A New Favorite: Magic Cookie Bars

These are the most delicious little bites of heaven! They freeze well after baking, too!

Ingredients:

• 1 cup butter (you can use as little as 1/2 cup, but we like a thicker bottom crust), melted


• 2 cups graham cracker crumbs (or twice as much as the butter)


• 1 can sweetened condensed milk


• 1-1/2 cups chocolate chips


• 1-1/2 cups peanut butter, white chocolate or butterscotch chips


• 2 cups flaked coconut


• 1 cup chopped nuts (we like walnuts or pecans best)

Directions:

• Preheat over to 325 degrees


• In small bowl (or kitchenaid mixer) combine melted butter and graham cracker crumbs, mix well. Press crumb mixture firmly on bottom of 13x9 inch baking pan.


• Pour sweetened condensed milk evenly over crumbs. You should be able to cover the whole pan.


• Layer evenly with remaining ingredients, press toppings firmly into milk with a fork.


• Bake 25 minutes or until lightly browned. Cool before cutting. Store covered at room temperature.

Enjoy!

An Easy Autumn Treat

Pumpkin Pie Sandwich cookies

Ingredients:
1 8oz tub of fat free Cool Whip
2 packs (12 full sheets) of reduced fat honey graham crackers
1 8oz can of organic pumpkin pie mix
Room in your freezer for a small cookie sheet

Directions:
Break up the graham crackers in half so that you have 24 squares while the Cool Whip comes to room temperature. Mix 1/2 of the can of pumpkin pie mix with the Cool Whip. Taste. If you like a stronger pumpkin flavor, keep adding until you’re happy. Scoop the Cool Whip/pumpkin mixture on to 12 graham cracker squares. Cover the mixture with the remaining 12 squares, setting them gently atop the Cool Whip mixture. Do not press them down! Transfer the sandwiches to a cookie sheet and quickly put in the freezer until hard. Enjoy!

As promised...Fluffy Chocolate Chip Cookies

This is the best chocolate chip cookie recipe ever! We've adapted it a lot since the original. So far our favorite is using Chocolate pudding mix and white chocolate chips!

Ingredients:

• 2-1/4 cups unsifted flour
• 1 teaspoon baking soda
• 1 cup butter (softened, not melted)
• 1/4 cup sugar
• 3/4 cup brown sugar
• 1 teaspoon vanilla
• 1 package instant pudding & pie filling (4 serving size)
• 2 eggs
• 1 package chocolate chips (12 ounce size)

Directions:

Mix flour and baking soda in a small bowl & set aside. Combine butter, sugars, vanilla and pudding mix in bowl. Beat until smooth. Beat in eggs. Add flour mixture in parts, mixing well. Fold in chips. Drop by teasoon on an ungreased cookie sheet. Bake at 350 for 10-12 minutes.

Super simple cookies - Peanut Butter Kisses

In honor of my knottie girls coming over, I thought I'd post the recipe we used tonight. I had a few dozen hershey's kisses just begging to be made into cookies. So Michi and Britt & I chatted and made cookies together, sitting around the kitchen table.

Ingrediants:

• 1 3/4 cup flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teasoon salt
• 1/2 cup butter (softened, not melted)
• 1/2 cup peanut butter (I used chunky and it worked fine)
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla
• About 40 chocolate kisses, unwrapped
  

Directions:
Combine ingredients. (This is a great chance to use that Kitchen Aid mixer you got as a wedding gift!). Roll dough into small balls, and roll in sugar. Bake on cookie sheets at 350 degrees for about 10 minutes. Top with Chocolate kiss immediately upon removal from oven.