24 servings     1 hour 30 min prep

2 cups peanut butter

1/2 cup margarine or butter

1 lb powdered sugar (3-3/4 cups)

1 (12 ounce) package chocolate chips (your choice of milk, semisweet, or white) paraffin wax

 

1.Mix peanut butter, margarine, and sugar together.

2.Roll into small balls and chill.

3.Melt chocolate chips and about 1/4 of 1 bar of grated paraffin together in microwave for 1 minute at 70% power. Stir. Continue microwaving at 70% power until completely melted making sure to check every 20 to 30 seconds. Dip balls into chocolate mixture. Place on wax paper to cool. Keep in fridge in covered container.

4.Enjoy!

5.Optional - Drizzle second type of chocolate on top for decorative effect.

This is my Grandmothers recipe. We make it every Christmas and everyone loves it! It makes 1 large or 2 small cheese balls.

2 8 oz. pkgs cream cheese, low-fat will not work

2 5 oz. jars sharp cheddar

1 5 oz. jar blue cheese

3 Tbsp. wine vinegar

dash of garlic salt

chopped nuts, pecans or english walnuts

Let cheeses warm to room temperature. Mix together garlic salt, vinegar, and cheeses until smooth. Refrigerate mixture until cold. Form into 2 small or 1 large ball and roll in chopped nuts. Refrigerate cheese balls wrapped tightly in plastic wrap. Serve with all varieties of crackers. Makes 1 large or two small.

Chewy Cinnamon Cookies

1 cup(2 sticks) butter, softened

1/4 cup sugar

1 1/4 cup brown sugar, firmly packed

2 large eggs

1 tsp vanilla

2 cups graham cracker crumbs

1 1/2 cups flour

1 tsp cinnamon

1 tsp baking soda

1 tsp salt

Preheat oven to 350.

Cream together butter and sugars until light and fluffy.

Mix in eggs and vanilla until well combined.

Combine all dry ingredients in a bowl and slowly add to the wet mix.

This is the point when the dough can be frozen.

Scoop the dough out onto a baking sheet by rounded spoonfuls. Leave room for spreading.

Bake at 350 for 9-11 or until slightly browned on the edges.

 

48 cookies     40 min 30 min prep

2 cups butter

4 cups flour

2 teaspoons baking soda

2 cups sugar

5 cups blended oatmeal

24 ounces chocolate chips

2 cups packed brown sugar

1 teaspoon salt

1 (8 ounce) Hershey Bars (grated)

4 large eggs

2 teaspoons baking powder

2 teaspoons vanilla

3 cups chopped nuts (your choice)

 

1.Measure oatmeal and blend in a blender to a fine powder.

2.Cream the butter and both sugars.

3.Add eggs and vanilla.

4.Mix together with flour, oatmeal, salt, baking powder and soda.

5.Add chocolate chips, grated Hershey Bar and nuts.

6.Roll into balls and place 2-inches apart on a cookie sheet.

7.Bake for 10 minutes at 375° or until golden.

48 servings 48 cookies   

  1½ hours 1 hour prep

2 1/4 cups all-purpose flour

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

6 tablespoons granulated sugar

1/4 cup butter or margarine, softened

1/2 cup molasses

1 large egg white

cooking spray

2 tablespoons dried currants

1 1/4 cups powdered sugar

2 tablespoons lemon juice

1/4 teaspoon vanilla extract

 

1.Lightly spoon flour into dry measuring cups; level with a knife.

2.Combine the flour and next 7 ingredients (flour through cloves) in a bowl, and set aside.

3.Combine granulated sugar and butter in a large bowl; beat at medium speed of a mixer 5 minutes.

4.Add molasses and egg white; beat well.

5.Add flour mixture to sugar mixture; beat at low speed until well-blended.

6.Divide dough in half, and shape each half into a ball, and wrap in plastic wrap.

7.Chill 1 hour.

8.Preheat oven to 350°.

9.Working with 1 half of dough at a time (keep remaining half chilled until ready to use), roll the dough to a 1/8-inch thickness on a heavily floured surface; cut with a 2 1/2-inch boy or girl cookie cutter.

10.Place gingerbread cookies 1 inch apart on baking sheets coated with cooking spray.

11.Arrange currants on cookies as buttons.

12.Bake at 350° for 8 minutes.

13.Remove from pans; cool on wire racks.

14.Combine the powdered sugar, lemon juice, and vanilla in a small bowl.

15.Spoon into a decorating bag or a heavy-duty zip-top plastic bag with a tiny hole snipped in 1 corner of bag, and decorate as desired.

6 dozen     25 min 15 min prep

1 1/4 cups sugar

1 1/4 cups firmly packed brown sugar

1 1/4 cups margarine or butter, softened

2 teaspoons vanilla

3 eggs

4 1/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 (12-24 ounce) package semi-sweet chocolate chips

 

1.Heat oven to 375*F.

2.In large bowl, beat sugar, brown sugar and margarine until light and fluffy.

3.Add vanilla and eggs; blend well.

4.Add flour, baking soda and salt; mix well.

5.Stir in chocolate chips.

6.Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.

7.Bake at 375*F for 8 to 10 minutes or until light golden brown.

I keep rolls of it on hand in the freezer and just slice off as many as I want to bake at one time.

48 cookies    31 min 20 min prep

6 3/4 ounces all-purpose flour (1 1/2 c.)

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 1/2 cups old fashioned oats

8 ounces unsalted butter, slightly softened

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs, beaten lightly

1 tablespoon honey

2 teaspoons pure vanilla extract

6 ounces dried cranberries (1 1/3 c.)

5 ounces chopped pecans (about 1 c.)

 

Oven to 350 degrees F. (if baking right away).

1.Line sheet pans with parchment.

2.Mix the dry ingredients together, then stir in the oats.

3.Set aside.

4.Beat the butter and both sugars together until light and fluffy.

5.Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.

6.Add the flour mixture in two additions, beating each until well combined.

7.Stir in the cranberries and pecans.

8.At this point, you can either bake, or freeze.

9.To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.

10.Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16" thick slices and bake as directed.

11.To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.

12.Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.

13.Let cool on the pan for 5 minutes, then transfer to a rack to cool.

48cookies     24 min 15 min prep

2 cups graham cracker crumbs

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter or margarine, softened

3/4 cup sugar

3/4 cup firmly packed brown sugar

2 large eggs

1 teaspoon vanilla

1 (11 ounce) package Nestle Toll House butterscotch-flavored morsels

 

1.Preheat oven to 350°.

2.Combine graham cracker crumbs, flour, baking soda and salt in small bowl.

3.In large bowl beat butter and sugars until creamy.

4.Beat in eggs and vanilla extract.

5.Gradually beat in flour mixture.

6.Stir in butterscotch morsels.

7.Drop by rounded tablespoon onto ungreased baking sheet.

8.Bake for 9-11 minutes until set.

9.(I found 11 minutes best but check at 9) Cool for 2 minutes on baking sheet, remove to wire racks to cool completely.

84 cookies     32 min 20 min prep

1 1/2 cups sugar

1 1/2 cups butter, softened (no substitutes)

2 large eggs

2 tablespoons vanilla extract

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

1 1/2 cups powdered sugar

3 tablespoons butter, softened

1 tablespoon vanilla extract various food coloring colored sprinkles

 

1.In a mixing bowl, cream together sugar and butter until fluffy.

2.Add eggs and vanilla; beat well.

3.Stir together dry ingredients; gradually add to creamed mixture until completely blended.

4.Cover and chill for at least 30 minutes.

5.On a lightly floured surface, roll dough to 1/4-inch thickness.

6.Cut with various shaped cookie cutters dipped in flour.

7.Transfer cookies to ungreased cookie sheet.

8.Bake at 350° for 10-12 minutes.

9.Cool on wire racks.

10.Frosting: Mix together sugar, butter, vanilla and milk until desired degree of spreading consistency; add milk if you want thinner frosting.

11.Add food coloring to obtain desired color.

12.Spread frosting over cookies and decorate with sprinkles.

 

1/3 cup butter or margarine

3/4 cup peanut butter

1/2 cup light corn syrup

1/2 tsp salt

1 tsp vanilla

4 1/2 cup sifted 10x sugar

Put butter or margarine in large bowl. Press against sides of bowl with back of wooden spoon, until soft. Add corn syrup, peanut butter, salt and vanilla. Mix well until creamy. Grandually stir in enough sugar to make a dough. Knead dough ,just like you would knead bread, using the excess sugar until it is smooth and a consistent color. This is a very important step, you must be patient with the kneading. Press into a square baking dish and cut into bite size squares.

Recipe #31730

2 ratings The best butter cookies around, the toffee bits make them even better!

48

cookies   

  19 min 10 min prep

1 cup sugar

 3/4 cup butter, softened

1 large egg

1 teaspoon vanilla

2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 cup English toffee bits sugar

 

Heat oven to 350°.

In large bowl, beat sugar, butter, egg and vanilla until creamy.

Add flour, baking powder and soda.

Beat on low until well mixed.

Stir in toffee bits with a spoon.

Shape into 1-inch balls.

Roll in sugar.

Put 2-inches apart on ungreased baking sheet.

Flatten slightly with bottom af glass.

Bake for 9 minutes or until edges are just lightly brown.

While warm, sprinkle with more sugar.

Cheesecake Supreme

 

INGREDIENTS:

1 1/2 cups graham cracker

crumbs

1/2 cup white sugar

1/4 cup butter, melted

5 (8 ounce) packages cream

cheese, softened

5 eggs

2 egg yolks

1 3/4 cups white sugar

1/8 cup all-purpose flour

1/4 cup heavy whipping cream

DIRECTIONS:

1.Preheat oven to 400 degrees F (200 degrees C).2.Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.3.In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.4.Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.