Scary Spiders

October 26, 2011 by

A recipe from the October 2009 issue of All You (original online). This no-cook party snack will “transform packaged snack cakes into creepy crawlers.”

IngredientsScary Spiders

  • Chocolate-covered cream-filled snack cakes (such as Ring Dings)
  • Mini chocolate cream-filled snack cakes (such as 100-calorie packs of Hostess chocolate cupcakes)
  • Black licorice laces
  • M&M’s
  • Chocolate and vanilla icing

Directions

  1. Use a toothpick to poke eight holes in cake, insert licorice laces into holes and trim ends to desired length.
  2. Attach M&M’s as eyes using dots of icing.
  3. Pipe dots of chocolate icing for pupils and create fangs by piping small bits of vanilla icing.

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Peanut Butter Oat Bites

October 19, 2011 by

A recipe from the April 2011 issue of All You (original here). The note with the recipe explains, “These delicious treats are best served with a tall glass of milk.” That’s true of most cookies though.

Ingredients

  • 2 tablespoons unsalted butter
  • 2/3 cup creamy natural peanut butter
  • 1/4 cup confectioners’ sugar
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Rice Krispies cereal
  • 1 cup quick oats
  • 1/4 cup raisins
  • 1/4 cup mini chocolate chips
  • 1/4 cup finely chopped lightly salted dry-roasted peanuts

Directions

  1. Melt butter in a medium saucepan over medium heat.
  2. Remove pan from heat and stir in peanut butter, confectioners’ sugar, honey and vanilla.
  3. Stir in Rice Krispies and oats and allow mixture to cool.
  4. Stir in raisins and chocolate chips.
  5. Form mixture into 1-inch balls, then roll each ball in chopped peanuts, pressing to coat.
  6. Makes 24 cookies.
  7. Store in refrigerator.

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Chilled Chocolate-Peanut Butter Cookies

October 18, 2011 by

A recipe from the July 2011 issue of All You (original here). The note with the recipe explains, “Simple to make and costing less than 10 ¢ per serving, dessert does not get any cheaper than this! For variety, you can use a different type of cereal, or swap chopped nuts for the coconut.”

Ingredients

  • 2/3 cup sweetened flaked coconut
  • 1/4 cup honey
  • 1/4 cup light corn syrup
  • 1/3 cup creamy peanut butter
  • 1/4 cup chocolate chips
  • 2 tablespoons unsweetened cocoa
  • 3 cups corn flakes, lightly crushed

Directions

  1. Line a large baking sheet with parchment.
  2. Place a small skillet over medium-high heat.
  3. Add coconut and toast, stirring constantly, until light golden, 3 to 4 minutes.
  4. Transfer to a bowl; let cool.
  5. In a medium saucepan over medium heat, combine honey, corn syrup and peanut butter.
  6. Bring mixture to a boil, stirring, then remove from heat and stir in chocolate chips and cocoa.
  7. Continue stirring until chocolate chips have melted, then stir in cereal and toasted coconut until well coated.
  8. Drop by tablespoonfuls onto baking sheet and refrigerate until set, about 15 minutes. Makes 40 cookies.

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Preacher Cookies

December 2, 2010 by

Today is my brother-in-law’s birthday, so for the second of my 25 cookies of Christmas, I’m sharing the recipe for his favorite cookies. Each year I make him a batch as part of his Christmas present.

The name of these no-bake cookies supposedly comes from the days when preachers rode the circuit, visiting their parishioners. The cook looked out the window and noticed the preacher riding toward her house from across the valley. Either because she didn’t have the right ingredients or didn’t have enough time (depending upon the version of the story you read), she whipped together this simple cookie and had them ready to serve the preacher when he got to her home.

Ingredients

  • 1 stick butter
  • ½ cup milk
  • 2 tbsp Cocoa
  • 2 cups sugar
  • Dash of Salt
  • 3 cups oatmeal
  • ¾ cup peanut butter
  • 2 tsp vanilla

Directions

  1. Grease a 13 x 9-inch glass pan or a jelly roll pan.
  2. Combine butter, milk, cocoa, sugar and salt in a large saucepan, and boil for 2 minutes.
  3. Stir in oatmeal, peanut butter and vanilla.
  4. Pour into a the prepared pan and allow to cool.
  5. Once completely cool, cut into 2 1/2″ to 3″ squares and enjoy.

Variations

  • Add raisins or chopped peanuts, if desired.
  • Speed up the cooling process by placing the pan in the refrigerator.
  • To store, include a piece of wax paper between the layers to keep cookies from sticking together.

Time Required: 15 minutes plus cooling time

Servings: 2 dozen

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