Wholewheat Chewy Oatmeal Cookies

1/2 cube light margarine

1/2 cup applesauce

2/3 cup brown sugar

1/3 cup white sugar

2 eggs

1 tsp. vanilla

1 tsp. baking soda

1/2 tsp. salt

1 1/2-2 cups whole wheat flour

2 cups oatmeal

Cream sugars and butter. Add egg. Mix remaining ingredients. Add chocolate chips and/or raisins. Bake 375 for 10 minutes.

Bird's Nest Cookies (aka M&M cookies)

1 cup butter

1/2 cup brown sugar

2 eggs, separated

1 tsp. vanilla

2 cups flour

1/2 tsp. salt

finely chopped nuts

M&M peanut candies

vanilla frosting

Cream butter and sugar: add egg yolks one at a time. Add vanilla, blend well. Add flour and salt and blend well. Chill for 1 hour. Roll into walnut sized balls. Roll in slightly beaten egg whites and then chopped nuts. Bake 350 for 5 minutes. Press thumbprint into each one and bake 5 more minutes. Cool. Spread a little frosting into center and top with one candy.

Alternate option: Fill thumbprint with jam.

Chocolate Waffle Cookies

1 cup melted butter

1 1/2 cup sugar

4 eggs, beaten

2/3 cup cocoa

2 cups flour

2 tsp. vanilla

Beat butter, sugar and eggs. Add cocoa, flour and vanilla. Drop by spoonfuls on hot waffle iron, sprayed with Pam. Close and bake for one minute. Frost with chocolate frosting.

Chocolate Frosting for Waffle Cookies

1 lb. powdered sugar

1/2 cup butter, softened

1/4-1/2 cup cocoa

1 tsp. vanilla

1/3 cup milk

Combine until smooth. Sprinkle with sprinkles of your choice (chocolate sprinkles, crushed candy cane, etc.).

Best Sugar Cookies Ever

1 c. butter

1 1/2 c. sugar

2 eggs, beaten

1 tsp. vanilla

1 tsp. lemon flavoring

1/4 cup milk

4 c. flour

1 1/2 tsp. baking powder

1 tsp. soda

1/4 tsp. salt

Mix butter and sugar together until creamy. Add eggs, and other liquids. In seperate bowl mix dry ingredients together and stir into wet mixture slowly, mixing well. Roll cookie dough out on floured surface until about 1/4 inch thick. Cut with cookie cutters. Bake at 375 for 8 minutes or until edges just start to brown. Cool and frost (adding almond flavoring with the vanilla in the frosting).

Grandma Orr's Date Squares

Crust:

1 cup sugar

2 cups flour

2 cups rolled oats

1/2 tsp. salt

1 cup shortening

1 tsp. baking soda

1/2 cup sour milk

Mix sugar, flour, rolled oats and salt together. Cut in shortening with pastry blender. Dissolve baking soda in milk and add to flour mixture. Spread half of mixture into a 9x13 pan. Save the rest of the dough for the top.

Filling:

3/4-1 cup dates, cut up

1 cup water

1 cup sugar

Bring the filling ingredients to a boil and stir together over medium heat until it resembles jam. Pour date mixture on top of crust. As best as you can, roll out the remaining crust dough and place on top of date mixture. You may need to do some "piecing" as it is difficult to get a big enough piece to cover the entire 9x13 at once. Bake at 350 degrees until crust is golden brown. Cut in squares.

Sharon's Chocolate Mint Sandwich Cookies

3/4 cup butter

1 1/2 cup brown sugar

2 T. water

2 cups chocolate chips (semi-sweet)

2 eggs

2 1/2 cup flour

1 1/4 tsp baking soda

1/2 tsp sale

Andes mints

Melt butter, brown sugar and water in a large heavy saucepan over low heat. Add chocolate chips and stir in until partly melted. After chocolate chips have melted, pour into a large bowl and cool for 10 minutes.

With mixer add: eggs, flour, soda and salt. Beat in dry ingredients until just blended. Chill dough 1 hour or more. Preheat oven to 350. Grease cookie sheet. Teaspoon dough into balls. Bake 10-12 minutes. Remove from oven and put 1/2 or a whole unwrapped Andes mint sandwich on top. Let soften/melt and swirl with the back of a spoon. Let cool. Makes about 80 cookies, depending on what size you make them.

Chess Cake Bars

1 box yellow cake mix

1 egg

1 stick softened margarine.

Combine these and pressed into greased cookie sheet

1 8oz pk cream cheese

2 eggs

1 lb powdered sugar

1 tsp lemon extract

Combine these and pour over cake mix pressed in pan

Bake at 325 for 30 minutes or until shiny.

Cool and cut into squares.

Apricot Bars 

Bake at 375        

3 c flour                                                                       
2 c brown sugar

3 c oatmeal                                                                  
1 ½ c  butter

2 t baking powder                                                        
 2 c apricot jam

½ t salt                                                                            
 (1 pt. jar)

Mix dry ingredients together, and then add sugar and butter.  Mixture will be crumbly.  Reserve 1 ½ cup of this mixture for topping.  Pack remainder of mixture firmly into a large rimmed cookie sheet.  Spread jam over the top of mixture-almost to the edges.  Sprinkle reserved crumbs over jam.  Bake 20 -25 minutes  When cool cut into squares

Cindi’s Carmel Popcorn

1 cup butter (2 cubes)

¾ cup brown sugar

4 cups of mini marshmallows

2 packages microwave popcorn

Pop popcorn and remove all kernels that haven’t popped.  Set aside.  Melt butter and sugar.  Add marshmallows and cook until barely melted.  Pour melted mixture onto popcorn.  Stir until evenly distributed….ENJOY J

Turtle Cheesecake

1 ¾ cup chocolate graham cracker crumbs

1/3 cup butter of margarine melted

3 packages 8 oz each cream cheese softened

1 can sweetened condensed milk

½ cup regular sugar

3 large eggs

3 Tbsp lime juice

1 Tbsp vanilla extract

1 ½ cups (9oz) Semi-sweet chocolate chips (I use milk J)

Optional Toppers

2 Tbs of chocolate flavored syrup or melted fudge

2 Tbsp caramel

½ cup chopped pecans

¼ cup mini chocolate chips

Preheat oven to 300 degrees

Grease 9 inch spring form pan

Crust:

Combine crumbs and butter in a medium bowl.  Press onto bottom and up one inch of the pan.

Filling:

Beat cream cheese and sweetened condensed milk in a large bowl until smooth.  Add sugar, eggs, lime juice, and vanilla.  Beat until combined.  Microwave 1 ½ cup of chocolate chips in a medium microwave safe bowl on high for 1 minute and stir.  Morsels may retain some of their shape.  If necessary microwave 10-15 second intervals stirring until chips are melted.  Stir in 2 cups of cheesecake batter into melted chips, mix well.  Alternately spoon batters onto the crust, Beginning and ending with yellow batter.  Bake for 1 hour and 10-15 minutes, or until edge is set and center moves slightly.  Cool in p an on a wire rack for 10 minutes.  Run knife around the edge of the cheesecake and cool completely (refrigerate).  Drizzle chocolate and caramel over the cheesecake.  Sprinkle with pecans and mini morsels.  Refrigerate for several hours or overnight.  Remove side of pan.  Makes 12-16 servings. 

Yogurt Pie
From Kathy Davis
1 c. oatmeal
½ c. brown sugar
½ c. butter, melted
½ c. chopped nuts
Put oats (dry) in microwave for 2 min. on high (stir at 1 min.).  Add remaining ingredients.  Put into pie plate to form a crust and chill for a few hours. 
Filling:
8 oz. Cool Whip
2 (8 oz) yogurt (fruit in bottom- no Yoplait)
Mix together and fill crust.  Freeze.  Let thaw for few min. before serving.

Reese's Reanut Butter Cups

 

1 lb. bag powdered sugar

1 c. margarine

1 1/4 cups creamy peanut butter

2 pkgs. graham crackers, finely crushed

1 bag chocolate chips

 

Mix sugar, softened margarine, and peanut butter until well mixed.  Add graham cracker crumbs.  Mix in well.  Press firmly into a 9 x 13 pan.  Melt chocolate chips, then pour over peanut butter mixture.  Allow to harden for about an hour, then cut into 1" squares.  Do not refrigerate.

Peachy Keen Bars:

 

1 pkg dry cake mix-white, yellow or french vanilla

1/3 c. butter, room temperature

2 lg. eggs, divided

29 oz. can light peach slices, drained (fresh peaches may be substituted)

8 oz. package cream cheese, room temperature

1/3 c, sugar

1 tsp. vanilla

 

1. Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray.

2.In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly.
Set aside 1 ½ c. crumbs for topping.

3.Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.

4.Cut peach slices into 1” pieces; Spoon onto partially-baked crust.

5.In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy.
Spread over top of peaches.

6.Sprinkle with reserved crumbs; Bake 30 minutes.

7.Chill at least 30 minutes before serving; Serves 12.
Store leftovers in refrigerator.

 

Oreo Cookie Dessert

 

1 lb Oreo cookies  

I cube butter

1 c powdered sugar.

I (8 oz) cream cheese

1 lg. container Cool Whip    

1 box instant chocolate pudding

1 box instant vanilla pudding

3 c milk

Nuts

Chocolate syrup.

 

Layer in 9X13 inch dish.

Layer # 1:  Crumble 20-25 cookies.  Add melted butter.  Press into baking dish, Bake @ 350 for 10 minutes.  Cool.

 

Layer # 2:  Using mixer, mix cream cheese and pwd. sugar.  fold in 1/2 container Cool Whip.  Smooth over first layer.  Sprinkle with  8-10 crumbled cookies and chopped nuts. 

 

Layer # 3:  Using mixer, mix both puddings with milk, until thick.  smooth over 2nd layer.

 

Layer # 4:  Smooth rest of Cool Whip over top.  Add 8-10 crumbled cookies, nuts, and drizzle with chocolate sauce over top.  Refrigerate. 

No Bake Oreo Truffles

• 1 package Double Stuffed Oreos
• 4 oz Cream Cheese you may add up to 8 oz, I just like the consistency best with 4 oz.
• - - Dipping Chocolate

Instructions

1. Chop Oreos up finely in a food processor. Save some of the finely crushed Oreos for garnish later and set it aside. You don't need too much.
2. With hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined.
3. Roll into 1" balls and place on a wax covered cookie sheet. Put in freezer for 15 minutes.
4. While balls are in freezer, melt chocolate according to directions.
5. Pull the Oreo Truffles out of freezer, and dip into chocolate. Garnish with reserved Oreo crumbs before the chocolate sets up.
6. Let chocolate set, refrigerate and enjoy!