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.

Cake Balls

1 package chocolate cake mix
1 container prepared frosting
1 bar candy coating or 1 lb candy pieces

Directions:

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
   
   

Puppy Chow

9 cups Chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/4 tsp vanilla
1 1/2 cup powdered sugar
Put cereal in large bowl.  Melt chocolate chips, peanut butter, and butter,  Remove from heat and stir in vanilla.  Pour over Chex cereal, put into a large plastic bag with powdered sugar and shake well to coat.  Spread evenly on wax paper and allow to cool.

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)

Peanut Butter Chocolate Crunch

Ingredients:

• 1/3 c. butter
• 1 c. dark chocolate chips
• 2 1/2 c. crisp rice cereal

Method:

In a heavy saucepan, over low heat, melt butter and chocolate chips. Remove from heat. Gently stir in rice cereal with a wooden spoon until pieces are completely coated. Press into the bottom and sides of a 9" pie (you might want to butter your fingers). Chill at least 15 minutes before adding filling.

Peanut Butter Filling:

Ingredients:

• 1 c. heavy whipping cream
• 8-ounce package cream cheese, softened
• 3/4 c. creamy peanut butter
• 1 c. powdered sugar
• 1 t. vanilla extract

Method:

Whip heavy cream until you have soft peaks. In a separate bowl combine cream cheese, peanut butter, powdered sugar and vanilla. Mix until combined. Gently fold in whipped cream and mix until filling is light and fluffy. Pour into chilled ChocolateCrunch Crust. Keep pie chilled until ready to serve.

Chocolate Ganache Topping (optional)

Ingredients:

• 1 c. dark chocolate chips
• 1/3 c. heavy cream
• 1 T butter

Method:

Place dark chocolate chips in a glass bowl. In a small saucepan bring whipping cream and butter to a boil. Pour overchocolate chips and let stand for 1 minute. Stir together with a spoon until chocolate is melted and smooth. Pour over chilled peanut butter pie and swirl around with a spoon until the chocolate covers the top of the pie (leaving about a 1" space between the ganache and the crust).

Peanut Butter Glaze:

Ingredients:

• 1 T creamy peanut butter
• 1 T milk
• 3-4 T powdered sugar

Method:

In a small glass bowl stir together the peanut butter and milk. Add powdered sugar until you have a thick glaze consistency (if you it runs off your spoon add a little more powdered sugar). Next, spoon peanut butter glaze into a small plastic bag, and barely clip the corner. Start with a small circle in the center and continue to make bigger circles until you reach the outer edge. With a toothpick pull from the center of the pie towards the crust. Continue until the topping looks like a spider web. 

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. 

Dress Cake

Chocolate Gooies

From Taylor H.

2 c. brown sugar
1 c. butter
1 eggs
1 tsp. salt
1 tsp. baking soda
2 c. flour
2 c. oats
Cream together butter and sugar.  Add eggs.  Add salt, soda, flour, and oats.  Reserve 1/3 of dough.

Melt:
12 oz. milk chocolate chips
1 can sweetened condensed milk
1/4 tsp. salt
2 tbsp. butter
2 tsp. vanilla
Set aside and let cool.

Place the 2/3 of mixture into 9x13 pan.  Spread chocolate chip mixture over baked cookie crust. Spoon remaining 1/3 of cookie dough onto chocolate mixture.  Bake @ 375º for 12-15 minutes.  Let cool.

Flower Cupcake Birthday Cake

1 batch of cupcakes
Pink, purple, green and brown frosting

Golden Graham S'mores

3/4 c. corn syrup

3 Tbsp. margarine

1 pkg. chocolate chips

1 tsp. vanilla

9 c. Golden Grahams cereal

2 c. mini marshmallows

Heat corn syrup, margarine, and chips to a boil, stirring constantly.  Remove from heat.  Add vanilla.  Pour over cereal in a large bowl.  toss until completely coated.  Toss in marshmallows.  Press mixture into a greased 9x13 pan.

Peanut Butter Balls (or centers for peanut butter cups)

1 c. peanut butter
1 cube imperial margarine
1 tsp. vanilla
powdered sugar

Mix well adding enough powdered sugar to make a stiff consistency.

Canned Apple Pie Filling

4 1/2 cups sugar

1 cup cornstarch
10 cups water
3 tablespoons lemon juice
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
2 drops yellow food coloring
6 pounds apples

•In a large pan mix sugar, cornstarch, cinnamon and nutmeg.  Add salt and water and mix well.  Bring to a boil and cook until thick and bubbly.  Remove from heat and add lemon juice and food coloring.

•Sterilize canning jars.

•Peel, core and slice apples.  Pack the sliced apples into hot jars.  Leave 1/2 inch head space.

•Fill jars with hot syrup and gently remove air bubbles with a knife.

•Put lids on and process in a water bath canner for 20 minutes.  Makes 6 to 7 quarts.

Raspberry Jello "Salad"

Bottom Layer:
2 c. pretzels crushed
3/4 c. butter
1/2 c. sugar
•Bake for 6 minutes at 350º

Middle Layer:
8 oz. softened cream cheese
1/3 c. sugar
8 oz. cool whip
•Mix all items together and spread over pretzel mix.  Place in fridge to chill until layer has turned rigid

Top Layer:
1  6oz. Raspberry Jell-o
2 c. boiling water
2 10oz. pkg. frozen raspberries
•Refrigerate until jell-o sets

Add Cool whip to top of desert and serve chilled.

Brownie Mix Cookies

1 pkg. Pillsbury brownie mix
1 c. semi-sweet chocolate chips
2 eggs
1/4 c. oil

Mix ingredients together.  Drop on baking sheet and cook at 350º for 8-10 minutes.  Cool slightly before removing from baking sheet

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.

Raisin Filled Cookie Bars

Raisin Filled Cookie Bars

Ingredients:

• 2 c. shortening
• 2 c. sugar
• 1 c. brown sugar
• 4 beaten eggs
• 2 t. vanilla
• 5 c. flour
• 1 t. salt
• 2 t. soda
• Raisin Filling :
• 2 c. ground raisins
• ¾ c sugar
• 1 T. flour
• 1 c. water
• 1 t. vanilla
• 1 t. lemon juice
• Thin Powdered Sugar Frosting:
• 4 T. melted butter
• Pinch of salt
• ½ t. vanilla
• Enough powdered sugar to make a thin frosting

Method:

Raisin Filled Cookie Bars:

Cream shortening, sugars, eggs and vanilla together, sift flour, salt and soda and mix together. Roll into 2" cylinders wrapped with waxed paper or plastic wrap and chill for at least 2 hours. Divide dough in half and press into a 10 x 15 " cookie sheet, spread raisin filling or jam over all and cover with the other half of the dough, rolled to ¼ " sheet to fit the pan. Bake for 20-30 min. at 350°. Cool and frost with thin powdered sugar frosting or white butter cream frosting. Slice to serve. 

Individual Raisin Filled Cookies:

Chill dough, roll to ¼" sheet. Cut into 3" squares with a pizza cutter. Fill each with 1 t. raisin filling, fold over and seal the edges with a fork. Bake at 350° for 15-20 min. Cool and frost with thin powdered sugar frosting drizzle. 

Raisin Filling:

Combine all ingredients in pot and boil until thickened. Use all if you are making cookie bars or 1 t. filling per individual cookie. 

Thin Powdered Sugar Frosting:

Mix all ingredients in a sandwich size zippered bag, snip one of the corners off the bag and drizzle over cookie bar or individual cookies.

Oatmeal Chewies

Crust:

1 c. butter

2 c. brown sugar

2 eggs

2 tsp. vanilla

2 c. flour

2 c. oatmeal

Filling:

15 oz. sweetened condensed milk

12 oz. bag chocolate chips

2 Tbsp. butter

1/2 tsp. salt

1 c. nuts

2 tsp. vanilla

Cream butter and brown sugar together. Add eggs and vanilla. Sift flour, soda and salt together. Stir in oats. Add to butter and sugar mixture. In heavy saucepan over low heat. Melt filling ingredients together just barely. Grease 9x13 pan. Pat 2/3 oatmeal crust mixutre into the bottom of pan. Spread with chocolate filling. Dot remaining crust dough on top of chocolate filling. Bake at 350º for 25-30 minutes. Cool and cut into squares.