Outrageous Chocolate Chip Cookies

This is another recipe I took from Susy, because I know that several people have asked for it.  It is a recipe she got from our Aunt Julette.

1/2 cup sugar
1/3 cup brown sugar
1/2 cup butter (or Susy suggests using 1/4 cup butter and 1/4 cup Crisco)
1/2 cup peanut butter
1/2 tsp vanilla
1 egg
1 cup flour
1/2 cup oatmeal
1 tsp baking soda
1/4 tsp salt

1 package chocolate chips (6 oz)

Beat sugar, butter, peanut butter, vanilla and egg in medium bowl until creamy and blended.  Mix in flour, oats, baking soda and salt.  Stir in chocolate chips.

Using an ice cream scoop, drop dough 2 inches apart on ungreased cookie sheet.  Bake 350 degrees for 12 minutes, and let rest for 3 minutes on sheet before removing to cooling rack.  Enjoy!

Resurrection Cookies

This recipe came in my MOPS magazine this month and I thought it was so cute! I was hoping to do this with our kids over Easter and then I remembered that we'll be in NC for easter! So maybe a bunch of us can do this together. :)

Need:
1 c. pecans (or 1 c. mini chocolate chips)
1 tsp. vinegar
3 egg whites
pinch of salt
1 c. sugar
red food coloring
ziploc bag, wooden spoon, tape, scriptures

Preheat oven to 300 degrees.
Place pecans in bag and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, the roman soldiers beat him. Read John 19:1-3.
Let each child smell the vinegar (or dip finger in to taste) before putting it into a mixing bowl. Explain that when Jesus was thirsty on the cross, he was given vinegar to drink. Read John 19:28-30.
Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave his life so that we could live again. Read Mormon 9:13 (this was originally John 10:10-11 but I felt the other scripture explained it better.)
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Then have them put in a drop of red food coloring. Explain that this represents the bitterness of our sins that Jesus took upon himself and the blood that he sweat as he atoned for our sins. Read Luke 22:42, 44. (I changed this one too. It didn't have the red food coloring, and the salt was to represent the salty tears shed by jesus' followers and the bitterness of our own sin. reading Luke 23:27)
Add sugar. Explain that the sweetest part of the story is that Jesus atoned for us and died for us because He loves us. He knows us and wants us to know Him. Read Moses 1:39 and John 3:16-17.
Beat egg white mixture with a mixer on high speed for 12-15 minutes until stiff peaks are formed. Explain that much work is needed to repent and become like Jesus and gain the gift of eternal life that He provided for us. Read Alma 34:37-38. (since they didn't use the red food coloring they said to explain that the color white represents the purity of those whose sins have been cleansed by Jesus reading Isaiah 1:18 and John 3:1-3.)
Fold in broken nuts. Drop by teaspoonfuls onto a cookie sheet covered with wax paper. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.
Put the cookie sheet in the oven, close the door and turn the oven off. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt 27:65-66.
Go to bed! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers felt despair when the tomb was sealed, too. Read John 16:20-22.
On Easter morning, open the oven and give everyone a cooke. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. He is risen! Read Matthew 28:1-9.

I thought this was a great way to have fun talking to kids about the real reason for Easter! I changed some of it because I wanted to include the atonement with the resurrection, but if you don't you could leave it the original way. Happy Easter!

Black-Bottom Pecan Cheesecake Pie

So with Thanksgiving coming up I've been thinking a lot about pie (hence my next next 2 posts) - and apparently not thinking about any pies, but more specifically black-bottom pies. Mmmm. And also because sometimes it's nice to throw a different kind of pie at the Thanksgiving table then the usual pumpkin, pecan, apple. (Oh, not that I'm condoning food-fighting with these pies, in fact I am ardently opposed to such actions. These pies are too delicious to be thrown at anyone. Savor them. Savor them, I say.)



1 9 inch Piecrust
1 cup Semisweet Chocolate Chips
3 Tbsp Whipping Cream
1 8oz Package Cream Cheese, softened
4 Large Eggs
3/4 Cup Sugar, divided
2 tsp Vanilla Extract, divided
1/4 tsp salt
1 cup Light Corn Syrup
3 Tbsp Butter, melted
1 1/2 cups Pecan Halves

1. Preheat oven to 350 degrees

2. Unroll piecrust; fit into 9-inch pie plate according to package directions. Fold edges under and crimp.

3. Microwave chocolate chips and whipping cream in a small glass bowl at MEDIUM (50% power) 1 - 1 1/2 minutes or until chips begin to melt. Whisk until smooth, set aside.

4. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp vanilla, and salt at medium speed with an electric mixer until smooth. Pour chocolate mixture into piecrust, spreading evenly. Pour cream cheese mixture over chocolate layer.

5. Whisk together corn syrup, melted butte, remaining 3 eggs, remaining 1/4 cup sugar, and 1 tsp vanilla. Stir in pecans; pour over cream cheese layer.

6. Bake at 350 for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning. cool completely on a wire rack.

I made this for Thanksgiving a few years ago and it is delish. It's like your 3 favorite pies in one - pecan, cheesecake and chocolate. Enjoy!

7 Layer Bars

Since Mom so wonderfully posted the black skillet cookies, I'll post the 7 layer bar recipe. A few people have asked me for it over the years, so just in case you need it...
Layer in a 9x13 pan:
1 stick melted butter
1 1/2 c. graham cracker crumbs
1 c. coconut
1 1/2 c. chocolate chips (8 oz)
1/2 c. butterscotch chips (4 oz)
1 can sweetened condensed milk
1 c. chopped pecans

Cook in 325 degree oven for 25 minutes. Cool. Cut. Rejoice!

BLACK SKILLET COOKIES

This recipe gets its name because its usually made in a cast iron (black) skillet.



1/2 cup margarine
3/4 cup sugar
1 cup chopped dates
2 eggs, beaten
1 cup chopped nuts
1/2 teaspoon vanilla
2 cups crispy rice cereal
1 1/2 cups shredded coconut

In a large skillet, over low heat, melt butter, stir in sugar, dates, and eggs. Cook slowly and stir until thick. About 10 minutes. After mixture thickens, remove from heat and stir in nuts, vanilla and cereal. Spread coconut out on waxed paper. Scoop teaspoonsful of the mixture, shape into balls and roll in coconut to coat. Place in the refrigerator to set.

THE BEST PECAN PIE

So, recently I was in the Dallas airport and saw this tiny little cookbook called Cordon Bubba [compiled by Barry Shlachter]. Since I was on my way to see John, I couldn't resist getting it for him. Turns out it has a recipe for the best pecan pie you'll ever eat! (I always thought my mother's pecan pie was the best - but now I know better. Sorry, Mom.)
Ingredients

1 stick butter or margarine, melted
1 cup light brown sugar
1 cup light corn syrup
1/8 tsp salt
4 eggs, well beaten
1 1/2 cups chopped pecans
1 tsp vanilla
1 - 9" uncooked pie shell

Allow butter to cool, then combine all ingredients, mixing well. Pour into a 9" uncooked pie shell. Bake at 350 degrees for 50 minutes or until toothpick comes out clean.

Heather's Chocolate Chip Cookies

This is a modified Toll House chocolate chip cookie recipe. It will make big, chewy cookies every time!

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, melted (melt it on low in a small pot on the stove)
1/2 cup granulated sugar
1 cup packed light brown sugar
1 1/2 teaspoon vanilla extract
1 large egg and 1 egg yolk
1 Tbsp Milk (beat eggs and milk together and then add to mixture)
2 cups (12-oz. pkg) chocolate chips

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add egg mixture and beat well. Gradually beat in flour mixture. Stir in morsels. Drop by small ice-cream scoops onto very lightly greased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.