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Cookies In A Cloud


this recipe was in my mom's power bill. it is credited to sara elizabeth sams of tuscaloosa, alabama. i have not made this yet, but it looks yummy! i think it could easily be halved and made into a square 8 or 9 inch pan.

Time: 65 minutes


  • press one package of cookie dough on bottom of 9" x 13" baking dish
  • mix cream cheese , eggs , sugar and vanilla
  • mixture will be slightly lumpy
  • pour mixture onot dough inot baking dish
  • cut other package of dough into peices and drop them onto filling
  • bake at 350 degrees for about 45 minutes
  • cool
  • refrigerate before cutting

cookies in a cloud image

Number Of Ingredients: 5


  1. refrigerated chocolate chip cookie dough
  2. cream cheese
  3. eggs
  4. sugar
  5. vanilla


This recipe was in my Mom's power bill. It is credited to Sara Elizabeth Sams of Tuscaloosa, Alabama. I have not made this yet, but it looks yummy! I think it could easily be halved and made into a square 8 or 9 inch pan.

Recipe From

Provided by ColCadsMom

Time 1h5m

Yield 24


  • Press one package of cookie dough on bottom of 9" x 13" baking dish. Mix cream cheese, eggs, sugar and vanilla. Mixture will be slightly lumpy. Pour mixture onot dough inot baking dish. Cut other package of dough into peices and drop them onto filling. Bake at 350 degrees for about 45 minutes. Cool. Refrigerate before cutting.

Cookies in a Cloud image

Number Of Ingredients: 5


  • 2 (18 ounce) packages refrigerated chocolate chip cookie dough
  • 2 (8 ounce) packages cream cheese, softened
  • 2 eggs
  • 1 cup sugar
  • 2 teaspoons vanilla


Coconut lovers will have extra reason to celebrate when they taste these cakelike drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie swaps. -Donna Scofield, Yakima, Washington

Recipe From

Provided by Taste of Home

Time 55m

Yield about 5-1/2 dozen.


  • Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy; beat in eggs and extracts. Stir in sour cream. In another bowl, whisk together flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut., Drop dough by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely., In a small heavy saucepan, heat butter over medium heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a small bowl; gradually beat in confectioners' sugar, milk and extracts. Spread over cookies. Dip in coconut; let stand until set. Store in an airtight container.

Coconut Clouds image

Number Of Ingredients: 19


  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2-3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup sweetened shredded coconut, toasted
  • 1/3 cup butter, cubed
  • 3 cups confectioners' sugar
  • 3 tablespoons evaporated milk
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 2 cups sweetened shredded coconut, toasted


Our Amish friend Naomi Yoder makes this meringue heart topped with cream cheese and pie filling whenever we visit. Her family's farm is a stop on our wagon train vacation. -Judy Herbkersman, Collins, Ohio

Recipe From

Provided by Taste of Home

Time 1h50m

Yield 6 servings.


  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Spoon meringue onto a parchment-lined baking sheet. Using the back of a spoon, form meringue into a 9-in. circle, building up edges slightly., Bake at 275° for 1-1/2 hours. Turn oven off and do not open door; leave meringue in oven for 1 hour. Remove from the oven; cool completely., In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped cream until mixture is well blended. To serve, place meringue on a serving platter; fill with cream cheese mixture and top with pie filling.

Cherries on a Cloud image

Number Of Ingredients: 9


  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • 3 ounces cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped
  • 1 can (21 ounces) cherry pie filling


Recipe From

Provided by Food Network Kitchen

Time 6h15m

Yield 6 clouds


  • Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
  • Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
  • Scoop 6 large mounds of meringue (3/4 cup each) onto the baking sheets, leaving space between each. Using the back of a spoon, pull up the meringue to form swoops and spikes on each mound. Sprinkle with coarse sugar. Bake at 250 degrees F until dry and crisp, 4 to 5 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week.

Meringue Clouds image

Number Of Ingredients: 5


  • 4 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2 1/4 cups confectioners' sugar
  • Coarse sugar, for sprinkling


A friend gave me this recipe from a magazine. I improved it and renamed it for what they taste like when you bite into them. Pictured are strawberry clouds. Lemon is also a family favorite. This is a recipe kids can easily make and enjoy their efforts!

Recipe From

Provided by Dee Vance

Time 35m


  • 1. Spray large cookie sheet with Cooking spray. Pre-heat oven to 400°F.
  • 2. Pour cake mix into a mixing bowl. Add the egg & mix well into the mix.
  • 3. Slowly add the whipped topping and mix well after each addition of topping. Mixing by hand is best. Repeat this process until all the topping is incorporated into the cake mix. You may use a mixer on a low speed.
  • 4. Batter should be dense but a little sticky.
  • 5. Refrigerate for 2 hours. (Note: I have made half the batch one day & the rest the next)
  • 6. Put Powered sugar in small bowl.
  • 7. Drop a teaspoon of batter into sugar. coat batter well with sugar. Then, roll into ball and place on pre-sprayed cookie sheet.
  • 8. Bake at 400°F for 10-12 minutes. Until lightly browned.

Cloud Cookies image

Number Of Ingredients: 5


  • 1 box flavored cake mix (lemon, strawberry, spice, etc)
  • 1 tub of whipped topping
  • 1 large egg
  • 1/4 tsp vanilla extract
  • 3/4 c powdered sugar


Move over poached and so long over-easy -- there's an even happier way to eat eggs. Say hello these nests of puffy whipped egg whites with a sunshine yolk center. Eat them on toast for the perfect start to your day.

Recipe From

Provided by Food Network Kitchen

Time 20m

Yield 4 servings


  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat with nonstick cooking spray.
  • Coat 4 small bowls with nonstick cooking spray. Separate the eggs and put the whites into a medium bowl and the yolks in the small bowls (1 yolk per bowl). Add a large pinch of salt to the egg whites and beat with an electric mixer on low speed until stiff peaks form, 2 to 3 minutes.
  • Dollop 4 large spoonfuls of the egg whites onto the prepared baking sheet and make a small well in the middle of each with the back of a spoon. Bake the whites until they are firm, no longer wet and just beginning to turn brown, about 6 minutes. Gently pour 1 yolk into the well of each white. Bake until the edges of the yolk just start to set while still being runny, 3 to 4 minutes. Season with salt.
  • Serve on top of buttered brioche toast.

Cloud Eggs image

Number Of Ingredients: 4


  • Nonstick cooking spray
  • 4 large eggs
  • Kosher salt
  • 4 slices buttered brioche toast, for serving

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