Pumpkin Cookies

 Ingredients:
1 C sugar
1 c shortening
1 egg
1 c pumpkin
1 t vanilla
2 c flour
1 t baking powder
1 t cinnamon
1/2 t baking soda
1/2 t nutmeg
1/2 t salt
1 c chocolate chips

Directions 
1 Cream together sugar and shortening. Add Egg, pumpkin and vanilla and mix well.  Add remaining ingredients except chips. Mixture will be sticky.  Stir in Chocolate chips.  Spoon onton a cookie sheet.  Batke at 350 degrees for 10 minutes nit done in the center. 

Peanut Butter Cup Cookies

Ingredients:

1 3/4 c all purpose flour
1/2 t salt
1 t baking soda
1/2 c butter softened
1/2  c sugar
1/2 c creamy peanut butter
1/2 c brown sugar
1 egg beaten
1 t vanilla
2 T milk
40 miniature chocolate covered peanut butter cups unwrapped

Directions:

1. Preheat oven to 375 degrees
2. Sift together flour, salt, and baking soda. Set aside
3. Cream the butter and sugars together until fluffy.  Add the egg, vanilla and milk. 
4. Add the flour mixture and mix well
5. Shape into ball and press into a greased mini muffin pan
6. Bake at 375 degrees for 8 min. 
7. Remove from oven and immediately press  peanut butter cup into each ball.  
8. Cool and carefully remove from pan.

Peanut Butter Chocolate Chip Cookies

Ingredients

1/2

cup granulated sugar

1/2

cup packed brown sugar

1/2

cup peanut butter

1/2

cup butter or margarine, softened

1

egg 

1 1/4

cups Gold Medal™ all-purpose flour

3/4

teaspoon baking soda

1/2

teaspoon baking powder

1/4

teaspoon salt

1 C chocolate chips

Directions: 

• • 1

    Mix sugars, peanut butter, butter and egg in large bowl. Stir in remaining ingredients. 
  • 2

    Heat oven to 375ºF.
  • 3

    Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
  • 4

    Bake 8-9 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

Peanut Butter Blossoms

Ingredients

1/2

cup granulated sugar

1/2

cup packed brown sugar

1/2

cup creamy peanut butter

1/2

cup butter or margarine, softened

1

egg

1 1/2

cups Gold Medal™ all-purpose flour

3/4

teaspoon baking soda

1/2

teaspoon baking powder

Additional granulated sugar

About 36 Hershey's® Kisses® Brand milk chocolates, unwrapped

Steps

• 1

  Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
• 2

  Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
• 3

  Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

Peanut Butter Bars

Ingredients:

Bar:
1 package of Moist Golden Butter Cake Mix
1 C creamy peanut butter
1/3 c water
1 Egg

Icing:
1/2 c creamy peanut butter
1 16 oz container of Creamy Chocolate or Vanilla Frosting.

Directions 

1.   Preheat oven to 350 degrees.
2. Lightly grease a 9 X 13 pan
3. In a large bowl combine cake mix, peanut butter, water and egg. Mix for 2 mintues
4. Spread into a greased pan and bake for 20-25 minutes until golden and slightly puffed up
5. Let it cool completely
6. In small bowl combine the frosting and the peanut butter and spread on the cooled bars.

Oatmeal Chocolate Chip Cookies

1 cup brown sugar,

1 cup white sugar

2 eggs

1 cup shortening

1/2 tsp vanilla

1 to 11/4 cups flour

1 tsp baking soda

1/2 tsp salt

1 6oz pkgs chocolate chips

1/2 to 1 c walnuts if desire

3 cups oats

Mix Brown and white sugar together, add eggs and mix well until smooth.  Add shortening, mix well until smooth, add vanilla and mix well.  Sift flour, baking power and salt together, add to sugar mixture.  Add chocolate chips and nuts if desire, add oats a little at a time.  Mix very well, You may not need all 3 cups of oatmeal, add enough until you have a good cookie dough consistency.  Place on grease cookie sheet, bake 8 to 10 minutes.

No Bake Chocolate Oatmeal Cookies

Ingredients

1/2 c butter
1/2 c milk
4 T cocoa
2 C Sugar
1/2 c peanut butter
1 tsp vanilla
3 c oatmeal

Directions: 

1. In a sauce pan, mix butter, milk, cocoa and sugar
2. Bring to a boil and boil for 1 minute
3. Remove from heat and add peanut butter, vanilla, and oatmeal.  
4. Make drop cookies on a cookie sheet or on parchment paper
5. Let it sit and cool.

Neiman Marcus Cookies

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
5 cups blended oatmeal
4 cups flour
1 tsp salt
2 tsp baking power
2 tsp soda
1 8oz grated Hershey bar
24 oz chocolate chips

Measure oatmeal and blend into fine flour.  set aside
Cream butter, sugars, add eggs, vanilla.
Mix together with flour, oat meal, salt, baking power.
Add chocolate chips and Hershey bar,
Roll into balls and place 2 inch apart on a cookie sheet.
Oven 375 degrees
Bake 10 minutes.

This makes a lot of cookies, you can cut it in half or bake them all and freeze them,
they freeze very well.

Jumbo Chocolate Chip Cookies

 

INGREDIENTS

• 2 1/4 cups flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, room temperature
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups chocolate chips

DIRECTIONS

1. Preheat oven to 350° and line 2 sheet trays with parchment paper. Set aside.
2. In a small bowl, combine flour, cornstarch, baking soda, and salt. Stir and set aside.
3. In a large bowl, combine butter, brown sugar and granulated sugar. Mix until fully combined.
4. Add in the egg and vanilla and mix well.
5. Stir in the flour mixture and mix until no dry pockets remain.
6. Fold in the chocolate chips.
7. Measure dough into 1/2 cup portions using a measuring cup. It should make 6 large cookies. Roll balls so they are smooth and place 3 on each sheet.
8. Bake 1 tray at a time, for 17-18 minutes. They will still be soft when they come out so let them cool on the sheet tray for 5-10 minutes.

 From: https://www.centercutcook.com/jumbo-chocolate-chip-cookies/

Energy Balls

Ingredients:

1/3  c honey
1/3 c miniature chocolate chips
3/4 c peanut butter
2 3/4 c oatmeal

Directions:

1. Mix all the ingredients together.  
2. Roll into small balls
3. Refrigerate

Corn Flake Cookies

Ingredients:

• 1 cup granulated sugar
• 1 cup light corn syrup
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 6 cups corn flakes

Directions:

Gluten Free: Use Gluten Free Rice Krispies instead of Corn Flakes

Directions:

1. In a large saucepan, combine the sugar, corn syrup, and peanut butter. Cook over medium high heat until center starts to boil, make sure to stir constantly so the sugar doesn’t burn.
2. As soon as the sugar mixture comes to a boil, remove from heat and stir in the vanilla extract and corn flakes, mix until corn flakes are evenly coated in sugar mixture.
3. Pour into a 9 by 13 pan and pat it to fit.
4. Let cool  20 to 30.

Cookies with Oreos

1. Double your favorite chocolate chip recipe (I made Chocolate chip oatmeal cookies)
2. Make a ball of cookie dough and flatten it.
3. Put an Oreo on the Flattened cookie dough
4. Make another cookie dough ball and flatten it and put it on top of the oreo
5. Squish the dough together
6. Bake as normal

Cake Mix Cookie

Yellow cake mix
cool whip 8 to 12 oz
powered sugar

Mix cake mix and cool whip together, roll in balls and roll in powered sugar.
Bake 375 for 9 minutes, don't over bake.
 Any flavor of cake mix will work.  

Betsy's Oatmeal Cookies

Ingredients:
3/4 C sugar                               1-1 1/2 C Flour
3/4 C Brown Sugar                  2 c oatmeal
3/4 C Shortening                     1 t baking soda                    
2 Eggs                                      1 t salt                                  
1 t vanilla                                  

Optional: Chocolate chips, butterschotch chips, nuts craisins.

Directions:
1. Cream together sugars and shortening.  Add in eggs and vanilla and mix until color lightens.
2. Add 1 c of flour and all the dry ingredients.  If too sticky add more flour.  Stir in chocolate chips or other ingredients if desired.  Spoon onto a cookie sheet and bake at 350 degrees for 8-10 minutes or until Golden Brown.

Betsy's Chocolate Chip Cookies

Ingredients:
3/4 C sugar
3/4 C brown sugar
3/4 C shortening
1 t vanilla
2 eggs
2-21/2 C flour
1 t baking soda
1 t salt
3/4 chocolate chips
Oven: 350 degrees

Directions:

1. Cream together sugars and shortening. Add vanilla and eggs and mix until color lightens
2. Add 2 c flour baking soda, salt.  Mix together. IF the dough is too sticky add a little bit more flour.
3. Stir in chocolate chips
4. Drop by the spoonful onto a greased pan.  Bake for 8-10 minutes until golden brown on edge. 

Betsy's Best Ever Sugar Cookies

Ingredients:
3/4 C shortening                      
1 c sugar
2 eggs                                      
 1 tsp vanilla
1 tsp salt                                  
 t tsp baking poweder
2 1/2 c flour

Directions:
Mix in order listed.  Roll dough out to 1/2 -1 inch thick.  Cut out your cookies with your favorite cookie cutters. Bat at 400 degrees for 7 minutes.

Waffles

 

2 eggs

2 cups flour

1 tablespoon sugar 

4 teaspoons baking powder

1/4 teaspoon salt

1 3/4 cups milk

1/2 cup vegetable oil or melted butter 

Directions:

• Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
• In large bowl, beat eggs with wire whisk until fluffy. Beat in remaining ingredients except berries just until smooth.
• Pour slightly less than 3/4 cup batter onto center of hot waffle iron. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle iron.
• Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve immediately. Top with fresh berries. Repeat with remaining batter.

Texas French Toast Bake

Ingredients

• ½ cup melted butter (1 stick)
• 1 cup packed light brown sugar
• 1 entire loaf (1 lb, 12 oz) Texas Toast (Not frozen. Don’t use other breads.)
• 4 large eggs
• 1½ cup whole milk
• 1 TB vanilla extract
• 2 TB light brown sugar, mixed with 2 tsp cinnamon
• Powdered sugar for sprinkling
• Real maple syrup for serving, if desired

Directions

1. Put butter in a microwave safe bowl and microwave in 20 second increments, stirring in between, until melted. Add 1 cup brown sugar and stir until well incorporated Pour into bottom of a greased 9×13 pan, spreading mixture evenly.
2. Beat eggs, milk, and vanilla until incorporated. Set aside.
3. Lay a single layer of Texas Toast in pan, cutting pieces to fit if needed. Spoon 1 cup of egg mixture evenly over bread. Sprinkle with half of the brown sugar/cinnamon mixture. Repeat with second layer, using up the rest of egg mixture over that layer, and ending with a sprinkling of brown sugar/cinnamon mixture. Try to get the custard evenly soaked into the bread slices.
4. Cover tightly and chill overnight in fridge.
5. Bake at 350F for 40-45 minutes on lower middle rack — covered for the first 30 minutes, and uncovered after that. Sprinkle with powdered sugar. Be sure to scrape up all the bottom sticky goodness. If desired, serve with pure maple syrup.

Sausage Egg Casserole

Ingredients:

•  1  pound of sausage
• 8 eggs
• 2 1/2 c milk
• 1 t salt
• 1 t mustard
• 6 slices of white bread cut into cubes
• 1 c cheddar cheese

Directions:

1. Heat in a large skillet over medium heat and cook the sausage.  Cook and stir until sausage is crumbly and evenly browned. Drain and discard the excess grease.
2. Beat eggs in a large bowl, stir in milk and mustard.  Fold in the cheddar cheese, mustard, and salt. 
3. In a greased 9 x 13  pan, put the cubed bread onto the bottom of the pan.  Pour the egg mixture over the bread.
4.  Put the sausage on top of the eggs evenly over the pan.  Add more cheese on top.
5. Preheat oven to 350 degrees.  Cook for 40 until a knife when inserted comes out clean.  

Note: This recipe can be made and stored in refrigerator over night before baking.

Pancakes

 

Ingredients

1 egg

1 cup  flour or whole wheat flour

1 tablespoon sugar 

3 teaspoons baking powder

1/4 teaspoon salt

3/4 cup milk

2 tablespoons vegetable oil or melted butter 

Steps

• In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
• Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
• For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.