9 inch pan and bake in 350\u00b0 oven for
cup crushed cookies. Gently stir remaining crushed cookies into filling until
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.
n egg. Add dry ingredients to bowl and stir until combined
ntil lukewarm. Transfer to a heatproof bowl. Dip cookies lightly, one by
Mix the ingredients together.
Shape into teaspoon-size balls. Place on wax paper.
Very good recipe to let your children share in making.
Arrange 8 rollettes on board to form a snake shape. Trim
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.
nd oats.
Bring mixture to a boil. Boil until the
Crush the vanilla wafers into crumbs.
Mix softened butter, crumbs, powdered sugar, OJ concentrate and crushed nuts.
Refrigerate for 30 minutes or until ready to make cookies.
Shape chiled mixture into small balls.
Roll in flaked coconut, powdered suagr or crushed nuts.
Mix sugar and cocoa together in a pan, then add the milk and margarine.
Put on medium heat and boil 1 minute.
Remove from heat and add peanut butter, vanilla and oatmeal.
Drop by teaspoonfuls onto wax paper.
Makes about 5 to 6 dozen cookies.
Mix cocoa, sugar and milk; cook 3 to 5 minutes.
Add butter and let melt.
Add peanut butter; let melt.
Remove and add vanilla and oats.
Spoon on cookie sheet to allow to set.
Bring sugar, margarine and milk to a full boil.
Boil 1 minute exactly.
Turn off heat and immediately add cocoa, vanilla and peanut butter.
Mix well and drop by spoonful onto waxed paper. Makes 5 to 6 dozen cookies.
Beat melted Crisco, sugar, milk, cocoa, salt and vanilla together and cook for 2 minutes.
Cool for 1 minute.
Add oats and nuts and peanut butter.
Spoon onto waxed paper (cookie size) and allow to cool.
Makes 2 to 3 dozen cookies.
Form cake in a dragon cake mold with your favorite cake mix and bake.
Get dry ice; place in small container at mouth of dragon.
Decorate with green icing.
Mix together all ingredients, except oatmeal, in saucepan on stove.
Boil together until blended well.
Lower heat to simmer, then add gradually oatmeal until thick.
Drop by spoonful and refrigerate.
Combine sugar, margarine, milk and cocoa in saucepan.
Boil for 3 minutes exactly.
Remove from heat and quickly add the remaining ingredients.
Drop by teaspoonfuls on wax paper.
Let set for 30 minutes.
Makes 40 to 50 small cookies.
Boil shortening, sugar, milk, cocoa, salt and vanilla for around 1 minute.
Remove from heat.
Add oats and peanut butter and stir well.
(If you let mixture overcook it will turn hard too fast to drop on waxed paper.)
Drop on waxed paper and flatten into round cakes.
In a sauce pan stir first 4 ingredients.
Boil on medium heat about 5 minutes.
Take off heat.
Stir in peanut butter (crunchy is good).
Add Rice Krispies.
Stir.
Add oatmeal.
Stop adding if unable to stir.