I made this cake for my daughter's art birthday party a few years ago.
Above is the recipe from the Pampered Chef.
2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add egg and vanilla, beating well.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks.
4. Spread 1 tablespoon Cream Filling over each bottom side of half of cookies; top with remaining cookies, right side up.
Makes 3 dozen oatmeal cookies or 18 cream pies
Cream Filling
Prep: 5 minutes.
Makes 1 1/2 cups
Triple Cookie
(Totally not its real name, but I got the recipe from my sister-in-law and she didn't attach a name to them so I've just been calling them Heather's cookies. But it gets all weird if you call them Heather's cookies and you don't even know Heather. )
Ingredients:
1 c. butter softened
3/4 c. firmly packed brown sugar
1/2 c. sugar
1 egg
1 1/2 tsp vanilla
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 bag Heath bar pieces (in baking aisle)
1 bag Chocolate chips
1/2 bag White chocolate chips
Directions:
Ingredients:
mix greens
2 chopped red apples
Craisins
Sliced Almonds (the toasty salad topping ones are best)
Dressing:
3 Tbsp. honey
3 Tbsp. Apple cider vinegar
1 Tbsp. Dijon Mustard
6 Tbsp. Mayo or Miracle Whip
2/3 cup oil
Put mix greens, chopped apples, Craisins and sliced almonds in a large bowl.
Dressing:
Mix the honey and vinegar together in a microwavable container and microwave for 15 seconds or until honey dissolves – cool. Add the mustard and mayo. Blend well with whisk. Add oil and whisk well. Refrigerate. Let sit for about 5 minutes and whisk. Pour over salad just before serving and mix well.
the Pampered Chef
Ingredients:
1 package (21 oz.) brownie mix (plus what you need to make the brownies)
½ cup seedless raspberry jam
2 cups fresh raspberries, or frozen whole raspberries without syrup (or
sliced strawberries), thawed and drained, Divided
3 squares (1 oz. each) white chocolate, melted and cooled slightly
2 packages (8 oz. each) cream cheese, softened
½ cup powdered sugar
¼ cup milk
1 container (8 oz.) Cool Whip, thawed
Chocolate curls (optional)
Directions:
Preheat oven to 350°F. Lightly spray bottom of 9x13 pan with spray. Prepare and bake brownie mix according to package directions. Cool completely.
Spread jam on brownies. Reserve ½ cup of raspberries for garnish; arrange the remaining 1 ½ cups raspberries evenly over jam.
Microwave chocolate on high for 1 minute. Stir. Microwave an additional 30 seconds, or until smooth. Cool slightly.
Meanwhile, combine cream cheese and powdered sugar; mix well. Gradually whisk in melted chocolate and milk. Fold in whipped topping; spread carefully over raspberries.
Refrigerate 1 hour or until firm. Cut into squares. Garnish with the reserved raspberries and chocolate curls. Store, covered in the refrigerator.
Ingredients:
1 pkg. (18 oz.) refrigerated sugar cookie dough
1 pkg. (8 oz.) cream cheese, softened
½ cup packed brown sugar
¼ cup creamy peanut butter
½ tsp vanilla
2 medium Granny Smith apples, peeled/cored/sliced
¼ cup caramel ice cream topping
½ cup peanuts, chopped
Directions:
Preheat oven to 350. Roll sugar cookie dough into a ball, place on round baking stone/cookie sheet and roll out to an 14 in. circle. Bake 16-18 minutes or until light golden brown. Cool ten minutes. Loosen from baking stone; cool completely.
Combine cream cheese, brown sugar, peanut butter and vanilla until smooth. Spread on cookie.
Arrange apple slices on top of cream cheese mixture. (To keep apples from getting brown, dip them in lemon juice, or lemon-lime carbonated soda.)
Microwave caramel topping for 30-45 seconds until warm; drizzle over apples. Sprinkle chopped peanuts on top.
Cut into wedges. Serves 16.
Nutrients per serving: Calories 300, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 36 g, Protein 5 g, Sodium 270 mg, Fiber 1 g
Ingredients:
1 lb. Ground beef
1 cup chopped onions
2 cups hot water
1 lb. 12 oz. Can of chopped, stewed tomatoes
1 cup cut up carrots
1 cup cut up celery
1 cup cut up potatoes
½ tsp. Salt
½ tsp pepper
2 cubes beef bouillon
1 bay leaf
pinch of basil
Directions:
Brown beef and onions, cook 5 minutes. Add water, tomatoes, vegetables, and seasonings. Mix and bring to a boil. Cover and simmer 20-30 minutes. Sprinkle cheese on top.
We always serve it with Marie Calendar's cornbread.
Ingredients:
1 1/3 cup each shortening and butter or margarine
1 ½ cup each packed brown sugar and granulated sugar
4 eggs
4 tsp vanilla
7 cups flour
3 tsp baking powder
½ tsp salt
5-6 tsp pumpkin pie spice
Assorted candy decorations
Directions:
Beat together the shortening, butter and sugars until creamy. Add the eggs and vanilla and beat until blended. Stir together the flour, baking powder, salt and pumpkin pie spice; gradually add to the creamed mixture, beating well to blend. Cover dough and chill until easy to handle.
Roll our dough (a portion at a time) on a floured surface about 3/8 inch thick. Cut with Pumpkin shaped cookie cutters. Transfer cookies to ungreased baking sheet, placing them about 2 inches apart. If dough becomes too soft, wrap and chill.
Bake at 375 for 12-15 minutes (10 on stoneware, 9 on darker sheet), or until very lightly browned. Cool. Spread with orange icing and decorate with candy corn eyes/noses, licorice mouths, etc.
Icing: 1 cup powdered sugar and about 3 tsp milk. Tint with orange and green (stems) food coloring. 2 boxes of powdered sugars ices about 35 large cookies.
2 cups sugar
2 cups flour
4 tbsp. cocoa
2 sticks butter
1 cup water
2 eggs
1 tsp. soda
½ cup buttermilk **
½ tsp. cinnamon
1 tsp. vanilla
Frosting Ingredients:
1 stick butter
6 tbsp. milk
2 tbsp. cocoa
1 cup little marshmallows
1 tsp. vanilla
1 pound powdered sugar (1 pound = 3 ½ cups)
1 cup chopped nuts (optional)
Directions:
Mix together sugar, flour, and cocoa. Melt butter and add water. Pour over dry mixture and beat. Add slightly beaten eggs. Combine soda and buttermilk, add to batter and stir. Add cinnamon and vanilla. Bake in greased, floured cookie pan/bar pan (large cookie sheet with edges: 10x15) for 30 minutes at 350. While cake is hot, add hot frosting.
Frosting directions: melt butter, add milk, cocoa, marshmallows. Stir over low heat until marshmallows are melted. Add vanilla and powdered sugar. Add chopped nuts.
Let stand 5 minutes. Serves 20.
**(Substitute 1 tbsp. vinegar in regular milk if buttermilk is not available.)
Directions:
Mix together butter, milk, salt and sugar. Cool.
Separately, mix together yeast, sugar and warm water.
Let stand.
Add yeast mixture and eggs to first mixture. Then add flour gradually and beat well. (Mixture will be slightly sticky).
Let rise until almost doubled in bulk. Punch down and separate into two equal portions. Using a bread board that is heavily floured roll out one portion at a time to about a 12x18 rectangle.
Orange Filling : Mix together ½ cup butter (melted), ½ cup sugar, grated rind of one orange.
Spread on the orange filling with a knife and beginning at the long side roll up, as for a cinnamon roll. Slice off with dental floss/thread in about 1 inch pieces and place in well greased muffin tins. Let rise until light. Bake 375 for 10 to 12 minutes, or until lightly browned.
Snickerdoodles
Ingredients:
1½ cups sugar
1 cup butter
2 eggs
1 tsp. vanilla
3 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
4 TBSP sugar
4 TBSP ground cinnamon
Directions:
In a large mixing bowl cream the 1½ cups sugar and the butter. Beat in eggs and vanilla. In small bowl stir together flour, salt, baking soda, and cream of tartar. Stir into butter mixture until well mixed. In the same small bowl combine the tablespoons sugar and cinnamon. Shape dough into 1-inch balls*; roll each into the sugar-cinnamon mixture. Put balls 2 inches apart on greased cookie sheet. Bake for 8-10 minutes at 375°. Makes about 36.
*if the dough is too sticky to mold into a ball, refrigerate it for a bit.
*Chocolate Caramel** Oatmeal Chews
a Pampered Chef Recipe
Ingredients:
2 cup quick or old fashioned oats
1 ¾ cups flour, divided
¾ cups packed brown sugar
1 tsp baking soda
1 cup butter, melted
1 cup butterscotch caramel ice cream topping
½ cup chopped pecans
1 (6 oz.) pkg semi-sweet chocolate chips
vanilla ice cream
Directions:
Preheat oven to 350. Combine oats, 1 ½ cups flour, brown sugar and baking soda. Add butter and mix until crumbly. Reserve 1 cup of this crumb mixture. Press remaining crumb mixture into the bottom of a greased 9x13 baker. Bake 15 minutes
Combine ice cream topping and ¼ cup flour. Whisk together until smooth. Drizzle over the crust. Then spread to edges.
Combine the reserved crumb mixture and pecans in a bowl. Sprinkle this and chocolate chips evenly over the caramel mixture and bake for 15 to 18 minutes or until golden brown. Remove from oven, cool completely and cut into bars.
Serve with vanilla ice cream.
Glazed Chicken Wings
Ingredients:
3 lb. chicken wings
2/3 cup soy sauce
½ cup honey
2 tbsp. oil
2 tsp. Chinese Five Spice
2 cloves garlic
Marinade for one hour.
Cook at 375 for one hour.
| 1 1/2 | lbs lean ground beef |
| 3/4 | cup chopped onion |
| 1 | can (15.25 oz) Green Giant® whole kernel corn, undrained |
| 1 | can (16 oz) stewed tomatoes, undrained * I also add 1 can of kidney beans |
| 1 | can (8 oz) tomato sauce |
| 2 | tablespoons chili powder |
| 1 | teaspoon red pepper sauce |
| 1 1/3 | cups Original Bisquick® mix |
| 2/3 | cup cornmeal |
| 2/3 | cup milk |
| 2 | to 4 tablespoons chopped fresh cilantro or parsley, if desired |
| 1. | Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes. |
| 2. | Mix Bisquick mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened. |
| 3. | Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry. |
Apple Bundles
a Pampered Chef recipe
2 Granny Smith apples (or other baking apples)
1 tube refrigerated breadstick *
1 tsp orange zest
juice from 1 orange
2 TBSP melted butter
1/2 cup sugar
1 tsp cinnamon
Preheat oven to 375. Peel, core, and slice the apples. Cut slices in half. Unroll dough; place 3-4 apple slices at the end of each piece of dough and roll it up.
Arrange bundles in greased baking dish. (9x13 would work)
Zest orange; set aside. Juice orange. Pour orange juice into bottom of pan. Poor melted butter over the bundles. Mix the orange zest, sugar and cinnamon; spoon mixture over the bundles.
Bake for 25-30 minutes or until golden brown. Serve warm with vanilla ice cream.
