#2861 - Coconut Pretzel Cookies

(by Kim [Knecht] Bickel - friend)

1 cup softened butter
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups miniature pretzels (coarsely broken)
1 1/2 cups Baker's angelflake coconut
1 1/2 cups M&Ms candies (plain, NOT peanut)

In a mixer add butter, white sugar and brown sugar--beat. Add eggs and vanilla--beat. Add baking powder, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add broken pretzel pieces, coconut and M&Ms--stir with a wooden spoon until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Cool slightly before removing cookies from cookie sheets, then place them on paper towels to cool.

#2831 - Cheerios Squares

(by Shirley McNevich)

3 TBSP Parkay margarine
6 cups mini marshmallows
1/2 cup Jif peanut butter
5 cups Cheerios cereal
1 cup M&M's candies
1/4 to 1/2 cup Nestle's semi-sweet chocolate bits (melted according to bag directions)

Butter a 9 x 13 glass baking dish. In a microwave safe bowl add Parkay--microwave until melted. Remove from microwave--add mini marshmallows and stir. Return to microwave--heat on high for 1 minute, then stir the mixture. Microwave for another 1 minute, then stir until smooth. Add peanut butter--stir until smooth. Add Cheerios and M&M's--stir until mixed. Spread mixture into the buttered baking dish. Melt chocolate bits according to bag directions--drizzle melted chocolate all over the top. Cool completely. Cut into squares.

#2539 - Deluxe Peanut Butter Cookies

(by Shirley McNevich)

1 refrigerated roll (18oz.) peanut butter cookie dough
1 cup Rice Krispies cereal
1 - 16oz. bag M&Ms chocolate candies
1 - refrigerated roll (18oz.) sugar cookie dough
1 1/2 cups chopped Planter's roasted peanuts

Place the chopped peanuts in a bowl--set aside. In a bowl break peanut butter cookie dough into small pieces and add 1/2 cup Rice Krispies and 1 cup M&Ms - mix with your hands. In a separate bowl break sugar cookie dough into small pieces and add 1/2 cup Rice Krispies and 1 cup M&Ms--mix with your hands. Take half of the peanut butter dough and put it into the sugar cookie dough bowl and take half of the sugar cookie dough and put it into the peanut butter cookie bowl--mix both bowls separately using your hands. Scoop a spoonful of dough on a spoon and roll it into a ball. Dip half of the dough ball in the chopped peanuts, then place the ball (peanut side up) on to a greased cookie sheet. Repeat with all dough in both bowls. Use a greased fork to gently press down each dough ball so the peanuts are pressed into the dough ball. Bake at 350 degrees for 10-12 minutes (longer if you make large dough balls).

#2115 - M and M Shortbread Cookies

(by Shirley McNevich)

1 cup softened butter (NO substitutes)
1/2 cup white sugar
2 tsp. vanilla
2 cups flour
1/4 cup cornstarch
1 cup M&M's candies (plus extra for pressing)

In a mixer add butter, white sugar and vanilla--beat. Add flour and cornstarch--beat. Remove bowl from mixer--add M&M's--stir with a wooden spoon. Form the batter into 1" balls and place them on greased cookie sheets. Place an extra M&M or two on any balls that don't look like they have M&M's in them. Dip the bottom of a drinking glass in a little white sugar, then press the bottom of the glass on each ball to flatten it. Bake at 300 degrees for 25-30 minutes or until bottoms start to brown. Cool cookies 5 minutes before removing them from cookie sheets.

#1326 - Cereal Bars

(by Shirley McNevich)

4 cups regular Cheerios cereal
2 cups Rice Krispies cereal
2 cups Planter's dry roasted peanuts
2 cups M & M candies
1 cup Kayro lite corn syrup
1 cup white sugar
1 1/2 cups Jif peanut butter
2 tsp. vanilla

Grease a jelly roll pan--set aside. In a large bowl add Cheerios, Rice Krispies, roasted peanuts and M & M's--carefully toss to mix. In a saucepan over medium heat add Kayro lite syrup and the white sugar--stir and bring to a boil, then cook and stir until white sugar is dissolved. Remove from heat--add peanut butter and vanilla to the hot sugar mixture--stir until mixed and smooth. Pour peanut butter mixture over the cereal mixture--stir with a wooden spoon until coated. Press the whole mixture evenly in the greased jelly roll pan. Cool completely, then cut into bars.

#1307 - Chocolate M and M Cookies

(by Shirley McNevich)

2 1/2 cups flour
3/4 cup Hershey's cocoa
1 tsp. baking powder
1/4 tsp. salt
2 sticks softened butter
3/4 cup Domino's dark brown sugar (packed)
3/4 cup white sugar
2 eggs
2 tsp. vanilla
1/4 cup hot water
1 to 2 cups regular size M & M's candies
1/2 cup chopped nuts (optional)

In a mixer add butter, brown sugar and white sugar--beat. Add eggs--beat. Add cocoa, baking powder, salt, and vanilla--beat. Add flour slowly--beat. Add hot water--beat. Remove bowl from mixer--add M & M's and chopped nuts--stir with a wooden spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for about 8 minutes. Let them sit on baking sheets for 2-3 minutes before removing them using a spatula. Place cookies on paper towels to cool. Do a test cookie to figure out baking time.