Chewy Brown Sugar Cookies
- 14 tablespoons unsalted butter, melted
- 1 3/4 cup packed light brown sugar, divided
- 3/4 teaspoon salt
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups (10 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Adjust two oven racks to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Stir butter, 1 1/2 cups brown sugar, and salt in a large bowl until combined. Stir in egg and vanilla until combined. Add flour, baking powder, and baking soda to bowl and stir until combined. Scoop 1/4 cup sized balls of dough onto baking sheets (7 to 8 per pan). Add remaining 1/4 cup brown sugar to now empty (unwashed) bowl. Roll each dough ball into sugar, return to pan, and press to about 1 inch thick. Bake until tops have puffed and cracked, and edges are golden, 9 to 11 minutes, rotating pans from top to bottom and front to back halfway through baking. Let cool on pans for 5 minutes, then transfer to wire rack to cool.
Jodi’s Famous Snack Mix
- 1 can of cocktail peanuts
- 1 big bag of plain M&M’s
- 1 big bag of peanut M&M’s
- 1 large box of raisins
- 1 bag of semi sweet chocolate morsels
Mix even amounts of all ingredients in large bowl. Enjoy!
- 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Rolo Ritz Bites
- 1 package of Rolos (unwrap many)
- 1 package of Ritz crackers
Heat the oven to 350. Place Ritz crackers facing down on a cookie sheet, and then place a rolo in the middle of each cracker. Once it’s melting (won’t take long!! – check after 3-5 minutes) remove from oven. Quickly place another Ritz on top and press down. It makes a little Rolo Ritz sandwich.
Crack Dip (sent to us by Stacey)
- 16oz sour cream
- One packet hidden valley ranch dip
- 4-6 slices of fried crispy bacon
- 1 cup shredded cheddar (save a little for on top)
Mix the sour cream and hidden valley ranch together. Add shredded cheddar and chopped scallions. As much or as little as you prefer. Save a little bit of the scallion cheese for on top. Next add chopped bacon and also save some for on top. Fold in all the ingredients and put leftover cheese, scallions, and bacon on top before covering. Let it be in the fridge for about 24hrs. Don’t skip the fridge…all the ingredients seem to collide together making this dip something you just can’t stop eating!
Red Velvet Chocolate Chip Cookies (sent to us by Angie)
- 1 box velvet cake mix
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup vegetable oil
- 3/4 cup chocolate chips
Preheat oven to 350. Combine cake mix, oil, eggs, and vanilla. Mix until a dough forms. Fold in chocolate chips. Roll into balls and bake for 8 minutes.
Makes about 24 cookies.
White Chocolate Macadamia Nut Cookies
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake for 10 minutes in the preheated oven, or until golden brown.
Christmas Muddy Buddies
- 8 cups Chex cereal, divided
- 1/2 cup creamyu peanut butter , divided
- 1 Tbsp vegetable oil, divided
- 1 cup Red Candy Melts
- 1 cup Green Candy Melts
- 1 1/2 cups powdered sugar, divided
- 2 gallon ziplock bags
Place 4 cups of Chex cereal in a large bowl. In a microwave safe bowl, combine 1 cup Red Cany Melts, 1/4 cup peanut butter and 1/2 Tbsp vegetable oil. Microwave on HIGH for 30 seconds, stir and cook in 15 second intervals until smooth. Pour melted peanut butter mixture over cereal, toss to coat. Pour coated cereal into gallon ziplock bag, Pour half of the powdered sugar (3/4 cup) into ziplock bag ans seal. Shake to coat cereal. Pour coated cereal onto parchment or wax paper and allow to set. Repeat process with remaining ingredients and Green Candy Melts. Store in an airtight container for up to a week.
Jodi’s Super Easy Toffee Recipe
- 2 cups of butter (4 sticks)
- 2 cups of sugar
- ¼ tsp salt
- 2 cups semi sweet chocolate chips
- 1 cup sliced almonds
Pour softened butter, sugar and salt into heavy bottomed pot, cook on medium heat until bubbling/boiling. Stir often, but not constantly. You are waiting for it to be an amber color. A warm light brown.
While it’s cooking, place parchment paper on a cookie sheet/pan. When the butter mixture is the right color (it took me about 10-15 minutes) pour onto the parchment paper and spread to all corners with spatula or wooden spoon. While still hot – evenly sprinkle the chocolate chips on top. Then use a little parchment paper on your hand to spread the chips on top. They will melt into a layer. Sprinkle with the almonds pieces. Put in fridge to set – about an hour. Break into pieces and serve or store for 2-3 weeks in airtight container. You can substitute any kind of chopped nuts. Murphy LOVES his!
Below features some of our 2015 ‘Make It, Take it’ ideas
Peanut Butter (or Chocolate) Fudge
- 3 cups sugar
- 3/4 cups butter or margarine
- 2/3 cups evaporated milk
- 1 12 ounce package of chocolate chips OR 1 cup peanut butter (depending on whether you’re making peanut butter or chocolate fudge)
- 1 7 ounce jar marshmallow cream
- 1 cup chopped nuts (optional)
- 1 teaspoon vanilla
- Combine sugar, butter, and milk in heavy saucepan; bring to a full rolling boil, stirring constantly.
- Continue boiling for 5 minutes over medium heat, stirring constantly (scorches easily).
- Remove from heat; stir in chocolate/peanut butter until melted.
- Add marshmallow cream, nuts, and vanilla; beat until well blended.
- Pour into greased 13×9 inch baking pan. Cool at room temperature. Makes about 3 pounds.
Homemade Bird Seed Ornaments
- 1/2 cup water
- 3 teaspoons unflavored gelatin
- 3 Tablespoons corn syrup
- 3/4 cup flour
- 4 cups bird seed (your choice!)
- Heat water, gelatin and corn syrup together over a low heat. No need to boil.
- Mix flour and seed together and then slowly add to gelatin mixture.
- While cooling, put out parchment paper on our counter, and choose your favorite cookie cutters. Spray those cookie cutters with cooking spray.
- Next, fill the cutters with the gelatin mixture, pressing in the mixture tightly. Before you remove the ornament, use a straw or toothpick to poke a hole through the ornament (for hanging).
- Then remove from cookie cutters and let dry for several hours. Once dry, you can attach ribbon or string and hang for the birds!
- 2 cups regular oats
- 2 cups sunflower tropical birdseed mix
- 2 tablespoons red decorator sugar crystals
- 2 tablespoons green decorator sugar crystals
- Combine all ingredients in a 2-qt. zip-top plastic bag.
Note: For testing purposes only, we used Hartz Nutrition Bonanza Parrot & Other Large Hookbill Gourmet Diet birdseed.
Classic Southern Pralines
- 1 1/2 cups (12 oz) granulated white sugar
- 3/4 cup (6 oz) light brown sugar, packed
- 1/2 cup (4 oz) milk – whole is preferred but 2% is fine
- 6 tablespoons (3 oz) salted butter
- 1 teaspoon vanilla extract
- 1 1/2 cup (12 oz) pecans – I like them roughly chopped, but you can leave them whole or chop them more finely. You can also toast the pecans, if desired.
- Praline Variations:
- Chocolate Pralines – Add 1/2 cup of chocolate with all the ingredients.
- Peanut Butter Pralines – Add 1/3 cup of peanut butter in the last 30 seconds of boiling the syrup.
- Nut-Free Pralines – Add 1 1/2 cups puffed rice cereal right before you start dropping the candies.
- Before starting to cook, lay out a piece of parchment, aluminum foil, or a silpat for the pralines.
- Combine all the ingredients in a medium sauce pan, at least 4 quarts. Do not use a smaller pan as the syrup will bubble up during cooking. It’s also harder to stir in a smaller pan.
- Cook the syrup over medium-high heat, stirring occasionally. When it comes to a boil, start stirring constantly. Let it boil for about 3 minutes, until the syrup registers 238°f – 240°F on a candy thermometer.
- Remove the pan from heat immediately and keep stirring. Stir, stir, stir! It will become creamy, cloudy, and start to thicken. When you feel it starting to get grainy, the pralines are ready. You can also hear it if you listen closely; the crystals will make a scraping noise against the side of the pan.
- Drop spoonfuls of the praline syrup onto your waiting parchment. Work quickly, as the syrup starts to set as it gets cool. Let the pralines cool and harden for at least ten minutes before eating. They will keep in an airtight container for several days, but they’re at their very best within the first 24 hours of making them!
- One last thing: don’t forget the pan scrapings! Whatever is left in the pan is the cook’s treat. Scrape those up and eat them with a spoon.
- 1 10-ounce package pecan halves
- 2 tablespoons (1/4 stick) unsalted butter
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 2 tablespoons sugar
- 1 teaspoon salt
- Preheat oven to 300°F. Place pecans in medium bowl.
- Melt butter in heavy small saucepan. Add cumin and cayenne and stir until aromatic, about 15 seconds.
- Pour over pecans. Add sugar and salt and stir to coat.
- Transfer to baking pan. Bake until nuts are toasted, stirring occasionally, about 20 minutes.
- Serve warm or at room temperature. (Pecans can be prepared 5 days ahead. Store in airtight container.)
Rolo Pretzel Delights
- 1 Small pretzels
- 1 ROLO® Chewy Caramels in Milk Chocolate
- 1 Pecan halves
Heat oven to 350°F. Line cookie sheet with parchment paper or foil.
Place one pretzel for each pretzel treat desired on prepared sheet. Top each pretzel with one ROLO® Chewy Caramel in Milk Chocolate.
Bake 3 to 5 minutes or until caramel piece begins to soften, but not melt. Remove from oven; top with either pecan half or additional pretzel. Cool completely.
- 12 ounces Rolo’s caramels
- 1 box Devils Food Cake mix
- 2 eggs
- 1/3 c. oil
- Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)
- Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.
- Sprinkle with powdered sugar, if desired.