Really Yummy Layered Pumpkin Cheesecake Pie
Submitted by Linda

I got this out of a magazine that had a picture in it good enough to eat! I later found the same recipe on the cool whip container! Trust me you will LOVE this!!! It tastes like something you would get at Bakers Square!

4 Ounces cream cheese, softened
1 tablespoon milk or
1 tablespoon sugar
1 1/2 cups cool whip
1 graham cracker crust
1 cup cold milk
2 small vanilla flavored instant pudding packages
1 can pumpkin pie filling -- (16 oz)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 Teaspoon ground cloves

Beat cream cheese, 1 tablespoon of milk, and sugar with wire whisk until smooth. Gently stir in the whipped cream topping. Spread on bottom of graham cracker crust. Pour 1 cup milk into bowl, add pudding mix. Beat with wire whisk for one to two minutes -- mixture will be thick. Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate four hours, or until set. Top with more cool whip and sprinkle with chopped walnuts

Linda's Apple Pie
Submitted by Linda

I have actually created this recipe myself. I made it one year for the Mendocino County fair and I won first prize! 50 lbs of C& H sugar! Now how much would you pay!

Filling
1 cup sugar
1/2 Cup Flour
1/2 tsp nutmeg
1 tsp cinnamon
1/4 tsp salt
1/2 cup chopped walnuts
8 cups apples(pared, cored and sliced thinly)
1 1/2 TBLS butter

Mix together dry ingredients. Add to apples. Let sit for a few minutes. Put in uncooked 9 to 10 inch pie crust. Dot with butter and top with additional crust or crumb topping (below)

Crumb topping
1/2 cup walnuts
1/2 cup flour
1/2 cup old fashioned oatmeal
1/2 cup brown sugar
1/2 tsp cinnamon
1/3 cup butter

Mix till crumbly then sprinkle over top of unbaked pie shell. Bake at 400 for 1 hour.

Pie Crust
1 1/3 cup flour
1/2 tsp salt
1/2 cup shortening
3-4 TBLS cold water

Mix flour and salt together. Cut in shortening thoroughly. Sprinkle in water until flour is moistened and forms a ball. Roll out into 10 inch round.

Carrot Cake
Submitted by Linda

I got this recipe out of a cookbook I bought (if I remember right) when Kathy Ann was in HeadStart. They were selling it as a fundraiser. I think I was a teenager. I still have it and have gotten some really great recipes out of it! Anyway, this is soooooo yummy and in my book, it counts as all of the major food groups! Carrots... veggie, nuts... protein, cream cheese... dairy.... what else is there?

2-cups sugar
2-cups flour
2-teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons cinnamon
1½-cup oil
4 eggs
½ cup chopped nuts
1-cup raisins
3-cups grated carrots

Mix in sugar, flour, soda, powder, and cinnamon. Then add in oil and eggs, carrots, raisins and nuts. Bake at 300 F about 1 hour or until inserted toothpick comes out clean. Let cool and frost with Cream Cheese Frosting.

Cream Cheese Frosting
Submitted by Linda

1 stick (1/2-cup) butter or margarine
1-8 ounce cream cheese
2 teaspoons vanilla
1½ cups powdered sugar
½ cup chopped nuts

Cream butter and cream cheese; add vanilla and powdered sugar. Spread onto cooled cake. Sprinkle with chopped nuts.

Chocolate Chip Oatmeal Cookies
Submitted by Linda

These are Joyce's favorite cookies! She had them the first time when I sent Mom a bunch of Christmas cookies and was hooked!

Cream:
2 cups butter (I use half butter flavored shortening and half margarine)
2 cups white sugar
2 cups brown sugar
Add
4 eggs
4 cups flour
5 cup Old Fashioned Oatmeal
Add
1 tsp salt
2 tsp baking soda
2 tsp baking powder
1 tsp vanilla
Stir in
2 cups semi sweet Chocolate chips
2 cups milk chocolate chips (or milk chocolate bars cut up)
2 cups chopped walnuts.

(I keep the chocolate chips frozen that way I can use my mixer to stir them in without them turning the batter chocolaty) Form into balls and bake for 12-15 minutes at 350

Oatmeal Cookies
submitted by Linda

1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla
1 1/2 cup flour
1 tsp salt
1 tsp baking soda
3 cups Old fashioned Oats
1 cup raisins
1/2 cup walnuts
Cream together shortening and sugars, beat in eggs and vanilla. Sift together flour, salt and soda. Stir into creamed mixture. Stir in oats, raisins, and nuts. Form into small balls and bake for 10 minutes at 350.

Caramel Oatmeal Chewies
submitted by Linda

1 3/4 cup Oatmeal
1 1/2 cup flour
3/4 cup brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup margarine melted

1 cup chopped nuts
1 Cup semi sweet chocolate chips
1 14 oz bag of caramels
1/4 cup water

Heat oven to 350. Grease 13 x 9 baking pan. Combine first 5 ingredients. Add margarine. Mix until crumbly. Reserve 1 cup for topping. Press remaining mixture into bottom of prepared pan. Bake 10 minutes. Cool. Top with nuts and chocolate chips.

In medium sauce pan, melt caramel with water over low heat. Stir till smooth. Remove from heat. Drizzle over chocolate chips. Sprinkle reserved oatmeal mixture. Bake another 15 - 18 minutes or until light brown. Cool. Chill until chocolate is set. Cut into small 1 1/2 inch squares.

Fudge
submitted by Linda

1 ½ cup sugar
2/3 cup (5 oz can) evaporated milk
2 TBS margarine
¼ tsp salt
2 cups miniature marshmallows
1 ½ cups(9 oz) semi sweet chocolate chips
½ cup chopped pecans or walnuts
1 tsp vanilla

Line 8 inch square pan with parchment paper or foil. Combine sugar, evaporated milk. Butter and salt in medium saucepan. Bring to a full rolling boil over medium head, stirring constantly. Boil, stirring constantly for 4 -5 minutes. Remove from heat Stir in marshmallows, chocolate chips, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into pan. Refrigerate for 2 hours or until firm. Lift from pan, remove parchment paper and cut into small pieces.

Peanut Brittle
submitted by Linda

Combine and boil to "soft ball" stage (230-240 degrees)
1 cup sugar
1 cup white Karo Syrup
½ cup water

When above reaches "soft boil" stage add
2 cups raw peanuts.

When mixture reaches "hard crack" stage (290 degrees) remove from stove and stir in
1 tsp vanilla and
½ tsp baking soda.

Pour onto greased sheet or Parchment paper covered cookie sheet. Let cool. Break into bite sized pieces.

Be nice to your dentist!!!

Peanut Butter Kisses
submitted by Linda

1 cup sugar
1 cup brown sugar
1 cup shortening
1 cup peanut butter
2 eggs
¼ cup milk
2 tsp vanilla
3 ½ cups flour
2 tsp soda
1 tsp salt
1 package chocolate kisses

Cream shortening, sugars and Peanut butter Add eggs, milk and vanilla until blended. Add flour, soda and salt. Make into 1 inch balls. Roll in white sugar(not listed above). Bake on ungreased pan for 8 minutes at 375. Press kiss into center of cookie. Bake another 3 minutes. Let cool completely.

Peanut Butter Fingers (Reminds me of Hot lunch PB fingers!)
submitted by Linda

1 cup butter
½ cup brown sugar
½ cup sugar
1 egg
1/3 cup peanut butter
½ tsp baking soda
¼ salt
½ tsp vanilla
1 cup flour
1 cup old fashioned oatmeal
½ cup chocolate chips(for topping)

Mix together and pat into a 9 x 13 pan. Bake at 350 for 20 - 25 minutes. Remove from oven and while still hot, sprinkle chips over top and spread like frosting. Cut into bars.

Chocolate River Bars
submitted by Mary

This is much faster then making them into batches of cookies and they are so moist and chewy! No body can eat just one!

1 cup margarine
1 cup brown sugar
½ cup sugar
2 eggs
1 tsp vanilla
2 ½ cup flour
1 tsp soda
1 tsp salt
1 cup Chocolate Chips

Cream butter and sugars with mixer. Add eggs and vanilla. Stir together flour, soda, and salt in separate bowl. Gradually add flour mixture to butter mixture on low speed. Spread in greased 9 x 13 pan. Sprinkle chips on top. Place in 350 oven about 2 minutes until chips are soft. Remove from oven. With a table knife swirl the melted chocolate into the batter to make "rivers". Return to oven. Bake 12-15 minutes or until golden.

Cream Puffs
submitted by Kay

1/2 cup butter
1 cup boiling water
1 cup sifted flour
1/4 tsp salt
4 eggs

Melt butter in 1 cup boiling water. Add flour and salt all at once. Stir vigorously. Cook and stir till mixture forms a ball that doesn't separate. Remove from heat. Cool slightly. Add eggs, one at a time beating after each till smooth. Drop by heaping tablespoonfuls 3 inches apart on greased cookie sheet. Bake at 400 till golden brown and puffy approximately 30 minutes. Remove from oven, split, Cool on racks. Fill with one of the following: Lemon, chocolate or vanilla pudding, Cool whip, Tuna and Mayo.

Ritz Bars
submitted by Kay

45 Ritz crackers crushed
4 eggs
2 cups sugar
1 cup chopped walnuts

combine and mix well. Bake at 340 for 15 minutes only. Refrigerate and cool. Top with 2 cups Cool Whip and sprinkle with Coconut.

Chocolate Z Bread
submitted by Linda

This is totally something you will want to make into muffins, wrap in aluminum foil, mark Zucchini and keep in the freezer! No one will touch them, AND you will always have a little treat to enjoy of your own! It tastes like double chocolate chip muffins/cake and really is delicious!

3 eggs
1 cup oil
2 cups brown sugar
1 tsp vanilla
3 cups grated Zucchini
2 squares melted bakers chocolate (or 4-5 oz chocolate chips melted + and a couple handfuls of un melted)
4 cups flour
1 tsp salt
1 tsp baking soda
¼ tsp baking powder
1 tsp cinnamon
1 tsp pumpkin pie spice
½ cup chopped nuts

Beat eggs; add oil and sugar. Mix well. Add vanilla, Zucchini and melted chocolate. Mix together dry ingredients. Add to zucchini mixture. Fold in nuts. Bake in oiled loaf pans at 350, 40-60 minutes. Cool in pans until bread can be removed easily then on racks. Instead of using Bakers chocolate you can melt 4-5 oz chocolate chips then add about 3 handfuls of chocolate chips to the batter before baking. Way good!!!

Raw Apple Cake AKA Fatties Delight
submitted by Sue

3 eggs
2 cups sugar
1/2 cup oil
2 tsp vanilla
2 cups flour
2 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 cup nuts chopped
4 cups diced unpeeled apples
Mix everything together but the apples, then add apples. Batter will be thick. Bake in greased and floured 9 x 13 pan for 50 minutes at 325.

Frosting
3 oz cream cheese
5 TBS butter
1 tsp vanilla
¾ cups powdered sugar

Mix together cream cheese, butter and vanilla. Add powered sugar. Pour over cake!

Pumpkin cookies
submitted by Joy

1/2 c. margarine
1-1/2c. Sugar
1 egg
1 c. can pumpkin
1 tsp. Vanilla
2-1/2 c. flour
1-tsp. Baking powder
1 tsp baking soda
1/2 tsp. Salt
1-tsp. Nutmeg
1-tsp. Cinnamon
1-c. Apple diced small or Chocolate Chips

Cream margarine and sugar together. Beet in egg, pumpkin and vanilla. Sift dry ingredients together. Then add apple and mix thoroughly. (The recipe calls for 1-c. Chocolate chips, but I used apple instead). Drop by tsp. On well greased cookie sheet. Bake 350 for 12-15 minutes or until light brown. Makes 6 doz. Then we put a small amount of powder sugar frosting on them. They are a soft cookie

Sugar Cookies
submitted by Jude

Oven temp 425*

1 batch / 4 batches
½ cup butter / 2 cups butter
¾ cup sugar/ 3 cups sugar
1 egg / 3 eggs
1 TBS milk/ 4 TBS milk
1 tsp. Vanilla/ 4 tsp vanilla
1 ½ cup flour/ 6 cups flour
¼ tsp baking powder/ 1 tsp baking powder
¼ tsp salt / 1 tsp salt

Mix Butter, sugar, egg, milk, and vanilla. Put the flour on top of mixture pouring the salt and baking powder on top of the flour.(This helps it to mix evenly) Refrigerate for 1 hour before cutting . If dough is to sticky to roll add flour until you can pat or poke dough without it sticking to you hand. Roll out on well floured surface about 1/16th inch thick and cut with cutters. Bake only until you can see a hint of golden on the very edges, or they will be hard. Dough will stay good in the refrigerator for about 1 week if needed. Also cookies can be frozen before frosting and will last months.

Sugar cookie Frosting
1 stick butter
½ bag powdered sugar
Dash of salt Milk

Combine ingredients and beat well. Add milk until desired thickness. (If you add too much milk balance it out with more sugar) Double ingredients for a large batch.

Chocolate Chip Cookies
submitted by Jude

Oven at 350*
Single batch / double batch
1 cup soft butter / 2 cups soft butter
¾ cup brown sugar /1 ½ cups brown sugar
¾ cup sugar /1 ½ cups sugar
1 tsp. Vanilla / 2 tsp. Vanilla
½ tsp. Water / 1 tsp. Water
2 eggs / 4 eggs
1 tsp. Salt / 2 tsp. Salt
1 tsp. Baking soda / 2 tsp. Baking soda
3 cups flour / 6 cups flour
1 package chocolate chips / 1-2 bags chocolate chips

Mix first six ingredients in a large bowl. Combine the last three ingredients and add to the mixture.

Oatmeal Cookies
submitted by Jude

375* oven
Single batch / double batch
1 ¼ cup margarine (2 sticks) / 2 ½ cup margarine
¾ cup brown sugar / 1 ½ brown sugar
½ cup white sugar / 1 cup white sugar
1 egg / 2 eggs
1 tsp Vanilla / 2 tsp. Vanilla
1 ½ cup flour / 3 cups flour
1 tsp Baking soda / 2 tsp Baking soda
1 tsp. Salt / 2 tsp Salt
1 tsp. Cinnamon / 2 tsp. Cinnamon
¼ tsp. Nutmeg (optional) / ½ tsp Nutmeg (opt.)
3 cups Oatmeal / 6 cups Oatmeal (Makes 4 dozen)

(Makes 9 dozen)

Sandies (Weezie's Favorite)
submitted by Linda

1 cup butter/margarine
½ cup sugar
2 tsp water
2 tsp vanilla
2 cups flour
1 cup finely chopped pecans

Cream butter and sugar; add 2 tsp water and vanilla; mix well. Blend in flour and nuts; chill 1 - 4 hours. Shape into balls. Bake on un greased sheet at 325 degrees about 20 minutes. Remove from pan; cool slightly; roll in powdered sugar.

Monkey Bread
Submitted by Linda

3 pkg. Buttermilk biscuits (smaller 10 pack)
1/3 c sugar
1/3 c brown sugar
1/4 stick butter
1/2 c walnuts
2 tsp cinnamon

Cut biscuits into 1/4. Mix white sugar, nuts and cinnamon in a large ziplock bag, add biscuits one at a time until all are evenly coated. Place in a greased bundt pan. Melt butter in a pan add brown sugar, heat to a boil, pour over biscuits. Bake 350 for 20 minutes.

Jude's Bread
Submitted by Judy

2 pkg. yeast dissolved in 1 cup luke warm water( let sit for 10 minutes)

add
4 cups water
4 tsp salt
1/2 cup sugar
2 TBL oil

Stir in 7-8 cups flour until firm. Let rise to double in size. Kneed and rise again until double. Divide into 4 loaves and kneed again. Rise in pans until double in size.

Bake at 350 Bread will sound hollow when knocked on.

You can substitute up to 2 cups flour with any good grains/seeds/nuts you would like to incorporate into your bread.

Apple Streusel Muffins
Submitted by Autumn and Stephanie

2 cups flour
1 cup sugar
1 tsp powder
½ tsp soda
½ tsp salt
2 eggs
½ cup butter, melted
1 ¼ teaspoons vanilla
1 ½ cups chopped peeled apples

Streusel Topping
1/3 cup brown sugar
1 TBL flour
1/8 tsp cinnamon
1 TBL cold butter
1/3 cup old fashioned oats
1/3 cup chopped walnuts

Glaze
1 ½ cup powdered sugar
1-2 TBS milk
1 tsp butter melted
¼ vanilla
1/8 tsp salt

Combine flour sugar, powder, soda and salt. In a separate bowl, whisk the eggs, butter and vanilla. Stir into dry ingredients just until moistened (batter will be stiff). Fold in apples.
Fill greased or paper lined muffin cups three fourths full. In a small bowl combine the brown sugar, flour, cinnamon, oats, and nuts, cut in butter until crumbly. Sprinkle over the batter.
Bake at 375 for 15 – 20 minutes, small muffins 11 minutes. Cool 5 minutes before removing.
Combine glaze ingredients, drizzle over muffins. Makes 1 dozen regular size muffins or 24 small.

Blueberry Muffins with streusel Topping
Submitted by Linda (Yum, yum, yummy! Worth buying the buttermilk. When I make these I also mix up a second batch and put all the dry ingredients into ziplocks so it is faster the next time. Then it is like using a box mix but it is from scratch!)

Topping:
1/4 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons sugar
2 tablespoons finely chopped walnuts

To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.

Muffins:
2 cups flour
2/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
2 eggs
1 stick, melted
1 cup buttermilk
3/4 cup blueberries
3/4 cup raspberries (or you can use all blueberries)

Preheat the oven to 400 . Line a muffin tin with paper liners.(about 18)
In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat the eggs with the melted butter. Add the buttermilk and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not over mix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
Let cool in the tins for 10 minutes, then remove and cool on wire racks.

Hamburger Cookies
Submitted by Linda

1 box nilla wafers
1 bag chocolate covered thin mints...(I used York Peppermint patties)
1/2 cup flaked coconut
1 can white frosting
Red, yellow and green food coloring
sesame seeds
2 TBLS honey

It is best to have everything ready in advance as once you start, you have
to move fast!

Put about 5 drops of green food coloring in a "Tupperware" bowl and add
equal parts water. Add coconut, put lid on container and shake until all of
the coconut is green.

Split the frosting in half. Mix up on half red and the other yellow to
resemble ketchup and mustard (or American cheese). Place each in a ziplock
baggie and cut a small hole in the corner to use as a frosting dispenser. It
doesn't take a very big hole!

In a small bowl mix up honey and equal parts water. You will use this to
make the sesame seeds stick to the top of the "bun".

Place nilla wafers flat side up on cookie sheet. Put a thin mint on top of
it and place in the 350 degree oven for 2 minutes or until chocolate is soft
and melty.

Remove from oven and top each "hamburger" with green coconut. Squeeze a
little bit of yellow and red frosting over "lettuce". Top with another nilla
wafer, press gently so everything sticks together.

Brush top "bun" with honey water and quickly sprinkle sesame seeds on top.
Wha la! Hamburger cookies. The chocolate takes a while to firm up again so
allow some time for them to cool.

I read somewhere that once they have firmed up again you can wrap them in
small squares of waxed paper so they look like a takeout burger but I
thought it took away from the appearance. For fun you can also serve them
with potato sticks to look like french-fries.