Desserts...

Scotcharoos

1 c. peanut butter
1 cube butter
1 c. sugar
1 c. karo syrup
9-10 c. Rice Krispies
1 bag butterscotch chips
1 bag milk chocolate chips

Melt butter over medium heat. Add sugar and karo. Stir and bring to a boil. Remove from heat and add peanut butter. Stir in Rice Krispies. Spread into greased cookie sheet. Melt chips together and spread on top.


Cake Mix Cookies

1 box any flavor cake mix
2 eggs
1/2 c. vegetable oil (can use half melted butter, half oil)

1 can any flavor frosting, or homemade frosting of your choice

Preheat oven to 350 degrees. Mix cake mix, eggs, and oil in a bowl until well blended. Shape into balls and place on a cookie sheet (try to keep them all the same size to pair up later). Bake for 8-9 minutes until set in the middle. Cool on a rack. When cool, frost one cookie and place another cookie on top and sandwich together.


Reeses Krispies

1 c. sugar
1 c. corn syrup
1 1/3 creamy peanut butter
4 c. Rice Krispies
Pinch of salt
4 Reeses Peanut Butter Cups (chopped)
1 handful chocolate chips

In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined. Remove from heat. Quickly add the salt and cereal and stir to combine thoroughly. Add the chocolate chips and stir again. Wait about 1 minute and add candy, quickly folding the mixture together so as to not smash up the candy. Line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet.  Let cool and devour!


Coconut Chocolate Chip Cookies

1/2 c. butter
1/2 c. Crisco
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 1/2 c. flour
2 2/3 c. coconut
1 pkg semi-sweet chocolate chips

Combine softened butter, Crisco, sugar, brown sugar, and eggs. Add vanilla, baking soda, baking powder, and salt. Then add flour and coconut. Bake at 350  for 8 minutes.


White Chip Chocolate Cookies

2 1/4 c. all-purpose flour
2/3 c. cocoa
1 tsp. baking soda
1/4 tsp. salt
1 c. (2 sticks) butter or margarine, softened
3/4 c. sugar
2/3 c. packed brown sugar
1 tsp. vanilla
2 eggs
2 c. white chocolate chips

Preheat oven to 350 degrees. Combine flour, baking soda, and salt in small bowl. Beat butter, sugar, and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Soft and Chewy Chocolate Chip Cookies
1 1/4 c. sugar
1 1/4 c. packed brown sugar
1 1/2 c. butter or margarine, softened
2 tsp. vanilla
3 eggs
4 1/4 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 to 2 bags (12 oz. each) semi-sweet chocolate chips (2 to 4 cups)

Heat oven to 375 degrees. In large bowl with electric mixer, beat sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips. On ungreased cookie sheets, drop dough by rounded tablespoons 2 inches apart. Bake 8-10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.


Mint Chocolate Chip Cookies

1 pouch Betty Crocker sugar cookie mix
1/2 c. butter or margarine, softened
1/4 to 1/2 tsp. mint extract
6-8 drops green food color
1 egg
1 c. creme de menthe baking chips
1 c. semi-sweet chocolate chunks

Heat oven to 350 degrees. In large bowl, stir cookie mix, butter, extract. food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Easy Monster Cookies
1 pouch Betty Crocker chocolate chip cookie mix
1 pouch Betty Crocker peanut butter cookie mix
1 1/2 c. quick-cooking oats
1 c. butter or margarine, softened
3 eggs
2 c. m & m's

Heat oven to 375 degrees. In large bow, stir all ingredients except candies until soft dough forms. Stir in candies. On ungreased cookie sheets, place about 1/4 cupfuls dough about 3 inches apart. Bake 12 to 13 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely. Store in covered container at room temperature.