BEST SUGAR COOKIES EVER!

Dry Ingredients:
6 cups of Flour
2 teaspoons of Baking Soda
1 teaspoon of Salt
Mix all dry ingredients together in a small bowl 

Wet Ingredients:
1 cup Shortening
2 cups Sugar
2 eggs
2 teaspoons vanilla
1 cup Sour Cream
Blend wet ingredients until smooth in large bowl 

Stir dry ingredients into wet ingredients. Cover and place in the fridge for a couple of hours. Roll out cookie dough and cut with your favorite cookie cutters. Bake @ 400 degrees for 7-8 min. Let cool.

SUGAR COOKIE FROSTING
Blend all together:
1/2 cup Shortening
1/2 cup Butter
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 cups powder sugar
2 Tablespoons milk
Color the frosting in your color of choice. Once the cookies are cooled. frost away! YUM!!!

Pumpkin Cookie Sandwiches with Cream Cheese Frosting

3 cups AP Flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup brown sugar
1 cup Splenda (use could white sugar if you like)
1 cup vegetable oil
1 - 15 oz. can of pumpkin
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling
1 - 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 - 16 oz. package of powdered sugar 

about a capful of vanilla extract
a pinch of cinnamon (to taste) 

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece

Cream Cheese cookies

1/2 Cup Unsalted Butter (room temperature)
3 oz. Regular Cream Cheese (room temperature)
1 1/2 Cups Confectioner's Sugar
1/2 Tsp Baking Powder
1 Egg (room temperature)
1/2 Tsp Pure Vanilla Extract
1 3/4 Cups All — Purpose Flour 

* Superfine Sugar

Heat your oven to 375 degrees and line your cookie sheets with parchment paper.  Place butter and cream cheese in your mixer bowl and beat for 1 minute. Beat in the sugar and baking powder. Add the egg and vanilla and beat until fluffy. Beat in the flour. Chill for 30 minutes for drop/roll cookies, one hour for cut-out cookies. Scoop by rounded teaspoon full and dredge drop cookies (roll balled cookies) in *superfine sugar. Bake for 7 minutes. Cool for 1 minute on cookie sheet then transfer to wire racks to cool completely.
 

Monster Dip

1 (8 ounce) package cream cheese, softened
1/2 cup butter, slightly softened
1 cup creamy peanut butter
2 cups powdered sugar
3 Tablespoons brown sugar
1/4 cup all-purpose flour
1 teaspoon vanilla
2 1/2 cups rolled oats, old fashioned or quick (see Note)
2/3 cup plain M&Ms (give or take)
1 cup semi-sweet chocolate chips

Instructions
With a hand mixer or stand mixer, beat the cream cheese, butter, and peanut butter until smooth.
Add in the powdered sugar, brown sugar, flour, and vanilla. Using the paddle attachment on your stand mixer or just a wooden spoon, mix in the oats. You may want to use more or less here. I really like the oats in it and a thicker dip so I added a lot. Remember that the dip will also firm up a bit in the fridge. Add the M&Ms and chocolate chips. Store in the refrigerator until serving. Serve with pretzels, graham crackers, or apple slices. You can dip or spread this depending on how thick you
made your dip.

Apple Crisp Cheesecake

Ingredients
1/2 cup graham cracker crumbs
1/4 cup quick-cooking oats
4 teaspoons brown sugar
3 tablespoons butter, melted 

FILLING:
2 packages (3 ounces each) cream cheese, softened
1/4 cup packed brown sugar
1 egg, lightly beaten
3 tablespoons sour cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2/3 cup sliced peeled apple 

TOPPING:
1 tablespoon all-purpose flour
1 tablespoon quick-cooking oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons cold butter 

Directions:
In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. spring form pan coated with cooking spray; set aside. For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour
cream, cinnamon and ginger. Pour over crust Arrange apple slices over filling. 

For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple. Bake at 350 for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan. Refrigerate leftovers.

Skinny Pumpkin Cream Cheese Bars

• 1 box angel food cake mix- the 1 step kind
• 1 150z can Pumpkin
• 3/4 Cup water
• 1/2 teaspoon cinnamon
• 1 80z pkg. reduced fat cream cheese
• few tablespoons of water, to be mixed with cream cheese 

Soften the cream cheese then add it to mixer & beat it with a couple of tablespoons of water until smooth to thin it out. In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed. In a 9x13 cooking dish- sprayed with non-stick cooking spray- add HALF of
the cake —pumpkin mix. Then smooth it out with a rubber spatula. Drizzle half of the cream cheese over the top of it and take a small spatula to smooth it over the top. Add remaining cake-pumpkin mix & also the remaining cream cheese just making layers. Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake to blend it a bit. Bake for 35 minutes at 375 degrees OR until a toothpick comes out clean.

Cookie, Reese's, Brownie Dessert

Preheat oven to 350; smoosh refrigerated cookie dough into the
bottom of each well. Place Reese cup upside down on top of cookie
dough (or an Oreo!). Top with prepared box brownie mix, filling 3/4
full. Bake for 18 minutes! HEAVEN!

Egg-less cookie dough to eat

3/4 cup brown sugar
1/4 cup butter, softened
1/4 tsp. vanilla
1/4 cup milk
1 cup flour
Pinch salt
1/2 cup chocolate chips

Peanut Butter Cup Pie

1 (8-ounce) package cream cheese, softened
1/2 cup peanut butter
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 (8-ounce) container Cool Whip, thawed
2 cups chopped peanut butter cups, either mini or regular size peanut butter cups
1 store-bought oreo or chocolate graham cracker crust

1. Beat cream cheese and peanut butter with an electric mixer until smooth.
2. Mix in vanilla.
3. Beat in powdered sugar until smooth.
4. Fold in Cool Whip until blended.
5. Fold in 1 1/2 cups chopped peanut butter cups.
6. Spread filling into crust. Sprinkle remaining peanut butter cups on top.
7. Refrigerate for 2 to 4 hours before serving.

Gooey Popcorn

4 bags microwave popcorn, popped
1 (16 oz) package mini marshmallows
1 cup butter 

1 1/3 cup sugar
1/2 cup light corn syrup
1 tsp vanilla

Pop popcorn and pour in marshmallows.  Heat rest of ingrideints on stove top once melted and blended, pour over popcorn and marshmallows and gently stir to coat

Pumpkin dip

1 15 oz can pumpkin
1 package vanilla pudding
1 tsp pumpkin pie spice

Whisk above ingredients in a bowl. Fold in 1 tub thawed cool whip. Refrigerate 1 hour. Serve with cookies or crackers

Pumpkin Bars

Bars:
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 (15 oz) can pumpkin
1 1/2 cups sugar
2 tsp cinnamon
1/4 tsp salt
4 beaten eggs
1 cup oil

Combine all dry ingredients, then mix in the rest.  Spread in greased cookie sheet.  Bake at 350 for 25-30 minutes.  Check at 15-20 minutes...  (I have both times listed so I don't know which is correct!  I will fix the post next time I make them.)

Frosting:
16 oz cream cheese
11 tbsp butter
1 tsp vanilla
Approx 3 cups powdered sugar

Hot Fudge Sauce

Here are a couple versions that are both delicious...

Recipe 1 - from Joy
3/4 c. chocolate chips
1/4 c. butter (NOT margarine)
2/3 c. sugar
2/3 c. evaporated milk
1/4 c. peanut butter (optional)

Melt chocolate chips and butter together in pan.  Add sugar and then gradually stir in evaporated milk.  Bring to a boil on medium heat.  Once boiling reduce to low and boil for 8 minutes, stirring constantly.  At this point you can add in 1/4 c. peanut butter if you would like.


Recipe 2 - from my Mama
Microwave Hot Fudge
1/2 c. sugar
1/2 c. water
3 Tbsp. cocoa
1 1/2 to 2 Tbsp. cornstarch
Dash of salt

Microwave 30 seconds at a time and stir until it is the thickness you like.  (It usually takes about 2-3 minutes.)

Add in:
1 Tbsp. butter
1 tsp. vanilla

Stir well and serve immediately.

Raspberry Pie

3 c fresh raspberries
1 baked pie shell
2 Tbsp raspberry jello
1 c water
1 sugar
3 Tbsp corn starch
cool whip

Mix all ingredients in a small saucepan. Heat until bowling, stir until thickened. Cool. Stir in raspberries. Pour into pie shell. Top with cool whip.

Creamy Peach Dessert

Crust:
2 ½ cups crushed graham crackers
1 cube margarine melted
6 Tbsp powdered sugar

Mix well and press ¾ of this mixture into 9x13 pan. Save rest for topping.

In saucepan mix:
2 cups water
2 tbsp cornstarch
1 c sugar

Cook until thickened, remove from heat, then add: 1 3 oz. package Peach Jello Stir well. Allow to cool, add 4 Cups sliced peaches Spread mixture over crust, let set for two hours.

Mix: 8 oz cream cheese 3 tbsp milk, 1 c powdered sugar. Mix well, fold in: 2 Cups Cool Whip. Spread on Peach mixture, sprinkle with reserved crumbs. Let chill for 2 hours.

Perfect Pumpkin Pie

1 graham cracker pie crust
1 can (15 oz) pumpkin
1 can (14 oz) sweetened condensed milk
2 eggs
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt

Preheat oven to 425°F. With mixer, beat pumpkin, condensed milk, eggs, spices and salt. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°F; bake 35 to 40 minutes longer or until knife inserted 1" from crust comes out clean. Cool. Garnish as desired. Refrigerate leftovers.

Chocolate Raspberry Cheesecake

1 Chocolate Pie Crust (6 oz.)
6 oz. cream cheese, softened
1 can (14 oz.) sweetened condensed Milk (NOT evaporated milk)
1 egg
3 Tbsp. lemon juice
1 tsp. vanilla extract
1 cup fresh or frozen raspberries
Chocolate Glaze**

Preheat oven to 350°F. With mixer, beat cream cheese until fluffy; gradually beat in condensed milk until smooth. Add egg, lemon juice and vanilla; mix well. Arrange raspberries on bottom crust. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool. Top cheesecake with Chocolate Glaze; chill. Garnish as desired. Refrigerate leftovers


** Chocolate Glaze: In small saucepan, over low heat, melt 2 (1 oz. each) squares semisweet baking chocolate with ¼ cup whipping cream. Cook and stir until thickened and smooth. Remove from heat.

Chocolate, Chocolate Chip Zucchini Bread

2 c sugar
1 tsp soda
¼ tsp baking powder
2 Tbsp Cocoa
2 c grated zucchini
1 Tbsp Vanilla
3 c flour
1 tsp salt
1 Tbsp cinnamon
3 eggs
1 c + 2 Tbsp Oil

Sift dry ingredients; add liquids bake at 350 in 2 greased & floured loaf pans 45-50 minutes. Wrap in foil while still warm.

Cookies and Cream Cheesecake

1 pkg. chocolate sandwich cookies (Oreos)
2 Tbsp butter
4 pkg. (8oz) cream cheese
1 c sugar
1 tsp vanilla
4 eggs


Place 20 cookies in food processor, cover, process until finely ground. Add butter, mix well. Press into bottom 13 x9 pan. Coarsely chop remaining 15 cookies- set aside. Mix cream cheese, sugar and vanilla with mixer until well blended, add eggs mix until blended. Stir in 1 ½ cups of the chopped cookies. Pour onto crust sprinkle with remaining cookies. Bake at 350 for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into bars. Tip- Line pan with foil for easy removal of bars.

All-American Flag Dessert

4 cups boiling water, divided
2 pkg. (4-serving size each) JELL-O Brand Berry Blue Flavor Gelatin
2 pkg. (4-serving size each) JELL-O Brand Gelatin, any red flavor
3 cups ice cold water, divided
1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Gelatin
1 tub (8 oz.) cool whip, thawed

STIR 1 ½ cups boiling water into blue and red gelatin in separate bowls at least 2 minutes until completely dissolved. Stir 1-½ cups ice cold water into each bowl.

SPRAY 13x9-inch pan with no stick cooking spray; place on cookie sheet. Pour red gelatin into pan. Refrigerate 45 minutes until set but not firm (should stick to finger when touched). Refrigerate blue gelatin in bowl 45 minutes. MEANWHILE stir remaining 1 cup boiling water into lemon gelatin in bowl at least 2 minutes until dissolved. Refrigerate 25 minutes or until slightly thickened (consistency of unbeaten egg whites), stirring occasionally, Stir in whipped topping with wire whisk, Gently spread over red gelatin in pan, Refrigerate 10 minutes or until set but not firm, Gently spoon thickened blue gelatin over lemon gelatin mixture in pan. REFRIGERATE 6 hours or overnight until firm.Unmold. Decorate with additional whipped topping, strawberries and blueberries to resemble a flag.