Recipe Friday: Pecan Sandies

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Hi all!! Here is a good recipe to fix with tea or coffee. It’s sweet but not too sweet and is really easy to fix. I love cookies but sometimes they can be a little boring. These are anything but. Enjoy!!

 

Pecan Sandies

Ingredients

Direction

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners’ sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture.
  4. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar.
  5. Place the cookies 2 inches apart onto ungreased cookie sheets.
  6. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden.
  7. Remove from cookie sheets to cool on wire racks.

Recipe Friday: Cranberry Oatmeal Cookies

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Here is a great quick holiday recipe. I love oatmeal cookies but I never really cared for raisins in  oatmeal cookies, so most of the time I would leave them out. Then I stumbled across this recipe while searching the internet and instead of using raisins they used cranberries. So I decided to bake them and I thought they were amazing. They are not overly sweet but sweet enough to enjoy with a cup or coffee or tea.

 

Directions

  1. In a bowl, whisk together the flour, baking powder, and salt. Stir in the oats. Set aside.
  2. In a mixer, beat together the butter and brown sugar until well combined, about 1 minute. Beat in the eggs and vanilla.
  3. Stir in the flour mixture until just combined.  Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use).
  4. Preheat the oven to 375°F. Line a couple sheet pans with parchment paper.
  5. Scoop the heaping tablespoon sized portions of the dough onto the lined sheet pans, spacing them about 1 1/2-inches apart.
  6. Bake for 12-14 minutes or until the cookies are lightly browned. Let them cool for a few minutes and then transfer to a wire rack to finish cooling.

Recipe Friday – Crackle Top Molasses Cookies

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Here is a delicious recipe one of my friends gave me. They are sort of like ginger snaps but with at really strong molasses taste. Enjoy!!

 

Crackle Top Molasses Cookies

Ingredients

Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. In a large bowl mix oil and 1 cup of sugar.
  3. Add egg, beat well. Stir in molasses, 2 cups flour, baking soda and spices.
  4. If necessary, add more flour to make a firm dough.
  5. Shape dough into 1 1/4 inch balls. Roll in 1/3 cup sugar.
  6. Place 3 inches apart on an ungreased baking sheet.
  7. Bake 12 to 14 minutes or until tops crack.
  8. Remove from baking sheet and cool on rack.

Recipe Friday – Pecan Sandies

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Hi all!! Hope your week has been amazing!! Here is a good sweet recipe that I tried and everyone enjoyed it. It’s good with coffee, tea or just by themselves. Hope you enjoy it as much as we did.

 

 

Ingredients

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners’ sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture.
  5. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar.
  6. Place the cookies 2 inches apart onto ungreased cookie sheets.
  7. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

Recipe Friday – Soft Oatmeal Cookies

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Hi everyone!! Hope your week has been going great!! I thought I would dig up another cookie recipe for this week because who doesn’t love cookies? I know I do 🙂

This is great oatmeal cookie recipe that I have use a few times and always get good results with it. The best thing about this recipe is you can add nuts, raisins, or even chocolate chips to it. It’s really good base recipe to get creative with. Enjoy 🙂

 

 

 

Soft Oatmeal Cookies

Ingredients

Directions

  1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla.
  2. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
  3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  4. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets.
  5. Flatten each cookie with a large fork dipped in sugar.
  6. Bake for 8 to 10 minutes in preheated oven.
  7. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

 

 

Recipe Friday – Banana Cookies

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Happy Friday everyone!! Hope your week was amazing!! Today I decide on a sweet recipe I found a few months back but had never tried. I had never made Banana Cookies before and decided to try them and I was glad I did. They were really good…a lot better then I thought they would be. Hope you enjoy them as much as we did 🙂

 

 

Banana Cookies

Ingredients

  • 1/2 cup of unsalted butter (1 stick), room temperature
  • 1 cup of sugar
  • 1 egg, room temperature
  • 1 cup of mashed bananas (about 2 ½ large bananas)
  • 1 teaspoon of baking soda
  • 2 cups of flour
  • pinch of salt
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground mace or nutmeg
  • 1/2 teaspoon of ground cloves
  • 1 cup of pecans (walnuts and chocolate chips are fine alternatives)

Directions

  1. Preheat the oven to 350°F. Beat the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
  2. In a separate bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise
  3. Mix the banana mixture into the butter mixture.
  4. Whisk together the flour, salt, and spices. Add to the butter and banana mixture and mix until just combined.
  5. Fold pecans or chocolate chips (if using) into the batter.
  6. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.

World Cup Appetizers Day 18

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Good Morning all!!! It is a start to the finish. We have 4 teams that I don’t think anyone thought would be in the finishing rounds. Good luck to them all!!

 

Well today I thought we could use something sweet for a snack and what better then Nutella!! This recipe actually only makes 18 but you can adjust the amount to the number needed.

 

Nutella Sandwich Cookies

Ingredients

  • 3 egg whites
  • ¾ cups granulated sugar
  • ¼ teaspoon cream of tartar
  • Pinch of kosher salt
  • ½ teaspoon pure vanilla extract
  • 2 cups chocolate-hazelnut spread (such as Nutella)

Directions

  1. Preheat the oven to 275°F. Line two baking sheets with parchment paper.
  2. Make the Meringue: In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites and sugar to combine.
  3. Remove the bowl and place it over a medium pot of simmering water. Warm the mixture, whisking constantly by hand, until the sugar has dissolved, 1 to 2 minutes. Transfer the bowl back to the electric mixer.
  4. Add the cream of tartar and the salt, and whip on medium-high speed until the egg whites are thick and can hold a peak. Add the vanilla extract and beat just until combined.
  5. Bake the Meringue: Using two spoons, drop 2-tablespoon dollops of meringue onto the prepared baking sheets. They don’t need to be perfect, but should be around the same size.
  6. Bake until the meringues are crisp but not golden, about 1½ hours. Cool completely. (The meringues can be made a day or two ahead and stored in an airtight container.)
  7. Assemble the Sandwich Cookies: Spoon 1 to 2 teaspoons chocolate-hazelnut spread onto the flat side of a meringue cookie. T
  8. op with another meringue cookie and gently press to seal (not too hard, as the meringues are a bit fragile).
  9. Repeat with the remaining cookies and chocolate-hazelnut spread. Serve immediately.

Recipe Friday – Big Soft Ginger Cookies

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Today I have a great cookie recipe. It’s not too sweet but just enough to cure a sweet tooth. Enjoy!!
 

 

BIG SOFT GINGER COOKIES

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
  4. Beat in the egg, then stir in the water and molasses.
  5. Gradually stir the sifted ingredients into the molasses mixture.
  6. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
  7. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  8. Bake for 8 to 10 minutes in the preheated oven.
  9. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  10. Store in an airtight container.

Recipe Friday – Peanut Butter Bars

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Cookies!!! Who does not like a good cookie recipe? I know I love a good cookie recipe but I hate using my oven when it starts to get hot weather. I mean even with the air conditioning on it still makes life uncomfortable in summertime. In comes no bake recipes!! I love no bake recipes because they have minimal or no cook time. That way you don’t heat up your house and have to run the air conditioner even more. This one is a really good one if you like peanut butter cups. It really has the same kind of taste as they do. Enjoy!!

 

Peanut Butter Bars

Ingredients

  •  1 cup butter or margarine, melted
  •  2 cups graham cracker crumbs
  •  2 cups confectioners’ sugar
  •  1 cup peanut butter
  •  1 1/2 cups semisweet chocolate chips
  •  4 tablespoons peanut butter

Directions

 

  1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended.
  2. Press evenly into the bottom of an ungreased 9×13 inch pan.
  3. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth.
  4. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

 

 

Recipe Friday – Ginger Cookies

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Hi Everyone!!! Back again for another delicious recipe 🙂  This is a good recipe when you want something sweet but not too sweet. Ginger cookies. I like them myself with a cup tea and the evening but they taste just as good with coffee too.

Ginger Cookies:

Ingredients

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift together the flour, ginger, cinnamon, and cloves. Set aside.
  3. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses.
  4. Gradually stir the sifted ingredients into the molasses mixture.
  5. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
  6. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  7. Bake for 8 to 10 minutes in the preheated oven.
  8. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.