Karen's Cookie Capers

(...and other goodies...)

As anyone who has worked with me knows, Karen loves to bake. My Dilbert Box at work is a favorite hangout for handouts. Throughout the year I share cookies, cakes and other items that Karen whipped up. A month before Christmas I'm bringing in trays filled with numerous types of goodies, from cheese cake to fudge to gingerbread cookies. I've had so many requests for different recipes over the years that I thought this would be a good place to display them.

Feel free to try out any recipes you see here. This is obviously a small sample of the different things Karen has made through the years. If you have any special requests, send us e-mail and we'll see if we have it. Otherwise, give the recipes a try. Just remember, everyone has their own idea of what tastes good (a good example is that I do not like coconut or lemon, so you might not find them in these recipes), so your mileage may vary.

Recipes List

Chocolate Chip Cheesecake	Fudgy Swirl Brownies
Double Chocolate Mint Squares	Oatmeal Raisin Bars
Easy Fudge	Peanut Butter/Chocolate Chip Cookie Bars

EASY FUDGE


Ingredients 1 can (14 ounces) sweetened condensed milk 1 package (12 ounces) semisweet chocolate chips 1 teaspoon vanilla	Directions Butter square pan, 8x8x2 inches. Heat milk and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Stir in vanilla. Spread in pan. Refrigerate until firm. Cut into 1-inch squares.

FUDGY SWIRL BROWNIES

Ingredients
4 squares unsweetened chocolate
1/2 cup butter or margarine
2 cups granulated sugar
4 eggs
2 teaspoons vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 8oz cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla

Directions
Combine cream cheese and sugar, mixing until well blended. Blend in egg and vanilla.

Melt chocolate and butter over very low heat until just melted. Remove from heat. Stir in sugar and eggs and vanilla. Mix until well blended. Stir together flour, baking powder and salt, stir into chocolate mixture.

Reserve 1/2 cup of brownie batter. Spread remaining batter onto bottom of greased 13x9 inch pan. Cover with cream cheese mixture; spoon on reserved batter, cut through batter with knife several times for marble effect. Bake at 350 degrees for 35 to 40 minutes. Do not overbake. Cool and cut into squares.

DOUBLE CHOCOLATE MINT SQUARES

Ingredients
Chocolate Brownie Ingredients

1 cup all-purpose flour
1 cup sugar
1/2 cup butter or margarine, softened
4 eggs
16 ounce can HERSHEY's syrup

Mint Cream Ingredients

2 cups confectioner's sugar
1/2 cup butter or margarine, softened
1 tablespoon water
1/2 teaspoon mint extract
3 drops green food color (optional)

Chocolate Topping Ingredients
6 tablespoons butter or margarine
1 cup Hershey's mint chocolate chips or semi-sweet chocolate chips

Directions
Heat oven 350 degrees. Grease 13x9x2 inch pan. In large mixer bowl beat flour, sugar, butter, eggs and syrup until smooth. Pour into prepared pan; bake 25 to 30 minutes or until top springs back when lightly touched. (top may still appear wet) Cool completely in pan. Spread Mint Cream Layer on cake (see below); chill. Pour Chocolate Topping over dessert (see below). Cover; chill.

MINT CREAM LAYER: In small mixer bowl combine 2 cups confectioners' sugar, 1/2 cup butter or margarine, softened, 1 tablespoon water, 1/2 teaspoon mint extract and 3 drops green food color (optional); beat until smooth.

CHOCOLATE TOPPING: in small micro-proof bowl melt 6 tablespoons butter or margarine, and 1 cup Hershey's mint chocolate chips or semi-sweet chocolate chips at high for 1 to 11/2 mintues or just until chips are melted and mixture is smooth when stirred.

CHOCOLATE CHIP CHEESECAKE

Ingredients
1 1/2 cups finely crushed creme-filled chocolate sandwich cookies (about 18)
2 to 3 tablespoons margarine or butter, melted
3 (8-ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
2 teaspoons vanilla
1 cup mini chocolate chips
1 teaspoon flour

Directions
Preheat oven to 300 degrees. Combine crumbs and margarine; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs and vanilla. Toss 1/2 cup chips with flour; stir into cheese mixture. Pour into prepared pan. Top with remaining chips. Bake 55 minutes or until center is set. Cool. Chill. Refrigerate leftovers.

OATMEAL RAISIN BARS


Ingredients 1 cup firmly packed brown sugar one 12-oz pkg semi sweet chocolate mini chips 3/4 cup margarine or butter 2 cups quick or old fashioned oats 2 eggs 3/4 cup raisins 1 1/2 teaspoons vanilla 3/4 cup all-purpose flour	Directions Heat oven to 350 degrees. Lightly grease 13x9 inch baking pan. Beat sugar, margarine, eggs and vanilla until creamy. Gradually add flour, mix well. Stir in remaining ingredients. Spread into pan. Bake 25 to 30 minutes or until golden brown. Cool completely. Cut into bars. 32 bars.

PEANUT BUTTER/CHOCOLATE CHIP COOKIE BARS


Ingredients 1/2 cup butter or margarine 1 1/2 cups graham cracker crumbs 1 14oz. can condensed milk 2 cups semi-sweet chocolate chips 1 cup peanut butter chips	Directions Preheat oven to 350 degrees. Melt butter over a low heat. Pour butter into a 13 by 9 inch pan. Sprinkle graham cracker crumbs over butter. Pour condensed milk over crumbs, then sprinkle chocolate chips and peanut butter chips over the milk mixture and press down firmly. Bake for 25 to 30 minutes. Cool and cut into bars. Makes about 20 bars.

Back to the main page