Recipes Straight from Lauren's kitchen collection:

Peanut Squares

1 jar of Jif Smooth Peanut Butter, 18 oz. size
1/4 c melted butter
1/2 c. light brown sugar
1 dash of vanilla
2 1/2 c powdered sugar
2 c semi-sweet chocolate chips
1/2 c melted butter

Mix by hand: peanut butter, 1/4 c of melted butter, brown sugar, vanilla, and the powdered sugar until stiff. Press into a 9 x 13 glass baking dish. Refrigerate. With mom's help, in a sauce pan melt the chocolate chips with the 1/2 c of melted butter. Stir until smooth. Place over the peanut mixture. Refrigerate again. Cut into 2" x 2" squares. Reese cup lovers will really enjoy this treat!

2ND GRADE GINGERBREAD COOKIES
(Spelling Test Gingerbread Cookies)

1/3 cup brown sugar
1/3 cup shortening
2/3 cup molasses
1 egg
3 cups flour
1 T. baking powder
1 1/2 tsp. ginger
1/2 tsp. salt


Preheat oven to 350°. Cream brown sugar and shortening until light and fluffy. Beat in the molasses and the egg. Sift in the flour, baking powder, ginger, and salt. Blend well. Chill for 2 hours. Divide dough into fourths. Roll out on floured surface to desired thickness. Cut with cookie cutter. Place on a greased cookie sheet and bake for 5-7 minutes. Cool slightly before removing to a wire rack. Makes about 2 dozen cookies.

Healthy Pumpkin Raisin Muffins

Pumpkin is a great source of Vitamin A and fiber! The average person takes in only about 8 grams of fiber a day and the typical recommendation is 20 grams per day.

1 unprepared yellow cake mix
1 16 oz can of pumpkin
1 tsp of ground cinnamon
½ tsp of ground nutmeg
¼ tsp of ground cloves
1 cup of Sunmaid raisins

With the help of your mom or dad, preheat the oven to 350 degrees. Put on your clever kid designs apron. Wash your hands. 

Use cooking spray to coat two 12-hole cupcake pans. In a large bowl, combine the cake mix, pumpkin and the spices. Mix well. Your mom or dad may wish to help with the electric mixer. Fill the cupcake pans ½ to 2/3 full. Baking time as per the cake mix box instructions for cupcakes (usually between 18-24 minutes). 

These muffins freeze well.

Monkey Bread (healthy version)

4 cans of Pillsbury Biscuits
1 cup of brown sugar
1 cup of SPLENDA
1 TBSP of cinnamon
1/2 cup of chopped walnuts or pecans (optional)
3/4 cup of Land o' Lakes baking butter with canola oil

With your mom or dad's help, preheat oven to 350°. Put on your clever baker apron. Wash your hands.

Cut biscuits in half. Place the brown sugar, the SPLENDA, and the cinnamon in a large ziploc bag. Shake the biscuit pieces in the bag.

Put the coated biscuit pieces into a Bundt pan sprayed with cooking spray. Pour melted cooking butter over top. Top with the nuts.

Bake at 350' for 45 minutes. When finished, flip over onto plate and serve warm. Serves 8-10. 

Enjoy with a nice glass of cold milk!

Lauren's Easy Banana Muffins

Preheat oven to 350° with your parent's help. Put on your clever baker apron. Wash your hands.

In a large mixing bowl, mix together with mixer or use a potato masher:
1/2 cup of softened butter
3/4 cup of brown sugar

Then add:
3 ripe bananas which you have mashed up
1 tsp of vanilla 
2 eggs or egg substitute to equal that of 2 eggs 

Next add:
1 cup of white flour
1 cup of wheat flour
1 tsp of baking soda
1/4 tsp of salt

Once mixed all together, add either 3/4 cup of smashed walnuts or 3/4 cup of mini chocolate chips. Place batter into lined cupcake tins and fill 1/2 to 2/3 full. Have your mom or dad put the cupcake tin into the oven and bake for 20-25 minutes. Have your mom or dad remove from the oven. Let cool for 5-10 min. before removing from cupcake tins. Makes 1 1/2 dozen regular-sized muffins.

You are sure to eat more than just one! These muffins freeze well too!