No Bake Cookies

"I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find."
James Beard

Lauren and I wanted something sweet today but we didn't want to spend a lot of time or make a lot of mess. She was putting together a tuna casserole for dinner and I was batch cooking chicken. We remembered how good these no bake cookies were when her friend spent the night (thanks for the idea, Raven!) so we had a batch scooped into rows on the counter in minutes!

No Bake Cookies V

Rated: 5 out of 5 by 346 members

Prep Time: 10 Minutes
Cook Time: 1 Hour

Ready In: 1 Hour 10 Minutes
Yields: 36 servings

INGREDIENTS:
2 cups white sugar
1/4 cup unsweetened cocoa
powder
1/2 cup milk
1/2 cup margarine 1 teaspoon vanilla extract
1 pinch salt
1/2 cup chunky peanut butter
3 cups quick cooking oats

DIRECTIONS:
1. In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats.
2. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 10/7/2008

Peanut Butter Blossoms

Peanut Butter Blossoms

{I had my grandbabies today so I made these for a treat. They loved these! My mom gave me the recipe from a magazine and the Hershey's Kisses. I found the exact same one on the Hershey's site so I am adding it instead of hand typing. I've included that link below the recipe.}

Ingredients:
48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Instructions:1. Heat oven to 375°F. Remove wrappers from chocolates. 2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. 3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. 4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

http://www.hersheys.com/recipes/

Chewy Coconut Cookies

These were a good, basic coconut cookie recipe. Two pans were devoured with cups of cold milk by a five year old and two 14 year old girls so they must have been good:)

Chewy Coconut Cookies
Submitted by: N. Hoff
Rated: 5 out of 5 by 444 members Prep Time: 30 Minutes
Cook Time: 10 Minutes Ready In: 50 Minutes
Yields: 36 servings

"Lots of coconut and sugar make these cookies chewy and delicious."
INGREDIENTS:
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar 1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups flaked coconut

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
2. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
3. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 9/27/2008

Cajun Cabbage

I found out this morning we'd be blessed by lunch with a visit from Nana, Papa and the Twins so I checked the fridge for what to fix. I always try to talk them into eating a meal, snack or dessert to convince them to visit longer:)

Today, I had the ingredients for this recipe and it was a surprising hit.

Cajun Cabbage

Ingredients:
· 1 pound ground beef
· 1 medium green pepper, chopped
· 1 medium onion, chopped
· 2 garlic cloves, minced
· 1 can (10 ounces) diced tomatoes and green chilies
· 1 can (8 ounces) tomato sauce
· 1/2 cup uncooked long grain rice
· 1 teaspoon salt
· 1/2 teaspoon dried basil
· 1/2 teaspoon dried oregano
· 1/4 to 1/2 teaspoon each white, black and cayenne pepper
· 4 to 6 drops hot pepper sauce
· 1 small head cabbage, chopped
· 1 cup (4 ounces) shredded Colby cheese
Directions:
In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, tomato sauce, rice and seasonings. Spread into an ungreased 13-in. x 9-in. baking dish. Top with the cabbage and cheese. Cover and bake at 350° for 65-75 minutes or until the rice is tender. 6-8 servings.
Cookingcafe digest at cafemoms

Served with zuchinni and yellow squash ribbons roasted with a drizzle of olive oil and sprinkle of sea salt in the oven.

We also made lovely Lime Tea!
Mom's creation. We poured our glasses of ice tea and cut a lime in half for two glasses. We squeezed all the juice we could into the glass (each glass had one of the halves) and then scraped the pulp in and tossed the peels in. A good stir later and these were wildly delicious!

We also had Jam Filled Thumbprint Cookies. The Twins (Summer & Seth/ almost 4) and Braxton (5) used their adorable th umbs to make the dents for the jam and they took turns filling the thumbprints with seedless blackberry preserves.

My teenage daughter and her friend are making another batch now!

Jam Filled Butter Cookies
Submitted by: MKHG
Rated: 5 out of 5 by 408 members Prep Time: 30 Minutes
Cook Time: 10 Minutes Ready In: 40 Minutes
Yields: 36 servings

"This cookie recipe has been in my mother's family for more years than I've been alive. It's my favorite cookie; my comfort food! "
INGREDIENTS:
3/4 cup butter, softened
1/2 cup white sugar
2 egg yolks 1 3/4 cups all-purpose flour
1/2 cup fruit preserves, any
flavor

DIRECTIONS:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
3. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 9/26/2008