Chewy No-Bake Granola
(from, tweaks from Cheryl)

Prep Time: 10 min
Cook: 5 min
Ready in: 1 hr. 15 min.

1 cup rolled oats                                             1/4 cup butter
1 cup steel-cut oats                                      1/2 cup brown sugar
1 cup crispy rice cereal                               1/4 cup honey
1/2 cup chopped mixed dried fruit       2 tsp. vanilla extract 
1/2 cup chopped almonds                         1/2 cup mini choc. chips

  1. Grease a 9x13 baking dish.
  2. Mix rolled oats, steel-cut oats, rice cereal, dried fruit, and almonds together in a large bowl.
  3. Melt butter in a saucepan over medium heat; add brown sugar, honey, and vanilla extract. Whisk until sugar is completely dissolved, about 2 min. Pour over oat mixture; stir to combine.
  4. Spread oat mixture into prepared baking dish. Press chocolate chips into top. Refrigerate until chilled, about 1 hr.

Cheryl's Tweaks for Duncan's Run Bike Ride:
  1. Instead o using all the different oats and rice cereal, use Quaker granola cereal.
  2. Use other kinds of nuts besides just almonds.
  3. If taking the bars to a summer event, skip the chocolate chips (too messy) and try adding a couple of teaspoons of cocoa powder to the gusr mix.
  4. Use a non-stick 9 x 13 pan and spray it.
  5. To make bars crunchier, instead of cooling for 1 hour, bake them for about 10-15 minutes at 300° then allow to cool
  6. User whatever variety of dried fruist suit your preference.

Easy Peanut Butter Cookies
from Joni Manson

Oatmeal Scotchies No Bake Cookies

1 box pie crust mix (Jiffy works well)
1 cup packed brown sugar
1/2 cup peanut butter
3 T water

  1. Preheat oven to 375°.
  2. In medium bowl, stir all ingredients together until mixture forms a ball. 
  3. Make 48 small balls and place on ungreased cookie sheets. 
  4. Flatten with a fork dipped in granulated sugar.
  5. Bake 8-10 minutes until golden and slightly puffy.
  6. Let cool slightly then move to cooling racks to finish cooling.  

Makes 4 dozen small cookies.
Yield: About 50 cookies

The classic taste of oatmeal + butterscotch of oatmeal scotchies gets an easy no bake makeover! Oatmeal scotchies no bake cookies are made stovetop in less than 10 minutes!

1 cup light brown sugar, packed                       1/2 teaspoon vanilla extract
1 cup granulated sugar                                         3 1/2 cups quick cook oats
3/4 cup butter                                                           2/3 cup milk 
1 small box (3.4 oz) butterscotch                   1 cup butterscotch chips 
instant pudding and pie filling                                                                                                                                                      
  1. In a large pot, bring sugars, butter and milk to a boil.
  2. Allow to boil for 2 minutes, stirring constantly.
  3. Remove the pot from the heat and stir in vanilla extract.
  4. Stir in pudding mix and oats.
  5. Allow mixture to cool slightly for about 2 minutes then stir in butterscotch chips.
  6. Spoon cookies onto a parchment lined tray and allow cookies to set.

I used almond milk in place of regular milk, so feel free to substitute
it if you would like. I use my small Pampered Chef cookie scoop to
scoop out the cookies, so you may get more or less cookies depending
on the size you make them.

Oatmeal - Craisin - Walnut Cookies
(from Meijer oatmeal box)

1 cup vegetable oil                       1 tsp baking soda
1 cup sugar                                       1 tsp salt
1 cup packed brown sugar       3 cups Quick oats
2 eggs                                                  1 cup chopped walnuts 
1 tsp vanilla extract                      1 cup craisins (or raisins)
1 1/2 cups all-purpose flour

  1. Preheat oven to 350°.
  2. Grease cookie sheet.
  3. Beat shortening and sugars until creamy. 
  4. Add eggs and vanilla.
  5. Combine flour, baking soda, and salt. 
  6. Add to shortening mixture; mix well.
  7. Stir in oats, nuts, and craisins.
  8. Using rounded tablespoons, roll into balls.
  9. Place 2 inches apart on prepared cookie sheet.
  10. Flatten with fork.
  11. Bake 10-12 minutes or until lightly browned. 
  12. Let stand 1 minute before removing to racks to cool. 

Makes 5 dozen medium cookies.