Recipes from Previous Posters - Page 7

Nightowlz · ‎03-11-2010

Here are the Fish & Seafood Recipes

BB Recipes/Q (Hollee)

Fish & Seafood

Baked Tilapia with Romano Cheese (topaz418)
- 1 cup unflavored bread crumbs
  1 tablespoon garlic powder
  1 clove fresh garlic chopped or minced
  1/2 cup grated Romano cheese (you can buy it already grated)
  1/2 cup chopped fresh parsley leaves
  4 Tilapia fillets
  1/3 cup fresh lemon juice
  1/4 cup olive oil
  parchment or wax paper
  
  Preheat the oven to 425 degrees.
  
  Combine the bread crumbs, garlic powder, fresh garlic, cheese, and parsley in a medium non-reactive bowl. Squeeze juice from lemon in a bowl and dip the tilapia in lemon juice on both sides. Then dredge (put) the fillets in the bread crumb mixture and coat on both sides. Place fillets on flat baking pan lined with the parchment or wax paper. Sprinkle some or all of the leftover crumb mixture over fillets. Drizzle with olive oil. (you might need more than 1/4 cup) Bake in the oven for 10-15 minutes until fish is cooked through. I usually bake 15 minutes.
Crab and Ricotta Cannelloni (adeli)
- 1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
  1 cup whole milk ricotta cheese
  3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
  1 egg yolk
  1/2 cup chopped fresh basil leaves
  1 pound lump crabmeat
  1/4 teaspoon salt
  1/4 teaspoon freshly ground white pepper
  Bechamel Sauce, recipe follows
  
  Bring a large pot of salted water to a boil over high heat. Add the pasta and cook
  until tender but still firm to the bite, stirring occasionally, about 8 to 10
  minutes. Drain pasta.
  In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab,
  salt, and pepper.
  
  Preheat oven to 350 degrees F.
  
  Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top
  the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining
  Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20
  minutes. Serve immediately.
  
  Bechamel Sauce:
  
  5 tablespoons unsalted butter
  1/2 cup all-purpose flour
  4 cups whole milk, warmed
  1/2 teaspoon salt
  1/4 cup freshly ground white pepper
  Pinch freshly grated nutmeg
  In a medium saucepan, melt the butter over medium heat. Add the flour and whisk
  until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly,
  until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the
  sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The
  sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
  
  Yield: about 4 cups
Faidley's Crab Cakes (Barbarainnc)
- 1/2 c mayonnaise
  1 large egg, lightly beaten
  1 T Dijon mustard
  1 T Worcestershire sauce
  1/2 t hot sauce
  1 pound fresh lump crabmeat, drained or 1 pound of whatever you have crabmeat, drained
  1 c crushed saltines (about 20 crackers)
  
  Stir together the first 5 ingredients, and fold in the crabmeat and saltines. Let stand for 3 minutes. Shape into 8 patties. Place on a wax paper lined baking sheet, cover and chill for 1 hour. Fry on each side for about 3-4 minutes, in a little bit of oil. Drain on paper towels.
Overnight Crab Casserole (Soushi24)
- crab ( or imitation crab )
  1 cup milk
  1 can cream of mushroom soup
  1 cup small uncooked pasta shells
  1 cup grated cheddar cheese
  
  Night before:
  Mix everything together and place in a greased casserole dish. Cover and leave overnight in the fridge.
  
  Next day:
  Remove the casserole from the fridge and place in a preheated 350 degree oven, uncovered. Bake for 1 hour.
Prosciutto Wrapped Cod (dmginca)
- 4- 6 or 8 oz cod fillets
  4 slices prosciutto
  2 tbsp oil
  
  Wrap proscuitto around cod fillets. Brush liberally with oil. Bake in a 400 oven for about 10-12 min. depending upon how thick cod fillets are. (Watch closely and test frequently).
  
  The last time I made this, I topped the fish with a bit of parmesan just at the end of cooking. YUM!
Red Lobster Coconut Shrimp (CubbysMom)
- Pina Colada Dipping Sauce
  1/2 cup sour cream
  1/4 cup pina colada mix
  1/4 cup crushed pineapple (canned)
  2 tablespoons granulated sugar
  
  Shrimp
  6 to 8 cups canola oil (as required by fryer)
  12 large shrimp, peeled and deveined (about 1/2 pound)
  1 1/2 cups all-purpose flour
  2 tablespoons granulated sugar
  1/4 teaspoon salt
  1 cup milk
  2 tablespoons Captain Morgan's Parrot Bay coconut rum
  1 cup panko Japanese breadcrumbs
  1/2 cup shredded coconut
  
  On the side
  Salsa
  
  1. Prepare pina colada dipping sauce first by combining all the ingredients. Cover this and let it chill out in the fridge while you make the shrimp.
  
  2. Heat oil to 350 degrees.
  
  3. Measure 3/4 cup of flour into a medium bowl. In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt. Stir milk and rum into flour mixture. Let this batter stand for five minutes. While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.
  
  4. Butterfly cut each shrimp before you start the battering: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open. Leave the tail intact.
  
  5. To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture. Arrange the shrimp on a plate until all of them are battered.
  
  6. Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown. Remove shrimp to a rack or paper towels to drain.
  
  7. Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.
  
  Serves 3 to 4 as an appetizer.
Salmon in a Pouch (LaurieD)
- 3/4 pound fresh ripe tomato (about 1 cup diced without seeds)

3 tablespoons flat leaf Italian parsley

2 teaspoons finely chopped garlic

2 teaspoons fresh oregano

2 tablespoons extra virgin olive oil

Salt

Freshly ground black pepper

2 pounds skinless salmon fillet

Extra wide heavy-duty aluminum foil

2 tablespoons dry white wine

Preheat the oven to 400° on convection heat setting, or 425° on the regular bake setting.

Peel the tomato, remove the seeds and cut into 1/2-inch dice.
Finely chop the parsley and garlic. Coarsely chop the oregano and mix with the garlic, 2 tablespoons of the parsley, and the olive oil. Season the mixture with salt and pepper.

Butterfly the salmon fillet by slicing horizontally along its thicker side so that the fillet opens like a book. Spread the mixture from the previous step on the inside and outside of the salmon fillet.

Tear a sheet of aluminum foil large enough to wrap around the fish completely. When you seal the foil later there should be enough room around the fish for the steam to circulate while it cooks. Place the fish in the center and add the white wine. Spread the diced tomato over the fish and sprinkle the remaining parsley on top. Season with salt and pepper and seal the foil making sure not to leave any openings.

Place the pouch on a cookie sheet and put it in the preheated oven. Bake for 25 to 30 minutes, depending on how thick the fish is. If you are unsure whether the fish is cooked or not, it’s perfectly okay to partially open the pouch and check with a fork to see if it flakes. When it is done, gently open the foil, taking care not to spill the juices. Lift it out of the baking pan and slide the contents into a serving dish. Serve at once

**Shown on the Today Show

Shrimp Scampi (cem)
- 6 Tb Butter (You can use land o lakes light butter also)
  1/4 cup olive oil
  2 garlic cloves, minced
  1/2 tsp salt
  2 Tb lemon juice (fresh or bottled)
  1 lb shrimp, cleaned
  1/4 cup white wine
  
  I cook this on the stove,,,,melt all the ingredients and then add the shrimp. Only takes about 5 minutes and does not mess up your oven if you broil it (although you can do that if you like). Add fresh rosemary or oregano if desired
Tuna Mac Casserole (katiesmom2)
- 4 c cooked elbow macaroni about 7 oz dry
  1 can reduced-fat cream of mushroom soup
  1 c skim milk
  12 1/4 oz water-packed tuna
  1 c mushroom pieces raw
  2 Tbsp green onion tops
  1/4 tsp celery seed
  1/4 tsp lemon pepper
  salt (optional)
  
  Mix together. Pour into two 1 1/2 quart casseroles coated with cooking spray. (One may be lined with heavy duty foil before spraying. Then freeze before baking.
  Bake at 350=B0 F for 25-30 min. (Bake FROZEN casserole for 50-60 min or until hot.

Nightowlz · ‎03-11-2010

Here are the Pasta Recipes.

BB Recipes/Q (Hollee)

Pasta

3 Tomato Spaghetti (dmginca)
- 1 lb spaghetti
  2 tbsp oil from sun dried tomatoes packed in oil
  4 cloves garlic (more or less to suit own tastes)
  28 oz can diced tomatoes, keep their liquid
  1/2 cup sun dried tomatoes, rough cut
  1 lb cherry tomatoes, big ones sliced in half
  
  Cook spaghetti per package instructions. Meanwhile, in a fry pan heat oil and saute garlic until just fragrant. To pan add canned tomatoes and sun dried tomatoes along with the liquid from the canned tomatoes. Simmer for 10-15 min. slowly. Add fresh cherry tomatoes and simmer for another 8-10 or until wilted. Toss sauce with spaghetti and serve. (For about 4 people)
Baked Spaghetti Pie (Shopping Princess)
- 1/2 lb spaghetti
  2 large eggs
  1 container (15 oz) part-skim ricotta cheese
  3/4 cup plus 2 tbl grated Parmesan or Romano cheese
  1 cup marinara sauce
  1/2 cup shredded mozzarella cheese
  
  Cook spaghetti according to package directions; drain
  
  Meanwhile, preheat oven 350`F. Grease 9-inch glass pie plate. In large bowl, with fork, beat eggs. Stir in ricotta and 3/4 cup parmesan until blended.
  
  Add spaghetti to ricotta mixture and stir until well coated. Transfer spaghetti mixture to prepared pie plate; top with marinara sauce. Sprinkle with mozzarella and remaining 2 tbl Parmesan.
  
  Bake pie 25 minutes. Remove from oven and let stand 10 minutes for easier seriving. Cut into wedges to serve.
Baked Ziti (annieshim)
- I just had the best baked ziti ever made by my sister yesterday. I don't have measurements for the ingredients, but it's basically as much as you want.
  
  Pasta Sauce (with or without meat)
  Ziti Pasta (2-3 boxes would equal about 2 pans)
  Sour Cream
  Mozzarella Cheese
  Ricotta Cheese
  
  On the bottom of the pan, spread some sauce. Add layers of the following - cooked pasta, ricotta, sour cream, pasta sauce, mozzarella. Continue layers ending with mozzarella. Sprinkle chopped parsley over the top. Cover with nonstick tin foil and bake for 30 minutes at 350 degrees. 5 minutes before you take it out of the oven, remove the foil and continue cooking until cheese it melted.
Baked Ziti (fuzzbe2000)
- 1 pound dry ziti *(you will not need all of this)
  1 onion chopped *(I like onion so I use a medium sweet onion)
  1 pound lean ground beef *(use more - about 1 1/2)
  2 28 oz jars spaghetti sauce *(I add garlic to taste and a little sugar to cut the acid)
  6 oz provolone cheese sliced *(use more - probably 3/4 pound)
  1 1/2 cup sour cream
  6 oz mozzarella shredded cheese *( Use much more, at least 1 1/2 cup)
  2 tablespoons grated fresh parmesan cheese *( use a lot more of this too)
  
  1. Cook ziti in lightly salted boiling water until al dente. Drain. I usually rinse with cold water to stop any further cooking.
  2. In a large skillet brown onion and ground beef over medium heat. Add spaghetti sauce and simmer 15 minutes.
  3. Preheat oven to 350. Butter 9x13 inch baking dish. Layer as follows: 1/2 ziti, provolone(all), sour cream (all), 1/2 sauce mixture, remaining ziti, mozzarella and remaining sauce mixture. Top with grated parmesan.
  4. Bake for 30 minutes in preheated oven, or until cheeses are melted.
  
  Will serve at least 8 (This is very rich!)
Baked Ziti (Jerz girl2)
- 1 lb Ziti or Rigatoni's
  12 oz Ricotta cheese
  3/4 C grated Percorino Romano cheese
  1/2 t salt
  1/4 t black pepper
  2 T chopped fresh Italian parsley
  3 Cups quick gravy, homemade recipe is below...if you have to use jarred, you can.
  8 oz or more of a mozzarella cheese, cut into 1/2 inch cubes
  
  Light the oven to 350. Bring a large pot of salted water to a boil and cook ziti until a firm, drain and rinse under cold water to stop the macaroni from cooking further. DRAIN WELL.
  Combine ricotta cheese, salt, pepper and 1/2 cup Romano cheese and parsley in a medium bowl, blend well.
  Toss the cooked macaroni with 2 Cups of the gravy. Place half the macaroni in a 11 x 7 baking dish. Smooth 1/2 the Ricotta cheese mixture over the macaroni and top with 1/2 the mozzarella cheese cubes. Add the remaining macaroni, remaining gravy, mozzarella and top with Romano cheese. Bake until heated thoroughly and the cheese is melted and the top is browned on top. About 30-35 minutes.
  
  Here is what you can do to make a real fast gravy...
  1 28 oz can Italian tomatoes
  1-2 large clove garlic minced
  1/3 Cup olive oil
  1/4 t Oregano
  2 cans tomato sauce
  1/3 t crushed basil
  1 t sugar
  1/4 t garlic salt
  2-3 T Percorino Romano cheese
  salt & pepper to taste
  
  Heat large skillet, add olive oil when the oil is heated, add crushed garlic let the garlic saute briefly...do not burn, will make garlic bitter. Cook 2-3 minutes. Add tomatoes and all seasonings and cook until thick enough for macaroni. A can of mushrooms can be added 5-10 minutes before the gravy is served. You can add 1 6 oz can of tomato paste to make a thicker gravy.
  You can also do a quick meat gravy...if you need a recipe, I have one. You can serve with a homemade garlic bread...an ingredient I use in my garlice bread, is a tiny dap of mayo mixed with other indredients, so yummy!!
  PS...you can also try a smoked mozzarella and 1-2 eggs in Ricotta mixutre.
Baked Ziti (monicakm1)
- 3 cups ricotta cheese
  1 T dried parsley
  1 1/2 tsp salt
  1 egg
  10 oz frozen chopped spinach
  1/3 cup grated parmesan cheese
  26 oz jar spaghetti sauce, divided
  16 oz pkg ziti, cooked and divided
  16 oz pkg shredded mozzarella cheese, divided
  
  Blend together ricotta cheese, parsley, salt, egg and spinach. Puree until smooth. Add parmesan cheese and blend to combine. Spread enough spaghetti sauce in an ungreased 13x9 pan to cover the bottom. Arrange half the pasta over sauce. Spread with half ricotta cheese mixture and half mozzarella. Repeat layers ending with the mozzarella. Bake at 350 for 45 minutes
  
  Serves 6-8
Baked Ziti (vedawhee)
- Jar sauce is always acceptable if the desire to make your own isn't there. if you are using jar, add the hamburger to it, to flavor it up some more!
  
  1 lbs of ziti noodles, cooked and cooled.
  
  in a large sauce pan on the stove, over medium heat add 2lbs of hamburger and start browning it. add salt/pepper/garlic/parsley to taste. if she has an onion, chop that up, add it in. if she doesn't, onion powder is a fine subsitute! add 2 cans of tomato puree or crushed tomatoes (those 1lb cans on the bottom shelf of the supermarket are best). let simmer at least 30 minutes, but the longer the better.
  
  mix the sauce and noodles together. cover the top with mozzarella and some parmigiana cheese and bake at 350 for about 20-30 minutes until you start getting bubbles.
  
  the noodles will soak up a lot of sauce, so it might seem like a lot, but more is better than less, you don't want those noodles to dry out!
Basil Shrimp and Feta Orzo (chickenbutt)
- 1 regular-size foil oven bag
  Cooking Spray
  1/2 cup uncooked orzo
  2 tsp olive oil, divided
  1 cup diced tomato
  3/4 cup sliced green onions
  1/2 cup (2oz) crumbled feta cheese
  1/2 tsp grated lemon rind
  1 tbsp fresh lemon juice
  1/4 tsp salt
  1/4 tsp black pepper
  3/4 pound large shrimp, peeled and de-veined
  1/4 cup chopped fresh basil
  
  Preheat oven to 450F.
  
  Coat inside of oven bag with cooking spray. Place bag on lg shallow baking pan.
  
  Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place pasta in a large bowl. Stir in 1 tsp oil and next 7 ingredients (1 tsp oil through pepper). Place orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal. Bake at 450F for 25 minutes or until shrimp are done. Cut open bag with sharp knife and peel back foil. Drizzle with 1 tsp olive oil.
Bigoli (esadkmfa)
- 6 tbl. olive oil
  4 tbl. butter (not sure but think so)
  1 1/2 lbs. ground beef, crumbled
  2 med. onions, chopped
  3 carrots, chopped
  3 stalks celery, chopped
  1 cup milk (I use skim because that's what we drink but I'm sure any will work - I've even used some 1/2 and 1/2)
  2 cups white wine (I've used red in a pinch and it works fine)
  1/4 tsp fresh nutmeg
  1 tsp. salt (not sure but I think so)
  28 oz. can tomato sauce
  
  Sautee onions, carrots, celery in oil/butter until onions are transparent. Add ground beef. When ground beef has lost its pink color add salt. Stir. Add add milk. Reduce (bring to boil and then low flame). Add wine. Reduce. Add tomato sauce and nutmeg. If under a low flame this tomato process should take about 2 hrs. When reducing always remember to stir so bottom doesn't burn.
  
  When liquid is all evaporated and product starts to get dry proceed to next step. When I'm not sure about the amount of an ingredient I put "not sure." The measurement seems to work for me but if anybody can suggest anything better I'm open. You can play around with the measurements to suit your families liking after you've made it the first. By then you'll kind of have an idea how the recipe should taste.
Caplellini Carbonara (katiesmom2)
- 2 Shallots chopped fine.
  4 slices of Prosciuto chopped fine.
  4 strips of bacon chopped fine.
  2 tblsp of olive oil
  2 tblsp of butter
  1/2 cup chicken stock.
  1/2 cup white wine
  2 egg yolks
  1/2 cup freshly grated parmagiano-reggiano cheese
  1/2 pound angel hair
  Heat Olive Oil and butter in Large Saute Pan over Medium heat.
  
  Add shallots, bacon and Prosciutto, cook until lightly browned.
  
  Add wine and chicken stock, cook for 2 minutes over high heat.
  
  Add cooked pasta, parmagianno, freshly ground pepper and egg yolk, stirring vigorously over high heat until pasta is coated and creamy. Transfer to individual plates and serve.
  
  Serves 2
Chicken & Bowtie Pasta (MaggieQQ)
- Box of Bow-tie Pasta
  1 can of condensed Cream of Celery soup
  1 can of condensed Cream of Chicken Soup
  1 - 2 cups of diced chicken, turkey or ham
  1/2 cup shredded cheddar cheese, plus an additional 1/4 to 1/2 cup
  1 cup of frozen peas
  1 cup of frozen niblet corn
  1/2 - 3/4 teaspoon of Celery salt and onion powder, to taste
  
  Prepare Pasta according to instructions on the box. Drain. Add condensed soup to pasta, chicken, 1/2 cup shredded cheese, peas, corn and seasoning. Coat the pasta well, distributing vegetables and chicken. Place in casserole dish. Sprinkle additional cheese over the top. Bake at 350 for 25 -30 minutes.
Crab and Ricotta Cannelloni (adeli)
- 1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
  1 cup whole milk ricotta cheese
  3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
  1 egg yolk
  1/2 cup chopped fresh basil leaves
  1 pound lump crabmeat
  1/4 teaspoon salt
  1/4 teaspoon freshly ground white pepper
  Bechamel Sauce, recipe follows
  
  Bring a large pot of salted water to a boil over high heat. Add the pasta and cook
  until tender but still firm to the bite, stirring occasionally, about 8 to 10
  minutes. Drain pasta.
  In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab,
  salt, and pepper.
  
  Preheat oven to 350 degrees F.
  
  Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top
  the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining
  Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20
  minutes. Serve immediately.
  
  Bechamel Sauce:
  
  5 tablespoons unsalted butter
  1/2 cup all-purpose flour
  4 cups whole milk, warmed
  1/2 teaspoon salt
  1/4 cup freshly ground white pepper
  Pinch freshly grated nutmeg
  In a medium saucepan, melt the butter over medium heat. Add the flour and whisk
  until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly,
  until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the
  sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The
  sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
  
  Yield: about 4 cups
Easy Cheese Lasagna (Aunt Bertie)
- One Box of no cook lasagna noodles.
  One and a half jars of store bought spaghetti sauce.
  32 oz. size of ricotta cheese.
  4 eggs
  ground nutmeg (optional)
  8 oz. size package of shredded mozzarella cheese
  8oz. size package of shredded cheddar cheese
  
  In a bowl, mix the four eggs with the ricotta cheese until well blended. I use a wire wisk for this. Also mix in about 1/4 teaspoon of nutmeg if you want.
  
  Assembly:
  I use a deep sided roasting pan, about 11 by 14 inches. You can also use a sturdy heavy foil pan.
  Put about 1 1/2 cups of sauce in the bottom of the pan. Spread evenly.
  Put a single layer of lasagna noodles over the sauce, over lapping slightly if necessary.
  Evenly spread half the ricotta mixture over the noodles. Top that with about 1/3 of the two kinds of shredded cheese.
  Spread more sauce over the cheeses.
  Put a second layer of lasagna noodles over the sauce and repeat the above, starting with the other half of the ricotta.
  You now have 3 layers of noodles, and two of filling in between.
  Place more sauce to cover the top layer of noodles. Sprinkle with more shredded cheese.
  Cover tightly with foil, and bake in preheated oven at 350 degrees for about an hour and fifteen minutes.
  
  Let set covered for at least 20 minutes before serving
Easy Fettuccine Alfredo (Peaches&Cream)
- 8oz pkg cream cheese ( light or regular )
  1 cup Kraft Shredded Parmesan cheese ( dairy section )
  1/2 cup ( 1 stick ) butter or margarine
  1/2 cup milk
  1 1/2 cups of canned chicken ( drained ), or leftover fried/deli chicken (cubed).
  8oz. of fettuccine, cooked & drained.
  
  Mix cream cheese, parmesan cheese, butter & milk in large saucepan; cook over low heat until cheese is completely melted...stirring occasionally. Add fettuccine, chicken & toss lightly
Fettuccine Alfredo (13diamonds)
- 8oz of Fetuccine
  1 1/2 Cups of Heavy Cream
  6 Tbsp Unsalted Butter
  1 Cup Grated Parmeggiano Reggiano Cheese
  2 Tbsp Fresh Parsley (finely minced)
  1 Tsp Pepper
  2 Tsp Salt (or more to taste)
  2 Tsp Garlic Powder
  
  Cook pasta in salted water until al dente. Meanwhile, heat 6Tbsp butter & 1C of cream in a large saucepan for about 3 minutes. Heat long enough to get butter melted and heat through. Do NOT boil! Set aside and remove from heat.
  Drain pasta, add to saucepan w/sauce. Add the other 1/2 cup of cream, cheese, garlic powder, salt & pepper into pan and toss. Heat over low heat for another few minutes until sauce sets and thickens a bit. Generously sprinkle w/Parsley. Serve immediately.
Hellcat's Spaghetti Pie (adeli)
- 6 oz cooked and cooled spaghetti
  2 eggs, lightly beaten
  1/4 C Parmesan cheese
  1 C sour cream
  1 lb ground beef, cooked and drained
  4 oz mozzarella cheese, shredded
  8 oz spaghetti sauce
  
  Preheat oven to 350. Combine the spaghetti, eggs, and Parmesan cheese. Pour mixture into a 9" pie pan, cover with sour cream, ground beef, and spaghetti sauce. Top with mozzarella cheese. Bake at 350 for 25 minutes.
Italian Gravy - version 1 (Jerz girl2)
- 3 pounds ripe fresh plum tomatoes, peeled and seeded or one 35 ounce can of peeled Italian tomatoes, seeded and lightly crushed, with their liquid
  1/4 cup extra virgin olive oil
  1 small onion, chopped (about 1/3 cup)
  1/4 cup finely shredded peeled carrots
  1/4 cup finely chopped celery (including leaves)
  4 fresh bay leaves or 2 dried bay leaves
  Salt
  Crushed red pepper
  Crushed garlic OPTIONAL
  
  Pass the tomatoes through a food mill fitted with the fine disc. Heat the oil in a 2 to 3 quart non-reactive saucepan over medium heat. Stir in the olive oil and cook, stirring occasionally, until wilted, about 3 minutes. Add the carrots and celery and cook, stirring occasionally, until golden, about 10 minutes. Add garlic now if adding, brown to a golden color, any darker makes it bitter!
  Add the food milled tomatoes and bay leaves and bring to a boil. Season lightly with salt and crushed red pepper. Bring to a boil, lower the heat so the sauce is at a lively simmer and cook, stirring occasionally, until thickened, about 45 minutes. Remove the bay leaves. Taste and season with salt and red pepper if necessary.
Italian Gravy - version 2 (Jerz girl2)
- Two 35-ounce cans Italian plum tomatoes (preferably San Marzano)
  1/4 cup extra-virgin olive oil
  2 medium yellow onions, diced (about 2 cups)
  6 to 8 cloves garlic, peeled and chopped fine
  5 to 6 meaty pork neck bones
  1 pound ground beef
  1 pound ground pork
  Salt
  4 bay leaves
  1 1/2 teaspoons dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
  3/4 cup dry white wine
  1/3 cup tomato paste
  3 to 4 cups hot water
  Anchovy paste...secret ingredient...OPTIONAL
  Makes about 8 cups...2 lbs of macaroni
  Tomato paste is usually added along with the onions to caramelize a little bit, but you can add tomato paste right into the gravy.
  
  (When the gravy is finished simmering, you can pull the meat from the bones and stir it into the gravy.)
  Pass the tomatoes and their liquid through a food mill using the fine disc. Set aside.
  Heat the olive oil in a heavy 4- to 5-quart pot over medium heat. Add the onions and cook, stirring occasionally, until golden, about 8 minutes. Make a little room in the center of the pot, dump in the garlic, and cook, stirring, until the garlic is lightly browned, about 2 minutes. Add the pork bones and cook, turning, until lightly browned on all sides, about 5 minutes. Add the ground beef and pork and season lightly with salt. Cook, stirring to break up the meat, until the meat changes color and the water it gives off is boiled away, about 10 minutes. Continue cooking until the meat is browned, about 5 minutes. Add the bay leaves and oregano, then pour in the wine. Bring to a boil and cook, scraping up the brown bits that cling to the pot, until the wine is almost completely evaporated. Pour in the tomatoes, then stir in the tomato paste until it is dissolved. Season lightly with salt. Bring to a boil, adjust the heat to a lively simmer, and cook, uncovered, stirring often, until the gravy takes on a deep, brick-red color, 2 to 3 hours. Add the hot water, about 1/2 cup at a time, as necessary to maintain the level of liquid for the length of time the gravy cooks.
  Skim off any fat floating on top and adjust the seasoning as necessary. The gravy can be prepared entirely in advance and refrigerated for up to 5 days, or frozen for up to 3 months.
  (To give tomato paste a nuttier flavor,caramelize it by cooking it in oil along with vegetables before the other ingredients are added to the pot.)
Italian Meatballs (Jerz girl2)
- 1 lb ground pork
  1 lb ground veal
  2 lbs chopped meat(85%-93%)
  PLAIN breadcrumbs
  2 eggs
  fresh parsley
  garlic powder..I use alot, I love the stuff...sometimes fresh.
  again a ton of Locatelli Pecorino Romano cheese, I love the stuff.
  A pinch or 2 or 3 of water
  A smidgen of Ketchup
  On occasion a little bit of chopped onion
  
  My grandmother sometimes added a pinch of red wine, I do not.
Italian Sauce (kdb1225)
- Olive oil to cover bottom of large sauce pan, or dutch oven.
  
  Chopped garlic and onions to cover the bottom of the pan and cook until clear.
  
  Add a spoonful or 2 of beef bouillon to the onion mixture in the pan.
  
  Add one large can of tomato paste and blend with onion,garlic bouillon mixture. Stir until completely smooth. Add oregano, basil, and parsley to this mixture and stir.
  
  Add 1 large can of crushed tomatoes, and 1 large can of tomato puree, and blend well.
  
  Add one can of water for each can of tomatoes, puree and paste you put in. Stir and let simmer until sauce thickens. As soon as the meat is cooked and drained of all grease, place meat in the pot with tomato sauce and continue to cook.
  
  Cook and stand back because the aroma from this sauce is so good, people will be rushing to get into this pot of sauce with bread!!! It's always better the second day.
  
  Sometimes I will make Chicken Cacciatori and put it in this sauce. I will cook the chicken breasts in the oven (boneless skinless). While that is cooking I will take the different colored peppers, mushrooms, sliced, and onions, sliced and cook them in olive oil and garlic. when the chicken is done, I cut it up and put it in the pan with the veggies, and let it cook. You can keep it separate or put it in the sauce. It's really good!!
  
  I hope you enjoy these dishes and I do wish I could give you the directions for the meatballs, but it's just a sense of touch.
Lasagne (Jerz girl2)
- 2 Tblsp. olive oil
  1/2 cup minced onions
  1 lb. ground chuck steak
  1 1/2 tsp. Garlic Salt
  1/2 tsp. salt
  1/2 tsp. black pepper
  1/4 tsp. oregano
  3 Tblsp. snipped Italian parsley
  1 can Italian tomatoes
  1 8 oz can tomato sauce
  1/2 cup grated Romano cheese
  1/2 lb. lasagna (1-1/2 wide noodles)
  1 lb. thinly sliced Mozzarella cheese
  1 lb. Ricotta cheese
  
  Heat olive oil in skillet and saute onions. Add beef and cook just until red color disappears. Add garlic salt, pepper, salt, oregano, parsley, tomatoes, tomato sauce and 2 Tblsp. Romano cheese to meat.
  Simmer covered for 30 min. Cook lasagna according to directions, drain and cover with cold water. In 12 x 8 baking dish, arrange on third of meat mixture, then a single layer of drained lasagna placed lengthwise, layer of Mozzarella, layer of Ricotta, 2 Tbsp. Romano. Repeat, ending with remaining meat mixture/gravy and Romano.
  Bake 30 minutes in a 350 give or take. Makes 8/10 smaller servings.
Lasagna Monte (adeli)
- 1 pound lasagna noodles
  2 pounds poached, boneless and skinless chicken breasts
  3 cups fresh green chiles, roasted, peeled and cut in strips or one 27 ounce can whole green chiles, sliced
  1 - 1/2 cups ricotta cheese
  1 - 1/2 cups sour cream
  1 8 ounce package sliced mozzarella cheese
  1/2 cup canned sliced pitted black olives
  
  Preheat oven to 325. Cook noodles until done. Place the first of three layers of noodles in a 9 x 15 inch buttered baking pan. Slice the poached chicken breasts and cover the noodles with half of the chicken slices. Cover the chicken with half of the green chiles. Mix together the ricotta cheese and sour cream. Spoon half of this mixture over green chiles. Repeat the layering process beginning with the noodles. Then place the last layer of noodles on top. Cover with the mozzarella slices and sprinkle with olives. Bake uncovered for 30 minutes. Enjoy!
  
  From the Pink Adobe Restaurant, Santa Fe, NM
Macaroni Pie (Jerz girl)
- 1 1/2 lbs ground beef (85% to %95 is fine)
  1/4 cup chopped FRESH parsley leaves
  1 cup breadcrumbs
  1 small onion, chopped
  3 eggs
  1 cup grated parmesan cheese(Parm Reggiano)
  2 teaspoons salt
  1 1/4 teaspoons ground black pepper
  3 cups cooked tubetti (tiny tubes or baby shells)
  1/2 lb mozzarella cheese, shredded
  1/2 lb provolone cheese, shredded
  1/3 cup olive oil
  4 cloves minced garlic
  1/2 teaspoon crushed red pepper flakes
  56 ounces crushed tomatoes in puree
  24 ounces tomato paste
  20 ounces water
  3/4 cup sugar
  1 cup FRESH basil leaves, torn
  2 ounces romano cheese
  parmesan cheese, for garnish
  
  You will need 3 hours 45 minutes 35 mins prep
  
  Read directions all the way through first!!
  Meat Crust: Mix ground beef, parsley, bread crumbs, onion, eggs, 1/2 cup parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl very gently.
  Do not over mix.
  Put mixture into lightly greased 10-inch pie plate or 11" x 7" casserole dish.
  Shape crust so that it's about 1" thick.
  Tomato Basil Gravy(sauce)
  In large pot, cook garlic and red pepper flakes in oil on low heat for 4 minutes only.
  Add tomatoes, paste, water, 1 1/2 teaspoons salt, 1 teaspoon black pepper, sugar and basil leaves.
  Bring to boil.
  Reduce to low heat.
  Add chunk of Romano cheese and cook for 1 1/2 hours.
  Filling:
  Preheat oven to 350 degrees
  Mix the filling (3 cups cooked macaroni, 1/2 pound mozzarella, 1/2 pound provolone, 1/2 cup parmesan cheese and 2 cups tomato basil gravy) in a bowl.
  Scoop into meat crust.
  Bake for 1 1/2 hours.
  Let cool for at least 15 minutes.
  Top each slice with tomato basil gravy and sprinkle with Parmesan cheese.
  
  Be forewarned that the gravy(sauce) has to be cooked for 1-1/2 hours before you can even begin to put the rest together. There's lots of prep, plus another 1-1/2 hours for the assembled casserole to cook. It might take longer than the time I listed. Everybody has a different oven temp, might take longer...remember that! If top starts to brown too much or burn put foil on. Tweak the recipe, including the cooking times if you need to.
Macaroni Royale (hollee)
- 8 oz uncooked elbow macaroni
  1 carton (6 oz) whipped cream cheese with chives
  2 lbs ground beef
  2 large onions, thinly sliced
  2 cans (8 oz each) tomato sauce
  4 1/2 tsp salt
  1 tbsp sugar
  1 cup (8 oz) sour cream
  
  Cook macaroni according to package directions; drain. Add cream cheese; toss until melted. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. In a skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add tomato sauce, salt and sugar; mix well. Spread over macaroni mixture. Combine egg and sour cream; spread over meat mixture. Bake, uncovered, at 350° for 45 minutes or until lightly browned.
  
  8-10 servings.
  
  If your grocery store doesn't carry cream cheese with chives, stir 1 to 2 tablespoons of chopped fresh chives into 6 ounces of softened plain cream cheese
Manicotti (Gloria)
- This is not your ordinary manicotti recipe. You make your own manicotti “crepes”. They are made quickly one at a time in a small non-stick skillet, then filled, rolled and baked. They literally melt in your mouth!
  
  Sauce: Make your own meat sauce or use your favorite store-bought sauce.
  
  Manicotti crepes (makes about 24):
  2 cups flour
  2 cups water
  ½ teaspoon salt
  8 eggs
  
  Filling:
  ½ teaspoon salt (or to taste)
  4 eggs
  3 lbs. ricotta
  1 lb. shredded mozzarella
  2 tablespoons grated parmesan cheese
  pepper, garlic powder and Italian seasoning to taste
  
  To make manicotti crepes: Combine flour, water & salt. Beat until smooth. Beat in eggs one at a time. Heat a 5-6 inch skillet and grease with a few drops of olive oil. Put about ¼ cup of batter in a hot skillet and roll around pan to distribute evenly. Cook over LOW heat until firm (takes only a minute or two). DO NOT BROWN. Turn and cook lightly on other side. Proceed with remaining crepes (no need to grease skillet a second time). Allow to cool slightly for ease in handling.
  
  To make filling: In a large bowl, mix the filling ingredients together.
  
  Making the manicotti: Put some tomato sauce on the bottom of a large baking dish; spread to cover. Put about 2 heaping tablespoons of filling down the center of each crepe and roll up. Put manicotti seam side down in dish. Cover with more sauce and sprinkle with additional grated cheese.
  
  Bake in 350° oven for 45 minutes. Serve with additional sauce and grated cheese.
  
  You should not think these are difficult to make! I have given the recipe to several people and most act like it would be a daunting task! It isn't. It moves along quickly! I have even taken to using 2 small skillets (I have 2, one a little smaller than the other) when making a lot. I make the pasta crepe in the first (takes maybe a minute on the first side), then I flip it onto the larger skillet and cook the second side (takes maybe 30 seconds). This moves along quickly. If you only want to make enough for say a 13x9 pan, then you only need half the crepe recipe which makes about 12-14, then adjust the filling, as needed. These can be made ahead, just so you know. At Christmas, I make these the day before (my kids help with the process, so it has become sort of a tradition). I assemble the whole thing up until the baking step. The next day, I take them out of the fridge a little earlier, so they won't be so cold. If they are a bit cold, you can bake this an hour.
Manicotti - version 1 (Jerz girl2)
- Gravy
  1 tablespoon olive oil
  1/2 small onion, finely chopped (about 1/4 cup)
  2 large cloves garlic, minced
  3 cups homemade or canned unseasoned crushed tomatoes
  Salt and pepper to taste
  1 tablespoon chopped fresh basil
  1 tablespoon chopped fresh parsley
  
  Filling:
  
  15 or 16 ounces whole or part skim ricotta cheese
  1 tablespoon olive oil, plus a little more
  1 small onion, chopped
  2 large garlic cloves, minced
  4 tablespoons freshly grated Parmesan cheese, plus 2 tablespoons
  4 tablespoons freshly grated Romano cheese, plus 2 tablespoons
  1 tablespoon chopped fresh basil
  1 tablespoon chopped fresh parsley
  Salt and pepper to taste
  8 ounces manicotti shells, cooked al dente and drained
  For gravy, heat medium saucepan over medium-high heat. Add olive oil and onions. Saute until onions are softened, about 3 minutes. Add the garlic and saute another minute. Add the tomatoes, basil, parsley, salt and pepper. Cook just until the mixture is hot, about 5 minutes from heat until assembly.
  
  Preheat oven to 400. Grease a 13x9x2 baking dish with olive oil or olive oil spray. Heat a small skillet over medium/high heat. Add the 1 tablespoon olive oil and onions. Saute until onions are softened, about 3 minutes. Add the garlic and saute another minute. Remove from heat and cool slightly. In a medium bowl, combine the ricotta cheese, 4 tablespoons Parmesan, 4 tablespoons Romano, onion mixture, basil, parsley, salt and pepper. Using a small spoon, stuff each manicotti shell with about 2 tablespoons of the cheese mixture. Place side-by-side in the baking dish. Top with the tomato gravy, then the remaining Parmesan and Romano cheeses. Drizzle with a little olive oil. Bake, uncovered, for about 25 minutes or until hot and bubbly. Remove from oven and let rest 5 to 10 minutes before serving.
  I always place the ricotta in a strainer lined with a coffee filter and placed over a bowl to separate excess liquid. It will take about 30 minutes in the refrigerator.
Manicotti - version 2 (Jerz girl2)
- Filling:
  2 cups ricotta cheese (15 ounces)
  1 cup shredded mozzarella (about 6 ounces)
  2/3 cup coarsely chopped basil
  Salt
  1/2 teaspoon freshly ground pepper
  
  For the crepes:
  1 cup all purpose flour
  1 cup water
  4 large eggs, lightly beaten
  Unsalted butter
  3 cups tomato gravy
  2 tablespoons freshly grated Parmesan cheese
  
  1. In a large bowl, combine the ricotta with the mozzarella, basil, 1 teaspoon of salt and the pepper.
  
  2. In a blender, process the flour, water, eggs and 1/2 teaspoon of salt until smooth. Transfer to a bowl.
  
  3. Heat an 8 inch crepe or omelet pan over moderately high heat. Lightly butter the pan and add 2 tablespoons of the batter; working quickly, swirl the pan to coat it evenly. Cook until the top of the crepe is dry and the bottom is lightly golden, about 1 minute. Flip the crepe and cook until the bottom is lightly golden, about 20 seconds longer. Transfer the crepe to a large plate and repeat with the remaining batter to make a total of 16 crepes.
  
  4. Preheat the oven to 375 degrees. Coat the bottom of a 3 quart baking dish with 1 cup of the tomato gravy. Arrange the crepes on a work surface. Spoon 3 tablespoons of the ricotta filling in a line down the center of each crepe. Loosely roll up the crepes and arrange them, seam side up, side by side in the baking dish. Pour the remaining 2 cups of tomato gravy over the manicotti and sprinkle with the Parmesan cheese. Bake for 15 to 20 minutes, or until the tomato gravy is bubbling and the manicotti are heated through. Serve piping hot.
Manicotti (kdb1225)
- 1 cup sifted all-purpose flur
  1 cup water
  Salt
  7 eggs
  2 pounds ricotta cheese
  Grated Parmesean or Romano cheese
  1/4 teaspoon pepper
  1/2 pound Mozzarella, cut into strips (I use shredded)
  24 ounces Tomato sauce
  
  To make pancakes: combine flour, water, and 1/4 teaspoon salt and beat until smooth. Beat in 4 eggs, one at a time. Heat a 5 to 6-inch skillet and grease with afew drops of oil. Pul about 3 tablespoons batter in hot skillet and roll around pan to distribute evenly. Cook over low heat until firm (bubbles will form on top); do not brown. Turn and cook lightly on the other side, Continue making pancakes until all batter is used. This abount will make 12 to 14 pancakes. Do not grease skillet a second time. NOTE: Too much oil in pan will not let the pancakes form.
  
  To make filling: mix 1/2 teaspoon of salt, 3 eggs, ricotta, 1/4 cup Parmesean, and pepper. Put about 2 tablespoons filling and a strip of Mozzarella on each pancake and roll up. Pour 1 cup of tomato sauce into a large shallow baking dish. Put Pancakes seam side down, in sauce, Cover with remaining sauce and sprinkle with 1/2 cup Parmesean. Bake in preheated moderate oven (350 degrees)for 45 minutes
  
  Makes 6 generous servings.
  
  When I first made this recipe, I accidently added a little sprinkle of parmesean to the pancake batter, and it adds something to the pancake flavor, and I still do it today. Not much, just a sprinkle.
  
  These pancakes are light and much better than the boxes of manicotti shells.
Meaty Manicotti (katiesmom2)
- 1 lb Lean ground beef
  1/4 c Chopped onion
  1 Clove garlic; mashed
  1 cn Spinach; drained and chopped (14 oz)
  1/2 c Cottage cheese
  2 Eggs; lightly beaten
  12 Cooked macaroni shells
  1 Jar spaghetti sauce with mushrooms; (15 1/2 oz)
  1/2 c Grated parmesan cheese
  1 c Shredded mozzarella cheese
  
  Preheat oven to 350F. Lightly grease 13 x 9-inch baking pan; set aside. Brown ground beef in medium skillet over medium-high heat. Add onion and garlic. Sauté 3 to 4 minutes until onion is tender. Drain off excess fat. Remove from heat and add spinach, cottage cheese, eggs, salt and pepper. Stir until well mixed. Fill each shell with 1/4 cup meat mixture. Place filled shells in prepared baking pan. Pour spaghetti sauce evenly over filled shells. Sprinkle Parmesan, then mozzarella cheese over Sauce. Bake 30 minutes
Microwave Fettuccine Alfredo (Peaches&Cream)
- 4oz cream cheese ( light or regular )
  1/2 cup of Kraft parmesan cheese ( shelf kind )
  1/2 cup milk
  6oz. of cooked & drained fetuccine noodles
  
  Microwave milk & cream cheese on high 2 minutes. Take out & stir in the parmesan cheese. Place back in microwave & cook on high for additional 2 minutes. Toss with the noodles. You can add one cup cooked shrimp or chicken.
Pasta with Asparagus and Goat Cheese (dmginca)
- 2 lbs asparagus, cut into thirds
  4 tbsp butter
  12 oz short size pasta (such as cavatappi or penne or raditorrie)
  
  5 oz goat cheese (Chevere)
  2-3 tbsp snipped chives
  1 1/2 cups hot pasta water
  
  In a 450 oven, roast asparagus with 1 tbsp butter for 10 min. Meanwhile, cook pasta per package directions saving required liquid. In same pot as pasta cooked in, melt remaining butter and add chives and cheese. Melt cheese adding enough water to make sauce of desired consistency. (I begin by adding 1/2 cup of water and add from there. The most I've used is about 1 cup) To pot and sauce, add asparagus and pasta, stir to coat everything with sauce. Serve (For 4 people)
Paula Dean's Baked Spaghetti (katiesmom2)
- 2 cups canned diced tomatoes
  2 cups tomato sauce
  1 cup water
  1/2 cup diced onions
  1/2 cup diced green bell peppers
  2 cloves garlic, chopped
  1/4 cup chopped fresh parsley leaves
  1 1/2 teaspoons Italian seasoning
  1 1/2 teaspoons seasoning salt
  1 1/2 teaspoons sugar
  2 small bay leaves
  1 1/2 lbs ground beef
  8 ounces uncooked angel hair pasta
  1 cup grated cheddar cheese
  1 cup grated monterey jack cheese
  House Seasoning (use 1 1/2 tsp)
  
  Preheat the oven to 350 degrees F.
  
  In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
  
  Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes.
  
  Cook the pasta according to the package directions.
  
  Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.
  
  Bake in the oven for 30 minutes.
  
  Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.
  
  House Seasoning:
  1 cup salt
  1/4 cup black pepper
  1/4 cup garlic powder
  
  Mix ingredients together and store in an airtight container for up to 6 months
Penne with Parmesan Cream and Prosciutto (Veeda
- 2 1/4 cups heavy cream
  1 1/2 cups plus 2 tablespoons finely grated parmigiano-reggiano
  1 lb penne
  2 oz thinly sliced prosciutto, coarsely chopped
  
  Put oven rack in upper third of oven and preheat to 375.
  
  Bring cream and 1 1/2 cups of cheese, 3/4 t black pepper and 3/4 t salt to a boil in a small saucepan over moderate heat. remove from heat.
  
  Cook pasta until al dente, then drain. return pasta to pot and stir in parmesan cream and prosciutto, tossing to coat.
  
  Transfer mixture to shallow baking dish (not glass) and bake for 15 minutes. stir pasta again to coat evenly.
  
  Sprinkle remaining 2 T of cheese over the top and broil pasta 1-2 minutes for the top to be lightly browned.
  
  Serves 6
Pizza in Reverse (Soushi24)
- 2 round flat bread rolls, split in two
  Tomato-based pasta sauce of your choice
  1 medium onion, thinly sliced and cooked on George Foreman Grill
  2 medium tomatoes, thinly sliced
  
  6 slices salami, shredded
  3/4 cup mozzarella or tasty cheese
  2 – 3 shredded basil leaves (optional)
  12 black olives, slivered
  
  Method:
  Set the George Foreman Grill on medium heat for 7 – 8 minutes. Place the onion slices on the surface of George Foreman Grill and cook until softened, turning with plastic tongs. Remove.
  Spread cut surfaces of the rolls with the pasta sauce. Top two rounds with softened onions, tomato slices, shredded salami, grated cheese and shredded basil. Sprinkle on the slivered olives.
  Place the tops on the rolls and arrange on the preheated Lifestyle grill. Cook for 5 – 6 minutes until tops are coloured and fillings is heated through.
  
  Serve at once with lettuce, small gherkins and cherry tomatoes
Rachel Ray's Pasta Toss (coracora)
- 1 pound curly short cut pasta (recommended: campanelle by Barilla, fusilli or cavatappi
  Coarse salt
  2 tablespoons extra-virgin olive oil, 2 turns of the pan
  1 pound ground sirloin
  4 cloves garlic, chopped
  1 medium onion, finely chopped
  1/2 teaspoon crushed red pepper flakes, eyeball it in your palm
  Black pepper
  1/2 teaspoon allspice, eyeball it in your palm
  1 teaspoon, several drops, Worcestershire sauce
  1/2 cup dry red wine, a couple of glugs
  1/2 cup beef stock
  1 (28-ounce) can crushed tomatoes
  1 1/2 cups part-skim ricotta cheese
  1 cup fresh basil, about 20 leaves
  1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table
  
  Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.
  Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.
  
  Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in.
  
  Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper. Serve bowlfuls of Not-lasagna with extra sauce on top and more grated Parmesan to pass at the table.
  
  **Easier than lasagna, because it's not. This pasta, meat sauce and ricotta toss-up is just as hearty and comforting as the layered Italian favorite, but it's ready in a fraction of the time and with much less effort
Rigatoni (cooper)
- 1/2 pound hamburger or Owens sausage
  1 32 ounce jar spagatti sauce (spicier the better)
  1 pound box Rigatoni
  1 small can sliced black olives
  8 ounces mozerella cheese grated (2-2 1/2 cups)
  
  Brown meat. Salt and pepper to season. Boil rigatonni according to package directions but drain and rinse 3 minutes before being done.
  
  Mix cooled rigatonni with pasta sauce and meat. Pour into a 5 quart cassarole (or better yet a tin foil throw away cassarole.) Top with grated cheese and sliced olives and bake at 350 for 30 minutes or until it's cheese is glistening and smells like pizza!!! Enjoy.
  
  If you have more time and the inclination, add chopped onion and green pepper to the meat as your browning it for more flavor and homemade taste. If your in a hurry, forget the veggies and just buy a chunky Garden Style pasta sauce instead and don't be afraid to add a little garlic or italian seasoning to perk it up a little.
Rigatoni Alla Rescigno (adeli)
- Recipe by John Sierp
  2 tablespoons garlic powder
  2 tablespoons dried oregano
  2 tablespoons sea salt
  1 tablespoon cracked black pepper
  2 pounds boneless skinless chicken breast, rinsed, trimmed and cut into 1-inch pieces
  3 tablespoons olive oil, plus more as necessary
  1 pound pancetta, trimmed and cut into 1/4-inch pieces
  2 portobello mushroom caps, trimmed, gills removed, and cut into 1/4-inch pieces
  3 shallots, thinly sliced
  3 tablespoons Garlic Oil
  1/2 cup homemade or store-bought low-sodium chicken stock
  1 cup dry sherry
  15 medium red tomatoes, peeled, seeded, and cut into 1/4-inch pieces
  1/2 teaspoon crushed red pepper flakes (optional)
  15 fresh basil leaves, julienned
  Coarse salt and freshly ground pepper
  2 pounds rigatoni
  1/4 cup heavy cream
  Freshly grated Pecorino Romano
  Crab Bruschetta
  
  1. Combine flour, garlic, oregano, sea salt, and cracked black pepper in a shallow dish; dredge chicken in flour mixture. Heat olive oil in a Dutch-oven over medium-high heat. Add chicken in batches; sauté until golden brown, about 3 minutes per side. Drain on paper towels; set aside.
  
  2. Using the same pan, brown pancetta over medium-high heat. Add mushrooms, shallots, and garlic oil; cook until shallots are translucent. Add chicken stock 1 tablespoon at a time to prevent sticking, if necessary.
  
  3. Increase heat to high; add sherry, and stir with a wooden spoon to scrape browned bits from bottom of pan. Cook for 2 minutes.
  
  4. Add tomatoes, red pepper, if using, remaining chicken stock, and half of the basil; season with salt and pepper. Reduce to medium-low heat, and cook until sauce begins to thicken, 40 to 50 minutes.
  
  5. Meanwhile, bring a large pot of water to a boil; season with salt. Add rigatoni, and cook according to package instructions. Drain; set aside.
  
  6. Stir cream and remaining basil into the sauce; season with salt and pepper. Transfer rigatoni to a large serving dish; top with chicken, and pour sauce over. Sprinkle with cheese, and serve with bruschetta, if desired.
Skillet Lasagna (tawnypa)
- 1 lb. ground meat or turkey
  l/2 cup chopped onion (or more to taste)
  l6 oz. can crushed tomatoes
  1 can tomato paste sm.
  2 1/2 c. uncooked egg noodles
  3/4 c. cottage cheese
  tbsp. parsley flakes, l l/2 tsp. oregano tsp. salt and pepper
  l l/2 cups water
  3/4 c grated parmesan cheese
  l cup shredded mozzarella
  
  Cook beef, onion and garlic in Dutch oven until browned and onion is tender. Drain excess fat if you have to, Add tomatoes, paste, parsley, salt and pepper. Add water and bring to a boil. Stir in noodles and simmer until noodles are tender, about 25 minutes. Still only to prevent sticking. Mix cottage cheese and parmesan cheese and stir in oregano in separate bowl. Drop by teaspoonfuls onto lasagna mixture and top with mozzarella. Cover and heat about 5 minutes or until cheese melts
Slow Cooker Baked Ziti (DarthKitty)
- 1 lb. sausage or ground beef
  2 jars spaghetti sauce
  2 tsp. Italian seasoning
  
  1 lb. dry penne rigate noodles
  
  1 (15 oz.) container ricotta cheese
  2 cups mozzarella cheese, divided
  1 c. grated parmesan cheese
  
  Brown sausage or ground beef and drain off fat. Mix with spaghetti sauce and Italian seasoning.
  
  In a separate bowl, combine ricotta, parmesan and 1 c. mozzarella.
  
  Layer in slow cooker as follows: 2 c. meat sauce, 1/2 of the noodles, 1/2 of the cheese mixture, 2 c. meat sauce, 1/2 of the noodles, 1/2 of the cheese mixture. Pour rest of meat sauce over all. Cook on low for 5 to 6 hours or until noodles are tender.
Vegetable Lasagna (Jerz girl2)
- lasagna noodles
  1 pound fresh spinach or 2 10 oz. boxes frozen spinach, defrosted and drained
  2 cups fresh mushrooms, sliced
  1 cup grated carrots
  1/2 cup chopped onion
  1 tbl. cooking oil
  1 (15 oz.) can tomato sauce
  1 (6 oz.) can tomato paste
  1/4 cup water
  1/2 cup chopped ripe olives
  1 1/2 tsp. oregano
  1 (15 oz.) container ricotta cheese
  16 oz. monterey jack cheese, sliced
  grated parmesan cheese
  
  Rinse spinach, cook covered (no extra water)
  for 5 min. or until wilted. Stir once or twice.
  
  In saucepan cook mushrooms, carrots, and onions in hot oil till
  tender, but not brown. Stir in tomato sauce, tomato paste, olives,
  and oregano. Simmer for 5-10 min.
  
  In a greased 13x9x2 inch baking dish. layer half each of the noodles,
  ricotta, spinach, Jack cheese, and sauce. Repeat layers. reserving several
  slices of cheese for the top.
  
  Bake at 375F for 30 min. Let stand 10 min. before serving. Pass the parmesan.
  
  Notes: I added some basil and fennel to the sauce. All the veggies sliced up quickly
  in a food processor. . I used no-boil noodles (you can use regular uncooked lasagna noodles),
  and made 2 8in pans of lasagna instead of one big one. I also used pepper jack cheese to spice it
  up a little.
Vegetable Lasagna Toss (doglover3)
- 8 ounces lasagna noodles
  1 tbsp extra virgin olive oil
  2 cloves garlic, crushed with press
  1=12 ounce bag broccoli florets
  1 cup low sodium chicken broth
  1 can (15 to 18 ounces) white kidney beans (cannellini) drained and rinsed
  3 large tomatoes coarsely chopped
  1/3 cup freshly grated Romano cheese plus additional for serving
  
  Heat a 5 to 6 qt covered saucepot of salted water to boiling, add noodles and cook till just tender, about 2 minutes longer than label directs.
  
  Meanwhile, in non stick 12" skillet heat oil over medium heat, add garlic and broccoli and cook 1 minute stirring frequently.
  
  Add broth, cover and cook 8 minutes. Stir in beans, cover and cook 2 to 3 minutes longer or till broccoli is very tender. Stir in tomatoes, remove from heat.
  
  Drain lasagna noodles and add to broccoli mixture in skillet and sprinkle with Romano, toss to coat noodles. Serve with additional Romano if you like.

Nightowlz · ‎03-11-2010

Here are the Pork Recipes.

BB Recipes/Q (Hollee)

Pork

Apple Glazed Pork Tenderloin (nanapat)
- 1 pork tenderloin
  3/4 c apple jelly
  2 tblsp lemon juice
  1/2 tsp pumpkin pie spice
  cooking spray
  2 tart red cooking apples unpeeled, cored and thinly sliced
  
  Heat oven to 375. In small bowl mix jelly, lemon juice and pie spice. Spray roasting rack with spray, place in shallow pan lined with foil. Place tenderloin on rack, brush with half of jelly mixture. Roast at 375 for 20-30 min. Let rest. Place apple slices on broiler pan lined with foil and sprayed with cooking spray. Brush with remaining jelly mixture. Broil for 5 min. till tender. Slice tenderloin and serve with apple slices.
Baked Ham Glazes (Jerz girl2)
- Option 1
  Whole cloves
  1/4 cup packed brown sugar
  1/4 cup maple or maple flavored syrup
  1 tablespoon prepared mustard
  
  Combine ingredients and add to ham last 30 minutes or so of cooking
  
  Option 2
  1 cup honey
  1/2 cup orange juice
  4-5 pound ham
  Brush on ham last 45 minutes of cooking time
  
  Option 3
  1 jar (12 ounce) cherry preserves
  1/4 cup vinegar
  2 tablespoons corn syrup
  1/4 tsp. cinnamon
  1/4 tsp. ground cloves
  1/4 tsp. nutmeg
  3 tablespoons water
  
  Brush on the last 15-20 mins of cooking.
  
  Option 4
  1 package of light Brown Sugar
  1 Bottle of Souther Comfort
  1 bottle of coke
  whole cloves and pinapple slices for top of ham
  
  I marinate my ham in this combo over night...several hours works fine.
BBQ Beef/Pork Sandwiches (Shopping Princess
- 1 can tomato soup
  2 lbs beef or pork, CUBED (or mixture of 1 lb. beef & 1 lb. pork)
  1/2 cup sugar
  1/4 cup vinegar
  1/3 cup Worcestershire Sauce
  1 medium onion chopped
  1 cup water
  
  Mix soup, sugar, vinegar, Worchestire Sauce, onion and water together in baking dish. Add meat and stir. Cover pan and bake at 350` for 3-4 hours. Mash during cooking.
Best Marinated Pork Tenderloin (lainey)
- 1 cup soy sauce
  1/2 cup olive oil
  3 cloves garlic
  1 teaspoon grated fresh ginger
  1 tablespoon brown sugar
  2 pork tenderloins (about 5 pounds)
  
  Place pork tenderloin in large Ziploc bag.
  Peel and lightly crush garlic.
  Add garlic and ginger to bag.
  Whisk together soy sauce, olive oil and brown sugar in medium mixing bowl.
  Pour over pork tenderloin.
  Marinate in Ziploc bag in fridge for up to 3 days. (3 days = the most tender pork you've ever had).
  Remove from bag and discard marinade.
  Grill on BBQ or cook in 350° oven until internal temperature reaches 170° (about 55 minutes).
Cranberry Roast Pork (lainey)
- 1 can (16 ounces) whole-berry cranberry sauce
  1 medium onion, chopped
  1 can (5.5 ounces) apricot nectar
  1/2 cup dried apricots, coarsely chopped
  2 teaspoons cider or white-wine vinegar
  1 teaspoon dry mustard
  1 teaspoon salt (optional)
  1/4 teaspoon crushed red pepper
  1 boneless pork tenderloin (2-1/2 pounds), well trimmed
  
  Mix all ingredients except pork in a 3-quart or larger slow cooker. Add pork; spoon some of the cranberry mixture over top.
  Cover and cook on Low 6 to 8 hours until pork is tender.
  Remove pork to cutting board and slice; serve sauce with pork
Cranberry Roast Pork (Soushi24)
- 1 boneless rolled pork loin 1 t. dry mustard
  16 oz. can jelled cranberry 1/4 t. ground cloves
  1/2 C. sugar
  1/2 C. orange juice
  
  Place roast in crockpot. Combine other ingredients. Pour over roast. Cook on low 6-8 hours. Remove roast and skim fat from liquid. Take 2 C. juice (add water if needed). Bring to a boil over medium heat in saucepan.
  Combine:
  2 T. cornrstarch 2 T. water
  Use to thicken juice. Pour over pork.
Crock Pot Pork Chops (dannanj)
- 4 pork chops (these were bone-in) salt and peppered, dredged in flour and browned. You place a pork chop as the bottom layer and cover with a layer of onions and a layer of diced tomatoes. I used the garlic-onion flavored diced tomatoes. Just keep layering.
  
  Cooking Time: High for 3-4 hours. Mine was done in three.
Easy Ham Steaks (beta)
- 2 ham steaks (approximately 1/4 inch thick)
  Brown sugar
  Cloves (optional)
  Dijon mustard optional)
  
  Heat George Foreman Grill or Panini maker. Place ham steak on grill and cover with brown sugar (and cloves and/or mustard). Grill for 6 minutes. Turn ham, cover again with brown sugar (and spices if desird) and grill for another 6 mintues.
Herbed Pork Tenderloin (lainey)
- 1-1/2 cups minced onion
  2 tablespoons oil
  1 tablespoon lemon juice
  1/2 teaspoon rosemary
  1/4 teaspoon thyme
  1/4 teaspoon oregano
  1/4 teaspoon basil
  1/4 teaspoon paprika
  1 tablespoon minced garlic
  1/2 teaspoon salt
  1/4 teaspoon pepper
  1 pound pork tenderloin
  
  Mix the first 11 ingredients.
  Rub over the pork.
  Put on a rack in a shallow roasting pan.
  Bake, uncovered, at 400° for 45 minutes.
  Remove from oven, cover with foil and let set for 10 minutes.
  Slice into servings.
Marinated Pork Tenderloin (nanapat)
- 2 Pork tenderloins
  1/4 c soy sauce
  1/4 c Worcestershire sauce
  2-3 tbsp olive oil
  Montreal steak seasoning
  4-5 garlic cloves sliced thinly
  
  Make slits in tenderloin and add slices of garlic throughout. Mix marinade, add tenderloin. Marinate overnight. Add more Montreal seasoning before placing on grill for 15- 20 minutes. Let rest before serving.
Pecan Crusted Pork Chops (glamgeek)
- 2 cups pecans
  1 teaspoon salt
  1/4 teaspoon freshly ground black pepper
  1/2 cup all-purpose flour
  3 eggs
  6 (1 inch thick) pork chops
  3 tablespoons unsalted butter
  Italian flat leaf parsley
  
  Preheat an oven to 350 degrees F. Spread the pecans on a baking sheet, and bake until lightly toasted, about 5 minutes. Set pecans aside to cool. Raise the oven temperature to 375 degrees.
  
  Chop pecans finely, and then combine in a shallow bowl with the salt and pepper. Place the flour in another shallow bowl. In a third bowl, whisk the eggs together until well blended. First dip each pork chop into the flour, shaking off any excess. Then dip the chops into the egg, and finally into the finely chopped pecans.
  In a large oven-proof frying pan, melt the butter over a medium heat. Arrange the pork chops in a single layer in the pan. Cook, turning once, until golden on both sides, 5 to 6 minutes total.
  
  Place the frying pan in the preheated oven, and bake until firm to the touch and pale pink when cut in the center, about 10 to 12 minutes. Do not allow the nut coating to burn. Transfer the pork chops to a warmed platter, and garnish with parsley sprigs. Serve immediately.
  
  Instead of frying the chops in butter, I fry bacon in the pan, remove the bacon, and fry the chops in bacon grease. After the chops bake, remove them from the pan and let them rest. Use the pan with all the drippings (and any nuts that might have fallen off) add the bacon (crumbled) and a brown gravy mix from the store (envelope of brown gravy mixed per instructions) and cook that up and serve over the pork chops. It's absolutely delicious!!!! Serve with some mashed potatoes and you've got a meal!!!
Pork Chop Casserole (chickadee54)
- 4 to 6 thin pork chops
  1 cup rice (not instant)
  1/2 stick marg.
  1 can Campbell's beef bouillon or consomme
  1 can Campbell's French onion soup
  
  Brown rice in margarine. Place in baking dish.
  Brown pork chops in skillet and place over rice. cover with soups.
  Bake covered for 1 hr. 350 degrees
Pork Tenderloin (Aunt Bertie)
- I open one, and it splits into two pieces. I rub them down with canola oil, and then rub in some Old Bay seasoning. (Available at supermarkets.)
  
  (Important. Have the tenderloin at room temperature. That takes an hour to an hour and a half.)
  
  Then I place them on a rack and roast them in a Preheated 450 degree oven for about 15 minutes. Turn the oven down to 350 degrees and roast for 20 minutes more.
  
  Remove from oven, cover with foil, and let set for 15 minutes. Your tenderloin should be perfect, and the flavor is terrific.
Pork Tenderloin - George Foreman (Soushi24)
- 4 pork tenderloins (6 to 8 ounces each)
  Nonstick cooking spray 1/4 cup reduced sodium soy sauce
  2 teaspoons ground ginger
  4 green onions, ends removed, washed
  1 clove garlic, peeled, chopped
  1/2 teaspoon black pepper
  
  Remove all the visible fat from the tenderloin.
  
  Spray the grill with the cooking spray and preheat it for 5 minutes.
  
  In a flat glass dish combine the soy sauce, ginger, green onions, garlic and black pepper.
  
  Dip each tenderloin into the soy-ginger sauce and place it on the grill. Spoon 1 tablespoon of the sauce over each tenderloin. Grill, with the lid closed, for 4 to 6 minutes or according to your preference.
  
  Makes 4 servings
Roast Pork with Tangy Sauce (MorningGlory)
- 2 1/2 teaspoons chili powder (divided -use 2 teaspoons for sauce)
  1/2 teaspoons salt
  1/2 teaspoons garlic powder
  1 pork roast (about 2-3lbs.)
  1 cup catsup
  2 tablespoon vinegar
  1 small jar apple jelly
  
  Combine salt, garlic powder, and 1/2 teas. chili powder. Rub on the pork roast. Roast pork @ 325°.
  
  While roast is cooking, make sauce: Bring apple jelly, catsup, vinegar, and remaining chili powder in a saucepan to a boil....reduce heat and simmer for 2 minutes.
  
  About 15 minutes before roast is done, brush meat with sauce.
  
  Let stand a few minutes. before slicing. Slice, and spoon any remaining sauce over meat

Nightowlz · ‎03-11-2010

Here are the Poultry Recipes.

BB Recipes/Q (Hollee)

Poultry

Anniversary Chicken (midnightsmom)
- 2 Tablespoons oil
  6 boneless, skinless chicken breasts
  1/3 to 1/2 cup teriyaki sauce (adjust to suit your taste)
  1/2 cup ranch salad dressing (bottle type - not "dip" kind)
  1 cup shredded cheddar cheese
  3 chopped green onions
  1/2 can bacon bits or crumbled up cooked bacon
  
  Preheat oven to 350 degrees. In a large skillet, heat oil and add chicken breasts. Saute 4 to 5 minutes on each side, until lightly browned. Place browned chicken in a 9 X 13" dish. Brush chicken with teriyaki sauce, then spoon on ranch salad dressing. Sprinkle with cheese, onion pieces, and then bacon pieces. Bake 25 to 35 minutes.
Braised Chicken with Root Vegetables (adeli)
- 2 tablespoons butter
  1 whole (3- to 4-pound) chicken, trimmed of excess fat
  Salt and freshly ground black pepper to taste
  2 medium onions, sliced
  2 large or 4 small-to-medium carrots, peeled and cut into chunks
  2 celery stalks, trimmed and roughly chopped
  8 whole cloves garlic, peeled
  3 or 4 medium potatoes, peeled and cut into chunks
  1 bay leaf
  1 sprig tarragon or 2 sprigs thyme, or ½ teaspoon dried tarragon or thyme
  2 cups chicken stock
  1 cup cream (any kind) or half-and-half
  Minced parsley or dill for garnish.
  
  1. Put butter in a pot or skillet deep enough to enclose the chicken. Turn the heat to medium high. When butter foams, add chicken, breast side down. Cook, checking that chicken does not stick and sprinkling with salt and pepper, until nicely browned, about 10 minutes. Turn and brown the back of the bird, sprinkling again with salt and pepper, about another 10 minutes. Remove to a plate and pour out excess fat.
  
  2. Add vegetables and herbs to pot. Cook, stirring occasionally, until softened, 10 to 15 minutes. Stir in stock and cream and bring to a boil; return the chicken to the pot and adjust heat so the mixture barely simmers. Cover and cook for 40 minutes to 1 hour, or until the chicken is tender and cooked through.
  
  3. Remove chicken and vegetables to a warm platter; raise heat and cook liquid until it thickens and reduces a bit, just a few minutes. Taste and adjust seasoning, then spoon a bit over the chicken and vegetables. Carve chicken, garnish, and serve with a portion of vegetables, passing remaining sauce at the table. Serve with bread or rice.
  
  Yield: 4 servings.
  
  You can tuck a parsnip or turnip in as a substitution for 2 of the potatoes and it would just get better.
Broccoli Chicken Casserole (chickadee54)
- 1 lg. bag broccoli florets, cooked and drained
  4 chicken breasts, cooked, and chopped
  1/4 cup milk
  1/4 cup mayonaise
  8 oz shredded cheese (your favorite)
  1 egg, beaten
  1 small onion, finely chopped OR onion powder to taste
  1 can cr. of mushroom or cr. of chicken soup
  
  1 roll Ritz crackers, finely crunched
  1 stick marg. or butter, melted
  
  Combine broccoli, chicken, milk, mayo, cheese, egg, onion, and soup. Place in a lightly greased (I use PAM)
  large casserole dish.
  
  Pour marg. over Ritz crackers and mix. Sprinkle crackers over casserole. Bake 30 - 45 min. at 350 degrees.
  
  (Is very good without chicken - use as a broccoli casserole)
Chicken & Cheese Quesadillas - George Foreman (Soushi24)
- Nonstick cooking spray
  1 boneless and skinless chicken breast, washed, patted dry
  4 flour tortillas
  1 cup shredded low-fat cheddar cheese
  2 tablespoons chopped green onion
  1/2 cup mild tomato salsa
  
  Lightly spray the grill with nonstick spray and preheat for 5 minutes.
  
  Grill the chicken breast for 5 to 7 minutes, or until fully cooked. Remove it from grill, cool the chicken and chop it into small pieces.
  
  Lightly coat the grill with the cooking spray again. On one half a tortilla, place one-fourth of the chicken, cheese, onion and salsa. Fold the top half over the cheese and chicken and grill, with lid closed, for 2 to 3 minutes or until the quesadilla is lightly browned and the cheese is melted.
  
  Remove the first quesadilla and repeat the grilling process with the remaining tortillas.
  
  Makes 4 servings
Chicken & Dumpling (Idacat)
- 1 cut up frying chicken
  2 cans cream of chicken or cream of celery soup (or one can of each)
  1 onion coarsely chopped
  3-4 stalks of celery, sliced
  3-4 carrots, sliced
  1 bay leaf
  3T dried parsley flakes
  salt and pepper to taste
  1 cup frozen peas
  
  1 recipe Bisquik dumplings
  
  Place soup and water in pan and whisk until smooth, add chicken, onion, carrots, celery, bay leaf, parsley, salt and pepper. Bring to a boil, then turn down and simmer until chicken is done, about an hour.
  
  When chicken is done, mix up Bisquick dumplings according to instructions.
  
  Then bring chicken mixture back to a low boil, add the frozen peas, return to low boil, then drop dumplings by tablespoons full on top of the boiling mixture and finish cooking according to Bisquick box directions (so many minutes lid on, so many lid off)
  
  I make this in a 5 quart Dutch oven rather than a stock pot since the surface area is larger for the dumplings.
Chicken & Dumplings (Soushi24)
- Chicken and Dumplings are served at almost every meal at The Blue Willow Inn Restaurant and has become a favorite of our guests. It takes a few minutes to prepare, but you can’t beat this on a winter night. With crackers or toast this is a complete meal.
  1 ¾ pound broiler-fryer chicken
  2 quarts water
  ½ cup melted butter
  2 teaspoons black pepper
  1 teaspoon salt
  2 cups self-rising flour
  ¼ cup shortening
  ¼ cup cold water
  
  In a stockpot combine water and chicken. Cook over medium-high heat until done (about one hour). Remove chicken from pot reserving chicken broth. Cool chicken in cold water. Remove bones, skin, and fat. Cut chicken into bite size pieces.
  
  In mixing bowl combine flour and salt. Cut in shortening until batter is coarse. Add water and mix well with your hands.
  
  Bring chicken broth back to a slow boil. Do not rapidly boil. With floured hands pinch quarter size pieces of flour and drop into chicken broth. Gently stir after adding several pinches. Repeat until you have used all the dumpling mix. Stir gently. Add butter and black pepper. Stir gently. Allow to simmer 8-10 minutes. Slowly stir in chicken.
  
  Serve in soup bowls
Chicken & Rice Dish (southerndixie)
- 1 sm onion, chopped
  2 tablespoons chopped gr. pepper
  2 tablespoons marg.
  1 cup uncooked rice
  1 14 oz can chicken broth
  1 cup water
  1 pkg. onion soup mix
  1 can either: cr. of celery or cr. of mushroom soup
  6 chicken breasts (you could have 8 chicken breasts or
  thights, legs, etc.)
  
  saute onion and pepper in marg. place in 9 x 13" pan.
  add rice, chicken broth, water, and onion soup. place chicken on rice, skin side up. (I use filets) top chicken with undiluted soup. Cover. Bake 1 1/2 to 2 hrs. depending on whether you use filets or large chicken breasts 350 degrees.
Chicken & Rice Deluxe Casserole (oceantown)
- 2 cups cooked chicken, cut into bite-sized pieces
  3 cups cooked rice (1 cup regular white rice will make about 3 cups cooked rice)
  1/2 cup mayonnaise
  1 can cream of celery soup
  pepper to taste
  2 Tablespoons lemon juice
  1 cup grated cheddar cheese (4 oz)
  1/2 cup sliced water chestnuts, optional
  
  Preheat oven to 350 degrees. Combine all ingredients and place in a greased 2-quart casserole dish. Bake, uncovered for 25-30 minutes
Chicken Casserole (cross stitcher)
- 1 cup sour cream
  1 (10 1/2 oz) condensed cream of chicken soup
  1 (10 1/2 oz) condensed cream of mushroom soup
  1 cup chicken broth
  8 chicken breasts, cooked and boned
  2 stacks Ritz crackers, crumbled
  1 1/2 sticks butter, melted
  
  Preheat the oven to 350 degrees. Mix together the sour cream, soups, and chicken broth. Place the chicken breasts in a baking dish Pour the soup mixture over them. Top with cracker crumbs, and drizzle the crumbs with the butter. Bake for 35 to 40 minutes until the crackers are well browned. Serves 8
Chicken Casserole (southerndixie)
- 1 package Pepperidge Farm herb mix (I use reg. flavored
  AND I use the store brand - cheaper)
  1 can cr. of mushroom soup
  1 can cr. of celery coup
  1 1/2 cups chicken broth
  1 stick margarine
  
  mix margerine and herb mix and place in bottom of casserole dish. Place 6 to 8 chicken filets on top of mix. Combine soup(s) and broth and pour over herb mix and chicken.
  
  Bake 350 degrees for one hour
Chicken Dumplings & Chicken Soup (adeli)
- For the dumplings:
  
  2 Tbsp finely chopped shallots
  3/4 cup finely chopped parsley
  1/2 tsps dried Italian seasoning
  2 Tbsp finely grated parmesan cheese
  3/4 cup milk
  3 Tbsp butter
  1/4 cup yellow corn meal
  2 cups all purpose flour
  1 Tbsp baking powder
  3/4 tsp salt
  1/4 cup club soda
  
  Directions
  
  In a small saucepan, heat milk and butter until butter is melted. Remove from heat.
  In a mixing bowl, combine flour, cornmeal, baking powder and salt.
  Stir in club soda and milk/butter mixture until dough forms a ball. Take care not to overwork dough. Cover and let stand while preparing soup.
  
  For the soup:
  
  3 boneless chicken breasts
  2 quarts chicken stock
  1/2 cup diced carrots
  1 medium onion, diced
  2 celery stalks, thinly sliced
  1 sprig fresh thyme
  1 clove garlic, minced
  1 bay leaf
  2 Tbsp butter
  1 cup diced white button mushrooms
  1/2 cup frozen green peas
  salt and fresh ground pepper to taste
  
  Directions
  
  In a 4-quart saucepan bring chicken stock to a simmer.
  Add chicken, carrots, onion, celery, garlic, bay leaf, thyme and dash of salt.
  Return to a simmer and cook about 15 minutes or until chicken is just cooked through and carrots are tender.
  Remove chicken breasts and cut into bite-size pieces.
  Remove bay leaf and thyme sprig.
  Add chicken back to soup.
  While chicken is cooking, melt butter in a small skillet and add mushrooms. Saute just until mushrooms begin to release their moisture.
  Add the mushrooms and green peas to soup. Return to a simmer.
  Drop dumpling dough by teaspoonfuls into simmering soup. Cover and simmer for about 5 more minutes.
  Serve in soup bowls and feel all that love and comfort.
  
  Emeril's Comfort For the Coast Finalists. Chicken and dumplings and homemade chicken soup are two of my family's favorite comfort foods. This recipe combines them both.
Chicken Enchiladas (adeli)
- 4 tablespoons cooking oil
  1- 16 ounce can chopped green chiles or roast, peel and chop fresh chiles to equal 2 cups
  1 large finely chopped clove garlic
  5 peeled and chopped ripe tomatoes
  1 1/2 cups chopped onion
  2 teaspoons salt
  1/2 teaspoon oregano
  4 large chicken breasts
  1 cup chicken broth
  2 cups dairy sour cream
  2 cups grated cheddar cheese
  12 corn or flour tortillas
  
  Poach chicken breasts in chicken broth until cooked through. Add water if the broth is not enough. Do not allow to become too over cooked. Shred into large pieces and allow to cool. Combine chicken with sour cream and one half the cheddar cheese.
  
  Saute chopped chiles with chopped garlic in enough cooking oil to do the job adequately. Add the onions, tomatoes, oregano and salt. Add the broth and simmer uncovered until thick, about 15 minutes. Remove from skillet and set aside.
  
  Heat the oil; dip each tortilla in the hot oil until it becomes limp. Drain well on paper towels. Divide chicken mixture into 12 portions. Place one portion on each tortilla. Top with 2 tablespoons of chile mixture and roll tortilla up. Place each filled tortilla, seam side down in a 9 x 13 inch glass baking dish. Pour the remaining chile - tomato mixture over the enchiladas. Top with the reserved cup of cheese
  and bake at 350 degrees until they are heated through -about 20 minutes.
  
  Garnish with chopped or shredded lettuce, Guacamole, fresh chopped tomatoes, sour cream and sliced canned black olives.
  
  *From the Pink Adobe Cafe in Santa Fe, New Mexico
Chicken Enchiladas (stripyfax)
- 3 tablespoons plus 1/2 cup oil, divided
  1 tablespoon flour
  1/4 cup New Mexican chili powder
  16 ounces chicken stock
  10 ounces tomato puree
  1 teaspoon dried oregano
  1/2 teaspoon ground cumin
  Salt
  3 cups grated cheddar cheese
  2 cups cooked and shredded chicken
  1 onion, chopped
  10 corn tortillas
  1 cup sour cream, for garnish
  1/2 cup chopped scallions, for garnish
  
  Preheat oven to 350 degrees F. Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.
  Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions
  
  **One poster says it's more authentic to dip tortillas in sauce before the oil
Chicken Fiesta (butterflylady)
- 1 whole chicken, cooked and deboned, about 3 cups diced cooked chicken
  2 cans (10 3/4 ounces each) cream of chicken soup
  8 ounces sour cream
  1 can (4 ounces) chopped green chile peppers
  3 cups cooked rice
  2 cups shredded Cheddar cheese
  2 cups nacho cheese chips, crushed (Doritos)
  
  PREPARATION:
  
  Mix chicken, soups, sour cream and green chiles together; set aside. Put cooked rice into bottom
  of a greased baking dish. Pour chicken and soup mixture over rice. top with shredded cheese. Bake at 350° for about 35 minutes
Chicken Parmigiana (katiesmom2)
- 4 individual chicken breasts (boneless and skinless)
  1 cup flour with a pinch of salt and pepper added
  2 eggs
  2 tablespoons water
  1 cup bread crumbs
  1/2 cup grated Parmesan cheese
  2 tablespoons olive oil
  8 oz. Mozzarella cheese, sliced
  1 1/2 cups Basic Tomato Sauce
  
  The prep for this dish is easy. Preheat the oven to 350 degrees F.
  
  Next, pound the chicken breasts with a meat mallet until they are approximately 1/4 – 1/2 inch thick.
  
  Have your Parmesan cheese grated and on the ready.
  
  Finally, slice the Mozzarella cheese into 1/8 to 1/4 inch slices
  
  Whisk the eggs and water together in one bowl and stir the Parmesan cheese into the breadcrumbs in another bowl.
  
  Keeping one had for dry ingredients and the other for wet ingredients, dredge the breasts in the flour coating both sides, then the egg/water mixture, and then the parmesan/breadcrumb mixture.
  
  Sauté the breasts in the olive oil for one minute on each side in an ovenproof sauté pan until the breasts are golden brown. Don’t over crowd the pan or your chicken breasts will steam and not sauté properly. (If you don’t have an oven proof sauté (frying) pan, sauté in your pan and transfer to a casserole dish.
  
  Remove from heat, cover the breasts with basic tomato sauce and top with slices of mozzarella.
  
  Cook in oven until the chicken is done approximately 10 to 20 minutes depending on the thickness of the chicken breasts.
  
  Remove from oven and serve.
Chicken Parmigiana (ryoun2)
- 4 boneless, skinless chicken breasts
  1-1/2 cups breadcrumbs (preferably homemade)
  3/4 cup all-purpose flour
  2 large eggs
  1 tbsp plus 3/4 cup olive oil
  
  1)Preheat the oven to 200.
  2)Pound the cutlets to an even thickness of about 1/2".
  3)Place a wire rack over a baking sheet.
  4)make three plates (one each flour, eggs, bread crumbs)for dredging the chicken, first in the flour, then in the eggs, then in the bread crumbs (lightly press the crumbs with your hand to make sure they stick), shaking off the excess each time. Put the breaded breasts on the rack to dry for 10 minutes.
  5)Heat 6 tbsp of oil over med-high heat in a 10" skillet for 2 min. Saute 2 of the cutlets about 2-1/2 min per side, or until golden brown. Place on a tray in the oven to keep warm.
  6)Wipe out the skillet and repeat the process with fresh oil for the other 2 breasts.
  7)When all the breasts are done, place them on the baking rack set over a pan, sprinkle with 3 tbsp mozzarella and 1 tbsp parmesan per cutlet, turn the oven up to broil, and broil just until the cheese melts and starts to get spotty, about 3 min.
  8)Spoon 2 tbsp warmed spaghetti sauce over each breast and serve immediately. Spaghetti and/or salad would make a good side.
  
  Sauce: You certainly can use your favorite bottled sauce, or you can make this simple sauce from Mario Batali:
  
  1 35 oz. can (28 oz works just as well)peeled plum tomatoes w/basil, ground in blender
  1 14 oz can. diced Italian style tomatoes w/juice
  1 8 oz can tomato sauce
  1 carrot, shredded
  1 small onion or 1/2 medium onion, diced
  3 cloves garlic, crushed
  3 tbsp oil
  1 tbsp dry Italian herb mix or combo of thyme, oregano, salt and pepper
  
  1)Saute the onion in the oil until it starts to sweat.
  2)Add the garlic and saute for about 2 min.
  3)Add the carrot and stir to combine
  4)Add all other ingredients, bring to a boil, lower to a simmer, and simmer, covered, about 40 min.
Chicken Pot Pie and Noodles (adeli)
- 1 chicken (2-2 1/2 lb), rinsed and cut into 8 pieces
  salt
  3 1/2 - 4 cups flour1 tbsp. baking powder
  6 tbsp. cold butter cut in pieces
  4 eggs
  1/3 cup milk
  freshly ground black pepper
  1/2 small yellow onion, peeled and chopped
  leaves of 12 sprigs fresh parsley, chopped
  
  Put chicken and 3 1/2 quarts cold water into a large pot, add 2 large
  pinches of salt and bring to a boil over high heat. Reduce heat to medium
  and simmer, skimming any foam that rises to the surface, until chicken is
  just cooked through, 20 - 30 minutes. Remove pot from heat and set aside to
  let chicken cool in the stock.
  
  Sift 3 1/2 cups of the flour, baking powder, and 1 tsp. salt into a large
  bowl. Using a pastry blender or 2 table knives, work butter into flour
  mixture until it resembles coarse meal. Beat eggs and milk together in a
  small bowl, then add to flour mixture stirring with your hands until dough
  just holds together. Transfer to a heavily floured surface and gently knead
  until dough is smooth, soft and slightly tacky, about one minute. Divide
  dough into 2 balls and cover each with plastic wrap to prevent dough from
  drying out. Roll each dough ball out onto a heavily floured surface to a 12
  x 24 inch rectangle and sprinkle with flour. Cut rectangles into 2 inch
  squares and then cover with a clean dish towel.
  
  Transfer the chicken to a large bowl. Season the stock in the pot to taste
  with salt and pepper and bring to a boil over medium-high heat. Add onions
  and parsley. Working quickly, add dough squares, dropping them into the
  broth 2 or 3 at a time and stirring as you do so. Reduce head to medium,
  and simmer, stirring often until dough is cooked through and broth has
  thickened 25 - 30 minutes.
  
  Meanwhile, shred chicken meat into medium-sized pieces, discarding skin and
  bones. Add chicken to pot, stir well and simmer until heated through, about
  5 minutes.
  
  Note - Every year the Pennsylvania Dutch have a big fete called the Kutztown
  Festival and people of the Ladies of Zion's Church spend each day during the
  Kutztown Festival rolling out and cutting the dough to make the noodles for
  this dish. It is called "pot pie" but is really also called dumplings. I
  have had this and many others from the Pennsylvania Dutch just like this.
  It is fabulous. Enjoy! Adeli
Chicken, Rice & Broccoli Casserole (Free2be)
- 3 C cubed cooked chicken (or turkey)
  1 1/4 C beef broth
  1 C long grain rice
  1/4 C butter or margarine, cut up
  1 10.5 oz can condensed French onion soup
  1 4.5 oz jar sliced mushrooms, drained
  1/4 tsp garlic powder
  2 10 oz boxes frozen chopped broccoli or broccoli spears, thawed and drained (I always use fresh, lightly steamed)
  1 can condensed cream of mushroom soup
  2/3 C milk
  1/4 C mayonnaise
  1/4 tsp Worcestershire sauce
  1 C shredded cheddar cheese (I use a little more)
  
  1) Preheat oven to 325 degrees.
  
  2) Cook and bone and/or cut up the chicken into cubes, set aside.
  
  3) Meanwhile, in a 3 qt. rectangular baking dish, stir together the beef broth, uncooked rice, butter or margarine, undiluted French onion soup, mushrooms and garlic powder. Cover the baking dish tightly with aluminum foil. Bake in the 325 oven about 1 hour or until the rice is tender and the liquid has been absorbed. Remove from the oven. Increase the oven temperature to 375 degrees.
  
  4) Stir the rice mixture. Top with the drained broccoli and chicken or turkey.
  
  5) In a medium bowl, stir together the undiluted cream of mushroom soup, milk, mayonnaise and Worcestershire sauce. Spoon the mixture evenly over the chicken or turkey. Sprinkle with the cheddar cheese. Bake the casserole, covered, in the 375 degree oven for 30 minutes. Uncover and bake about 10 minutes more or until heated through.
  
  Makes 10 servings
Company's Coming Chicken (butterflylady)
- 3 pounds boneless chicken breasts, cooked
  1 cup chopped celery
  1 can sliced water chestnuts
  2 tablespoons finely minced onion
  1 (10 1/2 oz.) can cream of chicken soup
  1 cup reduced fat mayonnaise
  8 ounces sour cream
  2 tablespoons lemon juice
  1/4 teaspoon salt
  1/8 teaspoon pepper, or to taste
  crushed potato chips
  paprika
  PREPARATION:
  
  Cut cooked chicken into bite-size pieces.
  Mix chicken with remaining ingredients, except potato chips and paprika.
  Pour chicken mixture into greased 2-quart casserole.
  Top with potato chips and sprinkle with the paprika.
  Bake 350 35 minutes, Freezes well before or after cooking
Cornmeal Crusted Chicken (Soushi24)
- 4 chicken breast halves, boneless/skinless
  1/2 cup egg substitute
  3/4 cup yellow cornmeal
  1/2 teaspoon lemon pepper
  1/4 teaspoon cayenne pepper
  Dash of salt, if desired
  1/4 cup grated fat-free Parmesan cheese
  2 tablespoons lime juice
  
  Rinse and drain the chicken breasts. Place one at a time in a large zipper-lock plastic bag. Leaving the bag unzipped, use a meat mallet to pound the chicken to 1/3 to 1/4 inch thick. Repeat with each remaining breast. This can be done ahead of time and the chicken stored in the refrigerator in the sealed bag.
  
  Set two shallow bowls or pie plates on the counter. Place the egg substitute in one bowl, the cornmeal mixed with the lemon pepper, red pepper, salt, and cheese in the other bowl. Rub the chicken with the lime juice. Dip one piece of chicken at a time in the egg substitute and then coat evenly with the cornmeal mixture. If you have time, place on a wire rack to dry out a little.
  
  These can be grilled or baked in a 400 degree F oven. If grilling, make sure the grill is very hot, spray the grate fairly heavily with vegetable oil cooking spray, then place the chicken on the grill and spray the top of each piece lightly. Cook for 5 to 7 minutes, turning carefully with spatula, and continue to cook about 5 minutes on the other side, or until the chicken is tender and lightly browned.
  
  The same procedure can be used if baking in the oven. Spray the pan and top of the chicken, and turn halfway through cooking time. Serve with salsa if desired.
  
  Serves 4.
Creamy Tarragon Chicken (Den4467)
- 1/2 cup sour cream
  1/4 cup dry white wine
  2 tbsp Dijon mustard
  2 tsp dried tarragon
  4 boneless, skinless chicken breasts
  salt
  pepper
  
  Blend the sour cream, wine, mustard and tarragon. Salt and pepper chicken breasts to taste and place them in baking dish, top with the creamy mixture and bake in 350°F. oven for 30-40 minutes or until chicken is golden brown. Serve with remaining sauce from the baking dish.
Crockpot Chicken Cordon Bleu (Jerz girl)
- 6 (8 ounce) boneless chicken breasts
  6 slices boiled ham
  6 slices Swiss cheese
  1/4 cup flour
  1 teaspoon salt
  1 teaspoon pepper
  1 teaspoon sage or poultry season
  1/4 cup wine
  1 can cream of chicken soup
  1/4 cup Parmesan cheese (for garnish)
  
  Roll each chicken breast with a slice each of ham and cheese.
  
  Mix flour, salt, pepper and sage; roll chicken breasts in the flour mixture, and chill for 1 hour in refrigerator.
  
  Place chicken into crockpot. Pour soup and wine over chicken in crockpot. Cook on LOW for 5 to 6 hours.
  
  Use leftover dry ingredients to make the gravy. Garnish each serving with Parmesan cheese.
Crockpot Chicken Stew (gracelikerain)
- 2 cups water
  1 pound boneless skinless chicken breasts, cut into chunks
  1 16-ounce can navy beans, drained
  1 16-ounce can low-sodium stewed tomatoes
  1/2 cup thinly-sliced carrots
  1/2 cup chopped onion
  1/8 teaspoon garlic powder
  1 bay leaf
  1/2 teaspoon crushed dry leaf basil
  1/4 teaspoon crushed dry leaf oregano
  1/4 teaspoon paprika
  1 teaspoon low-sodium instant chicken bouillon
  
  Preparation:
  Combine all of the ingredients in Crock-Pot; cook on low heat 8-10 hours. Discard bay leaf before serving.
  
  Suggestions: Basil and oregano are considered kid-friendly herbs, but may be omitted if too overpowering. Bring a small amount of the broth to a boil with the herbs and add to the stew after the child’s portions are ladled out.
  
  Serves 4
Crunchy Chicken Cheese Bake (oceantown)
- 8 skinless boneless chicken breast halves
  4 American cheese slices, each cut in half
  1 can cream of chicken soup
  1/4 cup milk
  1/4 cup butter, melted
  2 cups Stove Top Herb Stuffing Mix in the canister
  
  1. Place chicken in greased 13x9-inch baking dish. Top with cheese.
  2. Stir together soup and milk. Spread over cheese-topped chicken.
  3. Combine butter and stuffing; sprinkle evenly over the casserole. Cover with foil.
  4. Bake at 300 degrees for 1 1/2 hours. Uncover last 1/2 hour.
Easy Chicken Parmigiana (katiesmom2)
- 4 individual chicken breasts (boneless and skinless)
  1 cup flour with a pinch of salt and pepper added
  2 eggs
  2 tablespoons water
  1 cup bread crumbs
  1/2 cup grated Parmesan cheese
  2 tablespoons olive oil
  8 oz. Mozzarella cheese, sliced
  1 1/2 cups Basic Tomato Sauce
  
  The prep for this dish is easy. Preheat the oven to 350 degrees F.
  
  Next, pound the chicken breasts with a meat mallet until they are approximately 1/4 – 1/2 inch thick. Have your Parmesan cheese grated and on the ready. Finally, slice the Mozzarella cheese into 1/8 to 1/4 inch slices
  
  Whisk the eggs and water together in one bowl and stir the Parmesan cheese into the breadcrumbs in another bowl.
  
  Keeping one had for dry ingredients and the other for wet ingredients, dredge the breasts in the flour coating both sides, then the egg/water mixture, and then the parmesan/breadcrumb mixture.
  
  Sauté the breasts in the olive oil for one minute on each side in an ovenproof sauté pan until the breasts are golden brown. Don’t over crowd the pan or your chicken breasts will steam and not sauté properly. (If you don’t have an oven proof sauté (frying) pan, sauté in your pan and transfer to a casserole dish.
  
  Remove from heat, cover the breasts with basic tomato sauce and top with slices of mozzarella. Cook in oven until the chicken is done approximately 10 to 20 minutes depending on the thickness of the chicken breasts.
  
  Remove from oven and serve.
  
  We had it with penne noodles with a garlic alfredo sauce.
Easy Chicken Pot Pie (chickadee54)
- 1 Pillsbury Crust - Not in the freezer section - in the
  refrig. section - 2 to a box (you can freeze the extra one)
  4 cooked, chopped chicken breasts OR 4 or 5 cans large
  white meat chicken, drained
  1 can veg-all, drained
  1 or 2 cans cr. of chicken soup (depends on how juicy you
  want it
  seasons to taste: salt, pepper, garlic powder, onion powder, etc.
  place chicken in appropriate size casserole dish (I use either a 9 x 12 OR my lg. sq. casserole dish)
  pour drained veg-all on top, then soup.
  Crust - if using a large sq casserole dish, place crust over top/cut slits in top and put a few pats of marg. on top.
  If using 9 x 12 dish - cut crust into lg. pieces to cover everything/cut slits in crust/put pats of marg. on top
  
  Bake 350 45 min. or until crust is done.
  
  (My family likes theirs dry so I use one can of soup and they do not want veggies so it's just really a chicken pot pie - you can't mess this up)
Easy Creamy Chicken (Den4467)
- 6-8 boneless chicken breasts
  8 oz. soft cream cheese
  8 oz. sour cream
  1 can of cream of mushroom soup
  Garlic powder to taste
  Salt & pepper to taste
  
  Combine all ingredients, except chicken, till smooth. Place chicken in 13 x 9 pan and spread entire cream mixture over chicken. Cover and bake at 350 about 1 hour or until cooked.
Emeril's Turkey (Soushi24)
- 1 (10 to 12-pound) turkey
  Brine, recipe follows
  4 tablespoons unsalted butter at room temperature
  1 large yellow onion, cut into 8ths
  1 large orange, cut into 8ths
  1 stalk celery, cut into 1-inch pieces
  1 large carrot, cut into 1-inch pieces
  2 bay leaves
  2 sprigs thyme
  1 1/2 to 2 cups chicken or turkey stock, for basting
  Turkey Broth:
  1 tablespoon vegetable oil
  Reserved turkey neck and giblets
  1 large carrot, coarsely chopped
  1 onion, coarsely chopped
  1 large celery stalk, coarsely chopped
  1 small bay leaf
  3 cups turkey stock, chicken stock, or canned low-salt chicken broth
  3 cups water
  Gravy:
  4 cups turkey broth
  1 cup dry white wine
  4 tablespoons unsalted butter
  1/4 cup flour
  Salt and freshly ground black pepper
  
  Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
  Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
  Preheat the oven to 325 degrees F.
  Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
  For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
  Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
  Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
  Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
  For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
  In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
  
  Brine:
  1 cup salt
  1 cup brown sugar
  2 oranges, quartered
  2 lemons, quartered
  6 sprigs thyme
  4 sprigs rosemary
  
  To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
  Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
  
  Recipe from foodnetwork.com
Garlic Cheddar Chicken (hollee)
- 1/2 cup butter
  4 cloves garlic, minced
  3/4 cup dry bread crumbs
  1/2 cup freshly grated Parmesan cheese
  1 1/2 cups shredded Cheddar cheese
  1/4 teaspoon dried parsley
  1/4 teaspoon dried oregano
  1/4 teaspoon ground black pepper
  1/8 teaspoon salt
  8 skinless, boneless chicken breast halves - pounded thin
  
  Preheat oven to 350 degrees F (175 degrees C).
  
  Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
  
  In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
  
  Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
  
  Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
  
  **Since I used seasoned bread crumbs, I didn't any of the spices or seasonings - and it didn't need it.
Garlic Ranch & Cheese Chicken (heavenlySONight)
- 4 chicken breasts
  1/2 cup bottled ranch dressing
  1 1/2 tablespoons flour
  1 1/2 teaspoons minced garlic
  1/8 teaspoon black pepper
  1/2 cup grated cheddar cheese
  1/4 cup grated parmesan cheese
  
  In a small bowl combine ranch dressing, flour and garlic.
  Dip chicken breast into dressing mixture.
  Place chicken on a baking pan.
  Sprinkle cheddar cheese and parmesan cheese over breasts.
  Bake for 25 minutes at 375 degrees or until chicken is done and juices run clear
Glazed Marmalade Chicken (Sassy TXun)
- 2 Large pcs. Chicken Breast (boneless)
  ½ Cup Flour
  Salt and Pepper to taste
  1 Oz. Olive Oil
  ½ Cup Orange Marmalade
  1 Tablespoon Horseradish
  ¼ Cup Chopped Parsley
  ¼ Cup Red Bell Pepper (julienned)
  ¼ Cup Green Onion (diced)
  
  Mix together flour, salt and pepper; roll chicken in flour mixture to lightly dust. Pour oil in a frying pan and heat; place chicken in the heated oil and cook until browned and cooked thoroughly. In a saucepan, combine remaining ingredients and simmer for 5 minutes. Pour over chicken and serve hot.
Greek Chicken (psp)
- 2 tablespoons all-purpose flour, divided
  1/2 teaspoon salt
  1/4 teaspoon black pepper
  1/4 pound feta cheese, crumbled
  1 tablespoon fresh lemon juice
  1 teaspoon dried oregano
  6 boneless, skinless chicken breast halves
  2 tablespoons olive oil
  1 1/2 cups water
  1 cube chicken bouillon, crumbled
  2 cups loosely packed torn fresh spinach leaves
  1 ripe tomato, chopped
  
  On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
  
  With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.
  
  In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.
Low Fat Chicken Pot Pie (Soushi24)
- This is a great way to use meat from a rotisserie chicken or from a leftover Sunday roast. This creamy, low fat chicken pot pie can be on the table in little over half an hour—perfect for a week night supper.
  
  INGREDIENTS:
  2 cups chopped cooked chicken (white meat)
  2 cups frozen mixed vegetables
  1 10.75-ounce can 98% fat-free, reduced-sodium condensed mushroom soup
  1 cup reduced fat all-purpose baking mix
  1/2 cup fat free milk
  1 egg
  
  PREPARATION:
  Preheat oven to 400 degrees. Combine chicken, frozen vegetables and undiluted soup in an 8 x 8-inch baking dish. Whisk baking mix, milk and egg together until blended. Pour over chicken and vegetables.
  Bake for 30 minutes, or until the top is golden.
  Serves 4.
  
  Per Serving: Calories 280, Calories from Fat 52, Total Fat 5.9g (sat 1.7g) Cholesterol 89mg, Sodium 793mg, Carbohydrate 36.1g, Fiber 3.8g, Protein 21g
Mayo Baked Chicken (10grands)
- 4 Boneless Skinless Chicken Breast
  1/2 Cup Mayonnaise
  1/4 Cup Parmesan Cheese
  4 Tsp. Italian seasoned Dry bread crumbs.
  
  Combine mayonnaise and cheese, Spread on chicken. Then sprinkle w/bread crumbs. Bake at 425 for 20 minutes (I usually bake it for 30 minutes)
  
  Delicious - nice & moist
  
  **can use Ranch Dressing in place of the mayo
One-Dish Chicken Skillet (laurielee)
- 6 small boneless skinless chicken breast halves
  1 can condensed cream of mushroom soup
  1/3 cup sour cream
  1 pkg. stove top stuffing mix (chicken flavor) prepared
  
  Spray large nonstick skillet with no stick cooking spray. Add chicken; cook on medium heat 5 minutes on each side
  Mix soup and sour cream; pour over chicken. Top with prepared stuffing. Reduce heat to low; cover.
  Cook an additional 10 minutes or until chicken is cooked through.
  
  Although I haven't tried this recipe, it looks easy to fix on those days when you're in a hurry.
Paula Dean's Chicken Divan (glamgeek)
- 2 (10-ounce) packages frozen broccoli, chopped
  6 cups shredded chicken, cooked
  2 (10 3/4-ounce) cans condensed cream of mushroom soup
  1 cup mayonnaise
  1 cup sour cream
  1 cup grated sharp Cheddar
  1 tablespoon fresh lemon juice
  1 teaspoon curry powder
  Salt and pepper
  1/2 cup dry white wine
  1/2 cup freshly grated Parmesan
  1/2 cup soft bread crumbs
  2 tablespoons butter, melted
  
  Preheat oven to 350 degrees F.
  Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.
  
  In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
  
  Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.
  
  Bake for about 30 to 45 minutes.
Paula Dean's Hot Chicken Casserole (Sassy Texan)
- 4 c hot rice
  3 c cooked chicken chopped
  1c minced celery
  1c chopped onion
  1c chicken broth
  1/2 c mayo
  1 can cream of chicken soup
  1 can cream of celery soup
  8 oz sour cream
  2 tsp dried tarragon
  1 1/2 tsp salt
  1/2 tsp pepper
  1 1/2 c shredded cheddar cheese
  2 oz slivered almonds
  
  Mix rice and next 11 ingredients; spoon into 13 x 9 greased pan. Sprinkle with cheese and almonds. Bake at 350 for 30- 40 min.
Pretzel Crusted Chicken with Cheddar Mustard Sauce (katiesmom2)
- 4 quart-size plastic food storage bags
  4 small, boneless, skinless chicken breasts
  1 5-ounce bag of salted pretzels, any shape
  1 tablespoon fresh thyme leaves, chopped
  Salt and freshly ground black pepper
  2 eggs
  Vegetable oil, for frying
  2 tablespoons butter
  2 tablespoons flour
  2 cups milk
  3/4 pound, about 2 1/2 cups, sharp yellow cheddar cheese, shredded
  2 heaping tablespoons spicy brown mustard
  1/4 cup flat leaf parsley leaves, a generous handful, chopped
  1/4 small yellow onion, finely chopped
  1 large sour dill pickle, finely chopped
  1 lemon, cut into wedges
  
  Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
  
  Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
  
  Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper. Crack and beat 2 eggs in a second shallow dish with a splash of water. One at a time, coat each chicken breast in the egg and then the ground pretzels.
  Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.
  
  While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it. Cook flour and butter for 1 minute and then whisk in the milk. When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon. Season with a little salt and pepper, and remove cheese sauce from the heat.
  Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle. Serve lemon wedges alongside.
  Yields 4 servings
Skillet Turkey Tetrazzini (autumnleaf)
- 2 tablespoons unsalted butter
  10 ounces white button mushrooms, trimmed and sliced thin
  1 onion, minced
  Table salt
  8 ounces egg noodles (3 cups), uncooked
  2 cups low-sodium chicken broth
  1 cup heavy cream
  1 cup frozen peas
  1 1/2 cups shredded cooked turkey
  1 tablespoon dry sherry
  2 tablespoons minced fresh parsley leaves
  Ground black pepper
  Lemon wedges (for serving)
  
  1. Melt the butter in a 12-inch skillet over medium heat. Add the mushrooms, onion, and 1/2 teaspoon salt. Cook until the mushrooms are browned, about 15 minutes. Transfer the mixture to a bowl.
  
  2. Sprinkle the noodles into the skillet. Pour the broth and cream over the noodles. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the noodles are tender, about 10 minutes.
  
  3. Stir in the peas, turkey, sherry, mushroom mixture, and parsley and allow to heat through, about 1 minute. Season with salt and pepper to taste. Serve, passing the lemon wedges separately.
  
  Serves 4-6
Slow Cooked Chicken & Stuffing (Jerz girl)
- 6 boneless, skinless chicken breasts
  6 slices Swiss cheese
  1 can cream of mushroom soup
  1/4 cup milk
  2 cups stuffing mix
  1/2 cup butter or margarine, melted
  
  Lightly grease crock pot or spray with cooking spray. Place chicken breasts in pot. Top with cheese.
  
  Combine soup and milk, stirring well. Spoon over cheese, sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on LOW for 8 to 10 hours or HIGH 4 to 6 hours.
Smothered Chicken (adeli)
- 2 tablespoons olive oil
  5 tablespoons unsalted butter
  One (6-pound) chicken, preferably organic, cut into 8 pieces, rinsed and patted dry
  Coarse salt and cracked black pepper
  2 tablespoons all-purpose flour
  1 small onion, minced
  1 to 2 cups homemade or low-sodium store-bought chicken broth
  1 tablespoon freshly chopped parsley
  
  1. Heat olive oil and 1 tablespoon butter in a large heavy skillet set over medium heat. Season chicken with salt and pepper, rubbing it into the skin. Add chicken, skin-side down; cook, turning once, until well browned. Remove, and set aside.
  
  2. Melt remaining 4 tablespoons butter in the same skillet. Sprinkle in flour, and cook, whisking constantly, until golden brown. Add onion, and cook until softened, about 2 minutes. Whisk in chicken broth; bring to a boil. Return chicken to skillet. Cook, partially covered, until chicken is cooked through and sauce has thickened. Transfer to a serving platter; garnish with parsley. Serve immediately.
  Serves 4-6
Swiss Chicken (LuViTall!)
- 6-8 chicken breasts
  Swiss cheese slices (need same amount as breast)
  1 can cream of chicken soup
  1/2 c milk
  1 box herb or chicken stuffing
  1 stick butter or margarine
  
  Lay chicken breasts in 9 x 13 pan. Place cheese slices on top
  
  Mix soup and milk in saucepan until warm. Pour over chicken and cheese
  
  Sprinkle stuffing mix evenly over top. Melt butter or margarine, drizzle on top.
  
  Cover w/foil. Bake at 350 for about 50 minutes
  
  Remove foil, then bake for another 5 minutes, let stand for 5 minutes.
Tasty Ranch Chicken (Rapunzel1)
- 6 slices bacon
  4 skinless, boneless chicken breast halves, sliced thinly
  8 ounces mushrooms, sliced
  2 tablespoons flour
  1 (1-ounce) package (or 2 tablespoons) Hidden Valley Original Ranch Salad Dressing and Seasoning Mix
  11/4 cups milk
  5 cups cooked pasta, such as egg noodles or spaghetti
  1 tablespoon finely shredded Parmesan cheese
  Directions:
  Cut bacon into narrow strips. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons of the drippings.
  
  In the same skillet, cook chicken and mushrooms in reserved drippings until tender and chicken is no longer pink. Turn to brown evenly.
  
  Sprinkle flour and salad dressing mix over chicken; stir well. Stir in milk and cook until thickened and bubbly. Let mixture cook 1 minute more, then stir in bacon. Remove from heat.
  
  Serve with pasta. Sprinkle with Parmesan
  
  This recipe from Gail Fuller of Raleigh won first place in the 2006 Hidden Valley Ranch Family Friendly Food Contest.
  Makes 4 servings.
  Per serving: calories, 823 (46% from fat); fats, 42 grams (15 grams saturated); cholesterol, 189 milligrams; carbohydrate, 62 grams; sugar, 8 grams; fiber, 3 grams; protein, 47 grams; sodium, 1,052 milligrams
Tricia Yearwood's Chicken Pie (sapphiregirl)
- 3 cups shredded, cooked chicken
  2 cups chicken broth
  1 can (10 oz) condensed cream of chicken soup
  1 cup self-rising cake flour
  1/2 tsp freshly ground pepper
  1 cup buttermilk, well shaken
  1/2 cup unsalted butter melted
  
  Heat oven to 425.
  
  In a 2 qt casserole, evenly spread out chicken.
  
  In a medium saucepan, whisk together broth and soup, bring to a boil over medium heat., pour over chicken.
  
  In a medium bowl, combine flour and pepper, stir in buttermilk and butter. Pour over chicken (do not stir). Smooth top
  
  Bake pie, uncovered, until browned and bubbly, about 45 minutes.
Turkey Breast Roulade (adeli)
- With Crimini, Porcini and Pancetta
  
  From Bon Appetite 2004. If you have a buffet coming up, this might be good.
  You'll need metal turkey-lacing pins (sold at supermarkets) to secure the roulade. Because they grow up to be portobellos, crimini are sometimes labled baby bellas. They are often sold in 6-to 8-ounce containers.
  
  1 cup water
  3/4 ounce (about 3/4 cup) dried porcini mushrooms
  4 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
  4 tablespoons vegetable oil, divided
  6 ounces fresh crimini mushrooms, coarsely chopped
  1/2 cup finely chopped onion
  1/4 cup chopped fresh Italian parsley
  1 tablespoon chopped fresh rosemary
  1/2 teaspoon fennel seeds, crushed
  2 cups fresh breadcrumbs made from crustless French bread
  
  1 2 3/4-pound turkey breast half with skin, boned but skin left intact, double butterflied
  2 cups (about) low-salt chicken broth
  4 tablespoons (about) unsalted butter, room temperature, divided
  
  2 tablespoons all purpose flour
  1/4 cup dry white wine
  
  Bring 1 cup water and dried mushrooms to boil in heavy small saucepan. Remove from heat. Let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Chop mushrooms.
  Sauté pancetta in heavy large skillet over medium heat until crisp, about 10 minutes. Using slotted spoon, transfer pancetta to paper towel to drain. Add 2 tablespoons oil to drippings in skillet. Add crimini mushrooms and onion. Sauté until mushrooms begin to brown and no liquid remains, about 8 minutes. Remove from heat. Stir in pancetta and chopped porcini, then parsley, rosemary, and fennel seeds. Mix in breadcrumbs; season stuffing to taste with salt and pepper. Mix in enough reserved mushroom-soaking liquid by tablespoonfuls to moisten (about 3). Cool stuffing completely.
  
  Cover opened turkey breast with waxed paper. Using rolling pin, pound to 1/2-inch-thick rectangle (about 14x10 inches). Remove waxed paper. Sprinkle turkey with salt and pepper. Spread stuffing over, leaving 1-inch plain border. Sprinkle with additional mushroom-soaking liquid if dry. Starting at 1 long side, roll up turkey jelly-roll style. Secure with metal turkey-lacing pins. Tie roll crosswise with kitchen string every 1 1/2 to 2 inches to hold shape. Tie roll once lengthwise to secure ends. Remove metal pins. (Can be made 1 day ahead. Cover and chill.)
  
  Preheat oven to 375°F. Heat remaining 2 tablespoons oil in heavy large ovenproof skillet or heavy roasting pan over medium-high heat. Brown turkey roll on all sides, turning often, about 12 minutes. Pour 1/3 cup broth over. Brush with 1 teaspoon butter. Cover skillet with foil. Roast turkey 30 minutes, basting 2 more times with 1/3 cup broth and brushing with 1 teaspoon butter. Remove foil. Roast until turkey is brown and thermometer inserted into center registers 170°F, basting with broth and brushing with more butter occasionally, about 15 minutes longer. Transfer turkey to platter; tent loosely with foil. Reserve skillet or pan.
  
  Strain pan juices into 2-cup glass measuring cup. Add more broth, if necessary, to measure 1 1/4 cups liquid. Blend 2 tablespoons butter and flour in small bowl. Place roasting skillet or pan over medium-high heat. Add 11/4 cups pan-juice mixture, wine, and remaining mushroom-soaking liquid, leaving any sediment in bowl. Simmer 5 minutes, scraping up any browned bits. Gradually whisk in flour paste. Simmer until gravy thickens, whisking constantly, about 3 minutes. Season with salt and pepper.
  
  Remove strings from turkey. Cut roast crosswise into 1/2-inch-thick slices and serve with gravy.
  
  Prep tip: Ask your butcher to prepare the turkey for the roulade by double butterflying the breast to make a large, thin rectangle
Turkey Enchilada Casserole (autumnleaf)
- 12 corn tortillas
  1 container (15 oz.) sour cream
  3/4 C. milk
  1 c. green tomatillo salsa, green taco sauce or chunky-style tomato salsa
  2 1/2 C. bite-sized pieces cooked turkey
  1 C. thawed frozen corn kernels
  3 scallions, white and green parts, chopped
  2 C. shredded sharp cheddar cheese
  
  Position a rack in the center of the oven and preheat to 375 degrees. Lightly butter a 9-inch-by-13-inch baking dish.
  
  If you have a gas stove, turn a burner to medium heat. Place a tortilla directly on the burner grid and cook, stirring once, until the tortilla is warm and softened, about 20 seconds total. Repeat with the remaining tortillas. If you have an electric stove, heat an empty skillet over medium heat. Place a tortilla in the skillet and cook, turning once, until softened, about 45 seconds total. Repeat with the remaining tortillas. Stack the warmed tortillas on a plate as you go and set aside.
  
  In a medium bowl, whisk the sour cream and milk until smooth. Spread a thin layer of the salsa in the bottom of the prepared dish. Place 4 tortillas in the bottom of the dish, tearing them to fit. Scatter half the turkey over the tortillas, then top with 1/2 c. corn and half the scallions. Top with 3/4 c. cheese, 1/2 c. salsa and about 1/3 of the sour cream mixture. Top with four more tortillas, then the remaining turkey, corn, scallions and salsa. Drizzle with half the remaining sour cream mixture and sprinkle with another 3/4 c. cheese. Top with the remaining 4 tortillas, spread with the remaining sour cream mixture, and sprinkle with the remaining 1/2 c. cheese.
  
  Bake until casserole is heated through and the cheese is melted, about 30 minutes. Let stand for 5 minutes before serving. Makes 6 servings

beach-mom · ‎03-09-2010

Thanks everyone! This thread is wonderful, and I look forward to trying some of these "oldies"!

I have copied some of L'il Bit Misty's, but I don't remember Hollee. I may have come in after she posted. Does anyone know what happened to them?

I try to give credit to the recipe's source. If I make someone else's recipe, and it didn't come from a cookbook, I will put her name in the title, like "Janet's Vegetable Soup." It gives me a chance to credit her, and to tell people what our connection is! If it's from a cookbook I will put the name at the end of the recipe.

Nightowlz · ‎03-11-2010

Here are the Cookies & Candy Recipes. The rest will continue.

BB Recipes/Q (Hollee)

Cookies & Candy

Almond Crescent Cookies (bluecat2)
- 1 lb. butter
  1 cup sugar
  4 cups flour
  1/2 pound ground almonds=2 cups
  
  Mix flour and sugar
  
  Cream butter and nut mixture together
  
  Mix the flour and sugar with the creamed butter and nut mixture.
  
  Take piece of dough and form into crescent shape
  
  Bake at 350 degrees for 10-12 minutes--want only a bit of brown around
  the edges.
  
  Let cool a little bit, take from pan when still warm and sprinkle with
  vanilla sugar.
  
  Enjoy!--they are divine!
Apple Butter Spritz Cookies (autumnleaf)
- 1/2 cup apple butter
  1/2 cup butter, room temperature
  1 cup granulated sugar
  1 egg yolk
  1 teaspoon Pure Vanilla Extract
  3/4 teaspoon cinnamon
  2 1/2 cups all-purpose flour
  
  Preheat oven 350°F. In mixing bowl, cream apple butter, butter and sugar together until light and fluffy. Add egg yolk, vanilla, cinnamon and mix. Mix in flour until blended. Roll dough into logs and fill cookie press. Using desired shapes, press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until light golden brown. Cool 2 minutes on cooling grid. Remove from cookie sheet and continue to cool on grid.
  
  Makes 3-4 dozen cookies.
Aunt Mary's Sugar Cookies (Carole22)
- 2 cups (4 sticks) butter
  3 cups POWDERED (confectioner's) sugar
  2 eggs
  2 tsp REAL vanilla extract
  1/4 tsp lemon extract
  5 cups flour
  2 tsp baking soda
  2 tsp cream of tartar
  
  optional: sprinkles, or other decorative topping
  
  Mix first 5 ingredients. Add next 3,
  
  Roll out on lightly floured surface. (They should NOT be rolled too thin, they should be about as thick as a cookie cutter) Cut into favored shape. Decorate if desired by lightly brushing with a little milk and sprinkling with colored sugar or other decorative toppings.
  
  Oven temp: 375 degrees
  Bake on lightly greased surface (I would probably use Reynold Wrap's RELEASE foil instead) about 10-12 minutes or till slightly browned on bottom. Allow to remain on cookie sheet 10 minutes after removal from oven.
  
  These are my all-time favorite cookies. They are NOT cake-like soft, but the insides are softer than the normal crispy sugar cookie. The secret ingredient is CONFECTIONERS sugar, not granulated sugar. I think your hubby might like these...mine does
BAKER'S Chocolate Holiday Bark (adeli)
- 1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, chopped
  1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, chopped
  1 cup PLANTERS Almonds, toasted
  1/2 cup dried cranberries
  1/2 cup chopped dried apricots
  
  MICROWAVE semi-sweet chocolate and white chocolate in separate medium microwaveable bowls as directed on packages. Add half each of the almonds, cranberries and apricots to each chocolate; stir until well blended.
  DROP spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through the chocolate mixtures with knife several times for marble effect.
  REFRIGERATE at least 1 hour or until firm. Break into 24 pieces. Store in tightly covered container at room temperature.
Best Peanut Butter Fudge (butterflylady)
- 3 Cups Sugar
  1 Teaspoon Cocoa
  3/4 Cup Water
  1 Stick Butter
  1 Teaspoon Vanilla Extract
  1 Cup Smooth Peanut Butter
  
  In a large bowl, mix sugar and cocoa well. In a saucepan, bring water to boil over high heat. Reduce heat to medium and add cocoa mixture. Cook to soft-ball stage ( about 10 minutes). Reduce heat to low and add butter and vanilla. Stir until butter melts. Remove the pan from the heat and quickly add peanut butter. Stir just until blended. Pour immediately into a greased 9x9x2-inch baking pan. Score 1-inch squares while warm. Let cool about 20 minutes and cut when firm.
Betty Crocker Easy Turtle Candy (adeli)
- 4 oz Pecan halves (about 72)
  24 Caramel candies
  1 t Shortening
  6 oz Semi-sweet chocolate chips
  
  Heat oven to 300ø. Cover cookies sheet with aluminum foil, shiny side up; lightly grease. For each candy,
  place 3 pecan halves in a "Y" shape on foil. Place 1caramel candy in center of each "Y". Bake just until
  caramel is melted, about 9 - 10 minutes. Heat shortening and chocolate chips over low heat just
  until chocolate is melted. Spread over candies and refrigerate 30 minutes.
Brownies - no wheat (adeli)
- This recipe is designed for those who cannot have wheat.
  
  1 tablespoon ground almonds
  1 1/4 cups plus 1 tablespoon soy flour
  4 ounces unsweetened baking chocolate
  1/2 cup unsalted butter
  2 cups sugar substitute (recommended: Splenda)
  1/2 cup heavy cream
  5 large eggs
  1 tablespoon no sugar added vanilla extract
  2 teaspoons baking powder
  1/2 cup chopped walnuts
  Low Carb Chocolate Frosting, recipe follows
  Special Equipment: 8-inch square baking pan
  
  Preheat oven to 325 degrees.
  Spray pan with nonstick vegetable oil cooking spray. Set aside. Sprinkle the ground almonds mixed with 1 tablespoon soy flour evenly over the inside of the greased pan, also coating the sides.
  
  Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water. Whisk in 1 cup sugar substitute and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed.
  
  With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the vanilla extract just until blended. Reduce to low speed and then blend in the chocolate mixture.
  
  With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 cup heavy cream. Spread evenly into the prepared pan and bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. (Do not over-bake or brownies will be dry and hard.) Cool completely before frosting with low carb chocolate frosting. Cut into 5 rows by 5 rows to make 25 pieces.
  
  Low Carb Chocolate Frosting:
  3 tablespoons unsalted butter, softened (not melted)
  5 tablespoons unsweetened cocoa powder
  1 cup sugar substitute (recommended: Splenda)
  1/3 cup heavy cream
  1 teaspoon no sugar added vanilla extract
  Few drops hot water, as needed, to thin consistency
  
  Place all ingredients in a medium bowl and whisk until well combined. Use to frost brownies, but make sure brownies are completely cooled, or the butter in the frosting will melt.
Buckeyes (nanapat)
- 3 cups. chunky peanut butter
  3/4 cups butter
  
  cream together and add
  3 cups rice krispies
  
  mix and add
  1 box powdered sugar
  
  It will be stiff
  
  Roll into 1" balls
  
  I put them in freezer at this point then dip into chocolate mixture
  
  1 large bag semi sweet chips
  1 large bag milk chocolate chips
  
  The recipe does call for wax buy I don't use it.
Buckeyes (oceantown)
- 1 3/4 cup peanut butter (18 oz. jar) can be smooth or chunky
  1 pound confectioner's sugar
  1 stick butter
  1 teaspoon vanilla
  1 package (12 oz.) semi sweet chocolate chips
  1 Tablespoon vegetable shortening
  
  Blend peanut butter, confectioner's sugar, butter and vanilla in food processor (mixture will be dry).
  Roll into 1 inch balls; place on waxed paper lined cookie sheet.
  Poke a toothpick into top of each ball and chill in freezer until hard (about 1/2 hour).
  Melt the chocolate chips and shortening in double boiler on low heat until all is melted.
  Using toothpicks, dip each ball into chocolate, covering all but small portion of top (to achieve the 'buckeye' look).
  Place back onto the waxed paper covered cookie sheet and refrigerate for 2 hours or until chocolate has hardened.
  
  Makes about 8 dozen
Buckeyes (torejutrja)
- 2 sticks of butter
  1-1/2 boxes of powdered sugar
  1 (16-18 oz). jar of chunky peanut butter
  Mix these ingredients together and then roll into small balls.
  
  Now, over a double boiler, mix 14-16 ounces of chocolate chips with 1/2 bar of paraffin wax until melted. Dip the peanut butter balls in this, using a toothpick. (Note: I would probably use candy making chocolate wafers rather than having to use the wax with chocolate chips)
Butter Cookies (bflowing)
- 1 egg
  1lb unsalted butter
  2 cups confectioners sugar
  4 cups flour
  
  Cream together soft butter with sugar. Beat in egg. Sift flour and mix well with butter mixture.
  Cool in refrigerator for at least 15 minutes.
  Roll out on floured board and make cut-outs. I use parchment paper on the cookie sheets.
  
  Bake at 325 degrees for a few minutes until slightly brown. Cool on racks. Handle carefully.
  
  Icing:
  1 1/2 pounds confectioners sugar
  1/2 cup cooking oil
  1/2 cup hot milk
  vanilla
  
  Mix oil and sugar. Add milk and vanilla. Can add food coloring if desired.
Butter Cookies (MorningGlory)
- 1 cup (2 sticks) unsalted butter, at room temperature
  1/2 cup sugar
  1/2 teaspoon salt
  1 large egg yolk
  2 1/4 cups all-purpose flour
  
  In a large bowl of an electric mixer, cream the butter with the sugar, salt and egg yolk until smooth. Blend in the flour until the mixture blends into a smooth dough.
  Wrap the dough in a plastic bag and refrigerate 1/2 hour or up to two days.
  
  Preheat the oven to 350*.
  
  Roll out the dough on a lightly-floured surface to 1/8-inch thickness.
  Cut into desired shapes using cookie cutters. Place on lightly-greased cookie sheets.
  Sprinkle with decorating sugar. Bake for 12 to 15 minutes.
Butter Cookies (shermie)
- Stir together thoroughly;
  1 cup soft butter
  1/2 cup sugar
  1 egg
  
  Stir in;
  3 t. flavoring (vanilla, lemon, etc.)
  
  Sift together and stir in;
  3 cups flour
  1/2 t. baking powder
  
  Chill dough, roll out thin, cut into desired shapes, bake in a 425 degree oven until they are delicately browned, about 5 - 7 minutes. About 7 dozen 2" cookies
Butter Icing for Cookies (oceantown)
- The icing dries shiny and hardens so that you can stack the cookies. This icing works well for gingerbread cookies or sugar cookies.
  
  2 cups confectioners' sugar
  2 1/2 Tablespoons cream
  4 Tablespoons butter
  1 teaspoon vanilla extract
  
  1. In a saucepan, over medium heat, (or use a bowl in the microwave) heat cream and butter until butter is melted.
  2. Stir in the vanilla and confectioners' sugar.
  3. Remove from heat, and beat with an electric mixer until thick and smooth.
  Makes 2 1/2 cups
Butter Toffee Cookies (heypaula)
- 3/4 c. (1 -1/2 sticks) butter
  1 -1/4 c. lightly packed brown sugar
  2 tsp. vanilla
  1/8 tsp. butter rum or pralines and cream flavor, optional
  1 tsp. salt
  1 tsp. baking soda
  1 large egg
  2 -1/4 c. all-purpose flour
  1 c. toffee-flavored bits
  1 c. chocolate, cinnamon, or white chocolate chips
  1 c. chopped pecans (optional)
  
  In a large mixing bowl, cream together the butter, brown sugar, flavors, salt and baking soda. Add the egg and beat until fluffy. Add the flour and stir until well-blended. Stir in the bits and/or chips, and the nuts, if desired.
  
  Drop the dough by generous tablespoonfuls onto ungreased or parchment-lined baking sheets, leaving about 2 inches between cookies.
  
  Bake the cookies in a preheated 375 degree oven for 10-12 minutes; 10 minutes will make chewier cookies, 12 minutes crisper. Let the cookies cool for 5 minutes on the baking sheets before transferring them to racks to cool completely.
  
  Yield: about 3 dozen 2 -1/2 to 3-inch cookies
  
  Note: For chewy cookies, remove them from the oven while they still look undercooked in the center; for crisp, crunchy cookies, bake until evenly golden brown.
Cake Mix Cookies (Soushi24)
- 1 (18.25 Ounce) package chocolate cake mix
  1/2 Cup butter, softened
  2 eggs
  1 Cup semisweet chocolate chips
  
  Preheat oven to 350 degrees
  
  In a medium bowl, stir together the cake mix, butter and eggs until smooth and well blended. (I used my mixer) Mix in the chocolate chips. Drop by spoonfuls onto ungreased baking sheets.
  
  Bake for 8-10 minutes (I went the full 10 minutes) in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  
  Can't get any easier than that!!
Candy Cane Brownies (Meredith-NH)
- 1 1/2 cups sugar
  1/4 tsp. salt
  1 cup all-purpose flour
  1 1/2 sticks (3/4 cup) unsalted butter
  12 oz. chocolate chips, divided
  2/3 cup unsweetened cocoa powder
  3 large eggs, room temperature
  1 tsp. vanilla
  1/2 cup warm milk
  10 candy canes, finely crushed
  
  Preheat oven to 350 degrees. Coat an 8" square baking pan with cooking spray. In medium bowl, mix the sugar, salt and flour. Set aside. In double boiler or microwave-safe bowl, combine the butter and half the chocolate chips. Melt, stirring often, then remove from the heat. Whisk in the cocoa, transfer to a large mixing bowl and set aside. In large measuring cup, whisk together the eggs, vanilla and milk. Add this to the chocolate and cocoa mixture, and whisk well to combine. Fold in the flour mixture, then mix in the remaining chocolate chips and all but 2 TBS of the crushed candy canes. Use a rubber spatula to transfer the batter to the prepared pan. Sprinkle the top with 1 TBS crushed candy canes. Bake 45 minutes, or until a toothpick inserted in the center comes out covered with cakey bits. The center of the brownies should be set. Dust the top of the brownies with remaining crushed candy canes, then cool completely before serving.
Caramel Fudge Balls (mickeyduck)
- 1 cup walnuts
  1/4 cup butter
  1 cup packed brown sugar
  1 cup granulated sugar
  1/4 tsp salt
  3/4 cup sour cream
  1 tsp vanilla
  
  Chop 1/2 cup of the nuts to medium-size pieces. Chop remaining walnuts into fine pieces for coating fudge balls. Melt butter in heavy 2-quart saucepan. Add sugars, salt and sour cream. Cook over low heat, stirring until sugars dissolve. Cover; boil slowly 5 minutes. Uncover; boil rapidly without stirring to 236 degrees fahrenheit (soft ball stage). Remove from heat; cool to lukewarm. Add vanilla; beat until mixture is creamy and begins to hold its shape. Stir in medium-size walnut pieces. Drop by round teaspoonfuls onto waxed paper. Quickly shape into balls. Roll in finely chopped walnuts. Let stand until firm. They look very nice served in the mini cupcake frilled papers. Makes 24 balls.
  
  Takes a bit like penuche
Caramel Heavenlies (oceantown)
- 12 graham crackers (4 3/4 inches by 2 1/2 inches)
  2 cups miniature marshmallows
  3/4 cup butter (1 and 1/2 sticks)
  3/4 cup packed brown sugar
  1 teaspoon ground cinnamon
  1 teaspoon vanilla extract
  1 cup sliced almonds
  1 cup flaked coconut
  
  1. Line a 15x10-inch baking pan with foil. Place graham crackers in pan; cover with marshmallows. (Trim graham crackers with a sharp serrated knife if needed.)
  2. In a saucepan over medium heat, cook and stir butter, brown sugar and cinnamon until the butter is melted and sugar is dissolved. Remove from the heat; stir in vanilla. Spoon the sugar mixture over the marshmallows. Sprinkle with almonds and coconut.
  3. Bake at 350 degrees for 8-10 minutes or until browned. Watch closely so it does not burn. Cool completely. Turn pan upside down onto cutting board and peel off foil from cookies. Cut into squares following lines of graham crackers, and then cut each square in half to form triangles. Yield: 4 dozen.
Cashew Macadamia Crunch (lainey)
- 2 cups (11.5 ounce package) milk chocolate chips
  3/4 cup coarsely chopped salted or unsalted cashews
  3/4 cup coarsely chopped salted or unsalted macadamia nuts
  1/2 cup (1 stick) butter, softened
  1/2 cup sugar
  2 tablespoons light corn syrup
  
  Line 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
  
  Cover bottom of prepared pan with chocolate chips.
  
  Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved.
  
  Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.
  
  Pour mixture over chocolate chips in pan, spreading evenly. Cool.
  
  Refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces.
  
  Store, tightly covered in cool, dry place.
  
  Makes about 1-1/2 pounds.
Cherry Chocolate-Chunk Cookies (Lucy71)
- 1 1/2 cups all-purpose flour
  1 teaspoon baking soda
  1/2 pound (2 sticks) unsalted butter, room temperature
  3/4 cup packed light-brown sugar
  3/4 cup granulated sugar
  1 large egg
  1 teaspoon pure vanilla extract
  1 1/2 cups oats
  1 cup dried cherries
  4 1/2 ounces bittersweet chocolate, coarsely chopped
  1 cup toffee pieces (I use Heath Almond Toffee Bits. You can get them in the grocery store but sometimes they're hard to find)
  
  Preheat oven to 350°. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.
  
  In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
  
  Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
  
  Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.
  
  Bake cookies until golden brown, 14 to 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.
  
  Makes about 2 1/2 dozen
  
  I got this from a Martha Stewart Holiday Cookie special edition magazine from 2001. I make them every year. They're everyone's favorite including mine. Actually, they're my all time favorite cookie.
Cherry Swirl Brownies (rabbit)
- 2 pkgs brownie mix
  1 can maraschino cherries (drained and chopped - reserve liquid)
  1/2 cup sugar
  1 egg
  
  First layer: Prepare first brownie mix according to package directions. Replace water with cherry juice. Spread mixture into 9x13 pan.
  
  Middle layer: Mix thoroughly: cream cheese, chopped cherries, sugar and egg. Spread over brownie mixture.
  
  Top layer: Mix second brownie mix according to package directions again substituting water with cherry juice.
  
  Bake at 350 for 40 to 43 min or so depending on your oven,,..Refrigerate after they cool.
Chewy Coconut-Almond Cookies in a Jar (oceantown)
- 1 cup shredded coconut
  1/2 cup sliced almonds, toasted and completely cooled
  1/2 cup packed dark brown sugar
  1 cup baking mix (Jiffy Mix, Bisquick, etc.)
  1/2 cup packed light brown sugar
  1 cup baking mix
  
  Layer and pack ingredients in canning jar in order listed. Yes, some ingredients are repeated. That's where the layering comes in--think edible sand sculptures. Attach recipe to the jar.
  
  Chewy Coconut-Almond Cookies
  
  1 Jar of Coconut-Almond Cookie Mix
  1 stick butter or margarine, melted
  1 large egg
  1 teaspoon vanilla
  
  Empty contents of jar into a medium mixing bowl. Stir in the melted butter, egg and the vanilla until well-combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray (or use parchment paper). Bake at 350 degrees for 8-10 minutes or until cookies are golden brown on the edges.
  
  Makes 2-1/2 dozen cookies
Chocolate Bourbon Balls (Jerz girl2)
- Crushed wafer cookies and chopped walnuts flavor these simple spirited treats.
  
  1/2 cup semisweet chocolate chips
  2 tablespoons honey
  1 1/2 cups finely crushed vanilla wafer cookies (about 27 cookies)
  1/2 cup ground walnuts
  1 tablespoon bourbon
  Candy decorations or sugar
  
  Mix chocolate chips and honey in 1 1/2-quart microwavable casserole or bowl. Microwave uncovered on High 1 to 2 minutes or until chips can be stirred smooth.
  Stir in crushed cookies, walnuts and bourbon. Shape into 1-inch balls. Roll balls in candy decorations.
  Store in tightly covered container at least 4 days to develop flavor but no longer than 4 weeks.
Chocolate Covered Marshmallows (Icubedsudbury)
- Put in a 2 cup Pyrex measuring cup:
  1 cup milk chocolate chips
  1/4 cup shortening (recipe called for 1/2 cup, but I cut
  back on the amount)
  1 package large marshmallows
  craft sticks
  
  Microwave chips and shortening at 50% power for 30 second intervals 1-3 minutes until chips are shiny and soft. Stir until smooth. Insert craft sticks into marshmallows. Dip to cover completely. Roll in oreo crumbs, graham cracker crumbs, nuts, coconut or sprinkles. Set on wax paper and let stand until firm.
Chocolate Crunchies (Meredith-NH)
- 1 - 6 oz. pkg. semisweet chocolate chips
  1 - 6 oz. pkg. butterscotch chips
  1 - 8 oz. can dry roasted peanuts
  1 - 5 oz. can chow mein noodles
  
  Melt butterscotch and chocolate chips in double boiler or in a skillet over low heat. Add peanuts and noodles and stir until they completely blend. Drop by tablespoonfuls onto wax paper. Refrigerate about 1 hour or until firm.
  
  Yield: 36 candies
Chocolate Dipped Hazelnut Crescents (heypaula)
- 2 cups all-purpose flour
  pinch of salt
  1 cup unsalted butter
  6 tbsp sugar
  1 tbsp hazelnut liquor
  1 tsp vanilla
  3 oz. bittersweet chocolate, finely chopped
  1/2 cup hazelnuts, toasted and finely chopped
  confectioner's sugar for dusting
  12 oz. bittersweet chocolate, for dipping, finely chopped
  
  Preheat oven to 325 degrees. Cover baking sheet with parchment paper. Sift flour and salt together in a bowl. In a separate bowl, beat the butter until creamy. Add the sugar and beat until fluffy, then beat in the hazelnut liquor and vanilla. Gently stir in the flour mixture, then the chocolate and hazelnuts.
  
  With floured hands, shape the dough into 2 x 1/2 inch crescents. Place on a baking sheet two inches apart and bake for 20-25 minutes, until the edges are set and cookies slightly golden. Cool cookies on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  
  Place 12 ounces of chopped chocolate in a bowl over a saucepan of water and melt over medium heat, stirring frequently to prevent burning. Dust cookies lightly with confectioner's sugar. Using tongs or your fingers, dip half of each crescent into the melted chocolate. Place crescents on parchment paper until chocolate is set.
Chocolate Fluff Cookies (adeli)
- These are inspired by Mallomars but taste much better.
  
  12 Carr's Wheatmeal biscuits
  1 1/2 cups marshmallow Fluff
  8 ounces finely chopped bittersweet chocolate
  2 tablespoons oil - such as canola.
  
  Place cookies on a wire rack set over a rimmed baking sheet. Top each biscuit with one rounded heaping tablespoon Marshmallow Fluff. Place the baking sheet in the freezer until the Fluff has firmed - about 10 minutes.
  Melt chocolate and cooking oil in a small pan and stir until smooth. Cool to room temperature. Spoon chocolate over each cookie to cover completely. Return baking sheet to freezer until chocolate is set - about 10 minutes. Refrigerate for at least an hour or up to 2 days.
Chocolate No-Bake Cookies (mustbearedneck)
- 2 cups sugar
  1/4 cup cocoa
  1/2 cup milk
  1/2 cup peanut butter
  1 tsp vanilla extract
  1/2 stick margarine
  2 cups quick cooking oats
  
  Mix sugars, salt and cocoa in saucepan. Add margarine and milk. Bring to a rolling boil( one that stays boiling when you stir). Boil for 1 minute 30 seconds, don't ask.
  
  Remove from heat and add remaining ingredients. Drop by spoonfuls on wax paper. Cool completely, they set when cool.
  
  You may need to adjust oats if you are in lots of humidity. They seem soft at first.
Chocolate Peppermint Shortbread Cookies (katiesmom2)
- Cookie ingredients:
  3/4 cup butter, softened
  1/2 cup powdered sugar
  1/4 tsp peppermint extract
  2 (1oz) squares unsweetened baking chocolate, melted and cooled slightly
  1 1/2 cups all purpose flour
  1 cup mini semi-sweet chocolate chips
  
  Frosting ingredients:
  1 cup powdered sugar
  2 tbsp butter, softened
  1 tbsp milk
  1/4 tsp peppermint extract
  1 drop green food coloring
  
  Drizzle ingredients:
  1/2 cup mini semi-sweet chocolate chips
  1/2 tsp vegetable shortening
  
  Heat oven to 375. Combine all cookie ingredients except flour and chocolate chips in large bowl. Beat at medium speed until creamy. Return speed to low. Add flour, beat until mixture is a dough. Stir in chocolate chips by hand.
  
  Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten each ball to 1 1/2 inch circle with the bottom of a glass dipped in flour. Bake for 5 to 7 minutes or until set (DO NOT OVERBAKE). Let stand 2 minutes, remove from cookie sheets. Cool completely on wire rack.
  
  Combine all frosting ingredients in small bowl. Beat at low speed until smooth. Add additional milk, one teaspoon at a time, for desired consistency. Frost cooled cookies. Place cookies onto waxed paper.
  
  Place 1/2 cup mini chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds (60 to 90 seconds total). Drizzle thin lines of chocolate over frosting with a teaspoon. Let stand until chocolate is set (at least 30 minutes).
Chocolate Pretzels (tomahawk)
- 24 circular pretzels
  24 Hershey's kisses
  24 M&Ms
  
  Preheat oven to 350 degrees.
  Place pretzels on baking sheet(s). Unwrap kisses and place one in the center of each pretzel.
  Place in preheated oven 1 to 2 minutes until kisses melt. Remove from oven and place one M&M in the center of each pretzel. Chill in refrigerator until set.
Chocolate Walnut Crumb Bars (emmvirgo)
- 1 cup(2 sticks) butter, softened
  2 cups all purpose flour
  1/2 cup granulated sugar
  1/4 teaspoon salt
  2 cups(12-oz package) semi-sweet chocolate chips, divided
  1 1/4 cups(14 oz. can) sweetened condensed milk
  1 teaspoon vanilla
  1 cup chopped walnuts
  
  Beat butter in large mixing bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of greased 13x9-inch baking pan; reserve remaining crumb mixture. Bake in a preheated 350F. oven for 10 to 12 minutes or until edges are golden brown. Warm 1 1/2 cups chocolate chips and sweetened condensed milk in small, heavy saucepan over low heat, stirring until smooth. Stir in vanilla. Spread over hot crust. Stir in walnuts and remaining morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake in 350F. oven for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into squares. Makes about 2 1/2 dozen bars.
  
  I have always used real butter. I have made this with pecans instead of walnuts and I have made them without nuts also. Comes out just as good!
  
  I have been making these for over 12 years. I found this in a magazine the first year I was married. It is a family favorite. ENJOY!!!
Cranberry Bar Cookies (nanapat)
- 1/2 c melted butter ( I used margarine)
  1/2c brown sugar
  1/2c sugar
  1/4 tsp baking powder
  1/4 tsp baking soda
  1/4 tsp salt
  1 egg, beaten
  1/2 tsp vanilla
  1/4 tsp cinnamon
  1/8 tsp nutmeg
  1c flour
  3/4c dried cranberries (or other dried fruit)
  3/4c rolled oats
  
  Mix melted butter and sugars together. Add egg and vanilla. Mix dry ingredients together and add. then add oatmeal, cranberries, nuts, and chocolate. I make these with toasted sliced almonds. I just toast them in a fry pan. Only takes a few minutes. I think it really adds to it.
  
  Bake 350 for 30-40 min in 8x8 pan
  recipe can be doubled for 9x13
Christmas Citrus Squares (lainey)
- Crust:
  1 1/2 cups all-purpose flour
  3 tablespoons cornstarch
  1/4 teaspoon fine salt
  3/4 cup (1 1/2 sticks), unsalted butter, softened
  1/3 cup sugar
  6 tablespoons red current jelly
  
  Filling:
  2 large eggs
  2 large egg yolks
  1/2 cup sugar
  1/2 cup sweetened condensed milk
  1/3 cup all-purpose flour
  Pinch fine salt
  1 cup freshly squeezed clementine juice, about 6 clementines
  1 lemon juiced (4 to 5 tablespoons)
  2 clementines (about 2 teaspoons) zest, finely grated
  1 lemon (about 2 teaspoons) zest, finely grated
  2 clementines or 2 blood oranges, sliced and cut into small triangular pieces, for serving, optional
  
  Instructions
  Butter a 9 by 12 1/2-inch baking pan. Line pan with foil and leave about 2 inches extra on all sides. Butter the foil.
  
  Whisk the flour, cornstarch, and salt together in a bowl.
  
  In a standing mixer fitted with the paddle attachment or with a hand mixer, beat the butter with the sugar on medium, until light and fluffy, about 4 minutes. Turn mixer to low speed, add the dry ingredients and mix until just combined. Do not overwork the dough.
  
  Transfer dough to prepared pan, spreading it out evenly across the pan. Press the dough to make a 1/4-inch thick covering over the bottom of the pan. Cover with plastic wrap, then press and flatten using your hands to smooth and even out the dough. Refrigerate for 1 hour.
  
  Preheat oven to 325 degrees.
  
  Remove the plastic from the top of the dough and ****** the dough with a fork or a wooden skewer. Bake the crust until just golden, about 30 minutes.
  
  Meanwhile, melt the jelly in the microwave until soft enough to spread, about 1 minute. Spread the jelly with a pastry brush or an offset spatula over the crust. Return to the oven and cook another 10 minutes. Cool crust completely on a wire rack, 1 hour.
  
  Meanwhile, whisk the eggs, yolks, sugar, sweetened condensed milk, flour, and salt together in a medium bowl. Beat until thick and slightly pale. Stir in the citrus juices and zest, and whisk gently to blend well.
  
  Pour the filling onto the cooled crust and bake until the filling is firm but still loose and wobbly in the center, about 25 to 30 minutes. Cool to room temperature, about 30 minutes. Chill in the refrigerator for at least 1 hour or overnight before cutting.
  
  Remove bars from refrigerator and dip the bottom of them in warm water to soften the butter and release the foil from the sides of the pan. Use foil to lift pastry out of the baking pan and transfer to a cutting board. Using a sharp knife or a pizza cutter, cut into about 50 1 1/2-inch squares, wiping down the knife with a hot, wet towel between cuts. Top each square with a tiny triangular segment of clementine or blood orange (with the peel on) and serve.
Christmas Tree Light Cookies (Jerz Girl)
- 2 bags M&M'S® Brand MINIS® Milk Chocolate Candies
  1 18-oz. roll refrigerated sugar cookie dough
  2/3 cup flour
  1 16-oz. can vanilla frosting
  1 14-oz. package red licorice laces
  Resealable plastic bags
  Drinking straw
  Click here for printable pattern, or use a cookie cutter in the shape of a Christmas light
  What to do:
  
  Preheat oven to 350 degrees.
  Knead the flour into the cookie dough until smooth.
  Roll the dough out to 1/4-inch thickness. Using the printable pattern or a Christmas light cookie cutter, cut out shapes.
  With a spatula, gently transfer the cookies to a baking sheet. Using a drinking straw, press a hole at the top of each cookie.
  Bake for 15 minutes. Transfer to a wire rack and let cool completely.
  Separate different colors of M&M'S® Brand MINIS® Milk Chocolate Candies, and set aside.
  Spread vanilla frosting on top of each cookie. Arrange a solid color of M&M'S® Brand Milk Chocolate Candies for the Holidays on top of each cookie.
  Let the cookies dry for 30 minutes. Run licorice laces through each hole, connecting the cookies into one continuous strand.
  Yields 18 cookies
Cream Cheese Meltaways with Lemon Glaze (mickeyduck)
- Cookies:
  1-1/4 cups all purpose flour
  1/2 cup cornstarch
  1/8 tsp salt
  1 cup powdered sugar
  1/2 cup butter, softened
  2 oz. 1/3-less fat cream cheese, softened
  1 tsp vanilla
  
  Glaze:
  1-3/4 cups powdered sugar
  1/4 cup fresh lemon juice
  
  Preheat oven to 375 degrees
  Combine flour, cornstarch and salt in medium bowl. Stirring well with whisk.
  Combine 1 cup powdered sugar, butter, cheese and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Add flour mixture; stir until just combined (dough will be dry and crumbly). Shape dough into 36 (1-inch) balls (don't handle dough too much or it will become tough). Place balls 2 inches apart on baking sheets. Bake at 375 for 10 minutes or until bottoms of cookies are lightly browned. Cool 5 minutes on pans on wire racks. Remove from pans; cool completely on wire racks.
  To prepare glaze; combine 1-3/4 cups powdered sugar and lemon juice, sitrring with a whisk until smooth. Dip tops of cookies in glaze; place on wire racks. let cookies stand for 30 minutes or until glaze is set.
  
  Yields about 36 cookies.
Dalmatian Cookie Fudge (butterflylady)
- Melt 6 oz white choc chips with 2/3 C condensed milk until chips melt. Add 1 tsp vanilla and 2C crushed Oreos.
  Stir together & drop by spoonfuls onto waxed paper to set up.

Nightowlz · ‎03-11-2010

Cookies & Candy continued

Date Nut Sticks (Rapunzel1)
- 1/2 sticks unsalted butter
  2 large eggs, beaten
  2 cups sugar
  8 ounces chopped dates
  1 teaspoon pure vanilla extract
  1 cup chopped pecans
  1 1/2 cups crispy rice cereal (recommended: Rice Krispies)
  3 cups finely grated coconut
  
  In a saucepan over medium heat, melt the butter. Add the eggs, sugar, and dates. Bring it to a boil, reduce the heat to low, and simmer for 10 minutes, stirring constantly. Remove from the heat and stir in the vanilla, pecans, and cereal. Cool and shape into finger-sized sticks. Roll the sticks in coconut.
Dixie Peanut Brittle (scchick)
- 1 1/2 cups raw shelled peanuts
  1 cup sugar
  1/2 cup white corn syrup
  1/8 tsp salt
  1 tsp marg/butter
  1 tsp vanilla flav
  1 tsp baking soda
  
  In a 1 1/2 qt casserole, stir together peanuts, sugar, syrup, and salt. Cook 8 min. on high in microwave stirring well after 4 min. Then Stir in butter and vanilla.
  Microwave 2 min. longer on high. Add baking soda and QUICKLY stir until light and foamy(this won't take very long)
  
  IMMEDIATELY pour onto lightly greased (I use marg.) baking sheet; spread out very thin. When cool, break into small pieces. Store in airtight container.
  Makes 1 lb.
  I've found that certain casserole dishes cook the brittle different shades of brown/tan.
  
  Also, my micro. is 1200 watts so I would never cook this on high. I would on 80 % and it has never failed me. You can't make it if it's damp/raining/etc. You have to have everything ready to go...all measured all in advance
Drei Augen Cookies (Three Eyes) (adeli)
- 2 1/2 sticks butter
  2/3 cup sugar
  2 1/2 cups all purpose flour
  1/2 cup whole unblanched finely ground almonds
  1 teaspoon cinnamon
  1 cup powdered sugar
  1 1/2 cups current jelly
  
  Cream the butter and sugar until very well blended. Add the flour, almonds and cinnamon.
  
  Divide the dough into thirds. Place each third between sheets of wax or parchment paper. Roll out into a circle that is 11 inches in diameter and 1/8 inch thick, making sure no creases are forming on the under side of the dough.
  
  Place the sheet with covered rolled dough on a cookie sheet and refrigerate for at least 2 hours or up to 24 hours.
  
  Preheat the oven to 350 and butter cookie sheets. Remove sheet with dough from the refrigerator and peel paper off the top side. Using a 1 1/2 inch cutter, cut circles of dough from your 11 inch circle. Then using something 3/8 inch in diameter cut three holes in every other cookie.
  
  Carefully lift each round to the baking sheet and space them an inch and a half apart. Bake the cookies with the holes on a different sheet than the cookies that do not have holes. The ones with holes cook faster. Bake them one sheet at a time for about 8 minutes each. Do NOT allow them to become brown.
  
  Remove the cookie sheet to a rack and allow the cookies to become firm before removing them.
  
  Sift powdered sugar over the cookies that have holes in them.
  
  Boil the current jelly for two minutes. Cool to lukewarm. Turn the cookies that do not have holes over so you have the bottom up. Spoon 1/2 teaspoon jelly on each cookie. Top with a cut out cookie. Press lightly and the jelly will show through each hole.
  
  These are beautiful and delicious and show nicely on a cookie tray. I make these every year - only varying the filling between the traditional red current, raspberry and cherry.
  
  Makes about 36 cookies.
Easy Gingerbread Cutouts (barbarainnc)
- Recipe from Taste of Home
  
  1 package( 18-1/4 oz) spice cake mix
  3/4 c all-purpose flour
  2 eggs
  1/3 c vegetable oil
  1/3 cup molasses
  2 teaspoons ground ginger
  3/4 c canned cream cheese frosting, warmed slightly
  red-hot candies
  
  In a mixing bowl, combine dry cake mix, flour, eggs, oil, molasses, and ginger; mix well. Refrigerate for 30 minutes or until easy to handle.
  
  On a floured surface, roll out dough to 1/8-in thickness. Cut with 5-in cutters dipped in flour. Place 3 in. apart on ungreased baking sheets. Bake 375* for 7-10 minutes or until edges are firm and bottom is lightly browned. Remove to wire racks to cool.
  
  Decorate with cream cheese frosting as desired. Use red-hots for eyes, nose and buttons. Yield: 2-1/2 dozen.
Easy Lemon Cheesecake Bars (a12stepQaddict)
- 1 box lemon pudding cake mix
  3 eggs
  1/3 cup vegetable oil
  2- 8 ounce packages of cream cheese
  1 cup sour cream
  1/2 cup sugar
  zest and juice of 1 lemon, optional
  
  Preheat oven to 350 degrees F. Grease bottom of 13-inch by 9-inch by 2-inch pan.
  Measure 1 cup of cake mix and set aside. Combine remaining mix with 1 egg and oil. Press in bottom of pan. Bake for 10 minutes. Combine reserved cake mix, 2 eggs, cream cheese, sour cream, and sugar. Stir in lemon zest and juice. Spread over crust.
  
  Bake for 35 minutes. Serve cold or room temperature.
Easy Peanut Butter Fudge (doglover3)
- 1 jar peanut butter creamy or chunky (not the natural kind - too runny)
  1 container vanilla frosting
  1/2 cup chopped walnuts (optional)
  
  Scoop out peanut butter and frosting into a microwave safe bowl. Place in microwave and melt the ingredients. When melted, stir together then pour into an 8x8 Pyrex dish. Let cool then place in refrigerator. Cut into pieces.
  
  I have made this many times and nobody was the wiser. POSTED BY TRIXIEGIRL
  
  When firm can put cut up pieces in the freezer, no need to defrost, eat and enjoy.
Egg Nog Cookies (Jerz girl2)
- 1/3 cup. sugar
  1 cup. butter, softened
  1 tsp. vanilla
  2 egg yolks
  2 1/4 cup. flour
  1 tsp. baking powder
  
  Filling:
  1 T. sugar
  1 T. flour
  1/4 tsp. almond flavoring
  1/2 cup. commercial eggnog
  1 egg yolk
  
  In a medium bowl, cream sugar, butter, vanilla and egg yolks until light and fluffy. Lightly spoon flour into measuring cup, level off. Gradually add the flour and baking powder to creamed mixture, mix well. Refrigerate 30 minutes.
  
  Filling: In small saucepan, mix sugar, flour and almond flavoring. Gradually add eggnog and cook over low heat until smooth and thickened, stirring constantly. In small bowl, blend 2 T. hot mixture into slightly beaten egg yolk. Return to saucepan, blend well. Cook just until mixture bubbles, stirring constantly. Cool.
  
  Preheat oven to 350 Shape dough into 1 inch balls. Place 2 inch apart on ungreased baking sheet. With thumb, make imprint in center of each cookie, and fill with 1/2 tsp. filling. Bake for 11-14 minutes, or until light golden brown around edges. Store in refrigerator. Makes about 40 cookies
Fool Proof Fudge (cherry)
- I bag butter scotch morsels( no substitutions)
  I bag choc chips
  2 tsp vanilla
  I can eagle brand milk( sweetened condensed if you can't find Eagle brand)
  
  Now take a lot of shelled pecans and arrange them in a circle on a pretty plate, leaving the center open, so it looks like a wreath
  
  melt the chips together..you can nuke them very easily. Stir in the milk and vanilla
  
  Drop the mix by spoonfuls onto the nuts..this makes a very pretty looking ring..you can decorate it with red and green candied cherries..or not
  
  The fudge is soft, so it should be kept in the fridge, but, it is buttery tasting, and so good, people will think you slaved over this recipe...you can get some small paper plates with Santa's face, or a tree , of Star and arrange the nuts so Santa peeks through the hole in the center, and then spoon the chocolate over the nuts..This makes a really nice small gift to give to someone
Four Chip Fudge (10grands)
- ¾ C. Butter – No substitutes
  1- 14 oz. can sweetened condensed milk (Eagle Brand)
  3 T. Milk
  1-12 oz. Pkg. Semi sweet choc. chips
  1- 11.5 oz. pkg. milk choc. chips
  1- 10 oz. pkg. peanut butter chips
  1 C. butterscotch chips
  1-7 oz. jar marshmallow crème
  ½ t. vanilla extract
  ½ t. almond extract
  1 C. Chopped walnuts – if desired.
  
  Line a 13 x 9 x 2 pan w/foil & grease the foil with butter.
  In a large heavy saucepan, melt butter – Add next 5 ingredients. Cook & stir constantly until smooth (at first it will be grainy looking).
  Remove from heat – Stir in butterscotch chips, marshmallow crème, and extracts until well blended. Stir in nuts. Spread in pan. Refrigerate till set. Lift out of pan, cut into squares. Store in Refrigerator.
Fruitcake Cookies (SassyTXun)
- 1 cup melted butter or margarine
  1 cup firmly packed brown sugar
  3 eggs
  3 cups all-purpose flour
  1 tsp. soda
  1 tsp. ground cinnamon
  1/2 cup milk
  2 Tbsps. cream sherry (optional or Amaretto can be substituted)
  6 slices candied pineapple, finely chopped
  1 cup candied red cherries, finely chopped
  1 cup candied green cherries, finely chopped
  2 cups chopped dates
  1 (15 oz.) package white raisins
  7 cups chopped nuts
  
  Combine butter and sugar, mixing well. Add eggs and beat well. Combine dry ingredients; add to butter mixture alternately with milk, mixing well after each addition. Stir in sherry, if desired. Add fruit and nuts to dough, mixing well.
  
  Drop dough by heaping teaspoonfuls onto greased cookie sheets (or use parchment paper). Bake at 300° for about 20 minutes.
  (Yield: about 16 cookies)
  
  I've never really liked most fruitcakes, but I do really like these cookies. I've been making them almost every December since 1979, when I discovered the recipe in the Southern Living 1979 Annual Recipes. The baked cookies freeze very nicely.
Fudge (midnightsmom)
- 1 1/2 cups granulated sugar
  2/3 cup Nestle Carnation Evaporated Milk
  2 Tablespoons butter
  1/4 teaspoon salt
  2 cups miniature marshmallows
  1 1/2 cups (9-ounce) Nestle Toll House Semi-Sweet Chocolate Morsels
  1/2 cup chopped pecans or walnuts (optional but I always use them)
  1 teaspoon vanilla extract
  
  Line and 8-inch square baking pan with aluminum foil. Combine sugar, evaporated milk, butter, and salt in a medium heavy-duty saucepan. Bring to a full rolling boil over medium heat; stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Stir in marshmallows, morsels, nuts, and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.
  
  FOR PEANUTTY CHOCOLATE FUDGE: Substitute 1 2/3 cups (11-ounce package) Nestle Toll House Peanut Butter and Milk Chocolate Morsels for Semi-sweet morsels and 1/2 cup chopped peanuts for pecans or walnuts.
Fudge (QVCdebt)
- 18 oz Chocolate Chips
  1 can condensed milk
  1 1/2 tsp vanilla
  1/2 cup chopped nuts
  dash of salt
  
  Melt chocolate chips with condensed milk over medium heat.
  Add salt vanilla and nuts
  Put into 8X8 pan lined with wax paper
  Refrigerate until set
  Cut into small pieces
Fudge - Super Easy (iam4truth)
- 3 cups (18 ounces) semi-sweet chocolate chips (or milk-chocolate chips)
  1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
  Dash salt
  1/2 to 1 cup chopped nuts (optional)
  1 1/2 teaspoons vanilla extract
  
  In heavy saucepan, over low heat, melt chocolate chips with condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store leftovers covered in refrigerator.
  
  OTHER GREAT FUDGE FLAVORS: Chocolate Peanut Butter Chip Glazed Fudge: Proceed as above but stir in 3/4 cup peanut butter chips in place of nuts. Glaze: Melt 1/2 cup peanut butter chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over fudge. Marshmallow Fudge: Proceed as above but omit nuts and add 2 tablespoons butter to mixture; fold in 2 cups miniature marshmallows.
Ginger Cakes (cherry)
- 1 cup butter
  · 1 cup lard
  · 2 cups brown sugar
  · 1/2 cup sour cream
  · 1/2 teaspoon soda
  · 4 teaspoons cinnamon
  · 1/2 teaspoon nutmeg
  · 1/2 teaspoon cloves
  · 4-1/2 cups sifted flour
  · 1/2 cup chopped nuts
  
  Sometimes, after the dough is chilled, we roll it very thin and try to cut it into the shape of good St. Nicholas himself. It is great fun to use a sharp little knife as a stiletto and see how artistic you can be. The very best ginger cake figure is always named Saint Nicholas. The others are good, bad and indifferent — until we call the worst of all Black Peter. You may dub it the devil — that is about what it looks like. But you have nothing to fear if you have been good all year, even though St. Nicholas and his servant Black Peter come knocking at your door.
  
  DIRECTIONS
  Sift together flour, baking soda, cinnamon, nutmeg and cloves. Set aside. Cream the butter, lard and sugar. Add sour cream alternately with sifted dry ingredients. Stir in the nuts. Knead the dough into rolls. Wrap the rolls in wax paper and chill them in the refrigerator overnight. Roll the dough very thin and cut into shapes. Bake in moderate oven (375°) for 10 to 15 minutes.
  Part of the dough can be cut into the shape of birds or fish or animals. St. Nicholas is the patrony of school children — and what pleases them is the order of the day. Sometimes we ice these ginger cakes with white or pink icing, and decorate them with dried or candied fruits
Ginger Cookies (kalina)
- 4 ½ C. flour
  4 tsp. ground ginger
  2 tsp. soda
  1 ½ tsp. cinnamon
  1 tsp. ground cloves
  ¼ tsp. salt
  1 ½ C. shortening
  2 C. sugar
  2 eggs
  ½ C. molasses
  ¾ C. coarse sugar or regular sugar for rolling the cookies
  
  Stir together flour, ginger, soda, cinnamon, cloves and salt. Set aside
  
  In large mixing bowl, beat shortening until softened. Gradually add sugar, beat until fluffy. Add eggs and molasses; beat well. Add flour mixture ½ at a time, mix well. Stir in remaining flour with wooden spoon.
  
  Using ¼ C. of dough, shape into 2 inch balls. Roll in coarse sugar. Place on ungreased cookie sheet about 2 ½ inches apart.
  
  Bake 350° oven for 12-14 minutes until light brown. Do not over bake. Let stand for 2 minutes before moving. Makes 25, 4 inch cookies.
Ginger Cookies (mickeyduck)
- 2 1/4 cups all-purpose flour
  1 1/2 teaspoons ground ginger
  1 1/4 teaspoon baking soda
  1 teaspoon ground cinnamon
  1/2 teaspoon ground allspice
  1/2 teaspoon ground mustard
  1/2 teaspoon fine salt
  5 cracks freshly ground black pepper
  3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  1/2 cup sugar, plus more for rolling the cookies
  1/4 cup dark brown sugar
  1 large egg yolk
  1 teaspoon pure vanilla extract
  1/2 cup unsulphured molasses
  2 tablespoons ginger preserves (see cook's note)
  
  Instructions
  Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt and black pepper together in a medium bowl.
  
  Beat the butter and the sugars with a hand mixer or electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg yolk and vanilla and beat on medium speed until just incorporated, about 20 seconds. Add the molasses and ginger preserves and continue beating until the batter is an even light brown color, 30 seconds more.
  
  Add the dry ingredients all at once, beating slowly to make a soft, smooth dough. Use a rubber spatula to make sure all ingredients are combined. Then beat again for 20 seconds. Cover the bowl with plastic and refrigerate the dough until firm, about 25 minutes.
  
  Put about 1/2 cup sugar in a small bowl. With a cookie scoop or a small ice cream scoop, portion the dough into a slightly heaping tablespoon for each cookie. Roll the dough, by hand, into balls. Roll the tops of the balls in the sugar, and space them 2 inches apart on a nonstick or lightly oiled cookie sheet. Refrigerate until firm, about 25 minutes. (The chilling is what gives this cookie a beautiful, crackly crunch on top, and a soft, chewy center.)
  
  Preheat oven to 375 degrees
  
  Bake until the top is crackly, and the insides peeking out are dark and moist but not raw, about 15 to 20 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely.
  
  Serve or store in a tightly sealed container for up to 3 weeks.
  
  Cook's Notes
  • Ginger preserves give lots of flavor without the hard chunks of crystallized ginger. They are found in most grocery stores.
Gluten Free Chocolate Chip Cookies (heypaula)
- 3/4 c. butter, softened
  1 -1/4 c. packed brown sugar
  1/4 c. white sugar
  1 large egg, lightly beaten, plus enough milk or water to
  equal 1/4 cup
  1 tsp. vanilla
  2 -1/4 c. gluten free baking mix
  1 tsp. baking soda
  1 tsp. baking powder
  1 tsp. salt
  12 oz. semisweet chocolate chips
  
  Preheat oven to 375 degrees. Prepare greased baking sheets.
  
  In a medium bowl, cream butter and sugar. Gradually add egg, milk or water and vanilla while mixing. Sift together gluten free flour mix, baking soda, baking powder and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
  
  Using a teaspoon, drop cookies 2 inches apart on prepared baking sheets. Bake in preheated oven for 6-8 minutes or until lighly browned. Let cookies cool on baking sheet for 2 minutes before moving to wire racks.
  
  Makes 3 dozen cookies
Grandma's White Cookies (cherry)
- 1c butter
  2 1/2 c sugar
  1 c sour cream
  3 eggs
  6 c flour
  1 tsp salt
  1 tsp soda
  1 tsp nutmeg
  
  ( I add ,because I like the taste, 2 tsp vanilla 2 tsp almond extract)
  
  Cream sugar butter add next 6 ingredients mix well.. chill (.. overnight if possible)
  
  These can be rolled or drop..roll them about 1/4 to 1/2 in thick..do not over flour it will make the cookies tough bake at 350 8 to 10 minutes
Hazelnut Chocolate Chip Cookies (katiesmom2)
- 1/2 cup old-fashioned oats
  2 1/4 cups all-purpose flour
  1 teaspoon baking powder
  1 teaspoon baking soda
  1/2 teaspoon salt
  1 cup unsalted butter, room temperature
  1 cup (packed) light brown sugar
  1 cup sugar
  2 large eggs
  1 teaspoon pure vanilla extract
  4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped
  1 cup hazelnuts, toasted, husked, and chopped
  1 (12-ounce) bag semisweet chocolate chips
  
  Preheat the oven to 325 degrees F.
  
  Line 2 heavy large baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.
  
  Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.
  
  For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)
Hazelnut Crunch (mickeyduck)
- 1 1/2 cups sugar
  1 cup water
  1/2 cup light corn syrup
  1/3 cup dark corn syrup
  2 1/2 cups coarsely chopped toasted hazelnuts
  2 tablespoons unsalted butter
  1/2 teaspoon salt
  1 teaspoon baking soda
  
  Instructions
  Line a heavy large baking sheet with parchment paper. Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees fahrenheit, about 20 minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees fahrenheit, stirring constantly, about 15 minutes. Quickly stir in the baking soda. Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible. Let stand until hard.
  
  Yield: 1 1/2 pounds
  
  Recipe courtesy Giada De Laurentiis
  This hazelnut brittle is delicious on its own or as a topping for your favorite ice cream.
Hello Dolly Bars (scchick)
- 1 stick marg. or butter
  1 cup graham cracker crumbs
  1 cup choc. chips
  1 cups butterscotch chips
  1 cup shredded coconut (optional since my family won't touch it)
  1 cup chopped nuts - I use pecans
  1 can sweetened condensed milk
  
  Melt marg. in 9 x 13 pan at 350 degrees.
  Sprinkle graham cracker crumbs over marg. Then sprinkle each of the following over the crumbs, one on top of the other:
  choc. chips
  butterscotch chips
  coconut
  nuts
  sweetened condensed milk
  
  Do not stir!
  
  Bake approx. 25 min. or until golden brown on top.
  Cool and cut into small squares. (350 degrees)
  
  Christmas is not Christmas at our house without at least 3 batches of these!
Ice Cream Cookies (Jerz girl2)
- 1 Cup cold butter
  4 Cups all purpose flour
  2 Cups vanilla ice-cream, softened
  1 can (12 1/2 oz) cherry pie filling
  Sugar
  In large bowl, cut butter and flour until course crumbs. Stir in ice-cream. Divide into 4 portions. Cover and put in refrigerator for 2 hours.
  
  On a lightly floured surface, roll each portion to 1/8 inch thickness. With a floured pastry cutter, cut 2 inch squares. Place about a 1/2 a teaspoon cherry filling in the center of each square. Overlap two OPPOSITE corners of dough over the center of filling and seal (2 ends will remain opened). Sprinkle with sugar and place on a ungreased cookie sheet.
  
  Bake at 350 for 10-12 minutes or until bottoms are light brown. Cool on wire rack.
  
  Makes 5 dozen.
Iced Tea Cakes (Sassy Texan)
- 1 stick of butter or oleo
  1 cup light brown sugar (packed)
  1/2 cup white sugar
  2 eggs
  1 cup evaporated milk (NOT condensed milk)
  1 tsp. vanilla
  3 cups all purpose flour
  1/2 tsp. soda
  1 tsp. salt
  1 cup chopped pecans
  
  Cream butter; add sugars and mix until creamy and fluffy; add eggs and mix. Add vanilla to milk and add to creamed batter alternately with flour, soda and salt (which have been pre-sifted together). Stir in pecans. Chill 1 hour.
  
  Drop rounded tablespoons of batter 2" apart on lightly greased baking sheet. Bake 10 minutes at 375 degrees. Let pan cool on rack for 5 minutes; remove cookies and place on cooling rack. If icing is desired, ice while still warm.
  
  ICING
  1 box powdered sugar
  1/2 stick of butter or oleo
  1/4 cup evaporated milk (if icing is too stiff, add a little more, one teaspoon at a time)
  
  Melt butter until golden brown; beat in sugar and milk until smooth.
  
  OPTIONAL: Top icing with angel flake coconut before icing firms up.
  
  This is a very good soft cookie or tea cake, with or without icing. I haven't made them in more than 30 years, but after reading your request I remembered them and remembered how good they are. And they're softer if butter is used.
Icing for Cookies (Jerz girl)
- 5 1/3 tablespoons (1/3 cup) margarine or butter
  2 cups powdered sugar
  1/2 teaspoon vanilla extract
  1/3 Cup hot water
  For Chocolate glaze
  1 cup semisweet chocolate chips
  
  For either the plain or the chocolate glaze, combine the margarine or butter with the powdered sugar in a medium bowl and blend with an electric mixer.
  Add the vanilla and hot water. Mix until smooth.
  If you're making the chocolate glaze, melt the chocolate chips in a microwave safe bowl in the microwave for 30 to 40 seconds. Stir, then microwave another 30 seconds and stir again until completely melted. Add to the plain glaze mixture. Blend until smooth.
Ina Garten's Chocolate White Chocolate Chunk Cookies (specailmom)
- 1/2 lb unsalted butter at room temperature
  1 cup light brown sugar, packed
  1 cup granulated sugar
  2 tsp pure vanilla extract
  2 extra-large eggs at room temperature
  2/3 cup good unsweetened cocoa
  2 cups all purpose flour
  1 tsp baking soda
  1 tsp kosher salt
  1 1/2 lbs good white chocolate, coarsely chopped
  
  Preheat oven to 350 degrees
  
  Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.
  
  Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4 inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
  Makes 40-48 cookies
Italian Pignoli Cookies (StephieK)
- 2 (8 oz) cans almond paste coarsely crumbled (do not use marzipan)
  1/2 tsp salt
  1 1/2 cup confectioners sugar
  2 large egg whites
  2 tbsp honey (pref. mild honey)
  1 cup pignoli nuts (pine nuts) 4 1/2 oz
  
  I use a large mixer, parchment paper and a large pastry bag with a 1/2 inch plain tip, but if the batter is too thick, you can wet your hands and roll small balls.
  
  Preheat oven to 350
  
  Pulse almond paste in a food processor until crumbled into small pieces, add conf. sugar and salt, pulse until finely ground.
  
  With electric mixer, beat together almond mixture, egg whites, and honey at a med-high speed until smooth (about 4 to 5 minutes) The batter will be thick.
  Spoon half the mixture into a large pastry bag, or roll into balls with wet hands. (Remember to keep the remaining batter covered with a damp paper towel) Spoon or squeeze the one inch rounds or balls onto a parchment lined cookie sheet at about one inch apart. Gently press pine nuts into the top of the cookies.
  
  Bake cookies in the upper and lower thirds of the oven, switching pan positions halfway through baking until golden, 12-15 minutes.
  
  Slide cookies onto parchment paper covered racks to cool. Do not put the batter on a hot cookie sheet, Make sure the next batch is placed on a cooled sheet.
  
  Keep cookies layered between wax or parchment paper in a tightly sealed tin or container at room temperature.
  
  For more taste, you can add a pinch of lemon zest or vanilla.
  
  These usually bake crunchy on the outside, but moist and chewy in the center. This recipe reminds me of the cookies we used to get at Ferrara's in Little Italy.
Jeanette's Italian Cookies (mineralgirl1)
- 1 stick of butter or margarine (at room temp)
  1 cup sugar
  3 eggs, (beat in one at a time)
  1 cup milk (beat again)
  8 heaping teaspoons baking powder
  4 teaspoons lemon extract
  4 cups flour (mix in one at a time)
  
  grease and flour baking sheet, flour hands and shape into balls. Bake at 400 degrees for 7-10 minutes or until very light brown. Cool and frost
  
  frosting
  
  4 tbsp melted butter or margarine
  3 c. confectioners sugar
  1 teaspoon lemon extract
  milk (only add a little at a time don't make it too runny)
  
  frost cooled cookies and sprinkle with little brightly colored candy balls
Kolaches (adeli)
- Ingredients:
  
  1 cup soft butter
  4 to 6 egg yolks
  1 cake yeast dissolved in 1/4 cup warm milk
  4 stiffly beaten egg whites
  4 cups flour
  2 cups scalded cooled sweet cream
  1/2 cup sugar
  grated rind of one lemon
  pinch of salt
  
  Cream the butter and egg yolks. Add the dissolved cake of yeast and fold in the egg whites and one cup of the flour. Let this rise until bubbly; then stir the sponge down and add the rest of the flour using only enough to make the dough soft but not sticky. Stir in the remaining ingredients. Let this rise until doubled. (This dough does NOT require kneading.) When it has doubled, punch it down.
  Roll the dough out and cut it into small squares. I make them 4 inch squares. Place one tablespoon of the desired filling in the center of each square and fold the corners in toward the center leaving the center filling peeking out. Brush the dough lightly with melted butter or with one egg yolk beaten with a little milk. Sprinkle with a little sugar Bake on buttered cookie sheets at 375 for about 20 minutes.
  
  Fillings:
  
  Apricot - Use thick apricot preserves or simmer 1/2 pound dried apricots, 1/3 cup sugar and 1 cup orange juice for 45 minutes or until thick. Cool before use.
  
  Cheese - combine 1 tablespoon melted butter, one pound cottage cheese or 1/2 pound softened cream cheese, 4 egg yolks, 1/3 cup sugar, rind of 1/2 lemon, dash of salt and 1/2 cup golden raisins or slivered almonds.
  
  Apple-raisin - Combine one cup thick applesauce, 2 tablespoons brown sugar, one tablespoon melted butter, a pinch of nutmeg and 1/2 cup each raisins and nuts. When using this filling, draw the dough up like a little purse so it makes a wrinkled top and place these in muffin tins. Sprinkle with powdered sugar when done.
  
  prune - Use 3/4 pound prunes. Pit and chop them and combine them with the grated rind of one lemon, 1/4 cup sugar, 3/4 cup water, orange juice or apple juice, a pinch of cloves and cinnamon. Simmer 30 to 45 minutes until thick.
  
  Poppy seed - 3/4 cup poppy seeds, crushed or ground, combined with 1/3 cup heavy cream, 2 tablespoons butter, 1/3 cup honey, 1 and 1/2 tablespoons corn starch. Bring to the boil and let boil for one minute. Cool. Or use canned poppy seed filling.
  
  Nut - 2 1/2 cups chopped walnuts, 1 cup sugar, 1/2 cup butter, 1/2 cup heavy cream. Simmer over low heat until butter melts.
Martha Stewart's Peppermint Bark (autumnleaf)
- 2 pounds white chocolate - chopped into 1/2 inch pieces
  12 large candy canes
  1/2 teaspoon peppermint oil
  
  Line an 11 x 17 baking sheet with parchment paper and set aside
  
  In the top of a double-boiler, melt white chocolate stirring constantly.
  
  With a chef's knife or meat tenderizer, cut or pound candy canes into 1/4" pieces
  
  Stir pieces of candy cane and peppermint oil into the melted chocolate. Remove from heat and pour the mixture into the prepared pan; spread evenly. Chill until firm (25-30 minutes). Break into pieces and serve.
  
  Store in an airtight container in the refrigerator for up to 1 week.
Melt-Away Brownies (Meredith-NH)
- 1 18 oz. pkg. refrigerated chocolate chip cookie dough
  4 1/2 (2 oz.) Milky Way candy bars, sliced
  1/2 cup crushed Corn Flakes
  1/2 cup chopped nuts
  
  Cut cookie dough into 1/4" slices. Place slices in bottom of ungreased 9"x13" baking dish and press dough together to form flat crust. Bake at 375 degrees for 12-15 minutes or until golden brown. Remove from oven and arrange candy bar slices over crust. Return to oven for 2-3 minutes or until candy softens. With spatula, quickly spread candy evenly over entire surface. Sprinkle with crushed Corn Flakes and nuts and press in slightly. Cool and cut into bars.
Melting Moments (yougogirl)
- 1 cup butter, softened
  1-1/4 cup all-purpose flour
  3/4 tsp. cornstarch
  3 Tbsp. orange juice
  1 Tbsp. grated orange peel
  2 cups powdered sugar
  
  In a lg. bowl, cream butter and 1/2 cup powdered sugar with mixer on med. speed until light and fluffy. Beat in flour and cornstarch until well mixed. Wrap and refrigerate dough at least 2 hrs.
  
  Preheat oven to 325. Roll dough into 1" balls. Place on ungreased cookie sheets. Bake 8-10 min. Cool slightly and remove to wire racks to cool completely.
  
  In small bowl, mix remaining sugar with orange juice and a little orange peel. Drizzle on cookies when completely cooled.
Meringue Cookies (126514)
- Preheat oven to 250 and line a couple of cookie sheets with aluminum foil (shiny side up).
  
  For every four egg whites, you need 1 cup of sugar, 1/4 teaspoon cream of tartar, about 1/8 teaspoon salt and 1 teaspoon of vanilla.
  
  Whip whites with all ingredients except sugar till soft peaks are formed. Add sugar slowly (about 1 tbs at a time) until all is incorporated and stiff peaks are formed.
  
  Bake for about 1 1/2-2 hrs. and let cool completely in the oven till dry.
  
  ** try adding cocoa powder and/or 1 cup nuts of your choice - really good!
Mexican Wedding Cookies (lainey)
- 1 cup unsalted butter, at room temperature
  1/2 cup confectioners' sugar, plus more for coating baked cookies
  1 teaspoon vanilla extract
  1 3/4 cups all-purpose flour, plus more for dusting hands
  1 cup pecans, chopped into very small pieces
  
  Instructions
  Preheat the oven to 275 degrees. Line cookie sheets with parchment paper.
  
  Using an electric mixer, cream the butter and sugar at low speed until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks.
Monkey Cookies (cute*suzy)
- 2 cups all purpose flour
  2 teaspoons baking powder
  1/2 teaspoon salt
  1 cup sugar
  1/2 cup soft butter or margarine
  2 eggs
  2 mashed bananas
  1/2 teaspoon vanilla
  
  Combine first four ingredients in a large bowl. add margarine or butter and mix well. Add the eggs, bananas and vanilla. Drop by tablespoons on a cookie sheet. Bake in oven at 400 for 15 minutes.
Molasses Cookies (7 of 9)
- 3/4 cup margarine, softened
  1 egg
  1 cup white sugar
  1/4 cup molasses
  2 cups flour
  2 tsp. baking soda
  1 tsp. cinnamon
  1/2 tsp. ground cloves
  1/2 tsp. ginger
  1/2 tsp. salt
  
  Melt margarine, combine with sugar, molasses and egg. Mix flour, baking soda, cinnamon, cloves, ginger & salt. Gradually add dry ingredients to margarine mixture and mix to combine.
  
  Chill dough 1 hour.
  
  Preheat oven to 375 degrees.
  
  Shape dough into walnut sized balls and roll in white sugar. Place balls on baking sheet and flatten slightly. Bake 8-10 minutes.
Claus Fudge (Dell)
- 4 cups sugar
  1 large can evaporated milk
  2 sticks margarine
  12 oz. chocolate chips
  1 jar 8 oz. marshmallow creme
  ½ tsp. vanilla
  ½ cup nuts
  
  Cook sugar, milk, and butter to soft ball stage. Stir frequently. Remove from heat. Add chips, marshmallow creme, and nuts. Beat until blended. Pour into greased 13 x 9 pan.
  
  Once you pour the batter into the 13 x 9 pan put it someplace cold so it sets up. I usually put it out in the garage on the washer/dryer.
  
  Make a 2nd batch but just use butterscotch chips. All the other ingredients are the same. When you are ready pour it over the chocolate layer. Yuuuummmmmmm!
Field's Eggnog Cookies (ocd shopper)
- 2 ½ cup Flour, all purpose
  1 teaspoon Baking powder
  ½ teaspoon Cinnamon, ground
  ½ teaspoon Nutmeg, ground
  1 ¼ cup Sugar, white
  ¾ cup Butter; salted, softened
  ½ cup Eggnog
  1 teaspoon Vanilla extract
  2 large Egg yolks
  1 tablespoon Nutmeg, ground
  
  Preheat oven to 300F. In a medium bowl combine flour, baking powder, cinnamon and nutmeg. mix well with a wire whisk and set aside. In a large bowl cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the flour mixture and beat at low speed just until combined. Do not over-mix. Drop by rounded teaspoons onto ungreased baking sheets, 1 inch apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula
  Yield: 36 Cookies
No Bake Cookies (chickenbutt)
- 1 3/4 cups white sugar
  1/2 cup milk
  1/2 cup butter
  4 tablespoons unsweetened cocoa powder
  1/2 cup peanut butter
  3 cups quick-cooking oats
  1 teaspoon vanilla extract
  
  In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
  
  The most important thing is to cook it for 1.5 minutes (90 seconds), no more no less, and they will come out perfectly.
  
  Sometimes I add raisins too as I like them with raisins in them.
Nora Sandifer's Tea Cakes (beta)
- 1 cup butter
  3 eggs
  1 teaspoon baking soda
  1 teaspoon vanilla
  2 cups sugar
  2 teaspoons cream of tartar
  2 to 6 Tablespoons milk
  4 cups flour and flour to roll out
  Beat the eggs; set aside. Mix butter and sugar until fluffy. Add eggs and vanilla. Sift together flour, baking soda, and cream of tartar. Stir 2 Tablespoons milk into sugar mixture. Add dry ingredients one cup at a time, alternating with a Tablespoon of milk. Mix well and chill for at least 1 hour for good consistency. Roll out, cut into desired shape (for best results) using a round cookie cutter. Place at least 4 inches apart on cookie sheet. Bake at 350 degrees 8 to 10 minutes. Makes about 4 dozen, just browned on the bottom. Let cool a minute before removing from cookie sheet
  
  I'm a Louisiana girl, if you tire of all of those sugar cookies, give our tea cakes a try. I wish I had it written down, but its one of those thing passed down by generations, you learn from your mom, she learned from her mom, etc. I asked my mom once how far she thought tea cake making went back in our family and after thinking about it she said since slavery for sure because she remember a story about one of our ancestors getting whipped for putting salt instead of sugar in the master's tea cakes which is why our family always add a dash of salt to the recipe when we make it.
  
  I just kind of eyeball the recipe, but I found this on the net and it looks pretty close, except we use a glass to cut them out and don't roll the dough thin. Like my ma use to say when she was teaching me, "Chile it ain't no pie crust, its a cake, its supposed to be thick!"
  
  You can sprinkle sugar on the top when they come out of the oven
  
  My sister told me she makes hers with chocolate milk and add Hershey syrup to make chocolate ones and they are great, but I haven't tried that. That is the fun thing about cooking, experimenting! thanks for the idea.
Nutty White Chunk Cookies (sopetite)
- 2 1/2 cups all purpose flour
  1/2 tsp. baking soda
  1/4 tsp. salt
  1 cup (packed) light brown sugar
  1/2 cup granulated sugar
  1 1/2 sticks (1/4) cup salted butter, softened
  2 large eggs
  2 tsp. vanilla extract
  1 cup pecans, chopped
  1 1/2 cups white chocolate bar, coarsely chopped
  
  Preheat oven to 300 degrees. In medium bowl, combine, flour, soda, and salt. Mix well with a wire whisk. Set aside. In large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy.
  
  Add the flour mixture, pecans, and white chocolate, and blend at low speed until just combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 20 to 22 minutes or until edges just begin to turn golden brown. Use a spatula to transfer cookies immediately to a cool, flat surface.
  
  Yield: About 3 dozen
Oatmeal Chocolate Chip Cookies in a Jar (Jerz girl)
- 1 Cup all-purpose flour
  1/2 Cup white sugar
  1/2 tsp. baking powder
  1/2 Cup brown sugar
  1/2 tsp. baking soda
  1/2 Cup chopped nuts, your choice
  1-1/4 Cup rolled oats
  1/2 Cup chocolate chips
  1 (5.5 ounce) milk chocolate bar
  
  With wire whisk, mix flour, baking powder, and baking soda. Pour into jar and pack down level with heavy object. Mix oatmeal in a blender.
  
  Grate chocolate bar and mix into the oatmeal. Pack on top of flour in jar. Add white sugar and pack down. Add brown sugar and pack down.
  
  Layer chopped nuts on top of brown sugar. Finish layering jar with chocolate chips until even with the top. Use scissors to cut a nine-inch-diameter circle from the fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band.
  
  Attach a card with the following directions:
  
  Preheat oven to 375. Spoon chocolate chips and nuts into small bowl, set aside. Spoon brown and white sugar into mixing bowl, add 1/2 cup margarine or butter, cream well. Add 1 egg and 1/2 teaspoon vanilla, mix well. Pour oatmeal and flour mixture from jar into bowl, mix thoroughly. Roll into walnut-sized balls, place on slightly greased cookie sheet two inches apart.
  
  Bake for 8-10 minutes. Makes 3 dozen
Oatmeal Toffee Cookies (adeli)
- 1 1/2 cups all-purpose flour
  1 teaspoon baking soda
  1 cup (2 sticks) unsalted butter, room temperature
  3/4 cup granulated sugar
  3/4 cup light-brown sugar
  1 egg
  1 teaspoon pure vanilla extract
  1 1/2 cups oatmeal
  1 cup dried cherries
  1 cup bittersweet chocolate, coarsely chopped
  1 cup toffee pieces(5 1/2 ounces)
  
  Heat oven to 350°. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
  
  Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
  
  Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.
  
  Makes about 2 dozen 3-inch cookies
  This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.
Oh So Orange Brownies (Shopping Princess)
- 1 large navel orange
  1 19.5 to 19.8 ounce package brownie mix*
  1/2 cup oil
  2 large eggs
  
  Preheat oven to 350` (325` for dark coated metal pan).
  
  Position a rack in the lower third of the oven. Spray the bottom of an 8-inch pan with nonstick spray.
  
  Gently scrub the orange under warm water with a vegetable brush; pat dry. Cut orange into quarters, trimming off ends (do not remove peel); remove any stray seeds. Place quarters into blender or food processor; puree until smooth.
  
  In a medium bowl mix orange puree, brownie mix, oil and eggs with a wooden spoon until just blended. Spread batter into prepared pan.
  
  Bake 40-44 minutes or until toothpick comes out clean or almost clean. (do not overbake). Transfer to a wire rack and cool completely. Cut into squares. Make 9 large brownies or 16 small brownies.
  
  *I used a brownie mix that already had chocolate chips in it or you can add about 1/2 to 1 cup yourself.
  
  ** I used a canned butter cream frosting that I added orange flavoring but you can just sprinkle powdered sugar if you like..
  
  ENJOY!!!
Orange Shortbread Cookies (yougogirl)
- 1/2 lb. unsalted butter, room temperature
  1/2 cup powdered sugar
  1 tsp. vanilla
  2 cups flour
  
  Whisk or sift the flour and powdered sugar. Cream the butter in a large mixing bowl.
  
  Add the flour and powdered sugar. Beat until creamy. Add the vanilla and beat until well blended.
  
  Place dough in the refrigerator to chill for about 10-20min. This will make it easier to work with.
  
  Roll the dough into small balls. Place the balls on a ungreased cookie sheet and flatten using the bottom of a floured glass. Dent the centers with your thumb.
  
  Bake at 350 for about 15 min. Set aside to cool.
  
  ORANGE CURD
  1 egg, beaten
  3/4 cup sugar
  1-1/2 Tbsp. unsalted butter, cut into small pieces
  2 Tbsp. fresh orange juice
  1 Tbsp. fresh lemon juice
  zest of a 1/2 orange
  
  To make the curd combine the beaten egg, citrus juices and sugar in a heavy saucepan. Swiftly whisk the mixture constantly until it thickens. This usually takes about 10 min. Remove the curd from the stove top, and add the pieces of butter and whisk until the butter is melted.
  
  Stir in the orange zest and place in the refrigerator to chill for about 1 hr.
  
  Spoon the cooled curd into the dents of the cookies. Sprinkle with powdered sugar if desired.
  
  Makes about 3 doz. cookies
Oreo Balls (vedawhee)
- 1 package Oreo Cookies
  8 oz. cream cheese
  8 squares white chocolate
  
  Preparation:
  Put Oreo Cookies and cream cheese in food processer. Roll in balls.
  
  Put on cookie sheet, Chill for 20 minutes.
  
  Dip in melted white chocolate or semi sweet chocolate.
Original Marshmallow Cream Fudge (doglover3)
- 3 cups granulated sugar
  3/4 cup unsalted real butter
  2/3 cup evaporated milk
  12 oz. bag semi-sweet chocolate chips (or any other flavor chip)
  7 oz. jar marshmallow cream
  1 tsp. vanilla extract
  1 cup chopped walnuts
  nuts are best if toasted before using in fudge.
  
  In a 2-quart saucepan, bring sugar, butter, and milk to a rolling boil for 5 minutes, stirring constantly; remove from heat. Stir in chocolate chips, marshmallow cream, vanilla, then walnuts.
  
  Pour into a greased 13" X 9" X 2" pan. -Cool to room temperature before slicing.
Paula Dean's Loaded Oatmeal Cookies (glamgeek)

1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1 1/2 cups packed light brown sugar
2 eggs
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cups quick-cooking oatmeal
1 cup raisins
1 1/2 cups chopped walnuts
1 teaspoon pure vanilla extract
Brown Butter Icing, recipe follows

Preheat oven to 350 degrees F.
Grease 1 or more cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.

Brown Butter Icing:
1/2 cup butter
3 cups sifted powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoons water
In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.

Yields enough to ice 5 dz cookies

Nightowlz · ‎03-11-2010

The rest of Cookies & Candy

Peaches and Cream Bars (Soushi24)
- 1 tube (8oz) refrigerated crescent rolls
  1 pkg. cream cheese, softened (8oz)
  1/2 cup sugar
  1/4 tsp. almond extract
  1 can (21oz) peach pie filling
  1/2 cup flour
  1/4 cup packed brown sugar
  3 TBSP cold butter or margarine
  1/2 cup sliced almonds
  
  Unroll crescent dough into one long rectangle. Press onto bottom and slightly up sides of greased 9X13 pan; seal perforations. Bake at 375deg. for 5 minutes. Cool completely.
  
  In a mixing bowl, beat the cream cheese, sugar and extract till smooth. Spread over the crust. Spoon pie filling over cream cheese layer. In bowl, combine flour and brown sugar. Cut in butter till mixture resembles coarse crumbs. Stir in nuts; sprinkle over peach filling.
  
  Bake at 375deg. for 25-28 minutes or until edges are golden brown. Cool for 1 hour on a wire rack. Store in refrigerator.
  
  Makes about 2 dozen
Peanut Brittle (Jerz girl)
- 1 tbsp. butter
  1 Cup salted peanuts, cut into pieces
  1/4 tsp. salt
  2/3 Cup sugar
  
  In a small saucepan, melt butter over very low heat. Add peanuts and salt and let warm. Put sugar into heavy 12-inch skillet over medium heat. Stir constantly until it melts into a light golden brown sugar. (Do not scorch.)
  
  Remove quickly and stir warmed peanut mixture into syrup and pour onto lightly buttered surface, such as a large baking sheet or inverted large pan.
  
  Spread peanut mixture with spatula. With a big spoon and fingers, put candy onto sheet and let cool.
  
  Break into pieces with knife handle. Makes 1 1/4 pound
Peanut Butter Balls (nanapat)
- 3cs chunky peanut butter
  3/4 c butter softened
  Mix together
  Add
  3cs rice krispies
  1 box confectioners sugar
  
  Mix together with hands. Dough will be stiff. Form into balls.
  
  At this point I store them in freezer until I am ready to dip them.
  
  Melt together 1 12 oz bag semi sweet chocolate chips
  1 12 oz bag milk chocolate chips
  (I use Ghiradelli chocolate)
  
  I have the little chocolate melter that was on QVC a few years ago that I use for this. After dipping, I put the balls on wax paper in the freezer to set them. You can keep them in the freezer for a few weeks. But definitely keep them refrigerated. This recipe makes around 70 balls depending on how big you make them. Enjoy!
Peanut Brittle Bars (katiesmom2)
- Base:
  1 1/2 cups all purpose flour
  1/2 cup whole wheat flour
  1 cup firmly packed brown sugar
  1 tsp baking soda
  1/4 tsp salt
  1 cup margarine or butter
  
  Topping
  2 cups salted peanuts
  1 cup milk chocolate chips
  1 (12 oz) jar caramel ice cream topping
  3 tbsp all purpose flour
  
  Heat oven to 350. Grease 15x10x1 inch baking pan.
  In large bowl, combine all base ingredients except the butter. Mix well. Using pastry blender or fork, cut in butter until crumbly. Press evenly into the bottom of the greased pan. Bake at 350 for 8-12 minutes or until golden brown.
  Sprinkle peanuts and chocolate chips over warm base. In small bowl, combine caramel topping and 3 tbsp flour, blend well. Drizzle evenly over chocolate chips and peanuts.
  Bake at 350 for an additional 12 to 18 minutes or until topping is set and golden brown.
  Cool until completely cool (approx 1 hour). Cut into bars.
  
  Yields 48 bars
Peanut Butter Bars (scchick)
- 1 cup peanut butter
  1 box powdered sugar
  2 sticks butter or marg., melted
  1 pk. (6oz) choc. chips OR 8 oz. Hershey bar
  
  Mix and press everything except choc. into 9 x 13 pan. Melt chocolate and pour over peanut butter mixture.
  Refrigerate.
  
  Cut into 1" squares and store in an air-tight container.
Peanut Butter Bon Bons (katiesmom2)
- 1/2 cup butter
  2 cups crunchy peanut butter
  1 box powdered sugar
  3 cups Rice Krispies
  Paraffin
  6 ounce package chocolate chips
  Wax paper
  
  Soften butter, mix first 4 ingredients with your hands and roll into bite size balls, placing them on wax paper. Chill. In a double boiler, melt (1) 6-ounce package chocolate chips and 1/2 of 1 bar of paraffin. Dip balls one at a time and place back on wax paper. Keeps very well
Peanut Butter Cherry Balls (Jerz girl2)
- 1/2 cup butter, softened
  1 cup peanut butter
  2 cups confectioners sugar
  24-26 cherries with stems on
  additional confectioners sugar
  2 cups(12oz) semisweet chocolate chips
  1/4 cup shortening
  
  In a small mixing bowl, cream the butter, peanut butter, and vanilla; mix well. Gradually beat in confectioners sugar; cover and refrigerate at least 1 hour. Pat cherries dry with paper towels. Dust hands with sugar. Wrap each cherries with rounded tablespoonful of peanut butter mixture; shape into ball. (Peanut butter mixture might need to be refrigerated occasionally while rolling cherries) Cover and refrigerate at least 1 hour. In microwave melt chocolate chips and shortening. Stir until smooth. Dip peanut balls into chocolate; place onto wax paper. Refrigerate at least 1 hour or until set.
  
  Do NOT substitute for reduced fat peanut butter.
Peanut Butter Cookies (TXWildflowers)
- 1 cup peanut butter
  1 cup sugar
  1 egg
  1 teaspoon vanilla (optional)
  
  Mix..Roll into Balls..Criss-Cross..and..Bake.
  
  This recipe is tried and true..it's the only one I use when I make PB cookies..I've been making these cookies to many years to count. They taste like the regular long recipe cookies.
  This recipe came from a church cookbook. Try 'em.
  
  These cookies do not contain flour..only the 3 or 4(vanilla) ingredients I listed. Not sure how this recipe works but it does..I didn't believe it at first until I gave it a try..
Peanut Butter Duds (Jerz girl2)
- 1 1/2 cups butter-flavor shortening
  1 1/2 cups peanut butter
  2 cups granulated sugar, divided
  1 1/2 cups packed brown sugar
  4 eggs
  3 3/4 cups all-purpose flour
  2 teaspoons baking soda
  1 1/2 teaspoons baking powder
  3/4 teaspoon salt
  1 (10 ounce) package Milk Duds
  
  In a mixing bowl, cream the shortening, peanut butter, 1 1/2 cups of the sugar and brown sugar. Add eggs, one at a time, beating well after each addition.
  
  Combine dry ingredients; gradually add to the creamed mixture. Chill for at least 1 hour.
  
  Shape 4 teaspoons of dough around each Milk Dud so it is completely covered. Roll balls in remaining sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 10 to 12 minutes or until set. Cool for 5 minutes before removing to wire racks.
Peanut Butter Fudge (vicki is ok)
- 2 cups sugar
  3 tablespoons butter
  1 cup evaporated milk, such as milnot-DO NOT use sweetened condensed milk
  1 cup marshmallow creme
  1 1/2 cups peanut butter
  1 teaspoon vanilla
  
  Combine sugar, butter and milk in electric skillet. Set heat at 280 degrees. Bring misture to a boil and boil 5 minutes stirring constantly. Turn off skillet.
  Add marshamallow creme, peanut butter and vanilla. Stir until all is blended.
  Pour into a buttered 8 inch square pan.
  Cool and cut into squares
  
  Note: I love this recipe as I am fudge challenged. My mom can make fudge and with just a cup of cold water know exactly what stage the fudge is at while cooking it. I can't even use a candy thermometer and get it right. This is very good and my husband always asks for this at Christmas time
Peanut Butter Goodies (scchick)
- 2 sticks butter
  1 tsp vanilla
  1 cup coconut (optional - my family won't touch it)
  1 cup chopped pecans - add more if you omit coconut
  1 box 10X sugar
  1 1/2 cup graham cracker crumbs
  1 cup peanut butter
  12 oz semisweet choc. chips
  1/2 rect. paraffin
  
  Melt butter and add vanilla. Add coconut, pecans, and sugar. Add cracker crumbs and peanut butter. Mix well and shape into one inch balls. Refrigerator. for an hour.
  
  Melt chips and paraffin - either in double boiler or in microwave.
  
  Dip peanut butter balls into melted mixture using either a toothpick or a teaspoon to coat well. Drop onto wax paper to cool.
  
  ++The less paraffin you use, then you'll have to refrigerator. balls or they'll be sticky. I use very little b/c I don't like that waxy taste.
  
  ** Also good with butterscotch chips!
Peanut Butter Sandwich Cookies (adeli)
- 1 stick butter, softened
  1/2 cup creamy peanut butter
  1/2 cup sugar
  1/4 cup light brown sugar, lightly packed
  1/2 teaspoon pure vanilla extract
  1 egg
  3/4 cup all-purpose flour
  1/2 teaspoon baking soda
  1/4 teaspoon baking powder
  1 cup quick oats
  Peanut Butter Molasses Buttercream, recipe follows
  
  Preheat oven to 350 degrees.
  Cream the butter and peanut butter together in a large mixer on high. Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy. Add the egg and beat until combined. Mix the flour, baking soda, baking powder, and oats together in a separate bowl and add to the butter mixture. Mix until well combined.
  
  Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie. Bake in the top half of the oven until the cookies are golden, about 10 minutes. Remove and let cool.
  
  When the cookies are completely cool, put a teaspoonful of the butter cream or simply just some peanut butter and strawberry jelly, or chocolate-hazelnut spread into the center of half of the cookies. Top with the remaining cookies, pressing down until the filling squeezes out a bit. Refrigerate until ready to serve.
  
  Peanut Butter Molasses Buttercream:
  1 stick butter, at room temperature
  1/2 cup peanut butter
  3/4 cup powdered sugar
  2 tablespoons molasses
  1 tablespoon heavy cream
  Pinch salt
  Cream the butter and peanut butter together using an electric mixer. Add the sugar and molasses and beat until thick and creamy, about 2 minutes. Add the heavy cream and salt and beat one additional minute. Spread on the cookies immediately.
  
  Yield: about 2 cups
  
  Peanut Butter and Strawberry Jam Filling:
  3/4 cup creamy peanut butter
  3/4 cup strawberry jam
Pecan Petits (kalina)
- 1 C. butter
  ¼ C. sugar
  1 tsp. vanilla
  2 C. flour
  1 C. finely chopped pecans or walnuts
  
  Heat oven to 325°. Cream butter and sugar. Blend in vanilla. Add flour, mixing well. Stir in nuts. Shape tablespoonfuls of dough into balls and place on an ungreased cookie sheet. Bake at 325°, 20 minutes. Cool slightly. Roll in confectioners’ sugar. Makes approximately 3 dozen cookies
Pecan Pie Bars (Soushi24)
- CRUST
  3 cups all purpose flour
  1/2 cup sugar
  1 cup butter or margarine, softened
  1/2 teaspoon salt
  
  FILLING:
  4 eggs
  1 1/2 cups light or dark corn syrup
  1 1/2 cups sugar
  3 tablespoons melted butter or margarine
  1 1/2 teaspoons vanilla extract
  2 1/2 cups chopped pecans
  
  In a large mixing bowl, blend together flour, sugar, butter and salt until mixture resembles coarse crumbs. press firmly and evenly into a greased 15X10X1 inch baking pan. bake at 350 for 20 minutes. meanwhile, in another bowl, combine first five filling ingredients. stir in pecans. spread evenly over hot crust. bake 350 for 25 minutes or until set.
  
  Just dug out this recipe for someone else. I had forgotten it. And it is a favorite of mine. Would make a nice addition to a cookie plate at Christmas.
Peppermint Candy Cookies (katiesmom2)
- 1 bag M&M'S Chocolate Candies for the holidays
  1-18 oz tube refrigerated sugar cookie dough
  1 tsp peppermint extract
  1-16 oz container vanilla frosting
  1-3" round cookie cutter
  Green food coloring
  Plastic wrap and holiday ribbon
  
  Preheat oven to 350 degrees.
  
  Tint the cookie dough with the green food coloring and flavor it with the peppermint extract. Roll it to 1/4-inch thickness and then press out 24 circles using the cookie cutter. Bake for 10-12 minutes.
  
  When the cookies are cool, spread with frosting. Before the frosting dries, arrange red and green M&M'S over the frosting.
  
  When the frosting is firm, gently wrap each cookies in plastic wrap and tie each end with the holiday ribbon.
  
  TIP - for extra minty flavor, use M&M'S Mint Candies
Peppermint Bark (Jerz girl2)
- 6 square of a baking SEMI-Sweet chocolate or 1 package of a bittersweet baking chocolate
  1 package (6 squares) of a good white baking chocolate
  1 cup crushed peppermint candies
  
  Microwave the semi-sweet and white chocolate in separate bowls on high for about 2 mins...til the chocolates are just about melted...stir halfway through cooking. Stir chocolate is melted.
  Stir 1/2 cup of the crushed peppermints into each bowl of melted chocolate. Now ALTERNATELY spoon melted chocolates onto waxed paper-lined cookie sheet. SWIRL chocolates together with a knife to give a marbled look.
  Refrigerate for 1 hour or til firm. Break into pieces...makes about 1 pound.
Peppermint Patties (Meredith-NH)
- 1 16 oz. box powdered sugar
  3 TBS butter
  2-3 tsp. peppermint extract
  1/2 tsp. vanilla extract
  1/4 cup evaporated milk
  2 cups semisweet chocolate chips
  2 TBS shortening
  
  Combine powdered sugar, butter and extracts. Add milk and mix well. Roll into 1" balls, place on wax paper-lined baking sheet and chill for 20 minutes. Melt chocolate chips and shortening in microwave (or CE electric dipper) and stir to combine. Dip patties in chocolate mixture, place on wax paper to cool.
  
  Yield: 60 candies
Peppermint Snowballs (Jerz girl2)
- 1 cup butter, softened
  1/2 cup confectioners' sugar
  1 teaspoon vanilla extract
  2-1/2 cups all purpose flour
  1/2 cup ground nuts, optional
  Filling:
  2 T cream cheese, softened
  1/2 cup confectioners' sugar
  1 t milk
  3 T crushed peppermint candy
  1 drop red food coloring, optional
  Topping:
  1/2 cup crushed peppermint candy
  1/2 cup confectioners' sugar
  
  In a mixing bowl, cream butter and sugar. Beat in vanilla. Gradually add flour. Stir in nuts if desired. Knead dough until pliable. Cover and refrigerate for 1 hour or until easy to handle.
  
  In a mixing bowl, beat cream cheese, sugar, milk, candy, and food coloring if desired. Roll tablespoonfuls of dough into balls. Using the end of a wooden spoon handle, make a deep indentation in the center of each. Fill with 1/4 t of filling. Cover with 1/4 t of dough; seal and reshape into balls. Combine topping ingreients; roll balls in topping. Place 1 in. apart on ungreased cookie sheets.
  
  Bake at 350 for 12-14 mins. or until firm. Roll warm cookies in topping again; cool on wire racks.
Peppermint Crunch Bark (buckodi)
- 17 ounces good-quality white chocolate -- finely chopped (such as Lindt or Baker's)
  30 red-and-white-striped hard peppermint -- coarsely crushed (about 6 ounces) candies
  7 ounces bittersweet (not unsweetened) or -- chopped
  semisweet chocolate
  6 tablespoons whipping cream
  3/4 teaspoon peppermint extract
  
  Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup
  crushed peppermints. Chill until set, about 15 minutes.
  
  Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread
  bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.
  
  Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.
  
  Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight
  container.) Let stand 15 minutes at room temperature before serving.
  
  Makes 36 pieces.
Perfect Sugar Cookies (hollee)
- 3/4 cup shortening (part butter or margarine)
  1 cup sugar
  2 eggs
  1/2 tsp lemon or vanilla extract
  2-1/2 cups flour
  1 tsp baking powder
  1 tsp salt
  
  Mix shortening, sugar, eggs and extract thoroughly. Add baking powder and salt. Blend in flour stirring only long enough to incorporate. Chill dough for at least 1 hour.
  
  Heat oven to 400. Roll dough 1/8" thick on lightly floured board. Cut with 3" cookie cutter. Place on ungreased baking sheet and bake 6 to 8 minutes or until cookies are a delicate golden color. Makes about 4 dozen cookies
  
  Note: I use all butter and lemon extract. It's important not to over-mix the dough or over bake the cookies. If done correctly, your cookies will be soft and tender.
  
  Perfect Icing
  
  1 cup powdered sugar
  1/4 tsp salt
  1/2 tsp vanilla or other flavoring (lemon, almond, peppermint, etc.)
  1 tsp water
  
  Blend sugar, salt and flavoring. Add water to make easy to spread. If desired, tint with a few drops of food coloring. Spread on cookies. Makes icing for 3-5 dozen cookies, depending on size.
  
  Note: I use lemon extract
Pignoli Cookies (Jerz girl2)
- 1 1/2 lbs almond paste
  1 1/2 cups sugar
  1 cup confectioners' sugar
  4 egg whites
  2 cups pignolis (pine nuts)
  
  Light oven to 350 degrees. Break up almond paste into pebble-like pieces, combine almond paste, sugar, confectioner's sugar and egg whites in electric mixer on low speed until blended.
  Increase speed to medium and continue mixing for 2 minutes, dough should be sticky now (have a bowl of water near by so you can dip your fingers in before rolling each cookie, will keep the dough from sticking to your fingers).
  Roll dough into one inch balls. Roll balls around in pine nuts or flatten ball and press nuts on top. Place 2 inches apart on cookie sheet lined with parchment. Lightly flatten each cookie.
  Bake for 15-20 minutes...or until a golden brown...allow to cool completely before removing from parchment with a METAL spatula
Pineapple Drop Cookies (yougogirl)
- 1 cup brown sugar
  1 cup white sugar
  1 cup Crisco shortening
  1 cup crushed pineapple (well drained)
  1/2 tsp. baking soda
  2 tsp. baking powder
  1/2 tsp. salt, 2 eggs
  4 cups flour
  1 tsp. vanilla
  1 cup chopped nuts
  
  Cream sugars& shortening, add eggs and the pineapple, mixing well. Add dry ingredients and vanilla. Drop by spoonfuls onto a greased cookie sheet.
  
  Bake at 375 for 10-15 min.
Plush Puff Marshmallows (cute*suzy)
- 3 envelopes knox gelatin
  1/2 cup water
  
  In large mixing bowl soak gelatin in water and allow to bloom. ten minutes.
  
  2 cups sugar
  2/3 cup corn syrup
  1/4 cup water
  
  In heavy sauce pan boil mixture until thermometer reaches 250 degree. On low speed of mixer drizzle sugar mixture in with gelatin bloom. mix for five minutes.
  
  1/4 teaspoon salt
  1 tablespoon vanilla
  
  Gradually turn speed of mixer to medium and add salt and then vanilla. Must scrape down side of bowl. mixture will become fluffy. mix for three minutes.
  
  Lightly butter and lightly sift confectioners sugar into a nine by thirteen glass baking dish. pour marshmallows into and set overnight. using a pizza cutter cut into one inch pieces.
Pumpkin Cream Filled Cookies (Jerz girl2)
- 1 cup shortening
  2 cups packed brown sugar
  2 eggs
  1 teaspoon vanilla extract
  3-1/2 cups all purpose flour
  1-1/2 teaspoons baking powder
  1-1/2 teaspoons baking soda
  1 teaspoon salt
  1 teaspoon ground cinnamon
  1 teaspoon ground ginger
  1-1/2 cups cooked or canned pumpkin
  
  Filling:
  1/4 cup all purpose flour
  Dash salt
  3/4 cup milk
  1 cup shortening
  2 cups confectioners sugar
  2 teaspoons vanilla extract
  
  In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin.
  Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake at 400 for 10-11 minutes. Remove to wire racks to cool.
  For filling, combine the flour and salt in a saucepan. Gradually whisk in milk until smooth; cook and stir over medium heat for 5-7 minutes or until thickened. Cover and refrigerate until completely cooled.
  In a mixing bowl, cream shortening, confectioners' sugar and vanilla. Add chilled milk mixture; beat for 7 minutes or until fluffy. Spread on the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator...
Pumpkin Pie Cheesecake Bars (autumnleaf)
- Crust:
  About 15 gingersnaps (about 2 inches in diameter--Nabisco makes good ones)
  3 T. sugar
  2-1/2 T. butter, melted
  
  Filling:
  11 oz. cream cheese, softened
  1/3 c. low-fat sour cream
  1/3 c. sugar
  1 T. flour
  1 large egg
  1 t. vanilla extract
  1/2 c. pumpkin purée, canned or fresh
  3 T. packed light brown sugar
  1/2 t. pumpkin-pie spice
  
  Preheat oven to 325 degrees F. Liberally spray a 9-inch square baking pan with cooking spray and set aside.
  
  To prepare the crust: Process the ginger cookies in a food processor or blender to fine crumbs. Measure out 3/4 cup of the crumbs and combine in a bowl with the sugar and melted butter. Pat in an even layer in the bottom of the prepared pan and bake on center oven rack 6 minutes. Remove from oven and cool 15 minutes on a rack.
  
  To prepare the filling: In a food processor or electric mixer, combine the cream cheese, sour cream, granulated sugar and flour, blending until smooth. Add egg and vanilla, blending well. Scrape down sides and blend one more time, if there are still some dollops of cream cheese visible.
  
  Place 3/4 cup of the cream-cheese mixture in a bowl and stir in the pumpkin, brown sugar, and pumpkin-pie spice.
  
  Pour the plain cream-cheese mixture over the crumb layer in the pan. Pour the pumpkin mixture on top and swirl with a fork to make a decorative design. Bake 45 minutes or until firm in the middle when gently shaken. Cool 1 hour, and then refrigerate until thoroughly chilled.
  
  Cut into 16 squares, serve, and enjoy!
Pumpkin Squares (MaggieQQ)
- 2 cups flour
  2 tsp. baking powder
  1 tsp. baking soda
  2 tsp. cinnamon
  1/4 tsp. salt
  4 eggs
  1 (15oz.) can pumpkin
  1-2/3 cup sugar
  1 cup vegetable or canola oil
  1 cup pecans, chopped (optional)
  
  For the frosting:
  
  2 (3 oz.) pkg. cream cheese, softened
  1 stick butter, softened (1/2 cup)
  2 tsp. vanilla
  3 cups powdered sugar
  24 whole pecans for garnish (optional)
  
  Combine the flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl beat together the eggs, pumpkin, sugar and oil. Add the dry ingredients to the pumpkin mixture, beating well. Add the chopped pecans (if desired). Spread the mixture in a 15 x 10 x 1inch, greased baking pan. Bake in a 350 degree oven for 25-30 minutes until golden brown or until the toothpick inserted in the center comes out clean. Cool completely before frosting.
  
  Combine first three frosting ingredients and gradually add the powdered sugar until smooth - spreading consistency. (You can use between 3 and 4 cups of powdered sugar.) Spread the frosting on the cooled cake. Cut into bars and garnish each with a whole (shelled) pecan. Store in the refrigerator.
Pumpkin Yummies (butterflylady)
- Cookie Crust:
  1/2 cup all-purpose flour
  1/2 cup rolled oats
  1/2 cup chopped pecans
  1/4 cup light brown sugar, packed
  1/4 cup melted butter
  1 teaspoon vanilla extract
  1/2 teaspoon ground cinnamon
  .
  Filling:
  1 cup pureed pumpkin
  2 large eggs, lightly beaten
  3/4 cup whole milk
  1/2 cup light brown sugar, packed
  1/4 teaspoon ground nutmeg
  1/2 teaspoon ground cinnamon
  1/4 teaspoon ground ginger & allspice
  .
  Topping:
  1 small package (3 ounces) cream cheese
  1 cup confectioners' sugar
  2 teaspoons vanilla extract
  24 pecan halves
  PREPARATION:
  
  Grease an 8-inch square baking pan.
  Combine cookie crust ingredients; press into the prepared baking pan. Bake crust for 10 minutes at 350°; place on a wire rack to cool completely.
  
  Prepare filling
  
  Combine filling ingredients; mix well. Pour over cooled cookie base; bake at 350° for about 40 minutes, or until set. Transfer to wire rack to cool completely.
  
  Beat cream cheese at medium speed until creamy. Sift confectioners' sugar over cream cheese; add vanilla and beat until smooth. Spread topping over cooled filling. Cut into 12 bars and decorate with pecan halves
Quaker's Best Oatmeal Cookies (katiesmom2)
- 3/4 c. firmly packed brown sugar
  1/2 c. granulated sugar
  1 egg
  1 stick butter
  1 tsp. vanilla
  1 1/2 c. all purpose flour
  1 tsp. baking soda
  1 tsp. salt (opt.)
  3 c. Quaker Oats (quick or old fashioned, uncooked)
  
  Preheat oven to 375 degrees.
  
  Beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to butter mixture, mixing well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire cooling rack. Store in tightly covered container. 4 1/2 dozen.
  
  OATMEAL COOKIE SQUARES: Press dough onto bottom of ungreased 13"x9" pan. Bake about 25 minutes or until light golden brown. Cool completely; cut into 1 1/2" squares. Store in tightly covered container. 4 dozen.
Raspberry Fudge Balls (Meredith-NH)
- 1 8 oz. pkg. cream cheese, softened
  3/4 cup vanilla wafer crumbs
  1 cup (6 oz.) semisweet chocolate chips, melted
  1/4 cup seedless raspberry preserves
  1/3 cup almonds, finely chopped
  
  Combine cream cheese and chocolate. Mix until well-blended. Stir in crumbs and preserves. Shape into 1" balls and roll in chopped almonds. Chill several hours.
  
  Yield: 30 fudge balls
Raspberry Fudge Truffle Bars (butterflylady)
- Bottom Layer:
  1/2 cup butter or margarine
  1 1/3 cups semisweet chocolate chips
  2 eggs
  3/4 cup packed brown sugar
  1 teaspoon instant coffee crystals, dissolved in: 1 teaspoon boiling water
  1/2 teaspoon baking powder
  3/4 cup all-purpose flour
  
  Filling:
  1 cup (6 ounce) semisweet chocolate chips
  1 package (8 ounce) cream cheese, softened
  1/4 cup confectioners' sugar
  1/3 cup seedless red raspberry jam (1/3 cup of seeded jam forced through a strainer equals 1/3 cup seedless)
  Optional: 1 teaspoon raspberry flavoring
  
  Topping:
  1 teaspoon vegetable shortening
  1/4 cup semisweet chocolate chips
  
  Preheat oven to 350º. Grease a 9" square pan.
  
  Instructions:
  Bottom Layer:
  Melt butter and chocolate chips in a heavy pan over low heat, or microwave on medium low. Microwave 1 minute and stir. Then, 1 more minute and stir. Then, every 30 seconds until melted. Cool slightly.
  
  Beat eggs and brown sugar with electric mixer until well blended and smooth, about 1 minute. Dissolve coffee crystals in hot water before combining with egg mixture. Add melted chocolate chips and mix well. Stir baking powder and flour together before adding. Spread evenly in a greased 9" square baking pan. Bake for 30 to 35 minutes or until bars test done. Cool.
  
  Filling:
  Melt chocolate chips and cool. Beat cream cheese until fluffy and add confectioners' sugar, jam and flavoring. Stir in melted chocolate and spread over the cooled bars.
  
  Topping:
  Melt shortening and chocolate chips together and drizzle over the filling. To drizzle, put melted mixture in a small plastic bag. Snip a tiny bit off of one corner and squeeze out chocolate to drizzle. You could also drizzle the bars with a fork.
  
  Refrigerate before cutting. Store in the refrigerator.
Remarkable Fudge (Drew2)
- 4 cups sugar
  1 can (12 ounce) evaporated milk
  1 cup butter
  1 pkg. (12 ounce) semi sweet chocolate chips
  1 jar (7 ounce) marshmallow creme
  1 teaspoon vanilla
  1 cup broken nuts.
  
  Butter sides of a 3 quart pan. Combine sugar, milk, butter and cook over medium heat to soft ball stage, approximately 25-30 minutes. Gently stir constantly.
  
  Remove from heat, add chocolate chips, marshmallow creme, vanilla and nuts. Beat well till chocolate chips and marshmallow creme are well incorporated. Pour into a lightly butter 9x13 pan. Place in a cool/cold place for fudge to set up.
  
  Delicious and addicting!
Rick D's Christmas Sugar Cookies (oceantown)
- 1 cup butter
  1-1/2 cups confectioners’ sugar
  1 large egg
  1 teaspoon vanilla extract
  1 teaspoon almond extract
  2-1/2 cups flour, sifted
  1 teaspoon baking soda
  1 package white chocolate chips, melted (for dipping or icing cookies)
  
  Cream butter.
  Add sugar to creamed butter and mix until light and fluffy.
  Add vanilla and almond extracts.
  Add egg and beat well.
  In a separate bowl, sift flour.
  Add baking soda to flour and stir in.
  Slowly add flour mixture to creamed butter/sugar and mix well.
  Chill dough 2-3 hours. (Dough may be divided into thirds for easier handling.)
  
  To roll dough, lightly flour a clean surface and use a non-stick rolling pin OR lightly flour a rolling pin.
  Place dough on lightly floured surface and roll to ¼-inch thickness.
  Press star cookie cutters into dough, making the cutouts as close together as possible.
  Use a spatula to help remove cutouts from the dough and place them on a nonstick baking sheet.
  Re-roll scraps from leftover dough to cut out more cookies.
  
  Bake at 375 degrees for 8 minutes. (Edges should be lightly browned.)
  Cool cutouts completely.
  
  Using a chocolate melter or double boiler, melt white chocolate chips.
  Once cutouts are cooled, dip the star points into the melted white chocolate OR use a knife to spread the white chocolate on top of the cutouts.
  
  Decorate with red and green colored sugars to create a more festive cookie.
  Store cutouts in airtight containers and separate layers with wax paper.
Ricotta Cookies (stripyfax)
- 2 cups sugar
  2 sticks butter
  1 15 ounce container ricotta cheese
  1 tablespoon vanilla
  2 large eggs
  4 cups flour
  2 tablespoons baking powder
  1 teaspoon salt
  
  preheat oven to 350
  
  cream butter and sugar till light and fluffy. Add ricotta, vanilla and eggs and beat until well combined.
  
  Add flour, baking powder and salt.
  
  Drop by tablespoon full onto cookie sheets. Bake about 15 minutes or until lightly golden. Ice and sprinkle with colored sugar or sprinkles.
  
  Icing
  11/2 cups confectioners sugar
  3 tablespoons milk
  
  Mix until smooth. Ice cookies and sprinkle on sprinkles before icing sets.
  
  These are soft and delicious cookies.
Rocky Road (lattelover)
- 1 (12-ounce) package semi-sweet chocolate chips
  2 tablespoons margarine or butter
  1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
  2 cups dry roasted peanuts or almonds
  1 (10 1/2-ounce) package miniature marshmallows
  
  In heavy saucepan, over low heat, melt chips and margarine with Eagle® Brand; remove from heat. In large bowl, combine nuts and marshmallows; stir in chocolate mixture. Spread in wax paper lined 13x9-inch pan. Chill 2 hours or until firm. Remove from pan; peel off paper and cut into squares. Store loosely covered at room temperature.
  
  MICROWAVE METHOD: In 1-quart glass measure, combine chips, margarine and Eagle® Brand . Cook on 100% power (high) 3 minutes, stirring after 1 ½ minutes. Stir to melt chips. Let stand 5 minutes. Proceed as above.
Rosemary Cheese Spritz (adeli)
- 1 cup (2 sticks) unsalted butter
  1 teaspoon finely grated lemon zest
  1 large egg yolk
  6 tablespoons heavy cream
  1 3/4 cups all-purpose flour
  3/4 cup finely grated Pecorino cheese
  1/2 cup finely grated Parmesan cheese
  1 tablespoon sugar
  2 teaspoons minced fresh rosemary leaves
  1 teaspoons fine salt
  Pinch freshly ground nutmeg
  Special Equipment: Cookie Press
  
  Bring all ingredients to room temperature.
  Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.
  
  Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.
  
  Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.
  
  Preheat oven to 325 degrees F.
  
  Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.
  
  Cook's Notes: These freeze beautifully. Press the cookies out into desired shapes on cookie sheets and freeze. Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out frozen cookies on cookie trays and bake from frozen for 25 minutes.
  
  Some disk shapes work better than others. Since this is savory cookie, we liked the cutters that result in a cracker shape cookie, like the ribbon, clover. Stars and and snowflakes work, too.
Rum Balls (adeli)
- 2 1/2 cups vanilla wafer crumbs
  1 cup powdered sugar; sifted
  2 tablespoon unsweetened cocoa powder
  1 cup nuts, pecans or walnuts ground
  3 tablespoons corn syrup, light
  1/4 cup Rum or Bourbon
  chocolate for dipping or
  powdered sugar used for garnish
  
  Mix crumbs, sifted powdered sugar, cocoa powder and ground walnuts until blended. Add syrup and bourbon; mix well. Roll into one inch balls, being sure to pack each ball tightly. Roll in sifted powdered sugar or into semi-sweet chocolate which has been slowly melted
Rum Balls (autumnleaf)
- 1 (6 oz.) pkg. chocolate chips
  1/2 c. sugar
  1/3 c. rum or 1 tsp. rum flavoring
  3 tbsp. light corn syrup
  2 c. crushed vanilla wafers (44 count)
  1 c. ground walnuts
  Sugar/shots (optional) to roll balls in
  
  In saucepan, carefully melt chips over low heat (or use double boiler). Remove from heat. Stir in sugar, rum, corn syrup. Fold in vanilla wafer crumbs and nuts.
  
  Shape into 1 inch balls. Roll in additional sugar, cocoa powder, shots or chopped nuts. Best if stored in an airtight container to ripen for a few days.
  
  Note: You might want to either grease your hands or keep dipping them in cold water, because you will get covered in chocolate!
Rum Balls (shabby pink)
- 3 cups vanilla wafer crumbs
  1/2 cup ground pecans
  3 tablespoons cocoa
  1 cup confectioners' sugar
  3 tablespoons light corn syrup
  1/3 cup water
  2 teaspoons rum flavored extract
  1/4 cup confectioners' sugar
  
  DIRECTIONS:
  In a medium bowl, mix vanilla wafer crumbs, ground pecans, cocoa, 1 cup confectioners' sugar, corn syrup, water, and rum flavoring together.
  Roll mixture into 1 inch balls, and then roll in remaining confectioners' sugar. Store, covered, about a week before serving.
Seventeen Fudge (Deadeye Daisy)
- The original version of this was "Seventeen Fudge", published in Seventeen Magazine in the early '50's. It's has re-surfaced and morphed over the years as Kraft Fantasy Fudge, Million Dollar Fudge, Mamie Eisenhower's fudge, et al. All are a combination of butter, sugar, evaporated milk, marshmallows (or marshmallow "creme", chocolate pieces.
  
  The original version used regular marshmallows, not marshmallow creme or fluff.
  
  3 cups granulated sugar
  3/4 cup unsalted real butter
  2/3 cup evaporated milk
  10 1/2 oz. package mini marshmallows
  pinch of salt
  12 oz. bag semi-sweet chocolate chips
  1 tsp. vanilla extract
  1 cup chopped nuts - optional
  
  In a large (I use 3 qt for single recipe) saucepan, bring sugar, butter, milk and marshmallows to a rolling boil (240 degrees) for 5 minutes, stirring constantly; remove from heat.
  
  Stir in salt, chocolate chips, vanilla until chocolate melts, then stir in nuts.
  
  Pour into buttered 13" X 9" X 2" pan. (I prefer to use a 9 X 9 pan, as it makes a thicker fudge.
  
  Cool to room temperature before cutting into squares.
  ///////////////////////////////////////////////
  
  There are actually no hard & fast rules when making this. Feel free to substitute peanut butter or other flavor chips for chocolate. You can add more chips then recipe calls for; fudge will come out a little more firm. You can also use MUCH less sugar than in recipe. I only use 1 1/2 to 2 cups at most. Instead of vanilla, try adding a tablespoon of Kahlua, Amaretto or Cointreau.
  
  You can make Peanut Butter fudge by decreasing the butter to 1/2 cup and substituting 1 cup good quality crunchy peanut butter for the chocolate.
  
  I sometimes make a double batch, using a TOTAL of 3 cups sugar, 1 1/3 cups evaporated milk, 1 cup butter, 1/8 tsp salt, 2 10oz bags marshmallows. Follow directions above. Divide in half, add 12 oz chips or chopped chocolate and vanilla to one half, and 1 cup chunky peanut butter to the other half. Use a 9 X 13 pan. Spread chocolate mixture in pan, cover with peanut butter mixture. This makes thick slab of fudge. I don't butter pan; I lay parchment both ways, then lift fudge out to cut it on board.
  
  Try toasting the walnuts or pecans before addint to your fudge - it REALLY makes a difference. You can also add a bag of Heath toffee chips to the peanut butter fudge.
  
  About the only hard and fast rule to making the fudge is to make sure to bring the mixture for a rolling boil and cook, stirring for 5 minutes. You can do almost anything else, and your fudge will still come out fine. There is no such thing as failed fudge. If it doesn't set, roll into balls, roll in finely chopped roasted nuts, cocoa, non-pareils, chocolate sprinkles, (or red/green ones) and people will think you spent the day making truffles.
  
  You can also make a single batch of this in the microwave.
  USE AT LEAST a 4 quart pyrex bowl. (I use a 2 qt Pampered Chef glass Batter Bowl with the handle. Makes it easier).
  
  Microwave butter, sugar, milk, in 4-qt. microwaveable bowl on HIGH until mixture begins to boil, stirring after 3 min. Stir well, scraping down side of bowl. Microwave 5-1/2 min., stirring after 3 min. Let stand 2 min. Add marshmallows, salt. Stir until marshmallows are melted, stir in chocolate until chocolate melts. Add vanilla, nuts.
Snappy Turtle Cookies (adeli)
- Ingredients:
  
  Cookies
  1/2 cup firmly packed brown sugar
  1/2 cup margarine or butter, softened
  1/4 teaspoon vanilla
  1/8 teaspoon imitation maple flavor, if desired
  1 egg
  1 egg, separated
  1 1/2 cups Pillsbury BEST® All Purpose or Unbleached Flour
  1/4 teaspoon baking soda
  1/4 teaspoon salt
  1 cup pecan halves, split lengthwise
  Frosting
  1/3 cup semisweet chocolate chips
  3 tablespoons milk
  1 tablespoon margarine or butter
  1 cup powdered sugar
  
  Preparation Directions:
  
  1. In large bowl, combine brown sugar and 1/2 cup margarine; beat until light and fluffy. Add vanilla, maple flavor, 1 whole egg and 1 egg yolk; beat well.
  2. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt; mix well. Cover with plastic wrap; refrigerate about 1 hour for easier handling.
  3. Heat oven to 350°F. Grease cookie sheets. Arrange pecan pieces in groups of 5 on greased cookie sheets to resemble head and legs of turtle. In small bowl, beat egg white. Shape dough into 1-inch balls. Dip bottoms in beaten egg white; press lightly onto pecans. (Tips of pecans should show).
  4. Bake at 350°F. for 10 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.
  5. In small saucepan, combine chocolate chips, milk and 1 tablespoon margarine; cook over low heat, stirring constantly until melted and smooth. Remove from heat; stir in powdered sugar. If necessary, add additional powdered sugar for desired spreading consistency. Frost cooled cookies. Let frosting set before storing. Store in tightly covered container.
  
  Makes 3 1/2 dozen cookies
Snicker Surprise Cookies (QVC debt)
- 1 bag DOVE® Brand PROMISES® Milk or Dark Chocolate
  1 bag SNICKERS® Brand Miniatures
  2 sticks butter (softened)
  1 cup light brown sugar
  1 cup sugar
  3 1/2 cups all purpose flour (sifted)
  2 eggs
  1 cup creamy peanut butter
  1 teaspoon vanilla
  1 teaspoon baking soda
  1/2 teaspoon salt
  
  Combine the butter, peanut butter and sugars using a mixer on a medium to low speed until light and fluffy.
  
  Slowly add the eggs and vanilla until thoroughly combined. Then mix in the flour, salt and baking soda.
  
  Cover and chill dough for 2-3 hours.
  
  Unwrap all SNICKERS® Brand Miniatures.
  
  Remove dough from refrigerator. Divide into 1-tablespoon pieces and flatten.
  
  Place a SNICKERS® Brand Miniatures piece in the center of each piece of dough.
  
  Form each piece of dough into a ball around the SNICKERS® Brand Miniatures piece.
  
  Place on a greased cookie sheet and bake at 325 degrees for 10-12 minutes. (Baking time and temperature may need to be adjusted if using more than 1 tablespoon of dough per cookie.)
  
  Let cookies cool on baking rack or wax paper.
Snickerdoodles (Chalk)
- 3 cups all-purpose flour
  2 teaspoons cream of tartar
  1 teaspoon baking soda
  1/2 teaspoons salt
  1-1/2 cup sugar
  1/2 cup butter, softened
  1/2 cup shortening
  2 eggs
  1 teaspoon vanilla
  
  3 tablespoons sugar
  1 tablespoon cinnamon
  
  Preheat oven to 400 degrees F. and lightly grease baking sheets. Combine flour, cream of tartar, soda, and salt; set aside. Cream sugar, butter and shortening. Beat in eggs and vanilla until light and fluffy. Stir in flour mixture just until blended.
  
  Combine 3 T. sugar and cinnamon in a small bowl. Shape dough into 1 inch balls and roll in sugar-cinnamon mixture to coat. If dough is too soft to handle, dust hands lightly with sugar-cinnamon mixture. Place on baking sheet about 2 inches apart.
  
  Bake 6-7 minutes or until set around the edges. The center of the cookie will be soft. Cool on wire rack.
  
  Makes about 6 dozen
Snickerdoodles (tiggerrific5)
- 1 1/2 cup sugar
  1/2 cup butter softened
  1/2 cup shortening
  2 eggs
  2 3/4 cup flour
  2 teaspoons vanilla
  2 teaspoons cream of tartar
  1 teaspoons baking soda
  1/4 teaspoons salt
  2 tablespoons sugar
  2 teaspoons cinnamon
  
  Mix 1 1/2 cup sugar, butter, shortening, eggs, vanilla. Mix thoroughly. Stir in flour, cream of tartar, baking soda, salt mix until blended. Shape dough by rounded teaspoon balls.
  
  Mix 2 tablespoons sugar and 2 teaspoons cinnamon and roll balls into mixture.
  
  Bake 8-10 minutes at 400 degrees
Soft Chocolate Chip Cookies (CubbysMom)
- These won't get hard, I promise !
  
  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:
  
  1. Preheat oven to 350 degrees Fahrenheit (175 degrees C). Sift together the flour and baking soda, set aside.
  
  2. 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.
  
  3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Soft Drop Sugar Cookies (oceantown)
- 1 cup butter
  3 cups sugar
  4 eggs
  1 1/2 Tablespoon vanilla
  6 cups flour
  1/2 teaspoon salt
  1 rounded teaspoon baking powder
  2 cups sour cream
  
  Cream butter and sugar. Add eggs and vanilla. Beat well. Mix dry ingredients. Add to creamed mixture, alternating with sour cream.
  
  Drop by spoonful (or small ice cream scooper) on cookie sheet. Bake 400 degrees for 10-12 minutes. Don't over-bake. They are soft and delicious!
  
  These are my grandmother's recipe and they are soooo good. Everyone always raves and asks for the recipe. I happily give it out in honor of my grandma.
Southern Tea Cake Cookies (oceantown)
- 4 cups all-purpose flour
  1 teaspoon baking soda
  2 teaspoons baking powder
  2 cups sugar
  2 eggs
  1/2 cup buttermilk
  1/2 pound (2 sticks) butter, softened
  1 teaspoon vanilla
  
  Preheat oven to 350 degrees.
  In a large bowl sift flour, baking soda, and baking powder together. Add remaining ingredients and blend well. Dough should be soft. Roll dough out onto a floured surface until approximately 1/4-inch thick. Cut dough into desired shapes and bake on a slightly greased sheet for 10 to 12 minutes.
Spicy Pumpkin Cheesecake Bars (Cookie Jewel)
- Crust:
  1 cup packed brown sugar
  1/2 cup + 2 TBS butter, softened (8 TBS)
  2 cups flour
  3 tsp baking powder
  ½ tsp salt
  1 cup finely chopped pecans
  1/2 tsp allspice
  1/4 tsp ground clove
  1/2 tsp nutmeg
  1/4 tsp ground ginger
  
  Filling:
  12 oz cream cheese (1.5 packages), softened
  1/2 cup brown sugar
  1/4 cup sugar
  3/4 cup canned or fresh pumpkin puree
  1-1/2 tsp vanilla
  1/2 tsp nutmeg
  3/4 tsp cinnamon
  3/4 tsp ground ginger
  1/8 tsp ground clove
  3 eggs
  
  Preheat oven to 350*. Generously grease 13" x 9" pan. Cream brown sugar and butter. Add allspice, clove, nutmeg and ginger. In small bowl mix flour, salt, and baking powder. With electric mixer on low, add flour mixture and nuts until mixture is crumbly. Reserve two cups. Press remaining mixture in pan with fingers. Bake 10 minutes.
  
  Whisk cream cheese in electric mixer until smooth. Add sugars, pumpkin, vanilla, nutmeg, cinnamon, ginger and clove and mix well until smooth, then add in eggs and mix until smooth again. Pour mixture over crust in pan, and sprinkle with remaining two cups of crust mixture. Bake until center is set and top is golden, about 30 minutes. Cool completely before cutting, serve well-chilled.
Split Seconds (kalina)
- 2/3 cup of sugar
  ¾ cup margarine or butter, softened
  2 teaspoons vanilla
  1 egg
  2 cups all purpose flour
  ½ teaspoon baking powder
  ½ cup red jelly or preserves
  
  Heat oven to 350º F
  
  In a large bowl, beat sugar and margarine until light and fluffy. Add vanilla and egg; beat well. Lightly spoon flour into measuring cup; level off. Stir in the flour and baking powder: blend well.
  
  On lightly floured surface, divide dough into 4 equal parts. Shape each into a roll 12x3/4 inches: place on ungreased cookie sheets. Using handle of wooden spoon or finger make a depression lengthwise down center of each roll about ½ inch wide and ¼ inch deep. Fill each with 2 tablespoons of the jelly.
  
  Bake at 350ºF. for 15 to 20 minutes or until light golden brown. Do not over bake. Cool slightly; cut diagonally into bars. Cool on wire racks.
  Makes 4 dozen cookies.
Spumoni Cookies (Jerz girl2)
- 1/2 Cup shortening
  1/2 cup margarine or butter
  3 cup All purpose flour
  1 cup sugar
  1 egg
  2 T Milk
  1 t Vanilla
  1/2 t baking soda
  1 Square (1 ounce) semi-sweet chocolate, melted and cooled
  4 t milk
  1/3 cup Chopped candied red cherries
  1/2 cup Chopped pistachio nuts
  1/4 t Rum flavoring
  
  Few drops green food coloring Powdered sugar icing or melted chocolate (optional) Beat shortening and margarine or butter about 30 seconds or till softened. Add half the flour, the sugar, egg, 2 Tbsp. milk, vanilla, baking soda, and 1/4 tsp. salt. Beat till thoroughly combined, scraping sides of bowl occasionally. Stir in remaining flour. Divide dough into thirds. Into one portion, mix chocolate and 2 tsp. of the milk. Into second portion, mix cherries. Into third portion mix nuts, remaining milk, flavoring, and enough green food coloring to tint dough. To shape dough, line bottom and sides of an 8 x 4 x 2 inch loaf pan with clear plastic wrap. Press pink dough evenly in pan. Top with chocolate dough. Top with green dough. Cover and chill for 4 to 24 hours. Invert pan; remove dough. Remove plastic wrap. Cut dough into 1/4 inch thick slices; cut each slice crosswise into three pieces. Place 2 inches apart on ungreased cookie sheet. Bake in 375 oven 8 to 10 minutes or till edges are lightly browned. Remove and cool on rack. Drizzle with powdered sugar icing tinted green or with melted chocolate.
  
  Makes about 84 cookies...
Strawberry Cookies (dmginca)
- 1/4 cup softened butter
  3/4 cup brown sugar
  1 tsp vanilla
  1 egg
  3/4 cup flour
  1 cup oatmeal
  1/2 tsp baking soda
  3/4 cup dried strawberries
  1/3 cup white chocolate chips
  
  In a bowl, mix together butter and brown sugar until sugar is well incorporated and mixture is fluffy. Add vanilla and egg and mix well. To bowl, stir in flour, oatmeal and baking powder. Fold in dried strawberries and chips. Drop by tbsp and bake in a preheated 350 oven for 10-12 minutes
  
  Makes 2 dozen cookies
  
  ( This is a heavy heavy dough and unless you have one of those heavy duty kitchen aid stand mixers which I don't then I would mix the egg, sugar, butter with an electric hand mixer and stir in the rest by hand.
  
  Second, I couldn't find just Dried Strawberries. At Trader Joes, they have a berry blend mix with strawberries, cherries and blueberries and this is what I used.
  
  Last, I just used my 1 tbsp measuring spoon to dole these out. I got 2 additional cookies beyond the 2 dozen. Not a problem to have 2 more cookies though)
Sugar Cookies (adeli)
- Cream:
  1 cup sugar
  1/2 cup butter
  
  Add:
  1 egg
  1 teaspoon vanilla
  
  Add in three parts, beating between each addition:
  3 cups sifted flour
  1/3 cup sour cream
  1/3 teaspoon soda
  1/4 teaspoon salt
  
  Beat until smooth. Chill for 12 hours or more. Roll thin. Bake at 375 degrees on greased cookie sheets. About 10 minutes. Do NOT allow to get much color. Makes about 40 three inch cookies
  
  Makes a soft, tender, tasty cookie.
Sugar Cookies (jaburg)
- 1 cup butter
  1 cup shortening
  1 cup sugar
  1 cup powdered sugar
  2 eggs
  4 1/2 cups flour
  1 tsp soda
  1 tsp cream of tarter
  3 tsp vanilla
  1 tsp salt
  
  Cream butter, sugar, etc. Shape into balls, place on cookie sheet. Dip water glass in granulated sugar and press onto balls. Bake in 325 degree oven 10-12 min.
  
  These are fabulous melt in your mouth cookies.
Sweetheart Cookies (CJ)
- 1 cup shortening
  2 cups brown sugar
  3 eggs
  4 1/2 cups flour
  1 tsp cinnamon
  1 tsp salt
  1 tsp cream of tartar
  1/2 tsp soda
  1 lb of dates, cut fine
  3/4 cup white sugar
  3/4 cup water
  1 cup nuts, finely cut
  
  Sift the flour, cinnamon, salt, cream-of-tartar and soda together. Mix together with eggs, brown sugar and shortening until blended and divide into three parts. Roll out and spread with filling: Cook together the dates, white sugar and water until it is the consistency to spread. Just before taking from fire, add 1 cup nuts, cut very fine. When partly cold, spread on rolled out dough and roll up. Wrap in wax paper and put in refrigerator over night. Next morning cut into thin slices and bake in moderate oven (350 degrees).
  
  My mother made these cookies every year they are sooooo good! Mom's recipe I copied this from did not have the time but I would guess 8 to 10 minutes. Believe me, you need to try these. Trust me - they are good!
Thumbprint Cookies (scchick)
- 1 2/3 c. flour
  1 1/4 sticks marg. or butter
  1/2 cup sugar
  1 egg, separated
  
  grated lemon rind
  coarse sugar
  jelly or nuts
  
  Cream butter and sugar. Add egg yolk and mix well. Blend in flour and lemon peel. Mix.
  
  Form dough in long roll the size of 50 cent piece in diameter. Cut in 3/4 inch thick pieces.
  
  Make thumbprint in center of each and dip top side of cookie in unbeaten egg white; then coarse sugar. Put a dot of jelly or nut in center.
  
  Place on ungreased cookie sheet. Bake 350 degrees until done.
  
  *I do not use coarse sugar - just regular
Tiger Butter (scchick)
- 1/2 lb. white chocolate
  1/2 lb. milk chocolate
  1/2 cup creamy peanut butter
  
  Melt white choc. and milk choc. in separate containers.
  Add peanut butter to white choc.
  
  Pour milk choc. onto wax paper lined 8 x 2" pan.
  
  Then pour white choc. and peanut butter mixture on top of
  milk choc.
  
  Swirl to get striped effect.
  
  Cool at room temp., turn out on cutting board and cut into squares. ** Of course, I don't do this. I break into pieces! Very Good!
This N That Cookies (cute*suzy)
- 2 sticks of melted butter or margarine
  1/2 cup of sugar
  3/4 cup of packed brown sugar
  2 eggs
  1/2 teaspoon baking soda
  1/2 teaspoon vanilla
  2 cups all purpose flour
  1-1/2 cups of chopped candy bars. (I use Snickers, Milky Way, Three Musketeers and Butterfinger)
  
  Preheat oven to 350. Sift the flour and baking soda together and set aside. In large bowl beat the sugars and butter or margarine. Add the eggs one at a time and vanilla. mix well. add the chopped candy bars. Mix in the sifted ingredients until batter is completely combined. drop by tablespoons one inch apart on a cookie sheet. Bake for 12 to 15 minutes.
Toasted Coconut Marshmallows (lainey)
- 7 ounces sweetened shredded coconut, toasted
  1 recipe Homemade Marshmallow batter, recipe follows
  Confectioners' sugar
  
  Instructions:
  Sprinkle half the toasted coconut in an 8 by 12-inch non-metal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.
  
  Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.
  
  Homemade Marshmallows:
  
  Ingredients
  3 packages unflavored gelatin
  1/2 cup cold water, plus 1/2 cup
  1 1/2 cups granulated sugar
  1 cup light corn syrup
  1/4 teaspoon kosher salt
  1 tablespoon pure vanilla extract
  Confectioners' sugar, for dusting
  
  Instructions:
  Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment. Allow to sit while you make the syrup.
  
  Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan. Cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
  
  With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
Toffee Candy (kmikayla)
- 24 plain graham crackers
  2 cubes butter (told you it was good)
  1 cup brown sugar ( I use light)
  1 cup or more chopped nuts (almonds, pecans or hazelnuts are good)
  
  Butter a cookie sheet
  
  Place 24 graham crackers on buttered cookie sheet with SIDES on pan.
  
  On stove melt 2 cubes butter in pot with sugar. bring to boil. Boil 2 minutes. Pour evenly over crackers and spinkle with nuts. Cool.
  
  When totally cool break into serving pieces.
  
  My friend shaves a very small amount of dark chocolate over crackers after she spinkles the nuts on. I haven't.
Triple Chocolate Cookies (SassyTXun)
- 1/4 cup butter, softened
  1/2 cup dark brown sugar
  1/4 cup granulated sugar
  1/4 cup canola oil
  1 egg
  1 teaspoon vanilla
  1/2 cup all purpose flour
  1/2 cup whole-wheat pastry flour
  1/4 cup unsweetened cocoa powder (not Dutch processed)
  1/4 teaspoon salt, optional
  1/3 cup dark chocolate (2 ounces) coarsely chopped
  1/3 cup milk chocolate (2 ounces) coarsely chopped
  2/3 cup chopped pecans, optional
  
  Preheat the oven to 350 degrees F.
  
  In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.
  
  In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix just until combined. Stir in the dark chocolate, milk chocolate, and the pecans. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a cooling rack to cool. Makes about 2 dozen cookies.
Turtle Cookies (kdb1225)
- Melt 2 squares Chocolate or 6 tbsp cocoa in 1/2 cup butter
  Beat and add 2 eggs
  3/4 cup of sugar
  1 cup flour
  1 tsp vanilla
  
  Drop on waffle iron. Only do 3-4 .They burn easily. Bake about 1 min. Frost when cool.
  
  Frosting:
  1/2 sq. chocolate or 1 Tbsp cocoa
  1/2 cup brown sugar
  1/4 cup water
  21/2 tbsp butter.
  
  Boil about 3 min. Add vanilla and cool. Thicken with powdered sugar. Can put nuts on top.
Turtles (adeli)
- Turtles could be put in a mold if you wished but not really necessary - also cooking to the hard ball stage should insure you will not need parafin. They are good but I prefer the cookies I posted separately.
  
  2 l/4 C. packed brown sugar
  1 C. butter or margarine
  1 C. light corn syrup
  l/8 tsp salt
  l can (14oz) sweetened condensed milk
  1 tsp vanilla extract
  1-l/2 lbs whole pecan halves
  1 C (6oz) semisweet chocolate chips
  1 C (6 oz) milk chocolate chips
  2 Tbsp shortening.
  
  In a large saucepan, combine the first four ingredients. Cook over med heat until all sugar is dissolved. Gradually add the milk and mix well. continue cooking until a candy thermometer reads 248 (firm ball stage) Remove from heat stir in vanilla until well blended. Fold in pecans. Drop by Tbsp. onto greased cookie sheets. Chill.
  Melt chocolate chips and shortening in the microwave or in a double boiler.
  Drizzle chocolate over each pecan cluster. Yield 4 doz
Turtles (kdb1225)
- 120 caramels
  1/2 stick butter
  4 Tbsp Pet Evaporated Milk
  6 cups pecans
  
  1 Package of Chocolate Chips
  
  Melt in microwave. Stir in pecans. Drop on waxed paper and refrigerate.
  
  Melt Chocolate Chips and when each turtle is hardened, dip in melted chocolate, place on waxed paper and refrigerate again, until chocolate sets.
Turtles (Meredith-NH)
- 72 pecan halves
  24 caramel candies (Kraft Caramels or Hershey Caramels are good)
  1 tsp. shortening (i.e. solid Crisco shortening)
  1 6 oz. pkg. semisweet chocolate chips
  
  Cover baking sheet with aluminum foil, shiny side up. Grease foil. For each candy, place 3 pecan halves in a "Y" shape on foil. Place one caramel candy in center of each pecan "Y". Bake at 300 degrees until candy melts, about 9-10 minutes. Heat shortening and chocolate chips over low heat just until chocolate melts and stir constantly. Spread chocolate mixture over candies and leave ends of pecans uncovered. Refrigerate until chocolate is firm, about 30 minutes.
  
  Yield: 24 candies
Viennese Walnut Cookies (mickeyduck)
- 1/2 cup butter
  1/3 cup granulated sugar
  1/4 tsp. salt
  1 tsp. vanilla
  1-1/4 cups sifted all purpose flour
  1-1/3 cups finely chopped walnuts
  Your favorite recipe butter cream frosting (tinted Pink or green, if you wish)(you know -- butter, powdered sugar, etc.)
  whole walnuts for garnish
  
  Cream butter, sugar, salt and vanilla. Blend in flour and walnuts, using hands to form dough into a ball. Chill 30 minutes. Roll on lightly floured board to a little less than 1/4-inch thickness.
  Cut with a 2-in round cookie cutter (scalloped-edge cutters make very pretty cookies). Bake on ungreased baking sheets at 350 degrees for 10 to 12 minutes until very lightly browned. Cool on wire racks.
  Put together in pairs with butter cream frosting.
  Top with a swirl of frosting and decorate with walnut halves or very larges pieces.
  Makes about 24 cookies.
  
  These are very easy and addictive!!!
Whoopie Pies (MaggieQQ)
- WHOOPIE PIE SHELLS
  
  4 heaping cups sifted flour
  2 teaspoons salt
  2 teaspoons baking soda
  1 cup cocoa
  2 cups sugar
  1 cup hot water
  1/2 cup butter
  1/2 cup shortening
  1 cup sour milk or 1 tablespoon vinegar and milk to make 1 cup
  2 eggs
  1 teaspoon genuine vanilla or 2 teaspoons
  imitation vanilla
  
  Mix together shortening, butter, sugar, eggs and vanilla. Sift together dry ingredients and set aside. Add milk, cocoa and hot water. Then add the dry ingredients. Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2" apart. Bake at 350 degrees for 10 minutes.
  
  WHOOPIE PIE FILLING
  
  6 tablespoons fluff
  4 tablespoons vanilla(this is not a typo)
  4 tablespoons flour
  4 tablespoons milk
  4 cups confectioners sugar
  1 1/2 cups shortening
  
  Add all ingredients in a bowl and beat until smooth. Then place scoop of filling between two of the shells and enjoy!
Yo-Yo Cookies (Jerz girl)
- 1 bag M&M'S® Brand Milk Chocolate Candies
  1 bag SNICKERS® Brand FUN SIZE® Candies
  30 2-1/2-inch store-bought or baked cookies
  1 tube white decorator's icing
  30 12-inch pieces red licorice lace
  What to do:
  
  Chop the SNICKERS® Brand FUN SIZE® Candies and place in a microwave-safe bowl. Microwave on high for 4-10 seconds, until spreadable.
  Spread the softened SNICKERS® on the back of 15 cookies. Place the remaining cookies on top of the candy-coated cookies.
  Wrap 2 pieces of licorice around the SNICKERS® filling in the center, just like a Yo-Yo. Tie a loop for the finger.
  Dot the bottom of the M&M'S® Brand Milk Chocolate Candies with icing, and place one in the center of each Yo-Yo.
  
  Tip: You can exchange the SNICKERS® Brand FUN SIZE® Candies with MILKY WAY® Brand FUN SIZE® Candies.
  Makes 15 Yo-Yos

Nightowlz · ‎03-11-2010

I think I have them all posted now except the Holiday goodies. I will come back to post those later or tomorrow.

Nightowlz · ‎03-11-2010

Here is the 2006 Christmas Holiday

QVC BB 2006 CHRISTMAS AND HOLIDAY COOKIE EXCHANGE

Recipes on this page:

Snowballs (itty)
Candy Canes (itty)
Chocolate Peppermint Shortbread Cookies (katiesmom2)
Chocolate Marble Bread w/Ganache (Bluecat2)
Pumpkin Cookies (Diamonds22)
Butter Balls (Ariel'sAngel42)
Sugar Cookies (Annabellethecat)
Chocolate Oatmeal Cookies (Kelley123)
Reese's Peanut Butter Cup Cookies (Mayhummer)
Ricotta Cheese Cookies (Bluecat2)
Viennese Kupferlin/Almond Crescent Cookies (Sunala)
Jeanettes/Italian Cookies (Mineralgirl1)
Coconut Macaroons (bella*luna)
Snicker Surprise Cookies (QVCdebt)
Holiday Thumbprints (Tiggeerrific5)
Buckeyes (maryannie)
Vanilla or Almond Crescent Cookies (bairn)
Chocolate Sugar Cookies (Autumnleaf)
Doubletree Hotel Chocolate Chip Cookies (Soushi24)
No Bake Chocolate Peanut Butter Oatmeal Cookies (Kballowe)
Turkey & Sweet Potato Doggie Treats (Nunu4u)
Rugelach Bar Cookies (ella)
Chocolate Cherry Bar Cookies w/hazelnuts (Bluecat2)
Sweetheart Cookies (CJ)
Honey's Surprise Kisses (RetrixTX)
Chocolate Spice Cookies (Marcyny) Cake
Chocolate-Nut Dream Bars (Georgie)
Melt-A-Ways (Tadango)
Sugar Molasses Cookies (Tadango)
Eggnog Snowballs (pinksugar)
Cream Cheese Cookies (Conigirl)
White Chocolate Cherry Chunkies (MartieHugs)
Paula's Loaded Oatmeal Cookies (glamgeek)
Peanut Butter Bon-Bons (katiesmom2)
Seven Layer Cookies (katiesmom2)
No-Bake Chocolate Poodles (Linders Back)
Barbara's Cloud Cookies (Linders Back)

SNOWBALLS (itty)

1 cup softened butter
1/2 cup sugar
1 tsp vanilla
2-1/2 cups flour
1/2 cup candied cheeries
1/2 cup chopped pecans or walnuts
12 oz pkg milk or semi sweet chocolate bits
2 eggs

Combine and mix all ingredients except cherries, nuts and chocolate bits. Add remaining ingredients and mix well. Shape into balls size of walnut. Bake at 375 degrees for 10-12 minutes. Cool. Put powdered sugar in a baggie and shake cookies to look like snowballs.

CANDY CANES (itty)

Mix together:
1 cup soft shortening (1/2 butter, 1/2 Crisco)
1 cup confectioner’s sugar
1 egg
1-1/2 teaspoon almond extract
1 teaspoon vanilla

Sift and mix with above:
2-1/2 cups flour
1 tsp salt

Divide dough in 1/2. Blend 1/2 tsp red food coloring into 1/2 of dough. Roll 1 tsp each color dough into 4" strips on floured board. Place side by side and twist like a rope into candy canes. Make thin strips as they spread while cooking. Ungreased cookie sheet. Bake at 375 degrees for 9 minutes.

CHOCOLATE PEPPERMINT SHORTBREAD COOKIES (Katiesmom2)

Cookie Ingredients:
3/4 cup butter, softened
1/2 cup powdered sugar
1/4 teaspoon peppermint extract
2 (1-ounce) squares unsweetened baking chocolate,
melted, cooled slightly
1-1/2 cups all-purpose flour
1 cup mini real semi-sweet chocolate chips

Frosting Ingredients:
1 cup powdered sugar
2 tablespoons butter, softened
1 tablespoon milk
1/4 teaspoon peppermint extract
1 drop green food color

Drizzle Ingredients:
1/2 cup mini real semi-sweet chocolate chips
1/2 teaspoon vegetable shortening or butter

Heat oven to 375°F. Combine all cookie ingredients except flour and 1 cup mini chocolate chips in large bowl. Beat at medium speed until creamy.

Reduce speed to low. Add flour; beat until mixture forms a dough. Stir in 1 cup mini chocolate chips by hand.

Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten each ball to 1 1/2-inch circle with bottom of glass dipped in flour.

Bake for 5 to 7 minutes or until set. (DO NOT OVERBAKE.) Let stand 2 minutes; remove from cookie sheets. Cool completely on wire rack.

Combine all frosting ingredients in small bowl. Beat at low speed until smooth. (Add additional milk, one teaspoonful at a time, for desired frosting consistency.) Frost cooled cookies. Place cookies onto waxed paper.

Place 1/2 cup mini chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until smooth (60 to 90 seconds). Drizzle thin lines of chocolate over frosting with teaspoon. Let stand until chocolate is set (at least 30 minutes).

Recipe Tip:
If desired, place melted chocolate in small resealable plastic food bag. Cut tiny tip off one corner of bag to drizzle chocolate.

CHOCOLATE MARBLE BREAD WITH GANACHE (Bluecat2)

(Makes one 8-1/2 inch loaf)

8 ounces (2 sticks) unsalted butter, softened, plus more for pan
1-1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
3/4 teaspoon baking powder
8 ounces semisweet chocolate, coarsely chopped
2/3 cup plus 2 tablespoons sugar
4 large eggs
1/2 cup whole milk
1/4 cup heavy cream

1. Preheat oven to 350°. Butter an 8-1/2 X 4 X 2-1/2 inch loaf pan; dust with flour, tapping out excess. Sift flour, salt, and baking powder into a medium bowl.

2. Melt 5 ounces chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.

3. Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth, 2 to 3 minutes. Add sugar; raise speed to medium. Cream butter and sugar until pale and fluffy, 3 to 4 minutes. Scrape down sides of bowl. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in three batches, alternating with two batches of milk. Mix until just combined.

4. Pour half of batter into melted chocolate; stir well. Alternating between remaining plain batter and the chocolate batter, drop large spoonfuls of batter into the prepared pan. When pan is filled, use a table knife to cut through mixture with a swirling motion.

5. Bake until a cake tester inserted into center comes out clean, about 1 hour. (If bread browns too quickly, tent with foil.) Let bread cool slightly in pan on a wire rack, about 10 minutes. Run a thin knife around edges of bread to loosen; unmold. Let cool completely on rack.

6. Make ganache: Put the remaining 3 ounces chocolate in a medium bowl. Heat cream in a small saucepan over medium heat until just about to simmer. Pour cream over chocolate; stir until mixture is smooth. Let stand 10 minutes to thicken slightly. Using a small offset spatula, spread ganache over cooled cake; let stand until set, about 1 hour. Bread can be stored in an airtight container at room temperature, up to 2 days.

PUMPKIN COOKIES (Diamonds22)

1/2 cup butter or margarine
1-1/2 cups sugar
1 egg
1 cup cooked or canned pumpkin
1 teaspoon vanilla
2-1/2 cups All-Purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup chopped roasted almonds (optional)
1 cup Nestle's Semi-Sweet Chocolate Morsels

Cream butter and sugar together until light and fluffy. Beat in egg, pumpkin and vanilla. Mix and sift flour, baking powder, baking soda, salt, nutmeg and cinnamon. Add to creamed mixture, mix well. Add almonds and chocolate morsels, mix thoroughly.

Drop by teaspoons onto well greased cookie sheet.

Bake at 350 degrees for 15 minutes or until lightly browned.

Remove from cookie sheet while still warm.

Cool on wire rack.

Makes about 6 dozen cookies.

"What makes these cookies yummy is the chocolate morsels."

BUTTER BALLS (Ariel’sAngel42)

Ceam 1 cup (2 sticks) butter and 1/2 cup confectioners sugar until fluffy. Blend in 1/2 teaspoon vanilla and 1-3/4 cup of all-purpose flour. Stir in 1/2 cup chopped nuts (we use walnuts or pecans). Chill dough several hours.

Roll into 1 inch balls. Bake for 20 minutes in a 350 degree oven. Roll balls while still warm in confectioners sugar.

"These cookies absolutely fantastic. In fact, they melt in your mouth. They were a Christmas staple when I was growing up. I love the cookies, but also the memories of my mother they bring back. I hope you try them and enjoy them with your family."

SUGAR COOKIES (Annabellethecat)

1 cup butter (softened)
1/2 cup sugar
2-1/4 cups Flour (do not use self-rising)
1/2 teaspoon salt
1 egg
1 teaspoon almond extract (this is what makes it different from most sugar cookies)

Heat oven to 400 degrees. Cream butter and sugar. Blend in remaining ingredients. Cover and put in refrig for about 1/2 hour (until cold). Roll out and use cookie cutters, make it about 1/4 thick. Bake about 6 minutes, until sides turn light brown. Don't overcook as they will get hard. Ice with colored icing. ENJOY

CHOCOLATE OATMEAL COOKIES (Kelley123)

2 cups of sugar
6 tablespoons of cocoa leveled
1 stick butter
1/2 cup milk
dash of salt
2 heaping tablespoons peanut butter (can use crunchy too)
1 teaspoon vanilla
1-1/2 cup quick cooking oats

Put sugar, cocoa, milk, and butter in pan. Cook over high heat. When it comes to a full(rolling) boil, lower just a little - Cook for 4 full minutes stirring all ingredients together while boiling. At end of 4 minutes, take off heat. Then add vanilla and peanut butter of choice - stir until peanut butter has dissolved. Add oats a little at a time. Mix them in well. If consistency is a little too thick add about a tablespoon of milk or so and stir it in. Continue adding oats. When all through drop onto either aluminum or wax paper. They will be done in about 3 minutes or so if correctly done.

"Mine turn out to have a creamy texture. Most bakeries or stores that sell them - their's are very coarse. I have to say everyone here say's mine are a lot better."

REESE’S PEANUT BUTTER CUP COOKIES (Mayhummer)

These are always a big hit and easy to make also.

Mix together:
1/2 cup softened butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 cup peanut butter
1/2 teaspoon vanilla

Add to above and mix thoroughly:
1-1/4 cups flour
3/4 teaspoons baking soda
1/2 teaspoon salt

1. Line mini ungreased muffin tins with paper liners. (You can find Holiday colors).
2. Roll dough with hands into 1" balls and place in center of each liner in muffin tin.
3. Bake at 350 degrees for 8 - 10 minutes.
4. Remove from oven and immediately press a miniature peanut butter in each cookie. (press way down).
5. Cool in freezer for about 5 minutes before removing cookies from tin.

“Before I got my Kitchenaid I used my Cuisinart to mix all the ingredients and it worked great. Enjoy!”

RICOTTA CHEESE COOKIES (Bluecat2) Makes about 6 dozen

For the Cookie:
3 eggs
2 cups sugar
2 sticks butter softened to room temp.
2 tsp. vanilla
1 15 oz container ricotta cheese
4 cups flour 1 tbsp. baking soda
1 tsp. salt

Icing:
1 cup sifted powered sugar
½ tsp. vanilla
milk

Directions:
Preheat oven to 350.
Cream first 5 ingredients together in a large bowl. Mix remaining dry ingredients in a separate bowl. Once mixed, add to creamed mixture and mix well. (if batter looks dry add a bit of milk). Drop by spoonfuls onto a greased cookie sheet.

Bake 10-15 minutes until brown on the bottom (top will be slightly wet). Let sit on a cookie rack until cooled. Drizzle icing on top or dip the top of the cookie in.

Icing Directions:
Mix powered sugar, vanilla, and 1 tbsp milk. Stir in milk one tsp. at a time, until drizzling consistency.

“Our family usually puts some sprinkles on top while icing is still wet. Enjoy!

VIENNESE KUPFERLIN/Almond Crescent Cookies (Sunala)

"These cookies are delicious! Food author Joan Nathan worked for Jerusalem Mayor Teddy Kollek in the 1970s. She writes of his wife: "For all the years I have known Tamar Kollek, her signature dish has been kupferlin. This stirrup-shaped almond butter cookie, which she learned to make in her native Vienna, was always served when guests came to the Kolleks' apartment in Jerusalem. The difference between her cookies in the early years in Israel and her mother's in Vienna was the use of the cheaper margarine instead of butter. I prefer the flavor of butter."

1 cup (2 sticks) unsalted butter or pareve margarine, softened
1/2 cup sugar, plus additional for sprinkling
1/2 cup very finely ground unblanched almonds
2 cups unbleached all-purpose flour
Dash of salt

Preheat oven to 250 degrees. Put the butter or margarine and sugar into a large mixing bowl. Add the almonds and then the flour and salt, using your fingers to mix the ingredients together until you have a soft dough. (You can also make the dough in a food processor fitted with a steel blade; first blend the butter and sugar to cream, then pulse as you add the dry ingredients, taking care not to overmix.)

Take a piece of dough the size of a plum and roll it into a 2-inch-long tube. Repeat with the rest of the dough. Shape each piece into a crescent, and press the ends flat.Place the cookies, close to each other but not touching, on ungreased cookie sheet. Bake them for 40 minutes or until they are firm to the touch. The cookies should be white in color, not even slightly golden. Remove them from the oven, let them stand for a few minutes, and, while they are still warm, sprinkle them with additional sugar. Makes 5 dozen cookies.

JEANETTES (Italian cookies)- Mineralgirl1

add:
1 stick of butter or margarine (at room temp)
1 cup sugar
3 eggs (beat in one at a time)
1 cup milk (beat again)
8 heaping teaspoons baking powder
4 teaspoons lemon extract
4 cups flour (mix in one at a time)

grease and flour baking sheet, flour hands and shape into balls. Bake at 400 degrees for 7-10 minutes or until very light brown. Cool and frost

Frosting:
4 tbsp melted butter or margarine
3 cups confectioners sugar
1 teaspoon lemon extract
milk (only add a little at a time don't make it too runny)

Frost cooled cookies and sprinkle with little brightly colored candy balls

COCONUT MACAROONS (bella*luna)

2-2/3 cup coconut
2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
4 egg whites
1 teaspoon almond extract

Combine coconut, sugar, flour and salt. Stir in egg whites and extract. Mix well. Drop onto lightly greased cookie sheet. Bake at 325 for 20-25 minutes or until golden.

SNICKER SURPRISE COOKIES (QVCdebt)

What you'll need:
1 bag DOVE Brand PROMISES Milk or Dark Chocolate
1 bag SNICKERS Brand Miniatures
2 sticks butter (softened)
1 cup light brown sugar
1 cup sugar
3-1/2 cups all purpose flour (sifted)
2 eggs
1 cup creamy peanut butter
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt

1. Combine the butter, peanut butter and sugars using a mixer on a medium to low speed until light and fluffy.

2. Slowly add the eggs and vanilla until thoroughly combined. Then mix in the flour, salt and baking soda.

3. Cover and chill dough for 2-3 hours.

4. Unwrap all SNICKERS Brand miniatures.

5. Remove dough from refrigerator. Divide into 1-tablespoon pieces and flatten.

6. Place a SNICKERS brand miniatures piece in the center of each piece of dough.

7. Form each piece of dough into a ball around the SNICKERS brand miniatures piece.

8. Place on a greased cookie sheet and bake at 325 degrees for 10-12 minutes. (Baking time and temperature may need to be adjusted if using more than 1 tablespoon of dough per cookie.)

9. Let cookies cool on baking rack or wax paper.

Holiday Hint: Spruce up Cookies by drizzling melted DOVE brand PROMISES milk or Dark Chocolate over the top of each cookie!

Makes 2 dozen cookies.

HOLIDAY THUMBPRINTS (Tiggeerrific5)

1 cup butter
1/4 cup sugar
1 teaspoon almond extract
1/2 teaspoon salt
2 cups flour
rasberry jam

Preheat oven 400 degrees. Beat butter,sugar until fluffy. Blend in almond extract,salt add flour. Mix well. Shape into balls. Place on cookie sheet. Press thumb in middle and fill with jam. Bake for 8-10 minutes.

BUCKEYES (Maryannie)

2 sticks butter, softened
2 cups smooth peanut butter
1 lb powdered sugar
1 pkg (12 oz) semi-sweet chocolate chips
1/2 block paraffin wax (found with canning supplies)

Combine butter, peanut butter and powdered sugar. Mix thoroughly; add more sugar as needed to make dough soft, not sticky. Refrigerate 1 hour. Roll into small balls, refrigerate. Using a double-boiler, melt chocolate chips and paraffin. Dip balls into melted chocolate, leaving a small amount at the end of top bare. Place on waxed paper until set. Cover up hole with your fingertip. Makes about 6 dozen.

VANILLA OR ALMOND CRESCENT COOKIES (bairn) I got this recipe for Vanilla or Almond Crescent cookies from my 89 year old neighbor, membor of the Old German Baptist Church--how recipes do travel!

1 lb butter
1 cup sugar
4 cups flour
1/2 pound ground almonds (2 cups)

Mix flour and sugar. Cream butter and nut mixture together. Mix the flour and sugar with the creamed butter and nut mixture.

Take piece of dough and form into crescent shape. Bake at 350 degrees for 10-12 minutes -- you want only a bit of brown around the edges.

Let cool a little bit, take from pan when still warm and sprinkle with vanilla sugar.

Enjoy!--they are divine!

CHOCOLATE SUGAR COOKIES (autumnleaf)

3 squares unsweetened chocolate
1 cup (2 sticks) butter or margarine
1 cup sugar
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/4 tsp salt
Additional sugar

Microwave chocolate and butter in large bowl on medim (50% power) until butter is melted. Stir until chocolate is completely melted.

Stir 1 cup sugar into chocolate mixture until well blended. Stir in egg and vanilla until completely mixed. Mix in flour, baking soda, and salt. Refrigerate 30 min.

Heat oven to 375 degrees. Shape dough into one inch balls; roll in sugar. Place on ungreased cookie sheet. (If a flatter, crisper cookie is desired, flatten ball with bottom of glass.)

Bake for 8-10 minutes or until set. Remove from cookie sheet to cool on wire rack.

Jam-Filled Chocolate Sugar Cookies
Prepare dough as directed; roll in finely chopped nuts in place of sugar. Make indentation in each ball; fill center with jam. Bake as directed.

DOUBLETREE HOTEL CHOCOLATE CHIP COOKIES (Soushi24)

I have made these and they are quite good. Yield: 20 servings

Ingredients:
1/2 cup rolled oats
2-1/4 cups all-purpose flour
1-1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1-1/2 teaspoon vanilla
1/2 teaspoon lemon juice
2 eggs
3 cups semi-sweet chocolate chips
1-1/2 cups chopped walnuts

Directions:
Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.

Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.

For the best results, chill the dough overnight in the refrigerator before baking the cookies.

Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.

NO BAKE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES (Kballowe)

1/2 cup milk
2 cup sugar
1 stick butter or margarine
1/3 cup cocoa
1 tsp vanilla
2-1/2 cup instant oatmeal
1/2 cup crunchy peanut butter

Mix milk, sugar, butter and cocoa together over medium heat until mixture starts rapid boil (mixture will start to thicken and separate from sides of pan) - let boil for about 2-1/2 to 3 minutes, then add in peanut butter and rapidly boil for another minute to minute and a half.

Remove from heat. After bubbles subside, add vanilla, then the instant oatmeal. Mix well (quickly before it begins to set up) and drop by tablespoons onto the wax paper to cool.

Makes about 3 dozen medium size cookies.

TURKEY & SWEET POTATO DOGGIE TREATS (nunu4u)

Yes, these are cookies for your dog's Thanksgiving or christmas. I have baked these and my dogs approve.

1-1/4 cups of cooked turkey cut in 1/2 inch pieces
1/2 cup of cooked sweet potatoe cut in 1/2 inch pieces
2 cups all purpose whole wheat flour
1 cup evaporated milk
1/2 tsp salt
1/2 tsp cinnamon
2 large eggs

Preheat oven to 350 degrees. Mix all ingredients together well, making sure the pieces of turkey and sweet potato are thoroughly coated. Drop by rounded spoonfuls onto greased cookie sheet. Bake 14 to 18 minutes or until golden brown. Remove from oven, cool thoroughly and store in airtight container in the refrigerator.

RUGELACH BAR COOKIES (ella)

Ah, bar cookies! Here's one. After I'd made rugelach several times, my squeeze's sister said, "Psst, Ella, want to save a lot of time?" and gave me this recipe, from the cookbook cited below. They're delicious.

Recipe By: Marlene Sorosky in "Fast and Festive Meals for the Jewish Holidays"

Cream Cheese Pastry:
6 ounces cream cheese -- cold and cut into pieces
1-1/2 sticks butter or margarine -- cold and cut into small pieces
1-1/2 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

Topping: 3 tablespoons packed light brown sugar
1-1/2 teaspoons ground cinnamon
2 tablespoons butter or margarine -- melted
1/2 cup chopped walnuts
1/4 cup mini chocolate chips -- optional
2/3 cup strawberry or apricot jam or preserves -- or 1/3 cup of each.

Preheat oven to 350 degrees. Grease or spray bottom and sides of a 9x13 inch metal pan.

Make the Pastry: Blend cream cheese and butter, by hand or in a food processor. Add flour, sugar, vanilla, and salt. Mix or process til it all holds together. Transfer to the pan and press evenly into bottom. Bake for 25 minutes, or until edges are brown and center is lightly golden.

Make the Topping: Stir together the brown sugar, cinnamon, melted butter, walnuts and chocolate chips, if you're using the latter. Stir jam to soften it and spread it over the baked crust. Sprinkle the cinnamon mixture over the jam. Put it back in the oven and bake 10 minutes, or until edges of jam are bubbling. Remove from oven and cool completely. Cut into 1 x 1 1/2 inch bars.

Note: can be stored at room temp overnight or in fridge for three days. They don't freeze well. (I don't think this will be an issue.)

CHOCOLATE CHERRY BAR COOKIES WITH HAZELNUTS (Bluecat2)

(From America's Test Kitchen) I will be making these for a party soon, since it is from ATK I have no doubt they will be superb! Enjoy!

If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in a food processor for about 20 seconds. Makes about 50 cookies

Butter Cookie Dough 2-1/2 cups unbleached all-purpose flour (12-1/2 ounces)
3/4 cup superfine sugar (5-1/2 ounces)
1 cup dried chopped cherries
1/4 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), cut into sixteen 1/2-inch pieces, at cool room temperature (about 65 degrees)
2 teaspoons vanilla extract
2 tablespoons cream cheese, at room temperature
1-1/2 cups semisweet chocolate chips (9 ounces)
1-1/2 cups hazelnuts (7 ounces), toasted, skinned, and chopped

1. In bowl of standing mixer fitted with flat beater, mix flour, sugar, cherries, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.

2. Press dough in even layer into parchment-lined 17-1/2 by 12-inch baking sheet. Bake cookies on lower-middle rack in 375-degree oven until golden brown, about 20 minutes.

3. Immediately after removing baking sheet from oven, sprinkle evenly with chocolate chips; let stand to melt, about 3 minutes.

4. Using offset icing spatula, spread chocolate into even layer, then sprinkle evenly with chopped hazelnuts. Cool on wire rack until just warm, 15 to 20 minutes.

5. Using pizza wheel, cut into 1 1/2-inch diamonds. Transfer cookies to wire rack to cool completely.

SWEETHEART COOKIES (CJ)

1 cup shortening
2 cups brown sugar
3 eggs
4-1/2 cups flour
1 tsp cinnamon
1 tsp salt
1 tsp cream of tartar
1/2 tsp soda
1 lb of dates, cut fine
3/4 cup white sugar
3/4 cup water
1 cup nuts, finely cut

Sift the flour, cinnamon, salt, cream-of-tartar and soda together. Mix together with eggs, brown sugar and shortening until blended and divide into three parts. Roll out and spread with filling: Cook together the dates, white sugar and water until it is the consistency to spread. Just before taking from fire, add 1 cup nuts, cut very fine. When partly cold, spread on rolled out dough and roll up. Wrap in wax paper and put in refrigerator over night. Next morning cut into thin slices and bake in moderate oven 350 degrees for 8 to 10 minutes.

These cookies are sooooo good! Trust me - you need to try them. They are wonderful!

HONEY'S SURPRISE KISSES (RetriTX)

4 egg whites, beaten
1/2 tsp salt
1/4 cream of tartar
1-1/2 cups sugar
1 cup chopped pecans
1/2 cup coconut
1/2 cup well drained, cut up maraschino cherries
1 tsp vanilla

Beat egg whites until foamy, then add salt and cream of tartar. Continue beating until eggs are stiff enough to hold peaks, but not dry. Add sugar two tablespoons at a time, beating thoroughly after each addition. fold in other ingredients. Drop from teaspoon onto cookie sheet lined with ungreased brown paper. Bake at 300 degrees for 25 minutes. Carefully remove while slightly warm. Makes about 72 kisses.

These meringue-type cookies are absolutely delicious. "Honey", my Mother, made them every Christmas and they bring back special memories.

CHOCOLATE SPICE COOKIES (Marcyny)

1 box dark chocolate cake mix
1 tsp vanilla
1 tsp ground cloves
1 tsp cinnamon
1 cup chopped nuts (optional)
1/2 cup oil
1/2 cup water
2 eggs
1-3/4 cups flour

Mix above ingredients. Roll into balls (dough will be a little sticky). Bake at 325 degrees for 10 minutes. Cool on rack. Sprinkle with powdered sugar.

CHOCO-NUT DREAM BARS (Georgie)

Cookie crust:

Combine:
2/3 cup sugar
1/2 cup soft butter
1/2 tsp. vanilla
1/4 tsp salt

In mixing bowl and beat until creamy. Gradually stir in 1 cup sifted flour, mixing well after each addition. Press into bottom of ungreased 13"x9"x2" pan. Bake at 350 degrees for 16 - 18 minutes. Cool 5 minutes.

Walnut Meringue Topping:

Combine:
1 cup sugar
2 eggs
1 tsp. vanilla
3/4 tsp. salt

Beat until very thick and light. Fold in 3 cups finely chopped walnuts. Spread over cooled Cookie Crust. Bake at 350 degrees for 20 minutes. Cool.

Glossy Chocolate Frosting

Combine:
1/2 cup evaporated milk
dash of salt

Bring just to boil over moderate heat, stirring constantly. Add:
6-oz. pkg. Nestle's Chocolate Morsels
1 tsp. vanilla

Stir until chocolate melts and mixture is smooth. Cool until thick enough to spread. Spread over Walnut Meringue Topping. Cut into 2"x1" bars. Yields 38 bars.

This is my all time favorite cookie.

Melt-A-Ways (Tadango)

1/2 cup butter
3 tablespoons 10x sugar (confectioners sugar)
1 cup sifted flour
1 cup nuts (chopped fine) - I use walnuts

Cream butter with 10x sugar. Gradually add flour. Mix well. Stir in nuts. Chill dough. Roll in marble sized balls. Bake at 350 degrees for 20 minutes or til golden brown. Roll in 10x sugar while warm.

You can roll in 10x sugar again just before serving or putting on a cookie tray to get them extra white. Yummy!

SUGAR MOLASSES COOKIES (Tadango)

3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 teaspoons baking soda
2 cups flour
1/2 teaspoon cloves
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt

Melt shortening and let cool. Add remaining ingredients. Mix well. Chill dough. Roll into 1" balls and roll them in sugar. Bake at 375 degrees for 8-10 minutes.

EGGNOG SNOWBALLS (pinksugar)

1 cup butter, softened
1 1/2 cup powdered sugar
1 tsp. vanilla
1/4 tsp. rum extract
2 1/3 cup flour
3/4 tsp. nutmeg
1/4 tsp. salt
1/3 cup pecans, chopped

Heat oven to 350. Combine butter, 1 cup powdered sugar, vanilla and rum extract in a large bowl. Beat at medium speed until creamy. Add flour, nutmeg and salt. Beat just until combined (will be dry and crumbly). Stir in pecans. Shape into 1" balls and place 1" apart on ungreased cookie sheets. Bake 13-16 mins. until set. Cool on wire rack 10 mins. Roll in remaining powdered sugar while still warm. Makes 4 dozen.

CREAM CHEESE COOKIES (conigirl)

2 sticks unsalted butter (room temp)
1 3 oz. pkg. of creamchesse (room temp)
1 large egg (room temp)
1 cup of sugar
1 to 1-1/2 tsp. finely grated lemon zest (i use mircoplane zester)
2 Tbs fresh lemon juice
3 Cups of all purpose flour
1 tsp. baking powder
Confectioners Sugar for Dusting

Cream together butter and cream cheese mixture. Beat in sugar. Add egg, lemon zest and juice: mix well.

Sift together Flour and baking powder and work into the butter mixture. Flatten into a disk and Chill dough for several hours...or overnight.

Roll out dough (not too thinly) and cut shapes. Or take a small scoop and roll out balls and flatten with your hand (I do that with the small children) Since dough can get really soft quickly. (I think you can Spritz these cookies also).

Bake for 8-10minutes and sprinkle heavy with Confectioners sugar.

WHITE CHOCOLATE CHERRY CHUNKIES (MartieHugs)

1 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour

1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1 cup chopped macadamia nuts
1/2 cup candied cherries
1-1/2 cups white chocolate chunks

Preheat oven to 375 degrees F. In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.

Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined.

In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.

Tips:
* I substituted salted cashews for the macadamia nuts - easier to find, cheaper, too.

* Cutting the cherries into quarters helped them mix more evenly through the batter.

* You can make them smaller - heaping teaspoons rather than tablespoons; you'll get approx. 4+ dozen cookies that way. If you do that, use good quality white chocolate chips instead of chunks.

* If you like softer, chewey cookies, take them out of the oven a bit sooner rather than later. Watch them carefully, they have a tendency to brown quickly. Enjoy!!

PAULA’S LOADED OAKMEAL COOKIES/Recipe courtesy Paula Deen (glamgeek)

1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1-1/2 cups packed light brown sugar
2 eggs
1/2 cup buttermilk
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 -1/2 cups quick-cooking oatmeal
1 cup raisins
1 -1/2 cups chopped walnuts
1 teaspoon pure vanilla extract
Brown Butter Icing (recipe below)

Preheat oven to 350 degrees F. Grease 1 or more cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.

Brown Butter Icing:

1/2 cup butter
3 cups sifted powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoons water

In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.

Yield: enough to ice 5 dozen cookies
Prep Time: 5 minutes
Cook Time: 5 minutes
Ease of preparation: Easy

PEANUT BUTTER BON-BONS – Jeanne Bice (katiesmom2)

1/2 cup butter
2 cups crunchy peanut butter
1 box powdered sugar
3 cups Rice Krispies
Paraffin
6 ounce package chocolate chips
Wax paper

Soften butter, mix first 4 ingredients with your hands and roll into bite size balls, placing them on wax paper. Chill. In a double boiler, melt (1) 6-ounce package chocolate chips and 1/2 of 1 bar of paraffin. Dip balls one at a time and place back on wax paper. Keeps very well (if there's any left!)

SEVEN LAYER COOKIE – Jeanne Bice (katiesmom2)

1/2 cup butter, melted
1 cup graham crackers, crushed
1 cup coconut
1 cup butterscotch chips, optional
1 cup chocolate chips
1 cup chopped nuts
1-15 oz. can sweetened condensed milk

Combine melted butter with cracker crumbs in 9x13 inch pan. Press firmly into pan. Layer in order, the coconut, butterscotch chips, chocolate chips and nuts. Pour sweetened condensed milk evenly over all ingredients. Bake at 350 degrees for 25-30 minutes. Makes 2 dozen.

NO BAKE CHOCOLATE POODLES (Linder’s Back)

If you like Reese’s Peanut Butter Cups, this recipe is for you. 2 cups sugar
1 stick Margarine/butter
1/4 cup Cocoa (Unsweetened)
1/2 cup milk

Mix together in saucepan and boil for 1 1/2 minutes. Remove from stove and add:
1/2 Peanut Butter (Chunky or Smooth)
3 cups Quick Oats (NOT Instant Oatmeal)
1 tsp. Vanilla

Drop by teaspoon onto wax paper. Let set. Yield: 3-4 dozen

BARBARA'S CLOUD COOKIES (Light airy meringues) (Linder’s Back)

Beat together until stiff:
2 egg whites
1/8 tsp Cream of Tartar
1/8 tsp. Salt

Gradually add (2 tsp at a time) 2/3 cup sugar.
Fold in:
1/2 tsp. Vanilla
1 - 12 oz. pkg. chocolate chips

Drop by teaspoon onto wax paper lined cookie sheet and Bake in 300˚ oven for 25 minutes. Do not let them burn.

I have seen similar recipes using Almond Extract and sliced Almonds instead of the chocolate chips.