Free Online Recipes

1 c. unsifted flour
1/2 c. firmly packed brown sugar
1/2 measuring tsp. baking soda
1/4 measuring tsp. salt
1/4 c. butter, softened

TOPPING:

1 (11 1/2 oz.) pkg. (2 c.) Nestle milk chocolate morsels
2 eggs
1/4 c. firmly packed brown sugar
1 measuring tsp. vanilla extract
1/4 measuring tsp. salt
1 c. chopped pecans, divided

DIRECTIONS:-

Cookie Base: Preheat oven to 350 degrees. In a large bowl, combine flour, brown sugar, baking soda and soda; mix well. Cut in butter with pastry blender or two knives until mixture resembles fine crumbs. Press evenly into greased 13×9×2 inch baking pan. Bake 10 minutes. Pour topping (below) over cookie base; sprinkle with 1/2 cup pecans. Return to oven; bake 20 minutes. Cool completely. Cut into 2×1 inch bars.
Topping: Melt Nestle milk chocolate morsels over hot (not boiling) water; remove from heat. In a small bowl, combine eggs, brown sugar, vanilla extract and salt; beat 2 minutes at high speed with electric mixer. Add melted chocolate; mix well. Stir in remaining 1/2 cup pecans. Makes 4 1/2 dozen 2×1 inch bars.

1 1/2 pkgs. (12 oz.) Baker’s Semi-Sweet Chocolate
10 tbsp. melted butter
2 1/2 c. chocolate cookie crumbs
1 c. caramel topping (heat slightly in microwave; makes it easier to pour)
1 c. milk
2 pkgs. Jello instant vanilla pudding
2 (8 oz.) cartons Cool Whip
1 1/2 c. chopped peanuts (or pecans)
3 tbsp. butter

DIRECTIONS:-

Chop 8 squares of chocolate. Set aside. Mix melted butter and chocolate cookie crumbs. Press into the bottom of a foil-lined 13×9 pan. Top with caramel.
Pour milk into bowl and add pudding. Beat with a whisk for 1-2 minutes. Let stand 5 minutes. Fold in whipped topping, chopped chocolate and nuts. Spread over caramel. Freeze 4 hours or until firm.

Melt remaining 4 squares with 3 tablespoons of butter. Spread over pudding. (Chocolate will harden immediately.) Lift dessert from pan using “foil” handles

2 pkgs. “slice ‘n bake” frozen cookie dough, chocolate chips
2 (8 oz.) pkgs. cream cheese
2 eggs
2 tsp. vanilla
1/2 c. sugar

DIRECTIONS:-

Slice 1 package cookie dough thinly and spread over bottom of greased 9×13 inch pan.
To make filling: Combine cheese, eggs, vanilla and sugar. Mix until smooth. Spread over cookie dough. Slice thin and spread other package of cookie dough on top of cream cheese mixture. Bake at 375 degrees for 35 minutes. Slice while warm.

1/4 c. Crisco
3/4 c. sugar
2 eggs
2 c. “Jiffy” baking mix
1 c. mashed ripe banana (2 to 3 med.)
1/2 c. chopped walnuts
1/2 c. semi-sweet chocolate chips

DIRECTIONS:

Heat oven to 350 degrees. Grease loaf pan, 9 x 5 inches or bundt pan. Cream Crisco and sugar. Combine remaining ingredients and mix until blended. Pour into pan. Bake about 55 minutes. Cool and slice. Freezes well.

1/2 c. butter
1 c. sugar
3 to 4 bananas, mashed
1 tsp. vanilla
2 eggs
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
4 tbsp. sour milk
1 tsp. soda in milk
1 c. chopped walnuts
1/2 c. cut maraschino cherries
1/2 c. chocolate chips

DIRECTIONS:

Combine flour, baking powder, and salt. Cream sugar and butter. Add bananas, vanilla, and eggs. Mix. Add flour mixture alternately with milk. Add cherries, chips, and walnuts. Put in well greased and floured bread pan. Bake at 350 degrees about 50 to 60 minutes.