Ingredients:
2 c. Bisquick
2/3 c. brown Sugar Twin
1 box (4 serving size) sugar-free instant butterscotch pudding
1 box (4 serving size) sugar-free instant chocolate pudding
4 tbsp. butter, melted & cooled
1 tsp. vanilla
3/4 c. mayonnaise
2 1/2 oz. chopped pecans
Directions:
As listed mix all ingredients together, beating well after each addition. Drop dough by teaspoonful onto ungreased baking sheets. Bake at 350 degrees for 16 to 18 minutes or until firm. Cool on pan 5 minutes and then transfer to paper towels. Makes 4 dozen - at about 45 calories per cookie.
Friday, December 14, 2007
Flea Terminator Dog Treats
INGREDIENTS
* 3 cubes beef bouillon
* 1 1/2 cups boiling water
* 2 cups whole wheat flour
* 1 cup cornmeal
* 2/3 cup brewers’ yeast
* 2 tablespoons garlic powder
* 2 egg yolks
DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C). Dissolve beef bouillon cubes in boiling water, and set aside. Grease cookie sheets.
2. In a large bowl, stir together the whole wheat flour, corn meal, brewers yeast, and garlic powder. Add the yolks, then gradually pour in the bouillon water while stirring. Mix thoroughly to form a firm dough. On a floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies one inch apart onto cookie sheets.
3. Bake for 20 minutes in the preheated oven, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container at room temperature.
* 3 cubes beef bouillon
* 1 1/2 cups boiling water
* 2 cups whole wheat flour
* 1 cup cornmeal
* 2/3 cup brewers’ yeast
* 2 tablespoons garlic powder
* 2 egg yolks
DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C). Dissolve beef bouillon cubes in boiling water, and set aside. Grease cookie sheets.
2. In a large bowl, stir together the whole wheat flour, corn meal, brewers yeast, and garlic powder. Add the yolks, then gradually pour in the bouillon water while stirring. Mix thoroughly to form a firm dough. On a floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies one inch apart onto cookie sheets.
3. Bake for 20 minutes in the preheated oven, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container at room temperature.
Popcorn Macaroons
INGREDIENTS
* 2 cups popped popcorn
* 3 egg whites
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/4 teaspoon cream of tartar
* 2 tablespoons granulated artificial sweetener
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Place popped popcorn into a food processor or blender; grind into small kernels.
2. In a large bowl, whip egg whites until frothy. Add baking powder, salt and cream of tartar; continue whipping to stiff peaks. Gradually mix in the sugar substitute. Fold in the popcorn pieces. Drop by teaspoonfuls onto the prepared cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on cookie sheets before removing.
* 2 cups popped popcorn
* 3 egg whites
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/4 teaspoon cream of tartar
* 2 tablespoons granulated artificial sweetener
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Place popped popcorn into a food processor or blender; grind into small kernels.
2. In a large bowl, whip egg whites until frothy. Add baking powder, salt and cream of tartar; continue whipping to stiff peaks. Gradually mix in the sugar substitute. Fold in the popcorn pieces. Drop by teaspoonfuls onto the prepared cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on cookie sheets before removing.
No Bake Bumpy Peanut Butter Nuggets
INGREDIENTS
* 1/2 cup natural peanut butter
* 1/4 cup nonfat dry milk powder
* 1/4 cup unsweetened flaked coconut
* 1/3 cup rolled oats
* 1/2 teaspoon ground cinnamon
* 1/4 cup wheat germ
* 1/4 cup unsweetened apple juice concentrate, thawed
DIRECTIONS
1. Combine peanut butter milk powder and coconut in a large mixing bowl. Mix thoroughly. Stir in oats, ground cinnamon, wheat germ and apple juice concentrate.
2. Shape into 1 inch balls. Chill thoroughly before serving. Store refrigerated.
* 1/2 cup natural peanut butter
* 1/4 cup nonfat dry milk powder
* 1/4 cup unsweetened flaked coconut
* 1/3 cup rolled oats
* 1/2 teaspoon ground cinnamon
* 1/4 cup wheat germ
* 1/4 cup unsweetened apple juice concentrate, thawed
DIRECTIONS
1. Combine peanut butter milk powder and coconut in a large mixing bowl. Mix thoroughly. Stir in oats, ground cinnamon, wheat germ and apple juice concentrate.
2. Shape into 1 inch balls. Chill thoroughly before serving. Store refrigerated.
Coconut Rolled Sugar Cookies
INGREDIENTS
* 1 cup butter
* 1 cup white sugar
* 1 tablespoon milk
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 cup finely chopped red and green candied cherries
* 1/2 cup chopped pecans
* 1 cup flaked coconut
DIRECTIONS
1. In mixing bowl beat butter or margarine until softened. Add the sugar and beat until fluffy. Add the milk and vanilla and mix well.
2. Add the flour and beat until well mixed. Stir in the cherries and pecans.
3. Shape into three 7-inch long rolls. Roll in the coconut to coat.
4. Wrap in plastic wrap and chill for several hours or overnight.
5. Preheat oven to 375 degrees F.
6. Cut rolls into 1/4-inch slices and place on an ungreased cookie sheet. Bake about 12 minutes or until done. Remove to a wire rack and cool.
* 1 cup butter
* 1 cup white sugar
* 1 tablespoon milk
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 cup finely chopped red and green candied cherries
* 1/2 cup chopped pecans
* 1 cup flaked coconut
DIRECTIONS
1. In mixing bowl beat butter or margarine until softened. Add the sugar and beat until fluffy. Add the milk and vanilla and mix well.
2. Add the flour and beat until well mixed. Stir in the cherries and pecans.
3. Shape into three 7-inch long rolls. Roll in the coconut to coat.
4. Wrap in plastic wrap and chill for several hours or overnight.
5. Preheat oven to 375 degrees F.
6. Cut rolls into 1/4-inch slices and place on an ungreased cookie sheet. Bake about 12 minutes or until done. Remove to a wire rack and cool.
Snickerdoodle Cookies
INGREDIENTS:
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 c. shortening
1 1/4 c. sugar
2 eggs
1 tsp. vanilla
SUGAR MIXTURE:
2 tbsp. sugar
1 tbsp. cinnamon
1 tbsp. nutmeg
DIRECTIONS:
Combine first 4 ingredients. Cream sugar and shortening. Add eggs and vanilla, mix well. Add flour mixture, mix well. Take about 1 teaspoon of dough and dip in sugar mixture. Place about 2 inches apart on ungreased cookie sheets and bake at 400 degrees for about 10 minutes.
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 c. shortening
1 1/4 c. sugar
2 eggs
1 tsp. vanilla
SUGAR MIXTURE:
2 tbsp. sugar
1 tbsp. cinnamon
1 tbsp. nutmeg
DIRECTIONS:
Combine first 4 ingredients. Cream sugar and shortening. Add eggs and vanilla, mix well. Add flour mixture, mix well. Take about 1 teaspoon of dough and dip in sugar mixture. Place about 2 inches apart on ungreased cookie sheets and bake at 400 degrees for about 10 minutes.
Snickerdoodle Cookies
INGREDIENTS:
2/3 c. flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt
1 c. butter
1 1/2 c. sugar
2 eggs
2 tbsp. sugar
2 tsp. cinnamon
DIRECTIONS:
Sift together flour, cream of tartar, soda and salt. Set aside. Cream butter and sugar until light and fluffy. Add eggs and beat well. Stir in flour mixture.
Combine sugar and cinnamon, roll teaspoon dough into balls then in sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake at 400 degrees 8 to 10 minutes. They will puff at first then flatten.
2/3 c. flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt
1 c. butter
1 1/2 c. sugar
2 eggs
2 tbsp. sugar
2 tsp. cinnamon
DIRECTIONS:
Sift together flour, cream of tartar, soda and salt. Set aside. Cream butter and sugar until light and fluffy. Add eggs and beat well. Stir in flour mixture.
Combine sugar and cinnamon, roll teaspoon dough into balls then in sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake at 400 degrees 8 to 10 minutes. They will puff at first then flatten.
Snickerdoodles IV
INGREDIENTS
* 1 cup shortening
* 1 1/2 cups white sugar
* 2 eggs
* 2 1/2 cups all-purpose flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 cup white sugar
* 2 teaspoons ground cinnamon
DIRECTIONS
1. Preheat the oven to 400 degrees F (205 degrees C).
2. Mix the shortening , sugar, and eggs until creamy. Mix the flour, cream of tartar, baking soda and salt in another bowl. Blend the wet with the dry ingredients using a wooden spoon until well-blended.
3. Roll the dough into the size of small walnuts.
4. Prepare the cinnamon and sugar mixture by mixing the cinnamon and sugar.
5. Roll the cookie dough into the cinnamon and sugar mixture until coated and place onto an ungreased cookie sheet. Bake 6-10 minutes watching to make sure they don’t burn. They should be very lightly brown and still soft looking on top. When they cool, they will crack a little on top.
* 1 cup shortening
* 1 1/2 cups white sugar
* 2 eggs
* 2 1/2 cups all-purpose flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 cup white sugar
* 2 teaspoons ground cinnamon
DIRECTIONS
1. Preheat the oven to 400 degrees F (205 degrees C).
2. Mix the shortening , sugar, and eggs until creamy. Mix the flour, cream of tartar, baking soda and salt in another bowl. Blend the wet with the dry ingredients using a wooden spoon until well-blended.
3. Roll the dough into the size of small walnuts.
4. Prepare the cinnamon and sugar mixture by mixing the cinnamon and sugar.
5. Roll the cookie dough into the cinnamon and sugar mixture until coated and place onto an ungreased cookie sheet. Bake 6-10 minutes watching to make sure they don’t burn. They should be very lightly brown and still soft looking on top. When they cool, they will crack a little on top.
Whole Wheat Snickerdoodles I
INGREDIENTS
* 1/2 cup butter
* 3/4 cup packed brown sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1 1/2 cups whole wheat flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon cream of tartar
* 2 tablespoons white sugar
* 1/2 teaspoon ground cinnamon
DIRECTIONS
1. Cream butter and sugar till fluffy. Add egg and vanilla. Beat well. Add dry ingredients.
2. Shape dough into 1 inch balls and roll in sugar cinnamon mixture. Place 2 inches apart on ungreased cookie sheets. Flatten slightly with a drinking glass.
3. Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
* 1/2 cup butter
* 3/4 cup packed brown sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1 1/2 cups whole wheat flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon cream of tartar
* 2 tablespoons white sugar
* 1/2 teaspoon ground cinnamon
DIRECTIONS
1. Cream butter and sugar till fluffy. Add egg and vanilla. Beat well. Add dry ingredients.
2. Shape dough into 1 inch balls and roll in sugar cinnamon mixture. Place 2 inches apart on ungreased cookie sheets. Flatten slightly with a drinking glass.
3. Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
Snickerdoodles III
INGREDIENTS
* 1 1/2 cups white sugar
* 1/2 cup butter, softened
* 1 teaspoon vanilla extract
* 2 eggs
* 2 3/4 cups all-purpose flour
* 1 teaspoon cream of tartar
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2 tablespoons white sugar
* 2 teaspoons ground cinnamon
DIRECTIONS
1. Preheat oven to 400 degrees F (205 degrees C).
2. Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well.
3. Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.
* 1 1/2 cups white sugar
* 1/2 cup butter, softened
* 1 teaspoon vanilla extract
* 2 eggs
* 2 3/4 cups all-purpose flour
* 1 teaspoon cream of tartar
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2 tablespoons white sugar
* 2 teaspoons ground cinnamon
DIRECTIONS
1. Preheat oven to 400 degrees F (205 degrees C).
2. Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well.
3. Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.
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