Oatmeal Bars

Mrs. Thimijan (Leah’s Pre-School teacher)


2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
2 cups brown sugar
1 1/2 cup unsalted butter, softened
2 tsp vanilla
1/2 cup milk
4 cups quick oats
2 cups semisweet chocolate chips


  1. Heat oven to 375.
  2. Coat 9 X 13 baking pan with nonstick cooking spray; set aside.
  3. In a small bowl, whisk flour, baking powder, and salt together.
  4. In a large bowl, beat sugar and butter on medium-high speed until fluffy.
  5. Beat in vanilla.
  6. Reduce speed to low and beat in milk, then flour mixture.
  7. Stir in oats and chocolate chips.
  8. Spread batter into prepared baking pan.
  9. Bake for 35 minutes or until wooden toothpick inserted in center comes out clean.
  10. Cool completely on wire rack.
  11. Cut into squares.

Cinnamon Cran-Applesauce


1/2 cup sugar
2 T. water
4 medium apples, peeled and chopped
1 1/2 cups fresh cranberries
1/2 t. cinnamon
1/2 t. ginger
1 t. lemon juice


  1. In a large saucepan, heat sugar and water over medium heat until sugar dissolves, stirring occasionally.
  2. Stir in apples; cover and cook for 5 minutes, stirring several times
  3. Stir in cranberries; cook and stir for about 89 minutes or until cranberries begin to pop.
  4. Cover and cook 5 minutes longer or until apples are tender.
  5. Add cinnamon, ginger, and lemon juice.
  6. Cook and stir for about 5 minutes.
  7. Remove from heat and mash the mixture to desired consistency. (I used the pampered chef mini whipper to do this.)

Chocolate Energy Balls (Body By Vi)


1 cup (dry) oatmeal (I used old-fashioned oats)
1/2 cup peanut butter
1/2 cup Body By Vi Shake Mix
1/2 cup mini chocolate chips
1/3 cup honey
1 tsp. vanilla extract


  1. Stir all ingredients together in a medium bowl until thoroughly mixed.
  2. Roll into balls of whatever size you would like. (Mine were about 1″ in diameter.)
  3. Store in an airtight container and keep refrigerated for up to 1 week.
  4. Makes about 20-25 balls



Phyllis Peters (Lisa’s Mom)


1 c sugar
1 c light corn syrup
1 c peanut butter
6 c rice krispies
1 c chocolate chips
1 c butterscotch chips


  1. Cook sugar and syrup in saucepan, stirring very often, until mixture bubbles.
  2. Remove from heat.
  3. Stir in peanut butter.
  4. Mix well.
  5. Add rice krispies – stir until well blended.
  6. Press in a 9×13 buttered pan.
  7. Melt chocolate chips and butterscotch chips together over low heat, stirring until well blended or you can melt them in microwave.
  8. Spread over krispie mixture.
  9. Cool and cut into bars.

Jell-O Beans


No stick cooking spray
1 1/4 cups boiling water or juice
2 package Jell-O Brand Gelatin (4-serving size each)
Jell-O Bean mold (www.jell-o.com)


  1. Lightly spray inside of bean mold.
  2. Place mold, fill-side up, on tray
  3. Stir boiling water into gelatin in bowl at least 3 minutes until completely dissolved.
  4. Pour into liquid measuring cup.
  5. Slowly pour gelatin into mold, filling each bean completely.
  6. Refrigerate 30 minutes or until firm.
  7. Tilt mold on slight angle over plate.
  8. Using moist fingertips, gently scoop beans out of mold.
  9. Refrigerate until ready to serve.

Makes 82 Jell-O Beans

Chocolate Toffe Bars

Wendy Borcherding


Keebler Honey Graham Crackers
1 Cup Butter
1/2 cup brown sugar
1 to 2 cups chopped pecans
1 large package of semi-sweet chocolate chips
Bits of brickle or toffee chips


  1. Line a greased large lipped jelly roll pan with whole graham crackers.
  2. Combine butter and brown sugar together.
  3. Boil for 3 minutes.
  4. Pour mixture over graham crackers
  5. Sprinkle chopped pecans pieces on top.
  6. Bake at 350 for 10 minutes or less.
  7. When the crackers begin to brown around the edges, remove from oven and sprinkle chocolate chips over the hot crackers.
  8. Allow to melt and then gently spread around the crackers.
  9. Sprinkle the brickle or toffee chips over the chocolate.
  10. Cool and break into pieces.

Pumpkin Streusel Muffins

Aunt Bev (Matt’s Aunt)
¼ cup margarine
½ cup sugar
¼ cup packed brown sugar
2/3 cup cooked pumpkin
½ cup buttermilk
2 eggs
2 Tablespoons molasses
1 teaspoon grated orange peel
2 cups flour
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon salt
1/3 cup flour
3 Tablespoons brown sugar
2 Tablespoons cold margarine
1. Cream margarine and sugars
2. Add pumpkin, buttermilk, eggs, molasses, and orange peel. Mix well.
3. Combine dry ingredients separately and gradually add to pumpkin mixture just until blended
4. Fill sprayed muffin tins 2/3 filled
5. Make topping by combining flour and brown sugar, cut in margarine until crumbly, and sprinkle over batter
6. Bake at 375 for 20-25 minutes. Cool in pan for 5 minutes. Then cool on wire rack