We had another baking day yesterday!! My hubby is always thankful for baked goods durning his deployment...even if they are a week or two old... Here's what we made....mmmmmmmmmm Lemme tell you...Adam's Dirt Cookies are to DIE for!!! Got Milk?

Adam's Dirt Cookies

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup white sugar
1/2 cup packed brown sugar 1 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 1/2 cups chocolate sandwich cookie
crumbs

Directions:
1. Sift together the flour, baking soda, and salt. Set aside. In a medium bowl, cream the white sugar, brown sugar, and the butter together until smooth. Stir in the eggs and vanilla. Add the flour mixture, and stir until just combined. Stir the crushed cookies into the dough. Cover, and chill the dough for 1/2 hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
3. Drop dough by rounded spoonfuls onto prepared cookie sheets. Bake for 10 to 11 minutes in the preheated oven. Remove to cool on wire racks.
ALL RIGHTS RESERVED © 2009 Allrecipes.com
Printed from Allrecipes.com 6/13/2009




Favorite Chocolate Cookies

Ingredients:
1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour 2/3 cup baking cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1 (10 ounce) package vanilla or white chips
1/2 cup chopped pecans (optional)

Directions:
1. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chips and pecans if desired.
2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until set. Remove to wire racks to cool.
ALL RIGHTS RESERVED © 2009 Allrecipes.com
Printed from Allrecipes.com 6/13/2009

Dad's Day 2–Day Sale, June 14 – 15, Online Only. Valid 6/14-6/15


Peanut Butter Cookies – again… sorry, they are his fav.

Ingredients:
1 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup peanut butter 1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup white sugar for decoration

Directions:
1. Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt; set aside.
2. In a medium bowl, cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in the sifted ingredients. Shape dough into 1 inch balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets. Criss-cross with fork tines.
3. Bake at for 10 to 12 minutes in the preheated oven. Cool slightly, and remove from pan.
ALL RIGHTS RESERVED © 2009 Allrecipes.com
Printed from Allrecipes.com 6/13/2009

Good Afternoon!! Well, it's deployment time again and here are the goodies going into the first care package. I would love to hear any comments or suggestions, especially how these fare in the travels. Two of the recipes are from the Nestle Very Best Baking site under 'desert safe.' Have fun!!!

Irresistible Brownies

Ingredients:

1 1/2 cups all-purpose flour
1 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter-flavored vegetable shortening
2 cups granulated sugar
4 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels

Directions:
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

COMBINE flour, cocoa, baking powder and salt in small bowl. Beat shortening, sugar and eggs in large mixer bowl until creamy. Gradually beat in flour mixture. Stir in morsels. Pour into prepared baking pan.

BAKE for 25 to 30 minutes, or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Cut into squares.

Creative Pan Cookies
Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/4 cups granulated sugar
1 cup butter-flavored vegetable shortening
2 large eggs
2 tablespoons water
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
2 1/4 cups quick oats, uncooked
1 cup chopped dried apple slices, or raisins

Directions:
PREHEAT oven to 375º F.

COMBINE flour, baking soda, salt and cinnamon in small mixer bowl. Beat sugar and shortening in large mixer bowl until creamy. Beat in eggs. Gradually add flour mixture and water. Stir in morsels, oats and apples. Spread batter into ungreased 15 x 10-inch jelly-roll pan.

BAKE for 18 to 20 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars.

Vanishing Oatmeal Raisin Cookies
Ingredients

1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins
.Preparation
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Prep Time: 20 min
Cook Time Time: 08 min

KELLOGG'S RICE KRISPIES TREATS
1/4 cup butter
1 (10 oz., about 40) pkg. regular marshmallows or 3 cups miniature marshmallows
6 cups Kellogg's Rice Krispies cereal

In a large saucepan, melt butter over low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat.
Stir in the Kellogg's Rice Krispies cereal coating them well with the melted marshmallow mixture.

Using a buttered or silicone spatula, press the mixture evenly into a 13 x 9 x 2 inch pan which has been buttered or sprayed with non-stick spray or lined with wax paper.

Cut into squares when the mixture cools.

Makes 24 squares.


MICROWAVE DIRECTIONS:

Microwave butter with marshmallows on high setting for 2 minutes in a microwave safe mixing bowl. Stir together when melted. Microwave again on high for 1 additional minute. Stir in cereal, mixing until well coated. Press into pan as above.

**********WAIT**********

If you don't like to bake your own treats, this may be a great option for you!! Check it out! Oh, it's not just for armed forces...You can send a Father's day cake too!



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Peanutty Brownie Bars

My hubby really liked these. I thought they were too peanutty for me... I'm not a fan of peanut butter though... Let me know what you think!

Peanutty Brownie Bars

Ingredients:

2 cups Quaker® Quick Oats
1 cup all-purpose flour
1 cup peanut butter
1/2 cup (1 stick) butter or margarine, softened
3/4 cup brown sugar, firmly packed
1 large egg
1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
2 large eggs
1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1/2 cup all-purpose flour


Directions:
PREHEAT oven to 350° F.

FOR CRUST:
COMBINE oats and flour in medium bowl. Beat peanut butter, butter and brown sugar in large bowl with electric mixer until creamy (about 2 minutes). Add egg and continue beating until blended. Stir in oat mixture; mix well (mixture will be crumbly.) Reserve 1 cup mixture for topping. Set aside. Press remaining oat mixture firmly onto bottom of ungreased 13 x 9-inch baking pan.

BAKE for 10 minutes or until light golden brown. Cool in pan on wire rack for 10 minutes.

FOR BROWNIE FILLING:
BEAT butter and granulated sugar with electric mixer in large bowl until creamy, about 2 minutes. Add eggs and continue beating until well blended, about 2 minutes. Stir in cocoa and flour; mix well. Spread over warm crust. Sprinkle evenly with reserved oat mixture.

BAKE for 30 to 35 minutes or until center of brownie mixture feels firm when lightly touched. (Do not overbake.) Cool completely. Cut into bars. Store tightly covered.

Shortbread

There is a God and he invented the recipe for Shortbread Cookies! Enjoy!

Shortbreads:

1 1/2 cups all-purpose flour
½ cup corn starch
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered (confectioners or icing) sugar
1 teaspoon pure vanilla extract

Directions:

Preheat oven to 350 degrees. Grease cookie sheets with butter. In a separate bowl whisk the flour with the salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated.

Form into balls and flatten before you place on baking sheet. Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack.

Shortbread with keep in an airtight container for about a week or frozen for several months. GREAT for sending to your deployed Husband/Significant Other.

Makes about 20 shortbread cookies.

Take cooled cookies and dip into melted chocolate then sprinkles for the kiddos. Mine love those!




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Magic Dream Bars

Good Morning! I woke up thinking about these yummy cookie bars this morning. It's another recipe that Mom and I would make at Christmas time. My hubby is not a fan; He despises coconut, but the kiddos and I Love Love Love them! Try it!

Ingredients:

1/2 cup (1 stick) butter or margarine
1 1/2 cups graham cracker crumbs
1 can (14 oz.) Sweetened Condensed Milk
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels -OR- 1 cup Semi-Sweet Chocolate Morsels and 1 cup Butterscotch chips
1 cup flaked coconut
1 cup chopped walnuts

Directions:
PREHEAT oven to 350° F. MELT butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter in pan. Stir, moistening the graham cracker crumbs. Press onto bottom of pan. Sprinkle with morsels, coconut and nuts; press down firmly. Pour sweetened condensed milk evenly over the top. BAKE for 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Oh Goodness…mmmmmmmmmmmmm




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A Two-Fer today!!

I am posting two recipes today. The first, Choclate Drops, is and easy one and great to make with the kiddos. In fact, My 11 year old makes these herself. This is one of my Granny's recipes. The second, Angel Cookies is one that my mom and I would make every Christmas. Enjoy

Chocolate Drops

1 stick butter (she uses 'Oleo' aka shortening)
1/2 cup milk
2 cups sugar
3 TBSP cocoa
1 TBSP peanut butter
1 TSP vanilla
3 cups Quick Oats

Bring milk, sugar, cocoa, and butter to a boil. Remove from heat. Then add peanut butter, vanilla, and oats. Mix Well. Drop by spoonfuls on wax paper. Cool and enjoy!


Angel Cookies

1 cup butter (or shortening)
1/2 cup white sugar
1/2 cup brown sugar
1 egg
2 cups flour
1 TSP baking soda
1 TSP Cream of tartar
pinch of salt
1 TSP vanilla
nuts (optional)
Powdered sugar

Mix all ingredients except for powdered sugar. Shape into balls the size of walnuts. Dip in water, then in powdered sugar. Bake on greased pan at 350 degrees for about 12 min. mmmmm...




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Peanut butter cookies

These Peanut butter cookies are my Hubby's favorite. When he's deployed, these are a common addition to his care packages.

Ingredients:

1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup smooth peanut butter

Directions:

Mix together the dry ingredients and set aside. Cream the butter and sugar in the bowl of an electric mixer. Add the egg and vanilla and beat until combined. Add the peanut butter and continue beating. Add the dry ingredients and beat until just blended.

Heat the oven to 350 degrees. Form dough into 1-inch balls. Place balls on cookie sheet about 2 inches apart. Using the tines of a fork, make a criss-cross pattern in the dough. Bake until rich golden brown, about 10 to 12 minutes. Transfer to a rack to cool.

Makes about 3 1/2 dozen cookies





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