|License to Cook Iowa Style|
|by Joan Liffring-Zug Bourret|
"License to Cook Iowa Style," in the popular recipe-card file size, stocking stuffer format, is filled with recipes and notes about the best of Iowa.
Results 1 - 10 of 91 for cookies freeze well
Result Page: 1
Crush Oreo cookies in zip lock ... x 13-inch pan. Freeze 1 hour. Soften ... and top with pecans. Freeze 1 hour or more. Keep frozen until ready to serve.
Mix Oreos and ... 9x13 inch pan. Freeze. Soften ice ... minute. Cool. Pour over ice cream and refreeze. Spread Cool Whip over chocolate mixture. Keep frozen.
Combine crushed cookies with butter and ... 9x13 inch pan. Freeze. Soften ice ... Freeze. Mix Cool Whip and pecans and spread over chocolate layer. Freeze.
Crush Oreos and ... inch pan and freeze. Soften ice ... top of the cookies. Refreeze. Bring ... over chocolate. Keep frozen until served. Serves 16 to 20.
Crush Oreo's and ... inch pan and freeze. Soften ice ... Whip with nuts and spread over chocolate. Keep frozen until ready to serve. Yield: 10- 12 servings.
Mix and pat ... as it begins to melt down, take a fork and spread to even out. Drizzle over ice cream. Freeze until firm. Hint: May sprinkle nuts on top.
Cream butter and ... nuts. Mix only a little. Drop by teaspoon size onto greased cookie sheets. Bake 350 degrees 12 minutes. Makes 36 - 2 1/2 inch cookies.
Measure oatmeal into ... Roll into balls, place on cookie sheet 2 inches apart, and bake 6 minutes at 375 degrees. Makes 112 cookies (recipe can be halved).
Mix shortening, sugar, egg, vanilla and milk until fluffy. Stir in dry ingredients. Shape dough in 1 inch balls. Place 2 inches apart on ungreased ...
Measure the oatmeal into a blender or food processor and blend to a fine powder. Cream butter and sugars. Add eggs and vanilla. Mix together with ...
Result Page: 1
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