Banana Cream Pie

Ingredients

• 1 9-inch pie shell, baked
• 3 cups whole milk
• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 3 egg yolks, slightly beaten
• 2 tablespoons butter
• 1 teaspoon vanilla
• 3 bananas

Directions

1. 
   

   Have baked 9-inch pie shell ready.

2. 
   

   In a large saucepan, scald the milk.

3. 
   

   In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.

4. 
   

   Over medium heat, stirring constantly, cook until thickened.

5. 
   

   Cover and, stirring occasionally, cook for two minutes longer.

6. 
   

   In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.

7. 
   

   Cook for one minute longer, stirring constantly.

8. 
   

   Remove from heat and blend in the butter and vanilla.

9. 
   

   Let sit until lukewarm.

10. 
    

    When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.

11. 
    

    If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.

Perfect One Bowl Brownies

Perfect One Bowl Brownies

1/2 cup butter

1/2 cup canola or vegetable oil

2 cups sugar

1/2 cup cocoa

4 eggs

3/4 tsp salt

1 tsp vanilla

1 3/4 cup flour

1 cup chocolate chips (although I never measure--I just sprinkle them on top)

Preheat oven to 350. In a medium bowl melt butter in microwave, then stir in oil, sugar and cocoa. With a wooden spoon stir in the remainder of the ingredients except for the chocolate chips. Spread into a 9x13 pan sprayed with nonstick cooking spray. Sprinkle the chocolate chips over the top. Bake in a preheated oven for 25-30 minutes. If your toothpick comes out clean you have cooked them too long! DO NOT OVERCOOK!

Delicious Chocolate Pie

Delicious Chocolate Pie
Ingredients

• 4 ounces, weight Unsweetened Baking Chocolate
• 1 cup Salted Butter, Softened
• 1-½ cup Sugar
• 1 teaspoon Vanilla Extract
• 4 whole Eggs
• 1 package Baked Pie Shell

Preparation Instructions

In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.

In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).

Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).

Plop a heap of whipped cream and garnish with a few chocolate curls if you’re feeling sassy.

Crunchy Caramel Reeses Cookie Bars

1 Roll Sugar Cookie Dough, Pillsbury (or use your favorite sugar cookie recipe)
1 Cup crushed pretzels
3 Cups mini Reeses Peanut Butter Cups, unwrapped
10 Kraft caramels, unwrapped
1 Tablespoon milk
1/2 Cup semi sweet chocolate chips

1. Preheat oven 350 degrees F. Line a 8×8 baking dish with foil and spray with cooking spray. Cut cookie dough roll in half and press half into bottom of baking dish. Layer with pretzels. Cut PB cups in half and layer over pretzels. Melt caramels and milk in a microwave safe bowl until melted, about 1-2 minutes in microwave. Pour caramel over PB cups. With remaining cookie dough, crumble evenly over top PB cups. Bake for 22-25 minutes or until golden brown and cooked through. Let cool completely. Melt chocolate chips in microwave until smooth, drizzle over top of bars.

Pioneer Woman's Cinnamon Rolls

Pioneer Woman's Cinnamon Rolls
Ingredients:

*
1 quart Whole Milk
*
1 cup Vegetable Oil
*
1 cup Sugar
*
2 packages Active Dry Yeast
*
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
*
1 teaspoon (heaping) Baking Powder
*
1 teaspoon (scant) Baking Soda
*
1 Tablespoon (heaping) Salt
*
3 cups (to 4 Cups) Melted Butter
*
2 cups Sugar
*
Generous Sprinkling Of Cinnamon
_____
MAPLE FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
½ cups Milk
¼ cups Melted Butter
⅛ teaspoons Salt

Directions: Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 ½ to 2 cups melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.

Pumpkin Cream Cheese Muffin

For the muffins:
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 tablespoon pumpkin pie spice*
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 ¼ cups vegetable oil
2 cups sugar
2 cups pumpkin puree

For the filling:
8 ounces cream cheese, softened
1 cup powdered sugar

For the streusel topping:
½ cup sugar
¼ cup flour
4 tablespoons cold butter, cubed
1 ½ teaspoons cinnamon

To prepare the filling, combine the cream cheese and powdered sugar and whip until smooth. Form into a log on plastic wrap or greased foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.

To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In another large bowl combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.

To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press (don't press all the way to the bottom but just slightly into the batter). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.

*My tip: if you don't have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and you have the equivalent of 1 teaspoon pumpkin pie spice.

Corny Cookies

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 2 cups flour

• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Vanilla frosting
• Green fruit leather
• M&M's or Reese's Pieces candies

Instructions

1. Using an electric beater, cream the butter and sugar in a large bowl. Add the egg and vanilla extract and mix well. In another bowl, combine the flour, baking powder, and salt. Mix in the flour a little at a time until the ingredients are well combined. Chill the dough for several hours or overnight.

2. Heat the oven to 350 degrees. Divide the dough into 3 parts. Working on a floured surface with one part at a time, roll out the dough to a 1/4-inch thickness. Using a knife, cut out corncob shapes about 4 inches long. Place the cookies on ungreased baking sheets and bake for 9 minutes or just until the edges brown. Let the cookies set on the sheets for about 2 minutes, then transfer them to a wire rack to cool completely.

3. Frost the cooled cookies. Next, use kitchen shears to cut husks from the fruit leather to fit the sides of each cookie. Press the husks in place atop the frosting, with the tips down a bit. Now fill in the middle with candy kernels gently pressed into place. Makes about 1 1/2 dozen cookies.

Homemade Chewy Granola Bars

Homemade Granola Bars
submitted by Melanie
2 1/2 cups quick cooking oats
1/2 cup rice krispy cereal
1/4 cup coconut
1/2 cup mini chocolate chips
1/2 cup brown sugar
1/2 tsp salt
1/2 cup butter, softened
1/4 cup honey
1/2 tsp vanilla
Add all ingredients to a bowl and mix together until combined. Press into a square 8x8 pan.
Bake at 350 for 20 minutes. Cool for 10 minutes and score into bars.
Let it set completely and then cut into bars. Enjoy!

Layered Pumpkin Loaf

*Use a Different Pumpkin Bread Recipe*
(Personal Notes)

Layered Pumpkin Loaf
adapted from Recipes from River View

Makes 1 loaf

1 cup pumpkin
1 cup + 2 tablespoons sugar
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup milk
1/4 cup canola oil
2 cups flour
2 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 8-oz. package cream cheese, softened

Heat oven to 350F. Grease a 9x5-inch loaf pan; set aside.

Mix pumpkin, 1 cup sugar, brown sugar, 3 of the egg whites, milk and oil in a large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside.

In another bowl, beat cream cheese, remaining 2 tablespoons sugar and the remaining egg white until well blended.

Spoon half of the pumpkin batter into the prepared pan; spoon the cream cheese mixture evenly over the batter. Cover with the remaining pumpkin batter.

Bake in the preheated oven for about 2 hour or until a knife inserted in the middle comes out clean. Run a knife or thin spatula around the edges to loosen the bread. Cool in the pan on a wire rack fro 10 minutes. Remove bread from pan to the wire rack to cool completely.

Pan Cookie Bars

1/2 cup butter

1/2 brown sugar

1/2 cup granulated sugar

1 egg

1/3 cup peanut butter

1/2 tsp baking soda

1/2 tsp salt

1 cup flour

1 cup oats

1 cup chocolate chips

Icing:

1/2 cup powdered sugar

2 Tbsp peanut butter

2 Tbsp milk

Preheat oven to 350 degrees. Cream butter and sugars. Add egg and peanut butter and mix well. Stir in soda, salt, flour and oatmeal. Press into a 9x13 in baking pan. Sprinkle chocolate chips over the top. Bake 20-25 min or until golden brown. Remove from oven and drizzle with icing.

Cool completely. Cut into squared and serve.

Chocolate Pecan Cake

• 1/2 cup butter
• 1/4 cup heavy whipping cream
• 1 cup packed brown sugar
• 3/4 cup chopped pecans
• 1 (18.25 ounce) package devil's food cake mix with pudding
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 1 3/4 cups heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• Pecan Halves, for garnish if desired
• Chocolate Curls, for garnish if desired
  

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). In a saucepan, combine the butter or margarine, 1/4 c whipping cream and brown sugar. Cook over low heat until the butter is just melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans. Sprinkle evenly with the chopped pecans.
2. In a large bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at the highest speed. Carefully spoon the batter over the pecan mixture.
3. Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes, or until the cake springs back when lightly touched in the center. Cool 5 minutes. Remove from the pans and cool completely.
4. In a small bowl, beat the 1 3/4 cups whipping cream until soft peaks form. Blend in the confectioners' sugar and vanilla extract. Beat until stiff peaks form.
5. To assemble the cake, place one layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with the second layer. Frost with the remaining whipped cream. Garnish with Pecan halves and chocolate curls. Store in refrigerator.

What's Cookin?

Ultimate Hot Chocolate

Ultimate Hot Chocolate
Recipe from Our Best Bites

2 1-oz. squares of unsweetened baking chocolate
1 14-oz. can sweetened condensed milk
4 c. water
1 tsp. vanilla


Method 1: Using a Hot Chocolate Machine

In your microwave or in a small saucepan over medium heat, heat the chocolate and the sweetened condensed milk until the chocolate is completely melted (about 2-2 1/2 minutes in the microwave). Whisk together to combine completely and set aside.

Combine water, chocolate mixture, and vanilla in your hot chocolate machine and turn it on, according to the manufacturer's instructions.

Method 2: Using Your Stovetop

In your microwave or in a small saucepan over medium heat, heat the chocolate and the sweetened condensed milk until the chocolate is completely melted (about 2-2 1/2 minutes in the microwave). Whisk in vanilla, combine completely, and set aside.

In a larger saucepan, bring 4 c. water to a boil. Remove from heat and whisk in chocolate mixture.

Either way you make it, serve in mugs with a dollop of whipped cream and a sprinkle of cinnamon if desired. Serves about 6.

Variations:

Mexican Hot Chocolate: Add 1 1/2 tsp. cinnamon and 1/8-1/4 tsp. cayenne pepper in with the vanilla.

Mint Hot Chocolate: Replace vanilla with 1 tsp. mint (NOT spearmint) extract

Peppermint Hot Chocolate: Replace vanilla with 1 tsp. peppermint extract. Serve with a candy cane instead of a spoon to stir.

Almond or Hazelnut Hot Chocolate: Replace vanilla with 1 tsp. almond or hazelnut extract.

Popcorn

It’s as easy as 1, 2, 3:

1. Put 1/4 cup popcorn in a brown paper bag. Fold top over a few times and tape it.
2. Place in microwave folded side upfor 2 to 3 minutes or until there is 5 seconds between pops.
3. Eat plain or add flavors (such as salt, butter, sugar, etc.)

Make and Takes

Honey Butter

Honey Butter

2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Real Mom Kitchen

Halloween Layered Fudge

Halloween Layered Fudge

1 tsp. butter (used to grease foil)
2 cups (12 oz.) semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk, divided
8 ounces white candy coating (also known as almond bark)
1/4 tsp. orange extract
2 to 4 drops orange paste food coloring

1. Line an 8 inch square pan with foil. butter foil and set aside.
2. In a microwave safe bowl, heat chocolate chips and 1 cup of the sweetened condensed milk on high for 30 seconds; stir. Repeat (I did 15 sec intervals) until chips are melted and mixture is smooth. Pour into prepared pan and chill for 10 minutes.
3. After 10 minutes, in a microwave safe bowl, melt candy coating with remaining sweetened condensed milk. Stir in extract and food coloring. Spread over chocolate layer.
4. Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1 inch squares.

Real Mom Kitchen

Chicken Cordon Bleu

Ingredients

3-4 boneless chicken breasts
6-8 slices swiss cheese
6-8 thin slices of ham
2 eggs beaten
bread crumbs

Sauce
1 can cream of chicken soup
1/2 cup sour cream

1/4 c. milk

Directions:
Fillet chicken breasts in half and pound our flat with a mallet. Put one slice of cheese and one slice of ham on each piece of chicken. Roll up, dip in beaten eggs, roll in bread crumbs. Place seam side down in sprayed baking dish. Bake at 350 for 30-45 minutes until juices run clear. Mix sauce together and heat up. Top each piece of chicken with sauce. (Great with mashed potatoes.)

Here

Pear-Cinnamon Crisp

Pear-Cinnamon Crisp with Vanilla Ice Cream

Filling
4 to 5 large pears (I used Bosc)
2/3 cup sugar
1/4 teaspoon salt

Topping
1 1/2 cups all-purpose flour
1/3 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/2 cup pecans, very finely chopped
1 stick (8 tablespoons) melted

Preheat oven to 350 degrees.
Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.
In a separate bowl, combine flour, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.
Pour pears into a baking dish; top with crumb topping.
Bake at 350 degrees for 30 minutes.
Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.
Serve warm with vanilla ice cream.

The Pioneer Woman

Marshmallow Popcorn Cake

Marshmallow Popcorn Cake

2 1/2 quarts popped popcorn
1 10.5 ounce bag marshmallows
3 tablespoons butter
assorted Halloween mix-ins - I used M&Ms, candy corn and peanuts

Melt butter and marshmallows together. Add popcorn and mix slightly. Add in mix-ins and mix until the melted marshmallow mixture has coated all the popcorn.

Pour mixture into a bundt pan that has either been sprayed with cooking spray or buttered. Turn out onto a serving dish and enjoy!

Cafe Zupas

World's Best Rolls

World's Best Rolls

2 c. whole milk (if you're in a pinch, you can use 2%, but whole is best. Don't use 1% or skim)
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 packages active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour
3 beaten eggs

Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. It's salty. It's sweet. Yum.

Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.

While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn't bubbled, you'll need to repeat this step--moving on with yeast that hasn't been activated properly will only end in heartache for you and hate mail for us.

In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.

Add beaten eggs. Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes--it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent.

Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft--it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don't worry, it will firm up during the rising process. Part of what makes these rolls so good is that they're so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.

Spray 2 9x13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. I like to use a pizza cutter because it has a blade on each side, so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.

Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.

Bake for 15-18 minutes or until golden-brown. When done, remove from oven. Rub a stick of cold butter over the tops of the rolls.

Our Best Bites

Onion Roasted Potatoes

Ingredients

1 envelope Lipton onion soup mix
5 medium potatoes, but into bite size chunks
1/3 cup olive oil

Directions
Preheat oven to 425. In a 9x13 baking dish combine all ingredients. Bake, stirring occasionally 35-40 minutes or until potatoes are tender golden brown.

Cream Cheese Chicken

Cream Cheese Chicken

Ingredients:

• 4 boneless skinless chicken breasts
• 1 cube butter or margarine
• 1 packet, Italian dressing mix (I use Good Seasons Brand)
• 1 can cream of chicken soup
• 1 8 oz. package cream cheese

Directions: Cut the chicken into cubes. Put chicken, butter, and dressing mix in the crock pot on low. Once the butter is melted, stir it together so the chicken is well coated in butter and seasoning. cook on low for 3 hours. Turn to high and heat for 30 more minutes. *Add soup and cream cheese. Heat on high for 30 more minutes.* Stir until it is smooth and creamy. The sauce is really thick, so you can also add a little water if you want to thin it out. Serve over cooked rice, potatoes, or pasta.

Peanut Butter Cup Cookies

---

INGREDIENTS

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Fresh Peach Dessert

1/3 cup powered sugar
1/2 cup butter
1 package graham crackers crushed
15 medium peaches peeled and sliced
1 can sweetened condensed milk
1/4 cup lemon juice
1 pint whipping cream

Crush graham crackers ( I doubled the crust part of this recipe). Mix powered sugar and butter with the graham crackers. Then press into the bottom of the pan. Reserve some of the crust to sprinkle on top. Make homemade cream with whipping cream. To do that add a little sugar into the whipping cream and beat with beaters until stiff.

Mix sweetened condensed milk with lemon juice. Then place the peaches on the crust pour the sweetened condensed milk mixture over the top. Add the fresh cream on top and sprinkle with crust.

Apple Pie Filling and Apple Crisp

Core and then slice the apples about 3/8 inch thick. Place apples in a large bowl of water. Crush about 5 – 500mg vitamin C tablets in the water to keep the apples from browning.

Prepare 7, 1 quart jars. You can download a wonderful canning resource from Kansas State University . It will give you many ideas for preserving apples and complete instructions for safe canning.

Preserving Apples from Kansas State University Download

Apple Pie Filling

6 quarts sliced fresh apples (firm crisp apples are best)(about 30 apples)

5 cups sugar

1 1/2 cups Clear Jel

1 Tablespoon cinnamon

2 1/2 cups water

5 cups apple juice

3/4 cup bottled lemon juice

Combine sugar, Clear Jel, cinnamon, water and apple juice in a large pot. Stir and cook on medium high heat until the mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly. Add drained apple slices to sauce.

Fill jars with mixture, leaving 1 -inch head space. I packed the jars with the apples and then divided sauce among the jars.

Wipe jar rims clean, tighten lids and process immediately. Place jars in pot of water with water 1 inch above top of jar lids and boil for 25 minutes (For 0-1,000 ft altitude. See download for other times). Remove from water and let jars cool 12 to 24 hours. Lids should be indented if properly sealed. Now they are ready to be saved for later or wrapped for gifts.

Apple Crisp

Mix together:

3/4 cups old fashioned oats

1/2 cup flour

1/3 cup brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 cup butter (use a 1/2 cup to make it over the top)

Pour pie filling into a 9 X 13 pan (or smaller for thicker crisp). Spread topping on top of apples. Bake at 375 degrees for about 35 minutes until bubbly.

Serve warm with ice cream. Yum!

Homemade Twix Bars

Crust:

1 ¼ c. flour

1/4 c. sugar

1/2 c. butter; room temp

Caramel:
½ c. butter

½ c. brown sugar

2 Tbsp. corn syrup

½ c. sweetened condensed milk

Crumble crust ingredients together. Pack into 9x9 inch pan that has been sprayed, lined with foil and sprayed again. Bake on 350 degrees for 15-20 minutes.
Combine caramel ingredients in a heavy saucepan. Bring to a boil over medium heat. Boil 5 minutes, stirring constantly as it burns easily. Remove from heat. Stir with spoon slowly until it shows signs of thickening. Pour over crust and let cool a little.

Top layer:

Melt approximately 1-2 c. chocolate chips with 1 tsp shortening over low heat or in the microwave. Pour over caramel layer and spread carefully. Chill. Cut into bars.

In the world of treats...my world of treats...there is nothing better than chocolate and caramel. Add a cookie crust and this girl is in HEAVEN!

This bad boys did not disappoint. They are relatively quick and easy to put together. The only thing that takes extra attention is cooking the caramel. It will scorch if you stop stirring it during the cooking process.

Next time I will make them with milk chocolate. Yes, there will definitely be a next time.

recipe from A Cup of Sugar

Cheesecake

Crust:
5 tablespoons butter, melted
⅓ cup sugar
1½ cups crushed graham crackers

Filling:
2¼ packages cream cheese, room temperature
1¼ cup sugar
2¾ teaspoons lemon juice
2¾ teaspoons vanilla extract
4 eggs


Mix crust ingredients and press into springform pan. Add filling ingredients to the mixing bowl in order, scraping down the bowl after each addition, making sure it is smooth. If you mix for too long after the eggs it will become aerated. You don't want that. Pour the filling on top of the crust. Bake in a preheated 300 deg oven for 1½ to 2¼ Hours! Patience is a virtue here. I like to put them on a sheet pan and rotate them in the oven once or twice through. I pull mine out when a thermostat reads 150-155 deg F.

Homemade Tagalongs

Homemade Tagalongs (a.k.a. Peanut Butter Patties)
Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball.
Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies. (Alternatively, you can use a cookie cutter, as described in the post above).
Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set.
Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Filling
1 1/2 cups creamy peanut butter (natural or regular)
3/4 cup confectioners’ sugar*
generous pinch salt
1/2 tsp vanilla extract
about 8-oz semisweet chocolate

In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together,
(I chose to omit the microwave part)

heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”.
(Once the mixture has come together just pat out and put on top.)

Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.
Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work.
Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated.

Makes about 3-dozen
*You might need slightly less sugar if you’re using the conventional peanut butter, as it tends to be a bit sweeter. Taste the filling before using to make sure you like the sweet/savory balance.

Fudge

Carnation Famous Fudge

• 1 1/2 Cups Granulated Sugar
• 2/3 C (5 oz can) Carnation Evaporated Milk
• 2 Tbsp butter or margarine
• 1/4 tsp salt
• 2 Cups Miniature Marshmallows
• 1 1/2 C (9 oz) Nestle' Tollhouse Semi-Sweet Chocolate Morsels
• 1/2 C chopped walnuts or pecans (optional) *totally necessary Crunch Factor!
• 1 tsp vanilla extract

1. Line an 8 inch square baking pan with foil.
2. Combine sugar, evaporated milk, butter and salt in a medium heavy-duty saucepan. Bring to a full rolling boil over medium heat stirring constantly. Boil, stirring constantly for 4 to 5 minutes. Remove from heat.
3. Stir in marshmallows, chocolate morsels, nuts and vanilla extract. Stir vigorously for about 1 minute or until the marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan, remove foil. Cut into pieces (about 24).

Sour Cream Apple Pie

Ingredients

Crust

• 1 Pillsbury refrigerated pie crust (from the 15 oz box) soften as directed on box

Filling

• 1 1/4 C Sour Cream
• 3/4 C granulated sugar
• 1/4 C all purpose flour
• 1/4 tsp salt
• 2 tsp vanilla
• 1 egg
• 6 C Granny Smith Apples,peeled, cored and sliced 1/4" thick. ( I used 6 medium Granny Smith's)

Topping

• 1/2 C all purpose flour
• 1/2 C chopped walnuts
• 1/4 C granulated sugar
• 1/4 C packed brown sugar
• 1/2 tsp ground cinnamon
• dash salt
• 3 Tbsp cold butter

How To

1. Heat oven to 400 F.
2. Place pie crust in a 9" glass pie plate as directed on the box.
3. In a large bowl, beat all filling ingredients (except apples) together with a wire whisk until well blended.
4. Fold in apples and mix until well coated
5. Pour into the crust lined pie plate
6. Cover the edges of the pie crust with strips of foil to prevent burning or you can use a Mrs. Anderson's 10.75-in. Pie Crust Shield
7. Bake 15 minutes. Reduce oven temperature to 350 F and bake 30 more minutes.
8. While the pie is baking, mix all topping ingredients (except butter). Cut in butter, using a Pastry blender like the Cuisipro Pastry Blender great Christmas gift for your favorite foodie!! *ahem* or forks, you want the mixture to resemble coarse crumbs; refrigerate until ready to use.

9. Sprinkle the topping over pie; bake 20 to 25 minutes, or until the topping is golden brown. During the last 5 minutes remove the foil strips to get the crust edges golden brown
10. Cool completely on a cooling rack.

Caramel Apples

Caramel Apples

1/2 cup butter, cubed
2 cups packed brown sugar
1 cup light corn syrup
Dash salt
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
10 to 12 Popsicle sticks
10 to 12 medium tart apples, washed and dried

In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla.
Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on greased waxed paper to cool. Yield: 10-12 apples.

1. Apples need to be at room temperature to coat them or the caramel may not stick.
2. If you put the apples in the fridge that caramel gets too hard. You must eat these caramel apples at room temperature. You can refrigerate them if you want, just bring them back to room temperature before you eat them.
3. When you dip the apples in the caramel, turn them slowly. If you turn them too fast it will create bubbles in the caramel on your apples.
4. If you don't have sticks for your apples, you can also use chopstick. You could even use a fork if you needed too also.
5. I made 10 apples and had leftover caramel. I poured the leftover caramel onto a well greased dish and saved it to eat by itself. We just cut it into pieces and ate it.

Try this recipe and enjoy a fall classic.

Velveeta Chili Dip

Velveeta Chili Dip

1 lb. (16 o.) Velveeta, cut into 1/2 inch cubes
1 can (15 oz.) chili with or without beans (I did with beans)


Mix Velveeta and chili in a microwave save bowl. Microwave on high for 5 minutes (stirring after 3 minutes)of until Velveeta is completely melted and mixture is well blended. Serve hot with tortilla chips

Cinnamon Roasted Almonds

Cinnamon Roasted Almonds

submitted by Melanie

1 cup white sugar

½ tsp. salt

2 tsp. cinnamon

1 egg white

1 tsp. vanilla

4 cups almonds

Preheat oven to 250. Cover a 13x17” baking sheet with parchment paper, or grease well. In small bowl combine sugar, salt and cinnamon. Set aside. In a large bowl slightly beat the egg white. Add vanilla and beat until very frothy, but not stiff. Add the almonds and stir until well coated. Add the cinnamon sugar mixture and toss until evenly coated. Spread evenly on the prepared pan. Bake for one hour, stirring half way through. Allow to cool, then store in an airtight container.

Pretzels

Soft Pretzels

submitted by Brittany

1 1/2 cup warm water

1 pkg yeast (or 1 Tb)

1 Tb sugar

1 tsp salt

4 cups flour

Add sugar to warm water then sprinkle yeast on top. Let float for a minute then stir to dissolve the yeast. Let sit for 10 minutes as yeast activates and starts to foam. Add salt and flour and knead 5-10 minutes; adding more flour as needed to reduce stickiness. Divide dough in to 12 pieces and roll each piece into a long rope or "snake". Twist into pretzel shape and place on nonstick baking sheet. Make an egg wash with one egg and a Tb of water, lightly beaten together. Brush pretzels with egg wash then sprinkle liberally with Kosher salt. Bake at 425 degrees for 15 minutes or until lightly browned.

*Soft pretzels just aren't the same the next day. They are still good but not as soft and fresh tasting. I'll tell you a secret though... brush them with melted butter, sprinkle on Parmesan cheese, and toss them under the broiler for a minute and you have a delicious cheesy pretzel snack! Yum!!

Girl Scout Samoa Bars

Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter

Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Peaches and Cream Puffs

Peaches and Cream Puffs

1 sheet of frozen puff pastry
6 ripe peaches, peeled and sliced (If you want your peaches more sweet, you can mix them with a little granulated sugar, but I just did them without)
8 oz of cream cheese (I used reduced fat)
7 oz sweetened condensed milk (That's half a 14 oz can)
1 pint heavy whipping cream
1/2 cup powdered sugar
dash of vanilla extract

Thaw puff pastry according to package directions. Cut sheet of thawed puff pastry into 9 squares and bake on a lightly greased baking sheet at 400 degrees for 15 minutes, placing them 1 inch apart on sheet. Allow pastry to cool. In a bowl, beat together cream cheese and sweetened condensed milk together until smooth. In another bowl, whip together whipping cream, powdered sugar, and vanilla until stiff. To assemble puffs; Cut each square of puff pastry in half with a knife, fill the bottom of the puff with the cream cheese mixture followed by peach slices. Then top peaches with whipped cream and place puff top on top of cream. Lightly dust top of the puff with powdered sugar and enjoy!

Homemade Cream of Chicken Soup

Homemade Cream of Chicken Soup

1 1/2 c. chicken broth

1/2 teaspoon poultry seasoning

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/8 teaspoon black pepper

1/4 teaspoon salt (more or less; taste to test)

1/4 teaspoon parsley

dash of paprika

1 1/2 cups milk, divided

3/4 cup flour

In medium-sized saucepan, bring chicken broth, seasonings, and 1/2 c. of the milk to a boil. In a bowl, whisk together the remaining 1 cup of milk and flour.

Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Cook until desired consistency is reached, keeping in mind that it will continue to thicken as it stands.

Makes the equivalent of 2 cans of condensed cream of chicken soup.

Chocolate Zucchini Bread

Chocolate Zucchini Bread

submitted by Melanie

Beat 3 eggs

2 cups sugar

1 cup oil

2 tsp vanilla

Add:

2 cups grated zucchini

2 1/3 cup flour

1 tsp cinnamon

1/4 tsp baking powder

2 tsp baking soda

1/2 tsp salt

1/3 cup cocoa (I use dutch process)

*For extra chocolatey-ness, add a big handful of chocolate chips --however many you like!
Preheat oven to 350. Pour batter into greased (or use nonstick cooking spray) and sugared loaf pans Sugaring is just like flouring a pan--but do it with sugar. It makes for a delightfully sweet and crispy crust.

Bake at 350 for 40-45 minutes

Pizza Crust

Pizza Crust:
2 1/4 tsp. active dry yeast
2 tbsp oil
4 cup flour
1 1/2 tsp salt
Measure 1/2 cup warm water with yeast and a tad bit of sugar and let sit for 5 minutes.
Add 1 cup cold tap water and oil to the mixture.
mix flour and salt together (bosch) hold about 1 tbsp of the liquid and pour the rest of it to the dry mixture, form a ball, if it doesn't form a ball, add the rest, knead the dough. after it is smooth, put in a med large bowl coated with oil and let rise about 1 hour. about a half hour before you cook it, preheat the pan. put on sauce and toppings and cook for 9-10 minutes, then add cheese and cook till melted. 450 degrees.
Ruth Whittacre

Homemade Wheat Thins

Perfect Wheat Thins
3 cups flour ( I do all wheat flour)
1/4 cup sugar(I use sucanet)
1/2 tsp. salt
1/2 tsp. baking soda
4 tbsp. sesame seeds
1/2 cup butter melted
1 cup buttermilk or water (I've always just done water. . .I'm sure buttermilk is delicious too)

Mix all ingredients together. Knead the dough for a couple minutes. Take small sections and roll them out on a greased flat cookie sheet until you can almost see through the dough. Use a pizza cutter to indent squares (you don't need to cut all the way through the dough). At this point you can add a topping if you would like (example: sprinkle Garlic salt on them or cinnamon and sugar or nothing*my fav*).

Cook each pan 8-10 minutes at 350 degrees. You want them cooked but do not brown them (as that will make them too done). I have found that sometimes the outside ones will get brown a little too much but the inside squares are perfect. . . with practice you'll get it.

Slide them onto a rack to dry and then break the squares into a bowl. YUM!

Thin Mint Ice Cream

Thin Mint Ice Cream
ingredients:
2 cups heavy cream
2 cups milk
3/4 white sugar
1 Tablespoon vanilla
1/2 box (1 roll) of Thin Mint Girl Scout cookies

In a bowl, mix together the cream, milk, sugar and vanilla. Cover and put in the fridge.

Now when I thought of making this - I wondered if I’d need to add peppermint extract to bring out the mint-i-ness. Turns out the cookies are sooo minty they are just perfect as is.

Rough chop the cookies into small pieces. I don’t suggest using a blender or bashing them in a bag, because they are covered in chocolate you will just get a gooey mess. How do I know? Trust me…Anyway, get them into small pieces.

Turn on your ice cream mixer according to manufacturer’s directions. Pour in your vanilla base.

When it gets near the end of it’s run, carefully add in the chopped cookie pieces. Pour into a freezer safe bowl, and freeze until solid.

Click Here for Thin Mint Ice Cream Cupcakes

Coffee Cake

2 C flour
3 tsp baking powder
1 egg
2 Tbsp oil
1/2 tsp salt
2 Tbsp sugar
1 C milk
1/4 C butter - melted
sugar-cinnamon mixture

Mix first seven ingredients well, pour into a greased shallow baking cookie sheet with 1" lip - I think my mom's pan must have been really small because I had to double this to fill our jellyroll pan. Spread melted butter on top and sprinkle with sugar-cinnamon mixture. Bake at 400 degrees for about 10-15 minutes.

Deliciously Flaky Buttermilk Biscuits

Deliciously Flaky Buttermilk Biscuits

submitted by Brittany

2 cups all-purpose flour (9 ounces)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
3 tablespoons honey

1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Sweet Strawberry Bread

Sweet Strawberry Bread

submitted by Melanie

3 cups flour

2 cups sugar

1 tsp baking soda

3/4 tsp cinnamon

1 tsp salt

4 eggs

1 1/4 cup canola oil

2 cups fresh strawberries, cut small

Mix flour, soda, cinnamon and salt in bowl. Add eggs, sugar, oil. Mix until moist, carefully add strawberries. Batter will be thick. Spoon into greased and floured loaf pans. Bake at 350 for 1 hour and 10 minutes. Cool in pans 10 minutes then remove.

Chocolate Zucchini Cup Cakes

1-1/4 cups butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1 cup grated zucchini
1 cup grated carrots
1 can (16 ounces) chocolate frosting
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

Caramel Apple Sticky Buns

Caramel Apple Sticky Buns

Rolls:

2 cups whole milk
1/2 cup sugar
1/2 cup canola oil
1 package (2 1/4 teaspoons) active dry yeast
4 cups flour
1/2 cup flour
2 teaspoons salt
Scant 1/2 teaspoon baking soda
Heaping 1/2 teaspoon baking powder
3/4 cup melted butter
3/4 cup sugar
4 tablespoons ground cinnamon

Caramel Topping:

1 stick regular/salted butter
1 1/2 cups packed brown sugar
1 tablespoon dark brown corn syrup
2 tablespoons cream
2 tablespoons apple brandy OR apple juice (optional)

1 Granny Smith apple, peeled and finely diced.

To make the dough: heat milk, oil, and sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour and dry ingredients. Set aside.

To make the caramel topping: add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.

To make the rolls: roll out half the dough into a large rectangle. Pour on half the melted butter, half the sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.

To assemble: Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle dice apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes. Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.

(Repeat with other half of dough if desired, or save dough in the fridge for another use.)

Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.

The Pioneer Woman Cooks

Girl Scout Samoas

Ingredients
1 box shortbread cookies
6 tablespoons butter
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla
1-4 cups toasted coconut (depending on how much you want)
1 cup chocolate chips

Directions
(Optional) To make handling easier you can dip the bottoms of the cookies in melted chocolate first and let them sit to thoroughly dry.
Place each shortbread cookie in cup of a greased muffin tin.
In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly. Slowly pour in sweetened condensed milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches 200-210 degrees.Remove from heat. Stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well. Spoon mixture by teaspoonfuls over shortbread cookies. Cool completely. Remove cooled cookies from muffin tin onto waxed paper.
Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature. Store in airtight container

Fondue

* Grease your crock pot.
* Dump 2 pkgs of semi-sweet choc chips in.
* Pour 2 12oz. jars of caramel topping in.
* Add 1 cup of raspberry preserves.
* Cook on high for an hour stirring every 20 min.
This fondue is yummy over bite-size pieces of cake, bananas, strawberries, etc.

Cake and Ice Cream

chocolate cake

vanilla bean ice cream; melted

fresh raspberries

Let ice cream soften to liquid state. Pour a small (or large!) amount of ice cream on the bottom of dish. Top with a slice of cake and sprinkle with fresh red raspberries.

Baked Oatmeal

Baked Oatmeal

From: My Kitchen Cafe

6 cups oatmeal (you can use quick or rolled - quick gives it a smoother texture)

2 cups brown sugar

1 cup oil

2 cups milk

4 beaten eggs

1 tablespoon baking powder

2 teaspoons salt

Preheat oven to 350 degrees. Mix all ingredients together and pour into a greased 9X13-inch baking pan. Bake for 20-25 minutes, or until a toothpick comes out clean. Serve warm with milk and fruit... or not.

I have halved the recipe and it works great, but I do suggest making the whole pan...it is great for days!

Enjoy!

Fruit Salad

Quick Fruit Salad

1 can (21 ounces) peach pie filling
3 firm bananas, sliced
2 cups strawberries, halved
1 cup seedless grapes

In a large salad bowl, combine all the ingredient . Refrigerate until serving.

Bajio Chicken

Bajio Chicken

5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste, I added at least an extra 1/8 cup)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.
Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.
If you want it spicier rather than sweeter add a hotter salsa and more green chilies.

Girdle Buster's

I got this Idea from another blog and just changed things about it. The Original Recipe is called "Better Than Sex Cake". My husband told me that if it really was better, he would throw it out, haha. I changed it up. The original recipe wants you to sprinkle chopped Heath on the top. I tried it and really didn't think it was all that special. The next piece I left off the Heath and just swirled a little Chocolate Syrup and Caramel on the top, and WOW. It is yummy. Kevin even liked it. I will be requesting this for my next Birthday. I made this for my other family and even though they didn't have Chocolate Syrup, they all loved it.

1 box of Chocolate Cake, cooked according to the directions
14 oz of Sweetened Condensed Milk
Jar of Caramel (The Ice Cream Toppings)
Cool Whip
Chocolate Syrup
Caramel Syrup

Bake a Chocolate Cake according to the directions. When it is still hot, after it has been taken out of the oven, take a fork and poke a bunch of holes. You can beat up the cake. My mom wanted to make perfect little holes but just make a lot of holes. Pour the can of Sweetened Condensed Milk all over the cake. Next pour the jar of Caramel on top. (I had an additional squeeze caramel in the fridge but at my parent's house I didn't so I saved a lid full of caramel to swirl on top of the cake.) Cover the cake and refrigerate it for several hours, overnight if possible. When it is ready to be served, spread Cool Whip on top and swirl Chocolate sauce and Caramel Sauce on top. I did this individually so the Cool Whip wasn't sitting on the cake. I just wasn't sure if it would keep.

Grandma's Dinner Rolls

Grandma’s Dinner Rolls

submitted by Brittany

2 rounded Tb yeast
1 ½ cups warm water
1 cup warm milk
½ cup sugar (2/3 c for sweet rolls)
6 Tb shortening
2 tsp salt
4 eggs
7-8 cups flour

Beat first 7 ingredients until smooth. In an electric mixer with a dough hook, add flour one cup at a time until dough forms a ball, cleaning off edge of bowl. Knead 5 minutes (or 10 minutes by hand). Let rise until double. Punch down dough and let rise until double again. (To make this easier, I leave the dough in the mixing bowl with dough hook, covered with a damp towel. When it has risen double, I turn on the machine briefly to gently punch down the dough. Then I cover again with the towel and allow to rise again.) Punch down again and divide into 3 parts. Roll out each part and form into rolls. Roll each segment of dough into a circle. With a pizza cutter, cut into fourths then each fourth into thirds - making 12 pie shapes. Roll each one up starting at the wide end. Place on cookie sheet and let rise briefly. Watch carefully as rolls will rise very quickly now after 2 risings. Bake at 350 degrees for 17-20 minutes, until lightly browned.

Peach Frozen Yogurt

Peach Frozen Yogurt
from The Perfect Scoop

Makes about 3 cups

1 1/2 pounds ripe peaches
1/2 cup water
3/4 cup sugar
1 cup plain whole-milk yogurt
a few drops of freshly squeezed lemon juice

Peel the peaches, slice them in half and remove the pits. Cut peaches into chunks and cook them in water in a medium nonreactive saucepan over medium heat, covered, stirring occasionally, until soft and cooked through, about ten minutes. Remove from heat. Stir in sugar and chill in the refrigerator.

When peaches are cool, puree them in a food processor or blender with the yogurt until almost smooth but slightly chunky. Mix in a few drops of lemon juice. Freeze the mixture in your ice cream maker according to the manufacturer's instructions.

Going Private? Onion Tips

I have been contemplating, making this blog private for a while now. This blog is basically my online recipe book. Whenever I need a recipe, all I have to do is pull this up instead of track down what site had what. Most of the recipes I haven't tried yet, so to remember them better, I attach a picture from where I saw the recipe, so they are not mine either. If anyone that checks this blog, wants to have an invite, let me know. I am still debating on just making it private, but I am leaning more towards that.

Here are some onion tips my friends gave me yesterday:

Amber

This sounds so retarded, but I totally use ski goggles when I have to cut them. Most of the time I just use onion flakes and they work just as well though, especially in things that need to be boiled!

Marci

Put some vinegar on the cutting board. Cut the root end off first and dip it in the vinegar, then cut or chop it. The vinegar nuetralizes the onion for the most part. The vinegar doesn't change the taste of the food.

Rob
Use a sharp knife, and have a fan blowing behind you (towards the onion), that seems to help. The more you "Crush" the onion, instead of "cut" it, the more fumes you get.

Brianna
run it under cold water before you cut

Becca
Here's another tip for ya- light a candle next to the cutting board. It's easy and it really helps. Learned that from Martha. :)

Sugar Cookies

Easy Sugar Cookies

2 3/4 C all-purpose flour
1 t baking soda
1/2 t baking powder
1 cup butter, SOFTENED
1 1/2 C white sugar
1 egg
1 t vanilla extract

1. Preheat to 375 degrees. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

3. Bake 8-10 minutes, or until golden. Let stand on cookie sheet tow minutes before removing to cool on wire racks. (I think it made around 2-3 dozen)

The Real Mom Kitchen

Peach Pie

Aunt Alice's Peach Pie
submitted by Melanie

1 baked pie shell
2 fresh peaches, sliced
1 cup sugar
4 TB cornstarch
1/2 cup water
2-3 fresh peaches, mashed
1/4 tsp almond flavoring
3 Tbsp butter

Place sliced peaches inside cooked pie crust. Cook sugar, cornstarch, water and mashed peaches until boiling. Add almond flavoring and butter. Pour over sliced peaches in pie crust and top with whipped cream. ENJOY
The Sisters' Cafe

Ooey Gooey Peanut Butter Fudge Brownies

Ooey Gooey Peanut Butter Fudge Brownies

Ooey Gooey Peanut Butter Fudge Brownies
submitted by Erin

Batter Ingredients:

1 ½ c. sugar
½ c. butter (1 stick) softened
½ c. oil
1 T. vanilla
3 eggs
1 ¼ c. flour
¾ c. cocoa powder
¾ tsp baking powder
½ tsp salt
1 c. peanut butter chips (or choc chips)

Filling Ingredients:

1 c. creamy peanut butter
¼ c. vegetable oil
¼ c. sugar
2 T. flour
2 eggs
½ tsp vanilla

Frosting:

2 (1-oz) bars unsweetened or semi-sweet chocolate (I would recommend semi-sweet)
3 T. creamy peanut butter
1 ½ c. powdered sugar
¼ c. water
½ tsp vanilla
¼ tsp salt

Directions:
Batter: Preheat oven to 350 and spray 9x13-inch pan. In large bowl, beat butter and sugar until creamy. Add oil and vanilla. Add eggs, one at a time, beating well after each addition. In a small bowl combine flour, cocoa, baking powder, and salt - blend well. While beating, gradually add flour mixture to creamed mixture – mix well. Fold in chips. Evenly spread ½ batter into pan.

Filling: In a small bowl cream together peanut butter and oil. Add sugar and flour – blend well. Add eggs and vanilla – beat until smooth. Carefully spread filling evenly over batter in pan. Top filling with remaining ½ batter and spread evenly. Gently cut through layers to create marble effect throughout brownies. Bake for 30 minutes – do NOT over bake.

Frosting: While baking, in a medium saucepan, melt chocolate and peanut butter over LOW heat, stirring constantly. Remove from heat and stir in remaining ingredients – mix until smooth. If frosting is too thick, add 1-3 T. water. Spread frosting over brownies immediately after baking. Cool in pan 2-3 hours before serving.

The Sister's Cafe

Homemade Mint Chocolate Chip Ice Cream

Homemade Mint Chocolate Chip Ice Cream

1 can sweetened condensed milk

2 cups half and half

1 tsp. peppermint extract

about 1/2 cup chopped semi-sweet chocolate (I chopped up chocolate chips)

Mix everything but the chocolate chips together and pour into your ice cream freezer. Freeze it according to the directions on your freezer. Add the chocolate a few minutes before it’s done cranking. I like to let mine harden in the freezer before we eat it, but you can eat it straight from the ice cream freezer if you like it soft.

This makes enough for 1 Cuisinart counter-top ice cream maker. If you have a regular ice cream freezer that uses salt and ice, you can double this recipe.

Eat at Home

I tried this for 4th of July. I doubled the recipe but there is enough space to triple it, and if you have a large crowd (I had 12 large scoops that fit in a small bowl on a doubled recipe). We did Brownie mix in's I just added some on the top right as we served it and it was really yummy. I tried mint extract instead and some commented that it was a little too minty so next time we will either try the pepermint extract or use less mint extract. I also added green coloring to it so it would be green. I personally really liked it and will definitely try again.

Strawberry Pie

Fresh Strawberry Pie

1 (9 inch) graham cracker crust pie shell,
2 pints fresh strawberries
3/4 cup white sugar
1 1/2 Tablespoons cornstarch
1 cup boiling water
3 Tablespoons strawberry flavored gelatin

In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature. Place strawberries in pie shell; position berries with points facing up. Pour cooled gel mixture over strawberries. Refrigerate until set. Serve with whipped cream, if desired.

Graham Cracker Crust

1 1/2 cups finely ground graham cracker crumbs
1/3 cup granulated sugar
1/2 cup butter, melted

Mix graham cracker crumbs, sugar, melted butter until well blended . Press mixture into an 8 or 9 inch pie plate. Bake at 375 degrees for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

Dessert Pies

*Symphony pie*

1 giant milk chocolate Symphony bar

1 pre-made graham cracker crust (or 12 individual)

1 8oz tub cool whip

1/4 cup water

Break up candy bar into small pieces and melt with 1/4 cup water in microwave about 30 seconds. Let cool a little. Fold in cool whip and put in crust(s). Freeze for a couple of hours before serving. Delicious with fresh whipped cream or a little chocolate syrup drizzled over the top.

*Cookie dough pie*

1 pkg regular Chips Ahoy cookies (or Oreos, Nutter Butter, etc.)

1 8oz tub cool whip

chocolate syrup for drizzling

Put one layer of cookies (breaking to fit if necessary) in the bottom of a 9 or 10 inch pie pan. Spread 1/3 of cool whip over cookies. Repeat this two more times. Drizzle with chocolate syrup. Freeze for 1-2 hours. Slice & serve.

The Symphony pie's recipe is courtesy of Real Mom Kitchen!
The cookie dough pie came from Big Red Kitchen. The cookies soften from the cool whip...hence the name.

Triple-Layer Banana Cream Pie Bars

Triple-Layer Banana Cream Pie Bars
Kraft Food & Family - Jeff DeLong

1 1/2 cups crushed Nilla Wafers (about 60 wafers)
1/2 cup Planters Chopped Pecans
1/3 cup butter or margarine, melted
3 bananas, sliced
3 cups cold milk
2 pkg. (4-serving size each) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
2 1/2 cups thawed Cool Whip Whipped Topping

Preheat oven to 325 degrees. Mix wafer crumbs, pecans and butter in 13X9-inch baking dish; press firmly onto bottom of dish. Bake 8 min. Cool 10 min.

Top crust with banana slices. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon 2 cups of the pudding over banana layer.

Gently stir 1 cup of the whipped topping into remaining pudding; spoon over pie. Top with remaining 1 1/2 cups whipped topping. Refrigerate 3 hours. Store leftovers in refrigerator.

Strawberry Stuffed French Toast

Strawberry Stuffed French Toast

1 (8 oz package) cream cheese, softened
1/2 cup powdered sugar
1 Tablespoon vanilla extract
1/2 teaspoon cinnamon
10 slices bread (I used Texas toast)
3 cups strawberries, hulled and sliced
4 eggs, beaten
2 1/2 tablespoon milk
4 tablespoon butter, optional
2 tablespoon powdered sugar extra

Combine the cream cheese, 1/2 cup powdered sugar, vanilla and cinnamon, and beat until smooth, and then spread 1/2 the mixture on one side of five slices of bread. Top with the sliced strawberries (you will have some extra). Spread more of the remaining mixture on the remaining five pieces of bread and place on top, and make five sandwiches, pressing them together gently to enclose strawberries inside.
Beat the eggs and milk together and set aside.
Preheat the oven to 400F . Spray a baking sheet with cooking spray and place in oven to warm up. Melt 1/2 tbsp or so of butter in a frying pan. Take the sandwiches, one by one, and place in the egg and milk mixture, turning so that the mixture covers both sides. Transfer the sandwich to the pan and cook until the first side is lightly brown. Flip over and cook the other side. When both sides are lightly brown, place the sandwich on the baking sheet in the oven to keep warm. Before serving, top with the extra sliced strawberries and 2 tbsp powdered sugar. Drizzle with maple syrup or the Strawberry Syrup recipe below.

Strawberry Syrup

1/2 cup maple syrup
2 tablespoons orange juice
3/4 cup pureed strawberries

Combine all the ingredients in a small pan. Stirring constantly, heat mixture over medium heat until it begins to thicken (approximately 5 minutes). While still warm, pour over French Toast and serve immediately.
Real Mom Kitchen

Sidewalk Chalk

1/4 Cup of cornstarch
1/4 cup of cold water
6-8 drops of food coloring
1 paintbrush

a concrete driveway

I know this isn't food but I wanted this for future refrence.

Heath Trifle

1 Cake Mix

1 large box chocolate pudding (plus 2 cups milk,divided)

2 containers of frozen whipped topping (thawed)

6 Heath candy bars, crushed

Bake cake according to package directions, cool and cut into squares. Layer chocolate cake, pudding (1/2 of the box mixed with 1 cup milk, allowing to thicken slightly so it can still be poured), 1 container whipped topping, then 1/2 the crushed Heath candy bars into a triffle bowl. Repeat with chocolate cake. Next mix the other 1/2 of pudding with 1 cup milk, mixing well and allowing to thicken slightly (so it can still be poured). Add another layer of whipped topping. Top with the remaining 1/2 of crushed Heath candy bars.

Strawberry Ice Cream

1 small box instant vanilla pudding (made with box directions, milk added)
2 cups mashed berries
2 cups sugar
1 pint whipping cream
1 can evaporated milk

Mix above ingredients and pour into ice cream maker canister.

ice
rock salt

Following your ice cream maker directions, layer ice and rock salt around the tub and turn on. Keep ice filled to the top of the canister throughout the process. It should take about 20 minutes to solidify.

Frozen Fruit Sorbet

Easy, Quick Frozen Fruit Sorbet

• 1 package frozen berries
• 1/2 cup sugar
• 2/3 cup heavy cream
• 1 teaspoon vanilla

1. Toss all the ingredients into a blender or processor. Process only until it is smooth and the pieces of fruit are broken up. It won't take long so keep an eye on it.
2. It is ready to eat! Enjoy it straight from the processor or freeze it to enjoy later. It will keep for 5-7 days in an airtight container.

Don't have the heavy cream on hand for this recipe? Try this fat-free way:

Frozen Fruit Delight

• 1 package frozen berries in either a sugar syrup solution (strawberries are my favorite) or with 1/2 cup sugar added
• optional: 1 tsp. vanilla flavoring or a dash of pineapple fruit juice

1. Process until smooth in blender or processor. It makes a creamy smooth dessert that has 0% fat and is very luscious. This semi-sorbet recipe works so well you'll want to use it often.
2. Garnish with a fresh sprig of mint if you have it.

Cepes and Mousse

Crepes

2 eggs
1 1/4 cup milk
3/4 cup flour
shortening

Beat eggs until light. Add milk and flour and mix until smooth. Heat small (about 8 inch) Teflon skillet or crepe pan. Heat skillet on medium and add a dab of shortening to the pan. Pour in a scant 1/4 cup batter. Lift the pan and tilt it back and forth until batter spreads evenly in a circle. When batter looks dull and dry, with a quick flip of the wrist, flip crepe over with a spatula and cook about 30 seconds or until light brown in areas. (I use a silicone spatula to do this). Roll or fold crepes and serve with syrup, jelly, fresh fruit, mousse, or pie filling. Of course once filled, I like to add a dollop of sweetened whipped cream! Makes 12-14 crepes.

Mousse in a Minute (The cheesecake mousse)

1 small pkg instant pudding (any flavor you like, I used cheesecake)
1 1/2 cups cold milk
1 cup cool whip

Mix pudding as directed on package using 1 1/2 cups milk. Fold in whipped topping. Makes 2 2/3 cups.

Chocolate Mousse

Chocolate Mousse
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/4 cup HERSHEY'S Cocoa
1 cup (1/2 pt.) cold whipping cream
1 teaspoon vanilla extract

1. Sprinkle gelatin over cold water in small cup; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly.

2. Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Store in the refrigerator while you make the pastry.

Double Chocolate Banana Bread

Double Chocolate Banana Bread

submitted by Melanie

Recipe adapted from Cooking Pleasures

1 cup sugar

2 eggs

1/3 cup vegetable oil

1 1/4 cups mashed bananas (about 3)

1 tsp vanilla extract

1 1/2 cups flour

1/2 cup cocoa (I prefer dutch process)

1 tsp baking soda

1 cup semi sweet chocolate chips

1. Heat oven to 350. Spray bottom of 8x4 inch loaf pan with cooking spray.

2. Beat sugar, eggs, and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa and baking soda in medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.

3 Spoon batter into pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

Strawberry Sauce

1 pint strawberries

1/3 c. white sugar

1 tsp. almond extract (my favorite) or vanilla extract

Wash strawberries and remove stems. If you're feeling ambitious, you can roughly chop the berries.

Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly. After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) and a lot (if you have a plastic blender jar). When cool enough, transfer mixture to blender and pulse until desired consistency is reached.

Key Lime Parfait

Key Lime Parfaits
1/2 cup of Key Lime Juice
1/4 cup of Sugar
1/4 tsp. grated lime rind
2 large eggs
1 (14 ounce) can sweetened condensed milk
1 can of Reddi-wip
1 cup graham cracker crumbs

Combine first five ingredients, stirring with a whisk until smooth, pour into top of a double broiler. Cook until mixture thickens (about 7 minutes) stirring constantly. Remove from heat. Let pot cool in refrigerator until mixture comes to room temperature.

Spoon 1 tablespoon whipped cream into chosen serving dishes. Top each serving with 1 tablespoon of graham cracker crumbs and 3 tablespoon sof lime mixture. Repeat layers. Top with whipped cream and sprinkle with lime rind. Serve immediately.

Sopapilla Cheesecake

Sopapilla Cheesecake

2 cans Pillsbury Crescent rolls
2-8oz Cream Cheese (room temperature)
1 1/2 cups Sugar
1 tsp. Vanilla extract
1 tsp Cinnamon
1 stick butter (1/2 cup real butter not margarine)

Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla. Spread over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy!

Barbeque Sandwiches

Barbecue Pork

1 (3 lb to 4 lb) pork roast
2 (12 oz. cans) root beer
1 (16oz-18 oz) bottle of barbecue sauce (I used Cattlemen's Smokehouse)
a little extra root beer

Place you roast in the crock pot. Pour in the root beer. Cook on low for 6-8 hours. Remove roast from crock pot and shred. Dump out liquid from the crock pot. Return shredded meat to crock pot. Add bottle of barbecue sauce. Then add enough root beer to make desired wetness. (This will all depend on how thick your sauce is, I probably add at least 1/4 cup). Serve on buns or rolls.

No Peek Chocolate Cake

1 chocolate cake mix

2c. sour cream

2 small boxes instant chocolate pudding

1 bag chocolate chips

¾ c. oil

4 eggs

1c. water

Mix above ingredients together in a bowl. Spray a crockpot with cooking spray. Pour the mixture into the crockpot. Cook on low for 4 hours. Don't lift the lid until it's done! Can be served with French Vanilla ice cream.

Chicken Pot Pie

INGREDIENTS

Crust
1	box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1/3	cup butter or margarine
1/3	cup chopped onion
1/3	cup all-purpose flour
1/2	teaspoon salt
1/4	teaspoon pepper
1 3/4	cups Progresso® chicken broth (from 32-oz carton)
1/2	cup milk
2 1/2	cups shredded cooked chicken or turkey
2	cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

DIRECTIONS

1.	Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2.	In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3.	Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4.	Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Sugar Cookies

Cake Mix Sugar Cookies.

1 Cake Mix
2 Eggs
1/3 - 1/2 Cup canola oil (I used 1/2 cup this time. A 1/3 cup works great also -the batter is slightly more stiff so slightly flatten your balls)

.

Mix well and scoop (I use a 2 Tablespoon scoop) onto a parchment lined cookie sheet. Bake at 350 degrees for 10 - 13 minutes. Cookies will be soft. Makes 20 cookies.

Handy Substitutions

Handy Substitutions

Baking Products

• Baking powder, 1 tsp.: 1/2 tsp. cream of tartar + 1/4 tsp. baking soda
• Semisweet chocolate, 1 oz.: 1 oz. unsweetened chocolate + 1 Tbsp. sugar
• Unsweetened chocolate, 1 oz. or square: 3 Tbsp. unsweetened cocoa + 1 Tbsp. butter, margarine, shortening, or oil
• Semisweet chocolate chips, 6 oz., melted: 2 oz. unsweetened chocolate, 2 Tbsp. shortening, + 1/2 c. sugar
• Unsweetened cocoa, 1/4 c.: 1 oz. unsweetened chocolate (decrease fat in recipe by 1/2 Tbsp.)
• Corn syrup, light, 1 c.: 1 c. sugar heated to a syrupy consistency with 1/4 c. water (GENIUS!!)
• Cornstarch, 1 Tbsp.: 2 Tbsp. all-purpose flour
• See flour substitutions here
• Marshmallow cream, 7-oz. jar: 16 oz. package marshmallows, melted, plus 3 1/2 Tbsp. light corn syrup
• Marshmallows, miniature, 1 c.: 10 large marshmallows
• Pecans, chopped, 1 c.: 1 c. regular oats, toasted (in baked products); this is another smart one, especially for people with nut allergies!
• Powdered sugar, 1 c.: 1 c. sugar + 1 Tbsp. cornstarch, processed in food processor
• White sugar, 1 c.: 1 c. corn syrup; decrease liquid in recipe by 1/3 c.

Dairy Products

• Buttermilk, 1 c.: 1 Tbsp. vinegar or lemon juice, plus milk to make 1 c. (let stand 10 minutes); 1 c. milk + 1 3/4 tsp. cream of tartar
• Sweetened condensed milk, 14 ounces: Heat 1/3 c. +2 Tbsp. evaporated milk, 1 c. sugar, 3 Tbsp. butter or margarine until sugar and butter dissolve
• Sour cream: Plain yogurt

Miscellaneous

• Tomato sauce, 2 c.: 3/4 c. tomato paste + 1 c. water
• Chili sauce, 1 c: 1 c. tomato sauce, 1/4 c. brown sugar, 2 Tbsp. vinegar, 1/4 tsp. cinnamon, dash of grown cloves, dash of allspice
• Ketchup (for cooking): 1 c. tomato sauce, 1/2 c. sugar, 2 Tbsp. vinegar

Spices

• Allspice, ground, 1 tsp.: 1/2 tsp. ground cinnamon + 1/2 tsp. ground cloves
• Apple pie spice, 1 tsp.: 1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 1/8 tsp. ground cardamom
• Bay leaf, 1 whole: 1/4 tsp. crushed bay leaf
• Chives, chopped, 1 Tbsp.: 1 Tbsp. chopped green onion tops
• Garlic, 1 small clove: 1/8 tsp. garlic powder or dried garlic
• Garlic salt, 1 tsp: 1/8 tsp. garlic powder plus 7/8 tsp. salt
• Herbs, fresh, 1 Tbsp.: 1 tsp. dried herbs or 1/4 tsp. ground herbs
• Mustard, dry, 1 tsp.: 1 Tbsp. prepared mustard
• Onion powder, 1 Tbsp.: 1 medium onion, chopped or 1 Tbsp. dried minced onion
• Parsley, dry, 1 tsp.: 1 Tbsp. fresh parsley
• Pumpkin pie spice: 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/8 tsp. ground allspice, 1/8 tsp. ground nutmeg
• Vanilla bean, 1: 1 tsp. vanilla extract
• Worcestershire sauce, 1 tsp.: 1 tsp. bottled steak sauce

Our Best Bites

Pizza

Pizza Hut Pan Pizza

Dough:
1 1/3 C Warm water (105F)
1/4 C Non−fat dry milk
1/2 tsp Salt
4 C Flour
1 Tbsp Sugar
1 pk Dry yeast
2 Tbsp Vegetable oil (for dough)
9 Oz Vegetable oil (3 oz. per pan) - (I just use enough to coat the pan)
Butter flavored Pam ( I didn't use this)

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans ( or can use 1 - 9 inch pie plate and 1 - 9 x 13 dish) , put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Sauce:
1 8 Oz Can Tomato Sauce
1 tsp Dry Oregano
1/2 tsp Marjoram
1/2 tsp Dry Basil
1/2 tsp Garlic salt
Combine and let sit for 1 hour while the dough rises.

For Each Nine Inch Pizza:
Preheat oven to 475F (I cooked at 450). Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham, Vegetables, Meats (cooked ground sausage or beef). Top with 3 Oz. mozzarella cheese. Cook until cheese is bubbling and outer crust is brown about 15 minutes. I then brush outer edge of crust with garlic butter.

Cinnamon Streusal Blueberry Muffins

3 cups all-purpose flour 1 1/2 cup white sugar 1 teaspoon salt 4 teaspoons baking powder 2/3 cup vegetable oil 2 eggs 2/3 cup milk 2 cups fresh blueberries Crumb Topping: 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon

1.	Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.	Combine flour, sugar, salt and baking powder. Place vegetable oil into a 2 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.	To Make Crumb Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.	Bake for 20 to 25 minutes in the preheated oven, or until done.

Eclaires

Eclairs

Pastry
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

In a large saucepan, bring water, butter, sugar and salt to a boil over medium heat. Add flour all at one; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.
Insert a 3/4-in. round tip into a pastry bag or heavy-duty resealable plastic bag; add batter. Pipe into strips (about 3 1/2 in. long) 3 in. apart on a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Poke a whole in one end of each pastry with a straw or chopstick, this hole will be used to add the filling; cool.

Filling
1 large box instant vanilla pudding (or can use other flavor if desired)
2 cups heavy whipping cream

In a large bowl, combine pudding and whipping cream. Mix together by hand using a wire whisk. Mix well to ensure a smooth mix. When the pudding starts to set, it is finished and needs to be used immediately. Place filling into a large zip lock bag of pastry bag. Squeeze out extra air and seal the top. If using zip lock bag, cut a hole, to fit into the hole in the pastry, in one corner of the bag. Pipe filling into each pastry shell. (This filling with thicken as you chill the pastries)

Chocolate Glaze
4 squares of semi sweet chocolate or 4 ounces semi sweet chips
3 Tbsp. butter
1 1/2 cup powdered sugar
3 Tbsp. hot water

In a 1 qt. microwave safe dish, cook chocolate and butter in the microwave on high for 1 to 1/2 minutes, stirring after each 30 seconds until melted and smooth. Whisk in powdered sugar and hot water until smooth. (if needed can add more hot water to reach desired consistency, I never do) Using a regular kitchen spoon, use one spoon full of glaze for each pastry. Spoon onto pastry and spread with the back of the spoon. Refrigerate pastries until ready to serve, I chill for at least 1 hour.

Buttermilk Syrup

3/4 c. buttermilk
1 1/2 c. sugar
1 cube real butter
2 Tbsp Corn Syrup(Spray Measuring Spoon with Cooking Spray)
1 tsp. baking soda
1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you'd make soup in. Yes, you'll have way more pot than ingredients, but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.

Bring ingredients to a boil and reduce heat to low (as long as it's still bubbling, you're okay). Cook, stirring very frequently, for 9 minutes. You're basically making candy here and candy-making requires constant vigilance.

At nine minutes, it should take on this luscious golden-brown color. Remove from heat and add vanilla.

There will be foam on top. It tastes just as good, but it's not super pretty. If you're into aesthetics, you can skim it off; otherwise, just give it a good stir.

Pizza Pot Pie

pizza dough

pepperoni and/or sausage (cooked)

mushrooms, green pepper, olives

mozzarella cheese; cut into small cubes

pizza/spaghetti sauce

olive oil

parmesan cheese

Combine all pizza toppings (to your liking) and mix with sauce. Fill ramekins. Roll out pizza dough and cut out a circle that is a little larger than ramekin top. Place over pizza fillings and press onto sides of ramekins. Brush tops with a little olive oil, sprinkle with parmesan cheese, and cut a slit on the top of each pie. Bake at 400 degrees for 20-25 min, or until top is golden brown.

Vanishing Breakfast Rolls

Vanishing Breakfast Rolls

2 pkgs Refridgerated Biscuits (10 rolls per pack)
Marshmallows, Big or Mini
3 Tbsp Butter, melted
Cinnamon & Sugar mix (1/2 cup sugar to 1/2 tsp cinnamon)

Seperate biscuits and smash down with the palm of your hand. If you have big marshmallows you are ready to roll marshmallow in butter, then into cinnamon & sugar. If you have mini marshmallows take a handful and roll them into a ball with your hands, then roll in butter and cinnamon & sugar. Place one buttery, cinnamon & sugar marshmallow on each flattened biscuit and wrap biscuit around and pinch to seal. Place in sprayed cupcake pan seam side down and bake at the degrees according to biscuit package directions. Mine were 400 degrees. Bake for 8-10 minutes or until lightly brown on top. Cool in pan for 5 minutes and serve. Yumm!!!

***In Home Ec we were taught to bake them on a cookie sheet pan, but I have found that they work best in muffin pans. That way your marshmallow filling melts right around your biscuit instead of all over the cookie sheet making a big mess and losing all your filling.

OR...

Easter Breakfast Rolls

1 package frozen bread or roll dough, thawed (or homemade roll dough)

6 TB sugar

1 tsp cinnamon

1 bag large marshmallows

1/4 cup butter, melted

Combine sugar and cinnamon in a small bowl and set aside. Divide the dough into individual roll sized potions. Press each portion into a flat circle. Place 1 large marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands. Brush rolls with melted butter. Sprinkle sugar mixture over rolls. Cover rolls with plastic wrap and put in the fridge overnight. On Sunday morning, preheat oven to 350°. Take rolls out of fridge and bake for 15 minutes until rolls are golden brown. Be careful not to overbake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)

Pizza Dough

Slow-Rise Pizza Dough

2 1/4 teaspoons yeast
1 1/3 cup cold water
3 1/2 to 4 cups flour
2 teaspoons salt

"The beauty about making this recipe the night before is you can just throw all the ingredients together cold (no warming the water) and stick it covered in the refrigerator. That is all I do - mix the dough to the desired consistency (I like my dough pretty soft) and really try not to over flour it and then place it in a greased bowl covered with saran wrap in the refrigerator. Be sure to take it out of the refrigerator a few hours before you make the pizza so the dough has time to warm and relax. This recipe makes 2 medium-sized pizzas. Directions for baking pizza:Preheat oven to 475 degrees. (If using a pizza stone, let stone heat for at least 30 minutes in the oven before baking pizza.) If baking in a sheet pan, press dough onto sheet pan and top with sauce and toppings. Bake for about 12 minutes (checking often) until crust is browned and cheese is golden and bubbly. If baking on the preheated pizza stone, slide pizza onto stone and bake for about 8 minutes.

Dute Drops

No Bake Cookies

1/2 cup butter

3 cups sugar

3 Tbsp. cocoa powder

1/4 tsp. salt

1/2 cup milk

Put all of these ingredients in a sauce pan and bring to a boil; boil for 1 minute. Remove from heat and add the following:

1/2 cup peanut butter (creamy or crunchy, we do creamy)

3 cups quick oats

1 tsp vanilla

Mix until combined and drop spoonfuls onto wax paper. Allow time to cool.

Banana Bars

Banana Bars
¼ cup butter, softened
¾ cups granulated sugar
1 egg
½ cup sour cream
½ tsp vanilla
1 cup flour
½ tsp baking soda
dash of salt
2 mashed ripe bananas

Preheat the oven to 350°. Grease a 9x13 pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan. Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.

Whipped Cream Cheese Frosting
4 oz. cream cheese, softened
½ cup powdered sugar
dash of salt
½ tsp vanilla
¾ cups heavy whipping cream

In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form. Fold whipped cream into cream cheese mixture and frost banana bars.

Chocolate Mint Brownie Cookies

Chocolate Mint Brownie Cookies
recipe by Stephanie

For the cookies:

2 cups all purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract

For the middle layer:
1 cup Guittard green mint chips, melted

For the frosting:
1/2 c. butter, at room temperature
1/2 c. unsweetened cocoa powder
4 1/2 c. confectioners’ sugar
1 tsp. vanilla extract
milk

1. In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
2. Using a mixer, cream the butter and sugar and mix until fluffy, about 2 minutes. Add egg, milk and vanilla. Slowly add the flour mixture until well combined.
3. Using a 2 inch ice cream scoop, scoop the dough onto a baking sheet lined with parchment paper. Bake at 350 degrees for 9-11 minutes or until firm. You don’t want to underbake or overbake these cookies. Let cool.
4. Spread a layer of the melted mint chips over the cookies. Put them into the fridge to let them set for about 10 minutes. Meanwhile, make the frosting.
5. Using a mixer, cream the butter. Whisk together the confectioners’ sugar and cocoa until well combined. Slowly add to the butter. Add the vanilla and a dash of milk at a time until the consistency is thick enough to spread on the cookies. Beat until smooth. Spread the frosting over the mint layer.

Peanut Butter Granola Bars

Peanut Butter Granola Bars

2 cups granola
1/4 cup honey
1/2 cup creamy peanut butter
1 cup semi sweet chocolate chips

In a bowl, mix together the honey and peanut butter until smooth. Add the granola and mix until well coated. Pat into a 8X8 greased pan and sprinkle chocolate chips on top. Place in a 350 degrees for 2-3 minutes or until chocolate is melted. Smooth out chocolate over the top of the granola. Chill until set. Cut into squares.

Creamy Lemon Squares

Creamy Lemon Squares

Ingredients:

• 20 vanilla wafers, finely crushed
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup cold margarine
• 1 pkg. (8 oz.) Neufchatel Cheese, softened (I used regular cream cheese)
• 1 cup granulated sugar
• 2 eggs
• 2 T flour
• 1 T lemon zest
• 1/4 cup fresh lemon juice
• 1/4 t baking powder

Directions: Heat oven to 350 degrees. Lie 8-inch square pan with foil, with ends of foil extending over sides. Mix wafer crumbs, 1/2 cup flour, and brown sugar in a bowl. Cut in margarine with pastry lender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan.

Beat Neufchatel cheese and sugar with a mixer until blended. Add eggs and 2 T flour; mix well. Blend in 1 T lemon zest, lemon juice and baking powder; pour over crust.

Bake 25-28 minutes or until the center is set. Cool. Refrigerate 2 hours. Serve with strawberries and sprinkle with powdered sugar. Use foil handles to life dessert from pan before cutting.

**For a softer crust, bake crust initially at 350 for 5 minutes.

Ingredients:

• 20 vanilla wafers, finely crushed
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup cold margarine
• 1 pkg. (8 oz.) Neufchatel Cheese, softened (I used regular cream cheese)
• 1 cup granulated sugar
• 2 eggs
• 2 T flour
• 1 T lemon zest
• 1/4 cup fresh lemon juice
• 1/4 t baking powder

Directions: Heat oven to 350 degrees. Lie 8-inch square pan with foil, with ends of foil extending over sides. Mix wafer crumbs, 1/2 cup flour, and brown sugar in a bowl. Cut in margarine with pastry lender or 2 knives until mixture resembles coarse; press onto bottom of prepared pan.

Beat Neufchatel cheese and sugar with a mixer until blended. Add eggs and 2 T flour; mix well. Blend in 1 T lemon zest, lemon juice and baking powder; pour over crust.

Bake 25-28 minutes or until the center is set. Cool. Refrigerate 2 hours. Serve with strawberries and sprinkle with powdered sugar. Use foil handles to life dessert from pan before cutting.

**For a softer crust, bake crust initially at 350 for 5 minutes.

Pizza Sauce

Pizza Sauce

1 (14 1/2 oz) can tomatoes (I usually use diced)

1 (6 oz.) can tomato paste

1/4 tsp oregano

1/4 tsp basil

1/4 tsp black pepper

1/4 tsp salt

1/8 tsp garlic powder

1/8 tsp onion powder

1 Tbsp sugar

Place all ingredients in a blender and pulse until reaches desired consistency.

Chocolate Chip Muffins

Cake Mix Muffins

1 Chocolate Cake Mix

1 teaspoon baking powder

2 Tbl Flour

2/3 cup milk

1/3 cup oil

3 eggs

Mix together. Take a spoonful of batter and mix them with 1 cup of chocolate chips before adding them to the batter. Pour into muffin cups and bake for 15-20 minutes at 375. Makes appox. 16 muffins.

Sugar Cookie Bars

1 cup butter; room temp.
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

Frosting

1/2 cup butter; room temp
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency.

Meatballs

4 lb Lean ground beef

2 eggs slightly beaten

1 cup dry Italian bread crumbs

1/2 cup finely chopped onion

1 Tbsp salt

1 tsp pepper

1 3/4 cups milk

1/4 cup worchestershire sauce

Preheat oven to 375°F. Combine all ingredients. Blend well. Shape mixture into 1-1/2" balls. Place on ungreased cookie sheet and bake 25-30 minutes until brown. Remove immediately and drain on paper towels. When cooled put into ziploc bags. Freeze and use within 3 months. Makes about 80 meatballs.

line them up (after baked and cooled) on a parchment or wax paper lined baking sheet and place in the freezer for about an hour. Once they are frozen, put in plastic bags and store in freezer.

Lemon Bars

Crust:

2 cups flour

1 cup butter, room temp

4-5 Tbsp sugar

1/2 tsp salt

Cream together flour and butter. Press into a 9x13 greased pan. Bake at 350 degrees for 15 min.

Filling:

4 eggs, room temp

2 cups sugar

1/2 tsp baking powder

7-8 Tbsp flour

4 Tbsp lemon juice

zest of half a lemon

Slowly beat eggs. Add remaining ingredients, one at a time, and blend well. Pour over hot crust and return to oven. Turn oven down to 325 degrees and bake for 25 min. Completely cool and refrigerate for a couple of hours. Sprinkle with powdered sugar & serve.

Banana Peach Smoothie

1 can (15 oz) lite sliced peaches

1 medium banana

1 cup milk

1 cup ice

1 6oz can pineapple juice

Mix thoroughly in blender. Makes 4-10oz servings.

Pear Tart for Abby

2 cups flour
3/4 cup finely chopped walnuts
3/4 cup brown sugar, lightly packed
12 tablespoons cold butter (1 1/2 sticks), diced
1 egg yolk
2 pounds ripe d'anjou pears, cored and cut into slices

Preheat the oven to 400 degrees F.Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly. Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the pears in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in. Sprinkle the rest of the crumb mixture evenly over the pears. Bake the tart for 25-30 minutes, or until it's lightly browned. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

Pumpkin Bars

2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
4 eggs
1 15oz can pumpkin
1 ½ cups sugar

1 cup canola oil

Combine dry ingredients. Beat eggs. Add pumpkin, sugar and oil. Mix to combine. Add dry ingredients. Bake on large, greased baking sheet, 350 degrees 25-30 min. Cool completely and frost. Cut to make 48

Cream Cheese Frosting
6 oz cream cheese
½ cup butter
2 tsp vanilla
4 cups powdered sugar

thin with milk if needed

Crunchy Carmel Apple Pie

1 9 in. deep dish pie crust (store bought or homemade)

1/2 cup sugar

3 Tbsp flour

1 tsp cinnamon

1/8 tsp salt

6 cups thinly sliced, peeled apples (fuji, granny smith, honeycrisp, or any combo of these)

1 recipe crumb topping (below)

1/2 cup chopped pecans

caramel ice cream topping (Mrs. Richardson's butterscotch caramel sauce)

In large mixing bowl stir together sugar, flour, cinnamon & salt. Add apples & toss until coated. Transfer apples to pie crust. Sprinkle crumb topping over apples. Place pie on lined baking sheet. Bake at 375 degrees for 50-60 min. Remove from oven and sprinkle with chopped pecans and drizzle with caramel.

Crumb topping:

1 cup packed brown sugar

1/2 cup flour

1/2 cup rolled oats

1/2 cup butter, room temp

Stir together 1st three ingredients. Cut in butter until mixture resembles coarse crumbs.

Peanut Butter Balls

2 1/2 sticks margarine (NOT butter)

2 cups creamy peanut butter

5 cups powdered sugar

In a large bowl mix all ingredients together until the consistency of play-dough. Using a tablespoon measure, roll into balls & place on a waxed/parchment paper lined baking sheet. Refrigerate.

Dip in Melted Chocolate