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FC: Who Stole the Cookie From H Class

1: Who stole the cookie from the cookie jar? CAMPBELL stole the cookie from the cookie jar ! Who Me? ! | Center Family Morning Glory Muffins Makes 1 1/2 dozen 1/4 cup milk 1/4 cup vegetable oil 2 large eggs 1 (15.2 oz) package cinnamon streusel muffin mix (Betty Crocker Cinnabon Cinnamon Streusel Premium Muffin Mix) 1/2 teaspoon cinnamon 1 (8oz) can crushed pineapple in juice 3/4 cup grated, peeled Granny Smith apple (about 1 small apple) 3/4 cup shredded carrots 3/4 cup chopped pecans 1/2 cup raisins Optional glaze: 1 cup powdered sugar Enough Lemon juice to make an "icing" to drizzle or glaze on top Whisk 1st three ingredients until blended. Remove and reserve streusel packet from muffin mix. Stir together muffin mix and cinnamon in large bowl. Make a well in center of mixture and add egg mixture, pineapple and next 4 ingredients, stirring just until moistened. Spoon batter into muffin pan sprayed with Pam (or muffin cups if you want to use them) filling cups 2/3 full. Sprinkle evenly with reserved streusel packet. Bake at 425 for 18-23 minutes or until golden. Cool in pans on wire racks for 5 minutes. Remove from pans and cool on wire rack. Drizzle glaze on warm muffins if desired.

2: Yes, you! Couldn't be!! Then Who? Caroline!

3: Caroline stole the cookie from the cookie jar. Who ME? | Curtis Family Club Cracker Cookies 1 c. butter (melted) 1 c. brown sugar 1 c. graham cracker crumbs 1 c. coconut 1 t. vanilla 1/3 c. milk 2 c. semi-sweet chocolate chips Club Crackers Line the bottom of a 9x13 inch pan with Club Crackers and set aside; in a double boiler, melt 1/3 cup of milk with 2 cups of chocolate chips; in a separate bowl, mix together brown sugar, graham cracker crumbs, coconut and vanilla; melt one cup of butter and add to graham cracker mix; stir quickly and pour gently over the Club Crackers - to keep the Club Crackers from becoming displaced, you may wish to use a teaspoon to place the graham cracker mixture on top of the Club Crackers then use your fingers to gently press it in place while keeping the Club Crackers aligned; place another layer of Club Crackers on top of the graham cracker mixture then pour the melted chocolate chips over the top and spread evenly. Chill, cut into squares with a sharp knife, and serve.

4: Yes, you! Couldn't be!! Then Who? MATTHEW G!

5: Matthew G stole the cookie from the cookie jar. Who ME? | Gore Family Pumpkin Cookies 1 cup of margarine 1 cup of sugar 1 cup of pumpkin 1 egg 2 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt Cream margarine, sugar and pumpkin. Add egg & mix well. Add dry ingredients. Drop from spoon onto cookie sheet and bake at 375 for 10-12 minutes. Frosting 3 tablespoons butter 4 teaspoons milk 1/2 cup brown sugar 1 cup powdered sugar 3/4 teaspoon vanilla Cook butter, milk and brown sugar until dissolved. Cool and add powdered sugar and vanilla. Spread on warm cookies. For easier spreading, keep the frosting warm on the stove so it will melt over the warm cookies. Yum!

6: Yes, you! Couldn't be!! Then Who? MATTHEW S

7: Matthew S. stole the cookie from the cookie jar Who me? | Schnieder Family Grace Neill's Chocolate and Guinness Brownies Recipe Ingredients 4 eggs 3/4 cup superfine or granulated sugar 8 ounces bittersweet chocolate, chopped 4 ounces white chocolate, chopped 6 tablespoons unsalted butter 3/4 cup all-purpose flour 3/4 cup Guinness Extra Stout beer Confectioners' sugar for dusting Instructions 1.Preheat the oven to 375 degrees F. Butter an 11-by-7-inch rectangular pan. 2.In a mixing bowl, beat together the eggs and sugar until they are light and fluffy, about 3 minutes. 3.In a medium saucepan, over medium heat, melt the bittersweet chocolate, white chocolate and butter, stirring until the mixture is smooth. 4.Remove the chocolate from the heat and beat it into the egg mixture. 5.In a bowl or on a sheet of parchment or wax paper, sift together the flour and cocoa powder and beat them into the chocolate mixture. 6.Whisk in the Guinness. 7.Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a skewer inserted in the center comes out almost clean. 8.To serve, dust the cake with confectioners' sugar and cut into squares. Author's Note: Grace Neill's is listed in the Guinness Book of Records as the oldest bar in Ireland. 10 servings Recipe from: The New Irish Table: 75 Contemporary Recipes by Margaret M. Johnson

8: Yes, you! Couldn't be!! Then Who? GABBY

9: Gabby stole the cookie from the cookie jar Who me? | Lohse Family Chocolate Peanut Butter Treats 1 box Wheat Thins Peanut butter 1 1/4 lbs. bark or chunk chocolate Melt small amount of chocolate on low heat so it doesn't get too hot (it runs off otherwise). Spread peanut butter fairly thick on Wheat Thins and cover with another Wheat Thin. Do up the peanut butter on crackers first, then prepare the chocolate for dipping. Drop into melted chocolate, shake excess off (a fork works well). Place on wax paper on a cookie sheet, set in refrigerator to set up faster.

10: Yes, you! Couldn't be!! Then Who? OWEN

11: Owen stole the cookie from the cookie jar Who me? | Eisenbeis Family White Chocolate Mix 1lb white chocolate 3c Rice Chex 3c Corn Chex 3c Cherrios 2c stick pretzels 2c dry roasted peanuts 12oz plain M&Ms Melt white chocolate on top of double boiler over simmering water. Combine dry ingredients in a large bowl. Slowly pour chocolate over mixture and stir to coat evenly. Spread mixture on wax paper (on a cookie tray) and allow to cool. Break into small pieces. Place in air tight container. Refridgerate.

12: Yes, you! Couldn't be!! Then Who? WILLIAM

13: William stole the cookie from the cookie jar Who me? | Harrison Family Oatmeal Chocolate Chip Cookies 1 cup salted butter, softened 1 cup packed light brown sugar 1/2 cup white sugar 2 eggs 2 teaspoons vanilla extract 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 3 cups quick-cooking oats 1 cup chopped walnuts 1 cup semisweet chocolate chips 1. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. 2. Chill mixture 30 min to 1 hour before baking. 3. Preheat the oven to 325 degrees F (165 degrees C). Drop by heaping spoonfuls onto ungreased baking sheets. 4. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

14: Yes, you! Couldn't be!! Then Who? PAIGE

15: Paige stole the cookie from the cookie jar Who me? | Hoy Family Pumpkin Pie 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin 1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional) Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425 F oven for 15 minutes. Reduce temperature to 350 F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

16: Yes, you! Couldn't be!! Then Who? VIVIAN

17: Vivian stole the cookie from the cookie jar Who me? | Jones Family Chocolate Bark * makes approx. 40 pieces 1 sleeve saltine crackers 1 cup butter 1/2 cup light brown sugar 12 oz. semisweet chocolate chips 1 cup chopped pecans 1. Preheat oven to 350. 2. Place crackers in one layer on parchment-lined baking sheet (with sides). 3. Melt butter and brown sugar in medium saucepan. Cook for 3 minutes, stirring constantly. 4. Pour butter-sugar mixture over the crackers. Spread evenly. 5. Bake for 15 minutes. 6. Remove from oven and sprinkle with chocolate chips. When they start to melt, spread over crackers. 7. Sprinkle chopped pecans on top. 8. Refrigerate 1 hour. 9. Remove from refrigerator and crack into pieces. This recipe can be prepared without the nuts.

18: Yes, you! Couldn't be!! Then Who? RYLEN

19: Rylen stole the cookie from the cookie jar Who me? | Leazer Family's Apple Orange Brownies 6 Tablespoons butter/margarine 1 Cup brown sugar 1/2 Cup applesauce 1 teaspoon grated orange peel 1 egg beaten 1 teaspoon vanilla 1 1/4 Cup flour, sifted 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 Cup chopped walnuts (optional) Orange Glaze In a saucepan combine butter and brown sugar. Cook and stir until melted. Remove from heat. Beat in applesauce, orange peel, egg and vanilla. Sift together flour, baking powder, salt and baking soda. Stir into mixture in saucepan. Stir in nuts if desired. Spread in greased 9x13”pan. Bake at 350 for 15 minutes. While warm top with orange glaze. Recipe makes thin bars/brownies ~ To make a thicker brownie: use a smaller pan, 7x11”, and cooked longer 20-25 minutes– until center is set and toothpick comes out clean. Orange Glaze 1 1/2 Cups powdered sugar 1/2 teaspoon vanilla 3 Tablespoons orange juice Whisk together while brownies are cooking. Spread on top right out of oven while brownies are still warm.

20: Yes, you! Couldn't be!! Then Who? MATTHEW F!

21: Matthew F stole the cookie from the cookie jar Who me? | Fritsch Family Homemade Thin Mints 1 1/2 cups flour 3/4c unsweetened cocoa 1/4tsp salt 1/4tsp baking soda 1 3/4 stick butter 1c sugar 3T milk 1/2tsp vanilla 1 1/2tsp mint extract mix together flour, cocoa, salt, and soda. In a separate bowl, cream butter until smooth. Add sugar and beat for one minute. Add milk, vanilla, and mint and beat an additional minute. Slowly add the dry ingredients while beating. Once mixture is well-combined and resembles small pebbles, use your hands to form into a ball. Roll the dough into a log and wrap in waxed paper. Chill for 2 hours. Slice into thin rounds and place on parchment. Back at 350 for 12-15 min. Topping 1 c chocolate chips 1tsp mint extract melt chocolate in bowl set in simmering water and add mint. Once cookies have cooled and become crispy, coat their tops in chocolate by dipping them or smearing with an icing knife.

22: Yes, you! Couldn't be!! Then Who? JOHN!

23: John stole the cookie from the cookie jar Who me? | O'Neil Family Lemon Shortbread 2 sticks butter (at room temperature) 1/2 cup sugar 1/4 teaspoon salt zest of one lemon 2 teaspoons vanilla or vanilla paste 2 drops lemon extract 1/4 teaspoon ground ginger 2 cups flour Preheat oven to 325 degrees. In bowl of mixer combine butter, sugar, salt and lemon zest. Beat on medium speed for about five minutes, or until the dough is soft and light in color. Add vanilla, lemon extract, and ginger and mix to combine. Slowly add flour and mix until just combined. Turn dough out onto a lightly floured surface and press by hand into a thick rectangle, wrap with plastic wrap and chill dough for 1 – 2 hours. Once chilled, place dough on lightly floured surface and roll to about 1/4 inch thick. Using a sharp knife, cut the dough into squares. Place the squares onto a parchment lined cookie sheet and bake for 20 – 25 minutes or until the start to just turn golden on the edges. Cool on the pan for 5 minutes or so before removing to cooling rack to cool completely.

24: Yes, you! Couldn't be!! Then Who? TAYLOR!

25: Taylor stole the cookie from the cookie jar Who me? | McElhaney Family Eagle Chocolate Bars 24 Bars Butter - 1 stick (1/2 cup) Graham cracker crumbs - 1 1/2 cups Eagle Brand 1 - 14 oz. can + 3 Tbsp. cocoa (mix separately) Semi-sweet chocolate chips - 2 cups White chocolate chips - 1 cup Shredded coconut - 1 cup Chopped nuts - 1 cup Preheat over to 350 In 13x9 inch pan, melt butter in oven Sprinkle crumbs evenly over butter Pour Eagle Brand mix evenly over crumbs Top with white chocolate chips, coconut, nuts and lastly, semi-sweet chips Press down firmly with spoon Bake 25-30 minutes or until lightly brown Cool. Cut into bars. Store covered at room temperature.

26: Yes, you! Couldn't be!! Then Who? SAVANNAH!

27: Savannah stole the cookie from the cookie jar Who me? | Reich Family Caramel Crumb Bars dough 2 sticks butter 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla 2 1/2 cups flour for the caramel 4 Tablespoons butter 1 Tablespoon light corn syrup 1/4 brown sugar 1 can (14 oz.) sweetened condensed milk 1 teaspoon vanilla pinch salt Butter a 9 x 13 pan and line with parchment. Preheat oven to 350 degrees. To make the dough, using an electric mixer, beat butter, sugar, and salt until creamed (about 2-3 minutes). Add vanilla. Switch to a low speed and add 2 1/4 cups of the flour and mix until smooth. Press 3/4 of the dough evenly into the bottom of the prepared pan. Chill dough. Work remaining 1/4 cup of flour into the last 1/4 of dough so that it forms crumbs. Set aside. To make the caramel, heat the butter, corn syrup, brown sugar, and condensed milk in a saucepan. Bring to a simmer, stirring occasionally. Allow to boil gently, stirring often, until it starts to thicken (about 10 minutes). Remove from heat. Add vanilla and salt. Pour into a heat proof bowl to cool for 5 minutes. Remove pan from fridge and pour the caramel over the dough. Use an offset spatula to spread evenly. Scatter the crumbs over the top of the caramel. Bake for 30 minutes. Cool in pan on a rack for 15 minutes. Then lift out of pan to cool completely on a cutting surface.

28: Yes, you! Couldn't be!! Then Who? GUNNAR!

29: Gunnar stole the cookie from the cookie jar Who me? | Gilleland Family Chocolate Malted Whopper Drops 1 3/4 cup all-purpose flour 1 cup malted milk powder 1/4 cup unsweetened cocoa powder 1 1/2 tsp baking powder 1/4 teaspoon salt 1 stick plus 3 tbsp butter (11 tablespoons), at room temperature 2/3 cup granulated sugar 2 large eggs 1 tsp vanilla extract 1/4 cup whole milk 2 cups (6 ounces) Whoppers, coarsely chopped 6 oz. bittersweet chocolate, coarsely chopped Directions: Preheat oven to 350F. Line 2 baking sheets with parchment paper or silicone mats. In a large bowl, sift together flour, malted milk powder, cocoa, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed for about 3 minutes, until thoroughly combined. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla until combined. Add half of the dry ingredients and beat at low speed just until combined. Mix in the milk, then the remaining dry ingredients, mixing until just combined. With the mixer on low, mix in the malted milk balls and chopped chocolate. Drop the dough by rounded tablespoonfuls on to the sheets, leaving about 2 inches of space between each. Bake for 11 to 13 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to the racks to cool to room temperature. Yields: 30 cookies

30: Yes, you! Couldn't be!! Then Who? TREY!

31: Trey stole the cookie from the cookie jar Who me? | Quatmann Family "O" Cookies 1 cup butter or margarine, softened 1 cup sugar 1 cup packed light brown sugar 2 eggs 1 cup chunky peanut butter 1 1/2 cups flour 1 tsp baking powder 1 tsp baking soda 1 tsp vanilla extract 1/4 tsp salt 2 1/2 cups rolled oats 1 cup (6 oz) chocolate chips Cream the butter, sugar and brown sugar in a mixing bowl until light and fluffy. Add the eggs and mix well. Mix in the peanut butter. Add the flour, baking powder, baking soda, vanilla and salt and mix well. Stir in the oats and chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto an ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes. (Cookies will not appear to be done.) Cool on a wire rack. 4 1/2 dozen

32: Yes, you! Couldn't be!! Then Who? CARTER!

33: Carter stole the cookie from the cookie jar Who me? | Eiseman Family Carrot Cake Cake 2 c sugar 1 1/2 canola oil 4 eggs, beaten 2 c flour 1 tsp salt 2 tsp baking soda 2 tsp cinnamon 3c shredded carrots -Grease and flour 3 9” cake pans. Mix sugar,oil and eggs together. Sift flour,salt,baking soda and cinnamon together. Gradually add flour mixture to egg mixture, stirring after each addition. Fold in carrots. Divide among 3 pans and bake at 350 for 25 minutes or until toothpick comes out clean. Brush with following glaze. Glaze 1/2 c sugar 1/4 c buttermilk 1/2 tbsp corn syrup 1/4 tsp baking soda 2 tbsp butter 1/2 vanilla -Combine above ingredients (except vanilla) in a small saucepan and bring to a boil; lower heat and simmer 5 min. Remove from heat and stir in vanilla. Brush over cake layers as soon as they come out of the oven. Let layers cool on a rack. (I keep powdered buttermilk in my fridge for this glaze.) Icing Recipe on the next page

34: Yes, you! Couldn't be!! Then Who? SHURA! | Icing 3/4 c butter, softened 12 oz cream cheese,softened 6 c powdered sugar 11/2 tsp vanilla -Cream together all ingredients. Ice cake. I split each layer and make one cake with 4 layers and another half cake with the other four layers. You may need to make another half recipe of icing but it freezes well for the next time.

35: Shura stole the cookie from the cookie jar Who me? | Vanatta Family Cookies and Cream Cookies 1/2 cup butter, at room temperature 6 tbsp sugar 6 tbsp brown sugar 1 egg 1 tsp vanilla 1-1/4 cup flour 1/2 tsp baking soda 1/2 tsp salt 12 Oreo's, broken up into small pieces - Preheat the over to 350 degrees. - In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy (about 2-3 minutes). - Add egg and vanilla and beat until well mixed. - In a medium bowl, whisk together flour, baking soda, and salt. - With the mixer on low, slowly add the dry ingredients into the wet until just combined. - Gently fold in Oreo pieces. - With a medium cookie scoop, scoop dough onto an ungreased cookie sheet about 1-2" apart. - Bake for 8-10 minutes*, until the edges JUST start to brown. Let cool on baking sheet for a few minutes, then transfer to a cooling rack to cool completely.

36: Yes, you! Couldn't be!! Then Who? !


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