Touchdown Chocolate Bars
Preheat oven to 350°
- Combine flour, sugar, and cocoa; cut in margarine until crumbly.
- Add egg; mix until well blended. Reserve 1 1/2 cups crumb mixture.
- Press remainder evenly on bottom of greased 13×9-inch baking pan. Bake 10 minutes.
- In saucepan, combine Eagle Brand and 1 cup Hershey’s chocolate chips. Over low heat, cook and stir until chips melt and mixture is smooth. Spread evenly over prepared crust.
- Add nuts and remaining 1 cup Hershey’s Chocolate Chips to reserved crumb mixture; sprinkle evenly over top.
- Bake 25 to 30 minutes or until center is set. Cool. Cut into bars.
Store covered at room temperature.
Forgotten Cookies
Preheat oven to 350° while mixing cookies.
- Add sugar to beaten egg whites. Beat until stiff.
- Add a pinch of salt and fold in mini chocolate chips
Place cookies by tsp. on foil covered cookie sheet. Turn off oven when you put cookies in to bake and forget them for 3 to 4 hours or pop them in the oven in the evening and leave them overnight.
Chocolate Fantasy Nut Bars
Preheat oven to 350°.
- With mixer on medium speed, beat cake mix, oil, and egg in large bowl until crumbly. Stir in nuts. Set aside 1 cup of the crumb mixture.
- Firmly press remaining crumb mixture on bottom of greased 13×9-inch baking pan.
- In small saucepan, melt chips with Eagle Brand, vanilla, and salt. Pour evenly over prepared crust.
- Sprinkle reserved crumb mixture evenly over top.
- Bake 25 to 30 minutes or until edges are firm. Cool. Cut into bars. Drizzle with icing if desired.
Store loosely covered at room temperature.
Good Chocolate Chip Cookies
- Heat oven to 350°. In a large mixing bowl, beat butter and sugar until creamy.
- Add eggs and vanilla extract; beat until light and fluffy.
- Stir together flour, cocoa, baking soda, and salt.
- Gradually add butter to mixture, beating until well blended.
- Stir in chocolate chips.
- Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not over back; cookies will be soft. They will puff while baking; flatten upon cooling.)
- Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Fudge
Step 1. In deep bowl, mix 2 sliced sticks of margarine (not melted), 18 oz. chocolate chips, 1 cup chopped nuts (optional) and 1 teaspoon vanilla. Stir well and set aside.
Step 2. 4 1/2 cups white sugar and 1 can Milnot (canned evaporated milk) into a large pan and bring to a running boil. Turn heat down and boil for 8 minutes, stirring constantly. Pour Step 2 mixture over Step 1 mixture and beat. Fudge will look sugary. Pour into buttered 9×13 inch pan. Let set at room temperature for 12 hours. Set in refrigerator for 12 hours. Cut into squares. Can be frozen.
Red’s Ultimate M&M’s Cookies
Preheat oven to 350°.
- In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla.
- In medium bowl, combine flour, baking soda ands salt; blend into creamed mixture.
- Stir in “M&M’s” and nuts, if using.
- Drop by heaping teaspoonful about 2 inches apart onto ungreased cookie sheet.
- Bake 10-13 minutes, or until edges are lightly browned and centers are still soft. Do not over bake.
- Cool one minute on cookie sheet; cool completely on wire racks. Store in tightly covered container.
Color Cookies
- Blend Crisco and sugars, beat in vanilla, water, and egg.
- Sift remaining dry ingredients together; add to sugar and egg mixture, mix well.
- Stir in M&M’s.
- Drop from teaspoon.
- Bake at 375° for 10 to 13 minutes
Snickerdoodles
Heat oven to 400°.
- Mix shortening, butter, 1 1/2 cups sugar and eggs thoroughly.
- Measure flour by dipping method or by sifting. Blend flour, cream of tartar, soda and salt; stir in.
- Shape dough into 1″ balls. Roll in mixture of 2 Tbsp. sugar and cinnamon.
- Place 2″ apart on ungreased baking sheet. Bake 8 to 10 minutes.
These cookies puff up at first, then flatten out.
Slush
Put all ingredients in blender. Cover and process at high speed until slushy. May be made ahead of time and kept frozen.
Walnut Bars
Make Crumb Bottom:
Work Butter, flour and sugar until smooth. Pat into a 7×12″ pan until very even ad bake in a 350° oven 12 to 15 minutes.
Assemble:
Mix filling ingredients and pour mixture over crumb bottom. Bake 20 to 25 minutes in 350° oven. When cool, spread icing and sprinkle with 1/2 cup chopped nuts, if desired.
Icing:
Mix together ingredients. Add more orange juice if needed.