9 inch pan and bake in 350\u00b0 oven for
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
tir in wheat germ and oatmeal.
Drop by large spoonfuls
Mix peanut butter, oatmeal, sunflower seeds, raisins, and honey.<
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Combine sugar, cocoa, butter and milk. Boil for 1 minute rapidly.
Remove from stove, add vanilla, pinch of salt and peanut butter; stir.
Then add oatmeal last.
Drop by spoonfuls on wax paper.
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass.
Beat milk and filling mix on low until blended.
Beat on medium for 3 minutes, filling will be thick.
Spoon over crumb mixture in bake cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Makes 12 servings.
in a large sauce pan melt butter and brown sugar over medium heat till sugar is dissolved.
add cinnamon, salt and oatmeal, stirring to coat.
continue cooking for 3-4 minutes stirring constantly.
pour 1/2 of the mixture into a sprayed 9x9 pan.
press into pan.
melt chocolate chip and peanut butter in the microwave still smooth. pour over bar.
top with the other 1/2 of oatmeal mixture.
refrigerate for about 1 1/2 -2 hours till set.
Mix everything but the oatmeal together and bring to a
Combine peanut butter and honey in a large nonstick pot and warm up over a low heat until runny and mixed.
Mix in the oatmeal (and protein powder if using).
You don't want to cook it, just heat it up enough to stir everything together nicely.
Press into a 9x9-inch pan.
Let cool, then cut into 16 equal bars.
Wrap each bar in foil and store in plastic bags. - No need to refrigerate as the ingredients are natural.
Preheat oven to 350 degrees, rack in the middle position.
Melt butter in a large microwave safe bowl.
Add both sugars and let cool a bit.
Add eggs, baking powder, baking soda, salt, cinnamon, nutmeg, and vanilla.
Add flour and mix.
Add the cranberries and oats and mix everything up. The dough will be quite stiff.
With a spatula spread dough evenly into a greased 8x8 baking pan.
Bake at 350 for 25- 30 minutes.
Cut into bars when cool.
These freeze well if you roll them in foil and put them in a freezer bag.
n a mixing bowl, add oatmeal, brown rice crisp cereal, coconut
Put oleo, cocoa, sugar and milk in saucepan.
Bring to a boil. Boil one minute.
Add oatmeal, peanut butter and vanilla.
Mix well.
Drop by spoonfuls onto waxed paper.
Chill.
Mix together the sugar, milk, butter and cocoa.
Heat over medium until the mixture comes to a full boil.
Remove from heat, add peanut butter, vanilla and oatmeal, stir well.
Drop by spoonfulls onto waxed paper.
Combine first four ingredients in saucepan. Bring to a boil and cook for about 1 minute, stirring constantly.
Remove from heat and stir in peanut butter, vanilla and oatmeal.
Drop by spoonfuls onto cookie sheet covered with wax paper. Let cool.
I usually do a double recipe and, more often than not, they don't last more than two days.
Mix sugar, oleo and milk (also cocoa, if using) together in a saucepan.
Bring to a boil over medium heat, stirring constantly. Boil for one minute.
Remove from heat and add peanut butter, oatmeal and vanilla.
Mix well.
Drop by tablespoon onto wax paper, cool, cookies harden fast so work quickly.\tI have had this recipe from when I was in Middle school and have always used it.
(If you want to make the chocolate kind, use 2 Tbsp. cocoa, 4 Tbsp. oleo and 1 1/4 c. of oatmeal.
Rest of ingredients stay the same.)
Bring sugar, cocoa, shortening and milk to boil; boil for 2 minutes.
In a bowl, mix oatmeal and coconut or pecans.
Mix all ingredients and drop on wax paper.
ell combined and there are no large pieces of cookie remaining
heavy saucepan, heat white baking bar till melted.
With a