Anonymous wrote:Or maybe a giant sugar cookie pizza? Is that what they’re called? With a sugar cookie crust covered with a bit of frosting and then lots of fruit?
Anonymous wrote:Usually I am pretty good at this, but I'm just drawing blank. Love any ideas, probably for a sheet-style dessert. Thinking fruity, but always open to something with chocolate. TIA.
Anonymous wrote:Anonymous wrote:If you’re good with crust this cherry slab pie is amazing. You can use jam that has smaller fruit chunks if you think that will be more popular with the kids. These are nice because you can eat them with your hands.
https://smittenkitchen.com/2009/07/sour-cherry-slab-pie/
Wow! I cannot make for this event - the host would crown me if I brought a cherry dish, but this is a must make - TY for sharing!

Anonymous wrote:Anonymous wrote:Peanut Butter Chews
A 1980s elementary school classic
1-1.5 cups skippy creamy peanut butter
1 cup sugar
1 cup light corn syrup
5-6 cups corn flakes (depends on how much pb you use)
Put corn flakes in large mixing bowl, preferably something non stick. I use glass. Prepare cookie sheet with parchment paper. Measure out peanut butter and set to the side. Heat sugar and corn syrup in small pot on low-medium low heat. Stir constantly until you reach a slow rolling boil. Boil 2 minutes. Do not over cook or turn heat too high. Remove from heat, stir in peanut butter. Pour mixture over corn flakes and stir until well mixed. Pour onto cookie sheet and flatten with spoon or spatula. Work quickly after taking off heat, it sets up quickly. You can break apart after cool or leave on pan and let people help themselves. Easily can be doubled.
Never went home with any of these leftover. Even in a house of 2 they’re lucky to last 24 hours.
Oh no! I highly recommend a batch for yourself then.
Yummy! Sadly, this is a school team and we are prohibited from serving anything with nuts/peanut butter, even after hours.
Anonymous wrote:Peanut Butter Chews
A 1980s elementary school classic
1-1.5 cups skippy creamy peanut butter
1 cup sugar
1 cup light corn syrup
5-6 cups corn flakes (depends on how much pb you use)
Put corn flakes in large mixing bowl, preferably something non stick. I use glass. Prepare cookie sheet with parchment paper. Measure out peanut butter and set to the side. Heat sugar and corn syrup in small pot on low-medium low heat. Stir constantly until you reach a slow rolling boil. Boil 2 minutes. Do not over cook or turn heat too high. Remove from heat, stir in peanut butter. Pour mixture over corn flakes and stir until well mixed. Pour onto cookie sheet and flatten with spoon or spatula. Work quickly after taking off heat, it sets up quickly. You can break apart after cool or leave on pan and let people help themselves. Easily can be doubled.
Never went home with any of these leftover. Even in a house of 2 they’re lucky to last 24 hours.