Easy Kid Friendly Cookies

Want the easiest, most kid-friendly cookie recipe? It is fail proof and has very few ingredients. I am no chef, but these always seem to get rave reviews. They are what I seem to whip up in a pinch as well. People are always asking for the recipe and I just have to smile at how simple they really are.

Cake Mix Cookies

Combine:
1 cake mix (any kind works, chocolate is my favorite)
2 eggs
1/3 cup oil
chocolate chips

Roll cookies into small balls; add chocolate chips to tops of cookies if desired. (Who wouldn't desire them??) Bake 10 -12 minutes at 350 degrees on an ungreased cookie sheet.

Tiramisu Bowl

3 c. cold milk
2 pkg. Jell-O vanilla instant pudding
48 Nilla wafers
1 c. fresh raspberries
1 pkg. cream cheese
1 tub Cool Whipped topping, thawed
1/2 c. brewed Maxwell House coffee, cooled (I used cooled hot cocoa)
2 squares Baker's Semi-sweet baking chocolate

1. Beat cream cheese with electric mixer until creamy.
2. Gradually beat in milk. Add dry pudding mixes.
3. Stir in 2 c. whipped topping.
4. Line bottom and sides of bowl with half wafers. Drizzle with half cocoa. Layer half of pudding mixture over wafers and top with half grated chocolate.
5. Repeat layers starting with wafers and cocoa.
6. Top with remaining whipped topping and raspberries.
7. Refrigerate 2 hours.

Enjoy =) Nathalie

Caramels and Canteens

Canteen (just a weird name for a loose meat burger)

1 lb ground beef (you can use turkey too) salt and pepper beef bouillon Ground the beef and season to your taste with the salt and pepper and bouillon, you can change this up and add chopped onion, peppers, garlic, make it your own.
Serve on hamburger buns, rolls, biscuits, hot dog buns, you name it. Add pickles, lettuce tomotoes, cheese, all your regular favorites for a hamburger!
These are so easy, simple and fast and you just need a few items, and my kids Love them. (warning, they can be a bit messy with kids!)

Caramels
2 cups sugar
1 3/4 cup white Corn Syrup
1/2lb butter (1 cup)
1/2 can evaporated milk (6 oz.)
1 more can evaporated milk to pour in while boiling

Combine first 4 ingredients on medium heat to boiling, add full can of evaporated milk while boiling, drizzle it slowly so boiling doesn't stop.
Cook to solid ball 235. Add 1 tsp. vanilla. Pour into buttered dish and let cool, cut into squares and wrap eash piece with wax.

Just a few tips: this recipe takes patience, it takes about 20-30 minutes for it to reach solid ball stage, keep on medium heat or it will boil over, you don't have to stir it constantly but every couple of minutes so it doesn't burn, you can tell when it is done when the butter is seperated from the caramel, also by doing a cold water test, if you pour a little caramel into a bowl of cold water and it stays together and you can form it into a ball then it is done.
After you have poured it into a dish, put in the fridge for a couple hours or over night, then let it warm a little and then cut into pieces. You can also undercook this and use for caramel topping for desserts, cook for about 15 minutes.

Enjoy!!!

Easy Caramel Pecan Rolls

Easy Caramel Rolls

1 c. chopped pecans
20 frozen dinner roll dough balls*
1 c. packed brown sugar
1 3-oz. pkg. cook-n-serve butterscotch pudding mix (not instant)
4 T. butter, cut into 20 pieces

Butter a 9-x13-inch pan. Spread chopped pecans evenly in bottom of pan.

Place frozen dough balls in five rows of four. Sprinkle with brown sugar and pudding mix. Dot with butter pieces.

Let rise uncovered on counter overnight. Bake at 350° for 20-25 minutes or until tops are brown and center of rolls do not appear doughy. Remove from oven and let stand for 5 minutes. Invert onto another baking sheet, scraping any caramel left in the pan.

*Sometimes I buy two packages of the HyVee brand rolls (12 per pkg.) and use all 24 dough balls, making six rows of four. Cut butter into 24 pieces instead. May need to add about 5 minutes to baking time.

Posted by Hilery- Cooking Club November 30th

Cream Cheese Dessert Crepes

Crepes: Mix together
1 1/3 cup milk
2 Tbl oil
3 eggs
1 1/2 cup flour
1/8th tsp salt
2 Tbl sugar

Crepes should be about 1/16th of an inch thick and do not overcook- they cook fast and should not be brown.

Filling: mix together
1- 8 oz pkg of softened cream cheese
1 small container of whipping cream
1 cup powdered sugar

Once crepes have cooled, put a small amount of filling on crepe and roll crepe from one side.

Topping: chocolate sauce, raspberry or strawberry jam or raspberry or cherry pie filling.

Yum-O!

Posted by Hilery- cooking club November 30th.

Cinnamon Rolls

From the episode: Rise and Shine, Cook's Country TV

(taken off of Amy's blog)

Dough

3/4 cup whole milk, heated to 110 degrees

1 envelope (2 1/4 tsp.) instant or rapid-rise yeast

3 large eggs, room temperature

4 1/4 cups all-purpose flour

1/2 cup cornstarch

1/2 cup granulated sugar

1 1/2 tsp, salt

12 Tbs. unsalted butter, cut into 12 pieces and softened

Filling

1 1/2 cups packed light brown sugar

1 1/2 Tbs. ground cinnamon

1/4 tsp. salt

4 Tbs. unsalted butter, softened

Glaze

4 oz. cream cheese, softened

1 Tbs. whole milk

1 tsp. vanilla extract

1 1/2 cups confectioner's sugar

Instructions

1. For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When the oven reaches 200 degrees, shut off. Line 13-by-9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.

2. Whisk milk and yeast in measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium, and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.

3. For the filling: Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size.

4. For the glaze, and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioner's sugar on medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with 1/2 cup glaze. Cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.

Make ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

Chocolate Pudding Cake

• Butter, room temperature, for baking dish
• 1/2 cup granulated sugar, plus more for baking dish
• 6 large eggs, room temperature, separated
• 6 ounces semisweet chocolate, melted
• 1/2 teaspoon salt
• Confectioners' sugar, for dusting

Preheat oven to 350 degrees, and set a kettle of water to boil. Butter a shallow 2-quart baking dish; coat with granulated sugar, tapping out excess.

In a large bowl, whisk egg yolks with granulated sugar until lightened in color. Whisk in melted chocolate; set aside.

In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into chocolate mixture. Add remaining whites, and gently fold with a rubber spatula just until combined (do not overmix).

Transfer batter to prepared baking dish. Set dish in a roasting pan, and pour enough boiling water into pan to come about 1 inch up side of dish. Bake until puffed and just set (center of cake should barely move when jiggled), 25 to 35 minutes. Let cool 5 minutes; dust with confectioners' sugar just before serving.

** Do not freak out if your egg whites don't seem to fully mix into the chocolate. It will bake just fine.

~Amy Huff

Tiramisu Bowl

Ingredients:
1 pkg. Philadelphia cream cheese, softened
3 c. cold milk
2 pkg. Jell-O Vanilla instant pudding (I used Cheesecake at Megan's!)
1 tub Cool Whip
48 Nilla Wafers
1/2 c. brewed strong Maxwell House Coffee, cooled, divided (I used Nesquick Cocoa!)
2 squares Baker's Semi-Sweet Chocolate, coarsely grated
1 c. fresh rapsberries (optional)

1. Beat cream cheese with mixer until creamy. Beat in milk and pudding mixes. Stir in 2 cups Cool Whip.
2. Line bowl with 24 wafers. Drizzle with 1/4 c. cocoa. Top with 1/2 pudding mixture and 1/2 chocolate. Repeat layers.
3. Top with remaining Cool Whip and raspberries.
4. Refrigerate 2 hours.

By: Nathalie Beeston

Chocolate Trifle

Ingredients:
1 pkg. brownie mix
1/2 c. water
1 container frozen Cool Whip
1 bar chocolate candy
1 pkg. instant choclate pudding mix
1 can sweetened condensed milk
1 container frozen Cool Whip, thawed

1. Prepare brownie mix according to package directions. Cool completely. Cut into 1-in squares.
2. In a large bowl, combine mix, water, and condensed milk. Mix until smooth, then fold in 8 oz. Cool Whip until no streaks remain.
3. In a trifle bowl, place half of the brownies, half of the pudding mixture, and half of the container of Cool Whip. Repeat layers.
4. Shave chocolate bar onto top layer.
5. Refrigerate 8 hours before serving. (Although I never wait that long!)

By: Nathalie Beeston

Banana Trifle

Ingredients:
3.9 oz. Banana Instant pudding mix
4-8 oz. Cool Whip
Nilla Wafers (optional)
1 box banana bread mix
banana slices

1. Combine ingredients for banana bread and pour batter into two 9-inch round pans. Bake as instructed.
2. After cakes have colled, make pudding and mix pudding with Cool Whip.
3. Place one of the banana cakes into a trifle bowl and pour half of the pudding mixture over the cake. Repeat layers. Place banana slices (and Nilla Wafers - optional) on top of pudding mixture.
4. Refrigerate until serving.

By: Nathalie Beeston

Angel Food Cake

1 cup cake flour, sifted
1 1/2 cups sugar
9 egg whites
1/4 tsp. salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract

1. Preheat oven to 325 degrees.
2. Sift together the flour and 1/2 cup of the sugar. Repeat.
3. Beat the egg whites until foamy. Add the salt an cream of tartar and continue to beat until they hold soft peaks; the tops of the whites should droop a little bit when you remove the beaters. Beat in the remaining sugar and vanilla and almond extracts and continue to beat until the soft peaks become a little stiffer.
4. Gradually and gently fold in the flour mixture, using a rubber spatula or your hand. Turn the batter into an ungreased 9- or 10-inch tube pan (not one with ridged sides) and bake 45 minutes to one hour, until the cake is firm, resilient, and nicely browned.
5. Invert the cake onto a rack and let cool for about an hour. Cut carefully around the sides of the cake and remove. Cool completely before slicing with a serrated knife or pulling apart with two forks. Angle Food Cake is best the day it's made; it becomes stale quickly, but is wonderful toasted. Recipe from How to Cook Everything by Mark Bittman.

Nutrition info: CALORIES: 126; FAT: 0.1g; PROTEIN: 3.5g; CARB:27.6g; FIBER: 0.3g; CHOLESTEROL: 0mg; IRON: 0.6mg; SODIUM: 70mg; CALCIUM: 3mg.

Applesauce Chocolate Chip Cookies

1 c. sugar
1/2 c. shortening
2 eggs
1 c. applesauce
1 tsp. baking soda
2 c. flour
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. cinnamon

Cream together sugar, shortening, eggs, applesauce, and baking soda. Mix in all other ingredients. Stir in as many chocolate chips as you want! Bake at 375 for 8-10 minutes. Makes many cookies! (Freeze and save half for a rainy cold day in January)

Chrissy Parkinson

Chocolate Mousse Brownie Dessert

Ingredients:
1 pkg. brownie mix
1/3 c. vegetable oil
5 eggs
1 bag (16 oz) semi-sweet chocolate chips
1/3 c. sugar
3/4 c. whipping cream
1/4 c. water

Heat oven to 350 degrees. Grease 13x9 or 10x3.
Stir brownie mix, water, oil, and 2 eggs into medium bowl until well-blended. Spread batter in pan.
Heat whipping cream and chocolate chips in 2-qt. saucepan over medium heat, stirring constantly until chocolate is melted and moisture is smooth. Cool slightly.
Beat 3 eggs and sugar on medium speed until foamy. Stir in chocolate mixture. Pour evenly over batter.
Bake in pan about 45 minutes to 1 hour or until topping is set. Cool completely, or about 1 hour. Refrigerate until chilled.

By: Nathalie Beeston

Chocolate Chip Pound Cake

1 (18.25 oz) yellow cake mix (the kind that has the pudding in it)
1 (3.9 oz) package chocolate instant pudding
1/2 c. sugar
3/4 c. vegetable oil
3/4 c. water
4 large eggs
1 (8 oz) sour cream
1 (6 oz) package of semi sweet chocolate chips

Combine cake mi, pudding mix, and sugar. Get all of the lumps out. Add all other ingredient except chocolate chips and beat until smooth. Stir in the chocolate chips. Pour into a greased/floured 12 cup bunt pan. Bake at 350 for 1 hour (maybe a little less depending on your oven...mine was more like 50 min). Cool in pan for 10 minutes. Take out of the pan and cool completely. Sprinkle with powdered sugar.

Brigadeiros- Brazilian Dessert

...Don't even try to pronounce them. Just eat and smile!





INGREDIENTS:

1 can (14 oz) sweetened condensed milk-( if you get the fat free kind- shame on you- I cannot guarantee the results.)

2 tablespoon margarine

4 tablespoon Nestle Quick (or whatever brand) cocoa powder. *Not baking cocoa, but the chocolate milk kind)


PREPARE:

Cook over medium-hi heat, stir vigorously the sweetened condensed milk, margarine and cocoa powder. It will start to boil. Turn it down to med-lo and keep stirring.

Cook and stir the mixture until it thickens enough to show the pan bottom during stirring (about 5-8 minutes). *Tip- you'll know it's done when you tilt the pan, and it all slides down together without sticking to the bottom.

Pour the mixture in a greased dish and let it cool to room temperature. Take small amounts of the mixture with a teaspoon and make 1 ½ inch balls. (grease your hands with pam or butter, it is a sticky job)

Roll the balls over chocolate sprinkles to decorate and place in little candy cups, or whatever you wanna call them.


Please note: If the balls don't hold the shape and flat down like coins, it means that you did not cook enough. Darn! I guess you'll just have to eat it by the spoonfuls, or dip fruit in it and hope it works out better next time.


SERVING SIZE: 40 candies.

Oreo Truffles

1 package Oreo cookies, finely crushed
1 package 8 oz. cream cheese, softened
2 packages (8 squares each) Baker's semi-sweet baking chocolate, melted

Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Enjoy! Amanda

Pumpkin Cake

Pumpkin Cake from Lenny Robinson

1 package yellow cake
1 cup canned pumpkin
1/2 cup oil
1/4 cup water
4 eggs
3/4 cup sugar
1 tsp cinnamon
dash of nutmeg

Combine cake mix, pumpkin oil, water, then one egg at a time, beating thoroughly after each addition. Add remaining ingredients.

Bake at 350 in a greased and floured pan for 45-60 minutes, or until golden brown and a knife stuck in the center is clean.

While still hot out of the oven, spread with a stiff mixture of powdered sugar and water.

Enjoy! Amanda

Cornflake Chews

1 cup corn syrup
1/2 cup sugar
1 cup peanut butter
6 cups cornflakes

Pour cornflakes into a large bowl and set aside. Grease a 9x13 pan and set aside. In a double broiler melt corn syrup and sugar. Add peanut butter. When peanut butter is completely melted pour over cornflakes and mix thoroughly. After peanut butter mixture and cornflakes are mixed spread into 9x13 pan. Let cool and serve.


This was always that quick and easy dessert my mom did when we needed something for school or church. My grandma also made them for every holiday and reunion.

Kristelle Larsen

Rocky Road S'more Bars

Ingredients:

1/2 c. butter or margarine (softened)

1/2 c. brown sugar (packed)

1 c. flour

1/2 c. graham cracker crumbs

2 c. mini marshmallows

1/2 pkg semi-sweet chocolate chips

1/2 c. coconut

1/2 c. walnuts/pecans (I put on only 1/2 of the pan, I'm not a nut fan)

Directions:

Beat butter & brown sugar until fluffy. In a seperate bowl, combine flour and graham cracker crumbs. Add flour mixture to butter mixture & stir well until soft dough forms. Press dough into a greased 9x13 pan. Sprinkle remaining ingredients: marshmallows, chocolate chips, coconut, & nuts on top. Bake at 375 for 15-20 minutes or until golden. Cool & cut into bars.

-Ashley Rencher

Tiramisu mormon-style

Ingredients:

- 1 cup water
- 8 tsp. hot chocolate
- 36 tea biscuits
- Cool Whip

Procedure:
1. Heat the water and add the hot chocolate.
2. Dip the biscuits in the hot chocolate long enough for them to get "mushy."
3. Put a layer of 9 biscuits on a platter.
4. Spread a layer of Cool Whip.
5. Repeat with another 3 layers of tea biscuits and Cool Whip.

You can vary the amount of layers as desired.

By: Nathalie Beeston