Homemade Twix Bars

I got this recipe from my friend Janie.  She said that she makes this recipe when she has a left-over cake mix that she doesn't know what to do with.  These bar cookies are really delicious but certainly not low cal.  We didn't want to overdo it so I sent a container full with my husband to work to share with his co-workers.

HOMEMADE TWIX BARS

1 pkg. (18 – ¼ oz.) yellow cake mix

½ c butter or margarine
1 egg
½ c peanut butter chips
½ c chocolate chips
2 T cornstarch
1 jar (12-oz.) caramel ice cream topping
¼ c peanut butter
1 can (16-oz.) chocolate frosting

In a mixing bowl, combine the dry cake mix, butter and egg; beat until no longer crumbly, about 3 minutes. Stir in all chips. Press into a greased 13x9-inch baking pan. Bake at 350º for 18-22 minutes or until lightly brown.

Meanwhile, in a saucepan, combine cornstarch, caramel topping and peanut butter until smooth. Cook over low heat, stirring occasionally, until mixture comes to a boil, about 15 minutes. Cook and stir 1-2 minutes longer. Remove from heat. Spread evenly over warm crust. Bake 6-7 minutes longer until almost set. Cool completely on a wire rack.

Spread with frosting. Refrigerate for at least 1 hour before cutting.  Store in refrigerator.

Snickerdoodles

Probably everyone has a version of this recipe.  My version is a recipe that has been handed down from my mom.  The story goes that she found this recipe in a children's magazine when she was a little girl.  She decided to try the recipe and has been making these cookies ever since.  My son enjoyed helping me make these cookies.  His special job was to roll the cookie dough balls in the cinnamon sugar.

SNICKERDOODLES

1 ½ c sugar

½ c margarine or butter, softened
½ c shortening
2 eggs
2 ¾ c all-purpose flour
2 t cream of tartar
1 t baking soda
¼ t salt
2 T sugar
2 t ground cinnamon

Mix 1 ½ cups sugar, the margarine, shortening and eggs. Stir in flour, cream of tartar, baking soda and salt.  Chill dough for ~2 hours.

Heat oven to 400˚.   Shape dough by rounded teaspoonfuls into balls. Mix 2 tablespoons sugar and the cinnamon; roll balls in mixture to coat. Place about 2 inches apart on ungreased cookie sheet. Bake until set, 8-10 minutes. Immediately remove from cookie sheet.

Best-Ever Peanut Butter Cookies

I took my son Cody to the library on Tuesday afternoon for our regular book selection extravaganza.  He usually selects books about trucks or something from the Berenstein Bears collection, but not this week.  Thanks to some careless re-shelving he found a kids cookbook that caught his attention because it only contained cookie recipes.  My son is a regular cookie monster, in fact, he's said that the only perfect food is a treat and it just so happens that cookies are near the top of his treat list.  To my surprise he begged to check out the cookbook.  He said he wanted to try out some of the recipes.  How could I resist?  So I agreed on the condition that he'd need to eat his fruits and vegetables at dinner if he wanted to taste the cookies.  I am a mom after all - what did he expect?

This recipe comes from the now infamous cookie cookbook, titled Bake the Best-Ever Cookies written by Sara A. Williamson.  Cody picked out which recipe to try and this was his top choice because he really likes peanut butter.  What can make a perfect food better?  That's right!  Peanut butter.  We made a huge mess together and giggled our way through the recipe.  And to our tummy's delight these cookies really are fantastic.  The recipe is easy to follow and it makes a lot of cookies - perfect for sharing with a crowd.  Maybe I'll let Cody check out cookbooks  more often.

BEST-EVER PEANUT BUTTER COOKIES

1 c packed light brown sugar

1 c granulated sugar
2 sticks softened butter or margarine
1 c peanut butter
2 eggs
2 c all-purpose flour
1 t salt
1 t baking soda
1 t baking powder
1 t vanilla extract
1 c chocolate chunks

In a large bowl, cream together the brown and granulated sugars, the butter, peanut butter, and eggs until well blended. In another bowl, sift together the flour, salt, baking soda, and baking powder and gradually add it to the butter mixture. Add the vanilla, and blend thoroughly. Stir in the chocolate chunks. Chill the dough for at least 1 hour. Drop the dough by generous teaspoonfuls onto a baking sheet and bake at 350º for 10-12 minutes.

Pumpkin Chocolate Chip Cookies

This is by far one of my most requested recipes.  In fact, someone that I shared this recipe with claims that it won her future husband over for good.  I don't know if that is completely true, but I do know that these cookies don't last long at my house!

1 c canned pumpkin
1 c sugar
½ c vegetable oil
1 egg
2 ½ c all-purpose flour
2 t baking powder
2 t ground cinnamon
½ t salt
1 t baking soda
1 t milk
1 T vanilla
2 c chocolate chips

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips, and nuts. Drop by spoonful on greased cookie sheet and bake at 350 degrees for 10 minutes or until lightly brown and firm.

Chocolate Chip Peanut Butter Cookies

I got this recipe from a Pampered Chef party many years ago.  I love this recipe because of the wonderful combination of peanut butter and chocolate and for the fact that these are a drop cookie - no rolling involved.  They're really yummy - so good its worth making a double batch!

½ c crunchy-style peanut butter
¾ c shortening
½ c firmly packed brown sugar
½ c sugar
1 egg
1 t vanilla
1 ¼ c all-purpose flour
½ t baking soda
¼ t salt
1 6-oz package chocolate chips

Preheat oven to 375 degrees. Beat thoroughly peanut butter, shortening, sugars, egg, and vanilla. Stir together flour, baking soda, and salt. Add to creamed mixture; blend well. Fold in chocolate chips. Drop batter 2” apart onto cookie sheet. Bake 10-15 minutes. Let stand 2 minutes before removing to cooling rack.

Grandmother's Crispies

This is a family recipe that has mostly been kept a secret but I'm feeling generous and I'm willing to share this fantastic recipe that came from my mom.  I should also mention that these are my husband's favorite cookies! 

1 c sugar
1 c brown sugar
2 eggs
1 c shortening
1 T vanilla
1 ½ c flour
1 t soda
3 c oatmeal
1 c nuts (optional)
1 c chocolate chips
½ t salt

Cream together: sugar, brown sugar, eggs, shortening, and vanilla. Add remaining ingredients. Bake on ungreased cookie sheet 10-12 minutes at 350˚.

(Hint: These cookies may not look done when you pull them out of the oven.  Just relax and let them continue to cook on the cookie sheet for a few minutes before removing to a wire rack to cool.)

Chocolate Chip Cookies

This recipe was given to me by my mother-in-law. It's become one of my favorite cookie recipes.  These chocolate chip cookies are wonderful warm out of the oven with a cold glass of milk.

1 c shortening
1 t vanilla
½ t water
¾ c white sugar
¾ c brown sugar
2 eggs
2 ¼ c flour
1 t baking soda
1 t salt
1 pkg. (12-ounces) chocolate chips

Beat until fluffy: shortening, vanilla, water, sugars, and eggs. Add flour and remaining dry ingredients. When thoroughly mixed, add chocolate chips. Drop by large spoonful on to ungreased cookie sheet. Bake at 350˚ for 8-10 minutes.


Hint: These cookies turn can be a little tricky. Make sure that you carefully measure your ingredients. The dough is really soft but don't be tempted to add additional flour because it will make the cookies tough. Use a light colored cookie sheet for baking and bake cookies for only 9-10 minutes. They won't look like they're done but if you remove the cookie sheet from the oven and let the cookies sit on the cookie sheet for an additional 5 minutes or so they will continue cooking and won't be overcooked.

Also between batches it's best to cover the bowl of cookie dough with plastic wrap to prevent the dough from drying out. And if the kitchen is warm, you may consider keeping the dough in the refrigerator between batches. If you follow these tips you should end up with melt-in-your-mouth chocolate chip cookies!

Chocolate Lover's Dream Cookies

I wanted to take some cookies to a neighbor and I had some extra vanilla chocolate chips that I thought I could use.  I went to my trusty family favorites cookbook and this is what I decided upon.  You'll have to try these cookies yourself to see if they live up to their name!

6 T canola oil

¼ c butter, softened
¾ c packed brown sugar
½ c sugar
2 eggs
1 t vanilla extract
1 ¼ c all-purpose flour
½ c baking cocoa
¼ t baking powder
1 c vanilla or white chips
1 c semisweet chocolate chips


In a large bowl, beat the oil, butter, and sugars until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking powder; gradually add to oil mixture and mix well. Stir in chips.


Drop by rounded tablespoonfuls 2-inches apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges begin to brown. Cool for 1 minute before removing to wire racks to cool. Makes about 2 ½ dozen cookies.

Double Chocolate Sprinkle Cookies

This is a fun version of chocolate chip cookies.  My son likes these cookies because of all the sprinkles.  We made these cookies to share with Uncle Zane on his birthday.  This recipe is from the Taste of Home Ultimate Cookie collection.  You can easily double this recipe to make more cookies if needed.

1 c butter, softened

1 c sugar
1 c packed brown sugar
2 eggs
1 t vanilla
2 ½ c old-fashioned oats
2 c all-purpose flour
1 t baking soda
1 t baking powder
½ t salt
2 c chocolate chips
1 c chocolate sprinkles

In a large mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Place oats in a blender or food processor; cover and process until finely ground. Combine oats, flour, baking soda, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips and sprinkles.

Roll into 1 ½ inch balls. Place 2-inches apart on ungreased baking sheets. Bake at 350° for 12-14 minutes.

Peanut Butter Blossoms

March 1st is National Peanut Butter Lover's Day. I made these cookies to celebrate the occasion. The recipe comes right of the Hershey's Kisses package. The combination of chocolate and peanut butter always reminds me of my brother; Too bad he lives too far away to share the cookies.

36 Hershey’s Kisses
½ c shortening
¾ c creamy peanut butter
⅓ c granulated sugar
⅓ c brown sugar, packed
1 egg
2 T milk
1 t vanilla extract
1 ½ c all-purpose flour
1 t baking soda
½ t salt
Granulated sugar


Heat oven to 375°. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl until well blended. Add ⅓ c each granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Immediately press a chocolate piece into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack to cool.

Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies fill the kitchen with such an inviting aroma that help to erase the it's been winter too long blues. I had extra canned pumpkin that I needed to use up and this recipe was perfect for the occasion. This is one of my most requested recipes!

1 c canned pumpkin
1 c sugar
½ c vegetable oil
1 egg
2 ½ c all-purpose flour

2 t baking powder
2 t ground cinnamon
½ t salt
1 t baking soda
1 t milk
1 T vanilla
2 c chocolate chips


Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips, and nuts. Drop by spoonful on greased cookie sheet and bake at 350° for 12 minutes or until lightly brown and firm.

Sugar Cookies

This is my go-to favorite sugar cookie recipe. The cookies always turn out perfect. My family enjoys decorating the cookies. Of course we have to sample our handiwork afterwards.1 ½ c sugar
2 eggs, beaten
2 T milk
2 ½ t baking powder
⅔ c shortening
1 T vanilla
3 ¼ c flour
½ t salt

Cream together sugar and shortening and then add eggs, milk, and vanilla. Sift dry ingredients and then beat into creamed mixture. With hands, shape dough into a ball, wrap in plastic wrap and refrigerate up to 1 hour or until dough is easy to handle. Roll out dough to ¼-inch thick and then cut out shapes using cookie cutters. Place cookies ½ inch apart on lightly greased cookie sheets. Bake at 400˚ for about 8 minutes or until very light brown. Remove cookies to rack to cool. Decorate with your favorite frosting and decorative toppings.

Hints: I recommend using a light colored cookie sheet for this recipe. Also, this recipe seems to be affected by the humidity in the air; as a result many times I do not need to refrigerate the dough.