Cherry, Chocolate Chip, Oatmeal Cookies

2 Comments

I love these cookies! The dried cherries give the cookies a really nice tang.  I didn’t freeze mine but I don’t see why they wouldn’t freeze well.

Cherry, Chocolate Chip, Oatmeal Cookies

Cherry, Chocolate Chip, Oatmeal Cookies

1 1/2 cups flour
1 tsp baking powder
2 cups rolled oats
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 1/2 tsps vanilla
2 cups dried cherries
1 cup semi-sweet chocolate chips

Preheat oven to 350º.

In a small bowl, mix the flour, baking powder, and oatmeal. Set aside.

Cream the butter, brown sugar, and sugar in a large mixing bowl until light and fluffy. Add the eggs and vanilla and mix well. Add the flour/oatmeal mixture and mix well.

Stir in the dried cherries and chocolate chips until well distributed throughout the dough.

Drop by rounded tablespoonfuls onto a cookie sheet. Bake for 10 to 12 minutes or until the cookies are golden brown.

Cool on the cookie sheet for 5 minutes before removing them to a wire rack to cool completely.

Makes 3 dozen.

Source: Seaboard to Sideboard Entertains

Happy Cooking!

My signature

Brownie, Chocolate Chip, Peanut Butter Cup Treats

11 Comments

Today, my recipe for Slow Cooker Garlic Mashed Potatoes is the recipe of the week at Gooseberry Patch.  I don’t think I’ve posted this recipe here so grab it over there.  It’s really good and can sit in the slow cooker for a bit if the rest of your meal isn’t ready.

This recipe is all over Pinterest and it looked really good and easy to me.  Once I made it, I thought it was just OK while the rest of the family thought it was great and ate them all up.

Now this recipe uses lots of packaged products so if you want to make them from scratch I think it would work fine.

I happened to have a square muffin pan but I don’t see any reason why you couldn’t use a regular muffin pan.  Just make sure you grease the pan ~ the recipe didn’t call for it but it’s super hard to get them out of the pan if you don’t.

VIEW PRINTABLE RECIPE HERE!

Brownie, Chocolate Chip, Peanut Butter Cup Treats

1 box brownie mix (milk chocolate or fudge or use your favorite)
1 pkg miniature peanut butter cups
1 pkg Nestle Chocolate Chips (they are in squares in the pkg)

Generously grease a square muffin pan.

Take one chocolate chip cookie and press in the pan to cover bottom as in the picture above. Place one unwrapped peanut butter cup upside down on top of the cookie dough. Spoon some brownie dough over the peanut butter cup, covering it.

Bake at 350º for 18-20 minutes or until brownies are done.

Makes 12 treats.

Happy Cooking!

Brownie Holi-Pops ~ Land O’Lakes

Leave a comment

A couple of weeks ago, I was contacted by Land O’Lakes to see if I would let my readers know that their website had been redesigned and I jumped at the chance.  Why?  I LOVE Land O’Lakes products and use them all the time.  So I decided to make one of their recipes and blog about it instead of just telling you all that they had a new website.  Since I am such a procrastinator, it took me awhile.

I chose to make the brownie holi-pops because they are cute and I had never done anything like it before.  They are very easy to make although in my usual style ~ I did things my way.

They are DELICIOUS!

Brownie Holi-Pops from Land O’Lakes

Brownie Mixture:
3/4 cup butter, divided
3 (1-ounce) squares unsweetened baking chocolate, divided
1 cup sugar
3/4 cup all-purpose flour
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup powdered sugar

Coating:
16 ounces vanilla or chocolate-flavored candy coating (almond bark) ~ I used Wilton candy melts in white chocolate and light cocoa

40 lollipop sticks

Decorations:
Holiday nonpareils, jimmies and/or decorator candies

Heat oven to 350°.

Combine 1/2 cup butter and 2 ounces chocolate in 2-quart saucepan. Cook over medium heat, stirring constantly, until melted (3 to 5 minutes). Add sugar, flour, eggs, vanilla and salt; mix well.

Spread batter evenly into greased 8-inch square baking pan. Bake for 23 to 27 minutes or until brownies just begin to pull away from sides of pan ~ mine took 25 minutes. Cool completely.

Melt remaining 1/4 cup butter and 1 ounce chocolate as above ~ I did it in the microwave.
Finely crumble cooled brownie into large bowl.

Add butter mixture and powdered sugar; mix well.

Shape mixture into 1-inch balls; place onto waxed paper-lined jelly-roll pan.

Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight) ~ I left them in overnight.

Melt candy coating according to package directions; keep warm ~ I only used about 1/3 of each pkg. if that. Remove 1/3 of balls from refrigerator; insert lollipop sticks ~ I took them all out at th esame time and they didn’t soften up too much since I worked quickly to keep the chocolate from firming up. Dip balls into melted coating, swirling or tapping off excess; press coated balls into desired decorations. Push lollipop stick into craft foam or place coated balls onto waxed paper. Repeat with remaining balls. Let stand until coating is set.

I am freezing them until I am ready to give as gifts.

Makes 40 pops but I made around 30 since I made them a little bit bigger.

Don’t forget to visit Land O’Lakes and check out all their great recipes !!!!!!

Happy Cooking!

Christmas Cookies

1 Comment

I thought I would take this post and tomorrow’s to repost recipes for cookies and candy that I use at the holidays.  This year my daughter is making the cookies so I think I will make some new candies instead.

Christmas Cornflake Wreaths

 

Chocolate Truffle Cookies

 

Peanut Butter Cup Cookies

 

Peanut Blossoms

 

Eggnog Snickerdoodles

 

Chocolate Covered Cherry Cookies

 

Libby’s Super Super Easy Sugar Cookies

 

Spicy Molasses Cookies

 

Cinnamon Snowballs

 

Chocolate Drop Cookies

 

Dog Biscuits for Your Furbabies!

 

Looking for more?  If you click on “Categories” over on the right, then scroll down you can click on Cookies and find 34 recipes already here.  I’m sure I’ll try a few new ones in the next week, LOL!

Happy Cooking!

 

 

“Everything but the Kitchen Sink” Chocolate Chip Cookies

1 Comment

You have GOT to try these cookies!   They are so good and have such yummy ingredients.  They take the plain old chocolate chip to a new level!

I made mine a little bigger than called for in the recipe.  I used a large ice cream scoop so it was probably about 1/2 cup instead of the 1/4 cup called for.  I ended up having to bake about 5 minutes longer and I also let them cool on the cookie sheet before removing them to a rack so they wouldn’t break up.

If you can find those little airplane sized liquor bottles, it will save you from having to buy regular size bottles of something you might not use much of.

“Everything but the Kitchen Sink” Chocolate Chip Cookies

1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
1 tbsp vanilla
1 tbsp Frangelico (hazelnut liqueur)
1 tbsp Kahlua (coffee liqueur)
2 eggs
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
12 ounces milk chocolate chips
1 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup macadamia nuts

In a large mixing bowl, combine the butter, sugar, brown sugar, vanilla, Frangelico, and Kahlua until light and fluffy. Add the eggs and mix well.

Add the flour, baking soda, and salt and mix well. Stir in the chips and nuts by hand.

Drop by 1/4 cupfuls onto an ungreased baking sheet. Bake at 325º for 16 minutes or until golden brown.

Remove to a wire rack to cool.

Makes 3 dozen ~ the bigger size made 18 cookies.

Happy Cooking!

Candy Corn Cookies

4 Comments

These cookies are just so adorable and I knew I had to try them when I saw them on the Betty Crocker site.  They take some time to make so be prepared for that but they are not in the least bit hard to make.

If the directions aren’t clear ~ there is a Youtube video that shows how to make them and I’ll link it at the end.

Candy Corn Cookies

1 pouch sugar cookie mix
1/3 cup butter, melted
1 egg
orange gel food coloring
1/4 cup chocolate chips, melted and cooled

Line an 8×4 loaf pan with parchment or waxed paper, making sure it extends over the sides of the pan.

In a medium bowl, stir the cookie mix, butter and egg together until a soft mix forms.

Place dough on work surface and divide into thirds. Take 1/3 and sort of shape it into the shape of the pan and place it in the pan; patting so that it covers the entire bottom of the pan as evenly as possible.

Take 1/3 of the dough and work the cooled chocolate  into it with your hands, making sure the color is as even as possible. Shape into the shape of the pan and place on top of the white layer already in the pan, smoothing as much as you can.

Take the last 1/3 of the dough and work the orange gel coloring into it, shape into the shape of the pan and put on top of the chocolate layer, making as smooth as possible.

Cover the pan and place in the refrigerator for about 2 hours or until the dough is firm to the touch.

Heat oven to 375º.

Remove dough from pan and cut crosswise into 1/2 inch slice. Cut each slice into 5 wedges. Place on ungreased cookies sheet about 1 inch apart.

Bake 7-9 minutes or until set and lightly golden brown. Cool on pan for 1 minute then move to a cooling rack to cool completely.

Makes about 9 dozen small cookies.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Recipes for Halloween

1 Comment

If you are looking for some recipes for Halloween, here are a few that I have posted previously:

Candy Apples

 

Halloween Sugar Cookies

 

Halloween Krispie Treats

 

Peanut Butter Cups

 

Treats for the Canine Crowd

 

Easy Caramel Corn

Happy Halloween!