Simple Oatmeal Cookies

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After the girls got to make corn flake cookies, the boys decided it was their turn to do some baking.

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Ingredients

• 1\4 cup white sugar
• 1\2 cup brown sugar
• 1\4 tsp baking powder
• 1\2 tsp baking soda
• 1\2 cup butter, softened
• 1 tblsp milk
• 1 egg
• 6 packets instant oatmeal
• 1 cup flour

Directions:

Heat oven to 350 degrees.

Mix all ingredients except flour and oatmeal packets.

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Stir in flour and oatmeal. (The mixture will be sticky due to the milk. If you prefer crisp cookies to chewy ones, omit the milk. If you like your cookies chewy and cakey, add an extra tablespoon of milk.)

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Roll dough into 1 1\2" balls and drop onto an ungreased cookie sheet, about 2" apart. Smash the balls down to a thickness of about half and inch. (you can use the bottom of a clean cup to do this)

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Bake until light brown, about 8 minutes. Allow to cool on cookie sheet briefly, then remove to a rack to finish cooling.
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Makes about 2 dozen cookies.

Peanut Butter Crunch Cookies

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Ingredients

• 1 cup sugar
• 1 cup white corn syrup
• 1 cup Peanut Butter (smooth or crunchy)
• 6-7 cups Corn Flakes

Directions:

Bring sugar and corn syrup to a boil; remove from heat

Make sure you stir it so it doesn't burn.

While the syrup mixture is boiling, measure out the corn flakes into a large bowl.

Once you've removed the syrup from the stove, add peanut butter and mix well.

Ask a parent or older sibling to help you pour the hot mixture over the top of the corn flakes.

Stir it in until the flakes are coated and sticky.

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Use a spoon to scoop out round balls of this, and place it on waxed paper to cool.
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Makes about 30 cookies

Springtime Cookies!

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The girls had so much fun making these for Easter. Sorry the pictures are a bit blurry!

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Ingredients:

3\4 cup creamy peanut butter

1\2 cup shortening

3\4 cup sugar, divided

1\2 cup packed brown sugar

1 egg

2 tablespoons milk

1 tsp. vanilla extract

1-1\3 cups all purpose flour

1\2 tsp. baking soda

1\2 tsp. salt

30 miniature peanut butter cups, halved

60 cake decorator candy flowers

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Directions:

In a mixing bowl, cream peanut butter, shortening, 1\2 cup sugar, and brown sugar. Add the egg, milk and vanilla; mix well. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Shape into 1 in. balls. Roll in remaining sugar; place on ungreased baking sheets.

Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove from the oven and immediately lightly press one peanut butter cup, cut side down, into each cookie to form a basket. Press a candy flower onto cookie so it appears as if a flower is coming out of the basket. Cool on wire racks.

Yield: about 5 dozen

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Happy Spring!!!

Cupid's Cups

Here's a recipe that can be used for any holiday. Simply change the color of jello to red & blue for the 4th of July, green & red for Christmas, yellow & pink for Easter, or come up with your own yummy color combo!

Ingredients:
1 square Semi-Sweet Baking Chocolate, melted
2 cups boiling water, divided
2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin
1-1/2 cups cold water, divided
Ice cubes
1 container thawed cool whip

Assorted Valentine sprinkles and candies (optional)

Tools:

• 8 Clear plastic cups (6-oz.)
• Sandwich bag
• 1 cup measuring cup
• Whisk
• Medium Bowl

Directions:
DRAW - Spoon melted chocolate into sandwich bag, and trim a very small hole in one corner. Use this to pipe the chocolate in a heart design or write a Valentine's Day message on the inside of each clear plastic cups. Refrigerate until chocolate is firm.

STIR 1 cup of the boiling water into 1 pkg. of the dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Stir in 1 cup cold water; pour evenly into prepared cups. Refrigerate 1 hour or until gelatin is firm.

MEANWHILE, stir remaining 1 cup boiling water into remaining package of dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Add enough ice to remaining 1/2 cup cold water to measure 1 cup. Add to gelatin; stir until thickened. Stir in whipped topping with wire whisk until well blended. Spoon into prepared cups. Refrigerate 3 hours or until firm. Before serving, top with cool whip and decorate with sprinkles. Store leftover desserts in refrigerator.

Happy Valentine's Day!!!

Valentine Toast

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This is a sweet way to make your Valentine breakfast more festive.

Directions:

1. Toast two slices of bread.

2. Cut out using a large heart-shaped cookie cutter.

3. Spread one slice with Strawberry or Raspberry preserves, and place the other on top in sandwich style. (Or eat open face)

*This would look great as part of a breakfast-in-bed for your parents.

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