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Mon Dec 11, 2006 9:55 pm |
I'm such a lazy cow, but I have to make a ton of cookies for our holiday cookie swap at the office and with every thing else going on, I'm looking for an easy recipe. Any knock 'em dead good ones?
Have any of you made these? They are so yum and simple, but I am told by the girls in the office these don't technically qualify as cookies, so I can't make them for the swap, but they are so easy and a huge hit -
You take the Bachman Pretzel twists, lay them flat on a cookie sheet that has a little lip to it as the pretzels may slide, unwrap a Rolo and place it in the center of the pretzel, put in the oven on 250 for like two to three minutes. Take out of the oven, gently smoosh a pecan half in the softened Rolo so that the Rolo covers most of the prezel. Refrigerate, then eat...YUM!!!!!!!
Maria |
_________________ Maria, early 50's, post meno, normal to dry skin, more dry in winter, some sun damage... |
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Tue Dec 12, 2006 9:07 am |
Maria,
Usually if I want some new ideas or recipes I always like going towww.recipes.com
They'll show you the ratings and step by step directions and ingredients list. Also they have a calculator in case you need to change the serving size. |
_________________ 26, combination skin with oily t-zone |
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Tue Dec 12, 2006 9:42 am |
Chinese New Year Cookies
Chow Mein Noodles
choc chips
Butterscotch chips
spanish peanuts
melt the choc and butterscotch in bowl
add the noodles and nuts
scoop out spoonfuls and lay on wax paper
let cool to harden
that is it! |
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Tue Dec 12, 2006 10:03 am |
No Bake chocolate mounds
1/2 cup cocoa powder
1/2 cup butter or margarine
1/2 cup milk
1 cup sugar
Boil four mins then add 1 tsp vanilla
3 cups of quick cook oats
1 cup of coconut.
Drop by teaspoon quickly onto cookie sheet .
Easy and yummy. |
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Tue Dec 12, 2006 11:59 am |
No Bake Cookies II
Easy peanut butter cocoa flavored cookies without turning on the oven - Recipe yields 4 dozen
INGREDIENTS
2 cups white sugar
3 tablespoons unsweetened cocoa powder
1/2 cup margarine (butter optional)
1/2 cup milk
1/2 cup peanut butter (crunchy peanut butter optional)
1 pinch salt
3 cups quick cooking oats
1 teaspoon vanilla extract
DIRECTIONS
1.) In a saucepan bring sugar, cocoa, margarine, milk, peanut butter and salt to a rolling hard boil over medium-high heat (roughly 4-5 minutes from beginning to boil).
2.) Once ingredients have reached a hard boil, remove from stove and add quick cooking oats and vanilla; mix well.
3.) Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.
NOTE: Though these cookies are extremely easy to make, boiling time is crucial and essential. Too little boiling time can result in runny/wet cookies that are unable to set properly (because the mix did not reach a high enough temperature to become the confection); while too much time can produce dry & crumbly cookies (result of too hot, too long - burning off moisture). |
_________________ Fair with mild rosascea & combination skin (dry with oily t-zone) |
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Fri Mar 29, 2024 7:49 am |
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