MONKEY BREAD
From Ada Myers Parks
Preheat oven to 350 degrees.
3 pkgs. commercial biscuits. Cut each biscuit in 4 pieces.
In a bag place:
1/3 cup white sugar
1/4 t. cinnamon
Shake the biscuits into the bag.
Oil a tube pan and place biscuits in all around.
On the stove, melt:
1 1/2 stick butter
1 cup brown sugar
1 t. cinnamon
Pour slowly over biscuits.
Bake at 350 degrees for 25 minutes.
Cool for 10 minutes.
Invert pan to release bread onto a plate.
Pull the pieces apart and enjoy!
NO-CHILL ROLL-OUT COOKIES (GRANDMA REID'S COOKIES)
From Ada Myers Parks
Preheat oven to 400 degrees.
1 cup butter
1 cup sugar
1 large egg
1 t. vanilla
2 t. baking powder
3 cups flour
Combine all ingredients.
Roll out on board covered with equal parts sugar and flour.
Cut shapes with cookie cutter.
Bake on ungreased cookie sheet at 400 degrees for 6-7 minutes, depending on thickness of the cookie.
Ada's note: Grandma always put 2 raisins in the center of each cookie. I always hated those raisins AND I still do!
PEANUT CLUSTERS
From Ada Myers Parks
1 1/2 lb. white chocolate (or chocolate)
1 12-oz. pkg. real chocolate chips
5 cups dry roasted peanuts
Melt chocolate; remove from heat and stir in nuts.
Drop by teaspoon onto waxed paper.
HEALTHY COOKIE DOUGH DIP/DESSERT HUMMUS
From Lora Troyer
1 can garbanzo beans, drained and rinsed
heaping 1/8 t. salt
tiny bit over 1/8 t. baking soda
1 T. plus 1 t. vanilla
1/4 cup coconut oil
1 1/4 cup pitted dates
1/3 cup chocolate chips
2 T. oats
flax seed, optional
In a bowl cover the dates with 1/2 cup water and let this sit for 8 hours or longer.
Add all ingredients, including dates and soaking liquid - except chocolate chips - to a food processor and process until very smooth, about 2 minutes.
Refrigerate before enjoying.
Sprinkle in chocolate chips.
Lora's note: This can be served as a dip with graham crackers and pretzels, as a spread on pancakes or waffles or bananas, or eaten with a spoon!
MINT CHOCOLATE CHIP COOKIES
OR EMILY'S FAVORITE "GREEN COOKIES"
From Kristin Troyer
1 pouch Betty Crocker sugar cookie mix
1/2 cup softened butter
1/4-1/2 t. mint extract
6-8 drops green food coloring
1 egg
1 cup Andes creme de menthe baking chips
1 cup semisweet chocolate chunks
Preheat oven to 350.
In large bowl mix butter, egg, cookie mix, mint extract, and food coloring.
Stir in baking chips and chocolate chunks.
Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
Bake 8-10 minutes or until set.
Cool 3 minutes and remove to cooling rack.
Store cooled cookies tightly covered at room temperature.
NO BAKE CRACKER BARS (COOKIES)
From Billie Reid
Club Crackers
1 stick butter
1 1/2 cup graham cracker crumbs
1 cup brown sugar
1/2 cup milk
1 t. vanilla
1 1/2 cup chocolate chips
3 T. peanut butter
Place one layer of club crackers in bottom of 9 x 13" pan.
In saucepan or microwave, heat the stick of butter, graham cracker crumbs, brown sugar, and milk. Boil 5 minutes.
Remove from heat; add vanilla. Cool slightly.
Pour mixture over crackers in pan.
Place another layer of club crackers over the mixture.
Melt together chocolate chips and peanut butter.
While hot, spread over top of crackers.
Let cool. Cut into squares.
CHOCOLATE FROSTING
From Barbara Thompson
1 box powdered sugar
1/3 cup cocoa
1/2 cup melted butter
1/3 cup evaporated milk
1/2 t. vanilla
Combine powdered sugar and cocoa; add remaining ingredients and beat well.
Makes about 2 cups.
