Cooking Mamas

Tried and True Family Recipes

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Slow Cooker Salisbury Steak

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Slow Cooker Salisbury Steak

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Slow Cooker Salisbury Steak

This recipe brings back wonderful memories of my childhood. Growing up in the 60's & 70's Salisbury Steak was a staple in our family. Although, my Mom did not make hers in a slow cooker, my version, dare I say, is BETTER (and Mom's was the BEST!!) The secret to this recipe is to brown the patties and slow cook them. Serve alongside mashed potatoes smothered in delicious brown gravy and fresh cut green beans! You know it's GOOD when the kids ask for seconds!!
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

  • 2 lbs. lean ground beef
  • 1 (1 oz.) envelope dry onion soup mix
  • 1/2 c. Italian seasoned bread crumbs
  • 1/4 c. milk
  • 1/4 c. all-purpose flour
  • 2 T. vegetable oil divided
  • 2 (10.75 oz.) cans condensed cream of chicken soup
  • 1 (1 oz.) packet dry au jus mix
  • 3/4 c. water

Instructions

  • In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Dredge 4 of the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Repeat with remaining 4 patties. Place browned patties into the slow cooker stacking alternately like a pyramid.
  • In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the LOW for 4 or 5 hours, until ground beef is well done. Serve steak with mashed potatoes, gravy and fresh cut green beans.

Peaches and Cream French Toast

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5 from 1 vote

Peaches and Cream French Toast

Do all of the prep work the night before, then just pop it in the oven in the morning, for an easy and delicious breakfast your whole family will love.
Course: Breakfast
Cuisine: French
Servings: 10

Ingredients

  • 1 ( 8 oz.) loaf French bread sliced into pieces about 1 inch thick
  • 8 eggs
  • 2 c. whole milk
  • 1/4 c. sugar
  • 1 tsp. vanilla extract
  • 2 (15 oz.) cans sliced peaches drained
  • 1/2 c. brown sugar packed
  • 1/2 tsp. cinnamon
  • 1/2 c. heavy cream

Instructions

  • Start by buttering a 9 x 13 baking dish. Lay the bread slices into a flat layer in the dish, trying not to leave too many holes.
  • In a large bowl, whisk the eggs, whole milk, sugar and vanilla. Pour egg mixture over the bread in the pan. Arrange the peaches over the bread and sprinkle with the brown sugar and cinnamon. Cover tightly and refrigerate overnight or for at least 8 hours.
  • When you are ready to bake, remove the pan from the refrigerator and allow it to sit out at room temperature for 30 minutes. Preheat your oven to 350 degrees. Bring the heavy cream to a boil in a small pan and cook, stirring constantly, for about 5-10 minutes or until the mixture is slightly thickened. Drizzle over the peaches.
  • Bake the casserole, uncovered for about 40-45 minutes or until golden brown and cooked through.
  • Cook's Note: Do not use a (29 oz.) can of peaches, you actually get more peaches by buying 2 (15 oz.) cans!

O’Brien Breakfast Casserole

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Obrien Breakfast Casserole

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O'Brien Breakfast Casserole

This cheesy ham and hash brown bake is well worth the hour it takes to bake in the oven, Enjoy!
Course: Breakfast
Cuisine: Irish
Servings: 10
Author: Mary Curry-DuQue

Ingredients

  • 1 (28 oz.) pkg. Ore-Ida Potatoes O'Brien
  • 2 T. butter
  • seasoned salt to taste
  • pepper to taste
  • 1 lb. cooked ham cubed
  • 4 oz. shredded cheddar cheese
  • 4 oz. shredded Swiss cheese
  • 1/2 c. grated Parmesan cheese
  • 12 eggs
  • 1/2 c. milk
  • 1 c. sour cream
  • 6 drops Tabasco sauce

Instructions

  • Preheat oven to 350 degrees. In a large skillet over medium heat, melt the butter and brown the potatoes. Sprinkle with seasoned salt and pepper to taste. Transfer the potatoes to a 13 x 9-inch pan that has been sprayed with cooking spray. Layer the diced ham over the potatoes.
  • In a large bowl, toss together all the cheeses, then layer the cheese mixture over the ham and potatoes.
  • In a large bowl, beat together the eggs, milk, sour cream and Tabasco until smooth. Pour egg mixture over the potatoes, ham and cheese in the pan. Gently work the egg mixture into the potatoes.
  • Bake for 50 to 60 minutes, until the center is done (knife inserted comes out clean).

Breakfast Pizza

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Breakfast Pizza

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Breakfast Pizza

Pizza for breakfast? Why not? Homemade OR store bought pizza crust, topped with crispy bacon, eggs, green onions, tomato and cheese, served piping hot from your own oven!
Course: Breakfast
Cuisine: Italian

Ingredients

  • 1 lb. refrigerated pizza dough
  • 1 T. olive oil
  • 1 1/2 c. shredded sharp cheddar cheese divided
  • 1/3 c. sliced green onions divided
  • 1 plum tomato sliced
  • 6 slices cooked bacon crumbled
  • 4 eggs

Instructions

  • Heat oven to 375 degrees. Pat and stretch dough into 14x6-inch rustic rectangle on baking sheet sprayed with cooking spray; brush with oil.
  • Top with 1 cup cheese and half the onions, leaving 4 (3-inch) areas of dough un-topped. (Eggs will be added here.)
  • Crack eggs, 1 at a time, into small bowl, then slip onto dough. Top dough with tomatoes, bacon, remaining cheese and onions, being careful to avoid topping the eggs.
  • Bake 23 to 25 min. or until crust is golden brown and eggs are done.
  • Cook's Note: When adding eggs to a recipe, break them, one at a time, into a small bowl before adding to the other ingredients. This is not only an easy way to add eggs gradually but also lets you check the egg's quality first and remove any pieces of shell.

Chocolate Caramel Thumbprint Cookies

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Chocolate Caramel Thumbprint Cookies

A rich chocolate cookie, rolled in chopped pecans, filled with a melted Dove chocolate-covered caramel.
Course: Dessert
Cuisine: American
Servings: 3 dozen cookies

Ingredients

  • 1 1/2 c. all-purpose flour
  • 1/2 c. cocoa powder
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/2 c. unsalted butter softened
  • 2/3 c. brown sugar packed
  • 1 lg. egg separated
  • 3 T. milk
  • 1 tsp. vanilla extract
  • 1 c. pecans finely chopped
  • 26 chocolate-covered caramel candies such as Dove or Rolo

Instructions

  • In a medium bowl, sift together the flour, cocoa powder, salt, and baking powder and set aside.
  • Using an electric mixer set on medium-high speed, cream the butter and sugar until fluffy, about 3 minutes. Add the egg yolk, milk, and vanilla and mix until blended, about 1 minute. Add the flour mixture in two batches and beat until combined, about 1 minute. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
  • Heat the oven to 350 degrees. Line a cookie sheet with parchment paper. In a medium bowl, beat the egg white with a fork. Set aside about 1/4 cup of the pecans; put the rest on a plate. Roll 1 tablespoon of the dough into a ball, coat it with egg white, and roll it in the nuts. Repeat with the remaining dough. Put the cookies on the sheet, leaving about 3 inches between them. With your thumb, make an indentation in the center of each cookie, then reshape the outside edges, if they crack.
  • Bake the cookies for 10 minutes. Carefully remove them from the oven and gently press a caramel candy into each cookie. Bake until the chocolate and caramel soften, about 2-3 minutes more. Cool the cookies on a rack and sprinkle with reserved nuts.

Stained Glass Cookies

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Stained Glass Cookies

Beautiful, festive sugar cookies cut out and filled with hard candy to look like stained glass windows when they are baked.
Cuisine: American
Servings: 2 dozen

Ingredients

  • 1/2 c. butter
  • 1/2 c. sugar
  • 1/4 c. brown sugar
  • 1 T. molasses
  • 1/2 tsp. vanilla extract
  • 1 egg
  • 2 c. flour
  • 1/4 tsp. salt
  • 3/4 tsp. baking powder
  • 30-40 hard candies Life Savers or Jolly Ranchers assorted flavors

Instructions

  • In a large bowl, using an electric mixer, cream together butter and sugars until fluffy, about 2 minutes. Add molasses and vanilla extract, mixing until incorporated. Add egg and mix until light and smooth, about 1 minute on medium speed.
  • Sift together flour, salt, and baking powder. Fold dry ingredients into wet mixture. Use electric mixer to blend just until flour is incorporated. Divide dough in half and flatten into two disks. Wrap disks in plastic wrap and refrigerate at least an hour and up to 2 days.
  • Remove any wrappers on candies and separate them by color into plastic bags. Using a mallet to crush candies.
  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
  • Place one disk between two large sheets of waxed paper and roll to 1/4-inch thickness. Use cookie cutters to cut dough into desired shapes. Transfer cookies to prepared baking sheets, about 1 inch apart. Using a smaller cookie cutter or a knife, cut shapes into centers of cookies, reserving these center bits to add into extra dough.
  • Use a spoon to sprinkle the crushed candy into the hollowed-out centers of the cookies, filling to the edges. Try to keep the candy within the centers. Any candy specks that fall on the cookie will color the cookie.
  • If cookies will be hung as ornaments or decorations, poke a small hole in the top of each cookie before baking.
  • Bake 9 to 10 minutes. The candy should be melted and bubbling and the cookies just barely beginning to brown. Remove baking sheets from oven and place on wire racks to cool. Allow cookies to cool on pans at least 10 minutes; otherwise, the candy centers may separate from the dough. When cookies are completely cooled, remove and store in an airtight container. String with ribbon to hang as an ornament. Yields: 2 to 4 dozen cookies, depending on how large you make them.

Iced Eggnog Cookies

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Iced Eggnog Cookies

Nothing says Christmas like eggnog! Soft, chewy eggnog cookies frosted with eggnog icing and sprinkled with nutmeg. A great addition to your holiday cookie tray!
Course: Dessert
Cuisine: American
Servings: 3 dozen cookies

Ingredients

  • COOKIES:
  • 2 1/4 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 1/4 c. granulated sugar
  • 3/4 c. butter softened
  • 1/2 c. eggnog
  • 1 tsp. vanilla
  • 2 lg. egg yolks
  • EGGNOG ICING:
  • 3 c. confectioner's sugar
  • 1/4 c. butter softened
  • 1/2 c. light eggnog
  • nutmeg for sprinkling

Instructions

  • Preheat oven to 300 degrees.
  • COOKIES: In a medium bowl, combine flour, baking powder, cinnamon and nutmeg together, set aside.
  • In a large bowl, cream together the granulated sugar and butter until it resembles a grainy paste. Add the eggnog, vanilla and egg yolks and beat at medium speed until smooth. Gradually add the flour mixture and beat at low speed until blended. Do not over mix.
  • Drop by rounded teaspoons onto a greased or parchment lined baking sheets, spaced 1 to 2 inches apart. Bake for 17 to 22 minutes or until bottoms turn light brown. Be sure to keep an eye on them. Immediately transfer from pans to a flat surface to cool. If you leave them on the pan they will burn!
  • EGGNOG ICING: In small mixer bowl, beat the confectioner's sugar and butter until well blended. Gradually beat in eggnog, until icing is smooth and the desired consistency. You may need more or less eggnog depending on the consistency you like.
  • Frost the cookies, then sprinkle with nutmeg. Allow the icing to harden before storing in an airtight container.

Peppermint Bark

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Peppermint Bark

Layered white and dark chocolate topped with crushed peppermint candies. A wonderful holiday treat to give family and friends!
Course: Dessert
Cuisine: American
Servings: 2 lbs. candy

Ingredients

  • 1 lb. good-quality semi-sweet chocolate chopped into 1/2-inch pieces
  • 1 lb. good-quality white chocolate chopped into 1/2-inch pieces
  • 6 candy canes or 20-24 round hard peppermint candies, crushed

Instructions

  • Line a baking sheet with aluminum foil, shiny side up; smooth out any wrinkles.
  • Melt the dark chocolate over a double boiler until smooth. Spread (with the back of a spoon or an offset spatula) into a thin, even layer on the prepared baking sheet. (Note: The chocolate will not spread all the way to the edges.) Place in freezer to harden, approximately 20-30 minutes.
  • Melt the white chocolate over a double boiler until smooth. Spread (with the back of a spoon or an offset spatula) on top of the dark chocolate layer. Working quickly before the white chocolate sets, sprinkle the crushed candy canes on top and gently press into the chocolate. Refrigerate until hard and set, at least 2 hours.
  • Bring candy to room temperature; then break or cut into pieces. Store in an airtight container between sheets of foil, waxed or parchment paper.

Snow Capped Ginger Cookies

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Snow Capped Ginger Cookies

Soft, chewy, gingerbread cookies, dipped in creamy white chocolate to resemble the snow capped mountains!
Course: Dessert
Cuisine: American
Servings: 4 dozen

Ingredients

  • 2 1/4 c. all-purpose flour
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1 c. light brown sugar
  • 3/4 c. shortening
  • 1 lg. egg
  • 1/4 c. molasses
  • sparkling sugar for rolling
  • 1 c. white chocolate chips
  • 1 T. shortening

Instructions

  • In a medium bowl combine flour, soda, salt, cinnamon, ginger and cloves; set aside. In a large bowl, cream together brown sugar and shortening. Add the egg and molasses; beat until smooth and creamy. Gradually add the flour mixture, beat until well combined. Cover and chill for 1 hour.
  • Shape dough into 1 inch balls and roll in granulated sugar. Place balls on greased OR parchment paper-lined cookie sheets. With the bottom of a glass, gently press the dough balls to flatten them slightly.
  • Bake at 375 degrees for 10 minutes. Cool completely.
  • In a small bowl, combine white chocolate chips and shortening; melt in the microwave at 50% power for 30-second increments; stir to combine. Dip half of the cookie into chocolate and place on waxed OR parchment paper to dry.
  • For the holly berries: Decorate with red & green buttercream frosting or writing gel.

Rocky Road Fudge

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Rocky Road Fudge

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Rocky Road Fudge

An easy, old-fashioned chocolate fudge loaded with nuts and marshmallows, perfect for holiday gift giving!
Course: Dessert
Cuisine: American
Servings: 1 lbs. candy

Ingredients

  • 2 c. granulated sugar
  • 3/4 c. evaporated milk
  • 2 oz. baking chocolate unsweetened
  • 1 T. light corn syrup
  • 2 T. butter
  • 1 tsp. vanilla
  • 1/2 c. miniature marshmallows
  • 1/2 c. chopped walnuts or pecans optional

Instructions

  • Line a 9x5x3-inch loaf pan with foil, extending foil over pan side edges. Butter the foil; sprinkle marshmallows over the bottom of the pan then put in the freezer while making fudge.
  • Lightly butter the interior of a 2-quart saucepan; add sugar, milk, chocolate, and corn syrup. Cook over medium high heat until the mixture begins to boil. Continue boiling gently, stirring frequently, until the mixture reaches the soft ball stage (see below) or registers about 234° to 238°.
  • Remove saucepan from heat; add butter and vanilla without stirring. Let cool for about 30 minutes, then beat with a wooden spoon until the fudge just begins to thicken. Add chopped nuts and beat for a few more minutes, until it begins to lose its gloss but is still pourable. Pour over marshmallows; score into squares when set but still warm. When fudge is firm, remove from pan using foil to lift it. Cut into squares and store tightly covered.
  • Cook's Note: To test for soft ball stage - Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put your hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) the soft ball will flatten slightly when removed from water.

White Chocolate Cranberry Blondies

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White Chocolate Cranberry Blondies

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White Chocolate Cranberry Blondies

aka: "Cranberry Bliss Bars" My guilty pleasure during the holidays!!
Course: Dessert
Cuisine: American
Servings: 24 bars

Ingredients

BLONDIES:

  • 3/4 c. butter cubed
  • 1 1/2 c. light brown sugar packed
  • 2 lg. eggs
  • 3/4 tsp. vanilla extract
  • 2 1/4 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/8 tsp. ground cinnamon
  • 1/2 c. dried cranberries
  • 6 oz. white chocolate chips

FROSTING:

  • 1 (8 oz.) pkg. cream cheese softened
  • 1 c. confectioner's sugar
  • 1 T. grated orange peel
  • 3 oz. white chocolate chips melted
  • 1/2 c. dried cranberries chopped
  • 3 oz. white chocolate chips melted for drizzling

Instructions

  • Spray a 13 x 9-inch baking dish with cooking spray and line the bottom with parchment paper.
  • BLONDIES: In a microwave, melt butter; stir in brown sugar. Transfer to a large bowl; cool to room temperature. Add eggs and vanilla; beat until smooth and creamy.
  • In a separate bowl, combine the flour, baking powder, salt and cinnamon; gradually add to the butter mixture, beat until combined. Stir in cranberries and white chocolate (batter will be thick).
  • Pour batter into the prepared dish and bake at 350 degrees for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not over bake). Cool on a wire rack.
  • FROSTING: In a large bowl, beat the cream cheese, confectioners' sugar and orange peel until blended. Gradually add 3 ounces of the melted white chocolate; beat until blended.
  • Remove cooled blondies from the baking dish. Spread frosting over the blondies. Sprinkle with cranberries. Drizzle with remaining 3 ounces of melted white chocolate. Cut into 24 triangles. Store blondies in the refrigerator.

Raspberry Almond Shortbread Cookies

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Raspberry Almond Shortbread Cookies

Almond shortbread cookies, filled with raspberry jam and drizzled with almond icing...YUM!!
Course: Dessert
Cuisine: American
Servings: 36 cookies

Ingredients

  • 1 c. butter softened
  • 2/3 c. granulated sugar
  • 1/2 tsp. almond extract
  • 2 c. all-purpose flour
  • 1/2 c. seedless red raspberry jam
  • Coarse sugar for sprinkling
  • ICING :
  • 1 c. confectioner's sugar
  • 2 to 3 tsp. milk
  • 1 1/2 tsp. almond extract

Instructions

  • In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and the 1/2 teaspoon almond extract. Beat until combined, scraping sides of bowl occasionally. Gradually add flour, beating well with each addition. Cover; chill 30-60 minutes until dough is easy to handle.
  • Shape dough into 1-inch balls. Place balls 2 inches apart onto ungreased or parchment lined baking sheets. Using the end of a wooden spoon or Chapstick cap, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation. Place the jam filled cookies back in the refrigerator for 20-30 minutes before baking.
  • Preheat oven to 350 degrees. Sprinkle cookies with coarse sugar and bake about 12-14 minutes or until edges are light brown. Cool on baking sheets, then transfer to wire racks.
  • Meanwhile, prepare icing: In a medium bowl, combine confectioners' sugar, 1 teaspoon of the milk, and 1-1/2 teaspoons almond extract. Add enough of the remaining 1 to 2 teaspoons milk to make an icing of drizzling consistency. Drizzle cookies with icing.
  • To Store: Layer cookies between sheets of waxed or parchment paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Mulled Cider

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Mulled Cider

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Mulled Cider

Warm up with our spicy apple cider on a chilly winter's day. Perfect drink to serve during the holidays!
Course: Beverage
Cuisine: American
Servings: 4 cups

Ingredients

  • 4 c. fresh apple cider
  • 1/4 c. light brown sugar packed (optional)
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 star anise
  • 1/2 tsp. fresh ginger peeled and sliced
  • 1 stalk lemon grass bruised (or 1 sliced lemon)
  • 1/2 bay leaf

Instructions

  • Combine all the ingredients in a saucepan. Place over medium heat, stir until the sugar has dissolved.
  • Bring to a boil, reduce the heat, and simmer, covered, for 10 minutes. Strain and serve.

Fruit and Nut Divinity

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Fruit and Nut Divinity

Recipe by: Rhea Gillihan - This snowy white confection is a holiday favorite! Consider taking it up a notch by adding candied fruit and nuts!
Course: Dessert
Cuisine: American

Ingredients

  • 2 1/2 c. sugar
  • 1/2 c. light corn syrup
  • 1/2 c. water
  • 2 egg whites
  • 1 tsp. vanilla
  • 1 or 2 drops food coloring (optional)
  • 1/2 c. chopped candied fruit and/or nuts (optional)

Instructions

  • Combine sugar, corn syrup, salt and water in heavy saucepan. Cook and stir over medium-high heat until mixture starts to boil. Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue cooking, without stirring, until the thermometer registers 260 degrees, hard-ball stage (10-15 minutes).
  • Meanwhile, in the mixing bowl of a stand mixer fitted with a whisk attachment, beat egg whites on medium high speed until stiff peaks form; set aside. (You want to reach stiff peaks as the sugar reaches hard ball stage).
  • When sugar mixture is ready, remove saucepan from heat and remove thermometer. Gradually pour hot mixture in a thin stream over egg whites, while beating on high speed for about 3 minutes, scraping down the sides of the bowl as necessary. Add vanilla and food coloring (if using). Continue beating on high speed until candy starts to lose its gloss and begins to thicken (4-6 minutes). When beaters are lifted, mixture should fall in a ribbon that mounds on itself.
  • Test mixture by dropping candy by a teaspoonful onto waxed paper. If it stays mounded, the mixture has been beaten sufficiently. If mixture flattens, beat 1/2 to 1 minute more. If mixture is too stiff to spoon, beat in a few drops of hot water until candy is a softer consistency.
  • Immediately stir in fruit and/or nuts if using. Quickly drop candy by the teaspoonful onto waxed paper sprayed with cooking spray. Cool completely before storing in a tightly covered container. Makes approximately 40 pieces
  • Cook's Note: The weather must be dry for the candy to dry, so if it's raining or very humid (over 50%) then consider making the candy on another day!

Candied Pecans

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Candied Pecans

Cinnamon sugar-glazed pecans are great to snack on or give away as gifts!
Course: Dessert
Cuisine: American
Servings: 1 lb. candied pecans

Ingredients

  • 1 lg. egg white
  • 1 T. water
  • 1 lb. pecan halves
  • 1/2 c. brown sugar
  • 1/2 c. granulated sugar
  • 3/4 tsp. salt
  • 1 tsp. ground cinnamon

Instructions

  • Preheat the oven to 250 degrees. Grease or butter the bottom of a large-rimmed baking sheet.
  • In a large bowl, beat together the egg white and water until frothy. In a separate bowl, stir together the sugars, salt, and cinnamon.
  • Add the pecans to the egg-white mixture. Using a spatula, fold and stir the pecans until completely coated. Add the pecans to the sugar mixture, folding and stirring the pecans until completely coated. When the pecans are properly coated, there will be no sugar mixture left in the bowl. Spread the sugar-coated pecans out on the buttered baking sheet, in a single layer.
  • Bake for 1 hour, stirring every 15 minutes. Let them cool completely before storing them in an airtight container at room temperature. These will last several weeks if they aren’t eaten before that!

Coconut Bon Bons

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Coconut Bon Bons

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Coconut Bon Bons

Recipe by: Glenda Snook - These candies make a great gift for any occasion!
Course: Dessert
Cuisine: French
Servings: 36 candies

Ingredients

  • 1 (16 oz.) box confectioner's sugar
  • 1 (14 oz.) bag coconut
  • 1 tsp. vanilla
  • 3/4 c. mashed potatoes
  • CHOCOLATE COATING :
  • 1 (16 oz.) pkg semi-sweet chocolate chips
  • 4 squares Bakers semi-sweet chocolate
  • 1/3 bar paraffin

Instructions

  • In a large bowl, mix confectioners' sugar, coconut, vanilla and mashed potatoes together and roll into 1-inch balls. Refrigerate for 1 hour.
  • Chocolate Coating: Melt chocolate chips, chocolate squares and paraffin in a double boiler. Dip coconut balls in chocolate mixture and place on a cookie sheet lined with waxed or parchment paper. Sprinkle the tops with coconut if desired. Refrigerate candies.
  • Cook's Note: You can use 2 ounces of Wilton Candy Melts instead of paraffin.

German Chocolate Cookies

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German Chocolate Cookies

A rich chocolate chunk cookie, loaded with oats, pecans, and sweetened coconut!
Course: Dessert
Cuisine: German
Servings: 33 cookies

Ingredients

  • 1/4 c. butter softened
  • 3/4 c. brown sugar packed
  • 1/2 tsp. baking soda
  • 1/8 tsp. salt
  • 1 egg
  • 1 tsp. vanilla
  • 2/3 c. all-purpose flour
  • 2/3 c. rolled oats
  • 1/4 c. flaxseed meal
  • 1/4 c. unsweetened cocoa powder
  • 3 (1 oz.) squares Hershey's special dark baking chocolate or Baker's sweet baking chocolate chopped
  • 1/3 c. sweetened coconut flakes
  • 1/3 c. chopped pecans toasted
  • chopped pecans for topping
  • sweetened coconut flakes for topping

Instructions

  • Preheat oven to 350 degrees. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Gradually add flour, beating well after each addition. Using a wooden spoon, stir in the oats, flaxseed meal, and cocoa powder. Stir in chopped chocolate, 1/3 cup coconut and 1/3 cup pecans (dough will be thick).
  • Drop dough by rounded teaspoons, place 2-inches apart onto parchment lined baking sheets. Sprinkle tops with additional chopped pecans and coconut. Bake for 8 to 10 minutes or until edges are just firm and tops are set. Let cookies cool on the baking sheet.
  • To Store: Layer cookies between sheets of waxed paper in an airtight container, cover. Store at room temperature for 2 days or freeze for up to 3 months.

Oatmeal Lace Cookies

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Oatmeal Lace Cookies

Thin, crisp, buttery oatmeal cookies filled with your favorite jam, chocolate hazelnut spread or simply drizzle with chocolate!
Course: Dessert
Cuisine: American
Servings: 12 cookies or 6 sandwich cookies

Ingredients

  • 1/2 c. unsalted butter
  • 2/3 c. granulated sugar
  • 1 c. rolled oats (not instant)
  • 1/4 c. all-purpose flour
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1 T. egg white beaten
  • 2 oz. bittersweet chocolate finely chopped (optional)
  • Blackberry jam your favorite jam or hazelnut spread (optional)

Instructions

  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper.
  • Melt the butter with the sugar in a saucepan over low heat, stirring, until the mixture thickens and the sugar is almost dissolved, about 5 minutes. Transfer to a large bowl and stir in the oats, flour, vanilla and salt. Let cool 10 minutes, then stir in the egg white.
  • Drop 6 rounded tablespoonfuls of batter onto each prepared baking sheet, about 3 1/2 inches apart. Spread each mound into a 3-inch circle. Bake, switching the position of the pans halfway through, until golden brown, 12 to 15 minutes. Let cool on the baking sheets until firm, about 3 minutes, then carefully remove using a thin metal spatula and transfer to a rack to cool completely.
  • Spread a thin layer of jam or Nutella on the bottom of one cookie and top with another. Repeat until all cookies are used OR Place 2 ounces of chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Drizzle on top of each cookie and let set, about 30 minutes.