Nutty Marshmallow Bars

Nutty-Marshmallow-Bars-2I made these Nutty Marshmallow Bars many years ago.  I remember  them being very tasty.  So if you would like to try them, here is the recipe.

Nutty Marshmallow Bars

1 cup chopped salted blanched peanuts

3/4 cup flour

3/4 cup quick-cooking or regular oats

2/3 cup packed brown sugar

1/2 tsp. baking soda

1/2 tsp. salt

1 egg

1/3 cup margarine. softened

1 jar (7 oz.) marshmallow creme

1/3 cup caramel ice cream topping

1 cup salted blanched peanuts

Heat oven to 350 F.  Stir chopped peanuts, flour, oats, brown sugar, baking soda, salt and egg in a large bowl.  Stir in margarine until mixture is crumbly.

Press in ungreased 13 x 9 inch pan.  Bake 10 minutes.  Spoon marshmallow creme over HOT layer.  Let stand 1 minute; spread evenly.  Drizzle topping over creme; sprinkle with 1 cup peanuts.

Bake until golden brown, about 20 minutes.  Let stand until cool, then loosen edges from side of pan with WET KNIFE.  Cut into 3 x 1 1/2 inch bars with wet knife.

Recipe is from: Betty Crocker: 110 More Cookie Recipe; Nutty Marshmallow Bars; 1989

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Cranberry-Lemon Cookies

 

Cranberry-Lemon Cookies

Cranberry-Lemon Cookies

These lemony treats fresh from celeb chef Giada DeLauentis’ new bestselling cookbook, Giada’s Feel Good Food, are the ultimate gluten-free match for your afternoon coffee.

Cranberry-Lemon Cookies Recipe

 

Cranberry-Lemon Cookies

1 cup brown rice flour

¼ cup coconut flour

½ tsp. baking soda

½ tsp. baking powder

½ tsp. fine sea salt

½ cup safflower or grape-seed oil

¼ cup unsweetened applesauce

¼ cup honey

¼ cup fresh lemon juice, plus grated zest of 1 large lemon (about 1 teaspoon)

2 large eggs, at room temperature, beaten

1/2 tsp. pure vanilla

1 cup unsweetened dried cranberries

 

Position a rack in the center of the oven and preheat it to 375 F.  Line two baking sheets with parchment paper.

In a medium bowl, whisk together the brown rice flour, coconut flour, baking soda, baking powder and salt.

In a large bowl, whisk together the oil, applesauce, honey, lemon juice, lemon zest, eggs and vanilla.  Add the flour mixture and stir just until blended.  Stir in cranberries.

Using a tablespoon, scoop batter onto the parchment.  Using damp fingers, flatten each one into a 1/3 inch thick round.  Bake until slightly golden on top, about 15 minutes.  Cool on a wire rack for at least 1 hour before serving.          24 cookies

 

(Recipe for Cranberry-Lemon Cookies was in Giada DeLaurentis’, cookbook, Giada’s Feel Good Food, March 2014 )

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Gingerbread Boy Cookies

Gingerbread Boy Cookies

Gingerbread Boy Cookies

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Mom always used the same round-headed cookie cutter to make her “boys.”  They always came out of the oven soft and chewy with plenty of traditional molasses-ginger flavor.

         Donna Sasser Hinds                                                                       Milwaukie, Oregon

Gingerbread Boy Cookies Recipe

 

Gingerbread Boy Cookies

½ cup butter, cubed

½ cup sugar

½ cup molasses

2 tsp. white vinegar

1 egg, lightly beaten

3 cups flour

½ tsp. baking soda

½ tsp. ginger

½ tsp. cinnamon

¼ tsp. salt

Decorating icing, nonpareils, red-hot candies or candies of your choice, optional

 

In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly.  Remove from the heat; cool to lukewarm.  Stir in egg.  Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough.

Divide dough into thirds.  Shape each portion into a disk; wrap in plastic wrap.  Refrigerate for at least 2 hours or until easy to handle.

On a lightly floured surface, roll dough to ¼ inch thickness.  Cut with floured 3 inch gingerbread boy cookie cutter.  Place on greased baking sheets.  Bake at 357 F. for 7-9 minutes or until edges are firm.  Remove to wire racks; cool completely.  Decorate as desired.          3-4 dozen

 

(Recipe for Gingerbread Boy Cookies was in www.tasteofhome.com, 2014)

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Applesauce-Raisin Cookies

Applesauce-Raisin Cookies

Applesauce-Raisin Cookies

 

This recipe, Applesauce-Raisin Cookies is from Diabetic Connect.  Applesauce is a great replacement for some or the more unhealthy ingredients in many cookie recipes.  These cookies are delicious and they give you a nutritious boost in your day.

 

Applesauce-Raisin Cookies Recipe

Applesauce-Raisin Cookies

¼ cup vegetable oil

¼ cup sugar

1 egg

1 tsp. vanilla

½ cup unsweetened applesauce

½ cup whole wheat flour

½ cup unbleached flour

2 tsp. baking powder

½ tsp. baking soda

1 tsp. cinnamon

1/8 tsp. cloves

½ cup rolled oats

½ cup raisins – dark or golden

 

Cream the oil and sugar together.  Add the egg and beat until light.  Blend the vanilla and applesauce.  Stir the flours, baking powder, baking soda, cinnamon, cloves, oats and raisins into the creamed mixture.  Blend well.

Drop by teaspoonfuls onto lightly oiled baking sheets.  Bake at 375 F. for 10 minutes.  Cool on a wire rack.

 

(Recipe for Applesauce-Raisin Cookies came from Diabetic Connect, 2014)

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Chocolate & Pecan Macaroons

Chocolate & Pecan Macaroons

Chocolate & Pecan Macaroons

 

This recipe, Chocolate & Pecan Macaroons is from Diabetic Connect.  We love the rich flavor in these chewy cookies that are like a cross between higher-fat coconut macaroons and low-fat, low-calorie, egg-white based meringues.

 

 

Chocolate & Pecan Macaroons

3 large egg whites, at room temperature

1/8 tsp. salt

1 cup granulated sugar

6 oz. unsweetened chocolate, melted

1 cup sweetened flaked coconut

¾ cup pecans, finely chopped

1 Tbsp. confectioners’ sugar, for dusting

Position racks in the upper and lower thirds of oven; preheat to 350 F.  Line sheets with parchment paper, nonstick baking mats or lightly coat with cooking spray.

Beat egg whites and salt in a mixing bowl with electric mixer on high speed until frothy.  Gradually add sugar and continue beating until soft peaks form, about 5 minutes.

With a rubber spatula, gently fold melted chocolate, coconut and pecan into the egg whites until no white streaks remain.

Drop 2 teaspoons of batter per cookie about 1 inch apart onto the prepared baking sheets, fitting about 30 cookies per sheet.

Bake until set, 10 to 12 minutes.  Turn off the oven and leave the macaroons in the oven with the door slightly ajar for 30 minutes.  Remove from the oven and let cool completely.  Dust with confectioners’ sugar just before serving, if desired.  Store airtight for up to 3 days.              5 dozen

 

(Recipe for Chocolate & Pecan Macaroons came from Diabetic Connect, 2014)

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Chippy Peanut Butter Cookies

Chippy Peanut Butter Cookies

Chippy Peanut Butter Cookies

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

As simple as it may seem, all I do is follow directions.  This works exceptionally well when it comes to making cookies.  I have learned to modify recipes, too, which is what I did to create this Chippy Peanut Butter Cookies.

            Ian Badeer                                                                          Hickman, Nebraska

 

Chippy Peanut Butter Cookies Recipe

 

Chippy Peanut Butter Cookies

1 cup butter, softened

1 cup creamy peanut butter

1 cup sugar

1 cup packed brown sugar

2 eggs

1 tsp. vanilla

2 ¼ cups flour

2 tsp. baking soda

¼ tsp. salt

1 package (11 oz.) peanut butter and milk chocolate chips

In a large bowl, cream the butter, peanut butter, sugars until light and fluffy.  Beat in eggs and vanilla.  Combine the flour, baking soda and salt; gradually add creamed mixture and mix well.  Stir in chips.

Drop by rounded tablespoons onto ungreased baking sheets.  Bake at 350 F. for 12 – 15 minutes or until golden brown.  Cool for 2 minutes before removing to wire racks.         3 ½ dozen

This recipe was tested with Nestle swirled milk chocolate and peanut butter chips.

 

(Recipe for Chippy Peanut Butter Cookies was on www.tasteofhome.com, 2014)

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Coconut-Macadamia Biscotti

 

Coconut-Macadamia Biscotti

Coconut-Macadamia Biscotti

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I came up with this recipe after my husband and I returned from our first trip to Hawaii.  Dipping these tropical treats in a good cup of coffee brings us right back to wonderful memories we made there.

                 Shannon Koene                                                                                Blacksburg, Virginia

 

Coconut-Macadamia Biscotti Recipe

Coconut-Macadamia Biscotti

6 Tbsp. butter, softened

¾ cup sugar

1/3 cup canola oil

3 eggs

2 tsp. vanilla

1 tsp. coconut extract

3 ¼ cups flour

1 ¾ tsp. baking powder

¼ tsp. salt

1 cup flaked coconut, toasted and finely chopped

1 cup macadamia nuts, coarsely chopped

2 cups (12 oz.) semi-sweet chocolate chips

2 Tbsp. shortening

 

Preheat oven to 350 F.  In a large bowl, beat butter, sugar and oil until blended.   Beat in eggs and extracts.  In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.  Stir in coconut and nuts.

Divide dough in half.  On parchment lined baking sheets, shape each half into an 8×3 inch rectangle.  Bake about 25 minutes or until set.

Place pans on wire racks.  When cool enough to handle, transfer baked rectangles to a cutting board.  Using a serrated knife, cut crosswise into ½ inch slices.  Return to pans, cut side down.

Bake 15-18 minutes on each side or until golden brown.  Remove from pans to wire racks to cool completely.

In a microwave, melt chocolate chips and shortening; stir until smooth.  Dip each cookie halfway into mixture; allow excess to drip.  Place on waxed paper until set.  Store in airtight container.      2 ½ dozen

 

(Recipe for Coconut-Macadamia Biscotti was on www.tasteofhome.com, 2014)

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Coffee Shortbread

Coffee Shortbread

Coffee Shortbread

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

You’ll be remembered for these cookies when you serve them for a morning coffee or at a gathering.  Melted chips drizzled on top make them look fancy, but they’re so easy to make.

         Dixie Terry                                                                          Goreville, Illinois

 

Coffee Shortbread Recipe

Coffee Shortbread

1 cup butter, softened

½ cup packed brown sugar

 ¼ cup sugar

2 Tbsp. instant coffee granules

2 cups flour

¼ tsp. salt

½ cup semi-sweet chocolate chips, melted

½ cup vanilla or white chips, melted

In a large bowl, cream the butter, sugars and coffee granules until light and fluffy.  Combine flour and salt; gradually add to creamed mixture.

On a lightly floured surface, roll dough to ¼ inch thickness.  Cut with floured 2 inch to 3 inch cookie cutters.  Place 2 inches apart on ungreased baking sheets.

Bake at 300 F. for 20-22 minutes or until set.  Remove to wire racks to cool.  Drizzle with melted chips.

5 dozen

 

(Recipe for Coffee Shortbread was on www.tasteofhome.com, 2014)

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Mint Chocolate Chip Meringues

 

Mint Chocolate Chip Meringues

Mint Chocolate Chip Meringues

This recipe, Mint Chocolate Chip Meringues is from Diabetic Connect.  Whenever my son is with me when I go food shopping, he always buys Chocolate Meringues.  So he will be my ginny pig…I hope he will like them.

Mint Chocolate Chip Meringues Recipe

Mint Chocolate Chip Meringues

3 egg whites

1-4 tsp. cream of tartar

Pinch of salt

¾ cup sugar

3 Tbsp. unsweetened or Dutch process cocoa

1/3 cup mini chocolate chips

¾ tsp. mint or peppermint extract

 

Preheat the oven to 250 F.  Cover a baking sheet with parchment paper.

Beat the egg whites, cream of tartar and salt with an electric mixer on high until foamy.  Combine the sugar and cocoa.  Gradually add the cocoa mixture to the egg whites, and beat until stiff peaks form.  Gently fold in the chocolate chips and mint extract.

Spoon the mixture into a pastry bag fitted with a ½ inch round tip.  Pipe 30 cookies, ¼ inch apart on prepared baking sheet.

Bake in cookies for 1 ½ hours.  Turn the oven off, and let the cookies cool in the oven for 1 hour.  Store in a tightly sealed container.

 

(Recipe for Mint Chocolate Chip Meringues came from Diabetic Connect, 2014)

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Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Sandwich cookies are always a hit, and homemade ones like these that feature peanut butter and chocolate are guaranteed to please!  Whenever we visit out-of-town friends, they ask if we’ll bring a batch of these cookies.

         Vickie Rhoads                                                                   Eugene, Oregon

 

Chocolate Peanut Butter Cookies Recipe

Chocolate Peanut Butter Cookies

2 Tbsp. shortening

1 cup baking cocoa

½ cup chocolate syrup

1 cup butter, cubed

¼ cup Creamy Peanut Butter

3 eggs

2 ½ cups sugar

2 ½ tsp. vanilla

2 ½ cups flour

1 ½ tsp. baking soda

½ tsp. salt

Filling:   1 cup chunky peanut butter

½ cup butter, softened

1 cup milk

2 tsp. vanilla

11 cups confectioners’ sugar

In a large saucepan melt butter and shortening over low heat.  Remove from heat; stir in the cocoa, chocolate syrup and peanut butter until smooth.  Cool

In a large bowl, beat eggs and sugar until lemon colored.  Beat in chocolate mixture and vanilla.  Combine the flour, baking soda and salt; gradually add the chocolate mixture.

Drop by teaspoonful 2 inch apart onto ungreased baking sheets.  Flatten with a glass dipped in sugar.  Bake at 350 F. for 10-12 minutes or until surface cracks.  Cool for 2 minutes before removing to wire racks.

In a large bowl, beat peanut butter and butter until fluffy.  Beat in milk and vanilla.  Gradually add confectioners’ sugar; beat until smooth.  Pipe or spread onto the bottoms of half of the cookies; top with remaining cookies.           2 ¾ dozen

 

(Recipe for Chocolate Peanut Butter Cookies was on www.tasteofhome.com, 2013)

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