I think we’ve started a Christmas tradition of our own!

Making and decorating gingerbread men … plus! (We didn’t just stick to the men.) After the cookies were baked and cooled, but before we decorated them, I told Shannon that it never occurred to me that I don’t actually know how to do this! I hadn’t decorated cookies for YEARS!!! So anyway, don’t laugh too hard! Here are some of them…

gingerbread1

My aunt Ruthie makes the best gingerbread cookies around, so I got the recipe from her. It actually comes from the Mennonite Community Cookbook.

Old Fashioned Ginger Cookies (Leb Kuchen) That’s how the recipe title is written… makes it seem authentic, doesn’t it? 

2 cups shortening, melted
3 cups sorghum molasses
1 cup sugar
8 – 10 cups flour
1 tsp. salt
2 Tbsp. soda
1 Tbsp. ginger
1 Tbsp. cinnamon
1 1/2 cups buttermilk or sour milk

Heat molasses and sugar together. When sugar is dissolved, add shortening and stir until melted. Remove from heat. Cool to lukewarm. Sift flour, soda, salt, and spices together. Add sifted dry ingredients alternately with sour milk. Stir until a medium-soft dough is formed.
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Work dough with hands for 5 min. Let chill in refrigerator for several hours. (They’re not kidding about that. It’s a soft dough. Ruthie said she usually lets it chill overnight.) Turn dough onto lightly floured board and roll 1/4″ thick. Cut with large round cookie cutter.
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Glaze with a beaten egg; dip a small piece of cheesecloth in beaten egg and rub lightly over cookie. Place 1″ apart on greased cookie sheet. Bake at 350 for 20 – 25 min. (I didn’t bake them quite 20 min.)  This is the soft chewy cookie that was a favorite of grandmother’s day. It is still very popular among many Mennonite families. (I didn’t write that, it says that right in the recipe.) Makes 8 dozen large cookies.

Then, let the decorating begin!
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gingerbread5

Deck the halls, er, table…

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This recipe comes from the Derstine cookbook. I had forgotten about these cookies and happened to see the recipe while flipping thro’ the cookbook. I remember Mom making them when I was young. As Lexi (5) and I were making them, I told her that my mom made these when I was a little girl. And she said, “And now my mom is making them when I’m a little girl!”

Holly Cookies

32 lg marshmallows
1 stick margarine
(I used butter)
1/2 tsp vanilla
1/2 tsp almond extract
1 1/2 tsp green food coloring
4 cups Cornflakes
Red cinnamon candies
(I used M&Ms because I couldn’t find Red Hots at the store)

Melt marshmallows and margarine in saucepan over low heat. Mix in flavorings and food coloring. Pour quickly over cornflakes in large bowl. Stir until coated. Butter hands well. Working quickly, shape into cookies on wax paper spread on a cookie sheet. Decorate with cinnamon candies before cookies harden. Ok, so she got a little carried away with the decorating!
wreath1
Allow 2 days
(????????) to dry. Please tell me it’s a misprint that should say ‘hours’ instead of ‘days’. These cookies may not even live to see 2 days! And they definitely seem hard enough.
wreath2

Change of subject… I was at our Walmart Supercenter today and was looking for 2 things that I couldn’t find: molasses and red hots. I looked in the baking aisle for molasses and there was a stocker there, so I asked her, and it was over with the syrup. Then I thought Duh, I should’ve thought of that. And the red hots, I looked in the candy section, the baking aisle, and the cake decorating aisle. Never did find them. Another thing that kinda surprised me a few years ago was the food coloring. I looked in the cake decorating section and in the cake mix/frosting aisle. Nope, over with the spices. That’s one thing nice about shopping online, you never have to look all over for exactly what you want… as my husband says, “Google knows everything”.

Christmas cookie baking/candy making 2007

cookies all

Liz, Lin, Ruthie, Sandra, Lourdes, and I all got together for a cookie/candy exchange. Ah, so fun!!!! All that good stuff sitting there. And it’s fun to see what everyone is making. And you take home a nice assortment of stuff for no more effort than you put into it.

I don’t even know what everything was called, but it’s all on the picture up there. There were 2 kinds of fudge (peppermint and chocolate). The chocolate fudge didn’t last long around here.  It was my top pick of everything! I think Linda made it. There were several different kinds of cookies, some buttermints, choc covered Ritz sandwiches, caramel/chocolate candy, mice , and choc dipped pretzels.

Lourdes and Liz making buttermints…
cookie mints

The best part… dividing it all up. Lourdes, Liz, and Sandra.
cookie exchange

In the afternoon, Sandra and Ruthie made blended coffees for us all. I shared mine with Tiffany and then she didn’t want to give it up…
cookie frap

I’ll feature my 3 contributions to the cookie/candy exchange…

They are all taken from Taste of Home Christmas Cookies and Candies.

Envelopes of Fudge
1/2 cup butter, softened
1 pkg (3 oz) cream cheese, softened
1 1/4 cups flour
FILLING:
1/2 cup sugar
1/3 cup baking cocoa
1/4 cup butter, softened
1 egg yolk
1/2 tsp vanilla
1/8 tsp salt
1/2 cup chopped walnuts

In a mixing bowl, cream butter and cream cheese. Gradually add the flour. On a lightly floured surface, knead until smooth, about 3 minutes. Cover and refrigerate for 1-2 hours or until easy to handle. For filling, combine the sugar, cocoa, butter, vanilla and salt. Stir in walnuts, set aside. On a lightly floured surface, roll dough into a 12 1/2″ square; cut into 2 1/2″ squares.
cookie env1
Place a rounded teaspoonful of filling in center of each square (I piped the filling on). Bring 2 opposite corners to center. Moisten the edges with water and pinch together.
cookie env2
Place 1″ apart on lightly greased baking sheets. Bake at 350 for 18-22 minutes or until lightly browned. Remove to wire racks to cool. Yield: 25 cookies.
cookie env3

Yeah, there were a few flops! It works better to pinch the corners together, then fold them down and pinch again.

Christmas Eve Mice
24 Oreos
1 cup choc chips
1 tsp shortening
24 maraschino cherries with stems, well drained
24 chocolate kisses
48 sliced almonds
green decorating gel
red decorating gel

Everyone else was done, so they helped me do these. They were kinda fun to do and we got some laughs out of the deformities, but it does look easier than it is! Here are Lin and Ruthie working on them…
cookie miceCarefully twist cookies apart; set aside the halves with cream filling. Save plain halves for another use. In a microwave, melt choc chips and shortening; stir until smooth. Holding each cherry by the stem, dip in melted chocolate, then press onto the bottom of a kiss. Place on the cream filling of cookie, with cherry stem extending beyond cookie edge. For ears, place slivered almonds between the cherry and kiss. Refrigerate until set. With green gel, pipe holly leaves on the cream. With red gel, pipe berries between leaves and pipe eyes on each chocolate kiss.
cookie mice2Store in an airtight container at room temp. Yield: 2 dozen.

Ice Cream Sundae Caramels
2 cups sugar
2 cups (16 oz) dark corn syrup
2 cups (1 pint) vanilla ice cream, melted, divided
1 cup butter
8 oz choc candy coating
1/2 cup peanuts, finely chopped

In a heavy 4-qt saucepan, combine sugar, corn syrup, 1 cup ice cream and butter. Cook and stir over low heat until mixture boils. Increase heat to medium; cook and stir until candy thermometer reads 242 (nearly firm-ball stage).
cookie caramel1Remove from heat; gradually stir in remaining ice cream. Return to heat; cook without stirring to 244 (firm-ball stage). Immediately pour, without stirring, into a buttered 9×13 pan. Let cool until firm. Invert candy onto a baking sheet. Melt candy coating; spread over candy. Sprinkle with nuts. Cut into 1″ squares. Yield: About 3 1/2 pounds.
cookie caramel2

I just realized something…

I have a cookbook holder and always have an open cookbook on it. I change it now and then for a different view. The last while, it was open to this page:
smore1

Those s’mores cookies were really grabbing me every time I looked at them. Finally, one day I made them. If I would’ve been paging thro’ the cookbook, they probably wouldn’t have grabbed me, but sitting on the counter every day for awhile, it grew on me. Then, I thought back and I remember doing that several times before… making something on the page that had been opened for awhile. Anyone know anything about psychology?!
My husband could use this… find a recipe he wants and change it to that on the cookbook stand. Who knows though, he might be after the Ranch Snack Mix and here I’d make the s’mores cookies!!!

S’more Sandwich Cookies …2002 Quick Cooking Annual cookbook 
smores-recipe.jpg
I’m gonna be lazy this time and see if it works to just ‘clip’ the recipe and put it in here. Hopefully you can read it. Part of the stand is covering a bit of the ingredient list… that’s 1 tsp vanilla extract under there.

smore2

smore3

smore4Side note: That oval plate they’re on is from a set of dishes that my brother brought home for me from Romania when he was over there for a few years. Very beautiful set! I’m almost scared to use them for fear I’ll break one.

These cookies were great, although not as good and gooey as real s’mores ! You could really taste the graham crackers. I might sub grahams for some of the flour in other cookie recipes sometime, just for something different. I made some bigger cookies and some smaller cookies… the bigger ones were best because the ratio of cookie to marshmallow was better (not as much marshmallow per cookie). Maybe your preference would be the other way. Mine made 18 sandwiches, the recipe says about 2 dozen.

It flopped!

This evening, I tried to get fancy with something simple . Didn’t work. I was making finger foods for after the Bible School Program. I made layered finger jello (featured about 3 posts ago), then I thought I should take something else too. I had brownie mix in the cupboard, so I mixed it up, then to make it tastier and more attractive , I swirled melted caramel on top. I was picturing getting these bars out of the oven that were to die for… gooey, chocolate and caramel obviously swirled. I had decided that I’d better taste them before taking them because they’d definitely get all licked up at church!

Well, they came out of the oven and you couldn’t even see varigated color. Just brown. Totally dark brown. They looked very blah , like I would’ve just broke open a brownie mix box, threw in eggs and oil and baked it. So I sprinkled some p.sugar on them. Then I let them cool. When I went to get them out of the pan to put them on the plate, they majorly STUCK to the fork and I wrecked the first 5 pieces.

To make a long story short, caramel must be heavier than brownie batter because it all sank to the bottom. There was a layer of gooey caramel underneath. They are delicious though!!!! We’re inhaling the whole pan… ok, I’m not, but I am day-dreaming about doing it, and well, I had a couple small pieces.

And just to put a picture on, here they are. I know the picture is kind of a flop too, but at least it’s a picture.
brownies

Next time, I want to try baking it partially, then drizzling caramel on top, then finish baking it. I still think it sounds like a great idea to bake caramel on top of brownies!

Sugar cookies from Great Grandma’s cookbook

Ok, here goes… The Sugar Cookie Recipe!

I’ve never met a delicious sugar cookie. To me, they’re all kinda blah and tasteless and something you have to make at Christmastime. But this one isn’t totally tasteless… it has nutmeg in it!

I don’t actually make sugar cookies, I just use this recipe for fruit pizzacrust. But, there is enough dough left over (after measuring out 20 oz) for about 8 cookies, so I bake those. I don’t have pictures of them and I don’t feel like making a batch just to get pictures.

First, I want to introduce the cookbook to you that this recipe comes from…
cookbook1 …it is my most prized possession in my entire cookbook collection. It was given to me by my grandma (the one who makes the brown sugar pie) and she got it from her mother, so it was my great-grandmother’s cookbook! It was given to Great Grandma in 1943. I feel extremely privileged to now own it and it’s on my list of top 10 things to quick grab if there would be a fire. There is hand-writing in it… like notes written beside recipes, variations on things like strawberry shortcake and split pea soup and check marks written beside some recipes, probably her favorite ones. Also, tucked in hit-n-miss are a bunch of loose recipes, mostly written on regular scratch paper, but there’s a tapioca recipe written on a deposit slip that has my great grandma and grandpa’s names on it and a chop suey pickles recipe written on a piece of old wallpaper.
cookbook2

Vanilla Sugar Cookies

1/2 cup shortening
1 cup sugar
2 eggs, beaten light
1 Tbsp. cream
2 1/2 cups flour
2 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. vanilla

Cream shortening and add sugar gradually, beating until creamy. Add the beaten eggs, cream, and vanilla, and beat well. Add the sifted dry ingredients and mix thoroughly. Put through Alumilite Cooky Press onto Viko Aluminum Cooky Sheets. Bake in a hot oven, 400, for about 10 minutes, or until light brown in color.

I think this aluminum Viko stuff is/was a specialty thing, kind of like Pampered Chef is… I have a couple Pampered Chef cookbooks and the directions always specify using their products for mixing, scraping, measuring, etc too.

No Bake Cookies

Liz put this recipe on her site and when I saw it, I got hungry for them and just had to make them! Liz is my sister-in-law and we have 9 1/2 month old babies born 2 days apart. I made these cookies for scrapbooking day and they were a hit among the children! One thing that was so nice about them is that they’re fast… about an hour after I decided to make them, I was putting them in a container to go! Another nice thing is that they use very common staple ingredients.

No Bake Cookies

Part A:
2 C. sugar
3 T. cocoa
1/2 C. margarine
1/2 C. milk
Dash salt
Part B:
3 C. quick cooking oats
1/2 C. peanut butter
1 tsp. vanilla
Bring part A to a rapid boil.
nobake1 
Boil for 1 minute; then add ingredients in Part B.  (Have B ingredients measured and ready to dash into cooked mixture.)  Mix well and working quickly drop by spoonfuls onto waxed paper.  I used Liz’s idea and added chocolate chips, but they melted, but oh well, at least there was extra chocolate flavor!
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Yields 4 dozen wonderful candylike cookies.  A special treat to make on a hot day.
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They look wet when you first drop them on wax paper, but as they cool, they harden, and one way to tell they’re ready is that they lose their shiny look. They’re so good!!!!

Iced Tea and Cookies

Cookies!

Lexi (my dau, just turned 4) and I made some cookies last night. She seemed to sort of need some “mom time”, so we put Tiffany (9 mos) to bed, Shannon (my husband) had a late hockey game, and Lexi and I had alot of fun baking. Baking with her is interesting… She dumped all the ingredients in the bowl, except the eggs, of course. It always amazes me how the mixing bowl can be 10″ across and the measuring cup is 2 1/2″ and she still dumps part of the sugar, flour and choc chips over the edge onto the counter!!!!   She also decided we should wear “cookie baking beads”. She had some in her toybox, so we each wore them… you can see hers on a picture.

This recipe comes from the Mrs. Field’s Best Ever Cookie Book . Did you ever see “Mrs. Fields” in a mall (cookies, candy, etc.)? Well that’s her. This cookbook is written by her, Debbi Fields. Her store/bakery has been going for over 20 years. Shannon got the cookbook for me for Christmas 2 years ago.

Double-Chocolate Peanut Butter Cookies

6 oz, semisweet chocolate, coarsely chopped
2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
2 sticks (1 cup) unsalted butter, softened (I didn’t use unsalted because I only had salted, maybe I should’ve omitted the 1/4 tsp of salt then)
1 cup creamy peanut butter
2 large eggs
2 tsp vanilla extract
12 oz milk chocolate chips (about 2 cups)
24 – 30 whole shelled peanuts (we used 55 because that’s how many cookies we had)

Preheat the oven to 300. In a double boiler, melt the semisweet chocolate over hot, not simmering, water. (My microwave worked great for this. ) Set aside to cool to about room temperature.   In a small bowl, combine the flour, baking soda, and salt. In a medium bowl, combine the sugars, then add the butter and beat until well combined. Add the peanut butter and beat until smooth. Add the eggs and vanilla and beat until just combined. Add the flour mixture and the milk chocolate chips and beat until no streaks of flour are visible.      Pour in the melted chocolate
cookie1 and mix partially with a wooden spoon until marbleized. Drop the dough into 3-Tablespoon mounds (that would be huge, I made them smaller), 2 in apart, onto an ungreased cookie sheet. Top each with one whole peanut. I thought the one peanut thing was kinda ‘yeah, whatever’, but it turned out to be a really fun job for Lexi.
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Bake for 23 min, or until just set but still soft. Cool on the cookie sheet for 30 seconds, then transfer to wire racks to cool completely. Yield: About 2 dozen. M ine made about 4 1/2 dozen.
cookie3   These taste GREAT, but they beg for a glass of milk! I prefer chewy cookies, these are kinda dry. Maybe it’s because they bake so long at a lower temp. They don’t melt down into a flat cookie… however you put them on the cookie sheet is how they’ll look when they come out of the oven, so I smashed them down a little before putting them in the oven, after the first batch came out and I saw that’s what they do. Another thing, semisweet chocolate chips are not my thing… if semisweet was the only chocolate, I would not be a chocoholic. Chocolate would tempt me about as much as, let’s say, raisins (I like them, but nothing special.), so next time, I’d do ALL milk chocolate in these cookies.

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I’m also going to feature a tried-and-true recipe here. Iced tea . I try to keep it on hand in the fridge. If I do, we go thro’ at least one pitcherful a day. It’s so easy and fast… in about 10 minutes, you can go from no tea anywhere around to drinking a cold glass of iced tea. For the taste, it’s comparable to meadow tea , if you know what that is. When I first started making it, I thought it wasn’t as good as meadow tea, but was well worth it for less work and time being put into it. Now that I’m used to it, I like it better than meadow tea. My mother-in-law makes it too and I forget who started making it first, so I’ll give her credit in case it was her.  Maybe we don’t even make it quite the same anymore, I haven’t compared notes with her on it lately.

Iced Tea

Put a coffee filter in a coffee maker (sometimes little pieces of leaves somehow get out of the tea bags, so the filter catches them then). Put 1 Mint Medley tea bag in it.
tea1Fill the coffee pot with water to 8 cups and pour into coffee maker. Turn it on and run it thro’ just like you’d be making coffee. While that’s being made, put a little over 1/2 cup of sugar into a 2-qt pitcher. When the tea is done, pour it into the pitcher (I don’t know if piping hot liquid is good for a pitcher, but I’ve used the same 2 Pampered Chef pitchers for this for a few years and they’re holding up great… putting in a plug for Pampered Chef, you’d love the plunger thing to stir it with too). Stir it to disolve the sugar,
tea2 then fill it up with ice
tea3 to within 1″ of the top. Stir till ice is about all gone. It’s cool, but not cold by this time, so if we drink it right away, we serve it “on the rocks”, as my dad would say.
tea4  I really need a lemon slice to put on the side of this mug!

By the way, if you rinse out the coffee pot and filter holder thing right away each time, you can make coffee and tea in the same coffee maker and the tastes don’t cross over… at least WE don’t notice a coffee taste in our tea anyway.

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Also, the ‘What’s your kitchen theme/colors’ is SO interesting! In a couple weeks, I’m planning to compile a post with excerpts from all your comments (anonymously… people will have to go back and read the comments if they want to see who said what) on what your kitchen is. So, I’d still love to hear more!

Christmas cookie baking/candy making day 2006

We made cookies and candy, then divided it all out between us. This is the rich assortment I brought home.
baking asst

baking asst2 Same assortment. Different angle.
If you wonder what a specific kind is or what it’s made of or want the recipe, just ask. I don’t know the names of everything, but I’ll find out if you want to know.          So far, Shannon’s favorites are the snickerdoodles and peanut butter balls, my favorites are the turtles and those pretzel chocolate pecan things, and Lexi’s favorites are the choc covered Ritz & peanut butter sandwiches and the frosted sugar cookies. We didn’t all taste everything yet.

Cooking, baking, melting, coating, measuring, stirring, cutting, icing, snitching …
baking lin Linda stirring away at something. She had to cook that stuff for 5 min and when Izzy cried, the deal was that one of us either had to take care of the baby or keep stirring her stuff while she took the baby… going by the picture, guess which was picked.

baking cooks  There’s Linda again, front and center… sorry, didn’t try that! Looks like Sandra is dying laughing about something at the sink… can tell it even more on my bigger original picture.

baking tableful Getting things done and we’ve got something to show for it!

baking ruthiesue  Ruthie Sue making frosting… her own special wouldn’t-want-to-eat-it-anymore recipe. She is 7 (right, Rufusannie? it’s her dau) and looked for work in the kitchen several times throughout the day… a budding cook!

I think I got warped because on my way home, I glanced at the clock in my car and did a double-take and it took me a couple seconds to clear my head and realize that no, an oven wasn’t on… the clock said 3:50.

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Now, I’m going to feature the 3 things I made that day…

Candy Cane Cookies
Peanut Butter Balls
Rice Crispy Roll

Candy Cane Cookies     …recipe from the 2006 Quick Cooking Annual Recipes cookbook

1/2 tube refrigerated sugar cookie dough, softened
2 Tablespoons flour
1/2 teaspoon peppermint extract
1/2 teaspoon red food coloring

In a large mixing bowl, beat the cookie dough, flour, and extract until smooth. Divide dough in half; mix food coloring into one portion. Shape one teaspoon of white dough into a 6″ rope. Shape 1 teaspoon of red dough into a 6″ rope. I rolled them with my hands. Next time, I want to try piping them with a cake decorating bag… I think that would be easier and they’d get more even. Place ropes side by side; press together lightly and twist.

Place on an ungreased baking sheet; curve one end of cookie to form handle of cane. Repeat with remaining dough, placing 2″ apart on baking sheets. Bake at 350 for 8-10 minutes or until set. Cool for 2 min before carefully removing to wire racks. Yield: 3 dozen.

baking candy canes  I forgot to take progress pictures of these. I’ll make a batch every year and maybe get better with time! Mine didn’t get very even and I got so tired of making those crazy little ropes!!! But they are very festive-looking and they taste great too!

The next 2 recipes I found on vernam06’s site. You’ll love her site… she posts LOTS of pictures… in my opinion, that makes the best kind of site! There are pics of their Christmas baking day, of her sweet funny busy grandchildren, and more pics of this and that. Always interesting!

Peanut Butter Balls

1 1/2 lbs powered sugar
1 lb peanut butter
1/2 lb butter

Mix all together and dip in chocolate.

baking pb balls  Here’s kind of a progress all-in-one picture. The light balls are ready to be dipped, the dark ones are done. This recipe was easy and fun and so good! I think I’ll make more before Christmas! They’re not sticking around here too well!

Rice Crispy Roll

1 bag of lg marshmallows
1/4 c. butter
1/4 c. peanut butter
5 1/2 c. rice crispy cereal

Melt together first 3 ingredients,
baking rc1
mix in rice crispies. Press in jelly roll pan. Melt together 1 1/3 c. chocolate chips and 3/4 c. butterscotch chips. Spread on rice crispie mixture.
baking rc2

Roll up as jelly roll and cool at least 1 hour.
baking rc3  These are just tops! I still enjoy rice crispie candy every bit as much as I did as a kid. This roll adds a different twist to them, esp with the filling! YUM!!!

Tried and True

Posted on November 21, 2006
Filed Under Cookies and bars

The feature this time is not a new recipe. It’s a cookie recipe that you all just gotta have!!!  It’s the BEST cookie recipe in the world! Oh, you say, “My mom makes the best cookies”, well I’ll bet these are better! You say, “My cookies could win a blue ribbon”, well these could win a bluer one! You say, “I’m just not a cookie person” or “I don’t see how people can eat more than 4 cookies at a time”, well you’ve obviously never tasted these cookies! Ok, maybe that was a little over-rated, but let’s just say I LOVE these cookies!!!!!

This recipe comes from the Magnolia Cookery cookbook, compiled by the Magnolia Mennonite Church. What first tipped me off several years ago that these cookies may be worth trying is that there are 5 names behind it in the cookbook… Mary Ellen Knepp, Mrs. Miriam Lichty Graber, Mrs. Henry Yoder (Irene), Mrs. Edward Beachy (Gertie), and Mrs. Chester (Mary Ann) Miller. So, with the credits given, let’s get on to the recipe… my 2 cents are in red.

Monster Cookies

12 eggs                                    (6 eggs)
2 lbs. brown sugar                    (2 cups)
2 lbs white sugar                       (2 cups)
1 T. vanilla                                (1 1/2 tsp.)
8 tsp. soda                                (4 tsp.)
1 lb. butter or oleo                     (1 cup, I use butter flavored Crisco)
2 lbs. peanut butter                    (2 cups)
18 c. oatmeal                             (9 cups)
1 lb chocolate chips                     (* see below)
1 lb. M & Ms                             (*see below)

Mix in order given. (I beat it with an electric mixer after each addition till I get to the oatmeal, then switch to a wooden spoon.) 

making monster cookies

Drop by spoonfuls, then flatten.
s monst3
Bake @ 350 for 12 minutes. Do not overbake. Cookies may want to crumble when first out of the oven, but become more firm when they cool. This is a huge recipe. It turns out fine divided in half or quartered. Yields approx 200 cookies. (I have never made a whole batch… I usually make half, those amounts are written in red beside the regular recipe.) You can press M&Ms on top of cookie after on the cookie sheet. (I think it’s easier to mix them in the dough.) Can use pecans instead. Also can cut back on peanut butter. (That just seems like a bad idea to me.)

*In my cookbook, I have written “For 1/2 batch, put in a 12 oz bag of choc chips and most of a 14 oz bag of M&Ms… gotta save some for eating!”

The finished product.
monster-cookies.jpg

s monst4 The tasters, with cookies and milk.

No new recipes for supper tonight… we had pizza. This evening we put pork chops from the freezer to the fridge to thaw for grilled open-faced sandwiches for Wed eve supper. Again, not a new recipe (I’m kinda falling in a ‘tried and true’ rut!) I don’t think I’ll feature those tomorrow night though and save them for another time instead. We have them fairly often and this is kind of a busy week and it takes kinda long to post stuff on here. I wonder about copyrights on cookbooks… if it would be legal to scan recipes in. I seriously thought about it this time, but I didn’t want the Magnolia church to come after me!  

BUT… we still got the cinnamon rolls coming up for Thurs morning brunch (since our T-giving dinner with Shannon’s family isn’t till early evening). AND also Thurs morning, Shannon (and his bro Preston will probably come help him) is planning to make a double batch of his wonderful baked beans for our T-giving get-together on Friday with my family. I’ll try to get a picture of the process, but I can’t feature that for reasons I’ll tell you on Thursday. I’m pretty sure I won’t update until then… so happy Thanksgiving to you all!