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1 ½ cups flour
1 cup old-fashioned oats ¾ teaspoon baking soda ¼ teaspoon salt ½ cup butter, softened 1/3 cup creamy peanut butter ½ cup sugar ½ cup packed brown sugar 1 teaspoon vanilla 1 egg 1 egg yolk 1 cup mini chocolate chips 1 ¼ cups red and green peanut butter M&Ms, divided 3 tablespoons red and green sprinkles 1. Preheat oven to 350 degrees and line a 9x13 inch baking pan with nonstick foil. Whisk together the flour, oats, baking soda, and salt. Set aside. 2. With a stand mixer, cream together butter, peanut butter, and sugars until light and fluffy. Beat in vanilla, egg, and egg yolk. Gently fold in flour mixture just until incorporated; fold in chocolate chips and 1 cup M&Ms. 3. Transfer dough to prepared pan. Top with reserved sprinkles and remaining M&Ms. Bake for 14-16 minutes or until edges are lightly browned but center is still pale. Cool on a rack for 30 minutes before cutting. Added May 2020
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3 cups flour
2 teaspoons cream of tartar 1 teaspoon baking soda 1 cup butter softened 1 1/3 plus ¼ cups sugar, divided 2 eggs 1 teaspoon vanilla 1 ½ teaspoons cinnamon 1. Preheat oven to 375 degrees. In a large mixing bowl, whisk together flour, cream of tartar, and baking soda; set aside. In a large bowl, cream together butter and the 1 1/3 cups sugar until fluffy. Beat in eggs, one at a time, beating well after each addition; beat in vanilla. Reduce mixer speed to low and beat in flour mixture until well combined. 2. In a small bowl, stir together cinnamon and the ¼ cup sugar. Keeping dough refrigerated between batches, roll dough into 1 inch balls and coat in cinnamon sugar; place 1 inch apart on ungreased baking sheets. Bake until set and puffed, about 7-8 minutes. Let cookies rest on sheet for 1 minute, then transfer to wire racks to cool completely. Revised September 2017 2 ¼ cups shortening, divided
2 2/3 cups packed brown sugar 4 eggs 2 teaspoons vanilla 2 ¼ cups flour 2 teaspoons cinnamon 1 ½ teaspoons baking soda 1 teaspoon salt ½ teaspoon nutmeg 4 cups old-fashioned oats 3 ½ cups powdered sugar 1 jar (7 ounces) marshmallow creme 1-3 tablespoons milk 1. Preheat oven to 350 degrees. In a mixing bowl, cream 1 ½ cups shortening and brown sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine flour, cinnamon, baking soda, salt and nutmeg; add to creamed mixture. Stir in oats. 2. Drop by rounded teaspoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake for 10-12 minutes or until golden brown. Let stand on baking sheets for 5 minutes, then remove to wire racks to cool. 3. For filling, in a mixing bowl cream remaining ¾ cup shortening, sugar, and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottoms of half the cookies; top with remaining cookies to form sandwiches. Revised September 2017 1 cup butter
¼ cup packed brown sugar 1 ¾ cups powdered sugar 1 cup creamy peanut butter 1 teaspoon vanilla 2 cups graham cracker crumbs 2 cups semisweet chocolate chips 1 teaspoon vegetable oil 1. Line a 9x13 inch pan with nonstick foil. Heat butter, brown sugar, powdered sugar, peanut butter, and vanilla in a medium saucepan over medium-low heat, stirring, until smooth. Remove from heat and stir in graham cracker crumbs. Spread into prepared pan and smooth top. Refrigerate for 30 minutes. 2. Microwave chocolate chips and oil together in 30-second intervals, stirring, until smooth. Quickly and carefully spread over peanut butter layer. Refrigerate until firm. Cut into bars and store, covered, in the refrigerator. Revised September 2017 ½ cup butter, softened
½ cup shortening 1 cup sugar 1 egg 2 teaspoons vanilla 2 ½ cups flour ½ teaspoon baking soda dash salt 2 tablespoons milk 1. Preheat oven to 350 degrees and line two cookie sheets with parchment paper, cutting to fit. Position oven racks in upper and lower thirds of oven. 2. Cream butter, shortening and sugar on high speed until combined and fluffy, scraping down sides of bowl. Beat in egg and vanilla. With mixer on low, gradually mix in flour, baking soda, and salt until well combined, scraping down sides of bowl. Beat in milk. 3. Scoop up balls of dough using a small cookie scoop (1 inch) and place 2 inches apart on prepared sheet. Bake for 10 minutes, rotating pans between upper and lower racks, or until very lightly browned. Cool for 2 minutes on sheet before removing racks to cool completely. May be frosted when cool. Revised September 2017 3 cups sugar
¾ cup butter, cubed 1 can (5 ounces) evaporated milk 1 bag (10 ounces) mini chocolate chips 1 jar (7 ounces) marshmallow creme 1 teaspoon vanilla 1 cup chopped walnuts (optional) 1. Line a 9x9 pan with nonstick foil, leaving overhang on each end. Bring sugar, butter, and milk to a boil over medium heat, stirring constantly. Clip a candy thermometer in place and cook, stirring until mixture reaches 234 degrees. Remove from heat. 2. Add in chocolate and marshmallow creme; stir once or twice around the pot. Let stand for a minute or two. Beat with a wooden spoon until chocolate is completely melted and mixture is smooth; stir in vanilla and walnuts if using. 3. Transfer to prepared pan and smooth top. Cool completely at room temperature before using foil overhang to remove from pan to a cutting board. Cut into squares. Revised September 2017 ½ cup butter
1 ½ cups graham cracker crumbs 2 cups semisweet chocolate chips 1 cup chopped walnuts 1 ½ cups shredded coconut 1 can (14 ounces) sweetened condensed milk 1. Heat oven to 350 degrees; place butter in a 9x13 inch glass baking dish. Place dish in oven to melt butter completely. Sprinkle crumbs over melted butter and combine with a fork; pat down. Sprinkle chocolate chips, walnuts and coconut, in layers in that order, over crust. Drizzle condensed milk over pan, covering as evenly as possible. 2. Bake until nuts and edges are browned, about 30 minutes; transfer to wire rack to cool completely before cutting. Store in refrigerator and serve cold for extra deliciousness. Revised September 2017 ½ cup butter
1 ½ cups sugar ½ cup milk ¼ cup baking cocoa 3 cups quick-cooking oats ½ cup sweetened flaked coconut ½ cup creamy peanut butter 2 teaspoons vanilla pinch salt 1. Place mini cupcake liners in the cups of 3 12-count mini muffin tins. In a large saucepan, melt butter over medium heat. Add sugar and milk; combine thoroughly and bring to a boil. Cook and stir for one minute, then remove from heat, add remaining ingredients and stir well. Use a small cookie scoop to fill prepared pans. Refrigerate until firm. Revised September 2017 3 12-count packages snack size (.55 oz each) peanut butter cups
1 can (14 ounces) sweetened condensed milk 3 cups semisweet chocolate chips 1. Line an 8x8 inch baking pan with nonstick foil. Arrange 16 peanut butter cups neatly in pan; you should have 4 rows and 4 columns. Set aside. Roughly chop 16 cups and set aside; reserve remaining 4 cups for another use. 2. Combine sweetened condensed milk and chocolate chips in a medium saucepan; cook over low heat, stirring frequently, until melted and combined. Mixture will be thick. Quickly spread over cups in pan. With hands, gently push down and pat into an even layer. Sprinkle chopped cups evenly over chocolate layer and pat down with hands. 3. Refrigerate until firm. Remove foil from pan (with fudge inside) to a cutting board before slicing. Revised September 2017 ½ cup shortening
½ cup butter, softened 1 cup packed brown sugar ½ cup sugar 2 teaspoons vanilla 2 teaspoons baking soda 2 eggs 2 ¼ cups flour ½ teaspoon salt 2 cups semisweet chocolate chips 1. Preheat oven to 375 degrees and line two baking sheets with parchment paper. Cream shortening, butter and sugars until fluffy; beat in vanilla, baking soda and eggs. Stir in flour, salt and chocolate chips until incorporated. Refrigerate dough for an hour or overnight. 2. Drop dough by rounded tablespoons 2 inches apart on baking sheet. Keep bowl in refrigerator between batches. Bake until edges are lightly browned, about 8 minutes. Let cool on sheet for 1-2 minutes before transferring to wire racks to cool completely. Revised September 2017 1/3 cup butter, softened
½ cup light corn syrup 2 tablespoons peppermint extract, or to taste 4 ½ cups powdered sugar 1 bag (10 ounces) dark melting chocolate wafers 1. Line a large baking sheet with parchment paper In the bowl of a stand mixer, on low setting, combine butter, corn syrup and peppermint extract. Gradually beat in powdered sugar until incorporated. Mixture will seem crumbly but will hold together when pinched. Taste for seasoning and add more extract if desired. 2. Form 1-inch balls of dough and flatten into patties; place in prepared pan. Freeze for 30 minutes. 3. Melt wafers by microwaving in a glass bowl in 3-second intervals, stirring each time, until smooth. With a fork or dipping tool, lower each patty into melted chocolate, turning to coat and tapping off excess. (If patties become too soft to work with, return to freezer until hard.) Return to pan. 4. Let stand until firm. Store between layers of parchment paper; refrigerate if desired. Revised September 2017 1 cup butter, melted
2/3 cup sugar 2 cups flour 1. Preheat oven to 350 degrees and line an 8x8 inch baking pan with foil. Stir together all ingredients and pat into prepared pan. Bake until edges just begin to brown, 30 minutes. Cool completely on a wire rack. Remove foil from pan and cut into squares. Revised September 2017 1 ¾ cups sugar
1/3 cup light corn syrup ¼ cup water 1 cup butter 2 cups slivered almonds, lightly toasted and chopped, divided 2 ounces unsweetened chocolate, chopped 2 ounces semisweet chocolate, chopped 1 teaspoon vegetable shortening 1. Generously grease bottom and sides of a 15x10 inch jelly roll pan; set aside. In a large, heavy saucepan, combine sugar, corn syrup, water and butter. Cook over medium heat, stirring occasionally, until sugar has dissolved and syrup is bubbly. Position candy thermometer and continue cooking, stirring frequently, until temperature reaches 300 to 310 degrees, about 20-25 minutes. 2. Stir 1 2/3 cups almonds into syrup and immediately pour into prepared pan; using a fork, spread to even thickness. Cool completely in pan on wire rack. 3. Meanwhile, in a small saucepan, melt chocolates and shortening over low heat, stirring frequently, until smooth. Remove toffee from pan in one piece. Spread with chocolate and sprinkle with remaining almonds, pressing almonds lightly into chocolate. Let stand until chocolate has hardened, about 60 minutes, and break into pieces. Store between layers of waxed paper in airtight container in refrigerator. Revised September 2017 1 ¼ cups flour
¼ cup sugar pinch salt 2/3 cup butter ½ cup packed brown sugar ½ cup sweetened condensed milk 2 tablespoons light corn syrup ½ cup butter 1 cup chocolate chips 1 tablespoon shortening 1. Preheat oven to 350 degrees and line an 11x7 inch baking dish with nonstick foil, leaving a couple of inches of foil overhang on the short ends. 2. In a medium bowl, use a pastry blender to stir together flour, sugar, and salt. Cut in 2/3 cup butter until until pea-sized crumbs form. Pat evenly into prepared pan and bake until lightly browned around edges, about 25 minutes. Set aside on a rack to cool slightly. 3. In a small saucepan, whisk together brown sugar, sweetened condensed milk and corn syrup. Add butter and over medium heat, stir until melted. Cook, stirring almost constantly, until mixture boils and turns a few shades darker, about 10 minutes. Set aside to cool, whisking occasionally. When lukewarm, drizzle over crust. Working quickly, spread caramel evenly over crust. Refrigerate. 4. Place chocolate chips and shortening in a small glass bowl. Microwave in 20-second intervals, stirring, until smooth and melted. Drizzle over caramel layer and spread evenly. Refrigerate until chocolate is firm. 5. Remove from pan using ends of foil; carefully peel away foil and place on a cutting board. Carefully and firmly cut into small squares with a large knife or bench scraper. Store covered in the refrigerator or in the freezer. Bring to room temperature before serving. Revised September 2017 2 cups flour
2/3 cup packed brown sugar 2/3 cup cold butter, cubed 1 cup chopped pecans 2 packages (8 ounces each) cream cheese, softened 1 ½ cups sugar 1 cup canned pumpkin 4 eggs 1 ½ teaspoons vanilla 1. Preheat oven to 350 degrees. In a medium bowl, stir together flour and brown sugar; use a pastry blender to cut in butter until evenly distributed. Stir in nuts. Measure 1 ½ cups of flour mixture and set aside; press remaining mixture into a 9x13 inch baking dish. Bake for 15 minutes, place on a wire rack, and cool slightly. 2. In a large bowl, beat cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla. Pour onto crust; sprinkle remaining crumbs over top. Bake for 30 minutes; cool on a wire rack for 30 minutes before cutting into bars. Revised September 2017 2 cups flour
2 teaspoons baking soda 1 teaspoon ground ginger 1 teaspoon ground cloves 1 teaspoon cinnamon ¾ cup shortening 1 cup sugar ¼ cup molasses 1 egg 1. Preheat oven to 350 degrees. Whisk together first five ingredients and set aside. Cream shortening and sugar until fluffy; beat in molasses and egg. Beat in flour mixture until smooth. Roll dough into balls, roll in additional sugar and bake 10-12 minutes. Cool 5 minutes on sheet before removing to racks to cool completely. Revised September 2017 1 ¼ cup butter, softened, divided
¾ cup sugar ¾ cup packed brown sugar 1 ¾ cups creamy peanut butter, divided 2 eggs 2 ½ teaspoons vanilla, divided 1 ½ cups flour 1 teaspoon salt ½ teaspoon baking soda 1 ½ cups quick oats ¼ cup milk 2 tablespoons baking cocoa 3 cups powdered sugar, sifted 1. Preheat oven to 350 degrees and spray a 11x15 inch jelly roll pan with cooking spray. 2. Cream together ¾ cup butter, sugar, and brown sugar until combined and fluffy. Add ¾ cup peanut butter and combine well. Beat in eggs, one at a time, and 1½ teaspoons vanilla. Gradually stir in flour, salt and baking soda, then oats, until well mixed. With wet hands, pat evenly into prepared sheet and bake until lightly browned around edges, 12-13 minutes. Cool on a wire rack for 15 minutes. 3. Microwave remaining peanut butter until warm and easily spreadable. Spread onto crust layer and refrigerate until cooled, 15 minutes. Meanwhile, melt remaining ½ cup butter in a medium saucepan; add milk and remaining 1 teaspoon vanilla and bring just to a boil. Remove from heat and whisk in cocoa, then, gradually, powdered sugar, whisking well to beat out any lumps. Set aside until slightly cooled, but still pourable. 4. Remove crust from refrigerator and ensure that peanut butter has cooled. Pour chocolate frosting evenly over peanut butter. Carefully spread chocolate into an even layer. 5. Return pan to refrigerator and chill completely before slicing into bars. Store covered in refrigerator between layers of waxed paper. Revised September 2017 |
AuthorI am Mrs. Reily, and this site serves as the digital filing cabinet for my personal recipe collection, to facilitate sharing recipes with my family and friends. Archives
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