Cocoa Crinkle Cookies Recipe...

 

I made some of these for our Chinese friends and they were delicious.  

From Hershey Chocolate's Website.

Cocoa Crinkle Cookies Recipe

Ingredients:

• 2 cups granulated sugar
• 3/4 cup vegetable oil
• 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 4 eggs
• 2 teaspoons vanilla extract
• 2-1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Powdered sugar

Directions:

• 1. Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well.
• 
  
• 2. Cover; refrigerate until dough is firm enough to handle, at least 6 hours.
• 
  
• 3. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough
• into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie
• sheet.
• 
  
• 4. Bake 11 to 13 minutes or until almost no indentation remains when touched lightly and tops
• are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.
• About 4 dozen cookies.
• Post by Kimberly

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Snowball Cookie Recipe...

Snowball Cookies...from Taste of Home
I made these cookies and they were delish. 8 23

Ingredients

• 1/2 cup Crisco® Light Olive Oil
• 1 1/4 cups quick rolled oats
• 1 (18.25 oz.) pkg. Pillsbury® White Cake
• 2 large eggs
• 2 tsps. clear vanilla
• 1/2 cup finely chopped walnuts
• Powdered sugar

Directions

• Heat oven to 350°F.
• Combine olive oil and oats. Let stand 5 minutes. Stir in cake mix, eggs and vanilla until well blended. Fold in nuts. Form into 1-inch balls and place about 2 inches apart on ungreased cookie sheet.
• Bake 8 minutes or until set. Cool on cookie sheet 1 minute. Remove cookies to cooling rack. Roll in powdered sugar while still slightly warm. Yield: 7 dozen cookies.
•  
• Post by Kimberly

Colombian Oranges

One of the many blessings of living in Colombia is all the WONDERFUL inexpensive fruit and veggies we get to enjoy! Like these yummy juice oranges. And with those we made this...

yummy Orange Julius!!

Orange Julius Drink
Yields: 4 servings
6 oz. (3/4 cup) orange juice
1 cup milk
1 t. vanilla
1/2 cup sugar
1 1/3 cup water
Fill rest of blender with ice (about a tray and a 1/2)
Blend until ice is slivered.

You don't have to go to Starbucks...

...to have an iced coffee. We like to make iced cofee at home. One day I was making this recipe and I decided to measure it so that I could post it.  You can put your own toppings on it like whip cream, choc. syrup and a cherry on top.  (you can also add ice cream) This recipe only has five ingredients!

Iced Coffee
2-3 tsp. instant coffee
15-18 cubes of crushed ice
1/2-1 cup sugar
4 1/2-5 cups of milk
2 bananas (optional)
Blend.
Serves 6-8

A New Twist to Peanut Butter and Jam

I got this recipe from B. H.and Gardens mag.  Issue May 2009 p. 196. I had never thought of peanut butter and strawberries together, but it is yummy.

 FRESH STRAWBERRY BARS
prep: 25 min. bake: 25 min. oven: 350F yields: 24 bars
3/4 cup butter, softened
3/4 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
(I put only one cup of brown sugar and it was yummy)
2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 tsp. vanilla
2 1/4 cups flour
1/2 cup strawberry jam
4 cups small whole strawberries, halved or quartered
1. Heat oven to 350 F.  Line 13x9x2 with foil, extending foil beyond edges. Grease foil and set aside. 
2. In large mixing bowl beat butter and peanut butter on med. to high for 30 seconds.
Beat in sugars, baking powder, and salt until combined.  Add eggs and vanilla; beat until combined. Beat in as much flour as you can with the mixer.  Stir in remaining flour.
3. Spread dough in prepared pan.  Bake 25 mins. or until top is lightly browned and toothpick inserted near center comes out clean.
4. Cool completely on rack.
5. Remove from pan by lifting foil. (I flopped it out of the foil on to a serving tray.)
6. Spread jam and top with berries.  Cut into bars.  Serve at once or refrigerate for up to 6 hours.
TO MAKE AHEAD Wrap the Peanut butter base in foil; store at room temp up to 24 hous. Before serving, top with jam and berries.