Peanut Graham Bark

A co-worker of mine made this for our Christmas Bake Exchange.  It was very good.  The little I got to taste of it that is.  BigDaddy LOVED it however. {grin}

1 pound white dipping chocolate
4 cups Golden Graham Cereal
1 cup peanuts

Melt chocolate over med-low heat. Add cereal and nuts.  Spread on wax paper lined cookie sheet. Once hardened, break up into pieces.

Rolled Ginger Cookies

1/4 cup hard margarine, softened
1/2 cup sugar
1/2 cup (mild) molasses
1/3 cup water
3 1/4 cup flour
1 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp salt

With rack in center of oven, preheat to 350 F.  Grease cookie sheet.  Cream margarine and sugar.  Add molasses and water.  Mix in remaining ingredients.  Roll dough to 1/8 inch; cut with cookie cutters.  Bake 8-10 minutes  and let stand 2 minutes.  Remove cookies to wax paper to cool completely.  Makes 3 dozen.

Peanut Butter Cookies

3/4 cup creamy peanut butter
1/2 c shortening
1 1/4 c firmly packed light brown sugar
3 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 c all-purpose flour
3/4 tsp salt
3/4 tsp baking soda

Preheat oven to 375 F.
Combine peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium spped of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda, and add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet.

Flatten slightly in criss-cross pattern with times of a fork. Bake at 375 F for 7-8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet.

Makes 3 dz cookies.

Eatmore Bars

1 cup corn syrup
3/4 cup peanut butter
1 1/2 cups chocolate chips
1 tsp vanilla
2 1/4 cup Rice Krispies
1 3/4 cups peanuts, crushed

Bring syrup, peanut butter and chips to a boil. Boil for 5 minutes. Remove from heat, then add the remaining ingredients. Put in a slightly greased cookie sheet. Cool, then cut into squares.

Chocolate Chow Mein Clusters

1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips
1/2 cup chow mein noodles
1/2 cup salted peanuts

In a microwave or heavy saucepan, melt the chocolate and butterscotch chips; stir until smooth. Stir in chow mein noodles and peanuts until well coated. Drop by rounded tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate for 2 hours or until set.

Ready in 15 minutes, this is a quick holiday treat and something the kids can help out with too.