More Yumminess from Lana!
Day 23 CIJ!
Today I am going to share recipes that I have used for years on our goody trays that we give. Several are made all the times and some do every other or something of the sort. Plus, we always try to add a new one or two.
Hope you enjoy!
Drop Sugar Cookie
Heat oven to 375 degrees
1 cup unsalted butter
1 cup vegetable oil
1 cup powder sugar
1 teaspoon vanilla
2 eggs
2 cups flour
1 tsp. cream of tartar
1 tsp. salt
1 cup granulated sugar
1 tsp. baking soda
Cream butter, oil & sugars. Add vanilla & eggs. Sift dry ingredients Stir and blend together. Roll a teaspoon of soft dough into ball, press on cookie sheet with bottom of glass dipped in sugar each time.
Sprinkle about ½ teaspoonful colored sugar on top each cookie. Bake about 10 minutes at 375.
My grandma made these yearly.
Chewy Pecan Cookies
21/4 cups flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cups oats
¾ cup brown sugar
¾ cup white sugar
1 cup butter softened
2 eggs
2 teaspoons vanilla extract
2 cups chopped pecans
Combine dry ingredients in small bowl & set aside. Combine wet ingredients in mixing bowl & beat at medium speed until light & fluffy. Stir in flour mixture, pecans & oats just until combines. Drop by rounded tablespoons onto parchment lined cookie sheets. Bake 10-12 minutes until nicely browned. Bake at 350 degrees.
Pecan Balls
1 cup butter
¼ cup powdered
2 teaspoons vanilla
1 tablespoon water
2 cups flour
1 cup chopped pecans
Combine all together and bake at 300 degrees for about 20 minutes. Roll in powder sugar carefully as not to break.
Microwave Peanut Brittle
1 cup raw peanuts
1 cup sugar
Pinch of salt
½ cup white corn syrup
Spray cookie sheet with oil. Cook above ingredients in microwave on high for 3 minutes 20 seconds. Take out and stir after---2nd time put in for another 3 minutes 20 seconds. When time is up take out and add 1 teaspoon baking soda. Stir until foaming and then dump on prepared cookie sheet and spread QUICKLY! 2 greased butter knives help with this.
Cookie Dough Truffles
½ cup softened
¾ cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 (14 oz.) can sweetened condensed milk
½ cup semisweet mini chocolate morsels
1 cup finely chopped pecans ( could use walnuts)
1 ½ lbs. chocolate bark candy coating melted
In a large bowl cream butter & brown sugar with mixer at medium speed until creamy. Add vanilla. Gradually beat in flour & add milk. Add chocolate morsels & pecans, mixing well. Shape into 1” balls. Will be sticky so can use alittle flour on hands to roll. Place on waxes paper. Chill for 2 hours.
Melt chocolate bark candy coating in a double boiler. Using 2 forks dip cookie balls into coating to cover and place on wax paper to chill. Store in fridge for al least an hour.
Lemon Snowflakes
1 package lemon cake mix with pudding
2/1/4 cups frozen whipped topping thawed
1 egg
Powdered sugar
In a mixing bowl combine cake mix, whipped topping and egg. Beat with electric mixer on medium until blended. Batter will be very sticky. ( at times I use very small amount of butter or powder sugar on hands). Drop by teaspoonsful into powder sugar and roll lightly to coat. Place on ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes or until lightly brown. Yield 5-6 dozen.
I have used chocolate, strawberry, red velvet, carrot etc…cake mixes and all are good. Be sure pudding in mix.
Cookies ‘n’ Cream Fudge (Oreo)
16 chocolate cream filled sandwich cookies broken into chunks-divided
1 can (14 oz.) sweetened condensed milk
2 tablespoons butter or margarine
2 2/3 cups vanilla chips
1 teaspoon vanilla extract
Line and 8” square baking pan with aluminum foil coat with nonstick cooking spray. Place half the broken cookies in pan. In a heavy saucepan combine milk, butter and chips on low heat until chips are melted. Remove from heat and stir in vanilla. Pour over cookies in pan and sprinkle with remaining cookies. Cover and refrigerate for at 1 hour. Yield 3 dozen.
Peanut Butter fudge
1 11-oz creamy peanut butter
1 16-oz. vanilla ready made frosting
Put ingredients into a microwave container and microwave on high for 50 seconds. Stir together WELL and then pour into your container.
You can do a Chocolate Frosting with the peanut butter or any other flavors of ready made frosting.
Peanut Clusters
Makes about 1 /12 dozen
2/3 cup sweetened condensed milk
1 1/2 cups Spanish peanuts salted
1 (6oz.) package chocolate chips
1 teaspoon vanilla
Melt chocolate chips over hot water in double boiler remove from heat. Add sweetened condensed milk, vanilla, and peanuts. Mix and drop by teaspoonfuls onto a buttered cookie sheet or on waxed paper.
Fannie May Fudge
1 cup whole milk (I use 2%)
4 cups sugar
1 teaspoon vanilla
1 cup butter (no oleo)
25 large marshmallows cut up
2 (12 oz.) pkg. semi sweet chips
2 oz. unsweetened chocolate
1 cup pecans or walnuts optional
Mix together milk, sugar, vanilla and butter. Boil this mixture for 5 minutes. Turn off heat. Add cut up marshmallows, stir until melted. Add chocolate and stir rapidly until melted. Add nuts. Pour into a greased 10x14 pan which has been greased with butter. Wait until fudge has set before cutting. I have frozen this before when leftovers where had.
Pecan Toffee
1 ½ cups chopped pecans divided
1 cup sugar
1 cup butter softened
1/3 cup water
6 milk chocolate bars (1.55 ozs each) broken into small pieces
Line a 10 ½ x15 ½ “ jellyroll pan with heavy-duty aluminum foil lightly grease foil. Sprinkle with 1 cup pecans to within 1” of edges. In heavy saucepan bring sugar, butter, and water to a boil over medium heat stirring constantly. Attach a candy thermometer to pan making sure thermometer does not touch bottom of pan. Stirring constantly cook over medium -high heat 12 minutes or until mixture reached hard-crack stage (approximately 300 t0 310 degrees) Pour over pecans, sprinkle with chocolate pieces. Let stand 30 seconds. Sprinkle with remaining ½ cup pecans. Chill 30 minutes.
Using a meat mallet or rolling pin break up toffee. Store in airtight container. About 1 ¾ lb. of toffee
Peanut Butter Snowballs
1 cup powder sugar
½ cup creamy peanut butter
3 tablespoons butter softened
1 pound white candy coating coarsely chopped
In a bowl, combine the sugar peanut butter and butter. Shape into ball 1” balls and place on waxed paper-lined baking sheet. Chill for 30 minutes or until firm.
Melt the white candy coating in a microwave safe bowl. Dip the balls in and place on was paper to harden. Yield about 2 dozen. Can add chopped pecans in if you wanted or walnuts. Can also dip in chocolate coating.
Crockpot Candy
2 lb. white almond bark
4 ounces German chocolate bar
12 ounce bag semisweet chocolate chips
24 ounces dry roasted peanuts
Add all ingredients to slow cooker. Let cook on low for 1 hour without messing with it. After an hour stir to combine everything. Allow to cook for another hour stirring every 15 minutes.
Drop spoonfuls of the candy onto wax paper and allow to cool completely.
3-Ingredient Reese’s Fudge
1 container vanilla ready made frosting (not the fluffy)
1 10-oz package peanut butter chips
1-10-oz bag mini Rees’s pieces
Take off foil and put frosting in microwave for 30 seconds. Put peanut butter chips in a bowl and microwave for 1 minute. Stir frosting and melted chips together well. Add about ¾ of the bag of mini Reese’s Pieces and stir. Spread into a greased 8x8 or 9x9 pan. Top with remaining Reese’s. Let set for 30 minutes or more.
Peanut Butter Balls
My grandparents always did these and wherever I worked they would bring in a big box and the family members always got a box for Christmas!
1 pound powder sugar
2 cups peanut butter --- 18 oz jar (creamy or crunchy—I like creamy)
1 stick oleo
3 cups Rice Krispies (I use name brand—others I think is chewy)
Mix all together with hands and then chill.
Melt in double boiler
1-8 oz. Hershey bar
¾ bar paraffin
6 oz semi sweet chocolate chips
Dip balls in chocolate mixture (2 forks work good) and let dry on wax paper.
Crunchy Peanut Bark
2 pounds white candy coating
1 cup peanut butter
3 cups Rice Krispies
2 cups dry roasted peanuts
2 cups miniature marshmallows
Place white candy coating into a microwave bowl and run at 50% until melted. Check and stir every so often. Stir in remaining ingredients and drop by spoonfuls onto was paper to set up. About 10 dozen
Chocolate Crunch Patties
2 cups (12 oz) butterscotch chips
1 cup (6 oz) milk chocolate chips
1 ½ cups dry roasted peanuts
1 cup crushed thick ripple cut potato chips
In a microwave bowl combine the butterscotch and chocolate chips. Microwave at 50% power for 2 to 4 minutes or until softened stirring after each minute. Stir till smooth and then add in peanuts and potato chips. Smooth until well mixed. Drop onto wax paper and allow to harden. About 4 dozen.
Have a few others but I suppose this is long enough. Some of you might of seen some of these if you see my blog but we do have some new people. Haven’t blogged for awhile. First time in several years that I haven’t did a recipe and or craft for CIJ on it.
Hope you find at least one you would like to try.
Day 23 CIJ!
Today I am going to share recipes that I have used for years on our goody trays that we give. Several are made all the times and some do every other or something of the sort. Plus, we always try to add a new one or two.
Hope you enjoy!
Drop Sugar Cookie
Heat oven to 375 degrees
1 cup unsalted butter
1 cup vegetable oil
1 cup powder sugar
1 teaspoon vanilla
2 eggs
2 cups flour
1 tsp. cream of tartar
1 tsp. salt
1 cup granulated sugar
1 tsp. baking soda
Cream butter, oil & sugars. Add vanilla & eggs. Sift dry ingredients Stir and blend together. Roll a teaspoon of soft dough into ball, press on cookie sheet with bottom of glass dipped in sugar each time.
Sprinkle about ½ teaspoonful colored sugar on top each cookie. Bake about 10 minutes at 375.
My grandma made these yearly.
Chewy Pecan Cookies
21/4 cups flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cups oats
¾ cup brown sugar
¾ cup white sugar
1 cup butter softened
2 eggs
2 teaspoons vanilla extract
2 cups chopped pecans
Combine dry ingredients in small bowl & set aside. Combine wet ingredients in mixing bowl & beat at medium speed until light & fluffy. Stir in flour mixture, pecans & oats just until combines. Drop by rounded tablespoons onto parchment lined cookie sheets. Bake 10-12 minutes until nicely browned. Bake at 350 degrees.
Pecan Balls
1 cup butter
¼ cup powdered
2 teaspoons vanilla
1 tablespoon water
2 cups flour
1 cup chopped pecans
Combine all together and bake at 300 degrees for about 20 minutes. Roll in powder sugar carefully as not to break.
Microwave Peanut Brittle
1 cup raw peanuts
1 cup sugar
Pinch of salt
½ cup white corn syrup
Spray cookie sheet with oil. Cook above ingredients in microwave on high for 3 minutes 20 seconds. Take out and stir after---2nd time put in for another 3 minutes 20 seconds. When time is up take out and add 1 teaspoon baking soda. Stir until foaming and then dump on prepared cookie sheet and spread QUICKLY! 2 greased butter knives help with this.
Cookie Dough Truffles
½ cup softened
¾ cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 (14 oz.) can sweetened condensed milk
½ cup semisweet mini chocolate morsels
1 cup finely chopped pecans ( could use walnuts)
1 ½ lbs. chocolate bark candy coating melted
In a large bowl cream butter & brown sugar with mixer at medium speed until creamy. Add vanilla. Gradually beat in flour & add milk. Add chocolate morsels & pecans, mixing well. Shape into 1” balls. Will be sticky so can use alittle flour on hands to roll. Place on waxes paper. Chill for 2 hours.
Melt chocolate bark candy coating in a double boiler. Using 2 forks dip cookie balls into coating to cover and place on wax paper to chill. Store in fridge for al least an hour.
Lemon Snowflakes
1 package lemon cake mix with pudding
2/1/4 cups frozen whipped topping thawed
1 egg
Powdered sugar
In a mixing bowl combine cake mix, whipped topping and egg. Beat with electric mixer on medium until blended. Batter will be very sticky. ( at times I use very small amount of butter or powder sugar on hands). Drop by teaspoonsful into powder sugar and roll lightly to coat. Place on ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes or until lightly brown. Yield 5-6 dozen.
I have used chocolate, strawberry, red velvet, carrot etc…cake mixes and all are good. Be sure pudding in mix.
Cookies ‘n’ Cream Fudge (Oreo)
16 chocolate cream filled sandwich cookies broken into chunks-divided
1 can (14 oz.) sweetened condensed milk
2 tablespoons butter or margarine
2 2/3 cups vanilla chips
1 teaspoon vanilla extract
Line and 8” square baking pan with aluminum foil coat with nonstick cooking spray. Place half the broken cookies in pan. In a heavy saucepan combine milk, butter and chips on low heat until chips are melted. Remove from heat and stir in vanilla. Pour over cookies in pan and sprinkle with remaining cookies. Cover and refrigerate for at 1 hour. Yield 3 dozen.
Peanut Butter fudge
1 11-oz creamy peanut butter
1 16-oz. vanilla ready made frosting
Put ingredients into a microwave container and microwave on high for 50 seconds. Stir together WELL and then pour into your container.
You can do a Chocolate Frosting with the peanut butter or any other flavors of ready made frosting.
Peanut Clusters
Makes about 1 /12 dozen
2/3 cup sweetened condensed milk
1 1/2 cups Spanish peanuts salted
1 (6oz.) package chocolate chips
1 teaspoon vanilla
Melt chocolate chips over hot water in double boiler remove from heat. Add sweetened condensed milk, vanilla, and peanuts. Mix and drop by teaspoonfuls onto a buttered cookie sheet or on waxed paper.
Fannie May Fudge
1 cup whole milk (I use 2%)
4 cups sugar
1 teaspoon vanilla
1 cup butter (no oleo)
25 large marshmallows cut up
2 (12 oz.) pkg. semi sweet chips
2 oz. unsweetened chocolate
1 cup pecans or walnuts optional
Mix together milk, sugar, vanilla and butter. Boil this mixture for 5 minutes. Turn off heat. Add cut up marshmallows, stir until melted. Add chocolate and stir rapidly until melted. Add nuts. Pour into a greased 10x14 pan which has been greased with butter. Wait until fudge has set before cutting. I have frozen this before when leftovers where had.
Pecan Toffee
1 ½ cups chopped pecans divided
1 cup sugar
1 cup butter softened
1/3 cup water
6 milk chocolate bars (1.55 ozs each) broken into small pieces
Line a 10 ½ x15 ½ “ jellyroll pan with heavy-duty aluminum foil lightly grease foil. Sprinkle with 1 cup pecans to within 1” of edges. In heavy saucepan bring sugar, butter, and water to a boil over medium heat stirring constantly. Attach a candy thermometer to pan making sure thermometer does not touch bottom of pan. Stirring constantly cook over medium -high heat 12 minutes or until mixture reached hard-crack stage (approximately 300 t0 310 degrees) Pour over pecans, sprinkle with chocolate pieces. Let stand 30 seconds. Sprinkle with remaining ½ cup pecans. Chill 30 minutes.
Using a meat mallet or rolling pin break up toffee. Store in airtight container. About 1 ¾ lb. of toffee
Peanut Butter Snowballs
1 cup powder sugar
½ cup creamy peanut butter
3 tablespoons butter softened
1 pound white candy coating coarsely chopped
In a bowl, combine the sugar peanut butter and butter. Shape into ball 1” balls and place on waxed paper-lined baking sheet. Chill for 30 minutes or until firm.
Melt the white candy coating in a microwave safe bowl. Dip the balls in and place on was paper to harden. Yield about 2 dozen. Can add chopped pecans in if you wanted or walnuts. Can also dip in chocolate coating.
Crockpot Candy
2 lb. white almond bark
4 ounces German chocolate bar
12 ounce bag semisweet chocolate chips
24 ounces dry roasted peanuts
Add all ingredients to slow cooker. Let cook on low for 1 hour without messing with it. After an hour stir to combine everything. Allow to cook for another hour stirring every 15 minutes.
Drop spoonfuls of the candy onto wax paper and allow to cool completely.
3-Ingredient Reese’s Fudge
1 container vanilla ready made frosting (not the fluffy)
1 10-oz package peanut butter chips
1-10-oz bag mini Rees’s pieces
Take off foil and put frosting in microwave for 30 seconds. Put peanut butter chips in a bowl and microwave for 1 minute. Stir frosting and melted chips together well. Add about ¾ of the bag of mini Reese’s Pieces and stir. Spread into a greased 8x8 or 9x9 pan. Top with remaining Reese’s. Let set for 30 minutes or more.
Peanut Butter Balls
My grandparents always did these and wherever I worked they would bring in a big box and the family members always got a box for Christmas!
1 pound powder sugar
2 cups peanut butter --- 18 oz jar (creamy or crunchy—I like creamy)
1 stick oleo
3 cups Rice Krispies (I use name brand—others I think is chewy)
Mix all together with hands and then chill.
Melt in double boiler
1-8 oz. Hershey bar
¾ bar paraffin
6 oz semi sweet chocolate chips
Dip balls in chocolate mixture (2 forks work good) and let dry on wax paper.
Crunchy Peanut Bark
2 pounds white candy coating
1 cup peanut butter
3 cups Rice Krispies
2 cups dry roasted peanuts
2 cups miniature marshmallows
Place white candy coating into a microwave bowl and run at 50% until melted. Check and stir every so often. Stir in remaining ingredients and drop by spoonfuls onto was paper to set up. About 10 dozen
Chocolate Crunch Patties
2 cups (12 oz) butterscotch chips
1 cup (6 oz) milk chocolate chips
1 ½ cups dry roasted peanuts
1 cup crushed thick ripple cut potato chips
In a microwave bowl combine the butterscotch and chocolate chips. Microwave at 50% power for 2 to 4 minutes or until softened stirring after each minute. Stir till smooth and then add in peanuts and potato chips. Smooth until well mixed. Drop onto wax paper and allow to harden. About 4 dozen.
Have a few others but I suppose this is long enough. Some of you might of seen some of these if you see my blog but we do have some new people. Haven’t blogged for awhile. First time in several years that I haven’t did a recipe and or craft for CIJ on it.
Hope you find at least one you would like to try.
