No-Bake cookies

Recently, I have found that most everyone has a No-Bake recipe.  However, I feel mine is superior to a lot of them out there.  Somehow, I really do stumble across the greatest recipes, and in my family.... we make the best food that we can!

2 C sugar
3 Tb cocoa
1/2 stick of butter (1/4 C)
1/2 C milk
1/4 tsp salt
1/2 C peanut butter
1 tsp vanilla
3 C oats

Combine the first 5 ingredients in pot and bring to a boil. Boil for 90 seconds, then remove from heat and add the last three ingredients and stir until peanut butter is blended. Use spoons or a cookie scoop and place them on wax paper to cool. YUM!

Yes, really love Pumpkin Pie season.  In fact, I love it so much so that I made some a few weeks early.  Hey, in my defense, it was already October.  As I stated before, I really am just great at following a recipe and in this case, it was the one on the can.  Libby's recipe is the best!!  Here it is:

Libby's Famous Pumpkin Pie
1 1/2 C sugar
1 tsp salt
2 tsp cinnamon
1 tsp ground giner
1/2 tsp ground cloves
4 eggs
1 large can (29 oz) Pumpkin
2 cans (12 oz each) evaporated milk
2 unbaked 9-inch (4 c volume) deep-dish pie shells

MIX sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shells.
BAKE in preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake 40-50 minute more or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

For those using pumpkin pie spice - use 3 1/2 tsp as substitution for cinnamon, ginger, and cloves.

I have a friend who brought her mother's famous brownie recipe to a recipe exchange one night.  I have since tried them out and absolutely LOVE them!   So good.  They are more of a cakelike brownie than a fudgey one.  Complete with icing (and tons of calories).  You must share this one with LOTS of friends!

Brownie Recipe

2 1/2 C sugar
2 1/2 sticks of butter (1 1/2 c)
6 egg
2 C flour
2/3 C cocoa
1 Tb vanilla
1/2 Tb salt
1/2 C nuts (optional)
       Cream the sugar and butter together, add eggs one at a time.  Mix remaining ingredients in order given above.  Pour into large cookie sheet.  Bake at 350 degrees for 20 minutes.  DO NOT OVER-BAKE!  Frost as desired.

Chocolate Icing (as used on the one in the picture)
1/4 C milk
1/2 C butter
6 oz chocolate chips (1 C)
1 tsp vanilla
2 1/2 C powdered sugar

Combine milk and butter in saucepan.  Bring to boil. Remove from heat.  Blend in chocolate chips.  Stir in vanilla and sugar. Beat until spreading consistency.  If necessary, thin with a few drops of milk.

I love love LOVE to bake. Although these days, it seems that I eat too much of my baking. I am happily taking requests for homes that actually WANT the treats, so please tell me if you would welcome baked goodies at anytime. You wouldn't tell anyone if I let you in on a BIG secret, would you? I didn't think so. Here it is....I FOLLOW A RECIPE. I know, it is awful that I can't just come up with these things on my own. Now every once in a while I will most definitely tweak a recipe to my own liking, but I really just stick to the recipe most times. Thanks for your patience.... here it is!

Make your favorite chocolate cake recipe (I used Devils Food cake mix for this one) - homemade or box would both work great. Follow the recipe and cooking directions for cupcakes. Let the cupcakes cool and then make this yummy frosting.

1/2 c butter, (room temperature)
1 c creamy peanut butter
3 Tb milk - or as needed (I used no more than 3)
2 cups powdered sugar

I used a big star tip to frost these cupcakes. This is where you can let your imagination go wild! Hope you have a fun time making these. I did!

Jame sent me this recipe. Thanks!

1 lb mild sausage, casing removed (I used turkey sausage and it turned out FAB)
1 c. onion, chopped
2 large cloves garlic, chopped
6 c. beef stock/bouillon (chicken works well too)
16 oz can tomatoes, drained and chopped
8 oz. can tomato sauce
1 lg zucchini, sliced
1 lg carrot, sliced (or baby carrots)
1 med green pepper, diced
1 t. dried basil leaves
2 t. oregano
8 oz. cheese tortellini (found in your grocer's freezer section)
shredded cheese (optional) or you can use parmesan as well.

Brown sausage and remove from skillet. Drain drippings. Add onion and garlic. Saute 5 minutes. combine meat, onion and garlic, beef stock, tomatoes, tomato sauce, zucchini, carrot, green pepper, and spices in a large pot. Simmer about 30 minutes or until veggies are tender. Add tortellini. Cook until past is tender. serve with cheese if desired. Makes 10 cups.

Total time from start to finish is about an hour.

1 lb ground beef
1 c. chopped onion
1/2 c. chopped green or red pepper
28 oz. diced tomatoes, juice included (I used one with basil, garlic an oregano in it)
30 oz. can dark red kidney beans
15 oz. can chili (any kind)
1 tsp. salt
1 T. chili powder
1 T. sugar
2 cloves garlic, minced or 1 tsp garlic salt
1/2 tsp. pepper (fresh ground preferred)
1/2 c. ketchup

This produces a chili that is a little more liquid than I prefer, so I drained a bit of the juice out of the cans before adding them to the chili. It makes it a little less "saucy". You can cater to your family's taste.

Brown the ground beef in large, heavy pan. Add onions and peppers and cook until tender. Add remaining ingredients. Cook uncovered over low heat for at least and hour. I made the chili the day before and reheated it for the cook-off. I think it's better this way. (makes about 8 cups).

This recipe won in my mother's ward two years in a row. It didn't win in my ward this year, but I made a few boo boo's on reheat day. Enjoy!!

Newer Posts Older Posts Home