Pumpkin Bars

Ingredients:

2 C flour

2 tsp baking powder

1/2 tsp salt

1 tsp pumpkin pie spice

2 C sugar

4 eggs

1 sm can pumpkin

1 C oil (next time I will try subbing applesauce)

Directions:

PREHEAT oven to 350*

COMBINE dry ingredients and set aside

BEAT eggs and add pumpkin and oil

COMBINE wet and dry ingredients

SPREAD into a baking (cookie) sheet (has to have the sides obviously)

BAKE 25 - 30 minutes

AFTER cool top with Cream cheese frosting.

From Marissa Thompson

Raspberry Bars

Ingredients/Directions:

2 C flour

1 C butter

1/2 C powder sugar

BAKE 375* for 15 - 17 minutes; let cool

SPREAD raspberry preserves over cooled crust, as much as you like

2 Tbsp milk

6 oz cream cheese

1 bag white chips

COMBINE and *melt over med/high heat.

POUR over raspberry preserves and give it a couple minutes to set before pouring chocolate on.

6 - 8 oz Semi Sweet Chocolate (Jonny says about half a bag of choc chips)

2 Tbsp shortening

COMBINE and *melt over med/high heat

POUR over white choc layer.

PUT in fridge to set.

*When melting choc it is a good idea to use a double boiler system. A good way to do this is use a med pot fill halfway with water and bring to boil. Place the next smaller pot you have inside that pot with the choc or whatever you have that needs to be melted. Be careful to not get any water in the smaller pot so your melting candy doesnt get lumpy. This will help keep the choc from burning.

Berry Cobbler

Ingredients:

4 1/2 - 5 C berries fresh or thawed

4 Tbsp white sugar

2 C flour

2 C oats

1 1/2 C brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1 1/2 C butter

Directions:
COMBINE berries and white sugar and set aside.

COMBINE dry ingredients

CUT in butter with dry ingredients and mix well; till crumbly;divide in half

SPREAD half of flour/oat mixture on bottom and a little up the sides of a greased 9x13 dish; press firmly to make a crust.

POUR berries on top of crust

SPRINKLE other half of flour/oat mixture on top of berries.

BAKE at 350* for 30 - 40 minutes

From Chiara Yeates recipes

Glass Block Jello

I saw this on a recipe site called Our Best Bites and thought it looks awesome. Here's the website if you wanna take a look: www.ourbestbites.com

Ingredients:
4+ (3oz) packages of assorted jello flavors (diff colors)
2 packets unflavored gelatin (Knox original gelatine)
1 14oz can sweetened and condensed milk (could possibly sub white grape or pear juice if not keen on SC milk)

SPRAY 4+ small food storage containers
COMBINE 1 C boiling water w/1 pkg of jello (no cold water added)
REFRIGERATE atleast 4 hours

AFTER jello has set, bring 1 1/2 C of water to boil. In mean time, sprinkle 2 packets of inflavored gelatine over 1/2 C cold water and allow to stand about 4 minutes.
POUR boiling water over dissolved gelatine
ADD sweetened and condensed milk, mix well and allow to cool to room temp.

LIGHTLY spray 9x13 pan.
CUT colored jello and gently toss into pan.
POUR cooled milk mixture over colored jello.
PUSH down gently any blocks that are floating too far out of mixture.
PLACE in fridge over night.
CUT into sqaures or use cookie cutters after set.

Double Chocolate Cheesecake

I have been on a quest to make an awesome cheesecake that doesnt crack and is super smooth and here it is. I have gotten this recipe right so now I am ready to move on to more challenging ones!

Ingredients:
24 - 28 Oreo Cookies, crushed
1/4 c butter, melted
4 pkg (8 oz) Cream Cheese, softened to room temperature (this is extremely important)
1 C sugar
2 Tbsp flour
1 tsp vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate (melted, then slightly cooled)
4 eggs

Directions:
PREHEAT oven to 325*
LINE bottom 9 in spring form pan with parchment paper and then snap the sides on.
MIX Oreo crumbs and butter and press onto the bottom of spring form pan and up the sides just a tad if you prefer.
BEAT the cream cheese, sugar, flour, and vanilla on lowest setting until just blended.
ADD chocolate and mix until just blended.
SLIGHTLY beat each egg seperately, adding each one at a time, mixing on low, again until just blended. *(When this is done I use a spatula to make sure I got everything from the sides and give it just another soft stir or two.)
POUR mixture over crust

Cooking:
OVEN rack should be in middle, with another rack directly underneath. Fill cups of muffin tin (12 cup tin) 2/3 with water and place on second rack. The earlier you can get this in the oven before you put your cheesecake in the oven the better. This is a form of a water bath. It keeps the oven humid and helps keep your cheesecake from cracking.
COOK cheesecake on first rack, directly over water bath, at 325* for 55 min to an hour. (At the end of cooking time the center will still look very not done, its ok)
AFTER cook time is over turn oven off and leave cheesecake in the oven to slowly cool. Dont open the door (even if you really want to) I leave it in for about 3 - 4 hours.
REMOVE cheesecake from oven and allow to cool on counter another hour or so.
COVER and refrigerate over night.
TOP with berries, jam, crushed Andes mints, whatever extra you would like to give it.

Pumpkin Swirl Cheesecake

Ingredients:
30+ Nabisco ginger snaps, finely crushed
1/4 C butter
4 (8 oz) packages Philadelphia cream cheese, softened
1 C sugar, divided
1 tsp vanilla
4 eggs
1 C canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
dash of cloves

Directions:
PREHEAT oven to 325*
MIX ginger snap crumbs and butter; press firmly onto bottom and 1 inch up side of 9 inch spring form pan
BEAT cream cheese, 3/4 c sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speedafter each addition just until blended.
REMOVE 1 1/2 C of the batter; place in seperate bowl, set aside.
STIR remaining 1/4+ C sugar, pumpkin, and spices into remaining batter.
SPOON half of the pumpkin batter into crust; top with spoonfuls of half the reserved batter.
REPEAT layers.
CUT through batters with knife several times for marble effect.
BAKE 55 min or until center is almost set.
COOL completely; refrigerate 4 hours or overnight (best option)

Lemon-Raspberry Mouse Squares

Ingredients:
48ish Nilla Wafers
3/4 C boiling water
1 3oz pkg lemon flavor jello
1 cup ice cubes
1 8oz pkg cream cheese, softened
1/4 C sugar
2 tsp lemon zest
1 tub Cool whip
1/2 - 1 C raspberry preserves
1 - 2 c fresh berries or kiwi

Directions:
STIR jello mix into boiling water for 2 minutes, add ice, stir/allow to melt
COMBINE cream cheese, sugar, and lemon zest in large bowl
SLOWLY mix in gelatin mixture, then add 2 cups of cool whip, whisk well
COVER inside of 8" square pan with plastic wrap
LINE side with nilla wafers (about 16 - 18)
POUR half of mixture into prepared dish to cover wafers.
ADD a full layer of nilla wafers
MICROWAVE raspberry preserves for about 30 sec till melted, then spread over wafer layer
POUR in rest of jello filling and cover with another layer of nilla wafers. (Make sure on this layer that the bottoms are facing up.

Refrigerate 4 hours till set or freeze 2 hours. Cut into squares and place a spoonful of cool whip on top and top off with fresh fruit.

Chocolate Eclaire Cake

Ingredients:
2 3.4 oz pkgs vanilla instant pudding
1 8 oz cool whip (light or fat free will not work)
3 cups milk (skim does not work)
1 box graham crackers - use at least 3 pkgs
1 16 oz container of milk chocolate icing

GREASE bottom of 9x13 pan with butter.
LAYER bottome with graham crackers whole (do not crush)
POUR 1/2 pudding mix on top of crackers, layer more crackers, then pour rest of pudding on top.
LAYER top with crackers
MICROWAVE icing for 30 seconds and mix, then pour over the top layer of crackers
REFRIGERATE covered overnight (or at least 4 hours)
CUT and serve

Brownies to Die For

Watch out! You will be hooked I promise.

Ingredients:
4Tbsp. butter
1/4c. milk
8oz (1 1/3c) semi-sweet chocolate chips (or chocolate, coarsely chopped)
1c. sugar
3 eggs
1/2tsp vanilla
1c. flour
1/4c. cocoa powder
1/2 tsp. salt

Directions:
In a double boiler, melt chocolate, butter, and milk together. Let chocolate cool slightly as you whisk together sugar and eggs in a large bowl. Whisk in vanilla. In another bowl, whisk together flour, cocoa, and salt. Stir the chocolate mixture into the eggs and sugar. Fold in the dry ingredients until just barely combined.

Pour in lightly greased 9x13 pan and pake at 350* for 15 minutes.
Remove from oven and add in this order: (I only use the first three, and sometimes coconut if I'm in the mood for it)
1/2 to 3/4 pkg toffee Heath pieces milk chocolate chips
1/2 to 1 can sweetened and condensed milk
couple more sprinkles of toffee pieces
1pkg milk chocolate chips
coconut (if desired)
chopped nuts (if desired)

Place back in oven another 5 - 10 minutes until the condensed milk starts to golden. You have to kinda watch this one towards the end.