Taken from my “Favorites” folder!

YIELD 20-24 BALLS

INGREDIENTS:

1 cup peanut butter
1 cup honey
2 cups non-fat powdered milk
1 cup confectioners sugar, sifted (must be sifted)
1 cup melted semi-sweet chocolate or milk chocolate
1 1/2 cup crushed Kellogg’s Frosted Flakes Cereal

INSTRUCTIONS:———————————

In a large bowl combine the  peanut butter with honey and powdered; mix together to form very thick mixture.

Shape into small balls about the size of a walnut, then roll in confectioners sugar.

Dip in melted chocolate, then roll in crushed cereal.

Place on waxed paper and refrigerate until set.

Notes from our test kitchen; for an extra light flaky crust use cold butter and blend in the food processor, use only fresh lemon juice, with the amounts stated this makes a fairly thick crust you may want to remove some of the crust mixture and save it for another time

INGREDIENTS:

1-1/2 cups all-purpose flour

2/3 cup plus 2 tablespoons confectioners sugar

3/4 cup butter, softened (no substitutes)

3 large eggs, lightly beaten

1-1/4 to 1-1/2 cups sugar (I use 1-1/2 cups)

3 tablespoons all-purpose flour

1/3 cup fresh lemon juice (I just use use the juice of 1 whole lemon it usually works out to about 1/3 cup)

2 drops yellow food coloring, optional (or adjust to shade desired)

confectioners sugar, for dusting

INSTRUCTIONS:——————————————

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking pan.

In a small bowl using your fingers combine the flour with sugar and butter until crumbly; pat into bottom of baking pan.

Bake for 20  minutes.

Meanwhile in a bowl whisk eggs with sugar, flour, lemon juice and food coloring until smooth and well combined; pour over the hot crust.

Bake for 12-15 minutes or until just set (watch closely this sets very fast so baking time may be less that 12 minutes depending on how hot your oven runs, the top will forum a crust when baking)

Cool then dust with confectioners sugar.

Cut into squares

Taken from my “Favorites” folder!

Notes from our test kitchen; these were tested using Betty Crocker brand oatmeal cookie mix I cannot promise the same results using another brand

Yield 24 bars

Ingredients:

1 (1 pound, 1.5 ounce) pouch oatmeal cookie mix (use Betty Crocker brand)

1/2 cup cold butter, cut into cubes

2 (8-ounce) packages cream cheese, softened

2 tablespoons sour cream

1/2 to 3/4 cup sugar

2 tablespoons all-purpose flour

1-1/2 teaspoon vanilla

1 large egg

1 (21-ounce) can apple pie filling

1/2 teaspoon ground cinnamon

1/3 to 1/2 cup chopped walnuts

Instructions:———————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

Place the cookie mix and butter cubes in a medium bowl; using a pastry blender (I use my fingers for mixing)  mix until coarse crumbly (reserve 1-1/2 cups of the mixture) press remaining crumb mixture into the bottom of the baking pan.

Bake for 10 minutes.

Meanwhile in a large bowl beat cream cheese with the next 5 ingredients until smooth and well combined.

Evenly spread the cream cheese mixture over the partially baked crust.

In a small bowl combine the pie filling with cinnamon, then spoon over the cream cheese mixture

Sprinkle the reserved crumb mixture over the top of the pie filling, then sprinkle with walnuts.

Bake for 35-40 minutes or until light golden brown.

Cool for about 40 minutes then refrigerate for 8 hours (even better overnight).

Yield two (5 x 3-inch) mini loaves

Ingredients:

1 cup all-purpose flour

1/2 teaspoon baking soda

1/8 teaspoon baking powder

1/2 teaspoon salt

1/4 to 1/2  teaspoon ground cinnamon

1 large egg

1/3 cup vegetable oil

1 teaspoon vanilla

2/3 cup sugar

1 medium ripe banana, mashed

1 (8-ounce) can crushed pineapple, well drained

1/3 cup chopped toasted walnuts, optional

Instructions:————————————-

Preheat oven to 350 degrees F.

Grease two 5 x 3-inch mini loaf pans.

In a large bowl combine the flour with next 4 dry ingredients.

In another bowl whisk egg with oil, vanilla and sugar until smooth and combined, then mix in the mashed banana; using a wooden spoon mix into the dry ingredients just until combined (do not over mix treat the batter like mixing a muffin)

Fold in the crushed pineapple and nuts.

Divide the batter evenly between the two loaf pans.

Bake for 40 minutes or until the loaves test done.

Cool for 5 minutes before removing to wire racks.

Notes from our test kitchen; use non-stick foil or line the baking sheet with parchment paper, these freeze very well

Yield 23-25 cookies

Ingredients: