2 sticks softened butter
3/4 Cup brown sugar
3/4 Cup granulated sugar
2 eggs
1 teaspoon vanilla
3 Cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
6 mini butterfinger (fun size) or 1 1/2 full size candy bars
6 mini milky ways quartered or 1 full size candy bar
1/2 Cup chocolate chips
1. Preheat oven to 375 degrees F. In a stand or electric mixer, beat butter
and sugars until well combined. Slowly add in eggs and vanilla until well
mixed.
2. Place flour, baking soda and salt into a large bowl; mix to combine.
Slowly add to wet ingredients along with the candy bars and chocolate chips
until just combined. With a medium cookie scoop, scoop dough onto a silpat
lined baking sheet about 1 1/2 inches apart. Bake for 9-11 minutes or until
done to your liking. I take them out right at 9 minutes for a softer cookie.
Let cool for 5-7 minutes on baking sheet to set up. Transfer to a cooling
rack to finish cooling.
3 dozen cookies
Sunday, October 2, 2011
Pumpkin Caramel Bars
2 2/3 cups all-purpose flour
2 2/3 cups granulated sugar
2 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup solid pack canned pumpkin
3/4 cup vegetable oil
27 caramels, unwrapped (about 9 ounces)
1/4 cup evaporated milk
1/2 cup chopped nuts, divided
Combine flour, sugar, cinnamon, baking powder, baking soda and salt in large mixer bowl. Add pumpkin and oil; beat until blended (batter will be thick). Spread two-thirds batter into greased 13 x 9" baking pan. Bake at 375F for 20 minutes.
Combine caramels and evaporated milk in small saucepan; stir over low heat until caramels are melted. Pour caramel mixture over baked layer; sprinkle with one-fourth cup nuts. Drop remaining batter by heaping teaspoons over caramel mixture; sprinkle with remaining nuts. Return to oven for 20 to 25 minutes (top layer will be slightly soft). Remove to wire rack to cool completely.
2 2/3 cups granulated sugar
2 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup solid pack canned pumpkin
3/4 cup vegetable oil
27 caramels, unwrapped (about 9 ounces)
1/4 cup evaporated milk
1/2 cup chopped nuts, divided
Combine flour, sugar, cinnamon, baking powder, baking soda and salt in large mixer bowl. Add pumpkin and oil; beat until blended (batter will be thick). Spread two-thirds batter into greased 13 x 9" baking pan. Bake at 375F for 20 minutes.
Combine caramels and evaporated milk in small saucepan; stir over low heat until caramels are melted. Pour caramel mixture over baked layer; sprinkle with one-fourth cup nuts. Drop remaining batter by heaping teaspoons over caramel mixture; sprinkle with remaining nuts. Return to oven for 20 to 25 minutes (top layer will be slightly soft). Remove to wire rack to cool completely.
Chicken Pot Pie
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
White Chocolate Pumpkin Fudge
2 tablespoons butter
2 1/2 cups granulated sugar
2/3 cup evaporated milk
6 ounces white chocolate chips
7 ounces Marshmallow Creme
3/4 cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Line a 9-inch square pan with aluminum foil, and set aside.
In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a
boil, stirring occasionally with a wooden spoon. Mix in pumpkin puree
and cinnamon; bring back to a boil. Stir in Marshmallow Creme and
butter. Bring to a rolling boil. Cook, stirring occasionally, for 18
minutes.
Remove from heat, and add white chocolate chips and vanilla extract.
Stir until creamy and all chips are melted. Pour into prepared pan.
Cool, remove from pan, and cut into squares. Store in a cool, dry place.
2 1/2 cups granulated sugar
2/3 cup evaporated milk
6 ounces white chocolate chips
7 ounces Marshmallow Creme
3/4 cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Line a 9-inch square pan with aluminum foil, and set aside.
In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a
boil, stirring occasionally with a wooden spoon. Mix in pumpkin puree
and cinnamon; bring back to a boil. Stir in Marshmallow Creme and
butter. Bring to a rolling boil. Cook, stirring occasionally, for 18
minutes.
Remove from heat, and add white chocolate chips and vanilla extract.
Stir until creamy and all chips are melted. Pour into prepared pan.
Cool, remove from pan, and cut into squares. Store in a cool, dry place.
Cinnamon Raison French Toast Casserole
Apple Filling
2 tablespoons butter
5 Golden Delicious apples, peeled, cored, and sliced
1/4 cup packed light brown sugar
3 tablespoons apple juice
French Toast
1 loaf (16 ounces) sliced cinnamon-raisin bread
3 cups whole milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
10 large eggs
1 tablespoon butter
2 tablespoons sugar
To make the filling, melt the butter in a 12-inch skillet over medium heat.
Add apples and sugar.
Cook for 20 minutes, stirring occasionally, until apples are deep golden.
Stir in apple juice and cook for 1 minute.
Grease a 3-1/2 to 4 quart shallow ceramic casserole or a 13x9-inch glass
baking dish.
Arrange half of the bread slices, overlapping slightly, in the casserole
or baking dish.
In a medium bowl with a wire whisk or a fork, beat the milk, salt,
cinnamon and eggs until well mixed.
Pour half of the egg mixture over the bread in the casserole dish.
Reserve one-fourth of the apple filling.
Cover and refrigerate to spoon on casserole after baking.
Spread the remaining apple filling over the bread in an even layer.
Arrange the remaining bread slices over the apple layer.
Pour the remaining egg mixture over the bread, pressing bread down with
a spatula so it absorbs the maximum amount of the egg mixture.
Dot bread with butter and sprinkle with sugar.
Cover the casserole and refrigerate overnight.
To bake, preheat oven to 325°F.
Uncover the casserole and bake 50 to 55 minutes or until a knife
inserted in the center comes out clean.
Reheat the reserved apple filling in the microwave until heated through,
and spoon it on top of French toast to serve.
Makes 12 servings.
2 tablespoons butter
5 Golden Delicious apples, peeled, cored, and sliced
1/4 cup packed light brown sugar
3 tablespoons apple juice
French Toast
1 loaf (16 ounces) sliced cinnamon-raisin bread
3 cups whole milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
10 large eggs
1 tablespoon butter
2 tablespoons sugar
To make the filling, melt the butter in a 12-inch skillet over medium heat.
Add apples and sugar.
Cook for 20 minutes, stirring occasionally, until apples are deep golden.
Stir in apple juice and cook for 1 minute.
Grease a 3-1/2 to 4 quart shallow ceramic casserole or a 13x9-inch glass
baking dish.
Arrange half of the bread slices, overlapping slightly, in the casserole
or baking dish.
In a medium bowl with a wire whisk or a fork, beat the milk, salt,
cinnamon and eggs until well mixed.
Pour half of the egg mixture over the bread in the casserole dish.
Reserve one-fourth of the apple filling.
Cover and refrigerate to spoon on casserole after baking.
Spread the remaining apple filling over the bread in an even layer.
Arrange the remaining bread slices over the apple layer.
Pour the remaining egg mixture over the bread, pressing bread down with
a spatula so it absorbs the maximum amount of the egg mixture.
Dot bread with butter and sprinkle with sugar.
Cover the casserole and refrigerate overnight.
To bake, preheat oven to 325°F.
Uncover the casserole and bake 50 to 55 minutes or until a knife
inserted in the center comes out clean.
Reheat the reserved apple filling in the microwave until heated through,
and spoon it on top of French toast to serve.
Makes 12 servings.
CP Macaroni & Cheese
4 cups uncooked macaroni noodles
1-1/4 cups sharp chedar cheese
1 lb. Velveeta Cheese
1-1/3 cups of milk
1 stick of butter
salt & pepper to taste
Cook noodles as directed on package. Put 1/2 stick of butter into bottom of croc pot, 1/2 of the cooked noodles, 1/2 of cheeses and repeat.
Pour milk over noodles and cheese. Set croc pot on low for 2-3 hours.
1-1/4 cups sharp chedar cheese
1 lb. Velveeta Cheese
1-1/3 cups of milk
1 stick of butter
salt & pepper to taste
Cook noodles as directed on package. Put 1/2 stick of butter into bottom of croc pot, 1/2 of the cooked noodles, 1/2 of cheeses and repeat.
Pour milk over noodles and cheese. Set croc pot on low for 2-3 hours.
Starbucks Lemon Tipped Biscotti
Biscotti
6 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1 tablespoon grated lemon zest
2 large eggs
1 teaspoon vanilla extract
2 cup all-purpose flour
2 teaspoon. baking powder
1/4 tsp. salt
1 cup shelled pistachios, roasted and coarsely chopped
Lemon Icing
2 cups sifted confectioners' sugar
1 teaspoon grated lemon zest
1/4 cup lemon juice
Preheat an oven to 375 F.
In a large bowl, beat the butter, sugar and lemon zest until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder and salt. Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft. On a lightly floured work surface, divide the dough in half. Lightly flour each piece and shape it into a log about 1 1/2" in diameter and 9" long. Place the logs about 3" apart on an ungreased baking sheet. Press each log down to make it about 3/4" thick and 3" wide. Bake until puffed and lightly browned on top, about 20 minutes.
Cool 10 minutes on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4" thick slices. Make each cut with a single swipe of the blade. Don't use a sawing motion, which will break the cookies. Place the cookies, cut side down, on the baking sheet. (The cookies can be touching.) Bake 10 minutes. Remove from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden, 10 minutes more. Transfer to wire racks to cool completely.
Icing
In a small bowl, combine the sugar, lemon zest and lemon juice and beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip evenly. Place on a wire rack until the icing sets. Makes about 2 1/2 dozen Biscotti.
6 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1 tablespoon grated lemon zest
2 large eggs
1 teaspoon vanilla extract
2 cup all-purpose flour
2 teaspoon. baking powder
1/4 tsp. salt
1 cup shelled pistachios, roasted and coarsely chopped
Lemon Icing
2 cups sifted confectioners' sugar
1 teaspoon grated lemon zest
1/4 cup lemon juice
Preheat an oven to 375 F.
In a large bowl, beat the butter, sugar and lemon zest until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder and salt. Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft. On a lightly floured work surface, divide the dough in half. Lightly flour each piece and shape it into a log about 1 1/2" in diameter and 9" long. Place the logs about 3" apart on an ungreased baking sheet. Press each log down to make it about 3/4" thick and 3" wide. Bake until puffed and lightly browned on top, about 20 minutes.
Cool 10 minutes on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4" thick slices. Make each cut with a single swipe of the blade. Don't use a sawing motion, which will break the cookies. Place the cookies, cut side down, on the baking sheet. (The cookies can be touching.) Bake 10 minutes. Remove from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden, 10 minutes more. Transfer to wire racks to cool completely.
Icing
In a small bowl, combine the sugar, lemon zest and lemon juice and beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip evenly. Place on a wire rack until the icing sets. Makes about 2 1/2 dozen Biscotti.
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