dessert recipe snack

874 – Chocolate Chip Cookies, Chocolate Chip Bourbon Pecan Pie

Chocolate chip cookies
Yields three to four dozen


1/2 cup butter soften
1/2 cup butter flavored Crisco
1 cup dark brown sugar
2 eggs
1 tbs. vanilla
2 1/2 cups all purpose flour
1/2 tsp salt
1 tsp baking soda
2 1/2 cups semi-sweet chocolate chips


Preheat oven to 375 degrees Fahrenheit. Combine flour, salt, and baking soda in a medium bowl and set aside. In a large mixing bowl beat soften butter and butter flavored Crisco until slightly combined (be sure not to over mix). Add brown sugar and beat until combined. Add eggs and vanilla and beat until combined ensuring no streaks of egg are in the mixture. Scrap sides of bowl and beat in flour mixture until combined. Next use a wooden spoon or a spatula and stir in chocolate chips. Drop mixture onto an ungreased cookie sheet using a small scooper or by using two teaspoons/flatware. Bake for 8-10 minutes or just until edges are light brown. Remove from oven and cool on cookie sheet for 2 minutes prior to transferring to a wire rack to finish cooling. (If you like warm cookies like us, feel free to enjoy them before cooling completely)

***Baker’s tip: Using a cookie sheet with no sides works best. If one is unable, a jelly roll pan (pan with
all sides raised) will be fine to use. If jelly roll pan is used, I recommend lining with parchment paper for
easy release after baking.

***Store baked cookies in airtight container up to 3 days*** Unbaked cookie dough cake be frozen and baked as desired.

Chocolate chip Bourbon Pecan Pie
Yields one 9″ pie

1 cup light brown sugar
4 tbsp. salted butter
2/3 cup corn syrup
Few drops of pure vanilla extract
Pinch of salt
1/4 cup Bourbon (tested with Jim Beam)
3 large eggs at room temperature (to achieve set out un-cracked for 30 minutes prior to beginning)
7 oz (2 cups) of pecan halves
1/4 cup semi -sweet chocolate chips
One 9″ unbaked frozen pie crust


In a medium saucepan, combine the brown sugar, butter, corn syrup, vanilla, and salt. Stir over
medium heat constantly until the butter has melted and the sugar has dissolved. Remove the pan from
the heat and add the 1/4 cup bourbon. Return to heat and continue to stir for additional 2 minutes
(a whisk works best for stirring).

Remove pan from heat and let cool 10-15 min (or until tepid/lukewarm). Preheat oven to 375
degrees Fahrenheit. Whisk in eggs one at a time to cooled mixture. Stir in pecans and chocolate chips.
Place frozen pie crust on cookie sheet. Pour mixture into frozen pie crust and bake 50-60 minutes,
or until set. Remove the pie from the oven, transfer it to a wire rack, and leave to cool 3-4 hours.
Cut and enjoy!

***Tips from Baker: To ensure you do not have scrambled eggs, temper your eggs by adding some of

the warm sugar mixture to the eggs prior to whisking in. During baking if edges are over-browning, cover
edges with foil.

**Serving suggestions: served warm with your favorite ice cream or whipped cream.

Recipes courtesy of: The Art of Baking, Inc.

Lynard Williams

The Peggy Denny Show – Art of Baking, Recipe #874, PT1

The Peggy Denny Show – Art of Baking, Recipe #874, PT2

fruit recipe snack

836 – Carrot, Oat, Chocolate, Cranberry Cookies

Carrot, Oat, Chocolate, Cranberry Cookies

1 cup all-purpose flour
1 cup old-fashioned rolled oats
1 teaspoon baking powder
1/4 teaspoon salt
1 cup finely grated carrots (about 1 large carrot)
1/2 cup dark chocolate chips
1/3 cup chopped walnuts
1/3 cup dried sweetened cranberries
1 large egg
1/2 cup maple syrup
1/2 cup vegetable oil
1 teaspoon vanilla extract

1. Preheat oven to 375°.
2. In a large bowl, combine flour, oats, baking powder and salt; mix well with a whisk. Stir in carrots, chocolate chips, walnuts and cranberries.
3. In a small bowl, whisk together egg, maple syrup, oil and vanilla. Pour into the carrot mixture and stir until just combined.
4. Drop by the tablespoonful onto prepared baking sheets. Bake 15 minutes or until tops of cookies just begin to brown. Cool slightly.
Yield: 20 cookies

Granola, Yogurt, Berry Parfait

1 1/2 cups old-fashioned rolled oats
1/4 cup sliced almonds
1/4 cup chopped pecans
1/4 cup chopped walnuts
1/4 cup dried sweetened cranberries
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

2 cups granola, recipe above
2 cups vanilla yogurt
2 cups berries

1. To prepare granola, preheat oven to 325°.
2. Combine al ingredients in a mixing bowl. Spread evenly on a baking sheet coated with cooking spray.
3. Bake for 15 to 20 minutes or until golden brown, stirring every 5 minutes.
4. To prepare parfait, line up 4 serving cups. Spoon 2 tablespoons of yogurt into each glass and smooth surface.
Spoon 2 tablespoons of granola overtop and smooth surface.
Spoon 2 tablespoons of fruit overtop and smooth surface. Repeat the process.
Yield: 4 servings

Marie Hegler

dessert fruit recipe vegetable

688 – Ham, Cheese and Veggie Bars

Ham, Cheese and Veggie Bars

1 pkg. refrigerated crescent rolls
2 (8oz) pkgs. low fat cream cheese
1 pkg. dry ranch dressing (or dip) mix
1 cup ham, chopped
1 cup variety of chopped vegetables (onion, peppers, tomatoes, broccoli, etc.)
1 cup shredded cheddar cheese

1. Spray a 9×13 pan with cooking spray.
2. Roll out crescent rolls and place on bottom of pan, sealing all seams.
3. Bake at temperature indicated on crescent roll package until golden brown. Set aside and allow to cool.
4. Mix together cream cheese and ranch dressing mix until thoroughly combined.
5. Spread evenly on cooled crescent roll crust.
6. Sprinkle ham and chopped vegetables on top of cream cheese mixture.
7. Sprinkle cheese on top of ham and vegetables.
8. Keep refrigerated until served.

Yield: about 18 medium sized squares

Nutrition Facts: Calories 147, Fat 9g, Saturated Fat 5.0g, Cholesterol 24.0mg, Sodium 413mg, Total Carb. 8.0g, Fiber 0.1g, Protein 6.7g.

Loaded Potato Salad

1 ½ pounds red potatoes, cooked and cubed
½ cup bacon, cooked and crumbled
¼ cup chives, chopped
1 cup fat free sour cream
½ cup low fat mayonnaise
½ tsp. pepper

1. In a large bowl, combine all ingredients.
2. Cover and chill before service. A minimum of 2-3 hours is best or overnight.

Yield: 6 servings

Nutrition Facts: Calories 190, Fat 5.8g, Saturated Fat 1.5g, Cholesterol 15.6mg, Sodium 507mg, Total Carb. 27.0g, Fiber 0.1g, Protein 8.0g.

Minted Fruit Salad

1 1/2 cups in season fruit, cut into bite sized pieces
1 T honey
1 1/2 tsp fresh mint finely chopped

1. In a medium bowl, combine fruit, honey and mint
2. Cover and chill at least 2-3 hours before service.
3. Stir before serving.

Yield: 1 serving

Nutrition Facts: Calories 167, Fat 0.0g, Saturated Fat 0.0g, Cholesterol 0.0mg, Sodium 16.7mg, Total Carb. 43.3g, Fiber 3.0g, Protein 1.9g.

Cake Mix Cookies

1 box (18 ¼ oz) cake mix (any flavor)
3 T canola oil
1 egg
2 egg whites
¾ cup chocolate chips, white chocolate chips,
M&Ms, chopped nuts, etc.
Cooking spray

1. Preheat oven to 350°F. Coat a baking sheet with nonstick cooking spray.
2. In a medium mixing bowl, beat together cake mix, oil, eggs and egg whites until creamy.
3. Stir in the chocolate chips or other mixins’.
4. Drop by rounded teaspoons onto the prepared baking sheet. Bake for 10 minutes, or until lightly browned.
5. Cool on a wire rack.

Yield: about 24 cookies

Nutrition Facts: Calories 130, Fat 5g, Saturated Fat 1.7g, Cholesterol 8.8mg, Sodium 174.0mg, Total Carb. 21.0g, Fiber 0.8g, Protein 1.8g.

Kimberly Baker