April 2013 - Desserts

Almond Pound Cake - Sarah Ricks

2 sticks butter
2 c. sugar
2 tsp. almond extract
4 eggs
dash of salt
2 c. flour

Cream butter and sugar. Add eggs and almond extract and salt. Mix in flour. Bake at 350 degrees for 30-40 minutes. (9x13 pan)

Libby's Pumpkin Bread - Lacey Lounsbury

3 1/2 c. all-purpose flour
1/4 tsp. baking powder
2 tsp. baking soda
1 tsp. nutmeg
1 tsp. cloves
1 tsp. cinnamon
1 1/2 c. granulated sugar
1 1/2 c. packed brown sugar
1 c. oil
2 c. canned pumpkin
4 eggs
1 cup each raisins and nuts (optional)

Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mix well. Mix dry ingredients with the oil and pumpkin, stirring until well combined. Add eggs, one at a time, blending thoroughly. Pour into 2 greased and floured 9 1/2 x 5 1/4 inch loaf pans.
Bake at 350 degrees for 50-60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans, place on wire rack to cool.

Banana Drop Cookies - Whitney Evans

2 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda

Mix

2 eggs
2/3 c. shortening
1 c. sugar
2 bananas
3/4 tsp. vanilla
1 c. chocolate chips
1 c. coconut

Bake at 375 degrees for 10-12 minutes.

An Even Better Snickerdoodle - Lacey Lounsbury

1 c. butter (2 sticks), softened
1 c. granulated sugar
2/3 c. brown sugar
2 eggs
1 tsp. vanilla
3 c. flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. cream of tartar

For rolling:
2 Tbsp. granulated sugar
1 tsp. cinnamon

1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
2. In another bowl, combine the flour, salt, baking soda, and cream of tartar.
3. pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for 30-60 minutes in the refrigerator.
5. In a small bowl, combine the sugar with the cinnamon for the topping.
6. Take about 2 1/2 Tbsp. of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it it onto an ungreased cookie sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.

Easy Berry Cobbler - Robyn Anderson

This only takes seconds to prepare in a 9x13 dish and bakes in a 350 degree oven.
Ingredients:
12 ox. can Sprite Zero or Diet 7-up
1 box white cake mix
2 (16 oz.) bags of frozen fruit

Instructions:
Preheat oven to 350 degrees. Place both bags of frozen fruit in a dish (do not thaw). Sprinkle dry cake mix over the top of the frozen fruit. Do not mix. Pour entire can of pop over mixture. Cover with foil and bake 20 minutes. Uncover and bake an additional 40 minutes. Let cool.

Stuffed Apple-Cinnamon Rolls - Tawnya Huntsman

Dough recipe:
1 1/2 c. warm water
1 Tbsp. sugar
1 Tbsp. active dry or bread machine yeast
1/2 tsp. salt
3-4 1/2 c. flour, divided

1. In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
2. Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 1 1/2-2 1/2 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
3. Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and let rise for 45 minutes or until doubled in bulk.

Stuffed Apple-Cinnamon Rolls
1 package refrigerated pizza dough or 1 recipe breadstick dough (above recipe)
2 c. shredded green apples (about 3 large apples)
3 Tbsp. brown sugar
1 tsp. ground cinnamon
1 Tbsp. flour
Topping
1 Tbsp. butter, melted
1 Tbsp. sugar
1/4 tsp. ground cinnamon
Glaze
6 Tbsp. powdered sugar
1 Tbsp. melted butter
1/4 tsp. vanilla or almond extract
1-2 teaspoons milk

1. Preheat oven to temperature specified on pizza dough
2. Spray a pie plate or similar dish with  nonstick cooking spray and set aside.
3. On a lightly floured surface, roll the pizza dough into a rectangle approximately 12x18 inches. Using a pizza cuter, cut dough into 3-inch squares.
4. In a mixing bowl, combine the shredded apples, brown sugar, cinnamon, and flour. Divide evenly by putting a spoonful on each square of pizza dough. Use your fingers to close each square of dough, wrapping dough around filling and pinching to seal shut forming a round ball. Place balls seam-side down in pie plate.
5. Combine the topping ingredients and sprinkle on top of the dough. Bake for 15-20 minutes or until the rolls are golden brown on top. Remove from the oven and cool for 10 minutes.
6. While the rolls are cooling, whisk the glaze ingredients until smooth. Drizzle on top of the rolls and serve.

Desserts...

Crunch Carmel Cereal Treat - Katie Peterson

1 1/2 cup brown sugar
1 1/2 cup real butter
1/3 cup Karo Syrup
1/4 tsp. baking soda
1 family size Crispex cereal 18 oz.
small can cashews

Mix first three ingredients and boil for 2 minutes. Add soda. Put cereal and nuts in brown paper bag. Pour mixture over the cereal. Shake and then microwave for 1 minute. Do it 6 times, shaking for few seconds, then microwaving for one minute. Once your done, place on a cookie sheet to cool. Once cooled break up into a bowl.

Filled Strawberries - Karrie Tea

8 oz. cream cheese
1/2 cup powdered sugar
Blend and add 1/2 tsp. vanilla.

1 tube of crushed graham crackers

Fill strawberries and roll in cracker crumbs.

Coconut Haystacks - Lacey Lounsbury

1 package milk chocolate chips (can also use semi-sweet chips)
1/2 package white chocolate chips
1/2-1 package coconut
mini cupcake liners

Preheat oven to 375 degrees. Spread coconut out on a cookie sheet. Toast in oven for 2 minutes. Take it out, mix it around, spread it back out and place back in the oven. Toast again for 2 minutes. Repeat for a total of 3-4 times. Melt both chocolates in a glass or ceramic bowl in the microwave. Stir every 30 seconds until melted. Mix in desired amount of toasted coconut. Scoop mixture into mini cupcake liners. Place in refrigerator for them to set up.

Homemade Brownies with Mint Frosting - Amy Wilker

Cream 2 sticks margarine, 2 cups sugar, 1/3 cup cocoa.  Add 4 eggs, one at a time and beat after each.  Ad 1 ½ cups flour, ¼ tsp. salt, 2 tsp. vanilla, and nuts (optional).  Spread in greased dripper pan.  Bake about 20-23 minutes at 350 degrees.  Let cool, frost with mint frosting.

*Option – Instead of mint frosting, remove from oven after 20 minutes and cover with mini marshmallows.  Put in oven for 3 minutes, let cool and frost with chocolate frosting.

Mint Frosting

3 cups powdered sugar

2 Tbs. melted butter or margarine

¼ cup milk

dash of salt

1 tsp. vanilla

½ tsp. peppermint extract

Combine melted butter and milk.  Add to powdered sugar and other ingredients until desired consistency (add more powdered sugar or milk if necessary).  Add couple drops of green food coloring.  

Almost! Chocolate Covered Banana Split Bites - Karrie Tea

Makes about 24

24 - 1 inch pieces from about 1/2 small pineapple

2 large bananas, sliced into 24 bite sized pieces

12 small to medium sized strawberries sliced in half

5 oz. good quality dark chocolate (I used 72%) - this is between 3/4 -1 cup if using a cup measurement for chocolate chips)

2 tsp. coconut oil

chopped nuts or coconut for rolling in (optional)

Chop fruit and assemble into stacks. Pres a popsicle stick through the fruit and freeze until solid.

Prepare a baking sheet with parchment paper, wax paper or a silicone mat. Melt the chocolate along with the coconut oil either in a double boiler or in the microwave using short intervals and stirring frequently to prevent burning. Once completely melted, remove the frozen fruit from the freezer. Dip the fruit in the chocolate, let the excess drip off for a minute and then place on the sheet to harden. If desired, dip the chocolate covered side immediately in chopped nuts or coconut before placing on the sheet to harden. Once the chocolate is completely hardened (you may need to place in the freezer for it to harden completely), remove from the sheet and place in an airtight container to store in the freezer until ready to serve. 

When ready to serve, remove them from the freezer and let sit at room temperature for 5 minutes before serving. 

Bite Size Banana Cream Pie

1 small box instant vanilla pudding

1 3/4 cups cold milk (a little less if you're using skim milk)

2-3 bananas, cut into 1/4-inch slices

1 cup heavy whipping cream

1/4 cup powdered sugar

1 batch of pie crust

In a medium bowl, whisk vanilla pudding mix and cold milk for 2 minutes. Cover with plastic wrap and refrigerate. (I'm not sure how long, mine refrigerated overnight.)

Whip heavy cream and powdered sugar into stiff peaks.

Using either a pastry bag with an open star tip, or using a zip-top bag with about 1/4 inch of a corner cut off, pipe about half a teaspoon of chilled pudding onto each pie crust piece.

Place a slice of banana on top of the dab of pudding. Then squeeze about 1 1/2 teaspoons of pudding onto each banana slice.

Refrigerate the pies while you prep the whipped cream into another pastry bag (or the same one with the tip washed), and then pipe about 1 1/2 teaspoons of whipped cream onto each pie. Refrigerate until ready to serve.

Makes about 3 dozen bite-size pies.

Desserts that didn't have a recipe... or didn't need one!

Peach Fest Recipes

I can't believe it's already October!!  Fall seems to be flying by!  I hope back-to-school went well for everyone and that everyone is enjoying this beautiful conference weekend... hopefully the sunny, mild weather can stick around for a little longer.

In September we had our annual Peach Festival.  I was able to get a hold of some of the recipes from that night... unfortunately, I was out of town that day so no pictures for these ones, sorry!

Peach Jam - The Watsons
Ingredients:
3 1/2 pounds peaches (8-10) peeled, halved, pitted & cut into chunks
1 1/4 pounds sugar (scant 3 cups)
1 Tablespoon plus 1 teaspoon fresh lemon juice
Coarse salt

Directions:
Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan and add sugar, lemon juice, 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil & continue to stir, until bubbles slow and foam subsides, fruit rises to the top & the jam sticks to a spoon when lifted (about 12 minutes). Keep refrigerated until completely cooled. Makes 3 cups.

Easy Peach Cream Pie - Colene Flamm
1-1/2 pounds (3 cups) fresh peaches, peeled and sliced
1 9-inch unbaked pie shell
2 eggs
1 cup sugar
1/4 cup all-purpose flour
dash salt
1 cup heavy cream
1 teaspoon vanilla

Place peaches in pie shell.  Beat eggs slightly in bowl; blend in sugar, four and salt. Stir in cream and vanilla; blend well. Pour over peaches. Bake at 375 degrees for 40-50 minutes or until center shakes slightly when moved. (To prevent crust edges from becoming too brown, cover edges with foil if desired.) Serve warm; or  for firmer pie, chill before serving. Refrigerate any leftovers. Yield: 8 servings.

Peach Cheesecake - Katie Peterson
(Yields 2 pies)
Topping Ingredients:
1 cup sugar
2 cups cold water
3 ounces Peach Jello
3 Tbs. cornstarch
8-9 fresh peaches peeled & sliced

Cheesecake Ingredients:
1 cup whipped cream (already whipped)
2 Tbs. sugar
1- 8 ounce package of cream cheese (softened/room temp)
2 tsp. vanilla
2 prepared graham crackers crusts

Cheesecake: Beat cream cheese & vanilla first then add whipped cream. Pour into prepared graham cracker crust. Let set up for a few hours before pouring topping on. (I've done it for just 1 hour and it was fine.) Also, you can freeze this portion for future use.

Topping: Mix together and bring to boil. (Make sure the cornstarch is added to the cold mixture before boiling) Boil for 2 minutes. Cool thoroughly, then add sliced fruit. Spoon on top of cheesecake. Let set up for a couple hours before serving. Enjoy!

EASY Mango & Peach Salsa made EASIER
2 mangos, peeled and chopped
2 fresh peaches, peeled and chopped
  -or you may use 8 oz. frozen mango and 8 oz. frozen peaches, chopped
1 sweet onion, diced
1 medium tomato, diced (optional)
2 cloves garlic or 2 Tbs. minced garlic
2 Tbs. chopped fresh cilantro or dried
1 jalapeno, diced (optional)
juice of one lime
dash salt and pepper

Preparation:
Combine all ingredients and chill. If you have a food processor, you can process all the ingredients in chunks, rather than dicing and chopping. Chill before serving.

Peach Crisp - Amy Tippits
Place sliced peaches in bottom of 8x8 pan.
Blend together: 3/4 cup oatmeal, 1/2 tsp. salt, 1 cup brown sugar, 1/2 cup flour, 1/2 cups melted butter, 1 tsp. cinnamon.
Pour on top of peaches.
Bake at 350 for 45-60 min.

Grilled Peach Salsa - Tawnya Huntsman
Ingredients:
1 sweet yellow onion, minced
1 lb. yellow peaches
1 jalapeno pepper, seeded and minced
1 lime, zested and juiced
2 medium tomatoes, minced
1/2 bunch cilantro, minced
1 tsp. minced garlic
1/2 yellow pepper, minced
pinch of seal salt to taste

Directions:
1. Preheat your grill to medium high heat. Be sure the grill is clean and oil the grates with a little olive oil.
2. Slice the peaches down the middle and remove the pit. When the grill is hot, place the cut side down onto the grill. Close the top of the grill. Grill for 5 to 8 minutes. You will see the grill lives on the peaches and they will be hot and juicy.
3. Let the peaches cool. When cooled, peel and chop into small pieces.
4. In a large bowl combine all other ingredients. Add peaches.
Let the salsa marinate in the fridge for several hours. Let the flavors mingle. This salsa is great on taco chips, chicken, and even scrambled eggs! Enjoy!

Desserts...

Apple Cake - Jan McArthur

1 c. margarine
1 tsp. salt
2 cups sugar (1 brown, 1 white)
2 eggs
Mix together and beat well.
Add 4 generous cups of peeled and diced apples

Add: 3 c. flour
2 tsp. baking soda
2 tsp. cinnamon
Sift into mixture, this will be very thick.  Spread into a greased and floured 9x13 pan.

Sprinkle the top with 1 cup brown sugar, 1 tsp. cinnamon, and 1/4 cup chopped nuts.  Bake at 300 degrees for 1 hour.  Serve with vanilla ice cream or whipped topping.


Can't Leave Alone Bars - Lacey Lounsbury

1 white cake mix
1/3 cup oil
2 eggs
1 small can sweetened condensed milk
1/4 cup margarine
1 cup chocolate chips

Combine cake mix, oil and eggs.  Press 2/3 into greased 9x13 inch pan.  Set aside 1/3.  Combine milk, margarine, and chocolate chips.  Melt in microwave.  Pour over crust.  Drop remaining crust on top.  Bake at 350 degrees for 20-25 minutes or until done.  Edges pull away from pan when done.  Cool, cut and serve.


Candy Corn Puffs - Luci Brock

Syrup Recipe:
1 lb. butter
1/4 tsp. salt
2 c. sugar
2 Tbs. Karo Syrup
6 Tbs. hot water

Bring to boil and cook to light crack stage (260 to 270 degrees)

Add food coloring if desired, pour over one 8 oz. package of corn puffs (Chester).  Stir to coat corn puffs then pour out onto wax paper to dry. Should be the color of a brown paper sack if you do not add food coloring.  *The syrup would be enough for 2 or 3 packages of puffs.


Chex Treat - Katie Peterson

2 c. sugar
2 c. karo syrup
Stir together in a pan over medium heat and boil for 4 mins... stirring constantly.

Remove from heat and pour over:
1 box Rice Chex
1/2 box Corn Chex
1 cup salted cashews
1 cup coconut (I use nutty guys brand found in the produce section at smiths)
1 cup slivered almonds

Stir well to coat evenly.  Lay out onto 2 greased cookie sheets until dry, then put into zip lock bags or tupperware to keep soft.

Chocolate Covered Strawberries

Peanut Butter Balls - Amy Wilker

2 c. crushed Rice Krispies
1 c. peanut butter
1 c. powdered sugar
4 Tbs. melted butter
1 tsp. vanilla
1 pkg. Candy Quick

Mix together all ingredients except Candy Quick.  Chill until easy to handle to shape into balls.  Chill again.  Dip in either white or chocolate Candy Quick.  Set candies on wax paper and chill. 

Desserts...

Rhubarb Crush
 - Colene Flamm

4-5 c. rhubarb
1 - 20 oz. can crushed pineapple
1 c. sugar - plus 2 Tbs.
3 Tbs. corn starch (softened in water)
2 c. cracker crumbs

Cook diced rhubarb with pineapple and 1 cup sugar. When rhubarb is tender thicken with corn starch. Set to cool.

Prepare cracker crumbs with 2 Tbs. sugar.

Fill serving dishes 1/3 with cracker crumbs and 2/3 with rhubarb and pineapple mix. Sprinkle with cinnamon, then add remainder of cracker crumbs and top with whipped cream.


Brown Paper Bag Caramel Corn
 - Amy Wilker

3/4 c. butter (make sure not "light" margarine)
1 c. brown sugar
1/4 c. Karo syrup
1/2 tsp. salt

Bring to a boil on stove. Time for 2 minutes stirring constantly. Remove and add 1/2 tsp. baking soda. Stir well.

Popcorn: Put 4 quarts popped corn in large paper bag (best to use 2 bags, one inside the other). Pour caramel sauce over popcorn in bag. Fold top down twice. Shake bag, put in microwave for 45 seconds on high. Shake well, put in for 45 seconds again, shake well, put in for 45 seconds. (3 times)  Pour into pan to cool.


Whoopie Pies
 - Heather Rigby

Ingredients:
For the cakes:
2 c. flour
1/2 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 tsp. vanilla extract
1/2 c. softened butter
1 c. sugar
1 egg

For the filling:
1/2 c. softened butter
1 1/2 c. confectioners' sugar
1 c. marshmallow cream
1 tsp. vanilla

Directions:
1) Heat oven to 350 degrees and line two baking sheets with parchment paper
2) In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a glass measuring cup or small bowl, stir together the buttermilk and vanilla extract.
3) In a large bowl with a hand mixer set at medium speed, beat the butter and sugar until evenly blended, about 1-2 minutes. Add the egg, increase the speed to high, and beat until smooth and creamy, about 1 minute more.
4) Pour half the flour mixture into the butter-sugar mixture, and beat at medium speed until just blended. Add the remaining flour mixture and beat again.
5) Use a cookie scoop or spoon to place a heaping tablespoon of batter on a prepared cookie sheet. Add more more of batter, evenly spacing them, until there are nine on each sheet. Slightly flatten each mound with a spoon.
6) Bake the cakes one sheet at a time for 10 minutes (they should be moist and spongy). Let them cool on the sheet for 2 minutes, then carefully transfer them to a rack to cool completely. Reline the sheets (I reuse the same sheets of parchment paper) and scoop, shape, and bake the remaining batter.
7) Using an electric mixer at medium-high speed, beat all the filling ingredients in a medium bowl until evenly blended, about 2 minutes. Optional: If you want to give the filling a particular color, you can fold in drops of food coloring at this point.
8) To make each pie, spoon and spread a  heaping tablespoon of the filling onto the bottom of a cake, then gently press another cake on top.
Makes 18 pies


Strawberry Mango Banana Frozen Yogurt
 - Shannon Kinghorn

Shannon said she used her food processor to mix the frozen fruit with Greek yogurt.

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.