SNACKS & COOKIES

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Choco Chip Squares

Submitted by: Andrea Larson Augusta GA
One of my favorite bar type cookies

Ingredients
1 cup light brown sugar, firmly packed
1 cup margarine, room temp
2 large egg
2 tsp vanilla
1 cup flour
1 cup rolled oats(not instant)
2 tsp Baking Powder
½ tsp salt
2/3 cup choco chips
½ cup chopped nuts - optional

Method:
Grease bottom only 9x13 baking pan preheat oven 375
Combine sugar, butter, eggs and vanilla. STIR in flour, oats, b.powder & salt
Spread evenly in pan; sprinkle with choco chips and nuts.
Bake 20 to 25 minutes – do not over bake Cool completely before cutting.

Raspberry Squares

Submitted by: Andrea Larson Augusta GA
One of my favorite bar type cookies

Ingredients:
3 cups flour
1 cup butter
1 tsp salt
¼ cup sugar
3 tsp baking powder
3 egg yolks
¼ cup milk
1 tsp vanilla
1 can raspberry pie filling
icing and coconut

Method:
Preheat oven 375
Combine all dry ingredients; cut in butter until crumbly
In a small bowl beat egg yolks, milk and vanilla, add to dry ingredients ; mix well
Refrigerate dough 1 hour
Roll out about one half dough until rectangular in shape and thin
This must fit into a rectangular cookie sheet pan
Place rolled into pan and spread with raspberry pie filling
Roll out remaining dough/cut into strips/place strips in criss-cross pattern over filling
Bake about 25 minutes until light brown on top – cool
Frost with icing and top with coconut (I prefer it without coconut)

Icing:
Combine1/2 cup butter,1/2 cup chortening,1 tsp salt, 8oz cream cheese,1 cup marshmallow crème and 1lb confectioners sugar. Beat well

Peanut Butter & Chocolate Squares

Submitted by: Andrea Larson Augusta GA
One of my favorite bar type cookies

Ingredients:
1 1/3 cup P. Butter – smooth or crunchy
2/3 cup gran. sugar
2 tablespoons flour
2 egg whites
1 ¼ cups chopped walnuts – divided in half
5 (1.65 oz) milk chocolate bars

Method:
Preheat oven to 325
In bowl combine p. butter, sugar, flour and egg whites; mix well by hand
Stir in half of chopped walnuts
Spread mixture in a lightly greased 9x13 inch pan
Bake 10-12 minutes until light brown on edges
Meanwhile, break chocolate bars into 1to2 inch pieces
Remove cookies from oven; immediately place chocolate pieces on top
Return to oven for 1 minute – Remove from oven & spread melted chocolate
Sprinkle with remaining chopped walnuts
CUT INTO SQUARES WHILE WARM (small squares, they are sweet)

Milky Way Dream Bars

Submitted by: Lorrie Bryce Surry ME
Yummy, yummy, yummy

Ingredients:
24 Milky Way Miniatures
1 ¾ cups crushed graham crackers
½ cup granulated sugar
¼ teaspoon cinnamon
½ cup (1 stick) melted butter

Method:
Combine crushed graham crackers, sugar, cinnamon and melted butted
Blend well
Press half of this mixture into a 9inch square pan
Slice Milky Way miniatures into thin slices and layer over graham crumb crust
Sprinkle with remaining half graham crumbs and bake at 350 for 10 to 15 min.
Cool completely and cut into small squares

Cherry Shortbread Cookies

Submitted by: Rayanne Collins - Springfield, Missouri

Ingredients:
1 cup Flour
½ cup Confectioners sugar
½ cup Cornstarch
½ cup Chopped cherries(marachino)
1 cup butter

Method:
Preheat oven to 300
Cream butter & confect.sugar together.
Add cornstarch and flour – mix well
Stir in chopped cherries
Drop by teaspoon onto cookie sheet – press with tines of fork
Bake at 300 10 to 15 minutes till lightly golden

Chocolate Cherry Drops

Submitted by: Rayanne Collins - Springfield, Missouri

Ingredients:
5/8 cup butter,softened
1 cup Sugar
1 Egg
1 teaspoonVanilla
1 ¼ cup Flour
6 Tablespoons Cocoa powder
½ teaspoonBaking soda
½ teaspoon Salt
1 cup Marachino cherries,chopped
½ cup Walnuts,chopped

Method:
Preheat oven 350 grease cookie sheet
Cream together butter & sugar till smooth
Blend in egg & vanilla
Combine flour,cocoa,b.soda & salt – stir into creamed mixture
Gently mix in chopped cherries & nuts
Drop by rounded spoonfuls onto prepared cookie sheet
Bake 8 to 10 minutes. Cool 5 min. before removing from pan

Taco Snack Mix

Submitted by: Rufus Raganea

Good pickin food

Ingredients:
4 cups assorted square wheat, rice or corn cereals
4 cups small pretzel sticks
4 cups tortilla chips
1 envelope taco seasoning mix
¼ cup melted butter

Method:
Combine all ingredients, except butter, in a large bowl.
Toss to coat well with seasoning
Drizzle with melted butter and toss well.
Store in airtight container

Tortilla Roll-Ups

Submitted by: Rufus Raganea

These are best made the day before

Ingredients:
12 flour tortillas (14 oz pkg)
8 oz cream cheese softened
1 cup sour cream
1 (4 oz) can chopped green chilies
3 tablespoons chopped green onions
3 tablespoons finely chopped red pepper
12 oz sharp cheddar cheese, grated
1 cup salsa sauce

Method:
In med.bowl combine cream cheese, sour cream, chilies,
oinion, red bell pepper and cheddar. Mix thoroughly.
Spread onto tortillas and roll up. Cover tightly and chill
2 hours or overnight. Serve with salsa as a dip
Cut into 1/2inch slices to serve or wrap for the track

Cranberry Nut Bread

Submitted by: Lee Rodnick, Hamilton NJ

Ingredients:
1 cup fresh or frozen cranberries, chopped
¾ cup nuts chopped (I use walnuts)
1 Tablespoon orange peel, grated
2 cups flour
1 cup sugar
1 ½ teaspoons Baking Powder
½ teaspoon Baking Soda
2 Tablespoons shortening
¾ cup orange juice
1 Egg, beaten well

Method:
Grease and flour 9x5x3 inch loaf pan preheat oven 350
Mix flour, sugar, b.powder, b.soda together in a bowl. Cut in shortening.
Stir in Orange juice, egg and orange peel, mixing just enough to moisten.
GENTLY fold in cranberries and nuts. Spoon mixture into prepared loaf pan.
Bake 60 minutes till wooden pick inserted in center comes out clean.
Cool on rack 15 minutes. Remove from pan and cool completely on rack.
Wrap and store overnight

Cranberry Bars

Submitted by: Leanne Curran

Ingredients:
1 ½ cups flour
1 ½ cups oatmeal
¾ cup brown sugar
1 teaspoon shredded lemon peel
¼ teaspoon baaking soda
¾ cup melted butter or margarine
1 ½ cups whole berry cranberry sauce
¼ cup chopped walnuts or pecans

Method:
In a large bowl stir together dry ingredients flour, oatmeal, sugar,
lemon peel and baking soda. Add melted butter and mix thoroughly.
This mixture will be crumbly. Reserve 1 cup of this mixture for topping

Lightly spray 12”x7 ½”x2” pan with cooking spray. Pat remaining dough
into prepared pan. Bake at 350 for 18 to 20 minutes.

Remove from oven and spread cranberry sauce on baked crust.
Sprinkle reserved dough and chopped nuts on top and press lightly into
Cranberry.

Return to oven and bake an additional 25 to 30 minutes.

Cool in pan. Cut in squares

You may also substitute any jam (raspberry, strawberry, apricot) for cranberry sauce

Lemon Nut Cookies

Submitted by: Leanne Curran

Ingredients:
¾ cup butter,softened
1 ½ cup sugar
2 eggs
1 Tablespoon grated lemon rind
2 Tablespoons lemon juice
2 teaspoons vanilla
2 ¾ cups flour
1 teaspoon baking soda
½ teaspoon cream of tartar
1 cup chopped pecans

Method:
Preheat oven to 400
Cream butter and sugar. Add eggs lemon rind, lemon juice and vanilla. Beat well. Add flour,
baking soda and cream of tartar. Beat until well mixed. Stir in pecans.
Using rounded teaspoonfuls, shape into 1” balls.
Place 2 inches apart on ungreased cookie sheet .
Bake 8-10 minutes or until edges are lightly brown.
Remove to rack, cool completely Makes 48 cookies

Neiman-Marcus Cookies

Submitted by: Leanne Curran

Ingredients:
1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 ½ cups blended oatmeal (after measuring 2 ½ c., blend to a fine powder)
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
12 oz chocolate chips
1-4oz Hershey bar, grated
1 ½ cups chopped walnuts

Method:
Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal ,
Salt, b.powder and b.soda. Add chips, grated Hershey bar and nuts.
Roll batter into balls and place 2 inches apart on a cookie sheet.
Bake 10 minute at 375 degrees makes approx. 56 cookies

Pecan Pie Brownies

Submitted by: Sheila Somers
I got this out of Yankee Magazine and wanted to share it with all of you

Ingredients
1 package fudge brownie mix (with or without walnuts)
1 recipe Pecan Pie Filling

Recipe pecan pie filling: Prepare and set aside
3 large eggs, slightly beaten
½ cup light brown sugar, packed
1 cup light corn syrup
1 teaspoon vanilla
1/.8 teaspoon salt
½ stick melted butter(4 Tablespoons)
1 Tablespoon Kahlua or Rum (optional)
2 cups chopped pecans (or whole)
Wisk together eggs & Brown sugar. Slowly add corn syrup, vanilla and salt whisking till smooth.
Whisk in melted butter and Kahlua or rum, stir in pecans

Method:
Preheat oven to 350 spray an 8x11 glass baking dish with nonstick spray
Prepare brownie mix according to package directions (fudge variation)
Pour into prepared pan. Bake 20 min or till crust forms on the surface.
Remove from oven and slowly ladle pecan pie filling over brownies.
Return to oven; bake 20 to 25 minutes longer or till pecan mixture stops jiggling in the center
Cool completely – cut into bars

Pistachio White Chocolate Chip Cookies

Submitted by Leanne Curran West Haven,CT

Ingredients:
2 ½ cups flour
½ cup uncooked quick cooking rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 ¼ cups (2 ½ sticks) butter or margarine, softened
2 cups firmly packed light brown sugar
2 large eggs
2 teaspoons vanilla
12 oz white chocolate chips
1 1/3 cups chopped pistachios

Method:
Preheat oven 350.
Combine flour, oats, b.powder, b.soda, and salt
In another bowl using a wooden spoon, cream together the butter and brown sugar.
Add eggs one at a time mixing well after each addition.
Stir in vanilla. Gradually stir in dry ingredients mixing till well combined.
Stir in white chocolate and chopped pistachios.
Drop dough by heaping tablespoon (each cookie should be about 1 ½ Tablespoons dough) onto ungreased baking sheet.
Bake one sheet at a time for 8 to 10 minutes or till lightly browned. Do not overbake
Remove cookies to a cooling rack. Cool completely & store in an airtight container.
Yields 5 ½ dozen cookies

Toffee (candy)

½ pound butter and 1 cup white sugar
Boil together until mixture turns light brown
Put chopped nuts on waxed paper, pour butter/sugar syrup over nuts.
Lay 6 Hershey bars on top while mixture is still hot
Sprinkle with finely chopped nut
When completely cooled, break into pieces and enjoy

Irish Bread

Submitted by: Virginia Barnes, W.Spfld, MA

Ingredients:
3 Cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
½ teaspoon salt
½ cup sugar
1 Egg
2 Tablespoons butter or margarine (cut in)
1 ½ Cups Buttermilk
1 Cup raisins
caraway seeds to taste

Method:
Mix all ingredients well. Place in a lightly oiled 9” round pan. Form a mound in the pan
Bake at 350 50 to 60 minutes

Hershey’s Rocky Road Brownies

Submitted by: Sheila Somers Ludlow, Mass

Ingredients:
2 Cups Hershey’s Chocolate chips

2 ½ Cups miniature marshmallows
1 Cup chopped walnuts
1 Cup butter or margarine
1 Cup Sugar
2 Cups flour
2 teaspoons vanilla
4 Eggs
1 Cup flour
2/3 Cup Cocoa
1 teaspoon baking powder
1 teaspoon salt

Method:
Heat oven to 350. Grease oblong baking pan

Combine and mix chocolate chips, marshmallows and nuts. Set aside. Melt butter or margarine in a large microwavable bowl in the microwave. To the melted butter or margarine add sugar, vanilla and eggs. Beat with a spoon until well blended. Do not beat with a mixer. Add flour, cocoa, baking powder and salt, stirring until well blended. Spread into prepared pan.

Bake 22 minutes. Remove from oven and sprinkle chocolate chip mixture over top. Continue baking 5 minutes or until marshmallows have softened and puffed slightly. Remove from oven and cool completely on wire rack. Using a wet knife cut into squares

Chocolate Chip Cookies

Submitted by: Lynn Marciel, Pennsylvania

Ingredients:
1 cup shortening
¾ cup white sugar
¾ cup brown sugar
1 teaspoon vanilla
2 eggs
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts – optional
1 cup chocolate chips

Method:
Cream together shortening, sugars, vanilla and eggs. Add dry ingredients only until mixed. Don’t over beat. Drop by heaping teaspoon, 2” apart, onto a greased cookie sheet. Bake at 350 12 to 15 minutes

CoCoa Pebbles S’Mores Bars

Submitted by Katherine Liu, Henderson, NV

Ingredients:
About 8 whole graham crackers
8 oz chocolate bits
6 Tablespoons Butter or Margarine (divided 2 & 4)
10 oz minature marshmallows
13 oz pkg CoCoa Pebbles cereal

Method:
Line a 13” XD 9” pan with foil. Grease bottom and sides of foil lined pan.
Place graham crackers in prepared pan.
Melt chocolate and 2 Tablespoons butter or margarine over very low heat(or microwave on high for 2 minutes to melt)
Spread ½ of melted chocolate mixture over graham crackers in pan
Microwave remaining 4 Tablespoons butter or margarine in a 4qt microwavable bowl on high for 45 seconds or till melted. Add marshmallows; mix to coat. Microwave 1 ½ minutes or till melted, stirring after 45 seconds. Add cereal and mix to coat well.
PRESS mixture firmly over chocolate-coated graham crackers in pan.
Drizzle with remaining melted chocolate mixture. Cool; cut into squares. Makes 24.

Snack Mix

Ingredients:
2 cups shredded wheat type cereal (bite size)
2 cups cheerios type cereal
1 cup nuts (peanuts,almonds, brazil or a mix)
1 cup pretzels ( I use the small ones)
½ cup margarine
2 tablespoons Worcester sauce
2 teaspoons garlic powder

Method:
Preheat oven to 400
1.In saucepan or microwave, melt margarine, add wostershire and garlic. Mix well.
2.In a large bowl combine cereals, nuts & pretzels.
3.Drizzle the margarine mixture over cereal mixture stirring until evenly coated.
4.Spread all of this mixture onto a large cookie sheet.
5.Bake about 25 minutes stirring 3 to 4 times.
6.Cool and Store in an airtight container

Nacho Popcorn

Ingredients:
10 Cups freshly popped popcorn
1 Teaspoon paprika
¾ Teaspoon Chile powder
¾ Teaspoon ground cumin
4 Tablespoon butter, melted
½ Cup grated Parmesan cheese


Method:
Put popped popcorn into a large serving bowl.
Sprinkle the paprika, chile powder and cumin over popcorn and toss to mix.
Pour the melted butter over top then sprinkle with parmesan cheese.
Toss well again, Salt to taste. Serve warm or bag it and bring it,

Carrot Fudge

Don't forget your vegetables

Ingredients:
1 ½ Cups grated carrots
3 ½ Cups sugar
½ Cup sweetened condensed milk (not evaporated)
½ Cup water
½ Teaspoon lemon flavoring

Method:
Mix first four ingredients in a saucepan.
Cook to a soft ball stage (test for this stage by dropping a small amount of ingredient into a glass of cold water. When a soft ball forms, it is ready).
Add lemon flavoring. Mix well. Cool. Beat until creamy. Pour into buttered 9-inch square pan. Chill till firm. Cut into squares. Delicious

Cheerios Peanut Butter Squares

Great morning starter

Ingredients:
¼ Cup Margarine
3 Cups mini marshmallows (about 30 large)
4 Cups toasted oat cereal (like cheerios)
1/2 Cup of peanut butter
1 Cup peanuts (optional) I like to use chunky peanut butter and eliminate peanuts.

Method:
Grease 9 inch square pan. In a large saucepan, melt the margarine and marshmallows together. Add peanut butter. Stir until smooth. Remove from heat. Add cereal and peanuts. Spread mixture in pan. Cool. Cut into squares

Submit your recipies to: jbphotoman@comcast.net