Karaoke Forums

A few of us were in chat this morning talking about food and cookies and such. Thought a christmas cookie recipe thread might be fun...

Here's mine:

Moist and Delicious Peanut Butter Cookies

1 cup peanut butter (crunchy or plain)
1 cup sugar
1 egg

yes that's all NO FLOUR!!

mix, roll in balls, x em with a fork (smush) (smush)
bake 8-9 minutes at 350.....


(double or triple as necessary for larger quantities)

(also great for quicky cookies for school when kids forget to tell u they needed to take some tomorrow till 9 pm the night before, )

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When I was young, I used to believe in the concept of one best friend,  then I became an adult  and  realized  that if you allow your heart to open up, God would show you the best in many friends...

Can't wait to try it!!

Hey;) I make ones really similar to this:) except.. mine don't have "sugar":) I have a million recipes that don't call for sugar or flour... from cakes, to cookies, to squares...(Lol, happy low carb xmas:) But, NOW you have made me need to HAVE a cookie;)

Great Thread, Connie!! I love cookin and I love BAKIN' even more! So here's my FAVE (and not just because it's easy.... they're SOOO good!)

CHOCOLATE PEANUT BUTTER DROPS

Butter or margarine 1/2 C
milk 1/2 C
sugar 1 3/4C
cocoa 1/2C

Rolled Oats 3 C
smooth peanut butter 1/2
(I always use Crunchy and I double the peanut butter! mmmm!!!)

bring first first 4 ingredients to a boil in saucepan. Boil for 3 minutes stirring often. Remove from heat.

Add rolled oats and peanut butter. Mix. Drop by spoonfulls onto waxed paper. Chill in fridge. Freezes well!! makes about 5 dozen (but I make 'em BIG so there's never that many! !)

HAPPY BAKING!!!


GILLY!! LOW CARB CHRISTMAS COOKIES?!?!??! THAT'S NO FUN AT ALL!! ! ! ! YOU CRAZY GIRL!!

Lol:) No! really! I make squares cakes and cookies, and my hubby the sweets fiend, can't ever tell the difference:) 'Tis also good, because many of my friends and relatives are diabetic:) So, when I bake, they can all eat:) I just use "real" peanut butter, instead of the sugared stuff (sometimes I make my own peanut butter, yummmm) and use unsweetened chocolate, and sweeten it myself etc... I make truffles, cakes, a LOT of things:) Tis fun:) However, We don't' celebrate xmas, so I bake year round:) Gawd, I haven't eaten real sugar in soooo long.....

Why does every recipe have to have peanut butter in? I hate peanut butter !

Dang Connie, you started a great thread, but really, peanut butter ????????

100% Agree!

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ARE YOU KIDDIN'??? Peanut butter is the greatest thing EVER!!! Especially when you pair it with CHOCOLATE!!!

k fine. I'll try to find somethin' without peanut butter

ok folks......heres my recipee


Peanut Butter on Toast

ingredients:

Bread
Peanut Butter
Butter/Margerine

1. Take bread and place under Hot Grill, untill Both sides are Golden Brown.

2. Spread Butter or Margerine onto Toast.

3. Spread Peanut Butter onto Toast.

and to make it a christmas snack....sprinkle some icing suger round outside of plate...

ENJOY

My favorite is the 'Nieman Marcus Cookie Recipe' from the Urban Myth. These cookies are AWESOME! They also don't usually last very long...

2 cups butter
4 cups flower
2 tsp. soda
2 cups sugar
5 cups blended oatmeal**
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

** measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.



BTW, Neiman Marcus says this isn't their recipe and offers this one as theirs:

Ingredients
1/2 cup unsalted butter, softened
1 cup brown sugar
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups flour
1-1/2 teaspoons instant espresso powder, slightly crushed
8 ounces semisweet chocolate chips

Directions
Cream the butter with the sugars until fluffy.
Beat in the egg and the vanilla extract.
Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips.
Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Makes 12 to 15 large cookies.


I haven't tried the second recipe, only the first.


This one was really good.... I don't know about the name but if you can get past that the recipe is excellent..... yum...

Next Best Thing to Robert Redford

1 c flour
1/2 c butter
1 c pecans; finely chopped
8 oz cream cheese, softened
1 c sugar
9 oz cool whip, thawed
1 pk instant vanilla pudding (lg)
1 pk instant chocolate pudding,lg
3 c cold milk
1 grated chocolate candy bar

Prepare bottom crust by mixing together flour, margarine and pecans
until crumblike. Press mixture into greased 13x9" baking pan. Bake at
350~F for 15 to 20 minutes until lightly golden. Cool. Beat cream
cheese with sugar until smooth. Fold in half of Cool Whip. Spread
mixture over cooled crust. Combine vanilla and chocolate pudding
mixes. Beat in milk until smooth and thickened. Spread over cream
cheese layer. Spread remaining Cool Whip over top. Sprinkle with
grated chocolate. Cover and refrigerate overnight.


I have more if anyone's interested... but remember that I don't know how to cook. Any if anyone tells my fiance different..... (Actually she already knows better but I'm trying to perpetuate the myth...)

gilly,

AS a diabetic, I'd love to see your recipes. If you want, email them to me!

I'd sure appreicate it!

Thanks!

Ok, Allstar and those of you that don't like peanut butter:



PECAN BALLS

Prep: 45 minutes
Bake: 12 minutes


Ingredients
1 cup butter (no substitutes), softened
1/2 cup granulated sugar
1/4 teaspoon salt
2 teaspoons vanilla
2 cups all-purpose flour
1 cup finely chopped pecans
Powdered sugar


Directions
1. Preheat oven to 350 degree F. Beat butter in large mixing bowl with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and salt; beat until combined. Beat in vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in pecans.
2. Shape slightly rounded teaspoons of dough into balls the size of large grapes. Place 1 inch apart on ungreased cookie sheet. Bake in preheated oven about 12 minutes or until bottoms just begin to brown. Transfer to wire rack; cool. Sprinkle with powdered sugar. Makes about 72 cookies.


Connie, I tried your recipe and the cookies were very yummy! Will have to try Crystal's next!

Oh, and karaokemeister's, too!

Gilly I want your recipes too! I so need to cut down on sugar and there are a lot of diabetics in my family too.

LOOONG post... and only the recipes, I actually have typed out, and on this computer... These are the most xmasy ones I had here.


Ok, I am probably going to get kicked because this is pretty long:) BUT, some extra info.. I ALSO have a big collection of... under 10 minute no bake FAST no sugar/no flour sweets, that take NO time.... But, these are big ones, that are more acceptable:) I also have an odd "cake" that is a meringue (all egg white) bottom, then, the egg YOLKS, with added butter and lemon, to make the middle, and then, whipped cream on top... kind of like a screwed up lemon meringue.. but with, the meringue on bottom, and no crust anywhere.. it is actually my hubby's FAVE dessert... I always change it up, make the meringue chocolate, or make the middle chocolate, or, strawberries, or raspberries, or blueberries.. I am babbling...But, that is the one I make most often:) I like eggs, and this uses 4... for everything:)

Ok, easiest one in the WORLD, and my fave, is (and fast, i mean, i make this in the MICROWAVE sometimes, and make just enough for a single serving...

Peanut Butter Chocolate Bars

Ingredients:
Eight squares of unsweetened Baker’s chocolate
Two sticks of salted butter
1-1/2 cups of unsweetened peanut butter
1 cup measured splenda (I use liquid sugar twin... 0 carbs, and i use about 1/4 cup, but you REALLY have to sweeten and then taste to make sure.)
(optional) 1/2 cup of crushed walnuts

How to Prepare:
Melt together chocolate, butter, and peanut butter.
Add sweetner (and optional nuts). Pour into buttered pan.
Let cool in the fridge for an hour. Cut into 1 oz pieces (I like them frozen though:)


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Chocolate peanut butter cup cookies
1 stick of unsalted butter
3/4 cup splenda
2 eggs
1/4 c full fat sour cream
2 cups very fine almond flour
1/2 cup vanilla whey protein powder
3/4 cup vital wheat gluten
1 1/2 tsp baking powder 1 1/2 tsp soda pinch of salt
1/4 cup brown sugar substitute
6-7 Russell Stover sugar free peanut butter cups diced small with a knife
1/4 cup davinci vanilla sugar free syrup

beat the sugars with the slightly soft butter add eggs (one at a time&sour cream. mix dry stuff together and slowly mix the wet into the dry then fold gently in the peanut butter cups and keep adding the vanilla syrup to you get the consistancy of cookie dough
drop by teaspoons onto a cookie sheet sprayed with pam 350 degrees - About ..1 5 minutes...


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Mocha Truffles Low Carb

Filling:
6 oz. Unsweetened Chocolate Squares
2 teasp butter
16 Pkts Splenda
1/2 teasp water
4oz Cream Cheese softened
1 T Instant Coffee Granules

Coating:
3 oz. Unsweetened Chocolate Squares
1 teasp Butter
8 Pkts Splanda


In a microwave safe bowl melt Chocolate and Butter Stir together. Add Splenda Stirring then add Cream Cheese, Coffee and water; mix well. Chill until firm enough to shape. Shape into 1 inch balls. Melt Chocolate in microwave with butter stir in Splenda and dip balls in coating and place on waxed paper to harden.

Note: Truffles can be frozen for several months before dipping in chocolate. Thaw in refrigerator before dipping.

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Cranberry Orange & Walnut bread
1/2 stick butter
4 oz sour cream
2 eggs
Sweetner equivilant to 1 cup real sugar (- I use liquid sugar twin for EVERYTHING... but, occasionaly splenda, which measures the same as sugar)
1/4 tsp unsweetened orange
1 tbsp grated orange peel
1 tablespoon smuckers no sugar orange jam
1 cup of low carb flour (you may use a blend of different flours, me personally I used simple almond meal and it worked out great)
1 tsp baking soda
1/4 tsp baking powder
1/2 cup chopped walnuts
1 12 ounce bag of fresh canberries

Cream butter till soft and fluffy, add wet ingredients one at a time till blended. Mix dry ingredients in separate bowl then add to wet mixture. Fold in cranberries and walnuts. Pour mixture into greased bred tin or pan.


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Brownies

4 squares (4 oz) unsweetened baking chocolate
3/4 cup butter
sweetner substitute for 2 cups sugar
3 eggs
1 tsp vanilla extract
1 cup flour substitute (i use almond meal)
1 cup chopped nuts of choice (i use walnuts)

preheat oven to 350 (325 for glass baking dish). line 13x9 inch baking pan with foil extending over edges to form handles. grease foil.

microwave chocolate and butter in large microwaveable bowl on high for 2 minutes, or until butter is melted. stir until chocolate is melted.
stir sugar substitute into mixture until well blended. mix in eggs and vanilla. stir in flour and nuts until well blended. spread in prepared pan.

bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs, do not over bake.


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Pumpkin cheesecake

Crust:
1 Cup nut meal (i used almond flour)
1/4 Cup melted butter
1 tbsp Splenda (or sweetner equivilant to 1 tbsp sugar)
mix up the crust and spred it in a 9 inch springform pan
Filling:
mix together...
2 packages (8 oz) softened cream cheese
2 eggs
2 tbsp vanilla extract
sweetner equivilant to 1/2 cup sugar
1 small can (15 oz) pumpkin (unflavored/unseasoned/unsweetened)
2 tbsp. pumpkin pie spice
mix everything well, scrape sides a few times. fill into the crust and bake for 50 mins at 350 degress, until the center is almost set. cool and refrigerate for 3 hours.

And, one I make for my mom,

KEY LIME PIE


INGREDIENTS:

1 cup ground pecans

3 tablespoons butter, melted

2 (1 gram) packets Splenda® no calorie sweetener

1/2 teaspoon coconut extract

1/2 cup heavy cream

2 (1 gram) packets Splenda® no calorie sweetener

1 (.6 ounce) package sugar-free lime-flavor gelatin

1/3 cup boiling water

1/3 cup cold water

2 (8 ounce) packages cream cheese, cut into pieces and softened

1/2 teaspoon coconut extract

2 tablespoons ground pecans



DIRECTIONS:

In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.

In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.

In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved. Then stir in the cold water. With an electric mixer, slowly beat in the cream cheese. After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth. Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle remaining 2 tablespoons ground nuts on top. Refrigerate several hours or overnight to allow gelatin to set thoroughly.

Wow, to hard to do for me!! I'm find with my Oreo's!!

Oreos!! Oh, no hon!! They're ok in a pinch, but you gotta have the real stuff! I guess we all need to get together and send you a care package!

Oh, that would be so nice!! Can you make those Oreo cookies yourself?

How do you eat your oreos?