Special K Bars/Scotcheroos

Ingredients:

• 1c sugar
• 1c white corn syrup
• 1c peanut butter
• 6c special K cereal
• 1c chocolate chips
• 1c. butterscotch chips

Directions:

1. Boil the sugar and syrup together. Add the peanut butter. Pour over the special K cereal. Mis together in a bowl and then slightly press into a greased 9X13 pan. Melt the cocolate chips and spread over the top. (Alaina I finally posted this just for you!)

Apple Dumplings

Ingredients:

• 2 pkgs crescent rolls
• 2 granny smith apples peeled and cored (8 peices for each)
• 1 can of Mt.Dew
• 1 cup sugar
• 1 stick butter, melted
• 1 1/2 t cinnamon

Directions:

1. Place each apple section on a crescent roll and roll up covering the apple slice completely. Place in 9X13 baking pan.
2. Mix together sugar, butter, and cinnamon-mix well and spoon over each apple roll.
3. Pour 1 can of Mt.Dew over the rolls.
4. Bake @ 350 for 40 minutes.

Cinnabon Cinnamon Rolls

Ingredients:

• 1 pkg dry yeast
• 1 cup warm milk
• 1/2 cup granulated sugar
• 1/3 cup margarine
• 1 tsp salt
• 2 eggs
• 4 cups flour

FILLING:

• 1 cup packed brown sugar *
• 2 1/2 Tb cinnamon
• 1/3 cup margarine, softened

ICING

• 8 Tb margarine
• 1 1/2 cup powdered sugar
• 1/4 cup cream cheese
• 1/2 tsp vanilla
• 1/8 tsp salt
  

Directions:

1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add sugar, margarine salt, eggs, and flour, mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with flour.
4. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
5. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
6. It should be approx 1/4 thick.
7. Preheat oven to 400 degrees.
8. To make filling, combine the brown sugar and cinnamon in a bowl.
9. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
10. Working carefully, from the long edge, roll the dough down to the bottom edge.
11. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
12. Bake for 10 minutes or until light golden brown.
13. While the rolls are baking combine the icing ingredients.
14. Beat well with an electric mixer until fluffy.
15. When the rolls are done, spread generously with icing.

* I substituted white sugar for brown sugar.

Mother-in-law's No-fail Oil Pie Crust

Ingredients:

• 2 cups flour
• 1 tsp salt
• 1/2 cup oil
• 1/4 cup cold water
  

Directions:

1. Mix together in mixing bowl with a fork until just blended. Use wax paper on a counter (sprinkle a few drops of cold water on the counter top to help hold the wax paper in place) Place another piece of wax paper on top of your ball of pie crust dough (should still be a bit crumbly...the crumbles will all roll in fine!). Roll out to desired thickness. Pick up rolled out crust and lay over your pie dish (wax paper side up). Peel off wax paper carefully. Makes enough for one double-crust pie.
   

Chocolate Chip Cake

Ingredients:

• 1 yellow cake mix (18.25 oz)
• 1 vanilla pudding mix (3.4 oz)
• 1 cup milk
  
• 1 cup vegetable oil
• 4 eggs
• 1 cup mini chocolate chips
• 5 Tbsp german chocolate sweet chocolate, grated, divided
• 2 Tbsp conf. sugar

Directions:

1. Combine cake and pudding mixes, milk and oil and eggs. Beat on low speed until moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips and 3 Tbsp grated chocolate. Pour into greased and floured 10" fluted tube pan or bundt pan. Bake at 350* for 55-65 minutes or until toothpick inserted near center comes out clean. Cool for 10 min before removing from pan. to a wire rack to cool completely. Dust top of cake with confectioner's sugar and sprinkle on grated chocolate.

Rainbow Cupcakes

Ingredients:

• 1 pkg (18.25 oz) white cake mix
• food coloring
• cupcake baking cups
  

Directions:

1. Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.
2. Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
3. Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.

RAINBOW COLOR	DROPS OF FOOD COLORING
Purple	9 red and 6 blue drops
Blue	12 drops
Green	12 drops
Yellow	12 drops
Orange	12 yellow and 4 red drops
Red	18 drops

Pumpkin Pie Biscotti

Ingredients:

• 3-1/2 cups all-purpose flour
• 1-1/2 cups firmly packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/2 cup mashed canned pumpkin
• 2 large eggs, lightly beaten
• 1 tablespoon vanilla extract
• 2 tablespoons butter or margarine
• 1-1/4 cup macadamia nuts, coarsely chopped

Directions:

1. Preheat oven to 350 F.
   
2. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk.
   
3. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)
   
4. Melt butter in a large skillet over medium heat; add macadamia nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely. Knead or gently stir cooled nuts into dough.
   
5. Place dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 1 x 15" long log. Place logs 3" apart on lightly greased cookie sheets.
   
6. Bake for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300. Cut each log diagonally into 1/2" slices using a serrated knife. Place slices on ungreased cookie sheets. Bake for 15 minutes.
   
7. Cool completely on wire racks.

Cherry Chocolate Ice Cream Floats

Ingredients:

• 1 cup water
• 3/4 cup sugar
• 2 cups carbonated water, chilled
• 3 tablespoons maraschino cherry juice
• Chocolate syrup
• 14 scoops chocolate ice cream
• Whipped cream in a can
• 7 maraschino cherries

Directions:

1. In a large saucepan, bring water and sugar to a boil. Reduce heat; simmer for 5 minutes. Cool. Stir in carbonated water and cherry juice.
2. Drizzle chocolate syrup in each of seven chilled glasses. Place two scoops of ice cream in each glass. Pour carbonated water mixture over ice cream; top each with whipped cream and a cherry. Serve immediately. Yield: 7 servings.

from Simple and Delicious magazine 

Easy Apple Turnovers

Ingredients:

• 1 package frozen Puff Pastry, thawed
  
• 1 can Apple Pie Filling
• 3 TB butter, melted
• 2 TB sugar
• 1/4 tsp cinnamon
  

Directions:

1. On a lightly floured surface, roll out each pastry sheet. Cut each into four squares.
2. Spoon 1/4 cup apple pie filling into the center of each square; fold diagonally in half and press edges to seal. Place on a greased baking sheet.
3. In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown.

Easy Pralines

Ingredients:
•24 graham cracker squares
•1/2 cup light brown sugar, packed
•1/2 cup butter or margarine
•1/2 teaspoon vanilla extract
•1/2 cup pecans, chopped

Directions:

Heat oven to 350°. Arrange graham crackers in single layer in ungreased 15x10x1-inch jelly roll pan. Heat brown sugar and margarine to boiling; boil and stir for 1 minute. Remove from heat; stir in vanilla. Pour over graham crackers, spreading evenly; sprinkle with pecans. Bake until bubbly, about 8 to 10 minutes. Cool slightly and cut into squares.

Chunky Apple Cake with Cream Cheese Frosting

Southern Living, SEPTEMBER 2001

Ingredients:

• 1/2 cup butter, melted
• 2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 4 Granny Smith apples, peeled and sliced
• 1 cup chopped walnuts, toasted
  
• Cream Cheese Frosting
  
• Chopped walnuts, toasted (optional)
  

Directions:

1. Stir together first 4 ingredients in a large bowl until blended.
2. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple slices and 1 cup walnuts.
3. Spread into a greased 13- x 9-inch pan.
4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
5. Spread with Cream Cheese Frosting; sprinkle with walnuts, if desired. 

Cream Cheese Frosting

 Ingredients:
•  1 (8-ounce) package cream cheese, softened
• 3 tablespoons butter or margarine, softened
• 1 1/2 cups powdered sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Directions:

1. Beat cream cheese and butter at medium speed with an electric mixer until creamy.
2. Gradually add sugar and salt, beating until blended.
3. Stir in vanilla.

Butterscotch Haystacks

Ingredients:

• 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
• 3/4 cup creamy peanut butter
• 1 can (8.5 oz.) or 2 cans (5 oz. each) chow mein noodles
• 3 1/2 cups miniature marshmallows

Directions:

1. LINE trays with wax paper.
2. MICROWAVE morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR.
3. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
4. Stir in peanut butter until well blended.
5. Add chow mein noodles and marshmallows; toss until all ingredients are coated.
6. Drop by rounded tablespoon onto prepared trays.
7. Refrigerate until ready to serve.

Black Cat Cupcakes

Ingredients:

• 1 package (18-1/4 ounces) cake mix of your choice
• 1 can (16 ounces) chocolate frosting
• 48 nacho tortilla chips, broken
• 2 cups pretzel sticks
• Assorted candies: yellow gumdrops, miniature marshmallows, pink Nerds candies and red Air Heads candies

Directions:

1. Prepare and bake cake batter according to package directions for cupcakes; cool completely.
2. Using a star tip, pipe frosting on cupcakes.
3. Use pointed tips of tortilla chips for cat ears and pretzel sticks for whiskers.
4. Slice gumdrops. For each eye, press a gumdrop slice onto a marshmallow.
5. Add Nerds candies for noses.
6. Cut Air Heads candies into mouth shapes; position on cupcakes.

Yield: 2 dozen.

Soft Pumpkin Cookies

Ingredients:
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• ½ cup butter (1 stick), softened
• 1 cup canned pumpkin
• 1 large egg
• 1 teaspoon vanilla extract
Directions:

1. Preheat over to 350° F. Grease baking sheets.
2. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl.
3. Beat sugar and butter in large mixer bowl until well blended.
4. Beat in pumpkin, egg and vanilla extract until smooth.
5. Gradually beat in flour mixture.
6. Drop by rounded tablespoon onto prepared baking sheets.
7. Bake for 15 to 18 minutes until edges are firm.
8. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
9. Drizzle glaze over cookies.
10. For Glaze: Combine 2 cups sifted powdered sugar, 3 tablespoons milk, I tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
    

Pumpkin Bars

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cup sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 tsp ground cloves
• 4 beaten eggs
• 1 (16 oz) can pumpkin
• 1 cup cooking oil

Directions:

1. In a large mixing bowl stir together the flour, sugar, baking powder, baking soda, cinnamon, salt and cloves. Stir in the eggs, pumpkin, and oil until combined. Spread batter in an ungreased 15x10 inch baking pan.
2. Bake at 350 degrees for 25-30 minutes or till a wooden toothpick inserted near the center comes out clean. Cool for 2 hours on a wire rack. Spread with Cream Cheese Frosting.

CREAM CHEESE FROSTING:

• Beat together 1 3-oz package cream cheese, softened; 1/4 cup butter or margarine, softened; and 1 tsp vanilla until light and fluffy.
  
• Gradually add 1 cup sifted powered sugar, beating well.
• Gradually beat in 1 1/4 to 1 1/2 cups additional sifted powered sugar to reach spreading consistency.
  

Hot Fudge Sauce

Ingredients:

• 1 cup sugar3
• T Cocoa
• 3-4 T milk
• 1T Butter

Directions:

1. Stir together sugar and cocoa.
2. Add milk and butter.
3. Hard boil one (1) minute.
4. DO NOT stir while boiling or after.
5. Allow to cool and spoon over ice cream, cake or desserts.
6. This is the type of fudge sauce that thickens and will harden on ice cream. Sooo yummy!

Brownie recipe

Dirt Cups

Ingredients:

• 2 cups cold milk
• 1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
• 15 OREO Chocolate Sandwich Cookies, finely crushed, divided
• 10 paper or plastic cups (6 to 7 oz.) or dessert dishes
• 10 worm-shaped chewy fruit snacks

Directions:

1. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in whipped topping and 1/2 cup of the crumbs.
2. Spoon pudding mixture into cups; top with remaining crumbs.
3. Refrigerate until ready to serve. Garnish with fruit snacks.

*Crush the Oreos in a food processor, it's easier.

Chocolate Fudge Pops

Ingredients:

• 1 (3.9 oz) package instant chocolate pudding mix
• 1/2 cup white sugar
• 3 cups milk
• 1 cup Cool Whip
  

Directions:

1. In a mixing bowl, combine pudding, sugar, milk and cool whip. Pour mixture into small paper cups or ice pop molds and freeze. When set, stick wooden popsicle sticks into them if you are using paper cups. Serve when frozen.

Frozen Lemonade Pie

Ingredients:

• graham cracker pie crust


• 1 can sweetened condensed milk(14 oz.)


• 1 container cool whip(12oz.)


• 6 oz. frozen lemonade
  

Directions:

1. Fold last three ingredients together.

2. Pour into graham cracker crust.

3. Freeze for 4 hours.

4. Serves at least eight, 12 if smaller pieces.

Graham Cracker Pie Crust

Ingredients:

• 1 1/2 cup graham crackers, crushed (ziploc bag and rolling pin works wonderfully)
• 1/3 cup sugar
• 6 tbsp butter, either at room temperature or melted
• 1/2 tsp. cinnamon
  

Directions:

1. Mix well, press into ungreased pie plate
2. Bake at 375* for 7 minutes

After making this pie crust, I will never use a store-bought graham cracker crust ever again!