Swig Sugar Cookies

Swig Sugar Cookies

1 C. butter, softened

3/4 C. canola oil

1 1/4 C. sugar

3/4 C. powdered sugar

2 Tbsp. water

2 eggs

1/2 tsp. soda

1/2 tsp. cream of tartar

1 tsp. salt (I did 1/2 tsp.)

5 1/2 C. flour

1/4 C. sugar (for rolling cookies in)

dash of salt (for rolling cookies in)

Place butter, oil, sugar, powdered sugar, water and eggs into mixer.  Cream it all together for 2 minutes or until smooth and silky.  It will be kind of thin (in comparison to most cookie dough recipes) so be aware.  In a separate bowl, combine soda, cream of tartar, salt and flour.  Add the dry ingredients to the creamed mixture.  Mix until just combined.  It will be kind of crumbly.  Roll the dough into balls and place them on a greased cookie sheet.  In a small bowl, place 1/4 C. of sugar and a dash of salt.  Dip te bottom of a glass cup into the sugar then press it into the dough ball.  Make sure that you don't press it out too flatly, you want the cookie to still have a nice substance to it.  Bake at 350 degrees for 6-8 minutes.  Keep an eye on them--they are much better if they are slightly under-baked.  Wait until the cookies are completely cooled before frosting them.

Frosting

1/2 C. butter, softened

3/4 C. sour cream (I did a little less)

2 lb. powdered sugar (7-8 C.)

1/2 tsp. salt (I did 1/4 tsp.)

2-4 Tbsp. milk

3-4 drops red food coloring

Beat the butter, sour cream, powdered sugar and salt together.  Add milk a little bit at a time until you have a smooth frosting.  Mix in food coloring.

*I like to store these cookies in the fridge or somewhere cool.

recipe from Jamie Cooks It Up 

Mint Chocolate Pudding Cookies

 

Mint Chocolate Pudding Cookies

1/2 C. butter, softened

1 C. sugar

1 egg

1/2 C. sour cream

1 small box (3.4 oz.) instant vanilla pudding mix 

1/2 tsp. salt

1/2 tsp. soda

2 C. flour (I did less)

2 tsp. mint extract

3 drops blue food coloring and 10-15 drops green food coloring

1 1/2 C. chocolate chips (semi-sweet)

Cream together butter and sugar.  Add in egg, sour cream, and pudding mix.  Sift in dry ingredients and mix until just combined.  Add in mint extract and food coloring.  Stir in chocolate chips.  Bake on greased cookie sheet at 350 degrees for 7-10 minutes.

*We made these for St. Patrick's Day! 😊

recipe from Butter with a Side of Bread

Caramel Pecan Pie

 Caramel Pecan Pie

1 pie crust (I prefer Marie Callender's)

36 individually wrapped caramels, unwrapped

1/4 C. butter

1/4 C. milk

3/4 C. sugar

3 eggs

1/2 tsp. vanilla

1/4 tsp. salt

1 C. pecan halves 

In saucepan, over low heat, combine caramels, butter and milk.  Cook, stirring frequently, until smooth.  Remove from heat and set aside.  In a large bowl, combine sugar, eggs, vanilla, and salt.  Gradually mix in the melted caramel mixture.  Stir in pecans.  Pour filling into unbaked pie crust.  Bake at 350 degrees for 40-55 minutes.

recipe from Bridgette Grimmett

White Texas Sheet Cake (Almond Cake)

White Texas Sheet Cake (Almond Cake)

1 C. butter

1 C. water

2 C. flour

2 C. sugar

1/2 tsp. salt

1 tsp. soda

2 eggs

1/2 C. sour cream

1 tsp. almond extract

In a large saucepan, bring the butter and water to a boil.  Remove from heat and stir in the remaining ingredients until smooth (I use a whisk).  Pour batter into a greased jelly roll pan (10x15x1).  Bake at 350 degrees for 12-20 minutes or until toothpick inserted in center comes out clean.  Cool for 10 minutes and then spread frosting over the warm cake.

Frosting

1/2 C. butter, softened

1/3 C. evaporated milk (small can)

4 C. powdered sugar

1 Tbsp. corn syrup

1/2 tsp. almond extract

Combine all ingredients.  Mix on medium speed until smooth.  

recipe from Mom

Perfect Snickerdoodles

 

Perfect Snickerdoodles

1 C. butter, softened

3/4 C. sugar

1/2 C. brown sugar

1 egg, plus 1 yolk

1 Tbsp. vanilla

1 tsp. soda

1 tsp. cream of tartar

1/2 tsp. salt

1 tsp. cinnamon

2 1/2 C. flour (or a little less)

Cinnamon sugar mixture

1/4 C. sugar

1 Tbsp. cinnamon

Mix butter, and sugars together on medium speed until light and fluffy (2-3 minutes).  Add in the egg, yolk, vanilla, soda, cream or tartar, salt and cinnamon and mix for 1 minute, scraping down the sides of bowl as necessary.  Turn mixer to low and add in the flour, mixing until just combined.  Use a cookie scoop to portion out the dough and roll into a ball.  Roll in cinnamon sugar mixture until coated.  Place on greased cookie sheet and bake at 325 degrees for 6-8 minutes or until edges are slightly golden.  Allow cookies to cool on baking sheet for 3-5 minutes before transferring to a wire rack.  Makes approximately 30 cookies.

recipe from Ashley and Cookies & Cups

Apple Roll-Ups

 

Apple Roll-Ups

2 C. flour

1 tsp. salt

2 tsp. baking powder

3/4 C. shortening 

1/2 C. milk

6 grated apples, peeled (I like to do a couple of different varieties)

2 C. sugar

2 C. water

1/4 C. butter

1/2 tsp. cinnamon

Sift together flour, salt, and baking powder.  Cut in shortening with pastry blender.  Gently stir in milk until just combined.  Roll out dough like biscuits only thinner (but thicker than a pie crust).  Cover with shredded apples and then sprinkle with some cinnamon and sugar.  Roll up and cut into 1" slices.  Lay cut side down in a greased 9x13 pan.  Place them fairly close together, but not touching.  Combine 2 C. of sugar, water, butter and cinnamon in a pot and boil.  Carefully pour the mixture over the apple roll-ups.  Bake at 350 degrees for 30-40 minutes or until they are lightly browned.  Serve warm with vanilla ice cream.

*I like to put an old pan on the bottom rack of the oven while they bake--just in case it bubbles over. 😊

recipe from Mom

Coconut Cake

Coconut Cake

2 1/2 C. sifted cake flour, spooned & leveled (I did a little less)

2 tsp. baking powder

1/2 tsp. soda

1 tsp. salt

3/4 C. unsalted butter, softened

1 2/3 C. sugar

5 large egg whites, at room temperature

1/2 C. sour cream, at room temperature

2 tsp. pure vanilla extract

1 tsp. coconut extract

1 C. canned unsweetened coconut milk, at room temperature (make sure to shake the can well)

1 C. sweetened shredded coconut (pulse in food processor to chop up)

Whisk the cake flour, baking powder, soda and salt together.  Set aside.  With mixer, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes.  Scrape down the sides and bottom of the bowl with a rubber spatula as needed.  Beat in the egg whites until combined, then add the sour cream, vanilla, and coconut extract.  Beat until combined.  Mixture will look curdled as a result of the varying textures.  Scrape down the sides and bottom of the bowl as needed.  With the mixer on low speed, slowly add the dry ingredients and coconut milk.  Beat on low speed until combined, then add the shredded coconut.  Whisk it by hand to make sure that there are no butter lumps at the bottom of the bowl.  The batter will be slightly thick.  Pour batter evenly into greased cake pans.  Bake at 350 degrees for about 20 minutes (around 35 minutes for a 9x13 pan) or until a toothpick inserted in the center comes out clean.  Allow cakes to cool completely before frosting.

Coconut Buttercream Frosting

1 1/2 C. unsalted butter, softened 

5 C. powdered sugar

1/2 tsp. salt

6 Tbsp. canned unsweetened coconut milk (make sure to shake the can well)

1 tsp. coconut extract (recipe didn't call for this, but I added it)

Using a mixer, beat the butter on medium-high speed until smooth and creamy, about 5 minutes.  Add 2 C. of powdered sugar and beat on medium-low until most of the sugar is moistened.  Gradually add in the remaining sugar, one cup at a time, mixing well after each addition.  Stop to scrape down the sides of the bowl as needed.  Add the salt and the coconut milk, 1 Tbsp. at a time, beating on medium speed until fully incorporated.  You may need more or less of the coconut milk depending on how strong you'd like the flavor.  Turn the speed up to medium-high and beat until light and fluffy.  Frost cake and serve with toasted coconut if desired.

Toasted Coconut

2 C. sweetened shredded coconut

Spread 2 C. coconut in a single layer on a large baking sheet.  Bake at 350 degrees for 8-10 minutes, stirring every 2 minutes until the coconut begins to brown.  Watch it closely because it can go from browned to burned in just a few seconds!  Remove from oven and transfer to a dish to cool completely.

*The recipe called for a coconut cream cheese frosting, but we thought a buttercream frosting sounded better, so that's what I made.  I would definitely like to try it with the cream cheese frosting sometime though. 

Cake recipe from Sally's Baking Addiction,  Frosting recipe from Baked by an Introvert

Chocolate Sheet Cake with Peanut Butter Frosting

Chocolate Sheet Cake with Peanut Butter Frosting

1 C. water

1 C. butter

1/2 C. unsweetened cocoa

2 C. sugar

1 3/4 C. flour, spooned lightly into measuring cup and leveled

1 tsp. soda

1/2 tsp. salt

3 eggs

3/4 C. buttermilk or sour cream (I used sour cream)

1 tsp. vanilla

mini Reese's Pieces for the top

Peanut Butter Frosting

1 10-ounce package peanut butter chips

1/3 C. butter

1/3 C. milk

1 tsp. vanilla

1 C. powdered sugar, sifted (measure it first and then sift)

In a medium saucepan, combine the water, butter and cocoa.  Over medium heat, stir the mixture frequently until it comes to a boil.  Boil for 1 minute, then remove from heat.  In a large bowl, add the flour, sugar, soda, and salt.  Whisk together to combine.  Add the eggs, vanilla, and sour cream and beat until blended.  Add the cocoa mixture and beat until just combined.  Pour into a greased 9x13 pan.  Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean.   Allow to cool completely.

To prepare the frosting, combine the peanut butter chips, milk and butter in a medium saucepan.  Stir frequently over medium heat until the chips are melted and the mixture is combined.  Remove from heat, then whisk in the vanilla and the powdered sugar until smooth and fluffy (you can use an electric mixer if you'd like).  Pour the frosting over the cake and smooth with a spatula.  Then, if desired, sprinkle with mini Reese's Pieces.  Allow to cool before serving.

recipe from Our Best Bites 

Jeff's Peanut Butter Bars

This is a horrible picture, but it's better than nothing, right?!?! 😬  This is one of my most favorite desserts--sooooo good!

Jeff's Peanut Butter Bars

1 1/2 C. butter (3 cubes), softened

3 C. brown sugar

3 eggs (or 3/4 C. egg beaters)

2 tsp. vanilla

3 C. oats

2 C. flour

1/2 tsp. salt

Cream together butter and sugar.  Add eggs and vanilla and mix until fluffy.  Add in oats, flour, and salt until just combined.  Press into a greased jelly roll pan (13x18x1).  Bake at 350 degrees for 18-20 minutes (until toothpick inserted in the center comes out clean).  Remove from oven and let cool for 5-10 minutes.  While the bars are still warm, spread a generous amount of creamy peanut butter over the top.  Make the frosting while bars continue to cool.

Chocolate Frosting

3/4 C. butter

3/4 C. cocoa

4 C. powdered sugar

2 tsp. vanilla

4-6 Tbsp. milk (to reach desired consistency)

Melt together the butter and cocoa in a medium-sized sauce pan.  Remove from heat and stir in the rest of the ingredients.  Add more milk if needed.  Pour frosting over bars and spread until smooth.  The frosting should be thick and fudgy, but thin enough to spread over the bars.  Let the bars set for a couple of hours before cutting.

recipe from Mom and Carrie

Hot Fudge

Hot Fudge

1/2 C. butter

1 Tbsp. cocoa

3/4 C. evaporated milk

2 C. powdered sugar

Melt butter in a saucepan over medium heat & stir in cocoa.  Add in milk & powdered sugar.  Bring to a boil & stir for 15 minutes.  Let set about 20 minutes before serving.

recipe from Jenni

Presumption Bars

These were tasty & easy!

Presumption Bars


2 C. oatmeal

1 C. flour

1 C. brown sugar

1/2 tsp. salt (I used 1/4 tsp.)

1/2 tsp. soda

3/4 C. butter, softened (next time I think I will just melt it)

1 can (14 oz.) sweetened condensed milk

3/4 C. peanut butter (I used creamy)

1 bag (12 oz.) dark chocolate chips (I used semi-sweet)



In large bowl, combine oats, flour, brown sugar, salt, & soda.  Cut butter in to form crumbly mixture.  Reserve 1 1/2 C. and set aside.  Pat the remaining mixture into the bottom of a greased 9x13 pan.  In a small bowl, use an electric beater to mix peanut butter & sweetened condensed milk.  Carefully spread peanut butter mixture over the oatmeal layer.  Sprinkle with chocolate chips & then top with the reserved oatmeal mixture.  Bake at 350 degrees for 25 to 35 minutes.  Let cool for 1/2 hour before serving.




recipe from Bex Box

Cowboy Oatmeal Cookies

These cookies were SO good!  I will definitely make them again & I think it would be great with different flavors of chips as well.

Cowboy Oatmeal Cookies


2 C. flour

1/2 tsp. baking powder

1 tsp. soda

1/2 tsp. salt (I did 1/4 tsp.)

1/2 C. butter, softened

1/2 C. oil (next time I want to try 1/4 C. oil & 1/4 C. unsweetened applesauce)

1 C. brown sugar

1 C. sugar

2 eggs (I used egg beaters)

1 tsp. vanilla

2 C. oatmeal (I used 3 C.)

1 C. butterscotch chips




Sift together flour, baking powder, soda, & salt; set aside.  Cream butter, oil & sugars until smooth.  Add in eggs & vanilla.  Gradually stir in the sifted dry ingredients until well blended.  Mix in oats & butterscotch chips.  Scoop dough onto greased cookie sheet & bake at 350 degrees for 8-12 minutes.




*I froze some of the cookie dough balls to bake at a later time & they turned out awesome--maybe even better than the first ones :)






recipe from Ellie Davies from allrecipes

Peanut Butter Cookies

These were very tasty!  They were even better with a mini Reese's peanut butter cup instead of a kiss!

Peanut Butter Cookies


3/4 C. peanut butter (I used crunchy)

1/2 C. Crisco All-vegetable shortening (I used 1/4. C. Crisco & 1/4 C. softened butter)

1 1/4 C. brown sugar

3 Tbsp. milk (I used skim)

1 Tbsp. vanilla extract (I used less since I was using real vanilla)

1 large egg (I used egg beaters)

1 3/4 C. flour

3/4 tsp. soda

3/4 tsp. salt (I used just under 1/2 tsp.)



Heat oven to 375 degrees.  Combine peanut butter, shortening, brown sugar, milk & vanilla in a large bowl.  Beat with mixer on medium speed until well blended.  Add egg, beating just until blended.  Combine flour, soda, & salt.  Add to creamed mixture at a low speed, mixing just until blended.  Drop by rounded tablespoons 2 inches apart onto baking sheet  (I rolled the cookie dough balls in some sugar before baking).  Bake 6 to 8 minutes or until set & just beginning to brown. (Immediately press in a kiss or mini peanut butter cup right after they come out of the oven).  Cool on baking sheet for 2 minutes.  Remove to wire rack to cool completely.


Makes approximately 3 dozen cookies.




*I did a double batch of this recipe.





recipe from Jif

Banana Cake & Praline Frosting

This is not a very good picture, but this cake is SO good!  The frosting is definitely what makes this cake--it's a must try!

Banana Cake & Praline Frosting


2 3/4 C. sifted flour

3 1/2 tsp. baking powder

3/4 C. butter, softened

1 tsp. salt (I used 1/2 tsp.)

1 1/2 C. sugar

3 eggs (I used egg beaters)

1 tsp. vanilla

2 C. mashed bananas (4-5 bananas)


Sift flour, baking powder, & salt.  Cream butter until soft.  Gradually add sugar, beating until light & fluffy.  Beat in eggs & vanilla.  Add dry ingredients & bananas alternately, blending thoroughly, but don't overmix.  Pour into greased 9x13 pan.  Bake at 350 degrees for 20-30 minutes or until a toothpick inserted in the center comes out clean.  Make sure not to overbake!




Praline Frosting


1/2 C. butter

1 C. packed brown sugar

1/4 C. milk (I used skim)

2 C. sifted powdered sugar (I was lazy & didn't sift mine)

1/2 C. chopped pecans or walnuts (optional--I didn't use, but it is really good with nuts)



Melt butter in saucepan.  Stir in brown sugar & cook for 2 minutes (continually stirring).  Add milk & bring to a boil.  Take off of heat & pour into a bowl.  Cool to lukewarm (I let mine cool for about 45 minutes) & beat in powdered sugar.  Add half of the nuts & mix well.  Spread onto cake & sprinkle remaining nuts on the frosted cake.




recipe from Mom

Pumpkin Pie Fudge

 This was really yummy--you must make this if you are a pumpkin fan!

Pumpkin Pie Fudge

1 1/2 C. sugar

2/3 C. evaporated milk

1/2 C. pumpkin (not pumpkin pie mix)

2 Tbsp. butter

1/4 tsp. salt (I used a little less)

1 1/2 tsp. pumpkin pie spice *

1 (12 0z.) pkg. white chocolate chips

2 C. mini marshmallows

1 1/4 tsp. vanilla

1/3 C. chopped nuts (optional--I didn't use any)



Line 8" square pan with foil.  Grease foil with cooking spray.  Lightly grease sides & bottom of medium saucepan with butter.  Combine sugar, milk, pumpkin, butter, salt & spices in saucepan.  Stirring constantly over medium heat, bring mixture to a boil.  Boil for 12 minutes.  Remove from heat & immediately stir in white chocolate chips & marshmallows until melted (this took several minutes of stirring before they were all melted).  Add nuts & vanilla.  Pour into prepared pan.  Chill in fridge until set.  Cut into small squares to serve.  Cover & store leftovers in fridge.




*I didn't have pumpkin pie spice so I used:

1 tsp. cinnamon

1/4 to 1/2 tsp. ginger

1/4 tsp. cloves

a few shakes of nutmeg





recipe from Jenni Hughes

Chewy Butterscotch Brownies

These are very easy & yummy!

Chewy Butterscotch Brownies

1 C. butter, softened

1  3/4 C. brown sugar

1 Tbsp. vanilla

2 eggs (I used egg beaters)

2 1/2 C. flour

1 tsp. baking powder

1/2 tsp. salt (I used 1/4 tsp.)

1  2/3 C. butterscotch chips (you could use any flavor of chips)

1 C. chopped nuts (optional--I didn't use them)

Combine butter, sugar, eggs, & vanilla.  Mix well.  Sift in dry ingredients & mix until just combined.  Stir in chips & nuts.  Spread into a greased 9x13 pan.  Bake in a preheated oven at 350 degrees for 25-35 minutes or until toothpick inserted in center comes out clean.  Cool & cut into bars.

recipe from Nestle (off of the butterscotch chips package)

Gooey Bars

These are very fast, easy, & very good!  They are quite rich though :)

Gooey Bars


1 German Chocolate cake mix

1/2 C. butter, melted

1 1/2 C. mini marshmallows

1 C. semi-sweet chocolate chips

2 C. nuts and/or cheerios (I just used walnuts & I used way less than 2 C.)

1 can sweetened condensed milk




Mix butter & cake mix together.  Press into a greased 9x13 pan.  Sprinkle marshmallows, chocolate chips, and nuts over top (I only put nuts on part of it).  Drizzle sweetened condensed milk evenly over top.  Bake 17-25 minutes or until golden brown.  Let cool before cutting.





recipe from Mom

Oatmeal Crispies

These cookies are very good--can't go wrong with a recipe from Pioneer Woman :)

Oatmeal Crispies

1 C. shortening (I used 1/2 C. butter & 1/2 C. shortening)

1 C. brown sugar, packed

1 C. sugar

2 eggs (I used egg beaters)

1 tsp. vanilla

1 1/2 C. flour

1 tsp. salt

1 tsp. soda

3 C. oatmeal (I used quick oats)

1/2 C. finely chopped pecans

Cream shortening with both sugars until well combined.  In a separate bowl, beat eggs together.  Add vanilla & stir to combine.  Add to the shortening/sugar mixture & mix well.  Sift in the dry ingredients & mix until just combined.  Add the quick oats & mix.  Add in the pecans until just mixed.  

Divide the dough in half & place each half of the dough onto a sheet of wax paper.  Roll the dough into a log & then wrap it tightly in the wax paper.  Now you can either chill or freeze the dough until later or you can go ahead & slice the dough evenly into cookie rounds.  (I didn't roll the dough into logs--I just scooped out the dough using a cookie scoop & then flattened them out a little before baking).

When you are ready to bake them, place on a cookie sheet and bake in a preheated 350 degree oven for 8-10 minutes or until they are golden brown.

recipe from Courtney Riddles--she got it from Pioneer Woman

Oatmeal Cranberry White Chocolate Chunk Cookies

These cookies were yummy & not too sweet.  If you like Craisins, you will love these!

Oatmeal Cranberry White Chocolate Chunk Cookies


2/3 C. butter, softened

2/3 C. brown sugar

2 eggs (I used egg beaters)

1 1/2 C. oatmeal

1 1/2 C. flour

1 tsp. soda

1/2 tsp. salt (I used 1/4 tsp.)

1 1/4 C. Craisins Dried Cranberries

2/3 C. white chocolate chunks or chips (I used chips)




Preheat oven to 375 degrees.  Beat butter & sugar together until light & fluffy.  Add eggs & mix well.  Sift in dry ingredients & add in oatmeal until just mixed.  Stir in Craisins & white chocolate chips.  Scoop dough onto greased cookie sheet & bake for 8-12 minutes or until golden brown.



*Makes approximately 2 1/2 dozen cookies








recipe from the Craisins package

Snickerdoodles

These were really good--especially for how easy they are to make!

Snickerdoodles


1 box white cake mix (or yellow cake mix)

1/3 C. oil (I did 1/2 of it unsweetened applesauce)

2 eggs (I used egg beaters)

2 tsp. vanilla



Combine everything in a bowl & mix together.  Form dough into balls & roll in cinnamon & sugar.  Place on greased cookie sheet & flatten the dough a little using your hand or a cup.  Bake in a preheated 350 degree oven for 8-12 minutes.




*This dough was REALLY sticky, so I think next time I will try a little less oil  (1/4 C. instead of 1/3 C.)






Recipe from Julie Nebeker