Quilt With Us

Comment by Molly Wilson on June 4, 2009 at 4:15pm Delete Comment

I don't know about everybody else but we are all cookie monsters. I ran across this recipe quite a while ago and it sounded just crazy enough to work so of course I had to try it. They were delicious !! Now you will think I have written this wrong but trust me, this is correct.

Cake Mix Cookies

1 box of cake mix--any flavor, chocolate, carrot, spice, lemon, etc.
2 eggs
1/2 cup oil
3/4 c. regular oatmeal

In a large bowl place the oil and the eggs, stir to break up the yolks. Now dump in the dry cake mix and the dry oatmeal. Stir very well until it is all mixed up. Drop by spoonfuls onto ungreased cookie sheet and bake for 8--10 minutes at 350* Then enjoy--and you will 8>)

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Replies to This Discussion

Milk Chocolate Brownies

Posted by Darlene
on May 11, 2009


8 oz. frozen whipped topping(thawed),2 eggs,1 tsp vanilla,1- 1lb.5 oz pkg. brownie mix, 6 oz. chopped walnuts or pecans,1/2 c. chocolate chips
Preheat oven to 325° grease bottom of 13x9" pan. In a large bowl stir topping, eggs and vanilla until smooth. Stir in brownie mix until just moistened then add nuts and chips. Bake 30-40 minutes Do not overbake.
I got this recipe from a Meijer whipped topping package. I haven't made it yet

Brownie Pie

Posted by Renee


Ok girls- this one is embarrassingly easy.
Buy a tube of brownie dough (not always easy to find) and a frozen pie shell.
Squeeze the dough into unbaked shell (add nuts if you wanna get fancy) and bake until done.
(350 for about 35-40 minutes or until crust is browned and brownie center looks done; you can't mess this up unless you burn it)
Serve warm with ice cream.
Act like you worked really hard on it and pretend you didn't hear when someone asks for the recipe.
Desert: 5 Minute Chocolate Mug CakePosted by Kathy B on February 21, 2009 at 7:25pm

5 MINUTE CHOCOLATE MUG CAKE

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract

1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Frozen Chocolate Banana Slices

>Slice banana(s) into about half to 3/4 inch discs. (This works better if the banana isn't quite ready to eat...just starting to get a few spots of brown)

>Melt a chocolate bar (one does about 2 bananas worth of slices) in the smallest container you can find so the chocolate stays deep.

> Dip the slices and fish them out with a toothpick - this can be the handle! I had to use a spoon to get them completely covered.

> Sprinkle with colored sugar or nuts or coconut if you like.

> Put in the freezer (I like to put them on the non-stick foil) a couple hours or overnight

> Eat and enjoy!

My niece is visiting, and I can't keep these in the freezer! Even my son who is not into fruits and veggies will eat them!
This recipe sounds very yummy! I am going to try it.
Potato Chip Cookiesby Debbie Snyder

1 lb butter (not walmarts brand, too much water)
1 cup sugar
3 1/2 cups flour
2 cups crushed beyond recognition potato chips
3 - 4 tsp vanilla
Mix in order given. Drop by spoon full (cookie scoop) onto ungreased cookie sheet and bake at 350 degrees for 12-15 minutes. Edges will be slightly tan.
Better than Sex Cake Recipe

A popular chocolate cake with loads of chocolate, caramel topping, candy bars and whipped topping.

INGREDIENTS:
1 German chocolate or other chocolate cake, baked, 13x9x2-inch
3/4 cup fudge topping
3/4 cup caramel or butterscotch topping
3/4 cup sweetened condensed milk
6 chocolate covered toffee bars
1 tub of whipped topping or 1 envelope Dream Whip, prepared with milk

PREPARATION:
Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next. Crush 3 of the candy bars and sprinkle on the top. Frost the cake with the whipped topping and crush the 3 remaining toffee bars to decorate the top. Try to keep your hands off of this great cake before serving!
Serves 12
Comment by Kathy Steele . I am posting a recipe that has been in my dh's family for as long as I have (and that will be 39 years in Dec.) Someone makes it for just about every family gathering. It is very easy and I think quite good. You all may have had a variation of it over the years.

Frozen Cherry Dessert
Mix together in a large bowl:
1 can cherry pie filling (20-23 oz)
12 oz. whipped topping
1 can sweetened condensed milk (13-14 oz)
1 can crushed pineapple, drained (19-21 oz)
chopped nuts, if desired

Spread evenly in a 9x13 pan. cover and freeze.
Set out about 15 min. before serving. Serves 12
( The original recipe says other pie fillings can be used--apple, pumpkin, peach, etc. but all these years and I have never used one of the others. We love the cherry. So if you try another, let me know!!)
Pecan Pie Surprise Bars Maryam from Nebraska

BASE
1 (18.25 ounce) package butter recipe yellow cake mix
1/3 cup butter, melted
1 egg

FILLING
1/2 cup packed brown sugar
1 1/2 cups dark corn syrup
1 teaspoon vanilla extract
3 eggs
1 cup chopped pecans (more if you wish)

DIRECTIONS
Preheat oven to 350 degrees F. Grease one 9 x13 inch baking pan.
Reserve 2/3 cup of the cake mix and set aside. In a large bowl combine the remaining cake mix, melted butter and 1 egg. Mix until crumbly then press mixture into the prepared pan.
Bake at 350 degrees F for 15 to 20 minutes, until light golden brown.
Combine the reserved 2/3 cup cake mix, brown sugar, corn syrup, vanilla and 3 eggs. Beat at medium speed for 1 to 2 minutes. Pour filling over the baked crust and sprinkle with pecans.
Return to oven and bake for an additional 30 to 35 minutes, until the filling is set. Cool and cut into 36 bars.
CRACKER CANDY Posted by chrissie wunderlich / sk


this seems like an odd combo, but it's really really really good!
approx. 40 saltine crackers
1 c. butter
1c. brown sugar
1 tsp. vanilla
1 1/2 c. choc chips

line a cookie sheet with foil, letting some hang over the ends of the sheet.place saltine crackers in a single layer on top of foil
bring butter, sugar and vanilla to a boil. boil for 1 min. pour over crackers, spreading with a spoon if necessary. bake in 400 f oven for 7 min.
remove from oven and let cool for 1 min. sprinkle choc chips on top and let sit for about 3 min, or until they are soft. spread softened chocolate.
let cool about 15 min, then place in freezer for about an hour. break into small pieces and enjoy!!!!
Elaine's CROCK POT CANDY


Crock Pot CandyPosted by Elaine Day



Jar (16 oz) dry roasted peanuts, Unsalted
1 jar (16 oz) dry roasted peanuts, Salted
1 pkg (12 oz) semi-sweet chocolate chips
1 bar (4 oz) German chocolate, broken into pieces
3 lbs white bark, broken into pieces
Put ingredients into a 4 or 5 quart crock pot in order listed. Cover and cook 3 hours on LOW . DO NOT REMOVE LID. Turn off and cool slightly. Mix thoroughly and drop by teaspoonfuls onto waxed paper. Let cool thoroughly. Approximately 170 pieces.
PUMPKIN WHOOPIE PIES RECIPE 1 by Aida Castro-Jacques

This is not a quick and easy recipe, but it's a good break to make whoopie pie when you have to get away from your sewing machine.

Servings: 20
Cook Time: 13 minutes
Prep Time: 1 hour 20 min
Cook Method: bake
Cook Temperature: 350 degrees F

Directions:
Pumpkin is gaining in popularity as a whoopie pie flavor. The cream cheese filling nicely complements the spices.

Pumpkin Cakes
1 1/2 cups light brown sugar
3/4 cup canola oil
1 1/2 tsp. vanilla extract
2 eggs
1 (15-oz.) can pumpkin puree (not pumpkin pie mix)
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ginger
1/4 tsp. nutmeg

Cream Cheese Filling
1 (8-oz.) pkg. cream chees, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tsp. vanilla extract
4 1/2 cups confectioners' sugar, sifted

1. Preheat oven to 350 degrees F. Coat two baking sheets with cooking spray or line with parchment paper and set aside.
2. In a large mixing bowl, use an electric mixer on medium speed to mix brown sugar, oil, and vanilla until well blended, about 3 minutes. Add eggs, one at a time, mixing until smooth after each egg. Add pumpkin and mix until incorporated.
3. In a separate bowl, stir together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Add half the flour mixture to the pumpkin mixture and mix on medium speed until smooth. Scrape down sides with a rubber spatula, and remaining flour mixture, and mix well.
4. Drop 2-Tbsp. portions of batter onto prepared baking sheets, leaving 2 inches between each portion to allow for spreading. Bake for 11 to 13 minutes, until puffed and set but still soft when touched lightly with fingertips. Let cakes cool for 3 minutes on baking sheets before transferring them to wire racks to finish cooling, about 15 to 20 minutes. Repeat with remaining batter.
5. Prepare filling while cakes are baking and cooling. In a large mixing bowl, use an electric mixer on medium speed to mix cream cheese and butter until creamy. Add vanilla and half the confectioners' sugar; mix on low at first to combine, then on high until smooth. Add remaining confectioners' sugar and mix until smooth, about 3 to 4 minutes.
6. Assemble whoopie pies. Spoon filling onto the flat sides of half the cakes, dividing it evenly. Top with remaining cakes, flat side against the filling, rounded side up. Serve immediately, or wrap each whoopie pie individually in plastic wrap and store at room temperature for up to two days, or in freezer for up to two months.

Source: Hannaford Fresh Magazine, July/Aug 2008

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