Monster Cookies

INGREDIENTS

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 tsp salt
1/2 tsp vanilla extract
1 jar (12 oz) creamy peanut butter
1/2 cup butter, softened
1/2 cup Smarties/M&Ms
1/2 cup chocolate chips
1/4 cup raisins or nuts (optional)
2 tsp baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

DIRECTIONS

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, beat the eggs and sugars. Add the salt, vanilla, peanut butter, and butter. Mix well.

Stir in the chocolate candies, chocolate chips, raisins/nuts, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

This recipe is also linked to...

Crazy Sweet Tuesday
This Week's Cravings: After-School Snacks
This Week's Cravings: Eat with Your Kids Day

Maple Pecan Oatmeal Cookies

INGREDIENTS

1/2 cup butter, softened
1/3 cup brown sugar
1/3 cup maple syrup
1 egg
1/2 tsp cinnamon
1/4 tsp salt
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1 cup quick cooking oats
1/2 cup chopped pecans
24 pecan halves (optional)

DIRECTIONS

Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.

In a medium bowl, whisk together the flour, spices, baking soda, baking powder and salt.

In a large bowl, beat the butter with the brown sugar until light and fluffy. Add in the maple syrup and egg and beat until well mixed. (This will create a slightly soupy mixture).

Slowly beat in the dry-ingredient mixture until just blended, then stir in the nuts.

Drop by tablespoon onto the prepared baking sheets, leaving about 1″ of space between rounds. Top with pecan halves if using.

Bake for about 9-12 minutes, until golden. Cool 10 minutes on baking sheets and transfer to wire racks to cool completely.

This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Nuts
Sweet Indulgences Sunday
Crazy Sweet Tuesday
Cast Party Wednesday
Sweet Treats Thursday
Sweet Tooth Friday
Sweets for a Saturday

Chunky Oatmeal Cookies

INGREDIENTS

1 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tsp vanilla
1 1/4 cups flour
1/2 tsp baking soda
1 tsp salt
3 cups quick cooking oats
1 cup chopped pecans
1 cup chocolate chips


DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C).

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla.

Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended.

Mix in the quick oats, pecans and chocolate chips.

Drop by heaping spoonfuls onto ungreased baking sheets. Makes about 3 1/2 dozen cookies.

Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

This recipe is also linked to...

This Week's Cravings: After-School Snacks
Delicious Dishes
Sweet Indulgences Sunday
Crazy Sweet Tuesday
Cast Party Wednesday
Sweet Tooth Friday
Sweets for a Saturday

Oatmeal Cookies

INGREDIENTS

1 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tsp vanilla extract
1 1/4 cups flour
1/2 tsp baking soda
2 tsp cinnamon
1 tsp salt
3 cups quick cooking oats
1 cup chopped walnuts


DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C).

In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended.

Drop by heaping spoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart. Makes about 3 1/2 dozen cookies.

Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.

Oatmeal Raisin Cookies

INGREDIENTS

1 1/4 cups butter, softened
3/4 cups brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
3 cups quick cooking oats
1 cup raisins


DIRECTIONS

Preheat oven to 375 degrees.

In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla.

Combine the flour, baking soda, salt, and spices; stir into the creamed mixture. Mix in oats and raisins until just blended.

Drop by heaping spoonfuls onto ungreased cookie sheets. Makes about 3 dozen cookies.

Bake 8-9 minutes for chewy; 10-11 minutes for crunchy cookies. Cool 1 minute on cookie sheet. Remove to wire rack. Store tightly covered.

Decadent Triple Layer Mud Pie

INGREDIENTS

3 squares Baker’s Semi-Sweet Baking Chocolate, melted
1/4 cup sweetened condensed milk
24 Oreo Cookies
1/4 cup butter or margarine, melted
1/2 cup chopped pecans
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding and Pie Filling
1 tub (8 oz.) Cool Whip, thawed


DIRECTIONS

Finely crush the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.

Mix chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans.

Pour milk into large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)

Spread 1-1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust; top with the remaining whipped topping.

Refrigerate 3 hours or until set. Store leftover pie in refrigerator.

Triple Layer Oreo Chocolate Pie

INGREDIENTS

32 Oreo Cookies
1/4 cup butter or margarine, melted
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding and Pie Filling
1 tub (8 oz.) Cool Whip, thawed


DIRECTIONS

Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread 1-1/2 cups of the pudding onto bottom of crust; set aside.

Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust.

Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

Triple Layer Lemon Pie

INGREDIENTS

1 Graham Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Lemon Instant Pudding & Pie Filling
1 Tbsp. lemon juice
1 tub (8 oz.) Cool Whip, thawed


DIRECTIONS

Pour milk into large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)

Spread 1-1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust; top with the remaining whipped topping.

Refrigerate 3 hours or until set. Garnish with lemon peel, if desired. Store leftover pie in refrigerator.

This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Yellow

Fusilli alla Caprese

INGREDIENTS

12 oz (350g) fusilli (mixed if you can find it)
salt and pepper to taste
4 large tomatoes, chopped
8 oz (250g) mozzarella cheese, cubed
2 Tbsp fresh basil leaves, finely sliced
1/4 cup olive oil


DIRECTIONS

Cook pasta in boiling salted water as per instructions on the package

In a large bowl mix together tomatoes, mozzarella, basil, salt, pepper and olive oil.

Drain pasta and add to bowl.

Toss well and serve warm.

NOTE: I usually try to mix the tomatoes and seasonings together the night before. I find the longer it sits together, the better the flavours are. But it still tastes fine freshly made.

NOTE: This dish also tastes great served cold. If you want a fancier looking salad, you can use mixed fusilli (the colourful stuff), cherry tomatoes and fresh mozzarella.

This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Red
Seasonal Sunday

Rhubarb Upside Down Cake

INGREDIENTS:

TOPPING:

1/4 cup margarine
1 cup brown sugar, lightly packed
4-6 stalks rhubarb

CAKE BATTER:

1 cup flour
3/4 cup white sugar
1/4 cup oil
1/2 cup milk
1-1/2 tsp baking powder
1 egg
1/2 tsp vanilla


DIRECTIONS:

Cut fresh rhubarb into approximately 1/2 inch pieces.

Preheat oven to 350 F degrees. In an 8-inch square cake pan: melt margarine - This can be done in the oven. Brush the sides of the pan with the melted margarine so the cake will not stick.

Coat the bottom of the pan with brown sugar. Cover the entire bottom with the rhubarb pieces.

Combine the flour and sugar. Add oil and 1/4 cup milk. Stir until the flour is damp - then beat for one minute. Stir in baking powder, remaining milk, egg whites, and vanilla. Beat for two minutes. Pour over rhubarb in the cake pan.

Bake for 35-40 minutes (making sure a cake tester comes out clean.)

Remove from oven, cool for 2 minutes, run a knife around the sides to make sure it will come out cleanly, and invert it onto a serving plate. Allow to cool completely.


This recipe is also linked on...

Seasonal Sunday
The Knit Wit's Tasty Tuesdays
Crazy Sweet Tuesday
Sweet Treats Thursday
Food on Friday: Rhubarb