MABLE'S POTATO COOKIES
An easy rolled, refrigerator, no bake cookie!
Provided by Melissa
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 12
Number Of Ingredients 3
Steps:
- Boil unpeeled potato until soft. Let cool slightly then peel and mash.
- Stir in confectioners' sugar into the mashed potato and mix until stiff. On a piece of waxed paper or plastic wrap roll out potato mixture into 1/4 inch thick rectangle. Spread peanut butter over entire area (adjust thickness to suit taste). Roll up jellyroll-fashion wrap with plastic wrap and refrigerate for few hours. Cut into slices to serve.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 47.1 g, Fat 10.9 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 2.3 g, Sodium 100.1 mg, Sugar 41.3 g
POTATO COOKIES
My sweet Aunt Maudie made these. No, they don't taste like potatoes. They are my FAVORITE cookies and I can just about eat my weight in these. They are delicious and crunchy. Sometimes I add red sprinkles around the holidays when I bake these.
Provided by Donna Baker
Categories Cookies
Time 40m
Number Of Ingredients 7
Steps:
- 1. Mix first 5 ingredients.
- 2. Add package of instant potato and package of biscuit mix.
- 3. Drop mixture by 1/2 teaspoon on cookie sheet. (I just eyeball it if I want larger cookies.)
- 4. Bake 300 degrees until golden, not dark brown, may be light brown around edges. About 15 minutes.
BUTTERY POTATO CHIP COOKIES
Can't decide whether to bring chips or cookies to the tailgate? These crisp and buttery cookies make plenty for the crowd, and will keep people guessing the secret ingredient. -Rachel Roberts, Lemoore, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour to creamed mixture and mix well. Stir in potato chips and walnuts., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cool 2 minutes before removing from pans to wire racks.,
Nutrition Facts : Calories 126 calories, Fat 9g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 67mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
COUCH POTATO COOKIES
Steps:
- Cream together the butter and the sugar. Add flour gradually and stir well. Add vanilla, coconut, butter and lemon extract along with the crushed potato chips. Mix well. Fold in the pecans.
- Drop onto ungreased cookie sheets and flatten with the palm of your hand. Sprinkle with powdered sugar and bake at 350 degrees F. for 8 to 10 minutes. Makes about 3 dozen cookies.
BROWN ANGEL ICED SWEET POTATO COOKIES
Steps:
- Preheat oven to 400 degrees F.
- For the cookies: In a medium mixing bowl, sift together the flour, nutmeg, baking powder, baking soda, and salt, and set aside. Whisk together, with an electric mixer, the butter and sugar. Add the egg, molasses, butter extract, sweet potato and orange zest. Carefully fold dry ingredients into butter-sugar mixture with a rubber spatula. Stir in the pecans, if using. Drop spoonfuls of dough onto parchment-lined cookie sheet. Bake for 12 to 15 minutes or until golden brown. Transfer to a wire rack to cool. Decorate with cream cheese icing.
- For the cream cheese icing: In a large mixing bowl, using an electric mixer, blend cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. Add the maple or vanilla extract, and mix on high speed until incorporated. Pipe the cream cheese frosting on cookies in any desired pattern with a piping bag or a plastic baggie with a hole cut at the corner. You can also warm the frosting in a microwave for a few seconds until smooth and drizzle the frosting onto the cookies.
COUCH POTATOES
"These stuffed potatoes are a favorite," says Shary Geidner from Clear Lake, Iowa. "They're an easy meal-in-one." Plus, they're a great way to use up any extra ham, chili or baked potatoes.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cut each potato in half lengthwise but not all the way through, leaving potato attached at the bottom. Push potatoes open and fluff pulp with a fork. Place on a microwave-safe plate. Top each with the chili, onions, mushrooms, ham and cheese. Cover and microwave on high for 2 to 2-1/2 minutes or until cheese is melted. Top with sour cream if desired.
Nutrition Facts :
POTATO CHIP COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth. Stir vanilla extract into creamy mixture. Mix flour and crushed potato chips into the mixture until just incorporated. Fold chopped walnuts into the dough. Roll dough into 1-inch balls; press onto prepared baking sheets and flatten gently.
- Bake in preheated oven until golden around the edges, 10 to 13 minutes.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 14 g, Cholesterol 20.3 mg, Fat 10.5 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 5.4 g, Sodium 17.7 mg, Sugar 4.3 g
COUCH POTATOES
This is a comfort dish, and done in the microwave. It makes a good side to roast, steak, or chicken.
Provided by Chef PotPie
Categories Potato
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In 12X8 baking dish, arrange potato halves, cut side up, around edges of dish.
- Add 1 tablespoon water and cook, covered, on high, 8-10 minutes until tender, rotating dish halfway through cooking time; drain.
- Meanwhile, combine all remaining ingredients.
- Place this mixture on cut sides of potatoes and cook on high 1-2 minutes until cheese melts.
Nutrition Facts : Calories 185, Fat 2.6, SaturatedFat 1.4, Cholesterol 8.3, Sodium 78.6, Carbohydrate 34.1, Fiber 3.6, Sugar 2.2, Protein 6.4
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