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.

Saltine crackers
1 c. butter
1 c. brown sugar
6 oz. chocolate chips
1/2 c. finely chopped nuts

DIRECTIONS:-

Line an oblong cookie sheet with foil. Line crackers to fill cookie sheet (salt side up). Melt butter, add brown sugar and boil for 3 minutes. Pour this mix over crackers. Bake at 400 degrees F. for 5 minutes until crackers flood. Cool slightly. Sprinkle 6 ounce chocolate chips evenly. Allow to set until melted. Spread evenly. Finely chopped nuts may be added after chocolate has spread and been spread over bars.

2 cans crescent rolls
2 c. shredded Cheddar cheese
1 c. onion, chopped fine
1 c. olives, sliced
1 c. tomatoes, chopped
1 c. lettuce, chopped fine

CHEESE MIXTURE:

1 c. sour cream
2 (8 oz.) pkg. cream cheese
1 pkg. (dry) taco seasoning

Press out rolls onto cookie sheets and bake until brown. Spread Cheese Mixture on crust. Add vegetables and sprinkle with cheese on top. Cut into bars. This makes a double recipe (2 cookie sheets).

8 c. Rice Krispies
1/2 c. butter
1 1/2 pkgs. miniature marshmallows

DIRECTIONS:-

Melt butter and marshmallows. Fold in cereal. Press half of mixture into 2 greased cookie sheets. Spread 1/2 package of marshmallows over top of one cookie sheet.
Melt: 1 can sweetened condensed milk 1/4 c. butter

Drizzle over marshmallows. Invert other pan over top. Cut into bars.

Hint: Open all the caramels before you begin.

A classic among cookies, these refreshing bars have a special appeal for lovers of lemon meringue pie. 1/2 c. confectioners’ sugar 1 tsp. vanilla extract 2 c. flour 4 eggs 2 c. granulated sugar Grated rind of 1 lemon 6 tbsp. fresh lemon juice 1/4 c. (approx.) confectioners’ sugar, for topping
1. Preheat oven to 350 degrees. Generously grease a 9 x 13 inch pan.

2. In mixer bowl combine butter, the 1/2 cup confectioners’ sugar and vanilla; beat until fluffy. Gradually add flour, mixing until well combined. Spread evenly in prepared pan. Bake for 20 minutes.

3. While pastry bakes, in a bowl combine eggs, granulated sugar, lemon rind and lemon juice: stir to blend all ingredients (do not beat). Pour lemon mixture over baked cookie layer.

4. Return to oven and bake until topping is set and lightly browned (18-22 minutes).

1 1/2 c. flour
3/4 c. brown sugar
1/2 c. soft butter
1/4 tsp. salt

DIRECTIONS:-

Mix until crumbly, press in cookie sheet and bake 10 minutes.
Prepare butterscotch brickle by combining in top of double boiler: 1/2 c. Karo syrup 2 tbsp. water 4 tbsp. butter 1/2 tsp. salt

Stir over hot, not boiling water until smooth. Remove from water and blend in 2 cups chopped nuts. Spoon over top of baked cookie layer and spread evenly. Bake at 375 degrees for 8 minutes. Cut in bars while warm.

When peeling potatoes ahead, to keep them from turning dark, add milk to water.

1 lg. box yellow cake mix
1 stick butter, melted
2 eggs, well beaten
1 c. chopped nuts
1 c. coconut

TOPPING:

1 box powdered sugar
18 oz. pkg. Philadelphia cream cheese
2 eggs
1 tsp. vanilla

Beat eggs and add cake mixture and melted butter. Beat with mixer.
Grease and flour cookie sheet that has a lip. Spread cake mixture on cookie sheet evenly, this will be stiff.

Sprinkle nuts and coconut over cake mixture. Make topping by beating vanilla, eggs, cream cheese and powdered sugar together. Drizzle over top the cake mixture.

Bake at 350 degrees for 22 minutes, if it isn’t brown bake at 400 degrees for 5 more minutes. Cool and cut into bars.

1 c. butter
2 c. packed brown sugar
2 eggs
2 tsp. vanilla
3 c. oats
2 1/2 c. flour
1 tsp. baking powder
1 1/2 tsp. salt

TOPPING:

1 c. powdered milk
3/4 c. sugar
1/2 c. cold water
2 tbsp. butter
2 c. chocolate or butterscotch chips

DIRECTIONS:-

Preheat oven to 350 degrees. Using a mixer, cream butter, brown sugar and eggs. Add remaining ingredients. Pat 2/3 of mixture into 15×10×1 pan, set aside remainder. In another bowl, combine powder milk, sugar and water. Mix until smooth. Melt butter in saucepan. Add milk mixture and chips, heat until chips melt. Pour over cookie base. Crumble remaining cookie base over chocolate layer. Bake 25 to 30 minutes or until bars are done.

1 c. butter
2 c. packed brown sugar
2 eggs
2 tsp. vanilla
3 c. oats
2 1/2 c. flour
1 tsp. baking powder
1 1/2 tsp. salt

TOPPING:

1 c. powdered milk
3/4 c. sugar
1/2 c. cold water
2 tbsp. butter
2 c. chocolate or butterscotch chips

DIRECTIONS:-

Preheat oven to 350 degrees. Using a mixer, cream butter, brown sugar and eggs. Add remaining ingredients. Pat 2/3 of mixture into 15×10×1 pan, set aside remainder. In another bowl, combine powder milk, sugar and water. Mix until smooth. Melt butter in saucepan. Add milk mixture and chips, heat until chips melt. Pour over cookie base. Crumble remaining cookie base over chocolate layer. Bake 25 to 30 minutes or until bars are done.