Best Ever Scotcheroos

1 cup sugar
1 1/3 cup light corn syrup
1 1/3 cup peanut butter
6 cups Rice Krispies or Cocoa Krispies
1 cup chocolate chips
1 cup butterscotch chips

Grease a 9x13 pan and set aside.  In a medium saucepan, add the sugar and corn syrup and combine.  On low heat, stir until the sugar is dissolved.  Do not let the mixture come to a boil.  Once the sugar is dissolved, remove the saucepan from the heat.  (if you see any bubbles begin to form, remove it immediately from the stove top)
Stir in the peanut butter until completely combined.  Pour mixture over the Rice Krispies being careful not to crush them but making certain they are well combined.
Pour into the prepared pan and pat into place.
In a microwave safe bowl, add the chocolate chips and butterscotch chips.  Melt and stir the chips in the microwave until smooth. Spread over the Krispies and let cool before cutting. 

Laura Bush's Cowboy Cookies

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 1/2 cups (3 sticks) butter, at room temperature
• 1 1/2 cups granulated sugar
• 1 1/2 cups packed light-brown sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 3 cups semisweet chocolate chips
• 3 cups old-fashioned rolled oats
• 2 cups sweetened flake coconut
• 2 cups chopped pecans (8 ounces)  

1. Heat oven to 350 degree F.
2. Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
3. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla.
4. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
5. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.  It is easiest to use a 1/4 cup cookie scoop for this process!  Do not press cookie dough down.  Cookies will spread out quite big during baking.
6. Bake in 350 degree F oven 15 to 20 minutes, depending on your oven, until edges are lightly browned; rotate sheets halfway through. Remove cookies to rack to cool.

Neapolitan Cheesecake

Crust
1 package of chocolate graham crackers, crushed
4 tablespoons butter, melted
2 tablespoons sugar
Combine crushed graham crackers, melted butter and sugar for the crust.  Put mixture into 9 inch springform pan.  

Cheesecake filling
3 packages of cream cheese, 8 ounces each package, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
2 ounces semisweet chocolate
2 ounces white chocolate baking squares
1/3 cup mashed sweetened strawberries
In a mixing bowl, beat the cream cheese and sugar until smooth.  Beat in eggs, one at a time.  Add vanilla.  Divide into 3 separate portions, about 1 2/3 cups each portion.  
Melt 2 squares (2 ounces) semisweet chocolate and stir into one portion of the batter.  Melt 2 squares of the white chocolate, stir into the 2nd portion.  Stir mashed strawberries into the 3rd portion of the batter.  Spread semisweet mixture evenly over crust.  Carefully spread white chocolate mixture onto chocolate mixture, then strawberry mixture.  Bake at 425 degrees for 10 minutes then reduce the heat to 300 degrees.  Bake an additional 50 to 55 minutes, or until center is nearly set, but still a bit jiggly.  Remove from oven and immediately, but carefully run a knife around inside edge to release the cheesecake from the pan while cooling.  This helps to prevent cracking, (sometimes). However, if a crack should occur, don't worry.  The chocolate glaze will fill in the crack.  Cool completely and then put into the fridge overnight to set completely.  
Next day: gently run knife around inside edge of cheesecake again to be sure the edges are separated from pan.  Release springform and transfer cheesecake to desired large plate.  
Glaze
Melt 3 ounces of semisweet chocolate, 1 tablespoon butter and 1 tablespoon shortening.  Cool a couple minutes and then pour over the cheesecake.  Melt 1 ounce white chocolate and 1 tablespoon shortening, drizzle over chocolate in a decorative manner.  Refrigerate cheesecake until ready to serve. 
 

Best Lemon Bar Recipe Ever!

Ingredients:
1/2 cup powdered sugar
2 sticks butter, softened
2/1/2 cups  flour, divided
4 eggs
2 cups sugar
1/3 cup freshly squeezed lemon juice
1 Tablespoon freshly grated lemon zest
1/2 teaspoon baking powder

Step 1: Preheat oven to 350 degrees and lightly grease 9x13 pan
Step 2: Cream the powdered sugar and butter together until it is light and fluffy.  Add 2 cups of the flour, beat until mixed.
Step 3: Press the flour mixture into the bottom of the 9x13 pan and bake for 15 minutes or until golden brown.
Step 4: Beat the eggs, sugar, lemon juice and zest in a large bowl.  Add the remaining 1/2 cup of flour and baking powder into the mixture and mix well. 
Step 5: Pour over the crust and return to the oven to bake for an additional 20 minutes.
Step 6: Cool completely, then sprinkle/sift additional powdered sugar on top of bars.  Store bars in fridge until ready to serve. 

Hershey's "Perfectly Chocolate" Chocolate Cake

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• (recipe follows)

Directions

• 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
• 
  
• 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• 
  
• 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.
• 
  
• VARIATIONS:
• ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
• 
  
• THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• 
  
• BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
• 
  
• CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
• 
  
• 
  
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
• 
  
• 1/2 cup (1 stick) butter or margarine
• 2/3 cup HERSHEY'S Cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 
  
• Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
• Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Versatile Homemade Strawberry Sauce

Ingredients:
4 cups strawberries, rinsed, trimmed, cut in half or quartered if very large in size
1 cup water
1/2 cup sugar
squeeze of lemon

Put ingredients in a large saucepan.  Bring mixture to boil.  Turn on low and simmer for 15 to 20 minutes.  Stir occasionally.  Simmer until desired thickness is achieved.  Great over ice cream or cheesecake!

Cinnamon Roll CAKE

 

 

Seriously, the best thing since sliced bread!  This is guaranteed to make your mouth water and hit the breakfast/dessert spot!!

 

For the base of the cake you'll need:

 

-3 cups of flour

-1/4 tsp salt

-1 cup sugar

-4 tsp baking powder

-1 1/2 milk

-2 eggs

-2 tsp vailla

-4 T butter

 

And for the cinnamon mixture:

 

-2 sticks (1 cup) butter, softened

-1 cup brown sugar

-1 T cinnamon

-2/3 cup of nuts (optional)

 

 

Glaze:

 

2 cups powdered sugar
5 T milk
1 tsp vanilla

 

With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9×13″ baking pan.

 

In a large bowl, mix the 2 sticks of softened butter, brown sugar, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake.

 

Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

White Chocolate Party Mix

10 oz. Mini Pretzels, any shape
5 cups Golden Grahams cereal
5 cups Corn Chex cereal
2 cups peanuts
1 lb M&M's
24 oz almond bark
3 tablespoons vegetable oil

Combine first five ingredients in a very large bowl. Melt almond bark and vegetable oil, stir until smooth. Pour over cereal mixture. Gently mix until all pieces are covered with almond bark. Spread out on cookie sheets. Let harden. Break apart and store in airtight container. Makes 5 quarts.

Cocoa Fudge Cake

1 2/3 cup flour
1 1/2 cup sugar
2/3 cup cocoa
1 1/2 t. baking soda
1 t salt
1 1/2 cup buttermilk
1/2 cup shortening
2 eggs
1 t. vanilla

Heat oven to 350 degrees. Grease and flour 13x9 pan, two 8 or 9 inch rounds or 12 cup bundt cake pan. Beat all ingredients in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan (s).
Bake until toothpick inserted into center of cake come out clean, 35 to 40 minutes, layers 30 to 35 minutes, bundt cake 40 to 45 minutes; cool. Frost as desired.

Red Velvet Cheesecake Cake

--White Chocolate Cheesecake--
4 oz white chocolate, chopped
1/8 cup heavy cream
2 1/2- 8 oz pkg cream cheese, room temp
1/2 cup sugar
1 large egg, room temp

Place aluminum foil or parchment paper on bottom of cheesecake pan, makes for an easier removal. Slowly melt white chocolate with cream in microwave for 30 seconds. Take out and stir. Put back in microwave for 15 second increments stirring in between. Once all is melted, stir well and set aside to cool.

In large mixing bowl, beat cream cheese and sugar until blended well. Beat in the eggs. Continue for 3 minutes. Pour in cooled white chocolate mixture. Mix at a low speed until blended. Pour filling into pan and smooth top.

Bake cheesecake for 30-35 minutes. Allow the cake to cool for 10 minutes on rack. Place cheesecake in fridge overnight to let set.

**I make my cheesecake the day before I do the Red Velvet to ensure that the cheesecake is set.**

--Red Velvet Cake--
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cup cake flour
1/2 lb (2 sticks) butter
2 ounces red food coloring
2 tablespoons cocoa
2 cups sugar
2 eggs
1/2 teaspoon baking soda
1 tablespoon vinegar

Preheat oven to 350 degrees. Beat eggs; add sugar. Add butter and egg mixture; mix well. Mix cocoa and food coloring in seperate bowl, then add to creamed mixture. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into two 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.

Assembly:
Place bottom layer on cake stand. Remove cheesecake from fridge, remove from metal bottom, then peel off parchment paper or foil. Place cheesecake layer on top of the bottom layer of the red velvet cake. If the cheesecake is wider than the cake, wait 5-10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake.

--Cream Cheese Frosting--
1 8 oz pkg cream cheese
1 T. milk
1 t. vanilla
Dash of salt
5 1/2 c. powdered sugar

Blend together softened cream cheese, milk, vanilla and salt. Add sugar, 1 cup at a time, mixing well after each addition.

Frost away!!!
Garnish with shaved white chocolate. Refrigerate until ready to serve.

White Chocolate Raspberry Cheesecake with Raspberry sauce

Crust:

1/3 of 1 lb box chocolate graham crackers
4 T butter, melted
2 T sugar

Cheesecake:
8 oz white chocolate, chopped
1/4 cup heavy cream
Five 8 oz pkg cream cheese, room temp
1 cup sugar
2 large eggs, room temp

Raspberry Sauce:

1 package frozen raspberries

1/2 cup sugar

1 tsp lemon juice

Preheat oven to 350 degrees. Crush graham crackers and add to 10 inch spring form pan. Add melted butter and sugar. Toss together well and press into bottom of pan. Bake for 10 minutes and cool completely.

Slowly melt white chocolate with cream in microwave for 30 seconds. Take out and stir. Put back in microwave for 15 second increments stirring in between. Once all is melted, stir well and set aside to cool.

In large mixing bowl, beat cream cheese and sugar until blended well. Beat in the eggs, one at a time. Continue for 3 minutes. Pour in cooled white chocolate mixture. Mix at a low speed until blended. Pour filling into pan and smooth top.

Bake cheesecake for 1 hour and then turn off oven without opening the oven door. Allow the cake to cool in oven for 2 hours. Remove cake from oven and place it on a rake to cool completely. (About an hour) Cover and refrigerate for at least 8 hours or up to 3 days.

Thaw raspberries in bowl with sugar mixed in. Add lemon juice and stir. Mash raspberries through a fine mesh strainer, discarding the seeds.

Garnish top of cake with fresh raspberries, white chocolate curls, powdered sugar, etc. Top slices with raspberry sauce just before serving.

German Apple Pie

This is a delicious twist for an apple pie. I got the recipe out of the Taste of Home book. It will become a family favorite!

1 1/2 cups flour
1/2 t. salt
1/2 c. shortening
1 t. vanilla extract
2 to 3 T. ice water

Filling:
1 c. sugar
1/4 c. flour
2 t. ground cinnamon
6 c. sliced peeled tart apples
1 c. heavy whipping cream

In a small bowl, combine flour and salt; cut in the shortening until crumbly. Add vanilla. Gradually add water, tosssing with a fork until dough forms a ball. Roll out pastry to fit a 9 inch pie plate. Transfer to pie plate. Trim and flute edges.

For filling, combine the sugar, flour and the cinnamon; sprinkle 3 tablespoons into crust. Layer with half of the apples, then sprinkle with half of the remaining sugar mixture. Repeat layers. Pour cream over all; try to moisten all cinnamon/sugar on top.

Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees, bake for 55 to 60 minutes or until apples are tender. Cool. Store in refrigerator.

Almost a Candy Bar

1 tube (16 1/2 oz) refrigerated chocolate chip cookie dough
4 nutty s'mores trail mix bars (1.23 oz each), chopped
1 package (10 to 11 oz) butterscotch chips
2 1/2 cups of miniature marshmallows
1 cup chopped walnuts
1 1/2 cup miniature pretzels
1 package (10 oz) peanut butter chips
3/4 cup light corn syrup
1/4 cup butter, cubed
1 package (11 1/2 oz) milk chocolate chips

1. Let dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine dough and trail mix bars.
Press into an ungreased 9 x13 baking pan. Bake uncovered at 350 degrees for 10-12 minutes or until golden brown.
2. Sprinkle with butterscotch chips and marshmallows. Bake 3-4 minutes longer or until marshmallows begin to
brown. Sprinkle with walnuts; arrange pretzels over the top. In a small sauce pan, melt the peanut butter chips, corn
syrup and butter; spoon over bars.
3. In a microwave, melt chocolate chips; stir until smooth. Spread or drizzle over bars. Refrigerate for hour or until
firm before cutting.

Mmmmm.... Molasses Crinkle Cookies

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cup flour
2 t. baking soda
1 t. ground cinnamon
1 t. ground ginger
1/2 t. ground cloves
1/4 t. salt

Mix brown sugar, shortening, molasses and egg. Mix in flour, baking soda, cinnamon, cloves and salt. Cover and refrigerate for about an hour to chill dough. Heat oven to 375 degrees. Shape dough by rounded teaspoonfuls into balls. Roll in granulated sugar. Place balls on cookies sheet. Bake for 10 to 12 minutes. Remove from cookie sheet. Makes about 4 dozen cookies.

Peanut Butter Cookies

1 cup sugar
1 cup packed brown sugar
1 cup shortening
1 cup peanut butter
2 eggs
2 1/2 cups flour
1 1/2 t. baking soda
1 t. baking powder
1/2 t. salt

Preheat oven to 375 degrees. Mix sugars, shortening, peanut butter and eggs. Stir in flour, baking soda, baking powder and salt. Shape dough into small balls, about 3/4 inch. Roll ball in sugar. Place on cookie sheet. Using a fork or spatula, gently press down on ball to flatten slightly. Bake for 10 to 12 minutes. Cool slightly, remove from cookie sheet.

Awesome Chocolate Chip Cookies

1 cup sugar
1 cup packed brown sugar
2/3 cup butter, softened
2/3 cup shortening
2 eggs
2 t. vanilla
3 cups flour
1 t. baking soda
1 t. salt
1 cup chopped nuts
12 oz package chocolate chips

Preheat oven to 375 degrees. Mix sugars, butter, shortening, eggs and vanilla. Stir in remaining ingredients. Drop cookie dough by rounded teaspoonfuls onto baking sheet. Bake until light brown, 10 to 12 minutes. Cool slightly, remove from cookie sheet.

Fresh Peach Pie

Pastry for two crust pie

5 cups sliced fresh peaches, about 9 medium, skins removed
1 teaspoon lemon juice
1 cup sugar
1/4 cup flour
1/4 teaspoon ground cinnamon
2 tablespoons butter

Heat oven to 425 degrees. Prepare pastry. Mix peaches and lemon juice. Mix sugar, flour and cinnamon; stir into peaches. Turn into pastry-lined 9 inch pie plate; dot with butter. Cover with top crust that has slits cut in it; seal and flute. Brush top of crust with milk for a shiny glaze.
Bake until crust is brown and juice begins to bubble through slits in crust, 35 to 45 minutes. Serve warm.

Irresistable "Snackage"

3 cups Pretzel sticks, broken (not smashed)
1 1/2 cups Dry Roasted peanuts
14 to 18 Oreos, broken or crushed
1 1/4 lb White candy coating or almond bark

Mix pretzels,, peanuts and oreos in a large bowl. In a separate microwave safe bowl, melt almond bark in microwave; stirring well during melting process. Pour melted almond bark over dry ingredients; carefully mix completely. Drop tablespoon sized amount onto waxed paper. Allow almond bark to dry and set. Store in airtight container.

French Silk Pie

1/2 c. butter
3/4 c. sugar
2 squares (2 oz) unsweetened chocolate
1 t. vanilla
2 eggs
Chopped walnuts, if desired
Whipped cream

Cream butter and sugar well. Melt chocolate and blend into butter and sugar when cooled. Add vanilla and eggs, one at a time. Beat five minutes after adding each egg, making sure mixture is not grainy. Add walnuts, if desired. Pour into a pre-baked pie crust and chill 1 - 2 hours. Top with whipped cream. Garnish with chocolate curls, if desired.

White Texas Sheet Cake

The cake gets better the longer it sits, so make it a day ahead!

1 c. butter
1 c. water
2 c. flour
2 c. sugar
2 eggs, beaten
1/2 c. sour cream
1 t. almond or vanilla extract
1 t. baking soda
1 t. salt

Frosting:
1/2 c. butter
1/4 c. milk
4 1/2 c. powdered sugar
1/2 t. almond or vanilla extract
1 c. chopped walnuts

In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in the flour, sugar, eggs, sour cream, extract, baking soda, and salt until smooth.

Pour into a greased 15" x 10" x 1" baking pan. Bake at 375 degrees for 20 to 22 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool for 20 minutes.

For frosting, in a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat; stir in sugar and extract. Stir in walnuts; spread over warm cake. If frosting is too thick, add a bit more milk.