White Chocolate Coconut Cookies

White Chocolate Coconut Cookies

1 tsp. baking powder
1 tsp. baking soda
2 1/4 cup all purpose flour
1/2 tsp salt
1 cup butter, softened
1/2 cup packed light brown sugar
1 egg
1 tsp. vanilla extract
1 cup quick cooking oats
3/4 cup shredded coconut flakes

Preheat oven to 350

In a large mixing bowl, cream the butter and brown sugar together until light and fluffy with a hand held electric mixer. Beat in the egg. Add the baking powder, baking soda, flour and salt, beat until just combined. Fold in the oats, vanilla extract and shredded coconut flakes.

Form walnut sized balls of the mixture and drop onto parchment paper-lined sheet pans. Bake in a preheated oven for about 10 minutes until the bottom of the cookies are golden brown. Remove from oven and cool completely.

Glaze:
8 ozs. white chocolate, melted

When the cookies are cool, dip them halfway into the melted white chocolate. Let them dry completely.

Variation- after dipping them into white chocolate, then dip into 3/4 cup of toasted shredded coconut flakes.

Chocolate Marshmallow Cookies

Chocolate Marshmallow Cookies

1/2 cup butter, softened

1 cup sugar

1 egg

1/4 cup milk

1 tsp vanilla

1 3/4 cups flour

1/3 cup cocoa

1/2 tsp baking soda

1/2 tsp salt

16 to 18 large marshmallows

Preheat oven to 350

In a large mixing bowl, cream butter and sugar. Add egg, milk and vanilla, mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture.

Drop by rounded teaspoons onto ungreased baking sheets. Bake at 350 for 8 minutes. Meanwhile cut marshmallows in half. Press a marshmallow half, cut side down onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack.

Icing

6 tablespoons butter, softened

2 tablespoons baking cocoa

1/4 cup milk

1 3/4 cup confectioners sugar

1/2 tsp vanilla

For icing, in a small saucepan, combine sugar, cocoa and milk. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small mixing bowl, beat in confectioners sugar and vanilla until smooth. Spread over cooled cookies.

Make 3 dozen.

Limoncello-Glazed Ricotta Drops

I saw this recipe the other day and I knew I had to try it. These cookies are so light and refreshing they will become a new favorite of your household.

Limoncello-Glazed Ricotta Drops

2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg, beaten
1 cup ricotta cheese
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 tablespoon limoncello liqueur
1 teaspoon lemon zest

Preheat oven to 350°F.

In a medium bowl, whisk together flour, baking powder, baking soda and salt and set aside.
In large mixing bowl, cream together the butter and sugar. Add the egg and beat until the mixture become light and fluffy. Beat in the ricotta, vanilla extract, lemon extract, limoncello liqueur and lemon zest.

Add in the flour mixture and beat until well combined.

Drop the dough using a tablespoon sized cookie scoop onto a parchment-lined baking sheet. Bake for 12 to 13 minutes until cookies appear set and edges turn a pale golden brown. Let cool for 2 minutes on the baking sheet, then transfer to a wire rack.

Glaze

3/4 cup confectioners' sugar
2 tablespoons limoncello liqueur
Grated lemon zest (optional

In small bowl, mix the confectioners' sugar with 1 tablespoon of the limoncello. Slowly add up to 1 more tablespoon of the liqueur until the glaze reaches a spreading consistency. You may need to add a drop of water. Spread the glaze on the cookies using a butter knife. If desired, sprinkle with a bit of lemon zest while the glaze is still moist. Arrange in a single layer and allow the glaze to dry completely before covering.

Store in the refrigerator.

Adapted from Lynne's recipe.

Fudge Puddles

Fudge Puddles

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1/2 tsp vanilla
1 1/4 cups flour
3/4 tsp soda
1/2 tsp salt

Preheat oven to 325

In a large mixing bowl, cream the butter, peanut butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt. Gradually add to creamed mixture. Chill for 1 hour.

Drop tablespoon of dough into light greased mini-muffin tins. Bake at 325 for 14-16 minutes or until lightly browned. Using the end of a wooden spoon handle make a 3/8 to 1/2 in deep indentation in the center of each cookie. (This may not be necessary they may sink on their own).

Cool in pans for 5 minutes, before removing to wire racks to cool completely.

Fudge Filling

1 cup milk chocolate chips
1 cup (6 oz) semisweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract

In microwave or small saucepan melt chocolate chips. Stir in milk and vanilla until smooth. Fill each shell with filling.

Apple Pie A La Zing

Apple Pie A La Zing

4 cups pealed, sliced apples
2 cups Cranberries
3/4 cup brown sugar
1/2 cup sugar
1/3 cup flour
1 tsp cinnamon
3/4 cup walnuts
Pastry for a 9-inch two crust pie

Directions:

Preheat oven to 425 degrees

Combine all the ingredients, except pastry, in a medium mixing bowl; mix well. Pour into a pastry lined pie plate.


Cover with top crust. Seal edges and cut several slits in top crust.

Bake 50 minutes or until golden brown. Cover edges with foil if they begin to brown too quickly.

Makes 1 9-inch pie.

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

3 Cups All-Purpose Flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 tbsp. cinnamon
1 tbsp. ginger
1/2 tbsp. cloves

2 cups firmly packed brown sugar
1 cup vegetable oil
3 cups pumpkin
2 large eggs
1 tsp. vanilla extract

Preheat oven to 350 degrees.

In a large bowl mixed flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together and set aside.

In a separate bowl, mix together brown sugar and oil until combined. Add pumpkin and mix well. Add the eggs and vanilla and mixed until combined.

Sprinkle the flour mixture over the pumpkin mixture and whisk until thoroughly combined.

Use a small ice cream scoop with a release mechanism to drop heaping tablespoons of the dough onto baking sheets, about 1 inch apart. Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the sheet while you make the filling.

Cream Cheese Filling
1 cups confectioner's sugar
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
1 tsp vanill

Sift the confectioner's sugar into a medium bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth, with no visible lumps. Add the cream cheese and beat until combined.

Add the confectioner's sugar and vanilla and beat until smooth. Be careful not to over beat the filling or it will lose it's structure. (The filling can be made 1 day ahead. Cover the bowl tightly and put in the refrigerator. Let the filling soften at room temperature before using.)

Assemble the whoopie pies;

Turn half the cooled whoopie pies upside down (flat side facing up)

Using a knife or an offset spatula, drop a large dollop of filling onto the flat side of the cookie. Place another cookie , flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.

This recipe make 20 whoopie pies.

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

2 1/4 cups flour
1 tsp. baking soda
3/4 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1/4 cup sugar
1 (4 oz) package instant chocolate pudding
1 tsp vanilla extract
1/8 tsp. vanilla extract
2 eggs, beaten
2 cups chocolate chips

Preheat oven to 350 degrees.

Combine flour and baking soda

In a large bowl brown sugar, sugar, butter, shortening, pudding mix, vanilla and almond extract

Mix until well blended

Beat in the flour mixture

Stir in chocolate chips

Drop by rounded teaspoons and bake 10-12 minutes

Spaghetti Caprese

Spaghetti Caprese

Ingredients:
1/2 lb. Thin Spaghetti or Angel Hair Pasta
1/2 cup Kraft Tuscan House Italian Dressing & Marinade
1 onion, finely chopped2 cloves garlic, minced
3 cups chopped tomatoes
1 cup shredded mozzarella cheese
1/3 cup fresh basil, finely sliced

Directions:

Cook pasta as directed on package. Heat dressing in a large nonstick pan on medium-high heat. Add onions and garlic; cook and stir 2 minutes. Add tomatoes; cook 5 more minutes or until heated thoroughly, stirring occasionally.

Drain paste. Add tomato mixture; mix lightly. Sprinkle with cheese and basil.

Taco Stuffed Shells

Taco Stuffed Shells

Ingredients:

1 package uncooked jumbo pasta shells

1 1/2 pounds lean ground beef

1 bottle (18 oz) taco sauce, divided

3 oz cream cheese, cubed

2 tsp chili powder

3/4 cup shredded Mexican or Cheddar Cheese

Approximately 20 tortilla chips, coarsely crushed

Directions:

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef until no longer pink; drain. Add 1/2 cup taco sauce, cream cheese and chili powder; cook and stir until blended. Stir in 1/4 cup cheese.

Drain pasta and rinse in cold water; stuff each shell with about 2 tablespoons beef mixture. Arrange in an 11 x 7 baking dish coated with cooking spray. Spoon remaining taco sauce over top.

Cover and bake at 350 for 20 minutes. Uncover; sprinkle with remaining cheese blend. Bake 5 to 10 minutes longer or until heated through and cheese is melted. Sprinkle with chips.

Strawberry Pretzel Salad

Strawberry Pretzel Salad

Ingredients:

2 cups coarsely crushed pretzels
3/4 cup butter, melted
3/4 cup plus 2 Tablespoons sugar- divided
1 (8 oz) cream cheese- softened
1 (8 oz) cool whip
2 1/2 cups cold water- divided
1 (6 oz) package strawberry jello
2 cups sliced strawberries

Preheat oven to 350°

Directions:

Spread pretzels evenly in the bottom of 9 x 13" baking dish. In a small bowl, combine butter and 2 tablespoons sugar and poor evenly over pretzels. Bake 10 minutes. Remove from oven, and allow pretzels to cool to room temperature.

In a medium bowl, beat cream cheese, whipped topping, and remaining 3/4 cup sugar at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly over pretzels.

In a medium saucepan, bring 2 cups cold water to a boil over medium-high heat. Add strawberry jello, stirring until completely dissolved. Remove from heat; add remaining 1/2 cup cold water and sliced strawberries. Let cool. Pour over cream cheese layer. Chill overnight. Cut into squares to serve. Top with cool whip and fresh strawberries.

Note: This recipe can easily be converted to a Gluten Free recipe just by using Gluten Free Pretzels.

Chili Cheese Dip

Chili Cheese Dip

Spread 1 8 oz. brick of softened cream cheese in the bottom of a pie plate, top with 1 can of Hormel Chili (either with or without beans, depending on preference). Heat in microwave 1-2 minutes. Top with shredded cheese and return to microwave until heated completely through. Serve with Tostitos, Fritos or Crackers. Never any leftovers.

Submitted by: Julie Hoshal

Pumpkin Pie Fudge

Pumpkin Pie Fudge

Ingredients:

3 cups sugar
¾ cup unsalted butter, melted
2/3 cup evaporated milk
1 cup canned pumpkin puree
2 tbsp. corn syrup
2 ½ tsp. pumpkin pie spice
9 oz. white chocolate, chopped
7 oz. jar marshmallow crème
1 cup walnuts, chopped and toasted
1 tsp. vanilla extract

Directions:
Stir together first six ingredients in a 3 ½ - quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9 x 13" pan. Let stand 2 hours or until completely cool; cut fudge into squares.