This recipe makes a Whoopie Pie that is light as air and very tender. I like to wrap them individually (after they are completely cool) which makes them perfect for lunch boxes. They are also very popular at potlucks and bake sales.

Preheat oven to 450° and spray cookie sheets with cooking spray


2 cups sugar
1/2 cup shortening (no substitutions)
2 eggs
1 cup sour milk (*see note below)
1 cup BOILING water
1/2 teaspoon salt
1 cup unsweetened bakers cocoa
1 teaspoon vanilla extract
4 cups all purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda

*NOTE: To get sour milk,  put 1 teaspoon of lemon juice in a cup and then fill it up with milk; let it stand for 5 minutes.

Beat the eggs, shortening (I use butter flavored Crisco) and sugar in a large bowl until very smooth, scraping sides.

In a separate bowl, mix sour milk, boiling water, salt, cocoa and vanilla. Stir till smooth.

In another bowl, mix the flour, baking powder and baking soda.


Mix the cocoa-liquid mixture into the creamed butter and sugar mixture. Mix well.  Gradually add the flour mixture and beat until smooth.   Let batter sit for 5 minutes.


Drop batter (about 2 tablespoons per cookie) onto greased cookie sheet and bake at 450° for 5 to 7 minutes. NOTE: My electric oven takes 5 minutes (don't over bake because at this high temperature, the cookies will burn quickly).

Cool cookies on a wrack.  When they are completely cool, put two cookies together with filling.



1 cup  UNSALTED butter at room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
(1) 7 ounce container of marshmallow fluff

Cream the room temperature butter until fluffy (takes about 3 minutes on high speed).

Add the powdered sugar, one cup at a time, beating well in between each addition.

Add the marshmallow fluff and vanilla and whip on high until well mixed.

Add a nice thick layer of filling in between two cookies. If they aren't going to be eaten immediately, wrap them in plastic wrap. Recipe makes 24 pies.



This is such a fun (and easy) recipe. It is great for kids parties or teen parties and you can even jazz them up for adult appetizers. They stay warm for quite a while, but are even tasty at room temperature (nice and creamy).

Mildly seasoned for picky toddlers (perfect size), or add a little zip by using half cheddar and half pepper jack cheese and/or bacon bits.

1/2 pound elbow macaroni
2 tablespoons butter
2 tablespoons flour
1  1/2 cups milk
2 cups shredded sharp cheddar cheese (divided)
2 ounces cream cheese
1/2 teaspoon salt
1/4 teaspoon pepper
small pinch of cayenne
1 beaten egg

Boil the elbow macaroni in SALTED water for 8 minutes, then drain and set aside. Preheat oven to 400° and spray MINI muffin pan with cooking spray.

Note: Salting the water is important. If you don't you will have to increase the amount of salt in the sauce.

In medium size pan, melt butter and stir in flour until smooth and bubbly, let it simmer for about 30 seconds or so.

Slowly add the milk (whisk while you add it) and bring it to a simmer (it will thicken just a little).

Stir in 1 1/2 cups of the cheese (set aside the other 1/2 cup) and add the cream cheese, salt, pepper and cayenne. Stir to melt.

Mix the cooked macaroni, the cheese sauce and the beaten egg. Spoon mac and cheese into greased mini muffin cups and top with just a few shreds of the remaining cheddar cheese.

Bake at 400° for 15 minutes.  IMPORTANT: Let cool for 5 minutes before you take them out of the pan.

NOTES: I cook mine for 14 minutes, then put them under the broiler for the last minute (but watch them so they don't over brown).

NOTES: If you like a little spice, use half shredded sharp cheddar cheese and 1/2 pepper jack cheese.

NOTES: You can even sneak in some finely chopped broccoli for color.

This recipe makes about 4 dozen mini bites
Original recipe found at   (and adapted by Coleen's Recipes)


School is right around the corner and whether you need to pack a school lunch or just have the cookie jar full when the kids hit the kitchen in the afternoon, this is the perfect cookie. Super simple and very flavorful, this recipe is a keeper.


3 cups all purpose flour
1 cup butter flavored Crisco
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
2 eggs
1  1/2 cups sugar
3 tablespoons milk
2 teaspoons lemon extract
1 teaspoon vanilla extract

Mix the flour, sugar, baking soda, cream of tartar and salt together. Cut in the butter flavored Crisco (like you would a pie crust).

Add the eggs, , milk and extracts and beat until smooth. This will be very thick, so a stand mixer works best.

Roll into three log shapes (about 2" in diameter) and chill for at least an hour or overnight. Slice into 1/3" disks and roll the disks in sugar.

Place on lightly greased baking sheet (about 2" apart) and bake in pre-heated 375° oven for 9-11 minute. My electric oven takes 10 minutes exactly. Cool on a baking rack.

ENJOY !!! 
NOTE: I know there will be questions/comments about butter flavored Crisco vs. butter. I have not tried this recipe with butter.

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