Chocolate, Chocolate Chip Banana Muffins with Glaze

 INGREDIENTS:

2 Tbsp butter, softened
1/3 cup sugar
2 large egg whites
3 1/2 ripe medium bananas, mashed
1/4 cup unsweetened apple sauce
1/2 tsp vanilla extract

1 1/4 cups unbleached all purpose flour
1/4 cup unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt

1/2 cup chocolate chips

2 tbsp confectioners sugar (optional)

DIRECTIONS:

1.  Preheat oven to 325°. Line a muffin tin with 12 liners.
2.  In a large mixing bowl cream butter and sugar with an electric mixer.
3.  Add egg whites, bananas, apple sauce, vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
4.  In a medium bowl, combine flour, cocoa powder, baking soda and salt with a wire whisk.
5.  Add flour mixture to bananas, then blend at low speed until combined; do not over mix.
6.  Fold in chocolate chips and pour batter into muffin tins.
7.  Bake on the center rack for 30 minutes, or until a toothpick inserted in the center comes out clean.
8.  If making the glaze, combine confectioner’s sugar and 1/4 to 1/2 tsp water to make a glaze. Drizzle over each muffin.

Rachel shared this recipe from skinnytaste.com.  I'm always on the look out for good banana recipes because here in Belize bananas are plentiful and inexpensive.  I don't have muffin tins so I cooked it in a 7 x 11 pan.  I used 1 egg instead of 2 egg whites.  I also used 4 bananas.   After I opened the applesauce jar, I measured out 1/4 cup of applesauce in small disposable containers and put them in the freezer for the next time I make the recipe.

This is definitely a thumbs-up recipe!

No Bake Energy Bites

• 1 cup (dry) oatmeal (quick oats stick together better) 
• 2/3 cup unsweetened shredded coconut
• 1/2 cup ground flax seed
• 1/3 cup mini chocolate chips
• 1-2 TBS chia seeds
• 
  
• 1/3 cup honey 
• 1/2 cup peanut butter (I prefer chunky--can also use other nut butters instead)
• 1 tsp vanilla extract

DIRECTIONS:

1. Stir all dry ingredients together in a medium bowl until thoroughly mixed. Add last three ingredients and mix well.  Cover and let chill in the refrigerator for 20-30 min.
2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
3. Makes about 20-25 balls.

Delicious--tastes like No-Bake Cookies, but much healthier!  Recipe adapted from here.  This is a pretty versatile recipe--you can cut out some ingredients (choc chips, chia) and add others (sunflower seeds, chopped almonds).  The original recipe has links to other variations--check them out!

Hot Fudge Sauce

1/2 cup plus 1 Tbsp. *cocoa
1/4 tsp. salt
3/4 cup margarine or butter
1 (12 oz.) can evaporated milk
2 cups sugar
1 tsp. vanilla

Mix all ingredients except vanilla into a saucepan. Heat to a rolling boil and boil 1 minute. Remove from heat and add vanilla. Serve warm or chilled. Makes 3 cups.

*this is the cocoa I used

I got this recipe off of Living on a Dime's webpage found by clicking here

No-Bake Peanut Butter Cup Bars

25 chocolate sandwich cookies such as Oreos
1 cup plus 4 tablespoons butter, divided
1 1/2 cups plus 3 tablespoons creamy peanut butter, divided
1 pound (about 3 1/2 cups) powdered sugar
1 1/2 cups graham cracker crumbs
1 (12-ounce) bag semisweet chocolate chips

 Line a 9 x 13 inch baking pan with foil that extends over edges of pan.  Set aside.

Process whole cookies in food processor, or place in large zip-top bag and crush with a rolling pin until crushed into crumbs.  Melt 4 tablespoons butter and stir into crumbs and mix until combined.  Press crumbs evenly into bottom of the prepared pan and refrigerate while you prepare the next step.

Melt remaining 1 cup butter.  Beat 1 1/2 cups peanut butter, butter, and powdered sugar until combined.  Add graham cracker crumbs and mix until incorporated.  Press peanut butter dough evenly into pan on tip of cookie crust.

Place chocolate chips and remaining 3 tablespoons peanut butter in a microwave safe bowl.  Heat in 30 second intervals, stirring in between, until melted and smooth.  Pour chocolate mixture over peanut butter layer and spread evenly.  Refrigerate bars about 2 hours.  To serve, lift foil out of pan and use a large sharp knife to cut into bars. 

Makes about 32 bars. 

A family in the ward gave of some of these during Christmas time last year.  They were so good, I requested the recipe.  As I typed up the recipe, I could see that the ingredients could get a little pricey.  You could probably used Walmart brand chocolate sandwich cookies and graham crackers crumbs to cut the cost of making the bars.   When I make some up, I'll include a picture. 

Kraft Fantasy Fudge

 What You Need

3 cups  sugar
3/4 cup  butter or margarine
1 small  can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
12oz.  *BAKER'S Semi-Sweet Chocolate, chopped
1 jar  (7 oz.) JET-PUFFED Marshmallow Creme
1 cup  chopped PLANTERS Walnuts
1 tsp.  vanilla

*This is what Bakers' chocolate squares looks like

Make It

LINE 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

ADD chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.

POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

Kraft Kitchens Tips
A serving of this sweet treat is 2 squares. You'll find that a small portion goes a long way on chocolate flavor.

Note
Do not substitute sweetened condensed milk for evaporated milk.

To prepare the fudge in the microwave, place butter in 4-qt. microwaveable bowl. Microwave on HIGH 1 min. or until melted. Add sugar and milk; mix well. Microwave 5 min. or until mixture begins to boil, stirring after 3 min. Stir well, scraping down side of bowl. Microwave 5-1/2 min., stirring after 3 min. Let stand 2 min. Add chocolate and marshmallow creme; continue as directed.

40 servings, about 2 squares each

This is the fudge that April Winkleman would serve after choir pratice.  We have a family battle over what fudge is better.  "Sis Winkleman's fudge"  or my family recipe found here. 

Peeps Sunflower Cake

1 pkg (18 1/4 oz.) yellow cake mix

2 cans (16 oz. each) chocolate frosting*

19 yellow chick Peeps candies

1 1/2 cups semisweet chocolate chips

1. Prepare and bake cake according to package directions using 2 greased and waxed paper -lined 9 inch round baking pans.** Cool for 10 minutes before removing layers from pans and placing on wire racks to cool completely; carefully remove waxed paper.
2. Level tops of cakes. Spread frosting between cake layers and over top and sides.
3. Without separating Peeps and curving slightly to fit, arrange chicks around edge of cake to form sunflower petal. For sunflower seeds, arrange chocolate chips in center of cake.

*I would make my own chocolate frosting. You can find the recipe here.

**I would just spray my pan with Pam and not use the waxed paper.

If you are my kids, you would know that I adore Peeps. So of course I love this recipe. I got this recipe out of the April 2012 Reader's Digest Magazine. The article says you can get more Easter recipes by visiting: rd.com/april

I just read a review from tasteofhome.com here and someone posted this suggestion in case you want to make this cake this summer: If you want to make this in the summer, buy the Peeps and freeze them.A few days after Easter you will get them for 75% off!

5 minute Chocolate Cake

I got this from the May 2012 Reader's Digest Magazine under the article: 5 Things You Didn't Know You Could Do with Your Microwave.

#5 Here's one more feat of microwave magic: a gooey mug of cake, sized just right to satisfy and after-dinner craving.

1/2 cup flour

1/4 cup sugar

1/4 tsp. salt

2 Tbs unsweetened cocoa

2 Tbs. whisked egg

3 Tbs. milk

3 Tbs. oil

3 Tbs. chocolate chips or broken-up candy bar

1/4 tsp. vanilla extract

Chocolate sauce or ice cream

1. Mix first four ingredients together in large coffee mug; add egg and combine until paste forms. Stir in milk and oil, then chocolate chips and vanilla.
2. Microwave on medium for 3 minutes, until cake starts to crown over top of mug. Remove, top with chocolate sauce or ice cream if desired and enjoy.

I did another post about making a cake in a mug using a boxed cake mix. Click here to see it.

Happy 100th Birthday Oreo Cookies - Triple Chocolate Cookie

This recipe is from here.

This no-bake treat that looks much more complicated than it really is.

• 1 pkg. Oreo cookies
• 1/2 cup milk
• 1 package JELL-O chocolate instant pudding
• 12 to 16 Baker's semi-sweet chocolate squares
• 4 to 8 Bakers white chocolate squares

In a small bowl, make a paste out of the pudding and the milk. Put 36 of the Oreos into a gallon-size zip-top bag and crush them (with a rolling pin or a mallet). Add the crushed cookies to the pudding mixture and stir will. Form the mixture into small balls and place on a wax-paper lined cookie sheet; freeze them for about 10 minutes.

While they're in the freezer, place the semi-sweet chocolate squares in a microwave-safe bowl and heat, stirring often, until melted. Dip the chilled oreo balls into the melted chocolate, place them on a fresh wax-paper lined cookie sheet, and refrigerate or freeze for another 10 minutes.

Melt the white chocolate squares, and drizzle the melted white chocolate over the cookie balls using a fork or a spoon. Return them to the refrigerator to harden briefly before serving.

Makes 40 to 45 cookie balls

I saw on the Internet that today is the 100 anniversary of the Oreo Cookie. Read all about it here. I couldn't resist posting this recipe even though I haven't made it yet. I'm not thrilled with how the recipe is written. They don't say what size pudding box to use. (the 3 or 6 oz size? I'm guessing the smaller one) I would also use the almond bark chocolate that you can get at Walmart and is pictured below. It also comes in the chocolate flavor.

Cookies and Cream Dessert

This has to be the easiest, most delicious dessert ever.

I don't know why I don't make it every day.

Below are the ingredients you'll need and where I purchased them:

• Nabisco Famous Chocolate Wafers - I bought them at Albertson's in the cookie aisle
• whipping cream - any grocery store
• maraschino cherries -any grocery store, I got mine from Smart and Final
• plastic champagne cups - I purchased these cups at Smart and Final, but you could probably pick them up at a party good's store (you don't need to make the dessert in these cups - a bowl would work. Using a champagne cup presents the dessert in a beautiful way.)
• milk, to dip the chocolate wafers in

Directions and a picture explaining how to make the dessert:

• Whip the whipping cream with vanilla flavoring and powdered sugar. If you don't know how to make whipped cream from scratch click here to learn.
• Put a heaping tablespoon of whipped cream into the champagne cup
• Dip the chocolate wafer cookie for a few seconds into the milk
• Shake cookie over the milk bowl to get off excess milk
• Put cookie that was dipped in milk on the cream dollop
• For the next layer, put a heaping table spoon on top of the cookie wafer that you just placed in the champagne cup
• Repeat above process so you have three layers of cookies and then end with a dollop of cream
• Top with a drained maraschino cherry
• Put in the fridge for about 4 hours to let the cookie wafers soften
• Enjoy!

Below is the finished dessert project. Have fun licking the cream bowl!

My mother used to make this dessert for special occasions. I made 15 desserts today to serve at a dinner Scott and I will be attending tonight. 1 cup of cream, 15 chocolate waffers, and 5 maraschino makes 5 servings.

Chocolate Cinnamon Rolls

I ran across this recipe this morning. It look so good, I couldn't pass up the opportunity to post it.

Click here to get the recipe.

French Chocolate

3 *unsweetened baking chocolate squares.  
1/2 cup water

Mix together in pot and simmer 3 minutes while stirring.

Add:
1 cup sugar. Cook 3 minutes and cool

Whip 1 cup whipping cream that's been sweeten with a little powdered sugar and 1 tsp vanilla

Fold two mixtures together.

Use about 1 TBS + chocolate mixture per cup of hot milk. Chocolate mixture can be frozen.

This is my favorite hot chocolate recipe . When my mom's friends gave her a baby shower when she was pregnant with my youngest brother, they served this drink. (He was born in November). When it's cold outside, this is the drink to serve. I always make at least one batch of this during the Christmas holiday season.

(If you don't have unsweetened baking chocolate squares you  can do this for a substitution.  I used butter instead of shortening)

German Chocolate Bars

2/3 cup butter softened
1 pkg German chocolate cake mix
1 cup chocolate chips
1 tub coconut pecan ready-to-spread frosting
1/4 cup milk

DIRECTIONS:

Preheat oven to 350
Grease/spray bottom of 13x9 pan
Cut butter into cake mix in medium bowl using pastry blender or fork
Press 1/2 of mixture (2.5 cups) in bottom of cake pan
Bake 10 min
Sprinkle chocolate chips over baked layer
Drop frosting by tablespoonfuls over chocolate chips
Stir milk into remaining cake mixture
Drop by tablespoonfuls onto frosting layer
Bake 25-30 min or until cake portion is slightly dry to touch
Let cool, then cover and refrigerate until firm

This is another treat that was on the Simmon's goodie plate. Yum, Yum! Thanks Melody!

No-Bake Rocky Road Chocolate Bars

1/2 cup butter
2 cups chocolate chips
1 cup butterscotch chips
1 cup peanut butter
4 cups rice crispy cereal
3 cups miniature marshmallows

DIRECTIONS:

In stock pot over low heat, combine butter, chocolate chips & butterscotch chips.
Stir constantly until melted (4-6 min)
Stir in peanut butter until well blended
Remove from heat
Stir in rice cripies and marshmallows until well blended
Press into bottom of buttered 13x9 pan
Refrigerate until firm (about 30+ min)
Store refrigerated

The Simmons family gave us these bars on a Christmas goodie plate along with other tasty treats. These bars were so good I asked Melody for the recipe so I can put post it.

Vanilla Butter Frosting

• 1/3 cup soft butter or margarine (I always use butter)
• 3 cups confectioners’ sugar ( powdered sugar) 
• 1 1/2 tsp. vanilla 
• About 2 tablespoons milk.  (I always end up adding more milk)  

Blend butter, sugar, vanilla and milk. Beat until frosting is smooth and of spreading consistency.

Variations:

Cherry Butter Frosting

Make above recipe. Stir in 2 Tbs drained chopped maraschino cherries and 2 drops red food color.

I usually put about 8 maraschino cherries in a food processor and chop them up that way. Instead of using red food coloring, I add a little bit of maraschino cherry juice. Also, because the cherries have liquid in them I add less milk when I make this frosting. If you don’t use less milk, the frosting will be too runny.

Chocolate Frosting

Make above vanilla butter frosting with this change: Stir in 1/3 cup baking coco into the 3 cups confectioners sugar with a fork before adding the rest of the ingredients.

Peanut Butter Frosting

Substitute peanut butter for the butter; increase milk to 1/4 to 1/3 cup.

These frosting recipes are from my Betty Crocker’s cookbook. These frosting recipes are so easy to make and tastes a lot better than canned frosting. I use this frosting not only to frost cakes, but graham crackers, vanilla wafers, and for decorating sugar cookies. I especially like the chocolate frosting on graham crackers (always Honey Maid brand) and the cherry frosting on vanilla wafers (always Nabisco brand). Frosted graham crackers and vanilla wafers are a quick snack to make up for sack lunches and they are always a big hit the school's lunch room. I usually packed a few extras to be given away or traded with friends. Janelle’s 4th grade class voted her chocolate frosted graham crackers best cookies of the holiday cookie contest when she was in Ms. Mittman’s class.

Here is a chocolate frosting that is dairy free:

I got the above recipe from this website: https://premeditatedleftovers.com

Cake in a Mug

For the cake mix:

1 box cake mix
1 (4-serving) size box instant pudding mix (not sugar-free)

Stir together cake and pudding mixes. Place 1/2 cup portions in zipper-seal sandwich bags: Label each: "Cake Mix". (There should be about 12 sandwich bags)

For the glaze mix:

4 cups confectioners' sugar (powdered sugar is another name for confectioner's sugar)
6 Tbs. dry flavoring (ex: lemonade, coco)

Stir together glaze ingredients. Put 1/3 cup portions in separate bags. Label each: "Glaze Mix".

Tuck 1 bag of each mix in each of 12 mugs with these instructions:

Mist inside of mug with vegetable oil spray. Add cake mix, l egg white, l tablespoon oil and 1 tablespoon water. Mix well. Microwave on full power 2 minutes.

Stir 1 teaspoon water into Glaze Mix and pour over baked cake.

Click on picture below to see the instruction 

that you can print up and put in the mug with the mixes. 

Makes 12 gift mugs.

Possible flavor combinations:
Lemon cake mix- lemon pudding.
Yellow cake mix-chocolate pudding.
Devi's food cake mix-chocolate pudding.
Pineapple cake mix-coconut pudding
Butterscotch cake mix- butterscotch pudding

I got this recipe out of the newspaper about 10 years ago. (I'm cleaning out my files and ran across it. I thought, I've got to post this!) I gave these away to the sisters in my ward one year. You can buy the mugs from the thrift store or the Dollar Tree. It was a fun, inexpensive gift to give away.

September 13, 2022

I found this recipe online.  It is a lot simpler yet the same results  If you gave it  away as a gift, you'd have to make up another instruction Happy Birthday sheet:

1-2-3 Cake

You need two boxes of cake mix. One can be any flavor you prefer, but the other MUST be Angel Food cake mix.

Mix them together (shake them into a big bowl).

Then simply store the mixture in an airtight container until you get the urge for dessert.

Then just put three Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water.\

Microwave it for one minute and you will have a single serving of cake!

Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now without making an entire cake!

*Follow Incredible Yummy Recipes for more delicious recipes!

Chocolate Chip Cookies

Mix with a mixer:

2 cups of white granulated sugar
1 cup brown sugar
2 cups of shortening
4 eggs
1 Tablespoon of vanilla flavoring

Add and stir with a wooden spoon:
5 cups flour
1 teaspoon salt
2 teaspoons baking soda

Add:
1 cup chocolate chips
1 cup of chopped nuts (optional)
Drop dough by teaspoon on greased cookie sheet. Bake at 350 degrees for 8 – 10 minutes.

Cranberry White Chocolate Cookies
Make same recipe as above except:
Add 2 teaspoons of almond flavoring instead of vanilla
Add 1 cup white chocolate chips and 1 cup dried cranberries instead of the chocolate chips

I got this recipe from my college roommate, Charlayne VanRy. It has been my favorite chocolate chip cookie recipe for 30 + years. Be sure not to over cook them if you want soft cookies AND make sure that your shortening isn't old and rancid.

6/16/2022

I just found this chocolate chip cookie recipe on:  

Mel's Kitchen Cafe — https://www.melskitchencafe.com/super-soft-chocolate-chip-cookies/  

It is very similar to the above recipe.  The  difference is that is is made with butter instead of shortening.  

SUPER SOFT CHOCOLATE CHIP COOKIES

yield: 36 COOKIES prep time: 15 MINScook time: 11 MINStotal time: 26 MINS

INGREDIENTS

1 cup (227 g) salted butter, softened

3/4 cup (159 g) packed light brown sugar

3/4 cup (159 g) granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 cups (426 g) all-purpose flour

2 cups (340 g) chocolate chips (I use 1 1/2 cups)

INSTRUCTIONS 

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.

In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, granulated sugar, eggs, vanilla,  until light and fluffy, 2-3 minutes.

Add the flour baking powder, baking soda, and  salt.  Add chocolate chips. Mix until combined.

Scoop the dough into 2-tablespoon size mounds (Put dough balls in the fridge for 1 hour before baking) (I use a #40 cookie scoop) and roll into balls. Place several inches apart on prepared baking sheets.

Bake for 10-11 minutes until the edges are just set and the middles are still light and fluffy.

Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.

NOTES

Butter: see this post about perfectly softened butter for cookies.

Flour Amount: if you want a slightly puffier cookie, increase the flour to 3 1/4 cups (16.25 ounces). These cookies freeze beautifully (both the formed cookie dough balls and the baked cookies).

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/super-soft-chocolate-chip-cookies/

Marshmallow Krispie Bars

1 package Chewy Fudge Brownie Mix
1 package (10 1/2 oz) miniature marshmallows
1 1/2 cup semi-sweet chocolate chips
1 cup peanut butter
1 TBS butter
1 1/2 cup Rice Krispies

Preheat oven to 350*. Grease bottom of 9x13 pan.

Prepare and bake brownies following package directions for basic recipe. Remove from oven. Sprinkle marshmallows on hot brownies. Return to oven. Bake for 3 minutes longer.

Place chocolate chips, peanut butter and butter in medium saucepan. Cook over low heat, stirring constantly, until chips are melted. Add rice cereal; mix well. Spread mixture over marshmallow layer. Refrigerate until chilled. Cut into bars.

Makes about 2 dozen bars.

The cooking teacher at my school made this and shared it in the teacher's lounge at lunch. I had to accost her after school for the recipe.

Oatmeal Chocolate Chip Cake

1 3/4 cup boiling water
1 cup 1 minute oatmeal
1 cup lightly packed brown sugar
1 cup white sugar
1/2 cup margarine (1 stick)
2 eggs
1 3/4 cup flour
1 tsp soda
1/2 tsp salt
1/4 cup cocoa
1 pkg chocolate chips
3/4 cup chopped walnuts

Pour boiling water over oatmeal. Let stand for 10 minutes. Add brown and white sugar and margarine. Stir until margarine melts and add eggs. Mix well. Sift together flour, soda, salt and cocoa. Add flour to sugar mixture. Mix well. Add half of chocolate chips. Pour batter into greased 9x13 pan. Sprinkle with nuts and remaining chocolate chips. Bake at 350 for 40 minutes. Tastes best when warm.

Rachel got this recipe from her cousin, Eliza. It is always a big hit when ever we serve it. I tell people this is a very healthy cake because it has oatmeal in it.

Chocolate Yummies

7 Graham Cracker sheets
2 1/2 cups miniature marshmallows
1 package (12 oz., 2 cups) semi-sweet chocolate morsels
2/3 cup light corn syrup (when I make this recipe, I use 1/3 cup light corn syrup)
3 tablespoons butter or margarine
1/2 cup crunchy peanut butter
3 cups Rice Krispies cereal

1. Coat 9 x 13 microwave-safe dish with cooking spray. Arrange Graham crackers in single layer over bottom of dish, breaking crackers as needed to fit. Sprinkle with marshmallows.

2. Microwave on high about 40 seconds or until marshmallows are puffy. Removed from microwave. Cool completely.

3. In 2-quart microwave-safe bowl combine chocolate morsels, corn syrup and butter. Microwave at high about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add Rice Krispies cereal, mixing until combined.

4. Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut into bars. Store in airtight container in refrigerator.

Yield: 36 servings


You can save money by using Wal-mart brand graham crackers and rice krispie cereal. I have used smooth peanut butter because I didn’t have any crunchy. I use more than 2 ½ cups of miniature marshmallows because when I do the last part of step #1, I covered completely the layer of graham crackers with marshmallows. I got this recipe out of the newspaper. I was requested by Sam’s friend, Mike, to post this recipe.

No Bake cookies

The first part of this recipe is a commentary from the person who posted this recipe on dowehavetoeatthis.blogspot.com:

I'm sure that many of you have mastered The Art of The No Bake Cookie but, until Friday I had not! I finally figured it out! For some reason mine always turned out crumbly and I was always frustrated because I wanted yummy ones and mine never were! Well, I think I've got it! I read somewhere online that if you don't boil them for the EXACT time that the recipe calls for you will not get good results. Well, here is the recipe:

Ingredients:
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/2 cup butter
1 teaspoon Vanilla
1/2 cup extra crunchy peanut butter
3 cups quick oats


Directions:
Lay out foil or wax paper BEFORE you make the cookies.

Combine the sugar, cocoa, milk and butter in a saucepan. Bring to a heavy boil for exactly one minute. Remove from heat.

Add the vanilla, peanut butter and oatmeal; stir well to mix up all the ingredients and plop spoon sized amounts onto foil or wax paper and let cool.

The key to making these set right is to boil them for one minute exactly. You start counting the minute once the mixture comes to a ROLLING BOIL. Use a clock with a second hand or a digital with a stop watch for accuracy.

If they never really get firm, then you didn't boil them long enough.

If they get too crumbly, then you boiled them too long. Adjust accordingly the next time you make them.


GOOD LUCK!

No bake cookies have been a Magnusson favorite to make and eat through the years . I thought I'd post this recipe from the Christensen/Finaly recipe blog because I like the commentary that went along with it.