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Crunchy Fudge Cookies
Skinny Cooks

1 box Betty Crocker fudge brownie mix 2 cups Fiber One cereal 1/3 cup water 1 egg 1 tablespoon vegetable oil 2 teaspoons vanilla 1/8 teaspoon ground cinnamon 2 tablespoons miniature semisweet chocolate chips

Preheat your oven to 350 degrees. You’ll bake these on a cookie sheet that you’ve coated with cooking spray. This recipe makes approximately 42 cookies. This is a “dump” recipe, in which you dump all the ingredients into a large mixing bowl and stir it together by hand or with a big spoon. Drop the mix off of a tablespoon onto the cookie tray. Leave a couple of inches of space between the cookies, as they’ll spread. You only need to bake these 10-12 minutes. Here’s a trick they recommend: Let the cookies cool on the cookie sheet a couple of minutes, then remove them and continue to let them cool on a wire rack for at least a half-hour. These cookies can be frozen if you put them in an airtight container or wrap them well. But I think they’re so delicious you won’t have to worry about storing them in the freezer – just put some glasses of cold milk or cups of hot coffee on the table and these cookies will quickly disappear.