afe bowl, melt the chocolate chips for about 60 seconds being careful
Melt margarine in a saucepan and add milk, protein powder and Splenda.
Bring to a boil for no more than a minute or until thick.
Remove from heat and add in the oats, peanut butter and vanilla.
Mix well.
If too crumbly add a touch of water, but this should not be needed.
Press into cookies and set to cool on wax paper.
Enjoy!
In a microwave safe bowl, combine milk & chocolate chips. Microwave, uncovered, on high on 1-2 minutes or until chips are melted; stir until smooth.
Stir in cracker crumbs, walnuts & vanilla.
Shape into a 17 in. log; roll in sugar.
Wrap in plastic. Refrigerate for 1 hour or until firm.
Unwrap and cut into 1/4 inch slices.
Yields:
5 1/2 dozen.
Prepare crust
according
to package directions.
Soften gelatin
in
water;
stir over low heat until dissolved.
Cool. Gradually add gelatin to cheesecake mix, mixing at medium speed on electric
mixer
until well blended.
Fold in whipped cream and cookies; pour over crust.
Chill until firm.
Garnish with additional whipped cream and cookies, if desired.
Mix sugar and cocoa (can omit for peanut butter oat cookies) in large heavy saucepan.
Stir in milk.
Bring to full rolling boil over medium heat, stirring constantly.
Cook and stir for 1 minute.
Remove from heat; add vanilla, butter or peanut butter and oats.
Stir vigorously until well combined.
Drop by spoonfuls onto waxed paper.
Cool to set.
Bring butter, milk, chocolate and sugar to a boil in a large saucepan. Boil and stir continuously for 1 minute.
Remove from heat and add oatmeal, peanut butter and vanilla.
Cool slightly and drop by teaspoons on waxed paper.
Combine butter, sugar, oats (mind you don't use the instant packets), cocoa powder, vanilla, and coffee. Roll into balls about the size of a meatball. Roll balls in coconut or pearl sugar to decorate. Eat right away, or refrigerate, or freeze if you prefer a harder consistency.
Makes about 15.
On Pearl Sugar
pearl sugar is coarsely ground sugar used for decorating baked goods.
nch pan and bake in 350\u00b0 oven for 8 minutes.
Melt chocolate in double boiler over hot water.
Remove from heat.
Stir in peanuts and noodles.
Mix well.
Drop by approximately 1 spoonful onto foil lined cookie sheet. Refrigerate until they are hardened.
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.
Place the cookies in the bowl of a
azelnuts on a baking sheet. Bake for about 15 minutes or until
Grease and line 2 - 3x10 inch loaf pans with parchment paper, extending paper 2 inches over long sides.
Stir marshmallows, 1 tbsp water and butter in a medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in chocolate until smooth. Stir in cookies, cherries and nuts. Transfer to prepared pans, cover and chill for 1 hour.
For the chocolate coating, combine melted chocolate and butter. Spread evenly over chilled bars. Chill for 1 hour, or until firm, then cut into slices and serve.
he foil over long sides for handles.
Place butter and
Break biscuits into thirds.
In a saucepan, melt the butter over medium-high heat.
Add sugar and chocolate and mix until melted.
Add milk and eggs, mix and cook until it comes to a boil, stirring constantly.
Add vanilla and biscuits and mix until combined.
The cookies should break during mixing into small pieces.
Place mixture onto a large piece of foil, and form into a log, about 2 inches in diameter.
Wrap in foil and freeze for two hours, then slice and keep refrigerated.
Place broken cookies in fodd processor. Using on/
nd fluffy. Beat in melted chocolate, egg and vanilla until smooth
n medium to high speed for 30 seconds. Add sugars, baking
e waffle cookies already pre-dipped in chocolate, then