Discussion in 'Recipes' started by Sarawithanh, Nov 3, 2006.

  1. Sarawithanh

    Sarawithanh Banned

    Sooo the holidays are coming up, and I know alot of you ladies (and gentlemen) have wonderful recipes that you use time and time again. Hit me with your favorite/best holiday cookie/bar/brownie recipes. Think of it as a xmas cookie recipe exchange type thing! Cuz I know some of you are looking for "new" exciting things to make!!

    I expect I'll see Andi in here very shortly :naughty:

    I have a great chewy oatmeal raisin cookie recipe, I'll post it later when I get home.

    enjoy! get at it!
  2. LUVPINK222

    LUVPINK222 Well-Known Member

    Nanaimo Bars
    yield: 2 dozen

    1/2 cup butter
    1/4 cup white sugar
    5 tablespoons unsweetened cocoa powder
    1 egg
    1 teaspoon vanilla extract
    2 cups graham cracker crumbs
    1 cup shredded coconut
    1/2 cup chopped walnuts
    1/4 cup butter
    2 cups confectioners' sugar
    2 tablespoons vanilla custard powder
    3 tablespoons milk
    4 (1 ounce) squares semisweet chocolate, chopped
    1 tablespoon butter
    Mix 1/2 cup butter or margarine, white sugar, cocoa, egg and vanilla in a heavy sauce pan or double boiler. Stir over low heat until mixture is of custard like consistency.
    Combine graham crackers, coconut and walnuts and add to the melted mixture. Mix well and pack into buttered 9 inch square cake pan.
    Cream 1/4 cup butter, confectioners' sugar, vanilla custard powder and milk. Beat until creamy and spread over melted base.
    Refrigerate till hardened.
    Melt semi-sweet chocolate with 1 tablespoon butter and drizzle over custard icing. Refrigerate. When totally hard cut into square bars.

    Servings Per Recipe: 12
    Amount Per Serving
    Calories: 391
    Total Fat: 23g
    Cholesterol: 52mg
    Sodium: 235mg
    Total Carbs: 46.6g
    Dietary Fiber: 2.4g
    Protein: 3.8g
    • Like Like x 1
  3. andi

    andi anyone selling sleep?

    LOL, don't worry I'll come back with some recipes:wink:
  4. Sarawithanh

    Sarawithanh Banned

    oh and pictures with the recipes if possible would be fabulous!!!
  5. Sarawithanh

    Sarawithanh Banned

    Pumpkin Pecan White Chocolate Chip Cookies

    October 2004: a big hit at the office - they were devoured within in an hour and a half!!

    2 1/4 cups all-purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon pumpkin pie spice
    1 cup unsalted butter
    1 1/2 cups dark brown sugar
    1 cup solid pack pumpkin puree
    2 eggs
    1 teaspoon vanilla extract
    10 ounces white chocolate, chopped
    1/2 cup pecan halves

    1. Preheat oven to 350 degrees F (150 degrees C) Grease cookie sheets.
    2. In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs and vanilla, then stir in the pumpkin puree until well blended. Combine the flour, baking soda, and pumpkin pie spice; stir into the pumpkin mixture. Fold in the white chocolate and pecans. Drop by heaping spoonfuls onto the prepared cookie sheets. Cookies should be at least 2 inches apart.
    3. Bake for 15 minutes in the preheated oven, until bottoms are lightly browned. Cool for 5 minutes on baking sheets before removing to cool on wire racks.

    Notes: cake-like

    Yield: 3 dozen
    • Like Like x 2
  6. Sarawithanh

    Sarawithanh Banned

    Chocolate Peanut Butter Cup Cookies <--boyfriend LOVES THESE

    1 Cup butter, softened
    ¾ Cup creamy peanut butter
    ¾ Cup white sugar
    ¾ cup packed brown sugar
    2 eggs
    1 teaspoon vanilla extract
    2 1/3 cups all purpose flour
    1/3 cup cocoa powder
    1 teaspoon baking soda
    1 cup semi sweet chocolate chips
    1 cup peanut butter chips
    10 peanut butter cups, chopped, cut into eighths?

    1. Preheat oven to 350 degrees F.
    2. In a large bowl, cream together the butter, peanut butter, white sugar and brown sugar until smooth. Beat in eggs, one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by Tablespoonfuls onto ungreased cookie sheets.
    3. Bake for 8 to 10 minutes in preheated oven. Let cool for 1 or 2 minutes on sheet before moving or they will fall apart.

    Yield: 3 dozen (36 servings)
  7. Sarawithanh

    Sarawithanh Banned

    Ginger Bread Cut Outs <--these are heavenly

    ½ cup shortening
    2 ½ cups all purpose flour
    ½ cup sugar
    ½ cup molasses
    1 egg
    1 tablespoon vinegar
    1 teaspoon baking powder
    1 teaspoon ground ginger
    ½ teaspoon baking soda
    ½ teaspoon cinnamon
    ½ teaspoon ground cloves

    Heat oven to 375 degrees F.

    In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds.

    Add about half of the flour, sugar, molasses, egg, vinegar, baking powder, ginger, baking soda, cinnamon, cloves. Beat til thoroughly combined. Cover and chill for 3 hours or until easy to handle.

    Divide chilled dough in half. On a lightly floured surface, roll half of the dough at a time to 1/8 thick. Cut into desired shapes with a 2 ½ inch cookie cutter. Place 1 inch apart on a greased cookie sheet. Bake in 375 degree oven for 5-6 minutes or til edges are lightly browned. Cool on cookie sheet for 1 minute, remove and then cool on wire rack.

    Yield: 36 to 48 servings
    Source: newspaper article
  8. Sarawithanh

    Sarawithanh Banned

    Jumbo 3-Chip Cookies (cookie jar favorites/book) 2 dozen cookies <--thin, chewy, melt in your mouth delightful!

    4 Cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 ½ Cups (3 sticks) butter, softened
    1 ¼ Cups granulated sugar
    1 ¼ Cups packed brown sugar
    2 large eggs
    1 Tablespoon vanilla extract
    1 Cup milk chocolate chips
    1 Cup semi-sweet chocolate chips
    ½ Cup white chocolate chips
    1 Cup chopped walnuts

    PREHEAT oven to 375 degrees F.

    COMBINE flour, baking powder and baking soda in medium bowl. Beat butter, sugar, brown sugar in a large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in chips & nuts. Drop dough by level ¼ C measure 2 inches apart onto ungreased baking sheets.

    BAKE for 12-14 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  9. Sarawithanh

    Sarawithanh Banned

    Sugar Cookies
    Mix together
    ½ cup butter
    ¾ cup sugar
    1 egg
    Stir in
    1 tablespoon milk or cream
    1 teaspoon vanilla
    Sift together and stir in
    1 ¼ cup flour
    ¼ teaspoon baking powder
    ¼ teaspoon salt

    Chill dough. Roll very thin (1/8 inch thick). Cut into desired shapes. Place on lightly greased baking sheet and bake at 425 for 5 to 7 minutes. Makes about 5 dozen.

    I made these Feb 2005 - good for simple shapes like Stars, Hearts, Flowers
    Soft Sugar Cakes
    Cream 2 cups sugar and 1 cup butter
    Stir in 1 cup cream and 4 eaggs and mix well
    Sift together 1 teaspoon soda, 1 teaspoon cream of tartar and 5 and ½ cups flour
    Stir into butter mixture
    Chill overnite
    Roll out on floured board ¼ inch thick
    Cut into desired shapes
    Bake at 400 degrees for 10 minutes (they don’t get very brown)

    With both of them, you can sprinkle with sugar before you bake or frost after they are cool.
  10. Sarawithanh

    Sarawithanh Banned

    Oatmeal Raisin Cookie –

    Yield: 36 cookies

    • 4 eggs, beaten
    • 1 cup raisins
    • 1 teaspoon vanilla extract
    • 1 cup butter
    • 1 cup packed brown sugar
    • 1 cup white sugar
    • 2 1/2 cups all-purpose flour
    • 2 teaspoons ground cinnamon
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 2 cups rolled oats
    • 1 cup chopped walnuts
    1. Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.
    2. Preheat oven to 350 degrees F (175 degrees C).
    3. In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.
    4. Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned.

    These are the best Oatmeal Raisin cookies - VERY SOFT AND CHEWY - stayed soft and chewy for over a week!! - the secret is soaking the raisins in the egg for an hour
  11. Sarawithanh

    Sarawithanh Banned

    White Chocolate, Chocolate Cookies

    1 cup unsalted butter
    1 cup white sugar
    3/4 cup packed brown sugar
    2 eggs
    1 1/4 cups unsweetened cocoa powder
    1 3/4 cups all-purpose flour
    2 teaspoons baking soda
    2 cups white chocolate chips

    1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
    2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
    3. Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

    Yield: 36 servings

    Fabulous chewy cookie - stayed chewy for over a week! my bf and his father LOVED these!
  12. Sarawithanh

    Sarawithanh Banned

    Bailey's Irish Cream Bundt Cake

    1 (18.25 ounce) pkg. yellow or chocolate cake mix
    1 (3.4 ounce) pkg. instant vanilla or chocolate pudding and pie-filling mix
    4 eggs
    1/2 cup cooking oil
    3/4 cup Bailey's Irish Cream liqueur
    sifted confectioners' sugar or Bailey's Irish Cream Glaze or Bailey's Cream Cheese Frosting

    Preheat oven to 350 degrees F.
    1.) In a large bowl, combine cake mix, pudding mix, eggs, and oil. Beat at medium speed of an electric mixer, scraping down sides of bowl as necessary. Beat in liqueur. Spoon into a greased 10-inch bundt or tube pan.
    2. ) Bake in a preheated moderate oven (350 degrees F) for about 50 minutes, or until a cake tester inserted into the middle of the cake comes out clean. Cool in pan for 10 minutes, then turn out into a wire rack to finish cooling.
    3.) Turn bundt cake upside-down and tube cake, right side up or upside down as desired. Sift confectioners' sugar over top of cake or drizzle Bailey's Irish Cream Glaze over top and down sides of cake. Or, frost cake with Bailey's Irish Cream Frosting. Garnish cake with small St. Patrick's Day cake decorations, if desired.

    Store in an airtight container at room temperature or in the refrigerator. May also freeze cake, tightly wrapped in aluminum foil, for up to 3 months.

    Bailey's Irish Cream Glaze:
    enough for 1 (10-inch bundt cake)

    about 1/2 (16-ounce) package confectioners' sugar, sifted
    1 tablespoon butter or margarine, at room temperature
    3 to 4 tablespoons Bailey's Irish Cream liqueur or as desired

    1.) In a deep small bowl, beat confectioners' sugar together, gradually beat in liqueur until desired drizzling consistency is achieved and glaze is smooth.

    --quick and easy - people love it - similar in texture to a rum cake, but better b/c its baileys!!!!!!!
  13. Sarawithanh

    Sarawithanh Banned

    Ooey Gooey Peanut Butter Marshmallow Brownies

    3/4 cup fat-free sweetened condensed milk, divided
    1/4 cup butter or stick margarine, melted and cooled
    1/4 cup fat-free milk
    1 (18.25-ounce) package devil's food cake mix
    1 large egg white, lightly beaten
    Cooking spray
    1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
    1/2 cup peanut butter morsels

    Preheat oven to 350°.
    Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).

    Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.

    Makes 2 dozen brownies. low fat - quick and easy - my dad loved them!
    • Like Like x 1
  14. firstchik

    firstchik Wagon? what wagon?

    This one i'm making for thanksgiving!
  15. LUVPINK222

    LUVPINK222 Well-Known Member

    Terrific Turtle Brownies

    Baking the perfect brownie is not easy, but a box mix simplifies the process immensely. Yet, you would never know from tasting these delicious brownies that they started with chocolate cake mix.

    * * *

    To make these brownies, you need the following ingredients:
    1 package chocolate cake mix
    1 package chocolate instant pudding
    1 cup melted butter
    1 cup evaporated milk, divided
    1 package caramels (14 oz.)
    1 cup of semi-sweet chocolate chips
    1/2 cup chopped pecans, toasted

    In bowl, combine cake mix, dry pudding, butter, and 1/2 cup evaporated milk. Press 1/2 of mixture into a 9x13-inch baking pan. Bake at 325 degrees for 12 minutes.

    Meanwhile, in saucepan, melt caramels and remaining evaporated milk, stirring constantly. Spread caramel mixture over baked layer. Sprinkle with chocolate chips and pecans. Drop the remaining cake batter in teaspoonfuls over the brownies. Bake 25-30 minutes or until the top is set.

    Serves 24.

    Baby Ruth® Brownies


    1 (18.25-ounce) pkg. brownie mix
    3 (2.1-ounce bars) Baby Ruth® candy bars, chopped
    1 (8-ounce) pkg. cream cheese, brought to room temperature
    1/2 c. sugar
    1 large egg
    2 tsp. milk


    * Preheat oven to 350 degrees. Prepare brownie mix as directed on package, then stir in chopped candy. Pour into a greased 9x13" baking pan.

    * In a small mixing bowl, beat cream cheese and sugar until smooth. Add egg and milk to the cream cheese mixture and blend well.

    * Drizzle cream cheese mixture over brownie batter and swirl with a knife to create a marbled look.

    * Bake for 35-40 minutes, until toothpick inserted in center comes out almost clean.

    * Remove brownies from oven and cool completely in pan, on a wire rack. Cut into bars with a wet knife.

    Makes 24 brownies.

    Red Velvet Cookies

    This red velvet cookie is so easy to make and is great to serve any time, but especially for holidays like Valentine's Day, Fourth of July, and Christmas. Serve them plain or with the cream cheese frosting.

    1 Box Duncan Hines Red Velvet Cake Mix

    2 eggs

    1/3 cup oil

    Mix all ingredients together. This will make a cookie dough. Roll into balls and place on a lightly greased cookie sheet. Flatten down slightly (depending on the thickness you desire). Bake at 375° until the tops crackle (about 8-10 minutes) or until desired doneness.

    Cool and then frost with basic...

    Cream Cheese Frosting

    1 8 ounce package cream cheese -- softened

    1/4 cup stick margarine or butter -- softened

    2 teaspoons milk

    1 teaspoon vanilla

    4 cups powdered sugar

    Beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.

    Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 × 9-inch cake generously, or fills and frosts one 8- or 9-inch two-layer cake. Refrigerate any remaining frosting.

    Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the margarine.

    Haystacks (2 recipes: butterscotch & chocolate)

    Butterscotch (or Chocolate) Hay Stacks Recipe #1
    To make these hay stacks, you will need the following ingredients:

    2/3 cup peanut butter

    1 (12 oz.) pkg. butterscotch chips

    1 (3 oz.) can chow mein noodles

    *1 cup chopped walnuts or peanuts (optional)

    *Instead of chopped nuts, you can use crunchy peanut butter and omit the nuts.

    Melt the peanut butter and butterscotch chips. Mix in the noodles and nuts until coated well. Drop by teaspoon onto the wax paper. Put into the refrigerator until set.

    For variety, our family also likes chocolate haystacks. Just substitute chocolate chips for butterscotch chips.

    You could also wait until the butterscotch haystacks harden and then dip half into melted chocolate for a colorful look.

    Haystacks Recipe #2
    2 cups (12 oz.) semisweet chocolate chips

    2 cups (12 oz.) butterscotch chips (or peanut butter chips)

    1/2 tsp. vanilla

    3 cups chow mein noodles

    Melt the chips. Mix in noodles and nuts until coated well. Drop by teaspoon onto wax paper. Put into refrigerator until set.
    • Like Like x 1
  16. lawstudent

    lawstudent Baby lawyer

    Someone needs to get Katie (kszal) in here--she has the best recipes.
  17. AugustGirl

    AugustGirl Member

    my goodness, Sarah you are the yummy recipe Queen!!! :drool:
  18. Ana

    Ana Think back...Move forward

  19. michellebelle

    michellebelle Well-Known Member

    I just read through this entire thread and now want to shoot myself. :suicide:


    Note to self: avoid recipe section during the holidays.
  20. AugustGirl

    AugustGirl Member



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