No-Bake Chocolate, Peanut Butter & Oatmeal Cookies

Yield: 2 to 3 dozen cookies

Prep Time: 10 minutes | Cooling Time: 30 minutes

½ cup (1 stick) butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.

2. Bring to a rolling boil and let boil for 1 minute.

3. Remove from heat.

4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.

5. Drop by heaping tablespoons onto wax paper-lined baking sheets.

6. Let cool until set.

http://www.browneyedbaker.com/2009/06/30/no-bake-chocolate-peanut-butter-oatmeal-cookies/

Apple Crisp

Ingredients

• Topping:
• 1/2 cupflour
• 1/4 cuplight-brown sugar
• 1/4 cupgranulated sugar
• 1/4 teaspooncinnamon
• 1/8 teaspoonnutmeg
• Pinch salt
• 4 tablespoonscold unsalted butter, cut into pieces
• 1/2 cupchopped pecans
• Filling:
• 3 tablespoonsgranulated sugar
• 2 teaspoonslemon juice
• 1-1/2 teaspoonscornstarch
• 1/4 teaspoonground ginger
• 1/4 teaspoonground cinnamon
• 6 largeGranny Smith apples, peeled, cored and cut into 1/2-inch wedges (10 cups)
• Vanilla ice cream (optional)

Directions

1. Coat 2- to 4-quart slow-cooker bowl with nonstick cooking spray; set aside.

2. Topping: In a small bowl, mix together flour, sugars, cinnamon, nutmeg and salt. Add butter; work into flour mixture using a pastry blender or fingers until coarse crumbs form. Stir in pecans and set aside.

3. Filling: In a large bowl, whisk together sugar, lemon juice, cornstarch, ginger and cinnamon. Stir in apples; toss to coat.

4. Spoon apple mixture into slow cooker and sprinkle topping over it. Cover and cook on HIGH for 2 hours or LOW for 4 hours, or until apples are tender. Serve with vanilla ice cream, if desired.

http://www.parents.com/recipe/pies/apple-crisp/