Chocolate Cow Patties Recipes

Steps:

• Line two baking sheets with parchment paper.
• Melt the chocolate in a microwave or in a bowl set over a pan of boiling water. Pour in the raisins, almonds and peanuts and stir to combine.
• Use a spoon or small cookie scoop to place mounds of the mixture onto the prepared baking sheets. Leave to sit at room temperature or in the fridge for 5 minutes to set. Package in gift sacks!

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and line a plate with wax paper.
• For the nuts: Melt the butter in a skillet and add the brown sugar and a pinch salt. Cook until the butter starts to bubble, about 3 minutes, then add the almonds and peanuts and stir to coat the nuts completely. Sprinkle over the cinnamon and stir until incorporated. Transfer to the lined plate and set aside to cool.
• For the dough: Cream together the granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping the sides once, until fluffy. Add the eggs one at a time, mixing after each addition. Mix in the vanilla.
• Sift together the flour, cocoa powder, baking soda and salt, then add in batches to the mixer, mixing until just combined after each addition. Gently stir in the chocolate chips, dried cranberries and reserved cooled nuts.
• Using a 1/3-cup scoop, add portions of the dough to the lined baking sheets, spacing them about 3 inches apart.
• Bake until the middles of the cookies are set, about 20 minutes. They will be fragile at this stage, so let them cool for 10 minutes, then move them to a cooling rack to cool completely.

Steps:

• In a heavy saucepan or microwave, melt the chocolate chips and shortening over low heat, stirring until smooth. Remove from the heat; stir in raisins and almonds. Drop by tablespoonfuls onto waxed paper. Chill until ready to serve.

Steps:

• Line two large sheet pans with parchment paper. In a pot, combine the sugar, milk, butter, cocoa powder and salt. Bring ingredients to a rolling boil over medium heat, stirring constantly and being careful not to let the mixture burn, then cook until the cocoa powder and sugar have fully dissolved, about 1 minute. Remove from heat.
• Add the oats, peanut butter and vanilla. Stir until well combined, then let cool for about 15 minutes. Drop heaping tablespoonfuls onto the prepared sheet pans, gently pressing the center to flatten slightly. (You should have about 36 cookies.) Chill for a few hours until firm. Store in an airtight container at room temperature for up to 1 week.

Steps:

• Cover baking sheets with wax paper and set aside.
• Combine sugar and cocoa in a large saucepan. Stir in milk, butter and peanut butter. Cook and stir over medium heat until butter melts and mixture is combined, about 5-20 minutes. Remove from heat.
• Stir in the vanilla, oats and nuts, and mix thoroughly. Take a teaspoon and scoop out a spoonful of the mixture; drop the spoonful onto the waxed paper-covered baking sheet. Repeat with the rest of the mixture. Place in the refrigerator until the cookies are cooled and set. Store the cookies in an airtight container.

Steps:

• Mix flour, cocoa, baking soda, and salt; set aside
• Cream butter well. Gradually beat in sugar until mixture is light and fluffy. Beat in egg and vanilla until well blended.
• Stir in chocolate and nuts, gradually stir in flour mixture until well-blended, chill dough for 30 minutes or until firm enough to handle.
• Shape into 18 balls using about ¼ cup dough for each. Place 4 inches apart on lightly greased cookie sheet; flatten to 3 & ½ inch diameter. Bake on middle rack in preheated 350º oven15 minutes or until medium firm to touch. Cool on sheet until firm; Remove to racks to cool completely.
• To decorate, place a lacy doily on cookie; dust with confectioners sugar stirred through a strainer; remove doily. Store cookies lightly covered with waxed paper between layers. Makes 18. it is a very stiff dough

Steps:

• Line 2 baking sheets with parchment paper. Melt the chocolate in a microwave or in a bowl set over a pan of boiling water. Pour in the raisins, almonds and peanuts and stir to combine. Using a spoon or small cookie scoop, place mounds of the mixture onto the prepared baking sheets. Leave to sit at room temperature or in the fridge for 5 minutes to set. Package in gift sacks! Recipe courtesy of Ree Drummond

Steps:

• Preheat oven to 350.
• Combine all ingredients except bacon. Mix well.
• Form meat mixture into 6 patties. Be sure they are not very thick.
• Wrap one slice of bacon around each patty. Secure bacon with tooth picks.
• Place in greased 9x13 casserole dish.
• Bake 20-30 minutes.
• Don't forget to remove tooth picks before serving.

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper, and spread coconut in a single layer on parchment. Place in oven until golden and toasted, about 10 minutes, stirring occasionally to color evenly. Remove from oven; let cool completely.
• In a medium bowl, combine toasted coconut, almond extract, and melted chocolate. Stir gently until combined. Press about 1 tablespoon coconut mixture onto a parchment-lined baking sheet. Repeat with remaining mixture. Place in the refrigerator until cookies are set, about 20 minutes. Keep in refrigerator until ready to serve.