Mix and press into bottom of 9 X 13 inch ungreased pan:
1 cup melted butter
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter, crunchy or smooth
Melt together until smooth:
1 ½ cups semisweet chocolate chips
4 Tablespoons peanut butter
Spread on top of the mixture in pan. Refrigerate 1 hour before cutting.
Submitted by Anne Ivie
Thursday, January 1, 2009
Peanut Butter and Chocolate Dipped Frozen Oreo Banana Bites
Bananas ready to eat
Creamy Peanut Butter
Crushed Oreo cookies
Chocolate Bark or meltind chocolate of choice
Peel then cut bananas into 1 inch pieces. Melt peanut butter in microwave until very soft. Roll bananas into peanut butter then place on a wax paper lined baking sheet. Place in freezer for 20 minutes or until peanut butter has firmed up. Melt chocolate according to package directions. With spoons, dip bananas into chocolate and place back on wax paper. Press cookies into sides of bananas so they stick in the chocolate. Stick back into freezer until frozen, about 1 hour. Serve with toothpicks or just pop in your mouth.
Submitted by Liz Nelson
Creamy Peanut Butter
Crushed Oreo cookies
Chocolate Bark or meltind chocolate of choice
Peel then cut bananas into 1 inch pieces. Melt peanut butter in microwave until very soft. Roll bananas into peanut butter then place on a wax paper lined baking sheet. Place in freezer for 20 minutes or until peanut butter has firmed up. Melt chocolate according to package directions. With spoons, dip bananas into chocolate and place back on wax paper. Press cookies into sides of bananas so they stick in the chocolate. Stick back into freezer until frozen, about 1 hour. Serve with toothpicks or just pop in your mouth.
Submitted by Liz Nelson
Devil’s Food Pumpkin Muffins
1 box Devil’s Food cake mix
1 15oz. can pumpkin
Mix the cake mix and pumpkin together, adding the pumpkin a little at a time. Mix until well blended and a cookie dough consistency. Spray muffin tins with non stick spray. Fill muffin tins ¾ full. Bake at 350 degrees for 21 to 26 minutes.
Submitted by Shauna Cook
1 15oz. can pumpkin
Mix the cake mix and pumpkin together, adding the pumpkin a little at a time. Mix until well blended and a cookie dough consistency. Spray muffin tins with non stick spray. Fill muffin tins ¾ full. Bake at 350 degrees for 21 to 26 minutes.
Submitted by Shauna Cook
Danish Pastry
First Dough:
1 cup sifted flour
½ cup butter or margarine
Cut together like a pie crust. Add 2 Tablespoons water. Mix with fork and divide in half. (handle as little as possible) Spread each half on an ungreased cookie sheet full length and 3 inches wide.
Second Dough
½ cup butter or margarine
1 cup water
1 cup sifted flour
1 teaspoon almond extract
3 eggs
Bring water and butter to a boil. Add the almond and remove from heat. Stir in all the flour at once and immediately after removing from heat stir until it makes a thick, smooth ball. Add the eggs one at a time, stirring until smooth after each addition. Divide onto the two strips already on the cookie sheets and spread evenly. Bake 45 minutes at 350 degrees until top is crisp and lightly browned. Remove from oven and cool.
Frosting
4 cups powdered sugar
¼ cup milk
1/3 cup butter
¼ teaspoon salt
1 teaspoon almond extract
Combine all ingredients and beat until smooth. Spread on cooled pastry. Top with sliced almonds.
Submitted by Tami Tolman
1 cup sifted flour
½ cup butter or margarine
Cut together like a pie crust. Add 2 Tablespoons water. Mix with fork and divide in half. (handle as little as possible) Spread each half on an ungreased cookie sheet full length and 3 inches wide.
Second Dough
½ cup butter or margarine
1 cup water
1 cup sifted flour
1 teaspoon almond extract
3 eggs
Bring water and butter to a boil. Add the almond and remove from heat. Stir in all the flour at once and immediately after removing from heat stir until it makes a thick, smooth ball. Add the eggs one at a time, stirring until smooth after each addition. Divide onto the two strips already on the cookie sheets and spread evenly. Bake 45 minutes at 350 degrees until top is crisp and lightly browned. Remove from oven and cool.
Frosting
4 cups powdered sugar
¼ cup milk
1/3 cup butter
¼ teaspoon salt
1 teaspoon almond extract
Combine all ingredients and beat until smooth. Spread on cooled pastry. Top with sliced almonds.
Submitted by Tami Tolman
Lion House Christmas Soda Cracker Cookies
35 saltine crackers
1 cup packed brown sugar
1 cup butter
2 cups chocolate chips
½ cup chopped nuts
Preheat oven to 350 degrees. Line a 15” x 10” jelly roll pan with foil or parchment paper; grease the foil. Line the pan with the saltines, placing as close together as possible. Combine sugar and butter in a small saucepan and bring to a boil, stirring often. Boil for 2 ½ minutes, stirring constantly. Pour butter sauce over crackers. Place crackers in preheated oven for 5 minutes. Remove from oven and sprinkle chocolate chips on top. When the chocolate chips are melted, spread chocolate over cookies and sprinkle with nuts. Cool and cut or break into small squares. Makes 3 dozen cookies.
Submitted by Deena Callahan
1 cup packed brown sugar
1 cup butter
2 cups chocolate chips
½ cup chopped nuts
Preheat oven to 350 degrees. Line a 15” x 10” jelly roll pan with foil or parchment paper; grease the foil. Line the pan with the saltines, placing as close together as possible. Combine sugar and butter in a small saucepan and bring to a boil, stirring often. Boil for 2 ½ minutes, stirring constantly. Pour butter sauce over crackers. Place crackers in preheated oven for 5 minutes. Remove from oven and sprinkle chocolate chips on top. When the chocolate chips are melted, spread chocolate over cookies and sprinkle with nuts. Cool and cut or break into small squares. Makes 3 dozen cookies.
Submitted by Deena Callahan
Blonde Brownies
2 cups butter or margarine, softened
1 ½ cups granulated sugar
1 ½ cups packed light brown sugar
2 teaspoons vanilla extract
4 eggs
4 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 package milk or semi-sweet chocolate chips
1 cup chopped nuts (optional)
Heat oven to 350 degrees. Butter and flour a 17” x 12” rimmed cookie sheet. Spoon dough in about 6 large drops evenly distributed over the cookie sheet. You should use all of the dough but reserve about 2/3 cup. The dough will overrun the cookie sheet edges if you use all the dough. Moisten hands and flatten out dough evenly to the edge of the cookie sheet. Bake in preheated oven for around 30 minutes until golden brown. Cool, slice in squares and enjoy. Unfortunately, you or your children will have to eat the remaining cookie dough.
Submitted by Erin Callahan
1 ½ cups granulated sugar
1 ½ cups packed light brown sugar
2 teaspoons vanilla extract
4 eggs
4 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 package milk or semi-sweet chocolate chips
1 cup chopped nuts (optional)
Heat oven to 350 degrees. Butter and flour a 17” x 12” rimmed cookie sheet. Spoon dough in about 6 large drops evenly distributed over the cookie sheet. You should use all of the dough but reserve about 2/3 cup. The dough will overrun the cookie sheet edges if you use all the dough. Moisten hands and flatten out dough evenly to the edge of the cookie sheet. Bake in preheated oven for around 30 minutes until golden brown. Cool, slice in squares and enjoy. Unfortunately, you or your children will have to eat the remaining cookie dough.
Submitted by Erin Callahan
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