There was a sweet seminary student in Vernal who made these cookies for the teachers and my hunny loved them so much she shared the recipe with us. They are really yummy!
ROLO COOKIES
2 1/2 cups flour
3/4 cup cocoa
1 tsp. baking soda
1 cup margarine
1 cup sugar
1 cup brown sugar
1 tsp. vanilla
2 eggs
9 oz. bag of Rolo candy ( 48 rolos)
Combine flour, cocoa, and soda in a small bowl. In large bowl, beat sugars, and margarine until light and fluffy. Add vanilla and eggs to sugar/butter mixture, beat well. Add flour mixture, blend well. Stir in 1/2 cup of chopped pecans (optional).
Shape 1 Tbsp of dough around one Rolo candy, covering completely. Put 1 Tbsp of sugar in small bowl and roll cookie ball around until covered with sugar. Place on ungreased cookie sheet 2 inches apart.
Bake at 375 for 7-10 minutes. (they are better undercooked than overcooked)
After a day or so, if there are any left over, we love to put them in the microwave for a few seconds to warm them up again. Good, Good!
Monday, December 21, 2009
Sunday, December 13, 2009
Key Lime Meltaways
A few years ago a good friend introduced me to Key Lime Pie and ever since that I have loved just about everything with Key Lime in it. I just saw this recipe in the Midland Daily News and thought I would try it and share it with you.
KEY LIME MELTAWAYS
1/2 c. powdered sugar
1 c. (2 sticks) unsalted butter, softened
1 Tbsp. key lime juice
Zest of 1 lime (or 3 key limes)
1 1/2 cups all- purpose flour
1/2 c. corn starch
1/4 tsp. salt
In a large bowl, use an electric mixer to beat the sugar and butter until creamy. Mix in the lime juice and zest.
In a medium bowl, sift together the flour, cornstarch and salt. Stir the flour mixture into the butter mixture. Refrigerate for 1 hour.
When ready to bake, heat the oven to 350 F. Line a baking sheet with parchment paper.
Drop teaspoon size balls of dough onto the prepared baking sheet. Use your thumb to indent the tops of the cookies and create a "nest" for the frosting to sit in. Bake for 10 to 12 minutes, or until set. These cookies should not brown or spread, and will be quite fragile.
Let the cookies cool on the baking sheet before frosting.
FROSTING
1/2 c (4 ounces) cream cheese, softened
1/4 cup butter, softened
1/4 cup powdered sugar
1 Tbsp. key lime juice
To make the frosting, in a medium bowl use an electric mixer to beat the cream cheese with butter, scraping the bowl several times to ensure there are no lumps. Mix in the powdered sugar and key lime juice. Frost each cookie with a dollop of the frosting.
Cookies can be stored for 3 days in an airtight container in the refrigerator.
KEY LIME MELTAWAYS
1/2 c. powdered sugar
1 c. (2 sticks) unsalted butter, softened
1 Tbsp. key lime juice
Zest of 1 lime (or 3 key limes)
1 1/2 cups all- purpose flour
1/2 c. corn starch
1/4 tsp. salt
In a large bowl, use an electric mixer to beat the sugar and butter until creamy. Mix in the lime juice and zest.
In a medium bowl, sift together the flour, cornstarch and salt. Stir the flour mixture into the butter mixture. Refrigerate for 1 hour.
When ready to bake, heat the oven to 350 F. Line a baking sheet with parchment paper.
Drop teaspoon size balls of dough onto the prepared baking sheet. Use your thumb to indent the tops of the cookies and create a "nest" for the frosting to sit in. Bake for 10 to 12 minutes, or until set. These cookies should not brown or spread, and will be quite fragile.
Let the cookies cool on the baking sheet before frosting.
FROSTING
1/2 c (4 ounces) cream cheese, softened
1/4 cup butter, softened
1/4 cup powdered sugar
1 Tbsp. key lime juice
To make the frosting, in a medium bowl use an electric mixer to beat the cream cheese with butter, scraping the bowl several times to ensure there are no lumps. Mix in the powdered sugar and key lime juice. Frost each cookie with a dollop of the frosting.
Cookies can be stored for 3 days in an airtight container in the refrigerator.
Saturday, December 5, 2009
Swiss Chicken
This is a recipe that one of my children always ask for when it is there dinner night.
SWISS CHICKEN
6-8 Chicken breasts
8 slices Swiss cheese
1 can cream of mushroom soup (can use cream of chicken)
3/4 c. milk
2 c. dry seasoned stuffing
1/3 c. melted butter
Put chicken in a baking dish. Put a slice of cheese on each piece of chicken. Combine milk, and soup; pour on top of chicken. Spoon stuffing on top. Drizzle with butter. Bake at 350 degrees, uncovered, for 50 minutes.
SWISS CHICKEN
6-8 Chicken breasts
8 slices Swiss cheese
1 can cream of mushroom soup (can use cream of chicken)
3/4 c. milk
2 c. dry seasoned stuffing
1/3 c. melted butter
Put chicken in a baking dish. Put a slice of cheese on each piece of chicken. Combine milk, and soup; pour on top of chicken. Spoon stuffing on top. Drizzle with butter. Bake at 350 degrees, uncovered, for 50 minutes.
Ham and Swiss Loaf
This recipe is from the ward cook book. It is from a great friend and my family LOVES it.
HAM AND SWISS LOAF
Bread Dough (can use your own or see recipe below)
8 thin ham slices, fully cooked
1/2 c. shredded (2 oz.) Swiss cheese
3 Tbsp. mayonnaise
2 tsp. mustard
Roll bread dough into a 9 inch square. Mix mayonnaise and mustard; spread onto dough. Lay ham slices and Swiss cheese on bread dough. Roll up tightly into a loaf; pinch edge of dough to seal. Pinch ends as well - fold ends under loaf. Place, seam side down, on cookie sheet; cover. Let rise in warm place 40 to 45 minutes. Cook at 375 degrees for 25-30 minutes or until golden brown. Cut into 1 inch slices to serve.
For my family I always have to double this recipe
BREAD DOUGH
3/4 c. water
1 Tbsp. vegetable oil
2 c. flour
2 tsp. sugar
1 tsp. salt
1 1/2 tsp. yeast
Mix all ingredients together and set aside for about 30 minutes.
HAM AND SWISS LOAF
Bread Dough (can use your own or see recipe below)
8 thin ham slices, fully cooked
1/2 c. shredded (2 oz.) Swiss cheese
3 Tbsp. mayonnaise
2 tsp. mustard
Roll bread dough into a 9 inch square. Mix mayonnaise and mustard; spread onto dough. Lay ham slices and Swiss cheese on bread dough. Roll up tightly into a loaf; pinch edge of dough to seal. Pinch ends as well - fold ends under loaf. Place, seam side down, on cookie sheet; cover. Let rise in warm place 40 to 45 minutes. Cook at 375 degrees for 25-30 minutes or until golden brown. Cut into 1 inch slices to serve.
For my family I always have to double this recipe
BREAD DOUGH
3/4 c. water
1 Tbsp. vegetable oil
2 c. flour
2 tsp. sugar
1 tsp. salt
1 1/2 tsp. yeast
Mix all ingredients together and set aside for about 30 minutes.
Strawberry Cream Freeze
I found this recipe on the inside of the Philadelphia Cream Cheese box. We love anything with Cream Cheese and this was so yummy and refreshing.
STRAWBERRY CREAM FREEZE
1 pkg. (8 oz. ) Cream Cheese, softened
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 1/2 cups thawed Cool Whip Whipped Topping
20 Reduced Fat NILLA wafers, coarsely broken
3 cups fresh strawberries, sliced, divided
1/2 cup strawberry ice cream topping
1 OREO Pie Crust
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 minutes.
Stir in Cool Whip, wafers and 1 cup berries. Swirl in ice cream topping.
Spread into crust. Freeze 6 hours until firm. Remove dessert from freezer 15 minutes before serving. Top with remaining berries.
I had some chocolate graham crackers and just made the pie crust. It is easy.
CHOCOLATE PIE CRUST
1 cup chocolate graham crackers crumbs
3 Tbsp. sugar
3 Tbsp. margarine, melted
Combine crumbs, sugar and margarine; press into the pan. Bake at 325 degrees for 10 minutes.
STRAWBERRY CREAM FREEZE
1 pkg. (8 oz. ) Cream Cheese, softened
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 1/2 cups thawed Cool Whip Whipped Topping
20 Reduced Fat NILLA wafers, coarsely broken
3 cups fresh strawberries, sliced, divided
1/2 cup strawberry ice cream topping
1 OREO Pie Crust
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 minutes.
Stir in Cool Whip, wafers and 1 cup berries. Swirl in ice cream topping.
Spread into crust. Freeze 6 hours until firm. Remove dessert from freezer 15 minutes before serving. Top with remaining berries.
I had some chocolate graham crackers and just made the pie crust. It is easy.
CHOCOLATE PIE CRUST
1 cup chocolate graham crackers crumbs
3 Tbsp. sugar
3 Tbsp. margarine, melted
Combine crumbs, sugar and margarine; press into the pan. Bake at 325 degrees for 10 minutes.
Meat 'n' Cheese Stromboli
Brooke came home the other day from school with this recipe in her backpack. First thing she did was pull it out and say "I want this for my dinner night". It looks wonderful so we will try it.
MEAT 'N' CHEESE STROMBOLI
1 medium onion, sliced and separated into rings
1 medium green pepper, sliced into rings
1 Tbsp. butter
2 loaves (16 ounces each) frozen bread dough, thawed
1/2 pound thinly sliced hard salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mozzarella cheese
1/2 pound sliced mild cheddar cheese
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
1/8 tsp. pepper
1 egg, beaten
1 tsp. poppy seeds
In a large skillet, saute onion and green pepper in butter until crisp-tender; set aside.
On two greased baking sheets, roll each loaf of dough into a 15-in. x 12-in. rectangle. Arrange the salami, ham and cheeses lengthwise over half of each rectangle to within 1/2 in. of edges. Top with onion mixture; sprinkle with Italian seasoning, garlic powder and pepper. Fold dough over filling; pinch edges to seal well.
Brush with the egg and sprinkle with poppy seeds. Bake at 400 degrees for 15- 20 minutes or until golden brown. Cool loaves for 5 minutes before slicing.
MEAT 'N' CHEESE STROMBOLI
1 medium onion, sliced and separated into rings
1 medium green pepper, sliced into rings
1 Tbsp. butter
2 loaves (16 ounces each) frozen bread dough, thawed
1/2 pound thinly sliced hard salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mozzarella cheese
1/2 pound sliced mild cheddar cheese
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
1/8 tsp. pepper
1 egg, beaten
1 tsp. poppy seeds
In a large skillet, saute onion and green pepper in butter until crisp-tender; set aside.
On two greased baking sheets, roll each loaf of dough into a 15-in. x 12-in. rectangle. Arrange the salami, ham and cheeses lengthwise over half of each rectangle to within 1/2 in. of edges. Top with onion mixture; sprinkle with Italian seasoning, garlic powder and pepper. Fold dough over filling; pinch edges to seal well.
Brush with the egg and sprinkle with poppy seeds. Bake at 400 degrees for 15- 20 minutes or until golden brown. Cool loaves for 5 minutes before slicing.
Subscribe to:
Posts (Atom)