Snow Day EASY Peanut Butter Cookies Recipe

1 egg, beaten with fork
1 cup sugar
1 cup peanut butter

(That's right, 3 things, nothing else!)

Preheat: 350 degrees. Stir together. Put balls of dough on baking sheet, about 16. Press criss-cross with fork. Bake about 15 minutes or until cracked appearance and starting to brown.

I think it tastes like the inside of a Reese's Peanut Butter Cup.  Andrew and Linc love to make and eat these! So easy!

Pumpkin Pie Cake

Mix well and pour into ungreased 9x13:
4 eggs well beaten
1 ½ cup sugar
2 cans pumpkin (about 29 oz.)
2 teaspoons cinnamon
1 teaspoon nutmeg
12 oz. can evaporated milk

In this order, evenly top pumpkin mixture with:
1 box dry yellow cake mix (I use 1 ½ boxes)
1 cup chopped pecans
1 cup melted butter

Bake for about 1 hour, until top is lightly browned, in a preheated 350 degree oven.
Serve warm or from the fridge with a scoop of cool whip on top. Store covered in the refrigerator.

Sopapilla Cheesecake

2 pkg crescent rolls

2 pkg cream cheese

1 1/2 cup sugar

1 tsp vanilla

1 stick real butter

1 tbs cinnamon

Heat oven to 365. Unroll 1 pkg crescent rolls to fit bottom of pan (spray first w/ Pam). Stick in oven for about 7-8 mins. Mix cream cheese, 3/4 cup sugar and vanilla, spread over crescent rolls. Unroll 2 pkg of crescent rolls and put on top of cream cheese mixture. Melt butter add cinnamon and 3/4 cup sugar, mix and poor over top. Bake 25-30 min or until crust is golden. Serve warm w/ vanilla ice cream

Instant Chip Cookies

Kid-friendly cooking with only 5 ingredients...Makes an endless variety of cookies!

Instant Chip Cookies

1 1/2 cup Bisquick
2 pkgs. instant pudding (any flavor)
2 eggs
1/2 cup vegetable oil
6 ounces chips (any flavor)

Preheat oven to 350 degrees.
Dump first two ingredients in large mixing bowl and mix with spoon.
Break eggs into separate bowl and check for shells, and then add them to the mixing bowl with the rest of the ingredients. Mix well.
Pinch off teaspoon-sized pieces of dough and roll each one into a ball. Space balls evenly on baking sheet. Bake in oven for 9-14 minutes depending on size or until sides are set and tops are cracked.

(My favorite combination is chocolate pudding with chocolate chips but someone else says theirs is butterscotch pudding with butterscotch chips or vanilla pudding with chocolate and caramel chips. This recipe also halves easily if you don't want a bunch of cookies lying around staring at you, but you still want to make something yummy with your kids!)

Enjoy!
Kristi Scott

Molten Chocolate Cakes

This is my favorite dessert to make. It is so yummy and so much easier than it looks. I use ice cream instead of whip cream because ice cream makes everything better:)

This comes straight from kraftrecipes.com.

what you need!

4 squares BAKER'S Semi-Sweet Chocolate

1/2 cup (1 stick) butter

1 cup powdered sugar

2 eggs

2 egg yolks

6 Tbsp. flour

1/2 cup thawed COOL WHIP Whipped Topping

make it!

PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.