Cream Cheese Squares

(8 ounce) cans refrigerated crescent roll dough

2 (8 ounce) packages cream cheese

1 cup white sugar

1 teaspoon vanilla extract

1/2 cup margarine, melted

1/4 cup white sugar

1 teaspoon ground cinnamon

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

2. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.

3. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Soft & Chewy Peanut Butter Cookies

Ingredients:

1. 2 1/2 cups unbleached all-purpose flour
2. 1/2 teaspoon baking soda
3. 1/2 teaspoon baking powder
4. 1/2 teaspoon salt*
5. 1/2 pound butter (2 sticks), softened*
6. 1 cup packed dark brown sugar
7. 1 cup granulated sugar
8. 1 cup extra-crunchy peanut butter
9. 2 large eggs, room temperature
10. 2 teaspoons vanilla extract
11. 1 cup roasted salted peanuts, ground in food processor to resemble bread crumbs, about 14 pulses

Directions:

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
2. In a medium bowl, sift together flour, baking soda, baking powder, and salt.
3. In bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
4. Roll two tablespoons of dough into a ball and place it on the prepared baking sheet. Repeat with remaining dough, spacing cookies 2 inches apart. Dip a dinner fork in cold water and make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely.

Yields: 3 dozen cookies

Note: * If using unsalted butter, increase salt to 1 teaspoon.

**The key to soft and Chewy Peanut Butter Cookies is you have to pull them out of the oven even if they don't exactly look done. when you lift them off the cookie sheet and they look very light tan they are done. they will stiffen up as they are on the cooling rack. and come out nice and soft. for some reason my very first batch of cookies always come out overdone i have no idea why, but timing is the key. even when you take them off the pan they will seem super soft but that's what you're looking for. :)

Also, When Criss-Crossing them w/ a fork only do it ever so lightly w/ sugar on the back of the fork they will look like little thumbprint size cookies but flatten out.

Pumpkin Bread

This is a recipe my mom always used when she would make her holiday bread. It's an original Betty Crocker Pumpkin Bread Recipe.. You can you Pumpkin Pie Spices in place of all the spices and you can also add Chocolate chips for that chocolate lover in you!! YUMMY!!

1

can (15 ounces) pumpkin (not pumpkin pie mix)

1 2/3

cups sugar

2/3

cup vegetable oil

2

teaspoons vanilla

4

eggs

3

cups Gold Medal® all-purpose or whole wheat flour

1/2

cup coarsely chopped nuts

1/2

cup raisins, if desired

2

teaspoons baking soda

1

teaspoon salt

1

teaspoon ground cinnamon

1/2

teaspoon baking powder

1/2

teaspoon ground cloves You can use Pumpkin Pie Spice in place of all the spices..

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
2. Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. ** You can also add Chocolate Chips to the mix for that yummy chocolate goodness!!**
3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Makes 2 loaves (24 slices each) 

Funnel Cake

3 eggs

2 cups milk

1/4 cup white sugar

3 2/3 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

Directions

In a medium bowl, mix salt, baking powder, and half of the flour. Set aside.

In a large bowl, cream eggs, sugar and milk. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency. Batter will be thin enough to run through a funnel.

In an eight inch skillet, heat the oil to 375 degrees F (190 degrees C).
Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar or cinnamon sugar.

** I always add a couple teaspoons of Vanilla too! **

Crustless Cream Chesse Pumpkin Pie

2 cups of fresh pumpkin puree
4 large eggs (at room temperature)
1 1/2 cups of cream cheese (at room temperature)
1 1/2 teaspoons of cinnamon
1/2 teaspoon of freshly grated ginger
1/2 teaspoon of nutmeg
1/8 teaspoon of ground cloves
2 teaspoons of vanilla
2 tablespoons of brown sugar
4 tablespoons of honey

Grease a 9 inch glass pie plate generously with butter or oil.

Place all of the ingredients in a food processor and process until smooth. Pour the batter into the prepared pie plate and bake in a preheated 375 degree oven for roughly 45 minutes or until the cheesecake is set and a cake tester inserted into the middle comes out clean.

The pie can be served with Whipped Cream .

Pineapple Upside Down Cake

				1/4   cup butter or margarine 2/3 cup packed brown sugar  9   slices pineapple in juice (from 14-oz can), drained 9   maraschino cherries without stems, if desired 1 1/3   cups Gold Medal® all-purpose flour 1   cup granulated sugar 1/3   cup shortening 1 1/2   teaspoons baking powder 1/2   teaspoon salt 3/4   cup milk 1   egg  Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered. Makes 9 servings ** I used a round 9in pan**

Mini Pumpkin Pie Bites with Nilla Wafer Crust

I use any leftover Pumpkin pie mix from when I make my Pumpkin Pies..
I make a Nilla Wafer Crust(see recipe below) and press it into a cupcake pan and then fill with pie mix and bake @ 350 until toothpick inserted comes out clean..

 Nilla Wafer Crust

• 1 1/2 cups vanilla wafer crumbs
• 1/4c or so butter

1. Combine wafer crumbs and butter or margarine together thoroughly and press into cupcake pan.

Libbys Pumpkin Pie

1 (9 inch) unbaked deep dish pie crust

3/4 cup white sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 eggs

1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin

1 (12 fluid ounce) can  Evaporated Milk

Preheat oven to 425 degrees F.

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Cinnamon Apple Coffee Cake

There’s a delicious surprise in every bite of this easy-to-make coffee cake.

Cooking Time: Bake 1-1/2 to 2 hours

Ingredients:
3 cups all-purpose flour, unsifted
3 tsp. baking powder
1 tsp. salt
4 eggs
2 cups C&H Pure Cane Granulated Sugar
1 cup oil, vegetable
3 tsp. vanilla
1/2 cup orange juice
3 tsp. cinnamon
1/2 cup C&H Pure Cane Granulated Sugar
5-6 Granny Smith apples, peeled and sliced

Instructions:
Preheat oven to 325°F. Lightly grease Bundt pan. In large bowl, combine flour, baking powder and salt; set aside. In another bowl, mix eggs, sugar, oil and vanilla; add dry ingredients a little at a time alternating with orange juice. In a small bowl, combine cinnamon and sugar. Layer in Bundt pan as follows: 1/3 batter, 1/3 sliced apples and 1/3 cinnamon/sugar mixture. Repeat 3 times. Bake for 1-1/2 to 2 hours or until a wooden toothpick inserted near center comes out clean. Cool on wire rack for 10 minutes. Remove from pan. Serve warm.

Zucchini Bread

Super delicious and moist!!

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs

1 cup vegetable oil

2 1/4 cups white sugar

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped walnuts

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Chocolate Whoopie Pies

 I learned how to make these when my husband requested them one year.  :)

3 cups sugar
1 cup butter, softened
4 large eggs
1/2 cup oil
1 1/2 tablespoons vanilla
6 cups flour
2 cups cocoa powder (unsweetened)
1 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons baking soda
3 cups milk
Filling
1 cup butter, softened
1/2 cup shortening
1 1/2 cups marshmallow cream topping
3 cups powdered sugar
1 1/2 teaspoons vanilla
1/4 cup half and half
Directions
Preheat oven to 350 degrees. In a large mixing bowl, with an electric mixer, cream butter and sugar together until creamy. Add eggs, oil, and vanilla and mix until well combined. In another large bowl, sift flour, cocoa, salt, baking powder, and baking soda. Alternately add flour mixture and the milk to the egg and sugar blend, mixing well. Using a 1/4 measuring cup or large ice cream scoop (remember, you want them to be uniform), place six circles of batter on a prepared baking sheet and bake for 10 minutes. Remove from oven and allow to cool.
For the filling, combine all ingredients except for the half and half in a large mixing bowl with an electric mixer until a thick, uniform paste forms. Slowly add in the half and half until you reach a thick, creamy texture. You may add more or less half and half, depending on your taste.
Once the cakes have cooled, spread the filling between two cookie cakes. Wrap individual whoopie pies in plastic wrap for best handling and storage.

Chex Muddy Buddies

Muddy Buddies
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
...1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Makes 18 servings (1/2 cup each)

Best Banana Bread

By far the best Banana Bread recipe I've ever used!

Prep: 15mins
Cook time: 1hr
Servings: 15

Ingredients:

1/2 cup margarine, softened

1 cup white sugar

2 eggs

1 1/2 cups mashed banana

2 cups all-purpose flour

1 teaspoon baking soda

Directions:

	Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch pan.
	Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring just until combined.
	Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool, store in refrigerator or freeze.

5 Minute Double Layer Chocolate Pie

 

 

This is requested by Marlee every holiday!

Ingredients:

• 300 ml or 1 1/4 cups cold milk
• 2 pkgs (4 serving size) chocolate flavor instant pudding and pie filling
• 1 tub (226 g / 8 oz.) frozen non-dairy whipped topping,
• 1 Ready Graham Pie Crust ** I use OREO Pie crust in the baking aisle**

Directions:

1. In large bowl beat milk and pudding mix with wire whisk for 1 minute (mixture will be very thick). Whisk in half of whipped topping. Carefully spread on crust.

2. Spread remaining whipped topping over top.

3. Enjoy immediately or refrigerate until ready to serve. Garnish as desired.

YIELD: 8 servings

Cherry Fluff

 I make this every holiday!

 Ingredients

• 1 (21 ounce) can cherry pie filling
• 1 (14 ounce) can sweetened condensed milk
• 1 (20 ounce) can crushed pineapple, drained
• 1 (8 ounce) container frozen whipped topping, thawed

Directions

1. In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping. Chill in the refrigerator at least 2 hours before serving.

Monkey Bread

 

Ingredients

• 3 (12 ounce) packages refrigerated biscuit dough
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1/2 cup margarine
• 1 cup packed brown sugar
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

• Editor's Note:
• Use only solid tube pans for this recipe. Hot syrup will leak from removable bottom pans.

Fantasy Fudge (Best Ever)

 

what you need

3 cups sugar

3/4 cup  (1-1/2 sticks) butter or margarine

1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)

1-1/2 pkg.  (12 squares) BAKER'S Semi-Sweet Chocolate, chopped

1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1 cup  chopped PLANTERS Walnuts

1 tsp. vanilla

Make It

LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Tips:

Size-Wise

A serving of this sweet treat is two squares. You'll find that a small portion goes a long way on chocolate flavor.

Haystacks

 

Ingredients

• 1 (11 ounce) package NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels
• 3/4 cup creamy peanut butter
• 2 (5 ounce) cans chow mein noodles
• 3 1/2 cups miniature marshmallows

Directions

1. LINE baking sheets or trays with waxed paper.
2. MICROWAVE morsels in large, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter until well-blended. Add chow mein noodles and marshmallows; toss until coated. Drop by rounded tablespoon onto prepared baking sheets. Refrigerate until ready to serve.
3. DOUBLE BOILER METHOD: MELT morsels over hot (not boiling) water; stir until smooth. Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.