No-Bake Oatmeal Pumpkin Cookies

Ingredients:

• 1 cup quick oats 
• 1/2 cup flour
• 1/4 tsp salt 
• 1/4 tsp baking soda 
• 1/4 cup sugar
• 1/4 tsp cinnamon
• 1/8 tsp pumpkin spice 
• 1/4 cup handful mini chocolate chips 
• 1/3 cup canned pumpkin
• 2 1/2 tablespoons milk 
• 1 tablespoon oil
• 1/2 tsp pure vanilla extract 

Directions:

1. Combine all dry ingredients. 
2. Stir very well. 
3. In a another bowl, combine all liquid. 
4. Then stir to combine, and form into balls or cookies. 
5. Or put in the fridge to firm up a little before forming cookies.

No-Bake Peanut Butter Bars

Ingredients: 

• 1 cup salted butter (soft) 
• 2 cups graham cracker crumbs 
• 1/4 cup brown sugar 
• 1 cup powdered sugar 
• 1 cup peanut butter
• 1/2 tsp. vanilla
• 1 (11 oz) bag milk chocolate chips 

Directions:

1. Combine all ingredients, except chocolate chips in a medium sized bowl. 
2. Stir until the mixture is smooth. 
3. Pour peanut butter mixture into a 9 x 13 pan. 
4. Melt chocolate chips in the microwave (at half power) until melted. 
5. Mix chocolate and on top of the peanut butter mixture. 
6. Spread chocolate on top. 
7. Refrigerate bars for 2 hours.

Flourless Almond Cookies

Ingredients:  

• 1 cup almond butter
• 3/4 cup brown sugar 
• 1 tbsp ground flax seed or substitute
• 1 egg 
• 1 tsp baking powder 
• 1 tsp vanilla 
• 1/4 tsp salt

Directions:

1. Preheat oven to 350 F. 
2. Combine all ingredients in a deep mixing bowl and stir. 
3. Form cookie dough into 1-1/2 inch balls. 
4. Place on ungreased cookie sheet 2 inches apart. 
5. Press down with back of a fork. 
6. Bake for 10-15 minutes. 
7. Cookies will look under baked. 
8. Cool on cookie sheet for 10 minutes. 

Caramilk Cheese Cake Ball

Ingredients:

• 8 oz softened cream cheese 
• 1/4 cup soft butter 
• 1/2 tsp of vanilla extract 
• 1/2 tablespoons brown sugar 
• 1/4 cup icing sugar (powdered sugar) 
• 1 cup Caramilk bar cut in small pieces.
• 1/2 pk dry vanilla pudding mix 
• Caramel topping for coating.

Directions:

1. Mix soften cream cheese & butter. 
2. Add in brown sugar & icing sugar. 
3. Add vanilla & dry pudding mix. 
4. Add in Caramilk. 
5. Shape into a ball and refrigerate for one hour.
6. Place ball on serving platter, drizzle with caramel topping and serve with chocolate wafers, chocolate graham fingers or Twix bars.

Softy Cinnamon Sugar Cookies

Ingredients:  

1/2 cup butter, softened
1/2 cup white sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder


For rolling:

2 tablespoons granulated sugar
1 teaspoon cinnamon

Directions:

In a large bowl, cream together the butter and sugars.
Add the egg and vanilla and beat until smooth.
In another bowl, combine the flour, salt, baking soda, and cream of tartar.
Pour the dry ingredients into the wet ingredients and mix well.
Preheat oven to 300 degrees.
In a small bowl, combine the sugar with the cinnamon for the topping.
Take about 2 1/2 tablespoons of the dough and roll it into a ball.
Roll this dough in the cinnamon/sugar mixture and press it onto an un-greased cookie sheet.
Bake the cookies for 15 minutes.
The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.

Pina Colada Cakies

Ingredients:

• 1 cup all-purpose flour 
• 1 cup whole wheat flour 
• 1/4 teaspoon salt 
• 1 1/2 teaspoons baking powder 
• 1/2 cup sugar 
• 1/2 cup sweet coconut flakes 
• 2 eggs at room temperature 
• 1 cup buttermilk or milk at room temperature 
• 4 tablespoons butter, melted 
• 1/2 teaspoon vanilla 
• 1/4 teaspoon coconut extract 
• 1 cup canned pineapple chunks

Directions:

1. Preheat oven to 350 degrees and put muffins liners in muffin tin. 
2. Take out buttermilk or milk and eggs, so they can come to room temperature. 
3. In a large bowl, mix together flours, salt, baking powder, sugar, and coconut flakes. 
4. In a medium-sized bowl, whisk together eggs, buttermilk, butter, vanilla, and coconut extract. 
5. Add wet ingredients to dry ingredients and stir until just combined. 
6. Mince chopped pineapple and add to batter.
7. Place batter in muffin tin.
8. Sprinkle top with a little coconut that will toast during baking time. 
9. Bake for about 25 minutes or until the tops of the muffins are set.
10. Cool a few minutes in the tin and then transfer to a wire rack to cool completely.

Chocolate Toffee Pieces

Ingredients:

• 36 saltine crackers 
• 1 cup butter 
• 1 cup brown sugar 
• 1 (12 ounce) package chocolate 
• 1 cup of your choice of chopped walnuts and peanuts

Directions: 

1. Line a cookie sheet with aluminum foil and spray with non stick cooking spray. 
2. Place the saltines side by side but not over lapping each other. 
3. In a sauce pan melt the 1 cup of butter and add the cup of brown sugar bring to a slow boil stirring constantly for about 4 minutes. 
4. Immediately pour over the crackers try to coat as evenly as possible. 
5. Bake in the oven at 375°F for 5-7 minutes immediately remove from oven and pour the entire bag of chips over the toffee (give them some time to melt) and spread evenly with a spatula. 
6. Sprinkle your choice of topping over the candy and press down lightly.
7. Refrigerate till cool then remove and break into pieces and serve!