This is a simple peanut butter cookie recipe that involves no baking at all, it combines peanut butter with oatmeal. There are several other types of no bake recipes that call for cornflakes. I prefer the ones with oatmeal, it is all based on preference, and I like the texture of the oatmeal best.

• 2 Tablespoons of butter
• 1/4 cup cocoa
• 1/2 cup sugar
• 1/4 cup milk
• 1 Pinch of salt
• 1 Teaspoon of pure vanilla bean paste
• 1 Tablespoon of peanut butter
• 1 1/2 cups uncooked oatmeal

First you will get your ingredients all scaled out and a mixing bowl. You will then melt the butter in the microwave for about 30 seconds, you will take it out of the microwave and give it a stir. You will then add the cocoa and start to stir in the cocoa until it is mixed in well. You will then add the sugar, milk and salt and stir all of the added ingredients together. The next thing you will add is the vanilla bean paste, peanut butter, and oatmeal. You will thoroughly combine, and mix the entire ingredients well. You will then take a Tablespoon and spoon out into your hand forming the dough balls into the cookie shape. You will want a baking sheet with parchment for adding the cookies to the sheet. You will put them onto the parchment paper and let them hang out for a while until they have fully set. This should make about 12 cookies.

So, if you are feeding more than your family and are having a dinner party or large family gathering you will need to double the recipe, or even multiply for a larger number to give you the amount you will need for your event.

This is an easy recipe to make, and of course it is a no bake recipe. So if it is during the winter months, and your children are stirring about the house. There is inclement weather outside. This is a great recipe for you to do something together, and for you to both be rewarded at the end.

If you are into protein bars, and are the avid athlete, this will be a bar for you as well. Add some fruit and nuts to this recipe, and you will have a bar that is great tasting, good for you, and will provide you energy for your fun filled adventure as well. Enjoy!

Chilled No Bake Dessert Recipes

By Jill Borash

Raspberry Revel

• 8 ounces of vanilla wafers
• 3/4 cup butter
• 2 1/2 cups powdered sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 pint frozen raspberries, thawed and drained
• 8 ounce container of whipped topping

Grease a 9 x 11-inch pan. Crush the vanilla wafers. (The easiest way to do this is to put the wafers in a plastic bag and crush them with a rolling pin.) Reserve 1/4 cup of the crushed vanilla wafers and put the rest in the bottom of the greased pan. Beat the butter, powdered sugar, eggs, and vanilla together. Put this mixture on top of the crumbs. Spread the mixture from the edges of the pan inward to help keep the wafer crumbs in place. Spread the drained raspberries on top of that mixture. Add the whipped cream and sprinkle the 1/4 cup cookie crumbs over the top. Refrigerate overnight. Serves 12.

Chocolate Mint Dazzle

• 18 graham crackers
• 1/2 cup melted butter
• 1/3 cup sugar
• 1/2 cup softened butter
• 1 1/2 cup powdered sugar
• 3 eggs, slightly beaten
• 2 (1 ounce) squares chocolate, melted
• 1 1/2 cup cream
• 1 package miniature marshmallows
• 1/4 cup crushed peppermint candy

Grease a 9 x 13-inch pan. Crush the graham crackers and mix them with the 1/2 cup of melted butter and the sugar. Press the mixture into the prepared pan. Cream the 1/2 cup softened butter and powdered sugar together in a medium bowl. Add in the eggs and melted chocolate. Beat well and spread the mixture over the top of the graham cracker crust. Beat the cream and marshmallows together and put that over the chocolate layer. Sprinkle the top with the crushed peppermint candy. Refrigerate overnight.

A quick note about raw eggs: According to the American Egg Board, the chance of salmonella is only 1 in 20,000 eggs. You can find out more at http://www.aeb.org/LearnMore/EggSafety.htm