Fast Bars

Adapted from Genius Kitchen- No-Bake Rice Krispies Peanut Butter Granola Bars

 Melt on stove or in the microwave:
1c. peanut butter
1c. honey
1c. brown sugar

Mix
3 c. Rice Krispies
3 c. Quick Oats
2t. vanilla
sprinkle of Kosher salt

Pour melted peanut butter mixture over the cereal mixture and stir.  Press into a 9 by 13 pan. Sprinkle toppings over and press down.  (Chocolate chips!)  Put in fridge. 

Kid Friendly Summer Sanck

1 Box Nilla Wafers
1 Container Cool Whip
1 Small Container Yogurt (any flavor)

Line cupcake tin with cupcake wrappers, small wrappers work well. In each cup put one Nilla Wafer. Mix the Cool Whip and Yogurt together. (You don't need a full container of Cool Whip. I make these when I have a leftover container of Cool Whip in the refrigerator.)
Divide the Cool Whip mixture into the cupcake lined cups. Top with another Nilla Wafer. Freeze. (If you make a lot of these, they get mushy if left in the cupcake tin to long. Move to a sealed storage container within 24 hours.)
Enjoy!

Chocolate Chip Cookies

1 cup Butter
1 cup Sugar
1 cup Brown Sugar
2 Eggs
1 tsp. Vanilla
3 ¼ cup Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
12 oz. Chocolate Chips

MIX. Bake at 350 degrees for 9 ½ minutes.

Slice 'N' Bake Lemon Cookies

2 1/4 cups flour
1/4 teaspoon baking soda
1/2 cup butter or margarine -- softened
1/2 cup shortening
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
3 tablespoons lemon juice, bottled
egg white -- beaten
slice almonds
Stir together flour and baking soda; set aside. In large mixer bowl, beat butter, shortening and sugars until fluffy. Add egg; mix well.
Gradually add dry ingredients and lemon juice; mix well.
Chill 2 hours; form into two 10" rolls. Wrap well; freeze until firm.
Preheat oven to 350 degrees. Cut rolls into 1/4" slices; place 1" apart onto greased cookie sheets. Brush with egg white; top with almonds.
Bake 10-12 min. or until lightly browned.

Butterscotch Freeze 'n Slice Cookies

1 cup sugar
1 cup firmly packed brown sugar
1 1/2 cups butter or margarine -- softened
3 eggs
4 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
Line two 8x4-inch loaf pans with foil, allowing foil to extend above sides of pans. In large bowl, combine sugar, brown sugar and butter. Beat until light and fluffy. add eggs. Blend well. Add flour, baking powder, baking soda, cinnamon and salt. Mix well. Press half of dough into each foil-lined pan. Fold foil over dough to seal. Freeze 2-3 hours or until well chilled.
Heat oven to 350 degrees. Lightly grease cookie sheets. Unfold foil. Lift dough out of pans. Remove foil. Cut dough into 1/4-inch slices. Place slices 2-inch apart on greased cookie sheets. Bake for 8-12 minutes or until light golden brown. Cool 1 minute. Remove from cookie sheets. NOTES: Pans can be omitted. Shape dough into two 8x4x2-inch rectangles. Wrap tightly in foil. freeze. Bake as directed.

Patty Cake Cookies

2 T milk
2 eggs
1 t vanilla
1 CHEEP yellow cake mix
½ c oil

MIX into THICK batter
Sprinkle on top and pat down
½ pkg chocolate chips
9x 13 ungreased
Bake 20 min at 350
(This is a recipe my mom learned in junior high. This is also the first recipe I ever memorized because the ingredients are 2, 2, 1, 1, ½, and ½. )

Spicy Chocolate Cookies

1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon cinnamon
¼ teaspoon salt
? teaspoon freshly ground black pepper
? to 1/4 teaspoon cayenne pepper
½ cup unsalted butter (1 stick)
1 cup brown sugar
1 large egg
1 teaspoon vanilla extract
Combine the first 6 ingredients in a medium bowl. Mix thoroughly with a whisk and set aside. In a mixing bowl, beat the butter and brown sugar until creamy. Add the egg and vanilla extract and beat on high until fluffy, about 1 minute. Gradually stir the flour mixture into the butter mixture until the butter is just incorporated.

Turn the dough out onto wax paper. Use the paper to shape and roll the dough into a cylinder about 10 inches long and 1 1/2 to 2 inches in diameter. Wrap tightly in more wax paper, folding or twisting the ends to seal. Chill for at least 45 minutes or freeze (for up to 3 months) until needed.

Before baking, preheat oven to 375° F. Unwrap the dough (if frozen, let thaw for 5 minutes). On a cutting board, cut it into slices about 1/4 inch thick. Place the slices about 1 inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes. Let cool until the cookies are firm enough to be moved. Transfer to a rack to cool completely.

Hershey(r)'s Double Chocolate Mint Cookies

2/3 cup butter, softened
1 cup sugar
1 egg
1 tsp. vanilla
1 cup all-purpose flour
1/2 cup Hershey(r)'s cocoa
1/2 tsp. baking soda
1/4 tsp. salt
10 oz. Hershey(r)'s Mint Chocolate Chips

Preheat oven to 350.
Beat butter and sugar till creamy. Add egg and vanilla; beat well. Stir together dry ingredients and gradually add to cream mixture. Stir in mint chocolate chips.
Drop, we use a small ice cream scoop, by teaspoon fulls onto ungreased cookie sheets. Bake 8-9 minutes or until set; do not over bake. Cool for several minutes; remove from cookie sheet to wire rack. Makes about 2 1/2 dozen cookies.