Sandwich Cookies

Charity made these on our baking day and they were SOOOO GOOD! So, naturally, I had to make them again. :)

18 1/4 oz. Devil's Food Cake Mix
3/4 C shortening
2 eggs
8 oz pkg cream cheese, softened
1/2 C margarine, softened
1/2 t almond extract
16 oz pkg powdered sugar

combine cake mix, shortening, egg. Form into small balls and flatten slightly* on un-greased backing sheet. Bake at 350 degrees for 8 min. In medium bowl, blend cream cheese, margarine and almond extract. Gradually blend in powdered sugar until desired consistency. Beat with a spoon until smooth; refrigerate. When cookies are cool, spread filling between 2 cookies; repeat. keep refrigerated. Makes 2 dozen.

*I don't see the need to flatten.

Also, I find that the cream cheese filling makes enough for 2 batches of cookies.

Caribbean Sweet Potato and Bean Stew

2 medium sweet potatoes (about 1 pound), pealed and cut into 1-inch cubes
2 Cups frozen green beans
1 can (15 oz) black beans, rinsed and drained
1 can (14 oz) veg. broth
1 small onion, sliced
2 tsp Caribbean jerk seasoning*
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp ground cinnamon
1/3 cup slivered almonds, toasted

*I used Cajun seasoning instead of Caribbean

Combine all ingredients  (except almonds) into slow-cooker. Cover; cook on Low 5 - 6  hours or until veggies are tender. Adjust seasonings. Serve with Almonds

YUM!

 from the Crock Pot recipe collection

Almond Roca

This treat is one of Wes' favorite parts of Christmas! This is his mother's recipe and super easy and delish!

cream:
1 cup of marg or butter
1/2 cup white sugar
12 cup brown sugar

1 beaten egg yolk
t tsp vanilla
2 cups cake flour (or 1 2/3 break flour

mis and pat in large cookie sheet (very stiff dough)

bake 15-20 min at 350 degrees

Melt 10 oz. milk chocolate
spread on hot cookies as soon as taken from the oven (let cool slightly)

sprinkle 1 cup finely chopped nuts (almonds, toasted)

cute while warm

store in fridge

Thumbprint Cookies (Kraftcanada)

1 pkg (250g) Philadelphia Brick cream cheese softened
3/4 C Butter softened
1C Sugar
2tsp Vanilla
2-1/4C Flour
1/2tsp Baking Soda
1C finely chopped pecans
1-1/4C Strawberry Jam
Heat oven to 350. Beat cream cheese, butter, sugar and vanilla with electric mixer until blended. Add flour, baking soda and pecans, mix well. Refrigerate 30min
SHAPE dough into 1-inch balls, place, 2 inches apart on baking sheets, indent centres.
BAKE 10 min. Fill each cookie with about 1tsp jam bake 8-10 min or until golden brown. Cool on baking sheets 2min, then remove to wire racks to completly cool.

Chocolate Fudge Peanut Butter Squares

1/2 C Butter
1 C - Peanut Butter
1 1/2C - Chocolate Chips
2C - Marshmallows ( I like to use the small ones)

In double boiler - heat butter, peanut butter, and chocolate chips
When creamy remove form heat and add marshmallows, stir.
Pour into 8x8 pan... Refrigerate

Butter Tarts ( Grandmas)

2 - Eggs
1C - Brown Sugar
1/4-1/2C - Raisans ( I use pecan peices )
1tbsp - Butter
1 tbsp - Milk

Mix all together pour into tart shells
Bake at 350 15/20 min makes about 19 tarts

Coconut Tarts ( Grandmas)

either make your own tart shells out of pie pastry... or buy them like the smart ppl do.
Frozen tart shells, put 1/4 tsp Jam in each tart

2-Eggs
3/4 C Sugar
1/4 c Melted butter
1 tbsp Lemon juice
1/2 tsp Vanilla
1 1/2C Coconut

Mix all together, pour over jam to cover
cook at 350 for 15/20 min makes about 31 tarts

No-Fuss Mac & Cheese

I don't have a picture. I will try to remember to upload one next time I end up making this. This is so tasty if it is cooked for the right amount of time. Last time I made this I ended up keeping my crock pot on "warm" for a while...which caused it to be a bit on the dry side. But, I assure you it really is delicious! (Just watch how long you cook it...of course you want it to be creamy). This is SO much better than the boxed stuff! :) I usually end up doubling it because I always like to have leftovers (saves me time the next day)

2 Cups (8 oz) uncooked elbow macaroni
4 oz light pasteurized processed cheese, cubed
1 Cup (4oz) shredded mild Cheddar cheese
1/2 tsp salt
1/8 tsp black pepper
1 1/2 Cups fat-free milk

Combine macaroni, cheeses, salt and pepper in Slow Cooker. Pour milk over all. Cover; cook on Low 2 - 3 hours (2 works perfect with mine), stirring after 20-30 min.

Makes 6 - 8 servings.

PS: from the Crock Pot Recipe Collection