Oatmeal Creme Pies

These cookies knock the socks off of Oatmeal Creme Pies by Little Debbie. And I LOVE her cookies! In fact, I love them so much, that when Dave and I were poor newly wed college students we spent our last dollar and some change on a box of them to hold us over until pay day. Well, these will hold you over too until you crave them again and have to make another batch!

Adapted from Yummy Fun

Ingredients:

1 1/4 cups butter, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1 1/3 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

3 cups uncooked quick-cooking oats

Directions:

Preheat oven to 375 degrees. Beat butter and sugars at medium speed with an electric mixer until creamy. Add egg and vanilla, beating well. Combine remaining ingredients in a bowl and stir well. Add to the butter mixture; stir until well blended --mixture will be drier. Drop by rounded tablespoons 2 inches apart onto a greased baking sheet. Bake at 375 for 8 - 10 minutes. Don't over cook. Cool on pan 1 to 2 minutes. Remove cookies from pan; cool on wire racks.

When cool spread 1 tablespoon Cream Filling over each bottom side of half of a cookies. Top with remaining cookies, right side up to make a cookie sandwich.

Cream Filling

Ingredients:

1/2 cup butter, softened

2 cups powdered sugar

1 to 2 tablespoons whipping cream

1 teaspoon vanilla extract

4 oz cream cheese, softened

Directions:

Combine all ingredients in a medium bowl. Beat with a electric mixer on low speed until combined, scraping bowl. Beat on high until light and fluffy.

Honey Butter

I've been looking for a good honey butter recipe for a while. This one is great. I should have posted the picture of the bowl with someone's little finger marks all through it. Try it on the Naughty Cornbread muffins and you'll think you're celebrating your birthday.

From Our Best Bites

Ingredients:

2 cubes real butter

2/3 cup honey

3/4 cup powdered sugar

Directions:

Place butter on counter for 20 minutes to reach room temperature. Don't let it get too soft or you will have a gooey mess. Place butter, honey, and powdered sugar in a bowl. Mix with a hand mixer for about 30 seconds and serve at room temp.

Naughty Cornbread

I tried a new cornbread recipe and I love it because it's on the sweet side and it isn't crumbly. This recipe is super fast and easy and it makes a lot so you have some left over to freeze. It made 12 regular sized muffins and a 9 X 13 pan -- baked at the same time in my oven. While eating these muffins, I couldn't help but envision soft honey butter swirled on top like the frosting on a cupcake. Oh so yummy!

From Our Best Bites

Ingredients:

1 yellow cake mix

2 Jiffy cornbread mixes

Oil, milk and eggs according to package directions

Directions:

Preheat oven according to directions on the cake mix box. Combine all three mixes in a large bowl. Add eggs, oil, and milk according to package directions (replace all water with milk). Mix together according to cake mix directions. Bake according to cake mix directions (about 20 minutes for muffins or 30 minutes for a 9 X 13 pan).