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1 stick softened butter
Approx. 1 lb. confectioners’ sugar
1 3/4 C. JIF peanut butter (1 18 oz. jar works!)
1 tsp. vanilla
1 tbsp. vegetable shortening
1 (12 oz. package) semi-sweet chocolate chips

Mix peanut butter, butter, and vanilla together in a large bowl – adding confectioners’ sugar until proper consistency is reached.

Roll candy into 1-inch balls and place on wax paper-lined cookie sheet.

Melt chips and shortening together in top of double boiler.
Keep chocolate mixture in double boiler over low heat while you dip each candy.

Lazy Chocolate Chip Cookie Bars

1 stick of butter
2 eggs
1 yellow cake mix
1 bag of semi-sweet chocolate chips

Melt butter in bowl
Whisk together with eggs
Stir in cake mix
Mix in chocolate chips
Press into greased pan

Bake at 350– 9×13 for 20 min, smaller pans 25-28 min.

Peanut Butter Reese's Cookies

1 cup creamy peanut butter
3⁄4 cup butter, softened
3⁄4 cup granulated sugar
3⁄4 cup dark brown sugar, firmly packed
2 large eggs
1 1⁄2 teaspoons vanilla extract
2 1⁄2 cups all-purpose flour, plus
2 tablespoons all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon salt
12 ounces Reese's pieces

Beat peanut butter, butter, granulated sugar, and brown sugar until creamy.
Add eggs and vanilla, beating until blended.
Combine flour, soda, and salt in small bowl.
Gradually add to butter mixture, beating well.
Stir in Reese's Pieces.

Biscotti Con Nocciole- Father Joe's

6 oz. Hazelnuts
1 stick Softened Butter
1/2 C. Sugar
2 Eggs
1/2 tsp. Vanilla
2 C. Flour
2 tsp. Baking Powder
1/2 tsp. Salt

Spread hazelnuts on baking sheet and toast in oven 10 minutes@ 350 degrees F.
While still warm, rub them together in a dish towel to remove as much of the brown skin as possible. Divide the nuts in half and grate half in a rotary grater, leaving the rest whole.

Cream butter and sugar. Beat in eggs and vanilla. Mix together flour, baking powder, salt and grated nuts; add these gradually to the egg mixture, beating well, then mix in whole nuts.

Lemon Bars

Hi Michelle, here you go!
2 sticks butter
2 cups flour
1 cup confectioners' sugar
1/8 teaspoon salt

6 eggs
2 1/2 cups granulated sugar
3/4 cup flour
1 teaspoon grated lemon zest
1 cup fresh lemon juice

Preheat oven to 350 degrees. With a pastry blender, cut together all of the ingredients for the crust. Pat into the bottom of a 9x13 inch greased pan and about a 1/2 inch up the sides of the pan. Bake 15-20 minutes until just turning color. Lower the oven to 325 degrees.

Simply Yummy Blondies

1 1/2 sticks butter
3/4 cup sugar
3/4 cup brown sugar
1 1/2 tsp. vanilla
1 tsp. salt
2 eggs
1 1/2 cups flour

Heat oven to 350 degrees.
Line an 8" square baking pan with foil, leaving overhang. Coat foil with cooking spray.
In a pan, melt butter. Off heat, whisk in both sugars, vanilla and salt. Whisk until creamy 1 min. Add eggs, whisk well. Add flour, stir until blended.
Pour into pan. Bake blondies until done 40 min. Cool in pan.

Using foil overhang, lift blondies out of pan.

Cut into squares.

Makes 8 Servings

Cherry Almond Scones (Crumbly Cakelike Biscuits)

1/2 cup dried tart cherries
1/4 cup orange juice
1 cup ricotta cheese
1/4 cup brown sugar
1 tsp grated orange rind
1 tsp vanilla
1/3 cup plus 1 tbs buttermilk
2 tbs oil
1 cup pastry flour
3/4 cup flour
1 tbs baking powder
1/2 tsp salt
4 tbs unsalted butter, diced
1/3 cup sliced almonds, toasted
1 egg, beaten

Heat oven to 425 degrees. Combine cherries and juice in a microwave bowl.
Microwave at high 1 min. let stand 5 min. Drain, discard liquid, chop cherries. Combine ricotta, 1 tbs sugar, rind and vanilla in a bowl.
Reserve 1/2 cup of ricotta mixture.

Red Velvet Whoppie Pies

3/4 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1 tablespoon red food coloring
1-1/2 teaspoons white vinegar
1 teaspoon clear vanilla extract
2-1/4 cups all-purpose flour
1/4 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 ounces semisweet chocolate, melted and cooled

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2-1/2 cups confectioners39; sugar
2 teaspoons clear vanilla extract

White baking chips, melted
Finely chopped pecans

Chocolate Chip Cookie Cheesecake

3 (8-ounce) packages cream cheese, softened
3 eggs
6 ounce of sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough (keep refrigerated until needed)
Preheat oven to 180 degrees C.
In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.
Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough.

Magic Malted Cookie Bars

1 3/4 cups graham cracker crumbs
1/4 cup sugar
8 tbs unsalted butter, melted
1 1/2 cups chopped walnuts
1 cup sweetened flaked coconut
1 cup semisweet chocolate chips
1 cup chocolate covered malt balls, chopped
14 oz can sweetened condensed milk

Line a baking pan with foil, leaving a overhang. Mist with cooking spray. In a bowl, mix cracker crumbs, sugar and butter.
Press into bottom of pan, refrigerate until firm.
Heat oven to 350 degrees. Sprinkle nuts, coconut, chocolate chips and malt ball pieces over crust.
*Drizzle milk over.

Easy Lemon Cookies

Easy Lemon Cookies

1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
1/3 cup confectioners sugar for decoration


Preheat oven to 375 degrees F (190 degrees C).
Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended.
Drop teaspoonful's of dough into a bowl of confectioners sugar. Roll them around until they're lightly covered.
Once sugared, put them on an ungreased cookie sheet.

Bake for 6 to 9 minutes in the preheated oven.

7 Layer Cookies

1/2 stick butter
1 1/2 cups graham cracker crumbs
1 can Eagle Brand milk
6 ounces chocolate chips
6 ounces butterscotch chips
6 ounces coconut
6 ounces nuts -- chopped

Melt butter in bottom of 9 x 13 inch cake pan. Press graham cracker crumbs into pan.
Pour can of Eagle Brand milk over graham cracker crumbs. Sprinkle chocolate chips and butterscotch chips and nuts over mixture.
Sprinkle coconut on top.

Bake at 350 degrees until coconut browns, (approximately 15 minutes).

Butterfinger Cookie Bars

1 package dark chocolate cake mix (regular size)
1 cup all-purpose flour
1 package (3.9 ounces) instant chocolate pudding mix
1 tablespoon baking cocoa
1/2 cup 2% milk
1/3 cup canola oil
1/3 cup butter, melted
2 eggs, divided
6 Butterfinger candy bars (2.1 ounces each), divided
1-1/2 cups chunky peanut butter
1 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips, divided


Ritz Cracker Candy

1 to 2 sleeves of Ritz crackers
1 1/2 cup unsalted butter
1 1/2 cup firmly packed brown sugar
1/2 cup chocolate chips
1/2 cup chopped pecans
1/2 cup peanut butter chips/white chocolate chips

Preheat oven to 350 degrees.
Line a baking sheet with aluminum foil or parchment paper and arrange the crackers on it in a single layer.

Melt butter and brown sugar together in a sauce pan over medium-low heat.
After it's melted, increase heat to medium-high and boil for 3 minutes, stirring constantly.
Pour this mixture over the cracker layer.

Amish Cherry Bars

1 cup margarine
1 1/2 cups sugar
3 eggs
2 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
21-ounce can of cherry pie filling or equivalent homemade amount

Preheat oven to 350 degrees.
Mix margarine, sugar, eggs, flour, baking powder and salt in a large bowl. Mix until well-blended.
Spread two-thirds of batter into a 10- by 15-inch pan. Pour pie filling over.
Drop rest of batter on top and spread.

Bake for 30 to 40 minutes.

Cool and then cut into 1-inch square bars

Recipe From The Amish Cook

Apple Bars

2 1/4 cups all purpose flour
1 1/4 cups sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 cup margarine or butter
2 beaten egg yolks
4-6 medium apples, pared, cored, and sliced
1 tsp. cinnamon
1 slightly beaten egg white

Combine 2 cups flour, 1/2 cup sugar, baking powder and salt and cut in butter or margarine until crumbs are the size of small peas.
Stir in egg yolks. Divide mixture in half. Press one-half over bottom of 13x9x2-inch pan.
Combine apples, remaining sugar and flour, and cinnamon, and arrange over bottom crust.

Miniature Cherry Cheesecakes

3 (8 oz.) pkgs. cream cheese
1 tsp. vanilla
2/3 c. sugar
3 eggs
Vanilla wafers

Mix first flour ingredients together. Crush vanilla wafers and place in tiny tins in a muffin pan.
Put cheesecake mixture in tins.
Bake at 325 degrees for 15 minutes.
Top with can of cherry pie filling.

White Chocolate Scones

2 C. All-purpose flour
1/3 C. Granulated sugar
2 tsp. Baking powder
1/2 tsp. Salt
1/4 C. Unsalted butter, chilled
1/2 C. Heavy (whipping) cream
1 lg Egg
1 1/2 tsp. Vanilla extract
6 oz White chocolate, cut into 1/2 inch chunks

Preheat oven to 375 degrees.
In a large bowl, stir together the flour, sugar, baking powder, and salt.
Cut the butter into 1/2 inch cubes and distribute them over the flour mixture.
With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.

Bulk Brownie Mix

1 Cup Sugar
1/2 Cup Flour
1/3 Cup Cocoa
1/4 tsp Salt
1/4 tsp Baking Powder

Once you are ready to bake them add:

2 Eggs
1/2 Cup Vegetable Oil
1 teaspoon Vanilla
Bake @ 350 degrees for 20-25 minutes.

Blond Heath Brownies

1 1/2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1/4 cup almond toffee bits
6 ounces white chocolate chips

Sift together flour, baking powder and salt.

Cream butter with both sugars. Add eggs and vanilla extract, then beat until fluffy.
Blend in dry ingredients. Stir in white chocolate chips and Heath toffee bits.
Spread batter in a well-greased 9 x 13- inch aluminum pan.

Cinnamon Oatmeal Raisin Cookies

1/3 cup canola oil
2/3 cup packed light brown sugar
1 egg
2 teaspoon vanilla
1 cup raisins
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 cup old fashioned or quick-cooking oats
1 tablespoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 375 degrees.
In small bowl, whisk together oil, sugar, egg, vanilla and raisins and set aside. In medium bowl, blend together flours, oats, cinnamon, baking powder and salt.

Pour wet ingredients into dry and stir until combined.

Bite-Sized Eclairs

1 pkt Vanilla pudding mix (instant)
1 1/2 cup Milk
1/2 cup Heavy cream
2 TBS Powdered sugar
1/2 tsp Vanilla

Cream Puffs:
1/2 cup Water
1/8 tsp Salt
1/4 cup Butter
1/2 cup Flour
2 Eggs

1/2 cup Chocolate chips
1 tbl Shortening
1 tbl Corn syrup
1 1/2 tsp Milk

Mix dry pudding and milk and chill for one hour.

Beat whipping cream, powdered sugar, and vanilla 'til stiff.

Yummie Cookies for the Kids to bake

1/2 C. Cake mix, any flavor
1/2 tsp. Soft butter
1 1/2 to 2 tsp. water

Preheat oven to 350.
Mix butter and cake mix. Add 1 1/2 teaspoons water and blend. Dough needs to be stiff but mixes vary so more water may be needed. Add by drops.
Roll dough on floured surface then cut out cookies.
Bake on ungreased cookie sheet 5-8 minutes.

About 1 dozen cookies.

Cookie Paints

Cookie Paints

2 egg yolks
1/2 tsp. water
Food coloring

Blend egg yolks and water together. Divide into containers and add food coloring.
Using small clean paintbrushes, paint unbaked cookies.

Bakes on a shiny glaze.

Amish Walnut Kisses

1 pound walnuts, chopped
2 cups granulatedsugar
5 tablespoons all-purpose flour
6 cups egg whites
1 teaspoon vanilla

Preheat oven to 325 degrees F.
Beat egg whites until they are very stiff but not dry.
Add the sugar slowly while beating the stiff egg whites.
Sift flour lightly over beaten egg whites and fold in with a wire whick. Blend in vanillaextract and nuts.
Drop by teaspoon onto a greased cookie sheet making sure they are about 2-inches apart.
Bake for 10 minutes. Take out and let cool.

Yields about 2 dozen cookies



1/2 cup butter or margarine
1/2 cup Crisco solid shortening
2 eggs
1-1/2 cups sugar

2-3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

2 tablespoons sugar
2 teaspoons cinnamon

Preheat oven to 375 degrees. In a small bowl, mix together 2 tablespoons sugar and 2 teaspoons cinnamon; set aside.

Mix first 4 ingredients together thoroughly. Sift together next 4 ingredients and add to first mixture.

Shape into walnut-sized balls. Roll in mixture of cinnamon and sugar.

Peanut Butter-Oat Cookies-Gooseberry Patch

3/4 cup margarine, softened
1/2 cup creamy peanut butter
1 cup brown sugar, packed
1 cup sugar
2 eggs, beaten
1/4 cup milk
1 1/2 cup quick-cooking oats, uncooked
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp vanilla

Combine the margaine, peanut butter, and the sugars. Mix well. Add the eggs and the milk.
Slowly stir in the remaining ingredients except the vanilla until combined. Stir in the vanilla.
Drop by tablespoonfuls onto ungreased baking sheets.
Bake at 350 F for 15 to 20 minutes.

Makes about 2 dozen cookies.

Best Ever Cookies- Gooseberry Patch

2 cups sugar
1 cup butter, softened
2 eggs, beaten
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups quick-cooking oats, uncooked

Beat together the sugar and the butter until well blended and creamy. Add the eggs. Beat until light and fluffy.
In a separate bowl, sift together the flour, baking soda, and the salt. Add the flour mixture until blended. Stir in the oats.
Drop by teaspoonfuls onto greased baking sheets.

Bake at 350 F. for 8 to 10 minutes. Remove from the oven when slightly underdone and not yet golden.

Makes 4 to 5 dozen

Lazy Cake Bar Cookies

1 box of yellow or white cake mix,
2 eggs beaten,
5T melted butter,
2C chocolate chips.
Mix together and bake in 9X13 pan
Bake 350 for 20 min.

Luscious Lemon Triangles

Nonstick cooking spray
3/4 cup all-purpose flour
3 tablespoons granulated sugar
1/4 cup butter or margarine
1 egg
1 egg white
2/3 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon finely shredded lemon peel (set aside)
2 tablespoons lemon juice
1 tablespoon water
1/4 teaspoon baking powder
Sifted powdered sugar (optional)

Lightly coat an 8x8x2-inch baking pan with cooking spray; set aside.

In a small bowl combine the 3/4 cup flour and the 3 tablespoons granulated sugar.