Chocolate Chip Cookies
(Double batch)
- 1 C butter, softened
- 1 C butter flavor Crisco
- 2 C light brown sugar
- 1 C granulated sugar
Cream together well, then add:
- 4 eggs
- 2 tbsp pure vanilla extract
Cream together and mix until well combined.
Mix together in separate bowl:
- 4 ½ C all-purpose flour
- 2 tsp baking soda
- 2 tsp salt
- 3 oz pkg vanilla instant pudding
Mix into butter mixture, then add 24 oz chocolate chips (Recommendation: Ghirardelli) – more or less to taste.
Cover cookie sheets with parchment paper. Use a cookie scoop to make desired size scoops and place on cookie sheets. Freeze for about 3-4 hours, then put scoops into freezer bags and freeze until ready to bake.
Let cookie dough sit out for about 20-30 minutes before baking them. Bake at 375 for 10 minutes. You want them to look a little underbaked when you take them out.
Enjoy!
Peanut Butter Texas Sheet Cake
(Makes 15-20 servings)
Ingredients
- 2 C flour
- 2 C sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1 C butter
- 1 C water
- 1/4 C creamy peanut butter
- 2 eggs – beaten
- 1 tsp vanilla
- 1/2 C buttermilk
Peanut Butter Icing:
- 1/2 C butter
- 1/4 C creamy peanut butter
- 1/3 C milk, plus 1 tbsp
- 16 oz pkg. powdered sugar
- 1 tsp vanilla
Directions:
- Stir together flour, sugar, salt and baking soda in a large bowl; set aside.
- Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil.
- Add to flour mixture and mix well; set aside.
- Combine eggs, vanilla and buttermilk; add to peanut butter mixture.
- Spread into a greased 15×10 jelly-roll pan.
- Bake at 350 degrees for 15-20 minutes, until it springs back when gently touched.
Prepare peanut butter icing:
- Combine butter, peanut butter and milk in a saucepan over medium heat; bring to a boil.
- Remove from heat; stir in powdered sugar and vanilla to a spreading consistency.
- Spread icing over warm cake.
No Bake Cookies
Ingredients:
- 1 C sugar
- 1/4 C milk
- 1/2 stick of butter
- 1 Tbs cocoa powder
- 3 Tbs peanut Butter
- 1/2 tsp vanilla
- 1 1/4 C oats
Directions:
- Spread out parchment or wax paper on the counter.
- In a saucepan, combine sugar, milk, butter and cocoa powder.
- Set saucepan over medium heat and begin whisking. Cook and whisk frequently until it reaches a boil.
- Once it reaches a full boil stop stirring and let it boil for 1 minute
- Remove from heat and immediately add in peanut butter, vanilla and oats. Stir until blended.
- Drop about 2 tbsps at a time onto the prepared parchment or wax paper.
- Let cookies sit until hardened.
- 2 1/2 cups coconut
- 3/4 cup Karo syrup
- 1/2 tsp vanilla
- Melting chocolate (color of your choice, or white chocolate dyed to the color of your choice)
- Heat Karo syrup until hot (not boiling). Add vanilla.
- Place coconut in separate bowl and pour syrup mixture to coat. Stir well.
- Roll coconut into balls and refrigerate for 30 minutes.
- Melt chocolate according to package and dip coconut balls.
- Refrigerate for 1 hour to set chocolate.
- 1 purchased pie crust or homemade pie crust
- 3 eggs, slightly beaten
- 1 cup Karo syrup
- 2/3 cup sugar
- 1/3 cup butter, melted
- 1 tsp vanilla
- 1 1/2 pecan halves
- Preheat oven to 350 degrees.
- Prepare crust and place in 9 inch pie plate.
- Combine eggs, Karo syrup, sugar, butter, and vanilla. Mix well.
- Stir in pecan halves.
- Pour into pie shell and bake for 45 minutes. *To prevent crust from burning, cover the edge of the pie shell with foil about halfway through baking.