Citrus Melts

Citrus Melts
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1 1/2 sticks unsalted butter, room temperature
1 cup confectioners' sugar
Grated zest of 2 limes {lemon or orange}
2 tablespoons freshly squeezed lime juice{lemon or orange}
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
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Directions: In the bowl of an electric mixer cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined. Chill dough for at least 1 hour {in bowl, or formed into rolls}. Place mini rounds {I flatten mine} on baking sheets, spaced 1 inch apart, and bake in a 350 degree oven. Bake cookies until barely golden, about 15 minutes {8-12 minutes on the coast}. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat OR frost with favorite glaze.
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Glaze
3/4 c. powdered sugar
1/4 c. butter, softened
1 tsp. lime juice {lemon or orange}
1 tsp. grated lime peel {lemon or orange}
Mix 4 ingredients together until smooth, spread on cooled cookies.

Missy's Cookie bars

2 1/2 Sticks butter

2 C flour

2 C oats

1 1/2 C brown sugar

1 tsp baking soda

1/2 tsp salt

Mix and pour 1/2 of the mixture into a sprayed 9 x 13 in pan. Bake 350 degrees for 10 minutes.

Mix 1/2 jar of caramel sauce with 3 TB flour

bag of chocolate chips

Pour caramel over the baked mixture and then sprinkle with chocolate chips then top with the last half of the cookie mixture (crumble mixture).

Bake 18 minutes.

Carmelitas

I get asked for this recipe whenever I take these anywhere. They're addicting!

1 1/2 c. flour
1 1/2 c. old fashioned oats
1/4 t. salt
1/2 t. baking soda
1 1/2 c. firmly packed brown sugar
1 1/8 c. melted butter
14 oz bag caramels (48)
1/2 c. whipping cream
1 12 oz. pkg. milk chocolate chips

In a large bowl combine first 6 ingredients to make mix. Melt caramels and whipping cream in saucepan over low heat. Sprinkle 1/2 of mix into 9x13 ungreased pan and flatten. Bake at 350 for 10-15 minutes until lightly browned on edges. Sprinkle chocolate chips over baked mixture and top with melted caramel mixture. Sprinkle remaining mix on top and bake at 350 for 15 minutes. Cool completely before cutting.


**I've used canned evaoporated milk in place of the whipping cream and it works just great.

Butterscotch Bars

½ cup butter
2 cups brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup coconut (optional)
1 cup walnuts (optional)

Melt butter in saucepan or microwave. Remove from heat and add brown sugar. Add eggs one at a time beating after each addition. Stir in vanilla. Sift together dry ingredients and add all at once. Mix thoroughly then stir in coconut and walnuts if using. Spread in a greased 9-by-13 pan. Bake at 350º for 25 minutes and cut while warm.

This recipe has been in my family for years. When I make it for the kids I skip the nuts and coconut, but they are awesome in the finished bar!

Andes Chunk Cookies

Ingredients
· 1/2 cup salted butter - softened
· 3/4 cup dark brown sugar
· 1/2 cup white granulated sugar
· 1 tsp baking soda
· 1 tsp baking powder
· 2 tsp vanilla extract
· 2 eggs
· 1 package Andes creme de mente baking chips
· 2 2/3 sifted all purpose flour

Directions

Mix butter, sugars, baking soda, baking powder, vanilla and eggs until well blended. Stir in baking chips and then flour. Chill for about one hour in the refrigerator. Form 1 ounce balls and flatten with a fork. Raise the oven rack one level above the middle. Bake on non-stick baking pans. Bake at 350 degrees for about 8-10 minutes. Cool on pans for 2 minutes before removing. Makes around 4 dozen cookies.

This is like a chocolate chip cookie but with the mint instead of chocolate chips. They were yummy!

WW Chocolate Chip Cookies

Cream until fluffy:

2 sticks of butter

3/4 C. packed brown sugar

3/4 C. sugar

Add:  

2 eggs

2 TB vanilla

In a separate bowl, mix dry ingredients:

2 1/4 C. Wheat flour

1 tsp baking soda

1 tsp salt

1/4 C. wheat germ

1/4 to 1 C. oatmeal

1 package of chocolate chips 

Add to wet ingredients in bowl and mix.  Bake at 375 degrees for 7 to 8 minutes or until golden brown.

This is Felice McKnight's recipe.

Oatmeal Fudge Bars

(Lion House Cookbook)

1 c. margerine
2 c. brown sugar
2 eggs
2 tsp. vanilla
2 -1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 -1/2 c. quick oats
1 14 ox. can sweetened condensed milk
1 12 oz. pkg. chocolate chips
1/4 c. margerine
2 tsp. vanilla
1 c. chopped walnuts (optional)

Cream margerine and brown sugar. Add eggs and vanilla. Sift flour, baking soda, and salt; add to creamed mixture. Mix in oatmeal. In heavy saucepan mix sweetened condensed milk, chocolate chips, and margerine. Heat until just melted. Stir in vanilla and nuts. Spread 2/3 of the cookie dough into a greased 9x13 pan. Spread with chocolate mixture. Drop remaining 1/3 dough on top. Bake at 350 for 25 minutes. Cool and cut into bars.

Turtle Shortbread Cookies

Makes 4 dozen cookies

1 ½ cups butter, softened
½ cup sugar
1 teaspoon almond extract
4 cups all-purpose flour
½ teaspoon salt
24 caramels
1 cup semi-sweet chocolate chips
2 teaspoons shortening
1 cup chopped pecans
4 dozen pecan halves

1. Heat oven to 350ºF. In a large bowl, mix butter, sugar and almond extract. Stir in flour and salt. (If dough is too crumbly, mix in 1 to 2 tablespoons additional softened butter.)
2. Divide dough into 12 equal parts. Roll each part into ¼-inch-thick circle. (If dough is sticky, chill about 15 minutes.) Cut each circle in 4 wedges. Place wedges 1 inch apart on an ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
3. Meanwhile, in 1 quart saucepan, heat caramels over medium heat about 10 minutes, stirring frequently until melted. (Or microwave for 1 minute, and then at 50% power for 30 second intervals.)
4. Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans. (If caramel thickens put it back into microwave as needed, 15-30 second intervals at 50% power.)
5. In a small microwavable bowl, microwave chocolate chips and shortening uncovered on high for 1 minute. Stir then return to microwave for 30 second intervals until melted and thin enough to drizzle. Put chocolate in a plastic bag and snip the corner. Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate. Drizzle remaining chocolate on tops of cookies.

Notes: This is a shortbread cookie…the dough is very crumbly, mix it well, even by hand if you need to, just until it sticks together and you can form it into a ball. I don’t use the shortening with the chocolate chips. I do use Peters caramel (Gygi sells a 5 pound block, and it microwaves great!) The original recipe instructs that each circle be cut into 6 wedges, giving you 72 finished cookies. I don’t dip all my cookies into the pecans, since some of my kids won’t eat nuts. They are pretty with just the caramel and chocolate.

Rocky Road Bars

Ingredients:

1/2 cup butter, melted
1 (1 ounce) square unsweetened chocolate, melted
1 cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
3/4 cup chopped walnuts

1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 egg
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/4 cup butter, softened

1/4 cup chopped walnuts
1 cup semisweet chocolate chips
2 cups miniature marshmallows

1/4 cup butter
1 (1 ounce) square unsweetened chocolate, chopped
1/4 cup milk
3 cups confectioners' sugar
1 teaspoon vanilla extract


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a medium saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from the heat and add 1 cup sugar, 1 cup flour, baking powder, vanilla, 2 eggs and walnuts. Stir until well blended. Spread evenly into the bottom of the prepared pan.

For the next layer, in a medium bowl, beat the 6 ounces of cream cheese (reserve 2 ounces of the package of cream cheese for the next layer) with the 1/2 cup of sugar, egg, 2 tablespoons of flour, 1/2 teaspoon of vanilla, and 1/4 cup of butter. Mix until fluffy and smooth. Spread evenly over the first layer.

Sprinkle the 1/4 cup of chopped nuts and chocolate chips over the second layer. Bake for 25 to 35 minutes in the preheated oven. Then sprinkle the miniature marshmallows over the top and bake for 2 minutes longer.

Begin to prepare the icing while the bars are in the oven. In a medium saucepan, melt together the 1/4 cup of butter, 1 square of chocolate, remaining 2 ounces of cream cheese and 1/4 cup of milk. Remove from heat and stir in 3 cups of confectioners' sugar and 1 teaspoon of vanilla. Beat until smooth. Pour over the marshmallows and swirl together. Refrigerate until firm, cut into squares.

Mint Thins

Prep Time: 20 min
Makes: 3 dozen

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1/4 tsp. peppermint extract
1 sleeve RITZ Crackers (36 crackers)
1 peppermint candy cane (6 inch), crushed

MICROWAVE chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract.
DIP crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on waxed paper-covered baking sheets; sprinkle with crushed candy.
REFRIGERATE 30 min. or until chocolate is firm.

Variation:

Chocolate-Peanut Butter Cookies
Omit peppermint extract and candy cane. Spread each cracker with a thin layer of peanut butter before dipping into the melted chocolate.

Pumpkin Chocolate Chip Cookies

1 Spice cake mix
1 can 15 oz. pumpkin
dark chocolate mini morsels

Mix together, drop on cookie sheet & bake @ 350 for 20 minutes.

This is very easy to keep on hand as food storage. I'm told this cookie is worth 1 point @ weight watchers if you only use 3/4 c. chocolate morsals. I use the whole bag!

Halloween black cat cookies

3/4 C crunchy peanut butter

1/3 C. water

2 eggs

1 chocolate cake mix

plain m&ms

red hots

Beat together peanut butter, eggs and water.  Gradually add cake mix.  Mix well.  From dough into 1- inch balls  Place on lightly greased cookie sheet.  Flatten balls with bottom of a glass dipped in sugar.  Pinch out 2 ears at top of cookie.  Add m&m's as eyes and a red hot as a nose. Press fork into the sides of the cat face to form whiskers.  Bake at 350 degrees for 8-10 minutes.

Carmel Chip Bars

1/2 CUP BUTTER (NO SUBSTITUTES)
32 CARAMELS
1 CAN 14 OZ SWEETENED CONDENSED MILK
1 YELLOW CAKE MIX
1/2 CUP VEGETABLE OIL
2 EGGS
2 CUP MINIATURE SEMISWEET CHOCOLATE CHIPS
1 CUP VANILLA OR WHITE CHIPS
1 HEATH CANDY BAR CHOPPED

IN A LARGE SAUCEPAN COMBINE THE BUTTER, CARAMELS & MILK; COOK AND STIR OVER MEDIUM-LOW HEAT UNTIL SMOOTH. COOL. IN A MIXING BOWL, COMBINE THE CAKE MIX, OIL AND EGGS; MIX WELL. STIR IN CHIPS AND CHOPPED CANDY BAR. PRESS THREE-FOURTHS OF THIS MIXTURE INTO A GREASED 13 X 9 PAN AND BAKE AT 350 FOR 15 MINUTES. PLACE ON A WIRE RACK TO COOL FOR 10 MINUTES.
POUR CARAMEL MIXTURE OVER THE CRUST. DROP REMAINING DOUGH BY SPOONFULS ONTO THE CARMEL LAYER. BAKE FOR 25 MINUTES OR UNTIL EDGES ARE BROWN.
YOU CAN ALSO MAKE THIS WITH CHOCOLATE CAKE MIX.