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Peanut Butter & Cookie Pie 

Ingredients

 18 cream-filled chocolate sandwich cookies (such as Oreo®), crushed
 1 1/2 tablespoons butter
 1/2 teaspoon ground cinnamon
 1 (8 ounce) package cream cheese, softened
 1 cup confectioners’ sugar
 1 teaspoon vanilla extract
 1 cup creamy peanut butter
 3 cups frozen whipped topping, thawed
 3/4 cup frozen whipped topping, thawed
 2 tablespoons chocolate sundae syrup (such as Smucker’s®)
 2 tablespoons caramel sundae syrup (such as Smucker’s®)
 4 peanut butter cups (such as Reese’s®), chopped

Directions

Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.
Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.
Beat together the cream cheese, confectioners’ sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.
Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

Peanut Butter & Cookie Pie

Ingredients

18 cream-filled chocolate sandwich cookies (such as Oreo®), crushed
1 1/2 tablespoons butter
1/2 teaspoon ground cinnamon
1 (8 ounce) package cream cheese, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1 cup creamy peanut butter
3 cups frozen whipped topping, thawed
3/4 cup frozen whipped topping, thawed
2 tablespoons chocolate sundae syrup (such as Smucker’s®)
2 tablespoons caramel sundae syrup (such as Smucker’s®)
4 peanut butter cups (such as Reese’s®), chopped

Directions

Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.
Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.
Beat together the cream cheese, confectioners’ sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.
Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

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Custard Pie

Ingredients

2 cups milk
1 tablespoon all-purpose flour
1/2 cup white sugar
1 teaspoon vanilla extract
4 eggs, beaten
1 (9 inch) unbaked pie crust
1 pinch ground nutmeg

Directions

Step1-Preheat oven to 400 degrees F (200 degrees C).

Step2-In a mixing bowl, blend together the milk, flour, sugar, vanilla and eggs.

Step3-Pour into pie shell, sprinkle with nutmeg and bake at 400 degrees F (200 degrees C) for 15 minutes or until set.

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Chocolate ChesseCake Brownies

Ingredients

1 cup shortening
1 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips
2 (8 ounce) packages cream cheese
1/4 cup white sugar
2 eggs
1 cup chopped pecans

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large bowl, cream together shortening, brown sugar, and 1/2 cup white sugar. Beat in the 3 eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; blend into the sugar mixture. Stir in chocolate chips, and set aside.
In a separate bowl, mix together the cream cheese and 1/4 cup white sugar. Mix in the 2 remaining eggs.
Spread 1/2 of chocolate chip dough in bottom of the prepared pan. Pour cream cheese batter on top of dough. Sprinkle with pecans. Drop pieces of the remaining chocolate chip batter over filling. Don’t worry if there are gaps; the batter will spread.
Bake for 45 minutes in preheated oven, or until lightly browned on the top. Let the brownies cool in the pan before cutting into bars.

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Turtle ChesseCake (Requested Recipe)

Ingredients 
2 cups vanilla wafer crumbs
6 tablespoons unsalted butter
 14 ounces individually wrapped caramels, unwrapped
 1 (5 ounce) can evaporated milk
 1 cup chopped pecans
 3 (8 ounce) packages cream cheese
 1/2 cup white sugar
 1 1/2 teaspoons vanilla extract
 2 eggs
 1/2 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan.
Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter.
Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool.
In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.
In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.
Enjoy your Baking :D

Turtle ChesseCake (Requested Recipe)

Ingredients

2 cups vanilla wafer crumbs
6 tablespoons unsalted butter
14 ounces individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/2 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan.
Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter.
Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool.
In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.
In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.
Enjoy your Baking :D

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Peanut Butter Bars :D

Ingredients
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners’ sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

Directions

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
Enjoy Baking :)

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Peanut Butter Cookies ;)

Ingredients
1 cup peanut butter
1 cup white sugar
1 egg

Directions

Preheat oven to 350 degrees F (180 degrees C).
Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn’t make very many, so you could double recipe as you desire. Enjoy baking

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Happy new year to all

Happy new year to all

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Snicker doodles 

Ingredients 

 4 dozenChange Servings
 1/2 cup butter, softened
 1/2 cup shortening
 1 1/2 cups white sugar
 2 eggs
 2 teaspoons vanilla extract
 2 3/4 cups all-purpose flour
 2 teaspoons cream of tartar
 1 teaspoon baking soda
 1/4 teaspoon salt
 2 tablespoons white sugar
 2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
Enjoy your Holiday :)

Snicker doodles

Ingredients

4 dozenChange Servings
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
Enjoy your Holiday :)

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Christmas GingerBread

Ingredients 

 1/2 cup white sugar
 1/2 cup butter
 1 egg
 1 cup molasses
 2 1/2 cups all-purpose flour
 1 1/2 teaspoons baking soda
 1 teaspoon ground cinnamon
 1 teaspoon ground ginger
 1/2 teaspoon ground cloves
 1/2 teaspoon salt
 1 cup hot water

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Enjoy you Christmas and your Baking :D

Christmas GingerBread

Ingredients

1/2 cup white sugar
1/2 cup butter
1 egg
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Enjoy you Christmas and your Baking :D

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Peppermint Meringues

Ingredients 
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar
2 peppermint candy canes, crushed
Directions
Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
 Enjoy this Delicious Christmas treat :D

Peppermint Meringues

Ingredients
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar
2 peppermint candy canes, crushed

Directions
Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
Enjoy this Delicious Christmas treat :D