Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

- One 30oz can of pumpkin

- 2 Boxes Spice Cake mix

- One bag of choc chips

Stir them up, put cupcake papers in cupcake pan, heat oven to 350 degrees and fill the pan with the mix. They don't rise much, and will pretty much look the way you put them in the oven so you can fill them pretty full. Cook them for 22 to 25 minutes and ENJOY! Also, I find it helps to spray the muffin papers with non-stick spray. :) It makes a LOT of muffins... so you can take them to your friends and neighbors too.

Fruity Rice Crispy Treats

YUMMO!  Enough said!

Ingredients:

3 T butter or margarine

1 pkg regular marshmallows

6 cups rice crispies

In large saucepan melt butter over low heat.  Add marshmallows and stir until completely melted.  Remove from heat.

Add rice crispies and stir until well coated.

Using buttered spatula or wax paper evenly press mixture into 13x9 pan coated with cooking spray.  Cool. 

Girl Scout Cookie recipes!!!

For more recipes using Girl Scout Cookies visit www.gsccc.org/2010CookieSeason/cookies.html

Girl Scout Cookie Dessert Salad

1 large package vanilla pudding

1 large container whipped cream

1/2 pint buttermilk

1 package Dulce de Leche Girl Scout Cookies

4 cups fresh fruit

The night before fold pudding, whipped cream and buttermilk until well combined and put in the refrigerator. Roughly break up one package of Dulce de Leche Girl Scout Cookies and put in the freezer. The day of, combine 4 cups of fresh fruit (strawberries, blueberries, pineapple, oranges). Just before serving combine fruit with pudding mixture. Add bananas and cookies.

-Recipe by Megan Lafevor

Thin Mint Pie

24 Thin Mint Girl Scout Cookies

6 oz. cream cheese

1 can sweetened condensed milk

1 8 oz. package of Cool Whip

green food coloring

1 Oreo pie crust

Crush 16 of the Thin Mints and set aside. Beat cream cheese until light and fluffy. Slowly add sweetened condensed milk to cream cheese and beat until smooth. Fold in Cool Whip and crushed Thin Mints. Stir in green food coloring, put mixture in pie crust and freeze overnight. Before serving, decorate the top of pie with eight Thin Mints.

-Recipe courtesy Alison Hamblin

An early Girl Scout Cookie recipe

In the 1920s and 1930s cookies were packaged in wax paper bags, sealed with a sticker, and sold door to door for 25 to 35 cents per dozen, according to girlscoutcookies.org.

1 cup butter

1 cup sugar plus additional amount for topping (optional)

2 eggs

2 tablespoons milk

1 teaspoon vanilla

2 cups flour

1 teaspoon salt

2 teaspoons baking powder

Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refrigerate for at least 1 hour. Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired. Bake in a quick oven (375°) for approximately 8 to 10 minutes or until the edges begin to brown. Makes six- to seven-dozen cookies.

-Recipe from girlscoutcookies.org

Carrot Bars

Carrot Bars

4 beaten eggs

2 c. white sugar

1 1/3 cup oil

2 c. flour

1 tsp soda

1 tsp salt

1 Tbl cinnamon

3 small jars baby carrots

Beat well. Add nuts. Pour into 2 pans and bake for 15 - 20 minutes

(I use one 9 by 13 and another one that is 8 by 11).

Frosting

4 Tbl melted butter

1 8 oz pkg cream cheese

1/2 tsp vanilla

2 c. powdered sugar

They taste best after refrigeration!

*Dr. A’s recipe & tricks

Oatmeal Scotchies

I fixed these cookies the other day and everyone loved them.  Jenecee even took some to her teachers at school and they all said they liked them.

Ingredients

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon 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 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Directions:
PREHEAT oven to 375° F.


COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Better than kisses cake (slight name change to make it family friendly)

Ingredients

• 1 Package chocolate cake mix
• 1/2 Can sweetened condensed milk
• 6 Ounces caramel ice cream topping
• 3 Heath or Skor bars, chopped
• 1 Container frozen whipped topping, thawed

Directions

1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (I crush my candy bars into small chunks as opposed to crumbs - I like to have chunky pieces)
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan.

Perfect Apple Pie

This is the apple pie I made for Christmas....so yummy!

Ingredients:
1 box Pillsbury pie crusts
6 c. thinly sliced apples (6 med.-I like to use green apples)
3/4 c. sugar
2 T. flour
3/4 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
1 T. lemon juice

Directions:
Heat oven to 425.  Place 1 pie crust in ungreased 9-inch pie plate.  Press firmly against side and bottom.  In a large bowl, gently mix all ingredients and spoon into crust.  Top with second crust.  Wrap excess tope crust under bottom crust edge, pressing edges together to seal.  Cut slits or shapes in several places in top crust.

Bake 40 to 45 minutes or until apples are tender and crust is golden brown.  cover edge of crust with 2 to 3 inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning.  cool on cooling rack at least 2 hours before serving.

Orange Cranberry Pecan Sandies

This is a recipe sent to me by a new member of our blog...Cordi

2 cups Jiffy bisquit mix
1 cup sugar
1 egg
1/2 cup orange juice
orange zest
1 small pkg crazins
1 cup chopped pecans
36 pecan halves

Glaze mix 2 cups powdered sugar with 2 Tbsp orange juice.

Mix cookie ingredients and drop by spoonfulls onto ungreased baking sheet. Top with pecan half. Bake 8- 10 minutes at 350 degrees. Cool on wire rack and drizzle with glaze. Enjoy!

Peaches and Cream Cake

1 pkg (3 oz) cream cheese, softened

1 cup sugar
1/4 cup sour cream
3 eggs
3/4 tsp.. salt
1/2 cup (1 stick) butter or margarine, softened
1 cup all-purpose flour
1 tsp baking powder
1 tsp vanilla
1 tbl peach syrup

Cream together cheese and 1/3 cup sugar. Beat in sour cream. Add one egg and 1/4 tsp. salt. mix well, set aside

Cream together butter with remaining sugar. add remaining eggs, beat well. combine flour, baking powder and remaining salt. add to cream mixture. mix well

Stir in vanilla and peach syrup. spread evenly on bottom and sides of 10-inch pie plate. spoon in cheese mixture. bake in a 325 degree oven 30 to 35 minutes. remove from oven

TOPPING

1 can (29 0z) cling peach slices

1 cup sour cream
2 Tbl brown sugar

Drain peaches, arrange peach slices on top of cake. blend sour cream with brown sugar, spoon over peaches and return to oven for 5 minutes. Chill before serving.

Coconut Cookies

Recipe:

1 3/4 c. sifted all-purpose flour

1/2 t. baking powder

1/4 t. salt

1/2 c. soft butter

1 1/2 c. sugar

2 eggs

1 t. vanilla

1 can (3.5 oz.) flaked coconut

1/2 c. finely chopped almonds (optional)

1. Sift flour, baking powder, and salt. Set aside.

2. In large bowl, beat butter and sugar until light and fluffy. Beat in eggs and vanilla until smooth.

3. Add flour mixture. Stir just until combined. Chill 1 hr.

4. Drop dough by slightly rounded tsp. onto coconut mixture; roll to coat completely. Using hands, roll dough into balls. Place 2" apart on lightly greased cookie sheets.

5. Bake 12-15 min. @ 400 degrees. Watch carefully.

Delicious

Molasses Sugar Cookies

These are cookies that we really love. They remind us of Ginger Snaps but are soft. All three of our children won Blue Ribbons at the Utah State Fair with these cookies.

Molasses Sugar Cookies

Ingredients:

3/4 cup shortening

1 cup sugar

1/4 cup light molasses

1 egg

2 cups sifted flour

2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. ground cloves

1/2 tsp. ginger

1/2 tsp. salt

In large bowl, cream together shortening and 1 cup sugar. Add molasses and egg; beat well. Sift together flour, soda, cinnamon, cloves, ginger and salt; add to first mixfture. Mix well; cover and chill. Form into 1" balls; roll each in granulated sugar and place on greased cookie sheets about 2" apart. Bake at 375 for 8 to 10 minutes. Cool on wire rack.

Caramel Popcorn

I tried this recipe for a Halloween Party, it was delicious. The best part about it was it stayed soft for days. It is kind of a pain to mix into the popcorn, but the taste makes it all worth it.

Ingredients:
28 Kraft caramels
2 T Water
1 T Butter
2 quarts popped corn, salted

Directions:
Melt Caramels with water over low heat, stirring until smooth (or microwave on high 1 minute at a time, stirring in between each minute, continue until caramels are melted and smooth). Pour over popped corn, toss until well coated. With hands slightly moistened with cold water, form into balls (optional)

I also tossed in some candy corn before adding the caramel. You could put anything in with it like nuts or other candy.