Read The Back of the Package...Sweet Best Recipes

 

 

NESTLE OATMEAL SCOTCHIES

Doug had never heard of these delicious yummilies..

 

The two ingredients which make these extraordinary cookies special are the combination of oats and butterscotch chips. These Oatmeal Scotchies will disappear from your cookie jar in no time.- NESTLE® TOLL HOUSE®

 

 

1 c. all-purpose flour
1 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar
2 eggs
1 tsp. vanilla
3 c. oats, uncooked
1 (12 oz.) butterscotch morsels

Preheat oven to 375 degrees. In small bowl, combine flour, soda, salt and cinnamon. Set aside. In large bowl combine butter, sugar, brown sugar, eggs and vanilla; beat until light and fluffy. Gradually add flour mixture. Stir in oats and morsels. Drop by tablespoons on ungreased cookie sheet. Bake 7 to 8 minutes for chewier cookies; 9 to 10 minutes for crispy cookies. For pan cookie, spread dough into greased 15 x 10 x 1 inch pan. Bake at 375 degrees for 20 to 25 minutes. Cut in squares.

 

 

CREAM CHEESE CRESCENT ROLLS

2 pkg. crescent rolls
2 (8 oz.) cream cheese, softened
1 egg yolk, save white
1 c. sugar
1 tsp. vanilla
Cinnamon
Sugar

Heat oven to 350 degrees. Grease pan. Spread 1 package crescent rolls flat in a 9 x 13 inch pan. Mix cream cheese, the egg yolk, sugar and vanilla. Spread over bottom crust. Layer the other package crescent rolls over that.Beat egg white and spread over crescent rolls then sprinkle top with cinnamon and sugar mixture. Bake for 25-30 minutes or until lightly brown. Refrigerate and cut when they are cool.
For a glaze type topping mix powdered sugar and vanilla, make real thin and drizzle over top.

 

 

 

Lemon Cream Cheese Bites

 

Ingredients

2 (8 oz.) cans crescent rolls

6 oz. Braum's Cream Cheese, softened

2 Tbsp. sugar

1 tsp. lemon juice

1 cup powdered sugar

2 Tbsp. Whole Milk

1 tsp. vanilla extract

 

Instructions

1. Unroll crescent rolls and seperate to form 8 rectangles. Press diagonal perforations to seal.
2. Stir together cream cheese, sugar, and lemon juice.
3. Spread cream cheese mixture evenly over each rectangle. Roll up lengthwise.
4. Gently cut each roll in 6 one-inch thick slices.
5. Place rolls in a lightly greased 9x13 inch baking pan.
6. Bake at 375 degrees for 15 minutes or until lightly browned.
For Glaze:
7. Combine powdered sugar, milk, and vanilla. Drizzle over warm rolls.

 

 

NO - BAKE CHEESE CAKE

 

Graham cracker pie crust
8 oz. cream cheese, softened
8 oz. Cool Whip
1/2 c. sugar
Fruit topping

Beat together cream cheese, Cool Whip and sugar until smooth. Pour into pie crust, chill 2 hours and top with your favorite fruit topping.

 

This cheesecake was so light and delicious. Quick and easy. I put fresh strawberries on top.

Rocky Road No-Bake Cheesecake

3 oz. BAKER'S Semi-Sweet Chocolate, divided

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/3 cup sugar

1/4 cup milk

2 cups thawed COOL WHIP Whipped Topping

3/4 cup JET-PUFFED Miniature Marshmallows

1/3 cup chopped PLANTERS COCKTAIL Peanuts

1 OREO Pie Crust (6 oz.)

 

MICROWAVE 1 oz. chocolate as directed on package. Coarsely chop remaining chocolate.
BEAT cream cheese, sugar and milk with mixer until blended. Add melted chocolate; mix well. Whisk in COOL WHIP, marshmallows, nuts and chopped chocolate. Pour into crust.
REFRIGERATE 4 hours or until firm.

 

 

OREO CHEESECAKE

 

Filling:

2 8 oz packages cream cheese (room temp)

1/2 c. sugar

1 1/2 tsp. vanilla

2 eggs

1 bag Oreo Cookies (divided)

1 graham cracker crusts

 

Topping:

1 container whip cream

12 Oreo Cookies

 

Blend cream cheese until smooth Add sugar, vanilla, eggs. Blend until creamy.

Take 12 Oreo Cookies and set aside. Crush the remainder. (I put them in a ziplock bag and use a rolling pin) Mix crushed cookies into filling.

Pour filling into crust, cook uncovered at 300°F for 45 minutes.

After baking remove from oven and cool. Smooth over whip cream Use remaining whole cookies around the edges.

 

 

 

"PHILLY" 15 MINUTE CHEESECAKE

 

1 c. graham cracker crumbs

3 tbsp. sugar

3 tbsp. butter, melted

3 (8 oz.) pkg. cream cheese, softened

3/4 c. sugar

3 eggs

1 c. mini semi-sweet chips

1 tsp. vanilla

 

Combine crumbs, sugar and butter; press onto bottom of 9 inch springform pan. Combine cream cheese and sugar, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate pieces and vanilla; pour over crust. Bake at 450 degrees, 10 minutes. Reduce temperature to 250 degrees; continue baking 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

 

 

 Popcorn Balls

 

5 quarts popcorn, popped
2 cups sugar
1 1/2 cups water
1/2 teaspoon salt
1/2 cup Karo light corn syrup
1 teaspoon vinegar
1 teaspoon vanilla

Keep popped corn hot and crisp in oven (300 - 325 F). Butter sides of saucepan. In it combine sugar, water, salt, corn syrup, and vinegar.

Cook to hard-stage (250 F). Add vanilla. Pour slowly over hot popped corn, mixing well to coat every kernel.

Press into balls (butter hands if necessary). Try not to burn your hands.

Serving Size: 8

 

 

 

Karo Syrup's Classic Pecan Pie

 

3 large eggs, slightly beaten

1 cup granulated white sugar

1 cup Karo Light or Dark Corn Syrup

2 tablespoons margarine or butter, melted

1 teaspoon pure vanilla extract

1 1/4 cups pecans

1 (9-inch) unbaked or frozen deep-dish pie crust

 

Preheat oven to 350F.

In medium bowl with fork beat eggs slightly. Add sugar, Karo, margarine and vanilla; stir until blended. Stir in pecans. Pour into pie crust.

Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.

 

Note: To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

 

 

 

Rice Krispy Treats

 

(a favorite bar, cookie/candy confection...that is loved by all)

 

 

1/4 cup butter
1 10 oz. package regular marshmallows or 4 cups miniature marshmallows
6 cups Kellogg's Rice Krispies cereal

Melt the butter in a large saucepan over low heat. Add marshmallows, stirring until completely melted. Remove from heat.Stir in Rice Crispies cereal until well coated. Turn out mixture into a pan and cut into squares when slightly cooled

 

Rice Krispy Peanut Butter Treats

 

 

6 c. Rice Krispies

4 c. marshmallows

1/2 stick butter

1 1/2 c. peanut butter

 

1 cup chocolate chips (melted)

Melt butter, marshmallows and peanut butter over low heat in large pan. Remove from heat. Stir in Rice Crispies. Spread on a large buttered flat pan. Pat down with buttered hands.  Drizzle melted chocolate chips over the top. Cool and cut into squares.

 

 

 

German Chocolate Rice Krispy Treats

 

1/4 cup  butter (1/2 stick)

1 pkg. (10 oz.) regular marshmallows or 4 cups miniature marshmallows

1 teaspoon vanilla extract

5 cups chocolate Rice Krispies cereal

1 cup pecan pieces

1/2 cup sweetened flaked coconut (not shredded)

 

Grease well a 9x13 pan with butter.Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla.Add Rice Crispies cereal, pecans and coconut. Stir until well coated.Press mixture into pan with a sheet of waxed paper or a greased spoon.Let cool and slice into squares with a greased knife.

 

 

 

MEXICAN CHOCOLATE RICE CRISPY TREATS

 

1/4 cup  butter (1/2 stick)
1 pkg. (10 oz.) regular marshmallows or 4 cups miniature marshmallows
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 1/2 cups chocolate Rice Krispies cereal
1 cup broken pecan pieces

Grease well a 9x13 pan with butter.Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted.Remove from heat. Stir in cinnamon and vanilla. Add chocolate Rice Crispies cereal and pecans. Stir until well coated.Press mixture into pan with a sheet of waxed paper or a greased spoon.Let cool and slice into squares with a greased knife.

M & M CRISPIE TREATS

And just because M&M's are the food of the gods..

4 c. mini marshmallows
1/4 c. butter
1/2 c. peanut butter
1/8 tsp. salt
4 c. Rice Krispies
1 1/2 c. M&M plain

Melt together marshmallows, butter, peanut butter salt over low heat, stirring occasionally until smooth. Pour over combined cereal and candies, tossing lightly until thoroughly coated. With greased fingers gently shape into 1 1/2 inch balls.Place on waxed paper, cool at room temperature until set or pour into a 9 x 13 inch ungreased pan, cover with waxed paper and press gently until firm, let cool and cut into squares.