Special K Bars

Recipe Courtesy Liz Heath, Photo Courtesy Google.com
When you think of Special K, you think of healthy, right? Well, think again. Rob had these growing up. The mom of his good friend, Ben, made these for them and I've been asked to find the recipe and recreate them. So I did.

INGREDIENTS:
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
7 cups Rice Krispies or Special K cereal
1 cup chocolate chips
1 cup butterscotch chips
1/2 cup butter

DIRECTIONS:
Melt together corn syrup and sugar.

Turn off heat and add P-nut butter. Stir in cereal.

Spread in lightly greased 9x13 pan, pressing lightly with buttered fingers or wax paper.

Melt together chocolate chips, butterscotch chips,and butter in microwave in 30 second increments until completely melted.

Spread over bars and allow to cool.

Irresistable Peanut Butter Cookies

Courtesy JIF.com

INGREDIENTS
3/4 cup Jif creamy peanut butter
1/2 cup crisco
1 1/4 cups firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt

DIRECTIONS
HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.

COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded measuring tablespoonfuls of dough 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.

BAKE one baking sheet at a time for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

Best Chocolate Chip Cookies

Courtesy Julie Parkinson

INGREDIENTS
1 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
2 t. vanilla
1 t. baking soda
2 t. salt
2 1/2 cups flour
1 cup milk chocolate chips

DIRECTIONS
Cream together shortening, sugar and brown sugar.

Add in eggs and vanilla, cream together.

Add soda, salt and flour, stir until mixed. Add chocolated chips.

Drop onto cookie sheet.

Bake at 350 for 10-12 minutes. Make sure to underbake, just until edges are light brown.

Let cool on baking sheet for 2 minutes before transferring to a wire rack.

Giant Ginger Cookies

Courtesy Better Homes & Gardens

INGREDIENTS
4-1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1-1/2 cups shortening
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar

DIRECTIONS
In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.

Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.