Pumpkin Squares

Pumpkin Squares

1 cup flour

½ cup quick oats

½ cup brown sugar

½ cup oleo, melted

2 cups pumpkin

1 13 oz can evaporated milk

2 eggs

¾ cup sugar

½ tsp. salt

1 tsp. cinnamon

½ tsp. ginger

¼ tsp. cloves

½ cup nuts, chopped

½ cup brown sugar

2 Tbsp. melted butter

Mix first group of ingredients together.  Spread in 9x13 pan and bake at 350 for 15 minutes.  Combine second group of ingredients.  Pour on crust; bake 20 minutes.  Combine last group of ingredients.  Sprinkle over top and bake additional 15-20 minutes. 

Optional:  Top with Cool Whip to serve.

Mrs. Field’s Chocolate Chip Cookies

What's not to love about chocolate chip cookies?  They're delicious any time of the year.  Perfect for making ice cream sandwiches in the summer and amazing in the winter when they warm you and the house.

Yields: 60-70 cookies

2 cups butter-flavored Crisco

2 cups brown sugar

1½ cups sugar

2 tablespoons vanilla

 4 large eggs

1½ teaspoons salt

1½   teaspoons baking soda

6 cups flour

1 cup chopped walnuts (optional)

12 ounce bag chocolate chunks

Cream together Crisco and sugars.  Mix in remaining ingredients.  Drop by tablespoon (1½” mounds). Bake on wax paper or oil sprayed sheets at 350 for 8-10 minutes.

Soft Lemonade Cookies

The weather is getting warmer and it's certainly starting to feel a lot like summer.  It always feels like it begins with Memorial Day, so enjoy these delicious cookies as you celebrate.

1 cup butter/margarine, softened

1 cup sugar

2 eggs

3 cups flour

1 tsp baking soda

1 6 oz can frozen lemonade concentrate, thawed, divided

Additional sugar

In mixing bowl, cream butter and sugar; add eggs.  Combine flour and baking soda; add to creamed mixture alternately with 1/3 cup of lemonade concentrate.  Mix well.  Drop by rounded teaspoonfuls onto ungreased baking sheets.  Bake at 400 for 8 minutes.  Remove to wire racks.  Brush with remaining lemonade concentrate; sprinkle with sugar.

Brownie Candy Cups

This is another one of my favorite recipes from my Aunt Mary.  These brownies taste like you spent all day on them, but they're super simple.

1 package Duncan Hines Brownie Plus Double Fudge mix

2 eggs

1/3 cup water

¼ cup Crisco or oil

30 mini Reese’s, unwrapped

Preheat oven to 350.  Place 2” foil liners in muffin tins.  Combine brownie mix, fudge package (from mix), eggs, water, and oil in a large bowl.  Stir with wooden spoon until well blended.  Place 2 level tablespoons of batter in each liner.  Bake for 10 minutes, remove from oven.  Push a Reese’s in center of cupcake until even with surface.  Bake 5-7 minutes more.  Remove from oven and place on a cooling rack.

Cinnamon Sugar Cheesecake Squares

It's been nearly a month since I've posted, not for lack of inspiration but rather lack of time.  Fortunately,  I'm back on a regular schedule and should be able to share recipes more frequently.

The following recipes has only 5 ingredients and is very simple.  I put it together late Thursday night to take into my office Friday morning.  In my opinion, it tastes best at room temperature or cold.

1 teaspoon vanilla

1 cup sugar

2 packages (8 ounces each) cream cheese

1 package 8 count refrigerated canned crescent rolls

1 stick butter, melted

½ cup sugar

1 teaspoon cinnamon

Cream together vanilla, 1 cup sugar, and cream cheese.  Grease a 9x13 pan and spread out one package of crescent rolls.  Put cream cheese mixture over top of crust.  Pour butter on top.  Mix ½ cup sugar and cinnamon together and sprinkle on top.  Bake at 350 for 30 minutes.

This can be made into 2 individual 8x8 pans by halving each ingredient and baking for 20 minutes.

Christmas Treats Day 24: Peanut Butter Kiss Cookies

This is another of my favorite cookie recipes.  What's not to love about the combination of peanut butter and chocolate?

1¾ cups flour

1 tsp soda

½ tsp salt

½ cup butter

½ cup brown sugar

½ cup white sugar

1 unbeaten egg

1 tsp vanilla

½ cup peanut butter

Hershey’s Kisses

Preheat oven to 375. Mix together all ingredients, except Kisses to assemble the dough.  Shape into balls and roll in extra sugar.  Place on an ungreased baking sheet and bake for 8 minutes.  Remove from oven and press a Hershey’s Kiss in center of each cookie until it cracks around the edges.

Christmas Treats Day 23: Candy!!!

I big fat puffy heart love making candy during Christmas. The components to my candy trays have varied throughout the years, but I've decided to include the recipes I made this year.

The picture above is last year's tray. This year they were very similar, but I added my English Toffee recipe to the mix.

Note: Several of my recipes call for almond bark. You do NOT need to use the double boiler method. Simply, place necessary amount of almond bark in a microwave-safe dish (preferably glass). Microwave for 90 seconds and stir. Microwave for another 90 seconds and stir. If it is not smooth, continue microwaving and stirring in 30 seconds increments until smooth and completely melted. It is much quicker than using the double boiler method. The package may also come with microwaving instructions, so feel free to take a peek at them. However, I do not recommend microwaving in the trays that some almond bark is packaged in. Hopefully this saves you a lot of time and hassle.

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Peanut Butter Balls:
3 sticks oleo (margarine), softened
1 (18 oz.) jar creamy peanut butter
1 tsp vanilla
2 pounds powdered sugar
Chocolate almond bark OR 12 oz. milk chocolate chips, 6 oz. semisweet chocolate chips, and 1/2 or 3/4 stick paraffin wax

Cream together margarine and peanut butter with a hand mixer. Slowly add in powdered sugar mixing well between each addition. With the last bit of powdered sugar, stir in the vanilla too. Chill at least 2 hours then roll into small balls. Chill for another hour or two before dipping. Melt the almond bark or chocolate and wax mixture; dip peanut butter balls. Place dipped balls on wax paper and chill to set.

*I always use almond bark for dipping. It is less expensive and prevents the wax taste. Also, feel free to use white chocolate almond bark in place of chocolate. I make both for the candy trays.

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Coconut Balls (mock Almond Joy):
1 (14 oz) package shredded coconut
1 can sweetened condensed milk
Chocolate almond bark OR 12 oz. chocolate chips and 1/8 to 1/4 bar paraffin wax

Mix together coconut and milk, using a wooden spoon. Let chill for at least 2 hours and roll into small balls. Chill for another hour or two before dipping. Melt almond bark and dip coconut balls. Place on waxed paper and chill to set.

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Peppermint Bark:
1 pound white chocolate almond bark
9 oz. candy canes, crushed (small ones work best)
1 tsp peppermint extract, optional

Line a sheet pan with foil. Melt almond bark in the microwave. Stir in extract until well incorporated. Add in candy canes and pour onto prepared pan. Chill until set; break into small pieces.

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Turtle Pretzels:
Square (windowpane) pretzels
Rolo candies
Pecan halves

Preheat oven to 350. Line a sheet pan with foil. Place square pretzels on foil-lined pan leaving some space between each pretzels. Next, top with a Rolo. Bake for 3-4 minutes or until chocolate is glossy and slightly melting. Remove from oven and immediately press a pecan half onto each pretzels.

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Hugs or Kisses Pretzels:
Round (or bow tie) pretzels
Hershey's Hugs or Kisses candies
M&M's

The instructions are very similar to the Turtle Pretzels. Line a pan with foil and spread out pretzels. Place a Kiss or Hug in the center of each pretzel. Bake at 350 for 3-4 minutes or until glossy and melting. Remove from oven and immediately press an M&M onto the center (tip of Kiss/Hug).

My favorite for these are the Candy Cane Kisses with red or green M&M's. It makes them look and taste more festive.

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Fudge:
2 cups chocolate chips
2 1/4 cups sugar
1 small (7 oz.) jar marshmallow creme
3/4 cup evaporated milk
1/4 cup (1/2 stick) butter or margarine
1 tsp vanilla

Line an 8x8" square pan with foil, extending foil over the edges. In a 3-quart saucepan, combine sugar, marshmallow, milk, and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 5 minutes, stirring constantly. Remove from heat; stir in vanilla. Stir in chocolate chips and pour into foil-lined pan. Cool to room temperature; refrigerate until firm. Use foil to lift fudge from pan. Cut into pieces; store in an airtight container at room temperature.

*Can use any flavor of chips: mint, white chocolate, butterscotch, chocolate, or peanut butter. May also add 1 cup chopped walnuts to make nutty fudge.

*May make a double-decker fudge by placing 1 cup each of 2 different flavored chips in separate bowls. Once you stir in vanilla; pour half the mixture over one flavor of chips stirring until chips melt. Quickly spread into prepared pan. Pour remaining mixture over second flavor of chips and stir until melted. Quickly and carefully spread over first layer.

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Peanut Clusters:
1 pound chocolate or white chocolate almond bark
2-3 small cans of peanuts (don't use honey roasted or Spanish)

Melt almond bark and stir in peanuts. Drop by spoonful onto waxed paper and allow to set until firm.

*I struggle with knowing how much I use because I usually buy a large can of peanuts and guess until it is the right consistency. There should be an almost equal amount of peanuts and chocolate, so they don't get too runny (too much chocolate) or dry (too many peanuts).

Christmas Treats Day 21: Special K Treats (Bars)

I think this is one of the unhealthiest way to eat a relatively healthy cereal. However, I definitely know it is the best way I have tried. These bar cookies are one of my favorite treats to have as a surprise.

1 cup sugar
1 cup Karo/corn syrup (light)
1 stick margarine
1 small jar chunky peanut butter
6 cups Special K cereal
6 oz package chocolate chips
6 oz package butterscotch chips

Bring sugar, corn syrup, and margarine to a boil. Add peanut butter and mix well until melted. Add in cereal and stir to evenly coat. Press into 9x13 pan. Melt together chocolate and butterscotch chips. Pour over cereal bars and spread to smooth out.

Christmas Treats Day 19: Russian Tea Cakes

I love the combination of nuttiness and sweetness while eating Russian Tea Cakes. The cookies just melt in your mouth.

1 cup butter/margarine, softened
½ cup powdered sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
2¼ cups flour
¼ teaspoon salt
¾ cup pecans (dust/sand-like)
Powdered sugar

Heat oven to 400. In large mixing bowl, combine butter, ½ cup sugar, and extracts. Beat at medium speed with electric mixer until light and fluffy. Add flour and salt. Beat at low speed until soft dough forms. Stir in pecans. Shape into 1” balls. Place balls 2” apart on ungreased cookie sheets. Bake 10-12 minutes or until set. Immediately roll cookies in powdered sugar before storing.

Yields: 3 1/2 dozen

Christmas Treats Day 18: Easy Oreo Truffles

These super rich truffles will melt in your mouth. They quickly become addicting, which may or may not be a bad thing.

16 oz package Oreo cookies, divided
8 oz block cream cheese, softened
2 8 oz packages semi-sweet baking chocolate (or almond bark), melted
*may use chocolate or white chocolate

Crush 9 of the cookies to fine crumbs in the food processor and set aside for later. Crush remaining 36 cookies to fine crumbs and place in a medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 1-inch balls. Dip balls in melted chocolate and place on wax paper-lined baking sheets. Sprinkle with reserved cookie crumbs. Refrigerate until firm for about 1 hour.

Christmas Treats Day 16: Coconut Cherry Drops

These cookies are another of my favorites. They taste great and are super easy to make.

1¼ cups flour
½ teaspoon baking powder
½ teaspoon salt
½ cup butter
½ cup sugar
½ teaspoon almond extract
1 egg
1 cup flaked coconut
½ cup pecans
¼ cup chopped maraschino cherries, drained

In large bowl, combine all ingredients except coconut, pecans, and cherries. Blend well with mixer. Stir in remaining ingredients. Mix thoroughly. Drop by rounded teaspoons onto greased cookie sheets. Bake at 375 for 10-12 minutes. Cool.

Yields: 2-3 dozen

Christmas Treats Day 14: German Springerle Cookies

I have to start this post with a major confession.  I do not like these cookies at all.  You may be wondering I would possibly post a recipe I don't like.  The truth is, I just don't like anise (black licorice) flavored things.  My mom and brother love the taste and these cookies, so I've decided to share it.

4 large eggs
2 cups sugar
1 1/2 tablespoons butter, room temperature
1 teaspoons baking powder
1/2 teaspoon anise oil or 1 teaspoon anise extract
4 cups flour

Prepare baking sheets with greased parchment paper or silicone baking sheets. Avoid insulated sheets as they will cause the cookies to brown during baking.

In a large mixing bowl, beat eggs on high speed of your electric mixer until light and fluffy. Add sugar, butter, and baking powder; beat at high speed for 15 minutes, scraping sides of bowl occasionally. Beat in anise oil or extract. Gradually beat in flour until well mixed.

On a lightly floured board, knead the dough a few time (the dough will be sticky at first, so knead in just enough flour to make it manageable. Lightly flour your springerle rolling pin (like the one pictures below). 

 On a lightly-floured board, roll out dough, using a standard rolling pin, into a rectangle about 1/2 - inch thick. 

Using your springerle rolling pin, roll slowly and firmly over the dough to make a clear design. Using a sharp knife, cut cookies apart and trim off outside edges. Roll out scraps of dough and repeat. 

NOTE: Be sure to flour the rolling pin and board before each pressing. This will insure the dough will not stick. Place cookies on your prepared cookie sheets. Let cookies stand, uncovered, overnight to dry. Drying preserves the image during baking.

Preheat oven to 350. Bake about 10 minutes until slightly golden on bottoms, but white on top. Remove from oven and transfer cookies to wire racks to cool (let cookies stand overnight to completely dry before storing). 

Storage: Keep cookies in a tight container for 2 or 3 weeks before using to achieve the best flavor. 

The number of cookies this recipe yields depends on the size and thickness of the springerle cookies.

Christmas Treats Day 10: Mint chocolate Pinwheel Cookies

I love the look of these cookies.  They offer a nice pop of color compared to the typically plain colors of cookie doughs.  I was watching an episode of Good Eats the other night and they had a similar recipe.  In their version, they had a chocolate sugar cookie dough (with vanilla extract) and a regular sugar cookie dough with peppermint extract and crushed candy canes.  The recipe below could easily be adapted to remind you even more of Christmas.

2/3 cup sugar

½ cup butter/margarine, softened

1 egg

1 tablespoon milk

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

½ teaspoon salt

1/3 cup mint chocolate chips, melted and slightly cooled

In large mixing bowl, combine sugar, butter, egg, milk, and vanilla.  Beat at medium speed with an electric mixer until light and fluffy.  Add flour, baking powder, and salt.  Beat at low speed until soft dough forms.  Divide dough in half.  In large bowl, combine half the dough and melted chips.  Beat at low speed until well blended.  On lightly floured wax paper, roll chocolate dough into 1/8” thick rectangle.  Do the same with white dough onto another piece.  Turn white rectangle carefully onto chocolate rectangle, matching edges.  Discard top sheet of wax paper.  Roll dough, jelly roll style, starting with long end.  (Pull off paper as you go.)  Pinch edge to seal.  Wrap in plastic wrap or wax paper.  Chill 2-3 hours or until firm.  Heat oven to 350.  Cut roll into ¼” slices.  Place slices 2 inches apart on ungreased cookie sheets.  Bake for 8-10 minutes or until set.  Cool completely before storing.

Christmas Treats Day 8: Sticky Buns (Cinnamon Rolls with Caramel Sauce)

I absolutely love these when I first get up in the morning.  They do not make a nutritious breakfast, but it is the holidays and everyone can cheat on their diets.  Warm baked cinnamon rolls with a caramel sauce and pecans makes for a fantastic treat Christmas morning before or during presents.

1 package (1 dozen/12) frozen cinnamon rolls

1 cup packed brown sugar

½ pint (1 cup) heavy whipping cream

Pecans, optional

Mix together brown sugar and whipping cream until smooth, making a caramel sauce.  It should still be liquid and turn a light brown color.  Pour into bottom of greased 9x13 baking pan.  If making pecan sticky buns, sprinkle the nuts on top of caramel sauce.  Place frozen cinnamon rolls on top.  Let rise overnight and bake in the morning according to package directions.  Remove from oven and let set about 5 minutes.  Turn pan over onto a baking sheet so sauce runs down onto rolls.  Serve once cool enough to eat.