Dana's Pumpkin Chocolate Chip Cookies

www.danamadeit.com

COOKIES
Makes about 3 dozen small cookies½ cup shortening
1 cup sugar
1 cup pumpkin puree
1 tsp vanilla extract
2 cups flour
¼ tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 ½ cups chocolate chips

* Preheat oven to 350. Grease cookie sheets.
* In medium bowl, cream the shortening and sugar. Stir in the pumpkin and vanilla.
* In separate bowl, stir together the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture. 

* Then stir in the chocolate chips. 

* Drop dough onto cookie sheets.
* Bake for 10 minutes in preheated oven. 

* Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks. 

CREAM CHEESE ICING (NOTE: this recipe makes enough for 2 batches of cookies. Half it, if only making one batch….or better yet, make the whole recipe and save it for other pumpkin recipes coming up!)

1 8oz pkg cream cheese
½ cup butter
1 lb powdered sugar
1 tsp vanilla
dash of salt

Mix it all together….And place a healthy dollop on each cookie.   Enjoy!

Jam Diagonals

1 cup butter
1/2 cup sugar
2 tsp. vanilla extract
1/4 tsp. salt
2 c. flour
1/2 c. jam (any type you desire)
1 1/2 cups powdered sugar--sifted
8 teaspoons lemon juice--bottled and unsweetened

In a large bowl of mixer, cream butter, granulated sugar, vanilla and salt until fluffy.  Grandually stir in flour until blended.  Divide dough in six parts.

On a lightly floured surface, roll each in a 9- inch rope.  Place 3 inches apart on lightly greased cookie sheet.  With finger, make 1/2 inch depression down the center of each rope (ropes will flatten to 1 inch strips).

Fill depressions with jam.

Bake in preheated 350* degree oven 12-15 minutes, until golden.  Cool on cookie-sheet.  Blend powdered sugar and lemon juice until smooth; drizzle over jam.  When icing is set, cut diagonally in 1- inch cookies.

Makes about 48.

Layered Mint Brownies

Holly Peterson

Brownie
Melt: 3/4 cup cocoa and 2 1/2 cubes margarine (or 4 squares unsweeted chocolate and 2 cubes margarine)

Beat: 4 eggs until fluffy
Slowly add: 2 cups sugar and 1 tsp. vanilla and beat well.
Add:  Cooled melted chocolate to egg mixture and stir well.
Fold in 1 cup flour
Add 1 cup nuts if desired.

Bake in 9x13 pan at 350* for 30 minutes.  Cool.

Mint Frosting
Mix: 2 cups powdered sugar
1/4 cup butter or margarine
1 Tbsp. pure peppermint extract
Green Food coloring
Enough cream or milk to make a creamy frosting.

Spread over cooled brownies and place in freezer at least 1 hour.

Chocolate Topping:
Slowly melt 6 oz. semi sweet chocolate chips
6 Tbsp. margarine or butter

Spread over cool layer or mint frosting.  You may leave at room temperature or place in a cool area.  Don't cut brownies when top layer is really cold or the topping will crack.  Don't allow these brownies to be in direct sunlight or they will melt.  However, if they do, just place them back in the fridge until chocolate resets.

Oatmeal Cookies

Ruth Petterson

1 c. raisins 
3 eggs
1 t. vanilla

Put in blender and chop until raisins of desired size. (I like 'em tiny)
Set aside.

1 c. shortening
1 c. brown sugar
1 c. white sugar

Cream together and add rest of ingredients.

2 c. oatmeal
2 1/2 c. flour
1 t. salt
2 t. baking soda
1 t. cinnamon
1 c. nuts (optional)

Add raisin mixture.

Chill at least 2 hours before baking.

Roll into balls, not to large.  Roll into sugar and put on UNGREASED cookie sheet.  Bake @ 350* for 10 minutes.  Do not overbake.

No Bake Cookies the Marshmallow Way

1/2 c. margarine
1/3 c. cocoa
2 c. sugar
1/2 c. milk

Bring to a boil on medium heat, stirring constantly.

Add:
1 c. marshmallows
2 t. vanilla

Mix until marshmallows melt.

Add:
3 c. quick oats
1/2 c. peanut butter

Mix well and drop by spoon onto waxed paper and let set until hardened.

Tips:  You can leave out the peanut butter and add coconut or honey.  You can leave out the cocoa and add white chocolate or caramel.)

Totally Scrumptious Sunday Afternoon Chocolate Marshmallow Brownies

Connell Family

1/2 c. butter
1/3 c. cocoa
2 c. sugar
4 eggs
1 1/2 c. flour
2 t. vanilla
1 1/2 c. nuts (optional!)

Cream butter, cocoa and sugar.  Add on egg at a time and beat well.  Blend in flour, nuts and vanilla.  Pour batter into greased 13x9 inch pan.  Spread evenly. Bake @ 350* for 25 minutes.  Remove from oven.  Place marshmallows on.  Put back in oven until marshmallows are browned.  Frost with Chocolate Frosting.

Chocolate Frosting:
1 oz square chocolate (3 T. cocoa and 1 T. shortening)
3 c. sifted powdered sugar
4 1/2 T. hot water
1 egg
1/2 c. soft butter
1 1/2 t. vanilla

Melt cocoa over stove top.  With electric beater, blend in sugar and water.  Beat in egg, then butter and vanilla.  If thin, place pan/bowl in cold ice water and beat frosting until desired consistency.

Sugar Cookies

Janet Connell

1 c. shortening
2/3 c. sugar
3 beaten eggs
1 t. vanilla
1 c. sour cream
5 c. flour
3 t. baking powder
1 t. salt
1/2 t. baking soda

Mix together.  Roll out to 1/4 inch thick.  Cut.

Bake @ 350* for 12-15 minutes.

No Bake Cookies

Janet Connell

1 cube butter or margarine
2 c. sugar
1/2 c. milk
1/4 c. baking cocoa

Boil for 2 minutes on medium heat, stirring constantly.

Add:
3 c. oatmeal
1/2 c. peanut butter
1 tsp. vanilla

Mix and spoon onto waxed paper.  Cool and EAT!

Jumbo Breakfast Cookies

Mix together the following:

1 1/4 cup sugar
1/2 c Margarine
1/2 c peanut butter
1/4 c water
1 T vanilla
1 egg

Then add the following the mixture above:

1 1/2 c flour
1/2 t. salt
1/2 t. baking soda
1 c Oatmeal (quick or old-fashioned)
1 c raisins (or whatever you like, craisins, or even chocolate chips!)
4 c toasted oat cereal (ex Cheerios)

Take 1/2 cup cookie mix and press down flattening to 1 inch thick

Bake @ 375 13-15 min.
Makes 12-15

Heath Bars

Holly Peterson

6 c. quick oats
1 c. butter, softened
4 1/2 tsp. vanilla
3/4 c. light Karo syrup
1 1/2 c. brown sugar

Mix and press into 11x17 baking sheet

Melt together:
11 oz chocolate chips
1 1/2 c. peanut butter

Spread over oatmeal mixture.

Chill

Layered Mint Brownies

Holly Peterson


Brownie
Melt: 3/4 c. cocoa with 2 1/2 cubes margarine (or 4 squares unsweetened chocolate and 2 cubes margarine)

Beat (in seperate bowl): 4 eggs until fluffy
Slowly add 2 c. sugar and 1 tsp vanilla and beat well.

Add: Cooled melted chocolate to egg mixture and stir well.
Fold one c. flour.
Add one cup nuts, if desired.

Bake in 9x13 inch pan at 350* for 30 minutes. Cool.


Mint Frosting
Mix: 2 cup powdered sugar
1/4 cup butter or margarine
1 Tbls. pure peppermint extract
Green food coloring
Enough milk (not much) or cream to make a creamy frosting.

Spread over cooled brownies and place in freezer for at least 1 hour.


Topping
Slowly melt 6 oz. semi-sweet real chocolate chips
6 Tbls. margarine or butter

Spread over the green layer of mint frosting. Leave at room temperature or place in a cool area. Don't cut brownies when top layer is really cold or the chocolate will crack. Don't allow the brownies to be in direct sunlight or they will immediately melt. However, if they do, just place them back in the fridge until chocolate resets.