I'll share my recipe, if you'll share yours, December 1, 2010

15 years ago

The name of this caught my attention. When I looked up the recipe, I thought to my self, "What a good idea!"

Cranberry Hootycreeks

Allrecipes.com

Original Recipe Yield 18 cookies

Ingredients

5/8 cup all-purpose flour

1/2 cup rolled oats

1/2 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup packed brown sugar

1/3 cup white sugar

1/2 cup dried cranberries

1/2 cup white chocolate chips

1/2 cup chopped pecans

Directions

1. Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.

2. Attach a tag with the following instructions:

Cranberry Hootycreeks 1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. 3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

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Comments (3)

liira
15 years ago
Simply Sensational Truffles

2 pkg. (20 squares) Semi-Sweet Chocolate, divided
1 pkg. (250 g) Brick Cream Cheese, softened

Melt 8 of the chocolate squares as directed on package. Beat cream cheese in medium bowl with electric mixer on medium speed until creamy. Add melted chocolate; mix well. Cover. Refrigerate at least 1 hour or until firm.
Cover baking sheet with waxed paper. Shape chocolate mixture into 36 balls, using about 2 tsp. of the chocolate mixture for each ball. Place in single layer on prepared baking sheet.
Melt remaining 12 chocolate squares as directed on package. Dip truffles in chocolate, one at a time. Return to baking sheet. Refrigerate until chocolate is firm. Store in tightly covered container in refrigerator.
Marilyn Sue
15 years ago
Caramel Crumb Biscuit (A Cookie)

Ingredients:
dough
8 oz (2 sticks) butter, softened
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla
2 1/2 cups all purpose flour

Filling:
4 tbsp unsalted butter
1 tbsp corn syrup
1/4 cup dark brown sugar
1 (14 oz) can sweetened condensed milk

Preheat oven to 350. Line a 9x13 inch pan with foil, then spray it thoroughly with baking spray.

For the dough, beat the butter with the sugar and salt in the bowl of an electric miser with the paddle attachment on medium speed until soft and light 2 to 3 minutes. Add the vanilla.

On the lowest speed beat in 2 1/4 cups of the flour, scraping the bowl and paddle with a rubber spatula and continuing to mix just until the dough is absorbed.

Remove the bowl from the mixer and scrap 3/4 of the dough into the prepared pan. Use the palm of your hand to press the dough down evenly without compressing it too much. Chill the dough lined pan. work the remaining 1/4 cup flour into the remaining dough with your fingertips and form crumbs. Set aside at room temperature.

For the filling, in a medium saucepan bring the butter, corn syrup, brown sugar, and condensed milk to a simmer, stirring occasionally. Allow the mixture to boil gently, stirring often, until it starts to thicken and darken slightly, about 10 minutes. Let rest for 5 minutes.

Remove the dough lined pan from the refrigerator and scrape the slightly cooled filling onto the dough. Spread it evenly using an off-set spatula, then scatter the reserved crumb mixture over the top.

Bake for 30 minutes until the filling is bubbling and is a deep caramel color and the dough is cooked through.

Cool in pan until lukewarm, 15-20 minutes. Let it cool completely before cutting.

Sue
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My first thought was bet if might be great with sausage. I went searching after you posted the recipe and found this one. Yours and this one are close. 1 pkg. "JIFFY" Corn Muffin Mix 2 eggs 1/2 cup milk 2 cans (10 oz.) enchilada sauce 1/2 tsp. salt 2 Tbsp. diced onion dash pepper 1-1/2 lbs. ground beef 1 tsp. garlic powder 2-1/2 cups shredded Monterey Jack cheese -------------------------------------------------------------------------------- Preheat oven to 400Ã¯Â¿Â½ , grease 8" square pan. Blend corn muffin mix, 1 egg and milk until well mixed. Pour into prepared pan. Bake 20 minutes. Remove from oven, cool and crumble. Reduce oven to 350Ã¯Â¿Â½. Combine cornbread, 1 egg, 1/2 cup enchilada sauce, salt, diced onion, pepper, ground beef and garlic powder, mix well. Shape into 1" balls and place in 13"x9" baking pan. Bake uncovered 35 minutes . In a sauce pan, heat remaining enchilada sauce. Top cooked meatballs with sauce and sprinkle with cheese. Return to oven until cheese melts
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patti43
15 years ago
Crispix Mix (Foodgawker)

2 boxes Crispex cereal (regular size box)
2 c. pecans
2 c. slivered almonds

Coating:

1 c. butter
2 c. brown sugar, packed
1 c. Karo
1-1/2 tsp. vanilla

Melt butter over low heat. Stir in brown sugar and then add corn syrup. Bring to a boil and add vanilla.

Spray a large turkey roaster and fill with the cereal and nuts. Drizzle coating over the top. (You can do 1/2 the cereal/nuts and caramel at a time.) Toss to coat.

Bake at 225 degrees for 1 hour, stirring well every 15 minutes. Spread on cookie sheets to cool.

I'll share my recipe, if you'll share yours, December 1, 2010

Comments (3)

liira

Marilyn Sue

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patti43

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