Nutella S'mores Bars

1 cup butter, softened
1/2 cup brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
2 2/3 cups flour
1 1/2 cups graham cracker crumbs
2 tsp baking powder
1/2 tsp salt
1 13oz jar Nutella
1 13oz jar marshmallow fluff

Preheat the oven to 350. Cream butter and sugars together. Add eggs and vanilla and mix well. Mix dry ingredients together and slowly add to the creamed sugar until well incorporated. Divide dough in half. In a greased 9x13 baking dish, gently mash half of the dough in the bottom. Spread the marshmallow fluff on top. Spread the Nutella on top of the marshmallow. Use the remaining dough to form a crust for the top - I found it's easiest to take golf-ball sized pieces and mash flat and place them over the Nutella to form the crust. Bake at 350 for about 30 minutes or until the crust is golden brown. Let cool completely before serving.

(The original recipe was for an 8x8 pan - however, that is never enough for us! Half all the ingredients except the Nutella and the marshmallow fluff. Use 1 cup Nutella and 1 7oz jar marshmallow fluff.)

Double Dark Chocolate Pomegranate Cookies

Double Dark Chocolate Pomegranate Cookies
Makes 2-3 dozen
bake at 350 for 9-10 minutes

1/2 Cup (1 stick) Butter--don't use margarine
1/2 Cup Vegetable Shortening--you can substitute more butter or Coconut Shortening here but shortening gives cookies a flaky crisp

*I thought the cookies were too flaky with the shortening. I prefer 1 cup butter instead of 1/2 cup butter and 1/2 cup shortening.

3/4 cups White Sugar
3/4 cups Brown Sugar
2 eggs
1 tsp Vanilla

2 cups Flour
3/4 cup Cocoa Powder
1 tsp Baking Soda
3/4 tsp Salt

2 to 2 1/2 cups choc chips--appx 1 bag of chips. (I prefer mixing 1/2 bag of semi-sweet and 1/2 bag of milk chips)
1 cup pomegranate arils (those red seeds. 1 Pomegranate is more than enough)

In a Kitchenaid mixer (or in a bowl with a handmixer) cream together the butter, shortening, 2 sugars, vanilla, and eggs. Beat the mixture on medium-high for a full 3 minutes--this is important. During that time you'll watch the chemistry of the ingredients change into a very creamy mixture.

In a separate bowl mix together the flour, cocoa powder, baking soda, and salt. Combine it with the butter mixture and mix till everything is incorporated.

Then comes my favorite part...
Add the pomegranate arils and chocolate chips. In my opinion, more chips is better than less. So I add about 2 1/2 cups of chips (or 1 bag of chips). And I prefer using a mixture of semi-sweet and milk chips. Dump in the chips and arils and mix briefly to incorporate everything. A few seeds may burst while mixing but that's fine.

Scoop the dough into 15 small balls on an ungreased cookie sheet and bake at 350 for 9-10 minutes (10 mins was perfect in my oven). And you have tasty rich cookies!

*I have a hard time telling when these cookies are done. Don't over cook!! But it took closer to 12 minutes in my oven.

Creamy Chocolate Fudge

Creamy Chocolate Fudge
Recipe adapted by Our Best Bites from Kathy Jacobs

1 12-oz. can evaporated milk
4 cups granulated sugar
2 1/4 cups mini marshmallows
1 12-oz. bag milk chocolate chips
1/2 c. semi-sweet chocolate chips
2 sticks butter
1 teaspoon vanilla

In a large heavy saucepan, combine the milk, sugar, and marshmallows and insert a candy thermometer into the mixture. Cook over medium heat, stirring frequently (constantly at the end) until the temperature reaches 240 degrees.

While the marshmallow mixture is cooking, line a 9×13″ pan with foil and spray it with non-stick cooking spray and set it aside.

After you spray the pan, combine the butter, chocolate chips, and vanilla in a large glass or metal bowl (or the bowl of your stand mixer). When the marshmallow mixture is cooked, pour it over the chocolate chip mixture. Beat the mixture with a hand-held electric mixer, your stand mixer, or a hand-held whisk on low speed until the mixture is well-combined, smooth, and just starting to lose its sheen. Pour it into the prepared pan. Chill completely in the refrigerator before cutting into 1″ squares.

Optional Mix-Ins, Toppings, and Changes:

-Use peppermint marshmallows and top with chopped Andes mints for peppermint fudge

-Use 1/2 chocolate chips and 1/2 peanut butter chips (in 2 separate bowls) and then swirl the two mixtures together for peanut butter fudge.

-Add 1 1/2 cups chopped walnuts or pecans

-Top with chopped walnuts or pecans and marshmallows for rocky road fudge

Makes 117 1″ squares/5 pounds of fudge.

Apple Cider Caramels

2 cup high-quality apple cider
1 cup heavy cream or whipping cream, divided
1 tsp ground cinnamon
Pinch nutmeg
1/4 tsp allspice
1 1/2 cup sugar
1/3 cup light corn syrup
1/2 cup real butter, cubed

- Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. Keep an eye on it...it might try to run away. Set aside to cool.
- Line an 8" square pan with parchment paper, making sure to leave about 1" hanging over the edges for easy removal. Coat with a bit of vegetable oil and set aside.
- In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.
- In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.
- Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees.
- Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. I covered the top of the pan loosely with saran wrap and left it out overnight. You could cut the caramels into 1/2" squares and wrap each caramel in wax paper, but I'm lazy so I cut the caramel into 1/2" logs, which meant that I had exponentially fewer pieces to individually wrap. Store in an airtight container or in the refrigerator for up to 2 weeks, but I can guarantee that they won't last that long. These things are delicious!

Poppy Seed Bread

3 cups flour, sifted

2 1/2 cups sugar

1 1/2 tsp salt

1 1/2 tsp baking powder

3 eggs

1 1/2 cup milk

1 1/8 cup vegetable oil

1 1/2 tsp poppy seeds

1 1/2 tsp vanilla extract

1 1/2 tsp almond extract

1 1/2 tsp butter flavoring.

Glaze:

3/4 cups sugar

1/4 cup orange juice

1/2 tsp vanilla extract

1/2 tsp almond extract

1/2 tsp butter flavoring

Grease and lightly four two 9" x 5" loaf pans. Preheat oven to 350. Mix all bread ingredients together, then beat for 2 minutes. Pour into pans and bake for 1 hour. Mix glaze ingredients together in a small bowl and pour over hot bread in pans. Let cool before removing from pans.

*Notes: We usually double the recipe. A double batch makes 13 mini loaf pans or 5 regular size disposable loaf pans. (Or, I'm assuming, 4 9x5 loaf pans.) When making the mini loafs, bake for 50 minutes. (As always, you can check done-ness by inserting a toothpick - if it comes out clean, it's done.) And don't overfill the pans. A double batch will fit in a stand mixer, but there is a bit of sloshing when you turn it on. Be sure to start on the lowest setting and gradually go up, and I started using a towel around the edges to prevent too much spillage. Also, the sooner you can get the glaze on the hot bread - the more is soaked up and the better the bread turns out. Have it ready when the timer goes off.

Mint Capped Brownie Cookie Cups

This recipe is from the back of the Mint Truffle Hershey's Kisses. I've also made it with Cookies and Cream Kisses and Pumpkin Spice Kisses and they are all delicious!

48 Kisses, unwrapped

2/3 cup butter or margarine, softened

1 1/4 cup granulated sugar

1 TBS water

1 tsp vanilla

2 eggs

1 1/2 cups flour

1/2 cup cocoa powder

1/2 tsp salt

1/4 tsp baking soda

powdered sugar

48 mini muffin baking cups (paper or foil)

Heat oven to 350. Line 48 mini muffin cups with baking cups. Beat butter, granulated sugar, water and vanilla in large bowl on medium speed until well blended. Add eggs, beat well. Stir together flour, cocoa, salt and baking soda in a medium bowl. Gradually add to sugar mixture, beating on low speed just until blended. If necessary, refrigerate dough until firm enough to handle (very important! otherwise you end up with a huge sticky mess and can't roll the dough into balls.) Shape dough into 1" balls; place in prepared muffin cups. Bake 11-13 minutes or until cookie surface is set. Cookies will appear soft and moist. Do not over-bake. Cool about 5 minutes on wire rack. Press chocolate kiss into surface of each cookie cup. Cool completely in pan on wire rack. Sprinkle each cookie with powdered sugar.

48 cookies

Cranberry Pop Cake

Cake:

3 TBS margarine or butter, softened

1 cup sugar

2 cups flour

1 TBS baking powder

1 tsp salt

1 cup evaporated milk

2 cups fresh or frozen whole cranberries (1 bag of fresh is close to 3 cups and I usually just use the whole bag - I love the tart cranberries)

Butter Sauce

1/2 cup butter

1 cup sugar

3/4 whipping cream

1 tsp vanilla extract

Preheat the oven to 350. For the cake, cream the margarine/butter and sugar in a mixing bowl until light and fluffy. In a separate bowl, mix the flour, baking powder, and salt. Add the flour to the creamed butter and sugar alternating with the evaporated milk, mixing well after each addition. Fold in the cranberries gently.

Spoon into a greased 8x8 pan. Bake at 350 for 25-30 minutes or until a toothpick inserted in the middle comes out clean. (I usually have to bake longer.)

For the sauce, combine the butter, sugar and cream over medium heat. Heat until the sugar dissolves. Remove from the heat and stir in the vanilla. Serve hot with the hot cake.

Serves 9

Pumpkin Doughnut Muffins

10 TBS unsalted butter, room temperature, plus more for the pan

3 cups all-purpose flour (spooned and leveled) plus more for pan

2 1/2 tsp baking powder

1/4 tsp baking soda

1 tsp coarse salt

1/2 tsp ground nutmeg

1/4 tsp ground allspice

1/3 cup buttermilk

1 1/4 cups pure pumpkin puree (from a 15 oz can)

3/4 cup light-brown sugar

2 large eggs

Preheat oven to 350. Butter and flour 12 standard muffin cups.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions of pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of muffin comes out clean - 30 minutes.

Sugar Coating

3/4 cup granulated sugar

2 1/2 tsp ground cinnamon

1/4 cup (1/2 stick) unsalted butter, melted

Combine sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Chocolate Rolo Cookies

2 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 tsp baking soda

1 cup sugar

1 cup firmly packed brown sugar

1 cup (2 sticks) softened butter

2 tsp vanilla

2 eggs

48 Rolos, unwrapped

Preheat oven to 375. Combine flour, cocoa and baking soda. In a separate bowl cream sugar, brown sugar and butter until light. Add vanilla and eggs, beat well. Add flour mixture, blend well. Shape about 1 TBS dough around 1 Rolo, covering completely. Place 2" apart on an ungreased cookie sheet. Bake at 375 for 7-10 minutes or until set and slightly cracked. Cool 2 minutes. Remove from cookie sheet to cool on wire rack.

*The original recipe calls for 1 cup chopped pecans - half stirred into the dough just before shaping into balls. After shaping the dough balls, dip one side into remaining pecans before baking.

** The original recipe also calls for 4 oz almond bark which is melted and drizzled over baked cookies.

Peanut Butter Cup Cookies

1 3/4 cups all-purpose flour

1/2 tsp salt

1 tsp baking soda

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup peanut butter

1/2 cup packed brown sugar

1 egg, beaten

1 tsp vanilla

2 TBS milk

40 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375. Sift flour, salt and baking soda together. In a separate bowl, cream butter, sugar, peanut butter and brown sugar together until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture and mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Randolpha's Famous Peach Pie

Crust:
1 cup flour
1/8 cup milk
1/4 cup oil
pinch of salt

Mix ingredients. Roll out (using wax paper), put in dish, poke holes with a fork, bake at 350 for 10-15 minutes or until golden brown. Let cool

Cream Cheese Filling:
8 oz cream cheese
1/2 cup powdered sugar
2 tsp vanilla
3/4 cup whipping cream

Mix ingredients. Poor into pie shell. Chill.

Fresh Peach Layer:
Slice fresh peaches onto cream cheese filling. (3-4 good sized peaches should be plenty for both peach layers.)

Cooked Peach Topping:
2 cups fresh peaches (sliced or chunked)
1 cup sugar
2 TBS corn starch
2 TBS water

Combine ingredients over medium heat until dissolved. Turn heat up and bring to a boil. Boil until thickened. Cool. Pour over fresh peach layer.

Chill pie at least one hour.

Fresh Berry Gratin

48 oz mixed fresh berries (raspberries, strawberries, blackberries, and/or blueberries)

16 oz cream cheese

2 cups sour cream

1/2 cup sugar

1 tsp vanilla

1/2 cup brown sugar

Wash berries and slice or cut to desired size. Place in the bottom of a 9x13 pan or divide into individual ramekins. In a large mixing bowl, beat the cream cheese, sour cream, sugar and vanilla until well combined. Top the berries with the cream cheese mixture. Sprinkle the brown sugar on top of the cream cheese mixture. Place under a broiler for 4-6 minutes or until the brown sugar starts to caramelize. Watch carefully so it doesn't burn! Serve immediately.

Lemonade Pie

1/2 gallon (I guess now they're selling 1.5 quarts) vanilla ice cream - softened

1 can frozen pink lemonade - softened

2 ready made graham cracker crust pie shells

Using a hand mixer, combine the ice cream and lemonade. Pour into pie shells. Freeze until set.

St. Patrick's Day Cupcakes

1 3/4 cups all purpose flour

1 4-serving size package instant pistachio pudding mix

3/4 cup miniature chocolate pieces (I used milk chocolate chips, but chopped them up a bit)

2/3 cup sugar

2 1/2 tsp baking powder

1/2 tsp salt

2 beaten eggs

1 1/4 cups milk

1/2 cup cooking oil

1 tsp vanilla (or 1/4 tsp almond) extract

1/2 can cream cheese frosting (1 cup)

green colored sugar

1/2 cup candy-coated milk chocolate pieces (M&Ms) or other green decorations you desire

Grease muffin cups or line with paper cups. In a large mixing bowl, stir together flour, pudding mix, chocolate chips, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil and vanilla (or almond) extract. Stir into flour mixture just until combined. Fill muffin cups 2/3 full (I used the 1/4 measuring cup as a spoon and it divided the batter perfectly.)

Bake at 375 for 18-20 minutes or until golden brown. Cool on a wire rack. Frost with cream cheese frosting; sprinkle with green sugar and M&Ms. Makes 18

Chocolate Chip Toffee Bars

2 1/3 cups flour
2/3 cup firmly packed light brown sugar
3/4 cup margarine or butter
1 egg slightly beaten
1 (12 oz.) package semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1 (10 oz.) package toffee bits

Preheat oven to 350 degrees
In large bowl, stir together flour and sugar. Cut in margarine until mixture resembles coarse crumbs. Add egg; mix well. Stir in 1 1/2 cups chocolate chips. Reserve 1 1/2 cups mixture. Press remaining crumb mixture onto bottom of 13 x 9 inch greased baking pan. Bake 10 minutes. Pour sweetened condensed milk evenly over crust; top with 1 1/2 cups toffee bits. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top. Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining 1/4 cup toffee bits. Cool completely. Cut into bars.

Chocolate Lovers' Mint Chocolate Brownies

Brownies:
2 cups sugar
1 cup butter - softened
4 eggs
4 1-oz. squares unsweetened chocolate - melted & slightly cooled
2 1/2 cups sifted flour
1/4 tsp salt
1/4 tsp baking powder
2 tsp vanilla

Preheat the oven to 325 degrees
Cream sugar & butter until fluffy, beat in eggs till well blended. Add melted chocolate. Sift flour, measure, sift with dry ingredients & add to creamed mixture along with vanilla & nuts. Spread in greased & floured 9x13 pan. Bake 30-35 minutes or until no imprint is left when touched with finger. Do not over bake.

Mint Frosting:
4 TBS butter, softened
2 TBS evaporated milk
2 cups powdered sugar
1/2 tsp peppermint extract
Few drops of red or green food coloring

Mix all ingredients until creamy - spread on brownies. Refrigerate 1 hour.

Glaze Topping:
6 TBS butter
1 cup semi-sweet chocolate chips
2 tsp vanilla

Combine butter and chocolate chips in top of double boiler until melted. Add vanilla, blend thoroughly. Pour gently over pink or green frosting & spread by tipping pan. Refrigerate.

Best Rice Krispy Treats Ever

1 cup sugar
1 cup corn syrup
1 1/2 cups peanut butter (we prefer creamy)
6 cups rice krispies
1 package chocolate chips
1 package butterscotch chips

Combine sugar and corn syrup in a medium saucepan and heat to rolling boil; stir in peanut butter. In a large bowl combine rice krispies and syrup and fold together until well blended. Press evenly into large shallow pan, about 10x15" (careful, it's hot!).

Melt chocolate and butterscotch chips (the original recipe says over hot water - but I just put them in the microwave for 20 seconds at a time, stirring between. Once they start to melt, just stirring them usually melts it completely.) Spread chocolate mixture over bars and cool.

Easiest-Ever Pumpkin Chocolate Chip Cookies

2 spice cake mixes (just the dry mix - not the egg or oil or anything)
1 large can pumpkin puree (not pumpkin pie filling - just pumpkin)
1 bag chocolate chips
That's it. Seriously!

Preheat oven to 375 degrees. Mix cake mix and pumpkin. Stir in chocolate chips. Drop spoonfulls onto cookie sheet. Bake for 10-12 minutes (Mine actually had to bake for 16-18). Enjoy! Just as an added bonus - Stacy informed me that these cookies are only 1 point per cookie on the Weight Watchers plan. We got three dozen big cookies out of this recipe - I'm sure we could have gotten four dozen with regular size cookies.