Lemon Bars

Contributed by Ann Fugere

Crust:

1 c. butter

Dash of salt

½ c. powdered sugar

2 c. flour

Pat in 9x13 inch pan. Bake at 350 degrees for 15 minutes.

Filling:

8 eggs, beaten

¼ c. flour

2 c. sugar

6 TBS lemon juice

Combine sugar and flour. Add beaten eggs. Add lemon juice; pour on top of baked crust. Bake for 25 minutes at 350 degrees until set. Cool and sprinkle with powered sugar. Cut into bars.

Swirled Mint Layer Bars

(Mint Hello Dollies)
Contributed by Rosie Groesbeck
From Groesbeck Family

2 cups finely ground crème-filled chocolate sandwich cookies (Oreos)
¼ cup butter or margarine
1 ½ cup chopped nuts
1 cup flaked coconut
1 can sweetened condensed milk
1 2/3 cup SWIRLED semi-sweet chocolate chips and mint morsels

Preheat oven to 350 degrees. Melt butter in 13x 9 baking pan in oven. Remove from oven. Sprinkle cookie crumbs over butter. Stir well; press mixture onto bottom of pan. Sprinkle with nuts and coconut. Pout sweetened condensed milk evenly over top. Sprinkle with morsels and chips; press down slightly. Bake for 20-25 minutes, or until coconut is light golden brown. Cool completely in pan on wire rack. Cut into bars.

Strawberry Whoopee Pies

Cookies:

1 cup (about 5 ounces) stemmed and halved strawberries
3 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 cups light brown sugar
2/3 cup canola oil
1/2 cup plain yogurt
2 large eggs


Filling:

1 cup (about 5 ounces) stemmed and halved strawberries
5 egg whites
1 1/2 cups granulated sugar
4 sticks butter , cut into cubes, at room temperature
Red no-taste gel food coloring


To make cookies: Put strawberries in a food processor and pulse in short bursts just until they are chopped into small pieces (about 4 to 5 pulses), and set aside. (Be careful not to puree them.) Sift flour, baking powder, baking soda, and salt into a medium bowl, and set aside.

Put brown sugar and oil in a large bowl and mix well, using the back of a spoon to break up any lumps in sugar. Whisk in chopped strawberries and yogurt until combined, then whisk in eggs, one at a time, just until combined. Fold in flour mixture in two parts, being careful not to overwork the batter. Cover and refrigerate for 30 minutes.

Preheat oven to 350°. Using a measuring spoon, drop a heaping tablespoon of batter onto a parchment-paper-lined baking sheet to form each cookie, spacing dollops about 2 inches apart. Working in batches, bake until cookies are set and a toothpick inserted in the middle comes out clean, 10 to 12 minutes. Remove cookies from oven; cool completely.

To make filling: Puree strawberries in a food processor until smooth (about 15 seconds); set aside. Whisk egg whites and granulated sugar together in the top of a double boiler until sugar is dissolved and mixture is milky white, about 2 minutes. Transfer egg white mixture to the bowl of an electric mixer fitted with a whisk attachment and whisk on high speed until soft peaks form and mixture is glossy, about 2 minutes. Remove whisk attachment and replace with paddle attachment. Add butter and beat until smooth and fluffy, about 5 minutes. Add reserved strawberry puree and about 3 to 5 drops food coloring (frosting should be a light shade of pink), and beat again until well combined, about 1 minute more.

To assemble: Generously frost the flat side of half of the cookies, then top each with an unfrosted cookie to form sandwiches. Transfer to a platter and serve.

Peanut Blossoms

Contributed by Sarah Parker

1 c. white sugar

2 t. vanilla

1 c. packed brown sugar

3 ½ c. flour

1 c. butter

2 t. baking soda

1 c. creamy peanut butter

1 t. salt

2 eggs

1 lg. bag Hershey’s kisses

¼ c. milk

Cream first 5 ingredients. Beat in milk and vanilla. Sift flour, soda and salt and add to mixture. Shape into balls (walnuts size). Roll in additional white sugar. Place on ungreased cookie sheet and bake at 375 degrees for 12 min. Immediately press chocolate kisses into each. Makes 7 dozen.

Pumpkin Bars

Contributed by Erin Fugal

4 eggs
2 C. sugar
1 C. veg. oil
1 16oz can pumpkin (NOT the seasoned pie filling)
2 C. flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1 ½ tsp. vanilla
Chocolate Chips (optional)


Preheat oven to 350. Beat eggs, sugar, & oil. Add pumpkin and mix. Add dry ingredients & Mix. Grease & Flour Costco size Cookie Sheet. Pour batter onto cookie sheet. Bake for about 20 minutes. Cool & Frost.

Frosting

1 cube margarine
1 tsp. vanilla
1 lb. powdered sugar

1 8oz. cube of cream cheese

Mix margarine, cream cheese & vanilla until smooth and creamy. Add powdered sugar, blend until smooth.

Love Bars

From Marta Writes

1/2 cup butter; softened
1 cup sugar
1 cup brown sugar
2 eggs
1 Tbs. vanilla
1 1/2 cup peanut butter
1 1/2 tsp. baking soda
3/4 tsp. salt
2 cups flour
3 cups oats
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease a 9x13 inch pan. Beat butter and sugars until creamy. Add eggs, vanilla and peanut butter and beat until light and fluffy. Add dry ingredients and mix until combined. Press mixture evenly into pan and bake only 10 minutes or lightly browned (will be underbaked). While still warm, evenly distribute chocolate chips. When chips have melted, spread into a thin layer. Cool and enjoy!

The Baked Spicy Brownie

3/4 cup all-purpose flour
1/4 tsp. salt
1 Tbsp. plus 1 tsp. Dutch cocoa powder
1 Tbsp. ancho chili powder
1/2 tsp. cinnamon
5 ounces coarsely chopped dark (60 percent) chocolate
1 stick unsalted butter , plus more for pan
3/4 cup granulated sugar
1/4 cup packed light brown sugar
3 large eggs
1 tsp. pure vanilla extract
1/4 tsp. freshly grated ginger


Preheat oven to 350°. Butter sides and bottom of a glass or light-colored metal 8" x 8" pan.

In a medium bowl, whisk together flour, salt, cocoa powder, chili powder, and cinnamon.

Configure a double boiler (fill a medium saucepan with 2 inches of water and fit a metal bowl on top without letting it touch water; bring water to a boil). Place chocolate and butter in bowl and stir occasionally until both are completely melted and combined, about 6 minutes. Turn off heat, but keep bowl over water and add both sugars. Whisk until completely combined and remove bowl from pan. Let stand until room temperature, about 20 minutes.

Add eggs to chocolate-butter mixture and whisk until just combined. Add vanilla and ginger; whisk to combine. Do not overbeat the batter at this stage or the brownies will be cakey.

Sprinkle flour-cocoa mixture over chocolate mixture. Using a spatula (do not use a whisk!), fold the dry ingredients into the wet until there is just a trace amount of the flour-cocoa mix visible.

Pour batter into the greased pan and smooth the top with the spatula. Bake brownies for 27 to 30 minutes; brownies are done when a toothpick inserted in the center comes out with a few moist crumbs. Cool brownies completely before cutting and serving.

Blondies with Chocolate Chips and Walnuts

Contributed by Paula Didericksen

Makes 16; however, I like to double this and bake in 9X13 pan instead)

8 T. (1 stick) unsalted butter, melted (margarine also works fine)

½ c. packed light brown sugar

1/3 c. granulated sugar

1 large egg

1 tsp vanilla

1 c. flour (spooned and leveled)

1 tsp. salt

1 c. chocolate chips (semi-sweet or milk)

1 c. chopped walnuts (optional)

Preheat oven to 350 degrees. In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix until moistened (do not overmix).

Fold in ½ c. each chocolate chips and walnuts. Pour into pan. Sprinkle with remaining chocolate chips and walnuts. Bake for 20 to 25 minutes – until lightly brown and toothpick comes out clean in center. Do not overbake.

Texas Brownies

Contributed by Sarah Parker

2 c. flour
2 c. sugar

Melt together:

1 cube Margarine
½ c. Crisco
4 T. Cocoa
1 c. water
½ c. buttermilk
2 eggs
1 t. soda
1 t. cinnamon
1 t. vanilla


Frosting

1 cube margarine
4 T. Cocoa
5 T. milk
1 box or 4 c. Pd. Sugar


Bake at 400 degrees for 20 min. After 15 min, start Icing.

Chocolate Mint Layer Brownies

from Marta Writes

makes 24 servings


1 1/2 cups (3 sticks) plus 6 TBS. butter, divided

2 cups granulated sugar
2 tsp. vanilla
4 eggs
3/4 cup cocoa
1 cup all-purpose flour
1/2 tsp. baking powder
2 2/3 cups powdered sugar
1 TBS. plus 1 tsp. water
1 tsp. mint extract
4 drops green food color
1 cup semi-sweet chocolate chips

1. Heat oven to 350 degrees. Grease 9x13 baking pan.

2. Place 1 cup (2 sticks) butter in large microwave-safe bowl; cover. Microwave for two minutes or until melted. Stir in granulated sugar and vanilla. Add eggs; beat well. Add cocoa, flour, and baking powder; beat until well blended. Pour batter into pan.
3. Bake 30-35 minutes. Cool completely in pan on wire rack.
4. Prepare mint cream center by combining powdered sugar, 1/2 cup (1 stick) butter, water, mint extract and food color. Beat until smooth. Spread evenly on brownie. Cover; refrigerate until cold.
5. Prepare chocolate glaze by placing remaining 6 TBS. butter and chocolate chips in small microwave-safe bowl. Microwave 1 minute or until mixture is smooth when stirred. Cool slightly; pour over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert.

Sinful Brownies

Contributed by Ann Fugere

Brownie:

4 squares unsweetened chocolate
1 c. butter
4 egs
1 TBS vanilla
2 c. sugar
1 c. flour


Melt butter and chocolate on low in medium size saucepan. Add sugar and flour. Stir. Add vanilla and eggs, stirring quickly after each egg addition. Add to a greased 13x9 inch cake pan. Bake at 350 degrees for 20 to 25 minutes or until toothpick comes out clean. Make the frosting below and immediately add on top of the brownies.

Frosting for Sinful Brownies:

4 squares unsweetened chocolate
1 c. butter
2 eggs (Eggbeaters)
1 lb powdered sugar
1 TBS vanilla
4 c. little marshmallows


In medium saucepan, melt butter and chocolate over low heat. Add the sugar and vanilla, stirring until all lumps disappear and is smooth. Add eggs, stirring well after each addition. Stir in the marshmallows, being careful to fully cover them with frosting. While the brownies are still hot, pour the hot frosting mixture on top and spread. Let cool and cut into squares.

Caramel Brownies

Contributed by Carly Schutjer

Ready In: 55 minutes

16 oz	Caramels
1/3 c.	Evaporated milk
¾ c.	Butter, melted
1 pkg.	Devils Food cake mix
2 c.	Chocolate chips
3½ Tbsp.	Flour, approx.

Combine caramels and 1/3 c. of the evaporated milk. Cook over low heat, stirring until caramels are melted. Set aside.

Lightly grease and flour a 9’x13’ pan.

Combine melted butter, cake mix, flour and the other 1/3 c. evaporated milk in a large bowl and mix.

Press half the mixture into pan, reserving the other half for topping.

Bake @ 350 ̊ F for 6 – 10 min. 8 minutes usually works best for me, just until its lost the raw look.

Sprinkle chocolate chips over baked portion. Spread caramel over evenly. Crumble reserved dough mixture over caramel. (I just take little balls and flatten them out a little).

Return to oven to cook for 15 minutes. Let cool. Then refrigerate at least 30 min. to set caramel. Cut into squares.

Magic Cookie Bars

Contributed by Haylee Moosman

Start with a cookie sheet
crush graham crackers
and melted butter for crust
layer over with 1 bag chocolate chips 1 1/2 c coconut
1c pecans
1 -2 cans sweetened condensed milk depending on how far it goes. Just enough to cover all.

Bake @350 for around 20 min watches until browned on top. Enjoy!

Pumpkin Spice Cookies

1 small can pumpkin mix
1 pkg spice cake mix
chocolate chips

Mix all ingredients (add chocolate chips as you desire). Bake at 350 for 15 min or till tops are brown. Seriously easy.

Pumpkin Chocolate Chip Cookies

1C. canned pumpkin
1C. white sugar
1/2C. vegetable oil
1 egg
2C. flour
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 TBS vanilla
2 C semi sweet chocolate chips
1/2 C chopped nuts (optional

1. Combine pumpkin, sugar, oil, and egg. In separate bowl stir together flour, baking powder, cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add the flour mixture and mix well.
2. Add the vanilla, chocolate chips, and the nuts.
3. Drop by spoonfuls on a greased cookie sheet. Bake at 350 for 10 minutes until light brown and firm.

Monster Cookies

Contributed by Brittany Sagers

3 eggs

1 ½ cups packed brown sugar

1 cup white sugar

1 teaspoon vanilla extract

1 teaspoon corn syrup

2 teaspoons baking soda

½ cup butter

1 ½ cups peanut butter

4 ½ cups rolled oats

1 cup semisweet chocolate chips

1 cup candy-coated milk chocolate pieces

Preheat oven to 350 °. In a very large bowl, beat the eggs. Add the remaining ingredients in order, mixing well. Use an ice cream scoop (a large spoon works fine, too) to put on ungreased cookie sheet. Bake for 12-15 minutes.

Banana Oatmeal Chocolate Chip Cookies

Contributed by Rickie Morrison

1/4 C unbleached all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 t ground cinnamon
6 tbls (3/4 stick) unsalted butter, at room temperature
1/2 c granulated sugar
1/2 c packed light brown sugar
1 large egg
1 tsp vanilla extract
1 c oatmeal (not quick-cooking)
2 c (12 oz.) semisweet chocolate chips
2 bananas, cut into 1/4 to 1/3 pieces

Position a rack in the middle of the oven. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and butter the paper.

In a small bowl, stir the flour, baking soda, salt, and cinnamon together; set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter, granulated suger, and brown sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and vanilla and mix until blended, about 1 minute. The mixture may look slightly curdled. On low speed, add the flour mixture, mixing just until it is incorporated, Mix in the oatmeal, Mix in the chocolate chips until evenly distributed. Use a large spoon to mix in the banana pieces, mixing just until they are evenly distributed and some of the pieces are mashed but most are still visible, about 20 seconds.

Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto the prepared baking sheets, spacing the cookies 3 inches apart.

Bake the cookies one sheet at at time until the edges are lightly browned and the tops lok dry, about 18 minutes. Cool the cookies on the baking sheets for 10 minutes, then use a wice metal spatula to transfer the cookies to a wire rack to cool completely.

The cookies an be stored in a tightly covered container, layered between sheets of wax paper, at room temperature for up to 3 days. I like skipping out on the chocolate chips and adding craisins and I always add more oatmeal.

Big Soft Ginger Cookies

Contributed by Carly Schutjer

Makes approx. 24 cookies

You’ll eat five of them in 2 minutes!

2 ¼ c. Flour ¾ c. Butter 2 tsp. Ground ginger 1 c. Sugar 1 tsp. Baking soda 1 Egg ¾ tsp. Cinnamon ¼ c. Molasses ½ tsp. Ground cloves 2 Tbsp. White sugar ¼ tsp. Salt

Preheat oven to 350 ̊ F

Mix moist ingredients starting with margarine and sugar until fluffy. Then beat in egg and molasses.

In separate bowl, mix dry ingredients and then add to butter mixture and stir well.

Shape into 1 ½” balls, roll in sugar to coat.

Bake for 8 – 10 minutes, until light brown and still puffed. About 24 cookies.

Note: if dough is too sticky due to humidity, then refrigerate fr about ½ hr prior to shaping into balls.

Ricotta Cheese Cookies

Contributed by MaLaine Scholes

2 cups sugar

2 large eggs

1 cup butter (softened)

4 cups flour

15 oz ricotta cheese

2 TBSP baking powder

2 tsp vanilla

1 tsp salt

Beat sugar and butter until blended with hand mixer (about 5 minutes). Beat in ricotta cheese, vanilla, and eggs until well combined. Reduce speed. Add flour, baking powder and salt. Beat until dough forms. Drop dough onto a cookie sheet. Bake for 12 minutes at 350 degrees. Cookies will be slightly brown on the bottom. When the cookies have cooled frost with vanilla frosting.

Snickerdoodles #2

Contributed by Sarah Parker

Cream together:
1 ½ c. sugar
1 c. butter

Add:
2 eggs
1 t. vanilla

Then add dry ingredients:

3 c. flour
½ t. salt
½ t. baking soda
½ t. cream of tartar


Form balls, roll in sugar and cinnamon. Bake at 375 degrees for 8 to 10 minutes.