Anything edible.
But I would have something chocolate, something peanut butter, some cereal cookies - like Rice Krispies Cookies, as well as some chocolate chip cookies.
My kids and their friends like these peanut butter squares. They are moist and chewy and have a great peanut butter taste! ...And they are soooooo easy!!!!!
Peanut Butter Squares
2 Cups Sugar
3 Eggs
¼ Cup Margarine
1 Cup Peanut Butter, smooth or crunchy
1 Teaspoon Vanilla Flavoring
2 Cups Self- Rising Flour
In a large bowl stir together sugar, eggs, and margarine; add peanut butter and vanilla- mix.
Stir in flour until mixture is smooth (the batter will be stiff.)
Pour into a 9 X 13 inch baking dish and bake at 300 degrees for 45 minutes, or until set and golden brown. Cut into 40 squares.
Mississippi Mud Cake
1 Cup Chopped Pecans
1 Cup Butter
½ Cup semi sweet Chocolate, Chopped (4 OZ)
2 Cups Sugar
1 ½ Cup All Purpose Flour
½ Cup Unsweetened Cocoa
4 Large Eggs
1 tsp. Vanilla Extract
¾ tsp. Salt
1 (10.5 oz) bag Miniature Marshmallows
1. Place pecans in a single layer on a baking sheet.
2. Bake at 350 degrees for 8-10 minutes or until toasted.
3. Microwave 1 cup butter and semisweet chocolate in a large microwave safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
4. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15 X 10 X 1 – inch jelly roll pan.
5. Bake at 350 degrees for 20 minutes. Remove from oven, and sprinkle evenly with marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle with pecans. Makes 15 servings.
Chocolate Frosting
½ Cup Butter
1/3 Cup Unsweetened Cocoa
1/3 Cup Milk
1 Box Powdered Sugar (16 oz, 1 pound)
1 tsp vanilla extract
Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, Stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and 1 tsp vanilla at medium- high speed with an electric mixer until smooth.
Makes about 2 cups
Otis Spunkmeyer Chocolate Chip Cookies
Ingredients
o 1 cup butter softened (2 sticks)
o 1 cup vegetable shortening (Crisco Butter Flavor)
o 2 cup brown sugar, light, packed
o 1 cup granulated sugar
o 4 large eggs
o 2 Tbl Vanilla extract
o 5 1/2 cups All-purpose flour
o 4 tsp baking powder
o 2 tsp salt
o 4 cups chocolate chips (one 10-12 oz package)
o 2 cup chopped walnuts (4 oz package – optional)
Directions
1. Combine flour and baking powder in a small bowl and mix with a whisk. Set aside.
2. Melt butter in a microwave oven (use a microwave safe mixing bowl or a glass measuring cup) stopping and stirring every 15 seconds. Stop when the butter is more of a paste (usually about 45-60 seconds). Pour over granulated sugar, brown sugar, salt, and vanilla in a large mixing bowl and beat well.
3. Add each egg separately beating until creamy. Add flour mixture (1/2 cup at a time) while beating.
4. Stir chocolate chips into mixture. Refrigerate for 1-3 hours in covered bowl.
5. Pre-heat oven to 375°F 15 minutes prior to baking the first batch.
6. Drop onto a waxed paper lined, room-temperature, air-bake cookie sheet in large rounded tablespoonful size (or small ice-cream scooper).
7. Bake 10-12 minutes checking every two minutes after 8 minutes for golden brown appearance.
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