Cowboy Cookies (a.k.a. THE Potty Training Incentive!)

So, my youngest is now in full potty training mode. I decided I needed a good potty training incentive to help her along. Since she is my little cookie monster, I figured I'd go with one of my favorite cookie recipes to encourage her in her endeavors ;) Without further ado, here's the recipe for my Cowboy Cookies!

Ingredients:

1 c. shortening
3/4 c. brown sugar
3/4 c. granulated sugar
2 eggs
1 tsp. vanilla (I prefer maple extract)
2 c. self-rising flour
1 1/2 c. quick cooking oatmeal
1/2 c. chopped nuts (I use pecans)
6 oz. chocolate chips
1 c. raisins

Directions:

Preheat oven to 350F. Cream shortening and add sugars. Beat well. Add eggs one at a time, mixing well after each. Add vanilla. Stir to blend well. Add flour a little at a time. Mix to blend thoroughly. Last, stir in oatmeal, nuts, chocolate chips, and raisins. Mix well. Drop by teaspoonfuls on cookie sheet and bake for 13 to 15 minutes. 
BONUS: This dough freezes really well. Simply roll leftover dough into a log and wrap with plastic wrap. If your going to be freezing it for more than a couple of days, put the wrapped log into a freezer bag. When ready to bake, simply unwrap, slice off cookies, and bake.

Makes 4 dozen large cookies.

Chocolate Dumplins

So, this is a recipe that I created out of necessity. We were having a fellowship dinner at church and I had half of the ingredients for apple dumplins and half the ingredients for chocolate/peanut butter rolls. I figure, two halves make a whole so why not go for it! It must have been good, because I came home with an empty dish :)

Ingredients:
1 stick butter
1 cup sugar
1 tsp. vanilla
1 bag chocolate chips
1 can crescent rolls
powdered sugar or chocolate syrup (for topping)

Directions:
Preheat oven to 375°. Unroll crescent roll dough into 8 triangles. Fill each triangle with 1 TBSP chocolate chips. Roll up and pinch ends shut so chips don't fall out. Place in a 13x9 baking dish. In a saucepan combine sugar and butter on medium heat. When butter is melted, add vanilla. Pour mixture over dumplins. Bake for 12-15 minutes or until brown. Top with powdered sugar or chocolate syrup.


Tips: I used 1 and a half tubes of crescent rolls to make sure I had enough for everyone. I used Ghiradelli chocolate chips

Reese’s Peanut Butter Cookie Dough Dip

I came across this recipe on a Facebook post. I wanted to pin it, but couldn't find the original link, so I thought I'd post it here :) I'd really like to give credit to the original creator of this fabulous taste explosion, so if anyone knows who that is please leave a comment! Without further ado, here it is:

Ingredients

1/2 cup unsalted butter
1/2 cup light brown sugar
1/4 cup creamy peanut butter
8 oz cream cheese, softened
3/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup semi sweet mini chocolate chips
8oz pkg Reese's peanut butter cup Minis (or about 1 1/2 cup chopped Reeses cups)
Instructions

In a small saucepan over medium heat, add brown sugar and butter. Whisk until completely combined and butter is melted. Bring to a boil, remove from heat. Whisk in the peanut butter and vanilla extract. Set aside to cool.
In a large mixing bowl, beat cream cheese with powdered sugar until creamy (about 3-4 minutes. On low, add in brown sugar mixture (that has cooled to near room temp). Mix until combined. Fold in mini chocolate chips and mini Reese's cups. Serve immediately or store in refrigerator until ready to serve. Enjoy with pretzels, animal cracker and graham sticks.

Island Pie

I came across this recipe in a cookbook a while back (don't remember which one or I'd give credit). It's a super yummy pie. In fact my husband asks me to make this at least once a week. I confess that I use a store-bought pie crust :)

Ingredients:
3/4 c. sugar
1/2 c. all-purpose flour
2 large eggs
1 tsp. vanilla extract
1/2 c. butter, melted and cooled
1 c. walnuts (I use pecans)
1 c. chocolate chips
1 9-inch pie crust

Preheat the oven to 350°. In a large bowl mix the sugar, flour, eggs, and vanilla. Stir until well blended. Add the cooled butter and stir until smooth. Add the walnuts (or pecans) and chocolate chips. Pour into pie crust and bake for 30-40 minutes.

Tips:

• I prefer to use chopped pecans, but you can use halves
• I add the vanilla to the eggs and then add that mixture to the sugar and flour.
• Make sure the melted butter is cool before you add it!

Blueberry Cobbler

I'm back! Sorry I haven't posted in a while. For those who don't know, we just had our third child! Now that we've adjusted to life with our new addition, I'm finally able to get back to my blog. So, here's my favorite dessert! And it's so easy to make :)

Ingredients:

3 cups fresh blueberries

1+1/2 cup sugar

1/4 cup (1 stick) melted butter

1 cup self-rising flour

Directions:

Pre-heat oven to 350F. Rinse blueberries and place in a 2-quart baking dish. Sprinkle with 1/2 cup sugar. In a separate bowl mix butter, remaining 1 cup sugar, and flour to make a pastry. Spread over blueberries. Bake for 45 minutes or until golden brown.

And there it is. A super easy, incredibly delicious dessert! Enjoy :)

Praline Pie

A special thanks to my mom (Trish Matthews) for sharing this recipe. It makes for an uber delicious dessert. Trust me, you can't have just one piece :)

Filling

2 graham cracker crusts

8 oz. cream cheese (softened)

8 oz. Cool-Whip

1 can sweetened condensed milk

¼ c. lemon juice

Topping

1 bag coconut

1 pkg. sliced almonds

¼ c. butter

1 bottle caramel topping

In a large bowl blend on med. speed cream cheese and milk. Mix well. Add lemon and Cool-Whip. Mix. Pour into crusts.

Melt butter in med. sauce pan. Add coconut and almonds. Stir constantly until coconut browns. Spread over pie. Drizzle caramel on top. Freeze until ready to serve.

Apple Dumplins

Ya'll, this is such an easy recepie. You have GOT to try it!

2 Large Granny Smith Apples
1 can crescent rolls
1 cup sugar
1 stick butter
3/4 c. water
1 tsp. vanilla
cinnamon sugar (to sprinkle on top)

Preheat oven to 350 degrees. Peel, core, and quarter the apples. Wrap the quarters in crescent rolls, pinch rolls to cover most of the apple (this will give you 8 dumplins). Place dumplins in a 13 x 9 baking dish. In a medium sauce pan heat butter and sugar, stirring constantly to prevent scorching. When butter is fully melted add water and vanilla. Stir until well blended. Pour butter mixture over dumplins and cook for 35-45 minutes or until golden brown. Sprinkle cinnamon sugar over dumplins before allowing to cool.

I like to serve these with a scoop of vanilla ice cream. Enjoy!