Oaty Rhubarb Streusel Bars

1 1/2 cups quick-cooking rolled oats

1 cup all-purpose flour

3/4 cup packed brown sugar

3/4 cup butter

1/4 cup granulated sugar

2 Tbsp. all-purpose flour

1/2 tsp. ground ginger

2 cups fresh or frozen unsweetened sliced rhubarb

1. Preheat oven to 350 degrees F. Line 8x8x2-inch baking pan with heavy foil extended beyond pan edges.

2. In large bown stir together oats, the 1 cup flour, and brown sugar. Cut in butter until mixture resembles course crumbs. Set aside 1 cup oats mixture. Press remaining on bottom of prepared pan. Bake 25 minutes.

3. Meanwhile, in medium bown stir together granulated sugar, 2 tablespoons flour, and ground ginger. Add rhubarb; toss to coat. Spread on hot crust. Sprinkle reserved oats mixture; press lightly.

4. Bake 30 to 35 minutes, until top is golden and filling is bubbly. Cool on rack. Drizzle icing. Lift from pan; cut into bars. Store, covered, in refrigerator up to 2 days.

Note: I used old-fashioned and it seemed to work fine.

Ginger Icing: In small bowl stir together 3/4 cup sifted powdered sugar, 1/4 teaspoon ground ginger, and 3 to 4 teaspoons apricot nectar, orange juice, or milk.

Recipe courtesy of BHG.

Mint Thins

1 pkg. (8 squares) Baker's Semi-Sweet Chocolate
1/4 tsp. peppermint extract
1 sleeve Ritz Crackers (35 crackers)
1 peppermint candy cane (6 inch), crushed

Microwave chocolate in small microwaveable bown as directed on package. Stir until completely melted. Blend in extract.

Dip crackers in melted chocolate, completely coating ncrackers with chocolate. Carefully scrape off excess chocolate. Place on wax paper-covered baking sheets; sprinkle with crushed candy.

Refrigerate 30 minutes or until chocolate is firm.

Makes 35 or about 12 servings, 3 coated crackers each.

*Variation: For a chocolate-peanut butter twist, omit peppermint extract and candy cane. Spread each cracker with a thin layer of peanut butter before dipping into the melted chocolate.

Chocolate Chocolate Chip Cookies

2 1/4 cups flour
1 tsp. salt
1 tsp. baking soda
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, beaten
1 TBSP vanilla
1/2 cup unsweetened cocoa
2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&Ms
1 cup chopped walnuts (optional)

Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla, and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir in chocolate chips and walnuts, if using, and stir to distribute evenly.

For cookies: Drop dough by tablespoonfulls onto greased baking sheets and bake about 10 minutes. Cool on baking rack.
For bars: Pat dough into a greased 9-inch square baking pan and bake 20-25 minutes. Cut into squares when cooled.

SNICKERS Surprises

2 sticks butter (softened)
1 cup creamy peanut butter
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 tsp. vanilla
3 1/2 cups all purpose flour (sifted)
1 tsp. baking soda
1/2 tsp. salt
1 pkg. (13 oz.) SNICKERS Brand Miniatures

1. Combine the butter, peanut butter, and sugars using a mixer on a medium to low speed until light and fluffy.
2. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, salt, and baking soda.
3. Cover and chill dough for 2-3 hours.
4. Unwrap all the SNICKERS Brand Miniatures.
5. Remove dough from refrigerator. Divide into 1 Tbls. pieices and flatten.
6. Place a SNICKERS Brand Miniature in the center of each piece of dough.
7. Form the dough into a ball around each SNICKERS Brand Miniature.
8. Place on a greased cookie sheet and bake at 300 degrees F for 10-12 minutes.
9. Let cookies cool on baking rack or wax paper. (Hint: Spruce up the cookies with powdered sugar and drizzle melted DOVE Brand Chocalate Gifts over the top of each cookie!)

Notes:
*We cut each of the Minuatures in half. This made a smaller cookie but prevented the SNICKERS from escaping the dough.
*We also baked the cookies at 350 degrees instead of 300 degrees. They didn't seem to get done at only 300 degrees.

Pesto

2 cups chopped basil
1 cup olive oil
2-4 cups parmesan chees
1-2 cup walnuts or pine nuts
3-4 large garlic cloves
salt and pepper

Blend all ingredients - except parmesan cheese - together in blender. Stir in cheese.

Gingersnaps

3/4 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
1 tsp. cinnamon
2 tsp. baking soda
1 tsp. ginger
1/2 tsp. cloves
1/4 tsp. salt

Combine and mix. Drop on cookie sheet and bake at 375 degrees for 8-10 minutes.

Yield: 4 dozen

Vanishing Oatmeal Raisin Cookies

1 cup margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cup all-purpose flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups Quaker Oats (quick or old fashioned)
1 cup Raisins

Heat Oven to 350 degrees.
Beat together margarine & sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon, and salt; mix well.
Stir in oats and Raising; mix well.
Drop by Rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10-12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.

*You may substitute 1/2 cup applesauce for 1/2 cup butter.

Cheerios Bars

1 c. light corn syrup
1 c. sugar
1 tsp. vanilla
1 1/2 c. peanut butter
6 c. Cheerios
6 oz. butterscotch chips
6 oz. chocolate chips

Heat but do not boil corn syrup and sugar. Add vanilla, peanut butter and cheerios. Press into 13 x 9 inch pan. Melt chips and spread over cereal mixture. Let set to harden.

Pretzel Hug Cookies

Circle Pretzels
Hershey Hugs - 1 package, unwrapped
M&Ms

Preheat oven to 225 degrees.
Cover cookie sheet with parchment paper.
Arrange pretzels in single layer on parchment paper.
Place a hug in each pretzel.
Put pan in oven just long enough to melt the hugs, about 3 minutes.
Remove the pan from oven and place an M&M in the middle of each hug.
Chill and remove from parchment paper.

Mini Turtle Cookies

Circle Pretzels
Caramel filled Hershey Kisses - 1 package, unwrapped
Pecan Halves - about 1/2 pound

Preheat oven to 225 degrees.
Cover cookie sheet with parchment paper.
Arrange pretzels in single layer on parchment paper.
Place a kiss in each pretzel.
Put pan in oven just long enough to melt the caramel in the kisses, less than 5 minutes.
Remove the pan from oven and place a pecan half on each kiss.
Chill and remove from parchment paper.

Wheat Thin Cookies

1 package Wheat Thins
Peanut Butter

Spread a thin layer of peanut butter between two wheat thins.
Chill and then dip in chocolate almond bark and decorate with sprinkles.

Peanut Butter Surprise Balls

7 oz marshmallow cream
1 cup peanut butter
1-1/2 cups Rice Krispies (maybe a bit more)

Mix all together.
Roll into small balls and chill.
Dip into white or chocolate almond bark.

Oreo Balls

8 oz softened cream cheese
1 regular package oreos

Beat these together in mixer.
Chill and then roll into small balls.
Place on waxed paper and chill again.
Dip into white almond bark.
Drizzle with chocolate almond bark if desired.

Tea Cakes

1-2/3 cups graham cracker crumbs
6 0z bag of chopped walnuts
6 oz bag of mini chocolate chips
1/4 cup butter, creamed
1/2 cup cream
1/2 cup brown sugar

Cream together brown sugar and butter. Add cream, cracker crumbs, nuts and chips. Fill mini waxed candy cups almost full. Bake at 375 degrees for 10-12 minutes just to set.

Frost with melted Hershey bars.