Blueberry Lemon Squares

1 stick softened butter
1/2 cup white sugar
1 egg
the juice from 1 small lemon
1 1/2 cups flour
1/4 tsp. salt
1/2 tsp. baking powder
2 cups fresh or frozen blueberries
2 TBSP white sugar

In a mixer, combine butter and 1/2 cup white sugar until creamy.
Add the egg and lemon juice and mix well.
Add the flour, salt, and baking powder and mix until well blended.
Press the mixture into the bottom of a greased baking dish - 8 x 8 x 2".
In another bowl, stir together with a spoon the blueberries and the 2 TBSP white sugar.
Spread the blueberry mixture evenly over the top of the first mixture.
Bake in a preheated oven at 350 degrees for 40 minutes until lightly browned.
Remove from oven and let cool completely.
Cut into squares and serve. Makes 8 servings.

Layered Chocolate Dessert otherwise known as better than sex cake!

1 1/2 sticks Butter (softened)
1 1/2 cups chopped pecans
1 1/2 cups flour
8oz. Philly cream cheese
1 cup Domino's powdered sugar
8oz. thawed Cool Whip
2 - 3.5oz. boxes Jell-O instant chocolate pudding
3 cups milk

In a bowl using a wooden spoon, mix butter, pecans, and flour.
Pour this mixture into a greased 9 x 13 x 2 cake pan and level it with the spoon.
Bake 30 minutes at 350 degrees.
Remove from oven and cool completely.
In a mixer, beat cream cheese, powdered sugar, and half of the Cool Whip.
Remove from mixer and spread cream cheese mixture over the cooled crust in the cake pan.
In the mixer again, beat chocolate pudding mix and the milk.
Beat until smooth.
Pour the chocolate mixture on top of the cream cheese mixture.
Add remaining Cool Whip to the top of the chocolate mixture.
Refrigerate overnight. Keep refrigerated.

Pumpkin sticky toffee pudding

12 puddings YIELD:
55 min TOTAL
TIME: 35 min
LEVEL: Prep: -- Inactive Prep: Cook: 20 min
INGREDIENTS
2 cups all-purpose flour
3/4 cup canned pumpkin puree
2 teaspoons baking powder
3/4 cup packed light brown sugar
1/4 cup buttermilk
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
3/4 teaspoon ground ginger
2 large eggs
1/2 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup dried cranberries
1 stick unsalted butter, melted and cooled

CRANBERRY CARAMEL SAUCE:
1 cup sugar
3 tablespoons unsalted butter
3 tablespoons dried cranberries
3 tablespoons heavy cream

VANILLA CREAM:
1 teaspoon pure vanilla extract
2 1/2 cups chilled whipping cream
2 1/2 tablespoons sugar

DIRECTIONS Preheat the oven to 400 degrees F with a rack in the middle.
Butter a 12-cup muffin pan, if not nonstick.
Meanwhile, whisk together the flour, baking powder, cinnamon, ginger, salt, baking soda, allspice and cloves in a large bowl.
In a separate bowl, whisk together the butter with the pumpkin, brown sugar, buttermilk, vanilla and eggs.
Add to the dry ingredients and stir until just combined.
Divide the batter into the muffin pan.
Bake until a wooden pick comes out clean, about 20 minutes.
Cool slightly on a rack. Slice the muffins horizontally into three pieces.

Place a tablespoon of the Cranberry Caramel Sauce between each layer, finishing with a large spoon of the Vanilla Cream and a sprinkle of dried cranberries.

In a medium saucepan, cook the sugar over medium-low heat, stirring slowly with a fork (to help the sugar melt evenly), until melted and pale golden.
Cook the caramel without stirring, gently swirling the pan until deep golden, about 4 minutes. Remove the pan from the heat and carefully add the cream and butter (the mixture will vigorously steam and the caramel will harden).
Return to the heat and simmer, stirring, until the caramel is dissolved, about 2 minutes. Remove from the heat and stir in the dried cranberries.
Beat the whipping cream, sugar and vanilla extract in a large bowl until firm peaks forms.

Cream Cheese Cookies

1 cup butter
1 - 8 oz. package Philly cream cheese
1 cup white sugar
1 egg
1 tsp. vanilla
2 1/2 cups flour
1/2 tsp. salt
1/4 tsp. Calumet baking powder

In a mixer, cream together butter/margarine and cream cheese.
Add sugar and beat until light and fluffy.
Beat in one egg and vanilla.
Add salt and baking powder and flour. Mix until smooth.
Chill dough in refrigerator overnight.
Preheat oven to 350 degrees.
Using a cookie press or cookie gun, form cookies on greased cookie sheet.
For holidays, sprinkle colored sugar over the top of cookies before baking.
Bake 12-15 minutes until slightly brown.

Sweet Potato Cranberry Bake

I haven't made these yet it sounds wonderful!

Prep Time: 50 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 6
INGREDIENTS:
4 large sweet potatoes
2 cups fresh or frozen cranberries
1/2 cup packed brown sugar
2 tablespoons butter, melted
1/2 cup orange juice

TOPPING:
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons cold butter
DIRECTIONS:
1. Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil.
Reduce heat; cover and simmer for 40-50 minutes or until tender. Drain.
When cool enough to handle, peel potatoes and cut into 1/4-in. slices.
Place half in a greased 2-1/2-qt. baking dish.
Top with half of the cranberries, brown sugar and butter. Repeat layers.
Pour orange juice over top.
2. Cover and bake at 350 degrees F for 30 minutes.
In a bowl, combine the walnuts, brown sugar and cinnamon; cut in butter.
Sprinkle over sweet potato mixture.
Bake, uncovered, 10 minutes longer or until topping is golden brown.

Kentucky Bourbon Sweet Potatoes

These are really good

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Servings:8These are pretty special. Sliced potatoes are doused with sugar, bourbon, vanilla and butter and then baked until the sauce is absorbed and the sweet potatoes crusty and brown."
INGREDIENTS:
6 large sweet potatoes, peeled and sliced
1 cup white sugar
1/2 cup butter
1/2 cup bourbon
1/2 cup chopped pecans
1/2 teaspoon vanilla extract DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange sweet potatoes in a 9x13 inch baking dish.
3. Combine sugar, butter, bourbon and vanilla extract in a large saucepan and heat to a boil. As soon as the sauce comes to a boil pour it over the sweet potatoes.
4. Bake 30 to 40 minutes or until the sweet potatoes are soft.

Peach Kuchen

1/2 cup butter
2 cups flour
1/4 tsp. baking powder
1 tsp. cinnamon
1 cup white sugar
2 egg yolks
1 cup sour cream
1 large can peaches (halved)

In a small bowl, add butter, flour, baking powder, and 3 TBSP sugar out of the cup of sugar. Add the tsp. of cinnamon to the remainder of the cup of sugar and stir it up--save the rest of the sugar for later.
Mix by hand. Pat the mixture in the bottom of an 8 x 8 x 2 glass or aluminum baking pan. Spread peach halves over the top. Pour the sugar/cinnamon over the top of the peaches.
Pre-heat oven to 400 degrees. Bake for 15 minutes.
While it's baking, beat the 2 egg yolks by hand and mix in the sour cream.
After 15 minutes, remove from oven and pour the egg yolk/sour cream mix over the top. Return to oven and bake for 30 additional minutes. Let it cool and then refrigerate.

Funnel Cakes

I love funnel cake, I'm thinking of adding grated apples to batter...

2 cups milk
3 eggs
3 cups flour
1/3 cup sugar
1/2 tsp. salt
2 tsp. Calumet baking powder
2 tsp. vanilla
canola oil

In a mixer, beat eggs, sugar.
Add salt, vanilla and baking powder.
Add milk. Slowly mix in flour. Mix until smooth.
Fill iron skillet 1/4 full with canola oil.
Heat very high until oil is very hot.
Using a funnel, cover one end of funnel with your finger. Fill funnel with batter.
With funnel over pan, remove finger and start letting batter hit oil.
Go in all directions so funnel cake will stay together.
Using a large fork, lift up slightly to look at bottom of funnel cake.
When bottom is golden brown, flip and cook other side.
When fully cooked, put on plate and top with powdered sugar, fruit filling, etc.

Pecan nut cups

12 oz. Philly Cream Cheese (put in microwave 20 seconds if using directly from refrigerator)
1 lb. butter (room temp. -- if using from refrigerator, microwave each stick for 9 seconds)
4 cups sifted all-purpose flour (measure before sifting)

Mix together by hand in a large bowl.
Press mixture into bottom and sides of each of the 24 cups in the miniature nut cup/muffin pan holes. (This is a special pan, normally called mini-muffin or nut cup pan and has 24 open cup spaces).

For the filling:
1 One lb. box of Domino dark brown sugar
5 eggs slightly beaten
1 tsp. vanilla
4 tsp. melted butter

Mix altogether with a spoon until it's runny like syrup.
Chop 1 1/2 cups of pecans.
Cover the bottom of each nut cup with chopped pecans.
Put syrup in each cup on top of the nuts until each cup on the pan is half full.
Sprinkle remaining pecans over the top.
Bake at 350 degrees until brown.
This varies by oven, so keep watching until tops look brown and crispy.

Double Chocolate Cookies

1 cup butter (softened - 2 sticks)
1 1/2 cups white sugar
2 eggs
2 tsp. vanilla
2 cups flour
2/3 cup Hershey's cocoa powder
3/4 tsp. baking soda
1/4 tsp. salt
2 cups Nestlé’s semi-sweet chocolate bits
1/2 cup coarsely chopped nuts (optional)

Heat oven to 350 degrees.
In mixer, beat butter, sugar, eggs, and vanilla until light and fluffy.
In a separate bowl (by hand with a spoon) stir together flour, cocoa, baking soda, and salt. Add this mixture to the butter/sugar/eggs/vanilla.
Mix completely and beat with mixer.
Remove from mixer and add chocolate bits and nuts (optional) using a spoon and mix by hand.
Drop teaspoonsful on a greased cookie sheet about 2" apart.
Bake 8-10 minutes at 350 degrees or just until set.
Cool slightly before removing cookies or they will fall apart.
Makes about 4 1/2 dozen cookies.

Chewy Brownie Cookies

2/3 cup butter
1 1/2 cups firmly packed Domino's dark brown sugar
1 TBSP cold tap water
1 tsp. vanilla
2 eggs
1 1/2 cups flour
1/3 cup Hershey's cocoa
1/4 tsp. baking soda
1/2 tsp. salt
1 - 12oz. package Nestlé’s
12 oz. chocolate bits
In a mixer on medium speed, combine butter, brown sugar, water, and vanilla.
Add the eggs and mix well.
Add baking soda, salt, cocoa and slowly add flour.
Mix at low speed until blended.
Remove from mixer and stir in chocolate bits with a spoon.
Drop teaspoonsful on greased cookie sheets and bake at 375 degrees for 7-9 minutes or until cookies are set--ONLY bake one sheet of cookies at a time and do not overbake.
After removing cookie sheet from oven, allow cookies to cool a few minutes before removing them.

Sour Cream Cookies

5 cups sifted flour
2 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
1 cup butter
2 cups white sugar
4 eggs
1 cup sour cream
1 tsp. vanilla
In a mixer, combine butter, sugar. Add eggs and beat.
Add sour cream and beat.
Add baking soda, salt, nutmeg and vanilla--beat well.
Add flour one cup at a time and mix--if it gets too stiff for mixer, continue adding flour and stirring by hand.
Drop teaspoonsful on a greased cookie sheet and sprinkle a little white sugar over the top of each cookie before baking.
Bake at 350 degrees for 10-12 minutes or until lightly browned.

Pineapple Coconut Cookies

1 cup butter, unsalted (2 sticks)
1 cup white sugar
1 cup dark brown sugar
1 cup Dole crushed pineapple (do not drain)
2 eggs
4 cups flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
1 cup chopped nuts (optional--use pecans or walnuts)
1 - 7oz. bag Baker's coconut
In a mixer, blend butter, white sugar, brown sugar, eggs and beat until creamy.
Add pineapple including the juice, baking soda, salt, and vanilla.
Beat until smooth and add coconut and nuts (optional).
Blend in flour a cup at a time.
If it gets too stiff for the mixer, mix the batter by hand.
Drop teaspoonsful on a greased cookie sheet.
Bake at 350 degrees for 12-15 minutes or until golden brown.

Pineapple Cookies

1 cup butter
1 cup dark brown sugar (packed)
1 cup white sugar
4 cups flour
1 cup DelMonte crushed pineapple (drained)
2 eggs
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
In a mixer, combine butter, white sugar, brown sugar.
Add eggs one at a time and beat until smooth.
Add pineapple, baking powder, baking soda, and salt.
Slowly add the flour.
Drop heaping teaspoonsful of batter on to greased cookie sheet.
Bake 12-15 minutes at 375 degrees.