andles for when removing your crispy rice cereal treats when finished
ry milk, 1 cup rice crispy, 1 cup peanut butter, Splenda
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
he recipes in this collection.
Makes 22-23 cups cookie mix
ixture onto a large greased cookie sheet or onto a silicone
ays.
For the fortune cookie:
In a medium bowl
Thoroughly cream shortening and sugars: add eggs, vanilla and beat well. (until fluffy). Add flour, salt and soda to creamed mixture: add nuts and oats and mix well. Form dough in log rolls, 1 to 1 1/2 inches in diameter. Wrap logs in waxed paper, aluminum foil, or clear wrap, put in freezer until almost frozen.
With knife slice cookies about 1/4 inch thick. Bake on un-greased cookie sheet at 300\u00b0F until golden brown. (The slow baking makes a crispy cookie). Enjoy.
Set oven rack to lowest-bottom position.
Preheat oven to 425 degrees F.
Place foil on a cookie sheet.
Spray with non-stick cooking spray.
Combine all the ingredients except the chicken in a large zip lock baggy.
Shake the baggy with the ingredients to mix thoroughly.
Wet chicken breast one at a time and place in zip lock baggy.
Shake until chicken is completely covered.
Place chicken on a cookie sheet.
Bake for 18-20 minutes.
he top to give the cookie some texture. Bake until golden
Mix all together in one bowl.
Drop by teaspoon and press flat with a flat bottom glass, dipped in sugar.
Bake at 325\u00b0
for 12 to 15 minutes on greased cookie sheet.
Mix cheese and butter until smooth.
Add flour, salt and pepper.
Mix well.
Add rice cereal.
Roll into small balls, using a teaspoon for a measure.
Flatten with finger.
Bake on ungreased cookie sheet at 375\u00b0 for 10 minutes.
Mix butter or margarine, cheese and flour until well blended. Add cereal and mix well.
Roll into small balls and place on cookie sheets.
Flatten with palm of hand.
Bake for 15 minutes at 350\u00b0.
Yield:
2 dozen.
Mix butter, cheese and flour until well blended.
Add cereal; mix well.
Roll into small balls; place on cookie sheet.
Flatten with palm of hand.
Bake at 350\u00b0 for 15 minutes.
Makes about 2 dozen.
Cream the cheese and margarine, using electric mixer.
Blend in flour slowly.
Stir in rice cereal.
Drop batter by teaspoon onto ungreased cookie sheet and flatten, with back of spoon or fork to make round wafers.
Bake at 375\u00b0 for 10 minutes.
Store in airtight container to keep crisp.
Makes 36 cookies.
In a 1 quart jar, layer the ingredients in the order listed. Pack down firmly after each addition.
Attach a tag with the following instructions: Cookie in a Jar 1. Preheat the oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream 1/2 cup margarine until light and fluffy. Mix in 1 egg and 2 tablespoons water. Add the entire contents of the jar, and stir until well blended. Drop by rounded spoonfuls onto an ungreased cookie sheet. 3. Bake for 10 to 12 minutes in preheated oven. Remove from baking sheets to cool on wire racks.
Place entire contents of box of cereal in very large bowl. Over low heat, melt margarine and marshmallows until smooth and mixed.
Pour this mix over cereal and stir gently, coating.
Divide and press gently into two foil or wax papered 13 x 9-inch edged cookie sheets.
Let cool.
Flip onto cutting board and cut bars approximately 2 x 3 x 3/4-inch thick.
Insert sticks 2/3 through bars.
Melt chocolate chips and dip 1/3 of each in, then sprinkle with candy.
Cool on wax paper.
Can be individually wrapped and tied with ribbon.
-8 minutes (for a crispy cookie bake for a longer time
br>Cut with assorted holiday cookie cutters.
Insert skewer into
the cookies will not be crispy if you under bake them
Heat oven to 350\u00b0.
Cream together butter, sugars, oil, egg and vanilla.
Sift together flour, baking soda, cream of tartar and salt.
Add to the creamed mixture.
Stir in coconut, cereal, nuts and chocolate chips.
Drop onto ungreased cookie sheets. Bake at 350\u00b0 for 12 to 15 minutes.
Makes 3 dozen.