Gingerbread Cookie Bars

From Six Sisters Stuff

Ingredients:
1/2 cup butter, melted
3/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon vanilla
1/3 cup molasses
1 egg
2 teaspoons baking soda
2 cups flour
1 tablespoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt

Directions:
•Preheat oven to 350 degrees.
•Spray a 9×13″ baking pan with non-stick cooking spray   and set aside (Can easily double and bake in a jelly roll pan).
•In a large bowl, combine butter, sugar, brown sugar, vanilla, and molasses and beat until creamy. Add the egg and stir until completely incorporated. Add the rest of the ingredients and mix until well combined. Press dough into pan (I used my fingers to press the dough to the edges of the pan after spraying with Pam).
•Bake for 15-20 minutes (set timer for 15 minutes and then check) and let cool.
•When finished, you can frost them with Cream Cheese Frosting or even cover with a light dusting of powdered sugar. Or, don’t top them with anything. They are delicious no matter what you do!  Absolutely delicious.

Pumpkin Cake

4 eggs, well beaten

1 cup oil

2 cups sugar

1 tsp. vanilla

2 cups pumpkin

2 ¼ cups flour

1 tsp. soda

1 tsp. salt

2 tsp. cinnamon

Mix together eggs, oil and sugar until well combined.  Add vanilla and pumpkin, mix well.  Gradually add in flour, soda, salt and cinnamon until combined.

Bake on a greased jelly roll pan at 350 degrees for 25 to 30 minutes.  Cool completely before frosting.

Cream Cheese Frosting

4 ounces cream cheese, softened

¼ cup butter, softened

1 tsp. vanilla

1 lb. powdered sugar

milk

Beat cream cheese and butter.  Add vanilla.  Gradually add powdered sugar and milk until you reach desired consistency.  Mix until smooth.  Spread on pumpkin bars, can sprinkle pecans on top if desired.

Chewy Butterfinger Cookies

From Awesomerecipes101.blogspot.com

1/2 cup butter, softened
3/4 cup sugar
1 egg
1/4 tsp. salt
3/4 tsp. baking soda
1-3/4 cups flour
8 fun size Butterfingers, coarsely chopped (I added 1/2 cup chocolate chips as well)

1.  Cream together the butter and sugar.  Add the egg and beat well.  Slowly add the flour, salt, and baking soda.  Mix until combined.  Dough will be thick.  (Add an extra egg if it too dry.)

2.  Stir in Butterfinger pieces by hand until well combined.  Bake in preheated, 375℉ oven, on ungreased baking sheet for 6-12 minutes.  (I got about 2 dozen)

Caramel Pull Apart Bread

Bread:
1 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup butter or margarine
1 cup coarsely chopped pecans, optional 
20 frozen roll dough (like Rhodes)  I use the 1 hour recipe found in breads.



Frosting:
1 cube butter
4 cups powdered sugar
1 tsp. vanilla
milk


1.  In a saucepan, combine the brown sugar, corn syrup, and butter; cook and stir until sugar is dissolved.  Add the pecans if using.  Pour into a greased 9x13x2 inch baking pan.

2.  Top with frozen roll dough.  Let raise for about 5 hours (or overnight if desired).  When rolls have raised bake at 350℉ for about 20 minutes until rolls are browned and cooked through.  Invert onto a serving platter or cookie sheet.  Whip butter.  Add vanilla, powdered sugar, vanilla and enough milk to make a soft butter cream icing.  Drizzle icing over bread and serve warm. 

Mint Brownies

Cake Part:
1 c. flour
1/2 c. butter
1/2 tsp. salt
4 eggs
1 tsp. vanilla
16 oz. can Hershey's chocolate syrup

•Mix ingredients and spread evenly into a sprayed and floured jelly roll pan.  Bake at 350º for 20 minutes.     Let cool completely.

Frosting:
3 c. powdered sugar
1/2 c. butter softened
2 Tbsp. water
1/2 tsp. mint extract
3 drops green food coloring

•Spread on cake and refrigerate.

Topping:
1 10oz. package Andes Mint chocolate chips
1/2 c. butter

•Melt together in microwave for approximately 1 minute.  Mix well.  Spread on top of green frosting.

Fudge Frosting

4 c. granulated sugar

2 Tbsp. cocoa

1 pint (2 c.) heavy whipping cream

Mix three ingredients very well in a large, heavy sauce pan. Bring to a boil. Boil until soft ball stage. Remove from heat. Let cool to room temperature. Stir room temperature fudge until shine is gone and the dark brown color has changed to a dull medium brown. Pour onto cooled chocolate cake or spoon onto wax paper.

Sugar Cookies

From Margaret

1 c. shortening ( I use butter)

1 3/4 c. sugar

2 eggs

1 tsp. vanilla

1 tsp. soda

1 tsp. baking powder

1/4 tsp. salt

1 c. sour cream

4 c. flour

Cream shortening and sugar. Add eggs and vanilla. Sift together dry ingredients. Alternate flour mixture and sour cream into the butter mixture. Roll out on a well floured surface and cut into shapes to bake or scoop using a large cookie scoop and drop on a greased cookie sheet. Bake at 375º for 8-10 minutes. Frost with butter cream icing when cookies are cooled.

Missionary Bars

2 cubes butter

1/2 c. sugar

2 c. flour

1/2 c. cornstarch

Bake at 300º for 15 minutes.

Mix the following and pour over crust while crust is still hot:

4 eggs

2 c. brown sugar

1/2 tsp. baking powder

2 tsp. vanilla

7 ox. coconut

2 c. chopped walnuts

Bake 15 minutes more then turn up temperature on oven to 350º and bake an additional 5 minutes. It browns very fast. Remove it before it gets too crispy. Let cool.

Frost with:

2 c. powdered sugar

2 cubes butter

8 ox. cream cheese

1 tsp. vanilla

Top with 1 cup chopped nutes.

White Chocolate Cherry Cheesecake Cookies

1 c. brown sugar

1/4 c. white sugar

3 eggs

1 tsp. vanilla

1/2 c. shortening

1/4 c. butter or margarine

1/4 c. white chocolate chips melted

3 c. flour

1 tsp. baking soda

1/2 tsp. salt

1 1/2 c. white chocolate chips

8 oz. cream cheese softened

3/4 c. powdered sugar

1 tsp. vanilla

1-2 tbsp. milk

1 can cherry pie filling

Heat oven to 350º. In a large bowl cream together sugars, shortening, margarine, vanilla and eggs. Add in slightly cooled melted white chocolate. Beat at medium speed of electric mixer until well blended. Add flour, soda and salt. Beat at low speed until soft dough forms. Stir in white chocolate chips.

Cream together softened cream cheese, powdered sugar and vanilla. Stir in milk until blended.

Drop dough by heaping teaspoons about 2 inches apart onto ungreased cookie sheet. Make and indention with your finger or spoon in top of dough. Drop a teaspoon of cream cheese mixture into each indention. Bake for 10-12 minutes or until golden brown. Let cook for 1-2 minutes before removing from cookie sheet. Let cool. Spoon on cherry pie filling. Store in refrigerator.

Makes about 3 dozen.

Double Chocolate Stuffed Peppermint Cookies

• 1 c. (2 sticks) butter, cold
• ½ c. sugar
• ½ c. brown sugar
• 2 eggs
• ⅓ c. half and half
• 1 t. vanilla
• 2 ¾ c. flour
• ½ c. cocoa
• 1 t. baking powder
• 1 t. baking soda
• 1 T. cinnamon or Wise Women of the East
• 2 c. dark chocolate chips (60% cocoa or half semi sweet and half milk chocolate chips)
• 12 small York Peppermint Patties (dark chocolate covered)

Method:

Mix together flour, cocoa, baking soda, baking powder, and cinnamon.

Stir until combined. Cut your cold butter into tablespoon pieces. Then

using a pastry cutter, work the cold butter into your flour until it becomes

"pea" sized.

Whisk together vanilla, eggs, and half and half. Pour into flour and butter

mixture and combine, until all ingredients are formed together. (Dough

will be thicker and sticky. Shape dough with medium cookie scoop and

flatten dough with your hand into a thick disc. Place your mint patty in

the center and shape the dough, sealing the patty. Then shape your stuffed

dough into a round ball and place on a cookie sheet. Repeat until all the

dough is used. Freeze for 20 minutes to allow butter to chill.

Remove frozen cookie dough and bake at 350 for 15 minutes. Remove

from the oven and cool completely.

Easy Mint Chocolate Cake

Ingredients:

1 cube butter

10 oz semi sweet chocolate

5 eggs

1¼ cup sugar

5 Tbsp. flour

1½ tsp. baking powder

1 tsp. mint extract

Instructions:　

Preheat oven to 325 degrees.

In a saucepan over low heat melt chocolate and butter. Stir frequently

While chocolate/butter are melting, Combine eggs and sugar in a

separate bowl and mix until creamy and pale yellow.

Sift flour and baking powder into egg/sugar mixture and mix to combine.

Once chocolate is completely melted, gently fold into the egg/sugar mixture.

Stir in mint extract.

Pour batter into a buttered and floured 9" springform pan.

Bake at 325 for 20 minutes, then lightly cover with aluminum foil and

bake for 30 minutes more.

Garnish with crushed mint candy canes and whipped cream.

Bars Fantastic

Ingredients:

• 1 c. butter (room temperature)
• ¾ c. brown sugar
• ¼ c. sugar
• 2 eggs
• 1 t. vanilla
• 3 c. all purpose flour
• ¼ t. baking powder
• 1 t. baking soda
• ½ t. salt
• ½ c. white chocolate chips
• 1 c. semi sweet or milk chocolate chips
• 14 caramels unwrapped and cut in 6 pieces each (or ¾ c. caramel bites)
• 1 c. Heath bar chips
• ½ c. chopped walnuts

Method:

In medium bowl measure flour, baking powder, baking soda and salt,

stir to mix and set aside. In a large bowl cream the butter, brown sugar

and sugar. Add the eggs and vanilla and mix until fluffy. Add dry ingredient

mixture and mix until well incorporated.

Divide dough in half and spread one portion as evenly as possible in the

bottom of a well greased 9x13 pan. On a work surface place a piece of

plastic wrap the size of your pan. Put the 2nd portion of dough, flatten the

dough slightly, cover with another piece of plastic wrap the same size as

the first and flatten with your hands or use a rolling pin to make it to the size

of the baking pan, set aside. Sprinkle the white chocolate chips, semi-sweet

chocolate chips, caramel pieces and heath chips on top of dough in the pan.

Remove the top piece of plastic wrap from the second piece of dough and

place that side on top of the heath bar chips. Slightly press the dough down

and remove the second piece of plastic. Sprinkle nuts on top of dough and

bake at 350-degrees for 20-25 minutes or until light golden brown. Cool 15

minutes then cut in 20 pieces. Serves 20.