Old-fashioned oatmeal cookies

Old-fashioned oatmeal cookies are made with shortening, brown sugar, buttermilk, and spices.

INGREDIENTS:
1 cup shortening
1 1/2 cups light brown sugar, packed
2 eggs
1/2 cup buttermilk or regular milk
1 1/2 cups all-purpose flour, stir before measuring
1 teaspoon baking soda (decrease to 1/2 teaspoon if you use regular milk)
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups quick cooking rolled oats
3/4 to 1 cup raisins
Chocolate Chips (optional)

PREPARATION:In a mixing bowl, cream together the shortening and brown sugar until light. Beat in eggs, one at a time, beating well after each addition. Stir in the buttermilk.Into another bowl sift together the flour, baking soda, baking powder, salt, and spices.Stir the sifted mixture into the creamed mixture until blended. Stir in oats and raisins. With a tablespoon, drop onto greased baking sheets about 2 inches apart.

Bake in a preheated 400° oven for about 10 minutes, or until lightly browned. Makes 4 to 5 dozen oatmeal cookies.

Awesome Carrot Cake with Cream Cheese Frosting

INGREDIENTS
3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
3/4 cup chopped pecans
(if you like raisins, add them. I do not.)


Frosting
3 1/2 cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
(I don't add the pecans in the frosting, I just sprinkle them on)
1 cup chopped pecans

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

Puffy Peanut Butter Cup and Cheesecake Swirled Brownies

1 brownie mix of choice (9x13 size), along with ingredients as directed on back of package

8 oz softened cream cheese

1/2 Cup creamy peanut butter

1/4 Cup sugar

1 egg

1 teaspoon vanilla

2 Cups mini marshmallows

12 regular size Reeses Peanut Butter cups, cut into cubes

1 Cup chocolate chips

1/4 Cup creamy peanut butter, melted in microwave to drizzle

1. Preheat oven to 350 degrees F. Place brownie mix and ingredients on back of box as directed (eggs, oil, water) into a large mixing bowl. Mix until combined and pour into a greased 9x13 inch baking dish. In a separate bowl mix together the cream cheese, peanut butter, sugar, egg and vanilla until smooth. Drop by the Tablespoonfuls evenly over the brownie batter. Take a knife or toothpick and swirl the cheese mixture through the brownie batter. Bake for 30-32 minutes or until cooked through.

2. Once brownies are just about cooked, with about 2 minutes left, sprinkle marshmallows, Reeses cups and chocolate chips over brownies. Cook for 2-3 minutes or until marshmallows are puffed slightly. Remove and cool completely before cutting. While brownies are cooling, drizzle melted peanut butter over bars. Let cool.

3. Once cool, use a plastic knife to cut into squares for an easy non stick cut. Enjoy!

Peanut Butter Silk Pie

Makes 8 servings
Prep: 15 minutes
Chill: 8 hours

Ingredients
1 8-ounce package cream cheese, softened
1 cup sugar
1 cup creamy peanut butter
1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
1 cup heavy or whipping cream, beaten until stiff
19-inch prepared chocolate cookie-crumb crust
1 cup semisweet chocolate pieces


Directions
1. For Peanut-Butter Filling, beat cream cheese, sugar, peanut butter, butter, and vanilla in a large mixer bowl, until creamy. Gently fold in half the beaten cream, then fold in remaining cream until blended. Spread filling in crust; smooth top.
2. For topping, put chocolate pieces in a microwave proof bowl. Cover with plastic wrap. Microwave on High 1-1/2 to 2 minutes; stir until smooth. Cool chocolate slightly, then pour over top of filling. Refrigerate pie 1 hour until chocolate is firm, then cover loosely with plastic wrap and refrigerate overnight. Sprinkle with chopped peanuts, if desired. Makes 8 servings.

Nutrition facts per serving:
calories:715
total fat: 50g
saturated fat: 21g
cholesterol: 76mg
sodium: 362mg
carbohydrate: 60g
fiber: 2g
protein: 14g

Hot Fudge Pudding Cake

Sift together:

1 cup flour

3/4 cup sugar

2 T cocoa

2 t baking powder

1/4 t salt

Add to flour mixture:

1/2 cup milk

2 T canola oil

1 t vanilla

Mix together until smooth.

1 cup chopped walnuts

Stir in nuts and spread in greased 9-inch square pan.

Topping:

1 cup brown sugar (scant)

1/4 cup cocoa

1 3/4 cups VERY hot water (for thicker fudge sauce, reduce water to 1 1/2 cups)

Sprinkle brown sugar and cocoa over batter.

Pour hot water over the top.

DO NOT STIR!

Bake at 350 degrees for 40 to 45 minutes.

Serve

Killer Cake Frosting

Ingredients:

1 1/2 -1 2/3 c. crisco

4 c. powdered sugar

2 Tbsp. corn syrup

1 tsp. clear vanilla

1 tsp. almond (can be liberal)

1/4 c. milk

optional lemon juice to taste, adds a yummy zing!

yeilds: a lot

use that good ol' kitchen aide and mix it all together.

perfect for piping and layering.

will not be smooth like fondant, but using a icing spatula wet with warm water, it smooths nicely.

add cocoa powder and nix the lemon juice for chocolate icing.

This is the frosting I used on Emalee's wedding cake I made 2 summers ago.

(Two summers ago?! Woo Em & Lance!!!)

Navajo Fry Bread Recipe
2 cups all-purpose flour

2 teaspoons baking powder

1/4 cup instant nonfat dry milk

1/4 teaspoon salt

Warm water

Vegetable Oil

Honey or powdered sugar
In a large bowl, combine flour, baking powder, dry milk, and salt. slowly add enough warm water to form a workable dough (start by adding 1 cups of water, then more if needed); knead until smooth but still slightly sticky. Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 30 minutes or up to 2 hours.

After resting, divide dough into 4 equal pieces.
On a lightly floured surface, roll each piece of dough into a small ball and pat into a flat circle about 8 inches in diameter and 1/4 inch thick (it will puff up a lot); cut a steam vent i the middle of each circle of dough.
In a large, deep frying pan, heat 1 to 2 inches of vegetable oil (enough oil to flat the dough) to 357 degrees F. Fry the dough pieces, one at a time and turning once, for 2 minutes on each side or until golden brown (the bread will puff slightly and become crisp and brown). Remove from hot oil and drain on paper towels. Keep warm until ready to serve.
Use for Indian Tacos (see recipe below) or serve with honey or powdered sugar.
Makes 4 Navajo fry breads.

Indian Taco Recipe
1 pound lean ground meat (beef, lamb, venison or pork)

1 cup diced onion

4 cooked Navajo Fry Breads (see recipe above)

1 head iceberg lettuce, shredded

3 tomatoes, diced

2 cups shredded sharp Cheddar cheese

1 (3-ounce) can diced green chiles, drained

Sour cream (optional)

In a large frying pan over medium-high heat, brown ground meat and onions until cooked; remove from heat.
Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chiles onto top of each Fry Brad. top with sour cream, if desired, and either roll up or serve open-faced with a fork.
Makes 4 servings.

Crepes

2 eggs

1 1/2 cup milk

1 cup flour

2 tablespoons sugar

1/2 teaspoon salt

1 tablespoon oil

beat together until smooth. fry on high heat. (don't worry, it takes some practice flipping 'em, but you'll be a pro quick enough!)

Toppings: sky is the limit

Applesauce

Strawberries

Butter and Cinnamon Sugar

Nutella

Jelly

Jam

Any fruit combo

Cream cheese and fruit

Chocolate

Pumpkin Bars

1 cup flour, sifted

1/2 cup oatmeal, quick rolled

1/2 cup brown sugar

1/2 cup butter, softened

2 cups pumpkin

2 eggs

1/2 teaspoon salt

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1 (13 oz.) can evaporated milk

3/4 cup sugar

1 teaspoon cinnamon

1/4 teaspoon cloves

Mix flour, oatmeal, brown sugar, and butter until crumbly on low speed. Press into a 9x13 pan. Bake for 15 minutes at 350 degrees.Mix the rest of the ingredients and pour onto cooked crust. Bake for 20 minutes at 350 degrees.

Topping

1/2 cup chopped pecans

1/2 cup brown sugar

2 tablespoons butter, softened

whipped cream

Mix pecans, brown sugar, and butter together. Sprinkle over the pumpkin. Bake for 15-20 minutes, or until the pumpkin is set. Cool in pan. Top with whipped cream.

Lego Cakes

These are so cute! So ingenious! :) I want to make them just so I can eat them! :)


Ingredients:
1 box Betty Crocker® SuperMoist® cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, 15x12 inches, covered
2 containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting
Red, yellow and blue paste food colors
12 large marshmallows, cut in half crosswise


Directions:

1. Heat oven to 350°F (325°F for dark or nonstick pan.) Grease bottom and sides of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour. Make cake mix as directed on box, using water, oil and eggs. Pour into pan.
2. Bake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
3. Using serrated knife, cut cake crosswise into thirds. Cut one of the thirds in half crosswise to make 2 squares. On tray, place cake pieces. Cover; freeze 1 hour or until firm.
4. In small bowl for each color, tint 1 cup frosting red, 1 cup frosting yellow and 2/3 cup frosting blue with food colors. Leave remaining frosting white.
5. Frost top and sides of 1 square cake with blue frosting. Frost 4 marshmallow halves with blue frosting; place in square design on cake. Frost remaining square cake and 4 marshmallow halves with white frosting; arrange marshmallows on top of cake. Frost 1 rectangular section of cake and 8 marshmallow halves with yellow frosting; arrange marshmallows on top of cake. Frost remaining section of cake and remaining marshmallows with red frosting; arrange marshmallows on top of cake. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions on box for 13x9-inch pan.

Cinnimon Whipped Cream

Ingredients:

2 cup(s) heavy cream cold
3/4 cup(s) confectioners' sugar

1 teaspoon(s) ground cinnamon

1/2 teaspoon(s) vanilla extract

Directions:

In a large bowl, using a mixer set on medium-high speed, beat the cream, sugar, cinnamon, and vanilla until stiff peaks form. Do not overbeat. Yields 4 cups.

Cheesecake Brownies

Ingredients:

1 ½ cups butter (3 sticks)
¾ pound bittersweet chocolate, chopped
8 large eggs
1 ½ cups dark brown sugar
2 cups granulated sugar
4 teaspoons vanilla extract
1 ½ teaspoons salt
2 ¼ cups flour
¾ cup cocoa
1 pound cream cheese, softened
2 tablespoons cornstarch
1 cup apricot jam
1 cup pumpkin butter

Directions:
1. Heat oven to 325 degrees F. Line a baking pan with parchment paper and lightly butter. Melt the butter and chocolate. Whisk 6 eggs, brown sugar, and 1 1/2 cups granulated sugar together.
2. Stir in 3 teaspoons vanilla, salt, melted chocolate, flour, and cocoa. Pour into the prepared pan. Beat cream cheese using a mixer on medium speed until fluffy.
3. Add the remaining 2 eggs, 1/2 cup sugar, and 1 teaspoon vanilla and the cornstarch; beat until smooth and spread over the chocolate batter. Combine jam and pumpkin butter.
4. Drop in spoonfuls onto cream cheese and draw swirls using a knife. Bake until center tests clean, about 40 minutes. Cool and punch out shapes using Halloween-themed cutters.

Apple Walnut Bread Pudding and Carmel Sauce

3/4 cup raisins
2 teaspoons cinnamon
1/2 loaf good 1-day-old bread, cubed into about 4 cups
4-5 apples, peeled, cored, and cut into 1-inch pieces
1/4 cup unsalted butter
1/3 cup dark brown sugar
3/4 cup walnut pieces, toasted
1 cup milk
1 cup cream
1/4 cup butter
2/3 cup brown sugar
2 eggs
3 egg yolks
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon salt

Butter an 8x8 square baking dish. Heat the oven to 350ºF. Toss the raisins with the cinnamon and set aside in a separate bowl. Put the bread cubes in the oven for about 8 minutes, stirring occasionally, to toast.
In a large frying pan, sauté the apple pieces with the butter and brown sugar until golden and barely tender. Mix the apples, raisins, and walnuts.
In a small saucepan heat the milk, cream, butter, and brown sugar until melted. Remove from heat and whisk in the eggs and egg yolks. Whisk in the spices and salt.
Mix the toasted bread in with the apples mixture. Pack into the baking dish and pour the cream mixture over. Let sit for an hour, if you have time, to absorb, or bake right away. Bake for about 45 minutes or until set. Let cool for at least 20 minutes before serving.

Carmel
2 cups cream
1 1/2 cups sugar
1/4 cup water
Pinch salt
1/4 cup butter

Warm the cream in a small saucepan over low to medium heat. While it's warming, add the sugar and water to a large, heavy, high-sided pan over high heat. Stir until the sugar dissolves, then leave it alone to boil until it reaches a deep amber color. You are looking for a dark caramel here, because you will be adding cream, so don't flinch and take it off the heat when it's still just pale gold!
Remove from heat and whisk in the cream. Be very careful and add the cream slowly - the caramel is going to bubble up violently! Add the pinch of salt and butter and whisk smooth. Simmer until slightly reduced.

Add the Carmel atop the individual bread pudding bowls, and then add fresh whipping cream. Delicious!

Pumpkin Bread Pudding

1½ cups whole milk (Or 1 cup heavy cream plus ½ cup whole milk)
¾ cup canned solid-pack pumpkin
½ cup sugar
2 large eggs plus 1 yolk
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves

5 cups cubed (1-inch) day-old baguette or crusty bread
¾ stick unsalted butter, melted* (can skip this step if using the second set of instructions)
Preheat oven to 350°F with rack in middle.

1st Set of Instructions: Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices
in a bowl. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

Alternate, Come On, Be Lazy With Me, instructions: While preheating oven to 350°F with rack in middle, melt butter in bottom of a 8-inch square baking dish. Once it is melted, take it out of the oven and toss bread cubes with butter, coating thoroughly. In a separate bowl, whisk together all the remaining ingredients. Pour them over buttered bread cubes in baking dish, stirring to make sure all pieces are evenly coated. Bake until custard is set, 25 to 30 minutes.

Apple Brickle Dip

8oz Cream Cheese softened
1/4 cup white sugar
1/2 cup brown sugar
1 tsp vanilla
3/4 package English Toffee Chips (found in baking section, Heath Bar bits work as well)

Cream together and serve with sliced apples. Granny Smith taste the best, I think!

Pumpkin Cookies with Penuche Frosting

Mix:

½ c. sugar

½ c. brown sugar

1 c. butter or margarine

Add:

1 c. canned pumpkin

1 tsp. vanilla

1 egg

Cream into above mixture:

2 c. flour

1 tsp. baking powder

1 tsp.soda

1 tsp. cinnamon

¼ tsp. salt

¾ c. chopped nuts

(optional, but I would reccomend them)

Drop by spoonfuls on cookie sheet.

Bake at 350 for about 9 minutes. Cool.
This is how they go in the oven and 10 mintues later this is what comes out

Frosting:

Bring to a boil for 1 minute:

3 tbsp. butter

½ c. brown sugar

Cool 10 minutes, then add:

¼ c. milk

Beat until smooth and add

1 ½ to 2 c. powdered sugar.

Frost cookes.

Enjoy

CHOCOLATE RASPBERRY CHEESECAKE

Crust:

9-oz package of chocolate wafer cookies- 3 T butter, melted (or just use a chocolate pie crust from the store)

Filling:

12 oz semi-sweet chocolate chips-

1 C heavy cream-

3/4 C raspberry jam-

2 8-oz packages cream cheese, softened-

1 C sugar-

4 eggs-

1 t vanilla

1. To make crust: Place cookies in a food processor and grind into powder. Mix with butter and press into the bottom and up sides of 9-ince sprinform pan. Refrigerate crust while making the filling.

2. To make the filling: Combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave on high for 4 mins or until smooth, stirring every minute. Mix in the raspberry jam and stir until dissolved. Let mixture cool for 10 mins.

3. Combine cream cheese and sugar until smooth. Add the eggs, one at a time, mixing wella fter each egg. Add vanilla and chocolate-raspberyr mixture. blend well.

4. Pour mixture into springorm pan and bake at 325 for 1 1/2 hours or until cake is set.

5. Allow to cool in an open oven for an hour. Remove from oven and place on wire rack until completely cool. Refregerate for at least 6 hours before serving.

NO BAKE Chocolate Peanut Butter Pie

INGREDIENTS:

1 (8 ounce) package cream cheese, softened

1 1/2 cups confectioners' sugar

1 cup peanut butter

1 cup milk

1 (16 ounce) package frozen whipped topping, thawed

2 (9 inch) prepared graham cracker crusts (I USE CHOCOLATE!)

(garnish with chocolate chips, chocolate shavings, or anything chocolate!)

DIRECTIONS:

1. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Homeade Chocolate PB Cups

ingredients:

1 11.5 oz pkg milk chocolate chips, divided

1 c pb

1/2 c powdered sugar

directions:

line muffin tins with 12 cupcake liners. place 1/2 chocolate chips in a microwave safe container. microwave for 2 minutes, stirring after each minute. spoon melted chocolate into muffin cups, filling halfway. with a fat paintbrush, draw the chocolate up the sides of the cups until evenly coated. cool in the freezer until firm.in a small bowl, mix together pb and powdered sugar. divide into the chocolate cups. melt the remaining chocolate, and spoon over peanut butter. spread chocolate to edges of cups.

Chocolate Fudge

ingredients:

1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1 teaspoon vanilla extract

directions:

line an 8x8 inch pan with aluminum foil. set aside. in a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. bring to a full boil, and cook for 5 minutes, stirring constantly. remove from heat and pour in semisweet chocolate chips and milk chocolate chips. stir until chocolate is melted and mixture is smooth. stir in vanilla. pour into prepared pan. chill in refrigerator for 2 hours, or until firm.