Easter Egg Nests Cookies

Easter Egg Nests Cookies

1/4 cup sugar
1 egg
1 teaspoon vanilla extract
3 to 4 drops yellow food color
1/4 cup all-purpose flour
2 cups flaked coconut
36 jelly beans

Preheat the oven to 350 degrees F. Coat cookie sheets with nonstick cooking spray. In a medium bowl, beat the sugar, egg, vanilla, and food color until well blended. Beat in the flour until smooth. Fold in the coconut. Drop by heaping teaspoonfuls 2 inches apart onto the cookie sheets. Flour your thumb. Press an indentation into the center of each cookie to create a nest. Bake for 10 to 12 minutes, or until the edges are golden. Remove from the oven. Gently push 2 jelly beans into each nest. Let the nests cool slightly on the cookie sheets. Remove to wire racks to cool completely. Store in airtight containers. Yields about 18 small nests.

Frosted Chocolate Chips Brownies

Frosted Chocolate Chips Brownies

1/2 cup butter, softened

1 cup sugar

4 eggs

1 can (16 oz.) chocolate syrup

2 tsp vanilla

1 cup flour

1 cup (6 oz.) semisweet chocolate chips

1 cup nuts, chopped

Chocolate Sour Cream Frosting

1 cup (6 oz.) semisweet chocolate chips

1/4 cup butter, cubed

1/2 cup sour cream

2 1/4 cups confectioners' sugar

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time. Beat well after each addition. Beat in the chocolate syrup and vanilla. Gradually add the flour. Stir in the chocolate chips and the nuts. Pour into a greased 13 x 9 inch baking pan. Bake at 350 F for 35-40 or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For the Frosting: In a microwave, melt the chocolate chips and butter. Stir until smooth. Cool for 5 minutes. Whisk in the sour cream. Gradually stir in the confectioners' sugar until smoth. Frost the brownies. Cut into the bars. Store in the refrigerator. Makes 1 dozen

CHOCOLATE CHEESECAKE CUPCAKES

CHOCOLATE CHEESECAKE CUPCAKES

1 box Devil's food cake mix

1 (8 oz.) pkg. cream cheese

1 egg

3/4 c. sugar

3/4 c. chocolate chips

Cupcake liners and muffin pans

Preheat oven. Mix cake using package directions. Fill cupcake liners 2/3 full. Mix

cream cheese, egg, sugar and chocolate chips together. Drop about a teaspoon on top

of each cupcake. Bake cupcakes using package directions. Makes 2 dozen cupcakes

Microwave Scotch Crunchies

Microwave Scotch Crunchies

12 oz. bag of butterscotch chips
1 cup of creamy peanut butter
6 cups of corn flakes


1. Melt chips and peanut butter in microwave for 2 1/2 minutes. Stir,
and continue another 30 seconds in microwave. Stir again, until most of
the chips are creamy and smooth.
2. Add corn flakes to mixture, and gently stir in until most flakes are
evenly coated.
3. Drop by teaspoons-full onto waxed paper. Let set until hardened,
about half an hour, depending upon how cool your kitchen is.

Orange Crispy Cookies

1 of our favorites,enjoy
Orange Crispy Cookies

1 pkg. (18 1/4 oz.) white cake mix

1/2 cup butter, melted

1 egg, beaten

2 tsp grated orange peel

2 tsp orange extract

1 cup crisp rice cereal

1 cup chopped walnuts, optional

In a large bowl, combine the first five ingredients. Mix well. Stir in the cereal and the walnuts, if desired. Roll into 1-inch balls. Place 2 inches apart onto ungreased baking sheets. Bake at 350 F for 12-14 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Makes 4 dozen

Baby Ruth Cookies

Baby Ruth Cookies

1 1/4 Cup Unsifted Flour
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/2 Cup (1 stick) Margarine
3/4 C Sugar
1 Egg
1/2 tsp. Vanilla
1 Cup Chopped Baby Ruth Candy bars

Sift together flour, baking soda and salt; set aside. Cream together margarine and sugar until light and fluffy. beat in egg and vanilla. Stir in Baby Ruths and dry ingredients until well blended. Chill for 30 minutes. Drop dough by 1/2 teaspoonfuls onto greased baking sheets. Bake at 350 degrees F. for 10-12 minutes, or until done. Remove from sheets and cool on wire racks.