Sugar Cookies

4 cups flour
1 cup butter
1 cup crisco
1 cup powdered sugar
1 cup white sugar
2 eggs
1 tsp. vanilla
1 tsp. soda
1 tsp. cream of tartar
1/2 tsp. salt

Mix all ingredients and chill dough. Roll in balls and bake at 350 degrees for 6-8 minutes on an ungreased baking sheet. Or, roll out and cut with cookie cutters.

From: Laura Jacobsen

Caramel Ice Cream Dessert

Hi Liv! Here it is, I usually make it the day before so it can freeze overnight. Enjoy!!

Caramel Ice Cream Dessert

2 C. flour
1/2 C. oatmeal
1/2 C. brown sugar
Combine above and add 1 C. chopped pecans and 2 sticks melted margarine.

Spread mixture on cookie sheet and bake @ 425 degrees for 10 minutes. When baked crumble while hot and let cool. (I use a metal spatula to break it into smaller pieces.)

Assemble by sprinkling half of cookie crumb mixture into 9"x13" pan.

Drizzle one jar caramel ice cream topping over crumbs.

Spread 1/2 gallon softened ice cream on top of crumbs. (I cut ice cream into slices and then spread it a little.)

Add rest of cookie crumb mixture.

Top with one jar caramel ice cream topping.

Freeze...


source: Peggy Krueger

Corny Snack Mix

3 qts. popcorn
1 15 oz. pkg corn pops
1 15 oz. pkg corn chips
2 10-12 oz. pkgs vanilla or white chips

In several large bowls, combine the popcorn, corn pops, and corn chips. Melt chips according to package directions. Pour melted chips over popcorn mixture & toss to coat. Spread in 2 15x10x1 pans and let cool. Store in tight containers. Yields 7.5 quarts.

Source: Roxanne Whitmore

Versatile Vanilla Cake

Cake Ingredients
• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2 large eggs plus 3 large egg yolks
• 2 teaspoons pure vanilla extract
• 1 cup low-fat buttermilk

Whipped frosting
• 3 large egg whites
• 3/4 cup sugar
• Pinch of salt
• 1/3 cup water
• 1/4 teaspoon pure vanilla extract

Cake: Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.

In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.

Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day. Once frosted, serve within a few hours.)

Frosting: In a heatproof bowl set over (not in) a saucepan of simmering water, combine 3 large egg whites, 3/4 cup sugar, a pinch salt and 1/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 on an instant-read thermometer), 2 to 3 minutes.

Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add 1/4 teaspoon pure vanilla extract, and beat just until combined. Use immediately.

TIPS
Chocolate variation: In step 1, reduce flour to 2 cups and add ½ cup unsweetened cocoa powder. Top frosted cake with shaved dark chocolate.

Lemon variation: In step 1, add 1 tablespoon lemon zest to flour mixture. In step 2, omit vanilla extract and beat in 2 tablespoons fresh lemon juice with buttermilk.

While cakes are baking, bring ½ cup sugar and ½ cup water to a boil in a saucepan. Add 1 thinly sliced and seeded lemon and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to waxed-paper-lined plate. Stir ¼ cup fresh lemon juice into syrup.

Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. For frosting, substitute 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

Source: Martha Stewart

DQ Ice Cream Cake

The following recipe is just intended for guidelines to make your own ice cream cake.

Butter the cake pan of your choice, then press wax paper over the bottom of the pan.

If using Dairy Queen ice cream, spread it in the bottom of the pan. If you are using any other ice cream, allow it to soften, then spread on the bottom of pan until the pan is almost half full.

Sprinkle with crushed Oreo cookies, then spoon hot fudge sauce (at room temperature) over the top of this. Set in freezer until frozen.

Remove from freezer and add second layer of ice cream. Smooth it evenly with the top of the cake pan. Return to the freezer and freeze until very hard.

Remove from freezer and frost with a mixture of equal parts ice cream and thawed frozen whipped topping beaten together. Return to freezer until serving time.

Zucchini Brownies

1 cup butter, softened
1 1/2 cups sugar
2 eggs
1/2 cup plain yogurt
1 tea. vanilla
2 1/2 cups flour
1/4 cup baking cocoa
1 tea. baking soda
1/2 tea. salt
2 cups shredded zucchini

Frosting:
2/3 cup chocolate chips
1/2 cup peanut butter

In a large bowl, cream butter and sugar. Add eggs, beating well. Beat in yogurt and vanilla. Combine dry ingredients; gradually add to creamed mix. Fold in zucchini.

Pour into greased 9x13 pan. Bake at 350 degrees for 35-40 min.

For frosting: combine choc. chips and peanut butter in saucepan. Cook and stir over low heat until smooth. Spread over warm brownies.

about 1 1/2 dozen

Perfect Chocolate Cake

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.

PERFECTLY CHOCOLATE" CHOCOLATE FROSTING1/2 cup (1 stick) butter or margarine2/3 cup HERSHEY'S Cocoa3 cups powdered sugar1/3 cup milk1 teaspoon vanilla extractMelt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

10 to 12 servings.

VARIATIONS:ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Award Winning Soft Chocolate Chip Cookies

INGREDIENTS (Nutrition)
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 minutes in the preheated oven. Edges should be golden brown.

Source: http://allrecipes.com/Recipe/Award-Winning-Soft-Chocolate-Chip-Cookies/Detail.aspx?prop31=3

Perfect Pumpkin Pie

INGREDIENTS (Nutrition)
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust

DIRECTIONS
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Source: http://allrecipes.com/Recipe/Perfect-Pumpkin-Pie/Detail.aspx

this recipe gets 5 stars from 550 raters

Melissa's Cheesecake Bars

2 rolls Pillsbury Choc. Chip Cookie Dough
1 (8 oz) Cream Cheese (softened)
1 (3 oz) Cream Cheese (softened)
2/3 C Sugar
1 egg
1 tsp vanilla

For bottom crust thinly slice 1 roll of the cookie dough. It should be very cold or frozen. Layer in bottom of 9X13 greased pan. Slices may overlap. Make filling: cream the cream cheese w/ sugar; add egg and vanilla. Spread over bottom layer of cookie dough. Slice other roll of cookie dough and layer on top of cream cheese mixture. Bake at 350 for 30 minutes or until lightly brown on top.

Source: Melissa Billings

Pioneer Woman's Good Ol' Basic Chocolate Chip Cookies

1/2 cup margarine

1/2 cup butter, softened

1 cup firmly packed brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla extract

2 1/4 PLUS 2 tablespoons all-purpose flour

1 heaping teaspoon instant coffee granules

1 rounded teaspoon baking soda

1 1/2 teaspoons salt

3/4 cup semi-sweet chocolate chips

1 heaping cup milk chocolate chips

Preheat oven to 375 degrees.
In a bowl, stir together butter, margarine, brown sugar, and white sugar until combined. Add eggs and vanilla and stir together.

In a separate bowl, stir together flour, instant coffee, baking soda, and salt. Add to wet ingredients in batches, stirring gently after each addition. Stir in chocolate chips.

Drop balls of dough on a cookie sheet and bake 11 to 13 minutes. Remove from cookie sheet and eat warm.

Die from guilty pleasure.

Source: http://thepioneerwoman.com/cooking/2008/09/good-ol-basic-chocolate-chip-cookies/

Your Favorite Chip Cookie Crisps

1 cup butter

1 cup confectioner's sugar

2 teaspoons vanilla extract

1 1/2 cups flour

1/2 teaspoon baking soda

1/2 cup rolled oats

1 cup any flavor baking chips

Preheat oven to 325 degrees. Combine butter, confectioner's sugar and vanilla. Beat until fluffy. Add flour, baking soda and oats. Mix well. Stir in your favorite flavored chips (Cherry chips are my favorite!).

Drop by rounded teaspoonful onto ungreased cookie sheets and flatten slightly with fingers. Bake for 13 minutes. Remove from cookie sheets and onto wire racks to cool.

Variations:
Mini Cherry Chips are perfect!
Cinnamon chip also great -- I added a cinnamon & sugar to the mix, then topped with a little of the mixture before baking. YUM!
Butterscotch or white chocolate would be great too! Enjoy!

Adapted from: http://allrecipes.com/Recipe/Cherry-Chip-Cookies-I/Detail.aspx

White Chocolate Chip Oatmeal Cookies

1 cup butter
1 cup light brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

1/2 teaspoon cinnamon
1 1/2 cups rolled oats
2 cups white chocolate chips
1 cup chopped pecans (optional)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.

In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda, cinnamon, and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.

Bake for 10 minutes or until lightly browned. Remove from baking sheets to cool on wire racks.

CHOCOLATE & HAZELNUT TRUFFLE

6 servings

special equipment
PVC pipe 3½“ diameter, ¾ “high – interior lightly sprayed with “Baker’s Joy” or other non-stick spray.

1¼ cup roasted hazelnuts
1 cup chocolate chip cookies
1½ cup heavy cream
16 ounces semisweet chocolate
3 tablespoons cocoa powder for dusting top
Whipped cream and raspberries (or other seasonal berries or cherries)

CRUST
Process hazelnuts and cookies in food processor until fine in consistency, but not greasy. Press into the bottom of each mold and refrigerate while you make the filling.

CHOCOLATE MOCHA
Heat cream on medium heat. Poor over chocolate and stir to melt and add Kalhua.

ASSEMBLE TORTE
Pour equal amount of chocolate mixture in each mold, refrigerate for at least two hours. Carefully remove mold, spoon on whipped cream, dust with cocoa powder and garnish with a fresh raspberry. Serve with raspberry coulis.

RASPBERRY CHAMBORD COULIS

2 cups fresh raspberries (or two 10‑ounce packages of frozen)
1/4-cup sugar (if needed)
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons Chambord liqueur (or your favorite orange liqueur)

Place berries, sugar and orange and lemon juices in a blender or food processor and puree until very smooth. Strain through a fine sieve into a glass bowl, pressing on the solids to extract all the juice. Stir in the Chambord, taste and adjust the sugar to your liking.

Banana Oat Muffins

INGREDIENTS

1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas

DIRECTIONS
Combine flour, oats, sugar, baking powder, soda, and salt.
In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

Source: http://allrecipes.com/Recipe/Banana-Oat-Muffins/Detail.aspx

Paula Deen's Banana Nut Cake

Cake:
3 cups all-purpose flour,
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs, beaten
3/4 cup vegetable oil
4 large ripe bananas, mashed
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

Frosting:
1 (8-ounce) package cream cheese, at room temperature
1/2 cup butter (1 stick), at room temperature
1 pound confectioners' sugar, sifted
1 teaspoon vanilla extract
1/2 cup chopped pecans

Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350 degrees F.

In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, pecans, and vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.

In a bowl, blend together the cream cheese and butter. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.

Source: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27331_,00.html