Chocolate Crackles

The recipe for this cookie comes from Farm Journal Christmas Cookbook, which I bought in 1973, before  any of my four children were born!!  It happens to be THE favorite cookie of my three sons.  It is also  embarrassingly simple how easy this cookie is.  I hope you can try this delicious tasting cookie from one of my favorite cookbooks.

1 (1 lb. 2 1/2 oz.) pkg. devil's food cake mix
2 eggs, slightly beaten
1 T. water
1/2 c. shortening
confectioners sugar




Combine cake mix, eggs, water and shortening.  Mix with a spoon until well blended (I actually use my mixer for this part).

Shape dough into balls the size of small walnuts.  Roll balls in confectioners sugar (coat liberally).

Place on greased baking sheets.  Bake in a 375 degree oven for 8-10 minutes.

Makes about 48 cookies.

These are soft-textured, brownie-like cookies

I am sharing this with:
Sweets for Saturday
Tea Party Tuesday
Mrs. Fox's Sweets Party
Rock 'n Share Party
Full Plate Thursday
Foodie Friday

Baked Gouda

I received this recipe from a co-worker long ago & it quickly became a family favorite!  It's so easy to put together & impressive to serve.  As an appetizer, you can serve it with a light wine & seedless grapes. 

                                                                                                        
1 7-ounce round Gouda cheese
1 8-ounce Pillsbury Crescent rolls
1 egg

Heat oven to 350 degrees.   Cut cheese in half horizontally to form two circles; remove wax.
Separate dough into 4 rectangles.  Firmly press perforations to seal.   Place one rectangle on top of second; repeat with remaining rectangles, making two double-thick rectangles.
Press each into a 6-inch square; place cheese circle in center of dough.

Pull corners of dough to top of center of cheese.  Press dough tightly against cheese.  Twist dough in center to seal, twisting off excess dough.  Press seams to seal.
Repeat to make second Gouda wrap.  If desired, press out excess dough.  With canape cutter or paring knife, cut out decorative shapes; place on top of each Gouda wrap.

Brush with beaten egg.  Place 3" apart on ungreased cookie sheet.

Bake ate 350 for 18-22 minutes or until golden brown.  Cool 10 minutes before serving.  Cut into wedges to serve.

Apricot Gouda:

Coat the top of each Gouda cheese with 2 t. of apricot preserves & top with the dough.   Bake as directed, omitting the egg wash.  After baking, coat the top of the baked Gouda with 1 T.  honey & sprinkle with 1 T. toasted, sliced almonds.

This serves 8 as an appetizer or 4-6 as a snack.

Yummy, oozing cheese!

I am sharing with:

Tea Party Tuesday
Full Plate Thursday
clairejustineoxox.blogspot.com/
Foodie Friday

Chow Mein Noodle Cookies

If I had to pick a favorite cookie, this one would be one of my top picks.  I started making this when I was a Girl Scout.   Of course, all the rage now is salt on top of cookies.  Who knew that this cookie was fashionable before it's time, because it has salty nuts in it?!!  This recipe also makes adorable nests for Easter time.  This is a great, easy, no-bake recipe.    I personally like the butterscotch/chocolate combo, but you may like peanut butter/chocolate.

1 cup butterscotch chips
1 cup semi-sweet chocolate chips                                                       
1 (5-ounce) container Chow Mein Noodles                         
1 cup of  dry roasted peanuts

Melt the chips together in a microwave-safe bowl.    I do this  on 50% power at 1 minute intervals, stirring in between.  When melted,  add the Chow Mein noodles & the peanuts and stir until everything is coated.

Drop the cookies by spoonsful onto cookie sheets that have been covered with wax paper.  Chill in fridge until firm & then transfer to covered containers.  YUM!!!

I am sharing with:
Mrs. Fox's Sweets Party
Full Plate Thursday
Foodie Friday
Sweets for Saturday