Freezing Cookie Dough

Most of the time when I want to make cookies for the kids, I really do not need 5 dozen cookies sitting around our house. What I have done is prepare the cookie dough, bake a dozen and then freeze the rest. Cover a cookie sheet with wax paper, scoop your cookie dough and place on the sheet, freeze for about 2-3 hours. Remove from the freezer, place in a container and put back in the freezer. This is great for the next time you need cookies. All you have to do is take out of the freezer and pop in the oven. I will say let the dough sit out for a little bit before putting in the oven. Enjoy. Cookie recipe below.

Chocolate Chip Cookies - yields 4 dozen

Ingredients:

1 cup shortening

1 cup sugar

1/2 cup brown sugar

2 eggs

1 tsp vanilla

2 cups flour

1 1/2 tsp. salt

1 tsp. baking soda

12 oz. bag of semi-sweet chocolate chips

Directions:

Preheat oven to 375.

Cream shortening, sugar, brown sugar, egg and vanilla until light and fluffy.

Sift dry ingredients.

Stir in dry ingredients into the other mixture and blend well.

Drop the dough 2 inches apart on an ungreased cookie sheet. 

Bake for 10-12 minutes. 

Salted Caramel Pretzel Bark

This stuff is amazing and addicting. In our house we call it "Crack Is Whack". 
I dare you to try to eat just one!

This recipe was adapted from Mama Say What!

Ingredients:

1/2 bag of mini pretzel twists
2 sticks of butter
1 cup of brown sugar
1 bag of semi-sweet chocolate chips
Sea salt or table salt

Directions:

Preheat your oven to 350 degrees.Then line a large jelly roll pan with aluminum foil and lay a single layer of pretzels down. 

In a medium saucepan, melt the butter and the brown sugar until the sugar is dissolved. Let it boil gently just until it starts to stick to the bottom and it forms a nice smooth caramel. You’ll want to let it bubble a little and get really thick.

Remove from heat and pour evenly over the top of the pretzels. The caramel will not cover all the pretzels. Don't worry it will spread in the oven. Put in the oven at 350 degrees for five minutes.

Remove from the oven and sprinkle the chocolate chips over the top. Place back into the oven for another minute.

Spread the chocolate chips around with a spoon. 

Sprinkle generously with salt.

Let cool on the counter top for a few minutes and then place in the freezer for at least two to three hours.

Once it is frozen, I like to let it sit for a few minutes before I break it apart. The foil is easier to get off. I like to store it in the freezer. If you keep it out too long the chocolate will start to melt. 

Apples and Ice Cream (Rachel Ray)

We made this tonight and it was so good! The best part is it is quick and easy. We think it is better than apple pie. :)

Ingredients

• 4 large green apples
• 2 tablespoons butter
• 3 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 -1/2 teaspoon ground nutmeg
• A pinch ground cloves or 1 whole clove (I didn't have any so I did not add this to the recipe)
• 1 pint vanilla ice cream
• 1 spray container whipped cream
• Caramel topping
• Chopped pecans

Directions

Preheat a medium skillet over medium to medium-high heat. Peel and quarter the apples. Core each quarter. Slice the apples up. Add butter to the skillet, then apples. Saute 7 or 8 minutes, add sugar, cinnamon, clove and nutmeg and cook 2 minutes more. Spoon the sauteed apples into dessert dishes and top with ice cream, whipped cream, caramel topping and pecans.

Chewy Chocolate Chip Oatmeal Cookies

Recipe from How Sweet It Is

makes 15-20 cookies

1/2 cup butter, at room temperature

1/2 cup sugar

1/2 cup brown sugar

1 egg

2 teaspoons vanilla extract

1 1/4 cup all-purpose flour

3/4 cups rolled oats

1/4 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoons cinnamon

1 1/4 cups chocolate chips

Preheat oven to 375.

Beat butter and sugars with an electric mixer until smooth. Add egg and vanilla, mixing well until combined, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon with the mixer on medium speed. Beat in oats. Mix until dough comes together. Add in 1 tablespoon milk if the dough is crumbly. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in chocolate chips. Refrigerate for 30 minutes.

Remove dough from fridge and roll into big 1 1/2 inch balls. Set on a baking sheet about 2 inches apart. Lightly press down on dough to flatten it. Bake at 375 for 9-11 minutes.

Wendy's Frosty

This was so yummy as you can tell by my son's face. :)


This was so easy and it tasted just like a Wendy's Frosty. It's hard to only eat one serving. ;)


Ingredients:
1 can sweetened condensed milk
1 8 oz. tub Cool Whip
1/2 gallon chocolate milk


Directions:
Mix the sweetened condensed milk,  cool whip and half of the chocolate milk.
Then pour the mixture into your ice cream freezer, and fill the remaining chocolate milk to the fill line.  
Follow your ice cream freezer directions to finish the ice cream.  

Easy Strawberry Pie

This was SO GOOD and super easy to make. I am not a strawberry pie fan but this was great! 

Ingredients

• 1 C sugar
• 1 C Water
• 3 T strawberry gelatin mix
• 1 Pint Fresh Strawberries
• 3 Tablespoons Cornstarch
• 1 pie crust, cooked and cooled 

Instructions

1. Mix  sugar, cornstarch, and dry gelatin in a bowl. 
2. Add water and stir.
3. Place mixture in a pot and cook until thick and clear over medium high heat. You have to stir constantly to prevent burning. 
4. Set aside and let cool. 
5. While mixture is cooling, wash and cut strawberries in half. Place strawberries in pie crust.
6.  Once the filling has cooled, pour over strawberries and chill pie until ready to serve. Serve with cool whip or vanilla ice cream. 

Recipe was adapted from Southern Plate.

Easter Cupcakes

Ingredients:


Box of any cupcake mix. (I chose confetti cupcake mix)
White icing
Coconut
Green food coloring
Bag of peanut M&M's


Directions:

Cook cupcakes according to box. Cool. 


While cooling place 1 cup of coconut in a Rubbermaid container. Add 5 drops of green food coloring, close and shake. 


Add green food coloring to white icing and mix. Place green icing on cupcakes. Add the green coconut. Place 3 M&M's. 


Enjoy!

Resurrection Rolls

My family loved making these. It is a great way to explain the resurrection to your children. My kids couldn't wait to see if Jesus resurrected from the roll. ;)


Ingredients:
Large marshmallows
Butter, melted
Cinnamon/sugar mixture
1 can of crescent rolls. 


Directions:


Separate the crescent rolls into triangles. The rolls represent the linen they used to wrap Jesus when he was dead. 


Dip the marshmallows in melted butter and then roll in the cinnamon/sugar mixture. The butter represents the oils they used to anoint Jesus' dead body.  The cinnamon/sugar mixture represents the spices they used in burials. 


Place the marshmallow in the center of the crescent roll. Fold and pinch the sides of the crescent roll. Place on a greased baking sheet. 


Bake rolls according to package directions. 


When cooked the marshmallow will melt and puff up the crescent roll. This demonstrates how Christ arose from the tomb and all that remained was the tomb and linen wrappings. My kids couldn't wait for me to cut into the roll. They scream with excitement "He arose!" when they saw the marshmallow was gone. So awesome.  I hope you enjoy this as much as we did. 

Strawberry Shortcake in Mason Jars

These were so fun and easy to make. Great for company!

Ingredients:

Duncan Hines yellow cake mix

Cool Whip, 8 oz

Strawberries, 1 lb hulled and cut up

Directions:

Bake cake according to instructions. Cool and then cut up in small cubes. In each mason jar layer cake, cool whip, strawberries and then repeat. Top with lids and keep in refrigerator until ready to serve. 

Serves 8-10

Reese's Cup Chocolate Peanut Butter Cake (Annie's Eats)

This recipes is from http://annies-eats.com/2008/07/23/reese%E2%80%99s-cup-chocolate-peanut-butter-cake/

Ingredients

• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 2 sticks unsalted butter, at room temperature
• 1 ½ cups sugar

• 2 large eggs
• 2 large egg yolks
• 1 tsp. vanilla extract
• 1 cup buttermilk
• 4 oz. bittersweet chocolate, melted and cooled (optional)
• 1 ½ - 2 batches peanut butter frosting
• miniature Reese’s cups, halved and/or chopped

Directions

•  Preheat the oven to 350°. Grease two 9×2” round cake pans and then dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper.You definitely want to use parchment paper. I didn't and that was a huge mistake. 
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
• Beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until  blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). If using melted chocolate you can add now.  Divide the batter between the prepared cake pans.
• Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes and peel off the paper liners. 
• Spread peanut butter frosting on top of the cake layer. Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with halved and chopped Reese’s cups as desired.

Peanut Butter Frosting

This recipe is from http://jmariediy.com/recipes/black-magic-cake-peanut-butter-frosting/

1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter at room temperature
2/4 teaspoons vanilla extract
¼ teaspoon kosher salt or regular salt
⅓ cup milk

In a large bowl, mix confectioner’s sugar, peanut butter, butter, vanilla, and salt.  Mix  until creamy.  Add milk and beat until the frosting is smooth.

Keep in refrigerator. 

I made this for Eli's school cake walk so I wasn't able to taste it. :(

Strawberry Lemonade Layer Cake (Easy Baked)

This recipe is from http://easybaked.net/2011/06/19/strawberry-lemonade-layer-cake/

INGREDIENTS:

• One box of strawberry cake mix (plus oil, water and eggs as directed on box)
• 8oz. Philadelphia Cream Cheese (softened to room temp.)
• 1 packet (0.23oz.) of Kool-Aid Lemonade
• Yellow food coloring gel (as desired for color)
• 2cups Jet-Puffed Marshmallow Creme
• 8 oz. Cool Whip Topping
• Fresh strawberries to garnish.

DIRECTIONS:

• Make cake according to box and bake in 2- 9 inch round cake pans as directed.  Turn finished cakes over on cake racks and allow to cool completely.
• Cream together cream cheese, lemonade and yellow food coloring until smooth.
• Mix marshmallow creme in and then mix in Cool Whip until completely smooth.  Refrigerate until cake is cooled and cut.
• Cut each cake layer in half.
• Alternating layers of cake with layers of filling, assemble cake.  End with layer of filling.
• Top with sliced strawberries.
• Refrigerate and serve chilled.

Soft and Chewy Snickerdoodles (Our Best Bites)

http://www.ourbestbites.com/2012/02/soft-and-chewy-snickerdoodles/

Ingredients
1 3/4 cups sugar (12.25 oz), divided
1 tablespoon ground cinnamon
2 1/2 cups (12.5 oz) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon table salt*
8 tablespoons (1 stick) unsalted butter* (not margarine) at room temp
8 tablespoons vegetable shortening
2 large eggs
*if using salted butter, just omit table salt

Instructions
Preheat oven to 375 degrees.  line 2 baking sheets with parchment paper.  Combine 1/4 cup sugar and cinnamon in shallow dish and set aside.  Whisk flour, cream of tartar, baking soda, and salt together in medium bowl.

Beat butter, shortening, and remaining 1 1/2 cups sugar together on medium speed until light and fluffy, 3-6 minutes.  Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.

Reduce speed of mixer to low and slowly add flour mixture until combined, about 30 seconds.  Give dough final stir to ensure that no flour pockets remain.

Working with 2 tablespoons of dough at a time, roll into balls.  Working in batches, roll dough balls in cinnamon sugar mixture to coat and set on prepared baking sheet spaced 2 inches apart.

Bake 1 sheet at a time until edges of cookies are set and just barely beginning to brown, but centers are still soft and puffy, about 10-12 minutes.  The cookies should look raw between the cracks and seem underdone.  Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack and let cool to room temperature.  Makes about 2 dozen 3-4 inch cookies.

Homemade Twix Bars (Thousand Dollar Bars)

SHORTBREAD LAYER

• 1 cup (2 sticks) salted butter, at room temperature
• 1 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 2 cups King Arthur Unbleached All-Purpose Flour
• 
  

CARAMEL LAYER

• 2 cups caramel, cut into small chunks
• 3 tablespoons heavy cream
• 
  

CHOCOLATE LAYER

• 3 cups chopped milk chocolate or dark chocolate, melted
• 1 tablespoon vegetable shortening (optional)

Directions

1) FOR THE CRUST: Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray, or line with parchment, and set aside.

2) In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.

3) Take the dough (it will be somewhat stiff) and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.

4) Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.

5) Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.

6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

7) FOR THE CHOCOLATE LAYER: Melt the milk or dark chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it. Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2" x 2" squares to serve. It's best to store these bars in the refrigerator.

8) These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "fingers". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.