Girlfriends' RECIPE Collection

So Chad's friend from Montana makes some amazing things.(mindikamoments.com) She has even been on KSL a few times. Anyway, I made these super yummy and healthy cookies last year for the youth's lake trip. They were a huge hit. FLAXSEED OATMEAL CHOCOLATE CHIP COOKIES ¾ C. butter (1 ½ sticks) ¾ C. granulated sugar ¾ C. lightly packed brown sugar 1 ½ C. flaxseed, lightly grounded 2 large eggs 1 t. vanilla 1 ¾ C. whole wheat flour ½ T. baking soda 1 ½ C. oatmeal 1 ½ C. chocolate chips (optional) 1. Preheat the oven to 350 degrees. 2. In a medium bowl, cream the butter and sugars; add flaxseed and set aside. 3. In another small bowl, beat eggs and vanilla together. Combine with flax mixture. 4. Sift together the flour and soda. Mix in oatmeal and combine with other ingredients. 5. Add the chocolate chips and mix well. 6. The dough will be thick. Form into balls and place on a baking sheet about 2 inches apart. 7. Cook for 10-12 minutes. 8. Makes about 3-4 dozen.

These are some of my favorite cookies. They are always a hit at parties and seem to be requested quite a bit. I hope you enjoy them as much as we do. White Chocolate Cherry Shortbread Cookies Ingredients 1/2 cup maraschino cherries, drained and finely chopped 2-1/2 cups all-purpose flour 1/2 cup sugar 1 cup cold butter 12 ounces white chocolate baking squares with cocoa butter, finely chopped (I just use white choc chips) 1/2 teaspoon almond extract 2 drops red food coloring (optional) 2 teaspoons shortening White nonpareils and/or red edible glitter (optional) Directions 1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well, or in a strainer 2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desi...

Granola Bars 2 c. oats 3/4 c. wheat germ* 3/4 c. sunflower seeds* 1 c. chopped nuts* 2/3 c. brown sugar ½ c. honey 4 T butter 2 tsp vanilla ½ tsp salt 8 oz dried fruit* Toast oats, wheat germ, sunflower seeds, and nuts in the oven Put brown sugar, honey, vanilla, butter, and salt into a saucepan and cook gently until butter and sugar are dissolved. Combine all ingredients and toss together in a large bowl to coat evenly. Press firmly into a parchment lined baking dish. Turn out onto a cutting board and cut when mostly cool. Wrap each bar in plastic wrap or waxed paper and store in an airtight container for up to 2 weeks. *many different combination of ingredients will work—I’ve used puffed brown rice and puffed millet instead of wheat germ, various nuts and seeds, mini chocolate chips, coconut and dried pineapple, cranberries and pecans, etc. Whatever you can think of! You just need to have about the same ratio of dry to wet ingredients. Also note: If you use mini chocolate chips ...

These cookies are soft and plump.  Should be called a flour cookie because they need frosting.  Here's a pic of our Halloween ones (with runny frosting): Cookie- 1 ½ cups sugar 1 cup butter ½ cup shortening Mix well.  Then add: 2 eggs 1 cup milk 2 Tbsp. vanilla Mix well.  Then add: 1 tsp. soda dissolved in ¼ cup warm water 1 tsp. baking powder 1 tsp. salt 4 cups flour Mix, mix, mix!  Then add: 1 ½ to 2 cups more flour until dough is a little stiff but still sticky. Chill 1-2 hours in fridge .  Divide, or take a clump, and knead a little more flour in if needed on a floured surface and roll out to almost the thickness of a cookie cutter height (guesstimate). Cut out shapes. Bake at 375° for 8-11 minutes, not browning on top. Makes 30+ depending on cookie cutter size. Frosting 3 ¼ to 3 ½ cups cups powdered sugar 1/3 cup softened butter 1 tsp. almond extract OR vanilla ¼ cup warmed milk Mix and add powdered ...

Will fall just get here already? I want to make these...they are so yummy!  *This recipe isn't technically mine.  I wrote it down from a cookbook long ago when I was babysitting but have changed a couple things. 1 c. shortening 2 c. sugar 1 large can pumpkin (approx. 3½ c.) 2 eggs 2 tsp. vanilla 5 c. white flour (I always sub at least 1 c. white wheat flour) 2 tsp. baking soda 2 tsp. baking powder 1 tsp. salt 2 tsp. nutmeg 2 tsp. cinnamon 2-3 c. chocolate chips Mix sugar and shortening. Add eggs, vanilla and pumpkin. Add dry ingredients.  Mix well.  Add chocolate chips.  I like to use the mini chips so there's chocolate in every bite!  Bake at 350 for 16-18 minutes. Makes 4 ½ dozen . Recipe can easily be halved if you want less cookies (not me!). You can freeze them and they're still so yummy and moist after they thaw.

This is one Beth originally shared with us a few years back, but it has turned into a Christmas tradition for our family! I love them and Macie loves to help roll the dough around the kisses. Ingredients: 2 cups milk chocolate chips 1/4 cup butter 14 oz. can of sweetened, condensed milk 2 cups flour 1 tsp vanilla 60 Hershey's Kisses (any kind...peanut butter ones are my favorite...the caramel ones didn't work) 2 oz. white chocolate 1 tsp oil Directions: Preheat oven to 350 1. Combine chocolate chips and butter in small saucepan. Cook and stir over low heat until smooth and stiff. 2. Add sweetened condensed milk and mix well. In a large bowl combine the flour with the chocolate mixture and vanilla. Mix well on low speed. 3. Shape 1 Tbsp. around each kiss and roll gently into a ball. Place 1 inch apart on a ungreased cookie sheet. 4. Bake 7 or 8 minutes. Do not over bake; they will be soft and shiny. 5. Cool on the cookie sheet for about 8 minutes, then move to cool completely on...

1 c. peanut butter 1/2 c. unsalted butter (soft) 1 c. (fresh) brown sugar 1 c. sugar 2 eggs Cream together above ingredients, then add: 2 c. flour 2 tsp. baking soda Mix together. Roll into balls and place on ungreased cookie sheet. Press with a fork. Bake at 350 for about 8-9 minutes. Leave on sheet for a couple of minutes. They stay really fresh by putting them in an airtight container in the fridge. Yields approx. 36 cookies.