Peanut Butter Cookies

Ingredients:
1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter
1/2 c. peanut butter
1 tsp. vanilla
1 egg
1 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
4 tsp. sugar to roll cookies in

Directions:
1. Cream together sugars, butter, and peanut butter. Add vanilla and egg and mix well.
2. Add dry ingredients and mix well.
3. Roll into balls and roll balls in sugar.
4. Place on cookie sheet and press flat with fork. Bake at 375 degrees for 6-9 minutes or until slightly brown around edges.

Notes: These are so tasty!! This is my mother's recipe.

Pumpkin Bars with Cream Cheese Frosting

Ingredients:
1 c. sugar
1 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
1/4 tsp. salt
8 oz. canned pumpkin
2 eggs

Frosting (frost cake after it is completely cooled)
4 oz. cream cheese, softened
3 Tbsp. margarine
2 c. confectioners sugar, sifted
1/2 tsp. vanilla

Directions:
1. In a large mixing bowl, sift together dry ingredients. Add egg and pumpkin. Combine well.
2. Pour batter into 9"x13" cake pan (you can double the recipe for a large crowd and place it in a jelly roll pan). Bake at 350 degrees for about 25-25 minutes. Let cool.
3. Once cake is cooled completely, cream softened cream cheese and margarine. Gradually add confectioners sugar until well blended. Stir in vanilla.
4. Frost cake and cut into bars.

Notes: This recipe is adapted from the Frosted Pumpkin Bars recipe found at CDKitchen. I halved the recipe and added some spices for more flavor. We were very satisfied with the results!

Simple Chocolate Cake

Ingredients:
2 eggs
3/4 c. granulated sugar
2 ounces unsweetened chocolate, melted (you can substitute 3 Tbsp. cocoa powder and 1 Tbsp. oil for each ounce of unsweetened chocolate-this is what I did)
1/4 c. cooking oil
1 tsp. baking powder
1 tsp. vanilla
1 c. all-purpose flour
Sifted powdered sugar

Directions:
1. In a large mixing bowl combine all ingredients except for flour, beating with an electric mixer until combined.
2. Gradually beat in the flour. If you are using a stand mixer, you should have no problem getting the four all mixed in. If you are using a hand mixer, you may have to stir in some of the flour by hand.
3. Pour batter into a greased cake pan. Bake at 375 degrees. Time will vary depending on pan size. I am not entirely sure, but I think my cake took about 20-25 minutes to bake. Just be sure to keep an eye on it, and take the cake out once an inserted toothpick comes out clean.
4. Allow cake to cool slightly. Sprinkle with powdered sugar.

Notes: This is adapted from the Chocolate Crinkles recipe found in the Better Homes and Gardens Cook Book. I altered it to make it more cake-like. The cake is a little more dense. I think that if I play around with this recipe some more, I could make it a little more light and fluffy. It was still very tasty, though!

Wilton Buttercream Icing

{These cupcakes are decorated with Wilton Buttercream Icing using a 32 star tip}

Ingredients:
1/2 c. solid vegetable shortening
1/2 c. butter or margarine
1 tsp. Wilton Clear Vanilla Extract (I just use regular vanilla-it makes the icing darker)
4 c. sifted confectioners' sugar (approx. 1 lb.)
2 Tbsp. milk

Directions:
1. Cream butter and shortening with electric mixer. Add vanilla.
2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides on bottom of bowl often.
3. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Makes about 3 cups.

Chocolate Buttercream Icing:
Add 3 oz. melted unsweetened chocolate* and 1 tablespoon more milk to above recipe.
*3 tablespoons of unsweetened cocoa powder + 1 tablespoon oil equals 1 ounce of unsweetened chocolate.

Notes: Keep icing covered with a damp cloth until ready to use. For best results, keep icing bow in refrigerator when not in use. Refrigerate in an airtight container, this icing can be stored for 2 weeks. Rewhip before using.

This recipe is idea for thick consistency icing used for making several flowers. For the majority of decorating, you will want to use a medium consistency icing. To make a medium consistency, add 1/12-2 tablespoons of light corn syrup. Ice cakes using thin consistency icing, which can be made by adding 3-4 tablespoons of light corn syrup.

This recipe is found in the Wilton Cake Decorating Beginner's Guide instruction book that came with my 53-piece cake decorating set.

Blueberry-Raspberry Buckle

Ingredients:
2 c. flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
3/4 c. sugar
1 egg
1/2 c. milk
1 c. fresh or frozen blueberries
1 c. fresh or frozen raspberries
1/2 c. flour
1/2 c. sugar
1/2 tsp. cinnamon
1/4 c. butter or margerine

Directions:
1. Grease bottom and 1/2 inch up the sides of a 9x9x2-inch or 8x8x2-inch pan. Set aside. In a medium bowl combine 2 cups flour, baking powder, and salt. Set aside.
2. In a medium mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add the 3/4 cup sugar. Beat on medium speed until light and fluffy. Add egg and beat well. Alternately add flour mixture and milk to beaten egg mixture, beating until smooth after each addition.
3. Spoon batter into prepared pan. Sprinkle with blueberries and raspberries. In another bowl, combine the 1/2 cup flour, the 1/2 cup sugar, and cinnamon. using a pastry blender, cut in butter until mixture resembles course crumbs; sprinkle over fruit. Bake at 350 degrees for 50-60 minutes or until golden. Serve warm.

Notes: This recipe is from the Better Homes and Gardens Cookbook, 12th edition. It calls for 2 cups of blueberries and has a variation for 2 cups of raspberries, but I had one cup of each and thought they would work well together. It is really tasty!! My husband and I couldn't stop eating it!

Cake-like Oatmeal Cookies

Ingredients:
1 c. raisins (I used dried cranberries)
1 c. water
3 c. flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. cloves
1/2 tsp. nutmeg
1 tsp. cinnamon
1 c. sugar
2-3 eggs
1/3 c. raisin liquid
1 c. quick oats
1/2 c. chocolate chips
1 c. chopped nuts (optional)

Directions:
1. In small saucepan with tight lid, heat raisins and water to boiling. Remove from heat; cool. Measure 1/3 cup liquid and reserve. Drain raisins.
2. Sift dry ingredients into large mixing bowl. Beat on low speed until well blended. Add eggs and raisin liquid. Beat on medium speed for 2 minutes or until light and smooth.
3. Add oatmeal, raisins, chocolate chips, and nuts; mix well with a spoon.
4. Srop by heaping tablespoonfuls two inches apart on a greased cookie sheet. Bake for 10-15 minutes at 400 degrees or until lightly golden.

This recipe is from my sister, Kimberly.

Shortbread Cookies

Please excuse the picture. Visit Pioneer Woman's website to see her beautiful pictures of this delectable dessert.

I found this delicious recipe by the Pioneer Woman.

Ingredients:
2 sticks + 2 Tbsp. butter
1 c. sugar
2 c. all-purpose flour
Scant 1 c. corn starch (this means a little less than 1 cup)

Directions:
1. Preheat oven to 325 degrees.
2. Cream butter and sugar together. Sift in flour and cornstarch. Combine using a pastry blender until the ingredients are all incorporated. Add one more tablespoon of butter if the dough seems really dry.
3. Form dough into a ball, cover it with plastic wrap, and refrigerate for 20 minutes.
4. Roll onto lightly floured surface and cut into rounds (or whatever shape of cookie cutter you want to use). Place on a cookie sheet lined with parchment paper or a baking mat (I just put the cookies right on the cookie sheet, since I don't have either of these).
5. Bake for 20 minutes. Do not let the cookies brown. The edges should just have a very faint golden tinge.

These taste great just how they are. However, I like them even better drizzled with a little melted chocolate. Again, I got the idea from here.

Directions:
1. Melt some melting chocolates (I just used semi-sweet chocolate chips).\
2. Put the melted chocolate into a pastry bag with a fine tip (a Ziploc bag with the tip cut off works great, too). Drizzle over the cookies in whatever design you want.
3. Allow them to set at room temperature, or cool them in the freezer for about 20 minutes.
4. Once chocolate is completely set, serve with ice cream. I made ice cream sandwiches out of them. Yum!

Notes: I stored my cookies in the freezer. It kept the chocolate from getting too soft. Also, I like how they taste with a little chill to them. These make a very delicious summer treat!

Pineapple Cherry Crisp

Ingredients:
2 c. pitted cherries
1/2 c. water
1/2 c. sugar
2 tbsp. cornstarch
6 tbsp. butter
1 1/8 c. flour
1/2 c. rolled oats
6 tbsp. packed brown sugar
1/8 tsp. salt
20 oz. can of crushed pineapple

Directions:
1. In a medium saucepan, combine cherries and water. Bring to a boil and cook for about 10 minutes.
2. Mix together sugar and cornstarch and add to cherries. Continue to cook until filling is thick. Remove from heat and set aside.
3. Melt butter in a large saucepan. Remove from heat. Stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms.
4. Pour undrained crushed pineapple into the bottom of a 9x9 baking dish. Layer cherry filling on top. Sprinkle dough on top of the cherry filling. Bake at 375 for about 30 minutes, or until golden brown. Serve warm with whipped topping or vanilla ice cream.

Notes:
This recipe resulted from a few different recipes. I liked how it turned out, although I think it could have used more cherry pie filling. If you don't have fresh cherries or want to make this easier, use 20 oz. of canned cherry pie filling instead of making your own. I made my own since we had cherries that needed to be eaten up. Also, my oven cooked this in about 20 minutes. I am not sure if my new oven bakes a little on the hot side, but it would be a good idea to keep an eye on the crisp and remove it from the oven once it is golden brown on top and the filling is bubbling around the edges.

Snickerdoodles

Ingredients:
1/2 C. shortening
1/2 C. butter
1 1/2 C. sugar
2 eggs
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 3/4 C. flour
Sugar and Cinnamon Mix
2 Tbs. sugar
1-2 tsp. sugar

Directions:
1. Mix shortening, butter, and sugar together thoroughly until light and fluffy.
2. Add eggs and mix well.
3. Sift together dry ingredients and add to shortening and sugar mixture.
4. Roll into balls the size of small walnuts.
5. Roll balls in sugar and cinnamon mix.
6. Place on baking sheets and bake at 400 degrees for 8-10 minutes.

Notes: For a tasty, "healthier" variation, try substituting half of the flour with wheat flour. It adds a nice nutty flavor.

Cookies and Cream Ice Cream Cake

Ingredients:
1 white cake mix (could also use chocolate) and ingredients listed on box
Cookies and cream ice cream
1 small package pudding
1/2 C. milk
12 oz. whipped topping
Crushed Oreos

Directions:
1. According to package instructions, bake cake in two 9" round cake pans. Remove from oven and let sit for about 5 minutes. Remove from pans and allow to cool completely.
2. Place a generous amount of cookies and cream ice cream between layers. I opened the carton from the side and used a knife to cut the ice cream into slices. You could also melt the ice cream a little bit and spread it between the layers, but I found the slicing method to be less messy and much easier.
3. Mix together pudding mix and milk. Make sure that the pudding is all dissolved. It will be really thick.
4. Gently fold in whipped topping. Frost the cake with the pudding and whipped topping mixture.
5. Garnish with a generous amount of crushed Oreos. Cover cake and place it in the freezer. Enjoy!

Notes: This is something that I just came up with quick. I am sure there are many variations that would make this even better!