Rolo Cookies

 

4 pkgs Rolo Caramels

1 box Devil's Food Cake Mix

2 eggs

1/3 cup oil

Mix cake mix, oil and eggs. Take a small bit of dough and form a ball around a Rolo. (If dough is sticky, refridgerate for a bit) Place on cookie sheet and bake at 350 F for 7 to 8 minutes.

Chocolate Covered Cherry Cookies

 

Maraschino Cherries

1/2 cup butter, softened to room temperature

1 cup granulated sugar

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 large egg

1 1/2 tsp vanilla extract

1 1/2 cups flour

1/2 cup unsweetened cocoa powder

Topping:

6 oz semi sweet chocolate chips

1/2 cup sweetened condensed milk (Eagle Brand)

4 tsp. cherry juice

Directions:

Preheat oven to 350 F

Drain maraschino cherries, reserving the juice

In a small bowl, whisk together the flour and cocoa. Set aside.

In a large bowl, beat butter with an electric mixer on medium speed for about 30 seconds, or until softened. Add sugar, salt, baking powder and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually add the flour mixture. 

Shape into 1" balls and place on ungreased cookie sheet about 2" apart. Press down in the center of each ball with your thumb to create an indentation. Place a cherry in the center of each cookie's indentation.

In a small saucepan over medium to low heat, combine chocolate chips and sweetened condensed milk. Heat until chocolate is melted. Sir in 4 tsp reserved cherry juice until completely smooth. Turn off heat and spoon about 1 tsp of mixture on top of each cherry, spreading to cover the cherry fully. 

Bake 10 minutes exactly.

Chocolate Confetti Square

1/4 cup butter

1/2 cup smooth or crunchy peanut butter

1 1/4 cup chocolate chips (milk, dark or semi-sweet)

1 pkg. rainbow mini marshmallows

Directions: 

Line a 8x8 or 9x9 inch pan with aluminum foil and lightly grease. 

In a medium sauce pan, over low heat, melt together the butter, peanut butter and chocolate chips. Stir often. 

Remove from heat and allow to cool at least 45 minutes. 

Once the mixture is no longer hot, stir in the mini marshmallows. (If pan is still hot, the marshmallows will melt)

Pour into the prepared pan and allow to set in the fridge for 2 hours before cutting into squares. 

Peanut Butter Blossoms

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup creamy peanut butter

1/2 cup butter, softened

1 egg

1 1/2 cups flour

3/4 tsp baking soda

1/2 tsp baking powder

Additional granulated sugar

Hershey kisses

Directions:

Heat oven to 375 F. In large bowl, beat 1/2 cup granulated sugar, brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in floour, baking soda and baking powder until dough forms. 

Shape dough into 1-inch balls, roll in granulated sugar. Place on ungreased cookie sheet, about 2" apart. 

Bake 8 to 10 inutes or until edges are light golden brown. Immediately press 1 Hershey kiss in the center of each cookie. Remove from cookie sheet to cooling rack. 

Yields: 36

Chocolate Dipped Toffee Shortbread

 

2 cups flour

1/4 tsp salt

1 cup unsalted butter, at room temperature

3/4 cup powdered sugar

1 tsp vanilla extract

1 cup Skors Toffee Bits, divided

2 cups milk chocolate chips

In a small bowl, whisk the flour and salt together. Set aside. In the bowl of a stand mixer, beat the butter and powdered sugar until smooth and creamy, about 3 minutes. Beat in vanilla extract. Slowly add in the flour mixture and mix until just combined. Stir in 1/2 cup of the toffee bits. Form the dough into disk shape and wrap in plastic wrap. Chill the dough for at least an hour. When ready to bake, thaw out dough and preheat oven to 350F. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out dough into any shape you'd like, about 1/4 inch thick. Place on baking sheet and bake 15 to 18 minutes. Cool completely. 

Melt chocolate chips and dip a part of the cookie in it and sprinkle with additional toffee bits. Place on parchment paper until set. Makes 24 cookies.

Soft Ginger Snaps

Ingredients:

3/4 cup butter, softened

1 cup sugar

1 large egg

1/4 cup molasses

2 1/4 cups flour

2 tsp ginger

1 tsp baking soda

3/4 tsp cinnamon

1/2 tsp ground cloves

1/4 tsp salt

Additional sugar for rolling in.

Directions:

Cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine flour, spices and salt. Gradually add to the creamed mixture. Roll in 1 1/2" balls, then roll in sugar. Place 2" apart on ungreased baking sheets. Bake 350 F until puffy and crackled, 10 to 12 minutes. 

 

Gran's Baked Brown Beans

 Put 2 lb beans in a large pot. Cover with water and let soak overnight.

In the morning, put 1/2 tsp baking soda and bring to boil. Boil for 10 minutes while skimming off the foam it will make. Don't drain the water.

In a small bowl, mix:

5-6 slices of bacon, cut in pieces
1 small chopped onion
3/4 cup brown sugar
pepper to taste

In another bowl, mix:

1/2 cup maple syrup (not in the original recipe but I always like to add it)
1/4 cup molasses
1/2 cup ketchup
1 tsp mustard

In large pan or slow cooker, place a layer of beans then some of the first mixture, then beans, then first mixture, etc. Pour the molasses mixture on top and add the bean water to cover the beans. Bake at 300F for 2 to 3 hours until beans are cooked.