Makes about 4 dozen cookies, or 4 dozen bars

Ingredients:

1 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1 cup (2 sticks) butter or margarine, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

1 tsp vanilla extract or grated peel of 1 orange

3 cups quick or old-fashioned oats

1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels

Instructions:

1. Preheat oven to 375°F.
2. Combine flour, baking soda, salt and cinnamon in a bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in a large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tbsp onto un-greased baking sheets.
3. Bake for 7-8 mins for chewy cookies or 9-10 mins for crispy cookies. Cool on baking sheets for 2 mins; remove to wire racks to cool completely.
4. Pan cookie variation: Preheat oven to 375°F. Grease 15×10″ jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18-22 mins or until light brown. Cool completely in pan on wire rack. Cut into bars.

Makes: 3 cups

Ingredients:

1 cup (8 oz./225 g) granulated sugar

1/4 cup (2 fl oz./60 ml) water

1/2 cup heavy whipping cream, hot

1/2 tsp salt

2 cups butter, room temperature

3 cups powdered sugar, sifted

Instructions:

1. Make the Caramel: In a medium, heavy-bottomed saucepan, stir the granulated sugar and water together over medium heat until the sugar has dissolved.
2. Once the mix comes to a simmer, stop stirring and watch carefully— once the sugar turns a deep amber and starts to smell ever so slightly smoky, turn off heat and immediately add in the hot cream and salt.
3. Once the caramel stop bubbling, return to low heat and stir until smooth. Transfer to a heatproof bowl and let cool until room temperature and thickened to a thick, paste-like consistency, about 30 mins.
4. Whipping the Buttercream: In the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electric mixer and large bowl) whip the butter on High speed until light and fluffy, about 5 mins.
5. Add in the cooled caramel and continue whipping until incorporated.
6. Turn the mixer to low and gradually add in the powdered sugar a spoon at a time. Once the sugar is mixed in, turn the mixer up to High for another 2 mins to fully aerate the frosting.
7. Store in a covered container at room temperature for up to one day, or refrigerate for up to 1 week.

Ingredients:

4 cups peaches, peeled and sliced

2 cups sugar, divided

1/2 cup butter

1 cup flour

2 tsp baking powder

3/4 cup milk

Instructions:

1. Preheat oven to 325°F. Combine peaches and 1 cup sugar. Set aside. Melt butter in 9×13″ glass dish. Combine the remaining ingredients. Mix until lumps are gone. Pour batter over melted butter. Spoon fruit on top of batter. Bake at 325°F for 50-60 mins. If using canned fruit, drain well!

Yield: 1 serving | Sized to 1 serving, Instructions reflect original yield of 1 serving

Ingredients:

1/2 lb butter, softened

3 cups sugar, sifted 3 times

3 cups flour, sifted 3 times

6 whole eggs; add one at a time

1/4 tsp baking soda

1/4 tsp salt

1 cup sour cream

2 tsp vanilla extract

Instructions:

1. Grease and flour tube pan. Sift together flour, soda, and salt and set aside. Cream butter and sugar in electric mixer, add eggs one at a time. Alternate adding flour (4ths) and sour cream (3rds). Add vanilla. Bake in greased and floured tube pan at 325°F for 1-1 1/4 hrs.

Ingredients:

1/3 cup flour

3 tbsp brown sugar

1 tsp cinnamon

1/8 tsp salt

1/2 cup chopped nuts

2 1/2-3 tbsp butter, melted

1/2 tsp vanilla

Instructions:

1. Combine dry ingredients in a small bowl, mixing until well combined. Add butter and vanilla and mix well. Bake for 30-45 mins, or until browned.

Prep Time: 1 1/2 hrs | Serves: 8

Ingredients:

1 unbaked pie shell

1 1/2 cup dark chocolate chips

1 1/2 cup pecans halves or pieces

1 tbsp all-purpose flour

1/2 cup butter, softened

1/2 cup packed light brown sugar

3 eggs

1/2 cup dark corn syrup

2 tsp vanilla extract

1/4 tsp salt

Instructions:

1. Heat oven to 350°F. Prick bottom and sides of crust. Press foil onto bottom and sides of crust; fill with dry rice or beans. Bake 10 mins. Remove foil and beans/rice. Bake additional 7 mins or until pale golden brown. Cool on wire rack.
2. Reduce oven temperature to 325°F. Stir together chocolate chips, pecans and flour; set aside.
3. Beat butter and sugar until well blended. Add eggs one at a time, beating well after each. Beat in corn syrup, vanilla and salt, beating just until blended. (May look curdled.) Stir in pecan mixture. Pour into pie shell.
4. Bake 55-60 mins or until edges are set and toothpick comes out clean (with melted chocolate). Center will still be jiggly. Cool completely on wire rack. Cover; store up to 2 days at room temperature. Refrigerate if longer.

Ingredients:

Wet

3 cup flour

2 tsp cinnamon or pumpking spice

1 tsp salt

1/2 tsp baking soda

Dry

4 eggs (3/4 cup water, 5 tbsp flax, if egg-free)

2 cups sugar

2 cups pumpkin purée

1 1/2 cup oil

1 1/2 cup chocolate chips (add to dry)

Instructions:

1. In a large bowl, combine first column.
2. In a second bowl, combine second column.
3. Combine dry and wet ingredients.
4. Pour into 2 greased bread pans. Bake at 300°F for 60-70 mins, or until toothpick inserted in the center comes out clean. Cool 10 mins in pan, then cool on wire racks.

Chill Time: 1hr+

Ingredients:

1 large pkg vanilla pudding

1 large pkg chocolate pudding

milk (as per pkg instructions)

1 box graham crackers

1 16-oz. tub of cool whip

Instructions:

1. Leave cool whip sitting out for half an hour before starting so it will soften. In a 9×13″ pan, lay down 1 layer of graham crackers, breaking to fit. Mix vanilla pudding as directed, *using PIE FILLING directions*. Pour over first layer of crackers and let sit for 5 mins to firm up. Spoon half of cool whip over top of pudding, then add another layer of graham crackers. Mix chocolate pudding just as vanilla and pour over crackers. Leave for 5 mins, then spoon remaining cool whip over top. Chill for at least 1 hr before serving.

Prep Time: 45 mins | Chill: 1 hr | Bake: 20 mins | Cool: 30 mins | Serves: 48

Ingredients:

1 cup butter, softened

1 (9 oz.) block cream cheese, soft

2 1/2 cup all-purpose flour

1 1/2 cup brown sugar

1 1/2 cup chopped pecans

2 large eggs

2 tbsp butter, melted

2 tsp vanilla

1/8 tsp salt

Instructions:

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed. Shape mixture into 48 balls and place in a baking sheet. Cover and chill 1 hr.
2. Place 1 dough ball into each lightly greased muffing cup in mini muffin pans, shaping each into a shell.
3. Whisk together brown sugar and next 5 ingredients. Spoon into tart shells.
4. Bake at 350°F for 20 mins or until filling is set. Cool in pans on wire rack for 10 mins. Remove from pans. Cool on wire racks for 20 mins, or until completely cool.

Bake: 25-30

Ingredients:

1 1/2 cup graham cracker crumbs

1/2 cup butter, melted

1 (14oz.) can sweetened condensed milk

2 cups chocolate chips

1 1/3 cup flaked coconut

1 cup chopped nuts

Instructions:

1. Preheat oven to 350°F. Spray 9×13″ pan. Combine butter and crumbs in a bowl, press into pan. Pour sweetened condensed milk over. Evenly layer chocolate chips, coconut and nuts. Press down firmly with fork. Bake 25-30 mins. Loosen from sides while still warm. Cool on rack. Cut.