Cookies and Candies

[Guardian Angel]

NEIMAN-MARCUS COOKIES (Recipe may be halved)

2 cups butter
24 oz.chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice

Measure oatmeal, and blend in a blender to a fine
powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts.

Roll into balls, and place two inches apart on a
cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.
 
 
 

[Guardian Angel]

Hay Stacks

In a microwave safe bowl, melt 1- 16 oz pkgs Butterscotch morsels.  Add 1-5oz can La Choy Chow Mein Noodles and 1 cup skinless peanuts.  Mix well.  Drop by spoonfuls onto cookie sheet covered with waxed paper.  Refrigerate until set.
 
 

[Guardian Angel]

Turtles

1 pkg caramels
1 1/2 pkg Pecans
1 pkg. chocolate chips w/paraffin or 3 squares of almond bark melted.
1/4 cup Pet Milk

In sauce pan combine Pet milk and caramels.  Cook over med heat until caramels are melted (may also be done in microwave)  Add pecans.  Drop by tsp on waxed paper.  Cool, then dip in chocolate.
 
 

[Guardian Angel]

Crazy Cookies

In medium sauce pan cook until thick stirring constantly:

2 eggs, beaten
1 cup sugar
1 1/2 sticks butter

Cool and add 1 tsp vanilla

In large bowl mix:

2 cups graham crackers
1 cup coconut
1/2 cup chopped nuts
2 1/2 cups colored miniature marshmallows

Pour cooked mixture over ingredients in bowl and mix well.  Press mixture into a buttered 9x13 pan and refrigerate for at least 2 hours.  Sprinkle with powdered sugar and cut into squares.

 
 
 

[Guardian Angel]

Surprise Cookies

1 box Ritz Crackers
1 small jar peanutbutter
3 blocks almond bark
1 pkg (12 oz) milk chocolate chips

Melt chocolate chips and almond bark together in microwave safe bowl.  Stir to mix together well.  Spread peanutbutter between two Ritz crackers and dip in chocolate, lifting out with a fork.  Place on waxed paper to dry.

You may also use the mini Peanutbutter Ritz Crackers.

I do these at Christmas.  Kids love them and some say they taste like the Girl Scout cookie...
 
 

[Guardian Angel]

Rice Krispie Goodies

1 cup sugar
1 cup light syrup
1 cup peanutbutter
6 cups Rice Krispies
3/4 cups chocolate chips
3/4 cups butterscotch chips

Bring sugar and syrup to boil.  Add peanutbutter.  Pour mixture over Rice Krispies.  Press into buttered 9x13 pan. (cover fingers with a piece of waxed paper to keep mixture from sticking to fingers.)  Melt chips together in microwave safe bowl.  Spread on top of Rice Krispies.  Cut into squares when chocolate is set.
 
 

[Guardian Angel]

Almond Goodies

1 Box white cake mix.
1 slightly beaten egg
1/2 cup cooking oil
3/4 tsp almond
1/2 cup finely chopped pecans
1 small pkg. slivered almonds

Mix together all ingredients except slivered almonds, kneading with hands.  Dough will be very stiff.  Pinch off small amounts and roll into balls.  Place on un greased cookie sheet.  Make indentation in each cookie with thumb and place a slivered almond in each.  Bake at 350 for 10-15 minutes until brown and crisp.
Cool on wire rack.
 
 

[Guardian Angel]

Goof Balls

2 pkgs refrigerated biscuits
20 milk chocolate kisses
2/3 to 3/4 cup tiny marshmallows
1/4 cup sugar
2 tsp ground cinnamon

Preheat oven to 350.  Flatten biscuits with the palm of your hand.  Place one chocolate kiss and tree or four marshmallow in the center of each flattened biscuit.  Bring edges of biscuit up and around chocolate kiss and marshmallows to enclose; pinch well to seal.

In a small bowl, stir together the sugar and cinnamon.  Roll each biscuit ball in the sugar mixture to coat.

Place biscuit balls on an ungreased large baking sheet.  Bake in the preheated oven about 15 minutes or until bottoms are olden brown.  Serve  warm.


This is another kid favorite.... 
 
 

[Guardian Angel]

Cherry Creme Crescents

1 pkg. cream cheese  softened
1 cup powdered sugar
1 egg separated
2 tubes crescent rolls
1 can cherry pie filling

In a mixing bowl, beat cream cheese, sugar and egg yolk.  Separate dough into 16 triangles; place on lightly greased baking sheets.  Spread 1 Tbls cream cheese mixture near the edge of the short side of each triangle.  top with 1 Tbls pie filling.  fold long point at triangle over filling and tuck under dough.  Lightly beat egg white;  brush over rolls.  Bake at 350 for 15-20 minutes or until golden brown.
 
 

[Guardian Angel]

SNICKERDOODLES

Mix together thoroughly:
1 Cup soft shortening
1 1/2 Cup Sugar
2 Eggs

Sift together and stir in:
2 3/4 Cup Flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

Chill dough, roll into balls the size of walnuts.  Roll in a mixture of Sugar and Cinnamon.  Place 2" apart on ungreased baking sheet.
Bake until "lightly" browned but still soft.  350 degree oven for 10 minutes
 
 

[Guardian Angel]

DISHPAN COOKIES

2 Cups brown sugar
2 Cups white sugar
2 Cups oil
4 Eggs

2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla
4 Cups flour
1 1/2 Cups oats
4 Cups cornflakes

Mix first 4 ingredients together.  Add salt, soda, vanilla and mix well.  Add flour and mix, add oats and mix, add cornflakes last and mix.
Roll into balls the size of walnuts and place 2" apart on ungreased baking sheet.  Bake at 350 degrees for 10 minutes until lightly browned..

Tips when making these cookies:

Do not mix ahead as the cookies will be oily.
Do not chill the dough
Do not bake too long or the cookies will be hard
If you don't bake them long enough they will be doughy and chewy.
They should have a light sheen to them when done right. 

They are worth the trouble to get them right.  It may take a couple of times before you do.  The recipe makes almost 10 dozen cookies, which is where the name "dishpan" comes from.  You need a "dishpan" size bowl to mix them in.
 
 

[Guardian Angel]

VANISHING OATMEAL/RAISIN/WALNUT COOKIES

1 Cup shortening (I use one stick of butter flavored Crisco)
1 Cup of dark brown sugar, firmly packed
1/2 Cup granulated sugar
2 Eggs
1 teaspoon vanilla
1 1/2 Cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 Cups uncooked oatmeal
1 Cup raisins
1/2 Cup chopped walnuts - optional

Beat together crisco and sugars until creamy.  Add eggs and vanilla, mix well.  Sift together, flour, soda and salt, mix well.  Stir in oats, raisins and walnuts and mis well.  Drop by rounded tablespoonfuls onto ungreased cookie sheet.  Bake 10 minutes at 350 degrees until golden brown.
 
 

[Guardian Angel]

Crackles

Line cookie sheet with aluminum foil, place whole graham crackers on foil to fill sheet.

Boil together for 2 minutes:
1 Stick Butter
1 Stick margarine
1/2 cup sugar
Pour this mixture over the graham crackers and top with chopped pecans and slivered almonds.  Bake at 325 for 12 minutes.  Cool and break into pieces.
 
 

[Guardian Angel]

Divinity

2 1/2 cups sugar
1/2 cup Karo light corn syrup
1/2 cup water
1/4 tsp salt
2 egg whites
1 tsp vanilla
1 cup coarsely chopped pecans

Mix first 4 ingredients in 2 quart saucepan; bring to boil over medium heat, stirring constantly.  Reduce heat; cook without stirring, to 265.F. or until small amount forms hard, yet elastic ball in cold water.  Just before temp reaches 265 F., beat egg whites until stiff peaks form.  Beating constantly on high speed of electric mixer, slowly pour hot syrup over egg whites.  Beat until small amount holds soft peaks when dropped from spoon.  Mix in vanilla and nuts.  Drop by teaspoonfuls onto waxed paper.
 
 

[Guardian Angel]

My favorite Fudge

In a saucepan combine:

2 cups sugar
1/2 cup butter
1 cup carnation milk

Bring to bull rolling boil, stirring constantly.  Boil 10 minutes stirring occasionally.

Stir in:

1 12 oz pkg. chocolate chips
3/4 cups all purpose flour
1 cup finely crushed graham cracker crumbs
1 (2 oz) package chopped walnuts
1 tsp vanilla

Spread into 8x8 grease pan.  Refrigerate until set.  Cut into squares.

VARIATIONS:  May use Butterscotch morsels and pecans or Peanutbutter morsels and peanuts, or Mint flavored morsels and pecans for different flavored fudges.