Chocolate Chip Cookies

Noelle Mower sent me this recipe for all of you. :-) Apparently they're amazing. Hope you all enjoy!

Chocolate Chip Cookies

Mix until just blended:

1 ½ Cubes butter

1/3 Cup Crisco

1 Cup Brown Sugar

1 Cup White Sugar

Add to above mixture and Cream Together:

2 Eggs

1 Tsp. Vanilla

Sift together then add to above mixture:

¾ Tsp. Salt

2 Tsp. Baking Soda

3 ½ Cups Flour

Add lots of Chocolate Chips

Bake at 350 Degrees for 10 Minutes

Yield: About 5 dozen

Recipe from Noelle Mower

Pumpkin Crème Pies

These are kind of like Oatmeal Crème Pies. They are perfect for this time of year and are DELICIOUS! You could make them and give some away to your neighbors and count it as hours of service!
Creme Pies
• 3 cups All-purpose Flour
• 1 cup Brown Sugar
• 1 cup Sugar
• 1 can Pumpkin (15 Oz.)
• 1 cup Unsweetened Applesauce
• 2 whole Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Cinnamon
• 1 teaspoon Pumpkin Pie Spice
• ½ teaspoons Salt
Cream Cheese Filling
• 1 package Cream Cheese Softened (8 Oz.)
• ½ stick Unsalted Butter, Room Temperature
• 3 ½ cups Powdered Sugar
• ½ teaspoon Vanilla Extract

Preparation Instructions
Preheat oven to 350 degrees.
Creme Pies: Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, mix together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward. Bake for 11 minutes, or until firm, and cool on a rack.
Cream Cheese Filling: Beat together cream cheese and butter. Add powdered sugar, and vanilla. Frost flat side of half the pies and top with another piece.
Enjoy right away, or chill overnight. These keep very nicely in the fridge for at least a few days.

Cherry Freeze Salad

CHERRY FREEZE SALAD

1 lg. can cherry pie filling
1 lg. can Eagle Brand milk
1 lg. can crushed pineapple, drained
8 oz. carton whipped topping
Chopped nuts, small
Marshmallows (optional)

Put cherry pie filling in a large mixing bowl and beat with mixer until cherries are mashed, add milk, pineapple, and whipped topping. Mix thoroughly and place into a 9 x 9 x 2 inch deep dish or freeze tray. Cover with plastic wrap or foil and put in freezer. This may be made ahead of time if you wish. **You must keep it cold**

Carmel Corn Recipe

Carmel Corn Recipe

1 1/2 cups brown sugar
1 cup white corn syrup
3 cubes butter (don't substitute for margarine)
bring to a boil, (not too high) cook for 10 min or 250*
add 1 cup eagle sweetened condensed milk
1 tsp vanilla

Snicker Salad

Snicker Salad
Fruit (as much as you want)
Apples
Strawberries
Grapes
Pineapple

3-4 snickers candy bars
1 1/2 c whipped cream topping

Chop fruit and snickers bars into bit size pieces. Mix fruit, snickers and whipped cream together. Serve chilled. Yummy dessert for parties and summer BBQ's!

Chocolate Triffle

Chocolate Trifle (the one I always make for our potlucks)

Ingredients:
1 box of chocolate cake or brownies mix
2 boxes of chocolate pudding
1-2 bowls of whipped cream
1 pkg of oreo cookies (or a cheaper brand of cookies)

Directions:

1. Bake your chocolate cake or brownies in an 8x10 pan.
2. While your cake or brownies are baking, prepare the pudding and put it in the fridge.
3. Have a bowl ready to put your trifle into.
4. Once your chocolate cake or brownies are baked and cooled down you will begin layering the ingredients in your bowl:

* Cut your cake or brownies into square figures. If you have a cake, you can cut the cake into square figures then slice that square into three pieces just so that you have more cake to use for the layering. You can also do the same to the brownies, but it may not have as many pieces as the cake.
* Put the first layer of cake or brownies at the bottom of the bowl.
* Then on top of the cake layer, spread the pudding over that layer.
* Next, put a layer of whipped cream on top of the pudding layer.
* Finally, crush some oreos on top of of the mixed layer of pudding and whipped cream.
* Continue the process till you get to the top of the bowl.

5. After you've done all the layers of the trifle, put in the fridge to set. I usually like to make them the night before but you can always prepare them for the same the day.
6. ENJOY your CHOCOLATE TRIFLE!!

** IF you don't like chocolate, you can always use white or yellow cake with vanilla or banana pudding with white oreo cookies instead of oreo chocolate cookies (or cheaper brand cookies). Usually with the banana pudding, I add in another layer of chopped bananas.

Strawberry Shortcake Cookies

Strawberry Shortcake Cookies from Martha Stewart

These tender cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert.

Makes about 3 dozen.

INGREDIENTS:
* 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
* 1 teaspoon fresh lemon juice
* 1/2 cup plus 1 tablespoon granulated sugar
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon coarse salt (I used regular table salt)
* 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
* 2/3 cup heavy cream
* Sanding sugar, for sprinkling (I didn't use this)

DIRECTIONS:
1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining
7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes (Start checking your cookies around 12 minutes, they definitely DO NOT take 24 to 25 minutes!!!). Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day. (I didn't try keeping the cookies very long, but my mom said they get soft and soggy, so either have your family eat them up soon after baking, or find a way to give 'em away!)

From: Brittany Moore

'Light' Chocolate Chip Cookies

'Light' Chocolate Chip Cookies
Submitted by: Noelle Mower
Yeild: 3 dozen

1/4 cup all purpose flour
1 cup wheat flour
1 tsp baking soda
1 cup brown sugar
3/4 cup white sugar
1/2 cup butter, softened
1 tsp vanilla
2 large egg whites
3/4 cup chocolate chips
(spray sheets with cooking spray)

Instructions:
1. Preheat oven to 350.
2. Stir flour, baking soda and salt- set a side
3. Combine sugars and butter until blended. Add vanilla and egg whites. Mix. Then add flour mixture and chips.
4. Drop 2 inches apart on baking sheets that are coated with cooking spray.5.
Bake at 350 for 10 min. or until lightly browned. Cool on wire racks.

Oatmeal Chocolate Chip Bean Cookies

Oatmeal Chocolate Chip Bean Cookies

Ingredients:
1/2 cup butter
1 cup white beans cooked and pureed
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1 tsp. soda
2 cups flour
2 cups oatmeal
6 ozs chocolate chips
1 cup chopped pecans or walnuts

Directions:
Preheat oven to 375. Rinse cooked beans, puree in food processor until thick paste is formed. Measure one cup and blend (or cream) with butter in mixer; add eggs and continue to mix well. Add all other ingredients. Combine thoroughly. Drop dough by rounded tablespoons into a greased cookie sheet. Bake for 10 min. or until golden brown. Makes about 48 cookies.

**It sounds interesting with the beans but these are delicious.

Butterscotch Sticky Buns

Butterscotch Sticky Buns
**Need to be made 6 hours ahead**

18 Rhodes rolls
1 (3oz) pkg. butterscotch pudding (NOT Instant)
1/2 c. packed brown sugar
1/2 c. walnuts or pecans
1/2 c. butter

Arrange rolls in greased bunt pan. Sprinkle pudding, brown sugar, and nuts over rolls. Drizzle butter all over.
Cover pan w/ dishtowel and let rise at room temperature for 6 hours. Bake at 350 for 35 min. Cool 10 min. before inverting on plate.

Thank you Shae Johnson for this great and easy recipe!

Apple of Your Eye Cheesecake

Apple of Your Eye Cheesecake

Servings: 12
Time: Prep: 30min. Bake: 55min. + chilling

Ingredients:
1 cup graham cracker crumbs (about 16 squares)
3 tablespoons sugar
2 tablespoons finely chopped pecans
1/2 teaspoon ground cinnamon
1/4 cup butter, melted

Filling:
3 packages (8ozs each) cream cheese, softened
3/4 cup sugar
3 eggs, lightly beaten
3/4 teaspoon vanilla extract

Topping:
2-1/2 cups chopped peeled apples
1 tablespoon lemon juice
1/4 cup sugar
6 tablespoons caramel ice cream topping, divided
Sweetened whipped cream
2 tablespoons chopped pecans

Directions:
In a bowl, combine the crackers, sugar, pecans and cinnamon; stir in butter. Press onto the bottom of a lightly greased 9-in. spring form pan. Place pan on a baking sheet. Bake at 350 degrees for 10 min. Place pan on a wire rack (leave oven on).

In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Return pan to baking sheet.

Bake at 350 for 55-60 min. or until center is almost set. Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen. Drizzle with 4 tablespoons caramel topping.

Cool for 1 hour. Chill overnight.

Remove sides of pan. Just before serving, garnish with whipped cream. Drizzle with remaining caramel; sprinkle with pecans. Store in refrigerator. Yield: 12 servings.

* This recipe is definitely worth the work!!! It is SO Yummy!

Thank you Shae Johnson! This looks delicious!

Homemade Carmel Corn/Cracker Jacks

Homemade Caramel Corn/Cracker Jacks

1 1/2 cup of brown sugar
1 cube of butter
1/4 cup of corn syrup
1/2 tsp vanilla
1/4 tsp of salt
1/4 tsp baking soda
6 qts popped corn
(peanuts are optional for Cracker Jacks)

Melt and stir together butter, brown sugar, corn syrup, and salt in pan over meduim heat. When smooth and bubbly, turn off heat and stir in vanilla and baking soda. Mixture will foam up to about twice the volume. Mix and stir together with popped corn. Place covered popcorn on a cookie sheet. Distribute as evenly as possible. Bake at 250 Degrees for 10 minutes. Remove from oven when done, loosen with a spatula, and when cool, break into smaller pieces. Store in air tight container.
Carmel corn can be VERY sticky and stuck to the cookie sheet when you pull it out of the oven so I Pam spray my cookie sheet so it is easier to get off.

Thank you Crystal Collins for this recipe!