Kitchen Sink Cookies

I am a big one for "kitchen sink" recipes, since it's seldom that I have everything I need in the house for any given dish. I wanted to make something extra for the BBQ we were attending, so I started hemming and hawing (I am good at that) and did some research to find out what was a proper substitute for whatever I didn't have. I added confectioner's sugar when I found out I didn't have enough white granulated sugar, and  it combined well with the golden brown sugar. I also used more Rice Krispies because I ran out of oats. Oops. The cookies that resulted were light, chewy and tasty - and they are still keeping well at room temperature after 3 days! Here are the Little Cook's original:

"Kitchen Sink" Cookies

Ingredients

• 3/4 c golden brown sugar
• 1/4 c sugar
• 1/2 c confectioner's sugar
• 1/2 c cocoa
• 3/4 c softened butter (butter is better!)
• 1 tsp vanilla (I used maple flavoring instead because that's what I had)
• 2 large eggs
• 1 c flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 c rolled oats (once again, what I had)
• 2 1/2 c Rice Krispies (or so)
• half pkg of mini chocolate chips (about 3 oz)

Preparation:

1. Preheat oven to 350 degrees
2. Line cookie sheets with parchment paper (if you have it) or waxed paper.
3. In large bowl, beat the sugars and butter until light and fluffy.
4. Add cocoa, flavoring and eggs and mix by hand. 
5. Stir in the flour, soda, oats, Rice Krispies and chocolate chips. 
6. Drop by heaping tbsp's onto prepared pans. 
7. Bake at 350 degrees for about 13 minutes, or just until set and slightly golden. 
8. Cool, then remove from baking sheets and place on racks (I use a towel) to cool.

NOTE: This recipe made a good 40 or more cookies, plenty for the BBQ and for us, too. Like I said, they are still tasty and just right a few days later. One thing to remember - when you run out of white granulated sugar, you usually can use confectioner's sugar (as I did) in most recipes but you will have to use about half again in the recipe to compensate. It does make the cookies a bit chewy, but we do like that texture.

You may have to 'tweak' a few of the ingredients to make it your own. What you want is a relatively easy dough to spoon on, but one that is still moist, not too dry (as above).  If you use cocoa instead of baking chocolate (as I did) the cookies turn lighter as the bake. This recipe worked for me, and for the cookie monsters at the BBQ. let's see what you can do!

Watermelon Pops

Here is a recipe from our friends from the Kraft kitchens that is not only a lot of fun, but it's totally delicious for this hot hot weather! There may not be any watermelon in these, but they sure look the part, and kids will love making them.

Watermelon Pops (Yield: 16 pops)

From kraft.com

Ingredients

• 1 c sugar, divided
• 1 pkg (3 ox) JELL-O Lime Flavored Gelatin
• 2 c boiling water, divided
• Ice cubes
• 1 c cold water, divided
• 1 pkg (3 oz) JELL-O Strawberry Flavored Gelatin
• 3 tbsp miniature semi-sweet chocolate chips
• 1/2 pkg (4 oz) Philadelphia Cream Cheese, softened
• 1 1/2 c thawed COOL WHIP Whipped Topping

Preparation:

1. Mix 1/3 c sugar and lime gelatin mix in medium bowl. Add 1 c boiling water; stir for 2 min. until completely dissolved. Add enough ice to 1/2 c cold water to measure 3/4 c. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
2. Repeat Step 1 using strawberry gelatin mix, omitting the refrigeration step. Pour into 16 (3-oz) paper cups. Freeze for 20 minutes. Stir 1/2 tsp chocolate chips into gelatin in each cup.
3. Beat cream cheese and remaining sugar with mixer in medium bowl  until well-blended. Stir in COOL WHIP; spread over gelatin in cups.
4. Pour lime gelatin over cream cheese mixture. Insert wooden popsicle stick into gelatin in center of each cup. Freeze for 3 hrs or until firm. Remove pops from cups just before serving (for easy removal, dip cups in warm water for 15 secs. before peeling them off. Do not twist or pull popsicle sticks).

Note: Popsicle, or craft sticks, can be found in craft or hobby stores.