Very tasty mixture!   Total time to cook: 40 minutes Serves: 5 Category: kid’s recipes, egg recipes
	Ingredients: 1/3 cup butter 3/4 cup white sugar 2 eggs 1 teaspoon vanilla extract 1/4 teaspoon almond extract 2 teaspoons orange zest 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/8 teaspoon ground nutmeg 1/4 teaspoon salt 1 cup semisweet chocolate chips 1/2 cup toasted almond pieces
	Step Wise Instructions: Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a large baking sheet. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds. Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet. Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes. With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool. Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Use a spatula to spread chocolate onto one side of each cookie. Let stand at room temperature until set. Store biscotti at room temperature in an airtight container.
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		Another Halloween recipe   Total time to cook: 40 minutes Serves: 6 Category: Cookies , kid’s recipes
	Ingredients: 1 package (3.3 oz size) chocolate instant pudding mix 2/3 cup sugar 1/2 cup all-purpose flour 2 large eggs 1/3 cup butter or margarine, melted 1/4 cup whipping cream 1 teaspoon vanilla extract 1/2 cup chopped walnuts, toasted Powdered sugar (optional)
	Step Wise Instructions: Preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper (or use nonstick baking sheets). Stir together first 8 ingredients until blended. Spoon into a lightly greased 8- or 9-inch square pan. Bake at 350 degrees for 25 minutes or until edges pull away from pan. Cool in pan on a wire rack. Sprinkle with powdered sugar, if desired.
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		Chocolate Biscotti- Another great recipe for the kids to help with. Perfect for Halloween parties   Total time to cook: 40 minutes Serves: 6 Category: Cookies, kid’s recipes
	Ingredients: 3 cups plus 2 tablespoons all-purpose flour 1/2 cup unsweetened cocoa 2 1/4 teaspoons baking powder 3/4 cup (1 1/2 sticks) unsalted butter 1 3/4 cups granulated sugar 4 large eggs Grated zest of 1 lemon 2 tablespoons coffee liqueur 1 cup bittersweet chocolate chunks 1 teaspoon kosher salt 1 cup whole blanched almonds, toasted
	Step Wise Instructions: Preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper (or use nonstick baking sheets). In a large bowl, sift together the flour, cocoa, baking powder, and salt. In a large bowl of an electric mixer, beat the butter and 1 1/4 cups sugar until light and fluffy. Beat in the eggs, one at a time, then add the lemon zest and liqueur. At low speed, add the flour mixture just until combined. Stir in the chocolate chunks and almonds. Sprinkle a work surface with the remaining 1/2 cup sugar. Divide the dough in half. Roll each piece in the sugar into a 15-inch log. Arrange the logs, 3 inches apart, on 1 prepared baking sheet. Bake for 30 minutes or until center of each log is firm when gently pressed with a fingertip. Cool logs on the baking sheet 1 hour or overnight. Preheat the oven to 300 degrees. Transfer the logs to a large cutting board. With a serrated knife, slice each log crosswise into 1/4-inch thick slices. Transfer the slices, cut-side down, to the baking sheets. Bake 12 to 15 minutes until crisp. Transfer the biscotti to wire racks and cool completely.
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		A classic cookie with a sweet topping   Total time to cook: 2 - 2.5 hours Serves: 6 Category: Cookies , kid’s recipes
	Ingredients: 3 Tbsp. apple cider vinegar 5 Tbsp. olive oil 1/4 tsp. pepper 1 Tbsp. dried parsley 2 (15 oz.) cans butter beans, rinsed and drained 11 oz. can shoe peg corn, drained 14.5 oz. can zesty chili diced tomatoes, undrained 1 small red onion, chopped
	Step Wise Instructions: In large bowl, combine vinegar, olive oil, salt, pepper, and parsley and mix well with wire whisk. Add remaining ingredients and toss to coat. Cover and chill 2 hours, or serve immediately.
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	Chocolate Heaven Cookies

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		Kids love to help make these fun chocolate treats!   Total time to cook: 50 minutes Serves: 4 Category: Snacks, cookies recipes
	Ingredients: 1/4 c Cocoa 1 ts Baking Soda 1 tb Butter 1 c Sugar 1/2 c Light Corn Syrup 1/4 c Whipping Cream 1 1/4 c Salted Peanuts
	Step Wise Instructions: Lightly butter a cookie sheet and set aside. In a small bowl, stir together the cocoa and baking soda. Add the butter then set aside. In a heavy 2 quart saucepan, stir together the sugar, corn syrup, and whipping cream. Cook, over medium heat, stirring constantly until the sugar is dissolved. Stir in the peanuts. Continue cooking, stirring frequently, until the mixture reaches 300 Degrees F. Remove from the heat and stir in the cocoa mixture. Immediately pour onto the prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness. Place the cookie sheet on a wire rack to cool completely. When the candy is cold, snap into pieces and store in a tightly covered container.
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		Cookies are such a refreshing treat on hot summer days.   Total time to cook: 45 minutes Serves: 4 Category: Cookies, kid’s recipe, holiday
	Ingredients: Fig Spread 1/2 pound dried figs 1/2 cup pomegranate juice 1/2 cup port 1/4 cup meyer (or regular) lemon juice
	Fig Cookie Dough 1 cup brown rice flour 1 cup sorghum flour 1/2 cup tapioca flour 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp xanthium gum scant 1 tsp salt 1 tsp freshly ground nutmeg 1/2 cup packed brown sugar 1/2 cup unsalted butter, room temperature 1/2 cup organic cane sugar 1 large egg 1 tsp vanilla 2 tbsp molasses
	Step Wise Instructions: Preheat the oven to 350F degrees. Mix all the dry ingredients in a medium-size bowl. Set aside. Put the softened butter into a mixer. Add the brown sugar and cane sugar to the butter and cream together. Cream until well blended, scraping down the sides of the bowl a few times if needed. Add the egg, vanilla, and molasses. Mix until blended. Add the dry ingredients (I did this in three parts), and mix until blended. Split the dough into two pieces, wrap each in plastic and then refrigerate the dough for at least one hour. This is key with gluten-free doughs. After you’ve chilled the dough, roll out half the dough to 1/4-inch thickness on a Silpat or piece of parchment paper. Slather the fig spread over the surface of the dough, stopping just shy of the edges. Roll out the second half of dough to roughly the same size as the first. Lay it over the fig spread. Crimp the edges with a fork to seal in the fig spread. Slide the baking sheet into the oven for 15 minutes, checking occasionally to make sure the dough isn’t browning too much. Remove when the edges are just starting to get nice and golden. Let cool for 10 minutes. When the cookies have cooled, cut the edges off to make straight lines. Slice the giant cookie into small squares.
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Posted in Kids Recipes, Mother's Day Recipes, Father's Day Recipes, Dessert Recipes, Café Recipes, Cookie Recipes | No Comments »

		Easy! Easy! Easy! Chocolate chip cookie dough in a mini-muffin pan with a hershey kiss or mini-peanut butter cup in the center.   Total time to cook: 45 minutes Serves: 4 Category: Cookies, kid’s recipe, holiday
	Ingredients: 4 1/2 cups all-purpose flour 2 tsp baking soda 1 tsp salt 2 cups butter or margarine 1 1/4 cups granulated sugar 1 3/4 cups brown sugar 2 or 3 Hershey bars, grated 3 eggs 5 tsp vanilla extract 1 package semisweet chocolate chips 1 package peanut butter chips 1 cup nuts, chopped
	Step Wise Instructions: Heat oven to 375 degrees F. Stir together flour, baking soda and salt. In large bowl, beat butter, sugar, brown sugar and vanilla extract. Add eggs and beat until well mixed. Gradually add flour, mixing well between additions. Stir in chocolate and peanut butter chips and nuts, if desired. Drop by heaping teaspoons full onto ungreased cookie sheets. Bake for 7 to 9 minutes or until very lightly browned. Cool slightly and move to wire rack to cool completely. Makes about 7 dozen good-size cookies.
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		Perfect for the teenager in your midst and nice for kids and grown-ups as well.   Total time to cook: 40 minutes Serves: 7 Category: Rice, kid’s recipe
	Ingredients: 4 tablespoons (1/2 stick) unsalted butter 10 ounces jumbo marshmallows 3/4 cup creame 6 cups crispy rice cereal 6 ounces semisweet chocolate chips
	Step Wise Instructions: Melt the butter over low heat in a large pot. Stir in the marshmallows and cook until fully melted and no marshmallow white remains. Stir in the peanut butter until combined. Stir in the cereal until distributed evenly through the marshmallow mixture. Pour out onto a lightly greased rectangular baking dish (9 by 13 inches). Smooth out the top of the treats by moistening your hands with a little water and using the palms of your hand to press down gently. Don’t press down too hard or else your treats will be too dense. Set aside to cool. Once the treats have cooled, melt the chocolate over low heat. Cut the treats into even squares and quickly just shallowly dip the top side of the treats into the chocolate. Turn chocolate side up and set in a baking dish or on a rack until set.
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Posted in Kids Recipes, Party Time Recipes, Healthy Food Recipes, Mother's Day Recipes, Father's Day Recipes, Picnic Recipes, Thanks Giving Recipes, Snack Recipes, Cookie Recipes | No Comments »

		My family loves desserts, especially when it’s homemade. I’ve never found as recipe as easy as this one with cashews and butter !   Total time to cook: 1 hours Serves: 7 Category: Delights , easy
	Ingredients: 70 GMS. Flour 35 GMS. Powdered sugar 50 GMS. Butter 50 GMS. Chopped Cashews 1 tsp. Vanilla essence 1 tbsp. Milk
	Step Wise Instructions: Cream butter and sugar together until light and fluffy. Add the vanilla essence. 2.Seive the flour and fold into the butter. Add milk for consistency. Dust the table top/work area and roll the dough into a cylindrical shape and cut into equal round pieces. Then wet the top of each cookie with milk and put chopped cashew on each. Bake at 200 C for 15 minutes.
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		The recipe is an awesome dessert. I do it about weekly and this is almost as the one I use   Total time to cook: 40 minutes Serves: 6 Category: cookies, kid’s recipes
	Ingredients: Cookies ‘n’ Crème Fudge pkgs. white chocolate Baking squares Sweetened Condensed milk 1/8 tsp. salt 2 cups coarsely chopped chocolate Creme-filled sandwich cookies
	Step Wise Instructions: Line 8 or 9 inch square pan with foil. Set aside. In large heavy saucepan, over low heat, melt baking squares with Eagle Brand milk and salt. Remove from heat. Fold in cookies. Spread evenly into prepared pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store tightly covered at room temperature. Makes about 2 1/2 pounds.
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