Soft Gingersnap Cookies
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt
3/4 cup butter or margarine, softened
1 cup sugar, plus more for rolling
1 large egg
1/4 cup molasses
To Make: Preheat the oven to 350 degrees. Whisk flour, baking soda, ginger, cinnamon, cloves, and salt together. Beat butter or margarine and 1 cup sugar until fluffy. Mix in egg and molasses. Stir in flour mixture. Refrigerate dough for 30 minutes. Roll into 1-inch balls and roll in sugar. Place on ungreased baking sheets. Bake 10 to 12 minutes until set. Cool on pan for 5 minutes.
Cherry Dump Cake
2 cans (21oz each) cherry pie filling
1 box yellow cake mix
1/2 cup butter or margarine, sliced thin
To Make: Preheat the oven to 350 degrees. Spread cherry pie filling evenly in a greased 9x13-inch baking dish. Sprinkle dry cake mix evenly over the top. Do not stir. Lay thin slices of butter or margarine evenly over the cake mix, covering as much surface as possible. Bake for 45 to 50 minutes until the top is golden and the edges are bubbling. Serve warm.
Peanut Butter Bars
1 cup peanut butter
1 cup powdered sugar
2 tablespoons butter or margarine, melted
1 and 1/2 cups graham cracker crumbs
1 cup semi-sweet chocolate chips
To Make: Mix peanut butter, powdered sugar, melted butter or margarine, and graham cracker crumbs together until well combined. Press evenly into a greased 9x13-inch pan. Melt chocolate chips in the microwave in 30-second bursts, stirring between each, until smooth. Spread over the peanut butter layer. Refrigerate 1 hour until chocolate is firm. Cut into bars.
Honey Nut Oat Bars
3 cups old-fashioned oats
1/2 cup honey
1/3 cup butter or margarine
1/4 cup brown sugar, packed
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
To Make: Preheat the oven to 350 degrees. Combine honey, butter or margarine, and brown sugar in a saucepan over medium heat. Stir until butter melts and mixture is combined. Remove from heat and stir in vanilla. Pour over oats, cinnamon, and salt in a bowl and mix well. Press firmly into a greased 8-inch square pan. Bake for 20 to 25 minutes until golden. Cool completely in the pan before cutting.
Caramelized Peaches
4 peaches, halved and pitted (fresh or canned)
3 tablespoons brown sugar
1 tablespoon butter or margarine
1/2 teaspoon cinnamon
To Make: Melt butter or margarine in a skillet over medium heat. Place peach halves cut-side down in the skillet. Cook for 3 to 4 minutes until golden. Flip peaches and sprinkle with brown sugar and cinnamon. Cook for another 3 to 4 minutes until sugar melts and peaches are soft. Serve warm, plain or with a scoop of vanilla ice cream.
Chocolate Covered Pretzels
2 cups pretzel sticks or mini pretzels
1 cup semi-sweet chocolate chips
1 teaspoon oil
To Make: Line a baking sheet with parchment or wax paper. Melt chocolate chips and oil together in the microwave in 30-second bursts, stirring between each, until smooth. Dip pretzels one at a time into the chocolate, letting excess drip off. Place on a prepared baking sheet. Let sit at room temperature or refrigerate until chocolate is completely set, about 20 to 30 minutes.
Classic Blondies
1/2 cup butter or margarine, melted
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
To Make: Preheat the oven to 350 degrees. Stir melted butter or margarine and brown sugar together. Beat in egg and vanilla. Stir in flour, baking powder, and salt until just combined. Spread batter into a greased 8-inch square pan. Bake 20 to 25 minutes until the top is golden and a toothpick comes out with just a few moist crumbs. Do not overbake. Cool in pan before cutting.
Simple Chocolate Mousse
1 cup semi-sweet chocolate chips
3 cups heavy whipping cream, divided
2 tablespoons sugar
To Make: Melt chocolate chips with 1/2 cup cream in a saucepan over low heat, stirring until smooth. Remove from heat and let cool to room temperature, about 30 minutes. In a large bowl, beat the remaining 2 and 1/2 cups cream and sugar until stiff peaks form. Fold cooled chocolate mixture into whipped cream gently until no streaks remain. Spoon into cups and refrigerate at least 1 hour before serving.
Cinnamon Toast Crunch Treats
3 tablespoons butter or margarine
4 cups mini marshmallows
5 cups cinnamon cereal
1/2 teaspoon cinnamon
To Make: Melt butter or margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in cinnamon. Add cinnamon cereal and stir to coat evenly. Press firmly into a greased 9x13-inch pan. Let cool for 30 minutes at room temperature before cutting into squares.
Easy Vanilla Pudding Cake
1 box yellow cake mix, prepared according to package directions
1 box (3.4oz) instant vanilla pudding mix
2 cups milk
To Make: Bake yellow cake in a 9x13-inch pan according to package directions. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface, about 1 inch apart. Whisk pudding mix and milk for 2 minutes. Pour pudding over warm cake, pressing it into the holes. Refrigerate at least 2 hours before serving.
💗 Jo
0 comments:
Post a Comment