3/4 cup Butter Flavor Crisco
1 1/4 cups firmly packed light brown sugar
1 egg
1/3 cup milk
1 1/2 tsp vanilla
3 cups quick oats, uncooked
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 cup raisins
~Preheat oven to 375
~Combine Crisco, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed until well blended
~Combine oats, flour, baking soda, salt and cinnamon in medium bowl. Mix into cream mixture at low speed just until blended. Stir in raisins
~Drop rounded tablespoonfuls of dough 2″ apart onto baking sheet
~Bake for 10 – 12 minutes or until lightly browned
1 package (16 oz) refrigerated chocolate chip cookie dough
1 package (12 oz) milk chocolate chips
1 container (16 – 18 oz) caramel apple dip
3 cups crisp rice cereal
1 1/4 cups chopped nuts (optional)
~Preheat oven to 350
~In lightly greased 9 x 13 pan break up cookie dough and press evenly on bottom of pan
~Bake for 15 – 18 minutes – set aside
~In medium sauce pan, melt together 1 cup chocolate chips and 1 cup caramel over medium heat. Stir constantly until melted and smooth
~Remove from heat and stir in cereal and nuts
~Working quickly, spread chocolate mixture over the cookie dough, pressing firmly – set aside
~In small saucepan, melt together remaining chocolate chips and caramel dip. Stir constantly until smooth.
~Working quickly, spread over cereal layer
~Refrigerate until set
3/4 cup butter
3 1/4 to 3 3/4 cups powdered sugar
1 cup peanut butter
1 Tbl milk
1/2 tsp vanilla
16 oz semi sweet chocolate
1 Tbl shortening
~Melt butter over low heat
~Combine butter and 2 cups powdered sugar, beat until smooth
~Add peanut butter, beat until smooth
~Stir in milk and vanilla
~Beat in enough of the remaining powdered sugar to make firm, crumbly looking mixture
~Roll into 1″ balls
~Chill 1 hour
~Melt chocolate, using dipping fork dip cookie 3/4 way in chocolate
~Place undipped portion up, onto wax or parchment paper
~Chill until firm, store in refrigerator
