Layered Pudding Dessert

1 cube butter, softened
1/2 c. finely chopped nuts (I like Pecans)
1 c. flour
Mix together and press into 9x13 pan. Bake at 350° for 15 minutes. Let cool.

1 pkg. cream cheese (8 oz.) softened
1 c. powdered sugar
1 container cool whip (12 oz.)
Mix cream cheese with powdered sugar. Add cool whip and mix well. Spread over cooled crust.

1 small pkg. chocolate pudding
1 small pkg. vanilla pudding
3 c. milk
Mix together and pour over cream cheese layer. Chill at least an hour. Serve with cool whip and garnish with chocolate curls if desired.

You can substitute any kind of pudding you want for the top layer. Coconut cream is really good with toasted coconut for garnish. We have also made it with pistachio pudding and lemon pudding. It doesn't matter what kind of pudding you use, you can't go wrong with this yummy dessert!

Baked Taquitos

1/2 C (4 oz) cream cheese
1/4 C salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated cheese

small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. Place 2-3 T of chicken mixture on the tortilla. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip 'em in salsa, sour cream, guacamole, or whatever you want! :)

Mini-Muffin Donuts

1/2 cup white sugar
1/4 cup margarine, melted
1/2 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour

1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon

Preheat oven to 375 degrees F (190 degrees C). Grease 12 mini-muffin cups.
Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about three-fourths full.
Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Cookie Dough Brownies

Brownies:
2 cups Sugar
1 1/2 cup Flour
1/2 cup Baking Cocoa
1/2 tsp. Salt
1 cup Oil
4 Eggs
2 tsp. Vanilla

In a mixing bowl combine sugar, flour, cocoa and salt. Add oil, eggs and vanilla. Beat for 3 minutes. Pour in a greased 9x13 pan. Bake at 350 for 25-30 minutes. Cool completely.
*If you are pressed for time a boxed brownie mix works great too.

Filling:
1 cup Butter (soft)
1 cup packed Brown Sugar
1/2 cup Sugar
4 Tbsp. Milk
2 tsp. Vanilla
2 cups Flour

Cream butter and sugars in a mixing bowl. Add milk and vanilla. Mix well. Beat in flour. Spread over brownies. Chill until firm.

Glaze:
1 cup Chocolate Chips
2 Tbsp. Shortening

Melt chocolate and shortening over medium heat until smooth. Stirring constantly. Spread over filling immediately. Let sit until firm.

Dutch Oven Breakfast

1 cube butter or margarine
1-2 cups chopped ham
onion to taste (I usually use 1-2 Tbls. minced onion)
1 bag of frozen hash browns (we like the shredded best but either will work)
1 doz. eggs
4 c. shredded cheese (or however much you like)
salt and pepper
ketchup (optional)

Melt margarine in 14 inch dutch oven (you can use a liner for easy clean-up). Add ham and onion and cook until onion is tender. Add frozen hash browns and season with salt and pepper. Stir occasionally until hash browns are done. Crack eggs on top. You can scramble the eggs and leave on top until cooked or you can stir them in with the hash browns and stir until eggs are set. You can also 'fry' the eggs by removing the coals from the bottom of the dutch oven leaving just the coals on the lid. Cook until they are set. Add cheese and let sit until cheese melts. This can also be made in a skillet in the house. The only thing I do different is slide the hash brown mixture to one side and then scramble the eggs on the other side. Then mix together and add cheese. Our family LOVES this breakfast! We didn't start scrambling the eggs until Brandy came along:) ... evidently she doesn't like runny yolks.

For dutch oven cooking... if you are using a 14" dutch oven, you will need 28 coals, 12 on bottom and 16 on top to produce a 350° oven. If you are using a 16" dutch oven you would need 32 coals, 14 on bottom and 18 on top.

Quiche

Brush 1 frozen pie crust with frothy egg white. Bake crust at 400° for 7 minutes (do not prick crust).

1/2 c. cubed ham
1/4 cube butter or margarine
1/3 c. finely chopped onion
1 small can mushrooms

Fry the above ingredients in skillet until onion is tender.

Whisk:
4 eggs
1 c. half & half
1/2 tsp. salt
1/2 tsp. lemon pepper

Don't overbeat eggs. Sprinkle 1 cup shredded swiss cheese in bottom of baked crust. Add ham mixture, then egg mixture. Sprinkle with nutmeg (optional... I have never used the nutmeg). Reduce oven heat to 375° and bake for approx. 35 min. or until knife comes out clean.

I got this recipe from Grandma Berlin when my kids were little. It is a favorite in our family... by far the best Quiche I have ever had! When we were in St. George, Brian mentioned how good it sounded but unfortunately, it wasn't on the blog so we couldn't make it:(. We have had it for dinner more times than for breakfast... we have even made it when we are camping in a dutch oven (you just have to use refrigerated pie crust instead of the frozen. Enjoy!

Sour Cream Lemon Pie

Ingredients:
1 cup white sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
3 egg yolks
1/2 cup sour cream
1/4 cup butter
1 1/2 teaspoons lemon zest
1/4 cup lemon juice
1 (9 inch) pie crust, baked

Directions:
In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
Pour filling into baked pie shell, and cool. Top with whipped cream if desired.

Absolutely fantastic! Tastes every bit as good as Marie Callendar's Sour Cream Lemon!

Fresh Raspberry Muffins

1 C Fresh Raspberries
3/4 cup & 2 Tbs Sugar
2 Tbs Brown Sugar
¼ C Butter, Softened
1 Egg
½ tsp Almond Extract
½ tsp Vanilla Extract
2 1/4 cup Flour
3 tsp. Baking Powder
1/2 tsp. salt
1 cup Half & Half Cream
1 cup finely chopped White Choc. Chips

In a small bowl toss raspberries w/ ¼ c sugar and set aside. Cream together butter, ½ c sugar and beat in egg and extracts. Combine flour, baking powder, and salt, add to cream mixture alternating with the half n half. Stir in chips and gently fold in rasp. Pour into paper lined muffin tins ¾ full. Mix remaining sugar w/ brown sugar and sprinkle over tops. Bake @ 375 for 25-30 min. Makes 1 dozen

Unbelievable Battered Fish (or anything else you can think of:))

"All you need for this fish batter is flour, salt, baking powder, milk, and water. Your result will be thinly-coated, crispy, and delicious."

Ingredients:
1 cup all-purpose flour
3/4 cup milk
3/4 cup water
2 Tbs. baking powder
1 teaspoon salt
a couple of sprinkles of pepper
a couple of sprinkles of garlic powder

Directions:
Whisk together the flour, milk, water, baking powder, and salt, pepper and garlic powder in a bowl until smooth.

Pat fish pieces (Tilapia or Cod work best) dry and lightly dip in flour (to help the batter stick) then into batter. Gently lower the battered pieces into 1/2 inch of hot oil (approx 360° or med. heat). Fry until golden brown then turn over. Approx. 3-5 minutes per side. Drain on paper towel. Serve with Homemade Tartar Sauce.

This is an excellent batter for chicken, cheese sticks or just about anything else you can think of. You can omit the garlic powder if desired...

Homemade Tartar Sauce

"The very best I have ever tried! A quick and easy tartar sauce that's great for any and all seafood Make well in advance of serving to make sure that all of the flavors have a chance to adhere to one another."

Ingredients:
1 cup mayonnaise
1 Tbs. lemon juice
1/4 cup diced onion (or 2 Tbs. dry minced onion, reconstituted)
1/4 cup finely chopped dill pickle

Directions:
In a stainless steel or glass mixing bowl, combine the mayonnaise, lemon juice, onion, and dill pickle. Mix thoroughly. Transfer to a glass or plastic container with a tight lid and refrigerate. Serve with Unbelievable Battered Fish!

White Chocolate Macadamia Cookies

1 bag of sugar cookie mix (Betty Crocker)
1 cube softened butter
1 egg
1/2 c. diced macadamia nuts
1/2 c. white chocolate chips
3/4 c. shredded coconut

Mix all ingredients together. I just measured them all into my kitchenaid and mixed it until it came together. Then using a cookie scoop, drop them onto ungreased cookie sheet. I got 20 on each cookie sheet. Bake at 375° for 10-12 minutes or until the edges just barely start to brown. I found this recipe on Semi-Homemade and just made a few adjustments. They were really good and really easy! Makes about 3 dozen cookies.

Macaroni and Cheese

Recipe from Brian and Brandy... so easy, so creamy and so good. It is one of my favorites! 3 c. uncooked macaroni 3-4 c. shredded cheddar cheese (or cheese blend) 1/2 Tbls. flour 2 c. heavy whipping cream 1/2 c. milk Cook pasta in boiling salted water until tender. Toss the flour with 2 cups of the cheese. Heat heavy whipping cream and milk to almost boiling stirring almost constantly. Stir in cheese/flour mixture a little at a time making sure it melts before adding more. Add additional cheese until you reach desired consistency. I use close to 4 cups. Salt and pepper to taste. Mix cheese sauce with pasta and pour into greased 9x9 inch baking dish. Sprinkle with cheese (and/or bread crumbs) and bake for 15 minutes or just until cheese melts.

Pumpkin Ginger Cupcakes

2 cups all-purpose flour
1 (3.4 ounce) package instant butterscotch pudding mix
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/3 cup finely chopped crystallized ginger

1 cup butter, room temperature
1 cup white sugar
1 cup packed brown sugar
4 eggs
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree

Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.

Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

I made these one boring Sunday afternoon last fall and they definitely spiced up the day:)! They are fantastic! I frosted them with cream cheese frosting. I didn't have a butterscotch pudding mix so I used a white chocolate pudding. I have never bought crystallized ginger so I omitted that and instead of 1/2 tsp. of ginger, I added 1 and a 1/2 tsp. of ginger. They were honestly some of the best cupcakes ever! The kids loved them!

Cream Cheese Frosting

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
3 cups sifted confectioners' sugar
1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Mix for about 5 minutes until light and fluffy. Store in the refrigerator after use.

Scalloped Potatoes

5 large potatoes, peeled and thinly sliced
3/4 cup chopped onion
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 3/4 cups chicken broth
2 tablespoons mayonnaise
3/4 teaspoon salt
1/8 teaspoon pepper
2 c. shredded cheddar cheese

In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly.

In a greased 2-1/2-qt. baking dish, layer half of the potatoes and onion. Pour half of the sauce over. Sprinkle with half of the cheese. Repeat, ending with the cheese.


Cover and bake at 325 degrees for 2 hours or until tender.

Tip: You can make these potatoes without the cheese but being a cheese lover, I always add it. I also like it with more sauce so I either reduce the amount of potatoes or 1 1/2 times the sauce. You can also make this in the crock pot. It takes about 6-7 hours to cook. We love this recipe!

Pecan Pie (Easy and Delicious!)

4 eggs, slightly beaten
1 c. sugar
1 c. white Karo syrup
1 tsp. vanilla
1 c. chopped pecans
2 T. butter cut into chunks

Pour the pecans in the bottom of an unbaked pastry shell (9 in.). Mix the rest of the ingredients and pour on top of the pecans (the pecans will float to the top). Bake @ 350° for about 1 hour or until the center of the pie is set. Serve either warm with vanilla ice cream or cold.

Flaky Pie Crust

2 1/2 cups flour
1/2 tsp. salt
1/2 cup butter flavored Crisco
1/2 cup real butter
6 T. ice water

Whisk flour and salt together in food processor. Add cold Crisco and butter and pulse until it resembles course crumbs. Add ice water all at once and mix until dough starts to come together. Dump mixture out onto counter and scoop dough together dividing into 3 equal pieces. Wrap each one in plastic wrap and chill for 30 min. Sprinkle counter with flour. Unwrap the dough ball and flatten with your hands a little. Then put a piece of wax paper over it and roll it out (rotating it to keep it somewhat round) to about an inch wider than your pie plate. Gently lift crust into pie plate and flute edges. Either bake immediately (400° for about 15 min. or until golden brown) or cover and refrigerate.

I put the room temp. Crisco in the freezer for about 15 minutes before using it and I also measure the water and then put it in the freezer until I need it. The secret to good pie crust is chilled butter/Crisco and ice cold water. Also, don't over work the dough.

Peppermint Bark Popcorn

2 bags microwave popcorn* (use natural/lightly salted)
1 lb Almond Bark
1 6oz box candy canes, crushed. (About 1-1 1/2 C total and Bob's are the best!)
2 tsp. peppermint extract
3/4 C semi-sweet chocolate chips

*one bag microwave popcorn has about 10 cups in it, so if you're air-popping, do about 20 cups.

Unwrapping the candy canes to crush them is the most labor intensive step of this easy treat, so you can do that ahead of time if you want too. I put my candy canes in a large zip-lock bag and have a whack with a heavy meat mallot.

To melt the almond bark, follow the instructions on the package. I just break it up and put it in a glass measuring cup and microwave on 1 min intervals until it's nice and smooth.

When your almond bark is melted, add the peppermint extract. Place your popcorn in a large bowl and pour the almond bark over it, then stir to combine. Then sprinkle the candy canes all over (okay, you can just dump it all in at once). Stir it up really well until the candy is evenly distributed. Pour the popcorn out onto a piece of waxed paper, parchment, or foil. Spread it out into an even layer and leave it alone!


While the popcorn is setting, place chocolate chips in a microwave-safe bowl and microwave in 30 second intervals until melted and smooth. Drizzle the melted chocolate over the popcorn. You can use a fork, or put it in a zip-lock bag with the corner cut off. Leave it until the almond bark and the chocolate is hardened. If you need to hurry it up, do this whole process on lined cookie sheets you can pop in the fridge.


When chocolate is hardened, use your hands to break up popcorn into chunks
Toss in a bowl, a jar, a cute package, or in your mouth :)

Monster Munch {Halloween Popcorn Mix}

• 1 package Almond Bark (1 lb)
• 12 C popped popcorn (about 1/2 C kernals)
• 1 C candy corn
• 1 C dry roasted, salted peanuts
• 1/2 C Reeces Pieces

Pop popcorn and place in a large bowl. Much larger than you think you need. The largest you have. It will make mixing easier! Pour peanuts, candy corn, and reeces pieces on top.

Take a large knife and break up almond bark. Melt according to package directions. I just chop it up a little and microwave it in intervals until smooth and melted. Pour over popcorn mixture.

Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps.

This makes a big batch so it's great for packing up into cute bags and sharing!

Goblin Grub {Chewy Chex Cereal Mix}

6 1/2 c. Rice Chex

4 1/2 c. Golden Grahams

1 c. sliced almonds

2 c. coconut

3/4 c. (1 1/2 sticks) real butter

1 c. sugar

1 c. light Karo syrup

1 tsp. vanilla

In a VERY LARGE bowl, combine cereal, almonds, and coconut. Set aside.In a large saucepan, combine butter, Karo syrup, and sugar. Bring to a boil, reduce heat, and cook for three minutes. Remove from heat and stir in vanilla. While the mixture is still hot, pour over the cereal mixture

1. stir well so the candy mixture coats the cereal.
2. You can either serve this in a large bowl it out into treat bags and tie with a ribbon

Razz.Ma.Tazz Bars

3/4 c. (1 1/2 sticks) butter
3 c. Nestle White chocolate chips (divided)
3 large eggs
3/4 c. sugar
1 1/2 c. flour
3/4 tsp. salt
3/4 tsp. almond extract
3/4 c. seedless raspberry jam
1/4 c. toasted sliced almonds (optional)

Preheat oven to 325°. Grease and sugar 9x13 inch pan.
Melt butter in medium sized glass bowl for 1 minute. Stir. Add 1 1/2 c. white chips. Let stand. Do not stir.
Beat eggs in large bowl until foamy. Add sugar and beat until light lemon colored... about 5 minutes. Stir in butter/white chip mixture. Add flour, salt and almond extract. Mix at low speed until combined. Spread 2/3 batter into pan. (I can't ever get it to spread so I just drop by spoonfuls evenly on bottom. You can spread it out a little bit after it has been in the oven if you need to). Bake for 15-20 minutes or until the edged start to brown. Remove from oven to a wire rack. Heat jam in microwave for about 30 seconds. Stir and spread on warm crust. Add remaining 1 1/2 c. white chips into remaining 1/3 batter and drop by spoonfuls onto jam. Sprinkle with almonds if desired. Return to oven and bake an additional 25-30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.

Note... The first time I made these, I was sure I had some seedless raspberry jam but I didn't! So I made them with my homemade Black/Raspberry Peach jam and they were fantastic!

Chocolate Pudding Cake

1 c. flour
3/4 c. sugar
2 T. cocoa
2 t. baking powder
1/2 t. salt
1/2 c. milk
2 T. oil
1 c. brown sugar
1/4 c. cocoa
1 3/4 c. hot water

Mix first 5 ingredients, then add milk and oil. Pour in a 9x9 square pan. Then mix brown sugar and cocoa and sprinkle over mixture. Pour hot water over whole pan. Bake at 350 for 30-40 minutes.

Fajita Pizza

2 tablespoons vegetable oil
1/2 pound boneless skinless chicken breasts, cut into 1/8- to 1/4-inch strips
1/2 medium bell pepper, cut into thin strips
1 small onion
1/2 cup salsa
1 1/2 cups Bisquick
1/3 cup very hot water
1 1/2 cups shredded mozzarella cheese (6 ounces)


1 Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray.
2. Heat 10-inch skillet over medium-high heat. Add oil; rotate skillet to coat bottom and side. Cook chicken in oil 3 minutes, stirring frequently. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender and chicken is no longer pink in center; remove from heat. Stir in salsa; set aside.
3. Stir Bisquick mix and very hot water in small bowl until soft dough forms; beat vigorously 20 strokes. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Sprinkle 3/4 cup of the cheese over crust. Top with chicken mixture. Sprinkle with remaining 3/4 cup cheese.
4. Bake 12 to 15 minutes or until crust is brown and cheese is melted and bubbly.

Serves 6 at 290 calories per serving!

Red Lobster Cheese Garlic Biscuits

2 c. Bisquick
2/3 c. milk
1/2 c. shredded cheese
1/4 c. margarine, melted
1/2 tsp. garlic powder

Heat oven to 450 degrees. Combine Bisquick, milk, and cheese until a soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Combine margarine and garlic powder. Brush over warm biscuits before removing from cookie sheet. Makes about 10 biscuits.

Mozzerella Sticks

String Cheese
Mix:
1 c. Bisquick
1 tsp. paprika
1/2 c. milk
1 egg
Freeze string cheese 1 hour before. Dip in Batter. Fry 8-10 minutes in 2 inches of oil.

Zucchini Bread

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
3 eggs
1 cup vegetable oil (I use 1 cup of applesauce...loads less calories!)
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 or 1 bunt pan. Preheat oven to 350 degrees F.
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.

Soft Pretzels

1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt


In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. (I use my kitchen aid to knead it...much easier!) Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
Combine 2 cups warm water and baking soda in an 8 inch square pan.
After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner.
When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes. Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Easy Brownies from Scratch

4 (1 ounce) squares unsweetened chocolate or 12 T cocoa powder plus 3 T oil
3/4 cup butter
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour


Preheat oven to 350 degrees F (180 degrees C).
Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour. Spread in greased 13 x 9 inch pan. Bake for 35 minutes.

Peanut Butter Pie

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed
15 miniature chocolate covered peanut butter cups, unwrapped


Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

No-Bake Chocolate Oat Bars

1 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup milk chocolate chips
1/2 cup peanut butter


Grease a 9x9 inch square pan.
Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.