Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts.
Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Spray muffin pan with Pam (this recipe fills 2 – 12 muffin tins)
In a large bowl, combine the sugar, melted butter, bananas and eggs; mix thoroughly.
In a medium bowl, whisk the flour with the baking soda and salt. Add the dry ingredients to the wet ingredients and whisk until the batter is evenly moistened. Stir in the chocolate chips.
Spoon the batter into the prepared muffin cups. Bake for about 28 minutes, until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached. Let the muffins cool for 10 minutes before turning them out onto a rack to cool completely.
In large bowl, cream butter and SunButter together until smooth.
Add sugars and cream for 2-3 minutes.
Add egg, beating until combined.
Stir in flour, baking soda, and baking powder until dough forms.
Shape dough into 1-inch balls. Roll in additional sugar.
Place balls about 2 inches apart on ungreased cookie sheets.
Bake 8 to 10 minutes until edges are light golden brown. Immediately press 1 Kiss candy in the center of each cookie.
Remove from cookie sheets to cooling rack
Notes
Sometimes, the natural chorophyll contained in sunflower seeds reacts with baking soda and baking powder in the recipe, cuasing a green color in the cookies after they cool. This is harmless. Depending on the recipe, you can reduce the baking soda/powder by about one-third or add a splash of lemon juice to help prevent any “greening”.
Place Jell-O in medium bowl. Use juice of oranges and hot water to equal 1 cup. Pour over Jell-O. Let set until firm but not set. Whip until frothy. Add cool whip and softened cream cheese.
In Jell-O mold, arrange orange sections in bottom of ring. Pour gelatin mixture over.
1 pkg marshmallows (40 large or 4 c miniature; alternatively, can use 1 7-ounce jar marshmallow crème)
6 c Rice Krispies cereal
Prep/Equipment
Large sauce pan
9×13 pan, coated with cooking spray
Directions
In a large sauce pan, melt margarine over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Rice Krispies cereal. Stir until well coated.
Using buttered spatula or wax paper, evenly press mixture into 9×13 pan coated with cooking spray. Cut into 2” squares.
Notes/Suggestions
Best if served the same day, but can be stored at room temperature in airtight container for up to 2 days.
To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
9 c Chex cereal (Rice Chex is common; Wheat Chex is very good as well)
1 c semi-sweet chocolate chips
½ c smooth peanut butter
1 ½ c confectioners’ sugar
Prep/Equipment
Sauce pan
Large bowl
Saran wrap
Directions
Pour cereal into large bowl. Set aside.
In a saucepan over low heat, melt the chocolate. Add the peanut butter and mix until smooth.
Remove from heat. Pour over cereal and stir until coated.
Pour ½ of powdered sugar over the cereal mixture. Place Saran wrap on the top of the bowl and shake. Remove the Saran wrap and add the rest of the powdered sugar. With Saran wrap on top of the bowl, shake again until cereal is well coated.
Spread on waxed cookie sheet to cool (in refrigerator for faster cooling).
Notes/Suggestion
Store in airtight container in refrigerator.
Alternatively, add ¼ c of butter and microwave the chocolate chips, peanut butter, and butter 30 seconds at a time until melted. Once melted, stir in 1 tsp vanilla. Then follow Step 4-5 above.
Sift together in a medium sized bowl the flour, sugar and vanilla. Work in the margarine with a spoon or hands until well blended. Add chopped pecans and mix well.
Shape dough into 1 inch balls, or crescents. Bake at 325° for about 25 minutes or until pale brown. When slightly cool, roll or shake in confectioners’ sugar.