cookie muffins!

this is my new favorite cookie treat and i am predicting it'd be a big hit with kids... all i do is get pre-made cookie dough, any kind and then i crumble the dough into a mini-muffin pan (make sure and spray the pan first). sometimes i even get mini peanut butter cups from trader joe's and drop one in the middle and cover it with more cookie dough... what do you get?? a delicious little cookie muffin! super cute and super easy.

i'll post some real cookies later.

Magic Cookie Bars II
SUBMITTED BY: Shawn Bowers"An extremely rich, yet delicious cookie bar!! Walnuts aren't the only nut you can use try any of your other favorites like pecans, peanuts or cashews."

Original recipe yield:2 dozen

INGREDIENTS
1 1/2 cups graham cracker crumbs
1/2 cup margarine, melted
1 cup chopped walnuts
3/4 cup semisweet chocolate chips
3/4 cup butterscotch chips
1 1/2 cups flaked coconut
1 1/3 cups sweetened condensed milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a 9 x 13 inch pan pour in melted margarine. Sprinkle the graham cracker crumbs evenly over the margarine. Next place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top.
Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.

*My husband was asking for these today so I thought I'd put this one on here. We don't like nuts in ours.

Beth's Spicy Oatmeal Raisin Cookies
(This is from Allrecipes and they're awesome)
Original recipe yield:3 dozen
PREP TIME
15 Min
COOK TIME
12 Min
READY IN
50 Min


INGREDIENTS
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last

Cake mix cookies

1 box cake mix
1/2 cup butter melted
2 eggs
3 cups chips (chocolate, mint, PB, white choc, caramel, cinnamon etc...)

beat until combined, stir in chips
roll into balls (they look better this way) and bake for 7-9 minutes at 350

This is my new favorite cookie recipe because it is so easy and so versatile. So here is where it gets good. You can use any cake mix with any kind of chips. Some good ones are devils food cake mix with choc chips, chocolate cake mix with mint chips, chocolate cake mix with peanut butter chips, or vanilla cake mix with chocolate chips. I think pretty much anything goes. The thing that rocks about this cookies is that they are so easy. My kids love them because they are instant gratification.

New category for May 27th

Hey all,
It's time for something a little bit sweeter! Time to share our favorite cookie or bar recipes. We will be switching soon, so start posting (or experimenting for a good one). Have fun!:)

Mexican hot chocolate

2 T hot choc. powder mix

dash chili powder

dash cinnamon

just mix together and add hot water


It isn't spicy, just delicious. My favorite way to have hot chocolate (and I am kind of an addict).

Corn Salsa

1 can white corn, drained
1 can black eyed peas, drained and rinsed
2 finely chopped tomates
1 bunch cilantro (chopped small)
1/2 a bunch chopped green onion
1 envelope Good Season's Italian dressing (prepared as directed on pkg. I use red wine vinegar)

Mix all above ingredients.

Just before serving add two avocados, chopped small and drizzle with lime juice.

Mix and serve with tortilla chips

This is REALLY good!

-Kim Campbell

Black Bean and Cream Cheese Burritos

INGREDIENTS:
2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and
drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
DIRECTIONS:
1.
Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2.
Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3.
Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4.
Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately

I just found this on allrecipes.com. The only changes that I made was that I omitted the jalapeno peppers, added the juice of 2 limes and doubled the cream cheese. The cream cheese sounded weird, but was actually really good. It made enough for 4 adults.

As most of you know, I am vegetarian, so I wanted to share with you what we use as a ground beef substitute. It is easy and fast and tastes like lean ground beef. You don't have to cook it, just warm it up. I put it in a frying pan, add taco seasoning, a little water and simmer for a couple of minutes. It is awesome in tacos, nachos etc.

You can find it in the freezer section, usually next to the frozen ravioli.

Tex-Mex Chicken Tacos

This is a delicious and healthy meal!

12 oz skinless, boneless chicken breasts, cut into bite-size strips
1/2 c. orange juice
1/4 c. snipped fresh cilantro
1 tsp. lime zest
2 Tbsp. lime juice
1 fresh jalapeno, seeded and finely chopped
1/8 tsp. salt
1/8 tsp. black pepper
3 cloves minced garlic
1 med. red pepper, cut into thin strips
2 tsp. olive oil
1 c. frozen corn kernels
1 1/2 tsp. cornstarch
8 tortillas

Place Chicken in a plastic bag. For marinade, in a small bowl combine orange juice, cilantro, lime peel, lime juice, jalapeno, salt, black pepper, and garlic. pour over chicken; seal bag. marinate in the fridge for at least 1 hour or up to 2 hours, turning bag occasionally.

Drain chicken, reserving marinade. In a large skillet cook and stir sweet pepper in hot oil over med.-high heat until crisp-tender. Remove pepper.
Add chicken to skillet. cook and stir for 3-4 minutes or until chicken is tender and no longer pink. Stir in corn; heat through. In a small bowl stir together the reserved marinade and the cornstarch; add to chicken mixture. Cook and stir until thickened and bubly. Cook and stir for 2 minutes more. Return sweet pepper to skillet; stir to combine.

Serve with cheese, or sour cream,