Blondies

Ingredients
1 1/3 c flour
1 tsp baking powder
1/2 tsp salt
1/2 cup soft butter (one stick)
1 cup firmly packed light brown sugar
1 egg
1 tsp vanilla
1/2 cup chopped walnuts

Directions
- Preheat oven to 350 degrees
- Sift flour, baking powder and salt; set aside.
- Combine butter, sugar, egg and vanilla in a large bowl until smooth.
- Stir in flour mix and nuts.
- Spread in a greased 9 inch pan.
- Bake for 20 to 30 minutes.

Hints
- The batter will be seriously thick (kind of like cookie dough, not batter). Just mashed it in the pan and you will get good results.
- Try substituting the walnuts with chocolate chips, butterscotch chips, white chocolate chips or M&Ms for a different flavor.

Submitted by Kate

Healthy(er) Pumpkin Bread

Ingredients
2/3 cup unsweetened apple sauce
1 1/3 cup brown sugar
2 cups pumpkin
4 eggs
1 2/3 cup whole wheat flour
1 2/3 cups oat bran
2 teaspoon salt
2 teaspoon cloves
1/2 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cup buttermilk



Topping (optional)

- 2 tablespoons butter
- 2 tablespoons flour
- 5 tablespoons brown sugar

Directions
- Cream apple sauce, sugar, pumpkin and eggs
- Add dry ingredients alternating with buttermilk
- Pour into greased loaf pans
- Use a pastry cutter or two knives to mix topping ingredients until mixture forms small crumbs
- Top loaves with topping mixture
- Bake at 350 for 35-40 minutes

Yield: 2 loaves

Hints
- Don't over mix!
- You can substitute cooked squash, zucchini or mashed banana for pumpkin.
- You can also make this as muffins or in two 9x9 baking pans
- This is fat free, high fiber and (without the topping) has half the sugar of regular pumpkin bread.

Submitted by Amy

Pumpkin Dip

Ingredients 
8 oz. cream cheese, softened
15 oz can of pumpkin
16 oz box powdered sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Nilla Wafers
Ginger Snaps
Graham Crackers

Directions
- Mix all ingredients.
- Serve with Nilla Wafers, Ginger Snaps and Graham Crackers.

Hints
- You could also add 1/4 to 1/2 tsp of ground cloves if you like that flavor.

Submitted by Ann

Monkey Bread

There are many monkey bread recipes out there.  Here's the super easy one we use... it is loved SO much it's often referred to as Jesus In A Pan.

Ingredients
2 rolls refrigerated biscuit dough
1/3 cup melted margarine
1/2 cup cinnamon sugar (mixed to your taste)
1 cup powdered sugar (for icing)
1/2 teaspoon vanilla (for icing)
2-4 tablespoons milk (for icing)

Directions
- Preheat oven to 350 degrees
- Arrange biscuits in a grid on a cutting board
- Use a pizza roller to cut biscuits in quarters
- Spray casserole dish with non-stick cooking spray
- Arrange half of cut biscuits in a single layer in casserole dish
- Use a pastry brush to coat biscuits with melted margarine
- Sprinkle 1/2 of cinnamon sugar mixture over biscuits
- Arrange remaining cut biscuits in a second layer in casserole dish
- Top with remaining butter and cinnamon sugar mixture
- Cook at 350 degrees for approximately 30 minutes
- Serve warm with icing

To make icing
- Add vanilla to powdered sugar
- Add milk 1/2 tablespoon at a time until icing is of desired consistency

Hints
- You can use kitchen scissors to cut biscuits into quarters but using a pizza roller is fastest.
- After about 30 minutes check monkey bread every 2 minutes (turn on oven light, don't open oven door) and remove from oven when the top is golden brown.

Submitted by Amy
- Cook monkey bread in center of oven.  Too close to the top and it will brown but still be mushy in the middle.
- Do not use more than two layers of biscuit dough or it will not cook all the way through.  If you need more, make a second pan.

Chocolate Chip Delight

Ingredients
1 tube (16.5 oz.) refrigerated chocolate chip cookie dough
1 package (8 oz.) cream cheese, softened
1 cup confectioners sugar
1 carton (12 oz.) frozen whipped topping, thawed, divided
3 cups cold milk
1 package (3.9 oz.) instance chocolate pudding mix
1 package (3.4 oz.) instant vanilla pudding mix
chopped nuts and chocolate curls, optional

Directions
- Let cookie dough stand at room temperature for 5-10 minutes to soften.
- Press into ungreased 9x13 baking pan.
- Bake at 350 degrees for 14-16 minutes or until golden brown. Cool on a wire rack.
- In a large mixing bowl, beat cream cheese and confectioners sugar until smooth.
- Fold in 1 3/4 cup whipped topping.
- Spread over cookie crust.
- In a large bowl, whisk milk and both pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set.
- Spread over cream cheese layer.
- Top with remaining whipped topping.
- Sprinkle with nuts and chocolate curls if desired.
- Cover and refrigerate for 8 hours or overnight until firm.

Yield: about 15 servings
Prep: 35 minutes plus chilling

Submitted by Julie

Cream Cheese Pie

This no-bake pie has been a family favorite for as long as I can remember.  When you tell someone the recipe you HAVE to say "the juice of one lemon" like you're cooking it in a big kettle over a fire in the woods.  It's tradition.

Ingredients
1 pre-made graham cracker crust
8-oz cream cheese
14-oz sweetened condensed milk
the juice of one lemon
1 can cherry pie filling (optional)

Directions
- Let cream cheese come to room temperature
- With electric mixer blend cream cheese, milk and lemon juice until smooth
- Pour into graham cracker crust
- Chill until set (about four hours)
- Top each slice with a spoon of cherry pie filling (optional)

Submitted by Amy

Easy Frozen Key Lime Pie

Ingredients
1 tub of fat free cool whip
1 8oz Key lime/Lime flavored yogurt cup (Such as Lucerne)
1 Store bought fat free graham cracker crust

Directions
-  Fold the fat free cool whip with the yogurt. Be careful not to "mix", as it will lose the fluffy texture.
-  Be sure to combine the yogurt with the cool whip completely, or it will not freeze to the right consistency.
-  Place in graham cracker crust. Let sit in freezer for 4 hours. 
-  Take it out and let it sit at room temperature about 5-10 minutes before eating.



Submitted by AmyB

Raspberry Bars

Ingredients:
3/4 cup butter or margarine, softened
1 cup firmly packed, brown sugar
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups quick cooking oats, uncooked
1 (10 ounce) jar raspberry preserves

Directions
- Beat butter at medium speed with an electric mixeruntil creamy
- Gradually add sugar, beating well.
- Combine flour and next 3 ingredients
- Add to butter mixture mixing well.
- Press half of crumb mixture into a greased 13X9 inch pan.
- Spread raspberry preserves over crumb mixture.
- Sprinkle remaining half of crumb mixture over preserves.
- Bake at 400 degrees for 20 minutes.
- Cool on wire rack
- Cut into bars.

Yields 32 delicious bars.

Hints
- You can use whole wheat flour and Splenda brown sugar

Submitted by Chrissy

Marshmallow Brownies

Ingredients
Brownies (made from mix)
1 Small jar marshmallow fluff
1 Can chocolate frosting

Directions
- Make your favorite box brownie mix in a 9x13 pan.
- Dollop a small jar of marshmallow fluff all over the top as soon as it comes out of the oven.
- Wait a few minutes for it to melt, then gently spread.
- Heat a can of chocolate frosting in the microwave for about 15 sec, stir, then dollop on top of marshmallow.
- Using a knife, swirl the frosting and marshmallow together.
- Let cool, then loosely cover until frosting hardens.

Submitted by Kelly

Chocolate Lush

Ingredients:
2 C oreo cookie crumbs
1/2 C margarine, melted
8 oz. cream cheese, *room temperature
1 C cool whip
1 C powdered sugar
3 C whole milk
2 sm. pkgs. instant chocolate pudding
extra cool whip for on top (largest container should be enough for entire recipe)

Directions:
- Preheat oven to 300 degrees.
- Scrape out filling from cookies and crush into crumbs.
- Mix cookie crumbs with melted margarine then evenly spread and press into a 9x13 pan.
- Bake for 10 minutes then cool completely.
- Mix cream cheese, cool whip and powdered sugar together; spread over the cooled crust.
- Mix pudding and milk and whisk for 2 minutes; spread over the cream cheese mixture.
- Let chill in refrigerator for 5 to 10 minutes.
- Top pudding mixture with a layer of cool whip.

Submitted by Arlene

Chocolate Marshmallow Cake

Ingredients
1 box cake mix
1 bag mini marshmallows
4 squares baking chocolate
1 stick of butter
2 c sugar
1/2 c milk
2 t vanilla

Directions
- Make the cake in a 9x13 according to package instructions.
- As soon as the cake comes out of the oven, dump the entire bag of marshmallows on top and spread evenly with your fingers.
- Let cake cool completely.
- When cool, melt butter and chocolate. Add sugar and milk.
- Bring to a rolling boil and boil for one minute.
- Remove from heat and add vanilla.
- Beat with mixer until thickened (you should see ribbons behind the beaters, but it should not be stiff), about 10 minutes.
- Spread evenly over cake.
- Let cool completely and enjoy!

Hints
- If you don't spread the icing too much, it will be shiny and beautiful!

Submitted by Kate

Pretzel Salad

Ingredients
First Layer
- 2 cups coarsely crushed pretzels
- 3/4 cup melted margarine
- 3 tablespoons sugar
Second Layer
- 1 (8oz) pkg cream cheese
- 1 cup sugar
- 2 cups whipped topping (small container)
Third Layer
- 1 large pkg (6 oz) strawberry or raspberry jello
- 2 cups boiling water
- 1 (10 oz) box frozen strawberries or raspberries

Directions
- Heat oven to 400
- Put 1st layer in 13x9 pan and bake 8 minutes
- Remove to cool
- Make 2nd layer by beating sugar into cream cheese and stirring in whipped topping
- Spread 2nd layer over cooled pretzels
- Make 3rd layer by mixing jello with boiling water and stirring in berries
- Set aside 3rd layer about 10 minutes
- Pour 3rd layer over cooled cream cheese layer
- Refrigerate until firm

Submitted by Kathy

EASY Chocolate Raspberry Truffle Pie

Ingredients
1 2/3 c. (10 oz.) raspberry chips
1/3 cup milk
2 cups mini marshmallows
8 oz. Cool Whip (3 1/2 cups), thawed
Chocolate Graham Cracker Crust (see below)

Directions
- Melt chips and milk in microwave for ~ 1 minute (or until smooth).
- Add marshmallows and microwave until smooth (~ 1 minute).
- Spread ~ half the mixture over the crust.
- Let remaining chocolate mixture cool.
- Mix the remaining chocolate mixture with the Cool Whip and spread it over the chocolate mixture in the pie.
- Refrigerate for 4-6 hours or until firm.

Crust:
- You can buy an Oreo crust
- Make one by combining 1 1/2 cups finely crushed chocolate graham crackers, 1 T. sugar, and 1/3 cup melted butter. Press the mixture into a pie dish and refrigerate it for one hour before filling it.

Submitted by Claire

Oreo Truffles

Ingredients
1 package of oreos
1 8 oz. package of cream cheese - softened
2 packages of Bakers white chocolate (melted)
1 package of regular chocolate (milk, semi-sweet or dark) (melted)

Directions
- Crumble the oreos in a food processor for this (you may use a blender if you don't have a food processor) until they're like powder
- Hand mix in the cream cheese until it is blended well
- Form into balls and put in the refrigerator until cold
- Dip into white chocolate and drizzle the regular chocolate on top
- Allow to harden before serving

Submitted by Joyce

Cappuccino Pie

Ingredients
Filling
1 large (makes 6 1/2 cup servings) pkg pudding
1 cup milk
1/2 of an 8oz tub Cool Whip
2 Tbs instant coffee
2 Tbs milk
Topping
1 tsp instant coffee
1 tsp milk
1/2 of an 8oz tub Cool Whip
Crust
1 Oreo cookie pie crust (find it with the graham cracker crusts)

Directions
- Make pudding with one cup of milk. The pudding will be VERY thick. Whisk it until all the lumps are gone.
- Combine 2 Tbs instant coffee with 2 Tbs milk. Stir until dissolved.
- Stir coffee mixture into pudding mixture. Whisk until smooth.
- Fold 1/2 of Cool Whip into pudding/coffee mixture until smooth.
- Pour pudding/coffee/cool whip mixture into Oreo crust. Spread evenly.
- Combine 1 tsp instant coffee with 1 tsp milk
- Whisk coffee mixture into remaining Cool Whip.
- Spread coffee/cool whip mixture on to the top of the pudding in pie crust.
- Chill for at least two hours before serving.

Helpful Hints and Suggestions
- You can use vanilla pudding if you want a pure cappuccino pie and chocolate pudding if you'd rather it be chocolatey.
- You can increase the instant coffee amounts to your taste but don't add any more milk or it will be too soupy.
- If you add too much instant coffee your pie will be bitter so be careful.

Submitted by Amy