Archive for the ‘Cookies’ Category

Apple-Pear Crumble Pie

apple-pear_crumble_pie
Recipe & picture courtesy of Kraft Foods

Prep Time: 40 min
Total Time: 1 hr 15 min
Makes: 10 servings

  • 3/4 cup crushed NILLA Wafers (about 24 wafers)
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 2 large baking apples, peeled, sliced
  • 1 large fresh pear, peeled, sliced
  • 1/3 cup granulated sugar
  • 1/4 cup flour
  • 1/2 tsp. ground cinnamon
  • 1-1/4 cups thawed COOL WHIP Whipped Topping
  1. Preheat oven to 375ºF. Mix wafer crumbs, brown sugar and butter until well blended; set aside.
  2. Place pie crust in greased 9-inch pie plate. Spread cream cheese carefully onto bottom of crust; sprinkle with half of the crumb mixture. Set aside. Combine fruit in large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture.
  3. Bake 35 min. or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 min. if necessary to prevent crust from overbrowning. Cool on wire rack. Serve topped with the whipped topping. Store any leftover pie in refrigerator.

**Personal Review: No Review Yet**

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Oatmeal Chocolate Chunk Cookies

oatmeal-chocolate-chunk-cookies
Recipe & picture courtesy of My Recipes

Makes 2 1/2 dozen cookies
Prep: 15 minutes
Bake: 10 minutes

  • 1 cup butter, softened
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups uncooked regular oats
  • 1 (11.5-ounce) package semisweet chocolate mega morsels
  • 1 cup chopped toasted pecans
  1. Preheat oven to 350°.
  2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.
  3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Gently stir in morsels and pecans. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until brown around edges. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

**Personal Review: No Review Yet**

Buckeye Bars

buckeye-bars
Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 2 hr 15 min
Makes: 25 servings

  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup crunchy peanut butter
  • 22 NILLA Wafers, crushed
  • 2 cups powdered sugar
  • 1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)
  • 3 squares BAKER’S Semi-Sweet Chocolate
  1. Line 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.
  2. Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer.
  3. Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

**Personal Review: No Review Yet**

White Chocolate-Raspberry Cheesecake Bars

white-chocolate-raspberry-cheesecake-bars
Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 4 hr 48 min
Makes: 9 servings

  • 12 OREO Cookies, finely crushed
  • 2 Tbsp. butter, melted
  • 3 squares BAKER’S White Chocolate, divided
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/2 cup sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1/4 cup red raspberry preserves
  1. Heat oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 chocolate squares as directed on package.
  2. Beat cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
  3. Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

**Personal Review: No Review Yet**

Candied Apple Pie Cheesecake

candied-apple-pie-cheesecake
Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 5 hr
Makes: 10 servings 

  • 1 cup crushed NABISCO Ginger Snaps
  • 3 Tbsp. butter, melted
  • 1/2 cup plus 2 Tbsp. sugar, divided
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 2 tsp. vanilla
  • 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 2 eggs
  • 1 cup apple pie filling, divided
  • 1/2 cup PLANTERS Walnut Pieces, divided
  • 1/2 cup toffee bits, divided
  1. Heat oven to 325°F. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate.
  2. Beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Stir in 1/2 each pie filling, nuts and toffee. Pour into crust.
  3. Bake 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee before serving.

 **Personal Review: No Review Yet**

Ginger-Spice Snaps

Recipe courtesy of Family Circle

Makes: 30 cookies
Bake: 12 minutes
Prep: 15 minutes

  • 1/2 cup all-purpose flour
  • 1 tablespoon cocoa powder
  • 1 tablespoon pumpkin pie spice
  • 2 tablespoons ground ginger
  • 1-3/4 teaspoon baking soda
  • 1/4 teaspoon ground white pepper
  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 1 tablespoon milk
  • 1/3 cup coarse white decorating sugar
  1. Heat oven to 350°F.
  2. In a small bowl, whisk flour,cocoa powder, pumpkin pie spice, ginger, baking soda and white pepper.
  3. On a well-floured surface, knead cookie dough and flour mixture. Add 1 tablespoon milk and continue to knead until smooth.
  4. Using level tablespoons of dough, form into 1-inch disks and coat in the coarse sugar. Place 2-inches apart on ungreased baking sheets.
  5. Bake at 350°F for 12 minutes. Let cool on baking sheet for 2 minutes. Remove to wire rack to cool.

**Personal Review: No Review Yet**

Festive Gingerbread Cookies


Recipe & picture courtesy of Shape

Serves 4

  • 1 1/4 cups all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1/4 cup lightly salted butter
  • 1/2 cup molasses
  • 1 large egg
  • Decorations (dried currants, chopped pistachios, cinnamon candies, or colored sprinkles)

Icing

  • 1 1/4 cups confectioners’ sugar
  • 2 tablespoons skim milk
  • 1/4 teaspoon pure vanilla extract
  • Food coloring (optional)
  1. In a medium bowl, combine flours, ginger, cinnamon, baking powder, pumpkin pie spice, and baking soda. Whisk until well blended and set aside.
  2. In a large mixing bowl, beat granulated sugar and butter for 5 minutes. Add molasses and egg; beat until smooth. Stir in the flour mixture. Divide dough into two flattened disks and seal in plastic wrap. Refrigerate dough for 1 hour.
  3. Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil (shiny side down). On a floured surface, roll out one disk of dough at a time until it’s about 1/8 inch thick. Cut into shapes and transfer to prepared baking sheet, 1 inch apart. Decorate with currants, nuts, candies, or sprinkles. Bake 8 minutes. Let cool slightly, then place on a wire rack to cool completely before icing.

Icing

  1. In a medium bowl, blend confectioners’ sugar, milk, and vanilla. Divide into smaller bowls and tint with food coloring, if desired.
  2. Spread icing onto cookies, or put into a heavy-duty plastic bag with a tiny hole snipped in one corner to pipe onto cookies.

**Personal Review: No Review Yet**