Our Family Recipes
Ingredients:
Directions:
Break graham crackers apart, lay down side by side on foiled cookie sheet. Bring rest of ingredients to a boil. Cook about 2 minutes, pour over crackers. Bake 10 minutes at 350.
Ingredients:
Directions:
Preheat oven to 350. Line baking sheets with parchment paper.
Beat 1 cup unsalted butter (cold) until smooth (works best with an electric mixer). Add 1 cup white sugar and 1 cup brown sugar and beat until light & fluffy, about 2 minutes. Scrape down the sides of the bowl.
Add 2 eggs, one at a time, and mix until well incorporated. Scrape down sides of bowl. Add 1 teaspoon vanilla, mix 30 seconds.
With mixer on low speed, add 3 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt. Mix until combined. Stir in the chocolate chips.
Bake 11 minutes. They’re done when edges are slightly golden brown. Top with flaky sea salt if wanted.
Ingredients
Directions:
Preheat oven to 350. Line a baking sheet with baking mats. Whisk together the dry ingredients and set aside. Cream butters and sugars until light and fluffy. Add eggs one at a time, then vanilla. Slowly add flour mixture, just till combined. Fold in chocolate chips (or other chips, I love peanut butter chips too!) Roll balls into 1 Tablespoons size. Bake at 350 for 9-12 minutes.
Ingredients:
Directions:
Combine crushed pretzels or graham crackers with 4 1/2 tablespoons of sugar and 3/4 cup of margarine in a bowl and mix. Put in a 9X13 pan and bake for 8 minutes at 375. Mix cream cheese, 3/4 cup sugar, and cool whip together in a bowl. After crust is cool, spread this over the crust. Dissolve Jello in boiling water, add fruit, chill until partially set. Spoon Jello over cream cheese filling and chill until set.
Filling:
Beat cream cheese until smooth. Add sugar a little at a time to incorporate. Add eggs one at a time. Add vanilla and combine. DON’T OVER MIX!
Crust:
Mix together thoroughly. Press firmly into a 9″ or 10″ pie pan. Fill crust will the filling. Bake at 300 for 60 minutes
Ingredients
Make rice Krispie treats:
Press into pan (Jelly roll pan works best!) Melt 1/4 of each square of butter, milk, and caramels. Put 1/3 of each marshmallow bag on rice krispie, pour caramel over top. Make 2nd batch of rice krispie, press on top. Enjoy!
Ingredients:
Shortbread crust (Double the crust recipe!!)
Pecan pie filling
Directions:
Preheat the oven to 325 then line an 8X8 pan with parchment paper and set aside.
In a large bowl, add in the flour, salt, and cornstarch and mix. Add in the cold butter and work it into the dough with your hand or a pastry cutter until cookie dough forms. Press onto the prepared baking pan and bake in the preheated oven for 20 minutes.
In a separate large bowl, mix the eggs, brown sugar, light corn syrup, heavy cream, salt vanilla extract, and cornstarch until combined. Stir in the pecan pieces.
Once the crust is done baking pour the pecan pie filling on top of the crust and bake for 30-35 minutes. The edges will brown a little and the center will be barely jiggly
Remove from the oven and let cool completely before transferring to chill in the fridge for at least 30 minutes. Slice the bars and serve.
Mix first 3 ingredients. Add spices and slowly blend in the milk. Pour into the pan. Sprinkle the cake mix over the pumpkin mixture. Use a fork to break up any clumps. Sprinkle the nuts. Melt the butter and drizzle evenly over the cake and nuts. Bake for 50 minutes or until firm. Serve with cool whip or plain. Enjoy!
Heat oven to 350 degrees.
In large bowl, cut margarine into cake mix with fork or pastry blender until crumbly. Sprinkle evenly over bottom of 15X10X1 inch jelly roll pan: press lightly.
Sprinkle with butterscotch chips, chocolate chips, coconut, and nuts. Pour sweetened condensed milk over all ingredients.
Bake for 20-25 minutes or until light golden brown. Cool completely. Cut into bars. 48 bars.
1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk
2 cups semisweet chocolate chips
1/2 cup butterscotch chips
1 1/3 cups flaked coconut
1 cup chopped walnuts
Optional ingredients you can add or replace with one of the above ingredients after the milk
Toffee pieces
White chocolate chips
Sliced almonds