monster cookies, (gluten free)

Monster cookies  (made with no flour)

    2 cups margarine  (for a softer cookie use butter flavored Crisco)

    4 cups brown sugar

    4 cups white sugar

    12 eggs

1 tbs vanilla

1 tbs white corn syrup

8 tsp baking soda

5 and ½ cups peanut butter

18 cups quick oats (gluten free)

2 cups chocolate chips  ( I like white chocolate chips better)

2 cups M&M candies

Cream margarine and sugars. Beat eggs in 1 at a time. Stir in vanilla and corn syrup. Add soda.

Mix well. Stir in peanut butter.  Stir in Oats.  Stir in chocolate. And candy.  Drop on cookie sheet by spoonful.

Bake at  350 for about 12 minutes.   This  makes about 20  or more dozen cookies.   But recipe is easily divided.

CAKE POPS are amazing!

I  can not  claim responsibility  for this  recipe of  photos  all credit goes to  BAKER ELLA 

Here is the  recipe but  go  check her web site for great photos and many  ideas for variety!

I first tasted these two years ago at a Christmas party and immediately had to have the recipe. It’s based on a mix, but I imagine you can follow the same directions substituting from scratch cake and frosting (I’ll try that one day). You can also try it with other cake combinations.

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Want to see how good they look in white chocolate?

I am so jealous of her talents!!!