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.
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.
9 inch pan and bake in 350\u00b0 oven for
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.
Combine first 5 ingredients.
Bring to boil and cook for 90 seconds.
Remove from heat.
Stir in 1/2 cup peanut butter; dissolve.
Add 3 cups quick cooking oats.
Add 1 tsp vanilla. Mix well.
Drop by teaspoonfuls onto cookie sheet. Cool for 30 minutes or until set.
NOTE: Some recipes omit the cocoa.
Mix all ingredients in pot and bring to a rolling boil for 2 minutes. Add 3 cups quick oats, 1/2 tsp. vanilla, and pinch of salt. Beat and stir until all oats are mixed in and coated. Drop by spoonful onto waxed paper and cool.
difference if you use quick cooking oats or old fashioned
Mix sugar, cocoa, margarine and milk in large pan and bring to a rapid boil for 1 minute, no longer. Remove from heat and add 1/2 cup peanut butter and 3 cups quick cooking oatmeal. Stir well and drop on wax paper. Hardens like fudge. Yield: 2 1/2 dozen.
1. Combine oats and quick oats in a small bowl, mix until mixture becomes thick. You can add more oats if the mixture is too runny.
2. Take a little at a time and roll into small balls.
3. Refrigerate for 10 minutes or until firm or until they no longer stick together.
4. If you want, you can spread a little peanut butter on each treat.
Mix all ingredients except vanilla, peanut butter and quick oats in saucepan; bring to a boil.
Boil for five minutes.
Remove from heat and add vanilla and peanut butter, then add quick oats. Spoon on wax paper and let cool.
Mix all ingredients in a pan.
Boil about 3 minutes.
Take off heat and add quick oats, peanut butter and vanilla, then drop by teaspoonful on wax paper.
up with PAM for a quick release!), 1/4 cup almond
Mix butter, cocoa, sugar and milk in saucepan; bring to boil. Turn heat off.
Add peanut butter and vanilla; stir until melted, then add quick oats.
Drop by teaspoonfuls on cookie sheet and let cool.
Mix all ingredients in pot and bring to a rolling boil for 2 minutes. Add 3 cups quick oats, 1/2 tsp. vanilla, and pinch of salt. Beat and stir until all oats are mixed in and coated. Drop by spoonful onto waxed paper and cool.
Mix in saucepan milk, cocoa, sugar and butter.
Bring to boil and cook 1 minute.
Have ready and stir in immediately peanut butter, quick cooking oats and vanilla.
Nuts are optional.
Drop on wax paper by spoonfuls and cool.
Heat cocoa, sugar, milk and butter in a saucepan.
Bring to boil and boil 1 minute.
Remove from heat.
Add vanilla, peanut butter and quick oats.
Mix thoroughly.
Drop by teaspoon on cookie sheets or waxed paper.
Makes approximately 6 dozen.
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.
Mix sugar, cocoa, milk and butter in large saucepan.
Over low heat, bring to a boil.
Boil for exactly 1 minute, no more or no less.
Remove from heat.
Add salt, vanilla and peanut butter; mix until peanut butter is well blended.
Add oats; mix well.
Put spoonfuls onto wax paper as soon as possible.
nd one-half cups of quick cook oats.
(Add one
Mix in a pan:
sugar, cocoa, milk and margarine.
Cook on medium heat and bring to a boil.
Once the mixture starts to boil, remove from heat and cool for one minute.
Add vanilla, salt, peanut butter and quick cook oatmeal.
Drop by teaspoonfuls on wax paper.
Let cool and enjoy!