Andes Cookies

(Becca via Pinterest)

1 Devil's Food cake mix
1/2 cup oil
2 eggs
1 package Andes Mints

Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Do not overcook! Take sheet out of oven and place an Andes mint on top of each cookie while they are still very hot. In about 5 minutes, the mint will be melted. Use a spoon to smooth out each mint like frosting.

No Bake Peanut Butter Cookies

2 cups sugar
1/4 cup cocoa
1/2 cup butter or margarine
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup creamy and crunchy peanut butter
3 cups uncooked quick-cooking oats

Combine first 5 ingredients in a medium saucepan. Cook over low heat until butter melts, stirring occasionally. Increase heat to medium; bring to a boil. Boil 1 minute. Remove from heat; quickly stir in peanut butter until smooth. Stir in oats. Quickly drop by heaping tablespoonfuls onto wax paper. Store in an airtight container. Yield: 4 dozen.

Molasses Cookies

(Riely via Carol Smith)

3/4 cup Crisco
1/4 cup molasses
2 cups flour
1/2 teaspoon cloves
1/2 teaspoon salt
1 cup sugar
1 egg
2 teaspoons baking soda
1/2 teaspoon ginger
1 teaspoon cinnamon

Melt shortening on low heat. Let cool. Add sugar, molasses, and egg and beat well. Sift together flour, soda, cloves, ginger, and cinnamon. Add to molasses mix. Place on cookie sheet. Bake at 350 degrees for 8-10 minutes. Makes 24 cookies.

Baked Smores Bars

(Riely via Sugar Cooking)

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/3 cups flour

3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 1/2 king-sized milk chocolate bars
1 "big" cup marshmallow fluff

Preheat oven to 350 degrees. Cream butter, brown sugar, sugar, egg, and vanilla together in a large bowl. In a separate bowl, stir flour, graham cracker crumbs, baking powder, and salt.
Slowly incorporate dry ingredients into butter mixture. Press half of dough into a greased 9x9 pan. Set chocolate bars on top. Spread marshmallow fluff over chocolate and top with remaining dough. Bake for 30-35, or until golden.

Special K's

Aunt Peg via Carol Smith

1 cup sugar
1 cup light Karo

Dissolve over low heat.

Add 12 oz peanut butter (1 1/2 cups)

Stir mixture into 5-6 cups of Special K cereal. Press into a 9x13 pan.

Melt 12 oz of butterscotch chips and 12 oz of chocolate chips together and frost.

Homemade Oreo Cookies

(Brittany)

Cookie Recipe:
1 package devil's food cake mix
2 eggs
1/2 cup canola oil or coconut oil

Cream Cheese Filling:
1 stick butter (1/2 cup)

1 (8oz) package cream cheese, softened

3-4 cups confectioner's sugar (depending on desired consistency)

1 tsp vanilla extract 

Vanilla Cream Filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 1/2 cups sifted confectioners’ sugar (powdered sugar)
2 teaspoons vanilla extract

Directions:

Heat oven to 350 degrees. Add oil and eggs to cake mix and blend together. Roll dough into balls (a little larger than a quarter).

Place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool on sheet (until warm).

Remove cookies from baking sheet and place on cooling rack.

(Cream Cheese Filling)  To prepare the filling, cream butter and add cream cheese. Mix well. Add vanilla extract and confectioner's sugar. Mix slowly until you reach your desired consistency.

(Vanilla Filling)  Cream butter and shortening together. Add vanilla extract and confectioner's sugar slowly until you reach your desired consistency. 

To assemble the cookies, in a pastry bag with a 1/2 inch, round tip (you can always use a zip lock bag with a round tip or just use a butter knife) add about a tablespoon of filling into the center of one cookie.

Place another cookie similar in size on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.
 

Fleur de Sel Salted Dulce De Leche Caramel Cheesecake Bars

(Brittany)

For the Crust:
1 1/4 cups ground graham crackers (about 1 and 1/2 sleeves of crackers)
2 Tbsp. sugar 
1/4 tsp cinnamon
10 Tbsp. melted butter
 

Cheesecake Filling:

3 (8-ounce) packages of cream cheese, room temperature

1 cup sugar

3 eggs

1/2 cup dulce de leche

2 tsp vanilla extract 

Caramel Topping:

2/3 cup dulce de leche

2-3 Tbsp. heavy whipping cream

2-3 Tbsp. caramel sauce (the good stuff in a jar, not that runny syrup junk)

Fleur de sel*

1. Preheat oven to 350 degrees F. Coat a large rectangular pan with non-stick cooking spray.

2. Combine the crust ingredients in a medium bowl until the crust comes together, kind of like wet sand. Press crust evenly into the bottom of the pan. Bake crust for 10 minutes, or until golden brown. Cool on a rack while you make the filling.

3. Beat cream cheese and sugar together until light and fluffy, about 3 minutes. Add eggs one at time, beating each one until it's incorporated before adding the next one. Add dulce de leche and vanilla extract and beat until fully incorporated. Pour batter onto crust and spread even. Bake for about 35 minutes, or until center is just set and edges are puffy and slightly cracked and golden. Transfer to a cooling rack and cool completely before topping with caramel.

4. Pour dulce de leche and whipping cream into a glass bowl or measuring cup. Microwave for 10 seconds at a time, stirring between each interval, until the whipping cream is well combined with the dulce de leche. Add caramel sauce and stir until well combined. The topping should be pourable, but not runny. 

5. When cheesecake bars are cooled, pour caramel topping all over the bars and spread evenly. Refrigerate for a few hours to allow caramel to set well. Cut into squares and *top with fleur de sel right before serving!

Frosted Pumpkin Cookies

(Aunt Wendy via Kathy)

2 cups sugar

2 cups shortening

1 (16 oz) can pumpkin

2 eggs

2 tsp vanilla

4 cups flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp nutmeg

2 tsp cinnamon

1/2 tsp allspice

Cream together sugar, shortening, pumpkin, eggs, and vanilla. Sift together flour, baking powder, salt, and spices. Add to creamed mixture and mix well. Drop dough from rounded tsp onto ungreased pan 2 inches apart. Bake at 350 degrees for 8-12 minutes.

2 1/2 cup powdered sugar

2 tsp vanilla

1 tsp cinnamon

6 tsp cream 

1/2 cup butter

Mix all ingredients together until creamy. Frost cookies.

Pumpkin Whoopie Pies

(Riely)

Cookie Ingredients:
3 cups flour
1 tsp salt
1 Tbsp cinnamon
1 Tbsp cloves
1 cup vegetable oil
2 large eggs
1 tsp baking powder
1 tsp baking soda
1 Tbsp ginger
2 cups packed dark brown sugar
3 cups pumpkin puree
1 tsp vanilla extract

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper, set aside. In a large mixing bowl mix flour, salt, baking soda, baking powder, cinnamon, ginger, and cloves, set aside. In a different bowl mix brown sugar and oil. Whisk in pumpkin, eggs, and vanilla until well combined. Sprinkle flour mixture over pumpkin mixture and fully blend. Drop scoops onto sheets 1 inch apart. Cook 10-12 minutes until they crack.

Frosting Ingredients:

4 oz cream cheese, softened

2 tsp vanilla extract

1/2 cup butter, softened

4 to 5 cups confectioner's sugar

Beat together cream cheese, butter, and vanilla in a bowl until light and fluffy. Mix in sugar in 1/2 cup at a time until spreadable.

Assemble: Turn 1/2 over and top with a generous amount of  frosting. Top and turn right side up.

Kristen's Peanut Butter Cookies

(Aunt Renie)

1/2 cup peanut butter
1/2 cup softened butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cup flour

Bake at 375 degrees for 10-12 minutes.

Kristi Smith's Chocolate Chip Cookies

(Aunt Renie)

1 1/2 cups butter (3 cups) can use part shortening
1/2 cups sugar
1 cup brown sugar (packed)
3 eggs
3 cups flour
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp soda
2  tsp vanilla
3 cups oatmeal (old-fashioned)
3 cups chocolate chips

Cream butter and sugar. Add eggs. Add flour, salt, baking powder, soda, and vanilla. Mix. Add oatmeal and chocolate chips. Add chopped walnuts, if desired. Bake at 350 degrees for 13 minutes.

Fudge Meltaways

(Aunt Renie via Kathy)

1/2 cup butter

1 square (1 oz) unsweetened chocolate

1/4 cup sugar

1 tsp vanilla

1 egg, beaten

2 cups graham cracker crumbs

1 cup coconut

1/2 cup chopped nuts

1/4 cup butter

1 Tbsp cream

2 cups sifted powdered sugar

1 tsp vanilla

1 1/2 squares chocolate

Melt 1/2 cup butter and 1 chocolate in saucepan. Blend sugar, vanilla, egg, crumbs, coconut, and nuts into ungreased square pan. (9x9) Refrigerate.

Mix 1/4 cup butter, cream, powdered sugar, and vanilla. Spread over crumb mixture. Chill. 

Melt 1 1/2 squares chocolate and spread over chilled filling. Chill again. Cut into tiny squares before completely firm.

"(and store them in the fridge dummy, because of the raw egg)"

Pumpkin Cookies with Brown Butter Icing

(Aunt Renie - Martha Stewart's)

2 3/4 cups flour

1 tsp baking soda

1 tsp baking powder

1 1/2 tsp salt (coarse)

1 1/2 tsp cinnamon

1 1/4 tsp ginger

3/4 tsp nutmeg

1 1/2 sticks butter (3/4 cup)

2 1/4 cups packed brown sugar

2 large eggs

1 1/2 cups pumpkin (14 oz)

3/4 cup evaporated milk

1 tsp vanilla

Icing: 

4 cups powdered sugar

10 Tbsp butter (1 1/4 sticks)

1/4 cup + 1 Tbsp evaporated milk

2 tsp vanilla

Bake at 375 degrees for 12 minutes.

Yummies - 7 Layer Bar

(Aunt Renie)

1 cube butter
2 cups graham cracker crumbs
1 cup chocolate chips
1 cup coconut
1 cup nuts
1 can Eagle Brand

Using a pan with sides press melted butter and graham cracker crumbs into a crust. Layer chips, nuts, and coconut over top. Drizzle milk over the top.

Bake at 350 degrees for 20-25 minutes.

Applesauce Cookies

(Aunt Renie)

1/2 cup shortening
1 cup applesauce
1 3/4 cups flour
1 egg
1 cup sugar, brown or white
1/2 tsp salt
1 tsp soda
1 tsp cinnamon
1/3 tsp chopped cloves
1/2 tsp nutmeg
1 cup nuts
1 cups chocolate chips
1 cup raisins

Bake at 350 degrees for 10 minutes.

Cowboy Cookies

(Riely)

1 cup shortening (Crisco)
1 cup granulated sugar
1 cup brown sugar
1 tsp vanilla
2 eggs
1 tsp baking powder
1 tsp baking soda
2 cups sifted flour
1 cup rolled oats
1/2 cup raisins or chocolate chips

Mix dry ingredients and wet separately. Add chocolate chips and oats last. Bake at 375 degrees for 8-10 minutes.

Mrs. Fields Cookies

(Aunt Peg)

1 1/2 cup white sugar

2 cups brown sugar

3 eggs

2 Tbsp vanilla

6 cups flour

1 1/2 tsp salt

1 1/2 tsp soda

4 cubes butter (5 is better)

Cream sugars and eggs together. Add eggs, vanilla and then dry ingredients.

add either:

3 cups chocolate chips (18 oz) & 2 cups nuts

or

3 cups raisins, 2 cups nuts, and 1 1/2 cups oatmeal.

Use ice cream scoop to drop on cookie sheet. Flatten ball. Back at 350 degrees for 8-10 minutes.

Rocky Road Dessert

(Aunt Jeanne)

1 large package chocolate chips

3 Tbsp sugar

3 egg yolks

3 egg whites beaten stiff

1/2 pint whip cream

1 angel food cake

Melt chips, add sugar and cool. Add yolk and cool some more. Fold in beaten egg whites. Beat cream and add in to chocolate mix.

Break angel food cake in small pieces. Pour half of cake pieces into a flat greased pan. Pour half of chocolate mix on top. Layer the other 1/2 cake and the rest of the chocolate. Top with nuts and chill.

Pumpkin Spice Cookies

(Aunt Wendy)

16 oz can of pumpkin

1 box of spice cake mix

1 1/2 cups chocolate chips

Bake at 350 degrees for 15 minutes.

Macaroons

(Aunt Wendy)

1 cube butter

2 cups powdered sugar

3 cups finely shredded coconut
semi sweet chocolate

Melt butter, add sugar and coconut. Form into balls. Make a dent in the top. Melt semi-sweet chocolate squares and fill in dents. Chill.