Cookies, Bars, and Brownies

Cookies, Bars, and Brownies

 

Apple Brownies Recipe:
1 cup butter, melted
2 cups sugar
2 eggs
2-3 cups apples, peeled, cored and chopped
1 cup chopped nuts
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 teaspoons cinnamon
 
Directions:
In large bowl, beat butter, sugar, and eggs. Stir in apples and nuts. Sift together flour, baking soda, baking powder, salt, and cinnamon, and fold into apple mixture. Pour batter into a greased 9x13-inch pan. Bake for 50 minutes at 350 degrees.
 
Submitted By: Vickie W.   
 
NO-BAKE PEANUT BUTTER OATMEAL COOKIES: 
2 c. sugar
1 stick butter
1/2 c. milk
1 tsp. vanilla
2 c. oatmeal
1/2 c. peanut butter
 
Directions:
Mix sugar, milk and butter in a medium cooker. Bring to a boil and allow to boil for three minutes and remove from stove. Next add vanilla and the peanut butter and stir well. Last, add oatmeal a little at a time to desired taste and thickness. Drop by spoonfuls onto wax paper, or pour into a buttered pan and cut into squares after it cools.
 
Submitted By: Melissa H. NC Via: Recipe Swap Group on Facebook
 
Peppermint Cheesecake Brownies:
Ingredients for the cheesecake topping:
1 8 oz. block of 1/3- less-fat cream cheese
1/3 C granulated sugar
1 t peppermint extract
1 large egg
1 large egg white
1 T all-purpose flour
 
Ingredients for the brownie bottom:
1 C all-purpose flour (4.5 ounces if you weigh it, which apparently you should be doing. Which I definitely don’t do)
1/2 C unsweetened cocoa
1/2 t salt
1 1/2 C brown sugar
1/4 C canola oil
1/4 C buttermilk
2 t vanilla extract
2 large egg whites
1 large egg
 
Directions:
Start by making the cheesecake batter. Put the cream cheese in a medium bowl and beat it (at medium speed if you have a hand mixer). Add the granulated sugar and peppermint extract and beat together. You’ll notice the official recipe calls for 1/4 teaspoon of peppermint extract. But I read the reviews and pretty much everyone said this wasn’t nearly enough. So I used a full teaspoon and thought the brownies had the perfect amount of peppermint flavor to them. And since they are peppermint brownies, that’s kind of important. Now add the whole egg and the 1 egg white and beat well before adding the flour and beating that until it’s just blended. I separated my cream cheese topping into 2 bowls. One I kept white. And the other, I added a bunch of red food coloring to. I set these aside and started making the brownie portion of the dessert. In a medium bowl, stir together flour, cocoa, and salt. Then, in a larger bowl, combine brown sugar, oil, buttermilk, vanilla, whole egg, and 2 egg whites, and beat until just blended. Remove 1/2 cup of the brownie batter and set it aside. Pour the rest into a 9×9 pan that has been sprayed with cooking spray (I used 8×8).After I had the brownie batter in my pan, I poured my white cream cheese mixture on top. Then I poured the red on that and swirled it around with a knife. Then I dribbled the reserved brownie batter on top of that and swirled that around too. I think that next time I make these, I’ll keep more of the cream cheese topping white, as the red and brown kind of took over.Put in the oven and bake at 350 degrees for about 26 minutes.
 
Submitted By: Christmas Spirit Via: Facebook Group: Christmas Spirit: 
 
Snowman Christmas Cookies:
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2-1/4 cups sugar, divided
1 egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
50 pretzel sticks
Frosting of your choice
Orange gumdrops
 
Directions:
In a large bowl, cream the butter, cream cheese and 2 cups sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate dough for at least 30 minutes or until easy to handle. Shape dough into 1-in., 3/4-in. and 1/2-in. balls. For each snowman, gently press one of each size ball together; gently roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Break pretzel sticks in half; press into the sides of each cookie, forming arms. Bake at 325° for 15-18 minutes or until bottoms are lightly browned. Cool 1 minute before removing to wire racks. Decorate as desired using frosting and orange gumdrop noses. Yield: about 4 dozen.
 
Submitted By: Christmas Spirit: Via: Facebook Group: Christmas Spirit
 
 
 
 
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