August 25, 2009 by Scott.

Ingredients:
- 1 cup butter (2 sticks), cubed and chilled
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 8 to 10 tablespoons ice water

Directions:
1. Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand.
2. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps.
3. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes.
4. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round.

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June 22, 2009 by Scott.

Ingredients:
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 1 qt. vanilla ice cream, softened
- 9 oz. graham cracker pie crust
- 1/2 cup cashews, chopped and divided
- 1/2 cup jar fudge topping, warmed
Garnish: whipped topping, additional warm fudge topping and chopped cashews

Directions:
1. Combine peanut butter and honey; stir in ice-cream
2. Spoon half of ice-cream mixture into pie crust; sprinkle with half of cashews
3. Drizzle half of fudge topping over cashews; spoon remaining ice-cream mixture over top
4. Sprinkle with remaining cashews and drizzle with remaining fudge topping
5. Freeze about 8 hrs or until firm
6. Garnish with whipped topping, additional warmed fudge topping and shopped cashews if desired.

Serves 6 to 8

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June 22, 2009 by Scott.

Ingredients:
- 4 eggs
- 1 2/3 cups sugar
- 1 cup vegetable oil
- 15oz. can pumpkin
- 2 cups sifted flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking soda

Icing Ingredients:
- 8oz. cream cheese, softened
- 1/2 cup butter, softened
- 2 cups sifted confectioners sugar
- 1 tsp vanilla

Directions:
1. Preheat oven to 350 degrees
2. Mix at medium speed: eggs, sugar, oil, and pumpkin
3. Stir together flour, salt, baking powder, cinnamon and baking soda
4. Add dry ingredients and mix at low speed until smooth
5. Spread into greased 13×10 pan
6. Bake for 30 minutes and cool

Icing:
1. Combine cream cheese and butter at medium speed
2. Add sugar at low speed, then vanilla
3. Spread on bars

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June 22, 2009 by Scott.

Ingredients:
- 1 cup butter (room temp)
- 1 cup sugar
- 1 egg yolk
- 1 tsp. vanilla
- 2 cups flour
- 1/2 tsp. salt
- 1 pkg semi sweet chips
- 1 cup pecans

Directions:
1. Heat oven to 350 degrees
2. Generously coat 13 x 9 x 2 baking pan with cooking spray
3. Beat together butter, sugar, egg yolk and vanilla until well blended
4. Mix in flour and salt
5. Press mixture into an even layer in bottom of pan
6. Bake in 350 degree oven for 20 minutes
7. Remove to wire rack and immediately sprinkle chocolate chips + spread with metal spatula
8. Cut into bars

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June 22, 2009 by Scott.

Ingredients:
- 1 8oz. pkg cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 tsp. vanilla extract
- 1 cup heavy cream
- 1 can cherry pie filling

Directions:
1. Mix cream cheese, sugar, and vanilla at medium speed in an electric mixer
2. Gradually add heavy cream and mix well
3. Whip until thickened
4. Using the back of a spoon, shape into 3.5″ shells
5. Place on waxed paper-lined cookie sheet
6. Freeze 2 hours or overnight

When ready to serve, fill with cherry pie filling.

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June 19, 2009 by Scott.

Ingredients:
- 2 6oz packages of semi-sweet chocolate chips
- 1 14oz can of Eagle Brand condensed milk
- 2 Tbsp margarine
- 2 Cups dry roasted peanuts
- 1 10.5oz package of mini marshmallows

Directions:
1. In a saucepan melt milk, chocolate chips and butter on low heat
2. In a large bowl, combine peanuts and marshmallows, then pour melted mixture over and mix well (mixture should be warm, not hot. Too hot will melt marshmallows)
3. Coat a 13×9 in. pan evenly with Pam and spread mixture evenly and chill for 2 hrs.

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June 18, 2009 by Scott.

Ingredients:
- 1 cup sugar
- 1 cup shortening
- 1 egg
- 1 tsp cream of tartar
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp soda
- 2 cups flour

Frosting:
- 1 cup sifted powder sugar
- 1/4 tsp salt
- 1/2 tsp vanilla
- Add 1 tsp water or 1 /2 Tbsp cream

Directions:
1. Bake at 400 degrees for 8-10 minutes

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June 18, 2009 by Scott.

Ingredients:
- 2 1/3 cups sugar
- 2 1/2 cups almonds
- 1 lb butter
- 12 oz. pkg chocolate chips

Directions:
1. Melt butter gradually and add sugar slowly
2. At 230 degrees, stir in almonds (save dust)
3. Keep stirring to 300 degrees
4. Pour onto cookie sheet and let cool (about 5-10 min)
5. Add chocolate chips, let melt and spread
6. Add almond dust
7. Let set for a few hours or overnight

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June 17, 2009 by Scott.

Directions:
Take:
- 4 1/2 cups sugar
- 1 can evaporated milk (1 2/3 cup)

Combine in large pan and bring to a boil. Boil 6-7 min. and remove from heat

Stir in:
- 3 sm pkgs chocolate chips (6 cups)
- 1 10oz pkg mini marshmallows (4 cups packed)
- 2 cubes margarine

Stir until smooth and all is melted

Add: 2 tsps vanilla & 2 cups nuts

Spread in greased sheet cake pan (10 x 15) until cool

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June 17, 2009 by Scott.

Brownie Ingredients:
- 1 cup semisweet chips
- 1/2 cup butter
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla
- 1 1/4 cups flour
- 1/4 tsp baking soda

Cookie Dough Ingredients:
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup sugar
- 3 Tbsp milk
- 1 tsp vanilla
- 1 cup flour
- 1 cup chips

Directions (brownies)
1. Melt chips in microwave and cool slightly
2. In a mixing bowl, cream butter and sugar, then add eggs & vanilla - mix well
3. Stir in melted chocolate
4. Combine flour and baking soda, then add to batter
5. Spread into greased 13×9 baking pan
6. Bake at 350 degrees for 16-22 minutes, then cool

Directions (cookie dough)
1. In a mixing bowl, cream butter and sugars
2. Beat in milk and vanilla
3. Gradually add flour, then stir in chocolate chips
4. Drop by tablespoons over cooled brownies.
5. Carefully spread over top of cooled brownies
6. Store in refrigerator

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