Olivia’s soft chocolate chip cookies

 

• ▢2 3/4 c flour
• 3 1/2 c flour 
• 1 t baking soda
• ▢ 1 t salt
• ▢ 1 c unsalted butter, softened
• ▢ 1 c light brown sugar, packed
• ▢ 1/2 c sugar
• ▢ 2 large eggs, room temperature
• ▢ 2 t vanilla
• ▢ 1 12-ounce package (2 cups) semi-sweet chocolate chips

In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream the butter, brown sugar, and sugar for 1-2 minutes or until well combined. Add eggs and vanilla. Scrape down the sides of the bowl as needed.

Add in the dry ingredients and continue mixing until just combined. Add chocolate chips on low-speed until fully incorporated into the cookie dough.

Cover the cookie dough and refrigerate for at least 2 hours.

Scoop the cookie dough into balls and drop onto baking sheets. 

Bake at 350 degrees for 10-12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool.

Recipe by Live Well Bake Often

Mounds Cookies

 My friend used to sell these at a local soda/cookie place, and they were a big hit, so I had to figure out a copycat recipe for them. Yum!

Servings: 18

Cookie:

1 1/2 cups flour

1 t. baking soda

1 t. cinnamon

1 t. sea salt

pinch of nutmeg, optional

1 c. butter, softened

1 c. brown sugar

1/2 c. granulated sugar

1 large egg

1 egg yolk

1 T. vanilla

3 c. old-fashioned oats

Preheat oven to 350.

Mix together the butter and sugars, cream until smooth, 1-2 minutes.

Add the eggs and vanilla and combine until smooth.

Add all the dry ingredients except the oatmeal, and mix on low. Mix until just combine, then stir in the oats.

Line the baking sheets with a Silpat or parchment paper. Scoop into extra large, round balls. Bake for 10-12 minutes, until the edges are golden brown. Allow cookies to cool.

Chocolate:

8 ounces chocolate chips, milk chocolate or semi-sweet 

Melt chocolate chips in microwave until smooth. Spoon a generous amount of chocolate onto the bottom of the cooled cookies. Place on Silpat, chocolate side down. Refrigerate. 

Coconut Frosting:

4 T. butter, softened

1-1 1/2 lbs. powdered sugar

cream or milk

1 t. coconut extract 

Chocolate bar 

Flaked coconut

Mix together ingredients, adding cream until desired consistency is reached. Once chocolate has set up on cookies, frost cookies. Sprinkle with flaked coconut and grate chocolate on top. I usually do some cookies with coconut and some without. 

Recipe Source: Oatmeal Cookies from Two Peas & Their Pod

Jo’s Fruit Dip

1 8 oz block cream cheese, softened
1 cup light brown sugar
1 tsp vanilla 

Blend ingredients together. Dip fruit in it. 

Apples, strawberries, pineapple, raspberries, are some of my favorites with it. Green grapes are good too!

FLUFFERNUTTER COOKIES

1 c. butter, softened
1 c. light brown sugar, packed
1 c. granulated sugar
2 c. smooth peanut butter
4 eggs
3 t. vanilla
1 c. marshmallow creme
4 c. flour
2 t. baking soda
2 t. baking powder
1 t. salt
2 c. peanut butter chips
1 c. chopped peanuts, optional

Preheat oven to 350° F. Cream together the butter and sugars on medium high speed until light and fluffy, about 3 minutes. Add the peanut butter and continue to mix until smooth and incorporated, about 1 minute. Add the eggs, one at a time, until fully incorporated. Scrape down the sides of the bowl after each addition. Mix in the vanilla. In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the butter and egg mixture. Do not over mix. Add in the peanut butter chips and the peanuts if using.
Form dough into equal size balls.  Use the bottom of a teaspoon or your thumb to make a well in the center of each cookie dough ball. Place 2 teaspoons to 1/2 tablespoon of marshmallow creme into the well. I like to put the marshmallow creme into a piping bag, snip the end, and pipe it into the well. Carefully enclose the dough around the marshmallow creme, leaving some exposed at the top. 
Bake the cookies on the center rack of the oven for about 9-10 minutes. The edges of the cookies should be set, but the tops will be puffy and look slightly underbaked. Do not over bake. 
Recipe by Browned Butter Blondie, with a few adjustments

Asphalt Pie

Asphalt Pie has always been a favorite dessert of ours, thank you Winger's! My kids request this for their birthdays.

Crust:
1 3/4 c. crushed Oreos + extra for topping if desired (I do this is the food processor)
1/3 c. melted butter
1/4 c. sugar
softened mint ice cream, 1 or 2
caramel sauce

I use 1 container of ice cream, but you can do more for a taller pie. Allow ice cream to soften on the counter for about an hour. Crush Oreos in a food processor, add butter and sugar and pulse until combined. Press into a springform pan. It's easiest to use this type of pan. I have made it in pie pans and brownie pans, but it is really tricky to cut the frozen crust while it is in a pan like this. Crazy story, my husband cut his thumb really badly when cutting this in a pie pan. He had to get several stitches! We love this dessert, so we had to figure out a safer method. Ha ha. When using the springform pan, I wrap the bottom with plastic wrap. Place crust in freezer for at least 30 minutes. 

Once ice cream is softened, about half-way melted, place spoonfuls of ice cream all over the crust, this makes it easier to spread it without disturbing the crust. Spread evenly. Cover and freezer for at least 4-5 hours. Sprinkle with Oreo crumbs, remove from pan, remove plastic wrap, and place on a cutting board to slice. Serve with caramel sauce.

Mackles'mores (S'mores cookies)

 2 3/4 c flour
1 t cinnamon
1 t kosher salt
1 t baking soda
3/4 c unsalted butter
1 c brown sugar
1/2 c sugar
2 eggs
1 t vanilla
4 oz dark chocolate chips/chunks
1 c mini marshmallows
36 graham cracker squares
3 Hershey bars broken into sections

Whisk dry ingredients together in medium bowl. Set aside. 

Cream the butter and sugars in stand mixer on medium-high speed until fluffy, about 3 minutes. Add eggs one at a time. Add vanilla and mix until smooth. 

Add dry ingredients and mix until combined. Fold in the dark chocolate and marshmallows. 

Use a medium cookie scoop to make balls and place them on cookie sheet. Freeze for at least an hour.

Preheat oven to 400 degrees. Place the graham crackers side by side on a cookie sheet. Place 1 frozen ball on each graham cracker. Bake for 10-12 minutes. 

Remove from oven and press 1 section of Hershey bar on each hot cookie. 

Recipe by Hello Robin Cookies, via 40 Things to Bake Before You Die

Peach Cobbler

 Batter
1/2 c. butter, melted
1 c. flour
1 c. sugar
2 t. baking powder
1/2 t. salt
2/3 c. milk, room temperature
1 egg, room temperature

Filling
6-8 baseball-sized fresh peaches, peeled and sliced (or use 28 oz frozen peaches)
1/2 c. sugar
1/2 c. brown sugar
1 t. cinnamon
1/2 t. nutmeg

Preheat oven to 350 degrees. Pour melted butter in 9x13-inch pan. Make batter in medium bowl. Whisk together flour, sugar, baking powder, and salt. Add milk and egg. Mix until just incorporated. Pour evenly in pan over melted butter.

Make filling in another medium bowl. Combine peaches, sugars, and spices. Gently drop filling onto the batter. Don't combine filling and batter.

Bake for 35-45 minutes until batter rises to the top and gets golden brown. Serve warm topped with vanilla ice cream.

Recipe by Salt Lick via Female Foodie

S’mores Chocolate Chip Cookies

 

• ¾ cup salted butter, softened
• 1 cup packed brown sugar
• ⅓ cup sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla
• 1 ¾ cups flour 
• 1 cup graham cracker crumbs (about 9 rectangle crackers crushed)
• 2 cups chocolate chips
• 1 cup miniature marshmallow bits (dehydrated marshmallows)

• Preheat the oven to 350 degrees F. 
• Using an electric stand mixer fitted with the paddle attachment or in a bowl with a handheld electric mixer, add the butter, brown sugar, granulated sugar, baking soda, and salt. Mix together until very light and creamy, 2-3 minutes, scraping down the sides of the bowl as needed.
• Add the eggs and vanilla and mix until evenly combined.
• Add the flour and graham cracker crumbs and mix until just barely combined; a few dry streaks are ok.
• Add the chocolate chips or chunks and marshmallow bits and mix until incorporated.
• Scoop the dough by heaping tablespoons onto baking sheets, spacing at least 2-inches apart.
• Bake for 10-12 minutes until just golden on the edges and a little crackly on top. Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely.
  
  
  Recipe by Mel’s Kitchen Cafe

Cookies and Cream Cookies

 

• 1 cup butter, softened
• 1/3 cup sugar
• 2/3 cup light brown sugar, packed
• 3.4 oz box white chocolate pudding mix
• 2 large eggs 
• 1 teaspoon vanilla
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup white chocolate chips
• 16 Oreo cookies - coarsely crushed

Preheat oven to 350°F. Cream the butter and sugars on medium speed for 2 minutes. Add the eggs, and vanilla extract and beat on medium speed for 1-2 minutes or until fully combined.

Add the pudding mix and mix until combined. Then add the flour, baking soda and salt mix until just combined. Mix in the chocolate chips and Oreo chunks.

Scoop the dough onto cookie sheet, leaving 2 inches between each cookie. Bake for 9-10 minutes. The cookies will be set and barely golden on the edges.

Recipe by Salt and Baker, slightly altered

Blueberry Custard Pie

 My daughter loves blueberries, so several years ago I decided to try this recipe for Thanksgiving. It became a family favorite and is now a staple each Thanksgiving. It is much more simple than a lot of other custard pies, which is nice if you are doing a lot of other Thanksgiving cooking.

1 c. sour cream
3/4 c. sugar
1 egg
2 T. flour
2 t. vanilla
1/4 t. salt
2 1/2 c. blueberries (fresh or frozen)
1 unbaked pie crust (I like Marie Calendar's)

 

Streusel Topping

1/2 c. brown sugar
1/3 c. flour
1/4 c. butter, softened
1/2 c. chopped pecans

Preheat oven to 400 degrees F.

In a large bowl, mix the sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt with a spoon until smooth. Fold the blueberries into the sour cream mixture. Pour into the unbaked pie crust. Bake for 25 minutes.

While the filling is baking, prepare the streusel topping. In a medium bowl combine the brown sugar and flour. Mix the butter in with pastry cutter until the mixture resembles course sand. Add pecans. Sprinkle the streusel over the top of the pie and bake an additional 15-20 minutes or until filling is set and topping is brown. Cover loosely with foil if needed o ensure that the top doesn't burn before the filling is set. Let pie sit for at least 10-15 minutes. Serve pie warm or chill it and serve cold.

Recipe from The Girl Who Ate Everything

Caramel Apples

 This is my favorite recipe for caramel apples. I have been making them for years. Yum!

• 1/2 c. butter
• 1 c. light corn syrup
• 2 c. brown sugar
• 1 can sweetened condensed milk
• 1 tsp. vanilla
• 8-10 green apples

• Combine the first three ingredients in a large saucepan.  When the butter is melted, add the condensed milk.  Stirring constantly, cook to 230 degrees (soft ball stage).  Take off heat, and stir in vanilla. Let it cool for a few minutes before dipping---super hot caramel is more likely to slide off. Place on silpat mat or parchment paper. 

Banana Cream Pie

This is hands down my favorite pie! I have been making it since I was a kid. My brother and I always looked forward to every Thanksgiving!

4 large egg yolks
2/3 c. sugar
1/4 c. cornstarch
1/2 t. salt
3 c. milk
2 T. butter, softened
2 t. vanilla
2 large bananas
homemade whipped cream, if desired

Bake your pie crust using your favorite recipe or use a store-bought crust.

In a bowl, beat egg yolks with a fork and set aside. On the stove, mix sugar, cornstarch, and salt.  Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Immediately stir at least half of the hot mixture slowly into egg yolks, then stir back into hot mixture in saucepan.  Boil and stir 1 minute, then remove from heat. Stir in butter and vanilla, cool filling slightly.  Slice bananas into pie crust, then pour warm filling over bananas. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours, until set. Serve with whipped cream on top if desired.

Recipe Source: Betty Crocker Cookbook

Salty Sweet Rice Krispie Treats

I have never loved rice krispie treats, but I recently came across this recipe that calls for salt in the melted marshmallow mixture and it it is amazing! The salt really makes it extra special.  These are good by themselves or as a dipper for chocolate fondue--one of my favorite treats!

4 T butter
8 cups of mini marshmallows, (buy the 16 oz bag)
6 cups Rice Krispies cereal
3/4 t salt 
1/2 t vanilla
2 cups more of mini marshmallows

• In a large bowl, microwave together 8 cups of the mini marshmallow and the 4 Tbl of butter for 2 minutes 30 seconds, or until melted. Be careful not to let it spill over in the bowl or you will have a huge mess.  
• Stir with a wooden spoon.
• Mix in the vanilla and the salt.
• Mix in the reserved 2 cups of marshmallows and the 6 cups of cereal.  Mix with the wooden spoon till incorporated.  This is what gives the recipe those marshmallow pockets!  The reserved mallows start to slowly melt as you mix it all up.
• Press into a 9×9 pan, then get your hands a little wet with water or cooking spray and press the rest in place.

Recipe Source: Made Everyday

Janell's Pink Lemonade

My Aunt Janell is a great cook and I love everything she makes.  I always loved when she made this pink lemonade for parties. 

12 oz. can pink lemonade concentrate
1 1/2 cans of water
4 c. frozen strawberries
2 c. ice cubes
1/3 c. sugar

Blend and serve. 
Servings: 8-10

Dad's Fudge

It's a new tradition for my dad to make this fudge every Christmas.  He has been doing this for the last few years.  It's always so yummy, with or without nuts.

1 12 oz. chocolate bar, broken in pieces
2 c. semisweet chocolate chips
1 7 oz. jar marshmallow creme
1 12 oz. can evaporated milk
4 1/2 c. sugar
1/8 t. salt
2 t. vanilla
2 c. chopped walnuts

Butter a 9x13 inch pan.  Combine chocolate bar pieces, chocolate chips, and marshmallow cream in a large bowl, set aside. In a heavy saucepan, combine evaporated milk, sugar, and salt. Bring to a boil over medium heat and boil for 6 minutes.  Pour over chocolate mixture.  Beat vigorously with wooden spoon until creamy.  Add vanilla and chopped walnuts.  Mix well.  Pour into prepared pan.  Let stand two hours, then cut into small squares.  Makes 5 pounds of fudge.

Recipe Source: Lion House Christmas

Cream Puffs

1/2 c. water
1/4 c. butter
1/2 c. flour
2 eggs

Heat water and butter until it comes to a boil and butter is melted.  Add flour and stir quickly until well mixed.  Remove from heat and add eggs and beat with hand mixer until well mixed.  Drop on on ungreased cookie sheet and bake at 400 for 30-35 minutes until golden brown.  Remove from oven, cool for a couple of minutes and slice open and remove filaments of soft dough.  Below are a couple of toppings options for your cream puffs.


Raspberry Dark Chocolate Cream Puff

1/3 c. sugar
2 T. cornstarch
1/8 t. salt
2 c. milk
2 egg yolks, slightly beaten
2 T. butter-softened
2 t. vanilla

Mix sugar, cornstarch and salt in a medium-sized heavy saucepan.  Stir in milk gradually.  Cook over medium heat stirring constantly with a metal spoon until mixture comes to a boil.  Boil and stir for one minute.  Pour at least half of the mixture into the egg yolks stirring quickly and mix well.  Pour back into the saucepan and bring back to boil.  Boil and stir for one more minute.  Remove from heat.  Add softened butter and vanilla.  Let cool and add a generous scoop to each cream puff.  Top with cooled chocolate ganache and add a raspberry.



Salted Caramel Cream Puff

2/3 c. packed brown sugar
2 T. cornstarch
1/8 t. salt
2 c. milk
2 egg yolks, slightly beaten
2 T. butter-softened
1 t. vanilla

Mix brown sugar, cornstarch and salt in a medium-sized heavy saucepan.  Stir in milk gradually.  Cook over medium heat stirring constantly with a metal spoon until mixture comes to a boil.  Boil and stir for one minute.  Pour at least half of the mixture into the egg yolks stirring quickly and mix well.  Pour back into the saucepan and bring back to boil.  Boil and stir for one more minute.  Remove from heat.  Add softened butter and vanilla.  Let cool and add a generous scoop to each cream puff.  Top with caramel sauce and and sprinkle with coarse sea salt.

Caramel Sauce

1 cup sugar
4 T. butter
3⁄4 cup chilled heavy whipping cream pinch of salt

Heat cream in microwave for 40 seconds. Heat a heavy saucepan over medium heat for 3 minutes. Pour in sugar and stir until completely melted and amber in color, about 3 minutes. Reduce heat to low, add butter all at once. Stir to combine, mixture will bubble up.  Add the heated cream a little at a time to the sugar and butter stirring constantly, keeping a steady boil.  Mix until smooth and remove from heat and pour immediately into a heat safe container--do not scrape sugar from the sides of the pan.  Let cool completely before adding to top of cream puffs.

My Favorite Chocolate Chip Cookie Bars

1/2 cup butter, softened
2 ounces (about 1/4 cup ) cream cheese, softened
3/4 cup brown sugar
1/4 cup sugar
1 egg
2 teaspoons vanilla extract
2 cups flour
one 3.5-ounce packet instant vanilla pudding mix
1 teaspoon baking soda
1/2 teaspoon salt,
1 1/2 cups chocolate chips or Mini M&M's

Combine the butter, cream cheese, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined. Add the flour, dry pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.  Add chocolate chips and mix until just combined.  Chill dough in fridge for a few hours or in the freezer for 1 hour. Preheat oven to 350F.  Spray 9x13 pan.  Drop handfuls of dough all over cookie sheet.  Press with hands to fill the pan.  Bake for 15-20 minutes, until deep golden brown, don't overcook!

*It is also delicious to use white chocolate chips and 1 cup Macadamia nuts.

Fried Ice Cream

This is such a yummy recipe and is a new family favorite!

Freeze Cookie Sheet For 1 hour

1⁄2 gallon vanilla ice cream, scooped into large balls, approx. 13 balls per 1⁄2 gallon and place on cold cookie sheet. Return to freezer for a day.

Crush in food processer or blender:

1 box vanilla wafers

3 cups corn flakes

1/3 cup brown sugar

Roll ice cream balls in crumb mixture, 4 beaten eggs, then roll in the crumbs again. Return to freezer for a day.
*If you don't have time to freeze for an entire day, each step can be done for 6 hours instead.

Deep fat fry at 350 for approx. 10 seconds, 5 seconds each side. Use a wire strainer (about 5” with a handle, utensil type strainer) to scoop the loose crumbs from the oil after frying every 2 balls if you need to.

Cover with caramel sauce.

Caramel Sauce:

1 cup sugar
4 T. butter
3⁄4 cup chilled heavy whipping cream pinch of salt

Ahead of time, heat cream in microwave for 40 seconds.

Heat a heavy saucepan over medium heat for 3 minutes.

 Pour in sugar and stir until completely melted and amber in color, about 3

minutes. Reduce heat to low, add butter all at once. Stir to combine, mixture will bubble up.

Add the heated cream, 2 T at a time to the sugar and butter stirring constantly, keeping a steady boil.

Continue until caramel sauce is melted and smooth.  If chunks of sugar remain, pour in blender and blend until smooth.
This can be stored in the fridge for up to 3 weeks. Tastes like Werther’s Caramels!

$100 Chocolate Cake

Here is an another favorite recipe from my mom, Nell Andersen.  The only bad thing about this cake is scraping the bowl.  This batter is nasty!  But the cake is amazing!!!  It is an easy and very moist cake.

1 c. sugar
1/2 c. cocoa
2 t. soda
1/2 t. salt
1 c. mayonnaise
1 c. water
1 t. vanilla
2 c. flour

Bake at 350 for 30 minutes in a 9x13 pan.  (This is a story included at the bottom of the recipe:  A lady eating at one of Mr. Merrit's Restaurants in Washington D.C. told the cook she would give him $100 for this recipe.)

Raisin Bars

Here is an old favorite recipe from my childhood.  Every Sunday before church my mom (Nell Andersen) would have each of us kids make something for dinner. It was so easy because everyone did their part and our Sunday dinners were the best!  This was one of our Sunday dinner favorites.  I just found it in a pile of papers and had to post it.  I will be making it soon and post a picture.

Bring to a boil to soften raisins:
1 c. raisins
1 1/2 c. water

In a mixing bowl combine:
1 c. sugar or brown sugar
1/2 c. shortening
1 egg

Add:
3/4 c. raisin liquid
1 t. cinnamon
1 t. soda
1/2 t. salt

Add:
2 cups flour
boiled raisin
chopped walnuts if desired

Grease and flour a cookie sheet.  Bake at 350 for 10-15 minutes or until done.  Ice with a powdered sugar glaze (glaze recipe coming soon!)  Cut into squares and serve.