Chocolate No Bake Cookies
My family and I love, love these easy cookies! They are sooo tasty! I'd love to share the recipe with those who've never tried these before. ___________________________ Chocolate No Bake Cookies 2 cups sugar 1/4 cup cocoa 1/2 cup milk 1/2 cup butter 1/2 cup peanut butter 1/2 tsp. vanilla extract 3 cups cooking oats (oatmeal) ____________________ Combine sugar, cocoa, milk, and butter in saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Remove from heat. Stir in remaining ingredients, mixing well. Drop by tablespoon onto wax paper. Cool. :horatio

Cheese Cake Cookies
These are delicious!! Cheese Cake Cookies 1 pkg. yellow cake mix 3 eggs 8 oz. cream cheese 1 box confectioners sugar 1 stick butter ______________ Mix 1 package yellow cake mix, 1 beaten egg, and 1 stick butter, melted. Press in bottom of 9x15 inch pan. Mix 2 beaten eggs, 8 ounces cream cheese, softened, and 1 box confectioners sugar. Spread over first mixture. Bake at 350 degrees for 30-35 minutes. (These are even better the second day; may refrigerate.) :bye:

Those both sound great, Jeepy. I may have to try one or the other for the holidays. I like to add a different recipe each year to my repetoire. That way I don't get too stuck in my own traditions. The first sounds quite easy and the second unique.

GG ~ I too like to try a new recipe around the holidays. I love to bake! Usually at Christmas time I'll choose about 5 to 6 cookie recipes and make goodies for everyone. I really enjoy it. :horatio

I'll see if I can dig up one of my favorites in a few days when I'm off work. How do carrot cookies sound? Or Pennsylvania Dutch Brown (Molasses) Cookies?

Oooh, GG! The carrot cookies sound tasty! :) Have any special chocolate cookie/dessert recipes to share also!? :love:

Here you go, Jeep and anyone else who would like to try it. I love these. **For our family, this was a traditional Christmas favorite, but could easily be eaten any time of the year. Grandma’s recipe called for shortening instead of butter which made a puffier cookie; in some ways I still like them that way. Several years back, my oldest sister converted them to butter when she switched to no margarine or shortening because of trans fats and the rest of us have followed our big sister’s example, at least when we’re cooking for family. The carrots and nuts makes it seems like its good for you food even though it’s still a cookie, so it qualified for our dieter’s delight toned down Christmas. GRANDMA MANN’S CARROT COOKIES Ingredients: 3/4 cup butter 3/4 cup sugar 1 egg 2 cups flour 2 tsp. baking powder Salt (pinch) 1 tsp. Vanilla 1/2 cup baby food carrots 1 cup chopped pecans 1 cup flaked sweet coconut ( if desired) 2 cups powered sugar 1/2 cup orange juice Preheat oven to 350 degrees. Cream softened butter and sugar. Blend in egg vanilla and carrots. In a separate bowl mix together flour, baking powder and salt. Gradually, pour flour mixture into creamed ingredients. Once everything is smoothly blended, add in the chopped pecans and coconut. Mix well. Drop approximately one tablespoon of dough on the cookie sheet for each cookie. Bake until raised and touch of brown on the edges. Better to undercook than overcook. Mix the powdered sugar and orange juice together until smooth. Once the cookies have cooled, drizzle the orange glaze over the cookies. If more glaze is needed, the proportions are four parts powdered sugar to one part orange juice.

GG ~ thanks! Those carrot cookies sound easy enough for even me to attempt. :clap: I'll have to give these a try around the holidays. :applaud:

Those carrot cookies sound delicious. I'll definitely try your grandma's recipe, GG.

I love them. I hope you enjoy them, too.

Sacher Cake Ingredients * 5 oz./140 g butter * 5 oz./140 g icing sugar * 5 oz./145 g chocolate * 5 oz./145 g all-purpose flour * 6 eggs * 1 tablespoon rum * 1 tablespoon water * 3 to 4 tablespoons apricot jam CHOCOLATE ICING * 5 oz./145 g chocolate * 4 oz./115 g granulated sugar * 1/4 cup of water * 1/4 teaspoon melted butter Recipe Prepare round cake tin size 8 inches (20 cm). Sift all-purpose flour twice. Separate egg yolks and whites. Cream butter with 4 oz./115 g of icing sugar. Melt chocolate with 1 tablespoon of water (chocolate must be soft but not hot). Add egg yolks and melted chocolate gradually to butter and sugar mixture. Add 1 tablespoon rum to mixture and stir lightly. Preheat oven to 350 F / 180 C Whisk egg whites until stiff with 1 ounce icing sugar. Put beaten egg whites into remaining mixture alternately with the all-purpose flour. Bake in buttered and floured round cake tin for about 50 to 55 minutes. When baked cool 2 minutes, than remove to cooling rack. Spread 3 to 4 tablespoons of warmed apricot jam over cold cake and put chocolate icing on the cake. CHOCOLATE ICING In a saucepan dissolve 4 oz./115 g granulated sugar in a 1/4 cup of water and than bring to boil. Brush the sides of the saucepan with a brush dipped in cold water to prevent crystals forming. Cook to " small thread " stage, than remove from fire and leave to cool. Melt 5 oz./145 g chocolate until soft but not hot. Add lukewarm sugar into melted chocolate, than add a 1/4 teaspoon melted butter into chocolate icing and stir well. Put chocolate icing on the cake. NOTE: Thickness of the chocolate icing must be equal that of the apricot jam. Serve next day with whipped cream if desired.

Ohhh! That sounds great, Frances. Very tasty sounding. You have a treasure trove of great recipies. It is obvious that you love cooking.

I actually love cooking and I have a sweet tooth on top of it. No wonder I regularly have to diet. :wink:

My sweet tooth is my downfall.

Coffee Cookies Ingredients 3 tablespoons coffee beans 2 tablespoons Kahlua or espresso 1/2 cup butter 1/4 cup sugar 2 eggs 2 cups flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup slivered almonds, toasted. Directions Line a baking sheet with parchment paper or lightly grease. Set aside. Preheat oven to 325 degrees F. Grind coffee beans to a fine powder. Place in a small bowl with Kahlua or coffee. Microwave on high 10-15 seconds to heat. Set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and coffee/Kahlua mixture. Add flour, baking powder, and salt. Mix until blended. Fold in almonds. Divide dough into 2 portions. Shape each piece into a 1-1/2 x 14-inch log. Place on prepared baking sheets about 2 inches apart. Bake about 25 minutes or until lightly browned. Remove sheet from oven and place on a rack for 10 minutes to cool. Don't shut off the oven! Transfer logs to a cutting surface. Using a serrated knife, cut the logs diagonally into 1/2-inch thick slices. Place the slices, cut side down onto the baking sheet. Bake 10-12 minutes, until dry. Cool on sheets on wire rack.