Monica and I went crazy baking goods for all who are in hardcore study mode. It was a very therapeutic night for the both of us! Here are the 4 recipes we made...enjoy!

Buckeyes
This is a newer, better version of the recipe I had last year

Ingredients
1 1/2 cups creamy peanut butter
1 cup butter, softened
1/2 tsp. vanilla
4 cups powdered sugar
4 cups semisweet chocolate chips
1-2 tbsp. shortening/lard

In a large bowl, mix together the peanut butter, butter, vanilla, and powdered sugar.
Roll into 1 inch balls and place on a waxed paper-line cookie sheet.
Press toothpick into the top of each ball and chill in the freezer for ~ 30 mins.
Melt chocolate chips in the microwave- add the shortening to help thin out the chocolate and allow it to cling to the peanut butter balls better.
Dip frozen peanut butter balls in chocolate holding onto the toothpick.
Leave a small portion of peanut butter showing at the top to make them look like the Buckeye nuts.
Put back on the cookie sheet and refrigerate until serving.

sooooooooooooo gooooooooooooooood!

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"Harvest Chocolate Chip Cookies"
I wanted to make a pumpkin chocolate chip cookie without the moisture of the pumpkin because we were mailing some off to Monica's brother. So, I tried it out with Birgid's pudding cookie recipe. They don't quite hit the spot like moist-pumpkin cookies, but they taste like fall, and are quite good. Hence the change of name.

Ingredients
2 1/4 cup flour
1 tsp. baking soda
3/4 cup packed light brown sugar
1/4 cup granulated sugar
*1 small package Jello Instant Pudding- Pumpkin Pie filling
1 cup margarine
1 tsp. vanilla
2 eggs
12 oz. package chocolate chips

*little bit of nutmeg and cloves to add some additional fall flavors.

* the Jello is a seasonal thing. I looked all over- found it at Walmart and at 1 of 3 local grocery stores. It may not be with the regular pudding mixes- you have to look and ask.

Mix flour with baking soda.
In separate bowl, combine butter, sugars, vanilla, and pudding. Beat until smooth and creamy.
Beat in eggs.
Gradually add flour mixture then stir in the chips- batter will be stiff.
Drop by rounded teaspoonfuls, about 2" apart onto ungreased baking sheets.
Bake at 375 for 8-10 mins.

Makes about 3 1/2 dozen cookies.

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Chocolate Dipped Oreos

1 package of oreos- we made sure to get the Halloween ones
1 bag of melting chocolate (NOT chocolate chips!)
any sprinkles if desired
toothpicks

Melt the chocolate in the microwave- or with a double broiler on the stove.
Place toothpick on the side, through the filling.
Dip and cover the oreo cookie and place on a waxed baking sheet.
Quickly sprinkle some sprinkles on top before the chocolate hardens.

You can place these in the fridge or freezer to harden quicker.
Can be easily placed in cupcake linings for easy transport and sharing.