Mama Lee’s Free Recipes

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BRAD'S CHRISTMAS SQUARES

Ingredients:

15 graham crackers (crushed into crumbs)

6 ounces of chocolate chips

1 tsp. baking powder

1 cup oatmeal

1 can Eagle Brand condensed milk

Directions:

• Mix all ingredients together
• Press into 9 X 9 pan. 
• Bake at 325° for 25 minutes. 
• Cool and cut into squares.
• Roll in powdered sugar, if desired.

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CAKE MIX COOKIES

Ingredients:

1 box yellow or chocolate cake mix

1 egg

½ cup vegetable oil

1 Tbs. water

2 cups chocolate chips

Directions:

• Combine all ingredients and mix well. 
• Drop by teaspoon onto cookie sheet. 
• Bake at 350° for 8 – 10 minutes or until lightly browned. 
• Remove and cool on cooling rack.

Note:  You may substitute any flavor cake mix and other flavored chips.

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CHEWY ROLO BROWNIES

Ingredients:

40 Rolos

5.3 ounce can evaporated milk

¼ cup butter

1 box yellow cake mix

Directions:

• Grease a 9 X 13 pan. 
• Cut Rolos in half horizontally. 
• Melt butter. 
• Mix dry cake mix, butter and evaporated milk. 
• Spread half of the batter into the pan. 
• Bake at 350° for 10 minutes. 
• Immediately place Rolos, cut side down, onto warm crust. 
• Drop remaining batter, by teaspoon, evenly over Rolos. 
• Do not spread. 
• Bake at 350° for an additional 25 minutes. 
• Cool completely before cutting.

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CHOCOLATE CHIP COOKIES

Ingredients:

1 cup butter (do not use light)

½ cup sugar

1 cup brown sugar

1 egg

1 tsp. vanilla

2 ¼ cups flour

¾ tsp. salt

1 tsp. baking soda

12 ounces chocolate chips

            (I use half this amount – add to taste)

Directions:

• Cream butter, sugar, egg and vanilla. 
• Add dry ingredients. 
• Mix well and add chocolate chips. 
• Bake at 375° for 10 – 12 minutes. 
• Place on rack to cool.

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CHOCOLATE CHIP COOKIES WITH PUDDING

Ingredients:

1 ½ cups butter

1 ½ cups sugar

1 ½ tsp. vanilla

3 eggs

1 ¼ cups brown sugar

3 ½ cups flour

1 ½ tsp. salt

1 ½ tsp. baking soda

1 small pkg. vanilla pudding mix (dry)

8 oz. pkg. chocolate chips

Directions:

• Cream together butter, sugars, eggs and vanilla
• Add remaining ingredients and mix well
• Bake at 375° for 8 – 10 minutes

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CHOCOLATE GOOEY BUTTER COOKIES

Ingredients:

1 – 8 ounce cream cheese at room temperature

½ cup butter at room temperature

1 egg

1 tsp. vanilla

1 – 18 ounce pkg. moist chocolate cake mix

powdered sugar, for dusting

Directions:

• Cream the cream cheese and butter until smooth. 
• Beat in egg and vanilla. 
• Add cake mix and mix until blended. 
• Cover and refrigerate for at least 2 hours. 
• Roll the chilled batter into balls and roll them in powder sugar. 
• Place on a cookie sheet, 2" apart. 
• Bake 12 minutes at 350°. 
• The cookies will remain soft and gooey. 
• Cool completely and sprinkle with more powdered sugar, if desired.

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INDOOR S'MORES

Ingredients:

2/3 cup light corn syrup

2 Tbs. butter

1 – 11 ½ oz. pkg. milk chocolate morsels

1 tsp. vanilla

8 cups Golden Graham Cereal

3 cups miniature marshmallows

Directions:

• Spray 9 X 13 pan with cooking spray
• Heat corn syrup, butter and chocolate to a boil in 3 quart saucepan, stirring constantly
• Remove from heat
• Stir in vanilla
• Pour over cereal in large mixing bowl
• Toss quickly till coated with chocolate
• Fold in marshmallows, 1 cup at a time
• Press mixture evenly into pan, using waxed paper
• Let stand at least 1 hour
• Cut into squares

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OATMEAL COOKIES

Ingredients:

¾ cup butter

1 cup brown sugar

½ cup sugar

1 egg

¼ cup water

1 tsp. vanilla

1 cup sifted flour

1 tsp. soda

3 cups oats

Directions:

• Thoroughly mix butter, sugars, egg, water and vanilla. 
• Add flour, salt and soda to mixture and mix well. 
• Blend in oats. 
• Drop by teaspoon onto greased cookie sheet. 
• Bake at 350° for 12 – 15 minutes. 
• Cool on cookie sheet.

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PUMPKIN COOKIES

Ingredients:

¾ cup shortening

1 ½ cups sugar

3 eggs, beaten

1 ½ cups canned pumpkin

3 cups sifted flour

6 Tbs. baking powder

1 ½ tsp. salt

3 ¾ tsp. cinnamon

¾ tsp. nutmeg

3/8 tsp. ginger

Directions:

• Cream shortening and sugar
• Add egg and pumpkin
• Mix well
• Sift flour, baking powder, salt and spices together
• Mix until blended
• Drop by teaspoonful onto greased cookie sheet
• Bake at 350° for 15 minutes

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RAISIN DROP COOKIES

Ingredients:

2 cups raisins

1 cup water

1 tsp. baking soda

1 cup butter

2 cups sugar

4 eggs, well beaten

3 ½ cups flour

1 tsp. baking powder

½ tsp. salt

1 tsp. cinnamon

½ tsp. nutmeg

1 tsp. vanilla

Directions:

• Add the water to the raisins and boil 5 minutes. 
• Cool, stir in baking soda and let stand. 
• Cream the butter and sugar until light and fluffy. 
• Add vanilla, eggs and cooled raisins with their liquid. 
• Stir and add flour, baking powder, salt, cinnamon and nutmeg. 
• Drop by teaspoonfuls onto greased baking sheet. 
• Bake at 425° for 12 – 15 minutes. 
• Let cool on cookie sheet.

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RICE KRISPIE TREATS

Ingredients:

1/8 cup butter

16 ounce package of marshmallows

Stir in 5 cups of Rice Krispies

Directions:

• In large microwave safe bowl, melt butter. 
• Add marshmallows and microwave on high for 2 minutes. 
• Stir Rice Krispies. 
• Press into a 9 X 13 pan
• Let cool before cutting into squares.

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SNICKERDOODLES

Ingredients:    

1 ½ cups sugar

1 cup butter

2 eggs

1 ¾ cups sifted flour

2 tsp. cream of tarter

1 tsp. baking soda

½ tsp. salt

cinnamon sugar

Directions:

• Cream butter, sugar and eggs. 
• Add dry ingredients to creamed mixture and mix until well blended. 
• For easier handling, chill for at least 1 hour. 
• Form into 1 inch balls and roll in cinnamon sugar. 
• Place on cookie sheet and flatten slightly. 
• Bake at 425° for 7 minutes, or till golden around edges.

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SUGAR COOKIES

Ingredients:

1 1/3 cups butter

1 ½ cups sugar

2 tsp. vanilla

2 ½ Tbs. milk

2 eggs

4 cups sifted flour

3 tsp. baking powder

½ tsp. salt

Directions:

• Cream butter, sugar and vanilla together. 
• Add eggs and milk and beat until light and fluffy. 
• Blend dry ingredients into creamed mixture.
•  Divide dough into four sections and wrap each in plastic wrap. 
• Chill at least 1 hour. 
• On lightly floured surface, roll to 1/8 " thickness and cut into desired shapes.
• Bake on cookie sheet at 375° for 8 – 10 minutes, or until edges turn light golden. 
• Cool slightly before removing from cookie sheet.

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ULTIMATE CHOCOLATE CHIP COOKIES

Ingredients:

1 cup packed brown sugar

¾ cup sugar

1 cup softened butter

1 tsp. vanilla

2 eggs

2 ½ cups flour

¾ tsp. baking soda

6 oz. semisweet chocolate chips

Directions:

• Beat brown sugar, sugar and butter in large bowl until fluffy
• Beat in vanilla and eggs
• Beat in flour, baking soda and salt on low speed
• Stir in chocolate chips
• Drop by teaspoonfuls onto cookie sheet, about 2” apart
• Flatten slightly with fork
• Bake at 375° for 10 – 12 minutes, till edges are lightly browned
• Let stand 3 – 4 minutes before removing from cookie sheet
• Cool on wire rack

Makes approx. 18 cookies
 

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YORK PEPPERMINT BROWNIES

Ingredients:

1 ½ cups butter, melted

3 cups sugar11 Tbs. vanilla

5 eggs

2 cups flour

1 cup cocoa

1 tsp. baking powder

1 tsp. salt

24 small York peppermint patties

Directions:

• Stir together butter, sugar and vanilla
• Add eggs
• Stir until well blended
• Stir in flour, cocoa, baking powder and salt
• Blend well
• Reserve 2 cups batter
• Spread remaining batter in greased 9 X 13 pan
• Arrange York patties in a single layer over batter, about 1 inch apart
• Spread reserved 2 cups of batter over patties
• Bake for 50 – 55 minutes or until brownies begin to pull away from sides of pan
• Cool completely in pan on wire rack
• Cut into squares

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