1 3/4 cupsuncooked old-fashioned or quick-cooking oats
1 cupall-purpose flour
1/2 teaspoonbaking soda
1 cupcandy-coated chocolate pieces
Heat oven to 375°F.
Combine sugar, butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add oats, flour, baking soda and salt; beat at low speed until well mixed. Stir in chocolate pieces.
Drop dough by heaping teaspoonfuls, 2 inches apart, onto lightly greased cookie sheets. Bake 9-11 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack
3 cups granola cereal 2 cups toasted oat cereal 1 cup sweetened dried cranberries 1/4 cup butter 1 bag (10-oz) marshmallows Butter the bottom and sides of a 9 X 13-inch baking pan or dish; set aside. In a large heatproof bowl, combine the granola cereal, toasted oat cereal, and the cranberries; set aside. In a 2-quart saucepan, combine the butter and marshmallows. Cook over low heat while stirring constantly until melted and smooth; remove from the heat. Pour the marshmallow mixture over the cereal mixture and stir until well blended. Pour into the prepared pan and using buttered hands press down evenly into the pan. Cut into 32 squares to serve. Per bar: 90 calories, 16 carbs, 1 protein
Note: I got this recipe years ago from Land O' Lakes butter, if I remember correctly.
This is another of my old Mr. Food recipes I pulled from my archives. Had you ever thought of making pie crust from Corn Flakes?
5 1/3tablespoons (1/3 cup) butter 1/4cup sugar 1/2teaspoon ground cinnamon (optional) 1 cup corn flake crumbs 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1/3cup plus 2 tablespoons lemon juice 1 teaspoon vanilla extract 5 medium-sized bananas In a small saucepan, melt butter over low heat; stir in sugar and cinnamon, if desired, and cook until bubbles form. Remove from heat and stir in the crumbs. Press mixture evenly over bottom and up sides of a 9-inch pie plate; chill.
Meanwhile, in a large bowl, beat cream cheese until fluffy; blend in sweetened condensed milk. Add 1/3 cup lemon juice and the vanilla (see Note); stir until smooth and thick.
Cut 3 of the bananas into thin slices then line bottom of chilled crust with banana slices. Turn filling into crust. Refrigerate 2 to 3 hours, or until firm.
Cut remaining 2 bananas into thin slices; dip slices in remaining 2 tablespoons lemon juice; arrange over top of pie.
My son absolutely loves 'Nutter Butter' cookies. I will most definitely have to make this. I am already working on my will power since I am a diabetic. Thank you to Hugs and Cookies for posting this. Ingredients
1 box Nutter Butter Cookies
Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness)
peanut butter cups
½ cup peanut butter, melted in microwave
1 box instant or regular vanilla pudding, prepared according to package
Line the bottom of an 8x8 pan with Nutter Butter Cookies.
Top with a drizzle of the melted peanut butter.
Add ½ the pudding.
Add half the cream. (I like to use a pastry bag so it is pretty but you can spread it if you prefer.)
Top with chopped peanut butter cups.
Repeat the layering!
Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter.
This must be chilled overnight for the cookies to soften!
This is a recipe I saw on and saved from RecipeLion four or five years ago. 2 refrigerated pie crusts for 9 inch pies (or your favorite homemade pie dough) FILLING: 6 tablespoons butter, melted, divided ½ cup packed brown sugar ½ cup chopped pecans 8 cups peeled and thinly sliced apples 1 cup sugar ⅓ cup flour 1 teaspoon ground cinnamon GLAZE: ½ cup powdered sugar 2 to 3 teaspoons milk or water
Line a 9-in. deep-dish pie plate with aluminum foil, leaving the extra foil hanging beyond the edge of the pan. Coat the foil with cooking spray.
Combine 4 tablespoons melted butter, brown sugar and pecans; spoon into prepared pie plate.
In a large bowl, combine the apples, sugar, flour, cinnamon, and remaining butter. Mix together gently.
Place one pie crust over nut mixture, pressing firmly against mixture and sides of plate. Cut off excess pie dough, but leave about 1 inch of dough beyond plate edge. Fill the pie dough with apple mixture.
Place the remaining pie dough over the filling. Cut off the excess dough to ¼ an inch beyond pan edge. Fold the bottom crust over top crust; seal and flute edges. Cut four 1-in. slits in top crust.
Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown. If necessary, cover the edges of the pie with aluminum foil for the last 15-20 minutes to prevent them from getting too brown.
Cool the pie for 15 minutes on a wire rack. Invert it onto a serving platter and carefully remove the foil. Combine the powdered sugar and water, then drizzle the glaze over top the pie.
This is a recipe I got years ago from The Girl Who Ate Everything. 100 Ritz Crackers, crushed (3-4 sleeves of crackers) 1/2 c. powdered sugar 2/3 c. butter, melted
For the Crust: Mix cracker crumbs and powdered sugar together until well blended. Add melted butter and stir until mixture is crumbly and sticks together. Press 2/3 of it in the bottom of a 9x13 baking dish. Set the remaining 1/3 of the crumb mixture aside.
For the Filling: Combine sweetened condensed milk and lemonade, whisk together. Fold in whipped topping and food coloring. Pour into prepared Ritz crust. Spread evenly. Top with crumb mixture.
Freeze for a couple of hours.
When ready to serve, take from the freezer, let sit on the counter for 3-5 minutes or until you can cut pie. Serve immediately. Store any leftovers in freezer immediately.
Yes, I am a breast cancer survivor and pink is my favorite color.
Going through my archives and found another delicious Mr. Food recipe from several years ago.
4 cups fresh or frozen blueberries (thawed, if frozen) 3 tablespoons instant tapioca 3/4cup plus 1 tablespoon sugar, divided 1 tablespoon lemon juice Zest of 1 lemon 1 (15-ounce) box refrigerated pie crusts 1 egg, beaten Preheat ovento 400 degrees F.
In a large bowl, combine blueberries, tapioca, 3/4 cup sugar, the lemon juice, and lemon zest; mix well and let stand 15 to 20 minutes. Meanwhile, unroll 1 pie crust and place in a 9-inch pie plate. Pour blueberry mixture into crust. Unroll remaining pie crust and place on top of mixture; seal, and flute edges. Cut several slits in crust, brush with egg, and sprinkle with remaining sugar. Place a pan under pie so it won’t drip in the oven. Bake50 to 55 minutes, or until top is golden.
1 cup Butter, soft ½ cup Sugar 2cups Flour ¼ tsp Baking Powder ½ tsp Salt ½ tsp Vanilla Extract Up To 2 Tbsp Milk Topping 3 cups Shredded Coconut 12-oz Chewy Caramels ¼ tsp Salt 3 Tbsp Milk 8 oz Dark or Semisweet Chocolate or Dark Chocolate Baking Chips
Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky. The dough should come together into a soft ball. Add in a bit of extra flour if your dough is too sticky.
Roll the dough out between pieces of wax paper to about 1/4-inch thickness and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely. Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container. There are two ways to get the shape for these cookies. The first is to roll the dough out between pieces of wax paper and use a cookie cutter to make rounds, cutting the smaller center hole later. This technique works great and doesn’t take too long, especially as the dough can be rerolled a couple of times. The second technique calls for a special pan: a mini donut pan. If you have a pan like this, simply press some cookie dough into the tube and bake. The dough doesn’t rise much, giving you a nice flat side and a perfectly rounded one. Take your pick and go with what is convenient for you.