Toll House Chocolate Chip Cookies

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups chocolate chips

Directions:

  1. Preheat oven to 375° F.
  2. Combine flour, baking soda and salt in a small bowl.
  3. Beat butter, granulated sugar, brown sugar and vanilla extract in
  4. large mixer bowl until creamy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Gradually beat in flour mixture.
  7. Stir in chocolate chips.
  8. Drop by rounded tablespoon onto ungreased baking sheets.
  9. Bake for 9 to 11 minutes or until golden brown.
  10. Cool on baking sheets for 2 minutes then remove to wire racks to cool completely.

Source:  https://www.verybestbaking.com/recipes/18476/original-nestle-toll-house-chocolate-chip-cookies/

Rasperry Sour Cream Muffins

Ingredients:

  • 2 cups flour
  • 2 cups fresh raspberries
  • 1 cup sour cream, at room temperature
  • 3/4 to 1 cup sugar (adjust to suit berries’ sweetness)
  • 1/4 cup oil
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • zest of one lemon
  • 1 egg

Directions:

  1. Preheat oven to 350.
  2. Line or grease 12 wells of a muffin tin.
  3. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt.
  4. In another bowl, whisk together oil, sour cream, zest, egg and vanilla until blended.
  5. Add the dry ingredients to the wet and mix until smooth.
  6. Fold in raspberries.
  7. Divide the batter evenly between the wells.
  8. Bake 15 minutes or until toothpick comes out clean.

Source: http://www.coconutandlime.com/2010/06/raspberry-sour-cream-muffins.html

Quesadillas

Ingredients:

Directions:

  1. Spread about 2 tablespoons of beans on half of the tortillas.
  2. Place tortilla into a large frying pan.
  3. Sprinkle with cheese, jalapenos and onions.
  4. Top with another tortilla.
  5. Cook a few minutes on medium high heat, until the tortilla starts to crisp up and brown.
  6. Flip and cook another few minutes until everything is heated through.
  7. Transfer onto a large cutting board and use a pizza wheel to cut into 8 pieces.
  8. Top with guacamole and sour cream.

Source: My kitchen, made with taco night leftovers

Heath Bar Cookies

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups chopped Heath Bar pieces
  • 1/2 cup chopped walnuts

Directions:

  1. Sift together the flour, salt, and baking soda and set aside.
  2. In a separate bowl, combine Heath Bar pieces and chopped walnuts and set aside.
  3. Beat together the butter and sugar.
  4. Beat in eggs one at a time, and vanilla.
  5. Alternating, mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended.
  6. Chill cookie dough for at least 30 minutes (better an hour or longer).
  7. Preheat oven to 350.
  8. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls.
  9. Place dough balls 3 inches away from each other on the cookie sheets.
  10. Bake for 10-12 minutes, until the edges are just starting to brown.
  11. Remove from oven and let cool for a few minutes.
  12. Then transfer the cookies to a wire rack to cool completely.

Source: http://www.simplyrecipes.com/recipes/heath_bar_cookies/

Peanut Butter Chocolate Chip Cookies

Ingredients:

  • 1 egg, room temperature
  • 1 cup dark brown sugar, packed
  • 3/4 cup heaping cup peanut butter
  • 1/2 cup butter or margarine, softened to the point of melting
  • 1 tablespoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Directions:

  1. In a large bowl, cream the egg, brown sugar, peanut butter, butter, and vanilla.
  2. Add flour, baking soda, and salt–mix in until just incorporated.
  3. Fold in your chocolate chips.
  4. Cover your mixing bowl with cling-wrap and stick it in the fridge for at least two hours prior to baking.
  5. Preheat oven to 350.
  6. Lightly grease a cookie sheet and set aside.
  7. Remove your dough from the fridge and use an ice cream scoop to create 2.5-inch mounds of dough.
  8. You will want to mound these higher rather than wide in order to create that tall, puffiness you desire.
  9. Place dough mounds 2 inches apart on prepared cookie sheet.
  10. Bake cookies in oven for 8-10 minutes, until edges and top of cookies are set but the centers appear slightly underbaked.
  11. Remove sheet from oven–allow cookies to cool for an additional 10 minutes on stovetop.

Source: http://wallflourgirl.wordpress.com/2014/02/22/my-favorite-puffy-chewy-peanut-butter-chocolate-chip-cookies/

Peanut Butter-Oatmeal Chocolate Chip Cookies

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick (½ cup) unsalted butter, at room temperature
  • ½ cup creamy peanut butter
  • ½ cup granulated sugar
  • 1/3 cup light brown sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • ½ cup rolled oats
  • 1 cup semisweet chocolate chips

Directions:

  1. Preheat oven to 350.
  2. Line two baking sheets with parchment paper and set aside.
  3. Whisk together the flour, baking soda and salt; set aside.
  4. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes.
  5. Add the egg and beat to combine.
  6. On low speed, gradually add the flour until just combined.
  7. Stir in the oats, and then the chocolate chips.
  8. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart.
  9. Bake for 10 minutes, or until the cookies are lightly golden.

Source:  http://juliatylerfoodblog.wordpress.com/2010/03/07/peanut-butter-oatmeal-and-chocolate/

Peanut Butter Cookies

Ingredients:

  • 1 cup peanut butter
  • 1/2 cup Crisco (I used butter flavored)
  • 1 1/4 cup packed brown sugar
  • 3 Tbl milk
  • 1 Tbl vanilla
  • 1 egg
  • 1 3/4 cup flour
  • 3/4 tsp salt
  • 3/4 tsp baking soda

Directions:

  1. Heat oven to 375 and line baking sheets with parchment paper.
  2. Combine peanut butter, Crisco, brown sugar, milk and vanilla in a large bowl.
  3. Beat at medium speed until well blended.
  4. Add the egg and mix until just blended.
  5. Combine the flour, salt and baking soda in a separate bowl.
  6. Add the dry ingredients to the wet and mix until just blended.
  7. Drop by heaping teaspoons onto the baking sheet.
  8. Flatten the cookies slightly using a fork (wetting the fork will keep it from sticking to the dough).
  9. Bake 7-8 minutes or until set and just beginning to brown.
  10. Let cool on the baking sheets about two minutes.
  11. Move to a cooling rack.

Source: Recipe insert

No Bake Peanut Butter Bars

Ingredients:

  • 1 cup butter melted
  • 2 cups graham cracker crumbs, finely crushed
  • 2 cups confectioners’ sugar
  • 1 cup peanut butter + 4 tablespoons peanut butter
  • 1½ cup semi sweet or milk chocolate chips

Directions:

  1. Combine melted butter, finely ground graham cracker crumbs, confectioners’ sugar and 1 cup peanut butter.
  2. Spread in a 9×13 inch pan.
  3. In the microwave or over the stove, melt 4 tablespoons peanut butter and chocolate chips until smooth. If melting In the microwave stir after every 30 seconds to make sure that it doesn’t burn.
  4. Spread on top of the peanut butter layer.
  5. Refrigerate for at least an hour before serving so that they can set. Store leftover bars in the fridge.

Source: http://therecipecritic.com/2014/01/reeses-bake-peanut-butter-bars/

 

Cocoa Reese’s Krispies

Ingredients:

  • 1 cup sugar
  • 1 cup corn syrup
  • 1 1/3 cup creamy peanut butter
  • 4 1/4 cup cocoa krispies
  • 1 pinch of salt
  • 6 reese’s peanut butter cups, chopped
  • 1/3 cup chocolate chips

Instructions:

  1. In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined.
  2. Remove from heat.
  3. Quickly add the salt and cereal and stir to combine thoroughly.
  4. Add the chocolate chips and stir again.
  5. Wait about 1 min and add the candy, quickly folding the mixture together so as to not smash up the candy.
  6. Line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet.
  7. Let cool completely.

Source:  http://www.ohsweetbasil.com/2013/10/cocoa-reeses-krispies.html

Terrific Toffee Bars

Ingredients:

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup milk chocolate chips
  • 1/2 cup chopped walnuts

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
  2. Beat butter, brown sugar, vanilla extract, and egg yolk in a large bowl; stir in flour and salt.
  3. Press dough into prepared baking dish.
  4. Bake in preheated oven until crust is light brown, 25 to 30 minutes.
  5. Immediately sprinkle chocolate chips over hot crust. Let stand until soft, about 5 minutes, and spread evenly; sprinkle with nuts.
  6. Cool pan on wire rack for 30 minutes.

Source:  http://allrecipes.com/Recipe/Terrific-Toffee-Bars/Detail.aspx