White Chocolate Chip Cookies

White Chocolate Chip Cookies

1 c. softened butter
1.5 c. sugar
1 c. packed brown sugar
2 room temperature eggs
1.5 tsp vanilla extract
3 c. flour
1/2 tsp. baking soda
1 tsp. salt
2 c. (1 bag) Ghiradelli white chocolate chips
1/3 c. cocoa powder

Preheat oven to 350.  Cream butter and sugars until fluffy (about 3 minutes).  Add vanilla and eggs, one at a time, and beat well.  Blend in mixture of flour, cocoa powder, baking soda & salt.  Stir in white chocolate chips.  Baked for 10-12 minutes.

Monster Cookies

Monster Cookies

 

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Big, chewy peanut butter cookies loaded with sweet chocolate chips, M&M candies, and oats!

Author: Liz Fourez

Recipe type: Dessert

Ingredients

• ½ cup unsalted butter, room temperature
• 1 cup brown sugar
• ½ cup creamy peanut butter
• 1 large egg
• 2 teaspoons vanilla
• ¾ cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1½ cups old-fashioned oats
• 1 cup semi-sweet chocolate chips
• 1 cup M&M candies

Instructions

1. Preheat oven to 350ºF and line baking sheets with parchment paper. In a large bowl, cream together the butter, brown sugar, and peanut butter with a hand or stand mixer until light and fluffy, about 3-4 minutes. Mix in the egg and vanilla, scraping down the sides of the bowl as needed.
2. In a separate bowl, add the flour, baking soda, cornstarch, baking powder, and salt and whisk to combine. With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix until just combined. Stir in the oats, chocolate chips, and M&M candies by hand.
3. Measure out ¼ cup balls of dough (ice cream scoop) and place them on the baking sheets. Bake the cookies for 11-13 minutes until the edges are just starting to brown and the top still looks slightly undercooked. Remove from the oven and cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely.

Rhubarb Crisp

Rhubarb Crisp

6 c. diced rhubarb
1.5 c. sugar
6 T. flour
1 c. brown sugar
1 c. oatmeal
3/4 c. flour
1 tsp. cinnamon
1/2 c. melted butter

Combine rhubarb with sugar & 6 T. flour.  (I shake it in a Ziplock bag until covered).  Place in a 9x13 pan.  Combine the remaining ingredients and sprinkle over rhubarb.  Bake at 375 degrees for 40-45 minutes.


Variation:  Sprinkle 3/4 c. raisins over rhubarb before adding crumbs.

Spicy Sausage Dip

-1 lb. Spicy Breakfast Sausage, crumbled/browned/drained
-2 bricks Cream Cheese
-1 can Rotel

Brown and drain the sausage, mix together with softened cream cheese and Rotel.  Let sit in fridge overnight.  Serve warm and with tostitos.

Butterscotch Confetti aka Canadian Crack

INGREDIENTSNutrition

SERVINGS 12UNITS US

• 1cup butterscotch chips
• 1⁄2cup peanut butter
• 1⁄4cup hard butter
• 8ounces coloured mini marshmallows

DIRECTIONS

1. Heat the butterscotch chips, peanut butter, and butter.
2. Stir until smooth. Watch it; peanut butter burns quickly!
3. Cool a wee bit.
4. Stir in marshmallows.
5. Pat into a greased 8x8-inch pan and chill.
6. Cut into squares.

Pound Cake

1 pound butter, softened 

3 cups sugar 

6 large eggs 

4 cups all-purpose flour 

3/4 cup milk 

1 teaspoon almond extract

1 teaspoon vanilla extract 

Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.) Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.) Add eggs, 1 at a time, beating just until yellow yolk disappears.

Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.

Pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.)

Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.


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Almond Glaze

• 2 cups confectioners' sugar
• 2 Tablespoons milk

• 1 Tablespoon almond extract

Birthday Cheesecake Dip

Cheesecake Cake Batter Dip 

Ingredients:
8 oz package of cream cheese, room temperature
½ cup sour cream
½ cup white cake mix
1 cup powdered sugar
1 tsp vanilla extract
¼ cup sprinkles
Graham Crackers for dipping

Instructions:
Place cream cheese in your mixing bowl and beat on medium high speed for 3 minutes, or until it becomes light and whipped.
Bring speed down to medium and add the sour cream and vanilla, mix until incorporated. Slowly add the powdered sugar and cake mix to the bowl and mix until combined. Scrape the sides of the bowl with a rubber spatula and then gently fold in the sprinkles.
Serve cold with graham crackers, pretzels, or fresh fruit slices. Enjoy