1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups uncooked regular oats
1 package semisweet chocolate mega morsels
1 cup chopped toasted pecans

1. Preheat oven to 350°.
2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, bakingsoda, and salt in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Gently stir in morsels and pecans. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper.
4. Bake at 350° for 10 minutes or until brown around edges. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

Review:The mix of the creamy chocolate, the crunch of the nut and the texture of the oatmeal, make these cookies so very delicious. You must try a batch to see for yourself :)
1 pkg. Oreo Chocolate Sandwich Cookies, finely crushed
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, melted

1. Finely crush cookies to a fin crumb
2. Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
3. Dip balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs or other decoration such as holiday sprinkles or nuts. 4. Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Rating: Soooo yummy! If you are a chocolate lover then you will go crazy for these. These disappeared quickly at my Christmas party.
by Martha Stewart


2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips

1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

I didn't have a 9X13 pan, instead I used a 9X10 pan so my squares came out thicker...and I definitely advise against making these thicker since they became more prone to crumbling and it was too much chocolate in one bite. they are definitely yummy but make sure they are cooled all the way before serving-there is a distinct difference in taste between the non-cool and the cool squares. enjoy!
1/2 cup butter, softened
1 1/2 cups packed brown sugar
3 eggs, separated
1 teaspoon vanilla extract
1 3/4 cups cake flour
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup sour cream

1 cup packed brown sugar
1/3 cup water
2 egg whites
1/4 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract

1. In a large mixing bowl, cream butter and brown sugar. Beat in the egg yolks and vanilla. Combine the dry ingredients; add to creamed mixture alternately with sour cream. In a small mixing bowl, beat egg whites until stiff; gently fold into batter.

2. Pour into two greased and floured 9-in. round baking pans. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

3. For frosting, in a heavy saucepan, bring brown sugar and water to a boil. Boil for 3-4 minutes or until a candy thermometer reads 242 degrees F (firm-ball stage). In a mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add hot sugar mixture; beat on high for 7 minutes or until stiff peaks form.

4. Add vanilla; continue beating until frosting reaches desired consistency, about 2 minutes. Spread between layers and over top and sides of cake. Refrigerate leftovers.

Review: Super soft and moist. The frosting sets, so make sure to work semi-quickly when frosting.-it should be at a consistency such as meringue- you can make pretty peaks if you desire. My cake however was for a birthday party (hence why it has decoration on the top).


2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and chopped apple

2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter

1. Preheat oven to 350 degrees F. Lightly grease 18 muffin cups or use paper liners.
2. In a large bowl, sift together the flour, sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Very moist, sweet, and the flavors combined are perfect. Also, if you do not have the 1 Tbs. pumpkin pie spice, substitute: 1 1/2 t. cinnamon, 3/4 t. ginger, scant 1/2 t. allspice, scant 1/2 t. nutmeg. The streusel topping didn't work perfectly for me, it became too warm by the time I needed to put it on the top. So instead I just crumbled the sugar mixture on the top and when the muffins came out the crumble melted on top and came out with this yummy cinnamon crunch top.
1/2 cup butter
1 1/3 cups packed brown sugar
1 egg
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup chopped walnuts (optional)
1 rounded cup apples - peeled, cored and finely diced
1 cup raisins
1/4 cup milk

1 1/2 cups sifted confectioners' sugar
1 tablespoon butter
1/2 teaspoon vanilla extract
2 1/2 tablespoons skim milk

1. Beat butter and brown sugar together until light and fluffy. Beat in egg and blend thoroughly.

2. Stir together flour, baking soda, salt, cinnamon, cloves and nutmeg.

3. Stir half the dry ingredients into creamed mixture. Stir in nuts, apple and raisins, then stir in remaining half of dry ingredients and milk. Mix well.

4. Drop from tablespoon 1 1/2 inches apart onto lightly greased baking sheet. Bake in a preheated 350 degree oven for 8-10 minutes. Remove cookies to racks and while still warm, spread with glaze.

5. To make Glaze: Combine powdered sugar, butter, vanilla and enough milk to make glaze of spreading consistency. Beat until smooth. Spread on warm cookies.

These are a soft cake-like cookie, perfect for a fall day. Full of flavor, yet not too overwhelming. A light glaze on the cookies is wonderful, but the cookies are sweet enough themselves so omitting it would not be a bad thing. I ended up with a lot of leftover glaze so you may want to cut the glaze recipe in half if you do decide to use it. :) got rave reviews from family members as well!


3 cans buttermilk biscuits (7.5oz each)
1/2 cup sugar
2 tsp cinnamon
1/2 cup butter
1/2 cup brown sugar

1.Preheat oven to 350 degrees. Grease one 9 or 10 inch tube pan
2.Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange 1/2 of the pieces on the bottom of the prepared pan.
3.Melt 1/4 cup of butter and pour over the biscuit pieces. Add remaining pieces onto and pour the remaining 1/4 cup of butter on top.
4.Sprinkle the left over sugar mixture on the top
5..Bake for 40 minutes and then let bread cool in pan for 10 minutes, then turn out onto a plate. no need to cut, the bread just pulls apart.

Because I used a bundt pan that is in 2 parts some of the butter leaked out causing the sides of my monkey bread to have a more buttery edge-if you make this as directed with a closed pan this will not happen and your bread should be perfect ;) it turns out my family likes the buttery edge monkey bread it turned out for the best. This bread is easy to make, and kids especially love it because they get to just pull off the little pieces. enjoy!


1 stick (1/2 cup) unsalted butter
1 cup peanut butter
2 cups powdered sugar
12 squares semi-sweet Baker's chocolate (melted)
1 1/2 cups graham cracker crumbs

1. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Set aside.
2. Combine butter, sugar, peanut butter and crumbs. Spread into prepared pan
3. Microwave chocolate in a small
bowl on high for a 1-2 minutes or until melted, stirring after each 30 seconds. Cool slightly; pour over peanut butter mixture in pan. Cool. Cut partially through dessert to mark squares. Refrigerate 1 hour or until set. Lift from pan, using foil handles. Cut all the way through dessert into squares

Super easy! If you like peanut butter cups you will love these. They are definitely rich and indulgent-so one square should satisfy. And don't forget to serve some ice cold milk along side these. enjoy! :)


2 & 2 tbsp cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
12 tbsp unsalted butter, melted and cooled
1 cup brown sugar (light or dark)
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 cup chocolate chips
1 cup walnuts

1. pre-heat oven to 325 degrees, cover 2 large cookie sheets with parchment paper
2.mix together flour, baking powder and salt in a bowl and set aside
3.mix together butter and sugars until smooth. add in the egg and egg yolk as well as the vanilla
4.Add dry ingredients a little at a time, mix until combined
5.Stir in chips and walnuts
6.drop 2" cookie dough balls onto sheet (gently push down because they do not spread very much) evenly space 9 on each cookie sheet
7.Bake for 15-18 minutes, cool on sheet to maintain chewy texture

One of the best cookies I have EVER made, no joke. They are perfectly chewy with a slight crunch on the outside(once completly cooled). The chocolate and walnut compliment each other wonderfully. I baked mine for 15 minutes (I have an electric oven) and they came out just right, so I don't suggest going over that time unless you want them to be more crunchy instead of chewy. My family has already devoured my first batch and it has become their new favorite.
2 small loafs butter pound cake, cut into slices
1 pint strawberries
1 cup blueberries
12oz cool whip

1.line bottom of a 12x8 pan with slices of pound cake. (if there are spaces around the edges cut some of the slices in half to fit) Top with 1/2 of the cool whip and spread evenly.
2.Slice strawberries and arrange on cool whip in one layer.
3.Top strawberries with another cake slice layer and top with the remaining cool whip.
4.Place strawberry halves and blueberries in a flag pattern to finish.

This recipe has become a 4th of July tradition. My family always asks for the 'flag cake' ;) Very refreshing, light, and perfect after a big bbq.
1/2 cup fudge ice cream topping, warmed
1 tub (8oz) whipped topping, thawed
1 pkg. (4-serving size) Jello chocolate flavor instant pudding & pie filling
8 Oreo chocolate sandwich cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

1.pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

2.arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.

at least 4 hours before serving. Store leftover dessert in freezer.

I made this for fathers day and it was such a hit that there were *gasp* no left overs! Such an easy icecream cake to prepare that taste and looks wonderful. 2 thumbs up from me ;)

(recipe originally from
krafts foods magazine)
40 LF Nila wafers, finely crushed
1/4 cup butter, melted
2 cups fat free orange sherbert, softened
2 cups milk
2 pkg vanilla Jell-O instant pudding mix
1 tub (8oz) cool whip lite whipped topping, tawed and divided

1.Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Mix wafer crumbs and butter. Press firmly onto bottom of prepared pan; set aside until ready to use.
milk to dry pudding mixes in medium bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in half of the whipped topping. Spoon evenly over crust. Refrigerate 10 min. Add remaining whipped topping to sherbet; stir with wire whisk until well blended. Spoon evenly over pudding layer; cover.
at least 3 hours or overnight. Use foil handles to remove dessert from pan before cutting into squares to serve. Store leftover dessert in freezer

Rating: A cool summer treat that is low in calories and is just the right amount of sweet.
2 cups granulated sugar
2 cups flour
2 tsp baking soda
1 tsp salt
3 tsp cinnamon
1 1/2 cups vegetable oil
4 eggs
1 tsp vanilla extract
3 cups grated carrot
1 cup crushed pineapple (or one small can), drained
1 cup shredded coconut
1 cup chopped walnuts

8 oz cream cheese, softened
1/4 cup butter, softened
2 tsp vanilla extract
1 pound powdered sugar

1.Heat oven to 350 degrees. sift together sugar, flour, soda, salt and cinnamon in a large bowl. Stir in the oil. Add eggs one at a time mixing well after each addition. Add vanilla.
2.Place in coconut, pineapple and nuts, fold into batter. Gradually fold in carrot
3.Pour into 2 greased and floured 9-inch round pans. bake for 30 minutes.
4.While cake is cooling prepare icing

1.Beat together cream cheese and butter until smooth.
2.Blend in vanilla. Sift powdered sugar and gradually beat into the cream cheese mixture.

some may question the addition of pineapple and coconut-but with that along with the carrot, this cake comes out super super moist and so flavorful. Even those that weren't huge fans of carrot cake really loved this cake, when I recently served it at a family members birthday party. Also the icing is always an important aspect to a good carrot cake...and this one really is creamy, not too overpowering, and of course really yummy. ;) so try it!

1 cup butter softened
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla extract
3/4 tsp baking soda
2 cups flour
1/4 tsp salt
2/3 cup cocoa powder
2 cups white chocolate chips

1.Preheat oven to 325 degrees F
2.In a large bowl beat butter, sugars, eggs and vanilla extract together untill light and fluffy.
3.Combine flour, cocoa, baking soda, and salt into a bowl and gradually add to sugar mixture until well blended
4.Mix in chocolate chips and drop by rounded teaspoonfuls on ungreased cookie sheets
5.Bake for 8-10 minutes or just until set (warning do not over cook..they will not be soft and brownie like)

These are very yummy and tastes just like a soft brownie in the center. Using peanut butter chips or semi sweet chips instead of the white would be great as well. Make sure to press down the dough as you place it on the sheets-the cookies do not spread much.

Happy belated Cinco de Mayo everyone! enjoy this cool treat:

1 8oz package cream cheese
1/2 cup sugar
3 tablespoons lemon curd
6 mini graham cracker crusts (recommended keebler)
Whipped topping (recommended cool whip)
Sugared lemon slices for garnish

In a medium mixing bowl, beat the cream cheese and sugar with an electric mixer until creamy. Beat in the lemon curd on low speed until just combined.

Spoon the mixture into the graham cracker crusts. Place on a small baking sheet in the freezer for 10 minutes or more. Serve with a dollop of whipped topping and 1/4 of a slice of lemon that has been sprinkled with sugar.

If you like lemons you will LOVE this creamy dessert. Perfect for parties, easy to make, and clean up was fast. You can easily substitute the lemon curd for lime, raspberry or blueberry curd, or even chocolate! Got great reviews from family members (especially those who are big lemon fans) and I was also asked to make them again for an upcoming family get together.
recipe from Magnolia's Bakery

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs
1 cup milk
1 tsp vanilla extract

1 cup unsalted butter, softened
5 to 8 cups confectioners sugar
1/2 cup milk
2 tsp vanilla extract

1.Preheat oven to 350 degrees
2.line two muffin tins with cupcake papers
3. in a small bowl cobine the flours and set aside
4.In a large bowl, on medium speed, cream the butter until smooth. add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addtion, beat unitl the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
5.Cool the cupcakes in the tins for 15 minutes. remove from the tins and cool completely on a wire rack before icing. Ice cupcakes with Vanilla Buttercream icing.

icing directions:
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Rating:if you follow the directions exactly the cake will come out light, buttery and very yummy. The icing for me is a little on the sugary side...but most people like it that way but you can always reduce the amount of sugar you add. I used a small amount of red food coloring to make my icing a light pastel pink and used easter M&M's for the center.