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Happy St. Patrick's Day - Jello Jigglers
These Jello Jigglers are so easy to make and can be made for just about any holiday or theme. Simply dissolve 4 (smaller size - 4 serving) packages of Jello into 2 1/2 cups of boiling water. Make sure it dissolves completely then pour into a 9 X 13 pan and refrigerate until firm. Cut into squares or use cookie cutters to cut out shapes. I used a mini cookie cutter for these.
Pecan Pie Bites
A friend of mine, Krista Waid, gave me this recipe years ago. It is really easy to make and so delicious.
If you use this recipe in a Family and Consumer Science classroom you will need to cut the recipe in half since you will probably have 4-8 kitchen groups per class period to cut down on costs. When I used this recipe in class, I cut the ingredients in half except I still used 1 egg white and I used 2 tsp. water. I usually mixed pecans and walnuts together since walnuts are less expensive than pecans. I also pre-weighed the nuts in ziploc bags so that students did not take more than they were supposed to. If using this recipe in a classroom make sure that none of the students have nut allergies.
Pecan Pie Bites
1 pound pecans or other nuts
1 egg white
1 Tablespoon water
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
2 T. butter (optional)
If you use this recipe in a Family and Consumer Science classroom you will need to cut the recipe in half since you will probably have 4-8 kitchen groups per class period to cut down on costs. When I used this recipe in class, I cut the ingredients in half except I still used 1 egg white and I used 2 tsp. water. I usually mixed pecans and walnuts together since walnuts are less expensive than pecans. I also pre-weighed the nuts in ziploc bags so that students did not take more than they were supposed to. If using this recipe in a classroom make sure that none of the students have nut allergies.
Pecan Pie Bites
1 pound pecans or other nuts
1 egg white
1 Tablespoon water
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
2 T. butter (optional)
- Preheat oven to 250 degrees.
- Beat egg white with whisk until frothy, not stiff.
- Stir in water, sugar, salt, and cinnamon.
- Stir in pecans and coat them.
- Place on well greased or parchment paper lined cookie sheet. I recommend using parchment paper for easier clean-up.
- Optional, dob with butter.
- Bake for 45 minutes, stirring every 15 minutes.
- Break apart before storing.
- Let cool. Store in airtight container.
Chocolate Chip Cookies
Chocolate Chip Cookies
Ingredients:
2 ¼ c flour
1 tsp. baking soda
1 tsp. salt
1 c butter (2 sticks softened)
¾ c sugar
¾ c brown sugar
1 tsp vanilla
2 eggs
1 -2 cups semi-sweet chocolate chips (use more or less depending on how much you like chocolate)
parchment paper
Day 1:
1. Combine flour, baking soda, and salt in a small bowl.
2. Combine in your mixer bowl:
butter
2 eggs
sugar
brown sugar
vanilla
3. Beat at low speed until creamy.
4. Slowly add flour mixture and continue to beat until combined.
5. Hand stir in chocolate chips.
6. Refrigerate dough to bake tomorrow. You can spoon dough into large Ziploc bag or container and label with your class period and kitchen number/color.
Day 2:
1. Line cookie sheet with parchment paper
2. Pre-heat oven to 375 degrees.
3. Drop dough by rounded spoonfuls onto cookie sheet. (12 cookies per sheet)
4. Bake for 9 to 11 minutes. Remove cookie sheet from oven and let cookies rest on cookie sheet for 1 to 2 minutes. Then remove cookies to cooling rack.
Recipe makes about 4 dozen cookies.
This recipe is adapted from the Nestle Toll House Recipe. It is divided into two days for use in a Home Economics classroom with 45 minute class periods. If you are baking in your home kitchen or teaching in a blocked classroom, you can make the recipe in one day. When using this recipe in a classroom, I give each kitchen 1 cup of chocolate chips. This saves money and stretches the budget so that there can be more cooking opportunities
Cookie Baking Tips
Cookies of uniform size bake more evenly.
Place cookie sheet in center of the oven on middle oven rack. Do not let the cookie sheet touch the back or sides of the oven wall, these areas are hotter and will cause uneven baking.
Let cookie sheets cool between batches. The dough softens and loses its shape on a hot baking sheet.
Cookies are delicately browned when done.
Cookies should be stored in a container after cooling.
For longer storage, you can freeze cookies
Good For You Chocolate Oat Chip Cookies
Ingredients:
1 3/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 1/4 cup packed dark brown sugar*
1/2 cup granulated sugar
1/2 cup (1 stick) butter (let it soften slightly at room temperature)
1/2 cup unsweetened applesauce
2 egg whites
1 Tbsp. vanilla extract
2 1/2 cups quick or old-fashioned oats
2 cups (12 ounce package) Semi-Sweet Chocolate chips
1/2 cup chopped nuts (optional)
1. Combine flour, baking soda, salt and cinnamon in small bowl.
2. Beat together brown sugar, granulated sugar, margarine and applesauce in large mixer bowl. Beat in egg whites and vanilla.
3. Gradually beat in flour mixture. Stir in oats, chocolate chips and nuts. Drop by rounded tablespoon onto greased baking sheets.
4. Bake in preheated 375 degree oven for 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crispy cookie.
5. Let stand for 2 minutes on cookie sheet; remove to wire racks to cool completely.
*If you don’t have dark brown sugar on hand, light brown sugar will work.
Makes about 4 dozen cookies.
This recipe is super easy and great for play dates because kids love them and they are healthier than most cookies.
1 3/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 1/4 cup packed dark brown sugar*
1/2 cup granulated sugar
1/2 cup (1 stick) butter (let it soften slightly at room temperature)
1/2 cup unsweetened applesauce
2 egg whites
1 Tbsp. vanilla extract
2 1/2 cups quick or old-fashioned oats
2 cups (12 ounce package) Semi-Sweet Chocolate chips
1/2 cup chopped nuts (optional)
1. Combine flour, baking soda, salt and cinnamon in small bowl.
2. Beat together brown sugar, granulated sugar, margarine and applesauce in large mixer bowl. Beat in egg whites and vanilla.
3. Gradually beat in flour mixture. Stir in oats, chocolate chips and nuts. Drop by rounded tablespoon onto greased baking sheets.
4. Bake in preheated 375 degree oven for 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crispy cookie.
5. Let stand for 2 minutes on cookie sheet; remove to wire racks to cool completely.
*If you don’t have dark brown sugar on hand, light brown sugar will work.
Makes about 4 dozen cookies.
This recipe is super easy and great for play dates because kids love them and they are healthier than most cookies.
Watermelon Cookies
¾ cup butter, softened
¾ cup sugar
1 egg
½ tsp. almond extract
2 cups all-purpose flour
¼ tsp. baking powder
1/8 tsp. salt
red and green gel food coloring
1/3 cup raisins
1 tsp. sesame seeds
1. In a large mixing bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. (I used my electric mixer to make dough.) Set aside 1 cup of dough.
2. Tint remaining dough red; shape into a 3 ½ in. log. Wrap in plastic wrap. Tint 1/3 cup of the reserved dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigerate for 2 hours or until firm.
3. On a lightly floured surface, roll plain dough into an 8 ½ in. X 3 ½ in. Rectangle. Place red dough log on the end of a short side of the rectangle; roll up. Roll green dough into a 10 in. X 3 ½ in. rectangle. (Don’t worry about exact measurements, just roll until it looks like it will cover the dough log.) Place red and white log on the end of a short side on green dough; roll up. Wrap in plastic wrap; refrigerate for a few hours or overnight.
4. Unwrap and cut into 3/16-in. slices (just less than ¼ in.). Place 2 in. apart on ungreased baking sheets. Cut raisins into small pieces. Lightly press raisin bits and sesame seeds into red dough to resemble watermelon seeds. (I omitted the sesame seeds.)
5. Bake at 350 degrees for 9 -11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool. Yield 3 doz. (I double the recipe)
This recipe came from a Taste of Home Summer Grilling cookbook - one of my favorites! I left the sesame seeds out when I made these so they are an optional ingredient.
¾ cup sugar
1 egg
½ tsp. almond extract
2 cups all-purpose flour
¼ tsp. baking powder
1/8 tsp. salt
red and green gel food coloring
1/3 cup raisins
1 tsp. sesame seeds
1. In a large mixing bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. (I used my electric mixer to make dough.) Set aside 1 cup of dough.
2. Tint remaining dough red; shape into a 3 ½ in. log. Wrap in plastic wrap. Tint 1/3 cup of the reserved dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigerate for 2 hours or until firm.
3. On a lightly floured surface, roll plain dough into an 8 ½ in. X 3 ½ in. Rectangle. Place red dough log on the end of a short side of the rectangle; roll up. Roll green dough into a 10 in. X 3 ½ in. rectangle. (Don’t worry about exact measurements, just roll until it looks like it will cover the dough log.) Place red and white log on the end of a short side on green dough; roll up. Wrap in plastic wrap; refrigerate for a few hours or overnight.
4. Unwrap and cut into 3/16-in. slices (just less than ¼ in.). Place 2 in. apart on ungreased baking sheets. Cut raisins into small pieces. Lightly press raisin bits and sesame seeds into red dough to resemble watermelon seeds. (I omitted the sesame seeds.)
5. Bake at 350 degrees for 9 -11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool. Yield 3 doz. (I double the recipe)
This recipe came from a Taste of Home Summer Grilling cookbook - one of my favorites! I left the sesame seeds out when I made these so they are an optional ingredient.
Buttercream Frosting
You will want to use real butter in this recipe. Don't use margarine. Also, if you buy the stick shortening it will be really easy to measure by cutting the amount that you need from the stick. This is a great all-purpose recipe great for cookies and cake.
Ingredients:
1/2 cup butter
1/2 cup shortening
1 teaspoon vanilla
2 tablespoons milk
4 cups sifted powdered sugar
Instructions:
1 Cream butter and shortening in mixer. Add vanilla and milk.
2. Slowly mix in powdered sugar until combined then beat at high speed until fluffy.
Ingredients:
1/2 cup butter
1/2 cup shortening
1 teaspoon vanilla
2 tablespoons milk
4 cups sifted powdered sugar
Instructions:
1 Cream butter and shortening in mixer. Add vanilla and milk.
2. Slowly mix in powdered sugar until combined then beat at high speed until fluffy.