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Food Court Sept. 4

With school starting and all the lunches to pack and treats to prepare for the class, now’s the time to whip up some of your favorite cookies.

Peanut Butter Blossoms

1 cup packed brown sugar

1/2 cup peanut butter

1/3 cup shortening

1 egg

1/2 teaspoon vanilla extract

2 cups Quick Cookie Mix

Colored sugar

36 dark chocolate kisses

In a small bowl, cream the brown sugar, peanut butter and shortening until light and fluffy. Beat in egg and vanilla. Gradually add cookie mix and mix well. Roll dough into 1-inch balls. Roll in colored sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 8 to 10 minutes or until surface cracks. Immediately press a chocolate kiss into the center of each cookie. Cool for 5 minutes before removing from pans to wire rack to cool. Store in an airtight container.

Crispy Oatmeal M & M Cookies

1 1/2 cups quick cooking or old fashioned oats, uncooked

1 cup sweetened flaked coconut

1 cup flour

1 cup light brown sugar, packed

2/3 cup butter flavored shortening

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

2 cups oven toasted rice cereal (such as Rice Krispies)

1 12-ounce bag mini M & M’s

Preheat oven to 350° and grease 2 large cookie sheets. In a large bowl, with mixer at low speed, beat oats, coconut, flour, brown sugar, shortening, baking soda, baking powder, salt and eggs until well blended, occasionally scraping down the sides of the bowl with a rubber spatula. With a wooden spoon stir in cereal and mini M & M’s. Drop dough by heaping tablespoons, about 2 inches apart, onto cookie sheets. Flatten cookies into 2-inch rounds with your hand. Bake 10 to 12 minutes or until golden, rotating sheets between upper; and lower racks halfway through baking time. Let cookies cool slightly on baking sheets, then remove to wire rack to cool completely. Repeat with remaining dough.

Nestles Crunch Snowball Cookies

1 1/2 cups butter

3/4 cup powdered sugar

1/2 teaspoon salt

1 tablespoon vanilla extract

3 cups all-purpose flour

5 Nestle Crunch candy bars

1/4 cup powdered sugar

Preheat oven to 375°. Beat butter, 3/4 cup powdered sugar and salt in large mixer bowl until creamy. Beat in vanilla extract, gradually beat in flour. Stir in chopped Crunch bars. Shape dough into 1 1/4-inch balls. Place on ungreased baking sheets. Bake for 10 to 12 minutes or until cookies are set and bottoms are lightly browned. Sift 1/4 cup powdered sugar over hot cookies on baking sheet. Cool on baking sheets for 10 minutes. Carefully remove to wire racks to cool completely. Sprinkle with additional powdered sugar. Store in airtight container.

Chocolate Chip Oatmeal Crème Pies

1 1/4 cups old fashioned oats

3/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, softened

3/4 cup sugar

2 tablespoons molasses

1 large egg

1 teaspoon vanilla extract

1 cup semisweet chocolate chips

1 1/2 cups marshmallow crème, such as Marshmallow Fluff

Preheat oven to 350°. Line 2 baking sheets with parchment paper. Set aside. In a medium bowl, combine oats, flour, cinnamon, baking powder and salt. Set aside. In a large bowl, beat butter and sugar at medium high speed with an electric mixer until fluffy, approximately 3 minutes. Add molasses, egg and vanilla, beating until smooth. Reduce speed to low, add flour mixture 1/2 cup at a time, beating until combined. Stir in the chocolate chips. Spoon dough by heaping teaspoonfuls onto prepared pans, spacing 3 inches apart. Bake until edges begin to brown, 8 to 10 minutes. Cool 4 minutes on pans. Transfer to wire racks and let cool completely. Spread 2 teaspoons marshmallow crème onto the flat side of 1 cookie. Top with another cookie, flat side down. Press together lightly to form a sandwich. Repeat with remaining cookies and marshmallow crème.

If you need to reach me, my email is or drop a line to my attention to the BCR, P. O. Box 340, Princeton, IL 61356. Happy Baking!

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