Kathy’s Vintage Modern Recipes🍕🍔🍝!!

Friday, December 2, 2016

••••CHOCOLATE FUDGE CHERRY COOKIES🍫🍒🍪!!••••

(Source: jocooks.com & photos also)

****CHOCOLATE FUDGE

****CHERRY COOKIES!!

day 6: chocolate fudge cherry cookies

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

Author: Jo

Serves: 40

ingredients

1½ cups flour
½ cup unsweetened cocoa powder
¼ tsp salt
½ tsp baking powder
¼ tsp baking soda
½ cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla extract
1 tsp almond extract
36 to 48 maraschino cherries, red and/or green
6 oz semisweet chocolate pieces
½ cup sweetened condensed milk

http://jocooks.com

instructions

Preheat oven to 350 degrees F.
In a small bowl, stir together dry ingredients: flour, cocoa powder, salt, baking soda and baking powder.
In a large mixing bowl, cream butter and sugar. Add egg and extracts. Beat well.
Gradually add flour mixture and beat until blended.
Shape dough into 1-inch balls and place on an ungreased cookie sheet.
With your finger (I used a cork) press down in the center of all the dough balls.
Prepare the frosting. In a small saucepan, heat sweetened condensed milk and chocolate pieces until melted and combined. Stir in 4 teaspoons of maraschino cherry juice.
Spoon some frosting into the thumbprint of each cookie. I found it easier to put the frosting in a ziploc bag and pipe it into each cookie. Top with a cherry.
Bake 8-10 minutes.
http://jocooks.com

••••MORE CHRISTMAS COMING🎄⛄️🎁!!••••

(Source: jeannebenedict photo & Google+ photos)

****MORE CHRISTMAS

****COMING!!

http://jeannebenedict.com

••••PASTA POMODORO🍝🧀🍅🍞!!••••

(Source: iowagirleats.com & photos also)

****PASTA POMODORO!!

****PASTA POMODORO****

Ingredients

SERVES 2-3

1/4 cup extra virgin olive oil
1 large shallot, minced
4 garlic cloves, minced
4 large, very ripe tomatoes, chopped
1/4 cup packed fresh basil, chopped and divided
pinch of sugar
salt and pepper
2 Tablespoons butter (I used Earth Balance Vegan Butter)
1/2lb gluten-free spaghetti

Directions

Heat extra virgin olive oil in a saucepan over medium heat. Add shallots and garlic then saute for two minutes. Add chopped tomatoes, half the basil, and the sugar then turn heat up slightly to bring to a boil. Turn heat back down to medium then simmer until desired consistency is reached, 20-30 minutes depending on how juicy your tomatoes are, smashing tomatoes against the side of the pan with a spatula every so often.

Meanwhile bring a large pot of water to a boil then add a generous amount of salt. Add pasta then cook until al dente. Drain then return pasta to the pot to keep warm.

Season sauce with pepper and lots of salt then stir in butter and remaining basil. Taste then add more salt or pepper if necessary and then mix with cooked spaghetti and serve.

Notes

Adapted from Food Network

http://iowagirleats.com

••••LINDT TRUFFLE PEANUT BUTTER CUPS🍮🍫🍪!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim & restaurantstore.com & ebay.com)

****LINDT TRUFFLE PEANUT

****BUTTER CUPS!!

Prep Time

30 MIN

Total Time

1 HR 10 MIN

36 Servings

Ingredients

1: pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix

: Vegetable oil, water and egg called for on cookie mix pouch

3/4: cup Betty Crocker™ Rich & Creamy milk chocolate frosting (from 1-lb container)

18: Lindt™ Lindor™ milk chocolate truffle, unwrapped

1: pouch (7 oz) Betty Crocker™ Decorating Cookie Icing chocolate icing

1: tablespoon Betty Crocker™ candy sprinkles

Directions

1 Heat oven to 375°F. In large bowl, mix cookie mix, oil, water and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.
2 Bake 8 to 10 minutes or until light golden brown around edges. Immediately repeat indentation into center of each cookie with end of wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Cool in pan 15 minutes. Remove to cooling rack; cool completely.
3 Spoon frosting into resealable food-storage plastic bag. Cut off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 1 teaspoon per cookie cup. Cut each truffle in half with small serrated knife, using a gentle sawing motion. Place truffle half on top of frosting, cut side down; drizzle with cookie icing, and immediately sprinkle with candy sprinkles.
http://bettycrocker.com

Thursday, December 1, 2016

••••FROZEN BLUEBERRY BREAKFAST BARS🍇🍶!!••••

(Source: bettycrocker.com & Google+ photos & courtesy of Evana & Jim & yoplait.com & cakeblog.com & linafood.com)

****FROZEN BLUEBERRY

****BREAKFAST BARS!!

Prep Time

15 MIN

Total Time

3 HR 25 MIN

10 Servings

Ingredients

2 1/2: cups Cascadian Farm® organic oats & honey granola

1/4: cup butter, melted

3: containers (5.3 oz each) Yoplait® Greek blueberry yogurt

1/4: cup fresh blueberries

2: tablespoons Cascadian Farm® organic oats & honey granola, coarsely crushed

Directions

1 Heat oven to 350°F. In large bowl, mix 2 1/2 cups granola and the melted butter. Firmly press in bottom of ungreased 8-inch square pan. Bake 10 minutes. Cool 10 minutes on cooling rack. Freeze about 5 minutes or until cold.
2 Spoon yogurt over crust; gently spread to cover. Sprinkle with blueberries and crushed granola. Freeze about 3 hours or until firm.
3 Remove from freezer 10 minutes before cutting. To make bars, cut into 5 rows by 2 rows. Wrap each bar tightly in plastic wrap. Store in freezer.
http://bettycrocker.com