Cranberry Hootycreek Cookies

Ingredients
1 cup plus 2 Tbls all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans

Directions
Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
Attach a tag with the following instructions: Cranberry Hootycreeks

1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper.

2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets.

3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

Recipe from Debbie Jones

Butter Cake

1 box of yellow cake mix

3 eggs

1 stick of butter

1 box powdered sugar

1 8oz cream cheese

Take 1 yellow cake mix, one egg and one melted stick of butter. Mix it all together and put in a 13 X 19 pan (greased). Spread cake mixture on the bottom of the pan and a little up the sides to hold the mix. Mix 1 box of powdered sugar, 2 eggs, and 8 oz philly cream cheese. Blend until smooth (mixer is easiest). Pour on top of cake mixture. Bake at 350 degrees for 30 minutes (sometimes it takes longer so check it before taking it out).

Santa's Surprises Cookies

2 sticks butter (softened)

1 cup creamy peanut butter

1 cup light brown sugar

1 cup sugar

2 eggs

1 teaspoon vanilla

3½ cups all purpose flour (sifted)

1 teaspoon baking soda

½ teaspoon salt

1 bag SNICKERS miniatures

1 bag DOVE milk or dark chocolate gifts

Combine the butter, peanut butter, and sugars using a mixer on a medium to low speed until light and fluffy.Slowly and eggs and vanilla until thoroughly combined. Then mix in flour, salt and baking soda.Cover and chill dough for 2-3 hours.Unwrap all SNICKERS Miniatures.Remove dough from refrigerator. Divide into 1 tablespoon pieces and flatten.Place a SNICKERS Miniatures in the center of each piece of dough.Form the dough into a ball around each SNICKERS Miniature.Place on a greased cookie sheet and bake at 300° F for 10-12 minutes.Let cookies cool on baking rack or wax paper. (Holiday Hint: Spruce up Santa’s surprise by drizzling melted DOVE Milk or Dark Chocolate Gifts over the top of each cookie!)Makes 2 dozen cookies.

Coca-Cola Cake

INGREDIENTS

For the cake:

2 cups sugar

2 cups all-purpose flour

1 1/2 cups small marshmallows

1/2 cup butter or margarine

1/2 cup vegetable oil

3 tablespoons cocoa

1 cup Coca-Cola®

1 teaspoon baking soda

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla extract

For the icing:

1/2 cup butter

3 tablespoons

cocoa

6 tablespoons Coca-Cola

1 box (16 ounces) confectioners’ sugar

1 teaspoon vanilla extract

1 cup chopped pecans

METHOD
Preheat oven to 350 degrees. In a bowl, sift sugar and flour. Add marsh- mallows. Insaucepan, mix butter, oil, cocoa, and Coca-Cola. Bring to a boil and pour over dry ingredients; blend well. Dissolve baking soda in buttermilk just before adding to batter along with eggs and vanilla extract, mixing well. Pour into a well-greased 9-by-13-inch pan and bake 35 to 45 minutes. Remove from oven and frost immediately. Sprinkle chopped pecans.

Recipe from Faith Hill

Missouri Earthquake Cake

INGREDIENTS
1 cup pecans
1 cup coconut
German chocolate cake mix
8oz cream cheese-softened
1 stick oleo- softened
1 box powdered sugar
1tsp vanilla

Method
Grease cookie sheet sprinkle nuts and coconut on bottom of a 9x13 baking pan. Prepare cake according to the directions and pour over nuts and coconut.

Combine melted margarine, soft cream cheese and powdered sugar and vanilla. Drizzle over top of cake batter.

Bake 350 degrees for aprox. 25-30min or until done.

Recipe from Audrey Schepler

Pumpkin Cake

INGREDIENTS
1 yellow cake mix
1 stick oleo
1 egg
(Press in 9x13 pan and reserve 1 cup)

1 lg can spiced pie filling
4 eggs
1 can evaporated milk
(pour over cake mix crust)

Add 1/4 C sugar to reserved crumb mix and sprinkle over the top. Sprinkle cinnamon over pumpkin cake.

Bake 350 degrees for 50-55 min and serve with cool whip.

Recipe from Grandma Schepler

Pumpkin Chocolate Chip Cookies

INGREDIENTS

4 cups flour
4 tsps baking powder
2 tsps baking soda
1 tsp salt
2 tsps cinnamon
2 tsps milk
2 tsps vanilla
2 eggs
2 cups sugar
1 cup butter
1 can pumpkin
12 oz. chocolate chips

METHOD

Mix dry ingredients together. Mix sugar and butter together, add eggs blend together well. Mix in rest of ingredients. Drop by rounded teaspoon ful. Bake at 350 for 10-12 minutes.

Recipe from Aunt Bobbie

Oatmeal Cranberry Cookie Mix

INGREDIENTS
1/2 C flour
1/4 tsp. baking soda
1/4 tsp salt
1/4 C sugar
1/4 C packed brown sugar
1 C Old-fashioned oats
1 C walnuts
1/2 C shedded wheat, crushed
1/2 C dried cranberries
1/2 C butter, softened
1 egg
2 T. water
1/2 tsp. vanilla extract

METHOD
In a small bowl, combine the flour, baking soda and salt.
In a large bowl, beat egg, water and vanilla until blended.
Add all the dry ingredients and mix well.
Drop by rounded Tablespoons 2 in. apart on baking sheet.
Bake at 350 degrees for 10-12 minutes or until golden brown.

Yeild: 2 1/2 dozen

The Cutest Cupcakes Ever!!

• Cupcakes and frosting (tinted blue)
• Blue baking cups
• Cocktail umbrellas
• Bears - Honey Teddy Grahams and used a candy writer to draw their tiny little bathing suits on with a toothpick. For the faces, an edible ink pen.
• Inner tubes - Lifesavers Gummies
• Towels and floats - Fruit Roll Ups
• Beach Balls - small gumballs
• Beach sand - Crushed Teddy Grahams

Idea found at bakerella.blogspot.com

Oatmeal Raisin Carrot Cookies

Ingredients

1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
3/4 cup sugar
1 large egg
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1 cup grated carrots
1 cup quick-cooking (1 minute) oats
1 cup raisins

Method

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg, vanilla and spices.
With the mixer on low speed, or working by hand, stir in flour mixture. Once no streaks of flour remain, stir in carrots, oats and raisins.
Drop tablespoonfuls of batter onto prepared baking sheets and flatten slightly.
Bake for 11-13 minutes, until cookies are set and lightly browned on the edges. Cool for 3 or 4 minutes on the baking sheets, then transfer to a wire rack to cool completely.

Makes about 2 dozen cookies.

Chocolate Mint Sticks

Ingredients

2 ounces dark chocolate
1/2 cup butter
2 large eggs
1 cup sugar
1/4 tsp salt
1/2 tsp vanilla extract
1/2 cup all purpose flour
1/2 cup mini chocolate chips (optional)


Preheat oven to 350F. Line a 9-inch square cake pan with aluminum foil and lightly grease.
Melt chocolate and butter together in a small bowl in the microwave, stirring after every 30-second interval until smooth. Set aside to cool.
In a large bowl, beat eggs with sugar, salt and vanilla extract until smooth. Beat in chocolate mixture, then stir in the flour at low speed. Mix in chocolate chips, then pour batter into prepared pan.
Bake for 28 minutes, until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack.




Mint Icing
2 tbsp butter
1 cup confectioners' sugar
1 tbsp milk or cream
1/2 tsp peppermint extract


Mix all ingredients in a small bowl until smooth. Spread evenly on cooled chocolate base, then refrigerate for exactly 5 minutes while you make the chocolate glaze.




Bitter Chocolate Glaze
1 ounce unsweetened chocolate
1 tbsp butter


Melt together chocolate and butter in a small bowl, in the microwave, stirring after every 30-second interval until smooth. Immediately pour the hot glaze (it should be fairly fluid) over the chilled chocolate/mint base. Tilt the pan around to coat the mint layer as much as possible, or drizzle over evenly. Some white will show through; this is ok.


Refrigerate for at least 30 minutes before removing foil and chocolate bars from pan and cutting into 24 thin bars with a sharp knife.
Sticks can be served at room temperature, but are best when chilled or frozen.


Makes 24.

Red Pop Cake

Ingredients

1 Yellow cake mix
2 -3oz pkg. Jello (Strawberry)
1 c. Faygo Red Pop
11/2 c. boiling water
1 -3.4oz pkg. instant vanilla pudding
1 1/2 c. milk
8oz Cool Whip

Method

Mix cake and bake as directed on box. Mix Jello adding 1 1/2 cup boiling water to dissolve Jello; add 1 cups soda pop. Poke holes in cake with end of wooden spoon. Pour Jello over warm cake. Cool cake in refrigerator. Mix pudding and milk, cool whip spread on cooled cake. Keep refrigerated.


Recipe from Audrey Schepler

*This is so good on a hot summer day!*

Giant Lemon Sugar Cookies

Ingredients

2 C. sugar, divided
Zest of 2 lemons, divided
1 C. butter, softened
2 large eggs, at room temperature
1 t. vanilla
1 T. lemon juice
2 3/4 C flour
1/4 t. salt
2 t. cream of tartar
1 t. baking soda

Method

Prepare lemon sugar: In a mini food processor, blend 1/2 C. sugar with 1 t. lemon zest. Pulse several times until the lemon zest is incorporated into the sugar. Put sugar mixture in a shallow bowl and stir lightly with a fork to break up any clumps. Set aside.

Prepare cookie dough: In a medium bowl, stir together flour, salt, cream of tartar and baking soda. Set aside.

In a large mixing bowl, cream together butter and remaining 1 1/2 C. sugar. Blend in eggs, one at a time then add vanilla, lemon juice, and remaining lemon zest. Add flour mixture, one cup at a time, blending well after each addition, until all flour is incorporated.

Refrigerate dough for one hour.

Preheat oven to 350 degrees.

Shape the cookies: Using a jumbo cookie scoop or your hands, shape two tablespoonfuls of dough into a ball and roll in lemon sugar. Place ball of dough on cookie sheet and press down lightly with the bottom of a glass until cookie is about 1/2 inch thick. Repeat. Six cookies will fit on one 18″ x 13″ baking sheet.

Bake cookies for 10-12 minutes at 350 degrees.

Recipe from Stacey Jones

Fluffy Frosting

Ingredients

2 eggs
1 c. sugar
1 1/2 c. shortening
1/4 c. water
1/2 tsp salt
2 tsp vanilla

Method

Combine all ingredients in bowl. Beat at high speed until smooth and fluffy. Chill and spread on favorite cake.


Recipe from Audrey Schepler

Fudge Meltaways

Ingredients

• 1/2 cup butter
• 1 (1 ounce) square unsweetened chocolate
• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• 1 egg
• 2 cups graham cracker crumbs
• 1 cup flaked coconut
• 1/2 cup chopped walnuts
• 1/4 cup butter
• 1 tablespoon milk
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract
• 1 1/2 (1 ounce) squares German sweet chocolate

Method

1. Melt 1/2 cup butter or margarine and 1 square unsweetened chocolate in saucepan. Blend granulated sugar, 1 teaspoon vanilla, egg, crumbs, coconut and nuts into butter-chocolate mixture. Mix well.
2. Press into ungreased baking dish, 11 1/2 x 7 1/2 inch or square 9 x 9 inch pan. Refrigerate.
3. Mix 1/4 cup butter, milk, confectioners' sugar and 1 teaspoon vanilla. Spread over crumb mixture. Chill.
4. Melt 1-1/2 squares sweetened chocolate and spread evenly over chilled filling. Chill again. Cut into small squares before completely firm.

Recipe from Nanna (Elsie Richardson)

Yum-Yums

Ingredients

1/3 c. butter
1/2 c. brown sugar
1 c. flour
2 eggs, beaten
1 1/2 c. brown sugar
1 tsp. vanilla
1/4 c. chopped nuts
2 tbsp. flour
1/4 tsp. salt
1/4 tsp. baking powder
1 c. coconut

Method

Mix first 3 ingredients. Pat down in bottom of an 8-inch square pan. Beat remaining eggs; add remaining brown sugar, mixing until smooth. Add vanilla.
Combine nuts, coconut, flour, salt, baking powder. Add to brown sugar mixture. Mix until well blended. Spread on crumbs. Bake 25 minutes in a moderate oven. Cut into squares when cooled.


Recipe from Grandma Gordon

Grandma's Sugar Cookies

Ingredients

4 1/2 cups all-purpose flour
2 cup sugar
2 1/4 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon baking soda
3 sticks softened margarine
3 large eggs
1 cup buttermilk
1 teaspoon vanilla extract

Method

Preheat oven to 350°F. Combine flour, baking powder, salt, nutmeg and baking soda in a large mixing bowl; set aside. Combine shortening, eggs, milk and vanilla. Add to the dry ingredients and stir until well mixed. Roll out quite thick and sprinkle with sugar before baking. Bake for 10 to 15 minutes or until slightly golden.

Recipe from Grandma Schepler

These are Dylan's absolute favorite cookie...he begs for them all the time!

Peanut Butter Kiss Cookies

Ingredients

1 c. butter
2/3 c. creamy peanut butter
1 c. granular sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
2 2/3 c. flour
2 tsp. baking soda
1 tsp. salt
16 oz. pkg. chocolate kiss candy

Method

Combine butter, peanut butter and sugars; blend until creamy. Add eggs and vanilla; blend. Mix flour, salt and soda, add to cream mixture; stir well. Roll dough into quarter size balls. Roll ball in bowl of sugar. Bake dough at 350 degrees for 8 minutes, take out, place chocolate kiss in center of each cookie. Bake an additional 2 minutes.


Recipe from Audrey Schepler

Mexican Wedding Cakes

Ingredients

1 lb. butter, softened
1 c. powdered sugar
2 tsp. vanilla
4 c. flour
1/2 c. finely chopped nuts

Method

Beat butter until creamy. Add vanilla and 1 cup powdered sugar and beat until creamy. Combine flour, and nuts . Stir into butter mixture. Shape into 1-inch balls. Place on ungreased baking sheet. Bake at 400 degrees for 14 minutes. Roll in powdered sugar.


Recipe from Grandma Gordon

Miniature Peanut Butter Treats

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Method

1. Preheat oven to 375 degrees F.
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Recipe from Aunt Brenda Spencer