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Comment by Suzanne Mourer on May 4, 2009 at 6:47pm

Frosted Cashew Drop Cookies

Makes 3 1/2 dozen

"A chewy cookie with the added crunch of cashews--a perfect combination."

Ingredients:

1 cup Brown sugar packed
3/4 cup Butter or margarine softened
1 Egg
1 teaspoon Vanilla
2 cups Flour
3/4 teaspoon Baking soda
1/2 teaspoon Salt
1 1/2 cups Cashews coarsely chopped
2 1/2 cups Powdered sugar
1/4 cup Butter or margarine softened
1 tablespoon Half-and-half cream
1 teaspoon Vanilla

Instructions:

Preheat oven to 375° F.

In a large mixing bowl, combine the brown sugar, butter, egg, and
vanilla until light and fluffy. Add the flour, baking soda, and salt
and mix until all is blended well into a soft dough. Stir in cashews.
Drop dough, approximately 1 1/2 teaspoons in size, two inches apart on
cookie sheets.

Bake for approximately 9 minutes or just until cookies are light brown.

Cool completely on a wire rack.

For frosting, mix powdered sugar, butter or margarine, half-and-half,
and vanilla with an electric mixer until nice and smooth. Add more
powdered sugar, if the frosting looks too runny. Frost each cookie,
and let dry completely before storing in an air tight container.

Comment by Kelly on April 24, 2009 at 11:59am

Hi everyone..
I love to bake an hope to find some good cookie recipes..or just good recipes.

Comment by JUBY-DU on April 24, 2009 at 11:50am

mmmmm good i tried this wow love the recipe .i will make it for the 4th of july

Comment by Suzanne Mourer on April 23, 2009 at 6:47pm

Blueberry Pie Filling Creme Bars





1/2 cup (1 stick) cold butter
2 cups all-purpose flour
1 cup firmly packed brown sugar
1 8-ounce package cream cheese, softened
2 tablespoons granulated sugar
1 egg
1 cup (8oz) sour cream
2 teaspoons vanilla extract
1 21-ounce can blueberry pie filling

1. Preheat oven to 350°F. Mix butter, flour and brown sugar in
medium bowl with pastry blender or 2 knives until mixture resembles
coarse crumbs. Remove 1-1/2 cups of the crumb mixture; set aside for
later use. Press remaining crumb mixture firmly onto bottom of
13x9-inch baking dish. Bake 8 minutes. Meanwhile, beat cream cheese
and granulated sugar in large bowl with electric mixer on medium speed
until well blended. Add egg; mix well. Blend in sour cream and
vanilla; set aside.

2. Spread blueberry filling evenly onto crust; top with the cream
cheese mixture. Sprinkle with the reserved 1-1/2 cups crumb mixture.

3. Bake 35 minutes, or until center is almost set. Cool completely at
room temperature. Cover with plastic wrap and refrigerate at least 2
hours before cutting into 36 bars to serve.

Store leftover bars in tightly covered container in refrigerator.

Comment by Marjorie Munroe on April 23, 2009 at 2:57pm

Here is a family favourite!

Potatoes Deluxe

(Or as we like to called this recipe, “Diet Potatoes”! They are so good!)

2 Lbs Frozen Hash Browns (1 Kg)
I Cup Diced Onions
I Can Cream of Chicken Soup
16 Oz Sour Cream (500mg)
½ Cup Melted Butter or Margarine
8 Oz Sharp Cheddar Cheese, Grated
Salt & Pepper to Taste
1 Cup Crushed Potato Chips or Bread Crumbs (for topping)


Thaw frozen hash brown potatoes for at least 30 minutes. Then mix hash browns with remaining ingredients except for the potato chips or bread crumbs. Once mixed thoroughly place mixture into a 9 X 13 casserole. Top with crushed potato chips or bread crumbs.
Bake at 375 degrees for 1 hour.
Serves 6 to 8,

(This recipe may be made one day ahead and placed in the Frig. uncooked.)

Comment by Suzanne Mourer on April 20, 2009 at 7:22pm

CHOCOLATE MARSHMALLOW TEA SANDWICHES...I use to work at a tea room. Young and old love these!

2/3 cup semisweet chocolate chips
4 tbs marshmallow creme
8 slices white bread
2 tbs unsalted butter, melted

In a glass bowl, microwave chips on 50% power for 1 min. stir until completely melted and smooth. Let cool slightly. On one piece of bread, spread 1 tbs chocolate. On another slice of bread, spread 1 tbs marshmallow creme. Join slices and brush top with a little of the melted butter. Repeat with remaining slices of bread. Heat a skillet. Place sandwich butter side down in pan and brush top with butter. Cook 2 min. or until golden brown, flip and cook an additional 2 min. Remove from skillet and serve immediately. Repeat with remaining sandwiches. MAKES 4 SANDWICHES.

Comment by Ben an Jessica Miller on April 18, 2009 at 4:54pm

lol judith glad an hope u like them

Comment by Suzanne Mourer on April 16, 2009 at 8:56am

Chocolate Kiss Pie

1 12-13-ounce package chocolate kisses
2 ounces milk
1 8-ounce package cream cheese
1 12-ounce carton frozen whipped topping, thawed
1 chocolate ready-made pie crust

Remove foil wrappers and melt kisses over medium heat in the
milk. When melted, add cream cheese and stir until completely melted.
Rapidly stir in whipped topping with the heat off. (Be careful it
doesn't burn). Pour into crust. Refrigerate until set. Serves 6-8.

Comment by Don Allen on April 15, 2009 at 5:33pm

Wow. Dont know what happened, But I couldnt log in for weeks. Anyways Hello to all and a belated happy Easter. I was visiting a relative 2 weeks ago and at the home they served everyone a simple salmon soup. Now Ive never had any. And with my health problems I didnt know if I could. But I tried it AND LOVED IT. Does anyone have a good reci[pe for salmon soup. Theirs had fish, corn, green beans and a very nice butter and garlic taste. but was told there was no butter in it. BUT WAS IT GOOD. Thanks

Comment by Suzanne Mourer on April 15, 2009 at 7:40am

Thanks for sharing Judy! You can't beat a more chocolate flavor, than when you use cocoa powder.

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