Rolo Pecan Pretzels

Pretzels - the bite size kind but not any stick kinds

Rolos - do yourself a favor and buy the ones that are unwrapped unless you want to give a youngster a task

Pecans - whole 

Line a baking sheet with parchment paper. Spread out pretzels and add a rolo to each.

Bake at 250 for no more than 5 minutes. Ideally you want the rolo to be soft but still holding its shape.

Pop a pecan on top of each softened rolo pressing down into the pretzel. Transfer the pan into the freezer until they have set - about 10 minutes. Store in an air tight container.

Original Nestlé Toll House Chocolate Chip Cookies

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Nestle Toll House Semi-Sweet Chocolate Morsels


Preheat oven to 375° F.

In small bowl, combine flour, baking soda and salt.

In larger bowl, preferably one with a mixing stand, beat until creamy: butter, granulated sugar, brown sugar and vanilla extract. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by using Pampered Chef large scoop onto stoneware - I used both my large round stone and also my large bar pan.

Bake for 9 to 11 minutes or until golden brown. Cool on wire racks to cool completely.

Note: The cookies on the right are flipped, showing the bottom of the cookies. Gosh I love Stoneware. I get the same results with every cookie, not a single one burnt!

Pan Cookie Variation: Grease 15 x 10-inch large barpan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

Slice and Bake Cookie Variation:
Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

For High Altitude Baking (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

My notes: Best thing about this is that the recipe is on the back of every package of Nestlé Toll House Chocolate Chips - the recipe is in the store!

Cornflake Cookies

Ingredients:
1 lb milk chocolate or chocolate almond bark
2 oz unsweetened chocolate
1/2 tsp. salt
1 cup walnuts (either purchase already chopped or you will need to chop them)
1 cup dates (I purchased the chopped version so that I won't need to chop them)
5 cups cornflakes

Melt chocolates in microwave for 90 seconds in microwave safe bowl (use a large bowl as all ingredients will end up in this bowl - 8 cups +). Stir. If chocolates are not completely melted microwave for in 15 second intervals and stir.
Chop dates and walnuts if needed.

Stir in remaining ingredients.


When making this I had too small of a bowl (8 cup size) to mix things nicely... so... a bigger bowl :)

Drop mixture in spoonfuls onto wax paper. I found that the Pampered Chef's medium Stainless Steel Scoop works great for this when making these this year! Let set.

Once they have hardened you can stack them in a tin or other air tight container until you are ready to enjoy.