Recipes Galore!

Alright, you all asked for them, so here they are!!!  i hope to see them on your blogs in the future!  I promise they all rock!!!

Quick Peanut Butter Sticks (from Betty Crocker 110 More Cookie Recipes 1989!)
About 5 dozen cookies

xmas 027

  • 1/2C granulated sugar
  • 1/2C brown sugar
  • 1/2C peanut butter
  • 1/3C vegetable oil
  • 1 egg
  • 1C all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • granulated sugar

1. Heat oven to 375F. Lightly grease cookies sheet.
2. Mix 1/2C granulated sugar, brown sugar, peanut butter, oil and egg in large bowl until smooth.
3. Stir in flour, baking powder, baking soda and salt.
4. Divide dough into halves.  Shape 1 half into 2 strips, about 15×1.5 inches, about three inches apart on cookie sheet.
5. Flatten strips to 3 inches wide with fork dipped in granulated sugar
6. Bake until golden brown, 6-7 minutes for soft cookies, 8-9 for crisp cookies.  Cool 2 minutes.
7. Cut each strip crosswise into 1 inch slices; remove from cookie sheet.  Repeat with remaining dough.

Quick Gingersnap Sticks (from Betty Crocker 110 More Cookie Recipes 1989!)
About 5 dozen cookies

xmas 030

  • 1C sugar
  • 1/2C vegetable oil
  • 1/4C dark molasses
  • 1 egg
  • 2C all purpose flour
  • 1.5 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp groun cloves
  • 1/4C sugar

1. Heat oven to 375F.  Lightly grease cookie sheet.
2. Mix 1C sugar, the oil, molasses, and egg in large bowl.  Stir in flour, baking soda, salt and spices.
3. Divide dough into halves.  Shape 1 half into two strips, about 15×3 inches, about three  inches apart on cookie sheet.  Cover remaining dough.  Sprinkle each strip with 1 tbsp sugar.
4. Bake until edges are light brown and tops appear cracked, 6-7 minutes for soft cookies, 8-9 for crisp cookies.  Cool 2 minutes.
5. Cut each strip crosswise into 1 inch slices.  Remove from cookie sheet.  Repeat with remaining dough.

Magic in the Middles (I’m not sure where I got this from…)

12-24-08-11

Dough:

  • 1.5C flour
  • 1/2C cocoa powder
  • 1/2 tsp baking soda
  • 1/2C sugar
  • 1/2C packed brown sugar
  • 1/2C butter
  • 1/4C peanut butter
  • 1tsp vanilla
  • 1 egg

Filling:

  • 3/4C peanut butter
  • 3/4C powdered sugar

1. Preheat oven to 375F.  Lightly grease cookie sheet.
2. For dough, combine sugar, brown sugar, butter, peanut butter, vanilla and egg until smooth.  Mix in flour, cocoa powder and baking soda.  Put in fridge for about an hour.
3. For filling, combine the peanut butter and powdered sugar until smooth.  Take about 1/2 tbsp of pb filling and roll into small balls; set aside.
4. Use about 1.5-2 tbsp to create ball of dough, flatten out enough to place pb filling in the middle and wrap around the ball until sealed inside.
5. Place onto cookie sheet and flatten slightly with the bottom of a cup covered in granulated sugar.
6. Bake for 8 minutes, let sit for 2-3 minutes and remove to cookie rack.

Rice Krispies with Peanut Butter and Chocolate Fudge Layers (Don’t know where I got this one either…)

12-24-08-27

Rice Krispies Layer:

  • 3tbsp margarine
  • 1 pack (10 oz) mini marshmallows (or 4 cups)
  • 6C rice krispies

PB Fudge Layer:

  • 1C margarine
  • 1C peanut butter
  • 1 tsp vanilla
  • 1 lb powdered sugar

Chocolate Fudge Layer:

  • 2tbsp margarine
  • 2/3C evaporated milk
  • 1 2/3C sugar
  • 2C mini marshmallows
  • 1 1/2C chocolate chips
  • 1tsp vanilla

1. Rice krispies layer: Lightly grease 9×13 casserole dish.  Melt margarine on stove top (medium heat) then add marshmallows until melted.  Remove from stove and add marshmallow mixture to rice krispies; mix thoroughly until cereal is covered.  Place in dish and smash cereal layer until it covers the dish bottom entirely.
2. PB Fudge Layer: Melt margarine and peanut butter together.  Remove from heat and add in vanilla.  Place in bowl, add in powdered sugar, and mix until smooth.  Pour over rice krispies layer and place in fridge to harden.
3. Chocolate Fudge Layer: Melt margarine on stove top then mix in evaporated milk and sugar until sugar is dissolved.  Reduce heat to low and add in marshmallows until melted.  Add in chocolate chips and vanilla and remove from heat.  Pour over pb layer and return to fridge to set.
4. Let dish sit in fridge until set then use knife to cut into desired piece sizes.

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12 Responses to Recipes Galore!

  1. ksgoodeats says:

    AHHH – thanks for the recipes girl!!

  2. ttfn300 says:

    the only thing keeping me from running to the kitchen immediately is the copious amounts of sweets i’ve consumed… i’ll definately be giving these a try though!

  3. VeggieGirl says:

    THANKYOUTHANKYOUTHANKYOUTHANKYOU!!!!!!!!!!!!!!!!!!!!!!

  4. shelby says:

    AMAZING! I will have to try those gingerbread sticks ASAP!

  5. ashley (sweetandnatural) says:

    Fun recipes!

  6. Meg says:

    They do ROCK! Thanks for sharing them!

  7. Sharon says:

    Thanks for sharing such awesome recipes!!

  8. HangryPants says:

    Thank you!!!!

  9. eatingbender says:

    Yeah baby! I just bookmarked the page – thank you so much!

  10. loveofoats.com says:

    i cant wait to try making these… that is once we finish off the cookies we already still have :)

  11. Peanut Butter and Jenny says:

    thank you for the recipes girl! you are a very good sharer – I would’ve hogged those delicious eats for myself ;)

  12. Meghann says:

    Yay for fun yummy recipes!

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