Recipes “Goodies to Give”

Budget101 Discussion List Archives Budget101 Discussion List Recipes “Goodies to Give”

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      Peanut Butter Oatmeal Chocolate Chunk Cookies

      Prep Time: 15 min

      Total Time: 28 min

      Makes: About 2-1/2 doz. or 30 servings, one cookie each

      1 cup flour

      1 cup old-fashioned or quick-cooking oats

      1/2 tsp. baking soda

      1/2 tsp. Baking Powder

      1/4 tsp. salt

      1/2 cup (1 stick) butter, softened

      1/2 cup granulated sugar

      1/2 cup firmly packed brown sugar

      1/2 cup peanut butter

      1 egg

      1-1/2 tsp. vanilla

      6 squares Semi-Sweet Baking Chocolate, coarsely chopped

      PREHEAT oven to 375°F. Mix flour, oats, baking soda, baking powder

      and salt; set aside. Beat butter, sugars and peanut butter in large

      bowl with electric mixer on medium speed until light and fluffy. Add

      egg and vanilla; mix well. Gradually add flour mixture, mixing until

      well blended after each addition. Stir in chocolate.

      DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased

      baking sheets.

      BAKE 10 to 12 min. or until lightly browned. Cool 1 min.; remove from

      baking sheets to wire racks. Cool completely.

      .

      White Chocolate-Cranberry Biscotti

      Prep Time: 10 min

      Total Time: 2 hr 28 min

      Makes: 2 doz. or 24 servings, one biscotti each

      2 cups flour

      1-1/2 tsp. Baking Powder

      1/4 tsp. salt

      1/2 cup (1 stick) butter, softened

      3/4 cup sugar

      2 eggs

      1 tsp. vanilla

      1-1/2 cups POST SELECTS CRANBERRY ALMOND CRUNCH Cereal

      3 squares Premium White Baking Chocolate, chopped

      4 squares Semi-Sweet Baking Chocolate, melted

      PREHEAT oven to 325°F. Mix flour, baking powder and salt; set aside.

      Beat butter and sugar in large bowl with electric mixer on medium

      speed until light and fluffy. Blend in eggs and vanilla. Gradually

      add flour mixture, beating well after each addition. Stir in cereal

      and white chocolate. Divide dough in half. Shape each half into 14×2-

      inch log with lightly floured hands; place on greased baking sheet.

      BAKE 25 to 30 min. or until lightly browned. Remove from baking

      sheet. Place on cutting board; cool 10 min. Using a serrated knife,

      diagonally cut each log into 12 slices; place upright on baking

      sheet, 1/2 inch apart. Bake an additional 15 to 18 min. or until

      slightly dried. Remove from baking sheet. Cool on wire racks.

      DIP biscotti in melted semi-sweet chocolate. (Or drizzle chocolate

      over biscotti.) Let stand until set. Store in tightly covered

      container at room temperature.

      .

      Chocolate Walnut Coconut Bars

      Prep Time: 10 min

      Total Time: 40 min

      Makes: Makes 32 servings, one bar each.

      11 whole Honey Grahams, crushed (about 1-1/2 cups crumbs)

      1/4 cup (1/2 stick) butter or margarine, melted

      1 pkg. (8 oz.) Semi-Sweet Baking Chocolate, chopped

      1-1/2 cups FLAKE Coconut

      1/2 cup Walnut Pieces

      1/2 cup raisins

      1 can (14 oz.) sweetened condensed milk

      PREHEAT oven to 350°F. Line 13×9-inch baking pan with foil, with ends

      of foil extending over sides of pan. Mix graham crumbs and butter;

      press firmly onto bottom of prepared pan.

      SPRINKLE chocolate, coconut, walnuts and raisins over crust. Pour

      condensed milk evenly over ingredients in pan.

      BAKE 25 to 30 min. or until lightly browned. Cool in pan. Lift

      dessert from pan using foil handles. Cut into 32 bars to serve.

      .

      Caramel Cheesecake Bars

      Prep Time: 15 min

      Total Time: 5 hr min

      Makes: Makes 32 servings, one bar each.

      1-1/2 cups crushed NILLA Wafers (about 50 wafers)

      1 cup chopped Pecans, divided

      1/4 cup (1/2 stick) butter, melted

      4 pkg. (8 oz. each) Cream Cheese, softened

      1 cup sugar

      1 cup Sour Cream

      3 Tbsp. flour

      1 Tbsp. vanilla

      4 eggs

      1/4 cup caramel ice cream topping

      PREHEAT oven to 325°F. Line 13×9-inch baking pan with foil, with ends

      of foil extending over sides of pan to form handles . Mix wafer

      crumbs, 1/2 cup of the pecans and the butter. Press firmly onto

      bottom of prepared pan. Refrigerate until needed.

      BEAT cream cheese and sugar in large bowl with electric mixer on

      medium speed until well blended. Add sour cream, flour and vanilla;

      mix well. Add eggs, one at a time, mixing on low speed after each

      addition just until blended. Pour over crust.

      BAKE 45 min. or until center is almost set. Cool completely.

      Refrigerate 4 hours or overnight. Lift out of pan onto cutting board,

      using foil handles. Drizzle with topping and remaining 1/2 cup

      pecans. Let stand until topping is set. Store any leftovers in

      refrigerator.

      .

      Kelly in IL

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Budget101 Discussion List Archives Budget101 Discussion List Recipes “Goodies to Give”