So I’m putting them down here so I don’t forget:
Strawberry Nutrigrain Bars
1 (18.25 ounce) package yellow cake mix
2 1/2 cups quick oats
3/4 cup butter, melted
12 ounces preserves or jam
1 tablespoon water
Preheat oven to 375 degrees. Grease a 13 x 9 x 2-inch pan.
In a large bowl, combine cake mix and oats. Stir in melted butter until the mixture is crumbly.
Measure half of the mixture (approx. 3 cups) into prepared pan. Press firmly into pan to cover bottom.
Combine preserves/jam and water. Spoon over crumb mixture in pan; spread evenly.
Cover jam with remaining crumb mixture. Pat firmly to make top even.
Bake for 20 minutes, or until top is very light brown.
Cool completely before cutting into bars.
Mrs. Fields Cinnamon-Sugar Cookies
3 tablespoons white sugar
1 tablespoon ground cinnamon
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar, packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
Preheat oven to 300 degrees.
In a small bowl, combine sugar and cinnamon for topping. Set aside.
In a medium bowl, combine flour, soda and salt. Mix well with wire whisk and set aside.
In a large bowl, blend sugars with an electric mixer set at medium speed. Add the butter, and mix to form a grainy paste. Scrape sidesof bowl, then add the eggs and vanilla extract. Mix at medium speed until light and fluffy.
Add the flour mixture and blend at low speed just until combined. Do not over mix. Shape dough into 1-inch balls and roll each ball in cinnamon-sugar topping.
Place onto ungreased cookie sheets, 2 inches apart. Bake for 18-20 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.
Yield: 3 dozen