Santa's Spice Cookies!

Okay, I just noticed that these were somewhat similar to the cookies in the post below, but I'm still posting them cause I have to call my mom everytime I make them, and they are a bit of comfort food for me. They remind me of my childhood:)

Also I'd like to wish everyone a Merry Christmas!!!!

• 2 1/2 C flour
• 2 tsp baking soda
• 1/2 tsp cloves
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 3/4 C butter
• 1 C sugar
• 1 egg
• 1/4 C molasses
  

Sift dry ingredients together (except for sugar). Beat butter, sugar, and egg till light and fluffly. Beat flour mixture into egg mixture alternately with molasses.

Once dough is mixed, place in refrigerator for 1 hour.

Preheat oven to 375 degrees and lightly grease cookie sheet. Shape dough in to 1/2" balls, roll in powder sugar, place on cookie sheet and bake 8-10 minutes. Sprinkle with powdered sugar as soon as pulled out from the oven.

Chewy Ginger Molasses Cookies

{Image source}

I received these as a gift and I gobbled them down in about 2 seconds. I was told I could have the recipe, but it didn't come for a few days. In the meantime, I couldn't wait, so I attempted to make another recipe. They were good, but paled in comparison to these! These are the best! After a little reminder that I NEEDED to have the recipe, I got it, and now I need to make some more!

Original recipe from Ali @ www.gimmesomeoven.com

1 1/2 cups butter, softened
2 cups sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
4 tsp. soda
2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 tsp. salt

Preheat oven to 375 degrees.

In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.

With and electric mixer, beat together butter and sugar until combined. Add in the eggs and molasses, and beat until combined. Then slowly add in the dry ingredient mixture until combined.

Roll the dough into small balls (about 1" in diameter). Fill a small bowl with sugar (I used raw sugar. It make the cookies look cool and gives the cookies a little crunch. Love it!), and roll each ball in the sugar until it is completely coated. Place on cookie sheet, and bake for about 8-10 minutes. One they are done, remove from the oven and let cool for a minute or two. Then transfer to wire racks and let cool completely.

Peanut Butter Chocolate Chip Bars

I got this recipe from my mother-in-law. They are very yummy and great for sharing if need treat ideas for the holidays.

Ingredients:

2 eggs

1/3 c. water

1/4 c. margarine, softened

1 c. crunchy peanut butter

1 pkg. yellow cake mix

2 c. chocolate chips

Heat oven to 375 degrees. Grease and flour 9x13 pan. Beat eggs, water, margarine, peanut butter, and half the cake mix (dry) until smooth. Stir in remaining cake mix and the chocolate chips. (Dough will be stiff.) Spread in to pan. Bake about 20-25 minutes. Cool. Cut into bars.

Makes about 30 bars.

Pumpkin Rolls

I feel like I need to contribute to this blog since I have taken many great recipes from it! This is my favorite treat to make a few days before Thanksgiving. I make about 3 rolls at once and then freeze them. I like to cut and serve them frozen because me and my family like them better that way.

Preheat oven to 375 degrees.

Mix together: 3/4 cup flower, 1 cup sugar, 2/3 cup pumpkin pie mix, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg. 1 teaspoon baking soda.
Beat 3 eggs in a separate bowl and then add it to the dry mix. Beat everything together until nice and smooth.

Spread wax paper over a cookie sheet and spray it with baking spray. You will probably need to use to sheets and stagger them. Because one isn't wide enough.

Pour the pumpkin mixture onto the cookie sheet and smooth it out.

Bake in oven for 15 mn.

Meanwhile... spread out a clean hand towel and sprinkle it with powdered sugar. (using a sifter helps)

When cooking time is done immediately lay and flip the cooked pumpkin mixture directly on to the towel. then take off the wax paper.

Now roll up the pumpkin roll along with the towel up like a cinnamon roll to cool.


FROSTING

Beat together 1 cup powdered sugar, 1 8 oz cube of cream cheese, 1 Tablespoon butter, 1 teaspoon vanilla.

Unroll pumpkin roll and spread frosting over the top of it.

Roll it back up without the towel this time.

Wrap in tinfoil and place it in the freezer. Or enjoy it warm if you like.

Chocolate Cake Mix Cookies

Andes Mint Chocolate Cookies

There are several delicious cookies you can make with this simple recipe:

1 box Devils Food Cake Mix
2 eggs
1/2 c. oil

Mix ingredients.

From there you can wrap dough around mini peanut butter cups or Rolos and bake at 350 for 8-10 minutes. You can also sprinkle with powdered sugar if you'd like.

Or, you can bake cookies at 350 for 8-10 minutes. As soon as they come out of oven, immediately place an Andes mint on each cookie and let melt. Then take the back of a spoon and spread the melted mint on top of cookie. Let cool.

So easy and so good!

peach cobbler crumble....

PEACH COBBLER CRUMBLE

Peach filling mixture:

8-10 peaches

1 teaspoon cinnamon

1 teaspoon vanilla

1 tablespoon flour

Crumble:

3/4 cup butter (cube and a half)

1 1/3 cup flour

1 1/3 oats

2/3 cups brown sugar

1/2 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon baking soda

Peel peaches and mix in remaining peach filling ingredients. Spread peach mixture in a 9x13 baking dish. In a separate bowl combine crumble ingredients and spread on top of peach mixture. Bake at 350' for 25-30 minutes, or until slightly brown on top.

Serve with vanilla bean ice cream and if you dare, caramel sauce!

No Bake Cookies

This is for you, Corianne!

Ingredients

2 cups sugar
3 tablespoons cocoa
1/2 cup butter (one stick) or margarine
1/2 cup milk
1/2 cup peanut butter
1 teaspoon vanilla
3 cups oats ( we like quick oats better)

Cook the sugar, cocoa, butter, and milk until it it comes to a full boil. Take off heat and add the peanut butter ( stir for a minute to let it melt in), vanilla, and oats. Stir until all mixed together well. Spoon onto waxed paper on a cookie sheet and let cool completely (I put mine in the fridge to help it cool faster). Then eat!

Mrs. Phillips' Carrot Cake

Don't let the baby food scare you. It make it easy (no shredding carrots) and moist! This recipe converted me (and a few others) to actually enjoy carrot cake. Delicious! I got this recipe from a patient at the physical therapy clinic I worked at 8 years ago...so thanks Mrs. Phillips!

4 eggs well beaten
2 c. sugar
3/4 c. oil
12 oz. carrot baby food
2 c. flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 c. flaked coconut

Mix ingredients together, pour in a sprayed pan, bake at 350 for 25-30 min.

Frosting:
Soften one 8 oz. pkg. of cream cheese and one stick of butter. Blend well. Add 2 cups powdered sugar and blend.

Strawberry Topped Cake

I LOVE this cake. A good one for a Mother's Day family gathering.

Bake one white cake mix according to instructions and let cool completely.

In a bowl mix:
8 oz. cream cheese
2 c. powdered sugar
2 c. whipped topping (1 tub cool whip)

When cake is cool frost with the cream cheese mixture.

In a pot: Make 1 box of strawberry danish dessert according to the pie glaze directions (using only 1/2 c. water). Let cool slightly and add frozen strawberries. Spoon on top of cream cheese mixture. Store in fridge.

Peach Oatmeal Cookies

2 cups peaches, liquified in blender (Drain the juice from canned peaches before blending. You can also use applesauce, but we like peaches better!)
1 c. shortening
4 1/2 c. flour
2 tsp. soda
1 tsp. salt
2 c. chocolate chips
2 c. sugar
2 eggs
2 c. oatmeal
2 tsp. cinnamon
1 tsp. nutmeg

Mix everything together. Drop by spoonful on greased cookie sheet. Bake at 350 for 12-13 minutes. They don't look done, but they are. Store in an airtight container and they stay nice and moist! Makes about 5 or 6 dozen cookies.

These are my husbands favorite cookies!

Strawberry Cheesecake Trifle

Ingredients:

2 (8 ounce) packages cream cheese, softened (I used Nuefachel)
2 cups powdered sugar
1 (8 ounce) container sour cream (I used light)
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 tub (12 oz) Cool Whip, thawed (I used light)
4 tablespoons sugar
1 angel food cake, torn into bite-size pieces
2 bags frozen strawberries (I used 3 tubs of fresh)

Method:
1. In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
2. Fold the cool whip into the cream cheese mixture.
3. Gently stir in cake pieces; set aside.
4. Combine strawberries and sugar, stirring until sugar is dissolved.
5. Layer in a large glass bowl, starting with strawberries, and ending with cream cheese mix.

6. Top with a thin layer of cool whip
7. Cover with plastic wrap; and chill several hours.

This is stinkin good!!!

melt aways.....

MELT AWAY COOKIES

1 lb. butter

2/3 c. powdered sugar

1 c. flour

3/4 c. cornstarch

Combine all ingredients. Bake at 350' for 8-10 minutes.

FROSTING

1 cube butter

1 pkg. cream cheese

1 bag powdered sugar

2 tsp. vanilla

Add milk to desired consistency

Beware... this makes a lot of frosting! You may want to half the recipe!

Crispy Polynesian Butterscotch Cookies by Nestle Toll House

Like the name says, this is a (kind of) crispy/dry-ish/chewy cookie. But I love them and like having a little variety in my cookies...to the dismay of my die-hard-chocolate-chip-cookie-loving husband.

Crispy Polynesian Butterscotch Cookies

1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter or margarine, softened
1/2 c. vegetable oil (I just realized I totally didn't add oil! Mine still turned out. Hmmm. I wonder what they would be like with the oil, besides more fattening?)
1/2 c. granulated sugar
1/2 c. packed brown sugar
1 large egg
1 tsp. vanilla extract
1 2/3 c. butterscotch chips (I mixed half butterscotch and half milk chocolate chips)
1/2 c. quick oats
1/2 c. crushed cereal flakes
1/2 c. flaked coconut
1/2 c. chopped nuts (aren't nuts always optional?)

Combine flour, baking soda and salt in a small bowl. Beat butter, oil, granulated sugar, brown sugar, egg, and vanilla extract in large mixer bowl until creamy. Gradually beat in flour mixture. Stir in chips, oats, crushed cereal, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake in preheated 350 oven for 10-14 minutes or until edges are crisp but centers are still slightly soft. Let stand for 2 minutes; remove to wire racks to cool. Makes 3 1/2 dozen cookies.

Easy Cheesecake

This is such an easy and creamy no-bake cheesecake.

Ingredients:

1/2 pint whipping cream (not cool whip)
1 (8 oz.) block of neufachel cream cheese
1/2 tsp. vanilla
1/4 cup sugar
1 graham cracker crust (you could also use oreo crust, or shortbread crust)

In a mixer, whip up cream. Add the cream cheese, vanilla, and sugar. Beat until creamy ( I sometimes let it beat for like 5 minutes to make sure there are not lumps). Spread into crust and refrigerate.

For toppings I like to just put some frozen berries (any kind) in a sauce pan, sprinkle with some sugar and bring to a simmer. I just put it on individual slices as it is being served, and the sauce can still be warm or you can chill it. My husband, who does not like fruit chunks likes Danish Dessert on top.

This cheesecake is also very good without any toppings at all!

Yummy Chocolate Cake

1 chocolate cake mix
2 tubs of cool whip
1 block of cream cheese
1 cup of powdered sugar
chocolate candy bar
Chocolate Fudge Instant Pudding

Bake chocolate cake as per mix instructions - bake in a cookie sheet. Let cool.
Whip together one tub of cool whip, cream cheese, and powdered sugar. Spread mixture on top of cake.

Make pudding with 2 to 2 1/2 cups of milk. Layer on top of cream cheese mixture.

Use last tub of cool whip and spread on top of pudding mixture.

Shred chocolate candy bar on top for a beautiful look.

This cake is so easy to make and it is definately a hit. Everyone will ask you for the recipe.

Caramel Corn

2 bags of microwaveable popcorn
14 large marshmellows
1 cube of butter
1 cup of brown sugar

Pop popcorn and pour into large bowl (try to leave out the seeds). Melt marshmellows, butter and brown sugar in saucepan over medium heat until smooth (about 3-5 minutes). Pour over popped corn until evenly coated. Enjoy!

Butterfly Cake

I made this for Sierra's birthday yesterday and I got it from kraft foods.


What You Need:

1 pkg. (2-layer size) yellow cake mix
1/3 cup raspberry jam
12 OREO Cookies
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
food coloring
1 cup fruit-flavored sweetened rice cereal
Decorations: assorted ring-shaped hard candies and Mini OREO Bite Size Chocolate Sandwich Cookies (I used Spree candies)

Make It:

PREPARE cake batter and bake in two 9-inch round baking pans as directed on package. Cool 10 min.; remove to wire racks. Cool completely.

CUT cakes crosswise in half. Spread two of the cake halves with jam; top with remaining two cake halves to form two stacks. To assemble, arrange cookies in center of large board or tray with edges slightly overlapping to form the "butterfly's body," securing cookies to each other with small amount of the whipped topping. Arrange cake stacks around body to resemble the butterfly's wings.

TINT remaining whipped topping with food coloring as desired. Spread onto cakes. Decorate with whipped topping, cereal, candies and cookies. Store in refrigerator.

Chocolate Crackle Top Cookies

Ingredients:

2 cups (12-oz. pkg.) semi-sweet or milk chocolate chips, divided
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
6 tablespoons butter or margarine, softened
1 1/2 teaspoons vanilla extract
2 large eggs
1/2 cup powdered sugar

Directions:

MICROWAVE 1 cup morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute;

STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature. Combine flour, baking powder and salt in small bowl. Beat granulated sugar, butter and vanilla extract in large mixer bowl. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Gradually beat in dry ingredients. Stir in remaining 1 cup morsels. Cover; refrigerate just until firm(only takes about 15 minutes).

PREHEAT oven to 350°.

SHAPE dough into 1 1/2-inch balls; roll in powdered sugar. Place on ungreased baking sheets.

BAKE for 10 to 15 minutes or until sides are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 3 dozen cookies.

Chocolate Chip Banana Bread

• 4 eggs
• 5 large, ripe bananas
• 1 c. shortening
• 2 c. sugar
• 4 c. sifted flour
• 2 tsp. baking soda
• 1 tsp. salt
• 1 pkg. semi-sweet chocolate chips

In medium bowl beat eggs until thick. Add bananas and beat until smooth and liquid. In large bowl cream together shortening and sugar until fluffy. Beat in egg/banana mixture. Sift flour with baking soda and salt. Add to creamed mixture. Stir in chocolate chips. Bake in 2 well greased bread pans at 300 degrees for 75 minutes or until done. Cool 10 minutes. Turn out onto rack to cool.

Christmas Morning Pull Apart

This one is similar to the one Nicole posted yesterday, but just a little different so I decided to post it anyway. Its one that my mom has made on Christmas morning since I was little and it is so good.
24 frozen dinner rolls
1 C. brown sugar
1 small pk. dry instant vanilla pudding
1 stick butter melted
1 tsp. cinnamon
1/2 cup pecans
1/2 cup raisins

The night before, grease sides and bottom of Bundt pan. Place frozen rolls in pan. In a bowl, mix brown sugar, cinnamon, & pudding. Mix and pour over frozen rolls. Pour melted butter over mixture. Top with pecans and raisins. let rise over night. Bake at 375 degrees 30 minutes. Cover with foil if the top begins to become too brown during baking.

This is a great idea for Christmas breakfast. It can be baking while you are opening gifts.