Snack Recipes

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Oatmeal Chocolate Chip Cookies

1 C Butter

3/4 C Shortening (I used Coconut Oil)

1 1/2 C Sugar

1 C Brown Sugar

3 Eggs

1 1/2 tsp Baking Powder

1 1/2 tsp Baking Soda

1/2 tsp Salt

3 C Flour

3 C Oatmeal

6 TBS Milk Chocolate Chips

1 1/2 tsp Vanilla

Mix flour, baking powder, baking soda & salt. Set aside. Beat butter, shortening & sugars. Add eggs and beat. Add milk and vanilla and beat. Mix in dry ingredients. Add Oatmeal and mix in. Add chocolate chips and mix in.

Bake at 350 for about 10 minutes.

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Raspberry Brownies

2 Brownie Boxes

Raspberry Jam

Line a 9 x 13 pan with foil and spray with Pam. Mix 2 fudge brownie boxes together according to the box directions (family size 9 x 13). Pour into prepared pan. Warm up 1/2 cup of raspberry jam in the microwave about 30 seconds. Spoon jam into three vertical lines on top of the brownie mix. Using a table knife, gently pull through the 3 lines to swirl. Bake at 350 for about 40ish minutes.

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Giant Ginger Cookies

4 1/2 C Flour

4 tsp Ground Ginger

2 tsp Baking Soda

1 1/2 Cinnamon

1 tsp Ground Cloves

1/4 tsp Salt

1 1/2 C Shortening

2 C Sugar

2 Eggs

1/2 C Molasses

3/4 C Coarse Sugar

Mix together flour, spices & salt. Set aside.

Beat shortening and sugar until fluffy. Add eggs and molasses; beat well. Gradually add flour mixture and beat until combined.

Shape dough into 1 1/2 or 2 inch balls. Roll in coarse sugar. Place on cookie sheet about 2 1/2 inches apart.

Bake at 350 for about 10ish minutes.

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Lemon-Zucchini Loaf With Lemon Glaze

I got this off of Pinterest from Nancy Creative's Blog.

Makes one 9×5″ loaf

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup canola oil
  • 2/3 cup sugar
  • 1/2 cup buttermilk
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)
  • Zest of 1 lemon
  • 1 cup grated zucchini (you don’t need to peel the zucchini before grating it)

Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend flour, baking powder, and salt; set aside.

In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4″ loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…


  • 1 cup powdered sugar
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

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Soft Snickerdoodles

1 C Butter

2 C Sugar

2 Eggs

1 tsp Vanilla

1/4 C Milk

3 3/4 C Flour

1/2 tsp Cream of Tartar

1/2 tsp Baking Soda

1/2 tsp Salt

Mix together flour, cream of tartar, soda and salt. Set aside. Beat butter and sugar until fluffy. Beat in eggs, beat in vanilla & milk. Beat in dry ingredients until well mixed. Form into 1 1/2 inch balls. Roll in sugar and cinnamon mixture (3 TBS sugar and 3 tsp cinnamon). Place on baking sheet that is sprayed with Pam. Gently flatten with the palm of your hand (not too much - just lightly). Bake at 375 for 8 - 10 minutes.

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Lemon Cream Cheese Pound Cake

3 C Sugar

1 1/4 C Butter, softened

1 (8 oz) cream cheese

1 tsp Vanilla

1 tsp lemon extract

1 tsp orange extract

1/8 tsp salt

6 eggs

3 C cake flour (or 3 C regular flour minus 6 TBS)

Beat sugar, butter, & cream cheese until fluffy. Beat in lemon juice, vanilla, lemon extract, orange extract and salt. Beat in eggs one at a time. Beat in flour until smooth.

Bake in bundt pan sprayed with Pam at 325 for about 1 1/2 hours. Remove and cool completely. Spread with glaze.


1 C Powdered Sugar

1 TBS melted Butter

2 tsp grated Lemon Peel

2 to 3 TBS Lemon Juice