Peanut Butter Snowballs

These are perfect for a party, gift or just for your family to enjoy! Tasty chocolate peanut butter balls. :P

Ingredients:
1 C. powdered sugar
½ C. creamy peanut butter
3 T. butter, softened
1 lb. white chocolate coating (we've also used chocolate)

Preparation Instructions:
In a mixing bowl, combine peanut butter and butter. Mix until blended. Add sugar and mix well. Shape into 1-inch balls and place on a waxed paper lined cookie sheet. Chill for 30 minutes or until firm. Meanwhile, melt white chocolate coating in a double boiler. Dip balls in coating and place on waxed paper to set.

Pecan Walnut Sprinkle Cookies

Here is a really yummy recipe that I kind of made up myself. These cookies are REALLY good!
ENJOY!

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Ingredients:

• 2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 tsp vanilla
• 2 eggs
• 1/2 cup whole walnuts (You can chop them up if you like, but if you leave them whole it makes the cookie SO much yummier!)
• 1/2 cup whole pecans
• Colorful Sprinkles

Directions:

• Mix together flour, baking soda, and salt. Set aside.
• In a large mixing bowl, Cream together butter, sugars, and vanilla, until smooth.
• Add in eggs one at a time beating lightly after each addition.
• Gradually add in flour mixture.
• Beat well until light and fluffy.
• Stir in Walnuts and Pecans,

Bake at 350* for 10 minutes or until lightly brown. (after five minutes of this time.. pinch on sprinkles onto the cookies.)

NOTE:

I usually preheat the oven to 350* and bake the first batch at this heat, then when the first batch is done, I turn my oven down to 325* and bake the rest at this heat. The cookies will be a little bit more chewy, but I like them this way. If you like browner cookies, then just leave them at 350*.

Sugar Cookies

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1 c. sugar

1 c. powdered sugar

2 eggs

1 c. margarine

1 c. oil

1 tsp. Vanilla

4 c. flour

1 tsp. baking soda

1 tsp. cream of tartar

½ tsp. salt

½ tsp. lemon extract (optional)

Cream first 6 ingredients. Add dry things and also flavoring. Roll in balls. Place on cookie sheet and press with glass dipped in sugar. Bake at 350 degrees for 10 minutes.

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I made a homemade almond frosting to go with it, and the kids loved them! Especially the face ones! ;)

Caramel Apple Fondue

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Ingredients

• 1/2 cup butter, cubed
• 2 cups packed brown sugar
• 1 can (14 ounces) sweetened condensed milk
• 1 cup light corn syrup
• 2 tablespoons water
• 1 teaspoon vanilla extract
• Apple slices

Directions

• In a heavy 3-qt. saucepan, combine the butter, brown sugar, milk, corn syrup and water; bring to a boil over medium heat. Cook and stir until a candy thermometer reads 230° (thread stage), about 8-10 minutes. Remove from the heat; stir in vanilla.
• Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm over low heat. Serve with apple slices. Yield: 3-1/2 cups.

Peanut Rocky Road

This was a huge hit at our house!

2 lbs. almond bark
3 c. mini marshmallows
3 c. dry roasted peanuts
1 1/2 c. peanut butter

Melt almond bark on large cookie sheet in a 200 degree oven for 20 minutes. Combine marshmallows, peanuts and peanut butter. Pour melted almond bark over the mixture and mix well. Spread the rocky road evenly onto a cookie sheet (the same one the bark was melted on is fine.) Refrigerate for at least 1 1/2 hours. Cut and store in refrigerator.

Lemon Blueberry Biscuits

These biscuits are easy to make and a treat to eat.

INGREDIENTS:
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 carton (8 ounces) lemon yogurt
1 egg, lightly beaten
1/4 cup butter, melted
1 teaspoon grated lemon peel
1 cup fresh or frozen blueberries
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel

DIRECTIONS:
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, combine the yogurt, egg, butter and lemon peel; stir into dry ingredients just until moistened. Fold in blueberries. Drop by tablespoonfuls 1 in. apart onto a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm biscuits.

Yield: 1 dozen.

Soft Pretzels

The perfect snack!

Ingredients:
1 package active dry yeast
1 1/3 cups warm water (105 ˚F to 115 ˚F)
1 tablespoon sugar
½ teaspoon salt
3 ½ -4 cups unsifted, all purpose flour
1 egg
1 tablespoon water
2 tablespoons coarse salt
Preheat oven to 425 ˚F. Grease 2 large baking sheets. In large bowl sprinkle yeast over warm water (above); stir with rubber spatula until well blended and yeast is dissolved. Water temperature should be between 105 ˚F and 115 ˚F. If water is too hot, it will kill yeast. With wooden spoon, gradually stir in sugar, salt, and enough flour (about 3 ½ cups) until a soft and slightly sticky dough forms.

Turn dough onto well-floured board. To knead, fold dough toward you (above); with heels of hands push dough away with short rocking motions. Rotate dough a quarter turn and repeat above motion. Continue kneading and turning about 5-7 minutes, adding another ½ cup or more of flour if necessary, until dough is smooth and elastic. Dough should not stick to board or hands.
Cut dough in half, and then cut each half into 4 equal-sized pieces. With floured hands, roll one piece of dough back and forth between palms of hands to form a dough rope. Continue rolling and stretching dough rope until its 15 inches long. Place rope on baking sheet. Cross left side of rope over to the middle of rope, creating a loop. Then fold right side of rope up and over the first loop to form pretzel shape (above). Continue with remaining dough, placing pretzels 3 inches apart on baking sheet. Enlarge holes in pretzels by inserting thumb and index fingers into holes. This will prevent them from completely closing during baking. In small bowl mix together egg and water; brush on pretzels (above). Sprinkle with salt. (For variety, you can sprinkle them with cinnamon and sugar.) Bake 15-20 minutes or until golden brown. Pretzels taste best when eaten warm. Makes 8 pretzels. Preparation time: 45 minutes

*When recipes with yeast are involved, it’s not always a good idea to make multiple recipes at once. When baking these for my family, I make two to three recipes separately. It really doesn’t take much longer if you do it separately. These are lots of fun to make for a snack! Enjoy!

Mediterranean Tomato Bites

Ingredients:

1 package frozen puff pastry, thawed
1-1/2 cups shredded cheese
6 plum tomatoes, cut into 1/4-inch slices
1/4 cup olives, coarsely chopped
1 cup (4 ounces) Parmesan cheese
Minced fresh basil and oregano

Directions:
Unfold puff pastry; cut each sheet into 16 squares. Transfer squares to greased baking sheets. Sprinkle with shredded cheese; top with tomatoes, olives and Parmesan cheese.
Bake at 400° for 14-18 minutes or until golden brown; sprinkle with herbs. Serve warm or at room temperature.

Yield: 32 snacks

These little snacks have become a family favorite at our house. They look pretty, taste good, and they are healthy too!

Chocolate Cookies with Mocha Glaze

• 2 cups sifted all-purpose flour
  1 teaspoon double-acting baking powder
  1/2 cup cocoa
  1/2 teaspoon salt
  1 cup minus 1 tablespoon milk
  1 tablespoon vinegar
  1 teaspoon baking soda
  2/3 cup butter, room temperature
  1 cup granulated sugar
  1 egg, slightly beaten
  1 1/2 teaspoons vanilla extract
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• Mocha Glaze
  Preparation:
  Sift flour with baking powder, cocoa, and salt. In a measuring cup, combine milk with the 1 tablespoon of vinegar and the soda; set aside. In mixing bowl cream butter until light and fluffy, gradually adding sugar; add egg and vanilla; beat well. Blend in flour mixture alternately with soured milk mixture. Drop rounded tablespoonfuls of dough onto ungreased baking sheets; bake at 325E° for 10 minutes, or until cookies spring back when top is lightly touched. While cookies are still warm, frost with Mocha Glaze, below, or use your own favorite icing or glaze. Makes about 4 dozen cookies.
  Mocha Glaze: Combine 1 1/2 cups confectioners' sugar with 2 1/2 tablespoons of melted butter, 2 tablespoons of unsweetened cocoa, 2 1/2 tablespoons hot coffee, and 1/2 teaspoon salt; stir until well blended. Add a little more hot coffee or hot water to get desired consistency.

White Chip Chocolate Cookies

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Ingredients:
1 cup butter
2 cups sugar
2 eggs
2 tsp. vanilla
2 cups flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp. salt
1 2/3 cup white chocolate chips

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Preheat oven to 350 degrees. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the banilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes. Allow cookies to cool on baking sheet 5 minutes before removing to a wire rack to cool completely. Enjoy!

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We had a bake sale awhile back, and these cookies turned out really good!

People seemed to like them too! Enjoy!

Country Style Oatmeal Cookies (AKA Healthy Cookies)

I hope you enjoy these! They are a favorite around our house. Make sure you use what the recipe says otherwise they won't be healthy cookies! :) Yum, Yum!

Ingredients:

2 cups Packed brown sugar
1 cup applesauce
1/2 cup soy milk
1 tsp. vanilla
2 cups Steel Cut oats
1 cups oat bran
1 3/4 cups whole wheat flour
1 tsp. baking soda
3/4 tsp. salt
1/2 cup wheat germ
1/2 cup flax meal
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Directions:
Heat oven to 375*. Mix brown sugar,applesauce,soy milk, and vanilla in a large bowl. Stir in remaining ingredients. Shape dough into 1 inch balls. place about 3-inches apart on an ungreased cookie sheet.
MAKE SURE YOU: Flatten slightly with bottom of a glass dipped in water! (otherwise they will still be balls when you take them out)

Bake: 8-10 minutes or until golden brown. Immediately remove from cookie sheet. Cool on wire rack.

Makes about 7 dozen.

If you like them soft and chewy, bake them until the tops are just golden. If you prefer them crisp, bake them a couple minutes more. :) Enjoy!

Potato Chip Cookies

These cookies are super good! I thought they would taste weird.... but they are the best cookies I have ever had! :) Enjoy!

INGREDIENTS:

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs- beaten
2 cups flour
1 tsp. baking soda
2 cups crushed potato chips
6 oz. butterscotch chips

DIRECTIONS:
Cream butter with sugar and brown sugar. Add eggs, flour, baking soda. Hand mix in the potato chips and butterscotch chips. Drop by spoonful on un-greased cookie sheet. Bake 10 minutes at 350*.

Bugle Cones

These are great treats!

INGREDIENTS:
2 Tbsp. Butter.
1 1/2 cup powdered sugar.
1/4 tsp. salt.
1/4 tsp. vanilla.
2 Tbsp. Sweetened Condensed Milk.
1 bag of Bugles. (get a big bag for more cones)
1/2 cup Semi sweet chocolate chips.
Assorted colored sprinkles and/or finely chopped nuts.


DIRECTIONS:
In a small bowl, cream butter and sugar. Beat in salt and vanilla. Add condensed Milk. (mix will be stiff).
Shape dough into 1/2 inch balls and place in open end of bugle's. (sometimes the dough will not stay in Bugle to dip- I will put dough in all of them and put them on a cookie sheet to freeze for 3-5 minutes) Dip in melted chocolate and roll in sprinkles and/or nuts. Place on waxed paper or Parchment paper to dry.

Kids love these and for the summer time they are great treats and fun!

Enjoy! Steph

Zucchini Cookies

A good way to hide zucchini!

1 c. butter or Crisco
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
3 c. flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
2 c. rolled quick oats
2 c. coarsely shredded, unpeeled zucchini
1 c. chocolate chips
1 c. butterscotch chips

Preheat oven to 350. Cream butter and sugar together until fluffy. Add egg and vanilla. Beat well. Combine flour, cinnamon, baking soda and salt. Gradually add dry mixture. Mix well. Stir in oats, zucchini, and chips. Drop by tablespoon about 2" apart on ungreased cookie sheet. Bake 10-12 minutes or until golden.

Pizza Rolls

These are really really good!

1 small package of Bob Evans Sausage
1 box of cream cheese
1 package of pepperoni
2 rolls of refrigerated crescent rolls

Preheat the oven to 375*

1. Brown the sausage
2. Add the cream cheese to the sausage; set aside in a bowl.
3. Roll out the crescent roll triangles and cut in half.
4. Place an spoonful of the sausage onto each crescent roll.
5. Add a pepperoni or two on top of each one.
6. Roll up each roll as best you can.
7. Set on cookie sheets and bake in the oven until browned on top.

Enjoy these really yummy treats!

Stepheny

Taco Stuff

This is a favorite recipe of almost everybody. Mom usually makes it for church carry-ins. I hope you enjoy it!Alot of people ask for the recipe.

2 pkg. taco seasoning
2 lbs.hamburger
1 can fatfree refried beans
4 cups cheese (Shredded)
1 lg. jar salsa
2 bags tortilla chips

DIRECTIONS:
1.Brown the meat and drain. (sometimes I cook with onions)
2.Add refried beans, taco seasoning and salsa. Cook/stir.
3.Lastly add cheese. Cook/stir.
4.Turn to low and simmer.
5.Serve with tortilla chips.

Preparation time:30 minutes Serves:8-10 or more.

Peanut Butter Bars

~This is a super easy no bake recipe! Our family really enjoys these bars!~

1/3 box graham crackers, crushed (1/3 a box is one cellophane wrapped package)
1/2 tsp. cinnamon
1 c. butter (2 sticks)
2 tsp. vanilla extract
1 1/2 c. peanut butter, creamy or chunky (we use creamy)
3 1/2 c. powdered sugar
1 12 oz. bag chocolate chips (2 cups)

In a blender, crush graham crackers into fine crumbs. Mix in the cinnamon and set aside. Melt the butter in a large saucepan. Remove from heat and add the vanilla and peanut butter and mix well. Add the powdered sugar and graham cracker mixture. Stir until well combined; it will be a stiff dough. Pat the mixture into an ungreased 9x13 pan. Melt the chocolate chips on very low heat in a really heavy saucepan, or spread evenly in a glass pie plate and microwave 30 seconds at a time, stirring after each 30 seconds, until melted.* Spread the melted chocolate over the peanut butter layer. Refrigerate for 1 hour before cutting. Cut and enjoy!

*I melted the chocolate the microwave method.

I’m not sure why this is called "Dana’s Dip". I got this recipe from my Aunt. I had it at her house when we went to Iowa for Thanksgiving! The Dip made a big hit with everyone!!
-Emily

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Dana's Dip

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2 pkg. cream cheese
2- 16 oz. sour cream
1 small jar of baby dills pickles -sliced thin
1 jar of chipped beef-if small jar use 2. (Also I used sliced dry beef, and chopped it up myself)
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Cream together cream cheese and sour cream. Stir in pickles and beef. Serve fresh with chunks of bread or crackers. Refrigerate leftovers.

No-Bake Chocolate Peanut Butter Bars

Today I have a very yummy recipe for you! This is a recipe I made when I went over to a girlfriend's house! It's fun to make with friends too! :) (By the way, this is a very "girl" treat. Chocolate... Peanut butter! YUM!) Well my brothers really liked it too... Anyway here it is!...
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No-Bake Chocolate Peanut Butter Bars
2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar, divided
3 cups graham cracker crumbs
2 cups (12 oz. package) Semi-Sweet Chocolate Mini Morsels, divided
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GREASE 13x9-inch baking pan
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BEAT 1 1/4 cups peanut butter and butter in large mixing bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared pan. Smooth top with spatula.
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MELT remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth, or melt in microwave. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.
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We (my friend and I) used chocolate cookie crumbs instead of graham cracker crumbs. It was very good that way too! Just make sure that you take the frosting out of the middle first. :)
You can also use crunchy peanut butter.
That's all for now!! :)