The Gathering Nashville

Debbie Seldon      2010

Bake at 350 for 25 minutes

• 1 stick butter   
• 1 1/2 cups graham cracker crumbs
• 14 oz. Sweetened condensed milk
• 1 cup butterscotch chips
• 1 cup semi-sweet chocolate chips
• 1 1/3 cup flaked coconut
• 1 cup chopped nuts

Line a 13″ x 9″ pan with aluminum foil.  Melt butter and pour in pan.  Sprinkle crumbs over butter.  Pour sweetened condensed milk evenly over the crumbs.

Top with remaining ingredients in order listed.  Press down firmly with fork.

Bake 25 minutes or until lightly browned.  Cool.  Cut into bars.  Store covered at room temperature.

                      2010

Bake at 350 for 12 – 15 minutes

• 1 1/2 sticks butter – softened
• 1/2 cup sugar
• 1/3 cup packed brown sugar
• 1 large egg
• 1/2 tsp. vanilla
• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp salt
• 1 1/2 cups toffee chips
• 1 1/3 cups coarsely chopped walnuts

Preheat oven to 350.  Line baking sheet with parchment and set aside.  Mix butter and sugars.  Beat at medium speed until light and fluffy – about 2 minutes.  Scrape down sides of bowl.  Add eggs and vanilla and beat.

In a medium bowl, whisk flours, baking soda and salt.  Add to butter and sugar mixture and beat.  Mix in toffee chips and nuts.

Drop cookies by rounded teaspoon onto baking sheet about 2″ apart.  Bake 12 -15 minutes or until golden brown.  Cool for 5 minutes then transfer cookies to rack to cool.  Store in airtight container.

2010                   Bake at 375 for 9 – 11 minutes 

Makes 5  dozen.

Batter:

• 2 1/4 cups of flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup butter
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 tsp. vanilla
• 2 eggs
• 2 cups chocolate chips

Combine flour baking soda and salt.

In a big bowl mix butter, sugars and vanilla until creamy. 

Add eggs.

Mix in flour mixture.

Stir in chocolate chips.

Derop by teaspoonfuls onto ungreased cookie sheet.

                                            2010

Makes 40 -45 balls

• 1 lb. Oreos (1 bag)
• 8oz. cream cheese (softened)
• 8 square of semisweet chocolate or white chocolate

rProcess or crush entire package of Oreos until the O reos become fine crumbs.

Take 3 cups of cookie crumbs and combine with 1 block of cream cheese.  Mix and roll into 1″ balls.

Melt chocolate in double boiler for dipping.

After dipping refrigerate 1 hour. Then SERVE.

Sally Thompson     2010

Bake at 350 for 10 minutes

• 1 cup butter flavored Crisco
• 1 cup brown sugar (firmly packed)
• 1 cup sugar
• 1 cup flour
• 1 tsp. salt
• 1 1/2 tsp. baking soda
• 3 cups Quick Oats
• 2 eggs
• 1 tsp. vanilla

Mix all together and drop by teaspoonful on greased cookie sheet.

Tammy T.      2010

Bake at 350 for 8 – 10 minutes

Makes 4 dozen

• 1/2 cup and 6 T butter, softened                   1 tsp. baking soda
• 3/4 cup brown sugar                                          1 tsp. ground cinnamon
• 1/2 cup granulated sugar                                 1/2 tsp. salt
• 2 eggs                                                                        3 cups old fashioned oats
• 1 T vanilla                                                                1 cup raisins
• 1 1/2 cup flour

Cream butter and sugars.  Add eggs and vanilla.  Mix well. Combine flour, baking soda, cinnamon and salt.  Mix well.  Add oats and raisins. 

Drop dough by rounded tablespoons onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown.  Cool 1 minute on cookie sheet and then remove to wire rack.

Ginnie     2010

Makes 24 squares

• 3 T butter
• 10 oz. package of mini marshmallows
• 6 cups of Rice Krispies

Melt butter in large sauce pan over low heat.  Add marshmallows and stir until melted.  Remove from heat.  Add Rice Krispies and stir until well mixed.  Press mixture evenly into 13″ x 9″ greased pan.  Cool, cut and enjoy.

Tami Forbes       2010

350 for 20 – 25 minutes

Dough:

• 1 cup unsalted butter
• 6 oz. cream cheese
• 2 cups all-purpose flour

Filling:

• 1 1/2 cups light brown sugar
• 1 cup chopped pecans
• 2 eggs
• 2 T melted unsalted butter
• 1/2 tsp. vanilla
• * can add 1 cup chocolate chips

Prepare mini muffin pans by greasing cups if it is not a nonstick pan.  Set aside.

To make dough:

Beat together butter, cream cheese and flour until flour is incorporated.  Divide  and roll into 48 balls.  Refrigerate 1 hour.  Press dough balls into muffin cups half up the sides.

To make filling mix all filling ingredients and divide between dough lined muffin cups.

Bake 20 – 25 minutes or until tops are set. 

Cool a few minutes in muffin cups the remove to colling rack.

Store in an air tight container at room temperature.

by:  Penny Morse                  2010

Batter: 

•   Betty Crocker Sugar Cookie Mix
•   2 tsp. Lemon flavoring
•   bake as directed on the package

Lemon Frosting:

• 1 cup powdered sugar
• 2 tsp. lemon flavoring
• 3 drops of yellow food coloring
• few Tablespoons of water to make it a runny consistency
• Drizzle over the cookies

by:  Debbie Seldon      2008  and 2009

Bake at 375 and then turn off the oven.

• 2 egg whites
• 1/2 teaspoon cream of tartar
• 1 pinch of salt
• 3/4 cup of white sugar
• 1/2 tsp. vanilla extract

Preheat oven to 375.

Grease cookie sheets

Beat egg whites until stiff.

Add cream of tartar and salt.  Beat until stiff.

Add sugar and beat until glossy.  Add vanilla (or any flavoring) . Add chocolate chips, nuts or raisins if desired.

Drop on greased sheet.  Place in preheated oven and turn off the oven.  Leave in the oven 4-6 hours or over night.