I don’t know that I need to say more. They’re Mom’s cookies, so they’re the best. My mom is known for a few things. Counted cross-stitching is one of them. Chocolate chip cookies is another. And it’s no wonder. Everyone loves them. And she makes them all the time. For all sorts of occasions. For every occasion.

MOM’S CHOCOLATE CHIP COOKIES

2/3 c. shortening
2/3 c. butter (not margarine)
1 c. granulated sugar
1 c. brown sugar, packed
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. chopped nuts
12 oz. semi-sweet chocolate chips

Mix thoroughly first 6 ingredients. Stir in remaining ingredients. Drop on ungreased baking stone. Bake 8 to 10 minutes at 375 degrees. This is a single recipe which makes about 7 dozen. Mom always makes a double batch.

I grew up on red velvet cake. Well, not exactly. It’s not like we ate it all the time. But it was always a very special dessert and I learned to love it from an early age. Diane and her mother Helen are two ladies from my hometown who make the best red velvet cake. Imagine my delight when I recently received a letter in the mail from them, complete with a handwritten recipe for their red velvet cake!

I just made the cake for the first time this week. Red velvet perfection. Had to call and tell them right away (after the baby shower, where it was consumed). And … of course … I asked if this was a family secret, or if I could share. And sweet Helen (84 years young) said something like “At my age, there’s no point in keeping any more secrets.” Amen! Love her attitude.

Then again, I’m a big fan of sharing recipes. How do you think I got all my best ones? Because people are willing to share.

RED VELVET CAKE

[ CAKE ]

1/2 c. Crisco shortening
1 1/2 c. sugar
2 eggs
2 Tbsp. cocoa
2 oz. red food coloring
1 tsp. salt
1 tsp. vanilla
1 c. buttermilk
2 1/2 c. cake flour
1 1/2 tsp. baking soda
1 Tbsp. vinegar

Cream together shortening, sugar and eggs. Make a paste with cocoa and food coloring and add to the cream mixture. Mix salt and vanilla with buttermilk, add alternately with flour to creamed mixture. Mix soda and vinegar and fold into mixture. (Do not beat … fold only.) Bake in two 9″ layer pans for 30 minutes at 350.

[ ICING ]

5 Tbsp. flour
1 c. milk
1 c. granulated sugar
1 stick butter
1/2 c. Crisco shortening
1 tsp. vanilla

Cook flour and milk until thick. Stir constantly. Make sure you cool milk and flour mixture (in refrigerator). Cream together sugar, butter, crisco, and vanilla well with electric beater. Add flour and milk mixture. Beat until right consistency to spread. This should get fluffy like whipped cream.

I don’t usually love pudding, but in the context of this recipe, it’s not bad. In fact, I find this to be rather tasty.

OREO DELIGHT

35 Oreo cookies (1 whole pkg.) – I prefer mint flavor
6 Tbsp. margarine, melted
1 pkg. cream cheese, softened
1/4 c. sugar
2 Tbsp. milk
1 (12 oz.) tub Cool Whip, thawed
3 1/4 c. cold milk
2 pkg. instant Jell-O pudding
optional: more crushed Oreos or Andes Mint baking chips to sprinkle on top

Mix crushed cookies and butter in medium bowl. Press firmly onto bottom of 9″ x 13″ baking dish. Refrigerate for 10 minutes. Beat cream cheese, sugar, and 2 Tbsp. milk in medium bowl with wire whisk until blended. Stir in 1 1/4 c. Cook Whip. Spread over crust.

Pour 3 1/4 c. milk into bowl. Add both pudding mixes. Beat with wire whisk for 2 minutes. Pour over cream cheese layer. Let stand 5 minutes. Drop remaining Cool Whip over pudding and spread. Sprinkle more crushed Oreos or Andes Mint baking chips on top. Refrigerate at least 4 hours.

This is excellent when you need that peanut-butter-and-chocolate fix.

BUCKEYE BARS

1/2 c. (1 stick) butter, softened
3/4 c. crunchy peanut butter
22 NILLA Wafers, crushed
2 c. powdered sugar
1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)
3 squares BAKER’S Semi-Sweet Chocolate

LINE 8″ square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.

MICROWAVE Cool Whip and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer.

REFRIGERATE about 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

These were today’s after-school snack at our house. And the only way they could be easier is if I scooped the cookie dough right out of a pre-made cookie dough bucket. They’re so quick to make. And, well … very, very chocolately. If you’re into that sort of thing.

CHOCOLATE CAKE COOKIES

1 box chocolate cake mix
2 eggs
1/2 c. oil (I prefer olive oil)
1 c. semi-sweet chocolate chips

Mix all ingredients together. Bake at 350 for 8-9 minutes. Yield: About 3 dozen cookies.

These simple treats are perfect for anyone who likes Oreos (we have a little Oreo fan club in our home). The kids can even help you roll these into balls. I haven’t made these in a long time … it’s been a few years … and just made them for a “girls night in” gathering that I hosted this week. Now I remember why I kept the recipe. Easy and yummy.

OREO TRUFFLES

2 sleeves Oreos
8 oz. softened cream cheese
Handful of white chocolate chips
Handful of semi-sweet chocolate chips

Crush the Oreos in a food processor (should be like crumbs). Pour into a mixing bowl/mixer. Add in the cream cheese and mix until well blended. Roll into balls. In a separate bowl, melt all the chocolate chips together and drizzle over balls.

Hint: Melt the chips in the microwave, along with a teaspoon of Crisco. Once melted, place them in baggie & cut the corner of the bag (a very small hole) and drizzle over the balls. Even better, use an icing bag if you have one. Store truffles in the fridge.

Yield: About 30 truffles

Have a few extra-ripe bananas that are begging to be baked in something? My absolute favorite is banana bread (see my 9.25.07 post here in the recipe section). This recipe is another great option. Made a batch yesterday because I wanted to share something sweet with a friend who had a birthday.

BLACK-BOTTOM BANANA BARS

1/2 c. butter, softened
1 c. sugar
1 egg
1 tsp. vanilla extract
1 1/2 c. mashed ripe bananas (about 3 medium)
1 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 c. baking cocoa

In a mixing bowl, cream butter and sugar. Add egg and vanilla; beat until thoroughly combined. Blend in the bananas. Combine the flour, baking powder, baking soda and salt in a separate bowl; add to creamed mixture and mix well. Divide batter in half. Add cocoa to half; spread into a greased 9″ x 13″ baking pan. Spoon remaining batter on top and swirl with a knife. Bake at 350 for 30 minutes or until the bars test done. Cool.

It’s simple. It’s quick. And it’s super sweet. A small portion goes a long way.

QUICK PEACH COBBLER

5 (15 oz.) canned peaches, drained
2 boxes yellow cake mix
1 c. melted butter

Grease 9” x 13” baking dish and spread peaches. Mix melted butter with dry cake mix and crumble over the peaches. Bake at 350 degrees for 45 minutes. Serve with vanilla ice cream.

O’Henry’s are oh! so! wonderful! I don’t know how they got their name, but if you’re a fan of peanuts & chocolate & butterscotch … and following the easiest recipe ever … then you must try these. I made a batch this morning (tonight is scrapbook night at my house).

I got this recipe from my friend Carol, who got it from her husband’s grandmother. Not that you’d care, but I just don’t want to take credit. : )

O’HENRY’s

1 c. Karo syrup (found with other syrups)
1 c. sugar
1 c. peanuts (I got unsalted and I don’t chop them)
1 c. peanut butter
3 c. Rice Krispies
1 pkg. chocolate chips
1 pkg. butterscotch chips

Stir together Karo syrup and sugar. Microwave for 2 minutes. Add peanuts and peanut butter to the Karo mixture. Microwave everything for 1 minute. Add 3 cups of Rice Krispies. Spread into a greased 9″ x 13″ pan.

Combine chocolate chips (on bottom) and butterscotch chips in a bowl and microwave for 2 minutes. Stir until smooth. Spread over krispie mixture and cool in the refrigerator.

Remove and cut into 1-inch squares.

Three words: Thank. You. Ana.

I got this recipe from my dear friend Ana Cabrera (has the best sense of humor and a huge, warm-fuzzy heart made of gold). I grew up eating red velvet cake for special occasions. Love it. But then I just didn’t have it (or hear about it) for years and years. And then Ana (who, by the way, really is a foodie and in fact, used to be a professional chef) rocked my world with this recipe.

Ana, my neighbors thank you. My hips do not.

RED VELVET CUPCAKES with butter cream cheese frosting

You’ll need this stuff for the cake:

2 1/2 c. all-purpose flour
1 1/2 c. sugar
1 tsp. baking soda
1 tsp. salt
1/2 c. cocoa powder
1 1/2 c. vegetable oil
1 c. buttermilk
2 large eggs
1 Tbsp. red food coloring paste*
1 tsp. apple cider vinegar
2 tsp. vanilla extract

*I couldn’t find “paste” but regular food coloring worked just fine for me.

And you’ll need this stuff for the frosting:

1 brick cream cheese, softened (8 oz.)
1 stick butter, softened (1/2 c. or 8 Tbsp. or 4 oz.)
1 tsp. vanilla extract
2 c. sifted confectioners’ sugar

[ DIRECTIONS ]

Preheat the oven to 350 degrees F. Line two (12-cup) muffin pans with cupcake papers. There is a lot of oil in this recipe, so I prefer the foil kind.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

In a large bowl beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with an electric mixer or balloon whisk. The liquids should be emulsified. Add dry ingredients to the wet and mix until smooth and thoroughly combined. Stir gently with a large spoon just until combined. Do not over work the batter or your cupcakes will be tough.

Divide the batter evenly among the cupcake tins, about 2/3 filled. Bake at 350 for about 22-25 minutes. Test the cupcakes with a toothpick for doneness. Cakes will be a little soft while still hot, but will set once cooled. Remove from oven and cool completely before frosting.

[ MAKING THE FROSTING ]

Combine all ingredients until smooth. Chill for at least 30 min. before frosting cupcakes.

Perhaps you saw the Andes Mint Cookies recipe I posted on 5.9.07. It’s been my #1 favorite cookie for 2007. I’ve made these more than any other baked goodies lately. And now … here’s a little festive variation. It tastes almost identical. Just a different texture on top. I’ll go ahead and post the recipe again. The only difference is the very last part. Instead of melting an Andes Mint candy on top, you’ll use peppermint crumbles (found near all the other baking stuff).

PEPPERMINT CRUMBLE COOKIES

3/4 c. butter
1 1/2 c. brown sugar
2 T. water
2 c. semi-sweet chocolate chips
2 1/2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
bag of crumbled peppermint pieces

Melt butter, brown sugar, and water in a saucepan over medium heat until melted and then add the chocolate chips, stirring until completely melted. Cool for 10 minutes. Put this in a mixing bowl and beat in 2 eggs. Add the flour, baking soda, and salt. Mix together and chill for about 45 minutes.

Spoon onto cookie sheet and bake at 350 degrees for 10 minutes. When cookies come out of oven, sprinkle peppermint crumbles on top of the cookie and do not spread. The pieces will get soft at first, but then keep their shape and re-solidify when cool.

*Added comment: No, peppermint crumbles are not the same as crushed peppermint candies or candy canes. The texture is more similar to chocolate chips/crumbles.

Recognize the picture? It’s the one currently used on my new homepage. These delectable treats are one of my all-time favorites.

CHOCOLATE OAT SQUARES

1 c. plus 2 Tbsp. butter or margarine, softened, divided
2 c. packed brown sugar
2 eggs
4 tsp. vanilla extract, divided
3 c. quick-cooking aots
2 1/2 c. all-purpose flour
1 1/2 tsp. salt, divided
1 tsp. baking soda
1 can (14 oz.) sweetened condensed milk
2 c. (12 oz.) semisweet chocolate chips
1 c. chopped walnuts

In a mixing bowl, cream 1 c. butter and brown sugar. Beat in eggs and 2 tsp. vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda in a separate bowl; stir into creamed mixture. Press 2/3 of oat mixture into a greased 9″ x 13″ baking stone (or pan). It’s also fine in an 8″ x 8″ pan. You’ll just have taller squares.

In a saucepan combine milk, chocolate chips and remaining butter and salt. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla. Spread over the crust. Sprinkle with remaining oat mixture. Bake at 350 degrees for 25 minutes or until golden brown. Allow to cool. Cut into squares.

Yield: 4 dozen.