Pumpkin Bars

2 1/2 c. flour
1 2/3 c. sugar
3/4 c. butter, softened
1/3 c. milk
1 1/4 t. baking powder
1 1/4 t. baking soda
1 t. salt
1 t. ground cinnamon
1 t. pumpkin pie spice *
* or substitute 1/2 t. cinnamon, 1/4 t. ginger, 1/8 t. nutmeg and 1/8 t. cloves
1/2 t. ground cloves
2 eggs
(1) 15 oz. can cooked pumpkin

Heat oven to 350 degrees.  Combine bar ingredients in large mixer bowl.  Beat at medium speed, scraping bowl often, until well mixed (2-3 minutes).  Pour batter into greased 15x10x1 inch jelly roll pan.  Bake for 25-35 minutes or until bar springs back when touched lightly in the center.  Cool completely.

Frosting
4 c. powdered sugar
1/2 c. butter, softened
2 t. vanilla
3 to 4 Tablespoons milk
1/2 cup chopped pecans (optional)

Combine powdered sugar, butter and vanilla in large mixer bowl.  Beat at medium speed, gradually adding enough milk and scraping bowl often, until desired spreading consistency (1-2 minutes).  Stir in pecans by hand.  Frost cooled bars.  Cut into bars.  Makes 48 bars.

Oreo Cookie Balls

1 package (8 oz) cream cheese, softened
40 Oreo cookies, finely crushed, divided
Dipping chocolate

Mix cream cheese and 3 cups cookie crumbs until blended.
Shape into 48 (1-inch) balls.  Freeze 10 min.  Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.  Sprinkle with remaining cookie crumbs.

Refrigerate 1 hour or until firm.

* For easier dipping: use a toothpick to dip the cookie ball into melted chocolate; shake off excess chocolate then place on waxed paper.

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

Rated: Submitted By: BUCHKO Photo By: cookin'mama Prep Time: 25 Minutes Cook Time: 10 Minutes Ready In: 1 Hour 35 Minutes Servings: 40

"Peanut butter cups wrapped in a peanut butter cookie for the most peanut buttery of treats."

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). Sift together the flour, salt and baking soda; set aside.
2.	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. Shape into 40 balls and place each into an ungreased mini muffin pan.
3.	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.

ALL RIGHTS RESERVED © 2014 Allrecipes.com

Printed from Allrecipes.com 11/6/2014

Chocolate Cake

INGREDIENTS:

2 cups white sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

DIRECTIONS:

1.  Preheat oven to 350 degrees. Grease and flour two nine-inch round pans

2.  In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.  Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer.  Stir in the boiling water last.  Batter will be thin.  Pour evenly into the prepared pans.

3.  Bake 30 - 35 minutes in the preheated oven, until the cake tests done with a toothpick.  Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

S'more Brownies

- 1 pkg Brownie Mix
- 6 Graham Crackers
- 2 cups Mini Marshmallows
- 6 bars Milk Chocolate

Prepare brownie mix according to package directions; bake in 9x13 pan at 350 degrees for 25 minutes.

Break up graham crackers and toss with marshmallows and chocolate coarsely chopped.

Sprinkle s'more mixture on top of brownies and bake for another 3 minutes; allow to cool before serving.

Pumpkin Bread

INGREDIENTS
1 3/4 cups all-purpose flour
1 cup Pure Pumpkin
3/4 cup firmly packed brown sugar
1/2 cup (1 stick) butter
2 large eggs
2 teaspoons pumpkin pie spice*
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder

DIRECTIONS
Preheat oven to 350 degrees.  Grease 9x5-inch loaf pan (or two small pans)
Combine flour, pumpkin, brown sugar, butter, eggs, spice, baking soda, salt and baking powder in large mixer bowl.  Beat at medium speed, scraping bowl often for 1 to 2 minutes until well mixed.  Spoon batter into prepared pan.

Bake for 45 to 55 minutes (or 30 to 35 minutes for small pans) or until toothpick inserted in center comes out clean.  Cool in pan on wire rack 10 minutes; remove to wire rack to cool completely.

* Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground nutmeg and ground cloves for pumpkin pie spice.

** You can add 3/4 cup chocolate chips to batter if you like pumpkin chocolate chip bread!

No Bake Cookies

2 c. sugar
1/2 c. milk
1/2 c. cocoa

* Bring to full boil - full boil 1 1/2 minutes
* Remove from heat

Add
1 stick butter (1/2 c.)
1/2 c. peanut butter
1 tsp. vanilla

* Blend until smooth

Add
3 c. oatmeal.

* Drop by spoonful and cool.

Chocolate Chip Cookies

2 1/4 - 2 1/2 cups flour
1 tsp baking soda
1 cup (2 sticks) margarine or butter (softened - not melted)
1/4 c sugar
3/4 c light or dark brown sugar
1 tsp vanilla
1 small package vanilla instant pudding
2 eggs
1 package (12 oz) chocolate chips

* * Mix flour with baking soda in small bowl.  Cream together butter and both sugars in large mixing bowl.  Add vanilla and pudding and beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture then stir in chocolate chips.  Place balls of dough on ungreased baking sheet.  Bake at 375 degrees for 8 1/2 - 9 1/2 minutes.  Make 2-3 dozen.

Glazed Doughnut Muffins

Moist muffins spiced with cinnamon and nutmeg and dipped in a delicious powdered sugar glaze!

Yield: 12 muffins

Ingredients:

For the muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the glaze:
3 tablespoons butter, melted
1 cup confectioners' sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions:

Preheat oven to 425 degrees F.  Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth.  Beat in eggs, one at a time.  With the mixer on low speed, mix baking  powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined.  Stir the flour into the butter mixture alternatively with the milk, beginning and ending with the flour and mixing until just combined.  Do not overmix!  Spoon batter into cups, filling the cups, and smooth tops.  Divide batter equally among prepared muffin cups.  Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time.  Cool muffins in muffins tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, in a medium bowl mix together the melted butter, confectioners' sugar, vanilla, and water.  Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden.  Once hardened, dip a second time and allow to harden then serve.

Recipe note: Muffins will keep at room temperature for about a day.

Bunny Blondies

8 medium carrots (about 1 pound)
2 1/2 cups flour
1/2 teaspoon baking soda
2 1/2 teaspoons cinnamon
1 teaspoon salt
1 1/2 sticks butter, softened
1 cup packed light brown sugar
1/3 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 cup butterscotch chips
1 cup finely chopped walnuts (optional)

* Adjust the oven rack so that it's in the center and heat the oven to 350 degrees.  Coat a 9x13 inch baking dish with cooking spray.
* Peel and trim the carrots.  Use a box grater to finely shred each carrot on a sheet of waxed paper (you should end up with about 3 cups)
* In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.  Set the mixture aside.
* With a hand or stand mixer set on medium speed, blend the butter and both sugars until pale and fluffy, about 3 minutes.  Add the eggs and the vanilla and continue beating on medium speed until well blended.  Reduce the mixer's speed to low and add the carrots (use the waxed paper to dump them into the bowl)  Mix in the butterscotch chips and, if desired, the walnuts.
* Use a wooden spoon to blend the flour mixture into the wet ingredients, scraping down the sides of the bowl as you work.  Pour the batter into the prepared dish and use a large spoon or spatula to spread it evenly. 
* Bake the batter, rotating the pan halfway through, until it has risen slightly and the top has formed a thin, brittle crust, about 30 to 35 minutes.  Be careful not to overbake.  To test for doneness, insert toothpicks 1 inch from the edge, 2 inches from the edge, and in the center.  The first toothpick should come out clean, the second with a little batter, and the third with a little more batter. 
* Place the pan on a wire rack and let it completely.  Run a knife around the rim of the pan, then divide the contents into 24 bars.

Chex Mix (Sweet-n-Chewy)

(Veronica's yummy recipe!!!!)

1 1/3 C. White corn syrup
1 1/3 C. White sugar
2 Squares of Butter(not margarine)
Bring to a boil and boil 4 minutes

Corn chex
Rice chex
Golden grahams
Mixed nuts of choice

I don't have measurements on the cereal, but I usually use half of each chex and the full box of Golden Grahams. I seem to just use cashew halves and slivered almonds but any nut you like is good. Mix all cereals and nuts pour boiling mixture over. You stir a lot. I stir it throughout the following hour or so cause it likes to settle to the bottom:-)

Peaches & Cream Cake

Coat cake pan with shortening and flour; make 1 box of Yellow/White Cake Mix and bake as directed.

Once cooled slightly (5 minutes) remove from pan onto tray; split the cake into two layers using sewing thread and separate each cake layer.

Let cool (about 10-15 minutes).

Add pureed peaches to bottom cake layer (I used about 1 qt of canned peaches).

Place top cake layer on peach layer.


Frost with icing:

2 cups Whipping Cream

2 ½ Tbsp Powdered Sugar

Lemon Cake

1 1/4 cup sugar
2 cups flour
2 tsps baking powder
1 tsp salt
1 3-oz pkg. lemon Jell-O
3/4 cup vegetable oil
3/4 cup water
4 eggs

Sift together sugar, flour, baking powder, salt, and Jell-O.  Add remaining ingredients; mix well.  Pour into greased and floured 13x9 pan.  Bake at 350 degree for 35-40 minutes.  While baking, make glaze of: juice and rind from 2 lemons (or 5 tbsps of concentrate) and 2 cups powdered sugar.  While cake is still hot, poke holes with a fork and pour glaze on.

Grandma Laney's Chocolate Sheet Cake

2 cup flour
2 cup sugar

Mix in bowl.

1 stick margarine
1/2 cup oil
4 Tbsp cocoa
1 cup water

Boil together than add to dry ingredients; add and beat:

1 cup buttermilk
1 tsp soda
1 tsp vanilla
1/4 tsp salt
2 eggs

Bake at 350 degrees in a cookie sheet pan for 20 minutes. When cooled, ice with chocolate frosting.

Then enjoy and remember those Sunday night visits at Grandma's House!

Caramel Apple Cake

1 1/2 cups vegetable oil
1 1/2 cups sugar
1/2 cup brown sugar
3 eggs

Combine oil and sugars; add eggs one at a time.

3 cups flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp salt

Combine dry ingredients separately then add to batter and stir well.

3 1/2 cups diced peeled apples
1 cup chopped walnuts
2 tsp vanilla

Fold in apples, walnuts and vanilla then pour into greased and floured 10-in tube pan.
Bake at 325 degrees for 1 1/2 hours. Cool for 10 minutes before removing from pan.

1/2 cup brown sugar
1/3 cup half & half cream
1/4 cup butter/margarine
dash of salt

In a double broiler over simmering water, heat sugar, cream, butter, and salt until dissolved. Cool to room temperature then add 1 cup of powdered sugar; beat until smooth.

Drizzle over cake and sprinkle with nuts.

Ice Cream Cone Cupcakes

Prepare cake batter as normal; add 1/4 to 2/3 cup of batter in each waffle cone.

Place cones in muffin tin and back on 350 degrees for 20 minutes. Frost when cooled.

Chocolate Syrup

This is delicious hot fudge perfect for ice cream!

2 cups Sugar
4 Tbsp Cocoa
4 Tbsp Flour
1 can Evaporated Milk
4 Tbsp Butter
2 tsp Vanilla

Mix Sugar, Cocoa, Flour. Slowly add Milk. Stir and add Butter. Cook to boiling. Boil 2 1/2 minutes (constantly). Add Vanilla.

Oreo Cookies

Mix:

1 pkg Devil's Food Cake
3/4 cup shortening
2 eggs

Roll into small balls and place on greased cookie sheet.
Bake at 350 degrees for 5-10 minutes (depending on oven)

Once cooled, frost and make sandwich!

Cinnamon Rolls

2 T. dry yeast
(dissolve in warm water with 1 t. sugar)
1/2 cup warm water
1 cup hot milk
1/2 cup sugar
1/2 tsp. salt
2 eggs (beaten well)
1/2 cup margarine (melted)
4-5 cups flour

* * Mix milk, sugar, salt, eggs, margarine, water.
* * Stir in flour until dough is easy to handle.
* * Place in bowl & let rise until double in size.
* * Shape into rolls & let rise 30 minutes.
* * 375 degrees for 20 minutes.

Chocolate Frosting

1/3 cup butter or margarine
1/2 cup cocoa powder
4 cups powdered sugar
1/4 cup milk
1-1/2 teaspoons vanilla

* * In a mixing bowl beat butter till fluffy. Beat cocoa powder into butter. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla.
* * Slowly beat in remaining powdered sugar. Beat in additional milk, if needed, to reach spreading consistency.
* * We half this recipe, especially when topping our brownies.