Whatever You Call Them

On my dad’s side of the family, we call them O’Henry Bars.  On my mom’s side of the family, we call them Chocolate Scotcharoos.  My husband just calls them Scotcharoos.  They should be called a candy bar. 
Whatever it is that you call them, they are GOOD!

Nothing like starting out with a LOT of sugar.  Granulated sugar and liquid sugar (kayro syrup)

The topping is the best part. 

There is a layer of peanut butter coated rice krispies under there…..only because its unacceptable to eat the frosting by itself.

V knows the good stuff.  She loves to lick the spoon.

I have had way to many of these and I now need to enforce my exercise goals. 
O’Henry Bars-Chocolate Scotcharoos-Scotcharoos
1 cup granulated sugar
1 cup kayro syrup
1 cup peanut butter
6 cups Rice Krispies
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1. In a small sauce pan, bring sugar and kayro syrup to a boil over medium high heat.  Stir constantly.
2. Remove from heat and stir in peanut butter.  Wisk in until smooth.
3. In a large mixing bowl, pour the sugar sauce over 6 cups of Rice Krispies and gently stir until well combined
4. Press in to greased 9X13 dish
5. In microwave, heat the chips 30 seconds at a time and stirring well in between.  Heat just until melted, taking care to not burn them.
6. Pour chocolate mixture over cereal in dish.  Spread evenly and let cool.  Slice in to bars and serve with a smile.  Or save them all for yourself for that 3 pm sugar craving.

No Roll Sugar Cookies

Thursday I will begin counting down the 24 days to Christmas! I love this time of year when we get eat such delicious goodies, indulge in incredibly fattening rich drinks, and whip up our family favorite recipes that have been passed down from generation to generation. I have a whole list of recipes just waiting to be made in the month of December. Even a few new ones to try. Here is a little teaser for you.  No Roll Sugar Cookies: found on allrecipes.com So, here’s my explanation.  Most families with little kids love to make the ever so cute roll out, cut out sugar cookies.  I like them too.  They are very cute, but also very time consuming.  And since my oldest child is only 2, she still does not get the concept.  I gave her a cookie cutter and wanted her to help me.  She proceeded to mutilate the dough and mash it together as if it were playdough.  Lesson learned.  So, to cut down on the time commitment and still get to enjoy Verity’s favorite part (the decorating), I found this really delicious No Roll Sugar Cookie. 
No Roll Sugar Cookie

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1/2 cup white sugar
• 1/2 cup confectioners' sugar
• 1 egg
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon cream of tartar

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
2. Cream butter or margarine, shortening, white sugar and confectioners' sugar together until light and fluffy. Beat in the egg and the vanilla.
3. Sift the flour, baking soda, salt and cream of tartar together. Add the flour mixture to the sugar mixture and blend.
4. Shape dough into walnut-sized balls and place on the prepared baking sheets. Dip a glass in white sugar and press balls flat. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until lightly browned.

Now, you all know how I am a rebel and I like to do things my own way.  I do not roll the dough in to walnut sized balls, I use my favorite cookie scoop.  I also do not flatten them before baking.  I like the way they look with a slightly cracked top.  So, I bake them as a ball for 11 minutes then, immediately after I remove the pan from the oven, I press the cookie down just slightly and lightly with the bottom of a dry measuring cup.  They look so pretty this way.  Especially if you choose to serve them without frosting. 
These taste like a cross between a sugar cookie and a shortbread cookie.  I have made these 5 times and they always turn out and taste fabulous.  Just be sure to take them out of the oven before the edges turn crisp.  Unless, of course, you like a crisper cookie. 

Campfire Cookies

I saw these on Pinterest and they are so so yummy!

The recipe comes from fahrenheit350.blogspot.com

Campfire Cookies
Cream together:
1 cup butter flavored Crisco
1 cup packed brown sugar
Add in and beat thoroughly:
2 eggs
2 tsp vanilla
Mix in:
2 cups flour
1/2 tsp salt
1 tsp baking soda
Stir in:
1 cup semi-sweet chocolate chips
1 cup miniature marshmallows

Drop by spoonfuls on to half a graham cracker and bake at 350 degrees for 12 minutes.

Monster Cookies

This is my Aunt Audrey's recipe and it is so so  yummy.  She would make these when we all came to visit in the summer.  I am sure all of my cousins remember them.  

Monster Cookies

1 cup butter flavored Crisco

1 cup granulated sugar

1 cup + 2 Tbsp brown sugar

3 eggs

1 1/2 cups creamy peanut butter

1 tsp vanilla

1 tsp Karo syrup

4 1/2 cups quick oats

2 tsp baking soda

1/4 tsp salt

1 cup mini M&M's (I use regular because I usually have them on hand.  And I like to use dark chocolate M&M's rather than milk chocolate)

1/2 cup chocolate chips (bittersweet)

1/2 cup butterscotch chips

Cream together Crisco, sugars, and peanut butter.  Add in eggs, vanilla, karo syrup.  Mix well.  Mix in oats, salt and baking soda.  Stir in candies.  Press into 1/4 measuring cup and place on greased cookie sheet.  flatten lightly.  Bake at 350 degrees for 12-15 minutes.