TopChocolate Lover's Cheesepie
3, 8 oz pkg cream cheese, softened
¾ C Sugar
3 eggs
1 tsp vanilla extract
2 C, 12 oz pkg, mini semi-sweet chocolate chips, divided
1 extra-serving size pkg graham cracker crumb crust, 9 ozs
2 tbsp whipping cream


Heat oven to 450.
Beat cream cheese and sugar in large bowl with mixer until well blended.
Add eggs and vanilla; beat well. Stir in 1 2/3 C small chocolate chips;
pour into crust. Bake 10 minutes. WITHOUT OPENING OVEN DOOR, REDUCE HEAT TO 250; continue baking
30 minutes or just until set. Remove from oven to wire rack. Cool completely.
Cover; refrigerate until thoroughly chilled. Place remaining 1/3 C ships and whipping cream in small microwave-safe bowl.
Microwaveat high 20-30 seconds or just until chips are melted and mixture is
smooth when stirred. Cool slightly; spread over top of cheesepie.
Refrigerate 15 minutes or until topping is set.
Cover; refrigerate leftover cheesepie
Serves 10




Peanut Butter Oatmeal Cookies
½ C butter at room temperature
½ C peanut butter at room temperature
½ C sugar
½ C brown sugar, firmly packed
1 egg
1 tsp vanilla extract
1 C quick cooking rolled oats
1 C all-purpose flour
¾ tsp baking soda
¼ tsp salt

Preheat oven to 375. In large bowl, cream butter, peanut butter, and sugars on medium.
Add remaining ingredients. Mix until dry ingredients are moist and smooth.
Drop by teaspoonfuls onto greased cookie sheets. Flatten in crisscross fashion with a floured fork.
Bake in preheated oven for 8 to 10 minutes. Cool Makes 4 dozen cookies



Old Fashioned Apple Pie
2 (9") unbaked pie crusts
7 C Apples, sliced, peeled and cored
1 C white sugar
2 Tbsp all-purpose flour
1 tsp ground cinnamon
1/8 tsp ground nutmeg
¼ tsp salt
2 Tbsp butter

Preheat oven to 425. In bowl combine apples, sugar, flour, cinnamon, nutmeg and salt.
Place mixture in a pastry lined 9" pie plate. Dot with butter and adjust top crust that has been vented.
Place in oven and bake for 10 minutes. Turn oven down to 275 and bake 40 to 50 minutes or until crust
is golden brown and apples are tender.
Serves 8



Pear Pie
½ C white sugar
2 Tbsp all-purpose flour
¼ tsp ground ginger
1/8 tsp ground cinnamon
7 pears, peeled, cored and sliced
2 (9") unbaked pie crusts
1 ½ Tbsp lemon juice
¼ tsp white sugar

Preheat oven to 350. In a large bowl combine first amount of sugar, flour, ginger and cinnamon.
Add pears and toss. Place mixture in uncooked bottom shell, sprinkle with lemon juice and top with unbaked pastry.
Cut slits in top and sprinkle with second amount of sugar. Bake on bottom shelf of oven for 60 minutes,
or until pears are cooked and crust is browned.
Serves 8



Chewy Sugar Cookies
1 ¼ C margarine
2 C white flour
2 ¾ C all-purpose flour
1 tsp baking powder
½ tsp salt
2 eggs
2 tsp vanilla extract
¼ C white sugar for decoration

Preheat oven to 350. In a medium bowl, stir together the flour, baking powder and salt; set aside.
In a large bowl, cream together the margarine and 2 C sugar until light and fluffy.
Beat in the eggs one at a time then the vanilla. Gradually stir in dry ingredients until just blended.
Roll dough into walnut sized balls and roll the balls in remaining ¼ C of sugar.
Place cookies 2" apart onto ungreased cookie sheets and flatten slightly.
Bake for 8 to 10 minutes until lightly browned at the edges.
Cool for 5 minutes before removing from cookie sheets.



Hot Fudge Ice Cream Bar Dessert
16 oz chocolate syrup
¾ C peanut butter
19 Ice Cream sandwiches
1 container frozen whipped topping, frozen
1 C salted peanuts

Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high.
Do not allow to boil. Stir peanut butter into hot chocolate until smooth.
Allow to cool at room temperature. Line the bottom of a 9 X 13" dish with 8 ½ ice cream sandwiches
spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that.
Top with half the peanuts. Repeat layers. Freeze until firm, about 1 hour.
Cut into squares to serve.




Butter Cookies
1 C butter, softened (no substitutes)
¾ C sugar
1 egg
½ tsp vanilla extract
2 ½ C all-purpose flour
1 tsp baking powder
¼ tsp salt
Frosting:
½ C butter
4 C confectioners' sugar
1 tsp vanilla extract
3 to 4 Tbsp milk
Food Coloring, optional

In large bowl, cream butter and sugar. Add egg and vanilla; mix well.
In separate bowl combine flour, baking powder and salt; add to creamed mixture and mix well.
Place the dough in a cookie press fitted with plate of choice. Form cookies on ungreased baking sheets.
Bake at 375 for 6 to 8 minutes or until set but not brown. Cool.
Beat butter, sugar and vanilla until smooth. Blend in enough milk until desired spreading consistency is reached.
Add food coloring to a portion of frosting if desired and frost cookies.
6 ½ dozen




Pumpkin Pie
1 sugar pumpkin
1 9" piecrust
2 eggs
1 C brown sugar
1 Tbsp all-purpose flour
½ tsp salt
2 ½ tsp pumpkin pie spice
1 (12oz) can evaporated milk

Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with oiled aluminum foil.
Bake at 325 for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm.
Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
Increase oven temperature to 450. In a large bowl, slightly beat eggs.
Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk.
Stir well after each addition. Pour mixture into the unbaked pastry shell.
Place a strip of aluminum foil around the edge of the crust to prevent over browning.
Bake 10 minutes at 450, then reduce heat to 350. Bake and additional 40 to 50 minutes,
or until a toothpick inserted near the center comes out clean.
Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a
light golden brown. Cool and refrigerate overnight for best flavor.




Chocolate Chip Bread
1 pkg active dry yeast
3 C bread flour
2 Tbsp brown sugar
2 Tbsp white sugar
1 tsp salt
1 tsp ground cinnamon
4 Tbsp butter, softened
1 egg
1 C warm milk
¼ C warm water
1 C semisweet chocolate chips

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select white bread cycle. Press Start. If your machine has a fruit setting, add chocolate chips at the signal,
or about 5 minutes before the kneading cycle has finished.




Chocolate Chip Bread II
¼ C water
1 C milk
1 egg
3 C bread flour
3 Tbsp brown sugar
2 Tbsp white sugar
1 tsp salt
1 tsp ground cinnamon
1 ½ tsp active dry yeast
2 Tbsp margarine, softened
¾ C semisweet chocolate chips

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select "Mix Bread" cycle or the setting that allows ingredients such as seeds or fruit to be folded into the dough;
press Start. Add the chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished.
Remove loaf form pan to cool when bake cycle finishes.




Chocolate Chip Cookies
1 C butter
½ C white sugar
1 C brown sugar, packed
1 tsp vanilla extract
2 eggs
2 ½ C all-purpose flour
1 tsp baking soda
1 tsp salt
2 C semisweet chocolate chips

Cream butter, sugar, and vanilla. Then stir in eggs. Put flour on top of the mixture and add soda and salt,
mix a little, then mix together with rest of ingredients. Add chocolate chips and mix again.
Drop by spoonful on cookie sheet. Bake at 375 for about 10 minutes.
You can also roll them into small balls and then flatten them out, but to prevent sticking grease your hands.
You can also substitute the chocolate chips for m & m's or peanut butter chips.




Easy Sugar Cookies
2 ¾ C all-purpose flour
1 tsp baking soda
1 ½ C white sugar
½ tsp baking powder
1 C butter or margarine, softened
1 egg
1 tsp vanilla extract

Preheat oven to 375. In a small bowl, combine flour, baking soda, and baking powder. Set aside.
In large bowl, beat butter and sugar until creamy. Beat in egg and vanilla. Gradually beat in flour mix.
Add in candy pieces if you want. Roll round teaspoon of dough into balls. Place on ungreased cookie sheets.
Bake 8 to 10 minutes or until golden. Let stand on cookie sheet 2 minutes before removing to cool.
Yield: 4 dozen




Sugar Cookies
2/3 C butter
1 C sugar
¼ C milk
2 eggs
1 tsp vanilla
¼ tsp salt
1 tsp baking soda
4 C flour

Cream butter and sugar. Beat in eggs.
In small bowl dissolve baking soda in milk then add to mixture and add vanilla.
Mix well. Place salt in flour and slowly stir into mixture.
Dough should not be too sticky and should pull away from sides of bowl easily.
If too sticky add flour. Roll into 12" long log about 2" wide. Refrigerate 1 hour. Roll out 1 chuck at a time
(makes 4 chunks) Bake at 350 for 8 to 10 minutes. Makes 24 cookies.




Pecan Pie
3 eggs, slightly beaten
1 C Karo syrup
1 C sugar
2 Tbsp margarine, melted
1 tsp vanilla
1 ½ C pecans
1 unbaked 9" pie crust

In large bowl stir together first 5 ingredients until well blended. Stir in pecans. Pour into pastry shell.
Bake at 350 for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool.
Serves 8




Apple Cheese Burritos
4 granny smith apples
1 C sugar
1 Tbsp cinnamon
4 Tbsp flour
Dash of salt
½ lb powdered sugar
¼ C water
1 tsp vanilla
1 lb flour tortillas
1 lb grated cheddar cheese
2 C cooking oil

Mix together filling ingredients (first 5 ingredients) and microwave for four minutes.
Stir and set aside. Beat powdered sugar, vanilla and water together until smooth, set aside.
Heat oil in 5 quart saucepan. Spoon 2 heaping Tbsp of apple filling into center of tortilla, sprinkle with cheese.
Fold tortilla like a burrito; carefully place into oil, seam side down, and fry on each side until golden brown.
Drain on paper towel. Cool slightly, drizzle with glaze.




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