HomeFudge Crinkles (A Great 4 Ingredient Cake Mix Cookie)
These are chewy, fudgy, SUPER EASY cookies that you can probably
make right now! I have watched these disappear time and again and
everyone is always asking for the recipe. It is almost embarrassing to
give it out, it is that easy :) Enjoy! (12/14/06: I wanted to add that
Betty Crocker has updated this recipe by adding 1 tsp. vanilla extract,
but I don't want to change the original recipe.) *12/22/07: Please see
my tips at the end of the recipe! **12/23/08: Betty Crocker has now
added a version of the same exact recipe in which the cookie dough balls
are rolled in granulated sugar instead of powdered sugar. I've tried
this and they're also very good. Ingredients
1 (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)
1/2 cup vegetable oil
2 large eggs
confectioners' sugar or granulated sugar, for rolling
Directions:
1 Preheat oven to 350°.
2 Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
3 Dust hands with confectioners' sugar and shape dough into 1" balls.
4 Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
5 Bake for 8-10 minutes or until center is JUST SET.
6 Remove from pans after a minute or so and cool on wire racks.
7 *My Notes*:.
8 I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
9 I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
10 Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
11 And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.
1/2 cup vegetable oil
2 large eggs
confectioners' sugar or granulated sugar, for rolling
Directions:
1 Preheat oven to 350°.
2 Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
3 Dust hands with confectioners' sugar and shape dough into 1" balls.
4 Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
5 Bake for 8-10 minutes or until center is JUST SET.
6 Remove from pans after a minute or so and cool on wire racks.
7 *My Notes*:.
8 I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
9 I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
10 Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
11 And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.
for Servings 40-48
Whole Chicken Crock Pot Recipe
Tender, fall-off-the-bone chicken! Skip the overnight refrigeration
if you are in a hurry. For variety, eliminate the onion and substitute a
quartered lemon or two, stuffed into the chicken cavity. Chef
Shapeweaver had a good suggestion: Use Fajita Seasoning Mix #28011 as
another variation. Thanks! The standard size slow cookers are a bit too
small and a whole chicken won't fit. You'll need a 6-quart slow cooker
for this recipe.
Ingredients
4 teaspoons salt (per recipe reviews, 2 tsp is better)
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup chopped onion (optional)
Directions:
1 In a small bowl, combine the spices.
2 Remove any giblets from chicken and clean chicken.
3 Rub spice mixture onto the chicken.
4 Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
5 When ready to cook, put chopped onion in bottom of crock pot.
6 Add chicken. No liquid is needed, the chicken will make it's own juices.
7 Cook on low 4-8 hours.
8 Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup chopped onion (optional)
Directions:
1 In a small bowl, combine the spices.
2 Remove any giblets from chicken and clean chicken.
3 Rub spice mixture onto the chicken.
4 Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
5 When ready to cook, put chopped onion in bottom of crock pot.
6 Add chicken. No liquid is needed, the chicken will make it's own juices.
7 Cook on low 4-8 hours.
8 Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).
for Servings 4
Delicious Chicken Pot Pie
This chicken pot pie recipe takes a little time, but it is WELL
WORTH IT!! This is an all-time favorite in our family. Great on a cold
winter day.
Ingredients
1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts (either store bought or your own recipe)
Directions:
1 Preheat oven to 400°F.
2 Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
3 Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
4 Combine broth and half and half.
5 Gradually stir into vegetable mixture.
6 Cook over medium heat stirring constantly until thickened and bubbly.
7 Stir in salt and pepper; add chicken and stir well.
8 Pour into shallow 2 quart casserole dish and top with pie shells.
9 Cut slits to allow steam to escape.
10 Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts (either store bought or your own recipe)
Directions:
1 Preheat oven to 400°F.
2 Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
3 Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
4 Combine broth and half and half.
5 Gradually stir into vegetable mixture.
6 Cook over medium heat stirring constantly until thickened and bubbly.
7 Stir in salt and pepper; add chicken and stir well.
8 Pour into shallow 2 quart casserole dish and top with pie shells.
9 Cut slits to allow steam to escape.
10 Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
for Servings 6-8
To Die for Crock Pot Roast
Amazing flavor, and so simple! No salt needed here. In fact, you
may wish to use half the ranch dressing mix to cut back on the
saltiness. Found this Crock-Pot pot roast recipe on of a website called
www.recipegoldmine.com. It's all the rage there, so I thought I'd try
it.
Ingredients
1 (4 -5 lb) beef roast, any kind1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water
Directions:
1 Place beef roast in crock pot.2 Mix the dried mixes together in a bowl and sprinkle over the roast.
3 Pour the water around the roast.
4 Cook on low for 7-9 hours.
For Servings 8
Panera's Cream Cheese Potato Soup
This is my favorite recipe for potato soup. It's a copycat of the
one they use to serve at the St. Louis Bread Company (Panera). The
recipe originally called for shredding your potatoes, but I never could
get them to cook that way. I know they should cook faster, but I never
could get it to work
Ingredients:
4 cups chicken broth
4 cups peeled and cubed potatoes
1/4 cup minced onion
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks
2 Boil on medium heat until potatoes are tender.
3 Smash a few of the potatoes to release their starch for thickening.
4 Reduce to low heat.
5 Add cream cheese.
6 Heat, stirring frequently, until cheese melts.
4 cups peeled and cubed potatoes
1/4 cup minced onion
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks
Directions:
1 Combine broth, potatoes, onion, and spices.2 Boil on medium heat until potatoes are tender.
3 Smash a few of the potatoes to release their starch for thickening.
4 Reduce to low heat.
5 Add cream cheese.
6 Heat, stirring frequently, until cheese melts.
for Servings 7
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