Oatmeal Creme Pies

This is a really exciting post for those of you who begged your mom to buy you Little Debbie Oatmeal Cream Pies when you were a kid.  These are almost a complete replica! I ate two for lunch. I'm going for a walk this afternoon. So good! I adapted them from a recipe on Shugary Sweets.

• 1 cup margarine (no substitutes!!!)
• 3/4 cup brown sugar
• 1/2 cup sugar
• 1 Tablespoon molasses
• 1 teaspoon vanilla
• 2 eggs
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon cinnamon (I heaped it a bit as I LOVE cinnamon!)
• 1 1/2 cup quick oats
• 1 1/2 cup flour

Combine margarine and sugars. Add molasses, vanilla, and eggs. Next the salt, baking soda, and cinnamon. Add flour and then quick oats. Drop by tablespoons on a cookie sheet lined with parchment paper. (If you have a baking stone you can just drop them directly on the stone) I know these cookies look small but they spread quite a bit. Bake at 375 for about 8-9 minutes. (The original recipe called for 350 for 8-10 minutes. My oven works way better at 375 so that is what I use but us whatever works well for your oven and cookies!) Cool however you normall cool cookies, I always put mine on a paper towel. (I like to think it absorbs some calories out of the cookies as they do wick away some oil!) Once they are cool you can frost them!

• 1 1/2 jars of marshmallow fluff/creme. (About 10-11 ounces)
• 3/4 cup shortening
• 1/4 teaspoon butter flavoring (you can find this at Meijer by the spices and other extracts)
• 2/3 cup powdered sugar
• 2 teaspoons HOT water
• 1/4 teaspoon salt
• 1 teaspoon vanilla

Start by heating up the water to very hot and then add the salt and dissolve the salt. Beat marshmallow fluff/creme with the shortening and butter flavoring. Add powdered sugar and vanilla. Add salt water. Beat until well combined.

Frost downside of cookie and add another downside of cookie on top of frosting. I store mine in the refridgerator as they keep longer and taste really good cold. These are very soft cookies so I layered wax paper between layers of cookies. I was able to make 26 cookie pies. Try these today!!! You cannot live another day without these!

Chocolate Chip Peanut Butter Muffins

I had a huge craving for something sweet yesterday. I really wanted to bake something but I lacked one major ingredient - BUTTER!!! I had a stick and half which I needed today to make cookies for church tomorrow. I was in my homebody mood and was not about to leave the house only for butter. I scoured recipes for something I could make without butter. I stumbled upon this recipe. I whipped them up as fast as I could. At first I was disappointed because I was expecting a cupcake like product. I remembered I made muffins and they are very good muffins! They have a dense muffin-like texture, no light like a cupcake. They also have a delicious smell!

• 1 cup peanut butter
• 1/3 cup canola oil
• 2 eggs
• 1 tsp vanilla
• 2/3 cup sugar
• 2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2/3 cup miniature chocolate chips

Combine peanut butter and canola oil. Mix in sugar until smooth. Add in eggs and vanilla. Combine flour, baking powder, and salt. Add to peanut butter/egg mixture. Stir until combined. Mix in chocolate chips. Grease muffin tins (I was able to make 14 muffins). Drop mixture into each muffin tin until each is 2/3-3/4 full. Bake at 350 for 15 minutes. Cool before removing from tins.

Turtle Sundae Ice Cream Dessert

I made this recently to take with me to a friend's house for dinner. It was a hit. It's the best of all sundae ingredients in one dessert. I also like it because it is super easy and fast to prepare. It took me about 10 minutes to make. You can add and subtract ingredients to fit your taste or party theme. You could probably try strawberry sundae sauce or crush different cookies to make variations. This makes a pretty big dessert in a 9x13 pan but you could make a smaller one in 8x8 or 9x9 inch pan.

• 2 (12 count) boxes ice cream sandwiches (I used cookies and cream sandwiches and needed 22 for the dessert)
• 12 ounces frozen whipped topping, thawed
• 6 ounces chopped nuts (I used mixed nuts but I also like chopped salted peanuts too!
• chocolate syrup
• caramel syrup

I used a glass 9x13 rectangle glass dish. I froze it for an hour before beginning. Place one layer of ice cream sandwiches (I used 11) in the bottom of the dish. You may need to cut some so they fit. Top with half of the whipped topping. Squiggle with as much caramel and chocolate as you want. Sprinkle with half of the nuts. Make another layer of ice cream sandwiches, cutting them so they fit the dish. Top with the rest of the whipped topping. Again, squiggle with as much caramel and chocolate as you wish. Sprinkle the rest of the nuts on top and your finished! Freeze for several hours. Before cutting, let it sit at room temperature for 10 minutes. This can easily serve 15-20 people!