No Bake Cookies and Cream Bars

Submitted by Julie Twitchell

I found this recipe on Pinterest this week. Man that site is fun, but a time spender! Anyway, these are like Rice Krispie treats, but with Oreos instead of cereal. My hubby wasn't that excited to try them, but he quite liked them and so did my kids.

16 oz. package Oreo cookies

5 cups large marshmallows(1 bag)

4 TB butter

1. Butter an 8 x 8 inch baking pan. Line the baking pan with parchment paper letting the paper extend up on two sides of the pan and overhang slight on both ends. Butter paper; set pan aside.
2. In a food processor, pulse Oreo cookies until ground.
3. In a large pot, melt butter and then add marshmallows. Once the marshmallows are smooth, stir in Oreo cookies until combined. Transfer to prepared baking pan. Using a piece of wax paper, press mixture evenly into prepared pan.
4. Let set up for at least 10 minutes. Pull ends of parchment paper to get bars out of the pan. They are much easier to cut this way. The recipe says to cut 16 squares, but I cut mine smaller and was able to get 25 squares.

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Fudge Meltaways

Submitted by Dorothy Breinholt

Cookie:

• 1/2 cup butter
• 1 cup coconut
• 1 square unsweetened baking chocolate
• ½ cup chopped nuts
• 1 tsp vanilla
• ¼ cup granulated sugar
• 2 cups graham cracker crumbs                                  
• 1 egg beaten

Icing:

• 1/4 cup butter                                                  
• 1 Tbsp. milk
• 2 cups powdered sugar                                
• 1 tsp vanilla
• 1 ½ square unsweetened baking chocolate

Cookie: Melt butter and chocolate in sauce pan. Take off heat. Blend granulated sugar, vanilla, egg, crumbs, coconut and press into an ungreased 9” baking dish and refrigerate.

Icing: Mix butter, milk, powdered sugar and vanilla. Spread over crumb mixture and chill. Melt baking chocolate and spread over chilled icing and chill. Cut before firm.

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Peanut Butter Cookies with Blackberry Jam

Submitted by Nicole Law

1 Cup all purpose flour
1/3 Cup unsweetened cocoa powder
1/2 tsp. baking soda
1/8 tsp. fine sea salt
1 stick (1/2 Cup) unsalted butter, at room temperature, cut into 1/2 inch pieces
3/4 Cup creamy peanut butter, at room temperature
3/4 Cup sugar, plus 1/4 Cup
1/2 Cup light brown sugar(packed)
1 egg, room temperature, beaten
1 tsp. vanilla extract
1/4 cup blackberry jam

1. Put an oven rack in the center of the oven. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Set aside
2. In a medium bowl, sieve together flour, cocoa powder, baking soda and salt. Set aside.
3. In a stand mixer, fitted with a paddle attachment, beat the butter, peanut butter, 3/4 cup of sugar and light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds. Add the egg and vanilla extract and mix until blended. With the machine running on low speed, add the flour mixture until incorporated.
4. Put the remaining 1/4 cup of sugar in a small bowl. Form the dough into 1/4 cup size balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 tsp measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2 - 3/4 inch deep. Spoon 1 teaspoon of jam into each hole. Bake for 11-14 minuted until the dough has spread and the surface of the cookies are cracked. Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes.

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Molasses Gingersnaps with Pumpkin Fluff

Submitted by Nicole Law

3/4 Cup butter
1/2 Cup white sugar
1/2 Cup brown sugar
1 egg
2 TB molasses or honey
2 Cup white flour
1/4 tsp. salt
1 tsp. baking soda
Raw sugar (to roll cookies in before baking)

Cream butter, sugars, egg and molasses. Then add flour, salt and baking soda. Roll dough into balls and then roll in raw sugar. Bake at 350 degrees for 8-10 minutes.

Pumpkin Fluff

8 oz. Cool Ship (thawed)
2 1/2 oz. pkg vanilla instant pudding (in powder form)
1 Cup pumpkin puree
1/2 tsp. pumpkin pie spice
1/4 Cup brown sugar

Mix all ingredients together except Cool Whip. Fold in Cool Whip and serve.

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Orange Creamsicle Cookies

Submitted by Brooke Butler

2 1/2 Cups all purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

1 Cup butter, softened

1/2 Cup sugar

1/2 Cup firmly packed brown sugar

1 large egg

1 tsp. vanilla extract

2 TB orange zest

2 Cups White chocolate chips

Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda, and salt, set aside.

In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.

Drop rounded teaspoons onto ungreased cookie sheets. Do not flatten cookies, it will make them dry. Bake 8-10 minutes or untill golden brown around edges. Do not overcook. Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

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