KC Cookbook
kittycream’s peanut butter cookies~ prepare:10minutes bake:15minutes ~~ Preheat oven to 325F , mix 1 cup KRAFT peanut butter, half a cup of sugar and 1 egg until well blended ROLL into 24 balls place2 inches apart, on an ungreased baking sheet. Flatten with a fork. BAKE for 15minutes or until lightly browned. (Do not overbake) Makes 2 dozen cookies or 24 servings 
ENJOY submitted by~ kittycream
Pinky23’s apple crumble muffins here are the ingredients~ ~ 1 macintosh apple, 1/4 tsp.cinnamon, 2tbsp.flour, 2tsp. cold butter, 1/2 cup oatmeal, 1/4 chopped walnuts, 12: cupcake pan and basic muffin mix ~~~here is how you bake ~ Preheat the oven to 400°F. Line a 12-cup cupcake pan with paper liners, then, After mixing together the ingredients for the Basic Muffin Recipe, help kids stir in the chopped apple and the cinnamon. Kids can spoon the mixture into the prepared muffin pans. Combine the butter, flour, brown sugar, and oatmeal in a small bowl. With thier fingertips, kids can gently toss and mix this mixture into fine crumbs. Add the nuts. Sprinkle this mixture on top of the muffins with your kids.Bake until golden and a toothpick inserted in center comes out clean, about 20 to 25 minutes. Transfer to a wire rack. Invert and cool completely.
3 large eggs
2 tablespoons butter, melted
4 teaspoons pumpkin pie spice, divided
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (16-ounce) can pumpkin
1/2 teaspoon salt
1 cup chopped walnuts or pecans Preheat oven to 350 F. In a large mixing bowl on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press into bottom of 9 x 13 x 2-inch baking pan. Set aside.
In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt. Mix well. Pour over crust, sprinkle nuts on top.
Bake 30- 35 minutes or until a knife inserted into the center comes out clean. Cool to room temperature, then chill in refrigerator. Cut into bars. ENJOY!
Splash170’s white hot chocolate~~ 6 ounces white chocolate, divided
1/2 cup heavy cream
1 quart milk
1/4 cup amaretto or, for children, 1/2 teaspoon almond extract ~~~ Coarsely grate 1/2 ounce of white chocolate, for garnish. Set aside. In a small mixing bowl, beat heavy cream until stiff peaks form; set aside. Chop remaining chocolate into chunks. In a medium saucepan, chocolate and milk. Over medium heat, stir constantly until chocolate is thoroughly melted. Remove from heat and stir in amaretto or almond extract. Pour into 5 mugs and top with a dollop of whipped cream garnished with grated white chocolate.
Iluvhamsterz’s strawberry stuffed french toast ~~ 12 slices bread
1/2 cup cream cheese, softened
1/2 cup strawberry fruit spread
1/2 cup sliced strawberries
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 tablespoon butter
2 tablespoons powdered sugar
1/2 cup maple syrup ~On top of 6 slices of bread, place a generous teaspoon of cream cheese, a generous teaspoon of fruit spread, and 4 strawberry slices. Top each slice with the remaining bread. In a medium mixing bowl, stir together eggs, milk, and vanilla. Dip bread into egg mixture, being careful not to let strawberries fall out. Press edges together to seal. Heat skillet to medium and melt butter. Cook 2 or 3 minutes or until the first side is golden brown. Use a spatula to turn sandwich over, and cook until second side is golden brown. Sprinkle with powdered sugar. Serve immediately with maple syrup
kittycream’s apple coffee cake: ~ 5 cups tart apples, cored, peeled, chopped
1 cup sugar
1 cup dark raisins
1/2 cup pecans, chopped
1/4 cup vegetable oil
2 teaspoon vanilla extract
1 large egg, beaten
2-1/2 cups sifted all-purpose flour
1-1/2 teaspoon baking soda
2 teaspoons ground cinnamon ~Preheat oven to 350? F. Lightly oil a 13×9x2-inch pan. In a large mixing bowl, combine apples with sugar, raisins, and pecans; mix well. Let stand 30 minutes. Stir in oil, vanilla, and egg. Sift together flour, soda, and cinnamon; stir into apple mixture about 1/3 at a time just enough to moisten dry ingredients. Turn batter into pan. Bake 35 to 40 minutes. Cool cake slightly before serving.
pikachuprinces’s chocolate chip pumpkin muffins: 2 cups brown sugar
1 (15 ounce) can pure pumpkin puree (about 2 cups)
1 cup light tasting olive oil
2/3 cup water
4 large eggs
3 1/3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon cloves
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 cups miniature semisweet chocolate chips ~ Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with papers. In a large bowl, blend the pumpkin, oil, water, and eggs until smooth. Mix all the dry ingredients together and then gradually blend that into the pumpkin mixture. Fold in chocolate chips (do not use mixer for this part). Fill muffin tins 3/4 full. Bake for 15-19 minutes, or until an inserted toothpick comes out clean. Cool on wire racks before removing.
2 pints strawberries, hulled and quartered lengthwise or 1 1/2 bags (14 oz each) Cascadian Farm® frozen organic strawberries, thawed and quartered
2 cups fresh or frozen and thawed rhubarb (cut into 1/2-inch pieces)
1 to 2 tablespoons quick-cooking tapioca or 1/2 to 1 tablespoon cornstarch (see note)
1/4 teaspoon ground ginger
3/4 cup sugar
1 teaspoon ground cinnamon
1/3 cup whole grain pastry flour
1/8 teaspoon salt
2 tablespoons no-trans-fat 68% vegetable oil spread stick or butter
1/2 cup old-fashioned oats
1 1/2 tablespoons honey
1. In 2-quart baking dish, stir together strawberries, rhubarb, tapioca, ginger, 1/2 cup of the sugar and 1/4 teaspoon of the cinnamon. Spread fruit mixture level; let stand 20 minutes.
2. Meanwhile, heat oven to 400°F. In medium bowl, stir together flour, salt, remaining 1/4 cup sugar and 3/4 teaspoon cinnamon. Cut in margarine until mixture resembles fine crumbs. Stir in oats until combined. Drizzle honey over oat; stir until mixture is crumbly. Sprinkle over fruit in an even layer.
3. Bake 35 to 40 minutes or until fruit is bubbly and topping is golden brown. Serve warm or at room temperature.
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug
Put your mug in the microwave and cook for 3 minutes at 1000 watts.The cake will rise over the top of the mug, but don’t be alarmed!Allow to cool a little, and tip out onto a plate if desired.EAT! (this can serve 2 if you want to feel slightly more virtuous).
)The foods listed on the cake box
Coconut extract
Pine-apple extract
Instructions:Make the cake according the the directions on the box. The cake can be any flavour, but vanilla works best. When the cake is ready and baked, take like a dropper. Put 1/2 teaspoon of coconut extract and 1/2 teaspoon of pine-apple extract on random spots on the cake. You can mix the two extracts together if you want. Then(if wanted), ice the cake with a tropical frosting.
REMEMBER TO SUBMIT MORE RECIPES to dolphinz4life@gmail.com tahnk you!
thank you pinky for yor contribution!
i hope that more people will donate recipes , and be in the KCcookbook club
yay !!
i am in the KCcookbook club! i heard that we might be able to win a pet code if we participate is that true 
yes very true
i dont know what pet code yet , but keep on submitting and see who submits the most
i better get baking!!
ya , i dont know what code to give out yet
any suggestions 
i havwe no clue , maybe even a clothes code or something i am really blank , but thats only if you donate recipes
im gonna submit like 100000000000000000000000000000000000000000000000000000000000000000000000000000000000000 recipes LOL
OK, here is a yummy recipe for strawberry rhubarb crisp:
2 pints strawberries, hulled and quartered lengthwise or 1 1/2 bags (14 oz each) Cascadian Farm® frozen organic strawberries, thawed and quartered
2 cups fresh or frozen and thawed rhubarb (cut into 1/2-inch pieces)
1 to 2 tablespoons quick-cooking tapioca or 1/2 to 1 tablespoon cornstarch (see note)
1/4 teaspoon ground ginger
3/4 cup sugar
1 teaspoon ground cinnamon
1/3 cup whole grain pastry flour
1/8 teaspoon salt
2 tablespoons no-trans-fat 68% vegetable oil spread stick or butter
1/2 cup old-fashioned oats
1 1/2 tablespoons honey
1. In 2-quart baking dish, stir together strawberries, rhubarb, tapioca, ginger, 1/2 cup of the sugar and 1/4 teaspoon of the cinnamon. Spread fruit mixture level; let stand 20 minutes.
2. Meanwhile, heat oven to 400°F. In medium bowl, stir together flour, salt, remaining 1/4 cup sugar and 3/4 teaspoon cinnamon. Cut in margarine until mixture resembles fine crumbs. Stir in oats until combined. Drizzle honey over oat; stir until mixture is crumbly. Sprinkle over fruit in an even layer.
3. Bake 35 to 40 minutes or until fruit is bubbly and topping is golden brown. Serve warm or at room temperature.
thankz sooooo much mostly ghostly!
YOu are very welcome!
Why is it not up there?
sorry , i will put it up soon
It is fine, sav. I just wanted to know.
hey im soo glad that you are back mostly ghostly
I know!
ya so what made you decide to stay?
Well, I can’t abandon my wordpress friends!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
HI!
hi!
HI!!!!!!!!! So Kitty, I think that this is a great page. I like it. I would like 2 submit some recipes, but I can’t. IDK… I just can’t. I’M SRRY!!!
ok
but why cant you 
…
my recipe is still not up, savvy savvy sav!
Read my above comment!
ya but it still doesnt say why not !~~
ok and mostly ghostly i just put it up
great job and keep on sending us some great recipes 
Well IDK.. I would… But I really don’t have any… I know really great______ Not telling!!! It is my secret! And u can’t make me! Ha,ha! Lol….
LOL?
What? What’s wrong with lol? Lol!
OK, sav! And I am still making good ones. Hey guys?????? I STARTED A YOUTUBE ACCOUNT!!!!!!!!!!!!!! Go under youtube.com and type in under channels ‘Horselover1089′ and my channel will pop up! And do NOT leave a link to your blog in a comment if you comment.
Here is the worlds most dangerous cake recipe in the WORLD, chocolate mug cake:
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don’t be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous).
WHY is this the most dangerous cake recipe in the world? Because we are all only 5 minutes away from chocolate cake! EEEEEEK! CALL THE COPS!
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM, I tried your pumpkin cheesecake bars, Sav, and they were deeeeeeeeeeeeeeeeeeeeeeeeee-lish!
oh thankz mostly ghostly!!!!!!!!! its a family recipe
LOL!
ya i tried it too kitty DELICIOUS!!!!!!!!!!!
oh gee thankz iluvhamsterz and mostly ghostly , thats what the cookbook is here for , to eat all of the yummy recipes , well, ENJOY!
Kitty: I saw that peaunut butter ecipe on like a Kraft peanut butter jar. Did u get it from there? Just asking. I am not accusing u.
ya i did
LOL thatswhat i told you aove , but i deleted the comments that i didnt really need
hi
hi again!
wowza we always come on at the same time!
HEY, ISN’T WOWZA FROM iNSPECTOR gADGET? lol.
LOL never wathced , it
but i just made it up on the spot 
WOWZA, U r sooo wowza kitty! LOL!!!!
thank-you , i think ilh!!
keep on submitting you guys , maybe some winter recipes would be good!~
okay, heres a GREAT recipe for tropical cake!
What you need:
A cake box(WITH THE CAKE MIXIN IT,
)
The foods listed on the cake box
Coconut extract
Pine-apple extract
Instructions:
Make the cake according the the directions on the box. The cake can be any flavour, but vanilla works best. When the cake is ready and baked, take like a dropper. Put 1/2 teaspoon of coconut extract and 1/2 teaspoon of pine-apple extract on random spots on the cake. You can mix the two extracts together if you want. Then(if wanted), ice the cake with a tropical frosting.
oh okay thanks soo much horselover1089
cool i will try to add some too