Pumpkin Bars

Liz Bailey

4 eggs
1 2/3 cup sugar
1 c oil
1 bottle pumpkin, drained
2 cup flour
2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp salt
1 tsp soda
1 tsp cinnamon

combine all ingredients and pout into a 11x16 pan.  bake at 350 degrees for 30 minutes.  cool and frost.

frosting:
3 oz softened cream cheese
1 softened cube butter
1 tsp vanilla
2 c powdered sugar.

beat until fluffy.  (add milk to make creamier or powdered sugar to stiffen)

Death By Chocolate

Andrea Wright
A good friend from our Fenton ward in Michigan.  Just look at these ingredients...you know its going to be good!!

37 Oreo cookies
5 oz evaporated milk
8 oz cream cheese
12 or 16 oz cool whip
14 oz Kraft caramels
1 stick butter
1 c powdered sugar
pecans, chopped

Crush 25 oreos and lay in bottom of 9x13 pan.  Melt caramels, milk and butter together then pour over cookie crust.  Let cool.  Mix cream cheese, powdered sugar and 1 cup cool whip together.  Spread over cookie mixture and top with plain cool whip.  Crush 12 oreos over the top and sprinkle with chopped pecans.  Keep refrigerated.

Pumpkin Desert

1 box yellow cake mix (reserve 1 cup) (no pudding in mix)

1 stick melted butter

1 beaten egg

Mix and press into 9 x 13 pan

Mix well:

3 eggs

2/3 c. milk

½ c. brown sugar

¼ c. sugar

1 ½ tspn. cinnamon

1 large can pumpkin

Pour over cake

Mix and sprinkle:

1 c. cake mix

¼ c. melted butter

½ c. sugar

½ c. chopped nuts (walnuts or pecans)

Bake at 350 for 55 min. (325 for glass dish)

Serve with whipped cream on top.

Congo Bars

melskitchencafe.com

*Makes a 9X13-inch pan of bars

2 1/8 cups (10 1/2 ounces) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup (7 ounces) light brown sugar
1/2 (3 1/2 ounces) cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter…the options are endless!)

Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.

Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.

Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve

Magic in the Middle Cookies

Chocolate cookies with a peanut butter center...

from King Arthur Flour Blog and melskitchencafe.com

Chocolate Dough
1 1/2 cups (6 3/8 ounces) all-purpose flour
1/2 cup (1 1/2 ounces) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (3 1/2 ounces) granulated sugar (plus extra for dredging)
1/2 cup (3 3/4 ) brown sugar
1/2 cup (1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk

Peanut butter filling
3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup (3 ounces) confectioners’ sugar

Directions
1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
3. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.
5. To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth.
6. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
7. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
8. Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
10. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
11. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
12. Bake the cookies for 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove them from the oven, and cool on a rack.

Snickerdoodles

1/2 cup butter/margarine

1 cup sugar

1/4 tsp baking soda

1/4 tsp cream of tartar

1 egg

1/2 tsp vanilla

1 1/2 cup all purpose floour.

Cream butter and sugar for 30 seconds. Add soda and cream of tartar, mix. Add egg and vanilla, mix. Add flour and mix. Cover and chill dough for 1 hour. Heat oven to 375 degrees. Shape into balls and roll in 2T sugar and cinnamon. Place on greased cookie sheet and bake for 10-11 minutes.

Soft and Chewy Ginger Snaps

Britt Peterson

Tried and tested: My favorite gingersnap recipe....ever!

1 1/2 cup shortening

2 cups brown sugar (white is okay)

1/2 cup molasses

2 eggs

4 cups flour

4 tsp baking soda

2 tsp ground cloves

2 tsp cinnamon

2 tsp ginger

1/3 tsp salt

Cream shortening and sugar, add molasses and egg. Beat well. Add spices and mix. Add flour and mix. Roll into balls. Roll balls in sugar. Place balls on greased cookie sheet, don't flatten. Bake at 350 degrees for 8-10 minutes.

Hint: look for cracks in the cookies while cooking because it means they are done. They will flatten as they cool.

Nanaimo Bar (Chocolate Custard Bar)

Melissa Franson

The Nanaimo bar is a dessert of Canadian origin popular across North America. A type of chocolate no-bake square, it receives its name from the city of Nanaimo, British Columbia. It consists of a crumb-based layer, topped by a layer of light custard or vanilla butter icing, which is covered in chocolate.

Many varieties are possible by using different types of crumb, flavours of custard or icing (e.g. mint, peanut butter), and types of chocolate. Two popular variations on the traditional Nanaimo bar involve mint flavoured custard or mocha flavoured custard.In my opinion, these are best served as a dessert alone, without any other sweet treat.

Ingredients:

For base, blend in mixer:

3/4 c. butter, softened

1/3 c. sugar

1/2 c. cocoa powder

1 1/2 t. vanilla

2 eggs

Combine in separate bowl and then add to chocolate mixture:

3 c. Graham cracker crumbs

1 1/2 c. shredded coconut

3/4 c. chopped walnuts

Mix until dry ingredients are well coated. Press firmly into ungreased 9x13 pan. Set aside.

For filling, cream:

1/3 c. butter

Add:

1 98g box vanilla instant pudding

3 c. powdered sugar

1/3 c. milk

Beat until resembling frosting. Spread evenly over base & chill in freezer until filling layer is nice and firm.

Heat in microwave in 30 second intervals, stirring frequently, until melted and smooth:

3 T. milk

1 c. semisweet chocolate chips

Spread quickly over top of filling. Chill in freezer until all layers are quite firm, but not frozen solid, about 30 minutes. Cut into rectangles or squares. Place in plastic container and freeze at least 1 hour before serving. To serve, let sit at room temperature for 3-5 minutes, still frozen but soft enough to bite.

Makes 4 dozen bars.

Chocolate Turtle Cookies

Melissa Franson

1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
8 tablespoons butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tablespoons milk
1 teaspoon vanilla extract

1 cup chopped pecans, chopped fine
14 soft caramel candies
3 tablespoons heavy cream

Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees. Combine flour, cocoa, and salt in small bowl. With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.

Whisk egg white(s) with fork or whisk in another bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, letting excess drip off, then roll in pecans. Place balls 1 inch apart on lightly greased baking sheets. Using teaspoon measure or your finger, make indentation in center of each ball.

Bake until set, 10 to12 minutes, switching and rotating sheets halfway through baking.

Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentations with teaspoon measure. Fill each with 1/2 to 1 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.

Indoor Smores

Sharron Higbee

8 cups Golden Grahams cereal

5 cups miniature marshmallows

1½ cup chocolate chips

¼ cup light corn syrup

5 TB butter or margarine

1 tsp vanilla

1 cup mini marshmallows, if desired

Butter rectangular pan (9x13). Measure cereal into a large bowl. Microwave 5 cups marshmallows, chocolate chips, corn syrup, and butter in a large microwaveable bowl, uncovered on high for 2-3 minutes 30 seconds, stirring every minute, until mixture can be stirred smooth. Stir in vanilla. Pour over cereal. Toss and coat. Stir in 1 cup marshmallows. Press in pan.

Brownies

Sharron Higbee

Melt 1 cup margarine

Add ½ cup cocoa

Beat in 2 cups sugar and 1 tsp vanilla

Add 4 eggs (one at a time)

Add 1 ½ cup flour and 1 tsp salt

Mix and bake at 350 degrees for 20-25 minutes in a 9x13 pan.

Chocolate Chip Cookies

Marcie Wood Reddish

2/3 cup shortening

1 cup sugar

½ cup brown sugar

2 eggs

Mix

2 ¼ cup flour

1 tsp baking soda

1 tsp salt

1 tsp vanilla

Bake at 350 degrees for 9 minutes on a greased pan.

Seven Layer Bars

½ cup butter, melted in pan

11 ½ cup graham cracker crumbs

1 60oz. pkg chocolate chips

1 6oz. pkg butterscotch chips

1 cup coconut

1 cup chopped nuts

1 can condensed milk

Combine melted butter and graham crackers and press into the bottom of 9x13 pan. Evenly Layer chocolate and butterscotch chips then coconut then nuts. Drizzle layers with 1 can sweetened condensed milk. Bake at 350 degrees for 30 minutes. Cut and remove while warm.

Peppermint Brownies

Sharron Higbee

4 eggs

2 cups brown sugar

2 cups flour

2 tsp vanilla

8 tsp cocoa

1 cup margarine

Beat eggs, add sugar, beat. Melt margarine and cocoa together, add to egg. Mix and add flour. Add vanilla. Bake at 350 degrees for 20-25 minutes.

Frosting:

2 cups powdered sugar

2 TB evaporated milk1/4 cup soft margarine (1/2 sick)

1 ½ tsp. peppermint extract

Green food coloring

Frost brownies and allow to set until firm. Melt milk chocolate chips and pour over frosting.

Pumpkin Cookies

Kristen Beckstead

½ cup shortening

1 ½ cup brown sugar

1 egg

1 cup pumpkin

½ cup nuts (optional)

1 cup raisins/chocolate chips

2 ½ cup flour

1 tsp baking powder

1 tsp soda

½ tsp salt

1 tsp vanilla

1 tsp nutmeg

1 tsp cinnamon

Combine all ingredients. Bake on greased sheet at 375 degrees for ten minutes. Makes about 6 dozen.

Chocolate Chip Oatmeal Cookies

Kristen Beckstead

1 ½ flour

1 tsp salt

¾ cup brown sugar

¾ cup granulated sugar

2 eggs

1 tsp vanilla

1 cup shortening

2 cups oatmeal

1 tsp. soda

1 tsp. hot water

Preheat oven to 350 degrees. Cream sugar and shortening. Add unbeaten eggs. In a separate bowl, sift flour, soda, salt and add to creamed mixture. Add water, chocolate chips, and oatmeal. Plop spoonfuls onto sheet. Bake 8-10 minutes.

Meringue Cookies

Kristen Beckstead

2 egg whites

dash of salt

2/3 cup sugar

1 tsp vanilla

6 oz pkg semisweet chocolate chips

Preheat oven to 325 degrees. Beat egg whited in large mixing bowl until foamy; add salt. Gradually add sugar, 2 TB at a time, beating until stiff peaks form. Fold in vanilla and chocolate chips. Drop mixture by heaping teaspoonfuls, 2 inches apart, onto aluminum foil lined cookie sheets. Place in oven and immediately turn off heat. Do not open oven door for at least 12 hours. Gently transfer cookies to cooling racks. Store in airtight container.

Alternate meringue recipe: 4 egg whites, ¼ tsp cream of tartar, ¼ tsp salt, 1 cup sugar. May be used as shell for pie filled with fruit and whipped cream. This recipe fills one pie pan –spray first with cooking oil spray.

Brown Eyed Susans

Cream ¾ cup butter

½ cup sugar together.

Beat in 1 egg

1 tsp. Vanilla

¼ tsp. Salt

Stir in 1 ¾ cup flour.

Chill 1 hour then shape in 1 inch balls. Place on ungreased cookie sheet. Top each cookie with a chocolate or chocolate mint wafer and gently press. Bake at 400 degrees for 8 minutes. Yiled 4 dozen. Remove form pan. Cookie remains white when baked.

Pumpkin Bars

Liz Bailey She brought this over for our family with her shepherds pie right after Reese was born.  It was so good, I had to get her recipe.   Bars: 4 eggs 1 2/3 cups granulated sugar1 cup vegetable oil 15-ounce can pumpkin 2 cups sifted all-purpose flour 2 teaspoons baking powder 1 teaspoons ground cinnamon 2 tsp pumpkin pie spice 1 teaspoon salt 1 teaspoon baking soda Icing: 8-ounce package cream cheese, softened 1/2 cup butter or margarine, softened 2 cups powdered sugar 1 teaspoon vanilla extract Preheat the oven to 350 degrees F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan (I used 9x13). Bake for 30 minutes. Let cool completely before frosting.  For frosting:  soften and cream the cream cheese, soften the butter and add butter and remaining ingredients.  Beat until fluffy.  (Add milk to make creamier or powdered sugar to stiffen)  Spread onto cooled pumpkin bars.  Cut.

White Chocolate-Cranberry Gems

(from Parenting Magazine) Yield 6 dozen 1 cup unsalted butter, room temp ¾ cup light brown sugar ¾ cup granulated sugar 2 eggs 1 ½ tsp vanilla extract 2 ¼ cups all-purpose flour 1 tsp salt 1 tsp baking soda 1 tsp hot water 1 cup dried cranberries 1 12 oz package white chocolate chips 1. Preheat oven to 375 degrees and coat baking sheet with cooking spray 2. In a large bowl, cream butter and sugars 2 minutes, or until fluffy. Add eggs and vanilla and beat 1 minute. 3. Whisk flour and salt in a bowl. In a small cup, stir baking soda into hot water. 4. Slowly add half the flour and salt into creamed mixture and beat 1 minute. Beat in baking soda mixture. Add the rest of the flour and beat a minute or two, until well combined. Stir in cranberries and chips. 5. Using a heaping teaspoon for each cookie, drop dough onto baking sheets 2 inches apart. 6. Bake 9 minutes or until golden. Let cool on rack