Flood Icing Cookies

I've been wanting to try this style of icing because Bridget at Bake at 350 made her cookies look so awesome on her blog.....WOW....way too time consuming and the frosting is only royal frosting so the flavor of the cookie has to be awesome b/c the frosting is not great (edible, but not desirable). They did look neat when they dried...not as cool as the one's on Bake at 350, but I tried it and don't think that I will be doing them again anytime soon (if at all), but just in case, here's the link...

Almond Roca

I'm not much of a candy maker, but I thought I'd try this recipe out. It was pretty easy and tasted pretty good. John really liked it.Recipe from: Simply Recipes

• 1 cup sugar
• 1/4 cup water
• 1 Tbsp light corn syrup
• 1/2 lb butter (2 sticks - NO substitutes!)
• 1/2 lb. slivered almonds (2 cups)
• 1/2 cup milk chocolate chips
  

Method

Do not attempt to make this on a humid or rainy day. Do not double the recipe, make one batch at a time.

1 Melt butter with sugar, syrup and water in a pan (such as a large non-stick frying pan) on medium to medium-high temperature. Stir continuously with a wooden spoon. When butter is melted, add the almonds.

2 When mixture comes to a rolling boil, set your timer for a minimum of 10 minutes and keep stirring (no more than 15 minutes). The mixture will thicken and turn darker in color. The almonds will roast. Keep stirring and cooking until 300 degrees. (If you don't cook it long enough it will not harden)

3 When the mixture crackles, pour the mixture out onto a large cookie sheet and spread it as thin as possible with a fork. While it is still hot, sprinkle chocolate chips over the almond mixture and let them melt. Spread it evenly on the top.

4 Let it cool to room temperature. When cool you can lift the whole thing off the pan and break into small pieces.

Monster Cookies

My whole family loves monster cookies and I love that this recipe was cut down to a smaller batch. Recipe from: The Farm Girl

3 eggs

1 c. plus 2 T. brown sugar, packed

1 c. sugar

1/2 c. butter, softened

2 t. vanilla

1 t. light corn syrup

2 t. baking soda

1 1/2 c. peanut butter

4 1/2 c. oatmeal

1 c. chocolate chips

1 c. plain M&Ms

1. Preheat oven to 350 degrees. In large bowl beat eggs, butter and sugars together for 1 minute. Add

vanilla, corn syrup, baking soda and peanut butter, and mix well. Using a wooden spoon, stir in oatmeal, chocolate chips and M&Ms. Stir thoroughly.

2. Drop by tablespoon (a medium scoop is perfect for this) on un-greased cookie sheet and bake for 6-8 minutes or until lightly browned around the edges. Remove from oven and let sit for 2 minutes on baking sheet and then cool completely on cooling rack. Enjoy!

Creamy No Bake Peanut Butter Pie

This pie was really rich, but very good. It was a great way to use up some of our trick-or-trick candy. I shared this with several people to spread the calories around :)
Recipe from: Mommy's Kitchen

2 - 8oz packages Kraft Philadelphia - Cream Cheese, softened
1 - cup sugar
2/3 - cup creamy peanut butter
2/3 - cup whipped topping
14 - peanut butter cups,divided
1 c- chocolate crumb crust (9 inches) I used a Oreo crust

In a small bowl, beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture. Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving. Yield: 6-8 servings.