Internationally Renowned Chocolate Chip Cookies

 Internationally Renowned Chocolate Chip Cookies 

Ingredients:

1 c. butter/margarine
1 c. brown sugar
1 c. sugar
2 eggs
1 tsp vanilla
2 c. oats (measure first then process the oats in a food processor or blender) 
2 c. flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 c. chocolate chips

Mix together butter, sugar, eggs, and vanilla in mixer.  In another bowl
combine the oats, flour, salt, baking powder and baking soda.
Slowly add dry ingredients to mixer, then add the chocolate chips.
Bake at 325 degrees for 10-12 minutes.

A blender or food processor works well to chop up the oats.

Pumpkin Chocolate Chip Cookies (from Laura Dewsnup)

Pumpkin Chocolate Chip Cookies

Cream together:

1 cup shortening

3 cups sugar

3 eggs

1 15 oz. can of pumpkin

Add:

1 package chocolate chips(I like to use semi-sweet)

Stir in:

4 1/2 - 5 cups flour

2 tsp salt

2 tsp soda

2 tsp vanilla

2 tsp cinnamon

2 tsp nutmeg

Bake at 375 for 13-15 minutes.  This is a big batch.  It makes a lot of cookies and they are delicious!

Ben & Jerry's Edible Cookie Dough

Ben & Jerry's Edible Cookie Dough
(www.benjerry.com)

Prep Time: 15 minutes
Total Time: 15 minutes
Total Yield: About 2 cups

8 Tablespoons unsalted butter (1 stick), room temperature
1 cup brown sugar, packed
2 Tablespoons heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup flour(make sure to heat treat the flour!)
1/2 cup chocolate chips

Gather all your ingredients. First, heat treat the flour to ensure it is safe to eat.  Do not skip this step, untreated flour can contain contaminants and is not safe to eat.  Place the flour in a microwave safe bowl and microwave on high in 30-second intervals, stirring in between.  Use an instant-read thermometer to ensure that the flour reaches 165 degrees throughout.

In a stand mixer or using a hand mixer, beat together the butter and sugar until light and fluffy.  Add the vanilla, cream and salt.  Mix to combine.  Then add the heat treated flour and mix to incorporate.  Fold in the chocolate chips. Serve and enjoy! Store in an airtight container in the refrigerator.

Struddle (from Jess Sant)

Struddle 

Crust and Fruit Layer Ingredients:
1 3/4 cup sugar
1 cup margarine
1 tsp vanilla
4 eggs
3 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
2 cans pie filling

Glaze Ingredients: 
3 Tablespoons sugar
3 Tablespoons milk
3 Tablespoons margarine
1 teaspoon almond or vanilla extract
Powdered sugar

Crust and Fruit Layer Instructions:
Cream sugar and margarine together. Add almond extract, vanilla, and eggs. Mix well. Add flour, salt, and baking powder. Spray cookie sheet with non-stick cooking spray. Pat 1/2 the mixture into the bottom of the cookie sheet. Spread pie filling on top. Drop the rest of the batter in blobs on top. Bake at 350* for 30-40 minutes. Let cool 10-15 minutes before glazing.

Glaze Instructions: 
Combine sugar, milk, margarine, and almond extract. Stir in powdered sugar until it makes a thin glaze. Drizzle on warm dessert.

No Bake Peanut Butter Oatmeal Bars (from Cynthia Yerkes)

No Bake- Peanut Butter Oatmeal Bars

Ingredients:
1 cup butter
1.2 cup brown sugar
3 cups oatmeal
1 tsp. vanilla
3/4 cup peanut butter
1 cup chocolate chips

Instructions:
Melt the butter. Stir in the vanilla and brown sugar until melted. Add the oatmeal and stir until it's completely coated!

Press 1/2 of the oatmeal mixture into greased 8 x 8 pan.

Melt the chocolate chips and peanut butter in the microwave. Stir until combined. Spread 3/4 of the mixture on top of the oatmeal layer. Then put the rest of the oatmeal on the chocolate layer. Press it until even. Top off the bars with the rest of the chocolate. Put in the fridge until it hardens.

Brown Butter Banana Bars (from Niki Slatter)

Brown Butter Banana Bars

Bar Ingredients:
1 1/2 cup sugar
1 cup sour cream
1/2 cup butter, softenend
2 eggs
1 2/4 cup mashed bananas
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking soda
3/4 teaspoons salt
1/2 cup walnuts, chopped (optional)

Frosting Ingredients:
1/4 cup butter
4 cups powdered sugar
3 Tablespoons milk
1 1/2 teaspoon vanilla


1. Preheat oven to 350*. Grease and floud a 15x10 inch jelly roll pan.

2. Beat white sugar, sour cream, 1/2 cup softened butter and eggs in a bowl with an electril mixer until creamy. Beat in bananas and 2 teaspoons vanilla. Add flour, baking soda, and salt. Mix for 1 minute. Stir walnuts into batter. Spread in pan.

3. Bake about 27 minutes. Cool.

4. Melt 1/2 cup butter in a large saucepan over medium heat until bubbling and golden brown for 3-5 minutes. Remove from heat.

5. Whisk powdered sugar, milk, and vanilla extract into melted butter until smooth frosting consistency is reached. Spread over cooled bars.

1 Hour Cinnamon Rolls (from Ashley Peterson)

Is it even Conference without cinnamon rolls? :)

1 Hour Cinnamon Rolls

Ingredients:
Rolls:
2 3/4 cups all purpose flour
1/4 cup sugar
2 Tablespoons butter
1 egg
1 package instant (quick rise) yeast (or 2 1/4 teaspoons)
1/2 cup water
1/4 cup whole milk
1 teaspoon salt

Filling:
2/3 cup brown sugar
1/4 cup butter, room temperature
1 Tablespoon ground cinnamon
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract

Vanilla Glaze:
1 1/2 cups powdered sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2-3 Tablespoons milk

Directions:
1. Preheat the oven to 200 degrees.
2. In a large bowl or the bowl of a stand mixer, combine the flour, yeast, and salt.
3. In a small microwave safe bowl, combine the sugar, butter, water, and milk. Heat in the microwave until the butter is almost melted. (about 1 1/2 minutes)
4. Gradually add the milk mixture into the flour mixture. Add the egg and mix until a soft, sticky dough forms.
5. If you have a stand mixer, use the dough hook and set on the lowest setting for 4 minutes. If you don't have a stand mixer, knead by hand on a lightly floured surface for 3-4 minutes until the dough becomes elastic.
6. Cover the dough with plastic wrap and allow it to rest on the counter for 5 minutes.
7. While the dough is resting, make the filling mixture. Combine all of the filling ingredients, except for the butter, in a small mixing bowl.
8. Once the dough has rested, roll it out on a lightly floured surface until it measures out to be a 16 x 9 inch rectangle. Spread the butter over the top of the rolled dough, then sprinkle the filling mixture on top.
10. Tightly roll the dough and cut into 12 pieces. (You can use dental floss for this.)
11. Place the rolls into a lightly greased 9 x 13 baking dish and gently press a piece of aluminum foil over the top. Turn OFF your oven and place the covered rolls inside to rise for 25 minutes.
12. While the rolls are rising, make the vanilla glaze. Combine all ingredients in a small mixing bowl and beat by hand or with a hand mixer until smooth.
13. After 25 minutes, remove the rolls from the oven. Heat the oven to 375 degrees. Once heated, remove the aluminum foil and bake the rolls for 15-18 minutes, until the centers of the rolls are golden brown.
14. Allow the rolls to cool for a few minutes and then spread the vanilla glaze over the tops of the rolls. Enjoy!

Caramel Krispy Marshmallows (from Emily Child)

Caramel Krispy Marshmallows
1 bag Kraft caramels
1 can sweetened condensed milk
1 stick of butter
1 bag of Jumbo Marshmallows
Rice Krispies
Sucker sticks

Melt the caramels, sweetened condensed milk, and butter in a double-boiler on the stove. Place a sucker stick into each marshmallow. Dip the marshmallows in the caramel, so that it comes up ¾ of the way on the marshmallow. Immediately dip into the Rice Krispies. Place on parchment paper. Let sit until the caramel has set.