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.
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.
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.
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.
Cream sugars, shortening, butter, eggs, salt, baking soda and extracts.
Gradually add the 2 cups flour.
Next, add the oatmeal, chocolate chips and walnuts.
Drop on cookie sheet by spoonfuls. Bake at 350\u00b0 for 12 to 15 minutes.
Melt
margarine;
add
milk
and sugar.
Bring to boil. Boil for 5 minutes.
Then add cocoa, oatmeal and peanut butter and
mix well.
Then immediately put out heaping teaspoonfuls out on cookie sheet.
Let it get hard.
Mix together the first three ingredients. Set aside.
Stir together sugar, milk, and butter in Medium saucepan. Cook over medium heat stirring occasionally - full boil for ONE minute.
Immediately pour over oatmeal mixture and stir thoroughly but rapidly.
Spoon cookie size scoops (a heaping tablespoon) onto waxed paper or plastic wrap and let set until firm.
Mix sugar, milk and cocoa in the pan.
Stir until fully blended.
Boil for 3 minutes.
Reduce heat to low.
Add peanut butter, butter and oatmeal.
Stir until all of the oatmeal has been coated.
Spoon drop onto wax paper.
Mix together in saucepan milk, sugar, cocoa and butter; bring to boil for 1 minute.
Remove from heat and add peanut butter, vanilla and oatmeal.
Stir until well mixed.
Drop by spoonfuls on waxed paper.
elts completely stir int the oatmeal.
Let rest 5 minutes
Mix sugar, milk and butter in saucepan.
Bring to a boil to soft ball stage.
Remove from heat.
Stir in peanut butter and vanilla.
Fold in cocoa and oats.
Drop from tablespoon onto wax paper; let cool.
(No baking necessary.)
Mix together sugar, cocoa, milk and oleo in small saucepan. Boil 1 minute after it comes to a boil.
Remove from stove and stir in oatmeal, pecans and vanilla.
Mix well until all oatmeal is coated.
Drop by the teaspoonful on waxed paper or foil.
Let cool.
Boil first 5 ingredients for 4 minutes; add oatmeal.
Drop by tablespoon on waxed paper.
Cool.
Combine
sugar,
cocoa, milk and margarine in saucepan. Bring to\ta
boil for 2 minutes, stirring constantly.
Remove from
heat and
add
oatmeal, peanut butter and vanilla.
Mix well.
Drop by teaspoonfuls onto waxed paper lined tray.
Let stand until cool.
Yields 32 servings.
Bring to boil sugar, milk, butter and cocoa; boil for 1 minute.
Remove from heat.
Stir in the vanilla, peanut butter and oatmeal.
Spoon onto aluminum foil or wax paper.
Melt butter over low heat.
Add sugar, milk, cocoa and syrup. Bring to a boil, then lower heat and cook for 2 minutes, stirring constantly.
Remove from heat and add vanilla, peanut butter and oatmeal and mix well.
Drop tablespoons of mixture onto waxed paper and let cool.
oll out the ready to bake cookie dough.
place elephant shaped
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.
Mix everything but the oatmeal together and bring to a