Sarah's energy bars

Put into a cuisanart:

2 cups dried cherries
2 cups halved cashews (can be salted or not - I use a blend of both kinds.  If you go with unsalted I would throw in a few dashes of salt)
3 tblsp coconut oil
3 scoops protein powder
a healthy dash of cinnamon

Cuise.  scoop mixture into a pan or baking dish and press into it till flat.  Freeze for a little while.  Then cut into squares and "roll them" in a plate of powdered sugar (or half powdered sugar half flour).  Then put squares into a container in the freezer and store there until you're ready to take them out for your exercise bouts.

Andes Chocolate Cookies

Submitted by Becca Leeper, but I got it from here.....http://www.sixsistersstuff.com/2011/04/andes-mint-cookies.html




This is my go-to cookie whenever I need to bring cookies to something or take cookies to a neighbor. They are AMAZING! (And very rich . . . warning- you WILL need a glass a milk to go with them!)

1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints

Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
These are so yummy when they are warm and gooey!! They are also delicious when they set-up for a little while . . . who am I kidding? They are divine no matter their temperature . . .

Crinkle Cookies

Submitted by Kimberly Felix 
via this website... http://www.food.com/recipe/fudge-crinkles-a-great-4-ingredient-cake-mix-cookie-32614

Ingredients:
1 (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)
1/2 cup vegetable oil
2 large eggs
confectioners' sugar or granulated sugar, for rolling


Directions:
1.  Preheat oven to 350°.
2.  Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
3.  Dust hands with confectioners' sugar and shape dough into 1" balls.
4.  Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
5.  Bake for 8-10 minutes or until center is JUST SET.
6.  Remove from pans after a minute or so and cool on wire racks.

*My Notes*:.

•  I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
•  I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
• Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
•  And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear

Yield: 30-48 cookies Units: US | Metric

Read more at: http://www.food.com/recipe/fudge-crinkles-a-great-4-ingredient-cake-mix-cookie-32614?oc=linkback

Bon Bons

Submitted by Kimberly Felix

Ingredients:
3 large Hershey's chocolate bars with Almonds - I think they're a little more than 6 oz each (symphony bars have been used too)
1 12 oz tub o' Cool Whip
Nilla Wafers finely crushed (about 1/2 a box)
1 tsp rum or almond extract - Optional

Directions:
Melt chocolate bars (double boiler or microwave). Once melted, stir in Cool Whip. Add extract, if desired. Shape into balls about 1 1/2 inches in diameter and roll in vanilla wafer crumbs. Place on waxed paper lined cookie sheet and set in the refrigerator until cooled thoroughly. Makes about 50 balls. Place in miniature cupcake/candy liners.

Giant Ginger Cookies

Submitted by Faerber Family

4 1/2 cups of flour
4 tsp. ground ginger
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. ground cloves
1/4 tsp. salt
1 1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar

Stir together flour, ginger, soda, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl beat together shortening until softened. Gradually add 2 cups sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir in remaining flour with a wooden spoon.

Using a 1/4" cup ice cream scoop, shape dough into 2 inch balls. Roll in the granulated or course sugar. Place on an ungreased cookie sheet about 2 1/2 inches apart.

Bake in a 350 degree oven for 12-14 minutes until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy) Let stand for 2 minutes before transferring to a wire rack. Makes 25 four-inch cookies.

Snowman Cookies

Submitted by Emliy Williams

3 cups flour
1 tsp powder
1 cup soft butter
8oz cream cheese
2 cups sugar
1 egg
1 tsp vanilla
1/4 tsp almond extract

Add sugar to butter and cheese--mix with mixer
than add vanilla, almond, and egg--mix well
add dry ingredients
separate into 2 balls and place and wrap in wax paper, chill overnight
make 3 small balls like a snowman
use mini choc. chips for eyes and red hots for buttons, bake 350 for 15-20 min
let cool, decorate with icing for scarfs and use icing to glue cut mini reeses cups for hats

Mounds Bars

Submitted by Emily Williams

18 sq graham crackers, finely crushed
1/2 cup melted butter
1/2 cup sugar
Mix sugar and crackers then butter
Pat into an 8x8 pan bake 350 for 10 min

Middle layer
1 can condensed milk
7oz bag of flake coconut
mix and bake 5 min

Top Layer
1 1/2 cup melted choc. chips
1 tsp. peanut butter

frost when cooled

Mamaw's Butter Cookies

Submitted by Emily Williams

1 cup butter
1 1/2 cup sugar
2 eggs
vanilla

cream butter and sugar then add eggs and vanilla

Mix together 2 1/2 cups flour,1tsp. baking powder, 1/2 tsp salt
Mix wet and dry ingredients all together, separate into 2 balls. place and wrap in wax paper and chill overnight
Roll out on flour, cut, bake 400 @ 4-6 min and decorate

Pumpkin Chocolate Chip Cookies with Brown Sugar Frosting

Submitted by Becca Leeper

Ingredients for the cookies:
1 c crisco
1 c white sugar
1 c pumpkin
1 egg
1 tsp vanilla
2 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
6 oz semi-sweet chocolate chips

Directions:
Preheat oven to 375 degrees
Cream together crisco, sugar, pumpkin, egg, & vanilla. Sift in remainging dry ingredients. Stir in chocolate chips. Spoon by tablespoons onto ungreased cookie sheet. Bake for 10-12 minutes until the edges are browned. Once cool ice cookies with the following icing.

Ingredients:
1 tsp vanilla
3 Tblspns butter
3 Tblspns milk
1/2 c brown sugar
1 1/2 c powdered sugar

Directions:
On stove top heat vanilla, butter, milk, and brown sugar until sugar is dissolved. Remove from heat and wisk in powdered sugar.

NOTES: I made this Gluten Free and used the Grandpa's Kitchen Gluten Free Flour blend.

Ginger Cookies

Submitted by Kimberly Felix

Preheat oven to 350 degrees

1 C sugar
3/4 C shortening
1/4 C dark molasses
1 egg
2 C flour
1 t baking soda
1/2 t salt
2 t ginger
1/2 t ground cloves
1 t cinnamon


Mix and bake (rounded teaspoon sized) at 350 degrees for 10-15 minutes.