Perfect Chocolate Chip Cookies

1 c. butter
3/4 c. white sugar
3/4 c. packed brown sugar
1 egg
1 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
Chocolate chips

Bake at 375 for 8-13 minutes.  These turn out every time!

Ultimate Chocolate Chip Cookies

3/4 stick Crisco shortening
1 1/4 c. firmly packed brown sugar
2 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 c. semi-sweet chocolate chips
1 c. chopped pecans (optional)

Heat oven to 375.  Beat shortening and brown sugar in large bowl on medium speed with electric mixer until light and fluffy.  Beat in milk, vanilla and egg.  Combine flour, salt, and baking soda. Stir into shortening mixture until blended.  Stir in chocolate chips and pecans, if desired.  Drop by tablespoonfuls 2 inches apart onto ungreased baking sheet.  Bake 8-13 minutes until lightly browned. Cool 2 minutes.  Remove to wire rack to cool completely.

(This is one of my all-time favorite cookie recipes!)

Brooke and Hailey's cookies

3/4 c. brown sugar, packed
3/4 c. granulated sugar
1 c. butter, softened
1 tsp. coconut extract
2 eggs
3 c. all-purpose flour
1 tsp. flour
1 tsp. baking soda
1 c. shredded sweetened coconut
1 c. milk chocolate chips
1 c. Almond Joy pieces

In a large mixing bowl, combine sugars, softened butter, and coconut extract; beat until creamy. Add eggs and beat until incorporated. Mix in flour, salt, and baking soda until combined. Fold in coconut, chocolate chips, and Almond Joy pieces. Roll into 1-inch balls and bake on un greased cookie sheet at 375 for 7-10 minutes.

Reese's Chewy Chocolate Cookies

2 c. flour
3/4 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 1/4 c. butter, softened
2 c. sugar
2 eggs
2 tsp. vanilla 
1 2/3 c. Reese's Peanut Butter chips

Stir together flour, cocoa, baking soda, and salt; set aside.  Beat butter and sugar in large bowl until fluffy.  Add eggs and vanilla; beat well.  Gradually add flour mixture, beating well.  Stir in peanut butter chips.  Bake for 8-9 minutes in degree 350 oven.  

No-Bake Cookies

2    C. sugar
4    Tbsp. cocoa
1/2 C. butter
1/2 C. milk
1    C. peanut butter
1    Tbsp. vanilla
3    C. oatmeal
Waxed paper

In a heavy saucepan bring to a boil, the sugar, cocoa, butter, and milk.  Let boil for 1 minute.  Add peanut butter, vanilla, and oatmeal.  Drop on waxed paper until cooled and hardened.

Chocolate Chip Cookies

1/2 c. butter, softened
1/2 c. shortening
1/2 c. sugar
1 c. packed light brown sugar
2 eggs
1 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. chocolate chips
1 c. chopped pecans (optional)

Cream the butter, shortening and sugars until light and fluffy.  Beat in eggs and vanilla.  combine the flour, baking soda, and salt; add to the creamed mixture and mix well.  Stir in chocolate chips and nuts.  Drop by tablespoonfuls onto greased baking sheets.  Bake at 350 for 10-12 minutes.  Remove to wire racks to cool.

Paula Deen's Orange Brownies

1 1/2 c. all-purpose flour
2 c. granulated sugar
1 tsp. salt
1 c. butter, softened
4 eggs
2 tsp. pure orange extract
1 tsp. grated orange zest

Glaze:
1 c. powdered sugar
1 tsp. grated orange zest
2 Tbsp. fresh orange juice

Preheat oven to 350.  Grease 9x13-inch pan.  In a mixing bowl, whisk together flour, sugar, and salt.  Add butter, eggs, orange extract, and orange zest and beat with mixer until well-blended.  Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set.  Remove from oven and pierce top of entire cake with a  skewer or a fork.  FOR GLAZE:  Combine all ingredients in a bowl, stirring until smooth.  Add more juice, if needed to create a pouring consistency.  Pour glaze over cake.  Cook cake and cut into squares.  

Flaky muffins

Butter
6 eggs
1 c. flour
1 c. milk (almond milk works fine)
1 Tbsp. sugar
1/2 tsp. salt


Preheat oven to 375. Place a pat of butter in each circle of 2 muffin pans. Melt in oven.  Beat the remaining 5 ingredients together.  Place batter in muffin tins (each muffin will have only a bit of batter but will rise a lot).  Bake for 15-20 minutes, or until golden brown.

These are good alone, with fruit on top, chicken salad, etc.

Lemon Cookies

1/2 c. butter, softened
1 c. sugar
1/2 tsp. vanilla
1 egg
1 tsp. lemon zest
1 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1 1/2 c. flour
1/2 c. powdered sugar

Cream butter and sugar until light and fluffy. Whip in vanilla, egg, lemon zest, and lemon juice.  Stir in all dry ingredients EXCEPT the powdered sugar together.  Roll heaping teaspoon of dough into powdered sugar.  Bake at 350 for 9-11 minutes on greased baking sheet.  Remove from oven and let cool for 3 minutes before transferring to wire rack.

Strawberry Delight

Crumb mixture:
1 c. flour
1/4 c. brown sugar
1/2 c. chopped nuts
1/2 c. margarine

Mix together and spread on cookie sheet.  Bake 15 minutes at 400 or until golden.  Spread 2/3 on bottom of glass 9x13 baking dish.  Do not use anything but glass.

Filling:
2 egg whites
1 c. sugar
1 box frozen strawberries, thawed.  Do not drain.
1 tsp. vanilla
1 tsp. lemon juice

Whipped Cream

Beat egg whites, sugar, strawberries, vanilla, and lemon juice together on high speed for 20 minutes.  DO NOT UNDERBEAT.  Fold in 1 c. whipped cream. 

Spread over cooled crumb mixture and sprinkle remaining 1/3  of crumb mixture on top.  Freeze until ready to serve.

Popcorn Balls

3/4 c. light corn syrup
1/4 c. butter or margarine
2 tsp. cold water
2 1/2 c. + 2 Tbsp. confectioner's sugar 
1 c. marshmallows
5 quarts (20 cups) plain popped popcorn (see here for a good recipe--thanks Lydia!)

In a medium saucepan over medium heat, combine corn syrup, butter, cold water, confectioners' sugar and marshmallows.  Heat and stir until the mixture comes to a boil.  Carefully combine the hot mixture with the popcorn, coating each kernel.  Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools.  Wrap with cellophane or plastic wrap and store at room temperature.  

Chewy Chocolate Walnut Cookies

1 c. butter
2 c. light brown sugar, packed
2 eggs
1 Tbsp. vanilla extract

2 1/2 c. all purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
18 oz. semi-sweet chocolate chips
1 c. walnuts

Preheat oven to 350.  Grease cookie sheet.  Cream butter, sugar, eggs, and vanilla until very smooth and fluffy.  In a aspirate bowl, mix together flour, salt, baking powder, and baking soda.  Incorporate the dry into the butter blend.  Blend well but do not over mix.  Add chocolate chips and walnuts.  Stir until blended.  Shape golf ball size pieces of dough.  Bake for 8-10 minutes.  Cookies will be soft when you remove them from the oven.  Let cool to set.

Chewy Butterscotch Brownies

2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 c. (2 sticks) butter or margarine, softened
1 3/4 c. packed brown sugar
1 Tbsp. vanilla
2 large eggs
1 2/3 c. Butterscotch morsels, divided
1 c. chopped nuts

Preheat oven to 350.  Combine flour, baking powder, and salt in medium bowl.  Beat butter, brown sugar, and vanilla extract in large mixer bowl until creamy.  Beat in eggs.  Gradually beat in flour mixture.  Stir in 1 c. morsels and nuts.  jSpread into ungreased 13x9 inch pan.  Sprinkle with remaining 2/3 c. morsels.  Bake for 30-40 minutes or until wooden pick inserted in center comes out clean.  Cool in pan on wire rack.  Cut into bars.

Homemade Oreo Cookies

For the dough:

1 1/3 c. Cocoa powder
1 1/2 c. Flour
1/4 tsp. salt
2 sticks unsalted butter, softened
2 c. Sugar
2 large eggs
1 tsp. vanilla

Filling:

1 stick butter, softened
1/2 c. Vegetable shortening
3 c. Powdered sugar
1 tsp. vanilla

Prepare the dough:  sift together the cocoa powder, flour, and salt.

Using a mixer, cream the butter and sugar. Add eggs, one at a time, then vanilla,  incorporating each ingredient before adding the next.  Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.

Divide the dough into two pieces; place one piece between two lightly floured sheets of parchment paper and roll into a 1/4 inch thick rectangle. Repeat with other piece of dough. Refrigerate both rectangles, covered with parchment paper, until firm, at least one hour or up to several days.

Using a two-inch round cutter, cut the dough into 64 circles. Place the cookies about 2 inches apart on ungreased baking sheets and chill about 20 minutes. Preheat oven to 325 degrees.

Bake cookies until they are set and slightly darker around the edges, about 20 minutes.  Cool completely on wire racks.

Prepare filling: using a mixer, cream butter and shortening until fluffy.  Beat the powdered sugar and vanilla.

Flip half of the cookies upside down.  Top each with one level tablespoon of filling. Press the remaining cookies on top to make sandwiches.

Lemon Cheesecake Bars

1 pouch complete crust from Krusteaz Lemon Bars Supreme Mix
8 oz. (1 c.) cream cheese, softened
1/2 c. sugar
1 egg
1/2 tsp. vanilla
1 pouch lemon filling mix from Krusteaz Lemon Bars Supreme Mix
1/3 water
3 eggs

Preheat oven to 350.  Lightly grease 8x8x2-inch pan.  Press full pouch of complete crust firmly onto bottom of pan.  Bake 8 minutes (will be pale).  Place cream cheese and sugar in medium bowl.  Using an electric mixer, mix on low speed until smooth.  Add 1 egg and vanilla.  Continue to mix on low speed until smooth.  Pour cream cheese mixture evenly over hot crust.  In another bowl, stir full pouch lemon filling mix, water, and 3 eggs together using a whisk until eggs are well incorporated.  Pour lemon filling over cream cheese layer.  Bake 35-40 minutes or until center does not jiggle when shaken.  Cool completely and cut into squares.  Store covered in the refrigerator.  Makes 16 bars.

Vanishing Oatmeal Raisin Cookies

1/2 c. (1 stick) plus 6 Tbsp. butter, softened
3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt (optional)
3 c. Quaker Oats (quick or old fashioned, uncooked)
1 c. raisins

Heat oven to 350.  In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy.  Add eggs and vanilla; beat well.  Add combined flour, baking soda, cinnamon and salt; mix well.  Add oats and raisins; mix well.  Drop by rounded tablespoonfuls onto ungreased cookie sheets.  Bake 8 to 10 minutes or until light golden brown.  Cool 1 minute on cookie sheets; remove to wire rack.  Cool completely.  

Frosting

1 pkg. (9 oz.) cream cheese, softened
1/2 c. softened butter or margarine
1 tsp. vanilla
4 c. powdered sugar
2/3 c. chopped walnuts (optional)

Beat butter with cream cheese.  Add vanilla and powdered sugar  Beat with mixer until smooth.  Spread over cake.  Sprinkle with nuts.

Crock Pot Chocolate Peanut Butter Pudding Cake

1 c. flour
2 Tbsp. unsweetened cocoa powder
1/2 c. sugar
1 1/2 tsp. baking powder
pinch of salt
1/2 c. whole milk OR chocolate milk
2 Tbsp. canola, peanut, or walnut oil
1 Tbsp. vanilla extract
1/2 c. smooth or chunky peanut butter
1/2 c. semi-sweet chocolate chips

 TOPPING:
3 Tbsp. unsweetened cocoa powder
3/4 c. sugar
1 1/2 c. boiling water

 Vanilla ice cream for serving (a must!)

Coat slow cooker with non-stick cooking spray. (If you use a crockpot liner, spray the liner.) In a medium-size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir until well blended; continue stirring in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter (warm it in the microwave if thick and sticky); the batter will be thick. Stir in the chocolate chips. Spread evenly in the slow cooker.

 To make the topping, in another medium-size bowl, combine the cocoa and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; do not stir. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 1/4 hours. Turn off the cooker and let stand, covered, for at least 30 minutes before serving. Serve with vanilla ice cream.

Brownies

1/2 cup butter
2 oz a dark chocolate bar, chopped (optional)
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Directions:

Preheat oven to 350 degrees. Grease and flour an 8 inch square pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in optional chopped chocolate, sugar, eggs, 1 teaspoon vanilla, 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes.

Amazing No Bake Cookies

1/4 c. butter
1/2 c. milk
2 c. sugar
3 Tbsp. cocoa
1/2 c. peanut butter
pinch of salt
1 tsp. vanilla
3 c. quick cooking rolled oats

Melt butter, add milk, and stir in cocoa. Add sugar. Boil about one minute. Remove from heat. Add peanut butter, vanilla, oats, and salt. Stir until it becomes slightly thick. Drop on waxed paper. Let set up.