Combine butter, sugar and milk in a saucepan and bring to a boil. Remove from heat and add remaining ingredients. Mix well. Drop by tsp on waxed paper to cool. Ready to eat.
*you may add nuts or replace 1 cup rolled oats for 1 cup Rice Krispies.
Mix all ingredients in large bowl. Drop from spoon onto lightly greased cookie sheet. Bake at 375 degrees for 12 minutes.
Cream butter, add both sugars and mix until creamy. Add egg, peanut butter, salt and baking soda. Blend in flour slowly. Add vanilla and mix well. Roll into small balls and drop onto greased cookie sheet. Press flat with floured fork. Bake at 350 degrees for 10-12 minutes.
Mix together butter, baking soda, brown sugar, egg, vanilla, flour and salt. Beat well until smooth. Add oats, chocolate chips and nuts. Mix well. Drop by tsp onto well greased cookie sheet and bake at 375 degrees for 10 minutes, or until golden brown.
Cream butter, add sugar and mix well. Add soda in water, oats and flour. Mix well. Roll into small balls and drop onto greased cookie sheet and press with fork dipped in hot water. Bake at 325 degrees for 12 minutes.
Combine peanut butter, butter and sugar; blend in graham crumbs thoroughly. Shape mixture into 1 inch ovals. Drizzle stripes of chocolate across tops of ovals. Insert almonds on either side for wings. Store in refrigerator. Makes 28-30 bees.
Microwave chocolate, butter and milk in a large microwavable bowl on medium for 2 minutes or until melted. Stir in sugar, mix well; fold in marshmallows. Sprinkle coconut on waxed paper. Spoon 1/4 of mixture on top; form into a log and roll log in coconut. Repeat this 3 more times. Chill until firm, about 3 hours. Cut into 1/4 inch slices, store in refrigerator.
In a large saucepan over very low heat, stir chocolate chips and peanut butter until melted and smooth. Remove from heat. Add marshmallows and cereal, stirring until coated. press mixture evenly into buttered 13x9 inch pan. Chill until firm, about 45 minutes. Cut into squares. Store in refrigerator.
