Recipe To Go

1 cup butter flavored Crisco

3/4 cup confectioner’s sugar

2 tablespoons milk

1-1/2 teaspoons vanilla

1-3/4 cup flour

1 cup uncooked Quaker Quick Oats

1/2 cup finely chopped pecans

1/4 teaspoon salt

Additional powdered sugar

Heat oven to 325 degrees. Beat first four ingredients until creamy. Add the next four ingredients, mix well. Shape rounded teaspoonfuls into 1 inch round balls. Bake on an ungreased cookie sheet 12-15 minutes. Cool on wire rack for about 1-2 minutes.  While still warm, roll in confectioner’s sugar.  Let cool and roll in confectioner’s sugar again.

Makes 4 dozen

3 cups Confectioners sugar

1/3 cup cocoa

2 tablespoons all purpose flour

3 egg whites

1 cup chopped walnuts

Preheat oven to 350 degrees

Line cookie sheet with parchment paper.  In mixing bowl, blend sugar, cocoa and flour.  Beat in egg whites one at a time and then beat at high speed for 1 minute.  Fold in nuts.  Drop by tablespoonfuls onto cookie sheet, at least 2-inches apart.  Bake for 15 minutes. Remove from oven and allow to cool on the parchment paper.  Leave the cookies on the parchment paper and place in freezer for 1 hour.  Remove from freezer and peel away paper.  Store in an air tight container.

Makes about 2 dozen cookies

1 cup peanut butter (I prefer Jiff brand)

1 (7-ounce) jar marshmallow crème

1 1/2 cups crisp rice cereal

1 1/2 cups semi-sweet chocolate chips

4 tablespoons Crisco shortening

In a large bowl, combine peanut butter and marshmallow crème; add cereal and stir until well coated.  In a small microwave safe bowl, combine the chocolate chips and shortening.  Microwave uncovered at 50% power for 2-3 minutes, or until chips are melted.  Roll cereal mixture into 1-inch balls and dip in chocolate.  Place on cookie sheet lined with waxed paper.  Refrigerate until set.

Makes about 25-30 balls