YIISolutions

Krispie Brownies 1 large box brownie mix 1 (7 ounce) jar Marshmallow Creme 1 cup peanut butter 1 cup chocolate chips 1 cup butterscotch chips 3 cups Rice Krispies Make the brownies according to directions in a 13 x 9-inch pan. Let cool. Spread all of the Marshmallow Creme on top of brownies. In a large saucepan over low heat, combine peanut butter, chocolate chips, and butterscotch chips; melt together. Remove saucepan from heat, and blend in the Rice Krispies. Spread the mixture on top of Marshmallow Creme. Chill in refrigerator. Campfire Goulash 12 ounces noodles 1 package sour cream mix 1/4 teaspoon salt 1/4 teaspoon garlic powder and a dash of pepper 4 tablespoons bell pepper flakes 2 tablespoons celery flakes 1 tablespoon paprika Beef stick, hot dogs, ham, cut up, or a small can of roast beef Plunge noodles into 2 quarts boiling water. Cook until done. Pour off most of the water and add the meat. Simmer covered 5 to10 minutes, until thoroughly heated. Stir ofte...

Touchdown Brownie Cups 1 cup butter (no substitute) 1/2 cup cocoa or European-style cocoa 1 cup packed light brown sugar 1/2 cup granulated sugar 3 eggs 1 teaspoon vanilla extract 1 cup all-purpose flour 1 1/3 cups chopped pecans, divided Heat oven to 350 degrees F. Line 2 1/2-inch muffin cups with paper or foil bake cups. In large microwave-safe bowl, place butter. Microwave at HIGH (100%) for 1 1/2 minutes or until melted. Add cocoa; stir until smooth. Add brown sugar and granulated sugar; stir until well blended. Add eggs and vanilla extract; beat well. Add flour and 1 cup pecans; stir until well blended. Fill prepared muffin cups about 3/4 full with batter; sprinkle 1 teaspoon remaining nuts over top of each. Bake 20 to 25 minutes or until tops are beginning to dry and crack. Cool completely in cups on wire rack. Yields about 17 brownie cupcakes. Wilderness Hash 1/2 pound bacon, diced 2 pounds hamburger 1 large onion 1 cup (1 pint) water 2 (16 ounce) cans kidney bea...

Caramel Apple Streusel Cookies Cookie Dough 1/2 cup butter or margarine 2/3 cup packed brown sugar 2/3 cup granulated sugar 1 (7 ounce) package instant spiced apple drink mix 2 eggs 1 2/3 cups flour (if dough is too soft, add another 1/4 cup flour) 1 cup rolled oats 1/2 teaspoon baking soda 1 cup dried apple, chopped 2/3 cup walnuts, chopped In mixing bowl combine the butter, sugars and spiced apple mix; beat until fluffy. Add eggs and beat well. Add flour, oats and baking soda to the egg mixture. Stir in the dried apples and walnuts. Streusel Topping 1 cup flour 1 cup packed brown sugar 1/4 cup butter or margarine Preheat oven to 350 degrees F. Combine ingredients in a mixing bowl and blend until fine crumbs. Drop the cookie dough by teaspoonsful into the Streusel Topping and roll to cover the cookie. Place dough on greased cookie sheet and bake for 9 to 11 minutes. Cool one minute and remove to wire rack. Caramel Frosting 2 tablespoons caramel ice cream topping 1 cup confect...

Hobo Cookies No, these cookies have no flour in them, and they are truly delicious! 6 eggs 2 cups granulated sugar 2 cups brown sugar (packed) 1/2 tablespoon white Karo syrup 1/2 teaspoon vanilla extract 1 bag M&Ms 4 teaspoons baking soda 1 cup butter or margarine 3 cups peanut butter 9 cups oatmeal 1 (12 ounce) bag chocolate chips 1 bag Reese’s peanut butter chips Mix ingredients in order listed. Drop by ice cream scoop on cookie sheet. Bake at 350 degrees F for 12 minutes. Let cookies remain on cookie sheet for a few minutes after baking. Makes 10 dozen cookies.

Soft Cream Drop Sugar Cookies Got to admit, it’s been a LONG while since I have baked these cookies, but gotta let you know I put 4 stars beside it in the book when previously making them! Gonna HAVE to get busy and make these before Christmas for sure! 1 cup shortening 2 cups granulated sugar 2 eggs 4 cups flour 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons baking powder 1 cup sour milk 2 teaspoons vanilla extract Cream shortening and sugar; add eggs. Stir together all dry ingredients and add alternately with milk soured with 1 tablespoon vinegar. Stir in vanilla extract. Drop by tablespoon 2 inches apart; sprinkle with sugar and bake at 350 to 375 degrees F for 10 minutes.

Raspberry Cream Brownie Wedges Source: Bakery Shoppe Filling 8 ounces cream cheese, softened 1/2 cup seedless raspberry preserves 1 tablespoon flour 1 egg 2 to 3 drops red food coloring Brownie 3/4 cup margarine or butter 4 ounces unsweetened chocolate 3/4 cup granulated sugar 3 eggs 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 3 tablespoons raspberry flavored liqueur or water Glaze 1 ounce white baking bar 2 teaspoons oil Preheat oven to 375 degrees F. Lightly grease 9-inch springform pan. In small bowl, combine all filling ingredients. Beat 1 minute at medium speed; set aside. In a medium saucepan, melt margarine and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. Add sugar and 3 eggs; beat well. Stir in flour, baking powder and salt; blend well. Stir in raspberry liqueur; blend well. Spread half of chocolate mixture in bottom of greased pan. Spread filling evenly over chocolate. Spread filling evenly over chocolate. Spread remai...

Rocky Road Brownies UK Rocky Road Brownies have a wealthy chocolate brownie base topped with a layer of puffy marshmallows, sprinkled with chocolate chips and almonds, and drizzled with chocolate frosting. Ingredients For the Brownie: 2 cups sugar 2/3 cup cocoa powder 1 cup butter, melted 4 giant eggs 2 teaspoons vanilla 1 half of cup flour 1/2 teaspoon salt 2/3 cup chocolate chips For the Topping: 1 (10 ounce, about 5 cups) bag mini marshmallows 3/4 cup almonds, roughly chopped 1/2 cup chocolate chips For the Frosting: 1/4 cup butter. melted 3/4 cup powdered sugar 3 tablespoons cocoa powder 2 tablespoons whipping cream Directions For the Brownie: Preheat oven to 350 ranges F. Grease a 9×13 pan. In a massive mixing bowl, combine sugar and cocoa powder together. Mix in the melted butter, eggs, and vanilla until smooth. Add the flour and salt and combine until just combined. Folding the chocolate chips and then unfold into the greased pan. Bake for 32 minutes. For the Topping: To...

Texas Pecan Nuggets Recipe 4 1/2 cups pecans, finely chopped 1 3/4 cups brown sugar, loosely scooped, not packed 1 cup finely grated coconut 1/4 teaspoon salt 2 tablespoons honey 4 large egg whites 1/2 teaspoon vanilla extract Preheat oven to 350 degrees F. In large bowl, mix pecans, brown sugar, coconut and salt. Add honey, egg whites and vanilla extract; blend by hand or with a rubber spatula just until ingredients hold together. On a baking sheet lined with parchment baking paper or foil, drop batter by rounded tablespoons 1 inch apart. Bake about 12 minutes or until light golden brown. Do not overbake. Cool completely on lined cookie sheet. If cookies stick, peel paper or foil from cookies. To store, layer cookies between fresh parchment paper in airtight container. NOTE: Bake on a dry day. Humidity makes these cookies very sticky. Makes 4 dozen nuggets.

Jell-O Jewel Swirl Cookies Recipe 2 cups flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup unsalted butter, softened 1/2 cup granulated sugar 1/2 cup sour cream 1 small box Jell-o (any flavor) Cream butter and sugar together, then add sour cream. Add the dry ingredients. Blend well and chill 2 hours or overnight. Divide dough in half and roll each into a rectangle. Brush rectangles with water and sprinkle each with 1/2 package Jell-o. Roll up. Chill for 1 to 2 hours. Cut into slices. Put on greased cookie sheets and bake at 350 degrees F for 10 to 12 minutes.

Pumpkin Chocolate Brownies Source: Nestle’s How to MAKE 2-ingredient PUMPKIN brownies For the pumpkin on this recipe, make certain which you’re the usage of plain pumpkin (aka pumpkin puree),   pumpkin pie filling. The canned pie filling has sugar and spices introduced as well, and could make the tarts too sweet. For the brownie blend, I’m a Ghirardelli loyalist, but you may use whatever mix you’ve got accessible. Simply recognize that the best of the truffles depends on the excellent of the mixture you use. I like to use a mixture that has chocolate chips already introduced (due to the fact extra chocolate is higher, manifestly) however if yours doesn’t have any chips or chunks, take into account including some if you like that kind of issue. These cakes don’t virtually taste like pumpkin, so in case you want more of a fall flavor, add 1-2 tsp of pumpkin pie spice to the mix as properly. Stir collectively the pumpkin and the brownie mix in a huge bowl. I r...

Mint Chocolate Macaroons Recipe 1 1/2 cups (9 ounces) mint-chocolate morsels 3 large egg whites 1/4 cup granulated sugar 2 1/4 cups (7 ounce package) flaked or shredded coconut Preheat oven to 350 degrees F. Line baking sheets with foil or parchment paper. Microwave mint-chocolate morsels in small, microwave-safe bowl on HIGH (100% power) for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature. Beat egg whites in large mixer bowl until foamy. Gradually add sugar; beat until stiff peaks form. Fold in melted chocolate and coconut. Drop by rounded tablespoon onto prepared baking sheets. Bake for 15 to 18 minutes. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

Bunkhouse Cookies Recipe These cookies stay moist, keep beautifully, and are the perfect gift or food bazaar item. The recipe makes a huge batch. For extra sweetness, sprinkle the warm cookies with granulated sugar. 1 cup butter 1 cup granulated sugar 1 cup brown sugar, firmly packed 1 egg 1 cup vegetable oil 1 cup rolled oats (regular) 1 cup crushed corn flakes 1/2 cup shredded coconut 1/2 cup chopped nuts 3 1/2 cups sifted flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon vanilla extract Preheat oven to 325 degrees F. Cream together butter and sugars until light and fluffy. Add egg, mixing well, then add oil, mixing well. Add oats, corn flakes, coconut and nuts, stirring well. Then add flour, baking soda, salt, cinnamon and vanilla extract. Mix well and form into balls the size of small walnuts. Place on an ungreased cookie sheet. Flatten with a fork dipped in water. Bake for 12 minutes. Allow to cool on cookie sheets for a few minutes before removin...

Anise Puff Drops Recipe 1 cup granulated sugar 3 beaten eggs 1 1/2 cups sifted all-purpose flour 1 teaspoon baking powder 1 tablespoon anise seeds Gradually add sugar to eggs, beating thoroughly, 20 to 30 minutes by hand, or 10 minutes with an electric mixer. Sift flour and baking powder; add anise seed. Gradually add dry ingredients to sugar mixture. Beat for 2 minutes. Drop by half-teaspoonsful onto greased cookie sheets, spacing 1 inch apart. Let stand overnight at room temperature to dry. Bake 350 degrees F for 9 to 10 minutes. Makes about 7 dozen.