Cracker Jack Cookies I Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking powder, baking soda, cinnamon and nutmeg; gradually stir into the creamed mixture. Finally, stir in the oatmeal, coconut, crisp rice cereal and chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• In a large bowl cream together shortening, sugars, eggs and vanilla. Mix well.
• Combine dry ingredients and mix into wet ingredients
• Add cereals and optional mix and stir well
• Drop by Teaspoon fulls onto lightly greased cookie sheet.
• Bake at 350 F for 10 or 12 minutes.

Steps:

• Heat oven to 250 degrees and grease two large rimmed baking sheets with neutral oil.
• Add the remaining 3 tablespoons neutral oil and 2 kernels to a large pot. Cover and heat over medium. Once you hear those first two kernels pop, add the remaining kernels, cover and cook, shaking occasionally, until the popping slows down, about 4 to 6 minutes. You should hear a few seconds of silence between pops. Remove from the heat.
• Transfer the popcorn to a large, heatproof bowl and discard any unpopped kernels. Add the peanuts to the popcorn and toss to combine. Set the vanilla and baking soda near the stove for easy access.
• In a small saucepan, stir the butter, brown sugar, molasses and salt over medium until the butter melts. Once the butter has melted, attach a candy thermometer to the side of the pan and cook the mixture, undisturbed, until the temperature reaches 248 degrees.
• Remove from the heat and immediately stir in the vanilla and baking soda. The mixture will become foamy. Immediately pour it over the popcorn and use a wooden spoon to coat it evenly.
• Spread the popcorn out onto the two prepared baking sheets. Bake until the mixture is dry, about 20 to 25 minutes, tossing occasionally. The mixture will dry out as it cools but may still be slightly sticky. Sprinkle with a bit more salt, to taste.
• Let the popcorn cool completely. It's best enjoyed the day it's cooked, but you can also store it in an airtight container for up to 3 days.

Steps:

• 1. Prep: 25 minutes | Chill: 45 minutes | Makes 20 to 24 bars
• 2. Line an 11x7x2-inch or a 13x9x2-inch baking pan with foil, extending foil over edges of pan; set pan aside.
• 3. In a very large bowl toss together the kettle corn, toffee pieces and pecans; set aside.
• 4. In a small saucepan, combine the corn syrup, condensed milk, brown sugar, granulated sugar and butter. Bring mixture to boiling over medium-high heat, stirring constantly. Reduce heat and boil gently, for 5 to 6 minutes or until the caramel sauce has turned light golden brown, stirring frequently. Remove from heat; stir in vanilla. Pour caramel sauce over kettle corn mixture, stirring with a wooden spoon until the kettle corn mixture is completely coated.
• 5. Turn mixture into prepared pan, pressing firmly into pan using the back of the wooden spoon or a large piece of waxed paper.
• 6. Spread melted chocolate over kettle corn mixture in pan. Drizzle caramel topping over chocolate. Sprinkle with sea salt.
• 7. Place in the refrigerator for 45 to 60 minutes to allow chocolate to set.
• 8. Use foil to lift bars from pan. Cut in bars**. * Note: Place chocolate pieces in a large microwave-safe bowl. Cook on 50% (medium) power for 2 to 3 minutes or until chocolate is just melted, stirring twice. ** To make cutting easier, wipe blade of knife with wet paper towels frequently.

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, combine flour, baking powder and baking soda; set aside.
• In a large bowl, cream butter, sugar, brown sugar, eggs, and vanilla.
• Add flour mixture; mix well.
• Fold in oatmeal, rice krispies, coconut, and nuts.
• Bake on ungreased cookie sheet for 8 minutes.
• Cool on wire rack.

Steps:

• Mix first five ingredients together well.
• Add remaining ingredients. Mix together. Shape into balls. Do not flatten. Arrange on ungreased baking sheet. Bake in 375 f oven for 8 to 10 minutes. Makes about 6 dozen.

Steps:

• 1. mix all ingredients. roll into 1 inch balls place 2 inches apart on ungreased cookie sheet. bake in preheated 375 degree oven 7 to 9 min. let stand 5 min on sheets before removing.
• 2. makes 5 to 6 dozen

Steps:

• Mix popcorn and peanuts in a large bowl or roasting pan. Keep warm in a 250°F oven.
• Melt butter in a 2 quart saucepan. Stir in sugar, corn syrup and salt. Bring to a rolling boil on medium heat, stirring constantly. Boil without stirring for 5 minutes. Remove from heat and stir in soda and vanilla.
• Quickly pour over warm popcorn while tossing until well coated. Spread in a shallow baking pan or roasting pan.
• Bake at 250°F for 45 minutes. Stir every 15 minutes. Make sure every piece of popcorn has been moved around on the bottom.
• Remove from oven and turn out onto foil to let cool.
• Store in a tightly covered container.

Steps:

• 1. Mix the sugars with Crisco; add eggs; mix flour, baking soda and baking powder together; add to the mixture. Stir in oatmeal, Rice Krispies, nuts, and coconut.
• 2. Chill dough 3 - 4 hours. Form into balls and place on ungreased baking sheet. Bake for 8 - 10 minutes at 350 degrees. ENJOY!!!

Steps:

• 1. Cream Butter with Sugars. Beat in eggs and Vanilla.
• 2. Sift together dry ingredients and add to butter mixture. Stir in Oatmeal,Coconut and rice krispies.
• 3. Drop by teaspoon full onto greased baking sheet . Bake at 350* for 10 to 12 minutes. then enjoy... They come out looking like lace flat and crisp. so so good.