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Recipes
Buckeye Bars
By mdpope
LINE 8-inch square pan with foil, with ends of foil extending over sides
- 1/2 cup butter, softened
- 3/4 cup creamy peanut butter
- 22 NILLA Wafers, crushed (about 3/4 cup)
- 2 cups powdered sugar
- 1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw)
- 3 squares BAKER'S Semi-Sweet Chocolate
Chewy Sugar Cookies
By mdpope
Heat oven to 350° F. In a medium bowl, whisk together the flour, baking powder, and salt
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Baked Oatmeal with Peanut Butter
By mdpope
Preheat oven to 350° and grease a 9×13 pan
- 1-1/2 cups quick cooking oats
- 1/4 cup packed brown sugar
- 1/4 cup white sugar
- 3/4 cup milk
- 1/4 cup melted butter
- 1 egg
- 1 tsp baking powder
- 3/4 tsp salt
- 1 tsp vanilla
- 1/2 cup Skippy® Peanut Butter
Chewy Chocolate Peanut Butter Bars
By mdpope
Heat oven to 350°F. Spray 13x9-inch pan with baking spray with flour
- 1 cup Gold Medal® all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, cut into pieces
- 1/2 cup crunchy peanut butter
- 1 cup packed brown sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 1 bag (12 oz) dark chocolate chips (2 cups)
- 1/2 cup salted dry-roasted peanuts, coarsely chopped
Toffee Blondies in a Jar
By mdpope
In a quart glass jar, layer brown sugar, chocolate pieces, flour, baking powder, salt, nuts, and toffee pieces
- 1 cup packed brown sugar
- 1/2 cup miniature semisweet chocolate pieces
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup coarsely chopped pecans or walnuts
- 1/2 cup toffee pieces or butterscotch-flavored
Oatmeal-Pecan Lace Cookies
By mdpope
Preheat oven to 350ºF and cover 2 cookie sheets with parchment paper
- 1 1/4 cup(s) rolled oats
- 1/2 cup(s) dark brown sugar, packed
- 1 tsp baking powder
- 1/2 cup(s) chopped pecans, finely chopped
- 1/8 tsp table salt
- 1/3 cup(s) butter, melted
- 1 large egg(s), beaten
- 1/2 tsp vanilla extract
Light Blueberry Banana Muffins
By mdpope
130 calories 1.8 g fat
- Vegetable oil cooking spray
- 1 large egg
- 2 Tbsp. fat-free sour cream
- 2 Tbsp. lowfat buttermilk
- 1/2 cup oat bran
- 1/3 cup whole-wheat flour
- 3/4 tsp. baking soda
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 1 1/2 cups mashed banana (about 3 medium)
- 2 Tbsp. brown sugar
- 1/2 cip blueberries, fresh or frozen
- 1/2 tsp. grated orange peel (optional)
Peppermint Crunch Whoopie Pies
By mdpope
For Cookies: Preheat oven to 350 degrees
- Ingredients:
- For Cookies
- 3 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1/2 cup vegetable oil
- 1 tablespoon vanilla
- 6.5 cups all-purpose flour
- 2 cups unsweetened cocoa powder
- 1 1/2 tablespoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups milk
- For Filling
- Ingredients:
- 1 1/2 cups butter
- 1 1/2 cups vegetable shortening
- 9 cups confectioners’ sugar
- 4 cups marshmallow creme
- 4 tablespoons milk
- 1 teaspoon peppermint extract
- 1/2 teaspoon salt
- 1 lb hard peppermint candies
Everything No Knead Bread
By mdpope
1. In a large bowl combine flour, yeast, salt and 1 Tbsp
- Everything Spice Blend:
- 3 cups all-purpose or bread flour, more for dusting
- 1/4 teaspoon instant yeast
- 11/4 teaspoons salt
- 2 Tbsp. Everything Spice, divided (recipe below)
- 1 5/8 cups water
- Flour, cornmeal or wheat bran as needed
- 4 tsp poppy seeds
- 4 tsp sesame seeds
- 4 tsp dried garlic flakes
- 4 tsp dried onion flakes
- 4 tsp kosher or sea salt
- Mix all ingredients together well in a small bowl. Store any leftovers in an airtight container. Will keep up to two months.
King Arthur Flour Piza Dough
By mdpope
Put the dough hook attachment onto your stand mixer
- 1 3/4 cups warm water
- 1 tablespoon sugar
- 1 packet active dry yeast
- 6 cups of all purpose flour
- 1/4 cup olive oil
- 1 tablespoon salt