Chewy Oatmeal Cookies w/ Golden Raisin

Preheat oven to 325.

Mix until fluffy:
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
Add one at a time:
2 eggs
Add:
2 teaspoons vanilla extract
Mix together and add:
1 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon salt
By hand, stir in:
3 cups quick oats
1 cup chopped walnuts
1 cup golden raisins (or substitute for chocolate chips if you prefer)

Bake for 13 minutes in preheated oven. Remove and let cool on pan for 5-10 minutes, then cool completely on wire racks (or eat warm!)

Easy Caramel Popcorn

In a saucepan combine:
1 cube butter
1/2-3/4 cup brown sugar
30 large marshmallows
Melt above ingredients together.

Pop 1-2 bags light butter microwave popcorn. Sift through and take out unpopped kernels. Pour caramel mixture on top and mix together.

Quick Peach Cobbler from Cake Mix

1 29 oz. can of peaches in light syrup, partially drained

1/2 box of white cake mix, give or take, depending on how much crust you like

1/2 stick of butter, softened

1/2 tsp. cinnamon

1/4 c. brown sugar

sprinkle of quick oats, optional

chopped walnuts, optional

Preheat oven to 375. In greased round casserole dish pour a bit of the juice from the peach can. Sprinkle with a small portion of the cake mix. Cover with entire can of peaches and an remaining juice. Cut butter into small dabs, to generously cover the dry cake mix. Sprinkle with cinnamon, brown sugar, oats and walnuts. Place in oven and bake for approximately 45 minutes. Serve with ice cream!

Peanut Butter Oatmeal Bars

*These are just like those peanut butter bars with chocolate frosting that you used to find in your elementary school cafeteria! Yum!

3/4 C. butter, softened

1/2 C. sugar

1/2 C. brown sugar

1 egg (large)

2 tsp. vanilla

3/4 C. creamy peanut butter

1 tsp. baking soda

1/2 tsp. salt

1 C. flour

1.5 C. oats

Frosting: 1 C. milk chocolate chips.

Preheat oven to 350 degrees and grease a 8x8 glass pan13x9x2 inch pan. Beat butter and sugars until creamy. Add egg, vanilla, and peanut butter and beat until light and fluffy. Add dry ingredients and mix until combined. Press mixture evenly into pan and bake 15-18 minutes or until lightly browned. (Note: Will be underbaked.) While still warm, evenly distribute chocolate chips. When chips have melted spread into a thin layer.

Mexican Wedding Cookies

I love these little powdered sugar delights!

1 c. butter
1/2 c. sugar
2 t. vanilla
2 t. water
2 c. flour, sifted
1 c. almond or pecans (I used pecans)
1/2 c. powdered sugar

Cream butter and sugar. Stir in vanilla and water. Add sifted flour and nuts, mix until blended. Cover and chill for 3 hours. Preheat oven to 325. Shape dough into balls or crescents. Bake on an ungreased cookie sheet for 15-20 minutes. Cool on wire racks. Roll in powdered sugar. (the powdered sugar sticks better if the cookies are still slightly warm when you roll them.)

Easy Cranberry White Chocolate Chip Cookies

Or...if you like, white chocolate macadamia nut, or cranberry macadamia nut with white chocolate. You decide! This recipe is super easy and very good. Found it on sister's cafe.

1 white cake mix
1/4 cup flour
1/4 cup water
1/2 cup oil
1 egg
1/2 cup cranberries*
1/2 cup macadamia nuts

Mix ingredients together. Bake at 350 degrees for 13 minutes, or until edges are starting to golden and top is not shiny anymore.
*To mix things up, substitute cranberries or macadamias with white chocolate chips

Cyndi's Chocolate Cream Cheese Raspberry Pie

Topping:
1 pkg. frozen raspberries
2 c. whipping cream (prepared)

Filling:
1-8 oz. cream cheese
1/2 c. sugar
1 egg

Crust:
1 pkg crushed graham crackers
15 chocolate stuffed oreos
1 stick butter

Directions:
Use crackers, oreos and butter to make a crust in a pie tin. Freeze solid.
Combine filling ingredients pour over crust and refrigerate to set up.
Top with raspberries stirred into fresh whipping cream (prepare this right before serving).

Delightful!

Cream Cheese Spritz Cookies

My friend Brook gave me these cookies for Valentines - 8 of them, to be exact. Guess how many cookies the rest of my family got? ZERO. They were THAT good. Oh, and she dipped them in white chocolate with coarse sugar sprinkles. I don't own a cookie press, so I borrowed hers, and now a cookie press is on my "to get" list.

1 cup butter (softened)
3 ounces cream cheese (softened)
1 cup granulated sugar
1 egg yolk
2 1/2 cups all purpose flour
1/4 teaspoon lemon or almond extract (I use almond)
1 teaspoon vanilla extract
1/2 teaspoon salt

Beat butter and cream cheese well. Add remaining ingredients and mix well (I added some red food coloring to make the cookies pink). Add dough to cookie press, press on to UNGREASED cookie sheet (I'm sure if you don't own a cookie press you could put small flattened balls onto a sheet (about 1/2" thick). Bake at 350 degrees for about 12 minutes or until light brown just barely around the edges. Cool for 2 minutes on pan, and remove to cooling rack. Cool completely before dipping in chocolate, or serve just as they are!

Betcha Wish You Were My Kid's Teacher Cookies

My sister gave me this award winning sugar cookie recipe - they're thick, soft, and turn out perfectly, and the frosting is great! This recipe is doubled so it makes a ton...

2 c. sugar
4 sticks butter (2 c.) - softened (DO NOT MELT)
4 eggs (room temp)
1/2 c. milk
2 tsp. vanilla
2 tsp. baking soda
4 tsp. cream of tartar
7 c. flour (plus more for rolling out)

Cream sugar and butter til fluffy. Slowly add eggs, milk and vanilla. Once incorporated, mix in baking soda, cream of tartar and flour. Chill for at least an hour. Flour the space you will roll out the dough - roll about 1/2" thick (the thicker the dough, the fluffier the cookie). Use desired shapes and place on greased cookie sheet. Bake for 9-11 minutes at 325 degrees. Let cool on rack and then frost:

Mix 1 pound sifted powdered sugar with 1/2 cup butter and 1/2 cup shortening and 2 teaspoons pure vanilla. Gradually add 1/4 cup scant hot water. Add food coloring if desired.p.s. since I can't find my camera, I stole this picture from google. I promise mine look the same!

Blue Ribbon Gingersnaps

Got these from Becky, just modified them a bit. They are GOOD, soft, and go wonderfully with hot chocolate!

3/4 c shortening
1 c packed light brown sugar
1/4 c molasses
1 large egg
2 c flour
2 t baking soda
1/4 t salt
1 t ground cinnamon
1/2 t allspice
1 t ground ginger
1/2 c sugar (for rolling)

Preheat oven to 375 degrees. Cream shortening, brown sugar, molasses and egg in mixer bowl. In a separate bowl, sift flour, baking soda, salt, and spices. Gradually add the dry ingredients to the creamed mixture, blending until mixed. Dough can be chilled for easy handling.Shape the dough into balls the size of whole walnuts. Roll balls in sugar, place on baking sheet. Bake 8-9 minutes. Cool on sheet one minute before transferring to rack.Makes 3-4 dozen.

Frosted Banana Bars by Guest Chef Amy

½ cup butter, softened
1 ½ cups white sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup mashed ripe bananas (usually about 2 bananas)
1 (16 oz) container cream cheese frosting or from recipe below
Preheat oven to 350 degrees. Grease a 10 x 15 inch jellyroll pan or two 9 x 13 pans. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan(s). Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.

Whipped Cream & Cream Cheese frosting (as pictured on the banana bars below)
1 (8 oz) package cream cheese
1 cup white sugar
1/8 tsp salt
1 tsp vanilla
1 ½ cups heavy whipping cream
In a small chilled bowl with chilled beaters, beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

Nutter Butter Cookies by Guest Chef Amy

½ cup butter, softened
½ cup peanut butter
½ cup white sugar
½ cup packed brown sugar
1 tsp vanilla
1 egg
¾ cup all- purpose flour
½ tsp baking soda
¼ tsp baking powder
½ tsp salt
1 cup quick cooking oats
Filling:
3 Tbsp butter, softened
1 cup powdered sugar
½ cup smooth peanut butter
2 ½ Tbsp heavy whipping cream

In a large bowl, cream together ½ cup butter, ½ cup peanut butter, white, sugar, brown sugar, and vanilla. Add egg and beat will. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir. Drop by teaspoonfuls onto baking sheet and press each mound down to form ¼ inch thick cookies. Bake at 350 degrees for 9 – 10 minutes.
To make filling, cream butter, powdered sugar, peanut butter and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Chocolate Chip Brownie Cookies by Guest Chef Amy

2/3 cup Crisco shortening
1 ½ cups firmly packed light brown sugar
1 Tablespoon water
1 teaspoon vanilla
2 eggs
1 ½ cups all-purpose flour
1/3 cup unsweetened baking cocoa
¼ teaspoon baking soda
½ teaspoon salt
2 cups (12 oz. pkg) semi-sweet or milk chocolate chips

Heat oven to 375. Combine Crisco, brown sugar, water, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. Combine flour, cocoa, baking soda, and salt in separate bowl. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips. Drop by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375 for 7 – 9 minutes, or until cookies are set. DO NOT OVERBAKE. Cookies will appear soft and moist. Cool 2 minutes on baking sheet. Remove cookies to cooling rack. Makes about 3 dozen.

Coconut Chocolate Chunk Macadamia Cookies by Guest Chef Kim

2/3 CUP BUTTER
2/3 CUP GRANULATED SUGAR
½ CUP PACKED BROWN SUGAR
1 LARGE EGG
½ TEASPOON SALT
1 TEASPOON VANILLA
1 ½ CUPS ALL PURPOSE FLOUR
8 OUNCES OF CHOCOLATE CHIPS
1 ½ CUP SWEETENED FLAKED COCONUT
3 ½ OUNCES MACADAMIA NUTS, CHOPPED COARSELY (ABOUT ¾ CUP)

Heat over to 325 degrees. Lightly grease two 17x14-inch cookie sheets. In mixer, beat butter, sugars, egg, salt, and vanilla at medium speed until fluffy. Reduce mix to low speed, add flour, increase mixer speed gradually and beat just until blended. Stir in chocolate, coconut, and nuts. Drop heaping tablespoons of dough on cookie sheets. Bake 1 sheet at a time for 17 minutes or until edges of cookies are lightly browned and tops look dry. Cool on sheet for 5 minutes. Remove to completely cool. Makes 26 cookies.

Allison's Sticky Toffee Pudding w/ Custard

(this is more like a cake than a pudding, and is one of THOSE desserts that you dream about afterward)
Unsalted butter for baking dish
1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
¾ cup chopped, pitted dates (about 4 oz.)
8 tablespoons unsalted butter
¾ cup granulated sugar
1 egg, slightly beaten
1 teaspoon baking soda
1 teaspoon vanilla
1 ¼ cups boiling water
8 tablespoons packed brown sugar (1/2 cup)
3 tablespoons heavy cream
Custard (see recipe below) or Ice Cream and Whipped Cream

Heat oven to 350 degrees. Butter an 8x8 broilerproof baking dish. Sift the 1 cup of flour and the baking powder into a bowl; set aside. Toss dates with 1 tablespoon flour in small bowl. Beat 4 tablespoons butter and ¾ cup sugar in large bowl until mixture is light and fluffy. Beat in the egg, along with a little of the flour mixture; beat for 1 minute. Beat in remaining flour mixture. Add dates, baking soda, and vanilla to the boiling water, stirring to combine; add to batter, beating until well blended.

Pour batter into prepared dish; bake until set and well browned on top, 35-40 minutes. Remove from oven to wire rack. Heat broiler. Heat remaining 4 tablespoons butter, brown sugar, and heavy cream in microwave on simmer until thickened, 3 to 5 minutes. Pour over hot pudding. Place pudding in broiler, about 4 inches from heat; broil until topping is bubbling and becomes sticky, about 1 to 2 minutes. Serve immediately, top with custard or vanilla ice cream and whipped cream.

Custard
¾ c. sugar
3 T. cornstarch
¼ t. salt
2 c. milk

Combine above and bring to a boil over medium heat. Cook 2 minutes. Remove from heat and stir a small amount into:

3 egg yolks – slightly beaten

Add egg yolks to the rest of the mixture when tempered and cook 2 minutes. Remove from heat and add:

2 T. butter
1 t. vanilla

Mix and chill. Serve atop sticky toffee pudding.

Ice Cream Sandwich Cake by Guest Chef Marli

This one isn't really cooking but it's yummy. It's also Marli's last recipe as a guest chef! Thanks Marli!

Ingredients:
17 miniature ice cream sandwiches
1 jar (12 ounces) caramel ice cream topping
1 carton (12 ounces) frozen whipped topping, thawed
1/4 cup chocolate syrup
1 Symphony candy bar (7 ounces), chopped

Directions:
Arrange 14 ice cream sandwiches in an ungreased 13-in. x 9-in. dish. Cut remaining sandwiches in half lengthwise; fill in the spaces in the dish. Spread with caramel and whipped toppings. Drizzle with chocolate syrup. Sprinkle with chopped candy bar. Cover and freeze for at least 45 minutes. Cut into squares. Yield: 15-18 servings.

Easy Lemon Meringue Pie

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
1 lemon, juiced and zested til there's nothin' left! + 1 TBS lemon juice
2 tablespoons salted sweet cream butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Preheat oven to 350F.
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Chunky Junk Cookies

This the recipe I was talking about, "World's Best Cookie"... (thanks Em, I got this recipe from the cookbook you gave me) I had to give it a go. I renamed them. They are delicious, and the dough is especially inviting. However, I do have a thing for old fashioned milk chocolate chip cookies, and I believe I have the best recipe. This is a good one though, and I will try it again sometime. They are chunky, have lots of junk in them, and they are especially great for lovers of salty and sweet! Let me know what you think!

1 c. butter
1 c. sugar
1 c. brown sugar
1 egg
1 c. veg. oil
1 c. oats (quick or reg)
1 c. crushed corn flakes (yes. this recipe has corn flakes in it)
1/2 c. shredded coconut
1/2 c. chopped walnut
3.5 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla extract

Preheat oven to 325. Cream butter and sugars until fluffy. Add egg, mix well. Add oil, mix. Add cereal and nuts. Mix. Add remaining ingredients. Form into walnut sized balls (I use melon scooper) and flatten with fork on ungreased cookie sheet. Bake 12 minutes (do not over cook). Cool on wire rack. Sprinkle with powdered sugar. I also added some choc. chip cookies to some of the dough, and that was nice too.

Fresh Peaches 'N' Cream Pie

Is it obvious that I love fresh peaches?

1/4 pint whipping cream
3 oz. cream cheese
1/2 cup powdered sugar
pre-baked 9" pie shell

1/4 pint whipping cream whipped until firm with1/4 cup powdered sugar
3 oz cream cheese, whipped with 1/4 cup powdered sugar
fold together, and put in baked and cooled 9" pie shell

peach glaze:
1/2 cup sugar
1/2 cup water
1 Tablespoon cornstarch
1/2 cup mashed peaches
Stir and bring to boil; coolPut peach glaze into pie that is filled with the whipped cream & creamed cheese. Slice l large peach on top of peach glaze.

My husband thinks this is better than...almost anything.

Old Fashioned Fresh Peach Pie

Basic 2 crust pastry (use any recipe you want) - enough to fill 9" pie plate top/bottom.
1 egg, beaten
5 cups sliced peeled peaches (about 5 large fresh peaches)
2 tablespoons lemon juice
1/2 cup all-purpose flour
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

DIRECTIONS
Preheat the oven to 450 degrees.
Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.

Place the sliced fresh peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.

Bake for 10 minutes in the preheated 450 oven, then reduce the heat to 350 degrees and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of foil about halfway through baking. Cool before serving. This tastes better warm than hot. Serve with ice cream, of course.