enter of each cookie. Transfer cookies to wire racks to cool.
Preheat oven to 375 degrees.
Cream butter and 1 1/4 cup sugar until fluffy.
Add eggs one at a time. Do not overmix.
In a separate bowl, sift together flour, baking powder, and salt. Add the flour mixture and cream alternately to the butter mixture. End with the flour mixture.
Stir in vanilla and then fold in strawberries.
Fill greased muffin tins (2 3/4 inches wide by 1 1/8 inches deep) 3/4 full.
Sprinkle with granulated sugar.
Bake for 30 minutes, or until tester dipped in center comes out clean.
Cool and serve!
andle.
2. Place cookies in food processor; pulse until
Separate remaining white chips and cookies. Beat cream cheese, sugar, egg
Cook vegetables 2 minutes and add water chestnuts and green pepper.
Cook until crisp and add Sweet-N-Sour Sauce.
coa powder. As with all cookies, it's the taste
inutes or until edges of cookies are light golden brown, and
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
he side.
Press down cookies to desired thickness and width
Preheat oven to 375\u00b0. In small bowl, mix flour and baking powder. In large bowl with mixer at medium speed, beat margarine, peanut butter, sugar and Sweet 'N Low until light and fluffy. Beat in egg and vanilla. Stir in flour mixture and peanuts. On waxed paper, shape dough into a roll about 1 x 9 x 1/2-inch. Dough will be slightly sticky. Wrap in waxed paper; refrigerate until firm, about 4 hours.
nough to handle.
Place cookies in food processor; pulse until
Let juice on all vegetables.
Cook for 1 hour or until tender. Eat and enjoy no fat recipe.
Melt chocolate in 200\u00b0 oven for 1/2 hour.
Remove from oven and add to other ingredients.
Drop by spoon on wax paper.
When cool, they're ready to eat.
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Combine all the ingredients; mix well and shape into a roll. Cover the outside of roll with remaining 1/2 cup of crushed Girl Scout cookies.
Wrap roll in waxed paper and put in refrigerator at least 5 hours.
Cut in slices and top with whipped cream. Makes 8 servings.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
Cut the zucchini in half lengthwise and scoop out the center. Prepare your meat loaf recipe as usual.
Mound the meat loaf in the zucchini halves.
Bake according to meat loaf recipe.
Remove from oven and serve.
There's no clean-up because you can eat the \"pan.\"
ieve flour, cornflour, baking powder n salt in a bowl.
Make chocolate pudding according to box and place in fridge.
Chop up all Oreos in food processor.
Cover bottom of 9x13 glass pan with a thin layer of Oreos.
Beat condensed milk, Cool-Whip, and cream cheese in a large bowl until well mixed.
Cover bottom layer of oreos with chocolate pudding.
Layer cream mix.
Layer remaining Oreos on top.
Refridgerate for 20 minute.
Eat it up!