Monster Cookie Bar

Makes an 8~8 pan or a 9~13 pan (see notes). | Preparation: Heat oven to 350
degrees F. Create a foil sling by placing foil into the pan with a one inch overhang
on each side (this makes for easy removal and cutting). Alternately, cover pan with
bake spray.
Ingredients:
Cookie portion (crust and topping)
1 cup of butter, melted and browned
1 cup of light brown sugar
2 cups all purpose flour
2 cups quick cooking oats
2 eggs
1. teaspoon baking powder
. teaspoon baking soda
. cup mini
chocolate chips
2 cups M&M
Pretzel, crushed
(approximately one
2.83 oz bag)
. cup sea salt almonds, chopped
Chocolate filling
1 cup of milk
14 oz. chocolate (semi-sweet or dark)
7 oz. sweetened condensed milk
2 cups mini Reeses Peanut Butter Cups
(about one 8oz. bag)
2 cups M&M Pretzels (about one 2.83
oz., 2 serving bag)
Instructions:
To make cookie portion
1. Place butter in a saucepan over medium heat and melt until butter bubbles at the edge and
becomes slightly brown and nutty in aroma. Set aside to cool.
2. Add flour, quick cooking oats, baking powder and baking soda into a bowl and whisk to combine.
Set aside.
3. Place brown sugar and cooled butter into a mixer bowl and beat until well blended. Add eggs in
and beat until light and fluffy, about 3-4 minutes on medium high.
4. Turn mixer to low and slow add in flour mixture and mix until combined. Turn mixer off and fold
in mini chocolate chips, crushed M&M pretzels and salted almonds.
5. Dough will be slightly wet. Set mixture aside to make filling.
To chocolate filling
1. Place milk, chocolate and sweetened condensed milk in a pan over low heat. Gently stir mixture
until chocolate is melted. Remove from heat.
To assemble
1. Place 1/3 of cookie mixture into pan and using an offset spatula spread cookie mixture flat.
2. Pour chocolate filling on top of crust and then sprinkle mini Reeses Peanut Butter Cups and
crushed M&M Pretzel on top.
3. Crumble remaining cookie mixture over chocolate filling (dont worry if some of it sinks into the
filling, it will rise to the top once baked).
4. Bake at 350 degrees for 40-50 minutes or until golden brown for an 8~8 pan. Bake for 25-35
minutes or until golden brown for for a 9~13 pan. Remove from oven and let cool before cutting.

Mini Nutella
Cookie Cups
(Makes enough for 2-3 dozen)

Ingredients
1 cup butter (softened)
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Jar of Nutella(12 tablespoons per batch)

Preheat oven to 350 degrees F. Grease your mini muffin tin

(unless it is nonstick like mine).
Cream butter and both sugar in bowl until light, smooth and fluffy! Beat in eggs and
vanilla until fully incorporated. Gradually add dry ingredients (flour, salt, baking soda)
until all the flour is mixed in!
Roll dough into balls 1.5 inches thick.
Pop them in the mini muffin tin and bake for 10-12 minutes, until golden brown but not
too dark around the edges.
When done, remove from oven and let sit for about 2 minutes. Then make wells for the
nutella with a shot glass, a similar object or a spoon. Add 1 tbsp Nutella to each cup it
will start to melt quickly so you can swirl it around and make it nice and smooth.
Let cool 15-20 minutes in tin. Remove from tin and place in your mouth. Repeat. Nutella
will solidify in about an hour, which then makes them safe to transport! To share.. you
know? Sharing?
This recipe made enough for 3 batches for me. I kept the dough in the freezer and
rolled/baked them from frozen and they were perfect!

Pecan Pie Bars

Yield: 12 - 16 servings
Prep Time: 10 min Cook Time: 40 min
Ingredients:
For crust:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
teaspoon salt
For topping:
1 stick ( cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans
Directions:
Preheat the oven to 350F and line a 9x13-inch pan with foil, leaving enough for a 2-inch
overhang on all sides.
First make the crust by creaming together the butter and brown sugar until fluffy in a stand
mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and
heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1
minute, then stir in the chopped pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust
spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan.
Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the
foil, slice into bars and serve.

Chocolate Mint Candies Cookies

Chocolate Mint Candies Cookies

INGREDIENTS:
3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate
covered thin mints

DIRECTIONS:
1. In a saucepan over medium heat, cook the sugar, butter and water, stirring
occasionally until melted. Remove from heat, stir in the chocolate chips until melted
and set aside to cool for 10 minutes.
2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time.
Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and
refrigerate dough for at least 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie
dough into walnut sized balls and place 2 inches apart onto the prepared cookie
sheets.
4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When
cookies come out of the oven, Press one mint wafer into the top of each cookie and
let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or
toothpick to make a pattern with the green filling of the mint wafer. For smaller
cookies, break mints in half.

Salted Caramel Pretzel Bark

Ingredients:
bag of mini pretzel twists
2 sticks of butter
1 cup of brown sugar
1 bag of chocolate chips
Sea salt or table salt
Directions:
Preheat your oven to 350 degrees.
Then line a large jelly roll pan with aluminum foil and lay a single layer of pretzels
down. I was pretty meticulous about this and made neat little rows (you can fit more on
that way right?).
In a medium saucepan, melt the butter and the brown sugar until the sugar is
dissolved. Let it boil gently just until it starts to stick to the bottom and it forms a nice
smooth caramel. Youll want to let it bubble a little and get really thick.
Remove from heat and pour evenly over the top of the pretzels (dont worry if every
single pretzel isnt covered). Put in the oven at 350 degrees for five minutes.
Remove from the oven and sprinkle the chocolate chips over the top. You can let the
caramel melt the chips, but I prefer to put it back in the oven for one minute.
Spread the chocolate chips around with a spatula until mostly melted.
Sprinkle generously with salt.
Let cool on the counter top for a few minutes and then pop in the freezer for at least
two to three hours.
When it comes out of the freezer, break it up into uneven chunks with your hands and
serve.
Its that simple! Seriously, the hardest part of this recipe is NOT eating it all.
Quick tip: I found it tastes best when right out of the freezer. It will start to melt after
sitting on the counter top for more than a few minutes.

Peanut Butter Cocoa Krispies Smores Bars

Makes 16 bars
5 or 6 full-size graham crackers
1 cups mini marshmallows
1 cup white chocolate chips
1 cup semi-sweet chocolate chips (or 8 squares Bakers Semisweet Chocolate), melted
1 cup peanut butter, melted
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1 cups Cocoa Rice Krispies Cereal (or regular Rice Krispies)
Preheat oven to 375 F. Line a 8 by 8-inch or 9 by 9-inch pan with foil and spray with
cooking spray (Do not skip this step, do not use wax or parchment paper).
Line the pan with one flat layer of graham crackers. You will need to break the graham
crackers to fill in odd-shaped places (or slice the graham crackers on a cutting board
with a knife for ultra-precision). Sprinkle the marshmallows over the graham cracker
layer and bake for 6 to 7 minutes, or until marshmallows have begun to puff up or are
showing first signs of browning. Remove from the oven and sprinkle white chocolate
chips over the top and bake for 2 minutes more and remove from the oven and allow
pan to cool a bit.
Make the Peanut Butter Cocoa Krispies Layer by placing chocolate chips, peanut butter,
and butter in a microwave-safe bowl and heating for 45 to 60 seconds, then removing
and stirring. Microwave again for 30 more seconds, or until mixture has fully melted.
Stir until completely melted and smooth. Add the vanilla extract and Cocoa Krispies and
stir to coat. Pour this mixture over the top of the melted marshmallow and white
chocolate chip layer.
Place the pan in the freezer for 20 minutes or in the refrigerator for at least one hour to
set up completely before slicing and serving.
Store the bars in an airtight container on the countertop, or freeze for up to 3 months for
longer-term storage, knowing that the crackers may not be as crunchy if frozen for long
periods.

Iced Oatmeal Cookies

1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
1/2 tsp vanilla
1 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3 cups old fashioned oats

Preheat oven to 350 degrees F.

In the bowl of an electric mixer, combine the shortening, sugars and eggs. Add vanilla.
Combine flour, soda, salt, and cinnamon in a small bowl. Add to creamed mixture. Mix
in oatmeal. Let mixture sit for 5 minutes or so and then mix again.
Bake on parchment lined baking sheets for 10-12 minutes. (They spread so I bake
them 6 at a time on large cookie sheets). The edges will become golden brown but the
middles will look underdone. Cool on pan on wire rack for 5 minutes. Remove from
pan and cool completely on racks. Dip into glaze and let harden.
Makes 2-3 dozen.

Note: Do not double. If you want to make a lot of these (who could blame you?), just
whip up a second batch of dough. It will only take a minute.

Glaze
2 egg whites
2 tsp lemon juice
2 cups powdered sugar

CHOCOLATE MARSHMALLOW CAKE

I cup boiling water
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup buttermilk (or use 1 cup milk mixed with 1 Tbl vinegar)
1/2 cup oil
1 tsp vanilla
Chocolate Satin Frosting (see recipe below)
1. Heat the oven to 350 degrees and grease a 9X13 pan.
2. Bring some water to boil and keep it simmering while you make the batter.
3. In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder,
and salt. Add the eggs, buttermilk, oil and vanilla and beat with an electric mixer for 30
seconds.
4. Add the 1 cup boiling water and carefully stir until the water is mixed in; beat for 1 1/2
minutes.
5. Pour the batter into the 13~9 pan (batter will be thin).
6. Bake at 350 for 35-38 minutes or just until the top springs back when lightly touched.
7. Make the frosting while the cake is baking. When the cake is done, pour the warm
frosting over the hot cake.
CHOCOLATE SATIN FROSTING
1/2 cup butter
6 Tbl buttermilk (or use 6 Tbl milk mixed with 1 tsp vinegar)
4 Tbl cocoa powder
1 (16 oz) box powdered sugar
1 tsp vanilla
2 cups marshmallows (optional)
1. In a medium saucepan, combine the butter, buttermilk and cocoa. Cook, stirring
constantly, just until it comes to a boil; remove the pan from the heat.
2. Add the powdered sugar and vanilla, and beat with a wooden spoon or electric mixer
until the frosting is nearly smooth (stir every few minutes while the cake finished baking).
3. Add the marshmallows, then pour the warm frosting over the hot cake, gently
spreading until it covers the cake evenly.
Cool to room temperature before serving.

Pumpkin Chocolate Chip Cookies with

Brown Sugar Icing
Cream together:
1/2 cup white sugar
1 cup brown sugar
1 cup butter, softened
Then add:
1 cup pumpkin
1 tsp vanilla
1 egg
Sift together dry ingredients then add to above wet mixture.
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
Add 1 cup milk chocolate chips.
The dough we be very wet still. Bake cookies at 350 degrees for 10-12
minutes depending how large your cookies are. I cook all my cookies on
parchment paper. Allow to cool then frost.
Icing:
3 T butter
1/2 c. brown sugar
1/4 c. milk
2 c. powdered sugar

In saucepan, heat butter and brown sugar over medium to med-high heat until
bubbling and thick. Cool 10 minutes. Stir in 1/4 cup milk. Add powdered sugar
and beat until smooth.

Sugar Cookie Bars

1 1/2 C sugar
1 C butter, softened
8 oz cream cheese, softened
1 egg
1/2 t almond extract
1 t vanilla
1/2 t baking soda
1 t baking powder
2 1/2 C flour
FROSTING:
1/2 C butter softened
4 oz cream cheese, softened
3 1/2 C powdered sugar
3-5 T milk
1 t vanilla
food coloring
1. In a large mixing bowl or stand mixer beat the butter, cream cheese, sugar, and egg until
nice and frothy. About 4 minutes.
2. Add the vanilla and almond extract and beat for 1 minute more.
3. In a small bowl combine the flour, baking powder and baking soda. Mix them around so
that all ingredients are well incorporated.
4. Add the flour mixture to the butter mixture and beat for about 2 minutes.
5. Press the dough into a large jelly roll (cookie sheet) pan.
6. Bake at 350 degrees for 20 minutes.
7. Let the pan cool completely.
8. Time to make the frosting! In a medium sized bowl (or your stand mixer) combine the
butter and cream cheese. Beat for about 2 minutes.
9. Add the powdered sugar, milk, vanilla and food coloring.
Mix for 1-2 minutes or until smooth.
10. Frost your pan of cookies. Cut the cookies into bars and serve!
As a fun decorative option, you could pipe a bit of white frosting onto the bars. Just take
about 1/4 of the frosting out of the mixer before you add the food coloring. Put the white
frosting into to sandwich sized ziploc bag. Carefully snip the tip and pipe some fun
decorations onto the bars.

Bolingbrook Banana Bread

2 Melted sticks butter
2 C. Sugar
2 Eggs
2 C. Mashed bananas
1 1/4 tsp. Vanilla extract
3 C. Flour
1/2 tsp Salt
2 tsp. Baking Soda
Optional: 1 C. Chopped walnuts

Preheat oven to 350. Sift flour, salt and baking soda. Mix butter and sugar in
large bowl. Add eggs one at a time. Add bananas and vanilla. Fold in flour
mixture and walnuts and blend. Grease two loaf pans and divide batter
between pans. Bake for one hour or until toothpick comes out clean. Let cool.

Million Dollar Fudge

from Grandma Jespersen
12 ounces Chocolate Chips
1 tsp. Vanilla
4 cups Sugar
A pinch of Salt
7 ounces Marshmallow Fluff
1 stick ( cup) Margarine
1. cups chopped Walnuts, optional
1 can (14 ounces) Evaporated Milk
Line 10 x 15 inch cookie sheet with wax paper. Put Chocolate Chips in mixing bowl.
Cover Chocolate with Marshmallow Fluff.
In heavy kettle, combine Milk, Margarine and Sugar.
Cook to boiling point; stirring constantly.
Boil (rolling boil, steady but not hard) for six minutes.
Pour boiled mixture over Chocolate Chips and Marshmallow Fluff.
Beat 3 minutes. Do not let it loose its shine.
While mixing, add Vanilla and Salt. Walnuts, if wanted, can be added at this time.
Spread into pan. Cut into squares when set.

Grandmas Caramels
By Margaret Earl (Elizabeth Miller's grandma)

1 can condensed milk

1 cup brown or regular Karo syrup
2 cups brown sugar
1/4 lb butter
Combine all ingredients in heavy pan and cook for 20 minutes from the moment you put it
on the heat stirring constantly.
Pour into buttered pan or dish.
Cut and wrap in waxed paper.
If caramels are sticky, use corn starch on cutting board.

Ice Cream Cake

This cake was made by Coach Amy - one of Jasmine's softball coaches from little league. It
is so easy and is always a hit!
Ingredients:
Vanilla Ice Cream
Hershey's Chocolate Syrup
Caramel Ice Cream Topping
Oreo cookies, crushed
one carton of cool whip
Layer the crushed cookies in the bottom of a 9X13 pan.
Take a carton of ice cream and cut into slices and place evenly over the cookies.
Warm chocolate syrup. Drizzle over ice cream layer.
Drizzle caramel over chocolate syrup layer.
Final layer is the cool whip.
Freeze to set at least for a few hours - best overnight.

Gingerbread Bars
(Land O Lakes)

1 1/4 cups sugar

1 cup butter
1 egg
3 tablespoons molasses
3 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
Heat oven to 350.
Combine sugar, butter, egg and molasses. Beat until creamy.
Add flour, baking soda, ground cinnamon and ground ginger. Beat until well mixed.
Press dough into ungreased jelly roll pan.
Sprinkle with colored sugar or plain sugar, if desired.
Bake for 16-20 minutes or until edges start to brown.
Cool completely. Cut into desired shapes or into bars.

Jen's Sweet Chex Mix Recipe

9 cups Rice Chex
9 cups Golden Grahams
2 cups coconut
1 cup sliced almonds
1 cup sugar
1 cup Karo syrup
3/4 cup margarine
Boil 1 cup sugar, karo syrup and margarine for two minutes.
Spread over dry mixture on wax paper
Cool completely.
Makes Lots - Enjoy

Oreo Truffles from Better Homes and Gardens

1 18oz package oreos, finely crushed
1 8oz package cream cheese, softened
1 lb white baking chocolate, melted
Combine crushed cookies and cream cheese until well blended.
Form one inch balls by hand.
Dip balls in white chocolate.
Place on wax paper and chill for one hour.
Makes 50 truffles.

INDOOR S'MORES
From Golden Grahams Cereal box
Makes 48 squares
2/3 c Light corn syrup
2 tb Butter or margarine
11 1/2 oz Nestle milk chocolate morsels
1 ts Vanilla
10 oz Golden Grahams cereal (about 8 cups)
3 c Miniature marshmallows
Grease a 13x9x2" rectangular pan. Heat corn syrup, butter and chocolate
morsels to boiling in 3-quart saucepan, stirring constantly; remove from
heat. Stir in vanilla. Pour over cereal in large mixing bowl; toss quickly until
completely coated with chocolate. Fold in marshmallows, 1 cup at a time.
Press mixture evenly in pan with piece of waxed paper. Let stand until firm,
at least 1 hour. Cut into 1-1/2 inch squares.

Oatmeal Lemon Creme Bars

Short Cut Ingredients:
1/2 cup cold butter
1pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
1 egg
1can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons lemon zest
1/4 cup lemon juice (about 2 lemons)
1.
2.
3.
4.
5.
6.
7.

Preheat oven to 350 degrees. Spray the bottom and sides of an 8-inch square pan with non
stick spray.
In a large bowl cut the cold butter into the cookie mix with a fork or pastry blender.
Stir in the egg until the mixture is crumbly.
Press half of the dough into the bottom of the greased pan and bake it in the oven for 15
minutes.
In a small bowl mix the sweetened condensed milk, lemon zest, and lemon juice until thick
and combined.
Spread lemon mixture over baked crust and evenly crumble remaining dough on the top.
Bake another 25 minutes or until the top is golden brown.Let cool and refrigerate for 30
minutes or until set.Cut into bars and store in the refrigerator.