3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 Andies chocolate mint

1.In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2.At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
3.Preheat oven to 350 degrees F (175 degrees C).
4.Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie.

I've been told by multiple people that these taste just like the mint girl scout cookies! chewy on the inside, crunchy on the outside. the 1/2 mint on each cookie is just enough for a great mint taste without having it be over powering. very yummy and packages great. Make sure to allow time for the chocolate to harden before putting the cookies into containers. (9/10)

recipe from

1/2 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
36 miniature chocolate covered peanut butter cups, unwrapped

1.Preheat oven to 375 degrees F (190 degrees C).
2.In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan.
3.Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.

WOW are these yummy!! great peanut butter taste and just the right size. your family and friends will think you spent hours preparing them but they are really are very easy and fast. (10/10)
This blog is only recipes on baking...since I'm not much of a fan of cooking, BUT I've been getting requests to post the recipe to my grandma's famous Thanksgiving stuffed I asked her for the recipe. Some of her measurements were done by eyeballing it since she never uses measuring cups, lol, but I converted her system into regular measurements. Please let me know how yours turn out if you make them :)


20 medium whole mushrooms
handful or 1/3 cup Italian style bread crumbs
3 tbsp butter
1 tbsp oil
1 cup shredded mozzarella cheese
1 clove garlic
(1/3 cup cooked spinach if desired)

1.Preheat oven to 350 degrees
2.Remove stems of each mushroom(to base) and set the mushroom tops/caps to the side
3.Chop mushroom stems into small pieces
2.Get out a pan and set burner to medium high
3.Once pan is hot put in 2 tbsp of butter and 1 tbsp olive oil
4.Crush garlic and stir in pan with the butter mixture for about 4 minutes. make sure not to burn garlic.
5.Throw chopped mushroom stems into pan, make sure they are covered in butter and all the way cooked through
6.Turn off heat and set the pan onto a COOL burner.
7.Grease a cookie sheet and place mushroom tops face up.
8.Add bread crumbs to the pan of mushroom stems(make sure they are Italian style..regular will taste bland), combine thoroughly. (if the mixture seems dry add a tiny bit more melted butter or even chicken broth)
9.Add in 3/4 cup shredded cheese (the cheese should melt slightly after combined with stuffing mixture)
10.Fill each mushroom cap with stuffing mixture (about 1-1.5 tablespoons per mushroom)
11.Top each mushroom with a pinch of shredded mozzarella
12.Melt remaining tbsp of butter and brush the top of each mushroom
13.Place into oven for 15-25 minutes or until cheese is melted and bubbling on the top of each mushroom
1 1/4 cup sugar
3/4 cup brown sugar
1 cup unsalted butter
1 (15 ounce) can pumpkin puree
2 tsp vanilla extract
4 cups all-purpose flour
2 tsp ground cinnamon
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

1.Preheat oven to 375 degrees F (190 degrees C).
2.Cream the sugar, butter, and vanilla together. Mix until light and well combined, then add pumpkin.
3.Mix the flour, baking soda and ground cinnamon in seperate bowl. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips
4.Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F for 12 to 15 minutes or until set. Let cookies cool

A cake-like cookie that is simple and not overwelming. The dough does not spread when cooked so make sure to lightly press down on each round when placing it onto the cookie sheet. For those that would like a more fall/spice flavor add a dash of 'all spice' or 'pumpkin pie spice' into the mix. (7/10)
3 1/3 c. flour
2 tsp. baking sod
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger

1 c. oil
4 eggs
2/3 c. water
2 c. pumpkin

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

1.Prepare muffin tins with muffin cups
2.Stir in all dry ingredients first then add wet ingredients
3.Fill muffin tins three-quarters full and bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean.
4.Prepare icing in a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. I toped each cupcake with a pumpkin shaped candy corn.

Rating:made the house smell so yummy! A great treat for fall or even a Halloween party. (9/10)
4 crisp apples, firm, unbruised
12 ozs. soft and fresh wrapped caramels
1 Tbsp. hot water
12 ozs. good-quality chocolate chips
About 1 c. chopped nuts

1.Wash and dry apples well, and set out at room temperature for at least 30 minutes. This is especially important if the apples have been refrigerated; they must not be refrigerator cold when dipped.(or caramel will harden too quickly)
2. Insert wooden popcicle sticks into stem end of each apple. cover cookie sheet in parchment paper
3.Place caramels in saucepan and melt over low/medium heat until completely smooth
4. Dip apples into caramel until evenly coated(use spreading knife to coat sides) let excess drip and scrap off the extra on the bottom. place on pan. Refrigerate for about 20-3o minutes.
5. Melt chocolate on low heat, after completely melted take off heat and use spreading knife to cover apples completely. Quickly roll apples in chopped peanuts and lightly press in. Refrigerate until ready to serve.
My State Fair blue ribbon winning recipe:

1 package devils food chocolate cake mix
1 (5.9) box chocolate pudding mix
1/2 cup vegetable oil
1/2 cup warm water
4 eggs
1 cup sour cream
2 big tbsp peanut butter
1/2 bag of chocolate chips

1.Preheat oven to 325 degrees and grease bundt pan
2. In a large bowl mix together the cake and pudding mixes, oil, sour cream, and water. Once throughly combined add each egg in one at a time.
3.Add in peanut butter and chocolate chips and stir until evenly spread
4.Pour batter into greased 12 cup Bundt pan
5.Bake for 45-55 minutes or until tooth pick comes out clean. Let the cake cool for at least 40 minutes before removing.
6.Drizzle with chocolate or a dusting of powder sugar if desired

This is a big big hit in my family. Its really moist and has a great chocolate taste. (10/10)
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
3 teaspoons baking soda
1/2 cup butter
2 cups packed brown sugar
2 eggs, beaten
3 cups unsweetened applesauce
1/2 cup raisins (and/or walnuts)


1.Whisk together flour, salt, cinnamon, cloves, and soda. Set aside.
2.Cream together 1/2 cup butter or margarine and 2 cups brown sugar, beating until light and fluffy. Mix in eggs. Add flour mixture into creamed mixture alternately with applesauce, beginning and ending with flour mixture. Stir in the raisins, dates, and walnuts. Pour into greased and floured tube pan.
3.Bake at 300 degrees F (150 degrees C) for 1 1/2 hours, or until done. Cool.

Moist, great flavor, and makes the whole house smell of fall (9/10)
1 package yellow cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
1 cup mashed ripe banana (about 3 medium)
1 container chocolate frosting

1.Preheat oven to 350 degrees F. Grease and flour 2 9-inch round cake pans
2.Combine cake mix, water, oil, and eggs in a large mixing bowl. Beat at low spead until thourghly combined then stir in banana
3. Pour into prepared pans, batke for 28-31 minutes or until toothpick comes out clean. Cool in pans for 15 minutes. Remove from pans and cool completely
4.Fill an frost cake with frosting. Garnish as desired

If you like bananas and chocolate then you will love this moist yummy cake. (9/10)
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips

1.Preheat oven to 350 degrees F (175 degrees C).
2.Cream together the butter, white sugar, and brown sugar until smooth.
3.Beat in the eggs one at a time, then stir in the vanilla.
4.Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips. Drop by large spoonfuls onto ungreased pans.
5.Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Family enjoyed them, but in my opinion they lacked a little bit in the taste department. I give them an 8/10
thank you to Sophia for sharing this refreshing and delicious recipe :)

4 cups vanilla ice cream, softened
6 oz. can frozen lemonade concentrate, thawed
1 9" graham cracker crust

1.Mix softened icecream and lemonade concentrate until blended. Immediately spoon into graham cracker crust.
2.Freeze about four hours until firm.
3.Garnish with strawberry slices (I sprinkle with sugar on top of berries.) Let stand at room temp long enough to add the strawberry slices before serving. (Any other fruit juice concentrate will work as well. I used Strawberry-Banana-Orange juice!)

a great fast summer treat to bring to a BBQ or family gathering (8/10)
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 1/3 cups water
4 eggs
1/4 cup cream of coconut
2 cups flaked coconut
1 cup chopped walnuts

4 tablespoons butter, melted
2 tablespoons cream of coconut
2 teaspoons milk
1/2 teaspoon vanilla extract
1 (8 ounce) package cream cheese
3 1/2 cups confectioners' sugar

1.Preheat oven to 350 degrees F (175 degrees C). Grease 2 8x8(or 9x9) inch pans. In a large bowl, combine cake mix, pudding mix, water, eggs and cream of coconut. Blend for 4 minutes. Stir in 2 cups coconut and the chopped nuts. Evenly distribute batter into both greased pans.
Bake for 30-45 minutes. Allow to cool. brown coconut: Melt 2 Tablespoons of butter over low heat. Add 3/4 cup of the coconut and stir until browned. Dry on paper towel.
3.frosting:Cream other 2 tablespoons butter with cream cheese. Alternately add milk and powdered sugar. Add vanilla and cream of coconut.
4.Spread Icing on cake and sprinkle with browned coconut.

Rating/comments-not too coconutty and the browned coconut on top makes a big difference. (9.5/10)