1 ½ cups graham cracker crumbs 1 stick butter (melted) ½ cup chopped pecans 1 cup butterscotch chips 1 cup shredded coconut 1 cup chocolate chips 1 (14 ounce) can sweetened condensed milk Combine graham cracker crumbs with melted butter. Press into a 13×9” cake pan. Sprinkle remaining ingredients over the top and pour the
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Ingredients 2 cups gluten free quick oats (you can use rolled oats and just blast them a few times in the food processor) 1¼ cup peanut butter (use sunflower butter for a nut free option) ½ cup pepitas or sunflower seeds ⅓ cup maple syrup or honey ⅓ cup mini chocolate chips (Enjoy Life chips
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1 cup sugar 1 Tbsp. vinegar 1 cup dark corn syrup 1 Tbsp. baking soda Melted chocolate Combine sugar, vinegar and corn syrup in a sauce pan. Cook over medium heat, stirring until the sugar dissolves. Cook to 300° (using a candy thermometer). Remove from heat and add baking soda. Pour into a buttered 8×8”
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Crust: 1 cup butter 1 cup brown sugar 2 eggs 2 cups flour 8 ounces chocolate chips Topping: ½ cup butter 2 cups powdered sugar 2 eggs (beaten) 10 ounces colored marshmallows 1 cup pecans or walnuts Mix up crust ingredients and press into a 13×9” pan. Bake at 350° for 25 minutes. Heat chocolate
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Bring to a boil: ½ cup shortening 2 cups sugar 1/3 cup cocoa ½ cup milk ½ tsp. salt Add: 1 Tbsp. vanilla ½ cup peanut butter 3 ½ cups oatmeal Optional: ½ cup peanuts Boil first 5 ingredients (5 minutes in microwave), then add in vanilla and peanut butter. When peanut butter is all
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6 dozen cookies 4 ½ cups flour 2 tsp. baking soda 4 sticks butter, softened 1 ½ cups brown sugar (packed) ½ cup sugar 1 (3.4 ounce) package instant vanilla pudding 4 eggs 2 tsp. vanilla 4 cups chocolate chips 2 cups chopped walnuts Preheat oven to 350°. Sift flour and baking soda together; set
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1 cup light corn syrup 1 cup sugar 1 cup peanut butter 6 cups Kellogg’s® Cocoa Krispies® cereal OR 1 package (6 oz., 1 cup) semi-sweet chocolate morsels 6 cups Kellogg’s® Rice Krispies® cereal 1 cup butterscotch chips Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves
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1/2-3/4 cup packed brown sugar 1/2 cup sugar 1 (8 oz.) container vanilla or plain low-fat yogurt 2 egg whites, lightly beaten 2 Tbsp. vegetable oil 2 Tbsp. fat-free milk 2 tsp. vanilla 1 1/2 cups flour 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. salt (optional) 3 cups oats (old fashioned or
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25 wreaths 1 stick butter 30 large marshmallows ½ tsp. vanilla ½ tsp. vanilla 1 ½ tsp. green food coloring 3 ½ cups cornflakes 1-2 Tbsp. red cinnamon candies In a large saucepan melt butter and marshmallows over low heat, stirring constantly. Add vanilla and food coloring and stir until well blended. Add cornflakes. Drop
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Crust: 1 cup flour 5 Tbsp. powdered sugar ½ cup butter Filling: 4 eggs, beaten 4 cups rhubarb 2 ½ cups sugar ½ tsp. salt ½ cup flour Mix crust ingredients together, blending well. Place in 9×13 inch pan and back at 350° for 15 minutes. Mix filling together and pour over crust. Bake an
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