I Started making these Ritz Peanut Butter and Marshmallow Cookies several years back. I only make them for Christmas because they are like some serious crack, VERY ADDICTING! Once you bring these to a party you will be asked for the recipe right away, feel free to tell your friends how to find my blog, http://www.natembry.com 🙂
1⁄2 cup marshmallow cream
1⁄2 cup peanut butter
48 Ritz crackers
1 1⁄4 cups semi-sweet chocolate chips, melted ( you could also try white chocolate chips as well)
Spread about 1 teaspoon peanut butter on 24 of the Ritz crackers.
Spread 1 teaspoon Marshmallow Creme on remaining crackers.
Sandwich crackers together, using one peanut butter and one marshmallow, then dip in melted chocolate or white chocolate (almond bark)
Set crackers on waxed paper and let stand until chocolate sets. Store in air-tight container for up to one week.
I am sure these Ritz Peanut Butter and Marshmallow Cookies will be a BIG hit at your Christmas (or any other Holiday) party!
If you have friends or family members that have to follow a gluten free eating plan (Like I do!) they will really THANK YOU for this Gluten Free Snickerdoodle Che Mix treat!
1/4 cup sugar
1 teaspoon ground cinnamon
2 cups Cinnamon Chex® cereal
2 cups Chocolate Chex® cereal
4 cups popped popcorn
1/4 cup butter or margarine
1 In small bowl, mix sugar and cinnamon; set aside. In large microwavable bowl, mix cereals and popcorn.
2 In 1-cup microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Pour over cereal mixture, stirring until evenly coated.
3 Microwave uncovered on High 2 minutes, stirring after 1 minute. Sprinkle half of the sugar mixture evenly over cereal mixture; stir. Sprinkle with remaining sugar mixture; stir. Microwave 1 minute longer. Spread on waxed paper or paper towels to cool. Store in airtight container.
Merry Christmas and I hope you share this Gluten Free Snickerdoodle Che Mix recipe with your friends and family.
OK Bakers hold onto your socks! This recipe might sound strange but it turns out moist and Yummy! As a matter of fact if you did not tell anyone there were pinto beans in here they would never know!!! Give this one a try and let me know how you liked it!
Pinto bean cake with Browned Butter Glaze
Pinto Bean Cake
1 Cup Sugar
1 Stick of Butter ( Not Margarine )
2 tsp Vanilla
2 Cups ( Unseasoned ) Mashed Pinto Bean‘s
1 Cup All Purpose Flour
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Allspice OR 1/2 tsp Cloves
1/2 Cup Chopped Pecans
1 Cup Raisins
2 Cups Chopped Apples
Preheat Oven to 325 Degrees.
In a Large Bowl Cream Butter & Sugar together until mixed Well, Add in Vanilla & Eggs & Beat Well. Add in Well Mashed Bean‘s. Stir in Dry ingredients ( I Sift Mine in then Stir to Combine) Stir in Nuts, Raisins & Chopped Apples. Put in a Greased & Floured Bundt Pan, Bake for 1 Hour – 1 Hour 20 Minutes Until Toothpick Inserted Comes Out Clean.
Pinto Bean Cake out of the Oven
Time to Make the Browned Butter Glaze
Browned Butter Glaze
1/2 Cup Butter ( Not Margarine)
4 Cups Powdered Sugar
1 1/2 tsp Real Vanilla
3 Tbsp Milk
Melt Butter in A Saucepan over Medium High Heat & Cook until it Turns A Light Brown. In A Bowl Add, Melted Butter, Powdered Sugar, Vanilla & Milk & Whisk Until Smooth. Drizzle Or Spread Over Cake. ENJOY!
( Note : Can Make Half a Recipe For Drizzling Over Bundt Cakes)
Unroll and lightly press four of the crescent rolls into the bottom of an 8×8 inch greased pan. The bottom of the pan should be lined with crescent roll dough.
With a mixer, beat together sugar, cream cheese and vanilla until smooth and creamy. Spread it on top of the crescent rolls in the pan. Pour and spread the pie filling on top of the cream cheese layer.
Spread the last four crescent roll pieces on top of the cherry filling. Stretch it out and seal the seams to make a nice top crust. Pour the melted butter on top of the crust and sprinkle the raw sugar on top of the butter.
These Soft Snickerdoodle cookies are my husbands favorite cookies. Although the process seems a little daunting, you have to chill the dough, you HAVE to chill the cookie sheets also, BUT they are worth the effort. They come out soft and perfect every time! So sometimes it pays not to be a lazy cook, which honestly I am most of the time! ENJOY!
Soft Snickerdoodle Cookie
SOFT SNICKERDOODLE COOKIE RECIPE
1 cup butter
1 1⁄2 cups sugar
2 large eggs
2 3⁄4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1⁄4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon
Preheat oven to 350°F.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes.
Remove from pan immediately.
You have to chill the cookie sheet before each batch you bake. Also keep your dough chilled in the fridge while waiting to make your next batch.
The Holidays are fast approaching and it would not be Thanksgiving at my house without my Chocolate pie!!
Homemade Chocolate Pie
HOMEMADE CHOCOLATE PIE
1-1/4 cup of sugar
1/2 cup of plain flour
1/4 cup of cocoa
dash of salt
4 egg yolks
2 cups of milk
1/4 cup of butter
1 tsp of vanilla
1-9″ pastry shell baked
Bake pie crust until golden
Combine first 4 ingredients in a sauce pan; set aside.
Combine milk and egg yolks.
Stir milk and egg yolks into mixture; add butter.
Cook over medium heat, and stir constantly until mix thickens and boils.
Remove from heat; stir in vanilla; spoon into pastry shell.
I topped mine with whipped cream
Toffee Snowballs, just in time for Holiday Baking! I usually start my baking list around the end of September. With so many different cookies and candies to make, I like to work from a list otherwise I would end up making everything I see!! Hope you enjoy this recipe
1 cup real butter, at room temperature
5 tablespoons sugar
2 teaspoons vanilla
1 tablespoon water
1/4 teaspoon salt
2 cups flour
2 cups finely chopped pecans
3 ounces toffee pieces
3 ounces mini chocolate chips
powdered sugar, for rolling cookies
Line cookie sheets with parchment paper and set aside. Preheat oven to 325ºF.
Cream butter until light & fluffy. Add sugar, vanilla and water. Mix well. Stir flour and salt into mixture. Add pecans, toffee bits and mini chocolate chips and mix thoroughly.
Roll into tablespoon-sized balls. Bake for 18-20 minutes or until lightly browned.
Roll in powdered sugar while warm. Once cooled, roll in powdered sugar again.
Courtesy of food.com -photo Marg
Remember Hello Dolly bars (aka) 7 layer bars (aka) magic cookie bars? WOW so many names but just as they say about the rose….. by any name would smell and in this case taste just as sweet!!!
As easy to make as rice crispy treats and maybe about ten times as good. I’m pretty sure one of them has as many calories as…… Ok, let’s make a deal we won’t worry about that and say it’s a “Guilty pleasure” That’s oh- so- good.
So enjoy! Oh…. Don’t forget the milk!!!
2 cups ground graham crackers (approx. 2 packages out of a 3 package box)
1 box family style fudge brownie mix
1 cup butter
1 cup chopped nuts (pick your favorite. I like pecans.)
1 package chocolate chips
1 package sweetened flaked coconut
14-15 ounces sweetened condensed milk
Pre-heat oven to 350 degrees.
Mix brownie mix with graham cracker crumbs.
Melt butter and pour on the bottom of your pan. (I used a 11×15 pan but the smaller pan the thicker the bars)
Add the brownie/graham mix and stir to moisten.
Press the mixture into pan firmly.
Top the crust with the coconut.
Then with chocolate chips.
Then with butterscotch chips.
Then with nuts (I used pecans)
Drizzle evenly and generously with condensed milk.
Bake 25-30 minutes until the milk is becoming golden brown, but before the chips completely melt.
Important: Cool COMPLETELY before cutting!