Youngs Family Recipes

For tomorrow morning Ingredients: 18 Rhodes white rolls 1 3-oz butterscotch non-instant pudding mix 1/2 cup brown sugar 1/2 cup melted butter cinnamon nuts (optional) Directions: Grease a bundt pan or a 9x13 pan.  Cut the rolls in half to make 36 and place in the bundt pan. (If they are too frozen to cut, sometimes I microwave them for about 10 seconds.) Sprinkle on pudding mix.  Melt brown sugar and butter together and pour over top of rolls.  Sprinkle with cinnamon and nuts (if desired).  Cover with plastic wrap and let rise over night.  Bake at 350 degrees for 20-25 minutes or until golden brown.  Immediately turn rolls upside down on foil or a serving plate to catch all the cinnamon and butterscotch sauce.  ENJOY!

1/2 cup butter 1/2 cup oil 1 3/4 cup sugar 2 eggs 1 Tbsp. vanilla 1/2 cup buttermilk Cream and add: 2 cups grated Zucchini Add to: 2 1/2 cups flour 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 tsp. cinnamon 4 Tbsp. cocoa Pour into 9x13 pan. Sprinkle over 1/2 bag chocolate chips and 1/2 cup brown sugar. Bake 350 for 45-50 minutes.

PEANUT BUTTER BARS 1 3/4 cup peanut butter, divided 1/3 cup butter 1 cup packed brown sugar 3/4 cup sugar 2 eggs 1/2 cup apple sauce 1 tsp vanilla 2 cups flour 2 cups quick oats 1 tsp baking powder Frosting 4 1/2 cups powdered sugar 1/3 cup mile 1/4 cup cocoa 1/4 cup butter 1 tsp vanilla 1/2 tsp salt Cream 1 cup peanut butter, brown sugar and sugar; add eggs one at a time. Beat in applesauce and vanilla. Combine flour, oats, baking soda to creamed mixture until well mixed. Spread into 15 x 10 pan Bake 18-22 minutes, 350 degrees Cool 10 minutes, spread with remaining peanut butter Refrigerate 30 minutes Beat frosting and spread over peanut butter Cut into squares

This is by far my favorite chocolate chip cookie recipe.  We make them all the time and they always turn out delicious. I find that the 10 minute cooking time is perfect, any longer and they get a little too crispy.  2½ cups rolled oats 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 1 cup granulated sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla extract 8-12 ounces chocolate chips (we prefer a mix of semi sweet and milk chocolate) 1. Preheat oven to 375 degrees F. 2. Blend the oats in a food processor or blender to a fine powder. Mix together the blended oats with the flour, baking powder, baking soda and salt. Set aside. 3. Cream together the butter and both sugars until light and fluffy, 3-4 minutes. Beat in the eggs and vanilla extract. On low speed gradually mix in the flour mixture, beating just until incorporated. Gently mix in the chocolate chips. 4...