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Ingredients:

1 1/2 cup of firmly packed brown sugar (best with dark brown sugar)

1 cup of creamy or chunky peanut butter

3/4 cup of margarine or butter

1/3 cup of water

1 egg or equal amount of egg substitute

1 tsp vanilla

3 cups of quaker oats

1 1/2 cup of flour

1/2 tsp of baking soda

1 1/2 cup of semi-sweet chocolate pieces

4 tsp of vegetable shortening

1/3 cup of chopped peanuts

Directions:

Preheat the oven at 350 degrees. Beat the brown sugar, peanut butter and margerine or butter until fluffy. Blend in the water, egg or egg substitute and vanilla. Add the combined oats, flour and the baking soda. Mix well. Cover and chill for 1 hour. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Using bottom of a glass dipped into sugar, press into 1/4 inch thick circles. Bake 8 to 10 minutes or until edges are golden brown. Remove to wire rack to cool.

Melt chocolate pieces as package directs, stir in the vegetable shortening mixing until smooth. Top each cookie with 1/2 tsp. of melted chocolate (or however much chocolate you think is adequate). Sprinkle the top with chopped peanuts. Serve warm and enjoy the delicious, scrumptious, taste of chocolate peanut butter cookies.

Webmaster of chocojunkie.com chocojunkie.com

The chocolate candy oat bars recipe is simply perfection! A base of oats, pecans, and rich fudge topped with M&M candies, what’s not to love!

Ingredients

2 cups quick cooking oats

1 1/2 cups all-purpose flour

1 cup firmly packed brown sugar

1 cup chopped pecans

1 teaspoon baking soda

1/4 teaspoon salt

2 sticks (1 cup) salted butter, melted

1 1/2 cups candy coated chocolate pieces, divided

1 (14-ounce) can sweetened condensed milk

Hardware

Whisk

Large bowl

Microwave safe bowl

15×10-inch jelly roll pan

Step 1: Preheat oven to 375 degrees F.

Step 2: Lightly grease or spray a 15×10-inch jelly roll pan with no-stick cooking spray; set aside.

Step 3: In a large bowl, whisk together the oats, flour, brown sugar, chopped pecans, baking soda, and salt.

Step 4: Add melted butter, stir together until mixture is crumbly.

Step 5: Reserve 1 1/2 cups of mixture; press remaining mixture into the prepared jelly roll pan (mixture will be thin).

Step 6: Bake for 10 minutes, remove from oven and cool. Reduce oven temperature to 350 degrees F.

Step 7: In a microwave safe bowl, place 1 cup of chocolate candy pieces, microwave at high for 1-1 1/2 minutes, stirring every 30 seconds.

Step 8: Press candies with the back of a spoon to mash them.

Step 9: Stir in condensed milk.

Step 10: Spread mixture evenly over crust in pan, leaving a 1/2-inch border on all sides.

Step 11: Combine remaining 1 1/2 cups of crumb mixture and 1/2 cup of remaining chocolate candy pieces. Sprinkle over chocolate mixture; press lightly.

Step 12: Bake for 18-20 minutes, or until golden brown. Cool completely before cutting into bars.

The chocolate candy oat bars recipe makes 4 dozen squares.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

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For some great tasting oatmeal cookie recipes visit kicked-up-cookie-recipes.com/oatmeal-cookie-recipes.html kicked-up-cookie-recipes.com/oatmeal-cookie-recipes.html

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Staple foods in the Nigerian diet include: peanuts or ground-nuts, yams, cassava, fish, rice, okra, bananas, guinea corn and millet, and palm nuts.

They are usually starchy and Nigerians love to cook with a lot of pepper and spices especially those from the southwest and southeast. This recipe uses all local ingredients to create a tasty and nourishing meal.

Ground Egusi seeds give this soup a unique color and flavor. If you can’t find Egusi seeds in your store, you can substitute pumpkin seeds or Pepitas which you can find in Latin American grocery stores. This soup is thickened with flour ground from seeds of gourds, melons, pumpkins, and squashes, many of which are native to Africa.

Egusi Soup

200 g Water Leaves
50 g Egusi seeds
1 teaspoon Dry Ground Red Pepper
1 medium Onion
100ml Palm Oil
10g Dry Ground Crayfish
120g Fresh Tomatoes
100ml Water
Salt & Pepper to taste

Wash the water leaves well in clean, fresh water.
Liquidise or pulverise the onions, tomatoes and egusi seeds until smooth.
Add the dry ground pepper and fry in palm oil for five minutes.
Add the water, put the lid on and cook for five minutes.
Now add the water leaves, replace lid and cook for a further five minutes.
Finally, add the crayfish and seasoning, warming through well.

Serve with pounded yam or cooked rice and a meat stew, to provide protein.
Alternatively, serve with eba, fufu or any suitable carbohydrate.

With thanks to the people of Nigeria who made us welcome and instilled in us a love of traditional Nigerian food.

For further tips and ideas for cooking great and traditional food from around the world, visit worldwide-recipes.com/nigerian-recipes.html Nigerian Recipes & Food. This article was submitted by Jen Carter, owner of the worldwide-recipes.com World Food & Recipes website.

Find more onedollarbookstore.com/Cookbooks_&_Recipes.html recipes & cookbooks at the One Dollar bookstore.

Baking cookies seem to fill the house with a sense of well being and peace. Perhaps it is the smell of butter, vanilla, and spices emanating from the hot oven. Maybe it is the love and caring attention that is evident in cookies. Home, love, and cookies seem to go together.

Consider refrigerator, or icebox, cookies for the holidays. They can be made up ahead of time-even months ahead-and stored until ready to bake. Baking up those stored refrigerator cookies is mess free, takes little time, and you only need to bake what you need for the moment. Drop cookies are quick cookies; refrigerator cookies are convenient cookies.

Refrigerator cookies are also attractive cookies. Nothing beats the uniform slices and consistent shape of refrigerator cookies. To keep that uniform shape, slice while the dough is still cold and firm and turn the log after every few cookies to keep the log round. If the cookies have a flat edge, mold them back to shape with the curl of your finger before baking.

Roll the refrigerator cookies into logs (or blocks) as directed in the instructions then wrap them in waxed paper and aluminum foil. The logs can be refrigerated for a week or frozen for months. When you are ready to bake, remove the logs from the refrigerator to unthaw. It’s easier to slice a log that is not completely thawed and the cookies bake fine-though you may need to add another minute or so.

Dennis Weaver is the general manager at preparedpantry.com The Prepared Pantry ( preparedpantry.com preparedpantry.com) with recipes, ideas, and the best selection of mixes and ingredients. Visit the free Bakers’ Library for more articles like this, free baking guides, and tested recipes.