Greetings everybody! So sorry for the lack of posts lately…holidays, birthdays, weddings and graduations all come flooding in around this time of year, & thing have gotten kinda’ crazy because of that! 😉
This recipe is great because it’s not too time consuming, and for the most part, you *should* already have everything you need for them in your cupboard! Perfect for bringing to that summer event you are invited to at just the last minuet! Hope you Enjoy! 🙂
1 & 1/2 cups graham cracker crumbs
1/2 cup margarine (melted)
1 cup chopped walnuts
3/4 cup semisweet chocolate chips
3/4 cup butterscotch chips
1 & 1/2 cups flaked coconut
1 & 1/3 cups sweetened condensed milk
Preheat oven to 350 degrees F (175 degrees C).
In a 9 x 13 inch pan pour in melted margarine. Sprinkle the graham cracker crumbs evenly over the margarine. Next place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top.
Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.
Make sugar cut out cookies and let cool. Frost cookies. Add coconut to a 1-quart resealable plastic bags. Add 2-3 drops of food coloring in each bag, shaking each bag to blend color. I may be necessary to add 1-2 tsp. water to help disperse the color evenly or additional food color until desired color is reached. Sprinkle about a couple tsp. of coconut onto each cookie. Top with three chocolate eggs.
Happy Easter! Welcome to Sweet 16’s Country Kitchen~
I was looking for some new treats to make for Easter this year, and my mom handed me this recipe, I knew I had to try it! So, today in preparation for tomorrow, made them! Here is what I found: They are super easy, really cute, and, just plain fun to make! 🙂 Enjoy!
“God says to His children: Are you lonesome?… Come to Me and I will be your friend. Are you sick? Come to Me for healing. Are you left out of things? Feeling rejected and pushed aside? Come to Me.” ~Alice Chapin
“Lift up your eyes. Your heavenly Father waits to bless you—in inconceivable ways to make your life what you never dreamed it could be.”~Anne Ortlund
1 package (10.5 oz.) miniature marshmallows
2 TBSP. butter
1 TBSP. water
1 tsp. water
4 drops of green food coloring (or any other color you desire)
1 1/2 cups flaked coconut
6 cups Corn Pops cereal
1/2 cup jelly beans
“Glue” (to keep chicks and jelly beans on nests)
-(Mix in enough of each until a thick frosting is achieved)
In a large saucepan, combine marshmallows and butter. Cook and stir over low heat until melted and smooth. Meanwhile, divide the coconut into three different small resealable bags, add desired food coloring to each bag and drip some water in each bag. Seal bag and shake to tint. Set aside. Place the cereal in a large bowl; add marshmallow mixture and stir until combined. (Spray fingertips with cooking spray to keep them from sticking to the mixture while handling) Press into greased muffin cups. Remove nests from cups; top with tinted coconut, frost bottom of peeps and stick to nests, do the same with each jelly bean you add.
A bend in the road is not the end of the road… unless you fail to make the turn. ~Author Unknown
If you can find a path with no obstacles, it probably doesn’t lead anywhere. ~Frank A. Clark
This is a festive, Christmas treat, enjoy!
Candy-Stripe Cookie Sticks
8 egg whites
2 cups sugar
2 cup flour
1 1/4 sticks, unsalted butter
1/4 cups plus 2 TBSP. heavy cream
1 tsp. pure vanilla extract
Red food coloring
Preheat oven to 400 degrees. Put egg whites and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Reduce speed to low. Add flour and salt; mix until just combined. Add butter, cream, and vanilla, and beat until combined. Transfer 1 cup batter to a bowl (set remaining batter aside). Stir in red coloring until desired color is reached. transfer tinted batter to a pasty bag fitted with a small plain round tip. Secure end of pastry bag with rubber band. Set aside. Spoon a heaping tablespoon of plain batter on a greased 9″ X13″ pan (there will be enough room on the pan for two small rectangle shape cookies spread with a small spatula. Pipe evenly spaced diagonal tinted stripes onto each rectangle. Bake until pale golden about 4 minutes (don’t overcook!) Immediately loosen edges with a spatula, and flip cookie over after it comes out of the oven, roll cookie into a thin cylinder, Place seam side down on a clean work surface; let cool and set aside. Quickly repeat with second cookie. Repeat process, tinting and baking two cookies on a pan at a time.
*Tip- I found that before rolling each cookie dip your fingers in cold water, that way the heat of the cookie won’t be as hot to the touch. *Recipe from Martha Stewart’s Cookie Cookbook
Hi Everybody! We found this great recipe for Peanut Butter Cookies over on Tasty Kitchen a few weeks ago, and we have already made several batches per week since then! – They are just that amazing!!! 😉
1 -1/4 cup Flour
3/4 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 cup Softened Butter (1 stick)
1 cup Peanut Butter, creamy or crunchy, your preference!
3/4 cup Sugar
1/2 cup Brown Sugar, Firmly Packed
1 whole Egg
1 tablespoon Milk
1 teaspoon Vanilla extract
Directions: Preheat oven to 350 degree’s. Line two baking sheets with parchment paper.
In a mixing bowl, stir together the flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand-mixer fitted with the paddle attachment, beat the butter and peanut butter together until smooth and fluffy. Add the sugars and mix until combined. Then incorporate the egg, followed by the milk and vanilla. Gradually add in the flour mixture and beat until thoroughly combined.
Put a few tablespoons of sugar in a shallow small bowl for rolling your cookies. Using a medium cookie scoop, portion out your dough, roll each into a ball and roll each ball in the sugar until coated on all sides. Place them on the prepared baking sheet, allowing room for the cookies to spread out while baking.
Bake for 10-12 minutes , being careful not to over-bake. The cookies will look slightly underdone in the center, but they are not. They will set up as they cool.
This quote really stuck out to me, something I often like to ponder. It’s so easy to complain about our circumstances which we are going through or anything really, and often times we miss the beauty of the flower that is blooming in the dry desert. It is there waiting for us to pick it and enjoy its true loveliness.
“Instead of complaining that the rose bush is full of thorns, be happy the thorn bush has roses.” – Proverb
“Cultivate an attitude of happiness. Cultivate a spirit of optimism. Walk with faith, rejoicing in the beauties of nature, in the goodness of those you love, in the testimony which you carry in your heart concerning things divine.” – Gordon B. Hinckley
This is a yummy cookie, enjoy! 🙂
Peanut Butter Chocolate Chip Cookies
1 cup butter
1 cup peanut butter
1 cup sugar
1 cup packed brown sugar
3 cups flour
2 tsp. baking soda
1/4 tsp. salt
chocolate chips (amount as desired)
In a mixing bowl, cream butter, peanut butter and sugars. Add eggs one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips. Roll into 1-1/2 inch balls and place 3 inches apart on ungreased baking sheets/ Flatten with a fork. Bake at 375 degrees for 10-15 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
These cookies are a delightful treat, they are a light, lemon sugar cookie, great with coffee or tea. It is an extra special recipe for me because it was a favorite of my Grandpa’s. 🙂
“Each new day is a new beginning- to learn more about ourselves, to care more about others, to laugh more than we did, to accomplish more than we thought we could, and be more tan we were before.” ~Unknown author
Lemon Sugar Cookies
1 cup butter, softened
1 cup sugar
1 cup confectioners sugar
1 cup vegetable oil
1 tsp. lemon extract
4 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
In large mixing bowl, cream butter, sugars and oil. Beat in eggs and extract. Combine flour, baking soda and cream of tartar; stir into creamed mixture. (dough will be stiff) Roll into 1″ balls; place 2″ apart on ungreased baking sheets. Press with bottom of glass dipped in water, then in sugar. Bake @ 350 degrees for 10 minutes or until edges are lightly browned.
“Faith goes up the stairs that love has made and looks out of the windows which hope has opened.” Charles H. SpurgeonEnjoy!
2 cups all-purpose flour
3/4 cup Dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted, butter room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract
Sift together flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.
Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Good afternoon, welcome back to Sweet 16’s Country Kitchen!
“The greatest part of our happiness depends on our dispositions, not our circumstances.” ~Martha Washington
This is a wonderful recipe by, Deborah Huffer
Peanut Butter Jumbo Cookies
1 1/2 cups peanut butter
1/2 cup butter (softened)
1 cup sugar
1 cup packed brown sugar
1 tsp. vanilla extract
4 1/2 cups quick-cooking oats
2 tsp. baking soda
1 cup miniature semisweet chocolate chips
1 cup M&M’s miniature backing bits
In a large mixing bowl, cream peanut butter, butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats and baking soda; gradually add to creamed mixture/ Stir in chocolate chips and baking bits. Drop by heaping TBSP. 2 in. apart unto ungreased baking sheets. Bake at 350 degrees for 12-14 minutes or until edges are browned. Remove to wire racks.
Walking into the kitchen this afternoon, i was assaulted by the most wonderful aroma of chocolate goodness. ( yup, i said chocolate!) – My mother was busy baking a delicious cookie recipe that she found from the website Tasty Kitchen. I was utterly amazed at how awesome these were! – perfectly sweet, but not too much so, and the coconut addition to this recipe was top notch!
“These chocolatey-coconut delights are perfectly chewy and delicious. Beware, they will disappear from the cookie jar in a day, tops!”
1-¼ cup All-purpose Flour
¼ cups (Rounded) Cocoa Powder, Unsweetened
1 teaspoon Baking Soda
1 teaspoon Baking Powder
⅛ teaspoons Salt
6 Tablespoons Unsalted Butter, Room Temperature
3 Tablespoons Coconut Oil
½ cups Granulated Sugar
½ cups Light Brown Sugar, Packed
1 whole Large Egg
1-½ teaspoon Pure Vanilla
1 cup Shredded Coconut (unsweetened)
1 cup Old Fashioned Rolled Oats
1 cup Semi-Sweet Chocolate Chips
Directions: Combine flour, cocoa powder, baking soda, baking powder, and salt; set aside.
In an electric mixer, cream together the butter, coconut oil, and sugars. Scrape down the sides and then add the egg and vanilla; mix to combine. On a low speed, gradually add the flour and cocoa mixture, until incorporated. Add the shredded coconut and oats and mix. Add chocolate chips and mix until just folded in. The dough will be pretty solid. Form into balls about the size of a heaping tablespoon and place on a lined-baking sheet (with a Silpat or parchment paper).
Bake at 350ºF for 11 minutes. Remove from oven and let cool for about 2 minutes more on the sheet, then remove and place on a cooling rack, or on an opened brown paper bag. Eat to your heart’s content. They are delicious!
-Prep Time 10 Minutes -Cook Time 11 Minutes- Servings 36 -
Around holidays and on lazy summer afternoons, these soft ginger snaps make their presence known to all…..their slightly spicy yet sweet ginger fragrance begs all to gather near ’til not even a crumb is left of these delightful golden cookies.
2 cups Sugar
1/2 cup Crisco
1/2 cup Butter
1/2 cup Molasses
3 1/2 cups Flour
2 tsp. Baking Soda
2 tsp. Ginger
1 tsp. Cloves
1 1/4 tsp. Cinnamon
Directions: Cream butter, Crisco and sugar. Add eggs – beating well after each is added. Stir in molasses and then mix in dry ingrediants. Shape into balls, then gently roll in sugar before placing on cookie sheet and placing into oven. Bake @ 350 degrees for 5-10 minuets. (the times vary so watch to see what yours need the first time through)
“The first step in the acquisition of wisdom is silence, the second listening, the third memory, the fourth practice, the fifth teaching others. ~Solomon Ibn Gabriol
This recipe brings back many fond memories to me of when family and friends would stop by for a visit at our farm.We enjoyed many wonderful conversations at the kitchen table over some freshly brewed coffee and cookies. I hope you enjoy them as well! 😀
Chocolate Chip Cookies
1 cup butter
1 cup packed brown sugar
3/4 cups white sugar
2 tsp. vanilla (or almond) extract
2 1/4 cups flour
1/4 cup oatmeal
1 tsp. baking soda
1/2 tsp. salt
2 cups chocolate chips
2 cups chopped nuts (optional)
Preheat oven to 375 degrees. Beat butter, brown sugar and white sugar in large mixing bowl at medium speed, until creamy, about 2 minutes. Add eggs one at a time. Beat in vanilla. At low speed, gradually add flour, oatmeal,baking soda and salt; beat until well blended. Stir in chocolate chips and nuts. Drop dough by heaping TBSP, 2 inches apart. Bake 10-15 minutes or until golden.
So glad you were able to stop by today. My hopes are that you will enjoy your visit and feel encouraged and inspired when you leave.:)
“When we take time to notice the simple things in life, we never lack for encouragement. We discover we are surrounded by a limitless hope that’s just wearing everyday clothes.” ~Wendy Moore
This is a light, berry cake and is refreshing with a scoop of vanilla ice cream.
2 cups sugar
3/4 cup butter softened
1 tsp. Almond extract
2 cups all purpose flour
2 1/2 cups fresh or frozen (thawed) cranberries
2/3 cup chopped pecans
whipped cream (optional)
In mixing bowl, beat eggs with sugar until slightly thickened and light in color, or about 5 minutes. Add butter and extract; beat 2 minutes. Stir in flour just until combined. Stir in cranberries and pecans, spread in greased 9×13″ pan.
Bake @350 degrees for 45-50 minutes, or until tested done.