One Bowl Brownies

One Bowl Brownies by Cora (allrecipes.com)

Ingredients

4 (1 ounce) squares unsweetened chocolate
3/4 cup butter
2 cups white sugar
3 eggs (add an extra egg for cake-like brownies)
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts
Directions

Preheat oven to 350 degrees F (180 degrees C).
Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.
Spread in greased 13 x 9 inch pan. Bake for 35 minutes (do not overbake).

Rainbow Cookie Pops

Rainbow Cookie Pops by Tammy

1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
24Dum Dum Pops, unwrapped

DIRECTIONS

1: Heat oven to 350°F. Line cookie sheets with cooking
parchment paper.
Cut cookie dough into 24 slices. On parchment-lined cookie
sheet, place cookie slices about 2 1/2 inches apart.
2: Press a pop in center of each cookie slice.
3: Bake 9 to 12 minutes or until edges are light golden brown.
Cool 5 minutes; remove from cookie sheets..For easier slicing
of dough, freeze for 30 minutes before slicing, and use a thin-
bladed sharp knife.

No-bake Chocolate Cookies

No-bake Chocolate Cookies by Amy Tankersley

6 cups oats
1 cup peanut butter
2 tsp vanilla
1 cup margarine
4 cups sugar
1 cup milk
1 cup cocoa powder
2 pinches of salt

1.Combine, margarine, sugar, milk, cocoa and salt in a pan and bring to a boil stiring constantly for 1 min.
2. Place oats and peanut butter in a large bowl
3. add vanilla to hot mix then pour over oats and peanut butter and mix well.
4. Let cool 15 mins, then drop by the spoonful onto foil, for me the easiest way to do this is to clear the kitchen table and lay long sheets of foil out (keep a good eye on the kids this is a prime cookies stealing time!)
5. Let sit for an hour (or two or three til you feel like dealing with them) then place in the fridge til ready to eat!

Grandma's Gingersnaps

Grandma's Gingersnaps by Amy Tankersley

3/4 cup butter, softened
1 cup dark brown sugar, packed
1 egg
1/4 cup molasses
2 cups plus 1 tbsp flour
2 tsp baking soda
1 tsp each of Ginger, Cinnamon and Cloves

1. Combine the butter, brown sugar and egg and beat until light and fluffy
2. Add molasses and beat well
3. sift dry ingredients together and add, mix well
4. VERY IMPORTANT! Chill dough thoroughly!
5. Roll into 1 inch balls and roll in granulated sugar, place two inches apart on cookie sheet
6. bake at 350 for 12-15 mins

Peanut Butter Blossoms

Peanut Butter Blossoms by Amy Shadd

Ingredients:
Your favorite peanut butter cookie recipe (or you can use store-bought dough)
Colored decorating sugar (optional)
Hershey's Kisses

Prepare cookie dough according to your recipe. Shape into 1" balls. Roll in colored sugar, if desired, before baking. Place cookie dough 2" apart on ungreased cookie sheet, flatten slightly, and bake according to your recipe. Place an unwrapped Hershey's Kiss in the center of each cookie, immediately after removing from the oven.

Chewy Chocolate Cookies

Chewy Chocolate Cookies by Rachel M

1/3 cup + ½ cup granulated sugar
1 ½ cups all purpose flour
¾ cup cocoa powder
½ tsp baking soda
¼ tsp salt (opt)
½ cup dark corn syrup
1 large egg white
12 Tbsp (1 ½ sticks) butter (Crisco is OK but cookies will be puffier)
1/3 cup packed dark brown sugar
4 oz bittersweet chocolate chunks or large chips (I added some holiday mint chips)

Heat oven to 375. Line baking sheets with parchment paper. Place ½ cup granulated sugar in shallow bowl for rolling cookie balls.
Whisk flour, cocoa powder, baking soda and salt together in med bowl. Whisk corn syrup, egg white and vanilla together in a small bowl.
Beat butter, brown sugar, and remaining 1/3 cup granulated sugar at med speed until fluffy. Mix in corn syrup mixture. Scrape down with rubber spatula. Add flour mixture gradually while mixing until fully incorporated. Mix in chocolate chunks.
(optional) Chill 15-30 min to firm up dough (not more than 30 min)
Scoop dough with small cookie scoop or tablespoon into balls. Roll in sugar and space about 2” apart on cookie sheet. Bake 10-12 min, until cracks appear and edges are firm but centers are still soft (do not overbake). Cool on cookie sheet 5 min, then transfer to cooling rack.

Gingerbread cookies

Gingerbread Cookies by ShirleyAnn


Ingredients

1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
Directions

In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

Holiday Shortbread Cookies

Holiday Shortbread Cookies by Cora
allrecipes.com
Ingredients

5 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
2 cups cold butter (no substitutes)
Directions

In a large mixing bowl, combine flour, sugar and salt. Cut in butter until mixture resembles fine crumbs. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with sugar. Bake at 325 degrees F for 35 minutes or until center is set. Cool for 10-15 minutes. Cut into small squares. Continue to cool to room temperature.

Creamy Chocolate Fudge

Creamy Chocolate Fudge by Cora

Allrecipes.com


Ingredients

1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
Directions

Line an 8x8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Iced Peppermint White Chocolate Cream Cheese Sugar Cookie

Iced Peppermint White Chocolate Cream Cheese Sugar Cookies by Kate

Makes: 36 cookies

Sugar Cookies

1 pkg. 8 oz cream cheese
3/4 cup unsalted butter (1 1/2 stick)
1 cup granulated sugar
2 tsp vanilla
2 1/4 cup flour
1/2 tsp baking soda
36 hersey's white chocolate peppermint kisses
2 candy canes

1. Preheat oven to 350 degrees.
2. Beat cream cheese, butter, sugar, peppermint extract & vanilla on med. till well blended
3. add flour and baking soda. Mix well.
4. Cover and refrigerate for at least 30 min.
5. Roll into 36 balls. Make an indent in the cookie and place 1 peppermint white chocolate kiss in the middle. Shape cookie dough around and reform ball.
6. Bake for 10 to 12 min. or until edges are lite brown.
7. When cookies have cooled completely, spread with icing and top with crushed candy cane.

Peppermint Icing
Ingredients
1 (8-ounce) package cream cheese, softened
1 cup butter or margarine, softened
1 (2-pound) package powdered sugar (I used 3/4 of a bag)
1 teaspoon vanilla
1 teaspoon peppermint extract
1/2 teaspoon lemon juice
2 blocks white baking chocolate, melted
Preparation
1. Melt two cubes of chocolate in microwave.

2. Beat cream cheese, white chocolate and butter at medium speed with an electric mixer until creamy.

3. Gradually add sugar, beating at low speed until smooth.

4. Add peppermint extract, vanilla and lemon juice beating until blended.

Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies by Kate

Recipe adapted from Better Homes & Gardens

Makes: 32 cookies

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup nutty peanut butter
2 tablespoons course sugar
1 cup bittersweet chocolate chips

Directions:
1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, cinnamon, salt and baking soda; set aside.

2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball and four chocolate chips. Shape the chocolate dough over the peanut butter filling and chocolate chips, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar and top with three chocolate chips.

6. Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Chocolate Crinkle Cookies

CHOCOLATE CRINKLE COOKIES by Tara

1/2 c. + 2 tsp. oil
2 c. sugar
4 eggs
1/2 tsp. salt
2 tsp. baking powder
3/4 c. cocoa
2 tsp. vanilla
2 c. flour
1 c. powdered sugar
Mix oil, cocoa and sugar; blend in one egg at a time until well blended. Add vanilla, salt, flour, and baking powder. Chill several hours or overnight. Drop by teaspoonful into powdered sugar. Roll and shape into balls. Place 2" apart on greased baking sheet. Bake 10 to 12 minutes in 350 degree oven.

Key Lime Pie

Key Lime Pie by Cora

Ingredients

3 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust
Directions

Preheat oven to 375 degrees F (190 degrees C).
Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

Slow cooker applesauce

Slow cooker applesauce

Ingredients

6 cups apples - peeled, cored and chopped
3/4 cup water
1/8 teaspoon ground cinnamon

Directions

In a crock pot, combine apples and water (add sugar if you are not using a sweet apple). Cook on low for 7 hours. Smash until desired texture.

All Day Apple Butter

All Day Apple Butter by Cora

Ingredients

5 1/2 pounds apples - peeled, cored and finely chopped
4 cups sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Directions

Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.

Slow Cooker Pumpkin Pie Puddin

Slow Cooker Pumpkin Pie Pudding by Amy

Ingredients:
1 15oz can pumpkin
1 12oz can evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 eggs beaten
2 tbsp. butter, melted
2 1/2 tsp. pumpkin pie spice
2 tsp vanilla extract

Combine all ingredients in crockpot sprayed with non-stick cooking spray. Cook on low 4 hrs or until internal temp is 160 degrees. Serve warm or cold, topped with whipped cream.

Chili

Chili by Kate

1-1.5 lbs ground beef
1 medium yellow onion chopped
2-3 Tablespoons chili powder
Salt to taste
Pepper to taste
2 cans kidney bean (light or dark)
2 cans hominy
1 lg can crushed tomatoes
2 tbs olive oil

1. Heat olive oil in large soup pot over medium heat and brown
ground beef with onion.
2. Add chili powder, salt and pepper (I sometimes add Tabasco
sauce and/or crushed red pepper to spice it up as well).
3. Pour out liquid from kidney beans and hominy then add to pot.
4. Add can of crushed tomatoes to pot then fill tomatoes can
half to three-quarters full with water and add to pot.
5. Allow chili to simmer for 1-2 hours until thickened.
6. Serve with sour cream, shredded cheddar cheese and
buttermilk cornbread."

Simple Potato Soup

Simple potato soup by Ashlei
Serves 6-8

Ingredients:

1 medium sweet yellow onion, chopped
A tab of butter
4 or 5 yukon or large red potatoes, chopped (I like them unpeeled, your choice)
2 or 3 celery stalks, chopped
2 or 3 large carrots, chopped
Chicken broth (about 64 oz. if store bought)
1/3 to a 1/2 of a pint of half-and-half
Seasonings of your choice — I like fresh thyme, parsley, garlic salt and green onions or chives

Preparation:

Melt butter in a soup pot on medium heat, making sure not to burn it (if it becomes brown, wash it out and start again — it really throws the taste off). After the butter is melted, throw in your chopped onions and celery with your seasonings, and sauté them until cooked, for about five minutes. When the celery and onions are soft, add your chopped carrots and potatoes and the chicken broth, and bring to a boil. Once the soup is boiling, bring it down to medium-low heat and let it simmer for about a half hour or until your potatoes are done to your liking. Add seasoning to taste if needed. Put the soup on low temperature, and give it 3-5 minutes to cool before adding the cream. (If the cream is added while the soup is too hot, it can curdle.) While stirring the soup, slowly add in the cream; mix well and serve.

Slow Cooked Eye of The round Roast

Slow Cooked Eye of The round Roast by Traci

Ingredients: Large Eye of the Round Roast
Olive Oil
Pepper, Garlic Salt
Sliced Onion and Pieced Garlic

In a large heavy cooking pot, add enough olive oil to
completely coat the bottom of pot. Let it get hot and then add
the salted and peppered roast. Brown all sides of roast in the
hot oil. Once browned, add the sliced onions into the pot.
Stir the onions so as not to completely burn. Then add the
garlic and let them cook for just a minute or two. Don't burn
them. Lastly, add enough cold water or luke warm water into
the pot as to cover about half of the roast. Put the lid on
the pot and lower the temperature to low/med, just enough to
have a slow bubbling of the water in the pot. Cook roast for 1
1/2 hours on one side, and then turn the roast over and cook
other side for same amount of time. Make sure the water does
not evaporate. you may need to add water to keep the roast
about half way under water while cooking. After about 3 1/2
to 4 hours of slow cooking, I check the meat by inserting fork
or sharp knive, if it easily goes into the roast it is done.
However, you can't really overcook, so you can cook longer if
like. I then let the meat cool on rack or plate out of pot.
Once cool or cold I slice it with sharp knive and then place
the slices back into the pot with the water/juices mixture and
slowly rewarm it up before ready to serve.
(You probably can do this recipe in slow cooker, you just need
to open in order to turn meat)"

Zucchine/Egg Quiche

Zucchine/Egg Quiche by Traci

Ingredients: Several eggs
Shreded Zucchine
Garlic salt, and pepper
Grated Parmesean Cheese

Separate the egg yolks from the whites. Beat the egg whites
with electric beater so as to become foamy.
and frothy. Beat the egg yolks in separate bowl with a fork.
Add the garlic salt, pepper, and cheese into the bowl with the
egg yolks. In a small pan on stove top add some butter and
let melt on low/med heat.
Then add the sliced zucchine into the pan. Take the egg whites
and fold them into the egg yolk mixture and then add all of
that into the pan. Let it all cook for several minutes letting
the mixture in pan to get firm. Once done slide it out of pan
and enjoy."

Split Pea Soup

Split Pea Soup by Aimee

"http://southernfood.about.com/od/crockpotsoup/r/bl17c5.htm

Cook Time: 8 hours
Total Time: 8 hoursIngredients:
•1 (16 oz.) pkg. dried green split peas, rinsed
•1 meaty hambone, 2 ham hocks, or 2 cups diced ham (I like to
use boneless pork chops for a lower fat content)
•3 carrots, peeled and sliced
•1/2 cup chopped onion
•2 ribs of celery plus leaves, chopped
•1 or 2 cloves of garlic, minced
•1 bay leaf
•1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley
flakes
•1 tbsp. seasoned salt (or to taste)
•1/2 tsp. fresh pepper
•1 1/2 qts. hot water
Preparation:
Layer ingredients in slow cooker in the order given; pour in
water. Do not stir ingredients. Cover and cook on HIGH 4 to 5
hours or on low 8 to 10 hours until peas are very soft and ham
falls off bone. Remove bones and bay leaf. Mash peas to thicken
more, if desired. Serve garnished with croutons. Freezes well.
Serves 8."

Beefy vegetable barley soup

Beefy vegetable barley soup by Karina

(Betty Crocker Slow Cooker Meals)
1 1/2 lb beef stew meat
1 onion
1/2 cup uncooked pearl barley
2 cans (14 oz each) beef broth
1 cup water
1 teaspoon dried thyme leaves
1 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Green Giant frozen mixed vegetables, thawed

1. Cut beef into bite-size pieces if desired. In 3 1/2- to 4-
quart slow cooker, mix all ingredients except vegetables.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Add vegetables. Increase heat setting to High. Cover; cook
20 to 30 minutes or until vegetables are cooked.

My version for pressure cooker:
I put all the ingredients into the cooker (including
vegetables), made sure there's enough water for the barley (1:4
barley/water ratio), wait for the pressure to go up and then
time it for 20 minutes. Let the pressure release naturally,
which takes about 20 more minutes. Done."