Peanut Butter Surprise Cookies

1/2 cup Sugar
1/2 cup Brown Sugar
1/2 cup Margarine
1/2 cup Peanut Butter
1 tsp Vanilla
1 Egg
1 1/2 cup Flour
1/2 tsp Baking Powder
1/2 tsp Soda
1/4 tsp Salt
Minature Snickers

Cream together brown sugar, sugar & margarine. Add peanut butter, egg, vanilla and dry ingredients. Cover the snickers with the peanut butter dough. Bake at 375 for about 12-13 minutes.

Snickerdoodle & Pumpkin Cream Cheese Sandwiches

Snickerdooldes:
1 c Margarine, softened
1 1/2 c sugar
2 eggs
Mix above ingredients thoroughly. Add:
2 2/3 c Flour
1 tsp soda
1/2 tsp salt
2 tsp cream of tarter
Chill dough and roll into balls the size of walnuts. Roll ball in mixture of 2 Tbsp sugar & 2 Tbsp cinnamon. Place on greased cookie sheet 2" apart. Bake at 350 7-10 minutes. Do not over bake.

Filling:
16 oz Cream Cheese
1/4 cup Canned Pumpkin
1/4 cup Brown Sugar
1/8 c Sugar
1 tsp Pumpkin Pie Spice
1/2 tsp Vanilla
Beat all ingredients until smooth. Adjust sugar to taste. Cover and refrigerate for at least 1 hour.

Remove from fridge, spoon about 1 tsp of cream cheese onto the flat side of the cookie. Press another cookie onto the cream cheese to make a sandwich.

Mini Cherry Cheesecakes

12 Vanilla Waffers
2 bars Cream Cheese (8oz)
1/2 cup Sugar
1 tsp Vanilla
2 Eggs

1 can Cherry Pie Filling

Mix cream cheese, vanilla & sugar until blended well. Add eggs and mix. Place 1 waffer in the middle of a foil cupcake liner. Fill 3/4 full with cheesecake mixture. Bake at 325 for about 25 minutes. Cool and chill. Top with cherry pie filling (or other cheesecake topping of your choice).

Stromboli

1 Egg
Whip with:
1/4 tsp Parsley
1/4 tsp Dried Mustard
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder

Defrost two Rhodes bread loaves. Roll out separately. Layer each with sausage (browned and drained), ham & pepperoni. Top the meat in each loaf with shredded mozzarella cheese and half the egg mixture. Pinch sides together. Bake at 350 for 25 minutes.

These freeze wonderfully! I usually bake one and place one in the freezer, for an easy quick dinner at a later date.

Toffee Snack Mix

10 oz Tiny Pretzels
6 cups Crispix
1 cup Mixed Nuts
3/4 cup Butter (not margarine)
3/4 cup Brown Sugar

Heat butter & brown sugar over low heat until well dissolved. Pour over mix and toss. Spread on cookie sheet for 8 minutes at 325. Stir and back 6 more minutes.

Puppy Chow

1 stk Margarine
1 cup Peanut Butter
1 box Crispix (12oz)
3 1/2 - 4 cups Powdered Sugar
12 oz bag Semisweet Chocolate Chips

Melt margarine, peanut butter and chocolate chips together. Pour over ceral and stir until cereal is coated. Put in freezer bag or brown paper bag, add powdered sugar and shake. Chill.

Skinny Girl Orange Dreamsicle

2 tsp. fat-free nondairy powdered creamer
1 no-calorie sweetener packet
1 cup Trop50 no pulp orange juice
1/4 tsp vanilla
1/2 cup fat-free vanilla ice cream
1 1/2 cups crushed ice or 8 - 12 ice cubes

In a tall glass, combine powdered creamer and sweetener with 2 tbsp. very hot water; stir to dissolve. Add Trop50 and mix well.Transfer contents of the glass to a blender. Add all remaining ingredients and blend at high speed until thoroughly mixed. If needed, remove blender from the base, stir mixture, and blend again

Cookie Dough Cheesecake Bars

For the Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

For the Chocolate Chip Cookie Dough:
5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt1 teaspoon pure vanilla extract
3/4 cup flour1 cup chocolate chips

For the Cheesecake Filling:
10 oz cream cheese, room temperature
1/4 cup sugar1 large egg, room temperature
1 teaspoon pure vanilla extract

Directions:
1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.

3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough. You will cover most of the cheesecake batter.

5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature

Salted Caramel Butter Bars

1 lb salted butter at room temperature
1 cup sugar
1 1/2 cups powdered sugar
2 tsp. vanilla
4 cups all purpose flour

For the filling:
1 bag (14 oz) caramel candies (about 50) unwrapped
1/3 cup milk or cream
1/2 tsp vanilla
1 Tbl coarse sea salt (optional)

To make the crust:
In a large bow, combine the butter and sugars. Using a mixer o medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and bea on low speed until a smooth soft dough forms.
Spray a 9 X 13 inch baking pan lightly with non-stick cooking spray. Press 1/3 of the dough evening into the pan to for a bottom crust. Bake approximately 20 minutes. Let cool for 15 - 20 minutes.

While bottom crust us baking and remaing dough is chilling, make the caramel filling. Place caramels in a microwave safe bowl. Add the cream/milk. Microwave on high for 1 minutes. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30 second intervals, stirring after each interval until smooth.
Pour the caramel filling over the crust. If you are going to salt the caramel, sprinkle it on caramel layer now.

Remove the remaining chilled dough from refrigerator and crumble it evening over the caramel. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25-30 minutes.
Let cool before cutting into squares. These are very rich, so cut them into 1" squares.

Niemen Marcus Cookies

1 cup Butter, Softened
2 cups Flour
1 tsp Soda
1 cup Sugar
4 oz Hershey Bar, Grated
2 Eggs
2.5 cups Blended Oatmeal
12 oz Chocolate Chips
1 cup Brown Sugar
1/2 tsp Salt
1 tsp Baking Powder
1 tsp Vanilla
1.5 cup Chopped Nuts (optional)

Mix Butter & Sugars. Add Eggs & Vanilla. Slowly mix in Soda, Salt, Powder, & Flour. Stir in Chocolate & Nuts. Bake at 375 for 10 minutes.

Spaghetti Sauce

1 can Tomato Sauce
1/8 to 1/4 can Water (to adjust consistency)
1 tsp Sugar
1/2 lb Hamburger, Browned
1/4 tsp Garlic Salt
1/4 tsp Thyme
1/4 tsp Margarine
1/2 tsp Chilli Powder
Salt & Pepper to taste

Bring to a boil, simmer for approx 10 minutes

Veggie Soup

1 can Diced Tomatoes
1 can Mixed Veggies (Drained)
3 cans Beef Broth
1 lb Hamburger
2 Potatoes (Peeled and Diced)
1 small can Tomato Juice
1 small can corn
1 small can green beans

Peel and dice potatoes. Boil in beef broth. Once potatoes are cooked, add remaining ingredients.