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    You are in: Home / Cookbooks / KooKoo over Cookies and Bars!
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    40 recipes in

    KooKoo over Cookies and Bars!

    Here are my cookie and bar recipes!
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    My sister turned me on to Sheila G's brownie brittle. Yum! I immediately went to the computer to see if I could make this at home. This is the original version. From cleanslatefarm.com. And Dave Lenweaver The trick with this recipe is four-fold but don’t worry, they’re easy. First. Use a real sheet pan like the ones in restaurants. There are several good ones available. Proper baking requires heavy gauge metal to distribute the heat evenly. Vollrath makes a good one and you can buy them at a restaurant supply store. Second. As long as you are at the restaurant supply store get a silicon baking mat to fit the pan. I still use parchment paper. Third. Bake the brittle until it’s almost overdone. Unlike a regular brownies, you want it to dry out…kind of. Watch it like a hawk. Fourth. Let it cool well so when you do eat the entire batch in one night you can at least say you had some self control.

    Recipe #509951

    These Apple Pie-like Cookies are made of real Pie Crust layered with sticky Caramel, and a slathering of Apple Pie Filling, topped with a flaky and adorable Cinnamon & Nutmeg lattice crust.. So good. I use a jar lid for a cookie cutter. You can make these as large or as small as you like. From OhBiteIt. Go to their website for mouthwatering pictures. For a variation, use chocolate frosting and cherry pie filling. Yum. Maybe next time I will use blueberry filling with cream cheese to spread instead of caramel....or how about using jam instead of pie filling?

    Recipe #508540

    Filled to the brim with sunflower seeds, pistachios (or your favorite nut), peanut butter, and flaxseed meal, they pack a punch full of texture, heart healthy fats, and fiber. Plus, they're delicious and incredibly satisfying. Easy to make and loaded with flavor, you can customize these granola bars to include your favorite ingredients. For example, you can substitute any kind of chopped nuts for the sunflower seeds or peanuts, or swap out a different kind of nut butter in place of the peanut butter. It is important that you use ground flaxseeds, available at natural food stores. If you buy whole flaxseeds, you can grind them at home in your spice grinder. If you're gluten-sensitive, be sure your oats are gluten-free. For soy-free, use a soy-free vegan butter. From Robin Roberson's new book Nut Butter Universe and posted on The Vegan Chickpea. I love Robin's recipes!

    Recipe #507840

    These are pretty little bites. The frosting has grenadine in it, so is a pretty pink! This comes from Aaron McCarty, winner of the Next Food Network Star. Yummy!

    Recipe #356033

    These powdered sugar-dusted lime and lemon bars are begging to be brought to your next spring potluck. Their irresistible citrus flavor and cute lemon and lime peel garnish means they're sure to be the hit of the buffet table. From Better Homes & Gardens.

    Recipe #500231

    Rich and decadent, and look adorable when set. Let them sit at room temperature for about 30 minutes before serving to allow the chocolate to slightly soften. Makes 9 mini cups. Adapted from Olives for Dinner, a great vegan blog.

    Recipe #498910

    I know this sounds strange, and I haven't tried it yet, but the reviews are so good, I must try it and posting here for safekeeping. Bal Arneson from Spice Goddess on the Cooking Channel is the creator. You can make these vegan by substituting Earth balance butter for the butter, one tablespoon flaxseed meal mixed with 3 T water(see Recipe #395664) for the egg and vegan chocolate chips.

    Recipe #493542

    One of the favorite recipes made at the Esalen Institute in Big Sur California. I lived there for awhile and loved the food! This makes alot of cookies, so feel free to 1/2 or 1/4 the recipe.

    Recipe #492622

    Cruisers know that there’s something special about fresh baked cookies onboard a ship. This recipe by Chef Wolfgang Wasshausen from Holland America Cruise Line lets you bake amazing chocolate chip cookies right at home!

    Recipe #430866

    Visions of sugarplums dancing in my head! A sweet gift, so easy to make, the kids can help! A lovely addition to a cookie tray, and healthy too! Adapted from American Profile magazine.

    Recipe #261625

    This is an often requested recipe that is easy to make and delicious to eat. Prepare it for your next potluck or bake sale.

    Recipe #46003

    This recipe won the 1996 Grand Prize in the Prize Tested Recipes contest in Better Homes and Gardens magazine. Delicious! A French recipe!

    Recipe #38405

    These bars are packed with fruits and nuts and oats-granola to go! From Food & Wine Magazine(Oct. 2005).

    Recipe #144536

    Easy and yummy! Adapted from Good Deal with Dave Lieberman.

    Recipe #155949

    Pemmican was originally prepared by the North American Indians using dried, ground meat mixed with fat and dried fruits. This is a vegetarian version full of fruits, nuts, and fiber for a high energy snack!

    Recipe #158852

    Made with chocolate, cashews, and more chocolate! Adapted from Home Cooking, these looked so good I'm posting them here to make soon!

    Recipe #164598

    This is a pound cake like bar that is easy to handle and not overly sweet. It's great for 1 to 2 year olds birthday parties, and of course a delicious treat for grown ups too! Adapted from the All Butter, Fresh Cream,, Sugar Packed No Holds Barred Baking Book by Judy Rosenberg.

    Recipe #192963

    Marshmallows, peanuts and chocolate chips top a creamy peanut butter filling in a crescent roll crust. Need I say more? From Pillsbury's "The Complete Book of Baking".

    Recipe #52544

    Healthy oats help give these bars their chewy cookie texture! Great for the lunch box!

    Recipe #83806

    These are reminiscent of a popular candy bar and are sure to be a family favorite.

    Recipe #52540

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