A good Apple Crisp

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• 2 cups all-purpose flour
• 2 cups rolled oats
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups packed brown sugar
• 1 1/2 cups butter
• 2 quarts peeled, cored and sliced apples

1. Preheat oven to 350.
2. In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.
3. Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish.
4. Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
5. Bake at 350 for 45 to 50 minutes or until apples are tender.

Double Chocolate Chip Cookies

2 cups all-purpose flour

3/4 cup Baking Cocoa

1 teaspoon baking soda

1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
11.5-oz. pkg Semi-Sweet Chocolate Chunks

PREHEAT oven to 350º F.

COMBINE flour, cocoa, baking soda and salt in medium bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chunks. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chocolate Macaroon Torte

1 18oz roll of chocolate chip cookie dough
1 8oz  package of cream cheese
1 egg
1/2 cup coconut
1/2 cup of sugar
2 tablespoons of hot chocolate
1 teaspoon vanilla
1 package of mini chocolate chips
1/4 cup of chopped pecans

Preheat oven to 350

Break up the dogh on the bottom of the pan to make a crust.

Beat cream cheese with egg and coconut and 1/4 cup of sugar, hot chocolate and vanilla. blend well, mix in 1/3 cup of chocolate chips.

Pour batter over uncooked cookie crust, and top with remaining 1/4 cup of sugar, pecans and remainng 2/3 cup of chocolate chips.

Bake for 45 minutes, and pop out of spring form pan.  Cool and then place in the refrigerator for 2 hours!

Chocolate Turtle Cheesecake

1-1/2 cups crushed Vanilla Wafers (about 50)

3/4 cup Chopped Pecans, divided

1/4 cup (1/2 stick) butter, melted

32 Caramels

3 Tbsp. milk

4 pkg. (8 oz each) Cream Cheese, softened

1 cup sugar

1 cup Sour Cream

4 eggs

1 pkg. (8 squares) Semi-Sweet Chocolate, divided

Preheat oven to 325ºF. Mix wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Microwave caramels and milk in microwaveable bowl on MEDIUM (50%) 4 to 5 min. or until caramels are melted and mixture is well blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.

Beat Cream cheese and sugar with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer.
Bake 45 to 50 min. or until center is almost set. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate square; drizzle over cheesecake.

Caramel Filled Chocolate Cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts
1 tablespoon white sugar
48 chocolate-covered caramel candies

Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
Preheat oven to 375 degrees.
Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

Caramel Chex Mix

1 Cup Brown Sugar

1 Stick of Butter

1 TBS. White Corn Syrup

8-9 Cups Corn Chex

1 Cup Salted or Dry Roasted Peanuts

1 Cup White Chocolate Chips

In a large pan, melt butter. Add in brown sugar and corn syrup. Heat till it's bubbly and begins raising in the pan. Turn off heat and add in corn chex and peanuts. Mix well and then toss in the choco chips last minute so they slightly melt.Spread out on wax paper till cool and dry. Store in an air tight conatiner. 

*This recipe is best fresh. It's still good on day two, though. (Recipe from Beth)

Lemon Poundcake

I made mine without the GLAZE

16	tablespoons  unsalted butter (2 sticks), softened but still cool, plus extra for greasing pan
1 3/4	cups  all-purpose flour , plus extra for dusting pan
1/2	teaspoon  baking powder
1/2	teaspoon  table salt
1/4	cup  sour cream
1 1/2	tablespoons  lemon juice
1 1/2	tablespoons  grated lemon zest
1	cup  granulated sugar plus 2 additional tablespoons
5	large eggs , at room temperature, beaten
Syrup
1/4	cup  granulated sugar
1/4	cup  lemon juice
Glaze
1/2	cup  Confectioners' sugar , sifted
1	tablespoon  lemon juice

1. For the cake: Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9 by 5-inch loaf pan with butter; dust pan with flour, then tap out excess. Sift flour, baking powder, and salt into bowl. Stir sour cream and lemon juice together in second bowl.

2. Using fingers, toss lemon zest and sugar together in large bowl until clumps are gone. Add butter and beat with electric mixer at medium-high speed until smooth and light, about 3 minutes. Scrape down sides of bowl. Add beaten eggs in three additions, mixing until smooth and scraping down bowl after each addition (mixture will begin to look curdled). With mixer on low, add one-third of flour mixture, followed by half of sour cream mixture, stopping as necessary to scrape down bowl. Repeat, ending with flour mixture. Scrape down bowl, then mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir.

3. Pour batter into pan and smooth top. Gently tap pan on counter to release air bubbles. Bake until golden brown and toothpick inserted into center comes out with a few crumbs attached, 55 to 70 minutes.

4. For the syrup: While cake bakes, stir sugar and lemon juice together in saucepan over medium-high heat until sugar dissolves. Simmer for 2 minutes, remove from heat, and set aside.

5. Cool cake in pan on cooling rack for 10 minutes, then turn out onto rack. Brush top and sides of still-warm cake with syrup and cool completely, about 2 hours.

6. For the glaze: Whisk confectioners' sugar and lemon juice in bowl until smooth. Spread glaze over cake, allowing some to drip down sides. Let glaze set for at least 15 minutes before serving.

Chewy Coconut Cookies

• 1 1/4 cups all-purpose flour


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1/2 cup butter


• 1/2 cup packed brown sugar


• 1/2 cup white sugar


• 1 egg


• 1/2 teaspoon vanilla extract


• 1 1/3 cups flaked coconut
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1. Preheat oven to 350 Combine the flour, baking soda, and salt; set aside.


2. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.


3. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.