Bishop Kelson's Favorite Rice Krispies Treats

These were so requested when Bishop Kelson was our bishop that he copied off the recipe!


1 cup sugar
1 cup light corn syrup
Heat to a bubble stirring constantly, take off heat immediately after it bubbles.

Thoroughly mix sugar mixture with 1 cup peanut butter.

Add 6 cups Rice Krispies to the mixture and mix well, push down into a well buttered 9 x 13 pan.

Melt and mix 1 package semi sweet chocolate morsels and 1 package butterscotch morsels together and spread over rice Krispies mixture.

Let set until cool.

Lemon Raisin Criss-Cross Cookies

At our Lemon Garden Party Activity we sampled lots of yummy lemon desserts.  Carolyn Miles shared these tender treats from the Betty Crocker Cookie Book.


Lemon Raisin Criss-Cross Cookies

1/2 c butter
3/4 c sugar
1 egg
1/2 t lemon extract
1 3/4 c flour
3/4 t cream of tartar
3/4 t baking soda
1/4 t salt
1 c raisins

1. Cream butter with sugar.
2.  Blend in eggs and lemon extract.
3. Add dry ingredients.
4. Stir in raisins.
5. Roll into 1 inch balls and put on lightly greased cookie sheet.
6. Flatten with tines of fork in a criss-cross pattern.
7. Bake at 400 degrees for 8-10 minutes.

DROP SUGAR COOKIES

Submitted by Sara O'Dell

 This is one of my favorite cookie recipes!  I love the taste of sugar cookies, but hate the rolling and cutting out they usually require.  When I saw this recipe on the side of a bag of sugar or flour once upon a time, I quickly tried it out and have loved it ever since.  It's the only way I do sugar cookies!

Drop Sugar Cookies

2 1/2 c    flour

3/4 t     salt

1/2 t     baking soda

1/2 c    butter

1/2 c    vegetable shortening

1 c      sugar

1 t       vanilla

1         egg

2 T      milk

Preheat oven to 350.  Stir dry ingredients together, set aside.  Cream butter, shortening, and sugar until light and fluffy.  Add egg and vanilla, mix in.  Beat in dry ingredients until smooth.  Blend in milk.  Roll into 1-inch balls (or use a cookie dough scoop) and place onto a greased cookie sheet - flatten the balls just slightly.  Bake about 12 min. or until lightly browned at edges.

COW COOKIES

This yummy dough holds it's shape very well so it is perfect for making large individual cookies.

COW COOKIES

Cream together:

1 c. margarine

1 c. brown sugar

Add:

2 eggs

2 t vanilla

2 T milk

Add:

1 t salt

1 t baking powder

1 t baking soda

2 c flour

Add:

2 1/2 c oatmeal

1 12 oz. pkg. chocolate chips

1 1/2 c. chopped walnuts 

Scoop out 1/3 c dough per cookie and place on cookie sheet.  Bake at 350 degrees for 12-15 min.

WHOLE WHEAT BANANA OATMEAL CHOCOLATE CHIP COOKIES

This cookie could be called relatively healthy as it has such good ingredients.  It is one of our family favorites.

 This was a basic recipe a woman in my ward shared when I was a little girl.  I later tried it with whole wheat flour and liked it.  Of course, when I added chocolate chips it was a winner!!

WHOLE WHEAT BANANA OATMEAL CHOCOLATE CHIP COOKIES

Cream together:
3/4 cup butter
1 cup sugar
2 eggs

Add:
**1 c mashed bananas (usually 2 bananas)
1 t vanilla

Mix well and add:
1/2 t baking soda
1 t salt
1/4 t nutmeg
3/4 t cinnamon
1 1/2 c whole wheat flour

Stir in:
1 3/4 cup oatmeal (I prefer quick oats but any work)
2 cup chocolate chips
Optional: 1/2 cup chopped nuts

Drop by teaspoonfuls on cookie sheet and bake at 400 degrees for about 10 minutes.

**Hint: I freeze ripe bananas in their skins if I am not ready to use them.  I put them in the microwave for about 1 minute and they are ready.  You never need to throw out those over-ripe bananas again.

NO BAKE COOKIES

Many of you probably have this classic recipe.  It is a favorite recipe from my childhood that is still requested by my own family every time we get together.  Someone once asked me  if these cookies kept well. I didn't know the answer as they always disappear within one day!

NO BAKE COOKIES

In heavy saucepan combine:
1 cube buttter
2 cups sugar
1/2 cup milk
1/3 c baking cocoa

Bring to a rolling boil and boil for 3 minutes. Remove from heat and add:
1 t vanilla
2 large scoops peanut butter (about 2/3 cup)
2 1/2 to 3 cups oatmeal

Working quickly drop by tablespoonfuls onto waxed paper and let cool.

Banana Oat Breakfast Cookies(no sugar added, egg, flour, & dairy free)

I used raw sunflower seeds and slivered almonds for these

This is a healthy option for breakfast or a snack and is so versatile.

Click here for the original link-she has developed many options, including one with cocoa!








Banana Oat Breakfast Cookies (no sugar added, egg,flour &dairy free)

1 1/2 c oatmeal, quick or old fashioned
2 ripe bananas, mashed with fork until creamy*
1 c unsweetened applesauce
1/3 c raisins or dried cranberries
1/4 c chopped walnuts, or any kind you like**
1 t vanilla extract
1 t cinnamon

Mix vanilla and cinnamon into the applesauce.  Blend  with all other ingredients and let sit for 10 minutes.  Drop cookie dough, by spoonfuls onto a parchment paper lined cookie sheet and flatten into rounds. Bake approx. 30-35 minutes or until golden and done. Remove from cookie sheet and let rest for 5 minutes, then move to cooling rack.

*Hint: I freeze ripe bananas in their skins if I am not ready to use them.  I put them in the microwave for about 1 minute and they are ready.  You never need to throw out those over-ripe bananas again.
                                                                                 --Maureen Clegg

**If you don't eat nuts, just make recipe without them.  No need to replace them with anything else.

Pumpkin and chocolate-you can't go wrong with that combo--and made without eggs!

Ginger Christensen shared 2 delicious pumpkin recipes that are egg free.


Easy Eggless Pumpkin Chocolate Chip Cookies
                                                           
1 box of spice cake mix
1 16 oz can of pumpkin
1 1/2 Cups chocolate chips

Mix all ingredients together and scoop onto a greased tray in cookie sized drops. The dough is thick.  Bake at 350 for 10-12 minutes or until done.




Pumpkin Bread (Eggless)

2 1/4 Cups unbleached all-purpose flour
1/1/3 Cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup canned plain pumpkin filling
1 tsp vanilla extract
1/4 cup vegetable oil
1/2 cup buttermilk
1 cup raisins (optional)
1 cup chopped nuts (optional)
* I usually omit the nuts and raisins and put in chocolate chips instead

Preheat oven to 350 and lightly butter loaf pan.  This is enough for one regular size loaf pan, but honestly it cooks a lot better if you do 2 smaller loaf pans instead.

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and nutmeg; with a wooden spoon, mix slowly.  Add pumpkin, vanilla, oil, and buttermilk one at a time; stir until well combined.  Fold in raisins and nuts (or chocolate chips if using instead)

Pour into prepared pan(s) and bake for 40-50 minutes until golden brown or until toothpick inserted in center comes out clean.  

Remove from oven onto wire rack and cool 10 minutes in pan.  Turn out onto plate. 

Yogurt Chocolate Chip Cookies--this recipe uses no eggs but you won't miss them

from Ginger Christensen
Yogurt Chocolate Chip Cookie
                                            
1/2 Cup packed brown sugar
1/2 Cup white sugar
1/4 Cup butter
1/4 Cup shortening
1/2 Cup plain yogurt
2 tsp vanilla extract
1 3/4 Cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt 
2 Cups chocolate chips

Preheat oven to 375 degrees and Grease cookie sheet

In a medium bowl, cream together the brown sugar, white sugar, butter and shortening until light and fluffy.  Stir in yogurt and vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until incorporated, then mix in chocolate chips.  Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheet.  

Bake for 8-10 minutes in the preheated oven, until the edges begin to brown.  Cool for a minute on the cookie sheet before removing to wire racks to cool completely. 

Choco-nut Dainties: Perfect for a special occasion but tasty enough for everyday.

This is a recipe I got years ago from the Family Circle Magazine.  It tastes almost like a short bread and is very pretty and nice for special occassions.   (submitted by Maureen Clegg)

CHOCO-NUT DAINTIES

2 1/4 Cups flour

1/2 t salt

3/4 c margarine, softened

3/4 c sugar

1 egg

1 1/2 t vanilla

1 pkg 6 oz semi-sweet chocolate chips

2 cups chopped walnuts

Chocolate Coating (recipe follows)

1.  Beat together margarine, sugar, egg and vanilla in large bowl until well mixed. Blend in salt and flour then add 6 oz choc. chips.

2.  Shape dough into logs ( 2" x 1/2").  Place on an ungreased cookie sheet and bake at 350 degrees for 12 -15 minutes, or until cookies are set.  Cool on wire racks.

3.Dip ends of cookies into Chocolate Coating; roll ends in chopped nuts. Place on wax paper until set.

Chocolate Coating:  Melt together 1 pkg (12 oz. chocolate chips and 1/4 cup margarine and stir until blended and smooth.  If mixture is too thick, add more margarine, 1 T. at a time, until it is a good coating consistency.  (I melt it in small increments of time in the microwave. When it is a good consistency I place that bowl in a larger bowl filled about half way with hot water  and it stays nice while  I dip cookies).