Turtle Cookies - Grandma's Recipe

This is my Grandma Hoggan's cookie recipe. I've been eating these since I was a kid and always loved helping Grandma make them. They are so simple and quick to make.


Turtle Cookies

Preheat waffle iron to medium.

3/4 C Cocoa
2 Tbsp Crisco
1 C Butter

Mix and melt, and set aside

Beat 6 eggs
Add 2 ¼ C Sugar
Fold in 3C Flour, ½ Tsp Salt and 1 Tbsp Vanilla

Blend all together. Drop by teaspoon on Iron about 1” apart. Close iron, bake about 1 minute.

Frosting:
1 stick Margarine
6 Tbsp Milk
1 Tsp Vanilla
4 Tbsp Cocoa
1 lb Powdered Sugar

Bring to a boil margarine, cocoa and milk. Add sugar and vanilla

Derby Pie

Down in Lake Havasu City, AZ there is a restaurant named "Barley Brother's Bewery" it has the most amazing Derby Pie I've ever had. Plus, the food is amazing. Every time we go there to eat we have to get Derby Pie for dessert.

I found this recipe online and made it - it wasn't AS good as the restaurant but it was good.

Derby Pie
Total Time: 55 Minutes

1/2 cup butter, melted
1 cup sugar
1/2 cup flour
2 eggs, beaten
1 teaspoon vanilla
3/4 cup chocolate chips
3/4 cup pecans or 3/4 cup walnuts
9 inches unbaked pie shells

Directions:

1. Combine all ingredients and mix with fork.

2. Bake in pie crust at 350 for 45 minutes, or until brown on top!

Chocolate Chunk Peanut Butter Swirl Cookies

I found this recipe on Picky Palate's blog and because Chad LOVES peanut butter and I love chocolate I thought these would be a great combo for both of us. Chad loved them. I will be making these again.

Chocolate Chunk Peanut Butter Swirl Cookies
Makes 3 dozen cookies

1 cup creamy peanut butter
2 sticks softened butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups good quality chocolate chunks
1 cup cocoa powder

1. Preheat oven to 350*F and line a large baking sheet with parchment paper or a silpat liner.

2. Place peanut butter into the freezer until firm, about 30 minutes.

3. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.

4. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chunks, slowly mixing until just combined. Drop dollops of frozen peanut butter into dough and turn mixer on for just a few turns of the mixer to get swirls of peanut butter through the dough. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 14 to 16 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.

Chocolate Peanut Butter Cupcakes with Peanut Butter Frosting

I made these for Father's Day/Chad's Birthday and they were a hit! Best "from scratch" chocolate cake I've had.

Chocolate Peanut Butter Cupcakes with Peanut Butter Frosting
Makes: 24 Cupcakes

For the Filling:
2/3 Cup Confectioners' Sugar
1/2 Cup Creamy Peanut Butter
2 Tablespoons Butter
1/4 Teaspoon Vanilla

For the Cupcakes:
8 Tablespoons Butter (1 Stick)
1 Teaspoon Vanilla
1 2/3 Cups All-Purpose Flour
3/4 Cup Unsweetened Cocoa
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Sour Cream
2 Tablespoons Milk
1 1/2 Cups Granulated Sugar
2 Large Eggs

For the Frosting - Peanut Butter Buttercream:
1/2 Cup Butter, Softened
2/3 Cup Peanut Butter
3-4 Cups Powdered Sugar
1 Teaspoon Vanilla
1-2 Tablespoons Milk

1. Prepare Filling: In bowl, with mixer on medium speed, mix confectioners' sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until blended. Shape mixture into 24 balls using heaping measuring teaspoons. (Balls will be sticky and don't need to be perfectly shaped.) Place balls on waxed paper-lined cookie sheet; set aside.

2. Preheat oven to 350*F. Line 24 standard muffin-pan cups with fluted paper liners.

3. Prepare Cupcakes: On waxed paper, combine flour, cocoa, baking soda, and 1/2 teaspoon salt. In 2-cup liquid measuring cup, mix sour cream, milk, and remaining vanilla; set aside. In large bowl, with mixer on low speed, beat granulated sugar and 8 tablespoons butter just until blended. Increase speed to high; beat 1 minute. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat 1 to 2 minutes more or until light and fluffy. Add flour mixture. Beat just until ingredients are combined, occasionally scraping bowl with rubber spatula.

4. Spoon 1 heaping measuring tablespoon into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter. Bake cupcakes 25 to 28 minutes or until toothpick inserted in cupcake comes out clean. (I baked for 26 minutes I believe.) Immediately remove cupcakes from pans and cool completely on wire rack.

5. When cupcakes are cool, prepare frosting.

Making the Frosting:
Cream butter and peanut butter together in a bowl. Add powdered sugar with mixer on low speed and gradually add milk and vanilla. Mix until frosting is smooth. If too thick, add more milk; if too thin, add more sugar. Frost cupcakes as desired.


** I don't ever mix my dry ingredients in one bowl and liquid ingredients in another one. I just mix my liquid ingredients in a bowl and then add all the dry ingredients individually to the liquid ones. I've never had any issues doing it this way. **

Chocolate Chip Zucchini Bread Muffins

Every summer I make zucchini bread muffins for Devin. He loves them and so do I. These are great for kids that you can't get to eat veggies - you can't even tell there is zucchini in them. I usually put more zucchini in then the recipe calls for. I also add chocolate chips. I don't measure the chocolate chips either. I usually just put the batter into the muffin pans then drop in chocolate chips. This way there isn't some muffins with too many and some with not enough. Plus they always drop to the bottom of the mixing bowl. You don't have to add the chocolate chips - you could also use mini chips for less chocolate.

This last time I made regular size muffins and bite size ones. I found that the bit size ones got eatten first. They're much easier to just pop into your mouth. They are great for taking with you (no mess). Enjoy!

Chocolate Chip Zucchini Bread Muffins

3 Eggs

2 1/4 Cup Sugar

3 Tsp Vanilla

1 Cup Oil

3 Cups Zucchini (shreaded - I usually use a cheese grater)

3 Tsp Cinnamon

1/4 Tsp Baking Powder

1 Tsp Baking Soda

3 Cups Flour

1 Tsp Salt

Instructions:

Mix all ingredients together. Put chocolate chips into each individual muffin after you put the batter into the pan. Chocolate chips are optional.

Bake at 350* for 20 minutes - if you have to cook longer make sure to check the muffins every 5 minutes to see if done.

Mini Bit Size Muffins

This is my mom's recipe so thank you mom!!!