Mrs. Fields Chocolate Oatmeal Cookies

Ingredients:
1 c. butter
1 c. white sugar
1 c. brown sugar
2 eggs
1 Tbls. vanilla
2 1/2 c. rolled oats
2 c. flour
1/2 tsp. salt
1 tsp baking powder
1 tsp baking soda
6 oz. chocolate chips
1/2 c. walnuts
1/2 c. shredded coconuts
6 oz. mini M&Ms

Directions:
Preheat oven to 350 degrees. Cream butter, sugars, eggs, and vanilla until smooth and fluffy. In a separate bowl, mix together flour, salt, baking powder, and baking soda. In a food processor, blend oatmeal until fine.  Add to flour mixture. Stir butter mixture into dry mixture.  Blend well. Add goodies and stir till blended.  Roll into golf ball size and bake for 8-10 minutes.  You do not want to over bake these cookies.

Note:  I got this from Grandmary

BEST Caramel Apple Dip -

Ingredients:

2 c. brown sugar
1/2 c. real butter
1 c. corn syrup
1/8 tsp. salt
1 can sweetened condensed milk
1 tsp. vanilla
8 oz. sour cream
8 oz. cream cheese, softened

Directions:

1.  Combine butter, brown sugar, corn syrup, and salt.  Bring to a boil on medium-high heat and boil for 7 minutes.  Stir consistently so it doesn't burn.
2.  After 7 minutes, reduce heat to low.  Pour in the sweetened condensed milk and vanilla and cook for 5 more minutes. Remove from heat.  Cool until warm.
3.  Meanwhile pre-stir the sour cream and cream cheese together to get out any large lumps.  Add sour cream and cream cheese to cooled caramel.  Stir until smooth.
4.  Store in the fridge in an air-tight container.  This caramel dip stay soft, so you will not have to reheat it each time you eat it unless you want it warm.  Dip apples, bananas, or other fruit in it.

*** From sofestive.com

Fresh Fruit Crisp

Ingredients

• 1 cup quick-cooking rolled oats
• 1 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup butter or margarine
• fill 2/3 full 9x13 pan of apples, peaches, or pears, etc.
• 2 tablespoons granulated sugar 

**** Vanilla Ice Cream goes best with this

Directions

1. Preheat oven to 350
2. Combine oats, brown sugar, flour, cinnamon, and dash salt.
3. Cut in butter till mixture resembles coarse crumbs; set aside.
4. Peel, core, and slice fruit to make 5 to 6 cups.
5. Place fruit in a baking dish
6. sprinkle with granulated sugar
7. sprinkle crumb mixture over all
8. bake in oven for 40-45 min.
9. serve with ice cream

***  6 servings

Cereal Candy

Ingredients

• 18oz box Golden Grahams
• 6 cups Rice Chex
• 1 cup sugar
• 4 cups mini marshmallows
• 7oz bag of coconut (I toast mine lightly in the oven)
• 3 sticks butter
• 1/2 cup brown sugar
• 2 tsp. vanilla
• 1/2 cup sliced almonds (I toast mine lightly in the oven)

if you are alergic to almonds you can substitute it for pecans or walnuts

Directions

1. Mix cereal, nuts, coconut in large bowl.
2. Boil sugar, butter, and marshmallows in saucepan for three minutes.
3. Remove from heat.
4. Add vanilla.
5. Pour mixture over cereal mix.
6. Toss lightly until combined.
7.  Cool on waxed paper.
8.  Store covered tightly.