Homemade Oreo's

Homemade Oreo's
Submitted by Kristine P

1 box chocolate cake mix
3/4 cup softened margarine or butter
2 eggs
Mix together cake mix, margarine, and eggs. Add enough flout so dough can be formed into balls. Roll into 1/2 - 1 inch balls.
Bake at 350* for 8-10 mins.
Cool and apply frosting between two cookies.

Frosting: Cream together the following
4 oz cream cheese
1/2 pound powdered sugar
1/2 cube margarine/butter
1/2 tsp vanilla

For Ice Cream Sandwiches just make the cookies a little bigger and put ice cream in the middle.

Cranberry Orange Nut Cookies

Cranberry Orange Nut Cookies
Submitted by Brenda S
Ingredients:
1 1/2 cups whole-wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
1/2 cup chopped dried cranberries
1 cup plus 3 tablespoons sugar, divided
1/2 cup smooth, unsweetened applesauce
1/4 cup canola oil
1 tablespoon freshly grated orange zest
3 tablespoons orange juice

Preparation:
1.Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.
2.Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.
3.Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
4.Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.
5.Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.

Chocolate Chip Shortbread Cookie Logs

Chocolate Chip Shortbread Cookie Logs
Submitted by Jen P
1 c. butter, softened
½ c. sifted powdered sugar
1 tsp. vanilla
2 c. flour
2 c. miniature semi-sweet chocolate chips
1 Tbsp. shortening
¾ c. finely chopped walnuts (optional)
Preheat oven to 350. Grease baking sheets. Cream together butter and powdered sugar until smooth. Stir in vanilla. Mix in the flour and then one cup of the chocolate chips. Shape dough into 2x1/2 in. logs. Place logs 2 inches apart on prepared cookie sheets. Bake for 10-13 minutes in preheated oven, or until firm. Let cookies cool completely before removing from pan (shortbread is very brittle). Melt the remaining 1 c. chocolate chips and shortening over a double boiler, stirring frequently until smooth. Dip one end of each cookie into the chocolate then into the nuts. Place onto wax paper until set. Makes approx. 4 dozen.

Soft Gingersnap Cookies

Soft Gingersnap Cookies
Submitted by Kirsten J
2 1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
Pinch of fresh nutmeg
3/4 cup unsalted butter, at room temperature
1 cup light brown sugar
1 egg
1 tsp. vanilla
1/4 cup molasses
White sugar-to roll the cookie dough in

1. Preheat the oven to 375 degrees.
2. Combine the flour, baking powder, salt, and spices in a medium bowl. Whisk the ingredients together.
3. With a mixer, combine the butter and brown sugar until smooth and creamy. This will take a couple of minutes.
4. Add in the egg and vanilla extra. Mix until well combined.
5. Add in the molasses. Mix until the molasses is combined with the other ingredients.
6. With the mixer on low, slowly add the flour mixture. Add in a little at a time until all of the flour is mixed in.
7. Form the dough into Tablespoon sized balls. Roll the dough in white sugar.
8. Place the cookie dough balls on a large baking sheet with parchment paper or a Silpat. Make sure they are a couple inches apart.
9. I pressed down on the cookies slightly to help them flatten out. If you like puffy cookies, don't press them down.
10. Bake for 8 minutes and NO longer. You want them to stay soft! Let the cookies sit on the baking sheet for a minute or two, then transfer to a cooling rack.

Rolo Cookies

Rolo Cookies
Submitted by Michelle B
1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
3/4 c. cocoa
2 1/2 c. flour
1 tsp. soda
2 bags Rolo candies

Mix dough and roll around a single Rolo candy to make about 1 inch ball. Bake at 375 for 7-10 minutes

Chocolate Chip Island Treasures

Chocolate Chip Island Treasures
Submitted by Jenn P

Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¾ sticks of butter, softened but not melted
¾ cup packed brown sugar
½ cup white sugar
2 eggs
1 ½ teaspoons vanilla extract
2 tablespoons milk, give or take a little
1 ½ cups chocolate chips, I like ½ semi-sweet, ½ milk
1 ½ cups flaked coconut
1 ½ cups chopped nuts, pecans are preferred

Directions:
Preheat oven to 375. Sift together flour, baking powder, baking soda and salt, set aside.

In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs, one at a time
and then stir in the vanilla. Gradually mix in the dry ingredients. Add the milk a tablespoon at a time,
if the dough seems to stiff. Usually needs both tablespoons. Mix in the chocolate chips, coconut and
pecans. Roll dough into 1 inch balls or use a medium sized cookie scoop. Place cookies approximately 2
inches apart on ungreased cookie sheets.

Bake for 10 -12 minutes. Allow cookies to cool on the baking sheet for 2 minutes before moving to a wire cooling rack.

*Dough also works really well when refrigerated. Just take out of the fridge about 30 minutes before
you bake.

Pudding Cookies

Pudding Cookies
Submitted by unknown
1 C butter
½ C sugar
1 C packed brown sugar
1 large pkg instant pudding
2 tsp. vanilla
½ tsp. salt
2 eggs
2 ½ C flour
1 tsp. baking soda
1 bag chips (10-12 oz)
Heat oven to 375. Beat butter, sugar, pudding mix, vanilla and salt until creamy (at least 2 minutes). Add eggs, beat well. Stir together flour and soda. Gradually add to butter mixture. Stir in chips. Drop by rounded teaspoon onto ungreased cookie sheet. Bake about 8-10 minutes or until set. Cool slightly before removing from cookie sheet.
You can use any flavor of pudding mix with any flavor of chips.
Example:
Chocolate pudding with Reese’s peanut butter chips
Vanilla pudding with semi-sweet chocolate chips
Butterscotch pudding with butterscotch chips
Chocolate pudding with Andes mint chips.

Skor Toffee Chocolate Bars

Skor Toffee Chocolate Bars
Submitted by Donna H
¾ C butter
¾ C packed brown sugar
1 ½ C all purpose flour
1 can (300 ml) sweetened condensed milk
2 Tbsp butter
1 pkg chocolate chips (I use milk chocolate)
1 pkg skor toffee bits
Preheat oven to 350. Cream first 3 ingredients together until well blended and mixture comes together. Press evenly into a 9x13 baking dish. Bake at 350 for 20-25 minutes or until light golden. Cool on wire rack while preparing filling. Heat sweetened condensed milk and 2 Tbsp butter in heavy saucepan, stirring constantly over medium heat for 5-10 minutes, or until thickened. Spread over baked crust. Bake 12-15 minutes longer, or until golden. Sprinkle milk chocolate chips evenly over top. Bake 2 minutes more, or until chocolate is shiny and soft. Remove from oven. Spread chocolate evenly. Sprinkle Skor toffee bits on top, pressing lightly into chocolate. Cool completely. If necessary, chill just to set chocolate before cutting into bars.

Peanut Butter Squares

Peanut Butter Squares
Submitted by Terri Ann W
Mix together:
1 ½ C packed brown sugar
1 ½ C white sugar
1 ½ C peanut butter
1 ½ C butter
3 eggs
1 tsp. vanilla extract
Then add and mix:
3 C flour
3 C oatmeal
¼ tsp. baking soda
½ tsp. salt
Grease 9x13 pan, press in the dough and bake at 325 for 20 minutes. Once out of the oven, sprinkle chocolate chips on top (About ½ bag). The chocolate will melt-once melted, spread the chocolate around evenly. Lastly, mix together powdered sugar and milk in a small bowl (Use about 3 times more powdered sugar than milk, but there is no exact measurement). Drizzle on top.

Adrienne’s Pumpkin Cookies

Adrienne’s Pumpkin Cookies
Submitted by Brenda O
2 boxes spice cake mix
1 large can pumpkin
1 bag mini chocolate chips
Mix together. Bake at 350 for 8-9 minutes.

Elves Snickerdoodles

Elves Snickerdoodles
Submitted by Christine I
2 ¼ C four
½ tsp baking soda
½ tsp. baking powder
½ tsp. salt
1/8 tsp. nutmeg
¼ tsp. cinnamon
½ C shortening
2 Tbsp. soft butter
1 C sugar
1 egg
1/3 C sour cream
1 tsp. vanilla
Colored sugar
Mix butter and shortening. Add sugar until blended. Add egg, vanilla, and sour cream. Combine dry ingredients and slowly add to the rest of the dough. Cover and refrigerate 30-60 minutes. Preheat oven to 350 and make dough into 1 ½ inch balls. Roll in colored sugar and cook about 15 minutes on a lightly greased pan. Cool 2 minutes on pan and move to rack to finish cooling.

Jo-Ann's Power Bars

Jo-Ann's Power Bars
Submitted by Fatima S
1 cup quick-cooking rolled oats
1/2 cup whole wheat flour
1/2 cup wheat and barley nugget cereal (e.g. Grape-Nuts™)
1/2 teaspoon ground cinnamon
1 beaten egg
1/4 cup applesauce
1/4 cup honey
3 tablespoons brown sugar
2 tablespoons vegetable oil
1/4 cup unsalted sunflower seeds
1/4 cup chopped walnuts
1 (7 ounce) bag chopped dried mixed fruit
Preheat oven to 325 degrees F (165 degrees C). Line a 9 inch square baking pan with aluminum foil. Spray the foil with cooking spray.
In a large bowl, stir together the oats, flour, cereal, and cinnamon. Add the egg, applesauce, honey, brown sugar, and oil. Mix well. Stir in the sunflower seeds, walnuts, and dried fruit. Spread mixture evenly in the prepared pan.
Bake 30 minutes, or until firm and lightly browned around the edges. Let cool. Use the foil to lift from the pan. Cut into bars or squares, and store in the refrigerator.

Pecan Caramels

Pecan Caramels
Submitted by Jill D
2 C sugar
½ C butter
2 C heavy whipping cream
¾ C light corn syrup
¾ C pecans
Grease bottom and sides of 8x8 or 9x9 baking dish with butter. Heat all ingredients to boiling over medium heat. Cook, stirring frequently to 245 on candy thermometer. Add pecans, mix thoroughly. Pour into greased pan. Cool completely, 2 hours. Cut into squares. Wrap in waxed paper.

Toffee Bars

Toffee Bars
Submitted by Stephanie N
Crust
1 C flour
1/3 C packed brown sugar
½ C softened butter
Caramel Mixture
10 Tbsp. butter
1/3 C packed brown sugar
Topping
1 C milk chocolate chips
1-1 ½ C toffee bits

Preheat oven to 350. Mix flour and brown sugar and cut in butter until fine crumbs form. Press evenly into ungreased 13x9x2 pan. Set aside.
Place 5 Tbsp. butter (1/3 C) and brown sugar in saucepan over medium heat. As butter begins to melt, stir vigorously until butter and sugar are blended. Add remaining five Tbsp. butter and continue to cook over medium heat, stirring constantly, until mixture comes to full rolling boil (will take about 4 minutes).
Drizzle hot caramel mixture evenly over cookie mix layer. Bake 16-18 minutes or until soft and bubbly. Do not over bake. Let cool 1 minute.
Sprinkle chocolate chips and toffee bits evenly over caramel layer. Cool until set.

Easy Pumpkin Cookies

Easy Pumpkin Cookies
Submitted by Kara B
1 Spice cake mix
1 can (29 oz) Pumpkin
½ bag semi-sweet chocolate chips
Mix all ingredients. Spoon onto ungreased cookies sheets and bake at 350 for 25 minutes.

Berry Fluff Salad

Berry Fluff Salad

Submitted by Michelle B

16 oz. strawberry yogurt

2 sm. boxes of instant vanilla pudding

1 (12 oz) tub of cool whip

1 (16 oz.) bag frozen strawberries

1 (16 oz) bag frozen mixed berries

Mix yogurt, pudding and Cool Whip together; add enough berries for desired consistency.

Poppy Seed Green Salad

Poppy Seed Green Salad

Submitted by Jen P
Iceberg, Romaine, and Red Leaf lettuce, torn in pieces
½ cucumber, sliced
2 cans mandarin oranges, drained (or sliced strawberries)
2 avocados, chopped
¾ C sliced almonds
Red onion rings (optional)
Crisp Chinese noodles

Poppy Seed Dressing
¾ C sugar
1 tsp. salt
1 C salad oil
1 Tbsp. poppy seeds
1 tsp. dry mustard
Dash of onion juice
½ C white vinegar
Mix dressing ingredients until sugar is dissolved, then refrigerate until serving time. Shake well before adding to greens, right before serving.

Hot Virginia Dip

Hot Virginia Dip

Submitted by Jenn P

Ingredients:

1 cup pecans, chopped

2 teaspoons butter

16 oz cream cheese, softened

4 tablespoons milk

2.5 oz dried chip beef, minced

1 teaspoon garlic salt

1 cup sour cream

4 teaspoons onion, minced

Sauté pecans in butter, set aside. In a large bowl thoroughly mix together remaining ingredients. Pour into a 1.5 or 2 quart baking dish.

Top with pecans. Chill until serving time.

Preheat oven to 350. Bake for 20 minutes. Serve hot with crackers.

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

Submitted by Jenn P

Ingredients:

2 boxes chicken stuffing (stove top or something similar), cooked according to box directions

5 medium size BL/SL chicken breasts, cooked and in bit size pieces. (I like to season my chicken with season salt, pepper and garlic powder and grill on the George Foreman)

1 14oz can/jar chicken gravy

1.5 cups grated cheddar cheese

Preheat oven to 350

In a 9x13 pan layer ingredients in the following order; chicken, gravy, cheese, stuffing.

Cover with tin foil and back for approx. 25 min or until gravy is bubbling. Uncover for the last 5 – 10 minutes.