Iced Pumpkin Cookies

Mix:

2 1/2 cups flour

1 tspn. baking powder

1 tspn. baking soda

2 tspns. cinnamon

1/2 tspn. nutmeg

1/2 tspn. cloves

1/2 tspn. salt

Set aside.

In electric mixer, mi:

1/2 cup softened butter

1 1/2 cups white sugar

1 cup pumpkin

1 egg

1 tspn. vanilla

Add dry ingredients & mix well.

Drop on cookie sheet & bake at 350 for 8-10 minutes.

Glaze:

2 cups powdered sugar

3 Tblspns. milk

1 Tblspn. melted butter

1 tspn. vanilla

Drizzle glaze over baked cookies.

Peanut Butter Bars

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
In a medium bowl, mix together the butter or margarine, graham cracker crumbs, powdered sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Peanut Butter Cookies

1 cup peanut butter
1/2 cup softened butter or shortening
1/2 cup sugar

1/2 cup brown sugar

Cream together and add:

1 egg

3 Tbsp milk

1 tsp vanilla

Combine:

1 3/4 cup flour

3/4 tspn baking powder

1/4 tspn salt

Add dry ingredients to first mixter. If dough is too creamy, add flour. Then roll into balls and place 2 inches apart on ungreased cookie sheet. Bake at 375 for 8-10 minutes.

Snickerdoodles

Cream:

1c. margarine & 1 1/2c. sugar

Add:

3 eggs & mix well.

Mix in another bowl:

2 3/4c. flour

3 rounded T. clear jel

1tsp. baking soda

1/2tsp/ salt

Add dry mixture to cream mixture & mix well.

Roll into balls.

Mix 4T. sugar & 2tsp. cinnamon & roll balls in this.

Place on ungreased cookie sheet.

Bake at 400 for 8-10 minutes.

Easy Chocolate Peanut Butter Cookies

1 pkg. (2-layer size) devil's food cake mix
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1/2 cup peanut butter
1 eggs

Preheat oven to 375ºF. Place ingredients in large bowl. Beat with electric mixer on low speed 1 min., then beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough.

Shape into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.

Bake 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.
From Kraft Foods

Cocoa Surprise Cookies

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
3 cups all purpose flour
2/3 cup baking cocoa
1/2 tsp baking soda
2 cups semisweet chocolate chips (I used a mixture of dark chocolate and semi-sweet chips)
2 cups miniature marshmallows, frozen

In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa and baking soad; gradually add to creamed mixture. Stir in the chocolate chips. Roll into 1-1/2 inch balls. Press 2 to 3 frozen marshmallows into each; reshape balls.
Place 2 inches apart on ungreased baking sheets. Bake at 400 degrees F for 8 -10 minutes or until set. Cool 5 minutes before removing to wire racks to cool.
Recipe found here.

Golden Graham S'mores

3/4 c. light corn syrup
3 tbsp. butter
1 pkg. milk chocolate morsels
1 tsp. vanilla
1 pkg. Golden Graham cereal (9 c.)
3 c. miniature marshmallows

Grease 9 x 13 inch pan. Heat syrup, butter and morsels to boiling stirring constantly. Remove from heat, stir in vanilla. Pour over cereal in bowl, toss until coated. Fold in marshmallows 1 cup at a time. Press into pan with buttered back of spoon. Let stand 1 hour. Cut into 2 inch squares. Store at room temperature.

Hat Cookies

You need:
Fudge Striped cookies
Peanut Butter Cups
Colored Frosting

Place a glob of frosting on the peanut butter cup, squish it down on the cookie so that the frosting comes out-this forms the ribbon around the hat. Then pipe a bow and add a flower with the star decorating tip.

Peanut Butter Marshmallow Fudge Brownies

The result of a pregnancy craving...

In mixer, combine:
2 1/4 cup flour
3 cups sugar
3/4 cup and 3 Tbspns. cocoa
1 1/2 tspn. salt
1 1/2 cup oil
6 eggs
3tspn. vanilla

Add:
Peanut Butter chips
Mini marshmallows

Pour into 9x13 pan and bake at 350 for 20-25 minutes.

In microwave melt 1 cup chocolate chips, stirring every 30 seconds. Then stir in 3 Tbs. Peanut Butter and drizzle over warm brownies.

5-in-1 Bars

Ingredients:
3 C graham cracker crumbs
2/3 C margarine
1/3 C sugar
24 oz milk chocolate chips
3 C coconut
2 cans sweetened condensed milk

Instructions:
1. Mix crumbs with melted butter and sugar.
2. Press crumb mixture on bottom of 15 x 10 cookie sheet.
3. Top with chocolate chips, coconut, then sweet-ened condensed milk.
4. Bake at 350° for about 20-30 minutes or until golden brown.

Chocolate Chip Cookies

From the kitchen of Callie Hodges & Courtney Hagberg
3 Cups plus 6 Tablespoons Flour
1 ½ teaspoons baking Soda
1 ½ teaspoons Salt
¾ cup Butter
¾ cup Shortening
1 Cup plus 2 Tablespoons White Sugar
1 Cup plus 2 Tablespoons Brown Sugar
1 ½ teaspoons Vanilla
3 Eggs
Chocolate chips

Bake @ 375 for 8-10 minutes

Chocolate Chip Brownies

This recipe is from Motherhood for Dummies
3/4 cup butter, melted
2 1/4 cups packed brown sugar
3 eggs
2 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 tsp salt
2 cups semi-sweet chocolate chips
1 TBS vanilla extract

Directions
1. Preheat oven to 325* degrees.
2. In large mixing bowl, combine butter and brown sugar; cool slightly. Beat in eggs, one at a time. Add vanilla. In a separate bowl, combine flour, baking powder, and salt; add to sugar mixture and mix well. Stir in chocolate chips.
3. Pour batter into a 9x13 pan. Bake for 25 - 30 mins. When almost cool, cut into squares.

Chocolate Chip Cookie Dough Brownies

This recipe is from Mommy, What's For Dinner?
Brownie: *You can use this recipe which was given with the original recipe, or you can make your favorite brownies*
1/2 c. cocoa
1 1/2 c. flour
1c. Oil
4 eggs
2 tsp. Vanilla
2c. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/2 c.Chopped Pecans (opt.)

Mix and pour into a greased 9x13 pan. Bake @ 350 for 30 min. or until brownies test done.
Wait till completely cool before adding filling.

*Filling:
1c. Butter (softened)
1c.Packed brown sugar
1/2c. Sugar
4 TBS. Milk
2 tsp. Vanilla
2c. Flour
Mix well & spread over cooled brownies. Chill until firm.

Glaze:
1c. Semi-sweet Chocolate Chips
1 TB. Shortening
Melt gradually until smooth. Immediately spread over filling.

Cut into small squares. Chill until ready to serve.

*I also added chocolate chips to the filling.

Chewy Oatmeal & Chocolate Chip Cookies

These are now my FAVORITE cookies!

INGREDIENTS
1 cup butter, softened *I used 1 cup shortening instead*
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

***I doubled the recipe and only baked a third of the dough. The rest of the dough I rolled into balls and froze on a cookie sheet, then placed them in freezer bags and put them in the freezer. Now I have cookies ready to bake whenever I want them!***

Raspberry Cream Cheese Brownies-Michelle Williams

Filling:
1/3 cup sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 large egg white

Brownies:
Cooking spray
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup sugar
2/3 cup unsweetened cocoa
1/4 cup butter or stick margarine, melted
1 tablespoon water
1 teaspoon vanilla extract
1 large egg
>2 large egg whites
3 tablespoons raspberry preserves


Preheat oven to 350°.
To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.

To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

Photo: From Cooking Light magazine

Chocolate Surprise Cookies

Chocolate Chip Cookie dough-don't add chocolate chips
One Hershey Kiss for each cookie (you could also use peanut butter cups)
Melted chocolate chips mixed with 1Tbs. peanut butter

Heat oven to 375.
Prepare chocolate chip cookie recipe according to directions but omit the chocolate chips.
Spray a muffin tin with non-stick cooking spray or use cupcake liners.
Fill the muffin tin halfway with dough and bake for 6-8 minutes, just until baked all the way through.
Immediatley after removing from the oven, press and upwrapped Kiss into the center of the cookie.
Melt 1/4-1/2 cup chocolate chips in microwave, stirring every 35 seconds. When completley melted, add 1 Tbs. peanut butter and stir. Drizzle over cookies.
Remove cookies from muffin tin and let cool on wire wrack.

Peppermint Brownies from the kitchen of Dana Williams

3 cubes of margarine or butter
6 eggs
3cups sugar
1cup cocoa
3cups flour
1 tspn. salt
3 tspn. vanilla
Mix all together and spread in a large baker's sheet, bake at 350 for 20minutes. Remove from oven and sprinkle
1/2 bag of chocolate chips
over the top and let them melt, then spread around top of brownies.
Crush
2 candy canes
and sprinkle across the top (you don't have to add the candy canes, you'll still have yummy brownies!)

Scoth-A-Roos-From the kitchen of Jessica Van Leuven

Melt on stovetop:
1c peanut butter
1c sugar
1c Karo syrup

Add to 6cups Rice Krispies
Spread in 9x13 pan

Melt
12oz chocolate chips
12oz peanut butter chips
Spread over Rice Krispy mixture, cool in fridge.

Lemon Bars

Combine
1 cup butter
1/2cup powdered sugar
2cups flour
Press into 9x13 pan to make crust and bake 15 mintues at 350.

Mix:
4 eggs
2cups sugar
Rind from 2 lemons
4Tbspn lemon juice
Pour over hot crust. Bake 20-30 minutes at 350. Sprinkle with powdered sugar. Cool in fridge 4 hours or overnight before cutting.

Fudge Oatmeal Bars

Cream together:
1 c. butter or shortening
2 c. brown sugar

Add:
2 eggs
2 tspn. vanilla

Add:
2 1/2 c flour
1 tsp soda
1 tsp salt

Mix and add:
3 cups oats

Press 2/3 mixture in greased pan.

Melt 12oz. chocolate chips
Add:
1/2 tsp salt
1 tsp vanilla
1c condensed milk
2 Tbsp butter

Pour fudge over first mixture. Drop remaining mixture in dabs over fudge. Bake at 350 for 10-15 minutes. Do not overbake.