Andes Crème de Menthe Chunk Cookies Recipe

July 16, 2012 Leave a Comment

Andes Creme de Menthe Chunk Cookies

The first time I made the Andes Crème de Menthe Chunk Cookies, I was surprised to see how quickly these cookies came together.   I used a medium cookie scoop, and didn’t flatten it at all before I put them in the oven.  So the next time you’re in the market, I would get a pack of Andes baking chips, you won’t be sorry!

Andes Crème de Menthe Chunk Cookies Recipe

Andes Crème de Menthe Chunk Cookies

½ cup salted butter, softened

¾ cup dark brown sugar

½ cup white sugar

1 tsp. baking soda

1 tsp. baking powder

2 tsp. vanilla

2 eggs

1 package (10 oz.) Andes Crème de Menthe baking chips

2 2/3 cups sifted flour

Preheat oven to 350F.  Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.  Stir in flour then add Andes baking chips.  Chill approximately one hour in refrigerator.

On non-stick pans; use medium cookie scoop; form ball (then let the oven flatten the cookies).  Bake at 350F. for 7 to 10 minutes.  Cool on pan for 2 minutes before removing.

Makes about 4 dozen cookies

(Recipe for Andes Crème de Menthe Chunk Cookies is from Andes Crème de Menthe Baking Chips)

Hope you enjoyed making the Andes Crème de Menthe Chunk Cookies, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Easy Oreo Cheesecake Recipe

July 13, 2012 Leave a Comment

Easy Oreo Cheesecake

Whenever I use cream cheese for a recipe, I get Kraft Philadelphia Cream Cheese.  Because there is always a recipe on the inside of the package.  That’s where I got the Easy Oreo Cheesecake, and I hope you like it.

Easy Oreo Cheesecake Recipe

Easy Oreo Cheesecake

1 pkg. (1lb.2 oz.) Oreo Chocolate Sandwich Cookies, divided

¼ cup (1/2 stick) butter or margarine, melted

4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

1 cup Breakstone’s Sour Cream

4 eggs

Preheat oven to 325F.  Place 30 of the cookies in food processor container; cover; process 30 to 40 sec. or until finely ground.  Add butter; mix well.  Press firmly onto bottom of foil-lined 13×9 inch baking pan.

Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.  Add sour cream; mix well.  Add eggs, 1 at a time, beating just until blended after each addition.  Chop remaining cookies.  Gently stir 1 ½ cups of the chopped cookies into cream cheese batter.  Pour over crust; sprinkle with the remaining chopped cookies.

Bake 45 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Cut into 16 pieces.  Store leftover cheesecake in refrigerator.

 

(Recipe for the Easy Oreo Cheesecake was on the inside cover of the package of cream cheese.)

Hope you enjoyed making the Easy Oreo Cheesecake recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Sinckerdoodles Cookie Recipe

July 9, 2012 Leave a Comment

Snickerdoodles

This Snickerdoodles Cookie Recipe was in Pillsbury Classic Cookbooks in 1989.  The first time I made this cookie…I was sold.  It is so easy, and the recipe has all the ingredients EVERYONE uses.  It tells you to bake them on 400F, for 8 to 10 minutes.  But I found that it works out better for me to bake on 350F, for 13 minutes.  Try these cookies…and you’ll LOVE them.

Sinckerdoodles Cookie Recipe

 

Snickerdoodles

1 ½ cups sugar

½ cup margarine, softened

1 tsp. vanilla

2 eggs

2 ¾ cups flour

1 tsp. cream of tartar

½ tsp. baking soda

¼ tsp. salt

2 Tbsp. sugar

2 tsp. cinnamon

Heat oven to 350F.  In large bowl, beat 1 ½ cups sugar and margarine until light and fluffy.  Add vanilla and eggs; blend well.  Stir in flour, cream of tartar, baking soda and salt; mix well.  In small bowl, combine 2 Tbsp. sugar and cinnamon.  Shape dough into 1-inch balls; roll in sugar-cinnamon mixture.  Place 2 inches apart on ungreased cookie sheets bake at 350F. for 13 minutes or until set.  Immediately remove from cookie sheets.

Makes 4 dozen cookies

(Recipe for Snickerdoodles Cookies is from Pillsbury Classic Cookbooks, Poppin’ Fresh Homemade Cookies, page 29, October issue)

 

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Chocolate Macadamia with White Chocolate Chunks

July 8, 2012 Leave a Comment

Chocolate Macadamia with White Chocolate Chunks

I had made the Chocolate Macadamia with White Chocolate Chunk Cookie Recipe back in the early 90’s.

These cookies were good…I was working in a small company where not too many people knew how to bake.  I brought these cookies into work, and all the girls (most were out of high school) in the office were so impressed that I had made them, that everyone was coming into my section just to try one.

It made me feel good…but were they coming because they were good or because no one ever baked!   So I guess I’ll leave that up to all of you to decide!

Chocolate Macadamia with White Chocolate Chunks

Chocolate Macadamia with White Chocolate Chunks

¾ cup firmly packed brown sugar

½ cup sugar

1 cup margarine, softened

1 tsp. almond extract

1 egg

2 cups flour

¼ cup unsweetened cocoa

1 tsp. baking soda

½ tsp. salt

6 oz. white baking bar cut into ½-inch chunks or 1 cup vanilla milk chips

3 ½-oz. jar macadamia nuts, coarsely chopped

Heat oven to 375F.  In large bowl, beat brown sugar, sugar and margarine until light and fluffy.  Add almond extract and egg; blend well.  Stir in flour, cocoa, baking soda and salt; mix well.  Stir in remaining ingredients.  Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.

Bake at 375F. For 8 to 12 minutes or until set.  Cool 1 minute; remove from sheets.

Makes 2 ½ to 3 dozen cookies

(Recipe for Chocolate Macadamia with White Chocolate Chunks Recipe is in Pillsbury Classic Cookbook, page 14, October, 1989)

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Magic Marshmallow Crescent Puffs

July 7, 2012 Leave a Comment

Magic Marshmallow Crescent Puffs

The first time I made the Magic Marshmallow Crescent Puffs I was living in Albany, NY back in 1987.  My husband’s family came to Albany one weekend, so I had made dinner, and I made these Magic Marshmallow Crescent Puffs for dessert.   It was the first time I had made these puffs, and I was so surprised when I bit into one of them.  You’ll have to make them to see what I mean.

Magic Marshmallow Crescent Puffs

 

Magic Marshmallow Crescent Puffs

¼ cup sugar

2 Tbsp. flour

1 tsp. cinnamon

2 (8 oz.) cans Pillsbury Refrigerated Quick Crescent Dinner Rolls

16 marshmallows

¼ cup margarine, melted

Glaze:    ½ powdered sugar

½ tsp. vanilla

2 to 3 tsp. milk

¼ cup chopped nuts

Heat oven to 375F.  In small bowl, combine sugar, flour and cinnamon.  Separate dough into 16 triangles.  Dip a marshmallow in melted margarine; roll in sugar mixture.  Place marshmallow on wide end of each triangle.  Roll up, starting at shortest side of triangle, rolling to opposite point.  Completely cover marshmallow, pinching edges of dough to seal.  Dip in melted margarine; place margarine side down in ungreased large muffin cup.  Repeat with remaining marshmallows.  Bake at 375F. for 12 to 15 minutes or until golden brown.  (To guard against spillage during baking, place foil or cookie sheet on rack below muffin cups.)  Immediately remove from pans.  In small bowl, combine all glaze ingredients; drizzle over warm rolls.  Sprinkle with nuts.   16 rolls

 

(Recipe for Magic Marshmallow Crescents Puffs is from Pillsbury Classic, 100 Prize Winning Bake-Off Recipes, 1987)

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Sunshine Cupcakes Recipe

July 6, 2012 Leave a Comment

Sunshine cupcakes

As you know, I enjoy baking so much that I bake cookies, cupcakes and cakes for my husband’s office every week.  I used Taste of Home Cupcakes for Every Seasons for my fancy cupcake, and they are so cute.  The first day of spring, which is April 20th, I made cupcake’s that used candy corn.  Well, I didn’t know that it would be so difficult trying to find candy corn… but believe me…it was.

Sunshine Cupcakes Recipe

Sunshine Cupcakes

1 package lemon cake mix

1 can (16 oz.) vanilla frosting

Yellow food coloring

lemon extract

Miniature semisweet chocolate chips

Red shoestring licorice

candy corn

Prepare cake batter min according to package directions for cupcakes; cool completely.

In a small bowl, put lemon extract in frosting, and tint frosting yellow.  To quickly frost cupcakes, place soft, spreadable frosting in a bowl.  If frosting is too stiff, add milk, a teaspoon at a time, until it reaches desired consistency.  Dip the tops if the cupcakes into frosting, twist slightly and lift up.  Press two chocolate chips into each cupcake for eyes.  For mouths, cut licorice into 1-inch pieces; bent slightly to curve.  Press one licorice piece into each cupcake.  Add candy corn around edges of cupcakes.  I used 9 candy corns around the edge of cupcakes.

 

(Recipe for the Sunshine Cupcakes was in the Taste of Home Cupcakes for Every Season, page 17 – 18, March issue)

 

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Peanut Butter Cookie Recipe

July 5, 2012 Leave a Comment

Peanut Butter Cookies

For the life of me, I can’t remember where I got this Peanut Butter Cookie recipe.  But I make cookies for Mike’s (my husband) office, and there is a man by the name of Mike McDermott, who is Lactose intolerant, who just loves these cookies.  Unfortunately, I don’t make them that often, but when I do make them, he goes CRAZY for them.

Peanut Butter Cookie Recipe

Peanut Butter Cookies

¾ cup peanut butter

½ cup Crisco

1 ¼ cup brown sugar

3 Tbsp. milk

1 Tbsp. vanilla

1 egg

1 ¾ cups flour

¾ tsp. salt

¾ tsp. baking soda

 

Preheat oven to 350F.  Beat peanut butter, crisco, brown sugar, milk and vanilla until it’s well blended. Then add the egg; beat until it’s blended.   Put the flour, salt and baking soda into the bowl; and mix well.

Drop rounded teaspoonful’s 2 inches apart on UNGREASED cookie sheets.  With the fork dipped in flour, make a cross-hatch ( X ) on the top of each cookie.  Bake the cookies on 350F. for 11 to 13 minutes.

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Angle Lush Cake Recipe

July 2, 2012 Leave a Comment

Angel Lush Cake

Angel Lush Cake recipe is a great cake to make…when it’s toooooooo HOT to put the oven on.  The first time I had this cake, my niece, Luanne Risi, had made it.  The cake was really good, and refreshing too.

Angle Lush Cake Recipe

Angel Lush Cake

1 can (20 oz.) DOLE crushed pineapple, undrained

1 package (3.4 oz.) vanilla flavor instant pudding

1 cup cool whip whipped topping

1 angel food cake

mixed berries

You buy an angel food cake in the supermarket, then slice into three layers.  Mix the pineapple and DRY pudding mix in medium bowl.  Stir in whipped topping.  Fill the layers with filling.  Top with mixed berries.

or

You can also slice the angel food cake in three layers, then cut into small chunks.  Then put some chunks on the bottom of glasses, put some of the pineapple mixture on top of the cake, then place some of mixed fruit on top of pineapple mixture.  Go up two layers, as long as you end it with the fruit on the top.

 

(Recipe for the Angel Lush Cake was in the Sunday coupon section of the newspaper, 2009)

Hope you enjoyed the Angel Lush Cake recipe, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Strawberry Bottom Cheesecake Pie Recipe

July 2, 2012 Leave a Comment

Strawberry Bottom Cheesecake Pie

Everyone knows how to make a cheesecake, so why don’t you try this Strawberry Bottom Cheesecake Pie recipe.  It’s great, because there is no baking involved.  It’s a good cheesecake to make when it’s too HOT to put the oven on.

Strawberry Bottom Cheesecake Pie Recipe

Strawberry Bottom Cheesecake Pie

1 Ready Crust Graham Cracker Pie Crust

4 oz. cream cheese, softened

¼ cup sugar

½ cup sour cream

1 tsp. vanilla

4 oz. frozen non-dairy whipped topping, thawed

1 pint fresh strawberries, thinly sliced

1 cup strawberry glaze

Beat cream cheese until smooth.  Gradually beat in sugar.  Add sour cream and vanilla.  Fold in whipped topping.

Spread thin layer of glaze over bottom of crust.  Place strawberry slices on glaze and cover with remaining glaze.  Gently spoon cream cheese mixture over glazed berries.

Cover with inverted dome and chill until set; at least 4 hours.  Store leftover pie in refrigerator.

Helpful hint:  Soften cream cheese in microwave on high 15 to 20 seconds.

Recipe for Strawberry Bottom Cheesecake Pie is from the Ready Crust Creations cards you pick up in your supermarket near the Keebler display.

Hope you enjoyed the Strawberry Bottom Cheesecake Pie recipe, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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