Countries of the World - Cooking
Now U R Cookin'

Hello, Cookin' Cookies! Welcome to the Now U R Cookin' website! Here is how it works. Pretend you're a chef, baking goods. You forget your recipe! You decide to go on my website and get cookin'!
Cookin' Thanks!

Hi, Cookin' Cookies! Thanksgiving is coming up, and I am thankful for cookin' with you, Cookin' Cookies! Here is a recipe of some popular Dragon's Pumpkin Cornbread!

Ready, Set, Get Cookin'!

Preheat oven to 425F. Sift 1 1/2 cornmeal, 1/2 whole wheat flour , 1 tablespoon of baking powder, 3 tablespoons of sugar, 1 teaspoon of cinnamon and i teaspoon of salt.
Now, beat 1 egg, 3 tablespoons of vegetable oil, 3/4 of canned pumpkin and 1 1/2 of milk.

Step 1. Stir quickly into dry ingredients, leaving only a few few lumps.
Step 2. Pour into an oiled "8x8" pan.
Step 3. Bake 30 - 35 minutes.
Step 4. Cool the cornbread for 10 minutes.
Step 5. Cut it into squares.
Step 6. Enjoy!

And that's how you make Dragon's Pumpkin Cornbread! You can make this for your family on Thanksgiving! So, Happy Thanksgiving, Cookin' Cookies!
Cookin' the Chocolatey way!

Hello again, Cookin' Cookies! Today, we are doing something chocolatey ! Triple Chocolate Cookie Balls! Here is how you bake it.


Ready, Set, Get Cookin'!

You need,
1/2
cup cold milk
1
pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
36
OREO Cookies, finely crushed (about 3 cups)
3
pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted
1
oz. BAKER'S White Chocolate
Now,
STIR milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately stir in cookie crumbs; mix well.

SHAPE into 42 (1-inch) balls. Freeze 10 min. Dip in semi-sweet chocolate; place in single layer in shallow waxed paper-lined pan. Refrigerate 20 min. or until firm.

MELT white chocolate as directed on package; drizzle over cookie balls. Refrigerate 10 min. or until firm. Then, Enjoy! At a chocolatey party, you can cook this, or maybe in national Chocolate day! So, Bye bye, Cookin' Cookies!
Cookin' some good Breakfast!

Hi, again, Cookin' Cookies! I have something awesome for breakfast next morning! It's called Mimi the Chef's Famous Waffles Wonderful!


Ready, set, Get Cookin'!

Ingredients: A frozen waffle, a scoop of vanilla ice cream, and strawberry jam.

Now, Make it!

Step 1. Heat the frozen waffle according to the directions on its package.

Step 2. Place a scoop of vanilla ice cream on top of the waffle.

Step 3. Top it with some d'lish strawberry jam.

Step 4. Eat it, of course!

See, wasn't that easy? You just needed 4 steps. I hoped you liked that recipe. Goodbye!
Please No Cookin' Fruitcake!

Good morning, Cookin' Cookies! Today, we will be cookin' Mamma Mia Jeweled Fruitcake! { Warning! This fruitcake contains nuts! }

Ready, Set, Get Cookin'!

What you need:

9 oz. Brazil nuts

8 oz. dried apricots

8 oz. pitted dates4

5 oz. red or green candied pineapples

1 cup red or green maraschino cherries

3/4 cup GOLD MEDAL all purpose flour

3/4 cup sugar

1/2 tsp. baking powder

1/2 tsp. salt

1 1/2 tsp. vanilla

3 eggs

Now, the instructions!
Heat oven to 300

Step 1. Line loaf pan, 9x5x3 or 8 1/2 x 2 1/2 inches, with aluminum foil, grease

Step 2. Mix all ingredients in a bowl. Spread in pan.

Step 3. Bake the fruitcake for about 1 3/4 hrs or until the toothpick inserted in center comes out clean.

Step 4. If necessary, coat with aluminum foil during last 30 min. of baking to prevent excessive browning.

Step 5.Remove it from the pan; cool.

Step 6.Wrap in plastic wrap; store in refrigerator.

See if that was easy. You can make this for Christmas. Bye bye, Cookin' Cookies!
What the HECK is that we're cookin'?

That's right, Cookin' Cookies! We are cookin' something weird but easy today. Kool - Aid Pie! Crazy, huh?

Ready, set, Get Cookin'!

What you need:

1 package any flavor Kool-Aid
1 tub Cool Whip
1 can sweetened condensed milk
1 pie crust - graham or pre-baked regular.

Now, Directions!
Step 1. Mix all ingredients together and put in pie crust.

Step 2.Chill in the refrigerator for about an hour.

Step 3. Enjoy!

I told you it was easy. Good bye, Cookin' Cookies!
Pie in the FACE!


Hello, Cookin' Cookies! I just wanted to know that I want you to know that I want to get ready for fall today! We are cookin' Turtle Pumpkin Pie!



Ready, Set, Get Cookin'!


Ingredients:


1/4
cup plus 2 Tbsp. caramel ice cream topping, divided
1
ready-to-use graham cracker crumb crust (6 oz.)
1/2
cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2
pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1
cup cold milk
1
cup canned pumpkin
1
tsp. ground cinnamon
1/2
tsp. ground nutmeg
1
tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Now, Instructions!


POUR 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts.

BEAT next 5 ingredients in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.


POUR 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts.

BEAT next 5 ingredients in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.


Ta Da! We now made Turtle Pumpkin Pie! So, I hope you have a happy fall, Cookin' Cookies! Bye for now!
Cookin' Around the Christmas Tree!


Hi, Cookin' Cookies! I hope you had a happy Thanksgiving! I did! I watched The Mistle tones! The Mistle Tones is about a girl who wants to win a Christmas Contest but this mean woman does not think so. Speaking of which, we need to get ready for CHRISTMAS!!!!!!!!!!!! Why not we make Millie the Elf's Gingerbread Bears!
( Warning: These cookies contain cinnamon and red dyes.)


Ready, Set, Get Cookin'!


What you need: 225 grams butter
145 grams packed brown sugar
160 ml molasses
1 egg, beaten
10 ml vanilla extract
500 grams all-purpose flour
3 grams baking soda
5 grams cinnamon
2 grams ground ginger
2 grams ground cloves
1 can store bought frosting
as desired food coloring

Now, DIRECTIONS!


When ready to bake, preheat oven to 325 degrees F / 165 C.

In a medium saucepan, Stir together the butter, brown sugar, and molasses over medium heat until dissolved. Pour into a large mixing bowl, and let cool for 5 minutes.

Stir the egg and vanilla into the melted mixture until smooth. Sift together the flour, baking soda, cinnamon, ginger, and cloves; stir into the wet mixture. Cover and chill dough for a few hours or overnight.

On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut into bear shapes with a cookie cutter, and place onto an ungreased cookie sheet. Bake for 10 to 15 minutes in the preheated oven, cookies should be firm.

Add food coloring to frosting while cookies are cooling.

After cookies are cool add frosting as desired


That is how we do! So, these are great for dessert on Christmas Dinner or yes, maybe even good for Santa to eat!
I love Cookin'

Hi, Cookin' cookies! I hope you had an awesome new year! Now let's go up to Valentines Day! So We will bake Cupid Cupcakes!

Ready, Set, Get Cookin'

Ingredients!


1 (18 1/4 ounce) package pillsbury moist supreme white cake mix (or substitute different cake mix & necessary eggs, water, oil)
1 cup water
1/3 cup oil
3 eggs
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla extract
1/8 teaspoon butter flavoring (optional)
4 cups confectioners' sugar
2 tablespoons milk
1 -2 drop red food coloring (optional)
1 -2 drop yellow food coloring (optional)
Now, DIRECTIONS!



1
Prepare cake mix according to package directions using water, oil and eggs.
2
Place paper or foil liners in a heart-shaped or standard muffin tin**.
3
**NOTE: If using standard muffin tin, fold up 28 small pieces of foil into small ball shape and once liners have the batter in them, place foil ball between pan and liner to create heart shape form while baking.
4
Fill cups half full of batter.
5
Bake according to package directions for cupcakes.
6
Cool for 10 minutes; remove from pans to wire racks to cool completely.
7
For frosting, cream butter and shortening in a small mixing bowl.
8
Add vanilla and butter flavoring if desired.
9
Add sugar, 1 cup at a time, beating well after each addition.
10
Beat in milk until light and fluffy.
11
Divide frosting into fourths; place in flour separate bowls.
12
Leave one bowl untinted.
13
Add food coloring to the other three bowls; stir until well blended.
14
Frost cupcakes; pipe untinted frosting around edges and decorate tops with Valentine phrases.

Submit a Correction

That was so fun! You can use these cupcakes for Valentines day, the people you love, even for Valentines day tea! Happy valentines day, Cookin' Cookies!
NO FLOUR!
Hi, cookin' cookies! So sorry that i never blogged in a long time! For my apology, We will make gluten free coconut cookies!
{ Warning! This recipe contains almonds!}
Ready, set, GET COOKIN


'1 cup gluten free rolled oats
1 cup almonds
1/2 cup shredded coconut
1/2 cup brown rice flour
1/3 cup Wholesome Sweeteners coconut sugar
1 flax egg
1/4 cup coconut oil
1/4 cup applesauce
1/2 tsp baking powder
1 tsp ground vanilla bean
1/2 tsp almond extract
1 T almond milk
Optional: 1/3 cup chocolate chips (I used Enjoy Life
chips)

Now, INSTRUCTIONS!

Preheat oven to 350.
Blend the oats and almonds together until they are the consistency of flour. Works great in a Vitamix. Pour the mixture in a bowl.
Blend 1 cup shaved coconut into a fine consistency. What remains should equal about 1/2 cup.
Add the coconut, the coconut sugar and the brown rice flour to the almond/oat mixture.
In a small bowl, combine all the wet ingredients.
Add the wet to dry.
With wet hands, form dough into balls and place on lined baking sheet about 1 inch apart. The dough will be sticky.
Once all the dough is rolled into balls, you can add the chocolate chips to the tops of each ball.
Bake in the oven for about 12-14 minutes

THAT was so awesome! I hope you forgive me and you can use these coconut cookies at any occasion. Bye 4 now!
Toasty n Nutty!

Good evening, Cookin' Cookies! I love cupcakes! i hope you do! So, We will make Toasted Almond Cupcakes! {Warning! These cupcakes contain nuts!}

Ready, set, LET'S GET COOKI'N!

Ingredients!

3 cups of cake flour

1 tbsp. baking powder

1/2 tsp salt

1 cup of butter

1 tin of pillsbury whipped frosting

a bag of toasted almonds

1 cup of granulated sugar

4 eggs

1/4 cup amaretto

3/4 cup of milk



Directions!

1. Heat oven to 350F. Place paper muffin cup in each of 28 regular size muffin cups. In medium bowl, stir together flour, baking powder and salt; set aside.

2. In large bowl, beat 1 cup of butter and the granulated sugar with electric mixer on medium speed about 5 min. until light and creamy. Add eggs, one at a time, beating well after each addition. Beat in 1/4 cup amaretto. On low speed, alternately add flour mixture, about 1/3 of a mixture at a time, and milk, about 1/2 at a time, and milk, about 1/2 at a time, beating just until blended. Divide batter evenly among the baking cups.

3. Bake 20 to 24 min. or until toothpick inserted in center of cupcake comes out squeaky clean. Cool 5 min. remove cupcakes from pans; place on cooling racks to cool.

4., In another large bowl, beat 2 cups batter and the powdered sugar with electric mixer on medium speed until smooth. Add 6 tbsp amaretto and the whipping cream; beat 5 min or until very fluffy. Spoon frosting into decorating bag fitted with large star tip #1. Pipe a swirl of frosting on top of each cupcake. Sprinkle each with toasted almonds.


Sweet! You did it! You can do this at dessert, bake sale, or any occasion, bye for now!



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Now U R Cookin' (Countries of the World - Cooking)    -    Author : Mimi the Chef - USA


590 visitors since 2014-11-21
last update : 2015-02-07

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