Danita's Recipe Box

• 8 ounces softened cream cheese
• 18 ounce package of Oreo cookies, crushed in food processor (crush the entire cookie – don’t remove the filling!)
• 1 12 oz. package chocolate chips
• 1 tablespoon coconut oil

Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed.  Roll Oreo cookie mix into one-inch balls and place on pan with wax paper. Chill for at least 1 hour in the refrigerator.

Next, melt the chocolate chips and coconut oil.

Then, Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick, and place back on the wax paper until firm.  Store in refrigerator or freezer.

Makes about 3 or 4 dozen Oreo Balls, depending on the size.

• 4 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/2 cups brown sugar
• 1 1/4 cups butter or margarine, softened
• 2 eggs
• 1 teaspoon maple extract

Preheat oven to 350°F. Grease cookie sheets. Stir together flour, baking powder, salt and baking soda in mixing bowl. Beat brown sugar and butter in large bowl until light and fluffy. Add eggs and maple extract; beat well. Add flour mixture, beating at low speed until well mixed. Refrigerate dough 1 hour or until chilled. On well-flour surface, roll out half of dough to 1/8 inch thickness. Cut into desired shapes. Place on prepared cookie sheets. Bake 8-10 minutes. Decorate as desired.

• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup sugar
• 1/3 cup REESE’S Creamy Peanut Butter
• 1 egg
• 1/2 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup REESE’S Peanut Butter Chips

Heat oven to 350°F. Beat butter, sugar and peanut butter in large bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in peanut butter chips; drop by scant 1/4 cupfuls onto ungreased cookie sheet, 6 cookies per sheet. Bake 12 to 16 minutes or until lightly browned around edges. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 1-1/2 dozen cookies.

• 2 cups all-purpose flour
• 3/4 cup Hershey’s cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups (2 1/2 sticks) butter or margarine, softened
• 2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 2/3 cups (10 ounce package) Reese’s peanut butter chips

Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and and flatten while cooking.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.
PAN RECIPE: Spread batter in greased 15 1/2×10 1/2×1 inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars.

• 42 Reese’s Peanut Butter Cups Miniatures
• 1/2 cup (1 stick) butter or margarine, softened
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup Reese’s Creamy peanut butter
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Heat oven to 375°F. Remove wrappers from peanut butter cups. Line small muffin cups (1 3/4 inches in diameter) with paper bake cups. Beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until fluffy in large bowl. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each prepared muffin cup. Do not flatten. Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup onto each cookie. Cool completely in muffin pan.

• 1/2 cup butter
• 1/2 cup shortening
• 1 cup sifted confectioners’ sugar
• 1 1/2 teaspoons almond extract
• 1 teaspoon mint extract
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 1 teaspoon salt
• 1/2 teaspoon red food coloring

Mix butter, shortening, confectioners’ sugar, egg and extracts thoroughly. Stir in flour and salt. Divide into halves; blend food coloring into one half. Roll 1 teaspoon each color dough into strips about 4 inches long; place strips side by side. Press together lightly; twist as for rope. Place on ungreased cookie sheet; curve top down to form handle of cane. Repeat with remaining dough. Bake in preheated 375°F oven for about 9 minutes. Remove from cookie sheet while warm.

• 1 pound butter or margarine, softened
• 1 pound brown sugar
• 1 1/2 teaspoons vanilla
• 4 1/2 cups flour

Mix ingredients into dough. Roll out on floured board, 1/4 inch thick. Cut out.
Bake on greased pan 15 minutes at 300°F.

• 1 cup butter
• 3/4 cup light brown sugar
• 3/4 cup sugar
• 2 eggs
• 2 tablespoons milk
• 2 teaspoons vanilla
• 4 cups flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt

Combine butter and sugar. Add eggs, milk and vanilla; beat well. Combine the remaining ingredients and stir into the batter. Cover and chill for 3 to 4 hours. Roll dough 1/8 inch thick and cut into desired shapes. Bake on ungreased pan at 375°F for 8 to 10 minutes.

• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups (11.5 ounce package) Hershey’s milk chocolate chips

Heat oven to 375°F. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy.  Add eggs; beat well.  Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended.  Stir in chocolate chips.  Drop by teaspoons onto ungreased cookie sheet.  Bake 8 to 10 minutes or until lightly browned.  Cool slightly; remove from cookie sheet to wire rack.  Cool completely.  Pan Recipe: Spread batter into greased 15 1/2 x 10 1/2 x 1/2 inch jelly roll pan.  Bake at 375°F for 20 minutes or until lightly browned.  Cool completely in pan on wire rack.  Cut into bars.

• 1 cup butter or margarine, softened
• 1 cup vegetable oil
• 2 large eggs
• 1 cup sugar
• 1 cup confectioners sugar
• 2 teaspoons vanilla
• 4 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 cup sugar

In a large mixer bowl, cream butter, oil, eggs, sugars and vanilla. In another bowl, stir together flour, salt, baking soda and cream of tartar. Add to creamed mixture. Beat until smooth. Form into 1 inch balls and roll in sugar, coating on all sides. Place on ungreased cookie sheet and flatten with decorative cookie press or bottom of glass. Bake at 350°F for 10 to 12 minutes or unti light golden brown. Let cool on sheet for 2 minutes before placing on cooling rack.