Chocolaty Double Crunchers

November 16, 2013 Leave a Comment
Chocolaty Double Crunchers

Chocolaty Double Crunchers

 

I first tried these fun crispy cookies at a family picnic when I was a child.  Packed with oats, cornflakes and coconut, they quickly became a “regular” at our house.  Years later, I still make them for my own family.

         Cheryl Johnson                                                       Upper Marlboro, Maryland

 

Chocolaty Double Crunchers Recipe

Chocolaty Double Crunchers

½ cup butter, softened

½ cup sugar

½ cup packed brown sugar

1 egg

½ tsp. vanilla

1 cup flour

½ tsp. baking soda

¼ tsp. salt

1 cup quick-cooking oats

1 cup crushed cornflakes

½ cup flaked coconut

Filling:   2 packages (3 oz. each) cream cheese, softened

1 ½ cup confectioners’ sugar

2 cups (12 oz.) semi-sweet chocolate chips, melted

 

In a large bowl, cream butter and sugars until light and fluffy.  Beat in egg and vanilla.  Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.  Stir in the oats, cornflakes and coconut.

Shape into 1 inch balls and place 2 inches apart on greased baking sheets.  Flatten with a glass dipped lightly in flour.  Bake at 350 F. for 8-10 minutes or until lightly browned.  Remove to wire racks to cool.

For filling, beat cream cheese and sugar until smooth.  Beat in chocolate.  Spread about 1 tablespoon on half of the cookies and top each with another cookie.  Store in refrigerator.            2 dozen

(Recipe for Chocolaty Double Crunchers came from tasteofhome.com)

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Crunchy Sweet Potato Casserole

February 26, 2013 Leave a Comment

 

Crunchy Sweet Potato Casserole

Crunchy Sweet Potato Casserole

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

Some tasty seasonings like cinnamon and nutmeg and a crunchy corn flake and walnut topping make it easy for even kids to eat their nutritious sweet potatoes.  This is a terrific side dish.

                Virginia Slater                                                                   West Sunbury, Pennsylvania

Crunchy Sweet Potato Casserole Recipe

Crunchy Sweet Potato Casserole

2 cups mashed sweet potatoes

½ cup butter, melted

¼ cup sugar

¼ cup packed brown sugar

2 eggs, lightly beaten

½ cup 2% milk

1 tsp. ground cinnamon

½ tsp. ground nutmeg

Topping:   1 cup crushed cornflakes

½ cup chopped walnuts

¼ cup packed brown sugar

¼ cup butter, cubed

In a large bowl, combine the first eight ingredients.  Spoon into a greased 1 ½ qt. baking dish.  Bake, uncovered at 375 F. for 20 minutes or until a thermometer reads 160 F.

Combine topping ingredients; sprinkle over potatoes.  Bake 5-10 minutes longer or until the topping is lightly browned.       6 servings

 

(Recipe for Crunchy Sweet Potato Casserole is from www.tasteofhome.com, 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Chocolate Crunch Peanut Butter Bars

January 25, 2013 Leave a Comment
Chocolate Crunch Peanut Butter Bars

Chocolate Crunch Peanut Butter Bars

For those of you who like crunchy peanut butter and cornflakes – this is for you. 

Chocolate Crunch Peanut Butter Bars Recipe

Chocolate Crunch Peanut Butter Bars

Base:   1 pkg. Pillsbury Plus Butter Recipe Cake Mix

1 cup crunchy peanut butter

1/3 cup water

1 egg

Topping:   6 oz. pkg. (1 cup) semi-sweet chocolate chips

½ cup crunchy peanut butter

1 ½ cups slightly crushed cornflakes cereal

*   ATTENTION   *   ATTENTION   *

I’VE ADDED “SAVORY” MEALS, SUCH AS; BEEF, CHICKEN, PORK AND FISH TO ANNETTE’S SWEET TREATS.   HOPE YOU LIKE IT!

Preheat oven to 375 F.   In large bowl, combine all base ingredients at low speed until well blended.  Press evenly in ungreased 15x10x1 inch jelly roll pan.  Bake at 375 F. for 13 to 18 minutes or until light golden brown.  Cool slightly.

In medium saucepan, melt chocolate chips over low heat, stirring constantly.  Stir in ½ cup peanut butter and cereal.  Spread over slightly cooled base.  Refrigerate to set topping; cut into bars.      36 bars

(Recipe for the Chocolate Crunch Peanut Butter Bars was in Pillsbury Classic Cookbooks.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Cherry Winks Cookie

June 8, 2012 Leave a Comment

Cherry Winks Cookies

I made the Cherry Winks Cookie Recipe when I sold my first Christmas Tray’s (I sold 10 trays) back in 1987.   But each time I made cookies trays, there were more people who wanted them.  You see, since I love to bake, I would make trays for all the big holidays.  I started at Christmas, then the following year I made trays for Valentine’s Day, Easter, Thanksgiving and Christmas (and by time Christmas came that year I was selling 25 trays).   I did this while I was working a full-time job too.

Cherry Winks Cookie Recipe

 

Cherry Winks

1 cup sugar

¾ cup shortening

2 Tbsp. milk

1 tsp. vanilla

2 eggs

2 ¼ cups flour

1 tsp. baking powder

½ tsp. salt

1 cup chopped pecans

1/3 cup chopped maraschino cherries, well drained

1 ½ cups coarsely crushed cornflakes cereal

15 maraschino cherries, quartered

Heat over to 375F.  Grease cookie sheets.  In large bowl, combine sugar, shortening, milk, vanilla and eggs; beat well.  Stir in flour, baking powder, baking soda, salt, pecans and 1/3 chopped cherries; mix well.  At this point you can refrigerate dough for easier handling for 1-2 hours.  Drop by rounded teaspoonful’s into cereal; thoroughly coat.  Form into balls; place 2 inches apart on prepared cookie sheets.  Lightly press maraschino cherry piece into top of each ball.  Bake 375F. for 10-15 minutes or until golden brown.

5 dozen cookies

(Recipe is from Pillsbury Classic #75, page 80)

Hope you enjoyed making the Cherry Winks Cookie Recipe, if so, click “Like”.

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