Chocolate Chip Pudding Cookies

This is a recipe from my friend, Kellie Clark. Thanks, Kellie.

2 cups butter, softened to room temperature

3 eggs, room temperature

2 cups white sugar

2 cups brown sugar

1 1/2 teaspoons vanilla

6 cups flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 3 0z package instant French vanilla pudding

1 1/2 bags chocolate chips

Mix butter, eggs and sugars together until well creamed. In a separate bowl, mix all dry ingredients. Slowly add dry ingredients to creamed mixture and add the chocolate chips. Form into balls ( I used a size 50 ice cream scoop) and cook on parchment paper at 350° for 8 minutes on the bottom rack. Then take them out and "Bang" the cookie sheet on the counter 3 times and put them back in the oven on the middle rack for 3-5 more minutes. They should be just brown around the edges and lightly brown on the top. I bang them on the counter again before cooling them on a rack.

Lemon Cookies

I found this recipe on someone's blog and I apologize for not remembering whose it was.

1 box (18.25 ounces) lemon cake mix

1 large egg

zest and juice from 1 lemon

1 (8 ounce) container Cool Whip (thawed)

about 1/2 c. powdered sugar

In a bowl, combine the dry cake mix, egg, lemon juice and lemon zest. Mixture will be crumbly. Fold in the Cool Whip until well combined. Batter will be sticky. Refrigerate for 1 hour. Scoop the batter out by small spoonfuls and roll in powdered sugar. Place on a sheet pan lined with well-sprayed parchment paper. Bake at 350° for 8-10 minutes until lightly browned.

Fortune Cookies

I made these to celebrate Chinese New Year at the Library story time tomorrow. The recipe is from Paula Deen.

2 egg whites

1/2 cup sifted flour

1/2 cup sugar

1 teaspoon almond extract

2 tablespoons water

Beat egg whites until foamy. Add other ingredients and beat until smooth. Spread 1 tablespoon of batter into a 4" circle on a cookie sheet that has been sprayed with cooking spray. Only put three circles of batter on the pan at a time. Bake at 400° for 5-6 minutes. Remove from oven. Working quickly take one cookie off the pan, put the fortune inside, fold the cookie in half and then in half again. Place in a muffin pan, repeat with the other two cookies and leave them there until they cool. These could be used as Valentines, April Fool's Day jokes, birthday parties or any other occasion. Some of the fortunes are listed below.

Don't ever be too full to eat dessert.

You will be a good friend.

Warm cookies and milk are good for you.

Take a nap with a blanket today.

Your parents love everything about you.

Hold hands when you go somewhere.

Don't take things that aren't yours.

Sleep in your clothes so you will be dressed in the morning.

When you want something special, ask your grandma.

Wash your hands before you eat.

A great person was born on your birthday--YOU.

Always obey your parents.

This cookie is not as sweet as you.

Two and Two Brownies

2 cubes butter

2 c. brown sugar

2 eggs

2 c. oatmeal

2 c. flour

2 c. butterscotch chips (optional)

Cream brown sugar and butter until creamy. Add eggs and beat. Add oatmeal, flour and butterscotch chips. Press into a large, greased cookie sheet with sides. Bake at 350° for 22 minutes.

Icing:

2 c. sugar

1/4 c. karo

1/2 c. milk

1/2 c. butter

2 T. cocoa

1/4 t. salt

Boil together for 3 minutes. Add 1 t. vanilla and put pan in sink of cold water and beat icing until thick. Spread on brownies. When icing is set up, cut into bars 8 across and 8 down the side. Makes 64 bars.

Cranberry Oatmeal White Chocolate Cookies

My son, Cory, made these yesterday. They were delicious.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 pinches salt
2 sticks unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla
3 cups rolled oats
1 cup dried cranberries
1 cup white chocolate chips

Preheat oven to 350°. Combine the flour, soda and salt until mixed in a small bowl. In a mixer, cream the sugars and butter until light and fluffy.
On low speed, add the eggs and vanilla until incorporated. Slowly add the flour mixture, oats, dried cranberries and white chocolate chips until all are combined.
Dough will be thick. Place cookies on parchment lined cookie sheets. Bake for 15 to 17 minutes until golden and center is still tender. Remove from oven and cool.

Yields about 22 large cookies.

Spooky Witch Fingers

This is a fun recipe from Allrecipes.

1 c. butter, softened

1 c. confectioners' sugar

1 egg

1 t. almond extract

1 t. vanilla extract

2 2/3 c. flour

1 t. baking powder

1 t. salt

whole almonds

red decorating gel

Combine the butter, sugar, egg, almond extract and vanilla extract in a bowl. Beat together with an electric mixer, gradually adding the flour, baking powder, and salt. Refrigerate for 20-30 minutes. Scoop 1 heaping teaspoon of dough at a time onto a piece of waxed paper. Roll the dough into a thin, finger-shaped cookie. Press 1 almond into one end of each cookie to give the appearance of a long fingernail. Shape the knuckles and cut wrinkle lines in each finger. Bake for 15-18 minutes in a 325° oven. After baking, remove each almond, squeeze a small amount of red gel into the cavity, and replace the almond to cause the gel to ooze out around the almond.

Candy Corn Cookies from Betty Crocker

1 pouch (1 lb. 1.5 oz) Betty Crocker sugar cookie mix

1/3 c. butter, melted

1 egg

orange food coloring

yellow food coloring

Line 8 x 4-inch loaf pan with foil, extending paper over sides of pan. In a medium bowl, stir cookie mix, butter and egg until soft dough forms. divide dough into thirds. Color 1/3 orange and 1/3 yellow by kneading the color in until well mixed. Press yellow dough evenly into loaf pan. Press orange dough into loaf shape on waxed paper and transfer to pan on top of yellow dough. Press together gently. Press uncolored dough into loaf shape on waxed paper and transfer to pan on top of orange dough. Press together gently. Refrigerate dough for 1 1/2 to 2 hours, or until firm. Lift foil and remove dough from pan. Cut crosswise into 1/4 inch thick slices. Cut each slice into 5 or 6 triangles. Place 1 inch apart on ungreased cookie sheet and bake at 375° for 7-9 minutes or until cookies are set and edges very light golden brown. Cool completely.

Salted Nut Chews

This cookie bar tastes a lot like a Payday Candy Bar. Lyn Hutchings gave me this recipe many years ago when I taught her three children in first grade.

Bottom Crust:

1 dry yellow cake mix

1/3 c. butter, softened

1 egg

3 c. mini marshmallows

Mix cake mix, butter and egg together until crumbly. Press into a large greased cookie sheet. Bake at 350°for 10-12 minutes. Remove from oven and immediately sprinkle with marshmallows and return to oven 2-3 minutes or until marshmallows just begin to puff. Cool

Topping:

2/3 c. karo syrup

1/4 c. butter

2 t. vanilla

12 ounces peanut butter chips

2 c. rice krispies

2 c. peanuts

Heat karo syrup, butter, vanilla and chips in microwave until melted and smooth, stirring after each 30 seconds. Stir in cereal and peanuts. Spoon over marshmallows and spread to cover. Chill and cut.

Triple Citrus Bars

This recipe came from Heather Everett's cooking show called "Let's Eat In". Her show is on Dixie College's CEC TV, Channel 22. It airs Monday, Wednesday, Friday, Saturday and Sunday at 11:30 am. If you like lemon bars, you'll love these. (Click on photo to enlarge.)

Triple Citrus Bars

Crust

5 ounces animal crackers

3 tablespoons packed brown sugar (light or dark)

Pinch table salt

4 tablespoons unsalted butter , melted and cooled slightly

Filling

2 ounces cream cheese , room temperature

1 ½ tsp each grated lime, lemon and orange zest, minced

Pinch table salt

1 (14-ounce) can sweetened condensed milk

1 egg yolk

6 Tbsp fresh lime juice , either Key lime or regular

2 Tbsp fresh lemon juice

2 Tbsp fresh orange juice

Instructions

1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut 2 12-inch lengths extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil pieces securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray or butter.

2. TO MAKE THE CRUST: In bowl of food processor, pulse animal crackers until fine crumbs, (about 1 1/4 cups). Add brown sugar and salt; process to combine. Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter. Press firmly into pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.

3. TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, and salt with until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add juices and whisk gently until incorporated (mixture will thicken slightly).

4. TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.

5. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut or sifted powdered sugar and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.)

Double recipe for a 9 x 12” pan.

NO BAKE COOKIES

This is a fun treat for the kids or grandkids to help make.

3 c. oatmeal

1/2 c. nuts

1/2 c. coconut

5 T. cocoa

1 t. vanilla

Mix these ingredients together in a bowl and set aside.

Bring to a boil and boil for 2 minutes:

2 c. sugar

1/2 c. milk

1/2 c. butter

Add to dry ingredients. Drop by spoonfuls on waxed paper. (We use a size 50 scoop.) Place in refrigerator until set. Makes 3 1/2 dozen.

Scotch-A-Roos

When my boys were in Scouts, their leader, Dr. David Mason, often made these treats for them. They are simple and delicious.

1 c. sugar

1 c. white corn syrup

Mix and melt in microwave until it bubbles (approximately 90 seconds).

Add 1 c. peanut butter and stir until well mixed.

Add 6 c. rice krispies, mix well and press into a buttered 9 x 13" pan.

Melt 6 ounces chocolate chips and 6 ounces butterscotch chips together in microwave for about 90 seconds, stirring after each 30 seconds. Spread over top of rice krispie mixture and refrigerate until time to serve.

Crescent Layer Bars

This is another great recipe from Pillsbury. They tasted very good at our New Year's Eve party.

1 can crescent rolls

1 c. white chocolate chips

1 c. semi sweet chocolate chips

1 c. slivered almonds

1 c. nuts

1 can sweetened condensed milk

Heat oven to 375°. Grease bottom and sides of 13 x 9-inch pan. Unroll dough into 2 long rectangles. Place in pan; press over bottom and 1/2 inch up sides of pan to form crust, sealing seams together. Bake 5 minutes.

Remove from oven and sprinkle chips and nuts evenly over crust. Pour condensed milk evenly over top. Return to oven and bake 20-25 minutes longer or until golden brown. Cool 1 hour. Refrigerate about 30 minutes or until chocolate is set. Cut into bars.

Crispy Cookies

This is a recipe I received from my sister in law, Judy. I made these to take to the cookie exchange at my brother's wedding. They are very good.

3 cubes butter

3 c. sugar

3 eggs

1 1/2 t. soda

3/4 t. salt

4 c. flour

3 c. rice krispies

12 oz chocolate chips

Mix well. I used a size 50 scoop and baked them at 350° for 8-10 minutes.

Lorraine's Chocolate Chip Cookies

My daughter wanted to make her Aunt Lorraine's cookies today. Here they are. Lorraine is my sister-in-law who was diagnosed with cancer in March and passed away in June. She was one of the best and so are her cookies.

1 c. shortening

3/4 c. white sugar

3/4 c. brown sugar

3 eggs

1 t. vanilla

2 c. flour

1 t. soda

1 t. salt

3-5 large handfuls of old fashioned oatmeal

1 bag chocolate chips

nuts, if desired

We use a #50 scoop and bake them 12-13 minutes at 350°.

Yummy Sugar Cookies

This is a recipe from Pam Pace, a teacher who taught in the classroom next to me for many years, until she passed away. Hope, my daughter-in-law, asked me to make them for her birthday dinner today. She only likes pink icing. You can see the fingerprint in the first one. Someone couldn't wait to try them.

3 1/4 c. flour

1 egg

1/2 c. butter

1 c. sugar

1 t. soda

1/2 t. salt

1 t. vanilla

3/4 to 1 c. commercial sour cream (I triple the batch and use 16 oz of sour cream.)

Mix like you would regular cookies. Chill for 1/2 to 1 hour. Roll out with powdered sugar instead of flour. (I always roll sugar cookies out with powdered sugar and the dough never gets stiff.) Bake at 350° for 10 minutes. Cool and ice with your favorite icing.

Brownie Mix and No Fail Frosting

8 c. sugar

5 1/2 c. flour

1 c. baking cocoa

4 t. baking powder

2 t. salt

Mix these ingredients very well and store in an airtight container.

For one batch use:

2 c. mix

1/2 c. melted butter

2 eggs

2 t. vanilla

nuts

One batch will fill an 8" x 8" pan. Grease pan and bake for 25 minutes at 350°. Two batches will fill a 9" x 13" pan and three batches will fill a large cookie sheet. You can use a glass pie pan and microwave on high for 6-7 minutes. This recipe makes 7 1/2 batches.

No Fail Chocolate Icing

1 c. sugar

1/2 c. milk

1/4 c. baking cocoa

1/2 c. butter

Bring all ingredients to a full boil, stirring frequently. Add 1 t. vanilla. Cool, beating occasionally. Add 1 lb. powdered sugar and beat well.

Monster Cookies

I love cookies and when one of my first graders brought me these cookies, I had to have the recipe. Here it is.

2 cubes margarine, softened

2 c. packed brown sugar

2 c. white sugar

3 c. peanut butter

Mix well and add 6 eggs. Beat until well-mixed and add the following:

9 c. quick oats

4 t. soda

1 1/2 t. vanilla

2 c. chocolate chips

12 oz. M & M's

When mixed, pack dough into a 1/4 c. measuring cup, shake out into hands and put on an ungreased cookie sheet, 6 cookies per sheet. Bake at 350° for 14-15 minutes. DO NOT OVER BAKE. I used a size 24 ice cream scoop for several and then changed to a size 30 scoop for the rest of them.

NOTE: No flour is used in these cookies.