Peanut Butter Rice Krispy Treats

1c. Karo Syrup

1c. sugar

1 1/2c. peanut butter

4c. Rice Krispies

Mix Karo and sugar in a large saucepan until boiling. Take off the heat and stir in peanut butter, add the rice krispies and mix well. Drop by Tbps. onto a wax paper. Let cool. Store in an airtight container.

Rum Cake

For those of you who need a little Christmas cheer. This cake might just do the job!!!!!!

1 Box of butter cake mix

1 Pkg. (not instant) vanilla pudding

4 Eggs

1/2 c. light rum or Bacardi Gold

1/2 c. cooking oil

1/2 c. water

1/2 c. finely chopped pecans

Preheat oven to 325 degrees F. Grease and flour bundt pan. In the bottom of pan sprinkle 1/2 c. finely chopped pecans. Mix ingredients together and pour into pan. Bake about 1 hour. Remove from oven and while still hot, drizzle rum glaze over it. Leave cake in pan for at least 30 minutes so the glaze can soak through.

Rum Glaze

1 Stick of butter

1c. sugar

1/4c. light rum or Bacardi Gold

1/4c. water

Blend all ingredients, bring to a boil from 2-3 minutes.

Ice Cream Cake

This recipe was graciously given to me by The MK goddess.

2 boxes of ice cream sandwiches

One big tub of cool whip

1 Bag of heath bits

Layer a 9x13 pan w/ice cream sand then top with cool whip then heath bits and then repeat the layers. pretty easy !

Place back in the freezer until ready to eat.

The variations to the dessert are endless.

Pudding Filled Cupcake Christmas Tree

Prepare yellow cake mix according to package diretions for 24 cupcakes. Allow the cupcakes to completely cool on a cooling rack.

Meanwhile, prepare instant vanilla pudding using 1/4 cup less milk that recommended. Allow the pudding to set in the fridge for 5 minutes. Then whisk in one part Cool Whip to 2 parts pudding. It doesn't have to be exact. The Cool Whip makes the texture of the pudding so much more creamy.

Fill an icing bag with 1/2 the pudding, using a large hole icing tip. Fill each cupcake with the pudding until the tops of the cupcakes puff slightly.

Frost 21 cupcakes with green frosting & top with M&M's (or Smarties) & sprinkles. Frost 1 cupcake yellow with sprinkles and 2 with brown & top with chocolate sprinkles.

Assemble Christmas Tree on a cake board wrapped with festive paper.

Store in the fridge (because of the pudding) until ready to serve.

Sugar Cookies

This is the recipe for Betty Crocker's Rolled Sugar Cookies. This recipe has never once made mediocre cookies. Never.

Sift together & set aside:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt

Mix together with electric mixer until fluffy:

• 6 T butter
• 1/3 cup shortening
• 3/4 cup sugar

Add 1 egg, 1 T milk and 1 tsp vanilla until creamy.

Add flour mixture to the beaten ingredients & mix together until well combined.

Refrigerate dough for at least 3 hours. When ready to cut, roll out 1/2 the dough at a time onto a lightly floured surface to 1/8" thickness.

Place cut dough onto a ungreased cookie sheet & bake at 375F for 8-10 minutes.

I always run out of ambition at this point & use canned vanilla frosting. And, no one minds one bit. If you peeps mind the canned frosting, try using Wilton's buttercream -- made with butter, not Crisco.

I made this for MiniMe's Kindergarten Thanksgiving Party. The trunk is just vanilla frosting (tinted brown) on a cake board. The cookies are stuck in place with frosting.

Deb's Perfect Molasses Ginger Cookies

A friend (ÜberHausFrau) of a friend (CoopaChick) is known far & wide for her wunderbar HausFrau skills. She lives in her kitchen, homeschools her kids (all 6 of them) & she can totally put me to shame in the Bread & Desserts Department. And, she might even give BBLady a run for her cookie money.

So, do I know where to steal a recipe, or what? Right here on her food blog.

Our PTSO is collecting cookies to make into cookie goodie bags for teachers & I decided to send a little food porn their way in the form of molasses cookies.

Molasses Ginger Cookies, The Perfect Version

Cream together:

• 3/4 cup butter
• 1/2 c sugar
• 1/2 packed brown sugar

When fluffy, add & blend well:

• 1/4 cup molasses
• 1 egg
• 1 tsp vanilla

Dry ingredients, mix together with wire whisk:

• 2 cups flour, sifted
• 2 tsp baking soda
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt

Mix wet & dry ingredients together until the dough is uniform. Form cookies into balls - I used the small Pampered Chef scoop - & roll in a mixture of brown/white sugar (50/50). Bake at 375F, for 8-10 minutes, or until puffed up & the tops begin to crack. Cool on a wire rack.

BBLady -- I think I just might be making these for your Cookie Exchange. I'm throwing down the gauntlet. Game on!

Oh, and ÜberHausFrau, you aren't the only one who take pictures of cookies on cute little plates. Vielen Dank for the recipe.

~HausFrau