Chocolate Marshmallow Cookies

- 15 marshmallows (cut into thirds)
- 2/3 Cup cocoa powder
- 2 Cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 Cup sugar (plus 1/2 Cup sugar for rolling)
- 1 Cup crisco
- 1/2 Cup brown sugar (firmly packed)
- 2 unbeaten eggs
- 1 teaspoon vanilla

1. Cut marshmallows into thirds (I use scissors), and place in freezer while preparing the cookie dough.
2. Measure and Sift together with a whisk the: flour, cocoa powder, baking soda and salt.
3. In a separate bowl, cream together the: sugar, brown sugar and crisco.
4. Blend into the sugar bowl the 2 unbeaten eggs and vanilla. Beat together well.
5. Stir in the dry ingredients.
6. Roll the dough around each marshmallow third sealing it in a small ball.(This can get messy, so sometimes I wear those thin plastic throw away gloves.)
7. Roll each ball in sugar.
8. Place on a cookie sheet about 1 1/2 inches apart.
9. Bake at 400 for 4 1/2 to 5 minutes, then set out to cool.

Snickerdoodles

COOKIE DOUGH INGREDIENTS:
1/2 cup butter
1/2 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

CINNAMON SUGAR MIXTURE:
4 Tbsp. sugar
4 tsp. cinnamon

DIRECTIONS:
Cream together butter, shortening, and sugar. Add eggs, mix well. Add flour, tartar, soda, and salt. Shape dough into balls and roll in sugar and cinnamon. Place on greased cookie sheet. Bake at 400 degrees for 10 to 13 minutes.

GLAZED POPPY SEED BREAD

Originally submitted by Deena Callahan

3 cups flour
3 eggs
2 ½ cups sugar
1 ½ cups vegetable oil
11 ½ teaspoons salt
1 ½ teaspoons vanilla
1 ½ teaspoons baking powder
1 ½ teaspoons Wilton butter flavoring
1 ½ teaspoons poppy seeds
½ teaspoons almond extract
1 ½ cups milk

Mix all ingredients with electric mixer for 2 minutes only. Pour into greased loaf pans and bake at 350 degrees for 1 hour. Makes 2 loaves

While still warm glaze with

¼ cup orange juice
¾ cup sugar
¼ teaspoon vanilla
¼ teaspoon almond extract
¼ teaspoon Wilton Butter flavoring

Mix all ingredients together and spoon over warm loaves (Wilton Butter Flavoring is in the cake decorating section of any craft store.)

Peanut Butter Chocolate Bars

Annie Ivie's Recipe:

Mix and press into bottom of 9 x 13 inch pan:

1 cup melted butter
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter, crunchy or smooth

Melt together until smooth:

1 ½ cups semisweet chocolate chips
4 Tablespoons Peanut butter

Spread on top of the mixture in the pan. Refrigerate 1 hour before cutting.

TRUFFLE CAKE BALLS

Recipe originally submitted by Priscilla Bingham

1 box cake mix, any flavor
1 can cream cheese frosting
1 package chocolate bark

Make cake mix according to package directions. Let cool completely. When cool, crumble the cake into crumbs in a large bowl. Mix in the entire cn of frosting (works best if you use your hands). Roll into balls and place on a cookie sheet. Place in the freezer for a couple of hours. Melt the chocolate bark and dip the balls into the chocolate using a fork, shaking off the excess chocolate. Let cool (doesn’t take very long!) and enjoy!

Sees Fudge

Recipe originally submitted by Erin Callahan

Step 1:
Put these ingredients in a large bowl, set aside.

3 6-ounce packages chocolate chips, or 12 ounces chocolate chips and 1-2 LARGE Hershey Bars ( I use 2)
8 ounces marshmallow cream
1 LARGE package miniature marshmallows
1 tablespoon vanilla

Step 2:
Put large can of evaporated milk, 4 ½ cups of sugar, and ½ pound butter in a HEAVY pan, cook over medium heat, stirring constantly. After it reaches soft boil stage, continue cooking for 7 – 8 minutes to soft ball stage (if you use a candy thermometer, about 220 degrees). Pour step 2 over step 1. Stir until well blended and reaches a rather hard consistency. (It works well to use a Kitchenaid or other blender for the mixing. The mixer does the work and it becomes very creamy.) Add 1 – 4 cups nut meats. Pour into buttered pan. This makes a large batch. I pour into a cookie sheet with sides.

Peanut Butter and Jelly Squares

Originally Submitted by Jessica Callahan

2 ½ cups all purpose flour
½ teaspoon baking powder
1 cup salted butter, softened
1 cup white sugar
1 large egg
2 teaspoons pure vanilla extract
½ cup jam or jelly
¼ cup creamy peanut butter
2 Tablespoons Powdered Sugar

Preheat oven to 325 degrees. Lightly butter a 9 x 13 baking pan. In a medium bowl combine flour and baking powder. Mix well with a wire whisk and set aside.

In a medium bowl with an electric mixer on medium speed, combine butter and sugar to form a grainy paste. Add egg and vanilla and mix until smooth. Scrape down sides of bowl, Then add flour misture and blend at low speed until thoroughly combined. Dough will be firm. Divide dough into two pieces; form discs and wrap tightly in plastic wrap or plastic bags. Refrigerate 1 hour.

On floured board using a floured rolling pin, roll each disc to 9 by 13 inches, about ¼ inch thick. Place one piece in bottom and up the sides of baking pan. Refrigerate 10 minutes more.

Spread half the jelly on dough. Layer peanut butter on top of jelly, then top with remaining jelly. Sprinkle with powdered sugar. Place second dough rectangle on top of peanut butter and jelly layer. Pinch down side edges all around inside of pan. Bake 35 – 40 minutes or until golden brown and firm to the touch in the center. Cool in pan, then cut into squares and serve.

Reese’s Peanut Blossoms

Originally Submitted by Kelli Callahan

½ cup butter or margarine ( I used Butter)
1 cup Reese’s Peanut butter Chips
2/3 cup packed light brown sugar
1 egg
¾ teaspoon vanilla extract
1 1/3 cups all purpose flour
¾ teaspoon baking soda
½ cups finely chopped nuts (I left this out)
Granulated sugar
1 bag Hershey’s kisses, unwrapped

Heat oven to 350 degrees. In a saucepan over low heat, place butter and peanut butter chips. Heat. Stirring constantly until melted. Pour mixture into large mixing bowl. Add brown sugar, egg and vanilla, beating well until blended. Stir in flour, baking soda and nuts, blending well. Shape dough into 1 inch balls. Roll in granulated sugar and place on an ungreased cookie sheet. Bake 10 – 12 minutes or until lightly browned. Immediately place unwrapped chocolate pieces on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.

Caramel Chip Bars

Originally Submitted by Melanie Rottweiler

½ cup butter
32 caramels
1 can sweetened condensed milk
1 yellow cake mix
½ cup vegetable oil
2 eggs
2 cups chocolate chips
1 cup white chips
1 Heath bar, chopped

Combine butter, caramels, and milk; stir over medium heat until smooth. Cool. In mixing bowl combine cake mix, oil and eggs. Mix well. Stir in chips and chopped candy bar. Press ¾ of dough into a 9 x 13 pan. Bake at 350 degrees for 15 minutes. Let cool for 10 minutes. Pour caramel mixture over crust. Drop remaining dough on top. Bake for 25 – 30 minutes.

Mixed-Nut Bars

Originally Submitted by Donna Workman

1 ½ cups all purpose flour
¾ cup packed brown sugar
½ cup plus 2Tablespoons cold butter, divided
¼ tsp. salt
1 can (11 ½ ounce) mixed nuts
1 cup butterscotch chips
½ cup light corn syrup

In a bowl, combine flour, sugar, salt. Cut in ½ cup of butter until mixture resembles coarse crumbs. Press into greased 13 x 9 inch baking pan. Bake at 350 degrees for 10 minutes. Sprinkle with nuts. Melt butterscotch chips in double boiler. Add corn syrup and remaining butter. Mix well. Pour this mixture over the nuts. Bake for 10 minutes. Cool.

Chocolate No Bake Cookies

Originally Submitted by Sylvia Patton

2 cups sugar
4 tbsp. cocoa
1 stick butter
½ cup milk
½ cup peanut butter
1 tsp. vanilla
3 cups oatmeal

Boil sugar, butter, and milk for 1 minute. Add peanut butter and vanilla, mix well. Add the oatmeal and drop by teaspoonful onto waxed paper. Cool.

Easy Sugar Cookies

Originally Submitted by Heidi Robbins

2 cups sugar
1 tsp. baking soda
1 cup butter
2 tsp. vanilla
1 (8 oz.) sour cream
½ tsp. salt
2 eggs
flour

Mix ingredients together and add enough flour to make a stiff dough. Roll out thick and cut into shapes. Bake at 350 degrees for 10 minutes.

Frosting:

3 oz. cream cheese, softened
¼ cup butter, melted
1 tsp. vanilla
2 cups powdered sugar
Food coloring

Mix all ingredients and frost cookies.

English Toffee

Originally Submitted by Jennifer Bunker

1 cup sugar
1 cup butter
3 Tbsp. Karo Syrup
1 Tbsp. water
1 package milk chocolate chips
Walnuts or pecans (optional)

Cook sugar, Butter, Karo syrup, and water on high heat, stirring constantly until hard crack stage. It will turn brown. Cover bottom of greased, round cake pan with chopped nuts. Pour mixture over nuts. Cover with chocolate chips and smooth with a spoon. Let cool.

**can be doubled and will fill a cookie sheet.

Chocolate Crinkles

Originally Submitted by Deena Callahan

½ cup butter
6 (1 oz. squares) unsweetened chocolate
4 cups all purpose flour
4 cups white sugar
4 tsp. baking powder
1 tsp. salt
6 eggs
2/3 cup powdered sugar for decoration

Melt butter and chocolate squares either in microwave or over low heat on the stove. Allow to cool slightly. Stir in remaining ingredients, except powdered sugar. Mix well. Cover dough and chill for at least 30 minutes. Preheat oven to 300 degrees. Shape dough into 1 inch balls. Place 2 inches apart on an ungreased cookie sheet. Bake for 15 – 18 minutes or until edges are set. Remove from cookie sheet and cool on wire rack.

Chocolate Peppermint Cookies

Originally Submitted by Randi DeRoest

¾ cup butter
½ cup white sugar
½ cup packed brown sugar
1 egg
1 tsp. vanilla extract
1 tsp. peppermint extract
1 ½ cups all purpose flour
¼ cup unsweetened cocoa powder
1 tsp. baking soda
¼ tsp. salt
1 cup dark chocolate/mint chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees. Grease cookie sheets.

2. In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine flour, cocoa powder, baking soda, and salt; gradually stir in the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.

3. Bake for 9 minutes in preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

Cheese Ball

Submitter unknown

2 – 8 ounce packages cream cheese
2 cups sharp cheddar cheese, shredded
1 heaping teaspoon onion
1 heaping teaspoon green pepper
1 teaspoon diced pimentos
1 teaspoon lemon juice
Dash of salt
2 Tablespoons Worchestershire sauce
¼ teaspoon cayenne pepper
¾ cup finely chopped pecans

Mix cream cheese and sharp cheddar cheese in a bowl. Add the rest of the ingredients into the cheese mixture and stir. Shape into a ball. Roll in chopped pecans on a piece of waxed paper. Chill for several hours. Serve with crackers.

Lion House Christmas Soda Cracker Cookies

Originally submitted by Deena Callahan

35 saltine crackers
1 cup packed brown sugar
1 cup butter
2 cups chocolate chips
½ cup chopped nuts

Preheat oven to 350 degrees. Line a 15” x 10” jelly roll pan with foil or parchment paper; grease the foil. Line the pan with the saltines, placing as close together as possible. Combine sugar and butter in a small saucepan and bring to a boil, stirring often. Boil for 2 ½ minutes, stirring constantly. Pour butter sauce over crackers. Place crackers in preheated oven for 5 minutes. Remove from oven and sprinkle chocolate chips on top. When the chocolate chips are melted, spread chocolate over cookies and sprinkle with nuts. Cool and cut or break into small squares. Makes 3 dozen cookies.

Blonde Brownies

2 cups butter or margarine, softened
4 ½ cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons baking soda
1 ½ cups packed light brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 package milk or semi-sweet chocolate chips
4 eggs
1 cup chopped nuts (optional)

Heat oven to 350 degrees. Butter and flour a 17” x 12” rimmed cookie sheet. Spoon dough in about 6 large drops evenly distributed over the cookie sheet. You should use all of the dough but reserve about 2/3 cup. The dough will overrun the cookie sheet edges if you use all the dough. Moisten hands and flatten out dough evenly to the edge of the cookie sheet. Bake in preheated oven for around 30 minutes until golden brown. Cool, slice in squares and enjoy. Unfortunately, you or your children will have to eat the remaining cookie dough.

No Bake Peanut Butter Chocolate Bars

Originally submitted by Anne Ivie

Mix and press into bottom of 9 X 13 inch ungreased pan:

1 cup melted butter
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter, crunchy or smooth

Melt together until smooth:

1 ½ cups semisweet chocolate chips
4 Tablespoons peanut butter

Spread on top of the mixture in pan. Refrigerate 1 hour before cutting.

Peanut Butter and Chocolate Dipped Frozen Oreo Banana Bites

Originally submitted by Liz Nelson

Bananas ready to eat
Creamy Peanut Butter
Crushed Oreo cookies
Chocolate Bark or melted chocolate of choice

Peel then cut bananas into 1 inch pieces. Melt peanut butter in microwave until very soft. Roll bananas into peanut butter then place on a wax paper lined baking sheet. Place in freezer for 20 minutes or until peanut butter has firmed up. Melt chocolate according to package directions. With spoons, dip bananas into chocolate and place back on wax paper. Press cookies into sides of bananas so they stick in the chocolate. Stick back into freezer until frozen, about 1 hour. Serve with toothpicks or just pop in your mouth.