awsome resipes

Hi! I am going to tell you some awsome things. I am going to teach you how to make good cookies!!!

Spicy Oatmeal Raisin Cookies

Prep Time: 15 Minutes Cook Time: 12 Minutes Ready In: 50 Minutes Servings: 36

"With a little experimenting, I came up with these chewy, spicy, oatmeal raisin cookies. They make your kitchen smell wonderful while they are baking. They almost remind me of Christmas because the spices smell so good."

Ingredients:

1/2 cup butter, softened 1/2 cup butter flavored shortening 1 cup packed light brown sugar 1/2 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour

1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon salt 3 cups rolled oats 1 cup raisins

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3.	Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

Peanut Butter Cup Cookies

Servings: 40

"These cookies have a sweet peanut butter cup center."

Ingredients:

1 3/4 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 cup butter, softened 1/2 cup white sugar 1/2 cup peanut butter

1/2 cup packed brown sugar 1 egg, beaten 1 teaspoon vanilla extract 2 tablespoons milk 40 miniature chocolate covered peanut butter cups, unwrapped

Directions:

1.	Preheat oven to 375 degrees F (190 degrees C).
2.	Sift together the flour, salt and baking soda; set aside.
3.	Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4.	Shape into 40 balls and place each into an ungreased mini muffin pan.
5.	Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan. Cranberry Pistachio Biscotti   Prep Time: 25 Minutes Cook Time: 45 Minutes Ready In: 1 Hour 20 Minutes Servings: 36 "The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe." Ingredients: 1/4 cup light olive oil 3/4 cup white sugar 2 teaspoons vanilla extract 1/2 teaspoon almond extract 2 eggs 1 3/4 cups all-purpose flour 1/4 teaspoon salt 1 teaspoon baking powder 1/2 cup dried cranberries 1 1/2 cups pistachio nuts Directions: 1. Preheat the oven to 300 degrees F (150 degrees C). 2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand. 3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily. 4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C). 5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool. Chocolate Mint Cookies   Servings: 18 "This is a melt in your mouth chocolate cookie that has a chocolate mint frosting. It's delicious and it's easy!" Ingredients: 3/4 cup butter 1 1/2 cups packed brown sugar 2 tablespoons water 2 cups semisweet chocolate chips 2 eggs 2 1/2 cups all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon salt 36 chocolate mint wafer candies Directions: 1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly. 2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour. 3. Preheat oven to 350 degrees F (175 degrees C). 4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy! Chocolate Brittle    Servings: 12 "Like chocolate-covered toffee! Disappears like magic! Great for holiday parties, gifts!" Ingredients: 35 unsalted soda crackers 1 cup butter 1 cup packed brown sugar 2 cups semisweet chocolate chips 1 cup chopped pecans (optional) Directions: 1. Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheet with foil. Spray foil with cooking oil spray. 2. Place crackers on foil in 5 x 7 inch rows. 3. Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds. 4. Pour over crackers. Bake 17 - 20 minutes (should bubble but not burn). 5. Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top. 6. Refrigerate 1 hour. Break into pieces. Can be frozen.  Bean and Ham Soup   Prep Time: 25 Minutes Cook Time: 10 Hours Ready In: 10 Hours 25 Minutes Servings: 12 "I make this hearty soup using the ham bone from our Easter spiral ham. It makes a huge pot of soup, so invite some friends or just freeze several portions for later use. " Ingredients: 1 (20 ounce) package 15 bean mixture, soaked overnight 1 ham bone 2 1/2 cups cubed ham 1 large onion, chopped 3 stalks celery, chopped 5 large carrots, chopped 1 (14.5 ounce) can diced tomatoes, with liquid 1 (12 fluid ounce) can low-sodium vegetable juice 3 cups vegetable broth 2 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard 1 tablespoon chili powder 3 bay leaves 1 teaspoon ground black pepper 1 tablespoon dried parsley 3 tablespoons lemon juice 7 cups low fat, low sodium chicken broth 1 teaspoon kosher salt Directions: 1. Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients. 2. Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.