Cookie Recipes 2

Cookie Recipes From Our Members – Part 2

Almost Better than Sex Cookies
Apricot Balls
Butter Pecan Turtle Cookies
Cheezit Snacks
Chocolate Chip Cookies
Chocolate Cobbler
Chocolate Mint Cookies
Chocolate Truffles
Christmas Cookies
Christmas Kisses
Church Window Cookies
Coated Cookie Drops
Cool Whip Cake Cookies
Cracker Candy
Crazy Cake
Cream Cheese Cookies
Custard Creams
Dump Bars
Exploding Biscuits
Grandma’s Brownie Mint Cookies
Halfway Cookies
Holiday Sugar Cookies
Holiday Wreaths
Homemade Turtles
Kona Coast Cookies
Lemon Cookies
Magic Peanut Butter Middles
Microwave Peanut Brittle
Mille Feuilles Dessert
Mississippi Mud
No Bake Peanut Butter Cookies
Oatmeal Cookies
Oatmeal Crispies
Painted Cookies
Paris Creme Wafers
Peanut Butter and Honey Balls
Peanut Butter Cookies
Peanut Butter Fudge
Peanut Butter Snicker Cookies
Pineapple Torte
Pineapple Vanilla Pudding Cake
Plum Bread
Pumpkin Bread
Pumpkin Mousse Cake
Pumpkin Rolls
Resse Peanut Butter Cups
Roll Out Cookies
Rolo Cookies
Rum Balls
Sandies
Seven Layer Squares
Simple Pie
Snickerdoodles
Soda Cracker Crunch
Special White Chocolate Cookies
Spice Cookies
Sugar Cookies
Triple the Ginger Cookies
White Chocolate Party Cereal Mix
White Cookies

Simple Pie

Even my pie hating sister and daughter love it.

Make your pastry or buy frozen pie shells.

Put 1 large can of pears (juice and all) plus 2 -3 apples cored, peeled, and sliced into a large bowl.

Add about 1 tbsp of flour, 1/4 cup brown sugar and stir it all up, breaking up large pieces. Almost forgot the cinnamon. To your taste. My family likes a lot so I’m quite generous, perhaps 1/2 tbsp.

Pour into pie shell, you may have enough for 2 pies depending on can size and size of apples. Put on top pastry poke in some air holes then put in a 450 degree oven for 10 minutes then lower to 325 for 40 minutes.

The best homemade pie you’ve ever thrown together.

Back to Top

White Cookies

My mom and grandma always made this recipe instead of “regular” sugar cookies. Now I bake them too! It works just as well and tastes soooooooo much better!

1 cup sugar
1/2 cup margarine or shortening
1 egg
1 tsp vanilla, lemon, orange, or almond extract (Which ever suits your fancy!)
2 1/2 cups flour
2 tsp baking powder
scant tsp. of salt
1/4 cup milk

Cream sugar and margarine/shortening. Add egg and extract. Combine dry ingredients and add to sugar mixture. Add the milk last, sometimes you don’t need all of it!

Roll out and cut with your favorite cookie cutters. Roll it thicker for soft cookies, thinner for crispy ones.

Bake on a lightly greased cookie sheet for 8-10 minutes at 375 degrees. Decorate when completely cooled.

Variation: This recipe makes very pretty stained glass cookies. When you cut them out, cut a shape out of the center of the cookies too. Place the dough “window frames” on a foil lined baking sheet. Bake for 4 minutes then remove from oven and fill the “windows” with crushed hard candies. I’ve used jolly ranchers and life savers (the fruity ones) with good results. Return cookies to the oven and bake until cookies are done and candy is melted. Let cookies cool on the baking sheet until the candy hardens, then gently peel off of the foil. Beautiful!

Back to Top

Christmas Kisses

These are a big hit and simple!

1 cup sugar
1 cup light karo syrup

Bring to a boil. Remove from heat

Add 2 cups creamy peanut butter. Stir, add 4 cups Special K. Drop by teaspoon on waxed paper. Add Hershey’s kiss on top (best to unwrap all the kisses before you start – This is a great job for the children) – from SC

Back to Top

Christmas Cookies

Happy Holidays FlyLady and Crew! This is a recipe my sister-in-law and I share.When our children were little I would go over her house and we’d bake all day! It’s just a very good, basic sugar cookie recipe. After all the cookies were cooled, we’d spread them on the table, give the children decorating icing and just let them decorate to their heart’s content!Flying in Alabama!

1 cup butter (softened)
1 1/2 cups sifted confectioner’s sugar
1 egg
2 1/2 cups sifted flour
1 teaspoon vanilla
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

Mix all ingredients. Refrigerate at least 2 hours (or overnight) in a covered bowl. Roll out 1/8 inch, cut with cookie cutters. Bake at 400 degrees until golden brown.

Back to Top

Triple the Ginger Cookies

Not for the fainthearted- we joke that eating these will make you drug test positive

3/4 cup butter
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 tablespoons minced fresh ginger root
1/2 cup chopped crystallized ginger (works much better if fairly dry)

  1. In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
  3. Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

Back to Top

Oatmeal Crispies

1C shortening
1C granulated sugar
1C brown sugar
2 well beaten eggs
1t vanilla

Cream these together

1t salt
1t baking soda
1 1/2 C all purpose flour

Sift together and add to above mixture.

3C quick cook oatmeal
1/2C nuts (optional – I use pecans but use whatever you like)

Mix well with first two steps.

Form into rolls and wrap in wax paper. Refrigerate overnight. Slice & bake 10 min. @ 350.

Note: We like to keep these roll in the freezer during the holidays for a quick to fix treat anytime.

Back to Top

Roll-out Cookie Recipe

This sugar cookie dough is perfect for SHE’s no need to refrigerate! I’ve used this for years, now.

1 C. softened butter or margarine
1 C. sugar
1 lg egg
1 tsp. vanilla
2 tsp. baking powder
3 C. flour

Preheat oven to 400 degrees. In a large bowl, cream butter and sugar with electric mixer. Beat in egg and vanilla. Add baking powder and flour one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball in a circle approximately 12 inches in diameter and 1/8 inch thick. Dip cutters in flour before each use. Sprinkle on any candy trims before baking. Bake cookies on ungreased cookie sheet on middle rack of oven for 4-5 minutes depending on size, or until cookies are lightly browned. Using a spatula, remove cookies from cookie sheet and allow to cool on a wire rack. To “paint”, mix food color with a small amount of water. When cookies are cool, use an art brush to paint on color. Can also decorate with Royal or cake icing.

Flybaby in Utah (who can’t find the Peanut Butter cookie recipe she’d REALLY like to send in!)

Back to Top

Halfway Cookies (bar cookies)

This is my gran’s recipe (my mom’s mom). When I was a kid, these were my absolute favorite. As an adult, I now realize they are waaaay too sweet. But kids adore them.

Beat 3 eggs whites stiff
Add 1 cup light brown sugar and 1/2 tsp vanilla extract
Beat (meringue)

Cream 1 stick butter with 1 cup white sugar and 3 eggs yolks.
Add 1-1/2 cups flour, 1 tsp baking powder & pinch salt.
Spread in buttered 8″ pan.
Cover that layer with 1 package of chocolate chips
Cover the layer of chocolate chips with the meringue
Bake at 350* about 25 min.

I usually leave these in the pan, serving from the pan until they are gone. These don’t keep well, but that usually won’t be a problem with the kids.

Back to Top

Dump Bars

This is my aunt’s recipe (my mom’s sis). I love these still – and they are wicked easy.

In the top of a double boiler, combine 2 sticks butter, 1 pound box of light brown sugar, 1 tsp vanilla extract, 1/2 tsp salt, and 4 eggs. Heat only until the butter is melted, stirring occasionally so the eggs are mixed into the batter really thoroughly. (You can probably do this without the double boiler by melting the butter in the microwave, but this recipe pre-dates microwave ovens… I’ve always just used the double boiler).

Remove the double boiler from the heat and dump in 2 cups flour, 1 tsp baking powder, 1 cup flaked coconut.

Now, you add whatever else YOU want in these bars. I typically add 1 6-oz package butterscotch bits and 1/2 cup chopped walnuts. It also works with 1-1/2 cups (1 box) chopped dates. Or chocolate bits. Or white chocolate pieces. (don’t use peanut-butter bits… tried it once and didn’t like the results)

Mix ingredients well and spread in an 8×13 pan. Bake at 325* for about 40 min. Cut and remove them from the pan when they cool. These keep really well – they can also be frozen.

Back to Top

Seven Layer Squares

I acquired this recipe when I was in 5th grade, from my then best-friend’s mom.

Melt 1 stick of butter in a 8×13 pan. Tilt to spread across the bottom and up the sides. Sprinkle 1 cup graham cracker crumbs on bottom. Over the crumbs, in the following order, spread:

1 cup flaked coconut
1 6-oz package chocolate chips
1 6-oz package butterscotch bits
Drizzle 1 can Eagle Brand Condensed Milk (NOT evaporated milk)
1/-12 cups finely ground walnuts.

Bake 30 min at 350*. Cool completely in pan, then cut in squares. These don’t have to be kept refrigerated, but they do need to be kept in a cool place.

Back to Top

Plum Bread (1 loaf)

This one is not cookies, but it’s my most requested holiday recipe – both for me to bake and bring with me, and to give out the recipe to my friends and family (who won’t bother to actually bake it, they just collect recipes I think!) The toughest part of this recipe is finding the canned plums in the grocery store! Don’t worry – it’s not purple bread, but a lovely brown color.

2 one-pound cans (or 1 1-pound,13-ounce can) purple plums, drained. Remove the pits and mash the plums with a potato masher. Place the pulp in a saucepan over medium heat, and add 1 stick butter, stirring until just melted. It’s better if the mixture is not too hot… I usually heat the plum pulp, then remove from the heat, add the butter and start stirring.

Transfer the mixture to a large mixing bowl. Stir in 2 tsp baking soda. The mixture is going to foam up and turn a yucky shade of grey. This is normal. Let the mixture cool to just lukewarm (barely warm to the touch).

Add

2 cups flour
1 cup sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup seedless white raisins
3/4 cup chopped walnuts

Bake at 350* 70-80 minutes. Test by pressing the center to see if it’s firm. Let the bread cool for one hour in the pan, then turn it out of the pan and let it cool completely on a rack.

The bread is best served warm (slice it first, wrap in foil, then heat in a low (300*) oven… or zap in the micro). Very nice with cream cheese. Use whipped cream cheese – it spreads better.

It will keep for about 1 week at room temp; it will keep in the fridge for a couple weeks; or you can freeze it.

Back to Top

Chocolate Mint Cookies

1 1/4 cups butter (no substitutes), softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
32 round thin chocolate covered mint patties

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture, beating until well combined. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees for 8-9 minutes or until puffy and tops are cracked. Invert half of the cookies onto wire racks. Immediately place a mint patty on each, then top with remaining cookies. Press lightly to seal. Cool completely. Yield: 32 sandwich cookies

Back to Top

Cool Whip Cake Cookies

My family and friends would rather have these than the cookies you spend hours making. You can put cookies in a container with a slice of white bread and they will remain soft for days…. that is if there’s any left.

1 box cake mix….any flavor
1/2 of an 8 oz. tub Cool Whip
1 egg

Mix dough well. It will be very stiff. Roll into balls (you can make any size you want) then roll balls in your choice of powdered sugar, cinnamon sugar, nuts, sprinkles, etc. Don’t flatten the balls. The cookies will flatten in the oven. Bake at 350 degrees for about 12 minutes. Cool. The powdered sugar cookies look elegant to drizzle a little melted chocolate…even red and green drizzles for Christmas. The possibilities are endless. Enjoy! – Wayne, West Virginia

Back to Top

Peanut Butter Snicker Cookies

1 cup butter, softened
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
60 miniature Snickers bars

Optional Glaze:

1 cup confectioners sugar
1 tablespoon milk
2 tablespoons cocoa

Beat butter, peanut butter, and sugars till fluffy. Add eggs and vanilla. Combine flour, baking powder and soda. Add to peanut butter mixture. Beat; chill. Shape a rounded tablespoon full of dough around a Snickers candy piece, forming a ball. Place on an ungreased cookie sheet. Bake at 350 degrees for 12 minutes. Cool and drizzle with glaze.

*Note*: This recipe can also be prepared with store-bought chocolate-chip cookie dough, if you are in a hurry. Just wrap the store-bought dough around the Snickers piece, then drizzle with glaze.

Back to Top

Peanut Butter Fudge

2 cups sugar
1/2 cup milk
1-1/3 cups peanut butter
1 jar (7 oz) marshmallow creme

In a saucepan, bring sugar and milk to a boil; boil for 3 minutes. Add peanut butter and marshmallow creme; mix well. Quickly pour into a buttered 8-inch square pan; chill until set. Cut into squares. So easy and Good!

Back to Top

Chocolate Truffles

Hi All, Actually we call them “Biscuits” down under (New Zealand that is) but hey I have my favourite – actually everyone else’s favourite Chocolate Truffles and Apricot Balls recipes here for you all to enjoy. The ingredients may be slightly different in the US but I hope you all are able to substitute (the right things hopefully) and enjoy!!

6 oz butter
8 oz icing sugar
4 Tbsp cocoa
1 cup coconut
2 tspn vanilla essence (or peppermint essence for a different flavour)
1 cup dried fruit (raisins, sultanas, walnuts or whatever you like)

Use a food processor if you have one. Cream butter and icing sugar. Add vanilla essence (or peppermint essence). Then add coconut and dried fruit. Mix well. Roll into balls and roll in coconut. Put on a tray or in container in the fridge to harden.

Back to Top

Apricot Balls

1lb dried apricots
1 tin condensed milk
1 cup brown sugar
1 cup coconut

Thoroughly sprinkle apricots with baking soda. Rinse and dry. Mince apricots and put apricots, brown sugar and coconut into a bowl. Add condensed milk. Roll into balls and roll in coconut and place in fridge. Regards Flybaby in NZ

Back to Top

Pumpkin Roll

Here is a recipe that I have used for around 20 years. I had to recopy it this year because it was almost unreadable due to ingredient splatters :-).

3 eggs
1C sugar
2/3 C canned pumpkin
1t lemon juice
3/4 C flour
1t baking powder
2t cinnamon
1t ginger
1/2t nutmeg
1/2t salt
1C chopped pecans (opt)

powdered sugar

Filling:

6oz (8oz is ok) softened cream cheese
1C powdered sugar
4T softened butter
1/2t vanilla

Combine dry ingredients in bowl and set aside.

Beat eggs for 5 minutes with mixer at high speed. Slowly add sugar while continuing to beat. Fold in pumpkin and lemon juice. Fold in dry ingredients. Fold in nuts. Spread into 10X15X1 jelly roll pan. Bake 15 min. at 325 degrees

Remove from oven and turn onto dish towel sprinkled with powdered sugar. Roll.

Filling: combine all ingredients. Beat until smooth.

When cake is completely cool unroll and remove towel. Spread with filling. Reroll covering with plastic wrap. Chill. Slice to serve.

My BIL requests two every year. One he hides for himself! The recipe came from my great-grandmother. – FLYbaby in KS

Back to Top

Cream Cheese Cookies

Here’s one of our family’s favorites. It’s not necessarily a Christmas cookies, but that’s mainly when I make them so they seem like Christmas cookies. They are easy and so delicious. Enjoy!!!

1/4 cup butter or margarine, softened
1 package (8 ounces) cream cheese, softened
2 tablespoons water
1 egg
1/4 teaspoon vanilla
1 package German chocolate cake mix (any chocolate cake mix will due)

Heat oven to 375 . Cream butter and cheese until light and fluffy. Beat in egg, vanilla, water and half of the cake mix (dry) until smooth. Stir in remaining cake mix. Drop dough by teaspoonfuls about 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes. Cool slightly before removing from baking sheet.

Back to Top

Holiday Wreaths

6 cups corn flakes
1 bag mini marshmallows
1 stick butter + a few extra Tbs
Green food coloring
red cinnamon candies

Melt butter in a large saucepan over medium heat. Add marshmallows; stir until completely melted. Remove from heat; stir in 6-8 drops of food coloring. Stir in corn flakes one cup at a time. Use extra butter to coat your hands to shape into either individual sized wreaths or one large wreath. Decorate with red candies; you could also use red icing to make ribbons & bows.

My family always expects this every year–it’s just not Christmas Eve without my holiday wreath!!! Flybaby in West Tennessee

Back to Top

Paris Creme Wafers

Hi. These are definitely a family favorite. They are delicate and yummy. Well worth the work.

1 cup soft butter
1/3 cup sour creme
2 cups flour

Mix these first ingredients together. Form 2 flat, pie-like shapes. Chill until right for rolling. Roll out onto floured board until quite thin. Using a small cutter, cut into shapes. (Usually we use circles, but I’ve had success with other small cookie cutter. Need to be only 1 to 2 inches in size.) Sugar both sides and put on greased cookie sheet. Prick with fork four times in square pattern. Bake at 350 degrees for 5-7 minutes (don’t brown). May used colored sugars if desired.

Filling:

1/4 cup soft butter
3/4 cup powdered sugar
1 tsp. vanilla

Cream filling ingredients together and tint green or pink. Put between 2 cooled cookies.

Store in airtight container. Yield: 3 1/2 dozen

Back to Top

Crazy Cake

Hi! This recipe is not particularly festive, but I make it for every birthday, it’s great for lunch box snacking, or anytime snacking and it’s so quick! You can also frost it and decorate it if you choose. I got the recipe from my Mom 25 years ago, I have no clue where she got it from. I maintain it’s fool proof, which is great for us SHE’s and it makes a moist, delicious cake. (Also great for those allergic to egg or dairy)

1 1/2 C Flour
1 C Sugar
1 tsp Baking Soda
1/2 tsp Salt
3 T Cocoa
1 tsp Vanilla
1 tsp Vinegar
5 T Oil
1 C Warm Water

Mix everything together. Bake in a 8 x 8 or 9 x 9 square pan @ 350 degrees for 30 to 35 minutes. Test with a toothpick or cake tester. When pick comes out without any batter sticking to it, it’s done. Traditionally, you let it cool and dust with powdered sugar. At our house, it’s usually gone before it’s cool!

For the holidays, you could replace the 3 T of Cocoa with flour to get a “white” cake, replace the 1 tsp Vanilla with Peppermint Extract, and add crushed candy canes. I’ve also tried Almond Extract with Chocolate Chips, Orange Extract with yellow and red food coloring. The possibilities are endless…

Happy Holidays Everyone!! From Milwaukee, WI

Back to Top

Mississippi Mud

Here is our family favorite:

2 Cups Sugar
1 Cup Oil
4 Eggs
1 1/2 Cups Flour
1/3 Cup Cocoa Powder
1/4 tsp. Salt
3 tsp. Vanilla
1 1/2 Cups Walnuts, chopped
1 7oz jar of Marshmallow Creme

Cream together the sugar, oil and eggs – set aside. In a separate bowl, mix together flour, cocoa powder, and salt – then add flour mixture to sugar mixture. Add vanilla and nuts, stir well.

Bake in a 13″ X 9″ pan that has been greased and floured. Bake at 350 degrees for 30 minutes – until knife inserted in center comes out clean.

Remove cake from oven and immediately spread marshmallow creme on top.

Now make the icing and spread in top of marshmallow creme.

Icing

2 sticks of Margarine ( 1 cup )
1 tsp. Vanilla
1/2 Cup Evaporated Milk
1 Box of Powdered Sugar
1/2 Cup Cocoa
1 Cup Walnuts, chopped

Mix powdered sugar and cocoa together – set aside. Melt the margarine and then add the milk and vanilla. Mix with sugar mixture, then add nuts and stir well. Spread on top of marshmallow creme. Store with foil or lid on top after cake cools completely.

Cake is better if made 24 hours before eating.

*No adjustments for high altitude (I live at 6700ft.)

This is very rich – be sure to serve with lots of ice cold milk – Enjoy! I hope your family will enjoy this wonderful dessert as much as our does! – Spreading My Wings in Durango, CO

Back to Top

Custard Creams

Dear FlyLady, this recipe was given to me almost thirty years ago by someone who was a pastry cook at Buckingham Palace and swore that they were one of the late Queen Mother’s favourite teatime treats. Even if they weren’t favourite with her, my kids loved them. I haven’t made them for a long time as my DDs and DSs are grown and mostly away from home. Now I’m thinking of making them for our little grand-daughter! I’m not sure if you can get custard powder in the States, but anyway here goes:-

1/2 cup all purpose flour
1/2 cup margarine (or butter if you like things really rich)
1/4 cup castor (fine) sugar
1/4 cup custard powder

Rub the fat into the dry ingredients, then knead everything together. Roll small amounts into balls, put onto a baking sheet and flatten with the back of a spoon. Cook on the centre shelf of the oven at 350degreesF for about 20 minutes. Remove from the baking while still warm and allow to cool.

Back to Top

Peanut Butter Cookies

1 C Peanut Butter
1/2 C Sugar
1/2 C Flour
1 Large Egg
1 teaspoon Vanilla

Mix all ingredients and form dough into 1 inch balls. Place cookie balls 1 inch apart on ungreased cookie sheet. Press with fork to flatten slightly. (kids love this part). Cook 15 Minutes @350

For a change, we like to press a Hershey’s Kiss into the top of the cookie before baking

Back to Top

Special White Chocolate Cookies

All, This recipe is so easy and so good.

Directions: Follow your favorite chocolate chip recipe with these changes. Instead of chocolate chips……use white chocolate chips. Add slivered almonds instead of walnuts.

Add 1 to 2 cups of dried cherries (amount depends on how *chewy* you want the cookies to be).

Bake according to your recipe’s directions. That’s it! I made this the first time four years ago and it has been requested every year since. PS – This year I am trying it with dried blueberries as well as the cherries.

Back to Top

Mille Feuilles Dessert

Hello, I am a brand new FlyBaby but I want to share my family’s favourite dessert recipe with you, which I have been making for about 25 years, but only on very special occasions, like Christmas, Easter, etc. It is called Mille Feuilles Dessert, which translates literally from French to English as “a thousand leaves.” (Don’t let the 1000 leaves throw anyone; it’s just a way the French have of describing the papery thin layers of pastry used in the original recipe sold in pastry shops, but this home-made version is even better!)

I used to serve the traditional plum pudding at Christmastime but none of the children enjoyed eating it, so I began making a separate dessert for them. Well, before I knew it, the adults were asking for a little of both desserts and, the next year and every year after that – forget the plum pudding – everyone opted for the Mille Feuilles Dessert!

I’m in the process of compiling all my family’s favourite recipes so that I can pass them along to my children. Thus, I have a copy of the recipe for Mille Feuilles Dessert handy in Word format and I hope all the Flyladies and their families enjoy it. – Ottawa, Canada

1 box Graham crackers
2 small packages Jell-O vanilla pudding (the kind you cook)
3 cups milk for both packages*
1 pint whipping cream
1 tablespoon vanilla
2 cups icing sugar
Small amount of milk
Small amount of cocoa powder

*Directions on Jell-O package call for 2 cups milk per package, but a thicker pudding is needed here. If you use the larger 6-ounce packages, like I usually do, use only 4 cups milk total for both packages.

Arrange a layer of Graham crackers to cover completely the bottom of a 9” x 13” glass baking dish, ungreased.

Cook the puddings. Cover top with waxed paper to prevent a skin from forming and let cool.

Pour cooled pudding over the layer of Graham crackers.

Whip the whipping cream and add the vanilla. (No sugar needed.) Spread the whipping cream over the pudding mixture.

Arrange another layer of Graham crackers over the whipping cream.

To make the icing, add a tiny bit of milk at a time to the icing sugar until it is the consistency of molasses. Spread it very thinly over the Graham crackers, but save a small amount of the icing to make the chocolate streaks.

Combine the reserved icing with a little cocoa powder in a small bowl. Use this chocolate mixture to drizzle chocolate streaks over the icing to give the traditional “mille feuilles” effect to the dessert. (This, for me, is the most difficult part – but no matter how crooked the lines, it tastes just as good!)

Chill in refrigerator, preferably overnight. Makes about 9 to 12 servings.

Source: This recipe was given to me by my sister, Louise, and definitely ranks among the top ten family favourites. I began to serve it as an optional dessert at Christmas dinner in the 1970’s, since the children didn’t like plum pudding. It proved to be such a hit with everyone that over the years I stopped making plum pudding altogether.

Back to Top

Pineapple Torte

This recipe is simply delicious!

Crushed pineapple, 2 16 oz cans
Vanilla wafers, 12 oz box
Powdered sugar, 4 cups
Butter, 1 cup
Egg Substitute, 1/2 cup plus 4 teaspoons
Whipping cream 1 to 1 1/2 pints

Drain crushed pineapple. Cream butter and powdered sugar with mixer in bowl. Add egg substitute. Set aside. Crush vanilla wafers in blender. Whip cream until stiff peaks form. In 9 x 12 pan, layer one half of vanilla wafers. Next add all of butter and powdered sugar mixture. Next layer one half of whipping cream. Add pineapple. Add remainder of whipping cream. Top with rest of vanilla wafers. Chill overnight. – from Santa Ana

Back to Top

Grandma’s Brownie Mint Cookies

These are great if you like mint chocolate: Makes: 30
Prep time: 20 min; 30 to bake

1 cup granulated sugar
1/2 cup butter or margarine, softened
2 eggs
2 1-oz squares unsweetened chocolate melted
1 teaspoon baking powder
1 cup flour
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup dinner mints
1/2 cup chopped nuts (optional)

Preheat over to 350 degrees. Grease baking sheet.
Stir sugar, butter and eggs in mixing bowl.
Stir in chocolate.
Blend in all remaining ingredients.
Drop dough by teaspoon 2 inches apart on baking sheet.
Bake 8-9 minutes. Don’t over bake.
Place cookies on rack using spatula to cool completely.

Flybaby in Jackson, MI

Back to Top

Lemon Cookies

1 pkg lemon cake mix
1 8 oz container Cool Whip, thawed
1 egg
confectionery sugar

Mix cake mix and egg with electric mixer. Fold in whipped topping. Drop by teaspoonful into confectionery sugar, making a ball, and rolling in sugar to coat. Place 2 inches apart on greased cookie sheet and bake in 350 degree oven for 8-12 minutes until done. Don’t over bake.

Back to Top

Exploding Biscuits

My family’s favourite are what we call “Exploding Biscuits” (that’s English for cookies!). It describes what happens when you take a bite (they more than melt in your mouth!)

8oz butter
2oz icing sugar (powdered stuff for “frosting”- do you call it that in the USA?)
6oz plain flour
2oz cornflour (is that “cornstarch”? It’s fine, white flour for thickening sauces)

Cream all ingredients together with electric beater then put in refrigerator for 30 minutes to firm up. Roll into walnut sized balls and place well spread apart on a lightly greased baking tray. Press down each one with a fork (dipped in hot water to stop it sticking to the mix). Cook Gas Mark 4 (180 degrees C, 375 degrees F) for 20 minutes. Leave to cool a few minutes on the baking sheet before moving to cooling rack to crisp up.

Delicious – better make twice the amount or they’ll disappear too quickly! Merry Christmas flyladies (brand new flybaby from England)

Back to Top

Rum Balls

12 oz. semi-sweet choc. chips (350 gr.) melted WITH 1/2 cup almond paste

add 1 cup sour cream and stir

Combine:

8 cup vanilla wafers crushed fine (buy at bulk store, or use 4 boxes of wafers crushed in blender)
3 cups icing sugar
1 1/2 cups melted butter
2/3 cups cocoa
1 1/2 cup white rum ( I use a lot less–maybe 3/4 cup)
2 cup pecans chopped fine

Add chocolate and almond paste mixture and Refrigerate to cool. Then roll into one inch balls and roll balls in choc sprinkles (I’m not really sure how much you need to buy.) Put balls in small decorative paper cups made for homemade candies, etc. Makes quite a few depending on size. You’ll have lots for yourself and lots to give away. – Fluttering in Kelowna, BC

Two easy quick recipes that taste good =) Nice when you need to take a treat in a hurry! I make these treats and put them in tins to be sold at our PTA Christmas sale (add the recipe on a festive tag made ahead of time and it looks really nice without much work)!

Back to Top

Soda Cracker Crunch

Saltine crackers (about a tube and a quarter)
1 cup butter (don’t substitute margarine)
1 cup brown sugar (packed)
1 (12 oz) pkg chocolate chips, semisweet or milk chocolate
1 cup chopped walnuts

Preheat oven to 350 degrees for 5 minutes. Line cookie sheet with aluminum foil. Cover foil with one layer of saltines. Mix butter and brown sugar in saucepan. Boil hard for 2 minutes. Pour mixture over crackers and bake in oven for 5 minutes. Remove pan from oven and sprinkle entire package of chocolate chips over mixture. Return to oven only until chips melt (about 3-4 minutes). Remove from oven and spread evenly with butter knife. Sprinkle with chopped walnuts. Let cool. Peel off tin foil and then cut or break into pieces. Store in fridge in ziploc. Yum yum!

Back to Top

White Chocolate Party Cereal Mix

5 cups cheerios
5 cups corn chex
2 (12 oz) bag white chocolate chips
5 tbsp oil
1 small bag mini pretzels (not sticks)
2 cups salted peanuts
1 (16 oz) bag of plain M&M’s

Line cookie sheet with wax paper. Melt chocolate chips and oil together in microwave. In a big bowl, mix together other ingredients. Pour melted mixture over cereal mixture. Store in a ziploc.

Back to Top

Chocolate Cobbler

This isn’t exactly a cookie recipe, but it is a wonderful dessert! And it takes about 45 minutes from start to finish! :)

6 Tbsp butter
1 cup self rising four
3/4 cup sugar
1/2 cup chopped pecans
1 and 1/2 Tbsp Hershey’s cocoa
1/2 cup milk
1 tsp vanilla extract
1 cup sugar
1/4 cup baking cocoa
1 and 1/2 cup boiling water
Hot Fudge Sauce
Vanilla Ice Cream

Melt the butter in a 13x9x2 inch baking pan (used a glass casserole) in a 350 degree oven. Combine the flour, 3/4 cup sugar, pecans, 1 1/2 tbsp cocoa, milk and vanilla in a small bowl. Spoon mixture over the melted butter. Do not stir mix. Mix the 1 cup sugar and 1/4 cup cocoa together and sprinkle back and forth over the batter. Do not stir mix. Next, pour the boiling water (I had boiled it in the microwave as I was getting the other stuff together) over the top. Do not stir mix.

Bake at 350 for 30 minutes. Cool somewhat. The recipe said to cool completely but I liked it warm. It comes out as partly fudgy cake and partly pudding bottom. Warm up some Hot Fudge Sauce in the microwave and spoon on top of the cobbler in the individual bowls then top with cold vanilla ice cream.

Back to Top

Butter Pecan Squares

Crust:
2 cups flour
1 cup brown sugar
1/2 cup butter (softened)
1 cup pecan halves

Combine the flour, brown sugar, and butter. Pat into ungreased 9×13 inch pan. Sprinkle with pecans.

Caramel Layer:
1 cup butter
3/4 cup brown sugar
1 cup chocolate chips

Into saucepan combine butter, brown sugar…. boil for 1-2 minutes over medium heat until thickened. Stir constantly. Pour evenly over pecans….. Bake at 350 F for 18-20 minutes. Sprinkle with chocolate chips. Allow 3 minutes to melt…and swirl. Cool and cut. ENJOY!!!! (warning…they’re just a wee bit sinful…you probably should repent after eating them! roflol)

Back to Top

Homemade Turtles

they’re perfect for FLYers because they’re easy.

Cover cookie sheets with wax paper. Spray with Pam.

Position 4 pecan halves in a “flower” shape for each turtle. Meanwhile unwrap a bag of caramels. Add 1-2 teaspoons of water and microwave (on 3/4 power) in a tall narrow container (I use a glass measuring cup), stirring every minute until melted.

Pour a spoonful of melted caramel into the center of each pecan flower. Use enough to bind the pecans together. I live in the midwest, so at this point I put the cookie sheets in the garage to cool. ;)

While they’re cooling, melt dipping chocolate in the microwave. (Follow the directions on the package.) Once the caramel has set/hardened and the chocolate is melted, dip each turtle in chocolate and put back on the sprayed wax paper. Back out to the garage to set.

I keep these in a covered container in the fridge until they’re ready to be served or given as gifts. People rave – go figure!

Back to Top

Hi, I have three recipes to share. One is for sugar cookies – I found the recipe about 10 years ago on a Domino sugar package and they are awesome. I make them every year. The second is for Sandies – my Mom has made these every year since I was a kid and they are delicious. I haven’t made them myself yet – Mom usually does and gives me a bunch! The third is for Pumpkin Bread – it’s really moist and yummy, very easy to make, and I have included a gift idea with the recipe!


Holiday Sugar Cookies

1 c butter or margarine
3/4 c firmly packed light brown sugar
3/4 c granulated sugar
2 eggs
2 tbsp milk
2 tsp vanilla extract
4 c all-purpose flour
2 1/2 tsp baking powder
1 tsp salt

Combine butter and sugars; beat until fluffy. Add eggs, milk and vanilla; beat well. Combine flour, baking powder and salt; stir into batter. Cover and chill 3 to 4 hours. Roll out about one-third of the dough to 1/8″ thickness on lightly floured board. Cut into desired shapes. Bake at 375 on ungreased cookie sheet for 8 to 10 minutes, or until done. Cool. Decorate as desired. Makes about 7 dozen.

Back to Top

Sandies

1 c butter
1/3 c sugar
2 tsp water
2 tsp vanilla
2 c flour
1 c pecans

Cream butter, sugar; add water and vanilla. Add flour and pecans. Roll into balls. Bake on ungreased cookie sheet 20 minutes. Roll in powdered sugar. Makes 3 dozen.

Back to Top

Pumpkin Bread

3 c sugar
3 1/2 c flour
1 tsp baking powder
2 tsp baking soda
1 tsp ground cloves
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
2 c pumpkin puree
1 c oil
1 c chopped walnuts
3 eggs

Heat oven to 325. Butter five 3″x5″ loaf pans. Combine all the ingredients and mix well. Bake 50 – 55 minutes. Cool 15 minutes and turn loaves out to finish cooling.

****I have also made pumpkin muffins (don’t bake quite as long) and topped with cream cheese icing (yum!). A great gift idea: save some soup cans (wash them out LOL!) and bake little mini pumpkin loaves and give as gifts with the recipe attached. Or you can slice the mini loaves for easy snacking (set out a little dish with cream cheese icing to spread on top!). I don’t have a cream cheese icing recipe to share – I use the kind in a can! Also – to get the mini loaves out, sometimes I run a butter knife around the inside of the can to loosen up the loaf before turning it out, and it slides right out.

Back to Top

Church Window Cookies

Here is Grandma’s recipe:

Melt:

1 stick margarine
1 12 oz package of chocolate chips

Let cool (so it doesn’t melt the marshmallows, but is still soft) Then pour over 1 bag of colored mini marshmallows. Add 1 c. chopped nuts and stir until all is well coated with chocolate.

Lay 3 pieces of wax paper on the counter. Divide a 7 oz bag of sweetened (Baker’s) coconut between the 3 pieces of wax paper and spread out. Then divide the cookie mix between the 3 sheets. Form into a log, and coat the outside of the log with the shredded coconut. (Use the wax paper to help you roll and shape the logs–it will keep it a little bit less messy) Roll each log tightly in wax paper and refrigerate until firm. Slice into 1″ rounds when ready to serve. They look like miniature stained glass windows.

Back to Top

Painted Cookies Makes 50-60 cookies

Hi Fly crew! We have been making this recipe every Christmas for at least 25 years in my family. When we were little my mother made the dough and supervised the cooking, while my two sisters and I would cut out, “paint”, and decorate the cookies. Nowadays my mother (Grammy to her four grandchildren) still makes the dough and there are 7 decorators instead of 3! The dough can be made ahead and keep for several days chilled in the fridge if necessary.

1/2 cup butter (use real butter)
3/4 cup sugar
1 egg or 2 egg yolks
1/2 tsp. vanilla
1 tblsp. milk
1-1/2 cups flour
1/4 tsp. salt
1/4 tsp. baking powder
decorating sugar

Cream butter until light and fluffy. Beat in sugar. Add eggs and vanilla and beat thoroughly. Add milk and mix well. Sift dry ingredients together. Stir dry ingredients into butter mixture and blend well. Chill dough in sections wrapped in waxed paper 1 hour or more. Preheat oven to 375°. Roll onto floured surface with floured rolling pin to 1/4 inch thick. Cut out with floured cookie cutters. Decorate with egg yolk paint (see below) and decorating sugar before baking on cookie sheets. Bake about 8 mins.

Egg Yolk Paint

1 egg yolk for each color desired
food coloring

Beat egg yolk in cup with fork. Add desired food coloring combination until well blended. Paint with pastry brush.

Thanks for helping my family and I cruise through the holidays! Peace in the new year, flybaby in Boston

Back to Top

Rolo Cookies

While they don’t exactly scream “holiday”, they’re so rich that I only bake them once a year — for Kissmas!

2 1/2 cups flour
3/4 cup cocoa
1 tsp baking soda
1 cup sugar
1 cup brown sugar
1 cup butter — softened
2 tsp vanilla
2 eggs
1 cup pecans — finely chopped
48 Rolo** candies
1 Tbsp sugar

** Rolo candies are bite-sized soft caramels coated with milk chocolate

Preheat oven to 375 degrees. In small bowl, combine flour, cocoa, and baking soda. Mix well. In large bowl, beat the sugars and butter until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. [ FlyBaby note: drop the bowl that the flour was in into the sink which you obviously filled with hot, soapy water before you turned the oven on! ] Stir in 1/2 cup of pecans. For each cookie, with floured hands, shape about 1 Tbsp of dough around a Rolo, covering completely.

In a small bowl, combine rest of pecans and 1 Tbsp sugar. Press one side of each ball in pecan/sugar mixture. Place nut side up on ungreased cookie sheet, 2 inches apart. Bake 7 – 10 minutes or until set and slightly cracked. Cool on cookie sheet 2 minutes, then remove and cool completely on wire racks. – (Bet ya can’t eat just one!)

Back to Top

Kona Coast Cookies

Hi FLYFriends! I’ve been working on a cookbook w/ all the family recipes for my children, all of whom have finally flown this FLYBaby’s nest! They are always calling me for recipes…. I have made this recipe for almost 40 years. Enjoy! Flybaby in Michigan

I have made these cookies ever since I found the recipe in Seventeen magazine (probably about the time I was 16), and yes, kids, the magazine really did exist way back then! These are really so quick to put together. The recipe calls for maraschino cherry halves or pecan halves; I have often used our dried Michigan cherries that have been mascerated in a little orange juice.

1 Cup butter or margarine
1/2 Cup sugar
2 Tbsp. water
1 tsp. vanilla
1/2 tsp. almond extract
1 1/2 Cup flour
2 1/3 Cup (7 oz bag) shredded coconut

Cream butter and sugar. Blend in water and flavorings. Add flour and coconut; mix well.

Thoroughly chill dough; shape into 1-inch balls. Place on baking sheets and press cherry or nut into center of each ball.

Bake at 350°F, 15-20 minutes.

Makes about 4 1/2 dozen cookies.

Back to Top

Almost Better than Sex Cake

Here’s a recipe that is OFTEN requested by family and friends for a cake that I’ve been making for about 20 years. In fact, a group of us from the same high school get together once in awhile for “mini-reunions” … and they’ve already told me that whenever we get together, I should just bring it without asking! I’ve even seen it on the box of a cake mix! And here I thought it was an original … from someone else!! LOL! Many people have seen and/or made this, and I’ve seen many different names for it. I like the one that was given it when I got it so long ago ….

German Chocolate Cake mix
1 can sweetened condensed milk
1 jar (abt 12-14 oz) of butterscotch caramel syrup (or some comparable flavored ice cream topping)
1 lg container of Cool Whip
Broken Heath candy bars, or butter brickle bits (can sometimes be found in the candy section … I hoard them when I find them!)

Bake the cake according to package directions in a 9×13 pan

When cake is done, poke holes, about 2 inches apart, all over the top of the cake.

Pour the syrup/topping and sweetened condensed milk into the holes … all of it … you’ll just have to keep going back and forth as it soaks into the cake … it’ll get nice and gooey! Yum!

Hint: I put this into condiment dispensers (like for ketchup/mustard, etc., and warm it in the microwave. They are thick and hard to pour otherwise, and this makes it soooo much easier to pour and control! It’s also okay … I do it … to mix them before pouring into the cake)

Place cake in refrigerator for about 1-2 hours to cool, or overnight. When it’s cold, spread the cool whip over it, and the sprinkle the candy bits (this is optional and doesn’t take away from the taste of the cake … but they do make it look “prettier”)

That’s it … just don’t be looking to take any “extras” home … there won’t be any! – from a new FlyBaby in SoCal.

Back to Top

Spice Cookies

I discovered this one when I was pregnant (It’s from the book “What to Eat When You’re Expecting”) The good news is, they’re healthy (whole grain and no sugar-sweetened with apple juice concentrate), so you don’t have to worry about eating too many once you get hooked!

1 1/2 c. whole wheat flour
3/4 c. wheat germ
1 t. baking powder
1 t. baking soda
1/2 t. ground cloves or allspice
1 1/4 t. ground ginger
1 1/2 t. ground cinnamon
1 c. apple juice concentrate
1/4 c. vegetable oil
2 egg whites

Mix dry ingredients in bowl.

Beat remaining ingredients in mixer on slow speed. Gradually mix in dry ingredients. Wrap dough in waxed paper and refrigerate until cold.

Heat oven to 375 F.

With wet hands, shape dough into 1″ balls. Place on non-stick cookie sheet and flatten with fork.

Bake 8 to 10 minutes. Cool completely on wire rack.

Back to Top

Reese Peanut butter Cups (Candy)

2 cups powdered sugar
1 tsp. vanilla
1/2 cup butter
Chocolate (used for dipping)
1 cup peanut butter
small paper baking cups

Cream butter. Add peanut butter, sugar, and vanilla. Shape into small balls. Set aside. Melt dipping chocolate and spoon in bottom of paper holder then place a peanut butter ball in paper holder and cover with chocolate. Let harden.

Back to Top

Microwave Peanut Brittle

I have used this recipe for at least 14 years; it is fail-safe! (I manage to mess up most recipes, but not this one.) No checking with a candy thermometer at all. I do recommend if you are making several batches in a row to check in microwave window about 30 seconds before the normal time ends, because the microwave gets a little warm inside, and the brittle might get a little too brown. Even if it is a little brown, it’s still wonderful!

1/2 cup light corn syrup
1 cup sugar
Dash of salt
1 1/2 cups raw shelled Spanish peanuts (I use Spanish peanuts that come in a can.)
1 teaspoon vanilla
1 tablespoon margarine 1 teaspoon baking soda

In a 1 1/2 quart micro-proof measuring bowl, mix syrup, sugar, salt and peanuts. Microwave on high for 8 minutes. Stir in vanilla, margarine and baking soda. Pour onto a greased cookie sheet and spread 1/4 inch thick. Cool and break into serving pieces. – Yield: About 4 dozen pieces – Enjoy! from Kennesaw, GA (Not a Betty Crocker in the kitchen!) :)

Back to Top

Cracker Candy

40 single saltine cracker squares
1 c butter (real butter)
1 12 ounce pgk milk chocolate chips
1 c brown sugar

Line cookie sheet with aluminum foil. Lay crackers side by side on cookie sheet (should cover cookie sheet). Melt brown sugar and butter in heavy saucepan and bring to boil. Boil exactly 3 minutes (stir continually).

Spread over crackers evenly. Bake at 400 for exactly 5 minutes. Take out and let cool for just a minute, then sprinkle chips over the top. Allow chips to melt for a moment, then spread over entire area.

Put in refrigerator to harden. Take out and break into bite-size pieces.

Back to Top

Butter Pecan Turtle Cookies

I love this one! It took me 5 years for a co worker to give it up!!

crust:

2 cups flour
1 cup packed brown sugar
1/2 cup margarine

mix well & pat firmly into un-greased 13 x 9 pan. lay 1 cup pecan halves evenly over crust.

caramel layer:

2/3 cup margarine
1/2 cup packed brown sugar

combine over medium heat stirring constantly until boiling. Boil 1/2 to 1 minute stirring constantly the pour over crust and pecans. Bake at 350 degrees for 20 minutes (until caramel is bubbly) remove from oven and sprinkle with 1 cup milk chocolate chips. Let the choc chips melt, cool slightly, cut then let cool completely.

It pretty easy to make and looks really impressive when finished. It tastes fantastic,too!! Please!! Use Milk Chocolate Chips not  Semi Sweet!! Thanks! Flying in Ohio

Back to Top

Oatmeal Cookie Mix (from the More With Less Cookbook)

My husband cannot stop eating these cookies (is that a good or a bad thing?). They are wonderful (and addicting). The best thing is that the recipe includes a cookie dough mix so you can have it on hand all the time and bake them as often as you like. And oatmeal is so good for you!

Combine:

1 1/2 cups white sugar
1 1/2 cups brown sugar
3 cups sifted flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder

Cut in:

2 cups shortening

Add:

6 cups rolled oats

Mix well. Store in cool place.

Oatmeal Cookies (made with Oatmeal Cookie Mix – see recipe above)

Combine in bowl:

2 eggs, beaten
2 teaspoon vanilla
1 teaspoon cinnamon, optional
4 cups oatmeal cookie mix

Mix well. Drop teaspoonfuls onto greased baking sheet, flatten with fork (if desired), and bake at 350 degrees for about 12 minutes.

Feel free to add chopped nuts, “craisins”, coconut, sunflower seeds, raisins, chocolate chips – whatever suits your taste buds that day.

Back to Top

Pumpkin Mousse Cake

1st layer: 1 cup flour, 3/4 cup chopped walnuts, 1 melted stick of butter.

Mix together and bake in 425 deg. oven for 10 – 15 minutes till golden. Cool

2nd layer: 1 cup Cool whip, 1 cup powdered sugar, 8 oz cream cheese. Mix together and spread over cooled crust.

3rd layer: 2 x 3 oz instant vanilla pudding, 1 1/2 cups of 1/2 and 1/2,. 15 oz can of solid pumpkin, NOT the pumpkin pie mix, 1 1/2 teaspoons pumpkin pie mix.

Mix together and spread over the cream cheese layer.

Topping: Spread 1 -2 cups Cool Whip over the pumpkin layer, sprinkle with pumpkin pie spice or chopped walnuts or both.

Keep in the refrigerator till ready to serve.

Back to Top

No Bake Peanut Butter Cookies

Everyone makes no bake cookies, but I’ve never found a recipe as good as Mom’s! :) Flybaby W in TN

Mix together in small sauce pan and bring to a boil:

2 cups sugar
1/2 cup butter
2 Tablespoons cocoa

Remove from heat and stir in:

1/2 cup milk
3 cups oatmeal
1/2 cup peanut butter
1 teaspoon vanilla

Drop by teaspoon fulls onto wax paper and allow to harden.

Back to Top

Chocolate Chip Cookies

I’ve made these chocolate chip cookies almost every week for the past few years. I always keep some dough in the freezer and almost every night bake just one batch for desert. That way we don’t overindulge. If I go very long without making these, my family always ask for them.

2 1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
2/3 cup smooth peanut butter
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs
2 teaspoons vanilla
1 bag (12 oz) semisweet chocolate chunks or chips
1 1/4 cup coursely chopped pecans (optional)

  1. Heat oven to 325 degrees
  2. Combine flour, soda and salt in bowl
  3. Beat together the butter, peanut butter, granulated sugar and brown sugar in a large bowl until light and fluffy about 3 minutes. Beat in the eggs and vanilla until blended. Stir in the flour mixture until blended and dough forms. Stir in the chocolate chunks or chips and pecans.
  4. Drop by spoonfulls onto ungreased baking sheet.
  5. Bake in 325 oven 15 to 17 minutes, until golden brown around edges and lightly colored on top.

Enjoy! From a Flybaby in TX

Back to Top

Pineapple Vanilla Pudding Cake

Every time I asked her the recipe, she said it was just a bunch of stuff thrown together in a yellow cake mix. Each time I asked though she’d reveal one more thing… Til finally I was able to gather all the ingredients I thought were in it and try to make it myself. It was a huge success! Ever since, my own family and friends are now begging me to make it all the time! Mom called it the Pig Eatin Cake… but she said some one told her it was a Better than Sex cake!

1 box yellow cake mix (I prefer the butter recipe kind)
1 large can crushed pineapple (drained)
1 small can mandarin oranges (drained and chopped)
1 tub whipped topping
1 box instant vanilla pudding

To Make Cake: Prepare cake mix batter as directed
Add half the can of drained pineapple
Mix well and pour into 13×9 in. pan and bake according to cake mix directions.

To make frosting: Prepare the vanilla pudding as directed in a large bowl Let it set for at least 5 minutes, then add the tub of whipped topping, rest of the pineapple, and the chopped, drained mandarin oranges. Mix well and chill.

Let cake cool completely after baking. Do not frost until cake is cold to the touch. Spread the frosting over the cake as thick as possible in your pan (may have some frosting left over). Refrigerate at least half an hour to an hour.

Refrigerate leftovers after cutting and serving.. if there are any leftovers LOL! – Flying in Tennessee

Back to Top

Magic Peanut Butter Middles

Our favorite, this is a chocolate/peanut butter dream. Chocolate on the outside, PB on the inside, and a frosting Christmas tree for that holiday touch. These are very rich. From a 1990 recipe on a coupon flier. Submitted by Laura in California.

Cookie Dough

1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup stick margarine, softened
1/4 cup peanut butter
1 tsp vanilla
1 egg

Filling

3/4 cup peanut butter
3/4 cup confectioners sugar

In a small bowl, combine flour, cocoa and baking soda; blend well. In large bowl great sugar, brown sugar, margarine and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg; beat well. Stir in flour mixture until blended; set aside. In small bowl, combine filling ingredients; blend well. Roll into 30 (1-inch) balls.

For each cookie, with floured hands shape about 1 tablespoonful dough around 1 peanut butter ball, covering completely. Place 2 inches apart on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake in 375 degree F oven 7 to 9 minutes or until set and slightly cracked. Cool on wire racks. Decorate as desired. (We use the frosting tubes in green, white or red, and make a simple swirled Christmas tree. Start at top of tree, move frosting tip back & forth, moving to bottom & getting wider for bottom of tree, then make a small trunk at the bottom. You can do anything). Makes 30 cookies. Your friends will roll their eyes, they are so delicious.

Back to Top

Sugar Cookies

I have a cookie recipe that’s tried and true. My great-aunt Lola Curry passed it along to my grandmother, Bessie Cline, in 1949 and it was 100 years old then!

1 cup butter
2 cups sugar
3 eggs
1 tsp. sour milk (I use milk w/ a few drops of lemon juice added)
1 tsp. cream of tartar
1/2 tsp. soda
4 1/2 cups flour (or more)*

Cream the butter and sugar together, add eggs and milk and beat until well blended. Add cream of tartar and baking soda, mix in and then gradually add flour (I add all at once since I use the dough hooks on my mixer for this). Blend in flour and chill.

*On the flour : add more if dough seems too sticky (enough to make it the right consistency to roll out – up to 1/2 cup). I like the cookies kind of chewy, so use more flour if you want them to be more crispy.

Roll chilled dough out on surface dusted with powdered sugar.

Cut into shapes and bake until light golden brown on the edges (about 10 minutes or less). I just sprinkle them with colored sugar before baking, but you can ice them if you want to.

These cookies are truly old fashioned and rich. Delicious, too, I might add. – Merry Christmas and thanks for all your encouragement! – a flybaby in St. Louis

Back to Top

Snickerdoodles

This is so easy, but my whole family loves it!! My neighbors even request these!

Refridgerated sugar cookie dough
1 cup Sugar
1/4 cup Cinnamon (you may want to add more cinnamon depending on your taste)

Pour Sugar & cinnamon into a shallow bowl
roll cookie dough into balls
roll cookie balls through sugar and cinnamon mixture
bake as directed on cookie dough packaging

Back to Top

Peanut Butter and Honey Balls

1/2 cup wheat germ
1 1/2 cups peanut butter
1 1/2 cups honey
3 cups dried milk
3/4 cup graham cracker crumbs

Mix all ingredients together and form into balls.(whatever size you want to pop into your mouth)

You can then roll the balls in whatever you want chopped nuts,powdered sugar, sprinkles (jimmies depending where you live), crushed cereal,chocolate chips use your imagination.

These are really fun for the munchkins to help you with they love to dig there fingers into the dough and make there own snacks, they can determine the size of the balls, one bite or five. Don’t tell them they may actually be nutritious. Enjoy.

Back to Top

Cheezit Snacks

I bet you can’t eat just one!

Cheez-it crackers
peanut butter (creamy)
Chocolate Almond bark

Spread peanut butter between the cheez-its to make little cheez-its sandwiches (I give my kids a butter knife and let them do that part) melt almond bark, dip the little “sandwiches” in the almond bark and place on wax paper until hard. These taste just like butterfingers and everyone loves them. I make a lot of these and put them in tins and give them for gifts to teachers and such.

Back to Top

Coated Cookie Drops

These cookies almost look like they’re from a candy shop. However, they are simple with just a few ingredients and no baking involved. This is my most requested cookie recipe. The first time I made them, I sent them with my son for his preschool’s holiday party, only to find out that the moms had gotten to them first! (One note, I usually melt the candy coating in the microwave according to the directions on the coating package instead of melting in a sauce pan.)

1 package (20 oz) chocolate cream-filled sandwich cookies (Oreos work for me.)
1 package (8 0z) cream cheese softened
15 oz white candy coating
12 ounces chocolate candy coating
Red and/or green candy coating, optional

Place the cookies in a gallon size zip close bag. Roll or mash with a rolling pin until finely crushed. In a mixing bowl, beat cream cheese and crushed cookies until blended (it will look like a rich dark fudge color). Roll into 3/4-in. balls. Cover and refrigerate for at least 1 hour.

In a sauce pan over low heat, melt white candy coating, stirring until smooth; dip half of the balls to completely coat. Melt chocolate candy coating and dip remaining balls. Place on waxed paper until hardened.

Drizzle white candies with remaining chocolate coating and chocolate candies with remaining white coating. Or melt red or green coating and drizzle over balls. Store in the refrigerator. Yields: about 7 1/2 dozen

Thanks for all your time, prayers and reminders that keep me on my toes. Inside my shoes of course! FLYing in CA

Back to Top

FlyLady.net "This is FlyLady's List that has grown by leaps and bounds..." Copyright 2001 - 2014 FlyLady and Company, Inc.