Fudge puddles

Got this one off of allrecipes. Very easy but fancy.
Ingredients

* 1/2 cup butter, softened
* 1/2 cup creamy peanut butter
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 1 egg
* 1/2 teaspoon vanilla extract
* 1 1/4 cups all-purpose flour
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
*
* 1 cup milk chocolate chips
* 1 cup semi-sweet chocolate chips
* 1 (14 ounce) can sweetened condensed milk
* 1 teaspoon vanilla extract
* reeses pieces or sprinkles

Directions

1. Preheat oven to 325 degrees F
2. Sift together flour, baking soda and salt.
3. Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
4. For filling, put chocolate chips in microwave until melted. Stir in milk and vanilla, mix well.
5. Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with candy or sprinkles

"So good they're gone" Drop Sugar Cookies

The best part about these is that there is no rolling out and cutting into shapes involved.....but the kids still get a kick out of rolling the cookie dough in the sugar for me! And by the way, if there's any dough left to bake after the kids get a taste of it...I'm impressed. These are just darn yummy!

* 1 cup powdered sugar
* 1 cup packed brown sugar
* 1 cup butter
* 1 cup vegetable oil (I use margarine or butter flavored shortening)
* 2 eggs
* 2 teaspoons vanilla extract
* 4 1/4 cups flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon cream of tartar

* sugar for decoration (My kids love it if I use colored sugar, it makes the cookies look much snazzier...no frosting necessary)


DIRECTIONS

1. Preheat oven to 350 degrees F ( 175 degrees C ).
2. In a large bowl, cream together sugar, butter, and oil. Stir in the eggs and vanilla. Combine the flour, baking soda, salt and cream of tartar; stir into the creamed mixture. Roll the dough into balls the size of walnuts. Roll in sugar. Place balls onto ungreased sheet. Press each ball down with the bottom of a glass dipped in sugar. (Find a glass with a decorative bottom to give cookies a pattern.)
3. Bake in preheated oven for 10 minutes or until golden brown around the edges.

Carrot Cookies

These are one of my husband's favorite cookies. I got the recipe from his mother.

2/3 cup shortening
2/3 cup sugar
1 egg
1 cup grated carrots (I have used freshly grated or cooked and mashed and can't tell a difference)
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt

Cream shortening and sugar. Add egg, vanilla, and carrots. Then add dry ingredients. Dough will be stiff (add a little milk if too stiff). Bake at 350 for 15 minutes. Then frost with the following glaze:
Mix 3/4 cup powdered sugar, 1 tbsp melted butter, and 1/4 tsp grated orange ring. Add enough orange juice to desired consistency.

Print Recipe

Zucchini Cookies

For all of us who have massive amounts of zucchini this time of year, this is a good way to get your kids to eat it.

2 eggs beaten
2 2/3 cup sugar
1 cup oil
4 cups grated zucchini
6 cups flour
2 tsp salt
2 tsp baking soda
2 tsp cinnamon
1/4 tsp baking powder
1/2 tsp cloves
1/2 tsp nutmeg
1 small package instant vanilla pudding
chocolate chips

Cream sugar, oil, and eggs. Add pudding. Then add dry ingredients. Bake at 350degrees for 14 minutes.

Butterscotch Cookies with Burnt Butter Icing

1/2 c butter
1 1/2 c brown sugar
2 eggs
1 tsp vanilla
2 1/2 c flour
1 tsp soda
1/2 tsp salt
1 c sour cream
1 c walnuts if desired

Cream butter and sugar. Add eggs and vanilla. Add dry ingredients alternately with sour cream. Chill dough for a couple of hours and bake for 8-10min at 375 degrees. Cool and frost.

Frosting
Melt 6 Tbsp butter over medium heat and cook until golden brown. Cool. Mix in 2 cups powdered sugar and 1 tsp vanilla. Add 2-3 Tbsp water a little at a time until spreading consistency.

Chocolate Chip Cookies

These are really simple cookies that always turn out well.

1 cup butter (I use 1/2 butter and 1/2 shortening)
1/2 cup white sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
1 tsp soda
1 tsp salt
2 1/2 to 3 cups flour
chocolate chips

Cream butter and sugars. Add eggs and vanilla. Then add dry ingredients and chocolate chips. Bake at 350 until lightly browned. I think it's about 8 to 10 minutes but I am very bad about using a timer.

Lucky Charms Bars recipe

I know this one is probably so easy that most people wouldn't even need a recipe...but I have a disorder with anything related to marshmallows, and my kids LOVE these, so here it is!

Lucky Charms Bars recipe

3 tablespoons butter or margarine
25 large marshmallows or 3 1/2 cups miniature marshmallows
5 cups Lucky Charms cereal

Grease an 8-inch or 9-inch square pan 9 x 2 inch pan.

Place butter and marshmallows in large microwave bowl. Microwave uncovered on
HIGH for 1
minute and 30 seconds to 3 minutes, stirring after 1 minute until mixture is
melted and
smooth when stirred. Stir in cereal until well coated. Press mixture into
prepared pan;
cool.

Cut into about 2-inch square bars.

Makes 16 bars.

Oatmeal Raisin Cookies

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups old-fashioned oats
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped walnuts
1/2 cup golden raisins

Directions:
In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and raisins. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 5 dozen.

Gingersnaps

These are currently Alex and Sam's favorite cookies. They are small, thin, and chewy. I'm not usually a big gingersnap fan, but I love these.

1 cup sugar
3/4 cup real butter
1 egg
1/4 cup light molasses
2 cups flour
1/4 tsp salt
1 tsp cinnamon
1 tsp ground cloves
1 tsp ginger
2 tsp baking soda

Cream sugar, butter, egg, and molasses well. Add remaining ingredients and mix well. Drop walnut sized balls on cookie sheet and bake at 350 for 5-8 minutes.

Soft Gingerbread Men

Marci asked me to post my gingerbread men recipe--so here it is. It makes really soft good cookies.

3 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 tsp ginger
1/4 tsp cloves
1 cup butter (I use 1/2 butter and 1/2 shortening)
3/4 cup brown sugar
1 egg
1/2 cup molasses

Cream sugar and butter, add egg and molasses. Mix together dry ingredients and add to creamed mixture. Chill dough for about one hour and then roll out and cut into shapes. Bake at
350 for about 8-10 minutes. Do not let overbrown or they will be hard.

Banana Cookies

Kristi gave me this recipe and we all LOVE IT!

Cream together:
1/4 c. shortening
1/4 c. butter
1 c. brown sugar
2 eggs
1 c. mashed bananas

Add
2 c. flour
2 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
1/2 tsp. cinnamon
Chocolate chips
Refrigerate 1 hour
Bake 375 for about 10 minutes
Frosting
1/3 c. butter
3 c. powdered sugar
2 T. milk
1 1/2 tsp. vanilla
2 T. cocoa

No Fuss Strawberry Bars

1/2 cup butter softened
1/2 cup packed brown sugar
1 egg
1 package white cake mix
1 cup crushed corn flakes ( I used 1 cup finely blended oatmeal)
1 cup strawberry jam (or jam of your choice)

Cream butter and sugar. Add egg and mix well. Add dry cake mix and cornflakes. Press half of dough in 9 X 13 pan. Spread jam over dough and top with remaining dough. Press down to form top crust. Bake at 350 for 30 minutes or until golden brown.

Whatchamacallits

The recipe I got this from actually called them O'Henry's...but I already have a recipe called O'Henry's that's nothing like these and these remind me totally of the Whatchamacallit candy bars....so hence the name I picked.

1 c. Karo syrup
1 c. sugar
1 c. peanuts (chopped)
1 c. peanut butter
3 c. Rice Krispies
1/2 pkg. chocolate chips
1/2 pkg. peanut butter chips

Stir together Karo syrup and sugar. Microwave for 2 minutes. Add peanuts and peanut butter to the Karo mixture. Microwave everything for 1 minute. Add 3 cups of Rice Krispies. Spread into a greased 9" x 13" pan.

Combine chocolate chips and peanut butter chipsin a bowl and microwave for 2 minutes. Stir until smooth. Spread over krispie mixture and cool in the refrigerator.

Chocolate-Vanilla Pinwheel Cookies

1 cup butter
1 1/2 cups sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 egg
1 tsp vanilla
2 1/2 cups flour
2 oz. unsweetened chocolate melted

Beat butter on high for 30 seconds. Add sugar, baking powder, and salt and beat until combined. Beat in egg and vanilla until combined and then mix in flour. Divide dough in half. Add chocolate to one portion of dough. Roll out chocolate dough between sheets of waxed paper into rectangle shape about 1/4 in. thick. Roll out plain dough and place on top of chocolate dough. Roll up jelly-roll style (Lengthwise) and wrap in plastic wrap. Chill dough for at least 2 hours. Cut roll into 1/4 in. slices and bake on ungreased cookie sheet for 7 to 9 min. at 375. Do not overcook.

Sugar Cookies

1 cup butter--no substitutes
1 cup sugar
3 eggs
1 1/2 tsp vanilla
3 1/2 cup flour
2 tsp baking powder
1/2 tsp salt

Cream butter and sugar. Add eggs and vanilla and then mix in dry ingredients. Chill dough for at least an hour, then roll out and cut. Bake at 375 for about 8-10 minutes. If you want them to be soft, do not overbake.

Andes Mint Cookies

1 pkg. Devil's Food Cake Mix
1 pkg. Andes mints
2 eggs
1/2 C. oil
1 C. chocolate chips

Mix cake mix, eggs, and oil together. Batter will be thick. Stir in chips. Drop by teaspoonfuls on cookie sheet. Bake at 350 for 7-8 minutes. After cookies are removed from the oven, place one Andes mint on each cookie, allowing it to melt. Swirl lightly with a knife and let cool before storing in an air tight container.

Peanut Butter Chocolate Chip Cookies

These are my family's absolute most favorite cookies! They're the perfect blend of crispy & chewy. I suggest doubling the recipe.

Cream together:
1 c. butter
2/3 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 tsp. vanilla
1 egg

Add:
1 1/2 c. flour
1 tsp. baking soda
1 bag of either peanut butter, chocolate chip, or pb chocolate swirl chips.

Bake at 375 for 9-10 minutes.

For pan cookies:
prepare as directed above...pour into cookie sheet and bake for 15 - 18 minutes.

Excellent Zucchini Recipes

From our mom, Karen VanOrden
(Chocolate Zucchini Bread, Bunt Cake, Cookies, Brownies)

Bake at 375 degrees for 50-60 minutes if making a bunt cake. For small loaves, bake for about 40 minutes. For a sheet cake, bake about 25 minutes.

Cream Well: 2 cups sugar and 1 cup shortening
Add: 3 eggs, beat in one at a time
Mix together and add:
½ cup boiling water, ½ cup cocoa
Mix in gently—don’t stir too much
½ teaspoon baking powder, 1 teaspoon soda, ½ teaspoon salt, 3 teaspoons vanilla, and 1½ cups flour
Add: 2 cups grated zucchini and 1 ½ cups more flour

Mix well but don’t over mix.

Topping—Good topped with glaze, German chocolate freshening, or chocolate frosting.

You can sprinkle the unbaked cake with a mixture of ¼ c. brown sugar, ½ cup nuts, and 1 cup chocolate chips. Then bake.

For cookies, add chocolate chips and bake at 400 degrees for 10-12 minutes

Great Pumpkin Oatmeal Cookies

From our mom, Karen VanOrden

Cream Very Well: 1 ½ cups shortening or margarine, 2 cups brown sugar, and 1 cup sugar.
Mix in: 1 egg, 1 tsp vanilla, 2 tsp soda, ½ tsp salt, 2 tsp cinnamon.
Mix in: one 16 ounce can of pumpkin. Alternate with about 3 ½-4 cups of flour, 2 cups
oatmeal, chocolate chips, and nuts.

Bake at 375 degrees for about 12 minutes on a greased pan.

Soft Chocolate Chip Cookies

From our mom, Karen VanOrden

Bake at 400 degrees until lightly brown—about 12 minutes


Cream well: ¾ cup shortening = ¼ cup butter and 1 ½ cup brown sugar
Add: 2 eggs, beating after each
1 cup milk
1 tsp vanilla
1 tsp baking soda and 2 tsp baking powder
¼ tsp salt
3-4 cups of flour, chocolate chips and nuts