Snacks & Cookies

Brownies

Ingredients: 
1 1/2 cup margarine, melted
3 cups sugar
1 Tblsp. vanilla (Madagascar)
6 eggs
1 1/2 cups flour
1 cup cocoa powder
1 tsp. baking powder
1 tsp. salt
Directions: 

Melt margarine, blend in sugar and vanilla. Add eggs, beating well. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended. Spread in greased 9 x 13 inch baking pan. Bake at 350 degrees for 40-45 minutes. Cool and dust with powdered sugar.

From: Glorious Grub Cookbook By. Joan Stewart

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

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Cake Mix Cookies

Ingredients: 
1 box cake mix (lemon, strawberry, devil's food or any flavor
1 box pudding mix to match the flavor of the cake mix
1 egg
1 8 oz. container of Cool Whip
Directions: 

Mix together dry cake mix, dry pudding mix, egg and Cool Whip. Shape into balls and roll in powdered sugar. Put on cookie sheet. Bake at 350 degrees for 13 minutes.

-This recipe is so easy to make and you get very chewy cookies which I love.

Baking Sheet mat (Purchase at Chef's Catalog)I love these cooking mats! I use them for all my cookies. The clean up is a breeze and it saves your pans.

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Caramel Popcorn

Ingredients: 
2 cups brown sugar
2 sticks margarine (1 cup)
1/2 cup corn syrup
7 quarts popped corn
1 tsp. salt
1/4 tsp. creme of tartar
1 tsp. baking soda
Directions: 

Place popped corn in a large roaster pan. Preheat oven to 200 degrees. Boil sugar, syrup, butter, salt and creme of tartar for 5 minutes. Remove from heat and add soda. Stir well then pour over the corn mixing well to coat all the kernels. Place in oven for 1 hour, stirring ever 15 minutes. Then pour out on a smooth surface and spread to cool. This should be done quickly so caramel doesn't stick to the roaster. Store in airtight container.

~This will keep for a couple of weeks very nicely.

From: Glorious Grub Cookbook By. Joan Stewart

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Chex Mex

Ingredients: 
1/4 cup margarine, melted
1 1/4 tsp. season all
4 1/2 tsp. Worcestershire sauce
8 cups Chex cereal (I use the wheat, rice and corn mixed)
1 cup mixed nuts
Directions: 

Melt margarine in 9x13 inch pan in oven, add season all and Worcestershire sauce; mix well. Add cereal and nuts, stir to coat. Bake for 1 hour at 250 degrees, stirring every 15 minutes. Cool on paper towels and store in a gallon ziplock bag or airtight container.

From: Glorious Grub Cookbook By. Joan Stewart

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Choco Dot Chewies

Ingredients: 
1st part:
1 cup flour
1/2 cup brown sugar
1/4 cup margarine
3 Tblsp. milk
1/8 tsp. salt
2nd Part:
2 eggs beaten
3/4 cup brown sugar
1 tsp. Madagascar vanilla
1/4 tsp. salt
1 cup shredded coconut
1 cup chopped nuts, optional
1 package semisweet chocolate chips
Directions: 

Makes: 4 doz. 2x1" squares

Heat oven to 350 degrees. Mix part 1 and bake for 10 minutes. Mix part 2 while part 1 is baking. Bake part 2 for 20 minutes. Cut into 2x1" bars while still warm.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Your rating: None Average: 1 (1 vote)

Chocolate Chip Bars

Ingredients: 
1 cup margarine
1/2 cup sugar
1/2 cup brown sugar
3 egg yokes
1 tbsp. cold water
1 tsp. vanilla (Madagascar)
2 cups flour
1 tsp. baking soda
4 egg whites
1 cup milk chocolate chips
1 cup brown sugar
Directions: 

Cream together the margarine, 1/2 sugar and 1/2 cup brown sugar until well mixed. Then add egg yokes, water and vanilla, mix throughly. Last add the flour and baking soda.

Spread the dough mixture into a 9x13" pan until even. Next spread 1 cup chocolate chips over the dough pressing them into it.

Next mix the 4 egg white till stiff peaks form, then adding 1 cup of brown sugar a little at a time.

Bake at 350 for 30 minutes, 22-25 for gooey bars.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Your rating: None Average: 1 (3 votes)

Chocolate Chip Cookies

Ingredients: 
2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup margarine, softened
3/4 cup sugar
1/3 cup firmly packed brown sugar
1 tsp. vanilla (Madagascar)
2 eggs
2 cups semi sweet chocolate chips (I use milk chocolate)
1 cup chopped nuts, optional
Directions: 

Makes: 3-4 dozen

Preheat oven to 375 degrees. In a small bowl combine flour, soda and salt; set aside. Dream margarine, sugars and vanilla in a large mixer bowl. Add eggs and mix. Gradually add flour mixture. Stir in chocolate chips and nuts. Drop by spoonful on ungreased baking sheet. Bake for 8 minutes.

~Great snack!

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Baking Sheet mat I love these cooking mats! I use them for all my cookies. The clean up is a breeze and it saves your pans.

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Classic Shortbread

Ingredients: 
1/2 cup butter at room temperature
1/3 cup powder sugar
1/2 tsp. vanilla
1 cup flour
Pam oil spray
Directions: 

With your mixer cream the butter until it is light and fluffy. Next cream in powder sugar, then the vanilla. Now mix in the flour. You want to do this quickly and as soon as you get pea sized balls stop mixing. Lightly spray a ceramic shortbread pan with Pam then pour the pea sized crumbs into the pan and smooth level. With the palm of your hand, firmly press down on the dough. Prick the entire surface with a fork and bake the shortbread right in the pan at 325 degrees for about 30-35 minutes. You want it nicely browned on top.

Let the shortbread cool in the pan for about 10 minutes. Using hot pads take the pan and flip over quickly onto a cutting board. Tap gently and it should fall right out. Cut shortbread right away, along the shortbread pan lines. Let cool and enjoy!

- I only wash these ceramic shortbread pans about once a year. You really don't need to wash them every time you use them. I gently wipe out with a damp paper towel. If you do wash it, DO NOT put a hot pan in water. It will crack and break!

These are beautiful pans. You can get them in octagonal or square shaped pans with a dozen designs. There are Christmas snowflakes, teapots, flowers or just the traditional Thistle. (which I love)

Amazon seems to be about the best place right now to buy these pans. They are well worth the money and last a long time. I've had some for mine for 10 years now and they still show no signs of ware.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!



Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!
Your rating: None Average: 5 (1 vote)

Cranberry Pistachio Cookies

Ingredients: 
1 pouch Betty Crocker sugar cookie mix
1 box (4 serving size) pistachio instant pudding mix
1/4 cup flour
1/2 cup butter or margarine, melted
2 eggs
1 cup dry roasted pistachio nuts, chopped (optional)
1/2 cup dried cranberries, chopped
Directions: 

In a large bowl mix, cookie mix, pudding mix and flour. Stir in butter and eggs until soft dough forms. Add nuts and cranberries; mix well.

Using a teaspoon, place dough balls 2 inches apart on a cookie sheet. Press with fingers slightly to flatten.

Bake at 350 degrees for 9-11 minuets or until edges are lightly golden brown.

Cool and enjoy!

My little girl Sophia, helping me bake these cookies.

Your rating: None Average: 1.7 (10 votes)

Date Filled Cookies

Ingredients: 
1 cup margarine (softened)
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
3 tbsp. milk
1 tsp. vanilla (Madagascar)
3 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
Date Filling:
2 cups chopped and pitted dates
1/3 cup sugar
1/4 tsp. salt
1/2 cup water
2 tbsp. lemon juice
Directions: 

Cream margarine and sugars until fluffy; add egg, milk and vanilla; beat well. Sift together dry ingredients; add to creamed mixture, mix well. Chill for 1 hour in refrigerator.

Date Filling:
Combine 2 cups chopped dates, sugar, salt and water. Bring to a boil, reduce heat, then cover and simmer for 5 minutes, stirring often. Add the 2 tbsp. lemon juice after it's cooked and let cool.

On a floured surface, roll half the dough at 1/8th inch thick. Cut with a 2 1/2" round cutter. Place about 1 tsp. date filling on each cookie. Top with another cookie; press edges down with your finger tips to seal. Baking at 375 degrees on a Silpat sheet works best for about 10 minutes.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Baking Sheet mat I love these cooking mats! I use them for all my cookies. The clean up is a breeze and it saves your pans.

Your rating: None Average: 4.3 (3 votes)

Knox Blox

Ingredients: 
4 envelopes Knox unflavored gelatine
3 packages of flavored jello (3 oz. each)
4 cups boiling water
Directions: 

In a large bowl, combine knox gelatine and flavored jello. Add boiling water and stir until completely dissolved. Pour into a large shallow baking pan and chill until firm. Cut into squares.

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Muddy Buddies

Ingredients: 
9 cups rice Chex cereal
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup butter or margarine
1 tsp. vanilla (Madagascar)
1 1/2 cup powdered sugar
2 gallon zip lock bag
Directions: 

Start to Finish: 15 minutes
Servings: 18 (1/2 cup each)

1. Into a large bowl measure cereal and set aside.

2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until coated evenly. Pour into a 2 gallon zip lock bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on was paper to cool. Store in airtight container.

~Eat when snacky~

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

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No Bake Coconut Cookies

Ingredients: 
3 cups quick cooking oats
5 tbsp. unsweetened coco powder
1 cup shredded coconut
2 cups sugar
1/2 cup milk
1/2 cup margarine
Directions: 

In a bowl combine the oats, coco, and coconut. In a pan put sugar, milk and margarine; bring to a boil, stirring to combine. Cook for 1 1/2 minutes, no longer. Pour in the oats mixture, mix until blended.

Drop from a teaspoon onto waxed paper or tin foil. Let stand until firm.

From: Glorious Grub Cookbook By. Joan Stewart

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No Bake Cookies

Ingredients: 
1 3/4 cups sugar
1/2 cup sugar
1/2 cup margarine
4 tbsp. unsweetened cocoa powder
1/2 cup peanut butter
3 cups 1 minute quick oats
1 tsp. vanilla (Madagascar)
Directions: 

Mix sugar, milk, butter and cocoa in a large pan. Bring to a boil. Start timing when mixture reaches a full roiling boil and boil for only 1 1/2 minutes. This is the trick to successful cookies. If you boil too long the cookies will be dry and crumbly- not long enough cookies won't form properly.

Remove from heat and add peanut butter, oats and vanilla. Stir well. Drop by teaspoons onto wax paper. Let cool until hardened.

~This is one of my all time favorites from my childhood~

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

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Peanut Butter Cookies

Ingredients: 
1/2 cup shortening (crisco)
1/2 cup margarine
1 cup peanut butter (creamy or chunky)
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 eggs
2 1/2 cups flour
1 tsp. baking powder
1 1/2 tsp. soda
1/2 tsp. salt
Directions: 

Makes:3-4 dozen

Mix shortening. margarine, peanut butter, sugars and eggs thoroughly. Mix rest of ingredients and stir in. Chill dough (about 1/2 hour). Heat oven to 350 degrees. Roll dough into balls the size of large walnuts. Place 3 inches apart on cookie sheet. Dip one half of cookie ball in granulated sugar. Place sugar side up. Flatten crisscross fashion with the fork dipped in sugar. Bake for 8-10 minutes, until set but not hard.

Baking Sheet mat(Purchase at Chef's Catalog) I love these cooking mats! I use them for all my cookies. The clean up is a breeze and it saves your pans.

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Play Dough

Ingredients: 
2 cups flour
2 cups salt
2 tbsp. cooking oil
4 tbsp. cream of tartar
2 cups flour
food coloring
Directions: 

Mix flour, salt and cream of tartar in a pan, then add water, oil, and food coloring. Heat for about 3 minutes. Or until mixture pulls away from pan. Remove and knead.

- Hours of fun awaits!

Your rating: None Average: 1.4 (5 votes)

Popcorn Balls

Ingredients: 
2 cups granulated sugar
1 1/2 cups water
1/2 tsp. salt
1/2 cup light corn syrup
1 tsp. vinegar
1 tsp. vanilla (Madagascar)
5 quarts popper corn
Directions: 

Makes: 15-20 popcorn balls

Butter sides of saucepan. In it combine sugar, water, salt, syrup and vinegar. Cook to hard ball stage-250 degrees. Stir in vanilla. Slowly pour over popped corn, stirring just to mix well. Butter hands lightly; shape balls.

From: Glorious Grub Cookbook By. Joan Stewart

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

No votes yet

Refrigerator Cookies

Ingredients: 
1 cup margarine, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
2 tblsp. milk
2 1/4 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/2 cup finely chopped walnuts, optional
Directions: 

Cream together shortening and sugars; add egg and milk; beat well. Mix together dry ingredients; stir into creamed mixture. Add nuts if you want. Shape into 2 1/2" diameter rolls. Wrap in waxed paper. Chill well.

Once chilled slice about 1/4 inch thick slices. Place 1 inch apart on lightly greased cookie sheet. Bake at 375 degrees for 5-7 minuets or until delicately browned. Remove and cool.

My husband loves these and always wants them at Christmas time. I cook one roll and the other he slices and just eats the cookie dough. It's oh-so-good!

Your rating: None Average: 4 (2 votes)

Rice Krispie Squares

Ingredients: 
1/4 cup margarine
1 pkg. (10 ounces) regular marshmallows, or 4 cups miniature marshmallows
6 cups Rice Krispies
Directions: 

Melt margarin in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add Rice Krispies. Stir until well coated. Using your buttered hands, press evenly into a buttered 13x9 inch pan. Cut into squares when cool.

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Robert's Sugar Cookies

Ingredients: 
1 cup margarine
1 cup cooking oil
1 cup powder sugar
1 cup granulated suagr
2 eggs
1 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
4 cups flour
Directions: 

Cream sugars and shortening; add other ingredients in order given. Drop from teaspoon; flatten with a glass dipped in sugar. Bake at 375 degrees for 12 minuets.

This is Robert Nelson's delicious Christmas cookie recipe.

Your rating: None Average: 1.2 (19 votes)

Scotcharoos

Ingredients: 
1 cup sugar
1 cup white Karo Syrup
1 cup peanut butter
6 cups Rice Krispies
6 oz. (1/2 bag) chocolate chips
6 oz. (1/2 bag) butter scotch chips
Directions: 

Combine the sugar and Karo syrup in a sauce pan and bring to a boil, stir in peanut butter and Rice Krispies. Put into a 13x9" pan patting down.

Melt the 2 kinds of chocolate chips in microwave for 3 minutes. After it's melted pour over the Krispy mixture. Cool and enjoy!

Your rating: None Average: 1 (1 vote)

Snickerdoodles

Ingredients: 
1 cup margarine
2 eggs
1 1/2 cup sugar
2 tsp. cream of tartar
1 tsp. baking soda
2 3/4 cup flour
1 cup sugar & 1 tsp. cinnamon for dusting dough
Directions: 

Take and mix all ingredients together. Once mixed make 1 inch balls by rolling dough in your hands. Set aside. Mix the sugar and cinnamon together and put into a 1 gallon ziploc bag. Take about 6 of the dough balls and drop into the sugar bag. Close top and shake gently until covered. Take out and place on a cookie sheet.

Bake at 350 for 10 minutes.

Baking Sheet mat (Purchase at Chef's Catalog) I love these cooking mats! I use them for all my cookies. The clean up is a breeze and it saves your pans.

Your rating: None Average: 1 (3 votes)

Soft Molasses Ginger Cookies

Ingredients: 
3 cups flour
3/4 tsp. salt
2 tsp. baking powder
1 tsp. ginger
1 tsp. cinnamon
1 cup margarine or butter
1 cup brown sugar
2 eggs
1/2 cup molasses
1/2 cup evaporated milk
Directions: 

Mix dry ingredients and set aside. Next mix the butter, brown sugar, eggs, molasses and milk. Then add the dry ingredients and mix well. Refrigerate until chilled and hardened. Make 1" balls and set on a cookie sheet.

Bake at 350 degrees for 8-10 minutes.

-You can dip the dough ball in white sugar and place face up before baking. Adds a nice touch.

Baking Sheet mat (Purchase at Chef's Catalog) I love these cooking mats! I use them for all my cookies. The clean up is a breeze and it saves your pans.

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