Soft Gingersnaps

Anne, your recipe made me quite famous yesterday. THANKS for sharing!! They were SO TASTY!


2 cups sugar
1 1/2 cup vegetable oil
2 eggs
1/2 cup molasses

4 cups flour
4 tsp baking soda
1 T ground ginger
2 tsp cinnamon
1 tsp salt

In a mixing bowl, combine sugar and oil. Mix well. Add eggs, one at a time, beat well after each. Stir in molasses. Combine dry ingredients - gradually add to creamed mixture and mix well. Shape into 3/4 inch balls and roll in sugar. Place 2" apart on cookie sheet. Bake at 350 for 10 -12 minutes. Remove to wire rack.

A fun addition, especially for the holidays: after cookies have cooled, dip half the cookie in white chocolate and cover with red & green sprinkles.

Pillsbury's Thanksgiving Turkey Cookies

I made these today with my kids. They are really fun to do together! The recipe calls for premade cookie dough, but I just used my sugar cookie recipe and cut out circles. Very fun!

Ingredients:

1 roll (16.5 oz) Pillsbury® Create ' n Bake™ refrigerated sugar cookies

1 container (16 oz) chocolate creamy frosting

Candy corn

Orange decorating icing

Black decorating gel

Miniature M&M baking bits

DIRECTIONS
1. Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2. Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
3. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.

Graham Krispies

As you can see, I have a lot of favorite treats. This one is quick and easy and it makes a great FHE refreshments.

18 graham crackers broken in half
1 c. nuts (optional)

line a cookie sheet with foil and put graham crackers and nuts on it.

Melt:
1 c. butter
Add:
1 c. brown sugar

Boil for two minutes. Pour over crackers. Put in oven at 375* for 10 minutes.

Oven Caramel Corn

3 3/4 qts (15 c.) popped corn (take out the unpopped kernels)
1 c. brown sugar (packed)
1/2 c. margarine
1/2 c. light corn syrup
1/2 tsp. salt
1/2 tsp. baking soda

Heat oven to 200* Heat sugar, butter, corn syru, and salt, stirring occasionally until bubbly around the edges. Cook over medium heat for 5 minutes more. Remove from heat, stir in soda until foamy. Pour over popped corn. Add nuts if desired. Put on 2 cookie sheets. Bake one hour, stirring every 15 minutes.

Peanut Brittle

1 c. light corn syrup
1/2 c. water
2 c. sugar
2 c. raw peanuts
1/2 Tbsp. butter
1 1/2 tsp. salt
2 tsp. vanilla
2 tsp. soda

Cook syrup, sugar, and water to soft ball stage. Add peanuts to cooking mixture. Continue to stir constantly until syrup turns light golden color (hard crack) turn off the heat. Add the rest of the ingredients. Pour onto greased cookie sheet. Do not spread. It is fun to hit it with a table knife handle and watch it crack!

Peanut Butter Cups

I am just doing all of my posts now since we will be out of town, starting in early December.

1/2 lb. graham crackers, crumbled (1 1/2 pkg)
4 c. powdered sugar
1/2 lb. margarine, melted
2 c. peanut butter
2 c. chocolate chips

Mix melted margarine, cracker crumbs, powdered sugar, and peanut butter together until smooth. Mixture will be quite stiff. Press into 10x15 pan evenly. Sprinkle chocolate chips over mixture and place in 250* oven for a few minutes to melt chips. With a knife, spread melted chips over peanut butter mix until frosted. Chill slightly and cut into squares.

Cream Caramels

Okay, so I am a little behind! We have been traveling and just crazy, so here's my favorite candy recipe. I absolutely LOVE these, but they aren't that great for you, so I only make them about once a year.

2 c. sugar
1 c. light corn syrup
1/2 tsp. salt
1 c. whipping cream

Bring slowly to a boil and boil for 10 minutes.

Gradually stir in:

1 more cup of cream.

Boil for 5 minutes and add a Tbsp at a time to keep it boiling:

1 c. butter/margarine

Stir frequently as mixture begins to thicken and darken. Cook to 254* (a little dropped into cold water forms a hard ball.) Pour into buttered 7-inch square pan with 1 cup broken nuts scattered over the bottom. When cooled, cut into squares.

Buckeye Balls

Here is the recipe I have used it turned out good, if anyone has a better one I would love to try it. Or if anyone knows an easier way of dipping??

1/2 cup butter, melted
1 pound confectioners' sugar
1 1/2 cups peanut butter
1 tsp vanilla
2 cups semisweet chocolate chips
1 TBS shortening

Comine the melted butter, sugar, peanut butter, and the vanilla together, mix well. Refrigerate for 1hour or until firm. Roll into 1 inch balls and place on waxed paper.

In the half of double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered are so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm, enjoy.

Chocolate Peanut Butter Oat Bars

Crust:
2/3 c melted butter
1/4 c Peanut butter
1 c brown Sugar
1/4 c light corn syrup
1/4 t vanilla
4 c quick oats

Topping:
1c milk chocolate chips
1/2 c butterscotch chips
1/3c peanut butter

Melt topping in saucepan and pour over crust.

Beat together butter, peanut butter, sugar, corn syrup, and vanilla. Mix in oats. Press crust into greased 13x9 pan. Bake @ 400* for 12-14 minutes (until edges are brown) let cool for 5 minutes pour topping over crust. Chill bars in fridge for 2-3 hours. Enjoy!

**this is a really fun one for kids to help with