Apple Dumplings

Josie M.

Use a 9" x 13" baking dish
Preheat oven to 350

2 cans Crescent rolls - 8 to a can
2 large Granny Smith Apples cut into 8 pieces each (Can use any kind of apple)
*1 cup Butter
*2 cups Sugar
1 tsp. Vanilla
10 oz. Mountain Dew

Peel and slice apples into 16 slices
Roll 1 apple slice into each crescent roll starting at the wide end; and place into baking dish.
In a saucepan - melt the sugar, vanilla and butter. (DO NOT CARAMELIZE) Just enough heat to melt the sugar.
Pour sugar mixture over rolls, sprinkle with cinnamon; then pour Mountain Dew over the top of the rolls
Bake for 30 minutes in preheated oven then cover with foil and bake another 10 minutes.
Serve warm and enjoy!

*Suggest sugar be cut to 1 1/2 or less cups and butter to 1 stick. (I don't do this but know someone who has and they say it tastes fine)

1/2 Recipe
Use a 8" x 8" Baking Pan

1 can Crescent rolls
1 large Granny Smith Apple cut into 8 pieces
3/4 stick Butter
1/2 cup Sugar
1 tsp. Vanilla
5 oz. Mountain Dew

APPLESAUCE MUFFINS

Jennifer S.

•1 1/2 cups sugar
•1/2 cup butter, softened
•2 eggs
•2 cups flour
•1 teaspoon baking powder
•1 teaspoon cinnamon
•1/2 teaspoon baking soda
•1/2 teaspoon ground cloves
•1/4 teaspoon salt
•1 cup applesauce

Directions
1.In mixing bowl, cream sugar and butter.
2.Add eggs, one at a time, beating well after each addition.
3.Combine dry ingredients and add to creamed mixture alternately with applesauce.
4.Mix just until combined.
5.Fill greased or paper lined muffin cups 2/3 full.
6.Bake at 350 for 20-25 minutes.

Million Dollar Fudge

Passed down from Great Grandma Hooite (by passed down, I mean it was the recipe printed on the label of the evaporated milk can)

4 C sugar
1 cube butter
1 tall can evaporated milk (We’re not sure why it specifies “tall can” but I can just see her gesturing and saying “It should be about yeah big.”)

* Cook slowly! Candy should not be cooked on high. It has to boil, but can boil on a lower heat. Boil these 3 ingredients 10 minutes.

1 12-oz package chocolate chips
1 Large Hershey bar
1 Heaping cup marshmallows
2 t. vanilla
Nuts as desired

* Pour all these, except marshmallows into hot mixture and stir well until chocolate is melted. Then add marshmallows very last and pour on buttered sheet as marshmallows are just starting to melt.
* Cut into squares after the fudge has cooled and set.
* 1 recipe makes 4 ½ lbs.

Peanut Butter Balls (Buckeyes)

Jennifer S.

* 1 cup peanut butter
* 1 cup (2 sticks) butter
* 1 teaspoon vanilla
* 3 1/2 cups confectioner's sugar
* 8 ounces semi-sweet chocolate (chocolate chips are just fine)

Instructions

1. Melt the butter and peanut butter over low heat in a saucepan.
2. Stir in vanilla.
3. Once butter and peanut butter are melted, stir in confectioner's sugar until a dough forms.
4. By rounded teaspoons, roll warm dough into balls and place on parchment-lined baking sheet to set.
5. Melt chocolate in microwave
6. Dip balls in the chocolate and return to baking sheet to set.
7. Serve at room temperature.

Cindy’s Caramel Crack Corn

Cindy H.

This is named Crack Corn....because it IS that addictive!!
.

Prepare 3 bags of the butteriest microwave popcorn you can find (movie theater butter, etc) and place in a gigantic bowl, after sifting out the duds.
In a sauce pan over medium-low heat melt 1 cup (2 sticks) butter, stir in 1/2 cup light corn syrup and 1 & 1/2 cups brown sugar.
Turn heat to med-high and bring to a boil. Boil for 1 minute and remove from heat, and add 1 tsp vanilla.
Pour over popcorn and stir until well coated and enjoy!!!

Caution the caramel sauce is LAVA hot!!!! This is NOT a project to have small children help with! 

French Onion Soup

Jennifer S.

2 TBS butter
2 C thinly sliced onions
4 C beef broth
2 TBS dry sherry or dry white wine OPTIONAL. I use apple cider in mine
1 tsp Worcestershire sauce
dash of pepper
6 slices of French bread toasted
3/4 C shredded Swiss, Gruyere or Jarlsberg cheese. I have also used Provolone

In a large saute pan melt butter. Stir in onions. Cook covered over a med-low heat for 10-15 minutes, stirring occasionally. Remove cover and get some caramelization (brown color) on the onions, about 5-8 minutes.
While onions are cooking add broth, cider, Worcestershire sauce, and pepper to crock pot. Add onions. Cook on low for 4-6 hours or high for 2-3 hours.
Before serving, sprinkle toasted bread with cheese. Place under broiler until cheese is melted and bubbly and turns a light brown color.
To serve, ladle soup into bowls and float bread atop.
Enjoy!!

Peanut Butter Cookies

Crazy Cakes Bakery

4 1/2 Cups Flour
1 1/2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 1/2 Cups (3 Sticks) Unsalted Butter (softened)
1 1/3 Cups Creamy Peanut Butter
2/3 Cup Granulated Sugar
2 1/4 Cups Brown Sugar (packed)
1/3 Cup Vegetable Oil
3 Eggs (Large)
2 Additional Egg Yolks
2 Tbsp Pure Vanilla Extract

Preheat Oven to: 350 Degrees

1. Place oven racks in upper and lower thirds of oven.
2. Whisk the flour, baking powder, baking soda, and salt together in a bowl and set aside.
3. Using an electric mixer, beat the butter, peanut butter, granulated sugar, brown sugar, and oil until creamy.
4. Add eggs, additional egg yolks, and vanilla. Beat until just combined.
5. At low speed, gradually add the flour mixture. Mix until well combined.
6. Use a spoon to scoop 1/4 cup dollops of the dough onto ungreased baking sheets, leaving about 2 inches between each mound.
7. Use a fork to flatten each mound with a crosshatch pattern. Each cookie should be about 2 1/2 inches in diameter.
8. Bake for about 30 minutes at 350°F. Swap top and bottom baking sheets halfway through baking. Bake until cookies are slightly puffed and have golden edges.
9. Transfer cookies onto wire racks to cool.

Chocolate and Almond Brownies

Crazy Cakes Bakery

1/2 Cup Butter
4 Oz. Unsweetened Chocolate
3 Eggs
1 1/2 Cups Sugar
1/2 Tbsp Vanilla
3/4 Cup Flour
1/2 tsp Salt
3/4 Cup Sliced Almonds
1 Greased 8"x8" pan

Preheat Oven to: 375 Degrees

1. Break the unsweetened chocolate into pieces (or start with unsweetened chips). Melt the chocolate by placing it in a microwave and cook at 100% for 20-30 seconds at a time, stirring after each. Once the chocolate is mostly melted, place the butter in as well for the final spin in the microwave. (It's also possible to melt these together over the stove, but that takes longer.) Set aside.
2. Beat the eggs, sugar, and vanilla in a large bowl at high speed for about 10 minutes until it has a fluffy feel. An electric mixer really helps here.
3. Blend in the chocolate mixture from step 1, the flour, and the salt.
4. Lastly, stir in the almonds and pour the mixture into the greased 8"x8" pan.
5. Bake in the over at 375°F for 30-35 minutes. Be careful not to over-bake.

Cowboy Cookies

Crazy Cakes Bakery

2 Cups All-Purpose Flour
2 Cups Old-Fashioned Oats
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1/2 Tsp Salt
1 Cup Unsalted Butter (at room temperature)
3/4 Cup Granulated Sugar
1 Cup Dark Brown Sugar (packed)
2 Large Eggs
1 Tsp Vanilla Extract
1 1/2 Cups Semi-Sweet Chocolate Chips
1 Cup Walnuts (chopped and toasted)

Don't preheat oven until step 7

1. Whisk flour, oats, baking soda, baking powder, and salt together in a medium bowl until well blended.
2. Beat butter and sugars together in a large bowl until light and fluffy. Use an electric mixer if possible.
3. Beat eggs and vanilla in to the butter mixture.
4. Beat in the flour mixture until just combined.
5. Stir in chocolate chips and walnuts by hand.
6. Cover this dough and chill in the refrigerator for at least 1 hour.
7. Place both oven racks near the center of the oven and preheat to 350°F.
8. Butter two baking sheets.
9. Form the dough into 1/4 Cup balls. And place these balls onto the baking sheets, leaving about 2 inches space between them.
10. Hand-flatten the balls to 3-inch rounds.
11. Bake for 22-25 minutes at 350°F until cookies are firm in the center and their edges are golden brown. Rotate the sheets halfway through the baking.
12. Remove from the oven and allow cookies to cool.

Soft Ginger Cookies

Crazy Cakes Bakery

2 1/4 Cups Flour
2 tsp Ground Ginger
1 tsp Baking Soda
3/4 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1/4 tsp Salt
3/4 Cup (1 1/2 Sticks) Butter
1 Cup White Sugar
1 Egg
1 Tbsp Water
1/4 Cup Molasses
2 Ungreased Cookie Sheets

Preheat Oven to: 350 Degrees
1. Thoroughly mix together the flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt and set the mixture aside.
2. In a large bowl, mix the butter and sugar together. Keep stirring and mixing until the mixture has a light, fluffy feel. Add the egg and beat it in. Then mix in the water and molasses.
3. Gradually add the dry mixture from step 1. Take your time and make sure that the mix is as even as possible. After this step, you may need to put the dough into the refridgerator for a while in order to prepare for step 4.
4. Place a few tablespoons of sugar in a plate or shallow bowl. Shape the dough into balls about 1" in diameter (slightly smaller than the size of a golf ball). Roll the balls of dough in the sugar to coat them. Place cookies at least 2 inches apart on an ungreased cookie sheet. You do not need to flatten the balls, they will do so on their own during baking.
5. Bake for 8 to 10 minutes at 350 degrees until the top surface cracks slightly. Allow cookies to cool for at least 5 minutes on the cookie sheet before moving them to a wire rack to continue cooling.
6. Enjoy these delicious cookies, and store in an airtight container.

Shortbread Cookies

Jolene P.

1 cup softened butter
3/4 cup powdered sugar
2 tsp. vanilla
2 cups flour
1/4 tsp. salt
1/4 tsp. baking powder
**optional ingredients

Cream butter and sugar together, then add vanilla, salt and baking powder. Add flour and stir well. Spoon dough onto plastic wrap and roll into a log. Place in freezer overnight. Slice into cookies, place on greased pan and bake at 350 degrees for 10-12 minutes. Cool and eat.

** you can add 1 cup of the following: toffee chips, milk chocolate chips, chopped pecans, chopped cashews, toasted coconut, chopped macadamia nuts, or come up with your own. We've done plain, chocolate/macadamia nuts, macadamia nuts, coconut, and toffee. My fave is the chocolate/macadamia nut, but Kevin LOVES the shortbread plain or with a nut in it.

Have fun with them!

Christmas Tree Cookies

Jennifer S.

Oh Christmas tree cookies! If you're searching for the traditional Christmas cookie, you've found it in this recipe. When it comes to these sugar cookies, you shape their appearance into your favorite holiday symbols. And Santa is sure to love them!

Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups confectioners' sugar
1 cup butter, softened
1 egg
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp. almond extract

1. Mix confectioners' sugar, butter or margarine, egg, vanilla, and almond extract. Mix in flour, baking soda, and cream of tartar. Cover and refrigerate for 2 hours.
2. Heat oven to 375 degrees. Separate dough into halves. On lightly floured cloth-covered board, roll each half out to 3/16 inch thick. Cut into Christmas shapes.
3. Bake on parchment lined baking sheets for 6 to 8 minutes. Let cool and decorate as desired.

Fiesta Fudge Cookies

Jennifer S.

1/3 cup butter or margarine
6 oz unsweetened chocolate
1 can (14 oz) sweetened condensed milk (not evaporated)
1 pouch (1 lb 1.5 oz)sugar cookie mix
1 teaspoon ground cinnamon
60 Hershey Hugs, unwrapped

1. Heat oven to 350°F. In large microwavable bowl, microwave butter and chocolate on High 1 minute. Stir; microwave on High 1 minute longer or until butter is melted and chocolate can be stirred smooth.
2. Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
3. Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
4. Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake). Immediately press 1 candy into center of each cookie. Cool cookies on cookie sheet 5 minutes; remove from cookie sheets. To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely. Store covered at room temperature.

Chocolate Snowballs

Jennifer S.

1 pouch (1 lb 1.5 oz) sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1/4 cup flour
1/4 cup unsweetened baking cocoa
1/2 cup finely chopped almonds (optional)OR finely ground crispy rice cereal
1 teaspoon almond extract
60 Hershey's Kisses, unwrapped
3/4 cup powdered sugar

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.
2. Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
4. Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.

Red Velvet Rich and Creamy Cookies

Jennifer S.

1 pouch (1 lb 1.5 oz) sugar cookie mix
1/3 cup unsweetened cocoa
1/4 cup butter or margarine, softened
1/4 cup sour cream
1 tablespoon red food color
1 egg
3/4 to 1 cup cream cheese frosting
1/4 cup chopped nuts (optional)


1. Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
2. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
4. Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Mint Chocolate Chip Cookies

Jennifer S.

1 pouch (1 lb 1.5 oz)sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe (mint) baking chips
1 cup semisweet chocolate chunks

1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

HJORTEBAKKELS (Norwegian Christmas Cake Doughnuts)

Grandma Helen Walberg Larsen Evans

Hjortebakkels Pronounced Yoh-tah-bahk-elles literally means "Jesus buckles or Crosses" The shape of the "doughnuts" end up looking like an Ankh (rounded cross).

This makes a HUGE amount, for first time adventures so I ended up cutting the recipe in half. The half recipe is as follows:

Dry Ingredients:
5 C. Flour
½ tsp. Baking Powder
½ tsp. Cardamom
½ tsp. Cinnamon
½ tsp. Nutmeg
¼ tsp. Ground Cloves
¼ tsp. Salt
¼ tsp. Cream of Tartar
1 C. Sugar
1 C. Brown Sugar
Sift together in a bowl and make a well to add the wet ingredients.

Wet Ingredients:
5 Eggs
¼ C. Cream
1 stick Butter, melted
½ tsp. Lemon Juice

Knead until dough is formed. Refrigerate over night. Roll dough into ropes (use a little flour), cut into 3-4” lengths. Cross dough and press to make knots. Make 2 slits at top of circle. Dough must be kept cold at all times!! Deep fry at 350° until golden brown, turning once. Drain on paper towels. Store in an airtight container.

Recipe in my Grandmother Helen's handwriting when she wrote the recipe out for me 22 years ago.

 

Helen Walberg Larsen Evans

Nov. 11, 1916 - Dec. 1, 2009

Pumpkin Harvest Bars

Jennifer S.

4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired

Cream Cheese Frosting
1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped walnuts, if desired

1. Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
2. Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
3. In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts.

For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Chocolate Peanut Butter Bars AKA Peanut Butter Fingers

Aunt Ellen P.

Also know as Peanut Butter Fingers

1 cup butter, melted (I think you could use 1/2 cup and be just fine)
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter
1 1/2 cup chocolate chips
4 TBS peanut butter

In a medium bowl, mix together butter, cracker crumbs, sugar and 1 cup of peanut butter until well blended. Press evenly into the bottom of an ungreased 13x9 pan.

Microwave the chocolate chips with 4 TBS peanut butter on high for 1 minute. Stir. Continue to microwave and stir every 30 seconds until smooth. Spread over the crust. Refrigerate for one hour before cutting into squares. Store leftovers in the fridge.

Makes 32 bars.

Chewy Jumbo Chocolate Chip Cookies

Jennifer S.

Ingredients:
4 & 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 & 1/2 cups Butter, softened
1 & 1/4 cups sugar
1 & 1/4 cups firmly packed brown sugar
2 Eggs
1 tablespoon vanilla
1 (12-ounce) package (1 & 1/2 cups) real semi-sweet chocolate chunks or chocolate chips

Instructions:
Heat oven to 375 F. Combine flour, baking powder and baking soda in medium bowl; set aside. Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chunks. Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 14 minutes or until light golden brown. (Do not over bake.) Let stand 5 minutes on cookie sheet; remove to cooling rack.