Peanut Butter Cookies

1 c. softened butter

1 c. peanut butter

1 c. sugar

1 c. brown sugar

2 eggs

1 tsp. baking powder

1-1/2 tsp. baking soda

1/2 tsp. salt

2-1/2 c. flour

Cream butter, sugar, brown sugar and peanut butter together until well blended. Add eggs, baking powder, baking soda and salt. Mix until blended. Add flour and mix until thoroughly blended. Scoop into balls and press an “X” on each cookie with a fork dipped in flour. Bake for 15 minutes at 350 degrees. Enjoy!

Cut-Out Cookies

2 c. softened margarine

2-1/4 c. sugar

3 eggs

3 T. milk

1 T. baking powder

1 T. vanilla

Dash salt

6 c. flour

Buttercream Frosting

2 c. softened margarine

7 c. plus 7 c. powdered sugar

1/2 c. milk

1 T. vanilla

For cookies, mix all ingredients except flour until blended. Add flour and mix until evenly combined. Refrigerate dough for at least 3 hours or up to several days. When ready to roll out, remove from refrigerator and on well floured surface, roll out dough to under 1/4 in. thick. Cut out shapes using cookie cutters and bake on parchment lined sheets for 9 minutes or until slightly brown around edges.

For frosting, blend softened margarine, 7 c. powdered sugar, vanilla and milk until no lumps remain. Add another 7c. powdered sugar and mix until blended and creamy. If needed, add additional powdered sugar until frosting can hold up on its own and looks a bit rough. Mix food colors into frosting to created desired colors for cookies.

Pecan Pie Bars

Crust

3-3/4 c. flour

1-1/2 c. softened butter

3/4 c. sugar

3/4 tsp. salt

Filling

6 eggs

2 c. sugar

2 c. dark syrup

2 tsp. salt

2 tsp. flour

3 c. chopped pecans

6 T. melted butter

2 tsp vanilla

In a mixing bowl, combine flour, butter, sugar and salt. Mix until all ingredients are well blended. Press evenly into the bottom of a greased half sheet pan. . Bake 20 minutes at 350 degrees. While baking, mix all filling ingredients in a bowl. Once crust is done, pour filling evenly on top and bake until center no longer jiggles. Start with 25 minutes and check to see if done. If center no longer jiggles, bars are done. If center still jiggles, add additional time and check every few minutes until done. Let cool and enjoy!

Cranberry Orange Scones

2 c. flour

7 tsp. sugar

1 T. orange zest

2 tsp. baking powder

1/2 tsp salt

1/4 tsp baking soda

1/3 c. softened butter

1/4 c. orange juice

1/4 c. heavy whipping cream

1 egg

3/4 c. dried cranberries

In a mixing bowl, add flour, sugar, orange zest, baking powder, salt, baking soda and softened butter. Mix until butter is mixed in and largest piece is the size of a pea. Add orange juice, heavy whipping cream and egg. Mix until dough is fully blended and very sticky. Add cranberries and mix until evenly mixed in. Shape into 8-10 inch round and cut into 8 pie shaped pieces. Pat milk on to tops of scones and sprinkle with additional sugar. Bake on parchment paper for approximately 15 minutes. Let cook slightly before eating. Enjoy!

Cream Puffs & Profiteroles

Crean Puff Shells

1/2 c. butter
1 c. water
4 eggs
1 c. flour

Custard
2 c. skim milk
5 T. corn starch
3 eggs
pinch salt
1/2 c. sugar
1 tsp. vanilla

INna saucepan, melt butter and waler and bring to a boil. Once boiling, add flour and stir. This dough will be very thick. Transfer this mixture into a mixer bowl and with whisk attachment, start the mixer and slowly add eggs, a little bit at a time. Once all combined, spoon balls of dough onto parchment lined cookie sheet. Bake at 400 degrees for 15 minutes and then reduce oven to 300 for another 25 minutes. Let cool and store in ziplock bag in freezer. For custard, mix sugar and cornstarch in bowl of double boiler. Once combined, add milk and whisk immediately to assure no lumps. In separate bowl, scramble eggs completely and then slowly add to milk mixture and whisk to combine. Add salt and vanilla and mix to combine. Place over water in double boiler and cook until thick and bubbly, stirring very frequently. Once thickened, either whisk strenuously to assure no lumps, or run through food processor to remove any lumps that remain. Refrigerate in separate bowl with plastic wrap touching surface. When ready to eat, cut Cream Puff shell in half and scoop custard in the middle. Replace top and drizzle with chocolate or sprinkle with powdered sugar. Alternatively, ice cream of any flavor can be used instead of custard and now its a Profiterole. Enjoy!

Apple Crisp

10 c. apples - chopped into (roughly) 1/2 inch pieces

1/2 c. brown sugar

1 c. sugar

1/4 c. flour

1-1/2 tsp cinnamon

1/2 tsp salt

1 c. sugar

1 c. flour

1 c. softened butter

1 c. oatmeal

2 tsp cinnamon

Peel and chop apples. In large bowl, add apples, brown sugar, sugar, flour, cinnamon and salt. Toss to ensure all apples are covered. Spray 9x13 cake pan and pour apples and all sugars in pan. In separate bowl, mix sugar, flour, softened butter, oatmeal and cinnamon. combine until crumbly. sprinkle evenly over apple mixture. Bake at 350 degrees for at least 35 minutes (most likely closer to 60). Apple crisp will be done when cinnamon sugar mixture bubbles around the edges of the pan. BEst served warm with generous ice cream. Enjoy!

Chocolate Crinkles

1 c. butter

1-1/4 c. cocoa powder

3-1/4 c. sugar

6 eggs

1 T. baking powder

1 T. vanilla

1 tsp. vanilla

3-1/4 c. flour

Melt butter in saucepan. Once melted, add cocoa powder and whisk together until blended. Put chocolate mixture in mixing bowl and add sugar. Mix until well blended. Add eggs and mix again. Add baking powder, vanilla and salt. Mix. Add flour and mix until well blended. Once you remove this from the mixer, make sure to scrape the bottom and sides of the mixing bowl to make sure all dough is blended well. Refrigerate dough for several hours to several days. Before baking, roll cookie dough balls generously in powdered sugar. Bake at 350 degrees for 15 minutes, or just until the cookies lose their shine. Enjoy!

Pumpkin Bread & Muffins

3 c. sugar

1 c. oil

4 eggs

1/2 tsp. baking powder

2 tsp. baking soda

2 tsp. salt

2 c. pumpkin

1 tsp. ground cloves

1 tsp. allspice

1 tsp. cinnamon

1 tsp. ground ginger

1 tsp. nutmeg

3-1/2 c. flour

pecans sprinkled on top

Combine sugar, oil, pumpkin and eggs until blended. Add baking powder, baking soda, and salt and mix until blended. Add cloves ,allspice, cinnamon, ground ginger, nutmeg and flour. Mix until fully combined. If making bread, spray pan generously and fill 2/3 full. Alternatively, if making muffins, fill muffin tins 2/3 full. Sprinkle pecans on top if desired. Bake bread for at least 45 minutes and muffins for at least 12. minutes Insert toothpick to assure it comes out clean. If not, add a few minutes and retest. Once toothpick comes out clean, remove from oven and cool. Enjoy!

Scotcheroos

1 c. sugar

1 c. light corn syrup

1-1/2 c. peanut butter

6 c. crispy rice cereal

1 c. chocolate chips

1 c. butterscotch chips

Combine sugar and corn syrup in saucepan and place over medium heat Bring to a boil. Once boiling, remove from heat and add peanut butter. Combine until well blended. Pour peanut butter mixture over crispy rice cereal and mix until blended. Press into a lightly greased quarter sheet pan. In double boiler, melt chocolate chips and butterscotch chip until fully melted and no lumps. Spread over crispy rice mixture and spread evenly. Let topping set and then cut and enjoy!

Chocolate Chip Cookies

1 c. butter

3/4 c. sugar

3/4 c. brown sugar

2 eggs

1 tsp. baking soda

1 tsp. salt

1 tsp. vanilla

1/2 tsp. baking powder

2-1/4 c. flour

1-1/4 c. chocolate chips

Cream softened butter, sugar and brown sugar in mixer until well blended. Add eggs and blend until completely combined. Add baking soda, vanilla, salt and baking powder and mix until combined. Add flour and mix until all ingredients are evenly blended. Add chocolate chips and mix. Bake at 350 degrees for 15 minutes or until edges are browned and center is slightly lighter, but just .starting to brown. Cool and enjoy!

Lemon Macadamia Nut Bars

Crust

4 c. flour

1 c. powdered sugar

2 c. melted butter

1/2 c. chopped macadamia nuts

Mix all four ingredients in a mixer or by hand. Spray a baking sheet and press the crust in the bottom evenly. Bake at 350 degrees for 15 minutes.

Filling

4 c. sugar

1/2 c. flour

2 tsp. baking powder

1 tsp. salt

8 eggs

1/2 c. fresh squeezed lemon juice

3T. Lemon zest

Mix all ingredients in mixer with whisk attachment. When crust is done, pour filling on top and bake at 350 degrees for 20 minutes. The lemon bars will be done when the center does not move when you jiggle the pan. When cool, dust with powdered sugar and enjoy!

Carrot Cake with Cream Cheese Frosting

Carrot Cake

1-1/2 c. canola oil

4 eggs

1-1/2 c. pureed carrots

2 c. sugar

2 tsp. baking soda

2 tsp. cinnamon

1 tsp salt

2 c. flour

1/2 c. crushed pineapple

1 c. crushed walnuts

Combine oil, eggs, pureed carrots and sugar in mixer. Mix until blended. Add baking soda, cinnamon and and salt. Mix until blended. Add flour and mix to combine. Add pineapple and walnuts and mix til evenly blended. Bake in 2-8inch round baking pans or bake in well greased mini muffin pans. An 8 inch round will bake for at least 25 minutes or until toothpick inserted in middle comes out clean. Mini cakes will bake for approximately 8-10 minutes. Both bake at 350 degrees. Enjoy!

Cream Cheese Frosting

16 oz. softened cream cheese

4 c. powdered sugar

8 T. softened butter

1-1/2 tsp. vanilla

pinch of salt

Cream butter and cream cheese in mixer until well blended. Add powdered sugar and mix until combined. Add vanilla and salt and mix until smooth.

Seven Layer Bars

1. c. melted butter

2 c. crushed graham crackers

2 c. shredded coconut

2 c. chocolate chips

2 c. butterscotch chips

2 cans sweetened condensed milk

1/4 c. chopped pecans

Pour melted butter in a 13x17 in. baking sheet, making sure it is evenly spread on the pan. Once spread, sprinkle graham cracker crumbs evenly over the melted butter. Once completed, sprinkle coconut over the graham crackers, followed by chocolate and butterscotch chips in successive layers. Next, evenly (and carefully) pour the sweetened condensed milk 6over the prior layers. Work quicklu when pouring the sweetened condensed milk trying to pour it evenly so each can covers half the pan. Finally, sprinkle the chopped pecans over the top. Bake at 350 degrees for 13-15 minutes. Enjoy!

Cinnamon Rolls

4-1/2 tsp. dry yeast

1/2 c. warm water

6 c. Baking Mix

1 c. cold water

1-1/2 c. melted butter

2 c. sugar

8 tsp. cinnamon

Take 1/2 c. of warm tap water and microwave it for an additional 15 seconds. Mix this water with the 4-1/2 tsp. yeast. Mix until blended and set aside. In a separate bowl, mix the baking mix and cold water by hand. Once mixed in, add the yeast mixture and continue mixing by hand until all dry ingredients are incorporated. !n a separate bowl, mix the cinnamon and sugar and set aside. In yet another bowl, melt the butter in the microwave. To roll the dough out, divide the dough in two and gerously flour your rolling surface. Generously flour half of the dough and shape into a 4 inch wide rectangle. Once shaped , roll legnthwise trying to maintain equal width throughout. Try to roll the dough to be approximately 1/8th in. thick. Once rolled out, pour 1/2 c. melted butter over dough, spreading evenly. Sprinkle with 3/4 c. cinnamon sugar mixture. Gently roll the dough from end to end forming a long roll. Cut into 1 in. pieces and place in greased baking pan. Repeat with second half of dough. Once all the dough has been rolled out, pour the remaining butter over the top and sprinkle with remaining cinnamon sugar. Bake at 350 degrees for 22 minutes! These tase great first thing in the morning, or for that matter... at any time of day! give these a try, I know you will love these as much as I do!

Monster Cookies

1 c. salted butter

1-1/3 c. packed brown sugar

1-1/3 c. sugar

2 c. peanut butter

5 eggs

1 t. salt

3 T. baking soda

1-1/3 t. pure vanilla extract

6 c. oatmeal

1-1/3 c. M&M candies

2/3 c. chocolate chips

Cream butter, sugar, brown sugar and peanut butter in mixer until blended. Add eggs and mix again until combined. Add salt, soda and vanilla and mix until well integrated. Add oatmeal and turn mixer on slowly as it will want to fly all over. Once mixed in, add M&Ms and chocolate chips. Once thoroughly blended, scoop into balls and place on parchment lined cookie sheet. I use 1/3 c. cookie scoop for my extra large cookies like these. Once frozen, place in resealable bag and date. When ready to bake, remove an appropriate number of balls and let thaw for up to 10 minutes. Bake at 350 degrees for at least 15 minutes. Cookies should be brown on the edges and not appear raw in the middle. Enjoy!