Toffee Pecan Cookies

My sister made these delicious cookies on our Christmas cookie baking day. They are so buttery and yummy. I'm excited to add another great cookie recipe to the blog! -Sarah

1 1/2 cups softened butter

1/2 cup sugar

1/2 cup brown sugar

1 t. vanilla 

3 cups flour

1/4 t. salt

1/2 cup chopped pecans 

2/3 cup toffee bits 

• Beat butter, sugar, brown sugar and vanilla on medium until light and fluffy. 
• With mixer on low beat in flour and salt until blended. Stir in pecans and toffee bits. 
• Shape dough into 2 logs and wrap in plastic wrap, refrigerate at least 3 hours. 
• Slice and bake at 325 degrees 12-14 minutes. 

Pumpkin Pie Energy Bites

These are a perfect, little, pumpkin pie tasting treat!  Quick to make and oh so good.  I got this recipe from Paleo Grubs. -Kristin

1 cup pitted Medjool dates, soak in water for 10 minutes

1/2 cup pecans
1/3 cup pumpkin puree
1/4 cup unsweetened coconut flakes
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
2 teaspoons vanilla (optional)
pinch of salt

• Begin by placing pecans in a food processor and pulse till they are a finely ground.
• Add remaining ingredients and pulse till smooth.
• Roll into balls and place in refrigerator for about 30 minutes.

Chocolate Date & Pistachio Bites

This is a recipe from a friend that I had to post.  They are quick to make and are such a yummy treat.  If you have ever had a Larabar they are similar to one of those.  -Kristin

1 cup pistachios
1 cup almonds or other nuts
1 cup chopped dates
1/2 cup unsweetened coconut flakes
1/4 cup raisins
1/4 cup cocoa powder
1/2 cup coconut oil, melted

• In a food processor pulse together the nuts, dates, coconut flakes and raisins.  
• Then add the cocoa powder and oil.
• If it is too dry add more coconut oil.
• Press into 9x9 pan and refrigerate 2-3 hours.

Strawberry Oatmeal Bars

This is a recipe from the The Pioneer Woman's Blog.  These are a great snack or dessert! -Kristin

1 3/4 sticks of butter, cut into pieces
1 1/2 cups flour
1 1/2 cups oats
1 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
10-12 oz. jar strawberry preserves

• Preheat oven to 350 and grease a 9x13 pan.
• Mix together the flour, oats, brown sugar, baking powder and salt.
• Cut the butter into the mixture until it is crumbly.
• Sprinkle half of the mixture into the 9x13 pan and press down.
• Spread the strawberry preserves over the top.
• Sprinkle the remaining oatmeal mixture over and pat lightly down.
• Bake for 30-40 minutes. 
• Let cool and then enjoy!

Gluten Free Peanut Butter Cookies

Another easy and delicious gluten free cookie recipe. These are so soft and chewy no one guesses they are gluten free. The M&M's on top make them even more tempting! -Sarah

1 cup sugar (plus more for rolling)

1 cup peanut butter

1 egg

M&M's (peanut butter are awesome)

• Mix first 3 ingredients until well combined.
• Roll into balls and roll balls in sugar.
• Flatten slightly on cookie sheet.
• Bake at 350 degrees for 6-8 minutes.
• Push M&M's onto cookie tops before cooling. 

Zucchini Brownies

These are a must try for all chocolate lovers.  The brownie batter is different than traditional brownies.  It is hard to mix together until you add the zucchini, but even then it is a bit dryer.  You will have your doubts when you mix up the brownie batter if they will turn out...but trust me they will and you will love them!  I got this recipe from all recipes. -Kristin


1/2 cup oil
1 1/2 cup sugar
2 teaspoons vanilla extract
2 cups flour
1/2 cup baking cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped pecans or walnuts (opt.- I didn't use)

• Preheat oven to 350 and grease a 9x13 baking dish.
• Mix together the oil and sugar; let sit.
• Whisk together all the dry ingredients in a separate bowl.
• Mix the dry ingredients into the oil and sugar.  *This will be a very dry mixture.
• Stir in the zucchini and chopped nuts if using.
• Spread and press into greased baking dish and bake for 25-30 minutes.

FROSTING

6 Tablespoons baking powder
1/4 cup softened butter
2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract

• Beat all frosting ingredients together and spread on cooled brownies.

Gluten Free Peanut Butter Chocolate Chip Cookies

Sarah and I have people in our lives who are gluten free and have made these delicious cookies to share with them.  But, we don't just make them for those that are gluten free because they are so delicious!  Anyone who likes peanut butter and chocolate will love them!  -Kristin 

1 cup peanut butter

3/4 cup sugar

1 egg

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chocolate chips 

• Beat the peanut butter and sugar together.
• Add the egg, baking soda and salt.
• Stir in the chocolate chips.
• Bake on ungreased cookie sheet at 350 for 11-14 minutes.

Miracle Bars

This is a great recipe I found on the blog bacon in my pocket, I love how fun and quick these are! My family couldn't get enough of them either. The fudgy filling is awesome!-Sarah

1 box white cake mix (not made according to directions)
2 eggs
1/3 cup oil
1 cup chocolate chips
1 can sweetened condensed milk
4 T. butter

• In a bowl mix the dry cake mix, eggs and oil just until a dough forms.
• Microwave chocolate chips, sweetened condensed milk, and butter. Stir until smooth.
• Pat 2/3rds of the dough into the bottom of a greased 9x13 pan. Spread chocolate over dough and top with remaining dough. (make flat shapes with your hands and lay over the chocolate layer) 
• Bake at 350 degrees for about 20-25 minutes. 

Brown Sugar Butter Cookies

These are simple and delicious!  Nice and soft and a little bit chewy...perfect, easy cookie!  I adapted the recipe from here Grandma's Butterscotch Cookies.  -Kristin

3/4 cup butter, softened
1 cup brown sugar

1 egg

1/2 tsp vanilla

1 3/4 cup flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

• Cream the butter and sugar till fluffy.
•  Beat in egg and vanilla until well combined.
• Stir together the flour, baking powder and salt in a separate bowl. Then mix into the butter mixture until smooth and well combined.
• Put desired amount of dough on greased cookie sheets.   Dip a fork in warm water and use it to squish down the cookies.
• Bake at 350 for 10-12 minutes.

Pumpkin Toffee Cookies with Carmel Glaze

I adapted this recipe from the blogspot Two Peas and Their Pod.  These are super yummy :)  A soft pumpkin cookie with the suprise of toffee and an amazing carmel glaze.  -Kristin

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon ground all-spice (optional)

1/2 teaspoon salt

1/2 cup butter, at room temperature

1 1/2 cups sugar

1 cup canned pumpkin puree (not pumpkin pie filling)

1 egg

1 teaspoon vanilla extract

1 1/2 cups Heath Toffee Bits 

For the Caramel Glaze:

2 cups powdered sugar

1/2 cup caramel sauce 

2 tablespoons milk

• Mix together the dry ingredients and set aside.
• In a seperate bowl beat the butter and sugar together until creamy.
• Beat in the pumpkin, egg and vanilla.
• Gradually add the flour mixture.
• Stir in toffee bits.
• Bake at 350 for 10-12 minutes.
• Cool completely before drizzeling on the carmel glaze.

Directions for Glaze:

• Combine the ingredients and stir till smooth.
• Drizzle over cooled cookies.

Oatmeal Coconut Chocolate Pecan Cookies

Well, the name says it all!  Oatmeal, coconut, chocolate and pecans all in one cookie.  I wrote this recipe down and don't remember where it came from.  These cookies are great...I love the coconut, pecan and chocolate combination!! -Kristin

1 cup butter, softened

1 cup brown sugar

1/2 cup sugar

2 eggs

2 teaspoons vanilla

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 1/2 teaspoon cinnamon

2 1/2 cups old fashioned oatmeal

1 cup unsweetened, shredded coconut (can use sweetened if desired)

3/4 cup chopped pecans

1 1/2 cups chocolate chips

• Beat butter and sugars together until creamy.
• Beat in the eggs and vanilla.
• In a separate bowl mix together the flour, salt, baking soda and cinnamon. 
• Beat in dry ingredient mixture to the butter mixture.
• Stir in the remaining ingredients.
• Bake at 350 for 10-12 minutes.

Peanut Butter Cake Bars

My mom found this recipe on Taste of Home. These bars are so delicious! -Sarah

2/3 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 cup brown sugar
4 eggs
2 t. vanilla
2 cups flour
2 t. baking powder
1/2 t. salt
1 pkg. chocolate chips

• Cream butter, peanut butter, sugar and brown sugar. Add eggs one at a time, beating well after each. Beat in the vanilla.
• Combine dry ingredients and gradually add to creamed mixture. Stir in chocolate chips.
• Spread in greased 9x13 pan. Bake at 350 degrees about 25 minutes.

Lemonade Cookies

A delicious, lemon bar like sugar cookie!  That is the best description for these.   I got this recipe from my friend Donna who's grandma would make these for her.  I was skeptical of the result of these but so happy with how they turned out.  My family raved about these!! These are best served chilled.  -Kristin

2 sticks butter, room temperature
1 cup sugar
2 eggs
1/2 cup lemonade concentrate
1 teaspoon baking soda
3 cups flour
1 teaspoon salt

Extra lemonade concentrate to brush on warm cookies

• Cream the butter and sugar together.
• Beat in the eggs and then the lemonade concentrate.
• In a separate bowl whisk together the dry ingredients and then beat them in.
• Bake at 375 for 8-10 minutes.
• Right when they come out of the oven brush the tops with lemonade concentrate and sprinkle with sugar.  Cool and store in fridge.

Mini Rocky Road Cookies

These are so good.  I am a huge fan of chocolate and marshmallows and these really hit the spot for a craving.  I adapted this recipe from Two Peas and Their Pod.  The only thing I did differently is lessened the amount of almonds to 1/2 a cup. -Kristin

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup Dutch processed cocoa
1 cup butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup mini chocolate chips
1 cup Mallow Bits
1/2 cup chopped almonds

• In a bowl combine the flour, soda, salt and cocoa and set aside.
• In a mixing bowl cream the butter with the sugars.
• Mix in the eggs and vanilla.
• Slowly mix in the dry ingredients.
• Stir in the chocolate chips, Mallow Bits and chopped almonds.
• Place on desired cookie size on lightly greased baking sheet and bake at 350 for 8 minutes.  (The original recipe calls to make them into rounded teaspoons but mine were more like rounded Tablespoons and the same baking time)

Vanilla Chip Maple Cookies

Another delicious cookie recipe! Can we really get enough?-Sarah

1/2 cup butter
1 cup shortening
2 cups brown sugar
2 eggs
1 t. vanilla
1 t. maple extract
3 cups flour
1 t. salt
2 t. baking soda
2 cups white chips
1/2 cup chopped pecans

• Cream shortening, butter and brown sugar. Add eggs one at a time, beating well after each. Beat in vanilla and maple extract.
• Combine dry ingredients, gradually add to creamed mixture. Stir in chips and pecans.
• bake at 350 degrees 8-10 minutes. 

Chewy No Bake Granola Bars

I adapted this recipe from http://amy-newnostalgia.blogspot.com/  These are very good and quick to whip up!  -Kristin

4 Tablespoons butter

1/2 cup packed brown sugar

1/4 cup honey

2-1/2 cups dry oatmeal

1/4 cup wheat germ

2 Tablespoons ground flax seeds  

1/2 cup Craisins

1/2 cup sunflower seeds

1/2 cup semisweet chocolate chips 

• In a saucepan, begin to melt the butter and then add the brown sugar and honey.
• Bring the mixture to a boil and then lower the heat and simmer until the sugar dissolves, about 2 minutes. Remove from the heat.
• Add the remaining ingredients, except for the chocolate chips.  Stir well.
• Then stir in the chocolate chips.
• Press the mixture into a 9x13 pan and set in the fridge until firm, about 15 minutes.

Whole Wheat Sugar Cookies

This is an amazing whole wheat cookie recipe that has become my favorite!  This is a recipe from my friend Janice.  She made them for a Christmas party we went to and they were a hit.  The have a hint of orange in them that make them very addicting.  -Kristin

1/2 cup softened butter
1 cup sugar
1 egg
2 Tablespoons milk
1 teaspoon vanilla
1 Tablespoon grated orange peel
2 cups whole wheat flour
1/2 teaspoon salt

1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground nutmeg

cinnamon sugar mixture to roll them in

• Combine the butter, sugar, egg, milk, vanilla and orange peel.
• Sift next 5 ingredients and then add to the creamed mixture.
• Shape into 1 inch balls and then roll into the cinnamon/sugar mix.
• Place on an ungreased cookie sheet and bake at 350 for 8-10 minutes.

Chocolate Peanut Butter or Butterscotch Crunch Bars

Oh, these are delicious!  A quick recipe for the sweet tooth that takes only the microwave!  This is a recipe from my friend Janice and I am so thankful she shared!  I used butterscotch chips when I made them, but when I had hers they were made with the peanut butter chips.  Both ways are really good!  -Kristin

1/4 cup dry roasted peanuts

3 cups mini pretzel twists (about 1 2/3 cups coarsely crushed), divided

3 cups crisp rice cereal

3/4 cup butter, divided

1 bag miniature marshmallows

1/2 cup light corn syrup, divided

1 bag peanut butter or butterscotch morsels

1 cup semi-sweet chocolate morsels

• Coarsely chop peanuts using food chopper, set aside. 
• Place pretzels into large resealable plastic bag: coarsely crush using flat side of meat tenderizer. Set aside 1/3 cup of the pretzels. 
• Place remaining pretzels and cereal in mixing bowl. 
• Place 6 Tbsp. of the butter in bowl. Microwave on high 60-90 seconds or until melted. Add marshmallows; microwave on high 60-90 seconds. Stir until marshmallows are completely melted.
• Immediately add marshmallow mixture to the pretzel and cereal mixture; mix thoroughly. Firmly press and spread crust evenly in a greased 9x13 pan. 
• Combine 2 Tbsp. of the butter and half of the corn syrup in bowl. Microwave, uncovered, on high 60-90 seconds or until melted, stirring every 30 seconds. Stir in peanut butter or butterscotch morsels; mix until melted (mixture will be stiff). Spread this mixture over crust using spatula. 
• For ganache, place remaining butter and corn syrup in bowl. Microwave on high 60-90 seconds or until melted. Stir in chocolate morsels; mix until smooth. Spread ganache evenly over peanut butter mixture. 
• Sprinkle with peanuts and reserved pretzels.
• Place in freezer for 10-15 minutes.
• Cut into 24 bars and then cut those in half.

No-Bake Energy Bites

I adapted this recipe from Smashed Peas and Carrots Blog, they are quick and easy!  I needed an afternoon snack for the kids and was glad to have found this recipe!   -Kristin

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/4 - 1-2 cup ground or unground flax seed
1/2 cup mini chocolate chips
1 teaspoon vanilla

• Mix everything above in a medium bowl.   
• Roll into balls and place in refrigerator, hopefully for at least a half an hour.
• Store in an airtight container and keep refrigerated for up to 1 week.

S'more Rice Crispy Treats

These are delicious...and addicting, beware!  Perfect for a s'more craving!  -Kristin

6 cups marshmallows
4 Tablespoons butter softened
4 teaspoons vanilla extract
5 cups Rice Krispies
2 cups graham crackers, broken into coarse pieces
2 cups milk chocolate chips, or cut up Hershey bars

• In a large microwave safe bowl place the butter and the marshmallows in.  Microwave until the marshmallows are melted.
• Remove from the microwave and stir well.  
• Stir in the remaining ingredients.
• Place into a greased 9x13 pan.