No Bake Peanut Butter Oatmeal Cookies

Ingredients

 2 c. sugar

3/4 c. butter
3/4 c. milk
1/2 tsp. vanilla extract
1-1/2 c. peanut butter
4-1/2 c. quick oats

Directions

In a saucepan over medium heat, combine sugar, butter and milk.  Bring to a rapid boil and boil for one full minute.  Remove from heat and stir in the vanilla and peanut butter.  Mix in the oats, stirring until the mixture begins to cool.  Drop by teaspoonfuls onto waxed paper. Let cool until set.

 

Source

Julie Jorgensen

No-Bake Oatmeal Cookies

Ingredients

2 cups sugar
1/2 cup butter
1/2 cup milk
3 Tbsp. unsweetened cocoa
3 cups quick oats
1 cup coconut
1/2 cup diced pecans (optional)


Directions
Mix the first four ingredients in saucepan. Bring to a boil, stirring frequently, and boil for one minute. Remove from heat and add remaining ingredients. Drop by spoonfuls on waxed paper.

Source
Julie Jorgensen

Peanut Butter Cookies

Peanut Butter Cookies

In mixing bowl, combine:

3/4 cup creamy peanut butter
1/2 cup Crisco butter flavor shortening
1-1/4 cups firmly packed brown sugar
3 Tbsp. milk
1 Tbsp. vanilla extract

Mix until well blended.

Add:

1 egg

Beat just until blended.

In separate bowl, combine:

1-3/4 cups flour
3/4 tsp. baking soda
3/4 tsp. salt

Add dry ingredients to creamed mixture at low speed until blended.

Drop by rounded tablespoonfuls 2 inches apart on baking sheet. Flatten slightly in a crisscross pattern with tines of fork.

Bake at 375 degrees for 8-9 minutes. Cool 2 minutes on baking sheet. Remove cookies to cooling racks or aluminum foil to cool completely.

Source
Julie Jorgensen

Snickerdoodles

In mixing bowl, cream together:

1-1/2 cups sugar
1 cup butter flavor Crisco
2 eggs
2 Tbsp. milk
1 tsp. vanilla

In separate bowl, combine:

2-3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon

Add dry ingredients to creamed mixture. Shape dough into one-inch balls.

In small bowl, mix together:

1/2 cup sugar
1 tsp. cinnamon

Roll balls dough in sugar and cinnamon mixture. Place 2 inches apart onto ungreased baking sheet. Bake at 400 degrees for 8-9 minutes. Let cool on pan for 2 minutes before removing to cooling rack.

Source
Julie Jorgensen

Julie's Oatmeal Cake

Ingredients

1 cup quick oats
1-1/2 cups boiling water

1 cup white sugar
1 cup firmly packed brown sugar
1/2 cup butter or margarine
2 eggs

1-1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt

Directions

In small bowl, combine oatmeal and boiling water; let soak for 20 minutes. In separate bowl, combine sugars, butter, eggs, and beat well. Stir in oats and fold in dry ingredients. Bake in greased 9 x 13 pan at 350 degrees for 35 minutes.

Topping:

1 cup firmly packed brown sugar
1/2 cup evaporated milk (I have also used 2% milk)
5-1/3 Tbsp. butter or margarine
1 tsp. vanilla
1 cup coconut
1 cup chopped pecans

Combine sugar, milk, and margarine in sauce pan. Cook over low heat for 15 minutes, stirring often. Remove from heat and add remaining ingredients. Mix well and spread over cake. Place under broiler one minute until bubbly.

 

Source

Julie Jorgensen

 

Becca's Birthday Cheesecake

For the Crust::

• 1-1/4 cups of graham cracker crumbs
• 3 Tbsp.  sugar
• 5 Tbsp. melted butter

For the Cheesecake:

• 3 (8 ounce) blocks of cream cheese, softened at room temperature
• 3/4 cup sugar
• J1 tsp. lemon juice
• 1 tsp. vanilla
• 2 large eggs
• pinch of salt

For the Topping:

• 1 pint (2 cups) sour cream
• 1/2 cup sugar
• 1 tsp. vanilla
• pinch of salt

DIRECTIONS:

Preheat oven to 350F degrees.

In a medium bowl, combine crust ingredients together until well combined.  Press into a 9″ spring form pan, pressing crumbs into bottom and about 1 1/2″ up sides of pan.    

For the filling, combine the sugar and softened cream cheese in a large mixing bowl and beat together until smooth.  Add the eggs, one at a time, beating between each addition.  Add the vanilla, lemon juice and salt and beat until smooth and creamy.  Pour into crust.

Bake at 350F degrees for 35-45 minutes.

While cheesecake is baking, mix together topping ingredients. 

After 35-45 minutes of baking, remove cheesecake from oven and turn oven down to 325F degrees. 

Pour topping over hot cheesecake, gently spreading to edges.  Return cheesecake to oven and bake for an additional 12-15 minutes.

Remove cheesecake from oven and leave sides on pan while allowing cheesecake to cool to room temperature.  

Refrigerate several hours (or overnight).

Source
Julie Jorgensen 

New Year's Trifle

Ingredients:
2 small pkg strawberry jello (I used 1 large raspberry)
1 ½ cups boiling water
1 pint vanilla ice cream
3 large bananas, sliced
2 pkg raspberries with juice
2 pkg strawberries with juice (I just use a mixed frozen berries and they don’t have juice)
1 large angel food cake, broken into pieces
2 large pkg vanilla pudding
whipped cream

Instructions: 
Dissolve jello in boiling water. While hot, stir in vanilla ice cream. Add bananas and fruit. Pour into punch bowl.
Place bowl in fridge and let the jello layer set up.
Meanwhile, prepare vanilla pudding according to package directions and place in fridge to cool.
When jello is set up and vanilla pudding is cool, layer the angel food cake pieces on top of the jello layer, pour the vanilla pudding on top of the cake. Return to the fridge and allow it to set up for 12 hours. 
When ready to serve, top with whipped cream and sprinkles. Serves 25.

Notes:
It doesn't really need 12 hours to set up. Once the layers are all together you could really serve it whenever you are ready. But if you think ahead you could prepare it in the morning and have it sit 12 hours during the day.

King's Hawaiian Rolls

Ingredients:

1 dozen Hawaiian rolls
12 slices of ham
12 slices of swiss cheese
1 stick of butter* (I sometimes use less than this)
2 T. Worcestershire sauce
1/2 t. garlic salt

Instructions:

Put a slice of cheese and a slice of ham in the middle of each roll. Place each sandwich in a casserole dish. Melt butter and mix it with Worcestershire sauce and garlic salt. Pour mixture over sandwiches. Bake at 350 degrees for 10-15 minutes. Serve warm. You can also prep the rolls ahead of time and refrigerate them overnight before baking them. Either way, they are so simple and delicious!

 

Source:  Rachel Hoggan via mommylessons101.com

Heart Breadsticks

Ingredients:
36 Rhodes Rolls
 1 cup Parmesan cheese
 McCormick Schilling Salad Supreme (Seasoning)
 1 cube (1/2 cup melted butter)

Instructions:

Thaw frozen rolls just enough that you can stretch them and work with them, but not so they are rising yet. Take each roll and roll it in your hands back and forth to make it a long cylinder shape about 6" long (like you may have with playdough growing up).  Then place two long strands together and shape in a heart shape on a greased baking sheet (11x17). Continue until you have 18 hearts made.  Using a pastry brush, brush the melted butter on top of each heart-shaped breadstick.  Sprinkle Parmesan cheese on top of each breadstick.  Sprinkle Salad supreme on top of the Parmesan cheese (I've seen people do garlic salt instead, based on preference).  Cover with plastic wrap and let rise until double in size.  Remove wrap and bake at 350 degrees for 20 minutes or until golden brown.

 

Source:  Mommylessons101.com

 

 

 

Peppermint Dessert

1 pkg Nabisco famous chocolate wafers

½ c. margarine

1 pint whipping cream 
1/2 cup powdered sugar

½ c. peppermint candy (crushed)

¼ c. optional nuts (chopped) 

8 oz. mini marshmallows

4-5 drops red food coloring (mix until it looks like cotton candy)

3 drops peppermint flavoring

Crush wafers and melt margarine.  Combine to form crust (reserving 1/3 cup crumbs for the top).  Press into 9x13 pan.  Whip cream until stiff, add powdered sugar.  Fold in flavoring and food coloring then candy, marshmallows and optional nuts.  Pour marshmallow mix over the cookie crust.  Sprinkle reserve crumbs on top.  Refrigerate.

Source:  Andrea Scott & Vicki Scott