic cloves
1 1/2 inch fresh ginger, peeled &
chopped
1 sm. onion, grated
1 1/2 tsp. chili powder
1 tbsp. ground coriander
1 tsp. salt
4 chicken breasts, skinned & boned
1 lg. onion, thinly sliced into rings
2 lg. tomatoes, sliced
2 tbsp. coriander leaves
Combine first 7 ingredients and set aside. Cut chicken into 1 inch cubes. Add to marinade, mix well, cover and chill for 6 hours or overnight. Heat broiler. Put chicken on skewers or in broiler pan and broil (or grill) 5 to 8 minutes, turning occasionally until cooked through. Garnish with onion rings, tomatoes, and coriander leaves and serve. 4 servings.

CHICKEN WITH RICE / Chicken Recipes

2009-05-08T15:06:00.000-07:00

CHICKEN WITH RICE / Chicken Recipes

3 to 3 1/2 lbs. chicken, cut into
serving pieces
1/4 c. butter or margarine
1 1/2 c. instant rice
1 (10 1/2 oz.) can condensed cream of
chicken soup
1 c. water
1 tsp. instant chicken bouillon
crystals or 1 chicken bouillon cube
Preheat skillet (medium heat), uncovered. Add butter or margarine and allow to melt. Place chicken pieces into skillet and brown on both sides. Season with salt and pepper. Remove chicken from skillet. Reduce heat to "simmer" and add rice. Combine soup, water and bouillon. Pour 1/2 mixture over rice. Replace chicken pieces into skillet onto rice. Pour remaining soup mixture over chicken. Cover and simmer, 35 to 40 minutes or until chicken is done. Makes 4 to 6 servings.