Mmm mmm Monday~

Here is a chocolate chip cookie recipe that I got online off of a random blog. The recipe sounded gooooooooooood.... but it was awful! I'm sharing it anyway! I think it would have been better had I NOT melted the butter like the recipe called for. I always have had bad results with melted butter in cookie recipes...so anyone reading this DO NOT MELT YOUR BUTTER! The cookies were crispy and thin and stuck to the cookie sheet and the parchment paper....cruel-cruel- joke. Hey, this would be a wonderful recipe to give to someone you didn't like! *woot-woot* Chocolate chip cookies
1 cup butter, melted (don't melt the butter!!)
1 cup packed brown sugar
1 cup white sugar
1 pkg vanilla instant pudding mix (the small 4 serving box)
1 tbsp milk
2 eggs
2 tsp vanilla
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
2 cups milk chocolate chips

Preheat your oven to 350 degrees. Grease baking sheets and set aside (or parchment paper). They stuck to both--- so your choice! In a large bowl, mix together butter, and brown and white sugars. Stir in dry pudding mix and milk. Stir in eggs and vanilla. In a separate bowl, stir together flour, baking powder and baking soda, stir this into your butter mixture. Drop by tiny-tiny balls onto your prepared pans. These suckers spread like you wouldn't believe! (again, the result of that melted butter) Bake in the center of your oven until golden brown around the edges about 12 minutes. Let cool for a few minutes on the baking sheet and then pry those suckers off of the cookie sheet transfer the cookies to a rack to cool completely. (yes, these cookies are so bad/ugly they are banished to a paper plate!)Now, I had to eat a lot of these to make sure that I didn't like them...and yes, after eating quite a few... I don't like them. They would be wonderful broken up and tossed on some ice cream-- if you like that kinda thing. In keeping with my "More is better" montra, I had doubled the recipe *gasp*...so the second batch I added 2 cups of oatmeal to the mix. (trying to make a purse out of a pigs ear) At least this batch came off of the cookie sheet a little easier and the cookies didn't bend in two in your hand when you picked them up.... ugh...If ever (and I would never) make these again, I wouldn't melt the butter. Bad-bad butter.... 'nough said. Now, if anyone tries this recipe and they come out perfectly fine...do not tell me, I would have a melt down. A b-u-t-t-e-r melt down~ *note.... only the small metal basket has real fruit in it :-) the rest is faux~ I'm more of a cookie girl than a fruit girl! lol I am not even going to mention the "token" lettuce I have in the fridge~

Mmm Mmm Monday

Yes, yes...I know. I haven't been sharing a recipe every Monday like I said I was going to.....but I was getting mmm-umm fat (fatter)...so I thought I had better not do this EVERY Monday :-)
That being said...lol....
Here is a recipe for a:

Blackberry pie

3 to 4 cups of blackberries (store bought if you don't grow your own)

1 cup of sugar

1/2 cup of flour

2 store bought pie shells

extra sugar for the top of the pie

In a bowlie mix the blackberries, sugar and flour until you can no longer see the sugar and flour. Next just pour that into a thawed pie shell (thats been poked with a fork to vent) With the second pie shell plop it onto some wax paper and fix any cracks in the shell with your finger dipped in water. I always cut off the edge of the second pie shell and toss it out. It is to much work trying to get all that to fit on the pie and make it look pretty! Just pick up the wax paper with the flattened pie shell on it and flip it onto the filled pie shell. Crimp the edges together and cut vent holes in the top. I lightly wet the top of the pie with my fingers dipped in water and then I sprinkle the sugar on top. If your fingers are slightly damp it gives the sugar a really nice look... kinda like crystalized sugar in a way, but not crunchy at all. I always place some foil around the edge of the pie shell to prevent it from getting overly brown-- then just bake at 400 degrees for 45 minutes. This pie photographed dark-- but it was very light in color actually and very tasty :-) I could have "highlighted" the photo, but then that would have washed out my darling cupid sitting behind it...and I just couldn't do that!

Mmm Mmm Monday

Sour Cream Softies
3 cup flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 cup (1 stick) butter

1 1/2 cup sugar
2 eggs
1 tsp. vanilla
1 cup (8 oz.carton) sour cream
cinnamon and sugar
Mix the flour, baking powder and baking soda together.
Cream together the butter, sugar, eggs and vanilla.
Add flour mixture alternately with sour cream--blending well to make a thick batter. Drop by rounded teaspoon about 4" apart on
greased cookie sheet. I use a glass dipped in sugar and cinnamon to smash the cookies into a circle. I also sprinkled even more of the cinnamon & sugar on some of the cookies (thats why some are darker than others)
Bake at 400 degrees for 12 min. or until lightly golden brown around edges. Makes 3 1/2 doz.

Mmm Mmm Monday~

I can't believe I haven't shared this recipe yet...its one of my all time favorites.... if you love banana bread you'll love these banana crumb muffins :-) Banana Crumb Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1. Preheat oven to 375 degrees. 2. In a large bowl, mix together 1 1/2 cups flour, baking soda and baking powder. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into muffin cups. 3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. 4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Mmm mmmMonday~

Here is a recipe for Apple Muffins. These are pretty darn good, if I do say so myself. Super easy to make and they taste like an apple pie but in muffin form :-) This girl likes loves her muffins!

Apple Muffins

2 cups flour

2 teaspoons baking powder

1 1/2 teaspoons cinnamon

2 cups packed brown sugar

2 eggs

1/2 cup butter (1 stick)

1 teaspoon vanilla extract

1 1/2 cups diced apples (any kind)

optional: 3/4 cup of raisins

Heat oven to 350 degrees. Mix together the flour, baking powder and cinnamon and set aside. Mix together the sugar, eggs, butter and vanilla until smooth. Gradually add the flour mixture until it is incorporated. Stir in the diced apples and the raisins (if you want raisins) then fill up your muffin cups, this recipe doesn't rise all that much, so you can fill the muffin cups pretty full. If you prefer to make apple bars.... coat a 13x9x2 inch baking pan with nonstick cooking spray and spread mixture into pan. Either way, muffins or bars, bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely before cutting into bars if your using a baking pan~

These apple muffins are really good hot/warm....just like a hot pie. Actually, I think I prefer these more when they are warm. I guess you'll just have to try them both ways too.... hot and cooled to see what I'm talking about. Seriously, this recipe is a must try recipe.

Mmm mmm Monday~

Brownies...yum.Here is a super easy/fast recipe for brownies. Grab a box of brownie mix (told you it was easy!) Instead of using the 2/3 cup of oil that the recipe called for on this box, I used applesauce. You cannot even tell the difference--honestly! Anywho, cook according to the box. I used a 13"x9" pan so it took me about 25 minutes to cook.

Once the brownies have cooled completely..... whip up this yummy frosting to add on top. This frosting is more on the "peanutty" side rather than the "sugary" side....so if your needing something sweeter, this isn't the frosting for you.

Peanut Butter Frosting~

1 cup powdered sugar

1 cup peanut butter (crunchy or creamy)

5 Tbs. butter (not the real stuff)

1 tsp.vanilla

mix all that together-- then add up to 1/3 cup of milk depending on how thin or thick you want this frosting to be. NOTE: do not add all the milk at once or you'll end up with a thin/runny frosting.... pour a little milk in at a time so you can control the thinkness of the frosting. I prefer thicker.... so I added only about 1/4 a cup of milk. It made the frosting very thick & fluffy, almost like a meringue. Then just smooth the frosting on top of the cooled brownies in the pan and cut into squares.

Mmm-mmm Monday~

Here is a pretty tasty peanut butter cookie recipe that has oatmeal in it. Makes for a chewy/crispy cookie :-)

Peanut butter cookies

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

1 cup peanut butter

2 cups flour

2 teaspoons baking soda

1 cup oats

Cream together the butter, white & brown sugar, eggs and peanut butter. Add to the mixture the flour, baking soda and oats. Once thats all blended together drop by rounded teaspoon onto a cookie sheet. These suckers spread super large. So, I would suggest the rounded scoop be no bigger than a quarter. Once you have 12 cookies on a cookie sheet, take a fork thats been dipped in white sugar to compress the cookie ever so slightly to make the criss-cross pattern on top. You don't want to flatten them anymore than you have to as these will spread... and you'll end up with an overcooked cookie! Bake at 350 degrees for 10 to 12 minutes. Easy-peasy and oh so yummy!

Mmm-mmm Monday~

For President's day I am sharing a recipe that I got from Hippie dogs blog. (I asked permission to post it on my blog) Anywho, it is called Cherry Squares. Its pretty good....although its not that sweet and very heavy. The men at my hubbies work really liked it. Personally, I thought it was a tad eggy tasting, 6 eggs- go figure. I think this is a recipe that I'm going to tweak :-) I mean its so easy peasy, I think I might try adding applesauce instead of so many eggs and even more vanilla than whats called for...and next time I would put some of the batter in muffin cups as it did rise up an awful lot and took forever to cook. Geeze, sounds like I'm complaining doesn't it! lol... I'm not, I'm just "saying" for saying sake~ Anywho, if I haven't scared you off, here is the recipe!

Cherry Squares

3 cups flour

2 1/4 cups sugar

3 sticks butter

6 eggs

1 1/2 tsp. vanilla

1 can cherry pie filling

Mix all the ingredients together except the pie filling. (that goes on top!) Spread the mixture into a large greased rectangle pan. (it will rise, so figure it will double in size) You might want to make two pans. Place blobs of the canned cherries filling here and there on top of the cake mixture. (I would add more of the cherry pie filling than less of this, as this is what gives it a little kick!) You can even make a little indentation with a spoon and add some cherries this way as well. The cake mix does rise up around some of the cherries a little bit. Bake 35 minutes at 350 degrees. Cool completely. Sprinkle with powdered sugar and cut into little squares!

Mmm-mmm Monday~

Here is a wonderful sugar cookie recipe. It is absolutely fabulous, no lie. When you make these cookies you also need to make a bowl of air popped pop corn-- (for YOU to eat) and invite your super-skinny friends over because these suckers are loaded with calories! The cookies plus the frosting take a total of 5 sticks of butter!Sugar cookies~
3 cups powdered sugar
2 cups butter or margarine, softened (thats 4 sticks!)
2 teaspoons vanilla
1 teaspoon almond extract
2 eggs
5 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar

1. In a large bowl, beat together the 3 cups powdered sugar, butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in the flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.

2. Heat oven to 375°F. Divide dough into fourths. On lightly floured surface, roll each half 1/8 inch thick. I always add more flour to the dough as it is super sticky. I would say I add about 1/2 a cup to each dough (fourth....) so it doesn't stick to the rolling pin/cookie cutter and plastic cutting mat. Then cut into desired shapes with cookie cutters. Place about 2 inches apart on cookie sheet. I put 8 on each cookie sheet~

3. Bake 7 to 10 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Did you know that a dark cookie sheet cooks things faster and darkter? Anywho, once cooked, cool completely, about 30 minutes. Then frost away! Here is a wonderful frosting recipe that sets up nicely so you can stack the cookies...and it stays semi-soft.

Frosting:

4 cups powdered sugar

1/2 cup butter (1 stick)

5 tablespoons milk

1 teaspoon vanilla

food coloring of your choice & sprinkles if you desire~

I had said I was going to put up a Mr. Linky for people to link up to share recipes, but it was to complicated for my pea-sized brain to figure out-- that combined with my laziness to read & figure it out put "Mr. Linky" on hold for a long time lol....sooooooooo if you'd like to share a recipe, leave a comment and I'll place you right *here* with a link to your blog. If not, seriously, go make these sugar cookies.... you'll thank me!

Mmm-mmm Monday~

Something new!! Every Monday I'm going to share a new (or old) recipe. I would like to do a "Mr. Linky" so everyone who would like too... could add a recipe they would like to share...but right now I'm to lazy to do it :-) Sooooo keep this in mind if you'd like to join in. I'm shooting for NEXT MONDAY.... but with my grandaughter's impending birth, who knows for certain. (okokok, that and I'm lazy lol) Anywho, here is a wonderful recipe that I have used for years & years. It is sooooooooooo good that everyone asks for the recipe-- which until NOW I have never shared-- I'm telling you, its THAT good!

Toffee-topped Muffins (easy-peasy)

2 cups firmly packed brown sugar

2 cups all-purpose flour

1/2 cup (1 stick) butter or margarine, softened

1 teaspoon baking powder

1/2 teaspoon salt (I never add the salt)

1 teaspon vanilla extract

1 cup milk

1 egg

1 cup semi-sweet chocolate chips

1/2 cup walnuts

1/4 cup flaked coconut (optional)

Paper muffin cups~

Preheat the oven to 350 degrees. In a large mixing bowl, mix together the brown sugar and flour. Using a pastry cutter or two knives, cut in the butter until mixture resembles coarse crumbs. (I just use my hands)Remove 1 cup of the flour/sugar mixture and set aside. To the flour/sugar mixture, add the baking powder and salt (again, I never add the salt) I use my large kitchen mixer and beat the vanilla, milk and egg together. I slowly add the flour/sugar mixture into the mixing bowl until it is all blended together. Continue beating until a smooth batter forms. (like a watery cake mix) Fill each muffin cup with the mixture filling half full. Once all the muffin cups are filled (approximately 15) sprinkle the reserved crumb mixture over each muffin (approximately 1 tablespoon each) Next, mix together the coconut, chocolate chips and walnuts together and place a heaping spoonful onto each muffin. (I add a lot more than what is called for, and I even added some white chocolate chips!) Thats it, bake the toffee muffins at 350 degrees for 35 minutes or until a skewer inserted in the center comes out clean. Transfer each muffin to a wire cooling rack so the bottom doesn't get overcooked or burnt while sitting on the hot cookie sheet.

Seriously, these are wonderful and be selfish, don't give out the recipe! lol