Mexican Wedding Cookies AKA Snowballs

This is the recipe I have used for 40 years right out of the Betty Crocker cookbook. Omigod I sound old!

Mexican Wedding Cookies AKA Snowballs

1 cup butter (don't use margarine, they aren't the same)
1/2 cup confectionery sugar
1 tsp almond extract
2 1/2 cups flour
1/4 tsp salt
3/4 cup finely chopped nuts (I use walnuts) and toast them in the microwave until you start to smell them. Don't burn.

Heat oven to 400 degrees. Mix butter, sugar and almond. Work in flour, salt and nuts until dough holds together. Shape into 1-inch balls. Bake on ungreased baking sheet for 10-12 minutes. While warm, roll in confectionery sugar. Cool and roll in sugar again.

Makes about 4 dozen cookies.

Enjoy!

Biscotti from R News

INGREDIENTS:

• 2 sticks, room temperature unsalted butter


• 2 cups light brown sugar


• 4 large eggs


• 2 tsp vanilla extract


• 5 cups all-purpose flour


• 1 tsp baking soda


• 1 tsp baking powder


• 1 tsp salt


• Zest from 3 large oranges


• 2 cups rough chopped walnuts


• 1 Tbs fresh cracked black pepper (optional)


• Parchment paper for lining baking trays

PROCEDURE:

Preheat the oven to 350 degrees and use a mixer to cream 2 sticks room temperature unsalted butter with 2 cups of light brown sugar.

Then add 4 large eggs, one at a time, and then add 2 tsp vanilla and the zest from 3 large oranges and turn the machine off.

Next, use a mixing bowl to combine 5 cups of all-purpose flour with 1 tsp baking soda, 1 tsp baking powder and 1 tsp salt, turn the machine on low and carefully add the flour to make the dough.

Then add 1 Tbs cracked black pepper and 2 cups rough chopped walnuts and turn the machine off as soon as the nuts are incorporated.

Divide the dough into 4 equal parts and roll each one into a long, 2-inch thick log.

Divide those up on 2 heavy bottomed parchment paper lined baking trays and place them into the preheated oven.

They'll take about 25-30 minutes to brown up during the first baking and you'll want to switch the trays from top to bottom halfway through.

Pull the trays out, turn the heat down to 250 degrees, and let the biscotti cool down enough to handle.
Then use a serrated knife to cut each one crosswise, on a slight bias, into 1 inch thick cookies placing them back onto the baking trays, flat side down, as you go.

Once the cookies are all cut, place the trays back into the oven to bake the second time.

Believe it or not, they can take another 30-45 minutes at 250 degrees during the second baking and they'll be nice and firm to the touch when they are done.

HINTS:

Feel free to cut this recipe in half if you like.

The term "biscotti" refers to the fact that the cookies are "twice baked".

Using a serrated knife to slice the individual cookies really helps to keep them from breaking.

Substitute other ingredients, like pistachios and a handful of dried cranberries, for the walnuts and leave out the black pepper if you like.

Marina's Hazelnut Biscotti

Basic Cookie Dough

5 cups flour
2 cups sugar
1 cup butter
4 eggs and 4 egg yolks
4 tsp baking powder
2 tsp any extract
1 1/2 cups hazelnuts or any nuts

Preheat oven to 325 degrees.

Mix butter, sugar, and eggs (4 whole) thoroughly. Add extract. Sift together flour and baking powder and add to the egg mixture. At a low speed, add 4 egg yolks and nuts. Add flour as needed until dough is not sticky.

Divide dough in half and add cocoa to one half.

Roll each half of dough into 2 ropes. Place ropes on well greased baking sheet. Bake 25 to 30 minutes or until very firm to the touch.

Let cool.

Slice ropes at an angle and place side down on baking sheet. Bake 8-10 minutes again or until golden brown.


For Christmas add Craisins and pistachios.

Fig Cookies or Cucidatti

Filling:
3 lbs figs
2 lbs chopped dates
1 lb raisins

2 jars orange marmalade
1 jar honey
2 lbs almonds and walnuts, toasted
1 whole orange including rind
1/2 teaspoon black pepper
2 teaspoons cinnamon, cloves, and nutmeg
1 teaspoon salt

Grind up figs, dates, raisins, and cherries.  Add the rest of the ingredients and mix well.  Put the mixture into a large ziplock bag. 

Dough:
5 lbs flour
dozen eggs
4 cups shortening
8 tbsp baking powder
2.5 cups sugar
2 tbsp vanilla
2 cups milk

Beat eggs, milk, sugar and vanilla. In a large bowl mix flour, baking powder, shortening. Make a well and add the wet ingredients. When the dough comes off your hands it's ready. Cover with a towel.

Roll out the dough into a rectangle. Put the filling into a plastic freezer bag and cut off a corner to form a tip.

Squeeze a line of filling onto the dough; roll the dough over the filling and repeat. Then cut the logs into cookies on a diagonal.

Bake at 375 degrees until lightly browned. Let cool and frost cookies with confectioners sugar, milk and vanilla. Sprinkle with colored decorations.

Easy Oreo Truffles AKA Reindeer Droppings

http://brands.kraftfoods.com/bakerschocolate/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=95085

Lynsey's Red Velvet Cookies

‎1 box of white cake mix, 2 eggs, 1/3 cup of oil, 1/2 cup of cocoa powder, 1 bottle of red food coloring. Mix and bake for 8 minutes at 375°

Sugar Cookies from All Recipes

http://allrecipes.com//Recipe/soft-sugar-cookies-iv/Detail.aspx

Lynne's Sweet Potato Casserole

1 can sweet yams(40oz.) I buy the Tops brand

3 medium apples

1 cup flour

1/2 cup sugar

1/4 tsp. salt

1/2 tsp. cinnamon

1 egg

butter pats for the top

I drain the juice from the potatoes and put it aside. Put the potatoes in a baking dish. Pare and toss the apples with the potatoes. In a separate bowl mix the flour, sugar, salt and cinnamon. Make a well in the flour mixture and add the egg. Beat the egg and mix the ingredients at the same time. Spread over the potatoes. I toss it a little bit. Now pour some of the juice over the top to moisten some of the topping. Lastly place butter pats over the top. I use as little as possible, about 6 thin pats should do it. Bake at 375 for about 45 mins. If you're in a hurry you can microwave for about 15 mins. Keep an eye on it so it doesn't overflow.

Buttercream Frosting-From What's Cooking America -Best Yet

2 sticks (1 cup) butter, room temperature
2 cups Crisco shortening
1/2 teaspoon salt
1 teaspoon butter flavoring (Wilton’s makes the best flavored version)
1 teaspoon pure vanilla extract (I use Wilton’s Clear Vanilla)
1/2 teaspoon almond extract
2 pounds powdered (confectioners') cane sugar, divided*
1 tablespoon meringue powder (optional but the texture will be smoother)**
Water or milk as necessary (I usually add about 2 tablespoons but you may need more or less depending on the humidity in your neighborhood)

* 2 pounds unsifted powdered sugar = about 8 to 9 cups.

** You can purchase meringue powder at your local grocery store under the brand name of Just Whites.

In the electric mixer, combine butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.

Add butter, vanilla extract, and almond extract. Mix together well. Add about 1 pound (4 to 4 1/2 cups) powdered sugar and the meringue powder; mix until incorporated.

Add the remaining powdered sugar, 1/2 cup of powdered sugar at a time, and mix until you get the consistency you want. You may not need to use all the powdered sugar.

Add a little water or milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes.

Use immediately or cover and refrigerate. NOTE: Buttercream Icing will last for weeks as long as it is well sealed.

Makes about 3 1/2 pounds of Buttercream Icing.

Chewy Chocolate Chip Cookies from America's Test Kitchen

Perfect Chocolate Chip Cookies

From Season 10: The Cookie Jar

Why this recipe works: Rich and buttery, with their soft cores and crispy edges, chocolate chip cookies are the American cookie-jar standard. Since Nestlé first began printing the recipe for Toll House cookies on the back of chocolate chip bags in 1939, generations of bakers have packed them into lunches and taken them to potlucks. But after a few samples, we wondered if this was really the best that a chocolate chip cookie could be. We wanted to refine this recipe to create a moist and chewy chocolate chip cookie with crisp edges and deep notes of toffee and butterscotch to balance its sweetness—in short, a more sophisticated cookie than the standard bake sale offering.

Melting a generous amount of butter before combining it with other ingredients gave us the chewy texture we wanted. Since we were melting butter, we browned a portion of it to add nutty flavor. Using a bit more brown sugar than white sugar enhanced chewiness, while a combination of one egg and one egg yolk gave us supremely moist cookies. For the crisp edges and deep toffee flavor, we allowed the sugar to dissolve and rest in the melted butter. We baked the cookies until golden brown and just set, but still soft in the center. The resulting cookies were crisp and chewy and gooey with chocolate, and boasted a complex medley of sweet, buttery, caramel, and toffee flavors. (less)

Why this recipe works: Rich and buttery, with their soft cores and crispy edges, chocolate chip cookies are the American cookie-jar standard. Since Nestlé first began printing the recipe for To...(more)

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In Queue: Perfect Chocolate Chip Cookies

Watch This Recipe

We set out to perfect the back-of-the-bag classic with a cookie that was crisp at the edges, chewy in the middle, and full of rich toffee flavor.

Watch the Video

Makes 16 cookies

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.

Ingredients

• 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
• 1/2 teaspoon baking soda
• 14 tablespoons unsalted butter (1 3/4 sticks)
• 1/2 cup granulated sugar (3 1/2 ounces)
• 3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
• 1 teaspoon table salt
• 2 teaspoons vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 1/4 cups semisweet chocolate chips or chunks (see note)
• 3/4 cup chopped pecans or walnuts, toasted (optional)

Instructions

• 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
• 2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
• 3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
• 4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
• 5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Technique

Don't Bake in Batches

Baking two trays at a time may be convenient, but it leads to uneven cooking. The cookies on the top tray are often browner around the edges than those on the bottom, even when rotated halfway through cooking

Truffle Topped Brownies from Shortcut Cookie Book

1 -package brownie mix
1 stick unsalted butter, melted
1/4 cup water
2 large eggs
2 cups semisweet chocolate chips
1 can sweetened condensed milk
2 teaspoons vanilla extract
1-2 tablespoons unsweetened cocoa powder, optional

Preheat oven to 350 degrees. Position a rack in the lower third of the oven. Spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray or foil line pan.

Combine the brownie mix, melted butter, water, and eggs in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Spread batter into prepared pan.

Bake for 20=30 minutes or until toothpick inserted 2 inches from side of pan comes out clean.

During last 10 minutes of brownie baking, prepare topping. Melt chocolate chips with condensed milk in a heavy saucepan set over low heat, stirring until smooth. remove from heat and stir in vanilla.

Remove brownies from oven and immediately spread with chocolate mixture. Transfer to a wire rack and cool completely. Chill for 1 hour in refrigerator to set topping. Cut into bars. If desired, sift cocoa powder over squares. Store in refrigerator.

Double batch for thick brownies.

Pretzel Jello Dessert from Cooks.com

1 stick melted butter
1 1/2 cups crushed pretzels
1 (8 oz) pkg. cream cheese
1 large container Cool Whip
1 cup sugar
1 (6 oz) pkg strawberry jello
1 large pkg frozen strawberries

Mix melted butter, pretzels, and 1/2 cup sugar together and press into 9 x 13 inch pan. Bake 6 minutes at 350 degrees.

Dissolve jello in 2 cups boiling water and add frozen strawberries. Let gel.

Combine cream cheese, cool whip, and 1/2 cup sugar; put on top of crumbs. When jello is starting to set, pour over cheese layer and refrigerate until firm.

Snow-Capped Chocolate Crinkles

Turn frozen whipped topping and cake mix into easy cookies loved by one and all!

1 (18.25 oz.) package chocolate cake mix
2 large eggs
1 3/4 cups frozen whipped topping, thawed
1 cup powdered sugar, sifted

Place the cake mix, eggs, and thawed whipped topping in a large bowl. Blend for 1-2 minutes with an electric mixer set on medium speed until well blended and all dry ingredients are moistened (dough will be stiff). Refrigerate dough, covered, for 30 minutes.

Preheat oven to 350 degrees. Position oven rack in middle of oven. Set aside ungreased cookie sheets. Place sifted powdered sugar in a small, shallow dish.

Shape dough into 1-inch balls. Roll cookies in powdered sugar to coat. Place 2 inches apart on ungreased cookie sheet.

Bake for 10-12 minutes or until cookies are puffed in appearance and firm at edges (centers will still be slightly soft.) Let cookies rest on cookie sheets for 2 minutes (cookies will fall, giving them a cracked appearance.) Transfer cookies to wire rack with metal spatula and cool completely.

Chocolate Nutella Cheesecake from Food & Family

3/4 cup sliced almonds, finely chopped
1 1/2 cups teddy grahams chocolate graham snacks, crushed
1/4 cup (1/2 stick) butter, melted
2 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
1 tsp vanilla, divided
1 jar (13 oz.) Nutella
1 tub (8 oz.) cool whip, thawed

Mix nuts, graham crumbs, butter and 1/2 tsp vanilla; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.

Beat cream cheese and sugar in large bowl with mixer until well blended. Add hazelnut spread and remaining vanilla; mix well. Gently stir in cool whip. Spoon into crust.

Refrigerate 4 hours.

To soften cream cheese microwave on high 10 seconds.

Lynne's Sun Dried Tomato Pasta

1 lb bowtie pasta
sun dried tomato in oil
garlic
sliced black olives
pine nuts (toasted optional)

Boil water for the pasta. Saute garlic until soft. Drain pasta and toss with all ingredients. Serve immediately.

Pistachio Biscotti from newspaper

1 cup chopped pistachios
3 eggs, room temperature
1/2 cup each, sugar and packed brown sugar
1/3 cup oil
1 1/2 tsp vanilla extract
2 3/4 cups flour
2 tsp baking powder
1/4 tsp salt

Heat oven to 350 degrees. Toast pistachios about 10 minutes. Cool.

Beat eggs and sugars in large bowl until light and fluffy. Add oil and vanilla; mix thoroughly. Whisk flour, baking powder and salt together in another bowl; add to sugar mixture. Mix until blended. Stir in nuts.

Briefly knead dough on floured surface. Divide into two pieces; firmly shape each piece into a log that's 3 inches wide.

Place logs on parchment paper-lined cookie sheet. Bake 30 to 35 minutes until golden.

Remove from oven; let stand until cool enough to handle.

Cut logs into slices on slight diagonal, 1/2 to 3/4 inch wide. Bake 10 minutes (longer if you like more crunch), turning cookies over after 5 minutes.

Cool. Store wrapped in waxed paper in a tin for up to one week. Or freeze, double wrapped, as long as three months. Makes about 40 cookies.

Deb & Dee's Breakfast Strata

Three choices: onion, bacon, mushroom or
zucchini and asparagus, or
spinach, bacon, and mushroom

The day before saute the bacon and drain. In another pan with some bacon grease, saute the onion and drain. Then saute the mushrooms and drain. Mix it all together and set aside.

1 package grands biscuits
16 eggs
1 3/4 cup milk
cheddar cheese

Spray the bottom of a casserole pan. Cut the grands into quarters and lay them on the bottom of pan. Spread the onion, bacon, and mushrooms or other choices on biscuits. Cover with grated cheddar cheese. Beat 16 eggs with 1 3/4 cups milk and pour over ingredients. Salt and pepper to taste. Let set a few hours in the refrigerator.

Bake at 350 degrees for 40-50 minutes until firm. Delicious!

Chocolate Eclair Cake

1 box graham crackers
3 1/4 cups milk
2 small or one large instant vanilla pudding
1 8oz carton Cool whip


Directions:

Butter bottom of 9 x 13 pan. Line with whol and parts graham crackers. Beat milk and pudding at medium speed for 2 minutes. Fold in cool whip. Pour half of mixture over graham crackers. Then cover with more graham crackers. Pour last of mix on top of second layer of crackers. Now put a third layer of crackers and cover with frosting. Set finished cake in refrigerator overnight.

Frosting:
2 tbsp cocoa
2 tsp vanilla
2 tsp white karo
3 tbsp butter
1 1/2 cups confectionery sugar
3 tbsp milk

Beat all ingredients together until smooth.

Cheese Pastry Casserole

2 (8 roll packages) crescent roll dough such as Pillsbury
1/2 cup monterey jack cheese
1/2 cup swiss cheese
1/2 cup muenster cheese
1/2 cup sharp cheddar cheese
1 (8 oz) package cream cheese, room temperature
1 container Wegmans Bacon & Chive or Artichoke Asiago
1 egg beaten slightly
1/4 to 1/2 bunch fresh parsley, chopped
1-2 tblsp melted butter
1 tblsp sesame seeds

Preheat oven to 350 degrees. Unroll crescent roll dough and use one roll for the bottom and the other roll for the top. Pat half the dough in the bottom of a 9 x 13 inch pan sprayed with Pam.

Grate the Cheeses. Mix with cream cheese and Wegmans Bacon and & Chive.

Mix together egg and parsley, then stir into cheese mixture, mixing well. Spread the cheese mixture on top of dough in pan. Roll out rest of the dough and fit into the pan covering the cheese mixture.

Brush with melted butter and sprinkle with sesame seeds.

Bake for 30 minutes or until nicely browned on top. Cut into squares.

Chicken Divan

1 bag frozen (or fresh), broccoli cut up
2 c. cooked chick
2 cans cream of chicken soup
1 small can sliced mushrooms with juice
3/4 c. mayonnaise
2 oz shredded sharp cheese
1 cup bread crumbs
2 tbsp butter melted

Grease bottom of 9 x 13 inch pan. Arrange broccoli on bottom and chicken over broccoli. Mix chicken soup with mushrooms and mayonnaise and spread over chicken. Sprinkle cheese over mixture. Mix bread crumbs and melted butter. Sprinkle over entire mixture. Bake for 35 to 40 minutes at 350 degrees.

Serve with rice if desired.