The name says it all! They are not only big but are chock full of deliciousness! I haven't made them but have certainly had them and believe me you are liable to get a MONSTER tummy ache if you don't share...I speak from experience!
2 eggs
1 c brown sugar
2/3 c sugar
5 tbsp butter
3/4 tsp White Karo corn syrup
1/2 tsp vanilla
1 c peanut butter
1 1/4 tsp baking soda
3 c Quick Oats
4 oz chocolate chips
1 c M&Ms
1) Preheat oven to 350.
2) Mix all ingredients in large bowl.
3) Bake on ungreased cookie sheet for 10-12 minutes. Cookies will set as they cool.
Yield: About 1 dozen. Depending on how "monstrous" you make them!
Saturday, February 28, 2009
Peppermint Snowballs!
I haven't made these yet but have had the finished product and absolutely love them because they combine two things I love...peppermint and cookies! Happy munching!
3 c powdered sugar - Divided
1 1/4 c butter or margarine (softened)
1 tsp peppermint extract
1 tsp vanilla extract
1 egg
3 c all-purpose flour
1/2 tsp salt
1 c finely crushed peppermint candy - Divided
granulated sugar as needed
2-3 tbsp skim milk
1 tsp baking powder
1) Heat oven to 350.
2) In large bowl, combine 1 1/2 c powdered sugar, butter or margarine, peppermint extract, vanilla extract and egg.
3) Beat at medium speed, scraping bowl often until creamy (2-3 minutes).
4) Reduce speed to LOW. Add flour, baking powder & salt; Beat scraping bowl often until well blended (1-2 minutes).
5) By hand, stir in 1/2 c candy. Shape dough into 3/4 inch balls; roll in granulated sugar. Place 1 inch apart on cookie sheet.
6) Bake for 10-12 minutes or until set. Cool completely.
7) Glaze...combine 1 1/2 c powdered sugar and enough milk for desired glazing consistency. Drizzle over cooled cookies, sprinkle with remaining peppermint candy and ENJOY!
Yield: About 5 dozen
3 c powdered sugar - Divided
1 1/4 c butter or margarine (softened)
1 tsp peppermint extract
1 tsp vanilla extract
1 egg
3 c all-purpose flour
1/2 tsp salt
1 c finely crushed peppermint candy - Divided
granulated sugar as needed
2-3 tbsp skim milk
1 tsp baking powder
1) Heat oven to 350.
2) In large bowl, combine 1 1/2 c powdered sugar, butter or margarine, peppermint extract, vanilla extract and egg.
3) Beat at medium speed, scraping bowl often until creamy (2-3 minutes).
4) Reduce speed to LOW. Add flour, baking powder & salt; Beat scraping bowl often until well blended (1-2 minutes).
5) By hand, stir in 1/2 c candy. Shape dough into 3/4 inch balls; roll in granulated sugar. Place 1 inch apart on cookie sheet.
6) Bake for 10-12 minutes or until set. Cool completely.
7) Glaze...combine 1 1/2 c powdered sugar and enough milk for desired glazing consistency. Drizzle over cooled cookies, sprinkle with remaining peppermint candy and ENJOY!
Yield: About 5 dozen
Tatubiscotti!
This recipe I got from a cookie exchange Brandon had at work last yr and though I haven't made the recipe myself, I have had the finished product and can tell you they are very delicious!
6 c all-purpose flour
1 1/2 c plus 3 Tbsp granulated sugar
1/2 tsp salt
3 Tbsp baking powder
1/2 c cocoa powder
1/2 tsp ground black pepper
1 tsp ground cloves
1 tsp cinnamon
1/2 c toasted almonds (slivered or chopped)
1 1/2 c Crisco
1 c milk
1) Sift dry ingredient; work in Crisco, milk and nuts.
2) Work until consistency of pie crust.
3) Roll into balls then place them onto ungreased cookie sheet.
4) Bake 375 for 12-15 minutes.
5) Cover with frosting of your choice. (A simple glaze made with powdered sugar and milk will do)
Yield: About 14 dozen.
6 c all-purpose flour
1 1/2 c plus 3 Tbsp granulated sugar
1/2 tsp salt
3 Tbsp baking powder
1/2 c cocoa powder
1/2 tsp ground black pepper
1 tsp ground cloves
1 tsp cinnamon
1/2 c toasted almonds (slivered or chopped)
1 1/2 c Crisco
1 c milk
1) Sift dry ingredient; work in Crisco, milk and nuts.
2) Work until consistency of pie crust.
3) Roll into balls then place them onto ungreased cookie sheet.
4) Bake 375 for 12-15 minutes.
5) Cover with frosting of your choice. (A simple glaze made with powdered sugar and milk will do)
Yield: About 14 dozen.
Best Ever Butter Cookies!
As I've said before I have a weakness for Sugar cookies which also goes to include Butter cookies...ok...cookies in general. :-) I made this recipe before the Blue Ribbon Sugar Cookies (from a previous post) and thought I'd prefer the Blue Ribbon Sugar cookies but was wrong...they are different but both very good. Because I'm not very good at cutting out cookies I prefer to just drop these cookies by rounded tsp and they work just as well when you flatten them a little. Get Baking!
1 c butter (softened)
1 c granulated sugar
1 egg
2 1/2 c all-purpose flour
2 tbsp orange juice
1 tsp vanilla extract
1 tsp baking powder
1) Combine butter, sugar & egg in a large bowl.
2) Beat at medium speed until smooth & creamy. Reduce speed to LOW; add flour, orange juice, vanilla & baking powder.
3) Beat until well mixed.
4)Divide dough into thirds & wrap each in plastic wrap. Refrigerate until firm about 2 hrs or overnight.
5) Heat oven to 400 (I do 375).
6) Roll out dough onto lightly floured surface one third at a time (keeping the rest in the fridge) to 1/8 to 1/4 inch thickness.
7) Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6-10 minutes until edges are golden brown. Cool completely & decorate if desired.
Because I just drop them by teaspoon fulls I go straight from the chilled dough to the oven.
Yield: About 3 dozen depending on cookie cutter size.
1 c butter (softened)
1 c granulated sugar
1 egg
2 1/2 c all-purpose flour
2 tbsp orange juice
1 tsp vanilla extract
1 tsp baking powder
1) Combine butter, sugar & egg in a large bowl.
2) Beat at medium speed until smooth & creamy. Reduce speed to LOW; add flour, orange juice, vanilla & baking powder.
3) Beat until well mixed.
4)Divide dough into thirds & wrap each in plastic wrap. Refrigerate until firm about 2 hrs or overnight.
5) Heat oven to 400 (I do 375).
6) Roll out dough onto lightly floured surface one third at a time (keeping the rest in the fridge) to 1/8 to 1/4 inch thickness.
7) Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6-10 minutes until edges are golden brown. Cool completely & decorate if desired.
Because I just drop them by teaspoon fulls I go straight from the chilled dough to the oven.
Yield: About 3 dozen depending on cookie cutter size.
Apple Cake!
This recipe is originally Sara Van Ry's I just had to try it. I added a few of my own touches but it is absolutely delicious either way. It's not very sweet and makes for a great gift...if you're willing to part with it!
4 medium apples (I used 6 small)
5 Tbsp plus 2 1/2 c granulated sugar
2 tsp cinnamon (I used apple pie spice)
4 eggs
1 cup oil (I use Canola)
1/4 c orange juice
1 Tbsp grated orange rind (I left this out)
1 tsp vanilla
3 c all-purpose flour
3 1/2 tsp baking powder
1/2 tsp salt
1) Preheat oven to 375. Oil & flour a bundt pan (I used a round cake pan).
2) Mix apples 5 Tbsp sugar & cinnamon and set aside.
3) Combine 2 1/2 c sugar, eggs, oil, orange juice & vanilla in a large bowl.
4) Then add flour, baking powder & salt to wet mixture. Spoon 1 1/2 c batter into pan, top with half the apple mixture. Cover with remaining batter then top with remaining apples.
5) Bake until top is browned, about 1 1/2 hrs. (Because I used one big round cake pan it took longer for it to set in the center so it would be best to use a bundt pan or two 9" round cake pans.)
Yield: 8-10 servings
4 medium apples (I used 6 small)
5 Tbsp plus 2 1/2 c granulated sugar
2 tsp cinnamon (I used apple pie spice)
4 eggs
1 cup oil (I use Canola)
1/4 c orange juice
1 Tbsp grated orange rind (I left this out)
1 tsp vanilla
3 c all-purpose flour
3 1/2 tsp baking powder
1/2 tsp salt
1) Preheat oven to 375. Oil & flour a bundt pan (I used a round cake pan).
2) Mix apples 5 Tbsp sugar & cinnamon and set aside.
3) Combine 2 1/2 c sugar, eggs, oil, orange juice & vanilla in a large bowl.
4) Then add flour, baking powder & salt to wet mixture. Spoon 1 1/2 c batter into pan, top with half the apple mixture. Cover with remaining batter then top with remaining apples.
5) Bake until top is browned, about 1 1/2 hrs. (Because I used one big round cake pan it took longer for it to set in the center so it would be best to use a bundt pan or two 9" round cake pans.)
Yield: 8-10 servings
Friday, February 27, 2009
Blue Ribbon Sugar Cookies
I'm a sugar cookie fanatic so you may find several sugar cookie recipes on this blog but feel free to try them all so you can find your favorite(s) too!
1 c butter (softened)
1/2 c powdered sugar
1/2 c granulated sugar
1 egg
1/2 tsp vanilla extract
2 1/4 c all purpose flour
1/2 tsp cream of tartar
1/2 tsp baking soda
Decorator's sugar; if desired
1) Preheat oven to 375.
2) Combine butter & sugars in large bowl.
3) Beat at medium speed scraping bowl often until creamy.
4) Add egg & vanilla; continue beating until well mixed. Reduce speed to LOW, add flour, cream of tartar & baking soda. Beat until dough forms a ball.
5) Shape into 1 inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten to about 1 1/2 inches with the bottom of glass dipped in granulated sugar. Sprinkle with decorator's sugar.
6) Bake for 7-9 minutes until edges are lightly browned. Let stand 1 minute; transfer from cookie sheets to wire rack.
Yield: About 6 dozen (Including the ones that are consumed while transferring from cookie sheet to wire rack :-D)
1 c butter (softened)
1/2 c powdered sugar
1/2 c granulated sugar
1 egg
1/2 tsp vanilla extract
2 1/4 c all purpose flour
1/2 tsp cream of tartar
1/2 tsp baking soda
Decorator's sugar; if desired
1) Preheat oven to 375.
2) Combine butter & sugars in large bowl.
3) Beat at medium speed scraping bowl often until creamy.
4) Add egg & vanilla; continue beating until well mixed. Reduce speed to LOW, add flour, cream of tartar & baking soda. Beat until dough forms a ball.
5) Shape into 1 inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten to about 1 1/2 inches with the bottom of glass dipped in granulated sugar. Sprinkle with decorator's sugar.
6) Bake for 7-9 minutes until edges are lightly browned. Let stand 1 minute; transfer from cookie sheets to wire rack.
Yield: About 6 dozen (Including the ones that are consumed while transferring from cookie sheet to wire rack :-D)
Almond Chocolate Toffee Bars!
All I will say is beware...this recipe is addicting! So I suggest making several batches!
Saltines to cover bottom of cookie sheet (I use un-salted tops)
1 c Butter (DO NOT USE MARGARINE)
1 c brown sugar
2 c chocolate chips (I use a little more!)
1 c slivered almonds
1) Preheat oven to 400. Cover cookie sheet with foil. Cover bottom with saltines.
2) In a small saucepan melt butter and sugar until it comes to rolling boil (about 2 minutes).
3) Immediately pour & spread over saltines.
4) Bake for 5 minutes.
5) Immediately sprinkle with chocolate chips over top. After about 2-3 minutes, spread over entire top. Sprinkle slivered almonds.
6) Refrigerate 2 hours, Break and Enjoy!
Yield: About 6 dozen (Depending on the size/amount of cookie sheets)
Saltines to cover bottom of cookie sheet (I use un-salted tops)
1 c Butter (DO NOT USE MARGARINE)
1 c brown sugar
2 c chocolate chips (I use a little more!)
1 c slivered almonds
1) Preheat oven to 400. Cover cookie sheet with foil. Cover bottom with saltines.
2) In a small saucepan melt butter and sugar until it comes to rolling boil (about 2 minutes).
3) Immediately pour & spread over saltines.
4) Bake for 5 minutes.
5) Immediately sprinkle with chocolate chips over top. After about 2-3 minutes, spread over entire top. Sprinkle slivered almonds.
6) Refrigerate 2 hours, Break and Enjoy!
Yield: About 6 dozen (Depending on the size/amount of cookie sheets)
Chocolate Nut Bread!
I've made this several times. It makes for a delicious gift too!
4 c all-purpose flour
1 c granulated sugar
1 tsp baking powder
1 tbsp baking soda
1 tsp salt
2 large eggs
1 3/4 c milk
2/3 c vegetable oil (I use Canola)
2 c semi-sweet chocolate morsels
1 1/2 c chopped walnuts (I've left them out before & it turned out just as well)
1) Preheat oven to 350. Grease two loaf pans.
2) Combine flour, sugar, baking powder, baking soda & salt in large bowl.
3)Combine eggs, milk & oil in medium bowl.
4) Add to flour mixture. Mix until moistened.
5) Stir in 1 1/2 cups morsels and nuts. Spoon into prepared loaf pans.
6) Bake for 50-55 minutes or until toothpick inserted in center comes out clean.
7) Cool in pans for 10 minutes then finish cooling them on wire rack.
8) Microwave remaining morsels in heavy-duty plastic bag on HIGH for 45 seconds; knead bag to mix. Microwave at 10-20 second intervals; kneading until smooth. Cut a hole in corner of bag and drizzle over bread. Sprinkle with additional nuts.
Yield: Depends on how thick you slice the loaves!
4 c all-purpose flour
1 c granulated sugar
1 tsp baking powder
1 tbsp baking soda
1 tsp salt
2 large eggs
1 3/4 c milk
2/3 c vegetable oil (I use Canola)
2 c semi-sweet chocolate morsels
1 1/2 c chopped walnuts (I've left them out before & it turned out just as well)
1) Preheat oven to 350. Grease two loaf pans.
2) Combine flour, sugar, baking powder, baking soda & salt in large bowl.
3)Combine eggs, milk & oil in medium bowl.
4) Add to flour mixture. Mix until moistened.
5) Stir in 1 1/2 cups morsels and nuts. Spoon into prepared loaf pans.
6) Bake for 50-55 minutes or until toothpick inserted in center comes out clean.
7) Cool in pans for 10 minutes then finish cooling them on wire rack.
8) Microwave remaining morsels in heavy-duty plastic bag on HIGH for 45 seconds; knead bag to mix. Microwave at 10-20 second intervals; kneading until smooth. Cut a hole in corner of bag and drizzle over bread. Sprinkle with additional nuts.
Yield: Depends on how thick you slice the loaves!
Apple-Cider Cheesecake!
I've made this recipe several times and it has been a hit every time. It's easy to substitute the ingredients with whatever you may have at hand or to your preference. Enjoy!
10 oz canned apple pie filling (I use No Sugar Added)
1 - 9" Graham Cracker Pie Crust
10 oz Cream Cheese
4 Tbsp. Sour Cream
4 Pkgs. Instant Spiced Cider beverage mix (found in the iced tea aisle)
4 oz Light Whipped Topping (thawed)
1 crunchy-type granola bar (optional)
1) Spread pie filling on bottom of pie crust.
2) In large mixing bowl beat cream cheese, sour cream and spiced cider mix until fluffy.
3) Beat in Whipped Topping.
4) Pour over pie filling and refrigerate.
5) Crush granola bar and sprinkle on top of pie before serving.
Yield: 8 servings (Unless you're like me and 1 pie makes 4 servings!)
10 oz canned apple pie filling (I use No Sugar Added)
1 - 9" Graham Cracker Pie Crust
10 oz Cream Cheese
4 Tbsp. Sour Cream
4 Pkgs. Instant Spiced Cider beverage mix (found in the iced tea aisle)
4 oz Light Whipped Topping (thawed)
1 crunchy-type granola bar (optional)
1) Spread pie filling on bottom of pie crust.
2) In large mixing bowl beat cream cheese, sour cream and spiced cider mix until fluffy.
3) Beat in Whipped Topping.
4) Pour over pie filling and refrigerate.
5) Crush granola bar and sprinkle on top of pie before serving.
Yield: 8 servings (Unless you're like me and 1 pie makes 4 servings!)
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About Me
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- Betzy
- United States
- Brandon & I met during a YSA activity in March of 2006. We were married in May of 2006. We moved to FL for 1 yr so that Brandon could get his Private Pilot's License at which point we then moved back to Buffalo. We welcomed our first daughter Yahnissi Norris into our family in December of 2007 weighing in at 5 lbs9 oz and measuring 29 3/4 inches long. She is a blessing and a joy in our lives.