Cookies & Cream Cookies

I made these cookies for FHE treats the other night, and they were SO YUMMY! Especially the dough! Just use your favorite chocolate chip cookie recipe, and instead of chocolate chips, fold in broken up pieces of oreos. So good......got the idea from pinterest :)

Pear Flip-Flop

Pic from google images

I had a whole lot of pears from my Bountiful Basket that I needed to use up. So when I saw this recipe in the newspaper, I had to try it. (It was in the Parade section and the author is Dorie Greenspan.) It's delicious! It's similar to an apple crisp, but the pears give it a different flavor. Enjoy!

4 1/2 Tbsp butter
3/4 cup flour
3/4 cup sugar
1 1/2 tsp baking powder
pinch of salt
1 1/4 tsp vanilla
1 1/2 cups sliced or diced pears
powdered sugar, for dusting

Preheat oven to 350. Melt the butter in a 9-inch pie plate. Mix dry ingredients, then add wet ingredients. Pour batter over the hot butter. Then place the pears on top.
Bake 45 minutes or until a toothpick comes out clean. Cool and then dust with powdered sugar.
(The pears sink to the bottom, which is why it's called Pear Flip-Flop.)

Pumpkin Chocolate Chip Cookies

I just accidentally posted a personal post to this blog. Once I deleted it the new post title was still showing up on the sidebar. Luckily, I made some delicious cookies last night so I have a recipe to cover up my mistake!

The plate I'm talking to my visiting teaching lady and I was too lazy to take the saran wrap off for the pic!

1 c pumpkin
3/4 c sugar
1/2 c oil
1 egg
2 c flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1 c chocolate chips
1 tsp vanilla

Dissolve baking soda in milk, set aside. In large bowl add pumpkin, sugar, oil, and egg. Stir. Add flour, baking powder, cinnamon, salt, and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet and bake at 375 degrees for 10-12 min.

Beware: they are so yummy that I've been eating them for breakfast. Nice and healthy!

Chocolate Peanut Butter No Bake Cookies

I love no bake cookies but don't love coconut so I found this recipe with out it. So easy and turned out delicious!

Ingredients

• 2 cups sugar
• 4 tablespoons cocoa
• 1 stick butter
• 1/2 cup milk
• 1 cup peanut butter
• 1 tablespoon vanilla
• 3 cups oatmeal
• Waxed paper

Directions

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 90 seconds then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Kit-Kat Bars

They don't taste like kit-kats, but they're still delicious beyond belief!

• Cook Time 40 Minutes
• Difficulty Easy

Ingredients

• 2 sticks Butter
• ½ cups Milk
• 1 cup Brown Sugar
• ½ cups White Sugar
• 2 cups Graham Cracker Crumbs
• 1 box (16 Oz. Box) Club Crackers
• 1 cup Chocolate Chips
• 1 cup Butterscotch Chips
• ⅔ cups Peanut Butter

Preparation Instructions

Melt butter in a medium saucepan. Add milk, brown sugar, and white sugar. Bring that to a boil and add graham cracker crumbs. Reduce heat to low and cook for 5-6 minutes.

Put a layer of Club crackers on the bottom of a 9 x 13 pan. Pour half of the graham cracker mixture over that. Add another layer of crackers, then the other half of the graham cracker mix, followed by a third layer of crackers.

Melt chocolate chips, butterscotch chips, and peanut butter. Use to frost the bars by spreading it evenly over the top layer. Chill. Cut. Enjoy!

Book of Mormon Krispies

A quick and easy Family Home Evening Treat!

• Rice Krispie treats  
• Butterscotch chips 
• chocolate chips

Make rice krispie treats ahead of time.  We always just follow the classic directions on the box, but for this we put them in a smaller pan so they would be thick.  Melt chocolate chips and pour into a ziplock bag.  Cut a small hole on the tip and pipe "J" shapes onto a piece of waxed paper.  Freeze.  Melt the butterscotch chips and spread over the top and sides of a cut rice krispie treat (I used peanut butter because it's what I had on hand).  Once the chocolate has rehardened, use the shapes as the binder rings.   

Nutella Nanaimo Bars

I've changed this recipe a little from the original I found - it's also not my picture :-)  I wasn't too impressed the first day, but by the second day all the flavors had mixed together and it tasted much better, so make ahead of time!

• Prep Time 25 Minutes
• Cook Time 1 Hour
• Difficulty Easy

Ingredients

• 6 Tablespoons Salted Butter
• ½ cups Granulated Sugar
• 5 Tablespoons Unsweetened Cocoa Powder, Preferably Dutch Process
• 1 whole Large Egg, Beaten
• 1-¼ cup Graham Cracker Crumbs
• 1 cup Shredded Unsweetened Coconut
• ½ cups Skinned Toasted Hazelnuts, Chopped*
• 3 ounces, weight Nutella
• 6 ounces, weight Powdered Sugar

Preparation Instructions

1. For the bottom Layer: Melt 1 stick butter, granulated sugar and cocoa on top of a double boiler. Add egg and stir to cook until the mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 10×6 pan, and chill until no longer warm to the touch.

2. For the middle layer: Combine Nutella with 6 tablespoons of softened butter until thoroughly combined. Add powdered sugar and mix until it’s incorporated and the mixture is the texture of soft frosting. Spread it evenly on top of the bottom layer, and chill for at least 30 minutes.

3. Cut into small squares and enjoy.

*If you have raw hazelnuts, spread them evenly on a baking sheet and bake @350 degrees until the skin blisters.  Remove from oven and immediately wrap in a dish towel to let them sweat.  After a few minutes, rub vigorously to remove the papery skins.  Some won't come off and that's ok.  Then chop.

Lynette's Best Sugar Cookies

Lynette's Best Sugar Cookies

Yields 3-4 dozen cookies
2 cups of sugar
6tsp of baking powder
2 cups of butter or margerine
7 cups of flour
6 eggs
4tsp. vanilla

Cream sugar and butter. Add eggs, vanilla, and dry ingredients; mix thoroughly. This dough makes super yummy sugar cookies. It can be rolled out immediately or refrigerated if desired. Roll the dough on a floured surface about 1/4" to 3/8" thick and cut with cookie cutters. Bake for 10 minutes on a greased cookie sheet at 375 degrees.

Butter Frosting (Ohhh So YUMMY!)

6tbsp. butter
4 1/2 to 4 3/4 cups sifted powder sugar
1/4 cup milk
2tsp almond extract ( you may decrease if it is too much for you)

In a BOSCH mixing bowl beat butter until light and fluffy. Gradually add about 1/2 powdered sugar, beat well. Beat in milk and almond extract. Gradually beat in the remaining powdered sugar, then additional milk, if neccessary, to make the frosting of spreading consistency.


This cookie and frosting recipe are yummy! I learned how to make them at the preparedness store free Saturday tutorial!

Mississippi Mud Pie

Crust:
1 Cup flour
1 stick margarine; softened
1 Cup pecans, chopped

Filling:
1 Cup Cool Whip
1 Cup Confectioners Sugar
1 8oz Cream cheese
1 3oz each Chocolate & Vanilla instant pudding
3 Cups milk
3 Cups Cool Whip (additional)

Crust: Mix all ingredients well. Spread into a 9x13 pan. Bake at 350 for 20 min. Cool.

Filling: Mix 1 cup cool whip, sugar, and cream cheese. Spread over cooled crust. Mix puddings with milk. Let set for a few minutes to thicken. Pour over cream cheese layer and top with remaining cool whip. Very yummy!