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Preheat oven to 350 degrees. Spray cookie sheets with
nonfat cooking spray. With a mixer on medium speed,
mix bananas for one minute. Add cake mix and continue
mixing for 1 1/2 to 2 minutes or until all ingredients are
blended. With a wooden spoon, stir in oats and butterscotch
chips until well blended. Drop by rounded teaspoonfuls of
cookie dough onto prepared cookie sheets. Bake for 14 to 15
minutes or until bottoms are golden brown. Makes 6 dozen.
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup instant chai tea latte mix
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 large eggs
1/3 cup milk
1/2 teaspoon vanilla extract
3/4 cup softened cream cheese
1/4 cup instant chai tea latte mix
1/4 cup plus 2 tablespoons confectioners sugar
Line 30 indents of mini muffin pans with paper or foil liners.
In a small bowl, whisk flour, cocoa, chai mix, baking powder
and salt. In a large bowl, beat butter until smooth. Beat in sugar
until fluffy (3 minutes); beat in eggs one at a time. On low speed,
alternately beat flour mixture and milk into butter mixture (beginning
and ending with flour). Add vanilla. Divide batter among prepared cups.
Bake at 350 degrees until tops spring back when slightly pressed (about
15 minutes). Remove to wire rack to cool.
Frosting: meanwhile, beat together cream cheese, latte mix, 1/4 cup
sugar and milk, until smooth. Refrigerate until ready to frost.
After cupcakes have cooled, spread with frosting (about 1 1/2 teaspoons
each). Dust with additional powdered sugar.
Cream together butter and sugar. Add eggs and
vanilla. Blend well. Stir in flour, cocoa, baking soda
and salt. Mix well. Drop by teaspoonfuls onto lightly
greased cookie sheet. Bake at 350 degrees for 8 to 9 minutes.
In a saucepan over low heat, melt the butter; stir in
brown sugar and corn syrup until the sugar is dissolved.
Stir in 1/4 cup peanut butter and vanilla until blended.
Add the oats; mix well. Press into a greased 13x9x2-inch pan.
Bake at 375 degrees for 12 to 15 minutes. Meanwhile, melt the
chocolate chips, butterscotch chips, and remaining peanut butter;
stir in peanuts. Spread over baked crust. Refrigerate until cool; cut into bars.
In a mixing bowl, cream 1 cup butter and brown sugar.
Beat in eggs and 2 teaspoons vanilla. Combine the oats,
flour, 1 teaspoon salt and baking soda; stir into creamed
mixture. Press 2/3 of oat mixture into a greased 15x10x1-inch
baking pan. In a saucepan, combine milk, chocolate chips and
remaining butter and salt. Cook and stir over low heat until
chocolate is melted. Remove from heat; stir in walnuts and
remaining vanilla. Spread over crust. Sprinkle with remaining
oat mixture. Bake at 350 degrees for 25 minutes or until golden
brown. Cool. Cut into squares. Makes 4 dozen.
In a mixing bowl, cream shortening and sugars.
Beat in eggs, milk, coffee granules and vanilla.
Combine the flour, cocoa, baking soda and salt;
add to the creamed mixture and mix well. Stir in
pecans, chocolate chips, raisins and coconut. Drop
by rounded teaspoonfuls 2 inches apart onto ungreased
baking sheets. Bake at 375 degrees for 10 to 12 minutes.
Cool on wire racks. Makes 6 dozen.
Cream together butter and eggs. Stir in cocoa, sugar,
flour, salt and walnuts; mix well. Spread into a greased
9x13-inch baking pan. Bake at 350 degrees for 20 minutes.
Mix together coconut and sweetened condensed milk. Spread
over hot brownies. Bake 15 minutes longer. Cool for 5
minutes. Meanwhile, prepare frosting. Heat together milk,
butter and chocolate chips until melted. Sift powdered sugar
into a bowl. Remove chocolate mixture from heat and pour
into powdered sugar. Beat well and stir in vanilla. Spread
over warm brownies. Cool and cut into squares.
Cream sugar and butter together. Add coconut and
mix well. Sift together flour and baking soda; add to
creamed mixture. Mix well and form into 1/2-inch balls.
Press down with fork. Bake 10 to 12 minutes at 325 degrees.
Do not brown.
Spread peanut butter over the flat side of 10 vanilla wafers, about
1 teaspoon on each. Top each with a Popsicle stick and another
vanilla wafer. Place on a waxed paper-lined baking sheet; freeze for
7 minutes. In a small microwave-safe bowl, melt candy coating and
shortening; stir until smooth. Dip cookie pops into chocolate, allowing
excess to drip off. Return to baking sheet. Decorate with baking bits if
desired. Freeze for 5-6 minutes or until chocolate is set. Store in an
airtight container at room temperature. Yield: 10 servings.
In a bowl, combine cracker crumbs and milk.
Stir in 1/2 the chocolate chips and all the nuts
(batter will be very thick). Pat into a well-greased
8-inch square baking pan. Sprinkle with remaining
chocolate chips. Bake at 350 degrees for 20 to 25
minutes or until golden brown. Cool; cut into bars.
Sift dry ingredients together; set aside. Melt butter;
let cool. Combine melted butter, sugar, vanilla and eggs;
mix well. Blend in flour mixture. Stir in berries and nuts.
Bake in 9x12-inch pan for 35 to 45 minutes at 350 degrees.
In a bowl, stir together flour, baking soda and salt; set
aside. In a very large mixing bowl, beat butter with electric
mixer for 30 seconds. Beat in sugars, oil, eggs and vanilla.
Add flour mixture; beat until well combined. Stir in rolled
oats, coconut, raisins, chocolate pieces and walnuts. Drop
by rounded teaspoons 2 inches apart on ungreased cookie
sheet. Bake in a 325 degree oven for 10 to 12 minutes or until
edges are lightly browned. Cool 1 minute on cookie sheet and
transfer to wire racks to set. Makes 48 cookies.
In a mixing bowl, cream butter and sugars.
Beat in egg and vanilla. Combine flour, drink mix,
baking soda and salt; gradually add to creamed mixture.
Stir in malted milk balls. Shape into 1 1/2-inch balls.
Place 2 inches apart on greased baking sheets. Bake at
375 degrees for 10 to 12 minutes or until set. Cool for
one minute before removing from pans to wire racks.
Makes 3 dozen.
Layer 2:
7 ounce package coconut
14 ounce can sweetened condensed milk
Layer 3:
12 ounce package chocolate chips
2 teaspoon peanut butter
Mix together graham cracker crumbs, sugar, and
margarine. Press into 9x13-inch pan. Bake at 350
degrees for 10 minutes. Mix together coconut and milk.
Spread over crust. Bake at 350 degrees for 15 minutes.
Mix together chocolate chips and peanut butter in double
boiler or microwave. Cook until chocolate melts. Spread
on top of coconut layer while still warm. Cool before cutting.
1 cup butter or margarine, softened
1 cup packed brown sugar
2 cups quick-cooking oats
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 cups dried cranberries
1 cup sour cream
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon grated lemon peel
1 teaspoon vanilla
1 egg
Heat oven to 350 degrees. Mix butter and brown sugar in
bowl with spoon. Stir in oats, 1 1/2 cups flour and the baking
soda until crumbly. Press half the mixture in ungreased 13x9x2
pan. Bake 10 - 12 minutes or until golden brown.
Mix remaining ingredients in large bowl. Pour over baked crust.
Crumble remaining oat mixture over filling.
Bake 25 - 30 minutes or until top is golden brown and
filling is set. Cool completely, about one hour.
For 32 bars, cut into 8 rows by 4 rows.
Preheat oven to 350 degrees. Cream egg, butter, sugar and
vanilla. Stir in dry ingredients and mix until incorporated
into a dough. Stir in white chocolate chips and dried cherries.
Drop by well-rounded tablespoons onto a baking sheet lined
with parchment paper. Bake for 8-10 minutes until golden brown.
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