Tuesday, March 20, 2012
Monday, March 12, 2012
This is one of the most delicious punch recipes I've ever tried! It is an old family recipe, and we've been making it for get-togethers for as long as I can remember.
It is SO quick and easy to throw together, and is absolutely delish!
Serves about 15 or so
2 (2-liter) bottles ginger ale, chilled
1 (12 fl oz) cranberry frozen concentrate, thawed
1 quart (can use more) raspberry sherbet (I use Publix Raspberry Blush)
Pour ginger ale and concentrate into punch bowl. Add sherbet and stir until it mostly dissolves into the punch. Serve and enjoy!
Monday, March 5, 2012
Yum, yum, yum! These cookies are SO GOOD! I've made them many times, and they usually disappear very fast. (Plus, they are a breeze to throw together!) This recipe makes a large batch, so you can mix up the dough and bake as needed for Fresh-From-The-Oven-Cookies whenever you want them :)
Toffee Brickle Cookies
Adapted from Hersheys.com
Makes about 6 dozen
1 cup (2 sticks) butter, softened
1 cup granulated sugar (or honey sucanat)
1 cup packed light brown sugar (or honey sucanat)
1 teaspoon vanilla extract
1/2 teaspoon salt
3 1/2 cups all-purpose flour (or 17 oz. Soft White wheat flour)
2 teaspoons baking soda
2 teaspoons cream of tartar
1 1/3 cups (8 oz pkg.) Heath toffee bits
Preheat oven to 350ºF. Line cookie sheets with parchment, or lightly grease.
In a large bowl beat together butter, sugars, vanilla and salt until blended. Add eggs and beat well. In a separate bowl stir together flour, baking soda, and cream of tartar. Add gradually to butter mixture. Stir until just blended. Add in toffee bits. Stir until evenly dispersed. Drop by rounded tablespoons onto cookie sheets.
Bake until lightly browned, about 8 to 10 minutes. Allow to cool for a few minutes before transferring to a wire rack to cool completely. Enjoy!
*You can also use these as ice cream sandwich bookends! Reserve some toffee bits to roll the edges into for an over-the-top delicious treat!*