Oreo Cookies

Cookie Dough:
1 (18 ounce) box devil's food cake mix
2 eggs
2 tablespoons water
2 tablespoons vegetable oil
1/2 cup bitter cocoa powder

Cookie Filling:
1 envelope unflavored gelatine
1/4 cup cold water
1 cup Crisco
1 teaspoon vanilla extract
1 pound plus 1 cup confectioners' sugar

Cookie Dough: Blend all ingredients together until the dough can be shaped into a smooth ball. Let it stand 20 minutes, loosely covered.

Form dough into marble-size balls. Place 2 inches apart on greased cookie sheet. Flatten each with smooth bottom of a drinking glass greased once and dipped into Nestles' Quick Powder (or use sweetened chocolate drink powder). Bake at 400 degrees F for 8 minutes. Remove cookies at once from baking sheet, to paper toweling and immediately flatten each cookie with back of pancake turner. Let cool 20 minutes.

Fill with Cookie Filling mixture.

Cookie Filling: Soften gelatine in cold water. Place in heatproof cup in pan of hot water till gelatine is transparent.

Meanwhile beat Crisco until fluffy, adding vanilla extract and sugar a little at a time. Beat in gelatine mixture when it is completely cooled, but not yet "set" or firm.

When cooled, shape filling into 1-inch balls. Place between the two bottom sides of the cooled cookies, pressing gently until filling has spread to edge of cookies and rounded out like the originals.

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Otis Spunkmeyer Chocolate Chocolate Chip Muffins

5 ounces semisweet chocolate
2 (1 ounce) baking chocolate squares
1/3 cup butter
3/4 cup sour cream
2/3 cup packed light brown sugar
1/4 cup light Karo syrup
1 egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup miniature chocolate chips

Heat oven to 400 degrees F. Spray 12 muffin liners with Pam/

In a double boiler or microwaveable bowl combine first three ingredients and melt over simmering water or in microwave. Cool to lukewarm.

In a large bowl combine sour cream, sugar, syrup, egg and vanilla extract; mix well. Pour lukewarm chocolate
mixture into egg mixture and blend well.

In a medium bowl mix together flour, baking soda and salt. Add to chocolate mixture, blending well. Fold in chocolate chips. Add batter to prepared muffin liner. Bake for 20 minutes. Remove from pan immediately.

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Pepperidge Farm Sausalito Cookies

1 pound butter, softened
2 eggs
2 teaspoons vanilla extract
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
5 cups flour
1 (12 ounce) package semisweet chocolate chips
3 cups chopped macadamia nuts

Heat oven to 375 degrees F. Grease two cookie sheets.

In a large bowl cream together butter, eggs, vanilla extract and sugars.

In another bowl sift together baking powder, baking soda, salt and flour until well mixed. Add the dry ingredients to the wet ingredients, mixing until blended. Fold in chocolate chips and nuts. Shape into 1-inch balls and place on greased cookie sheets 2 inches apart. Bake for 10 minutes.

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Pepperidge Farm Milano Cookies

1 cup
butter, softened
3/4 cup light brown sugar
2 teaspoons vanilla extract

2 cups all-purpose flour
1 tablespoon butter
1 cup semisweet or milk chocolate chips

Heat oven to 325 degrees F.

In a bowl, cream together the 1 cup butter and sugar. Add vanilla extract and flour; mix until smooth. Shape level teaspoons of dough into log shapes. Place on cookie sheet 2 inches apart. Bake for 17 to 19 minutes or until golden brown. Cool.

Microwave chocolate chips and the 1 tablespoon butter for 2 minutes; stir until smooth. Spread chocolate on flat side of cookie and top with the other.

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Butter Coffee Cake

1 (18.25 ounce) box yellow cake mix
1 small box vanilla instant pudding
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 tablespoon butter extract
1 tablespoon vanilla extract

Heat oven to 350 degrees F. Butter a 9 x 13-inch baking pan.

Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed. Add butter extract and vanilla extract. Pour 1/2 of mixture into prepared pan.

Mix 1/2 cup sugar and 2 tablespoons cinnamon. Sprinkle 1/2 mixture over batter in pan. Spread remaining batter and remaining sugar mixture on top. Swirl knife through. Bake for 30 to 35 minutes. Drizzle with the following:

1 cup confectioners' sugar
1 tablespoon hot milk
1/2 teaspoon butter extract
1/4 teaspoon vanilla extract

Mix well.

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Crescent Rolls

2 packages active dry yeast
3/4 cup warm water (105 degrees F)
1/2 cup granulated sugar
1 teaspoon salt
2 large eggs
1/2 cup shortening
4 cups unbleached flour
Butter or regular margarine, softened

In a large mixing bowl, dissolve yeast in warm water. Stir sugar, salt, eggs, shortening and half of the flour into the yeast mixture. Add the remaining flour blending until smooth. Scrape the dough from the sides of the bowl and cover with a cloth dampened in warm water. (The cloth should feel wet but not be so wet that water drips onto the dough.) Let rise in a warm place until doubled in size, about 1 1/2 hours.

Divide the dough in half and roll each half in a 12 inch circle, 1/4 inch thick. Spread with the soft butter and cut circle into 16 wedges. Roll up each wedge beginning at the largest end. Place point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until double about 1 hour.

Heat oven to 400 degrees F and bake for 12 to 15 minutes or until they are a rich golden brown. Brush with soft butter.

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Prego Spaghetti Sauce

2 tablespoons olive oil
1 large minced garlic clove
1/2 onion, very finely chopped
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 teaspoon salt
1 (28 ounce) can crushed tomatoes
1 (29 ounce) can tomato puree
4 tablespoons granulated sugar

Heat oil over medium low heat. Add garlic. Stir and cook until golden brown. Be careful not to burn the garlic. Add onion and cook until soft and golden, stirring frequently.

Add seasonings and tomato products. Slowly bring to the boil at a medium high heat. Let boil for 10 minutes, covered

Reduce to lowest heat. Cover and simmer 1 hour, stirring occasionally. This makes six cups.

You can add your favorite additions, such as mushrooms, sausage, and etc;


Stove Top Stuffing

6 cups cubed bread
1 tablespoon parsley flakes
3 cubes or 3 teaspoons vegetable, chicken or beef bouillon
1/4 cup dried minced onion
1/2 cup dried minced celery
1 teaspoon thyme
1 teaspoon pepper
1/2 teaspoon sage
1/2 teaspoon salt

Heat oven to 350 degrees F. Bake bread for 8 to 10 minutes or until dry.

In a large bowl, toss bread with remaining ingredients until evenly coated.

Store in an airtight container. It will keep for 1 to 4 months or 12 months frozen.

To prepare, combine 2 cups stuffing mix with 1/2 cup chicken bouillon and 2 tablespoons melted butter.

Yields about 7 cups.


Homemade Seasoned Salt

2 tablespoons pepper
1 tablespoon chicken bouillon powder
1 teaspoon onion salt
1 teaspoon onion powder
1 tablespoon garlic salt
1 teaspoon cumin powder
1 teaspoon dry marjoram leaves
1 tablespoon minced parsley
1 teaspoon paprika
1/2 teaspoon curry powder
1 tablespoon chili powder
1/3 cup salt

Mix all ingredients together or put all ingredients into a 1-quart mayonnaise jar with tight fitting lid, shaking until blended well. Keep at room temperature. Use within 3 months.

Yields about 1 cup.


1/2 cup butter
1 pkg. (8 oz.) cream cheese
1 cup half and half
1/3 cup Parmesan cheese
1 tsp. garlic
pepper, to taste

In a medium saucepan, melt butter.

Once butter is almost melted, add the package of cream cheese. Cut into cubes, for faster melt down times.

Once butter and cream cheese are mixed well together, add the cup of half and half, Parmesan cheese, garlic powder, and then shake pepper on top. Stir all together until well mixed.

Once it's mixed well and sauce like, take it off the burner and set aside so it can thicken up. Stir every few moments. Pour over favorite pasta.