Texas Sheet Cake Brownies

1 stick butter or margarine

1/2 C shortening

1 C water

4 Tbsp baking cocoa

Stir until boils; set aside

Mix in another bowl:

2 C sugar

2 C flour (we use King Author GF)

Pour chocolate mixture over flour & sugar.

Add:

2 eggs

1/2 C milk (with 2 Tbsp Vinegar)

1 Tsp Vanilla

1 Tsp baking soda

1/2 tsp cinnamon

Pour into jelly roll pan, bake at 350' for 30 minutes.

Icing:

1 stick butter or margarine

6 Tbsp milk

2 Tbsp cocoa

1 pound powdered sugar

Crushed pecans

Boil butter or margarine, milk, & cocoa until blended & add powdered sugar.  Pour cover warm cake.  We omit the crushed pecans and cinnamon.  We have two family members that do not like cinnamon or nuts.  It tastes fabulous either way.  

Pretzel Hugs

We make these all the time!  A big secret is after a holiday is over - load up on HUGS & M&Ms on clearance!

Ingredients:

• circle or square-shaped pretzels (use Gluten Free pretzels for Gluten Free)
• Hershey's Kisses Hugs
• M&Ms

Directions:

1. Preheat oven to 250F degrees.
2. Line baking sheet with parchment paper or a silicone baking mat. Align pretzels on the sheet. Unwrap Hugs and place one on each pretzel. Stick in the oven until the hug begins to melt down. Mine takes about 4 minutes.
3. While the Hugs are melting in the oven, get your M&Ms ready because you will have to move quickly once they are out of the oven.
4. Remove pretzel hugs from oven and gently press an M&M down on each one. The Hug should flatten out when you press the M&M on it.  If it is not flattening out, place the pretzel hugs back in the oven for 30 more seconds.
5. Let the pretzel hugs cool completely and let the chocolate set for about 10 minutes in the refrigerator. These are a great make ahead treat: make them 1-3 days before you need them and store covered in the refrigerator.

Coconut-Pecan Filling & Frosting

1 can (12 oz) evaporated milk
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter or margarine
4 egg yolks, slightly beaten
1 1/2 tsp. vanilla
1 package (7 oz) Baker's Angel Flake Coconut (about 2 1/3 cups)
1 1/2 cups chopped pecans

Stir milk, sugar, butter, egg yolks, and vanilla in large saucepan.  Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.  Remove from heat.

Stir in coconut and pecans.  Cool to room temperature and of spreading consistency.

This recipe is a family favorite through generations!  I use the Duncan Hines brand for German Chocolate cake and make this German Chocolate Cake Frosting.

Cake-Like Brownies

2 sticks butter
4 Tbsp cocoa
1 cup water

Heat until butter melts, pour over:
2 cups flour
1/2 tsp salt
2 cups sugar

Add:
2 eggs
1 tsp soda
1 tsp vanilla
1/2 cup milt
1 tbsp vinegar

Bake in an ungreased 15*10 pan (sheet cake pan) for 30 minutes at 350' 

Frost while warm with:
3/4 stick butter
3 Tbs cocoa
(heat until melted)
Add:  4 tbsp milk
1 tsp vanilla
enough powdered sugar until spreads

Master Cookie Mix - with a variety of cookies

Master Cookie Mix

4 ½ cup flour
1 ½ cup sugar
1 ½ cup packed brown sugar
2 tsp. salt
2 tsp. baking soda

Mix above n mixing bowl and add:
1 ½ cup shortening, blend until crumbly. Store in air tight container for up to 6 months. Yield 10 cups

Cinnamon Raisin Cookies
2 eggs
½ tsp. cinnamon
½ tsp. almond extract
2 ½ cups master cookie mix
½ cup raisings
½ cup chopped nuts

Combine eggs, cinnamon, extract, and cookie mix. Mix well. Bake 350’ 10-12 minutes.

Banana Cookies
2 eggs
½ cup mashed bananas
¼ cup all-purpose flour
1 tsp. vanilla
2 ½ cup master cookie mix
½ cup chopped nuts

Combine and mix well, then add nuts. Drop by tablespoons on onto ungreased cookie sheet. Bake 350’ for 10-11 minutes.

Peanut Butter Cookies
½ cup peanut butter
2 eggs
1 tsp. vanilla
2 cups master cookie mix

Combine all ingredients, mix well. Drop by rounded tablespoon, flatten slightly. Bake 305’ 0-12 minutes or until browned.

Oatmeal Fudge Bars

Melt all together and set aside:
12 oz chocolate chips
1 can sweetened condensed milk
2 tbsp butter
1 tsp vanilla

Dough for bars:
Cream together 1 cup butter, 2 cups brown sugar. 
Add and mix well:
2 eggs
2 tsp vanilla
1 tsp soda
1 tsp salt
2 1/2 cup flour
3 cups oatmeal

Spread 1/2 dough in 10*15 sheet pan, cover with chocolate mix, and drop remaining dough on top
Bake @ 350' for 20-30 minutes.

Caramel Naked Brownies

First Layer:
1 german chocolate cake mix
1/3 cup evaporated milk
1 stick butter melted
1 cup chopped pecan nuts
Mix together, place 1/2 of this batter into 9*9 greased pan, this will be thick.  Bake 350' degrees (8 minutes).

Second Layer:
Melt together 1 package caramels, with 1/2 cup evaporated milk in double boiler.  After this is melted put onto cake, sprinkle with semi sweet chocolate chips to cover the top.

Third Layer:
Flatten out the remaining cake dough on parchment paper to a 9-inch square and place on top.  Bake 350', 20 minutes.  Sprinkle with powdered sugar when cool. 

Chocolate Cobbler - Gluten Free

3/4 cup sugar
1 cup self rising flour
1/2 teaspoon xanthan gum
2 Tablespoons cocoa
1/2 cup milk (use soy for dairy free)
3 Tablespoons melted butter (use Bestlife for dairy free)
1 teaspoon vanilla
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Mix the above ingredients and spread into a greased 11×7 or 9×13 glass baking dish.

Top Mixture – Mix together and sprinkle evenly on the above mixture.
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cocoa

Pour 1 1/2 cup water gently over all. DO NOT MIX- just gently pour over all
Bake at 350 degrees for 40 minutes. Serve hot, or cold.

Pumpkin Chocolate Chip Squares

2 sticks (16 tablespoons) unsalted butter at room temperature (I use Best Life for Dairy Free)

1 ¼ cups sugar

1 extra large egg, beaten

2 teas pure vanilla extract

1 cup canned solid pumpkin

2 cups all-purpose gluten free flour

1 teas xanthan gum

1 tbs pumpkin pie spice

1 teas baking soda

¾ teas kosher salt

1 (12-ounce) package semi-sweet chocolate chips

Preheat the oven to 350’.  Line a 9*13 inch baking pan with parchment paper, allowing the lining to overhand the edges. 

In a large bowl, cream the butter and sugar until light and fluffy.  Add the egg, then vanilla, and pumpkin, and beat to combine.  Add the flour, xanthan gum, pumpkin pie spice, baking soda, and salt, beating after each addition and reserving a couple of tablespoons of the flour in a small bowl.  Beat the batter well until it becomes thicker and a bit more elastic.

Add the chocolate chips to the small bowl of reserved flour and toss to coat.  Then add the flour-coated chips to the batter and stir until the chips are evenly distributed throughout.

Pour the batter into the prepared baking pan, smoothing the top.  Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center of the pan comes out clean.

After allowing them to cool completely in the pan, lift out by the overhung parchment paper.  Peel back the parchment paper and slice into squares with a serrated knife.

Chocolatey Football Bites

6 squares baker's semi-sweet baking chocolate
1/2 cup light corn syrup
1 Tbsp. butter or margarine (for dairy free use Best Life)
1/2 tsp. vanilla
4 cups Post Cocoa Pebbles Cereal
White decorating gel

Microwave chocolate, corn syrup, and butter in large microwavable bowl on high for 2 1/2 minutes, stirring after 1 1/2 minutes. Stir in Vanilla.

Add cereal to chocolate mixture; mix well. Shape into 18 (3-inch long) football shapes, using slightly moistened hands. Place on waxed paper; cool completely.

Use decorating gel to add lacing's to footballs. Let stand until gel is firm. Makes 18 servings - 1 football each.

Wagon Wheel Cookies

1/2 cup oil
4 ounces unsweetened chocolate (not chips) melted and cooled
2 cups sugar
4 eggs, lightly beaten
2 teas vanilla
1/2 teas salt
2 1/2 cups flour, sifted
2 teas baking powder

With a double boiler, melt the chocolate and cool to room temperature. Sift together the flour, salt, and baking powder. Mix together the oil, chocolate, and sugar and mix well to fully incorporate ingredients. Blend in eggs, in fourths, mixing well after each addition. Add vanilla. Stir in dry ingredients. Place covered in refrigerator and chill for sever hours or overnight. Preheat oven to 350' Portion dough into pieces and shape into 1 1/2 inch balls. Roll in powdered sugar and place 2 inches apart on greased baking sheets. Bake for 10-12 minutes.

No Bake Cookies - Gluten/Dairy Free

2 cups sugar
1 stick margarine or butter (I used Best Life)
3 Tbsp. cocoa powder
1/2 cup milk (I use Silk Milk)
1/2 cup crunchy peanut butter
1 tsp. vanilla extract
3 cups oatmeal (old fashioned rolled oats, not instant)

Mix the sugar, butter, cocoa, and milk in a medium saucepan.* Boil for 1 minute.

Add the peanut butter and vanilla. Mix quickly until peanut butter melts, then add the oatmeal and mix til well blended.

Drop spoonfuls on tin foil, wax paper or parchment. Allow to set and cool completely.

Makes 2 dozen 3 inch cookies.

**These turned out fantastic & were very easy! My son loved them - as well as the rest of the family!

Oatmeal Coconut Chocolate Chippers

1 c (2 sticks) butter
1 c granulated sugar
1 c firmly packed brown sugar
2 eggs
1 1/2 c all purpose flour
1 teas baking soda
1/2 teas salt
3 c old fashioned quick cooking rolled oats
1 teas vanilla extract
1/2 c coconut
1 1/2 c semisweet chocolate chips

Preheat over to 350' and lightly grease a cookie sheet. Beat the butter, sugar, brown sugar, and eggs in a large bowl of an electric mixer until blended. Beat for 1 minute. Sift the flour, baking soda, and salt onto a square of wax paper (or mix in a bowl). Add to the butter mixture and blend well. Stir in the oats and vanilla. Stir in the coconut and chocolate chips with a wooden spoon. Drop by teaspoonfuls onto the prepared cookie sheet and bake until lightly browned and almost firm when lightly pressed on the top, about 10 minutes. Remove to a rack to cool.

These cookies are absolutely amazing!!!

Easy & Yummy Chocolate Chip Cookies

3 1/4 C flour
1 tsp. baking soda
1/4 tsp. salt
1 1/3 C butter, softened
1 1/4 C granulated sugar
1 C firmly packed light brown sugar
2 eggs
4 tsp. pure vanilla extract
1 pkg. (12 oz) chocolate chips (we use milk chocolate)
1 C walnuts (optional)

Mix flour, baking soda, and salt in medium bowl. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.

Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets. Bake in preheated oven at 375' for 6-10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks, cool completely. Makes 5 dozen.

Chocolate Chocolate Chip Cookies

1/2 C butter, softened
1/4 C brown sugar
1/2 C granulated sugar
1 egg 1 tsp. vanilla extract
1 tsp. instant espresso powder (optional)
1/4 C unsweetened cocoa powder
3/4 C all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 C semisweet chocolate chips

Preheat oven to 375' Line a baking sheet with parchment paper.

Combine butter and sugars in a mixing bowl. Beat with a mixer at medium-high speed until light and fluffy, about 2 minutes. Add egg, vanilla, and expresso powder, mixing until well combined. Add cocoa, flour, baking soda, and salt, mixing on low speed until dry ingredients are incorporated. Add chocolate chips and mix for a few seconds, until evenly distributed. Drop dough by tablespoons onto a baking sheet, about 1 1/2 inches apart.

Bake about 8 minutes, until cookies look set in center. Cool 2 minutes on baking sheet, then transfer to wire rack to cool completely. Makes about 2 1/2 dozen cookies. These cookies are a brownie-chocolate chip cookie.

Mini Turtles

Line 2 cookie sheets with parchment paper. Arrange 75 pecans into 25 small piles of 3 nuts each.

Microwave 1 1/2 cups (about 40) soft caramels and 2 Tbs. whipping cream stirring every 20 seconds, until melted and smooth.

Drop a heaping tsp. of the melted caramel onto the center of each pecan pile. Reheat the caramel if it becomes too thick.

Place 1/2 cup chocolate chips in a small microwave-safe bowl and heat for 30-45 seconds, stirring once. Transfer melted chocolate into resealable bag.

Snip off a small corner from the bag with melted chocolate and squeeze a dollop on top of the caramel. Top the chocolate with assorted sprinkles (any holiday) and refrigerate until set, about 30 minutes. Makes 25 turtles.

Mint Chocolate Chip Cookies

1 Pouch Betty Crocker Sugar Cookie Mix
1/2 C butter or margarine, softened
1/4-1/2 tsp. mint extract
6-8 drops green food color
1 egg
1 C creme de menthe baking chips
1 C semisweet chocolate chunks

Mix cookie mix, butter, extract, food color and egg in bowl, until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

Bake at 350' for 8-10 minutes. Cool 3 minutes, remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Chocolate Frosting

3 C powdered sugar
1/2 C unsweetened cocoa powder
1/4 C unsalted butter, cut up and softened
4-6 Tbs. milk

In a large bowl, stir together powdered sugar, cocoa powder, butter, and 4 Tbs. milk until smooth. Add additional milk as necessary to make spreadable. Makes 2 cups.

Peppermint Bark

Crushed candy canes (1 cup)
2 pounds white chocolate
Peppermint flavorings (optional)

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired). Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle).