Monday, December 13, 2010
Cream First
Buckeye Delights
Cookie Dough
1 pouch (1lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter or margarine, softened
1 egg
Filling
1/2 cup powdered sugar
1/2 cup peanut butter
2 TBS butter
1 tsp vanilla
1/4 tsp salt
Topping
1/2 cup whipping cream
1 cup plus 2 TBS semisweet chocolate chips
1 TBS peanut butter
Heat oven to 350 degrees. Spray mini muffin pan with nonstick spray. In large bowl, stir cookie dough ingredients until dough forms. Press about 1 TBS dough into each muffin pan cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan.
In small bowl, mix filling ingredients until well blended. Press about 1 tsp mixture on top of each cooled cookie. in 1-qt saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 tsp chocolate mixture over each cookie cup.
Place remaining 2 TBS chocolate chips and 1 TBS peanut butter in a microwave safe dish. Microwave on high 30 to 60 seconds or until softened. Stir to mix. Spoon topping into a decorating bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set.
Red Velvet Cookies
1 pouch (1lb 1.5 oz.) Betty Crocker sugar cookie mix
1/3 cup unsweetened cocoa
1/4 cup butter, softened
1/4 cup sour cream
1 TBS red food coloring
1 egg
Cream Cheese Icing
Heat oven to 375 degrees. In large bowl cream butter, sour cream, food coloring, and egg with mixer. Gradually add in cookie mix. Use a cookie scoop or spoon to place 1 inch dough; place 2 inches apart on ungreased cookie sheet. bake 8 to 9 minutes or until set. Frost cooled cookies with Cream Cheese Icing.
Cream Cheese Icing
1/2 lb butter
1/2 lb cream cheese
1 tsp vanilla
1 lb powdered sugar
Cream together cream cheese, butter, vanilla, and powdered sugar with a mixer until smooth.
Mint Chocolate Chip Cookies
1/2 cup butter or margarine, softened
6 to 8 drops green food coloring
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
Heat oven to 350 degrees. In large bowl, cream butter, food coloring, and egg with mixer. Gradually add cookie mix. Stir in mint chips and chocolate chunks. Using a small cookie scoop or tsp, drop dough 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Cool 3 minutes. Serve warm or cool completely.
Makes approximately 3 dozen cookies.
Ben's Chocolate Chip Cookies Submitted by Rachel
1 cup real butter
1 tsp baking soda
2 eggs
1 tsp vanilla
1 tsp salt
1/2 cup brown sugar
1 12 oz package semi-sweet chocolate chips
1 cup granulated sugar
1/2 tsp hot water
2 1/2 cups of sifted flour
Cream butter and sugars add eggs and beat well. Sift remaining flour with salt and baking soda. Add to creamed mixture. Add hot water and vanilla mix until well blended. Add chocolate chips. Drop from spoon on greased cookie sheet bake at 375 for 10 minutes Makes 6 1/2 dozen cookies.
Saturday, December 11, 2010
Easy Apple Crisp
6 Granny Smith Apples, Peeled, Cored, and Sliced
1 Cup Water, or 1 TBS per ½ Pint Jar
1 White Cake Mix
1 Cup Packed Brown Sugar
1 tsp Ground Cinnamon
½ Cup Butter, Melted
Preheat oven to 350 degrees. Lightly grease a 9x19 inch
baking dish or 12 ½ pint jars. Arrange apples in an even
layer in bottom of baking dish or jars. Pour water over apples.
In a medium bowl, mix together cake mix, brown sugar, and
cinnamon. Stir in melted butter until ingredients are thoroughly
blended; mixture will be crumbly. Sprinkle mixture over apples.
Bake in preheated oven for 50 to 55 minutes. Serve with vanilla
ice cream.