alnuts.
Place on ungreased cookie sheet.
Flatten with a
njoy.
Like most chili recipes, this one tastes better the
In a medium bowl, stir together the peanut butter, condensed milk and sugar.
Stir in chocolate chips.
Roll into 1 1/2 balls.
Layer in a freezer-safe container, separating layers with wax paper.
These are best eaten 2-3 minutes after pulling them from the freezer.
These \"dough\" balls are safe and ready to eat immediately, but they're best frozen!
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
ook in a roasting pan/cookie sheet with a\"lip\" so
and let it stand about 10 minutes to soften. Return remaining
br>Bake until golden, 8 - 10 minutes. Cool for 1 minute
Preheat oven to 325\u00b0.
Cream butter; add egg and sugars and mix well.
Add flour alternately with salad oil, then add rest of ingredients.
Drop by teaspoonfuls onto cookie sheet.
Dip fork in 1/2 cup water and press down on each cookie.
Bake 10 to 12 minutes or until browned.
Remember, make no substitutions or they will not turn out right.
an and saute for 7-10 minutes or until fully cooked
uffin cups.
Divide the cookie dough into 24 equal parts
Combine ground beef, rice, milk, minced onion, salt and pepper in bowl. Mix lightly, but well. Drop rounded tablespoonfuls of mixture into 13 x 9 x 2 inch baking pan.
Combine tomato soup and water in bowl; mix well. Pour over meatballs. Cover baking pan tightly with aluminum foil.
Bake in 350\u00b0F oven 1 hour or until hot and bubbly. Makes 6 to 8 servings.
Farm Journal's Best Ever Recipes.
ice.
This chutney tastes best with Dosas.
Preheat oven to 325\u00b0.
Cream butter.
Add egg and sugars and mix well.
Add flour alternately with salad oil, then add rest of ingredients.
Drop by teaspoonfuls onto cookie sheet.
Dip fork in 1/2 cup water and press down on each cookie.
Bake at 325\u00b0 for 10 to 12 minutes or until brown.
Put on paper towels.
Drain.
ven to 300.
Combine cookie crumbs& butter,press firmly on
Cream butter.
Gradually add sugars, beating well at medium speed of an electric mixer.
Add egg; beat well.
Add oil and vanilla, mixing well.
Combine flour, soda and salt; add to creamed mixture, mixing well.
Stir in oats and remaining ingredients.
Shape dough into 1-inch balls.
Place on ungreased cookie sheets; flatten each ball with tines of a fork.
Bake at 325\u00b0 for 15 minutes.
Cool slightly.
Remove from cookie sheets; cool.
Yields 10 dozen.
Mix cream cheese, cookie crumbs and 1 cup toasted coconut until well blended. May need to chill.
Shape into 42 (1-inch) balls. Dip in melted chocolate or almond bark; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining coconut.
Refrigerate until firm, about 1 hour.
he recipes in this collection.
Makes 22-23 cups cookie mix
ervings.
Farm Journal's Best Ever Recipes.
and gently.
It's best to make bigger cookies for
Divide the crushed cookies between 10 small glasses or jars. Beat the Nutella in a bowl to soften it. Beat the cream cheese in a separate bowl to soften it then gradually beat in the yogurt. Combine with the Nutella and mix well. Spoon into the glasses on top of the cookies. Crumble in the meringues. Add one cookie half to each glass then finish with the chocolate pieces.