Cracker Cookies

Cracker Cookies
Prepared By: Joyce

Ingredients

2 sticks butter

1 cup sugar

saltine crackers

1 bag of semi sweet morsels

Almonds or walnuts (to taste, if desired)

Method

Pre- heat oven to 350

Line cookie sheet with tin foil.  (The larger the cookie sheet the thinner the mixture.  Mine might be 17 inches.)

Melt butter in saucepan.  Add sugar and stir until melted and just about to boil.  Pour over crackers.  Bake about 8-10 mins. or until light golden brown.  Remove from oven and pour bag of chocolate chip morsels over the top of the crackers.  I put mine back in the oven for about 45 seconds just to get the chocolate to start to melt.  Then spread (like icing) to cover the crackers. Sprinkle with nuts if desired.   Place in freezer on cookie sheet for at least 30 minutes.  Remove from freezer and crack up into pieces.  I store mine in the fridge or freezer  because they taste better cold.

Italian Cookies

Italian Cookies     

Prepared By: Joan Zimmerman

(Though we are not Italian, my mother was raised in an Italian neighborhood. These are a long time family favorite, all seasons)

Preheat oven to 325. Line cookie sheets with parchment paper.

3 cubes margarine

2 ½ cups sugar

6 medium eggs (save 3 of those egg whites for icing)

¼ cup orange juice concentrate

1 T anise extract

2 t anise seeds

1 t vanilla

7 cups flour

5 t baking powder

Mix margarine and sugar until creamy. Add the eggs and all flavorings. Add about half the flour with the mixer, add remaining flour by hand.  Hand mix until dough is easy to roll. Make a 12-15” roll about 1” thick. cut into ½ “ slices. Place cookies close together on sheet, denting with fork tines. Bake until lightly brown on bottom, 12-15 minutes?  Can cook more crispy if desired, I like mine soft so tend to the 12-13” side. Cool on newspaper.

Icing:

Beat egg whites until light and fluffy.

Add:  2 t anise seed and 2 t anise extract with 2T lemon zest.  (Can omit seeds if prefer)

Add 1# powdered sugar. Mix using mixer, thinning with lemon juice or water as necessary.

Into clean mixing bowl put about a dozen cookies and a cupful (or half) of icing. With your hands, rub frosting all over each cookie, place onto wax paper, and sprinkle immediately (after you’ve covered that first dozen)with whatever décor you wish.  Turn over after an hour/so to have cookie get completely dry. Store only when dry.

My family also like these unfrosted.  I double recipe always.  The flavor of the cookies seem to intensify with time

Oreo Peppermint Crunch Cookies

Oreo Peppermint Crunch Cookies

Prepared By: Elena
Original Recipe From: Inside Bru Crew Life

Ingredients

1 box white cake mix (15.25 oz.)(I use Pillsbury)

1 stick butter, melted (8 Tbsp.)

1 egg

1/2 teaspoon peppermint extract

1/2 teaspoon vanilla extract

4 ounces cream cheese, softened

1 cup Oreo cookie chunks

1 cup Andes Peppermint Crunch pieces

1/2 cup dark chocolate chips

Instructions

1. Combine the cake mix, melted butter, egg, and extracts. Beat until a soft dough forms. Add the cream cheese and beat in gently until combined. Stir in the peppermint crunch pieces and chocolate chips first. Then gently stir in the cookie pieces by hand being careful not to break up the cookie more. Refrigerate dough for at least 30 minutes.
2. Roll the dough into 36 balls. Bake on a cookie sheet at 350 degrees for 9 minutes. Do not over bake. The cookies will be very soft and look undone. Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatula to a piece of wax paper on the counter.
3. Very gently tap the tops of the cookies with the bottom of the spatula to even out the tops. Let them sit until completely cool. Store in a sealed container. Makes 36 cookies.

Snicker Doodles

Whole Wheat Snicker Doodles

Prepared By: Jessica C.

Original Recipe From: 100daysofrealfood.com

Ingredients

• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 sticks butter, softened (but not melted)
• 1¼ cups + 3 tablespoons sugar, divided
• 2 eggs
• 3 teaspoons cinnamon

Method

1. Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk together the flours, cream of tartar, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the butter, sugar, and eggs together using anelectric mixer fitted with a whisk or beaters. Slowly add in the flour mixture until it's thoroughly mixed.
4. Use a 1 or 1½ tablespoon cookie scoop to form balls from the dough. Alternatively, you could roll the dough between your hands to create balls.
5. Mix together the 3 tablespoons of sugar and the cinnamon in a small bowl and roll each dough ball around until evenly coated. Bake on an ungreased cookie sheet for 10 to 12 minutes.

Pumpkin Pizzelle

Pumpkin Dip

Pumpkin Lust Cake

Pumpkin Lust Cake

Prepared By Kristyn M.

Recipe From: http://sweettreatsmore.com/2011/11/pumpkin-lust-cake/

Ingredients

1. 1 stick butter, melted
2. 1 cup flour
3. 1 cup chopped pecans
4. 2 tbs sugar
5. 1 (8oz) package of cream chees, soft
6. 1 cup powdered sugar
7. 2 (8 oz) containers cool whip (or one 16 ozz container)
8. 2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
9. 3 cup cold milk
10. Nutmeg for sprinkling

For the crust

1. Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.

For the Cream Cheese Layer

1. Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.

For the Pumpkin Layer

1. Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.
2. Cut into squares and serve. Keep refrigerated.

The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache

The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache

Prepared By: Ali R.

Recipe From:http://www.averiecooks.com/2012/10/pumpkin-chocolate-chip-bundt-cake-with-chocolate-ganache.html 

Pumpkin 7-Layer Magic Bars

PUMPKIN 7-LAYER MAGIC BARS

YIELD: Makes one 9x13 pan

Ingredients:

• 2 cups graham cracker crumbs (about 16 whole crackers)
• 8 tablespoons butter
• 1 14oz can sweetened condensed milk
• 3/4 cup pumpkin puree
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 11 oz. golden delicious apples, shredded (about 2 regular size apples)
• 11/2 cup sweetened shredded coconut
• 1 cup salted almonds, coarsely chopped
• 1 cup chocolate chips

Directions:

PREPARATION

Heat oven to 350 degrees. Create a foil sling with a 1 inch over hang in a 9x13 pan..

1. Combine graham crackers and butter  and stir until well blended. Press mixture onto bottom of pan
2. Combine sweetened condensed milk, pumpkin puree, cinnamon, nutmeg, cloves and stir until well combined. Pour mixture over graham cracker crust.
3. Peel and core apples. Use the large side of the  grating box to shred the apples. Layer shredded apples on the sweetened sweetened condensed milk. Sprinkle on chocolate chips, followed by the almonds and then finish by sprinkling coconut on top.
4. Place assembled pan in the oven and bake for about 35-45 minutes. Let cool in pan completely and then transfer finished pan to the refrigerator to chill before cutting.

A few notes:

• You can easily switch out the pumpkin for apple butter to keep the fall flavor.
• I used Blue Diamonds roasted salted almonds for the nut portion, but feel to switch that out to any nut that suits your preference.
• The apples are not necessary, but again, I added them to scale back the sweetness and to add a slight fruity bite.

Pumpkin Coffee Cake

Pumpkin Coffee Cake

Prepared By:Jessica C.

Original Recipe From: http://sallysbakingaddiction.com/2013/09/22/iced-pumpkin-coffee-cake/

Ingredients:

CRUMB-TOPPING

• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, cold
• 1/2 cup dark brown sugar
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon

PUMPKIN COFFEE CAKE

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg*
• 1/4 teaspoon ground cloves*
• 1 cup  pure pumpkin puree
• 1/2 cup dark brown sugar
• 1/2 cup vegetable oil (or melted coconut oil)
• 1/4 cup pure maple syrup
• 1/4 cup  milk

Method:

Preheat the oven to 350F degrees. Generously spray a 9x9 baking pan with nonstick spray. Set aside.

Make the crumb topping first: In a small bowl, toss the flour, brown sugar, salt, and cinnamon together.  Cut in the cold butter  using a pastry blender or a fork.   Mix to create clumps and crumbs. Set aside.

Make the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl until combined.  In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until *just* combined. Try not to overmix the batter. It will be very thick.  Spoon/pour the batter into the prepared baking pan. Spread to make an even surface.  Pour the crumb topping evenly on top and gently press them down into the batter.

Bake the cake for 30 minutes.  Check the cake's doneness by inserting a toothpick into the center. If the toothpick comes on clean with a moist crumb or two, the cake is done.  If the toothpick has wet batter on it, bake the cake for 5 more minutes.  

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies 

Prepared By: Danielle

Yield:60 cookies    

Ingredients

1 cup (2 sticks) unsalted butter, softened

1 cup white sugar

1 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cups canned pumpkin puree

2 1/2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 cups (12-ounce bag) milk chocolate chips (more if desired)

Optional:

(1/2 teaspoon ground ginger)

(1/4 teaspoon ground cloves)

Directions

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Optional: Try without chocolate chips and cover with vanilla frosting!

Fall Pumpkin Dip

Prepared By: Elena

Recipe From: http://www.northcarolinacharm.com/2011/10/pumpkin-dip.html

The Rules and Cook Off Calendar

    The KHS Cutthroat Culinary Cook-Off is for those wishing to show off their culinary skills, and we could all possibly find new recipes!  It's also nice to have certain days to look forward for a little treat!

    Dishes will be displayed in the staff lounge on a given day.   There will be a ballot box and we can all "sample" each of the entrants that will be identified only by number. At the end of the day a winner will be given "cudos" on having the best of the day!  

Calendar of Events:

November 17: Pumpkin Palooza
December 15: Holiday cookie spectacular ( no contest )

January 12: Crock Pot throw down 

February 9: Anything chocolate lovers delight

March 16: International bread lovers day

April 20: Eggs'travaganza

May 18: Super Salad day

June 8: Anythings goes (bring us your signature dish) (no contest)