Fresh Peach Dessert

Kaleena Jensen

1 box yellow cake mix as directed but pour in cookie sheet

1 small pkg inst van pudding

1/2 cup cold water

2 tsp almond extract

1 can sweetened condensed milk

12 oz cool whip

6-12 fresh peaches

Mix pudding and water, add almond extract, then condensed milk, fold in cool whip.  Put mixture in fridge while you peel peaches. Put a layer of pudding and peaches and then drizzle more pudding on top.

I made this for December recipe group and layered it in a trifle bowl and used frozen peaches(wouldn't recommend the frozen peaches, it's way better with fresh!!)

Oatmeal Carmelita Bars

Kaleena Jensen

1 14 oz pkg Caramels

1/2 Cup Evaporated Milk

2 Cup Flour

2 Cup Quick Oats

1 1/2 Cup Packed Brown Sugar

1 tsp Baking Soda

1/2 tsp salt

1 Cup Butter Melted

2 Cup Choc Chips (I just sprinkle till looks like enough, depending on how chocolaty you want)

1 Cup chopped Walnuts (I  leave these out because too many people I know are allergic)

Preheat oven to 350, grease 9x13 pan.  Over med heat melt unwrapped caramels with evaporated milk, stirring until smooth, (I leave it on low while I prepare the rest and then watch it cause it burns quickly). In medium bowl stir flour, oats, brown sugar, baking soda and salt.  Stir in melted butter and press half the mixture into bottom of greased pan, bake for 10 minutes.  Remove and sprinkle choc chips, walnuts and drizzle caramel mixture over all.  Crumble remaining oat mixture even over top and pat down lightly, bake for 15-20 minutes or until golden.

Caramel Heath Bar Chocolate Cookies

Kaleena Jensen

*These delicious cookies are perfect with a glass of milk!!

1 cup butter softened

1 cup white sugar, plus 1 TBS

1 cup packed light brown sugar

2 eggs

2 tsp vanilla

2 1/2 cups flour 

3/4 cup cocoa

1 tsp baking soda

2 Heath Candy Bars

1 bag rolo or kraft caramels

1. Medium bowl beat butter and sugars until fluffy, then add eggs and vanilla and beat well.

2. In seperate bowl mix flour, cocoa, and baking soda.  Add flour mixture to sugar mixture a little bit at a time and blend well.   If the dough feels too stinky sprinkle in a little more flour.  Cover and chill dough in fridge for about 30 minutes.

3. Chop Heath bars into small pieces.  Place in a small bowl and toss with the 1 TBS sugar.

4. Once dough has chilled, wrap a piece around each caramel, forming a 1 inch ball and covering the caramel completely. (I used Kraft caramels and cut them into fourths) Dip top of the dough ball into the candy topping and place on cookie sheet.

5. Bake for 7-10 minutes.  Cookies will look quite soft but do not overbake. Cool in pan slightly, then move to a rack or the counter to finish cooling.

Chocolate Marshmallow Bars

3/4 cup butter or margarine
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1-1/3 cupts all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons backing cocoa
1/2 cup chopped nuts, optional
4 cups miniature marshmallows

Topping:
1-1/3 cups (8 ounces) chocolate chips
3 tablespoons butter or margarine
1 cup peanut butter
2 cups crisp rice cereal

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in nuts if desired. Spread in a greased jelly roll pan. Bake at 350 degrees for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread evenly over cake. Cool. For topping, combine chocolate chips, butter, and peanut butter in a small saucepan. Cook over low heat, stirring constantly until melted and well blended. Remove from heat; stir in cereal. Spread over bars. Chill.
Rachel Swanton (I brought these to chior practice.)

Layered Toffee Cake

2 cups whipping cream
1/2 cup caramel or butterscotch ice cream topping
1/2 teaspoon vanilla extract
1 prepared angel food cake
9 Heath candy bars (1.4 ounces each), chopped

In a mixing bowel, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into 3 layers. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle 1/2 cup candy bar. Repeat. Place top layer on cake; frost top and sides with the remaining cream mixture and sprinkle with the remaining candy bar. Store in fridge. (You can also chop up angel food cake into cubes and layer the same in a tall glass bowl. Yummy!)
Rachel Swanton

French Silk Pie

Heidi Matthews (Michael's recipe: I'm too lazy to make it, he's too lazy to type this up so I'm taking half the credit)
This was the chocolate pie at the last temple social.

Note: You need a food processer for this to turn out right.

Meringue:
3 egg whites, room temperature
pinch of salt
1/4 t. cream of tartar
1/2 t. vanilla
3/4 c. sugar
1/3 c. finely chopped walnuts

Preheat oven to 275. Beat egg whites with walt, cream of tartar and vanilla until just fluffy, then gradually add the sugar. Beat until meringue is light and firm. Spread into an ungreased 9 inch pie pan. Using a small rubber spatula, build a free-form rim of meringue at least 1/2 inch higher than the rim of pie pan; it should look like little mountain peaks. Sprinkle rim and bottom with walnut pieces. Bake meringue for 1 hour, then turn off heat, and leave it in the oven until completely cool and dry.

Filling:
2 ounces unsweetened chocolate
1 cup butter, room temperature
4 eggs
1 1/2 c. sugar
2 t. vanilla

Melt chocolate in small double boiler. Briefly beat the softened butter in the food processer. Add the eggs, sugar, vanilla, and melted chocolate, and process for 15 minutes (color will change from light to dark brown). Empty the filling into a bowl and chill in fridge for at least 4 hours until set up. An hour before serving, fill the meringue shell with the firm chocolate cream.

Topping:
Whip up 1 c. whipping cream with vanilla and powdered sugar. Spread on top of filling and sprinkle with semisweet chocolate shavings for garnish.

Chocolate Turtle Cookies

Posted by Melanie G.

Makes about 2 dozen cookies

1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
8 tablespoons butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
1 cup chopped pecans, chopped fine
14 soft caramel candies
3 tablespoons heavy cream

Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.

Whisk egg whites in bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Bake until set, 10 to12 minutes, switching and rotating sheets halfway through baking.

Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentations with teaspoon measure. Fill each with 1/2 teaspoon measure. Fill each with 1/2 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.

Easiest Brownies in the World

Posted by Melanie G.

**These really are incredibly easy and are one of my family's favorite brownies.**

1 12-ounce bag chocolate chips (I always use semi-sweet but use the kind you prefer)
1 cup butter (2 sticks)
1 1/2 cups sugar
4 large eggs at room temperature
1 1/2 cups flour

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet). Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.

Turtle Cake

Heidi Matthews

This is the most decadent cake I have ever tasted and this is my choice for a birthday cake every year.

1 German chocolate cake mix
3/4 cup butter
14 oz. kraft caramels
1/2 can evap milk
1 cup chocolate chips
1 cup nuts

Mix cake up according to box. Pour half the batter into a 9x13 pan. Bake for 15 minutes at 350.

In a saucepan, combine butter, caramels, and evaporated milk and melt. When the cake comes out, poke holes in the top and pour the sauce on it. Sprinkle the chocolate chips and nuts on. Top with the remainder of the cake batter. Bake for 20 more minutes.

Chocolate Passion Bowl

Annai Smith
3 c. milk
2 pkg. (4 serving size) chocolate instant pudding mix
1 small tub whip cream
1 8x11 size pan of brownies cut into cubes
1 large Symphony candy bar with toffee bits

Mix pudding and milk together with wire whisk and then add 1 cup of the whip cream. Chop candy bar into tiny pieces. Assemble in a large glass bowl with 1/3rd of the brownies on the bottom, then 1/3rd pudding mixture on top and then 1/3rd whip cream, and finally 1/3rd of candy bar. Repeat 2 more times. Refrigerate for at least 1 hours and spoon into bowls. My kids favorite dessert!

Best Every Krispie Bars

1 cup sugar
1 cup corn syrup
cup peanut butter
1 cup chocolate chips
1 cup butterscotch chips
6 cups Rice Krispies

Heat sugar and corn syrup together. Mix in peanut butter. Add krispies and press into 9x13 pan. Melt together chocolate and butterscotch chips and spread over top. May want to regriderate for 30 minutes to let the chocolate set up. Enjoy!!
I got this recipe at Macey and it is really fast and good.
Judy Cash

Chewy Granola Bars

Katie E. Didn't know if I should post here or appetizers....but it tastes good enough to be a dessert!!

3 Cups Oats
1 Cup Flour
1 tsp Baking Soda
2 tsp Vanilla
2/3 Cup Butter-softened
1/2 Cup Honey
1/3 Cup Brown Sugar
1 Cup Mini Chocolate Chips or M&M's(or you can use 1 pkg choc.chips)

Optional: Raisins, Dried Fruit, Sunflower Seeds, Chopped Nuts

In a large bowl combine oats, flour, baking soda. Another bowl combine vanilla, butter, honey, and brown sugar add to oat mixture and stir until combined. Stir in chocolate chips and pour into greased 9x13 pan. Lightly push in pan with back of spoon. Bake 325 degrees for 22 minutes or until golden. Cool for 10 minutes. Cut. Let cool completely in pan before removing or serving. Enjoy!!

Zucchini Cookies

Katie E.

1 C. Shortening
2 C. Grated zucchini
3-4 C. Flour
2 tsp Soda
1 C. Raisins
1 C. White Sugar
1 C. Brown Sugar
1/2 tsp. Salt
1 C. nuts
1 tsp. Cloves
2 tsp. Cinnamon
2 Eggs
1 tsp Nutmeg

Bake at 325 degrees for 15mins.

Peanut Brittle-Microwave!!

KatieLyn E.

1 Cup Spanish Peanuts
1 Cup Sugar
1/2 Cup of Karo
1/8 tsp Salt
1 tsp Margarine
2 tsp baking soda
1 tsp vanilla

Mix soda and vanilla. Set aside. Mix peanuts, sugar, syrup and salt. Cook 3 1/2 mins then stir. Add margarine-stir till margarine is mixed in. Cook 1 1/2 mins until color of carmel. Stir and add soda and vanilla mix. Stir hard and pour onto greased cookie sheet or cake pan. Cool completely. Break into pieces.

Almond Roca

posted by Melanie G.

1 cup butter
1 cup sugar
2 (3-oz.) packages slivered almonds
1 package chocolate chips
1 (3-oz.) package sliced almonds

Line a 9X13 pan with foil. Melt butter in a saucepan. Add sugar to melted butter and stir over low heat until sugar granules are dissolved (don't rush this step! It takes a good five or six minutes to melt the sugar but you don't want to move on until the sugar is dissolved). Turn the heat up to medium and continue stirring mixture until it turns golden brown. At this time add the slivered almonds.

Continue stirring mixture until it becomes liquefied again and turns caramel colored. If using a candy thermometer, the temperature should be 300 degrees. Immediately take it off the stove and pour the mixture onto your prepared 9X13 pan. It should spread out on its own, but you may need to spread it a little to help it along. Sprinkle the chocolate chips on top and let melt (it helps to put a piece of tin foil loosely on top to keep the heat in and help the chocolate melt).

Once melted, smooth with a spoon. Finally, sprinkle sliced almonds on top. Let cool in fridge. Once hard you should be able to easily pull candy off cookie sheet and crack into pieces.

Party Snack

Mieka Bateson

1 13-oz. box Golden Grahams
1 13-oz. box Rice Chex
1 cup coconut
1 cup sliced almonds

Mix above ingredients well in a large bowl.

1 cup white sugar
1 cup white karo syrup
3/4 cup margarine or butter

Bring sugar, syrup and butter to a boil. Boil 2 minutes then pour over cereal mixture. Mix well. Spread on flat area to cool.

Quick Dark Fudge

Katie Johnson

1 2/3 cup sugar
2 tablespoons butter
1/2 teaspoon salt
3/4 cup milk
1 1/2 cups chocolate chips
1 1/2 cups mini marshmallows
1 teaspoon vanilla
1 teaspoon mint extract

Combine sugar, butter, salt and milk in saucepan. Bring to a boil over medium heat. Boil five minutes, stirring constantly. Remove from heat; add chocolate, marshmallows and extracts. Beat vigorously until marshmallows are melted. Pour into a buttered 8-inch pan. Cool before cutting.

Crunchy Caramel Popcorn

Annai Smith

12 cups popped corn (2/3 cup kernels)
1 1/2 cups mixed salted nuts
1 cup brown sugar
3/4 cup butter
1/2 cup corn syrup
1/2 teaspoon baking soda

Pop corn and take out all the kernels. Boil on medium heat and stir for five minutes: sugar, butter and corn syrup. Take off heat and add baking soda. Pour over popcorn and nut mixture and mix thoroughly. Bake at 300 degrees on a large cookie sheet for 15 minutes and then mix to get evenly baked and bake an additional 5 minutes. Cool then break apart.

Chocolate Mint Brownies

Posted by Melanie G.

**Some of my very, very, very favorite brownies of all-time.**

Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
4 large eggs, beaten
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
1 (16-ounce) can chocolate syrup

Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons milk
1/2 teaspoon peppermint extract
2 drops green food coloring

Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter

1. Preheat oven to 350°.

2. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. BATTER WILL BE VERY THIN! Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

3. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

4. To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Chocolate Chip Treasure Cookies

Posted by Melanie G.

**These are such a unique cookie because they don't have eggs but use graham cracker crumbs and sweetened condensed milk - they taste like an ultra-chewy, coconut-y chocolate chip cookie. One of our family favorites.**

1 1/2 cups graham cracker crumbs (about 25-30 squares)
1/2 cup flour
2 teaspoons baking powder
1 14 oz. can sweetened condensed milk
1/2 cup butter, room temperature
1 1/3 cups coconut
2 cups (1 package) semisweet chocolate chips
1 cup walnuts, chopped (I usually leave these out due to my husband's preference - the cookies are delicious with or without nuts)

Preheat oven to 350 degrees. In a small bowl, mix graham cracker crumbs, flour and baking powder. In a large bowl, beat sweetened condensed milk and butter until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9-10 minutes or until lightly browned.

Frozen Key Lime Pie

Posted by Melanie G.

**My all-time favorite summertime dessert...to die for!**

Crust:
1 ¼ cup graham cracker crumbs
2 tablespoons sugar
¼ cup melted butter

Mix together and press into 9” springform pan. Freeze for 15 minutes.

Filling:
1 pint lime sherbet
1 pint Haagen-Dazs zesty lemon sorbet
1 pint vanilla frozen yogurt
1 tablespoon fresh lime juice

Soften and mix together in mixer. Spoon into crust.

¼ cup coconut, toasted
Fresh limes for garnish

Sprinkle with toasted coconut. Freeze for at least 4 hours. Let stand 15 minutes before slicing. Serve with sliced limes on top.

Oatmeal Chocolate Chunk Bars

Posted by Melanie G.

**Talk about a GREAT dessert in a pinch...faster than cookies but just as delicious.**

1 3/4 cup flour
3/4 tsp soda
1/4 tsp salt
1 cup oatmeal
3/4 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
12 ounces semi sweet chocolate chunks
1 cup chopped walnuts (optional - I left these out)

Preheat oven to 375. Whisk together dry ingredients and set aside. Beat butter, sugars, egg and vanilla till fluffy and add dry ingredients. Stir in chocolate chunks and walnuts. Press into a greased 9x13 inch pan and bake for 18-20 minutes until light golden brown. I have also doubled the recipe and pressed into a large sheet pan (11X17) with great results.

A few tips: Don't overbake!!! I overbaked them the first time I made them and when I actually baked them correctly the second time (perhaps even underbaked by a minute), they were 100 times better. Also, the second time I made them, I doubled the recipe and instead of adding two bags of chocolate chunks, I added one bag of chunks and one bag of mint chocolate chips. Fabulous!

Peanut Butter Cup Cheesecake Bars

Posted by Melanie G.

**Kaleena, these are the ones I brought to the BBQ that you were asking me about. :) **

1 Devils food cake mix
1 egg
1 stick softened butter

8 oz softened cream cheese
1 egg
1/3 Cup sugar
10 regular size Reeses Peanut Butter Cups, cut into little pieces

1 Cup semi sweet chocolate chips
4 Tablespoons heavy cream

1. Preheat oven to 350 degrees F. Line a 9x13 inch baking dish with tin foil. Spray with non stick cooking spray. Mix cake mix, egg and butter together then press into baking dish.

2. Mix cream cheese and sugar until smooth. Stir in egg until well combined then stir in peanut butter cups. Pour over cake layer and bake for 30-40 minutes or until cheesecake is cooked through (it only took 30 minutes in my oven). Remove and let cool completely.

3. Carefully lift bars out of dish using ends of foil. Melt chocolate chips in a microwave safe bowl in 30 second intervals until melted through. Stir in heavy cream and stir until glossy smooth. Spread chocolate over cheesecake layer, cut into squares and serve.

Caramel Popcorn

Kaleena Jensen

1 cup popcorn kernels

2 cup brown sugar

1 cup corn syrup

1 square margarine

1 can sweetened condensed milk

Combine sugar and syrup in pan to boil, after boils add butter until it melts, then add sweetened condensed milk and heat to 237 degrees (I use a candy thermometer), stir often to not burn.  Pop your popcorn and remove kernels and pour caramel mixture over stirring to coat evenly.

Pumpkin White Chocolate Chip Cookies

Lesli Dustin

1 box spice cake mix
15 oz. canned or cooked pumpkin or winter squash
1 bag white chocolate chips

Combine cake mix and pumpkin in mixing bowl. Stir in white chocolate. Drop by spoonfuls onto cookie sheet and bake at 375 for 10 minutes.

Popcorn Cake

Lesli Dustin

15 T. popcorn, popped
nuts
12 oz. gumdrops
M&Ms
1 lb. marshmallows
1/2 cup butter

Mix nuts and candy with popped popcorn. Melt together marshmallows and butter. Pour over popcorn mixture and stir. Press into pan. Cut into squares when cool.

Cupcake Cream Filling

Lesli Dustin

5 T. flour
5 T. sugar
1 cup milk
1/2 cup butter
1/2 cup shortening
3/4 cup sugar
1 T. vanilla
dash salt

Cook flour, sugar, and milk in small saucepan, stirring occasionally until thick. Cool. Combine remaining ingredients and beat for 5 minutes on high. Add milk mixture and beat 5 more minutes on high. Fill decorators' bag with filling and use a large star tip. Poke tip into top of cooled cupcake and give a little squeeze. Frost as usual to cover the hole.

Chocolate Ganache

Lesli Dustin

I like to use this as a frosting for chocolate cake or straight from the spoon.

2 cups evaporated milk
1 1/2 pounds dark chocolate, chopped into small pieces, or use semi-sweet chocolate chips

Heat the milk until it just comes to a simmer. Remove from the heat. Place the chocolate in a bowl. Pour the milk over the chocolate. Allow to sit for 10-15 seconds. Whisk until the chocolate is melted and the mixture is smooth. Allow to cool slightly, stirring occasionally.

Caramel Apple Bars

Lesli Dustin

CRUST:
1/2 cup butter
1/4 cup shortening
1 cup packed brown sugar
1-3/4 cups flour (I use white wheat flour)
1 cup oats
1 t. salt
1/2 t. baking soda
1/2 cup chopped pecans, optional

FILLING:
8 cups coarsely chopped peeled baking apples
3 T. flour
14 oz. caramels
3 T. butter

In a mixing bowl, cream butter, shortening, and brown sugar until fluffy. Add flour, oats, salt and baking soda; mix well. Stir in pecans if desired. Set aside 2 cups. Press remaining oat mixture into the bottom of an ungreased 13x9 baking pan. For filling, toss apples with flour; spoon over crust. In a saucepan, melt the caramels and butter over low heat; drizzle over apples. Top with the reserved oat mixture. Bake at 400 for 25-30 minutes or until lightly browned. Best warm and even better with vanilla ice cream. You can cut the recipe in half and do it in a pie plate.

Yummy Strawberry Jell-o Dessert

Posted by: Jessica Rowley

1 Large Pkg. Strawberry Jell-o
1 Large Pkg. Cook and Serve Vanilla Pudding
1 Pkg. Fresh or Frozen Strawberries
16 oz. Cool Whip

In Pan, Add 3 Cups water, and Pudding. Mix well, so you don't have any lumps. Just before it boils add jell-o. Use whisk to mix. Pour into large bowl, and refrigerate for 2 hours.

Remove from fridge, and whip so there isn't any lumps. add strawberries, and cool whip. Serve.

You could use whatever Jell-o and fruit you wanted. Such as, Raspberry, peach, etc.

Trail Mix

Posted by: Jessica Rowley

1 Box Corn Chex
1 Box Golden Grahams
8 ounces Slivered Almonds
small pkg. Coconut

3 cubes Butter
2 cups Karo Syrup
2 cups Granulated Sugar

Mix Dry Ingredients in Large Bowl.

Boil Butter, Karo Syrup, and Sugar for 2 minutes. Pour over dry mixture, and stir. Spread out on wax paper to cool. Store in Ziploc bags.

Pumpkin Cookies

4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 ½ cups butter
2 cups packed brown sugar
1 cup white sugar
1 egg
1 teaspoon vanilla
1 large can solid pack pumpkin
1 ½ bags chocolate chips

Pre-heat oven to 350 degrees. In a large bowl, combine flour, baking soda, cinnamon, and salt; set aside. In a mixer, cream butter and sugars until light and fluffy. Add egg and vanilla and mix until blended. Alternate flour mixture with pumpkin to the mixer. Stir in chocolate chips. Drop 1/4 cup of batter onto a cookie sheet. Bake at 350 for 18-23 minutes.

Kristi John

Oreo Truffles

posted by Melanie G.
adapted from Bakerella

1 package (18 oz.) Oreo cookies, crushed into small pieces

1 8-oz. package cream cheese, softened

1 package Almond Bark

Chocolate chips or chocolate bark for drizzling

Mix crushed Oreos and cream cheese until well-combined. The best way to do this is using your fingers - it will be messy! Roll into 1-inch balls and place on baking sheet or tray. Refrigerate until firm, 3-4 hours (or stick in the freezer for about an hour).

Melt white almond bark according to package directions. Using 2 forks (or a spoon, but forks always work better for me), dip Oreo balls into white coating and place onto waxed paper to harden. Once dry, melt chocolate bark (or if using chocolate chips, melt chocolate chips with a bit of shortening) and scoop melted chocolate into a ziploc baggie. Snip a very small corner off the bag and drizzle back and forth over the truffles. Let dry. Chill them and serve after chilled (they taste best cold!).