Butterscotch Cheesecake Bars

1 (12 oz) pkg butterscotch morsels
1/3 c. butter
2 c. graham cracker crumbs
1 c. chopped walnuts
1 (8 oz.) pkg cream cheese
1 (14 oz.) can sweetened condensed milk
1 tsp vanilla
1 egg

Preheat oven to 350 (325 for glass pan).
Grease a 9 x 13 inch pan.
In medium sauce pan, melt morsels and butter over low heat; stir in graham cracker crumbs and nuts.
Firmly press a little over half of the crumbs into the bottom of the 9 x 13 inch pan.

In large mixing bowl, beat cream cheese until fluffy; beat in milk, vanilla, and egg. Mix well. Pour over crumbs in pan and then top off with the rest of the crumb mixture.

Bake 30 min or until toothpick inserted near center comes out clean (she had to bake it closer to 40 min). Cool to room temperature.

Cut into bars. Refrigerate leftovers.

Recipe From: Kathy Robers-Bowen

Flourless Peanut Butter Chocolate Chip Cookies

1 cup super chunky peanut butter
1 cup (packed) golden brown sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips (about 6 ounces)

Preheat oven to 350°F.
Mix first 5 ingredients in medium bowl.
Mix in chocolate chips.
Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes.
Cool on sheets 5 minutes. Transfer to racks; cool completely.

Recipe From: www.razzledazzlerecipes.com

Marbled Pumpkin Cheesecake

Crust:
1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
Cheesecake:
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F.
Crust:
In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
Cheesecake:
In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth.
Mix in eggs one at a time, blending well after each.
Set aside 1 cup of the mixture.
Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top.
Swirl with a knife to create a marbled effect.
Bake 55 minutes in the preheated oven, or until filling is set.
Run a knife around the edge of the pan.
Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Recipe From: www.allrecipes.com

Brownie Trifle

1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed (I substitute whipping cream for this...it was a suggestion on allrecipes.com to cut down on the sweetness...I'm sure its good either way)
1 (12 ounce) container frozen whipped topping, thawed
Chocolate candy bars (I use Heath or Butterfingers)

Prepare brownie mix according to package directions and cool completely. Break into pieces.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture, half of the 12 ounce container of whipped topping and half of the candy. Repeat layers. Top with candy. Refrigerate 8 hours before serving.

Recipe From: www.allrecipes.com

Karen's Caramels

2 cups cream (she uses half & half)
2 cups sugar
1 /2 cups light corn sryup
1 cup butter
2 tsp. vanilla
1 cup chopped nuts

Cook sugar, syrup, butter & 1 cup cream. Bring to full boil. Add 2nd cup of cream slowly so it never stops boiling. Heat to 240 degrees, stirring occasionally. Take off & mix 5 minutes. Stir in nuts & vanilla. Pour into buttered 9x9 pan.
Refrigerate until firm. Cut & wrap.

Recipe From: Karen Sarbacker

Turtle Cheesecake

Crust
11 oz pkg Vanilla wafers, crushed
6 TBSP melted butter
Filling
14 oz bag of carmels, unwrapped
5 oz can evaporated milk
Pecans
Cheesecake
3 (8 oz) pkgs cream cheese, softened
14 oz can sweetened condensed milk
4 eggs
1 TBSP vanilla
2 cups chocolate chips, melted and slightly cooled

Crust:
Mix together and press into a springform pan.
Bake at 350 for 10 minutes
Filling:
Melt caramels and milk together.
Pour over baked crust.
Sprinkle pecans on top.
Cheesecake:
Beat cream cheese and milk until fluffy.
Add eggs, vanilla and chocolate chips.
Pour over filling layer
Bake at 300 for 1 hr and 5 min.
Cool at least 4 hours

Recipe From: Marge Kruzan

Chocolate Chip Cookies

4 ½ cup all purpose flour
2 tsp baking soda
2 cups butter, softened
1 ½ cups packed brown sugar
½ cup white sugar
2 (3.4 oz) vanilla instant pudding mix
4 eggs
2 tsp vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts

Preheat oven to 350 degrees F
Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar.
Beat in the instant pudding mix until blended
Stir in the eggs and vanilla
Blend in the flour mixture
Stir in the chocolate chips and nuts
Bake for 10 to 12 minutes.

You can use whatever flavor pudding you want. I also like to use ½ semisweet chips and ½ milk chocolate chips.

Recipe From: www.allrecipes.com

Mint Brownies

Brownie Layer:
½ cup butter
1 cup sugar
4 eggs
16 oz can Hershey’s Syrup
1 tsp vanilla
1 cup + 1 tsp flour
1st topping:
½ cup softened butter
2 cups powdered sugar
2 TBSP milk or cream
Peppermint oil to taste
Few drops green food coloring
2nd topping:
6 TBSP butter
1 cup chocolate chips

Brownie Layer
Cream butter and sugar
Add eggs, syrup, vanilla and flour.
Pour into ungreased 13x9 pan
Bake at 350 for 25-30 minutes. Cool completely.
1st Topping
Mix butter, powedered sugar, milk/cream and peppermint oil. Add food coloring. Refrigerate a few minutes. Top cooled brownie layer.
2nd Topping
Melt butter and chocolate chips together. Spread over 1st topping.
Refrigerate to set.
Best if made the day before.

Recipe From: Marge Kruzan

Carrot Cake with Cream Cheese Frosting

Cake
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
3 large eggs
2 cups sugar
¾ cup vegetable oil
¾ cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8 oz) can crushed pineapple
1 (3 ½ oz) can flaked coconut
1 cup chopped pecans
Frosting:
8 oz cream cheese (room temp)
1 lb powdered sugar
1 stick butter (room temp)
2 tsp vanilla

Cake
Beat eggs and next 4 ingredients at medium speed with electric mixer until smooth.
Add flour mixture (flour, soda, salt, cinnamon), beating at low speed until blended.
Fold in carrot and next 3 ingredients.
Pour batter into prepared cakepan.
Bake at 350 for 25-30 minutes or until wooden pick inserted in center comes out clean.
Frosting
Beat all ingredients until smooth.
Frost cake when completely cool.

Recipe From: Marge Kruzan