Rice Chex Cookies

Cindy Butler, Warren County

Ingredients: 

1 c. butter

1/2 c. granulated sugar

1/2 c. brown sugar

2 eggs

1 pkg. cheesecake flavored instant pudding

2-1/2 c. flour

1 tsp. baking soda

2 c. crushed Rice Chex cereal

1 tsp. vanilla 

Instructions: Preheat oven to 350 degrees Fahrenheit. Combine butter, sugars, eggs and pudding. Beat until smooth. Add remaining ingredients, and mix well. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake until light brown, approximately 8 minutes. Makes 40 cookies. 

Monster Cookies

Marilyn Lawler, Jackson County 

Ingredients: 

3 eggs

1-1/4 c. brown sugar

1 c. sugar

1 tsp. vanilla

1 tsp. corn syrup

2 tsp. baking soda

1/2 c. butter

1-1/2 c. peanut butter

1 (3 oz.) package vanilla instant pudding

4-1/2 c. quick oatmeal

1 c. M & Ms 

1 c. chocolate chips

Instructions: Preheat oven to 350 degrees Fahrenheit. Beat eggs and sugars together. Add the rest of the ingredients in order. Mix well. Drop tablespoons on ungreased cookie sheet, and bake for 10-12 minutes. Do not over bake.  

Six-In-One Cookies

Alice Ann Underwood, Palo Alto County

Ingredients:  

2 c. butter

1 c. white sugar

1 c. brown sugar

2 eggs (beaten)

1 tsp. vanilla

4 c. flour

1 tsp. baking soda

1/2 tsp. salt

Flavors: 

1/2 c. shredded coconut

1/2 c. finely chopped pecans

1/2 tsp. nutmeg 

1 tsp. cinnamon

Chocolate Chips

1/4 c. finely chopped candied cherries 

Instructions: Preheat oven to 375 degree Fahrenheit. Cream butter; gradually add sugars. Cream until light and fluffy. Add eggs and vanilla; mix well. Sift together flour, baking soda and salt; gradually add to creamed mixture, beating well. 

Divide dough into six parts. Add 1/2 c. shredded coconut to one. Add 1/2 c. finely chopped pecans to second. Add 1/2 tsp. nutmeg and 1 tsp. cinnamon to third. Add chocolate chips to fourth. Add 1/4 c. finely chopped candied cherries to fifth. Leave last portion plain. 

Chill 30 minutes. Shape dough into six rolls about 1-1/2 inches in diameter. Wrap and freeze. 

To bake: Slice frozen dough 1/8 inch thick and bake. These may be dropped by teaspoons on baking pan and baked at once until light golden brown. 

Recipe correction to Vinegar Noodles, March 21 — 3 c. mostacciolo pasta.

For more ideas, visit iowafarmbureau.com/recipes

Email recipes to jgoolsby@ifbf.org or mail to: Communications Division, Spokesman Recipes, 5400 University Ave., West Des Moines, IA 50266. Food photos are welcome too!