14088 fudge filled thumbprints Recipes

quick oats, flour, brown sugar, salt, butter or 1 cup margarine, softened, pecans, chopped, sweetened condensed milk, chocolate chips, shortening

butter, softened, sugar, light brown sugar or 2/3 cup dark brown sugar, eggs, vanilla extract, flour, baking soda, salt, semi-sweet chocolate chips, melted, sweetened condensed milk

sweetened condensed milk, semi-sweet chocolate chips, butter, vanilla extract, refrigerated cookie dough (your choice which kind)

creamy peanut butter, shortening, sugar, brown sugar, egg, flour, baking powder, baking soda, semi-sweet chocolate chips, creamy peanut butter

crisco original no-stick cooking spray, jif creamy peanut butter, crisco baking sticks all-vegetable shortening or 1 cup crisco all-vegetable shortening, brown sugar, milk, vanilla extract, eggs, pillsbury best all purpose flour, baking soda, salt, eagle brand sweetened condensed milk, semi-sweet chocolate chips, vanilla extract

cookies, butter, softened, granulated sugar, powdered sugar, vegetable or canola oil, all-purpose flour, whole-wheat flour, salt, baking soda, cream of tartar, english toffee bits or almond brickle chips, chopped pecans, flaked coconut (optional), egg, almond extract, coconut extract (optional), sugar, pecan halves, semi sweet chocolate chips, melted, sweetened condensed milk, vanilla extract

sweetened condensed milk, semisweet chocolate morsels, peppermint extract

milk chocolate morsels, butterscotch morsels, sweetened condensed milk, vanilla extract, salt, butter, candy-coated chocolate pieces, coarsely crushed cream-filled chocolate sandwich cookies (about 5 cookies)

butter, softened, sugar, vanilla extract, king arthur unbleached all-purpose flour, chopped pecans, sugar, semisweet chocolate chips, light corn syrup, water, shortening

quick-cooking oats, all-purpose flour, brown sugar, salt, butter, melted, chopped pecans, sweetened condensed milk, semisweet chocolate chips, shortening, m & s brand chocolate candies

butter, softened, cream cheese, softened, king arthur unbleached all-purpose flour, semisweet chocolate chips, sweetened condensed milk, chopped walnuts, sugar , optional

butter, softened, sugar, sugar, canola oil, egg, almond extract, coconut extract, king arthur unbleached all-purpose flour, king arthur premium 100% whole wheat flour, salt, baking soda, cream of tartar, milk chocolate english toffee bits, chopped pecans, flaked coconut, sugar, semisweet chocolate chips, melted, sweetened condensed milk, vanilla extract, pecan halves

fudge brownie mix (8-inch square pan size), semisweet chocolate chips, creamy peanut butter, cream cheese, softened, egg, sugar, sugar

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

eggs, sugar, butter, melted, all purpose flour, cocoa, salt, vanilla, chopped nuts, ice cream, hot fudge sauce, hot fudge sauce, sugar, cocoa, evaporated milk (5 oz), light corn syrup, butter, vanilla

fudge brownie mix, skor candy bars, broken up into bits, instant chocolate pudding mix, hot fudge, cool whip

yellow cake mix, creamy peanut butter, melted butter, eggs, semi-sweet chocolate chips, butter, sweetened condensed milk, coconut pecan frosting mix

fudge brownie mix, water, oil, eggs, strawberry (fresh or frozen-if frozen thaw and drain well), chopped pecans, chopped almonds (optional), flaked coconut, caramel ice cream topping, chocolate fudge topping, cream, strawberry