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.
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.
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.
/2 a box of quaker oats (the round canister).
ombined and there are no large pieces of cookie remaining.
Line
Cream together butter, sugars, eggs and vanilla.
In separate bowl, mix flour, oats (powdered in blender), salt and baking powder.
Mix creamed and dry ingredients.
Add chocolate chips, melted chocolate and nuts.
Place golf ball size or smaller on an ungreased cookie sheet.
Bake at 350\u00b0 for 8 to 10 minutes.
Makes 3 to 4 dozen.
Mix milk, margarine, cocoa
and
sugar together and let boil 1 1/2 minutes.
Remove from
heat and add oats and peanut butter. Spoon by teaspoon onto cookie sheet; let cool and put in cookie jar.
mix all together in a bowl.
scoop a spoonful, form into ball or flatten to cookie shape.
place on a plate.
Put into fridge to let set for about 10-20 minutes.
Enjoy.
f you do follow the recipe exactly, it doesn't always
Boil sugar, milk, oleo and cocoa at a hard boil for 1 minute. Remove from heat; add peanut butter, vanilla and oats.
Beat together until it starts to thicken.
Then place bite size spoonfuls onto wax paper or cookie sheet.
Let cool.
Yield: approximately 2 1/2 dozen.
Mix sugar, cocoa, milk and oleo; bring to a full boil and boil 1 minute (stir until comes to a boil).
Add the vanilla, Quaker oats and peanut butter to the mixture.
Mix and drop by spoonfuls on waxed paper until firm.
Makes 2 to 3 dozen, according to size of cookies.
In saucepan, melt margarine, sugar, cocoa and milk.
Bring to boil while stirring constantly.
Boil for 2 to 3 minutes.
Remove from heat; add peanut butter and stir, then add 3 cups Quick Quaker oats.
Stir until all is coated.
Drop onto waxed or plastic paper by spoonfuls.
Makes 2 dozen cookies.
Tart Shells: Reserve 1/4 cup (60 mL) granola; set aside. In food processor, combine remaining granola, almonds and coconut; pulse until coarsely ground. Add dates, coconut oil and honey; pulse until mixture comes together.
Line 12 muffin cups with paper or foil liners. Divide granola mixture between muffin cups, pressing bottom and sides firmly with small glass or measuring cup. Freeze overnight or until firm. (Make-ahead: Freeze in airtight container until ready to serve.)
Filling: Mix together yogurt, honey, lime juice and lime zest. ...
Cook first 5 ingredients to soft ball stage.
Remove from heat and add remaining ingredients.
Spoon onto cookie sheet.
1. Combine all ingredients.
2. Use cookie baller to portion out snacks.
3. Refrigerate and enjoy!
In blender, sprinkle gelatin over cold milk; let stand 2 minutes.
Add hot milk and process at low until dissolved, about 2 minutes.
Add cream cheese, sugar and vanilla and process until blended.
Arrange (sprinkle) mini chocolate chips in the bottom of the crust.
Pour in gelatin (cream cheese) mixture.
Sprinkle with your favourite crushed cookies.
Chill until firm, about 2 hours.
re-mixed dough for No-Knead Flatbreads Recipe #387518.
Prepare 2
Boil for 1 minute the sugar, cocoa, milk and margarine.
Add peanut butter, vanilla and Quaker oats. Blend together well.
Drop by teaspoon on waxed paper and put in refrigerator until set.