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Debbie1957  (Level: 45.7 - Posts: 402)
Sat, 7th Jun '08 3:58 PM


here are a few more to come later.

Sensational peppermint pattie brownies

24 small (11/2 inch York peppermint patties)
1 ½ cups (3 sticks) butter or margarine, melted
3 cups sugar
1 tablespoon vanilla extract
5 eggs
2 cups all purpose flour
1 cup Hershey’s cocoa
1teaspoon baking powder
1teaspoon salt

Heat oven to 350 F. Remove wrappers from peppermint patties . Grease 13x9x2inch baking pan.
Stir together butter, sugar and vanilla in large bowl. Add eggs: beat until well blended. Stir together flour, cocoa, baking powder and salt: gradually add to butter mixture, blending well. Reserve 2 cups batter Spread remaining batter into prepared pan. Arrange peppermint patties about 1/2 inch apart in ingle layer over batter. Spread reserved batter over patties
Bake 50 to 55 minutes or until brownies pull away from sides of pan. Cool completely in pan on ware rack.

Smushy Cookies

1 package (20oz) refrigerated cookie dough, any flavor
All purpose flour optional
Fillings: Peanut butter, multi-colored miniature marshmallows, assorted colored sprinkles, chocolate covered raisins and caramel candy squares

Preheat oven to 350 F grease cookie sheets.
Remove dough from wrapper according to pkg. directions. Cut into 4 equal sections. Reserve 1 section: refrigerate remaining 3 sections.
Roll reserved dough to ¼ inch thickness. Sprinkle with flour to minimize sticking, if necessary. Cut out cookies using 2 ½ inch round cookie cutter. Transfer to prepared cookie sheets. Repeat with remaining dough, working with 1 section at a time
Bake 8 to 10 minutes or until edges are light golden brown. Remove to wire racks; cool completely.
To make sandwich, spread about 1 ½ tablespoons peanut butter on underside of 1 cookie to within ¼ inch of edge. Sprinkle with miniature marshmallows and candy pieces. Top with second cookie, pressing gently. Repeat with remaining cookies and fillings.
Just before serving, place sandwiches on paper towels. Microwave on HIGH 15 to 25 seconds or until filings become soft.


2 cups butterscotch chips
½ cup jif creamy peanut butter
¼ butter flavor Crisco stick or ¼ cup butter flavor Crisco all vegetable shortening
6 cups corn flakes
2/3 cup miniature semisweet chocolate chips
Chopped peanuts or chocolate jimmies (optional)

Combine butterscotch chips, peanut butter and ¼ cup shortening in large microwave-safe bowl. Cover with waxed paper. Microwave at 50% (Medium) Stir after 1 minute. Repeat until smooth (or melted on rangetop in small saucepan on very low heat, stirring constantly)
Pour corn flakes into large bowl. Pour hot butterscotch mixture over flakes. Stir with spoon until flakes are coated. Stir in chocolate chips
Spoon scant 14 cup mixture into mounds on waxed paper lined baking sheets sprinkle with chopped nuts.if desired refrigerate until firm.

High Flying Flags

¾ cup (1 ½ sticks) unsalted butter, softened
¼ cup granulated sugar
¼ cup packed light brown sugar
1 egg yolk
1 ¾ cup all purpose flour
¾ teaspoon baking powder
1/8 teaspoon salt
Lollipop sticks
Blue Icing, white sugar stars, white icing and red string licorice

Combine butter, granulated sugar, brown sugar and egg yolk in medium bowl; mix until well blended. Add flour, baking powder and salt; mix until well blended. Wrap dough in plastic wrap and chill, 1 hour or until firm.
Preheat oven to 350 F Grease cookie sheets. Roll dough on lightly floured surface to ¼ inch thickness. Cut out dough using 3 inch flag shaped cookie cutter. Place lollipop stick underneath left side of each flag: Press gently to adhere. Place flags 2 inches apart on prepared cookie sheets.
Bake 8 to 10 minutes or until edges are lightly browned. Remove to wire racks and cool completely.
Spread blue icing in square in upper left corner of each flag; place sugar stars on blue icing. Spread white icing over plain sections of remaining cookies. Place strips of red licorice on white icing; let set.

Everything but the kitchen sink bar cookies

1 package (18 oz) refrigerated chocolate chip cookie dough
1 jar (7oz) marshmallow crème
½ cup creamy peanut butter
1 ½ cups toasted corn cereal
½ cup miniature candy-coated chocolate pieces

Preheat oven to 350 F Grease 13x9 inch baking pan. Remove dough from wrapper according to pkg. directions.
Press dough into prepared baking pan bake 13 minutes.
Remove baking pan from oven. Drop teaspoonful of marshmallow crème and peanut butter over hot cookie base.
Bake 1 minute. Carefully spread marshmallow crème and peanut butter over cookie base.
Sprinkle cereal and chocolate pieces over melted marshmallow and peanut butter mixture.
Bake 7 minutes. Cool completely on wire rack. Cut into 2 inch bars

Nutty footballs

1 cup (2 sticks) butter, softened
½ cup sugar
1 egg
½ teaspoon vanilla
2 cups all purpose flour
¼ cup unsweetened cocoa powder
1 cup finely chopped almonds
Colored icings optional
White icing

Beat butter and sugar in large bowl until creamy. Add egg and vanilla; mix until well blended. Stir together flour and cocoa; gradually add to butter mixture, beating until well blended. Add almonds; beat until well blended. Shape dough into disc. Wrap dough in plastic wrap and refrigerate 30 minutes.
Preheat oven to 350 F Lightly grease cookie sheets. Roll out dough on floured surface to ¼ inch thickness. Cut dough with 2 ½ to 3 inch football shaped cookie cutter. Place 2 inches apart on prepared cookie sheets.
Bake 10 to 12 minutes or until set. Cool on cookie sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate with colored icings, if desired. Pipe white icing onto footballs to make laces.

Sugar & Spice Jack-O-Lantern cookies

2 1/3 cups all purpose flour
2 teaspoons ground cinnamon
1 ½ teaspoons baking powder
1 ½ teaspoons ground ginger
½ teaspoon salt
¼ teaspoon nutmeg
¾ cup butter softened
½ cup packed brown sugar
½ cup molasses
1 egg
Assorted Halloween cookie decorations, such as orange and black frostings and orange and black jimmies

Combine flour, cinnamon, baking powder, ginger, salt and nutmeg in medium bowl. Beat butter with sugar in large bowl of electric mixer at medium speed until light and fluffy. Add molasses and egg; beat until well blended. Gradually beat in flour mixture until just combined.
Form dough into 2 balls; press into 2 inch thick discs. Wrap in plastic wrap; refrigerate at least 1 hour or until firm. (dough may be prepared up to 2 days before baking.) Let stand at room temperature to soften slightly before rolling out.
Preheat oven to 350 F Roll out dough on lightly floured surface to ¼ inch thickness. Cut out cookies with jack o lantern cookie cutters or other shapes as desired. Place cutouts on ungreased cookie sheets. Bake about 12 to 14 minutes or until center of cookies are firm to the touch. Let cookies stand on cookie sheets 1 minute; cool completely on wire racks. Frost cookies and decorated as desired.

Eesusbejesus  (Level: 75.0 - Posts: 3640)
Sat, 7th Jun '08 4:04 PM

Wow. If I wanted to make the haystacks with something other than cornflakes, what would you recommend?

Thanks for posting these.

Tuzilla  (Level: 146.6 - Posts: 3848)
Sat, 7th Jun '08 4:08 PM

You need to do a CQ instead of just giving them away. This month is Desserts.

Chyenn  (Level: 210.7 - Posts: 1332)
Sat, 7th Jun '08 4:20 PM

Lodi, i have a similar recipe using wheat chex cereal.. made them for a school party once.. i spooned them into cupcake liners for easier transport and serving. they were a hit.

Debbie1957  (Level: 45.7 - Posts: 402)
Sat, 7th Jun '08 4:57 PM

Just about any cereal would be ok, except maybe grape nuts.

Debbie1957  (Level: 45.7 - Posts: 402)
Sat, 7th Jun '08 4:57 PM

Here are the rest of the recipes;

Shamrock Chocolate cookies

½ cup (1 stick) butter or margarine
¾ cup sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all purpose flour
1/3 cup Hershey’s cocoa
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Beat butter, sugar, egg and vanilla until fluffy. Combine flour, cocoa, baking powder, baking soda and salt: add to butter mixture, beating until well blended. Refrigerate about 1 hour or until firm
Heat oven to 325 F roll dough, a small portion at a time, on lightly floured surface or between 2 pieces of wax paper to ¼ inch thickness. With cookie cutter cut into shamrock shapes; place on ungreased cookie sheet.
Bake 5 to 7 minutes or until no indentation remains when lightly touched. Cool slightly: remove from cookie sheet. Cool on wire rack. Frost with shamrock glaze.

(Shamrock Glaze): Melt 3 tablespoons butter or margarine; stir in 2 cups powdered sugar and 1 teaspoon vanilla extract. Gradually add 2 to 3 tablespoons milk, beating to desired consistency. Stir in 2 or 3 drops green food color. Makes about 1 cup glaze.

Valentine Stained Glass Hearts

½ cup (1 stick) butter or margarine, softened
¾ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
21/2 cups all purpose flour
1 teaspoon baking powder
Red hard candies, crushed about 1/3 cup
Frosting optional

Cream butter and sugar in mixing bowl. Beat in eggs and vanilla. Sift flour and baking powder together. Gradually stir in flour mixture until dough is very stiff. Cover and chill. Dough needs to chill 3 hours to overnight.

Preheat oven to 375 F Roll out dough to 1/8 inch thickness on lightly floured surface. To prevent cookies from becoming tough and brittle, do not incorporate to much flour. Cut out cookies using large heart shaped cookie cutter or use sharp knife and cut heart design. Transfer cookies to foil lined baking sheet using small heart shaped cookie cutter Cut out and remove heart design from center of each cookie. Fill cutout sections with crushed candy. Bake 7 to 9 minutes or until cookies re lightly browned and candy has melted. Do not overcook.
Remove from oven; immediately slide foil off baking sheet. Cool completely; carefully loosen cookies from foil. If desired, pipe decorative borders with frosting around edges.

Gooble, Gobble Gobblers

½ cup (1 stick) butter, softened
½ cup granulated sugar
½ cup firmly packed light brown sugar
2 large eggs
21/4 cups all purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon ground ginger
1/8 teaspoon ground cloves
½ cup vanilla frosting
½ cup chocolate frosting
1 cup M & M’s chocolate mini baking bits

In large bowl cream butter and sugars until light and fluffy; beat in eggs. In medium bowl combine flour, cinnamon, baking powder, ginger and cloves: add to creamed mixture, wrap and refrigerate dough 2 to 3 hours. Preheat oven to 325 F lightly grease cookie sheets; set aside. Working with half the dough at a time on lightly floured surface, roll to 1/4 inch thickness. Cut into turkey shapes using 31/2 inch cookie cutters. Place about 2 inches apart on prepared cookie sheets. Bake 10 to 12 minutes. Cool 2 minutes on cookie sheets; cool completely on wire racks. In small bowl combine vanilla and chocolate frostings until well blended. Frost cookies and decorate with M&M’s chocolate mini baking bits. Store in tightly covered containers.

Debbie1957  (Level: 45.7 - Posts: 402)
Sat, 7th Jun '08 5:00 PM

I didn't even think about the CQ. Thanks for the good idea I just may try writing a quiz.


Alvandy  (Level: 242.1 - Posts: 7727)
Sat, 7th Jun '08 7:45 PM

Remember folks- that 's

YORK PEPPERMINT PATTIES [accept no substitutes.]
Buy them by the bag --- Yummy.

Thanks Debbie.

Kimoira  (Level: 215.3 - Posts: 1202)
Sat, 7th Jun '08 7:53 PM

the Smushy cookies sound good - along with peanut butter maybe add a square or two of a Hershey Bar in the middle ~*~

Donden  (Level: 112.5 - Posts: 2127)
Sat, 7th Jun '08 10:16 PM

A note to diabetics; I have found that Splenda can be subbed for sugar in MOST cookie recipes. I have found that adding a little extra Splenda (rounded cup for instance) helps. Also any recipe that calls for baking powder ditto. Browning will also be less intense but overall Splenda seems to be OK. I have never had a major disaster, (yet)

Papermanbill  (Level: 41.3 - Posts: 1312)
Sun, 8th Jun '08 11:40 AM

Splenda is good for everything we buy by the 1,000 count pack, about $20.00

Pennwoman  (Level: 163.1 - Posts: 2475)
Sun, 8th Jun '08 11:44 AM

Thanks, I cant wait to try these!

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